Abstract:

One Enterococcus durans strain designated 41D was isolated from fermented cheese products. The strain
produced bacteriocin that can inhibit the growth of Listeria monocytogenes. In this study, a pH absorption method was used
to separate and purify the bacteriocin with a yield of about 45.7%. Further investigation suggested that when the bacteriocin
was added into milk samples at a final concentration of 256 AU/mL, its antibacterial activity was not affected by different
treatments including high-temperature sterilization and pasteurization during the experiment period. When applied in milk,
the bacteriocin could effectively inhibit the growth of Listeria monocytogenes. These results have provided the basis for the
development of new natural food preservatives using this bacteriocin.

Key words: bacteriocin, absorption, purification, application