Meat-Model System Development for Antibacterial Activity Determination

Bacteriocins are antibacterial substances produced by many different bacterial species. Although the bacteriocins form a heterogenous group with respect to production of bacteria, antibacterial spectrum, mode of action, and chemical properties, they are by definition proteinaceous compounds that are bactericidal toward organisms taxonomically close to the producer (
1
). The ability of lactic acid bacteria (LAB) to compete and finally dominate in mixed fermentations has been attributed to the production of several antimicrobial metabolites such as organic acids, carbon dioxide, hydrogen peroxide, diacetyl, and bacteriocins (
2
,
3
). The antimicrobial activities of the LAB have long been known, but their bacteriocins have received limited attention until recently (
4
). Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens and contaminants. Recently, considerable enphasis has been placed on the physicochemical, biochemical, and genetic characterization of these proteins.