The study was meant to evaluate the influence of xanthan gum, l-carrageenan, arabic gum and tragacanth
gum on the growth and in situ production of bacteriocin like inhibitory substances from Lactobacillus
curvatus/sakei ACU-1. Listeria innocua ATCC 33090 and Staphylococcus aureus FBUNT were used as
indicator microorganisms. The growth of, and bacteriocin production by, Lactobacillus sakei/curvatus
ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results
showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth
and l-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was
dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the
rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its
use in food products would be conditioned.