able to reduce the pH of SFE below 4 after 8 h at 30 C. This property
is interesting to select the potential strain to be used in sourdough
and to obtain breads with better rheological and flavor properties.
In this work 8 strains of Enterococcus that produce bacteriocins
were identified. These substances have shown an antimicrobial
power (2 105 AU/mL) similar or higher than very known strong
antimicrobial compounds like enterocin CRL35 (5.9 104 UA/mL)
(Salvucci et al., 2007), pediocin PA-1 (3.3 104 UA/mL) (Piva &
Headon, 1994), munticina KS (1.2 104 UA/mL) (Kawamoto et al.,
2002) and nisin (1.27 104 AU/mL). The activity spectrum of
these BLIS suggests that they could be a type II bacteriocin, according
to the current classification (Heng,Wescombe, Burton, Jack,
& Tagg, 2007). Its main property is an antagonist activity against
Listeria. L. monocytogenes is a foodborne pathogen that causes a
severe disease in humans and represents a major concern in food
industries (Hernandez-Milian & Payeras-Cifre, 2014).