Albano, HelenaPinho, CatarinaLeite, DanielaBarbosa, JoanaSilva, JoanaCarneiro, LuísaMagalhães, RuiHogg, TimTeixeira, Paula2010-10-072010-10-072009"Food Control". ISSN 0956-7135. 20: 8 (2009) 764–770http://hdl.handle.net/10400.14/2687This study was conducted to evaluate the ability of Pediococcus acidilactici HA-6111-2, a PA-1 bacteriocinproducing lactic acid bacterium (LAB), isolated from ‘‘Alheira” to inhibit a cocktail of Listeria innocua strains during production and shelf-life of these products. The bacteriocinogenic culture reduced the Listeria population below the detection limit (1.5log CFU/g) and had no effect on the growth of the natural LAB flora or on the pH. Pathogenic organisms were not detected in any sample. The presence of some virulence factors and antibiotic resistances of the strain to be used as a bioprotective culture were investigated. P. acidilactici HA-6111-2 did not produce any of the biogenic amines tested; no formation of biofilms was observed; more L(+)lactic acid was produced than its isomer D(-); no gelatinase, DNase or lipase activity was recorded; no structural genes for the haemolysin, enterococcal surface protein, hydrolytic compounds, aggregation protein and cell-wall adhesins were detected, no significant antibiotic resistances were found. P. acidilactici HA-6111-2 appears to have potential as a bioprotective culture during ‘‘Alheira” fermentation. Moreover, a trained panel considered the protected product to be sensorially acceptable.engBioprotective cultureBacteriocinListeriaFermented sausagesjournal article10.1016/j.foodcont.2008.09.021