Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods

Lactic-acid bacteria isolated throughout the ripening process from traditional RTE soft cheeses and dry-cured fermented sausages were characterized selected for their anti-L. monocytogenes activity. For this, LAB isolates first screened activity against this pathogen in agar spot assay further evaluated cheese sausage models simulating conditions of these products. From a total 371 isolates, 84 showed anti-listerial only 10 them reducing L. counts food models. The strains belonged to species Enterococcus faecium, Lacticaseibacillus casei, paracasei, Lactilactobacillus sakei Lactococcus garvieae. All have at least one gene encoding known bacteriocins. most active strains, Lc. casei 116 Ll. 205, provoked reductions higher than 2 log cycles levels models, respectively. may be utilized control ripened sausages. combination 16S rRNA sequencing with PFGE analysis restriction SgsI NotI enzymes could useful implantation process.