Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

► Obtention of bacteriocin-producing bacteria from a salted and dried meat product ► Bacteriocins inhibited relevant pathogens and spoilage halotolerant bacteria. ► Active peptide aa sequence was identical to nisin Z, but leader peptide was different. ► L. lactis 69 survived and produced bacteriocins in media with salt content up to 20%. ► L. lactis 69 evidenced a potential application in preservation of charqui.