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Microorganism producer/bacteriocin | Source | Stability | Spectrum of action | Reference |
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Pediococcus acidilactici/Pediocin SA-1 | Dry sausage | 100°C/121°C/60 min −80, −20, 4, and 30°C pH 3–12 | Pathogens Spoilages | [53] |
Lactobacillus plantarum LP 31/Plantaricin | Dry-fermented sausage | High temperature Low pH | S. aureus/L. monocytogenes B. cereus/Pseudomonas sp. | [54] |
Pediococcus acidilactici | Fresh meat | High and low temperatures pH 3–9 | E. coli/B. cereus/S. aureus Salmonella typhi/Vibrio cholerae Shigella sp./E. faecalis | [55] |
Lactobacillus plantarum/BacST202Ch BacST216Ch | Pork smoked sausage | High and low temperatures pH 2.0–12.0 Triton X-100/Tween 80/Tween 20 SDS (sodium dodecyl sulfate) NaCl/urea/EDTA | Gram-positive Gram-negative | [56] |
Enterococcus faecium NKR-5-3/Enterocins NKR-5-3A, B, C, D, Z | Fermented fish | Temperature Salt | Enterococcus/Lactobacillus Bacillus/Listeria | [57] |
Enterococcus faecium M3a/Enterocin A, P, B | Rabbit meat | 5% bile salts low pH | L. monocytogenes CCM 4699 S. aureus 3A3 S. enterica serovar enteritidis PT4 | [58] |
Lactococcus lactis subsp. Lactis 69/ Nisin Z | Beef jerky | High temperatures pH 2–10 SDS/EDTA/Tween 80/urea 20% NaCl | Spoilages Halotolerant | [59] |
Lactobacillus sakei ST22Ch ST153Ch ST154Ch | Fermented and cured pork sausage | Up to 100°C pH 4–10 Triton X-100/Tween 20/Tween 80 SDS/NaCl/urea/EDTA | E. faecium ATCC 19443 L. ivanovii subsp. ivanovii ATCC 19119 L. monocytogenes NCTC 11944, NCTC 7973 and Scott A | [13] |
Lactobacillus plantarum BM-1/Plantaricin BM-1 | Fermented meat product | High temperatures pH 2–10 | Gram-positive Gram-negative | [60] |
Lactobacillus curvatus MBSa2 and MBSa3/Sakacin P and X | Italian-type salami | Temperatures: 4–121°C pH 2–8 NaCl 2–10% | L. monocytogenes | [12] |
Weissella hellenica BCC 7239/7293A and 7293B | Fermented pork sausage | High and low temperatures pH Ethanol/isopropanol/acetone Acetonitrile/Tween 20/Tween 80 Triton X-100 | Gram-positive Gram-negative: P. aeruginosa/S. Typhimurium Aeromonas hydrophila/E. coli | [61] |
Lactobacillus plantarum M1-UVs300/M1-UVs300 | Fermented sausage | High and low temperatures Acid pH Sodium citrate/sodium erythorbate Sodium tripolyphosphate | Gram-positive Gram-negative | [62] |
Lactobacillus plantarum-GS16 Lactobacillus paraplantarum-GS54/ L.p.-GS16 L.p.p.-GS54 | Sliced ham | 100°C/60 min Refrigeration (2 months) pH 2–10 | Gram-positive Gram-negative | [63] |
Lactobacillus alimentarius FM-MM4/ Lactocine MM4 | Fermented meat product | High and low temperatures pH 2–5 | Gram-positive Gram-negative Yeasts: Saccharomyces cerevisiae Pichia sp./Candida albicans | [64] |
Lactobacillus plantarum DY4-2/DY4-2 | Fish | 50°C, 100°C, and 121°C/30 min pH 2.5–5.5 | P. fluorescens/P. aeruginosa Vibrio harveyi/B.cereus Shewanella putrefaciens Psychrobacter sp./B. licheniformis L. monocytogenes | [65] |
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