摘要：Lactic acid bacteria (LAB) have been used for centuries in the fermentation of a variety of foods. The preservative ability of LAB in foods is attributed to the production of anti-microbial metabolites including organic acids and bacteriocins. Avoiding the growth of spoilage bacteria in the Attieké « food made Avory Coast » is one of the major challenge for Avory coast food industry. In this work, a new and very strong bacteriocinogenic strain of (LAB) namely Lactobacillus curvatus CWBI-B28, producing the bacteriocin sakacin P was used as starter cultures under laboratory conditions to evalute it’s ability to preserve the ATTIEKE at 4°C against growth of Attiéké's foodborne spoilage bacteria. During storage with 102 ufc/g of inoculum added, the spoilage bacteria cfu count was initially reduced by approximately 3 log, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. The foodborne spoilage strains growth rebound decreases strongly to achieve an undetectable level when 103 ufc/g were inoculated at the beginning of the experience. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of the microbial food spoilage protection conferred
