Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products

• Autor(a) principal: Martinis,Elaine C.P. De
• Data de Publicação: 2001
• Outros Autores: Públio,Márcia R.P., Santarosa,Priscila R., Freitas,Flávia Z.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Microbiology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100008
• topic: lactic acid bacteria; meat; bacteriocins; biopreservation; Listeria monocytogenes

Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH), three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented antilisterial activity and a potential application as biopreservatives in meat systems.