2023
DOI: 10.1017/s0022029923000584
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Identification of lactic acid bacteria with anti-listeria activity. Characterization and application of a bacteriocinogenic strain in the control of Listeria monocytogenes in cheese

Fernanda Montanholi de Lira,
Fernanda Yuri Rodrigues Tanaka,
Edson Antônio Rios
et al.

Abstract: The purpose of the research paper was firstly to identify bacteriocin-producing lactic acid bacteria characterizing strains with anti-listeria activity and, secondly, to characterize bacteriocin evaluating its in vitro efficiency as a natural preservative and, thirdly, to evaluate the anti-listeria effect of the bacteriocinogenic strain of Lactiplantibacillus plantarum in cheeses and produce an edible film with anti-listerial effect. Of 355 lactic acid bacteria strains tested, two were able to produce bacterio… Show more

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“…LAB can produce numerous extracellular antimicrobial compounds because of their primary and secondary metabolisms, which can exert an antagonistic or antimicrobial action. These include the production of organic acids (mainly lactic and acetic acid), with a concomitant reduction in pH that limits the growth of other microorganisms [ 12 , 27 ]; the production of other antimicrobial substances such as ethanol, diacetyl, hydrogen peroxide, reuterin and bacteriocins, among others [ 13 , 27 30 ].…”
Section: Discussionmentioning
confidence: 99%
“…LAB can produce numerous extracellular antimicrobial compounds because of their primary and secondary metabolisms, which can exert an antagonistic or antimicrobial action. These include the production of organic acids (mainly lactic and acetic acid), with a concomitant reduction in pH that limits the growth of other microorganisms [ 12 , 27 ]; the production of other antimicrobial substances such as ethanol, diacetyl, hydrogen peroxide, reuterin and bacteriocins, among others [ 13 , 27 30 ].…”
Section: Discussionmentioning
confidence: 99%