Bacteriocin - producing enterococci against biofilm-forming Listeria monocytogenes strains

K.DENMEROVÁ; L. SAAVEDRA; N.SUAREZ; I.SLOZILOVÁ; S.PURKRTOVÁ; J.PAZLAROVÁ; M.PLOCKOVÁ; F.SESMA

Geneva

Congreso; FEMS 2011-4th Congress of European Microbiologists; 2011

Federation of European Microbiological Societies

Lactic Acid Bacteria (LAB) display numerous antimicrobial activities in fermented foods. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins. This antimicrobial peptides can prevent bacterial spoilage or outgrowth of pathogenic bacteria. The  bacteriocin or bacteriocin-producing LAB can be used as safe alternatives to chemical preservatives in foods . LAB are found in many ecological niches. In Argentina, artisanal cheeses are still made by farmers on small scales in the farmhouse using traditional techniques. The quality of artisanal cheeses depends on native microflora, specially LAB, constituting an important source of microbial diversity. The exploitation of new niches containing LAB producing antimicrobial peptides provide important tools for developing advanced technologies in the area biopreservation, extending to the clinical and veterinary areas. AIMS  OF THIS STUDY To evaluate the bacteriocinogenic potencial among LAB strains isolated from traditional northwestern  argentinian cheeses;   To evaluate the antimicrobial activity of bacteriocin against food-borne pathogens , especially biofilm forming- Listeria strains.