Study of characteristics and control of bacteriocin-resistant Listeria monocytogenes in seafood

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This study was investigated the characterization of bacteriocin-resistant Listeria monocytogenes and the development of inhibition method using bacteriocin (nisin A) against L.monocytogenes in seafood products. Nisin-resistant L.monocytogenes showed that the affinity between the cell surface of the resistant strains and nisin molecule was reduced, compared with those of wild strains. And protein profiles on the cytoplasmic membrane and the structure of peptidoglycan layer of the nisin-resistant strains would be also changed. The combination of nisin A and pectin digests was effective for the control of L.monocytogenes growth in raw salmon roes seasoned with soy-sauce at refrigeration temperature, suggesting that the combination of them will be a promising tool to ensure food safety to L.monocytogenes contamination in seafood.