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Interactions between pairs of bacteriocins from lactic bacteria
N Mulet-Powell1, A M Lacoste-Armynot, M Viñas
1Laboratory of Microbiology, Institute of Public Health, University of Barcelona, Spain.
Journal of Food Protection
|October 10, 1998
Abstract:
Activity of pairs of crude extracts of lactic acid bacteria (LAB) containing different bacteriocins (nisin, pediocin AcH, lacticin 481, lactacin F, and lactacin B) was measured against 10 different indicator strains. Experiments were carried out both in liquid and on solid media. Both synergisms and antagonisms were observed. Lacticin 481 produced mainly antagonistic effects whereas pediocin AcH produced mainly synergistic effects. The use of more than one LAB bacteriocin as a combination biopreservative might be envisaged.