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The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms  in vitro  as well as on a food commodity.  LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS) producing LAB using  Lactobacillus sakei  and  Listeria innocua  as indicator organisms. Out of 138 LAB isolates, 28 were found to inhibit these bacteria and were identified as strains of  Enterococcus faecium, Streptococcus thermophilu s,  Lactobacillus casei  and  Lactobacillus sakei  subsp . sakei  using 16S rRNA gene sequencing. Eight isolates were tested for antimicrobial activity at 5°C and 20°C against  L. innocua, Escherichia coli ,  Bacillus cereus ,  Pseudomonas fluorescens ,  Erwinia carotovora,  and  Leuconostoc mesenteroides subsp. mesenteroides  using the agar diffusion bioassay, and also against  Penicillium expansum ,  Botrytis cinerea  and  Monilinia frucitcola  using the microdilution plate method. The effect of selected LAB strains on  L. innocua  inoculated onto fresh-cut onions was also investigated.  Twenty percent of our isolates produced BLS inhibiting the growth of  L. innocua  and/or  Lact. sakei.  Organic acids and/or H 2 O 2  produced by LAB and not the BLS had strong antimicrobial effects on all microorganisms tested with the exception of  E. coli .  Ent. faecium ,  Strep. thermophilus  and  Lact. casei  effectively inhibited the growth of natural microflora and  L. innocua  inoculated onto fresh-cut onions. Bacteriocinogenic LAB present in cheeses and yogurts may have potential to be used as biopreservatives in foods.

Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts