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This work aimed to study the bacteriocin-like inhibitory substance (BLIS) produced by  Pediococcus acidilactici CE51  in orange beverage artificially contaminated with  Listeria monocytogenes  and  Enterococcus faecium.  The BLIS was stable for 35 days at −20°C or −80°C and at 50°C for 1 h. In addition, it was not influenced by pH (2.0 and 6.5). Its biopreservative effect against  Enterococcus faecium  was better than sodium benzoate (1 log CFU/mL of difference). In addition, a reduction in  L. monocytogenes  of 5 log CFU/mL was observed ( p  &lt; 0.05). The BLIS demonstrated the potential to be applied in the food industry as a biopreservative in an orange beverage.

Bacteriocin-like substance produced by Pediococcus acidilactici CE51 as a biopreservative in orange beverage