Natural methods to control food pathogens are required and bacteriocins have received much interest in this regard. The aim of this study was to investigate the ability of the novel bacteriocin capidermicin to inhibit Listeria monocytogenes. Agar-based deferred antagonism assays were carried out with the capidermicin producer against 17 L. monocytogenes strains and large zones of inhibition were observed for 12 strains. Minimal inhibitory concentration assays performed with purified capidermicin peptide revealed MIC values between 680 nM and 11 μM. Biofilm assays were performed with five L. monocytogenes strains. Addition of capidermicin prevented biofilm formation by one strain and could remove pre-established biofilms of all five strains. Broth based growth experiments demonstrated that addition of capidermicin resulted in an extended lag phase of both L. monocytogenes strains tested. Kill-curve experiments showed that capidermicin was able to potentiate the anti-Listeria effects of the lantibiotic nisin. This enhanced killing by the combination of both peptides was also observed in model food systems (cottage cheese and chocolate milk). In summary, we show that capidermicin can inhibit L. monocytogenes and warrants further investigation as a potential natural agent for the control of this pathogen.

需要控制食物病原体的天然方法，细菌素在这方面引起了很大的兴趣。这项研究的目的是研究新型细菌素Capidermicin抑制单核细胞增生李斯特菌的能力。用Capidermicin产生剂对17个单核细胞增生李斯特氏菌菌株进行了基于琼脂的延迟拮抗作用测定，对12个菌株观察到了较大的抑制区。用纯化的Capidermicin肽进行的最小抑菌浓度测定表明MIC值为680 nM至11μM。用五种单核细胞增生李斯特菌进行生物膜测定株。添加Capidermicin可以防止一种菌株形成生物膜，并且可以去除所有五种菌株的预先建立的生物膜。基于肉汤的生长实验表明，添加Capidermicin会导致两个测试的单核细胞增生李斯特氏菌菌株的延迟期延长。杀灭曲线实验表明，capidermicin能够增强羊毛硫抗生素乳链菌肽的抗李斯特菌作用。在模型食品系统（干酪和巧克力牛奶）中也观察到了两种肽结合的杀伤力增强。总而言之，我们显示capidermicin可以抑制单核细胞增生李斯特菌，并有必要作进一步的研究，作为控制这种病原体的潜在天然药物。