ENTEROCOCCAL BACTERIOCINS - THEIR POTENTIAL AS ANTI-LISTERIA FACTORS IN DAIRY-TECHNOLOGY

Numerous strains of enterococci associated with food systems are capab le of producing a variety of antibacterial proteins (enterococcins) wi th activity against foodborne pathogens, such as Listeria monocytogene s or pathogenic clostridia. in addition, several enterococcins have be en assessed for inhibition of Listeria spp in dairy systems, where ent erococci are often isolated as desirable microflora. Although applicat ions of enterococcins in food systems will require additional biochemi cal data, enterococcin-producing organisms share a number of character istics which may be useful for dairy use. The following review provide s an insight into bacteriocins produced by enterococci, discussing the essential knowledge available, for potential applications of these in hibitors to dairy products to improve their overall safety. (C) 1995 A cademic Press Limited