Journal of Food Quality / 2017 / Article / Tab 4

Review Article

The Use of Starter Cultures in Traditional Meat Products

Table 4

LAB bacteriocins, bacteriocin producers, and susceptible pathogenic bacteria.

BacteriocinBacteriocin producerSusceptible pathogenic bacteria

SakacinLactobacillus sakei Listeria monocytogenes
Staphylococcus aureus
Enterococcus spp.
Brochothrix thermosphacta
Pseudomonas spp.
Campylobacter spp.
Escherichia coli
Klebsiella spp.
Other LAB

PlantaricinL. plantarumListeria monocytogenes
Staphylococcus aureus
Clostridium perfringens
Clostridium tyrobutyricum
Bacillus cereus
Enterococcus spp.
Brochothrix thermosphacta
Pseudomonas spp.
Salmonella spp.
Escherichia coli
Other LAB

CurvacinL. curvatusListeria monocytogenes
Staphylococcus aureus
Brochothrix thermosphacta
Pseudomonas spp.
Escherichia coli
Other LAB

NisinLactococcus lactisListeria monocytogenes
Staphylococcus aureus
Clostridium tyrobutyricum
Other LAB

PediocinsPediococcus spp.Listeria monocytogenes
Enterococcus spp.
Other LAB

Adapted from Fraqueza et al. [86].

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.