Abstract
Abstract Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, which produces antimicrobial peptides (bacteriocins) able to control the growth of important foodborne pathogens. These antimicrobial peptides were immobilized by physical entrapment in bacterial cellulose (BC) membranes produced by Gluconacetobacter xylinus, aiming at improving their antimicrobial activity against Listeria monocytogenes. Scanning Electron Microscopy indicated the BC membranes presented an entangled structure, with void spaces ramndomly distributed throughout the membrane matrix, facilitating the entrappment and immobilization of the bacteriocins. Both free and BC membrane entrapped bacteriocins were applied to an artificial bacterial lawn of Listeria monocytogenes grown on solid BHI medium, and incubated at either room (30 °C) or refrigerated (7 °C) temperatures during 24 h or 7 d, respectively. At room temperature, the bacteriocins entrapped within BC membranes were significantly (p
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