Table 3.

Applications of bacteriocin-producing LAB to prevent gas blowing in cheese caused by Clostridium spp. (2000–present).

Bacteriocin-producing strain	Application technique	Product	Features	Reference
Lactobacillus plantarum TF711	Adjunct to commercial starter culture	Cow milk cheese	Reduction of 2⋅2 log units of Clostridium spores.	González and Zárate, 2015
Lactobacillus reuteri INIA P572	Adjunct to commercial starter culture together with glycerol (required for reuterin production).	Cow milk cheese	Controlled the growth of Clostridium and prevented the development of late blowing.	Gómez-Torres et al., 2014
Lactobacillus gasseri K7	Adjunct to commercial starter culture	Semi-hard cheese	Failed to reduced Clostridium spores, but delayed blowing of cheeses.	Matijasic et al., 2007
Lactococcus lactis IFPL 3593	Adjunct to commercial starter culture	Semi-hard cheeses	5 log g-1 reduction in the numbers of spores.	Martínez-Cuesta et al., 2010
Lactococcus lactis ssp. lactis IPLA 729	Adjunct to starter culture	Vidiago cheese	Reduced C. tyrobutyricum by 3 log during ripening	Rilla et al., 2003
Lactococcus lactis subsp. lactis INIA 415	Starter culture	Ovine milk cheese	Outgrowth inhibition of Clostridium spores without altering sensory characteristics.	Garde et al., 2011
Streptococcus macedonicus ACA-DC 198	Adjunct to starter culture	Kasseri cheese	Reduced C. tyrobutyricum by 1.4 log during ripening	Anastasiou et al., 2009
Streptococcus thermophilus 580	Starter culture	Milk curd	No gas production for up to 20 days.	Mathot et al., 2003