Perspectives for application of bacteriocins as food preservatives

Control of Foodborne Microorganisms

Volumn , Issue , 2001, Pages 303-322

  Chikindas, Michael L ^a   Montville, Thomas J ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATIVES; THERMAL PROCESSING (FOODS);

ANTI-MICROBIAL ACTIVITY; BACTERIOCINS; CHEMICAL PRESERVATIVES; FOOD INDUSTRIES; FOOD SPOILAGE; LOW CONCENTRATIONS; MINIMALLY PROCESSED; NATURAL SOURCES;

SPOILAGE;

EID: 33646878195     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (117)

1. DL. Zink. The impact of consumer demands and trends on food processing. Emerg Infect Dis 3:467-469, 1997.
2. JR. Tagg, AS. Dajani, LW. Wannamaker. Bacteriocins of gram-positive bacteria. Bacteriol Rev 40:722-756, 1976.
3. MA. Riley. Molecular mechanisms of bacteriocin evolution. Annu Rev Genet 32: 255-278, 1998.
4. TJ. Montville, Y. Chen. Mechanistic action of pediocin and nisin: recent progress and unresolved questions. Appl Microbiol Bitechnol 50:511-519, 1998.
5. WP. Hammes, PS. Tichaczek. The potential of lactic acid bacteria for the production of safe and wholesome food. Z Lebensm Unters Forsch 198:193-201, 1994.
6. PM. Muriana. Bacteriocins for control of Listeria spp. in food. J Food Prot (suppl): 54-63, 1996.
7. FDA. Food additives. Code of Federal Regulations. Title 21, part 170. Washington, DC: U.S. Government Printing Office, 1990, pp. 5-23.
8. RC. Post. Regulatory perspective of the US DA on the use of antimicrobials and inhibitors in foods. J Food Prot (suppl):78-81, 1996.
9. TR. Klaenhammer. Genetics of bacteriocins produced by lactic acid bacteria. FEMS. Microbiol Rev 12:39-85, 1993.
10. TR. Klaenhammer. Bacteriocins of lactic acid bacteria. Biochimie 70:337-349, 1988.
11. SF. Barefoot, TR. Klaenhammer. Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl Environ Microbiol 45:1808-1815, 1983.
12. MC. Joerger, TR. Klaenhammer. Characterization and purification of helveticin J and evidence for a chromosomally determined bacteriocin produced by Lactobacillus helveticus 481. J Bacteriol 167:439-446, 1986.
13. GC. Upreti, RD. Hinsdill. Production and mode of action of lactocin 27: bacteriocin from a homofermentative Lactobacillus. Antimicrob Agents Chemother 7:139-145, 1975.
14. T. Abee, TR. Klaenhammer, L. Letellier. Kinetic studies of the action of lactacin F, a bacteriocin produced by Lactobacillus johnsonii that forms poration complexes in the cytoplasmic membrane. Appl Environ Microbiol 60:1006-1013, 1994.
15. PM. Muriana, TR. Klaenhammer. Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Appl Environ Microbiol 57:114-121, 1991.
16. VG. Eijsink, M. Skeie, PH. Middelhoven, MB. Brurberg, IF. Nes. Comparative studies of class Ha bacteriocins of lactic acid bacteria. Appl Environ Microbiol 64:3275-3281, 1998.
17. JN. Hansen. Nisin as a model food preservative. Crit Rev Food Sci Nutr 34:6993, 1994.
18. ME. Stiles. Bacteriocins produced by Leuconostoc species. J Dairy Sci 77:2718-2724, 1994.
19. MJ. van Belkum, J. Kok, G. Venema, H. Holo, IF. Nes, WN. Konings, T. Abee. The bacteriocin lactococcin A specifically increases permeability of lactococcal cytoplasmic membranes in a voltage-independent, protein-mediated manner. J Bacteriol 173:7934-7941, 1991.
20. Y. Hechard, B. Derijard, F. Letellier, Y. Cenatiempo. Characterization and purification of mesentericin Y105, an anti-listeria bacteriocin from Leuconostoc mesentero-ides. J Gen Microbiol 138:2725-2731, 1992.
21. Y. Fleury, MA. Dayem, JJ. Montagne, E. Chaboisseau, JP. Le Caer, P. Nicolas, A. Delfour. Covalent structure, synthesis, and structure-function studies of mesentericin Y 105(37), a defensive peptide from gram-positive bacteria Leucono stock mes-enteroides. J Biol Chem 271:14421-14429, 1996.
22. J. Nissen-Meyer, H. Holo, LS. Havarstein, K. Sletten, IF. Nes. A novel lactococcal bacteriocin whose activity depends on the complementary action of two peptides. J Bacteriol 174:5686-5692, 1992.
23. TJ. Montville, ME. Bruno. Evidence that dissipation of proton motive force is a common mechanism of action for bacteriocins and other antimicrobial proteins. Int J Food Microbiol 24:53-74, 1994.
24. TJ. Montville, Winkowski, K, RD. Ludescher. Models and mechanisms for bacteriocin action and application. Int Dairy J 5:797-814, 1995.
25. HG. Sahl, M. Kordel, R. Benz. Voltage-dependent depolarization of bacterial membranes and artificial lipid bilayers by the peptide antibiotic nisin. Arch Microbiol 149:120-124, 1987.
26. MJ. Garcera, MG. Elferink, AJ. Driessen, WN. Konings. In vitro pore-forming activity of othe lantibiotic nisin. Role of protonmotive force and lipid composition. Eur J Biochem 212:417-422, 1993.
27. E. Breukink, C. Van Kraaij, RA. Demel, RJ. Siezen, OP. Kuipers, B. De Kruijff. The C-terminal region of nisin is responsible for the initial interaction of nisin with the target membrane. Biochemistry 36:6968-6976, 1997.
28. SL. Morris, RC. Walsh, JN. Hansen. Identification and characterization of some bacterial membrane sulfhydryl groups which are targets of bacteriostatic and antibiotic action. J Biol Chem 259:13590-13594, 1984.
29. AS. Mazzotta, TJ. Montville. Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin-resistant strains at 10 °C and 30 °C. J Appl Microbiol 82:32-38, 1997.
30. W. Liu, JN. Hansen. Enhancement of the chemical and antimicrobial properties of subtilin by site-direct mutagenesis. J Biol Chem 267:25078-25085, 1992.
31. K. Winkowski, ME. Bruno, TJ. Montville. Correlation of bioenergetic parameters with cell death in Listeria monocytogenes cells exposed to nisin. Appl Environ Microbiol 60:4186-4188, 1994.
32. WC. Chan, HM. Dodd, N. Horn, K. Maclean, LY. Lian, BW. Bycroft, MJ. Gasson, GC. Roberts. Structure-activity relationships in the peptide antibiotic nisin: role of dehydroalanine 5. Appl Environ Microbiol 62:2966-2969, 1996.
33. LR. Wandling, BW. Sheldon, PM. Foegeding. Nisin in milk sensitizes Bacillus spores to heat and prevents recovery of survivors. J Food Prot 62:492-498, 1999.
34. BM. Beard, BW. Sheldon, PM. Foegeding. Thermal resistance of bacterial spores in milk-based beverages supplemented with nisin. J Food Prot 62:484-491, 1999.
35. JD. Marugg, CF. Gonzalez, BS. Kunka, AM. Ledeboer, MJ. Pucci, MY. Toonen, SA. Walker, LC. Zoetmulder, PA. Vandenbergh. Cloning, expression, and nucleotide sequence of genes involved in production of pediocin PA-1, and bacteriocin from Pediococcus acidilactici PAC1.0. Appl Environ Microbiol 58:2360-2367, 1992.
36. ML. Chikindas, MJ. Garcia-Garcera, AJ. Driessen, AM. Ledeboer, J. Nissen-Meyer, IF. Nes, T. Abee, WN. Konings, G. Venema. Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0, forms hydrophilic pores in the cytoplasmic membrane of target cells. Appl Environ Microbiol 59:3577-3584, 1993.
37. Y. Chen, R. Shapira, M. Eisenstein, TJ. Montville. Functional characterization of pediocin PA-1 binding to liposomes in the absence of a protein receptor and its relationship to a predicted tertiary structure. Appl Environ Microbiol 63:524-531, 1997.
38. Y. Chen, RD. Ludescher, TJ. Montville. Electrostatic interactions, but not the YGNGV consensus motif, govern the binding of pediocin PA-1 and its fragments to phospholipid vesicles. Appl Environ Microbiol 63:4770-4777, 1997.
39. P. Bhugaloo-Vial, JP. Douliez, D. Moll, X. Dousset, P. Boyaval, D. Marion. Delineation of key amino acid side chains and peptide domains for antimicrobial properties of divercin V41, a pediocin-like bacteriocin secreted by Carnobacterium diver gens V41. Appl Environ Microbiol 65:2895-2900, 1999.
40. K. Venema, T. Abee, AJ. Haandrikman, KJ. Leenhouts, J. Kok, WN. Konings, G Venema. Mode of action of lactococcin B, a thiol-activated bacteriocin from Lactococ-cus lactis. Appl Environ Microbiol 59:104-1048, 1993.
41. G. Giraffa, N. Picchioni, E. Neviani, D. Carminati. Production and stability of an Enterococcus faecium bacteriocin during taleggio cheesemaking and ripening. Food Microbil 12:301-307, 1995.
42. HJ. Joosten, P. Gaya, M. Nunez. Isolation of tyrosine decarboxylaseless mutants of a bacteriocin-producing enterococcus faecalis strain and their application in cheese. J Food Prot 58:1222-1226, 1995.
43. M. Hugas, M. Garriga, MT. Aymerich, JM. Monfort. Inhibition of listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494. J Appl Bacteriol 79:322-330, 1995.
44. M. Hugas, B. Neumeyer, F. Pages, M. Garriga, and WP. Hammes. Antimicrobial activity of bacteriocin-producing cultures in meat products. 2. Comparison of the antilisterial potential of bacteriocin-producing lactobacilli in fermenting sausages. Fleischwirtschaft 76:649-652, 1996.
45. JL. Ruizbarba, DP. Cathcart, PJ. Warner, R. Jimenezdiaz. Use of Lactobacillus plan-tarum LPCO10, a bacteriocin producer, as a starter culture in spanish-style green olive fermentations. Appl Environ Microbiol 60:2059-2064, 1994.
46. GR. Siragusa. The effectiveness of carcass decontamination systems for controlling the presence of pathogens on the surfaces of meat animal carcasses. J Food Safety 15:229-238, 1995.
47. Anonymous. Nisin preparation: affirmation of GRAS. status as a direct human food ingredient. Fed Reg 53:12247-11251, 1988.
48. A. Hirsch, E. Grinsted, HR. Chapman, A. Mattick. A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing Streptococcus. J Dairy Res 18:205-207, 1951.
49. J. Delves-Broughton, P. Blackburn, RJ. Evans, J. Hugenholtz. Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek 69:193-202, 1996.
50. GG. Fowler. Toxicology of nisin. Food Cosmet Toxicol 11:351-352, 1973.
51. AI. Shtenberg. Toxicity of nisin. Food Cosmet Toxicol 1 1:352, 1973.
52. MA. de Pablo, JJ. Gaforio, AM. Gallego, E. Ortega, AM. Galvez, A. de Cienfuegos Lopez. Evaluation of imnmunomodulatory effects of nisin-containing diets on mice. FEMS. Immunol Med Microbiol 24:35-42, 1999.
53. A. Nykanen, S. Vesanen, H. Kallio. Synergistic antimicrobial effect of nisin whey permeate and lactic acid on microbes isolated from fish. Lett Appl Microbiol 27: 345-348, 1998.
54. LV. Thomas, JW. Wimpenny. Investigation of the effect of combined variations in temperature, pH, and NaCl concentration on nisin inhibition of Listeria monocytogenes and Staphylococcus aureus. Appl Environ Microbiol 62:2006-2012, 1996.
55. LV. Thomas, EA. Davies, J. Delves-Broughton, JW. Wimpenny. Synergistic effect of sucrose fatty acid esters on nisin inhibition of gram-positive bacteria. J Appl Microbiol 85:1013-1022, 1998.
56. MJ. Davis, PJ. Coote, CP. O’Byrne. Acid tolerance in Listeria monocytogenes: the adaptive acid tolerance response (ATR.) and growth-phase-dependent acid resistance. Microbiology 142:2975-2982, 1996.
57. AR. Datta, MM. Benjamin. Factors controlling acid tolerance of Listeria monocytogenes: effects of nisin and other ionophores. Appl Environ Microbiol 63:4123-4126, 1997.
58. W. van Schaik, CG. Gahan, C. Hill. Acid-adapted Listeria monocytogenes displays enhanced tolerance against the lantibiotics nisin and lacticin 3147. J Food Prot 62: 536-539, 1999.
59. DS. Jung, FW. Body felt, MA. Daeschel. Influence of fat and emulsifiers on the efficacy of nisin in inhibiting Listeria monocytogenes in fluid milk. J Dairy Sci 75: 387-393, 1992.
60. CN. Cutter, G.R. Siragusa. Reduction of Brochothrix thermosphacta on beef surfaces following immobilization of nisin in calcium alginate gels. Lett Appl Microbiol 23:9-12, 1996.
61. CN. Cutter, GR. Siragusa. Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces. Lett Appl Microbiol 27:19-23, 1998.
62. CK. Bower, J. McGuire, MA. Daeschel. Influences on the antimicrobial activity of surface-adsorbed nisin. J Ind Microbiol 15:227-233, 1995.
63. CK. Bower, J. McGuire, MA. Daeschel. Suppression of Listeria monocytogens colonization following adsorption of nisin onto silica surfaces. Appl Environ Microbiol 61:992-997, 1995.
64. CN. Cutter, GR. Siragusa. Population reductions of gram-negative pathogens following treatments with nisin and chelators under various conditions. J Food Prot 58: 977-983, 1995.
65. KA. Stevens, BW. Sheldon, NA. Klapes, TR. Klaenhammer. Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria. Appl Environ Microbiol 57:3613-3615, 1991.
66. DMA. Carneiro, CA. Cassar, RJ. Miles. Trisodium phosphate increases sensitivity of gram-negative bacteria to lysozyme and nisin. J Food Prot 61:839-843, 1998.
67. IS. Boziaris, L. Humpheson, MR. Adams. Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4. Int J Food Microbiol 43:7-13, 1998.
68. N. Mulet-Powell, AM. Lacoste-Armynot, M. Vinas, MS. Buochberg. Interactions between pairs of bacteriocins from lactic bacteria. J Food Prot 61:1210-1212, 1998.
69. M. Rasch, S. Knochel. Variations in tolerance of Listeria monocytogenes to nisin, pediocin PA-1 and bavaricin A. Lett Appl Microbiol 27:275-278, 1998.
70. HJ. Song, J. Richard. Antilisterial activity of three bacteriocins used at sub minimal inhibitory concentrations and cross-resistance of the survivors. Int J Food Microbiol 36:155-161, 1997.
71. EA. Szabo, ME. Cahill. The combined affects of modified atmosphere, temperature, nisin and ALTA 2341 on the growth of Listeria monocytogenes. Int J Food Microbiol 43:21-31, 1998.
72. L. Nilsson, HH. Huss, L. Gram. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. Int J Food Microbiol 38:217-227, 1997.
73. EA. Szabo, ME. Cahill. Nisin and ALTA 2341 inhibit the growth of Listeria monocytogenes on smoked salmon packaged under vacuum or 100% C02. Lett Appl Microbiol 28:373-377, 1999.
74. DM. de Tapia, SM. Alzamora, JW. Chanes. Combination of preservation factors applied to minimal processing of foods. Crit Rev Food Sci Nutr 36:629-659, 1996.
75. GW. Gould. Methods for preservation and extention of shelf life. Int J Food Microbiol 33:51-64, 1996.
76. EA. Severina, A. Severin, A. Tomasz. Antibacterial efficacy of nisin against multi-drug-resistant gram-positive pathogens. J Antimicrob Chemother 41:341-347, 1998.
77. AD. Crandall, TJ. Montville. Nisin resistance in Listeria monocytogenes ATCC. 700302 is a complex phenotype. Appl Environ Microbiol 64:231-237, 1998.
78. J Richard. Use of bacteriocins for a surer production of food products-myth or reality. Lait 76:179-189, 1996.
79. V. Miteva, I. Ivanova, I. Budakov, A. Pantev, T. Stefanova, S. Danova, P. Moncheva, V. Mitev, X. Dousset, P. Boyaval. Detection and characterization of a novel antibacterial substance produced by a Lactobacillus delbrueckii strain 1043. J Appl Microbiol 85:603-614, 1998.
80. MH. Bennik, B. Vanloo, R. Brasseur, LG. Gorris, EJ. Smid. A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms. Biochim Biophys Acta 1373:47-58, 1998.
81. Z. Yildirim, MG. Johnson. Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R isolated from radish. Lett Appl Microbiol 26:297-304, 1998.
82. CM. Franz, TM. Du, NA. Olasupo, U. Schillinger, WH. Holzapfel. Plantaricin D, a bacteriocin produced by Lactobacillus plantarum BFE. 905 ready-to-eat salad. Lett Appl Microbiol 26:231-235, 1998.
83. S. Herbin, F. Mathieu, F. Brule, C. Branlant, G. Lefebvre, A Lebrihi. Characteristics and genetic determinants of bacteriocin activities produced by Carnobacterium pis-cicola CP5 isolatled from cheese. Curr Microbiol 35:319-326, 1997.
84. Y. Cai, LK. Ng, JM. Farber. Isolation and characterization of nisin-producing Lactococcus lactis subsp. lactis from bean-sprouts. J Appl Microbiol 83:499-507, 1997.
85. S. Ennahar, D. Aoude-Werner, O. Sorokine, A Van Dorsselaer, F. Bringel, JC. Hubert, C. Hasselmann. Production of pediocin AcH by Lactobacillus plantarum WHE. 92 isolated from cheese. Appl Environ Microbiol 62:4381-4387, 1996.
86. RW. Jack, J. Wan, J. Gordon, K. Harmark, BE. Davidson, AJ. Hillier, RE. Wettenhall, MW. Hickey, MJ. Coventry. Characterization of the chemical and antimicrobial properties of piscicolin 126, a bacteriocin produced by Carnobacterium piscicola JG126. Appl Environ Microbiol 62:2897-2903, 1996.
87. S. Maisnier-Patin, E. Forni, J. Richard. Purification, partial characterization and mode of action of enterococcin EFS2, an antilisterial bacteriocin produced by a strain of Enterococcus faecalis isolated from a cheese. Int J Food Microbiol 30:255-270, 1996.
88. G. Enan, AA. el-Essawy, M. Uyttendaele, J. Debevere. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: characterization, production and bactericidal action of plantaricin UG1. Int J Food Microbiol 30:189-215, 1996.
89. MP. Ryan, MC. Rea, C. Hill, RP. Ross. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl Environ Microbiol 62:612-619, 1996.
90. JM. Rodriguez, LM. Cintas, P. Casaus, N. Horn, HM. Dodd, PE. Hernandez, MJ. Gasson. Isolation of nisin-producing Lactococcus lactis strains from dry fermented sausages. J Appl Bacteriol 78:109-115, 1995.
91. N. Rekhif, A. Atrih, G. Lefebvre, Activity of plantaricin SA6, a bacteriocin produced by Lactobacillus plantarum SA6 isolated from fermented sausage. J Appl Bacteriol 78:349-358, 1995.
92. N. Valdes-Stauber, S. Scherer. Isolation and characterization of linocin Ml 8, a bacteriocin produced by Brevibacterium linens. Appl Environ Microbiol 60:3809-3814, 1994.
93. JV. Felix, MA. Papathanasopoulos, AA. Smith, A. von Holy, JW. Hastings. Characterization of leucocin B-Talla: a bacteriocin from Leuconostoc carnosum Tal 1 a isolated from meat. Curr Microbiol 29:207-212, 1994.
94. AG. Larsen, FK. Vogensen, J. Josephsen. Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, bacteriocin produced by Lactobacillus bavaricus MI401. J Appl Bacteriol 75:113-122, 1993.
95. AM. Strasser de Saad, MC. Manca de Nadra. Characterization of bacteriocin produced by Pediococcus pentosaceus from wine, J Appl Bacteriol 74:406-410, 1993.
96. F. Villani, G. Salzano, E. Sorrentino, O. Pepe, P. Marino, S. Coppola. Enterocin 226NWC, a bacteriocin produced by Enterococcus faecalis 226, active against Listeria monocytogenes. J Appl Bacteriol 74:380-387, 1993.
97. LJ. Harris, HP. Fleming, TP. Klaenhammer. Characterization of two nisin-producing Lactococcus lactis subsp. lactis strains isolated from a commercial sauerkraut fermentation. Appl Environ Microbiol 58:1477-1483, 1992.
98. PA. Vandenbergh, SA. Walker, BS. Kunka. Method for inhibiting bacteria using a novel lactococcal bateriocin. U.S. Patent 5,817,362 (1998).
99. P. Blackburn, J. Polak, S-A. Gusik, SD. Rubino. Nisin compositions for use as enhanced, broad range bactericides. U.S. Patent 5,753,614 (1998).
100. DL. Wilhoit. Surface treatment of foodstuffs with antimicrobial compositions. U.S. Patent 5,573,801 (1996).
101. ER. Vedamuthu. Method of producing a yogurt product containing bacteriocin PA-1. U.S. Patent 5,445,835 (1995).
102. DP. Boudreaux, MA. Matrozza. Composition for extending the shelf life of processed meats. U.S. Patent 5,219,603 (1993).
103. RW. Hutkins, ED. Berry, MB. Liewen. Composition and method for inhibiting pathogens and spoilage organisms in foods. U.S. Patent 5,186,962 (1993).
104. MW. Collison, TF. Farver, CA. McDonald, PJ. Herald, DJ. Monticello. Use of lanthio-nines for control of post-processing contamination in processed meat. U.S. Patent 5,015,487 (1991).
105. PA. Vandenbergh, MJ. Pucci, BS. Kunka, ER. Vedamuthu. Method for inhibiting Listeria monocytogenes using a bacteriocin. U.S. Patent 4,929,445 (1990).
106. CF. Gonzalez. Method for inhibiting bacterial spoilage and resulting compositions. U.S. Patent 4,883,673 (1989).
107. MA. Matrozza, MF. Leverone, DP. Boudreaux. Method for inhibiting psychrotrophic bacteria in cream or milk based products using a pediococcus,; U.S. Patent 4,790,994 (1988).
108. S. Ennahar, O. Assobhel, C. Hasselmann. Inhibition of Listeria monocytogenes in a smear-surface soft cheese by Lactobacillus plantarum WHE. 92, a pediocin AcH producer. J Food Prot 61:186-191, 1998.
109. M. Nunez, JL. Rodriguez, E. Garcia, P. Gaya, M. Medina. Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese. J Appl Microbiol 83:671-677, 1997.
110. I. Eppert, N. Valdes-Stauber, H. Gotz, M. Busse, S. Scherer. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese. Appl Environ Microbiol 63:4812-4817, 1997.
111. EA. Davies, HE. Be vis, J. Delves-Broughton. The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes. Lett Appl Microbiol 24:343-346, 1997.
112. JJ. Leisner, GG. Greer, ME. Stiles. Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteri ocinogenic Leuconostoc gelid wn UAL. 187 during anaerobic storage at 2 °C. Appl Environ Microbiol 62:2610-2614, 1996.
113. G. Vignolo, S. Fadda, MN. de Kairuz, H. de Ruiz, G. Oliver. Control of Listeria monocytogenes in ground beef by lactocin 705, a bacteriocin produced by Lactobacillus casei CRL. 705. Int J Food Microbiol 29:397-402, 1996.
114. G. Baccus-Taylor, KA. Glass, JB. Luchansky, AJ. Maurer. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage. Poult Sci 72:1772-1778, 1993.
115. PM. Foegeding, AB. Thomas, DH. Pilkington, TR. Klaenhammer. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Appl Environ Microbiol 58:884-890, 1992.
116. Technical Information Sheet, Aplin & Barrett, Beaminster, Dorset, United Kingdom, 1989.
117. N. Kalchayanand, A. Sikes, CP. Dunne, B. Ray. Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of food-borne bacteria. J Food Prot 61:425-431, 1998.