1,540
Views
190
CrossRef citations to date
0
Altmetric
Research Article

Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

, , , &
Pages 125-152 | Published online: 10 Oct 2008

REFERENCES

  • Aasen I. M., Markussen S., Møretrø T., Katla T., Axelsson L., Naterstad K. Interactions of the bacteriocins sakacin P and nisin with food constituents. Int. J. Food Microbiol. 2003; 87: 35–43
  • Abriouel H., Valdivia E., Martínez-Bueno M., Maqueda M., Gálvez A. A simple method for semi-preparative-scale production and recovery of enterocin AS-48 derived from Enterococcus faecalis subsp. liquefaciens A-48-32. J. Microbiol. Methods 2003; 55: 599–605
  • Achemchem F., Abrini J., Martínez-Bueno M., Valdivia E., Maqueda M. Control of Listeria monocytogenes in goat's milk and goat's jben by the bacteriocinogenic Enterococcus faecium F58 strain. J. Food Prot. 2006; 69: 2370–2376
  • Aktypis A., Kalantzopoulos G., Huis in't Veld J. H., ten Brink B. Purification and characterization of thermophilin T, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0040. J. Appl. Microbiol. 1998; 84: 568–576
  • Al-Holy M., Lin M., Rasco B. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat. J. Food Prot. 2005; 68: 512–520
  • Al-Holy M., Ruiter J., Lin M., Kang D. H., Rasco B. Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency. J. Food Prot. 2004; 67: 1848–1854
  • Al-Zoreky N., Ayres J. W., Sandine W. E. Antimicrobial activity of Microgard against food spoilage and pathogenic microorganisms. J. Dairy Sci. 1991; 74: 758–763
  • Allende A., Martínez B., Selma V., Gil M. I., Suárez J. E., Rodríguez A. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiol. 2007; 24: 759–766
  • Alves V. F., De Martinis E. C., Destro M. T., Vogel B. F., Gram L. Antilisterial activity of a Carnobacterium piscicola isolated from Brazilian smoked fish (surubim [Pseudoplatystoma sp.]) and its activity against a persistent strain of Listeria monocytogenes isolated from surubim. J. Food Prot. 2005; 68: 2068–2077
  • Alves V. F., Martinez R. C. R., Lavrador M. A. S., De Martinis E. C. P. Antilisterial activity of lactic acid bacteria inoculated on cooked ham. Meat Sci. 2006; 74: 623–627
  • Amezquita A., Brashears M. M. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J. Food Prot. 2002; 65: 316–325
  • Ananou S., Gálvez A., Martínez-Bueno M., Maqueda M., Valdivia E. Synergistic effect of enterocin AS-48 in combination with outer membrane permeabilizing treatments against Escherichia coli O157:H7. J. Appl. Microbiol. 2005a; 99: 1364–1372
  • Ananou S., Garriga M., Hugas M., Maqueda M., Martínez-Bueno M., Gálvez A., Valdivia E. Control of Listeria monocytogenes in model sausages by enterocin AS-48. Int. J. Food Microbiol. 2005b; 103: 179–190
  • Ananou S., Maqueda M., Martínez-Bueno M., Gálvez A., Valdivia E. Control of Staphylococcus aureus in sausages by enterocin AS-48. Meat Sci. 2005c; 71: 549–576
  • Anastasiou R., Georgalaki M., Manolopoulou E., Kandarakis I., De Vuyst L., Tsakalidou E. The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production. Int. Dairy J. 2007; 17: 208–217
  • Antara N. S., Sujaya I. N., Yokota A., Asano K., Tomita F. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a Balinese fermented sausage. J. Biosci. Bioeng. 2004; 98: 92–98
  • Ariyapitipun T., Mustapha A., Clarke A. D. Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions. J. Food Prot. 1999; 62: 913–920
  • Arqués J. L., Rodríguez E., Gaya P., Medina M., Guamis B., Nuñez M. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria. J. Appl. Microbiol. 2005a; 98: 254–260
  • Arqués J. L., Rodríguez E., Gaya P., Medina M., Nuñez M. Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese. Int. Dairy J. 2005b; 15: 893–900
  • Avila M., Garde S., Gaya P., Medina M., Nuñez M. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispanico cheese. J. Dairy Sci. 2006; 89: 2882–2893
  • Aymerich M. T., Garriga M., Costa S., Monfort J. M., Hugas M. Prevention of ropiness in cooked pork by bacteriocinogenic cultures. Int. Dairy J. 2002; 12: 239–246
  • Aymerich M. T., Garriga M., Ylla J., Vallier J., Monfort J. M., Hugas M. Application of enterocins as biopreservatives against Listeria innocua in meat products. J. Food Prot. 2000; 63: 721–726
  • Aymerich M. T., Hugas M., Monfort J. M. Review: bacteriocinogenic lactic acid bacteria associated with meat products. Food Sci. Technol. Int. 1998; 4: 141–158
  • Aznar R., Chenoll E. Intraspecific diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei Leuconostoc mesenteroides associated with vacuum-packed meat product spoilage analyzed by randomly amplified polymorphic DNA PCR. J. Food Prot. 2006; 69: 2403–2410
  • Azuma T., Bagenda D. K., Yamamoto T., Hawai Y., Yamazaki K. Inhibition of Listeria monocytogenes by freeze-dried piscicocin CS526 fermentate in food. Lett. Appl. Microbiol. 2007; 44: 138–144
  • Baccus-Taylor G., Glass K. A., Luchanski J. B., Murer A. J. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage. Poultry Sci. 1993; 72: 1772–1778
  • Barboza d e, Martinez Y., Ferrer K., Salas E. M. Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses. J. Food Prot. 2002; 65: 1780–1783
  • Bari M. L., Ukuku D. O., Kawasaki T., Inatsu Y., Isshiki K., Kawamoto S. Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce. J. Food Prot. 2005; 68: 1381–1387
  • Bauer R., Nel H. A., Dicks L. M. T. Pediocin PD-1 as a method to control growth of Oenococcus oeni in wine. Am. J. Enol. Vitic. 2003; 54: 86–91
  • Ben Embarek P. K. Presence, detection and growth of Listeria monocytogenes in seafoods: a review. Int. J. Food Microbiol. 1994; 23: 17–34
  • Ben Omar N., Abriouel H., Lucas R., Martínez-Cañamero M., Guyot J. P., Gálvez A. Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso. Int. J. Food Microbiol. 2006; 112: 44–50
  • Benech R. O., Kheadr E. E., Lacroix C., Fliss I. Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening. Appl. Environ. Microbiol. 2002a; 68: 5607–5619
  • Benech R. O., Kheadr E. E., Lacroix C., Fliss I. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-cheddar cheese. J. Dairy Sci. 2003; 86: 1895–1909
  • Benech R. O., Kheadr E. E., Laridi R., Lacroix C., Fliss I. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or in situ production by mixed culture. Appl. Environ. Microbiol. 2002b; 68: 3683–3690
  • Benkerroum N., Baoudi A., Kamal M. Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin producing lactococcal strain as a protective culture. Meat Sci. 2003; 63: 479–484
  • Benkerroum N., Oubel H., Mimoun L. B. Behavior of Listeria monocytogenes Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter. J. Food Prot. 2002; 65: 799–805
  • Benkerroum N., Oubel H., Zahar M., Dlia S., Filali-Maltouf A. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan jben. J. Appl. Microbiol. 2000; 89: 960–968
  • Benkerroum N., Sandine W. E. Inhibitory action of nisin against Listeria monocytogenes. J. Dairy Sci. 1988; 71: 3237–3245
  • Bennik M. H. J., van Overbeek W., Smid E. J., Gorris L. G. M. Biopreservation in modified atmosphere stored mungbean sprouts: the use of vegetable-associated bacteriocinogenic lactic acid bacteria to control the growth of Listeria monocytogenes. Lett. Appl. Microbiol. 1999; 28: 226–232
  • Bergére J. L., Lenoir J. Cheese manufacturing accidents and cheese defects. Cheesemaking: From Science to Quality Assurance, 2nd ed., A. Eck, J. C. Gillis. Intercept Ltd., London 2000; 477–518
  • Berrang M. E., Brackett R. E., Beuchat L. R. Growth of Listeria monocytogenes on fresh vegetables stored under controlled atmosphere. J. Food Prot. 1989; 52: 702–705
  • Berry E., Liewen M., Mandigo R., Hutkins R. Inhibition of Listeria monocytogenes by bacteriocin producing Pediococcus during the manufacture of fermented semidry sausage. J. Food Prot. 1990; 53: 194–197
  • Beuchat L. R. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 1996; 59: 204–216
  • Beuchat L. R. Traditional fermented foods. Food Microbiology—Fundamentals and Frontiers, M. P. Doyle, L. R. Beuchat, T. J. Montville. American Society of Microbiology, Washington, DC 1997; 629–648
  • Beuchat L. R. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microb. Infect. 2002; 4: 413–423
  • Beuchat L. R., Brackett R. E. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. J. Food. Sci. 1990; 55: 755–758
  • Bierbaum G., Sahl H. G. Autolytic system of Staphylococcus simulans 22: influence of cationic peptides on activity of N-acetylmuramoyl L-alanine amidase. J. Bacteriol. 1987; 169: 5452–5458
  • Black E. P., Kelly A. L., Fitzgerald G. F. The combined effect of high pressure and nisin on inactivation of microorganisms in milk. Inn. Food Sci. Emerg. Technol. 2005; 6: 286–292
  • BogoviČ MatijašiČ B., Koman Rajšp M., Perko B., Rogelj I. Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri. Int. Dairy J. 2007; 17: 157–166
  • Borch E., Kant-Muermans M. L., Blixt Y. Bacterial spoilage of meat and cured meat products. Int. J. Food Microbiol. 1996; 33: 103–120
  • Bouksaim M., Lacroix C., Audet P., Simard R. E. Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese. Int. J. Food Microbiol. 2000; 59: 141–156
  • Boziaris I. S., Humpheson L., Adams M. R. Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4. Int. J. Food Microbiol. 1998; 43: 7–13
  • Brackett R. E. Incidence, contributing factors, and control of bacterial pathogens on produce. Postharvest Biol. Technol. 1999; 15: 305–311
  • Bredholt S., Nesbakken T. Protective cultures inhibit growth of Listeria monocytogenes Escherichia coli O157.H7 in cooked, vacuum and gas-packaged meat. Int. J. Food Microbiol. 1999; 53: 43–52
  • Bredholt S., Nesbakken T., Holck A. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. Int. J. Food Microbiol. 2001; 66: 191–196
  • Breidt F., Crowley K. A., Fleming H. P. Controlling cabbage fermentations with nisin and nisin-resistant Leuconostoc mesenteroides. Food Microbiol. 1995; 12: 109–116
  • Brett M. S. Y., Short P., McLauchlin J. A small outbreak of listeriosis associated with smoked mussels. Int. J. Food Microbiol. 1998; 43: 223–229
  • Brillet A., Pilet M. F., Prevost H., Bouttefroy A., Leroi F. Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon. J. Appl. Microbiol. 2004; 97: 1029–1037
  • Buchanan R. L., Bagi L. K. Microbial competition: effect of Pseudomonas fluorescens on the growth of Listeria monocytogenes. Food Microbiol. 1999; 16: 523–529
  • Budu-Amoako E., Ablett R. F., Harris J., Delves-Broughton J. Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in cold-pack lobster meat. J. Food Prot. 1999; 62: 46–50
  • Buyong N., Kok J., Luchansky J. B. Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese. Appl. Environ. Microbiol. 1998; 64: 4842–4845
  • Cabo M. L., Pastoriza L., Bernárdez M., Herrera J. J. R. Effectiveness of CO2 and Nisaplin on increasing shelf-life of fresh pizza. Food Microbiol. 2001; 18: 489–498
  • Cabo M. L., Pastoriza L., Sampedro G., González M. P., Murado M. A. Joint effect of nisin, CO2, and EDTA on the survival of Pseudomonas aeruginosa Enterococcus faecium in a food model system. J. Food Prot. 2001; 64: 1943–1948
  • Cai Y., Ng L. K., Farber J. M. Isolation and characterization of nisin-producing Lactococcus lactis subsp. lactis from bean sprouts. J. Appl. Microbiol. 1997; 83: 499–507
  • Calderón-Miranda M. L., Barbosa-Cánovas G. V., Swanson B. G. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin. Int. J. Food Microbiol. 1999a; 51: 7–17
  • Calderón-Miranda M. L., Barbosa-Cánovas G. V., Swanson B. G. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int. J. Food Microbiol. 1999b; 51: 19–30
  • Callewaert R., Hugas M., De Vuyst L. Competitiveness and bacteriocin production of enterococci in the production of Spanish-style dry fermented sausages. Int. J. Food Microbiol. 2000; 57: 33–42
  • Campanini M., Pedrazzoni I., Barbuti S., Baldini P. Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic acid bacteria starter cultures. Int. J. Food Microbiol. 1993; 20: 169–175
  • čanžek MajheniČ A., BogoviČ MatijašiČ B., Rogelj I. Chromosomal location of genetic determinants for bacteriocins produced by Lactobacillus gasseri K7. J. Dairy Res. 2003; 70: 199–203
  • Capellas M., Mor-Mur M., Gervilla R., Yuste J., Guamis B. Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goats' milk fresh cheese. Food Microbiol. 2000; 17: 633–641
  • Carlin F., Nguyen-The C., Morris C. E. Influence of background microflora on Listeria monocytogenes on minimally processed fresh broad-leaved endive (Cichoriumendivia var. latifolia). J. Food Prot. 1996; 59: 698–703
  • Castellano P., Holzapfel W. H., Vignolo G. M. The control of Listeria innocua Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705. Food Microbiol. 2004; 21: 291–298
  • Castellano P., Vignolo G. Inhibition of Listeria innocua Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins. Lett. Appl. Microbiol. 2006; 43: 194–199
  • Castillejo Rodríguez A. M., Barco Alcalá B., García Gimeno R. M., Zurera Cosano G. Growth modelling of Listeria monocytogenes in packaged fresh green asparagus. Food Microbiol. 2000; 17: 421–427
  • Chen H., Hoover D. G. Bacteriocins and their food applications. Comp. Rev. Food Sci. Food Safety 2003; 2: 82–100
  • Chen C. M., Sebranek J. G., Dickson J. S., Mendonca A. F. Combining pediocin with postpackaging irradiation for control of Listeria monocytogenes on frankfurters. J. Food Prot. 2004a; 67: 1866–1875
  • Chen C. M., Sebranek J. G., Dickson J. S., Mendonca A. F. Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters. J. Food Prot. 2004b; 67: 1855–1865
  • Chenoll E., Macian M. C., Elizaquivel P., Aznar R. Lactic acid bacteria associated with vacuum-packaged cooked-meat product spoilage: population analysis by rDNA-based methods. J. Appl. Microbiol. 2007; 102: 498–508
  • Chihib N. E., Crepin T., Delattre G., Tholozan J. L. Involvement of cell envelope in nisin resistance of Pectinatus frisingensis, a gram-negative, strictly anaerobic beer-spoilage bacterium naturally sensitive to nisin. FEMS Microbiol. Lett. 1999a; 177: 167–175
  • Chihib N. E., Monnerat L., Membré J. M., Tholozan J. L. Nisin, temperature and pH effects on growth and viability of Pectinatus frisingensis, a gram-negative, strictly anaerobic beer-spoilage bacterium. J. Appl. Microbiol. 1999b; 87: 438–446
  • Choi M. H., Park Y. H. Selective control of lactobacilli in kimchi with nisin. Lett. Appl. Microbiol. 2000; 30: 173–177
  • Choi S. Y., Beuchat L. R. Growth inhibition of Listeria monocytogenes by a bacteriocin of Pediococcus acidilactici M during fermentation of kimchi. Food Microbiol. 1994; 11: 301–307
  • Cleveland J., Montville T. J., Nes I. F., Chikindas M. L. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 2001; 71: 1–20
  • Coakley M., Fitzgerald G. F., Ross R. P. Application and evaluation of the phage resistance and bacteriocin encoding the plasmid pMRC01 for the improvement of dairy starter cultures. Appl. Environ. Microbiol. 1997; 63: 1434–1440
  • Cobo Molinos A., Abriouel H., Ben Omar N., Valdivia E., Lucas R., Maqueda M., Martínez Cañamero M., Gálvez A. Effect of immersion solutions containing enterocin AS-48 on Listeria monocytogenes in vegetable foods. Appl. Environ. Microbiol. 2005; 71: 7781–7787
  • Coderre P. E., Somkuti G. A. Cloning and expression of the pediocin operon in Streptococcus thermophilus and other lactic fermentation bacteria. Curr. Microbiol. 1999; 39: 295–301
  • Coffey A., Ryan M., Ross R. P., Hill C., Arendt E., Schwarz G. Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture. Int. J. Food Microbiol. 1998; 43: 231–235
  • Connil N., Plissoneau L., Onno B., Pilet M. F., Prevost H., Dousset X. Growth of Carnobacterium divergens V41 and production of biogenic amines and divercin V41 in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations. J. Food Prot. 2002; 65: 333–338
  • Cotter P. D., Hill C., Ross R. P. Bacteriocins: developing innate immunity for food. Nature Rev. Microbiol. 2005; 3: 777–788
  • Cutter C. N., Siragusa G. R. Reduction of Brochothrix thermosphacta on beef surfaces following immobilization of nisin in calcium alginate gels. Lett. Appl. Microbiol. 1996a; 23: 9–12
  • Cutter C. N., Siragusa G. R. Reductions of Listeria innocua Brochothrix thermosphacta on beef following nisin spray treatments and vacuum packaging. Food Microbiol. 1996b; 13: 23–33
  • Daeshel M. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technol. 1989; 43: 164–166
  • Davies E. A., Delves-Broughton J. Nisin. Encyclopedia of Food Microbiology, R. Robinson, C. Batt, P. Patel. Academic Press, London 1999; 191–198
  • Davies E. A., Milne C. F., Bevis H. E., Potter R. W., Harris J. M., Williams G. C., Thomas L. V., Delves-Broughton J. Effective use of nisin to control lactic acid bacteria spoilage in vacuum-packaged bologna-type sausage. J. Food Prot. 1999; 62: 1004–1010
  • Dawson P. L., Carl G. D., Acton J. C., Han I. Y. Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna. Poultry Sci. 2002; 81: 721–726
  • De Buyser M. L., Dufour B., Maire M., Lafarge V. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries. Int. J. Food Microbiol. 2001; 67: 1–17
  • De Carvalho A. A., Mantovani H. C., Vanetti M. C. Bactericidal effect of bovicin HC5 and nisin against Clostridium tyrobutyricum isolated from spoiled mango pulp. Lett. Appl. Microbiol. 2007; 45: 68–74
  • De Martinis E. C. P., Franco B. D. G. M. Inhibition of Listeria monocytogenes in a pork product by a Lactobacillus sake strain. Int. J. Food Microbiol. 1998; 42: 119–126
  • De Vuyst L., Vandamme E. J. Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis: properties, biosynthesis, fermentation and applications. Bacteriocins of Lactic Acid Bacteria, L. DeVuyst, E. J. Vandamme. Blackie Academic and Professional, London 1994; 151–222
  • Deegan L. H., Cotter P. D., Hill C., Ross P. Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int. Dairy J. 2006; 16: 1058–1071
  • Degnan A., Luchansky J. Influence of beef tallow and muscle on the antilisterial activity of pediocin AcH and liposome-encapsulated pediocin AcH. J. Food Prot. 1992; 55: 552–554
  • Degnan A. J., Byong N., Luchansky J. B. Antilisterial activity of pediocin AcH in model food systems in the presence of an emulsifier or encapsulated within liposomes. Int. J. Food Microbiol. 1993; 18: 127–138
  • Degnan A. J., Yousef A. E., Luchansky J. B. Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature abused vacuum-packaged wieners. J. Food Prot. 1992; 55: 98–103
  • Delves-Broughton J., Blackburn P., Evans R. J., Hugenholtz J. Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek 1996; 69: 193–202
  • Delves-Broughton J., Williams G. C., Wilkinson S. The use of bacteriocin, nisin, as a preservative in pasteurized liquid whole egg. Lett. Appl. Microbiol. 1992; 15: 133–136
  • Dicks L. M. T., Mellett F. D., Hoffman L. C. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum Lactobacillus curvatus in production of ostrich meat salami. Meat Sci. 2004; 66: 703–708
  • Drider D., Fimland G., Héchard Y., McMullen L. M., Prévost H. The continuing story of class IIa bacteriocins. Microbiol. Molec. Biol. Rev. 2006; 70: 564–582
  • Drosinos E. H., Mataragas M., Veskovic-Moracanin S., Gasparik-Reichardt J., Hadziosmanovic M., Alagic D. Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: a case study for risk assessment. J. Food Prot. 2006; 69: 2648–2663
  • Duffes F. Improving the control of Listeria monocytogenes in cold smoked salmon. Trends Food Sci. Technol. 1999; 10: 211–216
  • Duffes F., Corre C., Leroi F., Dousset X., Boyaval P. Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon. J. Food Prot. 1999a; 62: 1394–1403
  • Duffes F., Leroi F., Boyaval P., Dousset X. Inhibition of Listeria monocytogenes by Carnobacterium spp. strains in a simulated cold smoked fish system stored at 4°C. Int. J. Food Microbiol. 1999b; 47: 33–42
  • Duffes F., Leroi F., Dousset X., Boyaval P. Use of bacteriocin producing Carnobacterium piscicola strain, isolated from fish, to control Listeria monocytogenes development in vacuum-packed cold smoked salmon stored at 4°C. Sci. Alim. 2000; 20: 153–158
  • Einarsson H., Lauzon H. L. Biopreservation of brined shrimp (Pandalus borealis) by bacteriocins from lactic acid bacteria. Appl. Environ Microbiol. 1995; 61: 669–676
  • Elotmani F., Assobhei O. In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system. Lett. Appl. Microbiol. 2004; 38: 60–65
  • Ennahar S., Assobhel O., Hasselmann C. Inhibition of Listeria monocytogenes in a smear-surface soft cheese by Lactobacillus plantarum WHE 92, a pediocin AcH producer. J. Food Prot. 1998; 61: 186–191
  • Ercolini D., Storia A., Villani F., Mauriello G. Effect of a bacteriocin-activated polythene film on Listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy. J. Appl. Microbiol. 2006; 100: 765–772
  • Ericsson H., Eklöw A., Danielsson-Tham M. L., Loncarevic S., Mentzing L. O., Persson I., Unnerstad H., Tham W. An outbreak of listeriosis suspected to have been caused by rainbow trout. J. Clin. Microbiol. 1997; 35: 2904–2907
  • Fang T. J., Lin L. W. Growth of Listeria monocytogenes Pseudomonas fragi on cooked pork in a modified atmosphere packaging/ nisin combination system. J. Food Prot. 1994a; 57: 479–485
  • Fang T. J., Lin L. W. Inactivation of Listeria monocytogenes on raw pork treated with modified atmosphere packaging and nisin. J. Food Drug Analysis 1994b; 2: 189–200
  • Farber J. M., Daley E., Holley R., Usborne W. R. Survival of Listeria monocytogenes during the production of uncooked German, American and Italian-style sausages. Food Microbiol. 1993; 10: 123–132
  • Farber J. M., Wang S. L., Cai Y., Zhang S. Changes in population of Listeria monocytogenes inoculated on packaged fresh-cut vegetables. J. Food Prot. 1998; 61: 192–195
  • Farías M. E., Nuñez de Kairuz M., Sesma F., Palacios J., de Ruiz Holgado A. P., Oliver G. Inhibition of Listeria monocytogenes by the bacteriocin enterocin CRL35 during goat cheese making. Milchwissenschaft 1999; 54: 30–32
  • Fenelon M. A., Ryan M. P., Rea M. C., Guinee T. P., Ross R. P., Hill C., Harrington D. Elevated temperature ripening of reduced fat cheddar made with or without lacticin 3147 producing starter culture. J. Dairy Sci. 1999; 82: 10–22
  • Fernández de Palencia P., de la Plaza M., Mohedano M. L., Martínez-Cuesta M. C., Requena T., López P., Peláez C. Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain. Int. J. Food Microbiol. 2004; 93: 335–347
  • Fimland G., Johnsen L., Dalhus B., Nissen-Meyer J. Pediocin-like antimicrobial peptides (class IIa bacteriocins) and their immunity proteins: biosynthesis, structure, and mode of action. J. Peptide Sci. 2005; 11: 688–696
  • Foegeding P., Thomas A., Pilkington D., Klaenhammer T. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Appl. Environ. Microbiol. 1992; 58: 884–890
  • Folli C., Ramazzina I., Arcidiaco P., Stoppini M., Berni R. Purification of bacteriocin AS-48 from an Enterococcus faecium strain and analysis of the gene cluster involved in its production. FEMS Microbiol. Lett. 2003; 221: 143–149
  • Fontaine L., Hols P. The inhibitory spectrum of thermophilin 9 from Streptococcus thermophilus LMD-9 depends on the production of multiple peptides and the activity of BlpGSt, a thiol-disulfide oxidase. Appl. Environ. Microbiol. 2008; 74: 1102–1110
  • Foulquié Moreno M. R., Rea M. C., Cogan T. M., De Vuyst L. Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in cheddar cheese manufacture. Int. J. Food Microbiol. 2002; 81: 73–84
  • Foulquié Moreno M. R., Sarantinopoulos P., Tsakalidou E., De Vuyst L. The role and application of enterococci in food and health. Int. J. Food Microbiol. 2006; 106: 1–24
  • Franklin N. B., Cooksey K. D., Getty K. J. Inhibition of Listeria monocytogenes on the surface of individually packaged hot dogs with a packaging film coating containing nisin. J. Food Prot. 2004; 67: 480–485
  • Franz C. M. A.P., van Belkum M. J., Holzapfel W. H., Abriouel H., Gálvez A. Diversity of enterococcal bacteriocins and their grouping into a new classification scheme. FEMS Microbiol. Rev. 2007; 31: 293–310
  • Gálvez A., Abriouel H., Lucas López R., Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int. J. Food Microbiol. 2007; 120: 51–70
  • Gálvez A., Valdivia E., Martínez-Bueno M., Maqueda M. Induction of autolysis in Enterococcus faecalis by peptide AS-48. J. Appl. Bacteriol. 1990; 69: 406–413
  • García-Graells C., Masschalck B., Michiels C. W. Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides. J. Food Prot. 1999; 62: 1248–1254
  • Garde S., Ávila M., Gaya P., Medina M., Núñez M. Proteolysis of Hispaánico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639. J. Dairy Sci. 2006; 89: 840–849
  • Garde S., Ávila M., Medina M., Núñez M. Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese. Int. Dairy J. 2005; 15: 1034–1043
  • Garde S., Tomillo J., Gaya P., Medina M., Núñez M. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture. J. Agric. Food Chem. 2002; 50: 3479–3485
  • Garriga M., Aymerich M. T., Costa S., Monfort J. M., Hugas M. Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage. Food Microbiol. 2002; 19: 509–518
  • Georgalaki M. D., Van den Berghe E., Kritikos D., Devreese B., Van Beeumen J., Kalantzopoulos G., De Vuyst L., Tsakalidou E. Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Appl. Environ. Microbiol. 2002; 68: 5891–5903
  • Ghalfi H., Allaoui A., Destain J., Benkerroum N., Thonart P. Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4°C storage. J. Food Prot. 2006a; 69: 1066–1071
  • Ghalfi H., Benkerroum N., Doguiet D. D., Bensaid M., Thonart P. Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage. Lett. Appl. Microbiol. 2007; 44: 268–273
  • Ghalfi H., Kouakou P., Duroy M., Daoudi A., Benkerroum N., Thonart P. Antilisterial bacteriocin-producing strain of Lactobacillus curvatus CWBI-B28 as a preservative culture in bacon meat and influence of fat and nitrites on bacteriocins production and activity. Food Sci. Technol. Int. 2006b; 12: 325–333
  • Gilbreth S. E., Somkuti G. A. Thermophilin 110: a bacteriocin of Streptococcus thermophilus ST110. Curr. Microbiol. 2005; 51: 175–182
  • Gill A. O., Holley R. A. Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA. Food Res. Int. 2000a; 33: 83–90
  • Gill A. O., Holley R. A. Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bologna. J. Food Prot. 2000b; 63: 1338–1346
  • Giraffa G. Enterococcal bacteriocins: their potential as anti-Listeria factors in dairy technology. Food Microbiol. 1995; 12: 291–299
  • Giraffa G., Picchioni N., Neviani E., Carminati D. Production and stability of an Enterococcus faecium bacteriocin during Taleggio cheesemaking and ripening. Food Microbiol. 1995; 12: 301–307
  • Goff J. H., Bhunia A. K., Johnson M. G. Complete inhibition of low levels of Listeria monocytogenes on refrigerated chicken meat with pediocin AcH bound to heat-killed Pediococcus acidilactici cells. J. Food Prot. 1996; 59: 1187–1192
  • Gram L., Dalgaard P. Fish spoilage bacteria—problems and solutions. Curr. Opin. Biotechnol. 2002; 13: 262–266
  • Gram L., Huss H. H. Fresh and processed fish and shellfish. The Microbiological Safety and Quality of Foods, B. M. Lund, A. C. Baird-Parker, G. W. Gould. Chapman and Hall, London 2000; 472–506
  • Gram L., Ravn L., Rasch M., Bruhn J. B., Christensen A. B., Givskov M. Food spoilage—interactions between food spoilage bacteria. Int. J. Food Microbiol. 2002; 78: 79–97
  • Grande M. J., Lucas R., Abriouel H., Ben Omar N., Maqueda M., Martínez-Bueno M., Martínez-Cañamero M., Valdivia E., Gálvez A. Control of Alicyclobacillus acidoterrestris in fruit juices by enterocin AS-48. Int. J. Food Microbiol. 2005a; 104: 289–297
  • Grande M. J., Lucas R., Abriouel H., Valdivia E., Ben Omar N., Maqueda M., Martínez-Bueno M., Martínez-Cañamero M., Gálvez A. Inhibition of toxicogenic Bacillus cereus in rice-based foods by enterocin AS-48. Int. J. Food Microbiol. 2006a; 106: 185–194
  • Grande M. J., Lucas R., Abriouel H., Valdivia E., Ben Omar N., Maqueda M., Martínez-Cañamero M., Gálvez A. Inhibition of Bacillus licheniformis LMG 19409 from ropy cider by enterocin AS-48. J. Appl. Microbiol. 2006b; 101: 422–428
  • Grande M. J., Lucas R., Valdivia E., Abriouel H., Maqueda M., Martínez-Cañamero M., Ben Omar N., Gálvez A. Stability of enterocin AS-48 in fruit and vegetable juices. J. Food Prot. 2005b; 68: 2085–2094
  • Grattepanche F., Audet P., Lacroix C. Enhancement of functional characteristics of mixed lactic culture producing nisin z and exopolysaccharides during continuous prefermentation of milk with immobilized cells. J. Dairy Sci. 2007a; 90: 5361–5373
  • Grattepanche F., Audet P., Lacroix C. Milk fermentation by functional mixed culture producing nisin Z and exopolysaccharides in a fresh cheese model. Int. Dairy J. 2007b; 17: 123–132
  • Guerra N. P., Macias C. L., Agrasar A. T., Castro L. P. Development of a bioactive packaging cellophane using Nisaplin as biopreservative agent. Lett. Appl. Microbiol. 2005; 40: 106–1610
  • Hampikyan H., Ugur M. The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks). Meat Sci. 2007; 76: 327–332
  • Harris L. J., Fleming H. P., Klaenhammer T. R. Characterization of two nisin-producing Lactococcus lactis subsp. Lactis strains isolated from a commercial sauerkraut fermentation. Appl. Environ. Microbiol. 1992a; 58: 1477–1483
  • Harris L. J., Fleming H. P., Klaenhammer T. R. Novel paired starter culture system for sauerkraut, consisting of a nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain. Appl. Environ. Microbiol. 1992b; 58: 1484–1489
  • Hirsch A., Grinsted E., Chapman H. R., Mattick A. T. R. A note on the inhibition of an anaerobic spore former in Swiss-type cheese by a nisin-producing Streptococcus. J. Dairy Res. 1951; 18: 205–206
  • Holo H., Faye T., Brede D. A., Nilsen T., Ødegård L., Langsrud T., Brendehaug J., Nes L. F. Bacteriocins of propionic acid bacteria. Lait 2002; 82: 59–68
  • Holzapfel W. H., Geisen R., Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 1995; 24: 343–362
  • Hornbæk T., Brocklehurst T. F., Budde B. B. The antilisterial effect of Leuconostoc carnosum 4010 and leucocins 4010 in the presence of sodium chloride and sodium nitrite examined in a structured gelatin system. Int. J. Food Microbiol. 2004; 92: 129–140
  • Huang J., Lacroix C., Daba H., Simard R. E. Growth of Listeria monocytogenes in milk and its control by pediocin 5 produced by Pediococcus acidilactici UL5. Int. Dairy J. 1994; 4: 429–443
  • Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci. 1998; 49: S139–S150
  • Hugas M., Garriga M., Aymerich T. Functionality of enterococci in meat products. Int. J. Food Microbiol. 2003; 88: 223–233
  • Hugas M., Garriga M., Aymerich M. T., Monfort J. M. Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sakei CTC 494. J. Appl. Bacteriol. 1995; 79: 322–330
  • Hugas M., Garriga M., Monfort J. M. New mild technologies in meat processing: high pressure as a model technology. Meat Sci. 2002; 62: 359–371
  • Hugas M., Neumeyer B., Pagés F., Garriga M., Hammes W. P. Comparison of bacteriocin-producing lactobacilli on Listeria growth in fermented sausages. Fleischwirtschaft 1996; 76: 649–652
  • Hugas M., Pagés F., Garriga M., Monfort J. M. Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packaged with different atmospheres. Food Microbiol. 1998; 15: 639–650
  • Hugenholtz J., de Veer G. J. C. M. Application of nisin A and nisin Z in dairy technology. Nisin and Novel Lantibiotics, H. G. Sahl, J. Jung. ESCOM Scientific Publishers BV, LeidenThe Netherlands 1991; 440–447
  • Huss H. H., Jørgensen L. V., Fonnesbech Vogel B. Control options for Listeria monocytogenes in seafoods. Int. J. Food Microbiol. 2000; 62: 267–274
  • Iseppi R., Pilati F., Marini M., Toselli M., de Niederhäusern S., Guerrieri E., Messi P., Sabia C., Manicardi G., Anacarso I., Bondi M. Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging. Int. J. Food Microbiol. 2008, 2007 Dec 27 [Epub ahead of print]
  • Ivanova I., Miteva V., Stefanova T., Pantev A., Budakov I., Danova S., Moncheva P., Nikolova I., Dousset X., Boyaval P. Characterization of a bacteriocin produced by Streptococcus thermophilus 81. Int. J. Food Microbiol. 1998; 42: 147–158
  • Jack R. W., Tagg J. R., Ray B. Bacteriocins of gram positive bacteria. Microbiol. Rev. 1995; 59: 171–200
  • Jacobsen T., Budde B. B., Koch A. G. Application of Leuconostoc carnosum for biopreservation of cooked meat products. J. Appl. Microbiol. 2003; 95: 242–249
  • Jespersen L., Jakobsen M. Specific spoilage organisms in breweries and laboratory media for their detection. Int. J. Food Microbiol. 1996; 33: 139–155
  • Jiménez-Díaz R., Rios-Sánchez R. M., Desmazeaud M., Ruiz-Barba J. L., Piard J. C. Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation. Appl. Environ. Microbiol. 1993; 59: 1416–1424
  • Jofré A., Garriga M., Aymerich T. Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing. J. Food Prot. 2007; 70: 2498–2502
  • Kabuki T., Uenishi H., Watanabe M., Seto Y., Nakajima H. Characterization of a bacteriocin, thermophilin 1277, produced by Streptococcus thermophilus SBT1277. J. Appl. Microbiol. 2007; 102: 971–980
  • Kalchayanand N. Extension of shelf-life of vacuum-packaged refrigerated fresh beef by bacteriocins of lactic acid bacteria. PhD thesis, University of Wyoming, Laramie, WY 1990
  • Kalchayanand N., Dunne C. P., Sikes A., Ray B. Inactivation of bacterial spores by combined action of hydrostatic pressure and bacteriocins in roast beef. J. Food Safety 2003; 23: 219–231
  • Katikou P., Ambrosiadis I., Georgantelis D., Koidis P., Georgakis S. A. Effect ofLactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef. J. Appl. Microbiol. 2005; 99: 1303–1313
  • Katla T., Møretrø T., Aasen I. M., Holck A., Axelsson L., Naterstad K. Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures. Food Microbiol. 2001; 18: 431–439
  • Katla T., Møretrø T., Sveen I., Aasen I. M., Axelsson L., Rorvik L. M., Naterstad K. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. J. Appl. Microbiol. 2002; 93: 191–196
  • Kato T., Inuzuka L., Kondo M., Matsuda T. Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso. Biosci. Biotechnol. Biochem. 2001; 65: 330–337
  • Knight K. P., Bartlett F. M., McKellar R. C., Harris L. J. Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg. J. Food Prot. 1999; 62: 999–1003
  • Komitopoulou E., Boziaris I. S., Davies E. A., Delves-Broughton J., Adams M. R. Alicyclobacillus acidoterrestris in fruit juices and its control by nisin. Int. J. Food Sci. Technol. 1999; 34: 81–85
  • Lahti E., Johansson T., Honkanen-Buzalski T., Hill P., Nurmi E. Survival and detection of Escherichia coli O157:H7 and Listeria monocytogenes during the manufacture of dry sausage using two different starter cultures. Food Microbiol. 2001; 18: 75–85
  • Lauková A., Czikkova S. The use of enterocin CCM 4231 in soy milk to control the growth of Listeria monocytogenes Staphylococcus aureus. J. Appl. Microbiol. 1999; 87: 182–186
  • Lauková A., Czikková S. Antagonistic effect of enterocin CCM 4231 from Enterococcus faecium on “bryndza”, a traditional Slovak dairy product from sheep milk. Microbiol. Res. 2001; 156: 31–34
  • Lauková A., Czikková S., Burdova O. Anti-staphylococcal effect of enterocin in Sunar and yogurt. Folia Microbiol. (Praha) 1999a; 44: 707–711
  • Lauková A., Czikková S., Dóbransky T., Burdova O. Inhibition of Listeria monocytogenes Staphylococcus aureus by enterocin CCM4231 in milk products. Food Microbiol. 1999b; 16: 93–99
  • Lauková A., Czikková S., Laczková S., Turek P. Use of enterocin CCM 4231 to control Listeria monocytogenes in experimentally contaminated dry fermented Hornád salami. Int. J. Food Microbiol. 1999c; 52: 115–119
  • Lauková A., Vlaemynick G., Czikková S. Effect of enterocin CCM 4231 on Listeria monocytogenes in Saint-Paulin cheese. Folia Microbiol. 2001; 46: 157–160
  • Leisner J., Greer G., Stiles M. Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconoctoc gelidum UAL187 during anaerobic storage at 2°C. Appl. Environ. Microbiol. 1996; 62: 2610–2614
  • Leistner L. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 2000; 55: 181–186
  • Leroy F., Foulquié Moreno M. R., De Vuyst L. Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. Int. J. Food Microbiol. 2003; 88: 235–240
  • Leroy F., Lievens K., De Vuyst L. Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions. J. Food Prot. 2005a; 68: 2078–2084
  • Leroy F., Lievens K., De Vuyst L. Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions. Appl. Environ. Microbiol. 2005b; 71: 7567–7570
  • Leroy F., Verluyten J., De Vuyst L. Functional meat starter cultures for improved sausage fermentation. Int. J. Food Microbiol. 2006; 106: 270–285
  • Leverentz B., Conway W. S., Camp M. J., Janisiewicz W. J., Abuladze T., Yang M., Saftner R., Sulakvelidze A. Biocontrol of Listeria monocytogenes on fresh-cut produce by treatment with lytic bacteriophages and a bacteriocin. Appl. Environ. Microbiol. 2003; 69: 4519–4526
  • Liang Z., Mittal G. S., Griffiths M. W. Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric field. J. Food Prot. 2002; 65: 1081–1087
  • Liao CH. S., Fett W. F. Analysis of native microflora and selection of strains antagonistic to human pathogens on fresh produce. J. Food Prot. 2001; 64: 1110–1115
  • Lindström M., Kiviniemi K., Korkeala H. Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing. Int. J. Food Microbiol. 2006; 108: 92–104
  • Lindström M., Mokkila M., Skytta E., Hyytia-Trees E., Lahteenmaki L., Hielm S., Ahvenainen R., Korkeala H. Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin. J. Food Prot. 2001; 64: 838–844
  • Liserre A. M., Landgraf M., Destro M. T., Franco B. D. G.M. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Sci. 2002; 61: 449–455
  • Liu L., O'Conner P., Cotter P. D., Hill C., Ross R. P. Controlling Listeria monocytogenes in cottage cheese through heterologous production of enterocin A by Lactococcus lactis. J. Appl. Microbiol. 2008; 104: 1059–1066
  • Loessner M., Guenther S., Steffan S., Scherer S. A pediocin-producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium. Appl. Environ. Microbiol. 2003; 69: 1854–1857
  • Lonvaud-Funel A., Joyeux A. Antagonism between lactic acid bacteria of wines: inhibition of Leuconostoc oenos by Lactobacillus plantarum Pediococcus pentosaceus. Food Microbiol. 1993; 10: 411–419
  • López-Pedemonte T., Roig-Sagués A. X., Trujillo A. J., Capellas M., Guamis B. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J. Dairy Sci. 2003; 86: 3075–3081
  • Lortal S., Chapot-Chartier M. P. Role, mechanisms and control of lactic acid bacteria lysis in cheese. Int. Dairy J. 2005; 15: 857–871
  • Lucas R., Grande M. J., Abriouel H., Maqueda M., Ben Omar N., Valdivia E., Martínez-Cañamero M., Gálvez A. Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in low-pH canned fruit and vegetable foods. Food Chem. Toxicol. 2006; 44: 1774–1781
  • Luchansky J. B., Call J. E. Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters. J. Food Prot. 2004; 67: 1017–1021
  • Lücke F. K. Utilization of microbes to process and preserve meat. Meat Sci. 2000; 56: 105–115
  • Lüders T., Birkemo G. A., Fimland G., Nissen-Meyer J., Nes I. F. Strong synergy between a eukaryotic antimicrobial peptide and bacteriocins from lactic acid bacteria. Appl. Environ. Microbiol. 2003; 69: 1797–1799
  • Lungu B., Johnson M. G. Fate of Listeria monocytogenes inoculated onto the surface of model Turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4°C. J. Food Prot. 2005; 68: 855–859
  • Lyon W. J., Sethi J. K., Glatz B. A. Inhibition of psychrotrophic organisms by propionicin PLG-1, a bacteriocin produced by Propionibacterium thoenii. J. Dairy Sci. 1993; 76: 1506–1513
  • Maisnier-Patin S., Deschamps N., Tatini S. R., Richard J. Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter. Lait 1992; 72: 249–263
  • Marciset O., Jeronimus-Stratingh M. C., Mollet B., Poolman B. Thermophilin 13, a nontypical antilisterial poration complex bacteriocin, that functions without a receptor. J. Biol. Chem. 1997; 272: 14277–14284
  • Marcos B., Aymerich T., Monfort J. M., Garriga M. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. Food Microbiol. 2008; 25: 177–182
  • Martínez-Cuesta M. C., Fernández de Palencia P., Requena T., Peláez C. Enhancement of proteolysis by a Lactococcus lactis bacteriocin producer in a cheese model system. J. Agric. Food Chem. 1998; 46: 3863–3867
  • Martínez-Cuesta M. C., Peláez C., Juárez M., Requena T. Autolysis of Lactococcus lactis ssp. lactis Lactobacillus casei ssp. Casei: cell lysis induced by a crude bacteriocin. Int. J. Food Microbiol. 1997; 38: 125–131
  • Martínez-Cuesta M. C., Requena T., Peláez C. Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening. Int. J. Food Microbiol. 2001; 70: 79–88
  • Martínez-Cuesta M. C., Requena T., Peláez C. Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination by Lactococcus lactis. FEMS Microbiol. Lett. 2002; 217: 109–113
  • Martínez-Cuesta M. C., Requena T., Peláez C. Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system. Biotechnol. Lett. 2003; 25: 599–602
  • Martínez-Cuesta M. C., Requena T., Peláez C. Cell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730. Int. J. Food Microbiol. 2006a; 109: 198–204
  • Martínez-Cuesta M. C., Requena T., Peláez C. Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis. Biotechnol. Lett. 2006b; 28: 1573–1580
  • Martínez-Viedma P., Abriouel H., Ben Omar N., Valdivia E., Lucas López R., Gálvez A. Inactivation of exopolysaccharide and 3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by enterocin AS-48. Food Chem. Toxicol. 2008; 46: 1143–1151
  • Mathieu F., Michel M., Lebrihi A., Lefebvre G. Effect of the bacteriocin carnocin CP5 and of the producing strain Carnobacterium pbcicola CP5 on the viability of Listeria monocytogenes ATCC 15313 in salt solution, broth and skimmed milk, at various incubation temperatures. Int. J. Food Microbiol. 1994; 22: 155–172
  • Mathot A. G., Beliard E., Thuault D. Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese. J. Dairy Sci. 2003; 86: 3068–3074
  • Mattila K., Saris P., Työppönen S. Survival of Listeria monocytogenes on sliced cooked sausage after treatment with pediocin AcH. Int. J. Food Microbiol. 2003; 89: 281–286
  • Mauriello G., Ercolini D., La Storia A., Casaburi A., Villani F. Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y. J. Appl. Microbiol. 2004; 97: 314–322
  • McAuliffe O., Hill C., Ross R. P. Inhibition of Listeria monocytogenes in cottage cheese manufactured with lacticin 3147 producing starter culture. J. Appl. Microbiol. 1999; 86: 251–256
  • Messens W., De Vuyst L. Inhibitory substances produced by lactobacilli isolated from sourdoughs—a review. Int. J. Food Microbiol. 2002; 72: 31–43
  • Messens W., Neysens P., Vansieleghem W., Vanderhoeven J., De Vuyst L. Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations. Appl. Environ. Microbiol. 2002; 68: 1431–1435
  • Miettinen M. K., Siitonen A., Heiskanen P., Haajanen H., Björkroth K. J., Korkeala H. J. Molecular epidemiology of an outbreak of febrile gastroenteritis caused by Listeria monocytogenes in cold-smoked rainbow trout. J. Clin. Microbiol. 1999; 37: 2358–2360
  • Millette M., Le Tien C., Smoragiewicz W., Lacroix M. Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads. Food Control 2007; 18: 878–884
  • Ming X., Weber G. H., Ayres J. M., Sandine W. E. Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. J. Food Sci. 1997; 62: 413–415
  • Montville T. J., Winkowski K., Ludescherer R. D. Models and mechanisms for bacteriocin action and application. Int. Dairy J. 1995; 5: 797–814
  • Morgan S., Ross R. P., Hill C. Bacteriolytic activity caused by the presence of a novel lactococcal plasmid encoding lactococcins A, B and M. Appl. Environ. Microbiol. 1995; 61: 2995–3001
  • Morgan S., Ross R. P., Hill C. Increasing starter cell lysis in cheddar cheese using a bacteriocin-producing adjunct. J. Dairy Sci. 1997; 80: 1–10
  • Morgan S. M., Garvin M., Kelly J., Ross R. P., Hill C. Development of a lacticin 3147-enriched whey powder with inhibitory activity against foodborne pathogens. J. Food Prot. 1999; 62: 1011–1016
  • Morgan S. M., Garvin M., Ross R. P., Hill C. Evaluation of a spray-dried lacticin 3147 powder for the control of Listeria monocytogenes Bacillus cereus in a range of food systems. Lett. Appl. Microbiol. 2001; 33: 387–391
  • Morgan S. M., O'Sullivan L., Ross R. P., Hill C. The design of a three strain starter system for cheddar cheese manufacture exploiting bacteriocin-induced starter lysis. Int. Dairy J. 2002; 12: 985–993
  • Morgan S. M., Ross R. P., Beresford T., Hill C. Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus Listeria. J. Appl. Microbiol. 2000; 88: 414–420
  • Motlagh A. M., Holla S., Johnson M. C., Ray B., Field R. A. Inhibition of Listeria spp. in sterile food systems by pediocin AcH, a bacteriocin produced by Pediococcus acidilactici H. J. Food Prot. 1992; 55: 337–343
  • Muñoz A., Ananou S., Gálvez A., Martínez-Bueno M., Rodríguez A., Maqueda M., Valdivia E. Inhibition of Staphylococcus aureus in dairy products by enterocin AS-48 produced in situ and ex situ: bactericidal synergism through heat and AS-48. Int. Dairy J. 2007; 17: 760–769
  • Muñoz A., Maqueda M., Gálvez A., Martínez-Bueno M., Rodriguez A., Valdivia E. Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a non fat hard type cheese by an enterococcal strain-producing enterocin AS-48. J. Food Prot. 2004; 67: 1517–1521
  • Muriana P. M. Bacteriocins for control ofListeria spp. in food. J. Food Prot. 1996; 59: S54–S63
  • National Advisory Committee on Microbiological Criteria for Foods. Microbiological safety evaluations and recommendations on sprouted seeds. Int. J. Food Microbiol. 1999; 52: 123–153
  • Natrajan N., Sheldon B. W. Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin. J. Food Prot. 2000a; 63: 1189–1196
  • Natrajan N., Sheldon B. W. Inhibition of Salmonella on poultry skin using protein- and polysaccharide-based films containing a nisin formulation. J. Food Prot. 2000b; 63: 1268–1272
  • Nattress F. M., Baker L. P. Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork. Int. J. Food Microbiol. 2003; 85: 259–267
  • Nattress F. M., Yost C. K., Baker L. P. Evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria. Int. J. Food Microbiol. 2001; 70: 111–119
  • Navarro L., Zarazaga M., Saenz J., Ruiz-Larrea F., Torres C. Bacteriocin production by lactic acid bacteria isolated from Rioja red wines. J. Appl. Microbiol. 2000; 88: 44–51
  • Neetoo H., Ye M., Chen H., Joerger R. D., Hicks D. T., Hoover D. G. Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. Int. J. Food Microbiol. 2008; 122: 8–15
  • Nel H. A., Bauer R., Wolfaardt G. M., Dicks L. M. T. Effect of bacteriocins pediocin PD-1, plantaricin 423 and nisin on biofilms of Oenococcus oeni on a stainless steel surface. Am. J. Enol. Vitic. 2002; 53: 191–196
  • Nielsen J. W., Dickson J. S., Crouse J. D. Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat. Appl. Environ. Microbiol. 1990; 56: 2142–2145
  • Nieto-Lozano J. C., Reguera-Useros J. I., Peláez-Martínez M. C., Hardisson de la Torre A. Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes Clostridium perfringens on Spanish raw meat. Meat Sci. 2006; 72: 57–61
  • Nilsson L., Gram L., Huss H. H. Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora. J. Food Prot. 1999; 62: 336–342
  • Nilsson L., Huss H. H., Gram L. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. Int. J. Food Microbiol. 1997; 38: 217–227
  • Nilsson L., Ng Y. Y., Christiansen J. N., Jorgensen B. L., Grotinum D., Gram L. The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems. J. Appl. Microbiol. 2004; 96: 133–143
  • Nissen H., Holo H., Axelsson L., Blom H. Characterization and growth of Bacillus spp. in heat-treated cream with and without nisin. J. Appl. Microbiol. 2001; 90: 530–534
  • Núñez M., Rodríguez J. L., García E., Gaya P., Medina M. Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese. J. Appl. Microbiol. 1997; 83: 671–677
  • Nykanen A., Weckman K., Lapvetelainen A. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int. J. Food Microbiol. 2000; 61: 63–72
  • O'Mahony T., Rekhif N., Cavadini C., Fitzgerald G. F. The application of a fermented food ingredient containing ‘variacin’, a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products. J. Appl. Microbiol. 2001; 90: 106–114
  • O'Sullivan L., Morgan S. M., Ross R. P., Hill C. Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552. J. Dairy Sci. 2002a; 85: 2130–2140
  • O'Sullivan L., O'Connor E. B., Ross R. P., Hill C. Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese. J. Appl. Microbiol. 2006; 100: 135–143
  • O'Sullivan L., Ross R. P., Hill C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 2002b; 84: 593–604
  • O'Sullivan L., Ross R. P., Hill C. A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during cheddar cheese ripening. J. Appl. Microbiol. 2003a; 95: 1235–1241
  • O'Sullivan L., Ryan M. P., Ross R. P., Hill C. Generation of food-grade lactococcal starters which produce the lantibiotics lacticin 3147 and lacticin 481. Appl. Environ. Microbiol. 2003b; 69: 3681–3685
  • Ogden K., Tubb R. S. Inhibition of beer-spoilage lactic acid bacteria by nisin. J. Inst. Brew. 1985; 91: 390–392
  • Ogden K., Waites M. J. The action of nisin on beer spoilage lactic acid bacteria. J. Inst. Brew. 1986; 92: 463–467
  • Palmai M., Buchanan R. L. Growth of Listeria monocytogenes during germination of alfalfa sprouts. Food Microbiol. 2002; 19: 195–200
  • Paludan-Muller C., Dalgaard P., Huss H. H., Gram L. Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5°C. Int. J. Food Microbiol. 1998; 39: 155–166
  • Parente E., Hill C. Inhibition of Listeria in buffer, broth, and milk by enterocin 1146, a bacteriocin produced by Enterococcus faecium. J. Food Prot. 1992; 55: 503–508
  • Pawar D. D., Malik S. V. S., Bhilegaonkar K. N., Barbuddhe S. B. Effect of nisin and its combination with sodium chloride on the survival of Listeria monocytogenes added to raw buffalo meat mince. Meat Sci. 2000; 56: 215–219
  • Peláez C., Requena T. Exploiting the potential of bacteria in the cheese ecosystem. Int. Dairy J. 2005; 15: 831–844
  • Penney V., Henderson G., Blum C., Johnson-Green P. The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts. Int. Food Sci. Emerg. Technol. 2004; 5: 369–375
  • Pepe O., Blaiotta G., Moschetti G., Greco T., Villani F. Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Appl. Environ. Microbiol. 2003; 69: 2321–2329
  • Pol I. E., Mastwijk H. C., Slump R. A., Popa M. E., Smith E. J. Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol. J. Food Prot. 2001; 64: 1012–1018
  • Ponce E., Pla R., Sendra E., Guamis B., Mor-Mur M. Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua Escherichia coli in liquid whole egg. Int. J. Food Microbiol. 1998; 43: 15–19
  • Pucci M. J., Vedamuthu R. E. R., Kunka B. S., Vandenbergh P. A. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC11.0. Appl. Environ. Microbiol. 1988; 54: 2349–2353
  • Quintavalla S., Vicini L. Antimicrobial food packaging in meat industry. Meat Sci. 2002; 62: 373–380
  • Raccach M., Geshell D. J. The inhibition of Listeria monocytogenes in milk by pediococci. Food Microbiol. 1993; 10: 181–186
  • Radler F. Possible use of nisin in wine-making. II. Experiments to control lactic acid bacteria in the production of wine. Am. J. Enol. Vit. 1990; 41: 7–11
  • Rayman K., Malik N., Hurst A. Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system. Appl. Environ. Microbiol. 1983; 46: 1450–1452
  • Reviriego C., Fernández L., Rodríguez J. M. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: application to inhibit Listeria growth in a cheese model system. J. Food Prot. 2007; 70: 2512–2517
  • Richard C., Leroi F., Brillet A., Rachman C., Connil N., Driver D., Pilet M. F., Onno B., Dousset X., Prevost H. Control development of Listeria monocytogenes in smoked salmon: interest of the biopreservation by lactic bacteria. Lait 2004; 84: 135–144
  • Rilla N., Martínez B., Delgado T., Rodríguez A. Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer. Int. J. Food Microbiol. 2003; 85: 23–33
  • Roberts R. F., Zottola E. A., McKay L. L. Use of a nisin producing starter culture suitable for cheddar cheese manufacture. J. Dairy Sci. 1992; 75: 2353–2363
  • Rocourt J., Jacquet C., Reilly A. Epidemiology of human listeriosis and seafoods. Int. J. Food Microbiol. 2000; 62: 197–209
  • Rodgers S. Preserving non-fermented refrigerated foods with microbial cultures—a review. Trends Food Sci. Technol. 2001; 12: 276–284
  • Rodríguez E., Arqués J. L., Gaya P., Nuñez M., Medina M. Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese. J. Dairy Res. 2001; 68: 131–137
  • Rodriíguez E., Arqueés J. L., Gaya P., Tomillo J., Núnñez M., Medina M. Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter cultures. Milchwissenschaft 2000; 55: 633–635
  • Rodríguez E., Arqués J. L., Núñez M., Gaya P., Medina M. Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese. Appl. Environ. Microbiol. 2005a; 71: 3399–3404
  • Rodríguez E., Calzada J., Arqués J. L., Rodríguez J. M., Núñez M., Medina M. Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes Staphylococcus aureus Escherichia coli O157:H7 in cheese. Int. Dairy J. 2005b; 15: 51–57
  • Rodríguez E., Gaya P., Núñez M., Medina M. Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewe's milk Manchego cheese. Int. J. Food Microbiol. 1998; 39: 129–132
  • Rodríguez J. L., Gaya P., Medina M., Núñez M. Bactericidal effect of enterocin 4 on Listeria monocytogenes in a model dairy system. J. Food Prot. 1997; 60: 28–32
  • Rodriguez J. M., Martinez M. I., Kok J. Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria. Crit. Rev. Food Sci. Nutr. 2002; 42: 91–121
  • Rojo-Bezares B., Sáenz Y., Zarazaga M., Torres C., Ruiz-Larrea F. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria. Int. J. Food Microbiol. 2007; 116: 32–36
  • Rørvik L. M. Listeria monocytogenes in the smoked salmon industry. Int. J. Food Microbiol. 2000; 62: 183–190
  • Rosas C. J., Escartin E. F. Survival and growth of Vibrio cholerae O1, Salmonella typhi Escherichia coli O157:H7 in alfalfa sprouts. J. Food Sci. 2000; 65: 162–165
  • Rose N. L., Sporns P., Stiles M. E., McMullen L. M. Inactivation of nisin by glutathione in fresh meat. J. Food Sci. 1999; 64: 759–762
  • Rosenquist H., Hansen A. The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis B. licheniformis isolated from wheat bread. J. Appl. Microbiol. 1998; 85: 621–631
  • Ross R. P., Galvin M., McAuliffe O., Morgan S., Ryan M., Twomey D. P., Meaney W. J., Hill C. Developing applications for lactococcal bacteriocins. Antonie van Leeuwenhoek 1999; 76: 337–346
  • Ross R. P., Stanton C., Hill C., Fitzgerald G. F., Coffey A. Novel cultures for cheese improvement. Trends Food Sci. Technol. 2000; 11: 96–104
  • Ruiz-Barba J. L., Cathcart D. P., Warner P. J., Jiménez-Díaz R. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture of Spanish-style green olive fermentations. Appl. Environ. Microbiol. 1994; 60: 2059–2064
  • Ryan M. P., Rea M. C., Hill C., Ross R. P. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl. Environ. Microbiol. 1996; 62: 612–619
  • Ryan M. P., Ross R. P., Hill C. Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. Appl. Environ. Microbiol. 2001; 67: 2699–2704
  • Sabia C., de Niederhäusern S., Messi P., Manicardi G., Bondi M. Bacteriocin-producing Enterococcus casseliflavus IM 416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages (“cacciatore”). Int. J. Food Microbiol. 2003; 87: 173–179
  • Salih M. A., Sandine W. E., Ayres J. W. Inhibitory effects of Microgard on yogurt and cottage cheese spoilage organisms. J. Dairy Sci. 1990; 73: 887–893
  • Sallami L., Kheadr E. E., Fliss I., Vuillemard J. C. Impact of autolytic, proteolytic and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese. J. Dairy Sci. 2004; 87: 1585–1594
  • Samelis J., Kakouri A., Rementzis J. Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C. Food Microbiol. 2000; 17: 329–340
  • Sánchez Valenzuela A., Díaz Ruiz G., Ben Omar N., Abriouel H., Lucas López R., Martínez Cañamero M., Ortega E., Gálvez A. Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga both in a culture medium and in food. Food Control. 2008; 19: 842–848
  • Sarantinopoulos P., Leroy F., Leontopoulou E., Georgalaki M. D., Kalantzopoulos G., Tsakalidou E., De Vuyst L. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek feta cheese making. Int. J. Food Microbiol. 2002; 72: 125–136
  • Scannell A. G., Ross R. P., Hill C., Arendt E. K. An effective lacticin biopreservative in fresh pork sausage. J. Food Prot. 2000a; 63: 370–375
  • Scannell A. G. M., Hill C., Buckley D. J., Arendt E. K. Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausage. J. Appl. Microbiol. 1997; 83: 407–412
  • Scannell A. G. M., Hill C., Ross R. P., Marx S., Hartmeier W., Arendt E. K. Development of bioactive food packaging materials using immobilised bacteriocins lacticin 3147 and Nisaplin. Int. J. Food Microbiol. 2000b; 60: 241–249
  • Scannell A. G. M., Schwarz G., Hill C., Ross R. P., Arendt E. K. Preinoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture. Int. J. Food Microbiol. 2001; 64: 151–159
  • Schillinger U., Becker B., Vignolo G., Holzapfel W. H. Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu. Int. J. Food Microbiol. 2001; 71: 159–168
  • Schillinger U., Kaya M., Lücke F. K. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sakei. J. Appl. Bacteriol. 1991; 70: 473–478
  • Schlyter J. H., Glass K. A., Loeffelholz J., Degnan A. J., Luchansky J. B. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int. J. Food Microbiol. 1993; 19: 271–281
  • Schöbitz R., Zaror T., León O., Costa M. A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat. Food Microbiol. 1999; 16: 249–255
  • Schuman J. D., Sheldon B. W. Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg. J. Food Prot. 2003; 66: 999–1006
  • Siragusa G. R., Cutter C. N., Willett J. L. Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbiol. 1999; 16: 229–235
  • Sivarooban T., Hettiarachchy N. S., Johnson M. G. Inhibition of Listeria monocytogenes using nisin with grape seed extract on turkey frankfurters stored at 4 and 10°C. J. Food Prot. 2007; 70: 1017–1020
  • Sobrino-López A., Martín Belloso O. Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. J. Food Prot. 2006; 69: 345–353
  • Solomakos N., Govaris A., Koidis P., Botsoglou N. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol. 2008; 25: 120–127
  • Somkuti G. A., Steinberg D. H. Pediocin production by recombinant lactic acid bacteria. Biotechnol. Lett. 2003; 25: 473–477
  • Stergiou V. A., Thomas L. V., Adams M. R. Interactions of nisin with glutathione in a model protein system and meat. J. Food Prot. 2006; 69: 951–956
  • Stiles M. E. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 1996; 70: 331–345
  • Stiles M. E., Hastings J. W. Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Trends Food Sci. Technol. 1991; 2: 247–251
  • Stohr V., Joffraud J. J., Cardinal M., Leroi F. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Res. Int. 2001; 34: 797–806
  • Strasser d e, Saad A. M., Manca de Nadra M. C. Characterization of bacteriocin produced by Pediococcus pentosaceus from wine. J. Appl. Bacteriol. 1993; 74: 406–410
  • Strasser d e, Saad A. M., Pasteris S. E., Manca de Nadra M. C. Production and stability of pediocin N5p in grape juice medium. J. Appl. Bacteriol. 1995; 78: 473–476
  • Sulzer G., Busse M. Growth inhibition of Listeria spp. on Camembert cheese by bacteria producing inhibitory substances. Int. J. Food Microbiol. 1991; 14: 287–296
  • Szabo E. A., Cahill M. E. Nisin and ALTA 2341 inhibit the growth of Listeria monocytogenes on smoked salmon packaged under vacuum or 100% CO2. Lett. Appl. Microbiol. 1999; 28: 373–377
  • Taalat E., Yousef A. E., Ockerman H. W. Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins. J. Food Prot. 1993; 56: 29–33
  • Taormina P. J., Beuchat L. R., Slutsker L. Infections associated with eating seed sprouts: an international concern. Emerg. Infect. Dis. 1999; 5: 626–634
  • Terebiznik M. R., Jagus R. J., Cerrutti P., De Huergo M., Pilosof A. M. Inactivation of Escherichia coli by a combination of nisin, pulsed electric fields, and water activity reduction by sodium chloride. J. Food Prot. 2002; 65: 1253–1258
  • Thévenot D., Dernburg A., Vernozy-Rozand C. An updated review of Listeria monocytogenes in the pork meat industry and its products. J. Appl. Microbiol. 2006; 101: 7–17
  • Thomas L. V., Clarkson M. R., Delves-Broughton J. Nisin. Natural Food Antimicrobial Systems, A. S. Naidu. CRC Press, Boca Raton, FL 2000; 463–524
  • Thomas L. V., Delves-Broughton J. New advances in the application of the food preservative nisin. Adv. Food Sci. 2001; 2: 11–22
  • Thomas L. V., Ingram R. E., Bevis H. E., Davies E. A., Milne C. F., Delves-Broughton J. Effective use of nisin to control Bacillus andClostridium spoilage of a pasteurized mashed potato product. J. Food Prot. 2002; 65: 1580–1585
  • Tomé E., Gibbs P. A., Teixeira P. C. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria. Int. J. Food Microbiol. 2008; 121: 285–294
  • Torri Tarelli G., Carminati D., Giraffa G. Production of bacteriocins active against Listeria monocytogenes Listeria innocua from dairy enterococci. Food Microbiol. 1994; 11: 243–252
  • Tsakalidou E., Zoidou E., Pot B., Wassill L., Ludwig W., Devriese L. A., Kalantzopoulos G., Schleifer K. H., Kersters K. Identification of streptococci from Greek Kasseri cheese and description of Streptococcus macedonicus sp. nov. Int. J. Syst. Bacteriol. 1998; 48: 519–527
  • Työppönen S., Petäjä E., Mattila-Sandholm T. Bioprotectives and probiotics for dry sausages. Int. J. Food Microbiol. 2003; 83: 233–244
  • Ukuku D. O., Bari M. L., Kawamoto S., Isshiki K. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces. Int. J. Food Microbiol. 2005; 104: 225–233
  • Ukuku D. O., Fett W. F. Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupes. J. Food Prot. 2004; 67: 2143–2150
  • Urso R., Rantsiou K., Cantoni C., Comi G., Cocolin L. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production. Int. J. Food Microbiol. 2006; 110: 232–239
  • Uyttendaele M., De Troy P., Debevere J. Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market. Int. J. Food Microbiol. 1999; 53: 75–80
  • Valerio F., De Bellis P., Lonigro S. L., Visconti A., Lavermicocca P. Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. Int. J. Food Microbiol. 2008; 122: 328–e32
  • Van d en, Berghe E., Skourtas G., Tsakalidou E., De Vuyst L. Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture. Int. J. Food Microbiol. 2006; 107: 138–147
  • Vaughan A., Eijsink V. J., O'Sullivan T. F., O'Hanlon K., van Sinderen D. An analysis of bacteriocins produced by lactic acid bacteria isolated from malted barley. J. Appl. Microbiol. 2001; 91: 131–138
  • Vaz-Velho M., Todorov S., Ribeiro J., Gibbs P. Growth control of Listeria innocua 2030c during processing and storage of cold smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant. Food Control 2005; 16: 541–549
  • Vega Leal-Sánchez M., Ruiz-Barba J. L., Sánchez A. H., Rejano L., Jiménez-Díaz R., Garrido A. Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiol. 2003; 20: 421–430
  • Vescovo M., Scolari G., Zacconi C. Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon. Food Microbiol. 2006; 23: 689–693
  • Vescovo M., Torriani S., Orsi C., Macciarolo F., Scolari G. Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables. J. Appl. Microbiol. 1996; 81: 113–119
  • Vignolo G., Fadda S., de Kairuz M. N., de Ruiz Holgado A. A., Oliver G. Control of Listeria monocytogenes in ground beef by lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705. Int. J. Food Microbiol. 1996; 29: 397–402
  • Vignolo G., Fadda S., de Kairuz M. N., Holgado A. P. R., Oliver O. Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry. Food Microbiol. 1998; 15: 259–264
  • Vignolo G., Palacios J., Farias M. E., Sesma F., Schillinger U., Holzapfel W., Oliver G. Combined effect of bacteriocins on the survival of various Listeria species in broth and meat system. Curr. Microbiol. 2000; 41: 410–416
  • Vilde J. L., Huckon A., Mignon M., Scherrer H., Bergogne E., Berezin J. P. Infection d'allure typique due à Listeria monocytogenes après digestion d'huites. Nouv. Presse Méd. 1980; 9: 32–81
  • Villani F., Pepe O., Mauriello G., Salzano G., Moschetti G., Coppola S. Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus. Int. J. Food Microbiol. 1995; 25: 179–190
  • Villani F., Salzano G., Sorrentino E., Pepe O., Marino P., Coppola S. Enterocin 226 NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes. J. Appl. Bacteriol. 1993; 74: 380–387
  • Vogel R., Pohle B., Tichaczek P., Hammes W. The competitive advantage of Lactobacillus curvatus LTH 1174 in sausage fermentations is caused by formation of curvacin A. Syst. Appl. Microbiol. 1993; 16: 457–462
  • Wan J., Harmark K., Davidson B. E., Hillier A. J., Gordon J. B., Wilcock A., Hickey M. W., Coventry M. J. Inhibition of Listeria monocytogenes by piscicolin 126 in milk and Camembert cheese manufactured with a thermophilic starter. J. Appl. Microbiol. 1997; 82: 273–280
  • Ward D. J., Somkuti G. A. Characterization of a bacteriocin produced by Streptococcus thermophilus ST134. Appl. Microbiol. Biotechnol. 1995; 43: 330–335
  • Weber G. H., Broich W. A. Shelf-life extension of cultured dairy foods. Cult. Dairy. Prod. J. 1986; 21: 1–9
  • Weinbrenner D. R., Barefoot S. F., Grinstead D. A. Inhibition of yogurt starter cultures by Jenseniin G, a Propionibacterium bacteriocin. J. Dairy Sci. 1997; 80: 1246–1253
  • Wilderdyke M. R., Smith D. A., Brashears M. M. Isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodborne pathogens. J. Food Prot. 2004; 67: 947–951
  • Yamazaki K., Murami M., Kawai Y., Inoue N., Matsuda T. Use of nisin for inhibition of Alicyclobacillus acidoterrestris in acidic drinks. Food Microbiol. 2000; 17: 315–210
  • Yamazaki K., Suzuki M., Kawai Y., Inoue N., Montville T. J. Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. J. Food Prot. 2003; 66: 1420–1425
  • Yurdugül S., Bozoglu F. Studies on an inhibitor produced by lactic acid bacteria of wines on the control of malolactic fermentation. Eur. Food Res. Technol. 2002; 215: 38–41
  • Yuste J., Fung D. Y. Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon. J. Food Prot. 2004; 67: 371–377
  • Zhang S., Mustapha A. Reduction of Listeria monocytogenes Escherichia coli O157:H7 numbers on vacuum-packaged fresh beef treated with nisin or nisin combined with EDTA. J. Food Prot. 1999; 62: 1123–1127
  • Zuckerman H., Ben Avraham R. Control of growth of L. monocytogenes in fresh salmon using Microgard and nisin. Lebensmittel-Wissenschaft und-Technol. 2002; 35: 543–548

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.