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. 2015 Mar 19;3(1):80–93. doi: 10.3390/microorganisms3010080

Table 2.

Inhibitory activity elicited by select Bac+ strains against various foodborne pathogens.

Select Bacteriocin-Producing Strains Listeria monocytogenes 39-2 Staphylococcus aureus ATCC 12600 Staphylococcus aureus ISP 178 Enterococcus faecalis ATCC 19433
Enterococcus thailandicus RP-1 ++ 1 - - ND 2
Enterococcus faecium FS56-1 ++++ - - ND
Enterococcus durans FS707 ++++ - - ++
Lactobacillus curvatus FS47 ++++ - - -
Lactobacillus curvatus Beef3 ++++ - - -
Lactobacillus curvatus FS44-B +++ - - -
Lactococcus lactis BSP +++ ++ ++ +
Lactococcus lactis SL1 ++ +++ +++ +
Lactococcus lactis RDSH-1 +++ +++ +++ +
Lactococcus lactis ASPG-1 +++ +++ +++ +
Lactococcus lactis YO-1 +++ +++ +++ +
Lactococcus lactis FLS1 + + + +
Lactococcus lactis GBN-1 ++ + + +
Lactococcus lactis PJP-1 +++ +++ +++ +
Pediococcus acidilactici Bac3 ++++ - - ND
Serratia plymuthica POT-1 3 ++ ++ ++ +
Serratia ficaria CCEL-1 3 + + + +

1 Inhibitory reaction designations are based on degree of inhibitory activity observed: no inhibition (-), slight inhibition (+), moderate inhibition (++, +++), and highest degree of inhibition (++++); 2 ND, not determined; 3 Inhibition was also observed against Salmonella Typhimurium (Figure 2).