Isolamento de bactéria láticas produtoras de bacteriocinas para uso como bioconservadores em queijos caprinos.

DANIELLE NADER FURTADO; MATHEUS DE SOUZA BARBOSA; MONIKA FRANCISCA KRUGER; KATIA GIANNI DE CARVALHO LIMA; BERNADETTE DORA GOMBOSSY DE MELO FRANCO

São Paulo, Brasil

Jornada; XII Semana Farmacêutica de Ciências e Tecnologia; 2007

Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity against undesirable microorganisms, especially Listeria monocytogenes, an important psichrotrophic foodborne pathogen. Previous reports have shown that strain Lactobacillus sakei subsp. sakei 2a, isolated from a Brazilian pork meat product (linguiça), is bacteriocinogenic, and presents antilisterial activity in vitro and in situ. In this study we report results of a new protocol of purification, which indicates that the antagonist activity of this strain can be attributed to more than one peptide with distinct mechanisms of action.