Soybean flour as a substrate to obtain Enterococcus durans bacteriocins

ABSTRACT Natural preservatives, such as enterocins, have been the focus of several studies for use in the food industry. However, the commercial media used to obtain enterocins are still expensive, presenting a disadvantage for large-scale production. In this study was developed four formulations of culture media containing soybean flour for obtaining Enterococcus durans enterocins. The antilisterial activity of E. durans MF5 enterocins obtained in soybean and MRS media (control) was characterized, with Listeria monocytogenes CLIP2032 and L. innocua CLIP12612 as the bacterial strains. The growth of E. durans (CFU/mL) was significantly affected by the incubation time in the soybean and MRS media (p