Bacteriocin-like substances; Listeria monocytogenes; Enterococcus spp.; Peruvian traditional cheese
Abstract :
[en] The aim of this work was to isolate and to characterize strains of lactic acid bacteria (LAB) with bacteriocin-like inhibitory activity from 27 traditional cheeses artisanal-produced obtained from different Peruvian regions. Twenty Gram+ and catalasenegative strains among 2,277 isolates exhibited bacteriocin-like inhibitory activity against Listeria monocytogenes CWBIB2232 as target strain. No change in inhibitory activity was observed after organic acid neutralization and treatment with catalase of the cell-free supernatant (CFS). The proteinic nature of the antimicrobial activity was confirmed for the twenty LAB strains by proteolytic digestion of the CFS. Two strains, CWBI-B1431 and CWBI-B1430, with the best antimicrobial activity were selected for further researches. These strains were taxonomically identified by phenotypic and genotypic analyses as Enterococcus mundtii (CWBI-B1431) and Enterococcus faecium (CWBI-B1430). The two strains were sensitive to vancomycin (MIC < 2 μg.ml-1) and showed absence of haemolysis.
Ananou, S., Control of Listeria monocytogenes in model sausages by enterocin AS-48 (2005) Int. J. Food Microbiol., 103, pp. 179-190
Aymerich, T., Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages (2000) J. Appl. Microbiol., 88, pp. 686-694
Benkerroum, N., Isolation of a bacteriocinproducing Lactococcus lactis subsp. lactis and appli-cation to control Listeria monocytogenes in Moroccan jben (2000) J. Appl. Microbiol., 89, pp. 960-968
Bennik, M., A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: Full characterization and interaction with target organisms (1998) Biochim. Biophys. Acta, 1373, pp. 47-58
Campos, C., Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima) (2006) Food Res. Int., 39, pp. 356-364
Casaus, P., Enterocin B, a new bacteriocin from Enterococcus faecium T136 which can act synergistically with enterocin A (1997) Microbiology, 143, pp. 2287-2294
Cheng, H., Hoover, D., Bacteriocins and their food applications (2003) Comp. Rev. Food Sci. Food Saf., 2, pp. 82-100
Cintas, L., Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum (1997) Appl. Environ. Microbiol., 63 (11), pp. 4321-4330
Cintas, L., Casaus, P., Fernández, M., Hernández, P., Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria (1998) Food Microbiol., 15, pp. 289-298
Criado, R., Immunochemical characterization of temperature-regulated production of enterocin L50 (EntL50A and EntL50B), enterocin P, and enterocin Q by Enterococcus faecium L50 (2006) Appl. Environ. Microbiol., 72 (12), pp. 7634-7643
de Kwaadsteniet, M., Todorov, S., Knoetze, H., Dicks, L., Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram+ and Gram- bacteria (2005) Int. J. Food Microbiol., 105, pp. 433-444
Diop, M., Bacteriocin producers from traditional food products (2007) Biotechnol. Agron. Soc. Environ., 11 (4), pp. 275-281
Foulquié, M., Isolation and biochemical characterization of enterocins produced by enterococci from different sources (2003) J. Appl. Microbiol., 94, pp. 214-229
Franz, C., Diversity of enterococcal bacteriocins and their grouping in a new classification scheme (2007) FEMS Microbiol. Rev., 31 (3), pp. 293-310
Franzetti, L., Pompei, M., Scarpellini, M., Galli, A., Phenotypic and genotypic characterisation of Enterococcus spp. of different origins (2004) Curr. Microbiol., 49, pp. 255-260
Garriga, M., Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage (2002) Food Microbiol., 19, pp. 509-518
Ghrairi, T., Frere, J., Berjeaud, J., Manai, M., Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese (2008) Food Control, 19, pp. 162-169
Giraffa, G., Functionality of enterococci in dairy products (2003) Int. J. Food Microbiol., 88, pp. 215-222
Herranz, C., Enterococcus faecium P21: A strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B (2001) Food Microbiol., 18, pp. 115-131
Higashide, T., Endophthalmitis caused by Enterococcus mundtii (2005) J. Clinical Microbiol., 43 (3), pp. 1475-1476
Kaufhold, A., Ferrieri, P., Isolation of Enterococcus mundtii from normally sterile body sites in two patients (1991) J. Clinical Microbiol., 29 (5), pp. 1075-1077
Klaenhammer, T., Genomic features of lactic acid bacteria effecting bioprocessing and health (2005) FEMS Microbiol. Rev., 29, pp. 393-409
Manero, A., Blanch, A., Identification of Enterococcus spp. with a biochemical key (1999) Appl. Environ. Microbiol., 65 (10), pp. 4425-4430
Marino, M., Maifreni, M., Rondinini, G., Microbiological characterization of artisanal Montasio cheese: Analysis of its indigenous lactic acid bacteria (2003) FEMS Microbiol. Lett., 229, pp. 133-140
Morea, M., Baruzzi, F., Cocconcelli, P., Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing (1999) J. Appl. Microbiol., 87, pp. 574-582
Muñoz-Rojas, J., Bacteriocinas: Una estrategia de competencia microbiana propuesta como alternativa de antibióticos dirigidos para el futuro humano (2008) Microbio en línea, , www.microbiologia.org-mx/microbiosenlinea, In: Martínez E. & Martínez J., eds, (28/07/08)
O'sullivan, L., Ross, R., Hill, C., Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality (2002) Biochimie, 84, pp. 593-604
Ocaña, V., Pesce, A., Nader-Macías, N., Characterization of a bacteriocin-like substance produced by a vaginal Lactobacillus salivarius strain (1999) Appl. Environ. Microbiol., 65, pp. 5631-5635
Pedron, E., Niederauer, R., Salete, R., Paiva, M., Bacteriocin-like substance of Aeromonas hydrophila (1997) Mem. Inst. Oswaldo Cruz, 92 (1), pp. 115-116
Sarantinopoulos, P., Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making (2002) Int. J. Food Microbiol., 72, pp. 125-136
Schillinger, U., Lucke, F., Antibacterial activity of Lactobacillus sake isolated from meat (1989) Appl. Environ. Microbiol., 55 (8), pp. 1901-1906
van Belkum, M., Stiles, M., Nonlantibiotic antibacterial peptides from lactic acid bacteria (2000) Nat. Prod. Rep., 17, pp. 323-365
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.