Enterocin AS-48 inhibits the growth of – and biofilm formation by – lactic acid bacteria responsible for the accumulation of biogenic amines in cheese

Cheese is a fermented food in which toxic concentrations of biogenic amines (BAs) may accumulate, mainly as a result of the metabolism of certain lactic acid bacteria (LAB); the formation of these compounds needs to be limited. This work reports the antimicrobial potential of bacteriocin AS-48 against the LAB largely responsible for the accumulation of the BA histamine, tyramine and putrescine in cheese. Most of the 50 analysed BA-producing LAB strains were sensitive to AS-48. The bacteriocin also prevented biofilm formation of 92% of the BA-producing strains tested. This result is of great technological importance since, in cheese production, biofilms are an important source of contamination by BA-producing LAB. This study supports the potential use of AS-48 as a biopreservative for controlling BA-producing LAB in fermented food.