Control of Listeria monocytogenes in ground beef by ‘Lactocin 705’, a bacteriocin produced by Lactobacillus casei CRL 705

The effectiveness of Lactobacillus casei CRL 705 as well as that of Lactocin 705, the associated bacteriocin produced, in reducing population levels and growth of Listeria monocytogenes in sterile and non-sterile ground beef was studied. Predetermined numbers of L. monocytogenes and concentrations of Lactocin 705 were added to the meat slurries. Listeria in the bacteriocin-treated and control samples during incubation at 20 °C were enumerated as CFU on Bacto blood agar base. Results indicated that reduction in numbers of Listeria was largest with high levels of Lactocin 705 and few initial cell numbers of the pathogen present in the meat slurry. However, when the producer strain was added to the slurry, no significant inhibition was detected. Furthermore, inhibition by listeria was shown to be greater when meat slurries were heat-treated.