Comparison of Anti-Listerial Effect Spectrum of Bacteriocins

Abstract

Listeria spp. is one of the important responsibilities of food-borne outbreaks. Therefore, studies of Listeria spp. and Listeria spp. inactivation treatments have gained great importance and intensity in worldwide. L. monocyto genes is the most important and most studied were made on Listeria spp. strain. L. monocyto genes is a gram positive pathogen and it can be found in a wide variety such as raw and processed animal or plant foods. It can be adapt and grow a wide range of environmental conditions such as low temperature (2-4 degrees C), acidic pH and high salt concentration. Due to fatal listeriosis, it was definitely not allowed finding in processed food. In recent years, minimally processed and ready to eat foods are frequently consumed, increased the risk of food-borne listeriosis. As a protection strategy, bacteriocins or bacteriocins producing lactic acid bacteria has created a remarkable effect about food-borne pathogen Listeria monocytogenes bio-control. Many studies on this issue are emphasized, using of nisin, pediocin PA-1/AcH and enterocin A high anti-listerial activity. However, effect of nisin is usually against Gram negative. For high anti-listerial activities with using nisin, to be necessary low pH, NaC1 concentration, EDTA and other protective factors such as pulsed electric field and high hydrostatic pressure, different processing method with-combined. According to recent studies, the Class Ha bacteriocins provide the most effective anti-listerial effect, including pediocin PA-1/Ach, enterocin A, sakacin P and curvacin A. In this manner, using of Class IIa bacteriocins in variety food such as particularly nisin wasn't very active in meat products, with their strong anti-listerial efficiency, suggested that important potential as bio-preservative. In this review, anti-listerial effect spectrums of bacteriocins produced by different groups of microorganism were compared and potential use of these bacteriocins as bio-preservative in food was evaluated.