การยับยั้ง Listeria monocytogenes โดยสารคล้ายแบคเทอริโอซินที่ผลิตโดย Leuconostoc lactis BAN1.1
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Leuconostoc lactis BAN1.1 เป็นแบคทีเรียแลคติก (LAB) ที่แยกได้จากเปลือกกล้วย สามารถสร้างสารคล้ายแบคเทอริโอซินที่ยับยั้งการเจริญของเชื้อก่อโรคในอาหารที่สำคัญ คือ Listeria monocytogenes สารออกฤทธิ์ดังกล่าวพบว่าเป็นสารโปรตีน เนื่องจากมีความไวต่อเอนไซม์ย่อยโปรตีน ดังนั้นงานวิจัยนี้จึงได้มุ่งเน้นที่จะศึกษาสภาวะที่จำเป็นต่อการสร้างสารคล้ายแบคเทอริโอซินนี้ โดยผลการศึกษาพบว่าอาหารเลี้ยงเชื้อที่ประกอบด้วยน้ำตาลฟรุคโตส 2 % yeast extract 2 % KH2PO4 ความเข้มข้น 0.2 % และ Tween 80 ความเข้มข้น 0.2 % จะส่งเสริมให้เกิดกิจกรรมการยับยั้งสูงสุด รวมทั้งอุณหภูมิและพีเอชที่เหมาะสม คือ 25-30 องศาเซลเซียส และ 6.5 ตามลำดับ นอกจากนี้ขั้นตอนการทำ dialysis สารออกฤทธิ์ทางชีวภาพพบว่าทำให้สารมีเข้มข้นเพิ่มขึ้น และเมื่อนำสารที่ผ่านการ dialysis มาทดสอบพบว่ากิจกรรมการยับยั้งเชื้อเพิ่มขึ้นเกือบ 2 เท่า สารนี้ยังทนต่อพีเอชในช่วงกว้างและทนอุณหภูมิสูงได้ ส่วนขั้นตอนการจุ่มผักกาดหอมสดลงในสารคล้ายแบคเทอริโอซินพบว่าสามารถลดปริมาณ L. monocytogenes ลงได้ 3.49±0.07 log CFU/g โดยที่กล่าวมาทั้งหมดนั้นเห็นได้ว่าสารคล้ายแบคเทอริโอซินนี้มีศักยภาพในการนำไปใช้เป็นสารถนอมอาหารทางชีวภาพกับผลิตภัณฑ์ผักและผลไม้สดได้
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