Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens

Table 1

Applications of bacteriocins and bacteriocinogenic strains in dairy products.

Bacteriocin	Bacteriocin-producing culture	Application	Pathogen	Product	Reference
Lacticin 3147	Lc. lactis DPC 3147	Spray-dried powder	L. monocytogenes	Cottage cheese	[10]
Pediocin	P. acidilactici PAC1.0	Dry powder	L. monocytogenes	Cottage cheese and yogurt	[11]
Piscicolin 126	C. piscicola JG 126	Concentrated supernatant	L. monocytogenes	Camembert cheese	[12]
Enterocin CRL35	E. faecium CRL 35	Concentrated supernatant	L. monocytogenes	Goat milk cheese	[13]
Nisin	Lc. lactis CNRZ 150	Starter culture	L. monocytogenes	Camembert cheese	[14]
Nisin	Lc. lactis TAB 50	Starter culture	L. monocytogenes	Semihard cheese	[15]
Lacticin 481	Lc. lactis TAB 24	Starter culture	L. monocytogenes	Semihard cheese	[15]
Lacticin 3147	Lc. lactis DPC 4275	Starter culture	L. monocytogenes	Cottage cheese	[16]
Enterocin AS-48	E. faecalis TAB 28	Starter culture	L. monocytogenes	Semihard cheese	[15]
Enterocin AS-48	E. faecalis INIA 4	Starter or adjunct culture	L. monocytogenes	Manchego cheese	[17]
Pediocin	Lc. lactis MM 217	Starter culture	L. monocytogenes	Cheddar cheese	[18]
Pediocin	Lb. plantarum WHE 92	Surface sprayed cell suspension	L. monocytogenes	Munster cheese	[19]
Pediocin	Lc. lactis CL1	Adjunct culture	L. monocytogenes	Semihard cheese	[20]
Pediocin	Lc. lactis CL1	Adjunct culture	S. aureus	Semihard cheese	[20]
Nisin	Lc. lactis ESI 515	Adjunct culture	S. aureus	Semihard cheese	[20]