Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions

Bacteriocin producing lactic acid bacteria (LAB) cultures can be used as biopreservatives in fermented food products; thus the food industry is interested in stable cultures that produce bacteriocins consistently. Inhibtion of Listeria spp. by bacteriocinogenic Pediococcus acidilactici and Lactobaci...

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Veröffentlicht in:	Food microbiology 2015-06, Vol.48, p.109-115
Hauptverfasser:	Engelhardt, Tekla, Albano, Helena, Kiskó, Gabriella, Mohácsi-Farkas, Csilla, Teixeira, Paula
Format:	Artikel
Sprache:	eng
Schlagworte:	Antibiosis Bacteria Bacteriocin Bio-preservatives Hydrogen-Ion Concentration Lactobacillus plantarum Lactobacillus plantarum - physiology Listeria - growth & development Listeria - physiology Listeria innocua Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - physiology Listeria spp Osmotic Pressure Pediococcus - physiology Pediococcus acidilactici Stress conditions Stress, Physiological
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