The Use of Starter Cultures in Traditional Meat Products

Table 4

LAB bacteriocins, bacteriocin producers, and susceptible pathogenic bacteria.

Bacteriocin	Bacteriocin producer	Susceptible pathogenic bacteria
Sakacin	Lactobacillus sakei	Listeria monocytogenes
		Staphylococcus aureus
		Enterococcus spp.
		Brochothrix thermosphacta
		Pseudomonas spp.
		Campylobacter spp.
		Escherichia coli
		Klebsiella spp.
		Other LAB
Plantaricin	L. plantarum	Listeria monocytogenes
		Staphylococcus aureus
		Clostridium perfringens
		Clostridium tyrobutyricum
		Bacillus cereus
		Enterococcus spp.
		Brochothrix thermosphacta
		Pseudomonas spp.
		Salmonella spp.
		Escherichia coli
		Other LAB
Curvacin	L. curvatus	Listeria monocytogenes
		Staphylococcus aureus
		Brochothrix thermosphacta
		Pseudomonas spp.
		Escherichia coli
		Other LAB
Nisin	Lactococcus lactis	Listeria monocytogenes
		Staphylococcus aureus
		Clostridium tyrobutyricum
		Other LAB
Pediocins	Pediococcus spp.	Listeria monocytogenes
		Enterococcus spp.
		Other LAB

Adapted from Fraqueza et al. [86].