Molecular Biotechnology

, Volume 60, Issue 9, pp 712–726 | Cite as

Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities

  • Anderson C. Camargo
  • Svetoslav D. Todorov
  • N. E. Chihib
  • D. Drider
  • Luís A. NeroEmail author


Bacteriocins are antimicrobial peptides produced by bacteria Gram-negative and Gram-positive, including lactic acid bacteria (LAB), organisms that are traditionally used in food preservation practices. Bacteriocins have been shown to have an aptitude as biofilm controlling agents in Listeria monocytogenes biofilms, a major risk for consumers and the food industry. Biofilms protect pathogens from sanitization procedures, allowing them to survive and persist in processing facilities, resulting in the cross-contamination of the end products. Studies have been undertaken on bacteriocinogenic LAB, their bacteriocins, and bioengineered bacteriocin derivatives for controlling L. monocytogenes biofilms on different surfaces through inhibition, competition, exclusion, and displacement. These alternative strategies can be considered promising in preventing the development of resistance to conventional sanitizers and disinfectants. Bacteriocins are “friendly” antimicrobial agents, and with high prevalence in nature, they do not have any known associated public health risk. Most trials have been carried out in vitro, on food contact materials such as polystyrene and stainless steel, while there have been few studies performed in situ to consolidate the results observed in vitro. There are strategies that can be employed for prevention and eradication of L. monocytogenes biofilms (such as the establishment of standard cleaning procedures using the available agents at proper concentrations). However, commercial cocktails using alternatives compounds recognized as safe and environmental friendly can be an alternative approach to be applied by the industries in the future.


Bacteriocins Biofilm Lactic acid bacteria Listeria monocytogenes 



The authors thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG). The authors would like also to mention the support of the Région des Hauts-de-France for the financial support through ALIBIOTECH grant.


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Departamento de VeterináriaUniversidade Federal de ViçosaViçosaBrazil
  2. 2.Departamento de Alimentos e Nutrição ExperimentalUniversidade de São PauloSão PauloBrazil
  3. 3.Lille University, 7394–ICV-Institut Charles ViolletteLilleFrance
  4. 4.Lille University, CNRS, INRA, UMR 8207-UMET-PIHMVilleneuve d’AscqFrance

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