Abstract
Aim: Use of a bacteriocin‐producing lactococcal strain to control Listeria monocytogenes in jben. Methods and Results: A Lactococcus lactis strain isolated from lben was shown, by the spot technique, to produce a bacteriocin different from nisin. Inhibitory activity of the bacteriocin‐producing strain against Listeria monocytogenes was investigated in jben, made from cow's milk fermented with the producer organism and contaminated with 104 or 107 cfu ml−1. Listeria counts were monitored during manufacture, and during conservation at room and at refrigeration temperatures. Results showed that the pathogen was reduced by 2·7 logarithmic units after 30 h of jben processing when the initial inoculum of 107 cfu ml−1 was used. For the initial inoculum of 104 cfu ml−1, the bacterium was completely eliminated at 24 h. Furthermore, the use of the bacteriocin‐producing starter culture extended the shelf‐life of jben by 5 days. Conclusions: In situ production of the lactococcal bacteriocin is an efficient biological means of controlling L. monocytogenes in jben and of allowing shelf‐life extension. Significance and Impact of the Study: The proposed technology will essentially benefit minimally processed dairy products and those made with raw milk.
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