The invention relates to the field of bacteriocin producing
microorganisms. The invention more specifically relates to the
characterization of a novel food grade bacteriocin, namely a lantibiotic,
named macedocin and produced by Streptococcus macedonicus ACA-DC 198.
Macedocin inhibit a broad spectrum of lactic acid bacteria as well as
several food spoilage and pathogenic bacteria, among others Clostridium
tyrobutyricum, and is heat stable and active in a broad pH range. The
invention further relates to the use of non-pathogenic microorganisms for
producing macedocin in food fermentation processes, such as for preparing
milk products, butter, cheese and fermented meat and vegetables, as well
as in non-fermented food products such as raw meat, modified
atmosphere-packed meat products, ready-to-eat meals, and canned food
products, and its use for the preparation of functional starter cultures
and cocultures.
