Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use

摘要: The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries Europe. LAB are already used for probiotic use and/or their bacteriocins can be as food preservative. 21 LABs were isolated from ham samples and identified PCR; particular, L. plantarum-GS16 paraplantarum-GS54 the best bacteriocin-like substance (BLS) producers, active against spoilage pathogenic bacteria, Gram negative included. In these strains, presence virulence factors, antibiotic gastrointestinal resistance was investigated. kinetics growth BLS biosynthesis also evaluated at different pH values. Finally, both bacteriocin substances partially characterized included IIa class Klaenhammer; potential application, BLSs successfully preservatives.