title: Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0.
abstract: The bacteriocin produced by Pediococcus acidilactici PAC 1.0, previously designated PA-1 bacteriocin, was found to be inhibitory and bactericidal for Listeria monocytogenes. A dried powder prepared from PAC 1.0 culture supernatant fortified with 10% milk powder was found to contain bacteriocin activity. An MIC against L. monocytogenes and lytic effects in broth cultures were determined. Inhibition by PA-1 powder occurred over the pH range 5.5 to 7.0 and at both 4 and 32 degrees C. In addition, inhibition of L. monocytogenes was demonstrated in several food systems including dressed cottage cheese, half-and-half cream, and cheese sauce.
authors.affiliation: Microlife Technics, Sarasota, Florida 34230.
authors.forename: M J
authors.initials: MJ
authors.lastname: Pucci
authors.forename: E R
authors.initials: ER
authors.lastname: Vedamuthu
authors.forename: B S
authors.initials: BS
authors.lastname: Kunka
authors.forename: P A
authors.initials: PA
authors.lastname: Vandenbergh
mesh_terms: D001430:Bacteriocins / Q000096:biosynthesis / Q000494:pharmacology*; D002611:Cheese; D003611:Dairy Products; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000502:physiology*; D010376:Pediococcus / Q000378:metabolism*; D013696:Temperature
chemical_list: D001430:Bacteriocins