End of Project ReportBacteriocins are proteins, produced by some bacteria which are capable of
inhibiting other bacteria. The overall aim of this project was the
development and exploitation of bacteriocins such as Lacticin 3147
(produced by a food-grade microorganism), as biological tools to control the
microflora of foods.
Lacticin 3147-producing strains were evaluated for their ability to improve
the microbial quality of a variety of dairy products and in particular,
Cheddar cheese. The manipulation of cheese flora using bacteriocins should
offer manufacturers greater control in the consistency and quality of the final
product, in addition to improving its safety.
In concert with these studies, Lacticin 3147 was studied in detail at the
molecular level resulting in its biochemical and genetic analysis. These
studies have demonstrated the complexity and uniqueness of this potent
antimicrobial.Department of Agriculture, Food and the Marin