Inhibition of Listeria monocytogenes in fresh cheese using a bacteriocin-producing Lactococcus lactis CAU2013 strain

Sung-Hee Yoon1, Geun-Bae Kim1,*
Author Information & Copyright
1Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.
*Corresponding Author: Geun-Bae Kim, Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea. E-mail:

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 30, 2022 ; Revised: Aug 18, 2022 ; Accepted: Aug 22, 2022

Published Online: Sep 06, 2022


In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, Lactococcus lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.  

Keywords: Lactococcus lactis; bacteriocin; Listeria monocytogenes; cheese starter culture; foodborne pathogen