Inhibition of foodborne pathogens by bacteriocin-producing Leuconostoc sp and Lactobacillus sake isolated from "linguica frescal"

Two strains of lactic acid bacteria, isolated from "linguica" (a typical Brazilian meat product) stored under refrigeration, produced antagonistic substances active against selected foodborne pathogens. The proteinaceous nature of the inhibitors was demonstrated and so thy were classified as bacteriocins. The inhibition due to acid production and phages was ruled out. The bacteriocin produced by Leuconostoc sp was active against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. The bacteriocin produced by Lactobacillus sake was active against Listeria monocytogenes and Staphylococcus aureus. Gram negative bacteria were not inhibited by the bacteriocins produced.