Appl Environ Microbiol. 1996 Apr;62(4):1178-81. doi: 10.1128/aem.62.4.1178-1181.1996.
The susceptibility of 13 amine-forming lactobacilli to several bacteriocins was investigated by an agar diffusion assay. All strains were susceptible to nisin and to five bacteriocins of enterococcal origin. Pediocin PA-1, bavaricin A, lactococcin A, and a bacteriocin from Enterococcus faecalis 1061 did not show inhibitory activity. Two bacteriocin-producing enterococci and a nisin-producing Lactococcus lactis strain were employed as starters in separate cheese-making experiments. Outgrowth of histamine producer Lactobacillus buchneri St2A, which was added to the milk at levels of up to 190 CFU/ml, was almost completely inhibited. No histamine formation was detected in the cheeses made with bacteriocin-producing starters. In the control cheese without bacteriocin, St2A reached levels of 1.1 x 10(sup8) CFU/g, and 200 mg of histamine per kg was found after 4 months of ripening. To our knowledge, this is the first report of bacteriocin-mediated inhibition of histamine formation in foods.
采用琼脂扩散法研究了 13 株产胺乳酸菌对几种细菌素的敏感性。所有菌株均对乳链菌肽和 5 种肠球菌来源的细菌素有敏感性。肠球菌素 PA-1、bavaricin A、乳球菌素 A 和来自粪肠球菌 1061 的细菌素没有表现出抑制活性。两种产细菌素的肠球菌和一株产乳链菌肽的乳球菌被用作单独干酪制作实验的起始菌。在牛奶中添加高达 190 CFU/ml 的组胺产生菌布赫纳氏乳杆菌 St2A 时，其生长几乎完全受到抑制。在没有细菌素的对照干酪中，St2A 达到 1.1 x 10(sup8) CFU/g 的水平，在成熟 4 个月后发现每公斤含有 200 毫克组胺。据我们所知，这是细菌素介导的食品中组胺形成抑制作用的首次报道。
