I. Dolenčić Špehar et al.: Antimicrobial activity of bacteriocins in cheese production, REVIEW | UDK: 637.352 | DoI: 10.15567/mljekarstvo.2020.0301 REcEIVED: 15.01.2020. | AccEptED: 20.04.2020. Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production Iva Dolenčić Špehar, Darija Bendelja Ljoljić*, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia *Corresponding author:
[email protected] Mljekarstvo Abstract The generally accepted concept of the necessity of producing safe foods has indirectly influenced the 70 (3), 135-149 (2020) decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those syn- thesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replace- ment. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more ac- ceptable in cheese production. Key words: bacteriocins and bacteriocinogenic LAB strains, inhibition, Listeria monocytogenes, Staphylococcus aureus, Clostridium tyrobutyricum, cheese 135 I.Dolenčić Špehar et al.: Antimicrobial activity of bacteriocins in cheese production, Introduction 2018; Venegas-Ortega et al., 2019). The use of LAB bacteriocin in the food industry is determined Primarily due to the high resistance of patho- by the type of food and the technology of its pro- genic bacteria to antibiotics, bacteriocins have be- cessing.