No abstract

Growth of Pediococcus acidiluctici PO2 and production of associated bacteriocin (pediocin P02) were demonstrated in whey permeate (WP) supplemented with 0.54% yeast extract (YE). Initial pH 6.5 (without Pfi*regulation during fermentation) wag optimal fo; production of uediocin PO2 in WP containing 2% YE. A oediocin-rich dairy inurehient (PRDI) powder was mad'e of the fermented WP and ap&iei in heat-treated whole milk and pasteurized liquid whole egg. PRDI inhibited Lisferia monocyfogenes in milk. L. tnonocyfogenes was inhibited by untreated liquid whole egg and PRDI appeared to contain a factor that offsets the inherent antilisterial action of the egg product.

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Thirty seven strains of lactobacilli and leuconostocs were screened for bacteriocin production. A bacteriocin‐like substance (designated lacidin A) was detected in culture filtrate of Lactobacillus acidophilus OSU133. Lacidin A inhibited Enterococcus faecalis, L. acidophilus, Lactobacillus delbrueckii subsp. lactis, and Staphylococcus aureus. The bacteriocinogenic nature of lacidin A was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide and phage and by loss of activity upon hydrolysis with proteolytic enzymes. The bacteriocin is relatively heat‐stable and has considerable bactericidal action against S. aureus in phosphate buffer. Lacidin A also demonstrated bacteriostatic action against S. aureus in brain heart infusion and heat‐treated milk and liquid whole egg.