Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157H7 in cheese

The antimicrobial activity of two pediocin-producing transformants obtained from wild strains of Lactococcus lactis on the survival of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157H7 during cheese ripening was investigated. Cheeses were manufactured from milk inoculated with the three pathogens, each at approximately 6logcfumL-1. Pediococcus acidilactici 347 (Ped+), Lc. lactis ESI 153, Lc. lactis ESI 515 (Nis+) and their respective pediocin-producing transformants Lc. lactis CL1 (Ped+) and Lc. lactis CL2 (Nis+, Ped +) were added at 1% as adjuncts to the starter culture. After 30d, L. monocytogenes, S. aureus and E. coli O157H7 counts were 5.30, 5.16 and 4.14logcfug-1 in control cheese made without adjunct culture. On day 30, pediocin-producing derivatives Lc. lactis CL1 and Lc. lactis CL2 lowered L. monocytogenes counts by 2.97 and 1.64logunits, S. aureus by 0.98 and 0.40logunits, and E. coli O157H7 by 0.84 and 1.69logunits with respect to control cheese. All cheeses made with nisin-producing LAB exhibited bacteriocin activity throughout ripening. Pediocin activity was only detected throughout the whole ripening period in cheese with Lc. lactis CL1. Because of the antimicrobial activity of pediocin PA-1, its production in situ by strains of LAB growing efficiently in milk would extend the application of this bacteriocin in cheese manufacture. © 2004 Elsevier Ltd. All rights reserved.

Bibliographic Details

Main Authors:	Rodríguez, E., Calzada, J., Arqués, J. L., Rodríguez, J. M., Nuñez, M., Medina, M.
Format:	journal article biblioteca
Language:	eng
Published:	2005
Online Access:	http://hdl.handle.net/20.500.12792/3781
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