Inhibition of Bacillus cereus ATCC 14579 by plantaricin UG1 in vitro and in food

The inhibition of Bacillus cereus ATCC 14579 viable growth by Lactobacillus plantarum UG1 bacteriocin (plantaricin UG1) in vitro and in food (pasteurized milk and minced meat) was studied. The inhibitory effect against B. cereus food‐borne pathogen noticed in this study was due to plantaricin UG1, but not due to lactic acid produced by the L. plantarum UG1 culture. Plantaricin UG1 negative clone did not affect viable growth of B. cereus in both broth and meat or pasteurized milk. The inhibitory effect of L. plantarum UG1 and its bacteriocion was apparently more in liquid systems (BHI broth & pasteurized milk) than in minced meat. The inhibitory effect of plantaricin UG1 against B. cereus was dependent on its concentration. The 22880 AU/ml concentration appeared to be an ideal preservative against B. cereus ATCC 14579 in liquid systems.