ENTEROCOCCAL BACTERIOCINS - THEIR POTENTIAL AS ANTI-LISTERIA FACTORS IN DAIRY-TECHNOLOGY

Numerous strains of enterococci associated with food systems are capable of producing a variety of antibacterial proteins (enterococcins) with activity against foodborne pathogens, such as Listeria monocytogenes or pathogenic clostridia. in addition, several enterococcins have been assessed for inhibition of Listeria spp in dairy systems, where enterococci are often isolated as desirable microflora. Although applications of enterococcins in food systems will require additional biochemical data, enterococcin-producing organisms share a number of characteristics which may be useful for dairy use. The following review provides an insight into bacteriocins produced by enterococci, discussing the essential knowledge available, for potential applications of these inhibitors to dairy products to improve their overall safety. (C) 1995 Academic Press Limited