Cheddar cheese was prepared with Lactococcus lactis subsp. lactis MM217, a starter culture
which contains pMC117 coding for pediocin PA-1. About 75 liters of pasteurized milk
(containing ca. 3.6% fat) was inoculated with strain MM217 (ca. 106 CFU per ml) and a
mixture of three Listeria monocytogenes strains (ca. 103 CFU per ml). The viability of the
pathogen and the activity of pediocin in the cheese were monitored at appropriate intervals
throughout the manufacturing process and during ripening at 8° C for 6 months. In control …

Use of a genetically enhanced, pediocine-producing starter culture, Lactococcus lactis
subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese — the University
of Groningen research portal … Use of a genetically enhanced, pediocine-producing starter
culture, Lactococcus lactis subsp. …