Table 1.
Applications of bacteriocin-producing LAB in dairy products (2000–present).
| Bacteriocin-producing strain | Application technique | Product | Features | Reference |
|---|---|---|---|---|
| Staphylococcus equorum WS 2733 | Cheese was inoculated with bacteriocin-producing strains | Soft cheese | L. monocytogenes growth was completely inhibited at low contamination levels and was reduced by 1-2 log at higher contamination levels. | Carnio et al., 2000 |
| Lactococcus lactis IFPL359 (transconjugant) | Starter culture | Goat’s milk cheese | Acceleration of cheese ripening. | Martinez-Cuesta et al., 2001 |
| Lactococcus lactis CNRZ481 | Adjunct culture | Cheddar cheese | Greater enzyme release through lacticin 481-induced lysis and reduction in the growth of NSLAB by 5 log. | O’Sullivan et al., 2003 |
| Enterococcus faecalis A-48-32 | Adjunct culture | Skimmed milk and non-fat hard cheese | Bacillus cereus was reduced in milk to non-detectable levels after 72 h. In cheese, B. cereus decreased progressively, reaching 5.6 log after 30 days. | Muñoz et al., 2004 |
| Lactococcus lactis subsp. lactis INIA 415 | Adjunct culture | Hispánico cheese | Acceleration of cheese ripening. | Avila et al., 2005 |
| Enterococcus faecium M241 and M249 | Inoculation with bacteriocin-producing strains | Skimmed milk | Co-culture with E. faecium showed a delay in the growth L. monocytogenes of 6 h and reduced this pathogen by 2 log. | Cocolin et al., 2007 |
| Lactococcus lactis CL1 and CL2 (transconjugants, Nis+, Ped+) | Adjunct to commercial starter culture | Cheese | L. monocytogenes was reduced by 2.97 (CL1) and 1.64 log (CL2). | Rodriguez et al., 2005 |
| Enterococcus faecium F58 | Inoculation with bacteriocin-producing strain | Jben (traditional fresh cheese) | L. monocytogenes was reduced to below detection limits after 7 days of storage at 22°C. | Achemchem et al., 2006 |
| Enterococcus faecalis A-48-32 | Inoculation with bacteriocin-producing strain | Skimmed milk and fresh cheese | Reduced Staphylococcus aureus, but efficacy was lower in cheese as S. aureus remained 1 log lower than control throughout storage. | Muñoz et al., 2007 |
| Lactococcus lactis | Starter culture | Cottage cheese | Reduction of L. monocytogenes growth after 2 days, but a re-growth on days 5 and 7. | Dal Bello et al., 2012 |
| Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch | Inoculation with bacteriocin-producing strains | Fresh Minas cheese | E. mundtii CRL35 displayed a bacteriostatic effect on L. monocytogenes up to 12 days at 8°C. E. faecium ST88Ch was less effective to control L. monocytogenes. | Pingitore et al., 2012 |
| Lactococcus lactis L3A21M1 and Enterococcus faecalis | Inoculation with bacteriocin-producing strains | Fresh cheese | A combination of strains of E. faecalis reduced L. monocytogenes by 4 to 5 log after 7 days at 4°C. Enterococcus spp. were more effective in reducing L. monocytogenes in cheese. | Coelho et al., 2014 |
| Enterococcus durans E204 | Adjunct culture | Jben | L. monocytogenes throughout the storage period and was undetectable after 6–8 days. | Khay et al., 2014 |
| Lactococcus lactis ssp. lactis CCMM / IAV/ BK1 | Starter culture | Jben | L. monocytogenes was reduced to below the detectable level during storage at 7°C from days 1 to 6. | Benkerroum et al., 2002 |
| Lactobacillus sakei subsp. sakei 2a | Cheese was inoculated with bacteriocin-producing strain | Cheese spread | L. monocytogenes was reduced at 4°C and decreased to below detection limit at 15°C, after 22–28 days | Martinez et al., 2015 |
| Lactobacillus plantarum CCDM 1078 | Inoculation with bacteriocin-producing strains | Cheese and quark based spreads | L. monocytogenes was reduced by 1 log in both spreads. | Patrovský et al., 2016 |
| Staphylococcus equorum SE3 | Inoculation with bacteriocin-producing strains | Cheese model | Inhibition of L. monocytogenes growth by 7 log units after 24 h. | Bockelmann et al., 2017 |
| Enterococcus faecium | Cheese was inoculated with bacteriocin-producing strains | Fresh whey cheese | L. monocytogenes was reduced by 4 log after 6 days of storage at 4°C and was undetectable by the 9th day. | Aspri et al., 2017 |
| Enterococcus faecium KE82 | Adjunct culture to commercial starter culture | Raw and sterile milk | L. monocytogenes was reduced by 4 to 5 log after 72 h at 22°C. | Vandera et al., 2017 |
| Lactococcus lactis (nisin producer) | Starter culture | Fresh cheese | L. monocytogenes was reduced by 2 log after 7 days of storage at 4°C | Kondrotiene et al., 2018 |