Biopreservation of Vegetable Foods - Food Biopreservation - page 101

from ben saalga, a traditional pearl millet fermented food from Burkina Faso) pro-
duced strong inhibitory activity in malted millet fl our, decreasing the survival of B.
cereus , E. coli O157:H7 and S. enterica (Sánchez Valenzuela et al. 2008 ). The
authors of this study suggested that this strain could be applied as a starter culture
to improve the microbiological safety of cereal gruels.
Bacteriocin-producing strains can be isolated from raw as well as malted barley.
Fermented worts containing bacteriocins could be used to prevent beer spoilage
LAB (Vaughan et al. 2005 ). Bacteriocin production may be a desirable trait for wort
bioacidifying LAB starter cultures, enhancing the implantation and proliferation of
such strains over spoiling LAB. Development of yeast starter cultures genetically
modifi ed to produce bacteriocins has also been suggested, and heterologous produc-
tion of bacteriocins such as pediocins, leucocins, plantaricins and enterocins by
yeasts has been reported (Schoeman et al. 1999 ; Du Toit and Pretorius 2000 ; Van
Reenen et al. 2002 ; Gutiérrez et al. 2005 ; Sánchez et al. 2008 ; Basanta et al. 2009 ).
The bactericidal yeast strains could be used as starters or protective cultures in the
fermentations of brewing, wine and baking processes as biological control agents to
inhibit growth of spoilage bacteria.
Several bacteriocinogenic LAB strains have been isolated from wine and wine-
yards, including species of L. plantarum , O. oeni and P. pentosaceus (Lonvaud-
Funel and Joyeux 1993 ; Strasser de Saad and Manca de Nadra 1993 ; Navarro et al.
2000 ; Rojo-Bezares et al. 2007 ; Knoll et al. 2008 ; Yanagida et al. 2008 ). Selected
bacteriocin-producing strains could be useful against undesired LAB (such as hista-
mine producers or spoiler) in vinifi cation, and also for proper control of the wine
malolactic fermentation (Yurdugül and Bozoglu 2002 ) .
References
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