The objective of the work was to study the viability and antimicrobial activity of bacteriocin-producing lactic
acid bacteria (LAB) incorporated into whey protein/inulin/gelatine (WP) edible films in presence or absence of
nutrient (modified MRS broth). Moreover, the role of the cell on the film structure and properties has been
investigated. The results of the work showed that WP-based films were able to ensure a high viability of the
bacteriocin-producing strain L. curvatus 54M16 during 28 days of storage at 4 �C. The addition of nutrient in the
film matrix slightly affected the viability of the cells, but it was critical for the antimicrobial activity of the films.
Films in presence of nutrient showed a good antimicrobial activity against L. innocua C6 as in vitro system as on
cooked ham. The presence of LAB has a significant effect on the structure of the film: it reduced the viscosity of
the film forming solution and improved the elasticity and the percentage of elongation. Whereas, no effect was
observed for water vapour transmission rate and solubility. Thus, WP-based films in presence of modified MRS
broth can be used as effective delivery and carrier systems for lactic acid bacteria to develop bioactive edible film
or coating with antimicrobial properties
