... Up to now, several bacteriocins are known to be produced by L. sakei strains and their potential application in meat preservation has been studied. Examples are: curvacin A (Tichaczek, Nisen-Meyer, Nes, Vogel, & Hammes, 1992) identical to sakacin A (Shillinger & Lücke, 1989); sakacin P (Aasen et al., 2003;Tichaczek, Vogel, & Hammes, 1994;Urso, Rantsiou, Cantoni, Comi, & Cocolin, 2006) identical to bavaricin A (Larsen, Vogensen, & Josephsen, 1993); sakacin 674 (Holck, Axelsson, Hühne, & Kröckel, 1994), sakacin B (Samelis, Roller, & Metaxopolos, 1994), sakacin K (Hugas, Pages, Garriga, & Monfort, 1998), sakacin V18 (Cintas, Casaus, Fernandez, & Hernandez, 1998) and sakacin M (Sobrino et al., 1992) identical to lactocin S (Mortvedt, Nissen-Meyer, Sletten, & Nes, 1991); bavaricin MN (Kaiser & Montville, 1996), sakacin T (Aymerich et al., 1996), sakacin G (Simon, Fremaux, Cenatiempo, & Berjeaud, 2002), sakacin X (Vaughan, Eijsink, & Van Sinderen, 2003), sakacin Q (Mathiesen, Huehne, Kroeckel, Axelsson, & Eijsink, 2005) and sakacin 1 (Alves, Martinez, Lavrador, & De Martinis, 2006). All sakacins possess strong antilisterial activity and most of them belong to the Class IIa bacteriocins (Klaenhammer, 1988). ...