Abstract
The inhibition of Listeria monocytogenes LMG 10470 occurred due to plantaricin UG1, but not to lactic acid produced by Lactobacillus plantarum UG1 or its negatie variant (BAC). Partially purified plantaricin UG1 had a higher antilisterial activity in vitro and in meat than Lactobacillus plantarum UG1 culture. Plantaricin UG1 activity was higher in brain heart infusion (BHI) broth than in minced meat. The inhibitory effect of plantaricin UG1 against L. monocytogenes LMG10470 was dependent on its concentration. The 22,880 AU/mL appeared to be an ideal meat preservative in this experiment.
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