Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation

Twenty samples of vacuum-packaged meat products from Brazil were screened for the presence of bacteriocin-producing lactic acid bacteria, using an agar overlay method. Three bacteriocinogenic isolates were obtained and identified as Enterococcus sp. 18 (from bacon), Leuconostoc sp. 20 (from ham) and Lactobacillus sakei 29 (from hot home made “lingüiça”). Leuconostoc sp. 20 and Lactobacillus sakei 29 presented antilisterial activity, inhibiting all the strains of Listeria monocytogenes tested. However, the strains did not inhibit Brochothrix thermosphacta, Enterobacter sp., Salmonella sp. or Escherichia coli.