The aims of this study were to isolate LAB with anti-Listeria activity from salami samples, characterize
the bacteriocin/s produced by selected isolates, semi-purify them and evaluate their effectiveness for the
control of Listeria monocytogenes during manufacturing of salami in a pilot scale. Two isolates (differentiated
by RAPD-PCR) presented activity against 22 out of 23 L. monocytogenes strains for bacteriocin
MBSa2, while the bacteriocin MBSa3 inhibited all 23 strains in addition to several other Gram-positive
bacteria for both antimicrobials and were identified as Lactobacillus curvatus based on 16S rRNA
sequencing. A three-step purification procedure indicated that both strains produced the same two active
peptides (4457.9 Da and 4360.1 Da), homlogous to sakacins P and X, respectively. Addition of the semipurified
bacteriocins produced by Lb. curvatus MBSa2 to the batter for production of salami, experimentally
contaminated with L. monocytogenes (104e105 CFU/g), caused 2 log and 1.5 log reductions in the
counts of the pathogen in the product after 10 and 20 days respectively, highlighting the interest for
application of these bacteriocins to improve safety of salami during its manufacture.