TY - JOUR
T1 - Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins
AU - Martín, Irene
AU - Barbosa, Joana
AU - Pereira, Sofia I. A.
AU - Rodríguez, Alicia
AU - Córdoba, Juan J.
AU - Teixeira, Paula
N1 - Funding Information:
I. Martín was recipient of the FPU 16/05303 grant funded by MCIN/AEI/10.13039/501100011033 and by “ESF Investing in your future”. Financial support for author J. Barbosa was provided by a post-doctoral fellowship SFRH/BPD/113303/2015 (FCT).
Funding Information:
The authors thank the scientific collaboration under the Fundação para a Ciência e a Tecnologia (FCT) project UIDP/00329/2020 . Also thank the projects RTA-2017-00027-C03-03 funded by MCIN/AEI/10.13039/50110001103 and grants IB16149 and GR18056 funded by Junta de Extremadura and by “ European Union ERDF A way of making Europe”.
Publisher Copyright:
© 2022 The Authors
PY - 2023/1/1
Y1 - 2023/1/1
N2 - The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods against various foodborne pathogens was evaluated, and the bacteriocins produced by the selected LAB of interest were characterized. For this, 33 bacteria were initially selected for their ability to produce proteinaceous compounds with antimicrobial activity. Subsequently, only three isolates were selected since they did not have virulence factors or were resistant to antibiotics. Due to the greater bacteriocin activity spectrum, Lactilactobacillus sakei 205 was selected, and its bacteriocin was characterized. The highest activity level (6400 AU/mL) was observed against Enterococcus faecalis ATCC 29212 during the growth of Lb. sakei 205 for 18–20 h. The bacteriocin, with an approximate molecular size of 24 kDa, remained stable at temperatures ranging from 25 °C to 60 °C, at pH values between 4.0 and 6.0 and was sensitive to all the detergents and inactivated with the proteolytic enzyme proteinase K, confirming its proteinaceous nature. Furthermore, it affected the viability of all the studied pathogens and repressed their growth for at least 12 h. In this preliminary study, the identified properties of Lb. sakei 205 strain and its produced bacteriocin indicate its potential application as a biopreservative in traditional ripened foods.
AB - The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods against various foodborne pathogens was evaluated, and the bacteriocins produced by the selected LAB of interest were characterized. For this, 33 bacteria were initially selected for their ability to produce proteinaceous compounds with antimicrobial activity. Subsequently, only three isolates were selected since they did not have virulence factors or were resistant to antibiotics. Due to the greater bacteriocin activity spectrum, Lactilactobacillus sakei 205 was selected, and its bacteriocin was characterized. The highest activity level (6400 AU/mL) was observed against Enterococcus faecalis ATCC 29212 during the growth of Lb. sakei 205 for 18–20 h. The bacteriocin, with an approximate molecular size of 24 kDa, remained stable at temperatures ranging from 25 °C to 60 °C, at pH values between 4.0 and 6.0 and was sensitive to all the detergents and inactivated with the proteolytic enzyme proteinase K, confirming its proteinaceous nature. Furthermore, it affected the viability of all the studied pathogens and repressed their growth for at least 12 h. In this preliminary study, the identified properties of Lb. sakei 205 strain and its produced bacteriocin indicate its potential application as a biopreservative in traditional ripened foods.
KW - Bacteriocin
KW - Biopreservation
KW - Lactic acid bacteria
KW - Lactilactobacillus sakei
KW - Pediocin PA-1
UR - http://www.scopus.com/inward/record.url?scp=85144258636&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2022.114300
DO - 10.1016/j.lwt.2022.114300
M3 - Article
AN - SCOPUS:85144258636
SN - 0023-6438
VL - 173
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 114300
ER -