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Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

MORENO, Izildinha; LERAYER, Alda L. S.; BALDINI, Vera Lúcia S.  and  LEITAO, Mauro F. F.. Effect and mode of action of the bacterioncin produced by Lactococcus. lactis subsp. lactis ITAL 383, ATCC 11454 e CNRZ 150 against  Listeria innocua LIN 11. Ciênc. Tecnol. Aliment. [online]. 1999, vol.19, n.1, pp. 23-28. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20611999000100007.

The effect and mode of action of the bacteriocin produced by L. lactis subsp. lactis ITAL 383 and CNRZ 150 are similar to the nisin produced by L. lactis subsp. lactis ATCC 11454. It was clearly bactericidal, and caused lysis of a strain of L. innocua LIN 11 detected by the decrease of absorbance values and the cell viability. Their lethal effect was considerably higher during the logarithmic growth when compared to the stationary phase. Adsorption developed rapidly and was influenced by the pH value of the suspension medium. Maximum adsorption was observed at pH 6,0 and immediately after initial contact and loss at pH 2,0.

Keywords : bacteriocin; mode of action; L. lactis subsp. lactis; Listeria innocua.

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