Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
The aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from farmed fish and with potential application as biopreservatives against both Listeria monocytogenes and Staphylococcus aureus. Twenty-five strains of LAB isolated from the muscle of farmed turbot were inve...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2006
|
| Materias: | |
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 11714caa a22011417a 4500 | ||
|---|---|---|---|
| 001 | PAPER-21844 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205320.0 | ||
| 008 | 190411s2006 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-28844445480 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Campos, C.A. | |
| 245 | 1 | 0 | |a Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima) |
| 260 | |c 2006 | ||
| 270 | 1 | 0 | |m Barros-Velázquez, J.; Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain; email: jbarros@lugo.usc.es |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Aymerich, T., Martín, B., Garriga, M., Hugas, M., Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages (2003) Applied and Environmental Microbiology, 69, pp. 4583-4594 | ||
| 504 | |a Basby, M., Jeppesen, V.F., Huss, H.H., Characterization of the microflora of lightly salted lumpfish (Cyclopterus lumpus) roe stored at 5°C (1998) Journal of Aquatic Food Products Technology, 7, pp. 35-51 | ||
| 504 | |a Ben-Gigirey, B., Vieites-Baptista De Sousa, J.M., Villa, T.G., Barros-Velázquez, J., Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna (2000) International Journal of Food Microbiology, 57, pp. 19-31 | ||
| 504 | |a Blom, H., Katia, T., Nissen, H., Holo, H., Characterization, production and purification of carnocin H, a bacteriocin produced by Carnobacterium 377 (2001) Current Microbiology, 43, pp. 227-231 | ||
| 504 | |a Castellano, P., Farias, M.E., Holzapfel, W., Vignolo, G., Sensitivity variations of listeria to the bacteriocins, lactocin 705, enterocin CRL35 and nisin (2001) Biotechnology Letters, 23, pp. 605-608 | ||
| 504 | |a Coventry, M.J., Gordon, J.B., Wilcock, A., Amarc, K., Davidson, B.E., Hickey, M.W., Detection of bacteriocins of lactic acid bacteria isolated from foods and comparison with pediocin and nisin (1997) Journal of Applied Microbiology, 83, pp. 248-258 | ||
| 504 | |a Duffes, F., Leroi, F., Boyaval, P., Dousset, X., Inhibition of Listeria monocytogenes by Carnobacterium spp strains in a simulated cold smoked fish system stored at 4°C (1999) International Journal of Food Microbiology, 47, pp. 33-42 | ||
| 504 | |a Ennahar, S., Deschamps, N., Richard, J., Natural variation in susceptibility of Listeria strains to class IIa bacteriocins (2000) Current Microbiology, 41, pp. 1-4 | ||
| 504 | |a Guerra, N.P., Pastrana, L., Modelling the influence of pH on the kinetics of both nisin and pediocin production and characterization of their functional properties (2002) Food Biochemistry, 37, pp. 1005-1015 | ||
| 504 | |a Himelbloom, B., Nilsson, L., Gram, L., Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems (2001) Journal of Applied Microbiology, 91, pp. 506-513 | ||
| 504 | |a Huss, H.H., Jeppesen, V.F., Johansen, C., Gram, L., Biopreservation of fish products. a review of recent approaches and results (1995) Journal of Aquatic Food Products Technology, 42, pp. 5-26 | ||
| 504 | |a Lee, H.J., Joo, Y.L., Park, C.H., Kim, S.H., Hwang, I., Ahn, J.G., Purification and characterization of a bacteriocin produced by L. lactis subsp. lactis H559 isolated from kimchi (1999) Journal of Bioscience and Bioengineering, 88, pp. 153-159 | ||
| 504 | |a Leroy, F., Joffraud, J.J., Chevalier, F., Effect of salt and smoke of the microbiological quality of cold-smoked salmon during storage at 5°C as estimated by the factorial design method (2000) Journal of Food Protection, 63, pp. 502-508 | ||
| 504 | |a Lyhs, U., Björkroth, J., Korkeala, H., Characterization of lactic acid bacteria from spoiled vacuum-packaged, cold-smoked rainbow trout using ribotyping (1999) International Journal of Food Microbiology, 52, pp. 77-84 | ||
| 504 | |a Marrug, J.D., Bacteriocins, their role in developing natural products (1991) Food Biotechnology, 5, pp. 305-312 | ||
| 504 | |a Mauguin, S., Novel, G., Characterization of lactic acid bacteria isolated from seafood (1994) Journal of Applied Bacteriology, 76, pp. 616-625 | ||
| 504 | |a Muriana, P., Bacteriocins for control of Listeria spp. in food (1996) Journal of Food Protection, Supplement, pp. 54-63 | ||
| 504 | |a Phaff, H.J., Starmer, W.T., Lachance, M.A., Ganter, P.F., Candida caseinolytica sp. nov., a new species of yeast occurring in necrotic tissues of Opuntia and Stenocereus species in the Southwestern United States and Baja California, Mexico (1994) International Journal of Systematic Bacteriology, 44, pp. 641-645 | ||
| 504 | |a Pilet, M.F., Dousset, X., Barre, R., Novel, G., Desmazeaud, M., Piard, J.C., Evidence for two bacteriocins produced by Carnobacterium piscicola and Carnobacterium divergens isolated from fish and active against Listeria monocytogenes (1995) Journal of Food Protection, 58, pp. 256-262 | ||
| 504 | |a Ringøí, E., Gatesoupe, F., Lactic acid bacteria: A review (1998) Aquaculture, 160, pp. 177-203 | ||
| 504 | |a Rodriguez, O., Velázquez, J.B., Ojea, A., Piñeiro, C., Aubourg, S.P., Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot (Psetta maxima) (2003) Journal of Food Science, 68, pp. 2764-2770 | ||
| 504 | |a Schillinger, U., Chung, S., Keppler, K., Holzapfel, W.H., Use of bacteriocinogenic lactic acid bacteria to inhibit spontaneous nisin resistant mutants of Listeria monocytogenes Scott a (1998) Journal of Applied Microbiology, 85, pp. 657-663 | ||
| 504 | |a Stoffels, G., Nes, I., Guomundsdottir, A., Isolation and properties of a bacteriocin Carnobacterium piscicola isolated from fish (1992) Journal of Applied Bacteriology, 73, pp. 309-316 | ||
| 504 | |a Tagg, J.R., Adnan, S.D., Wamna-Maker, L.W., Bacteriocins of Gram positive bacteria (1976) Bacteriological Reviews, 40, pp. 722-756 | ||
| 504 | |a Velázquez, J.B., Jiménez, A., Chomón, B., Villa, T.G., Incidence and transmission of antibiotic resistance in Campylobacter jejuni and Campylobacter coli strains isolated in Spain (1995) Journal of Antimicrobial Chemotherapy, 35, pp. 173-178 | ||
| 504 | |a Yamazaki, K., Suzuki, M., Kawai, Y., Inque, N., Montville, T., Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi (2003) Journal of Food Protection, 66, pp. 1420-1425 | ||
| 504 | |a Yang, R., Johnson, M.C., Ray, B., Novel method to extract large amounts of bacteriocins from lactic acid bacteria (1992) Applied and Environmental Microbiology, 58, pp. 3355-3359 | ||
| 520 | 3 | |a The aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from farmed fish and with potential application as biopreservatives against both Listeria monocytogenes and Staphylococcus aureus. Twenty-five strains of LAB isolated from the muscle of farmed turbot were investigated. Genetic identification of the bacteriocin-producing LAB strains was performed by means of a PCR method using novel BAL1/BAL2 16S ribosomal-RNA-targeted primers. Maximum bacteriocin production by Lactococcus lactis ssp. lactis USC-39, Enterococcus faecium USC-46 and Enterococcus mundtii USC-51 was detected in the stationary phase of growth. Both acidification and the production of hydrogen peroxide by LAB were ruled out as the source of the inhibition. In contrast, the antimicrobial activity of all three LAB strains was inactivated by the addition of proteinase K, thus confirming the proteinaceous nature of the inhibition. The activity against L. monocytogenes was maintained in the 3.5-5.5 or 3.5-6.5 pH range, depending on the LAB strain. Likewise, inhibition of S. aureus strains was observed in the 3.5-4.5 and in the 3.5-5.5 pH ranges, depending on the LAB strain and on the S. aureus strain tested. Bacteriocin activity was stable in all three strains after heating the cell-free extract for 60 min at 100°C, or even for 15 min at 121°C, in all the three LAB strains. The acidic and heat-resistant bacteriocins produced by the three LAB strains isolated from turbot, able to inhibit the growth of both L. monocytogenes and S. aureus may find application as biopreservatives in fermented and/or heated food products. © 2005 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Xunta de Galicia, PGIDT01MAR40202PR | ||
| 536 | |a Detalles de la financiación: University of South China | ||
| 536 | |a Detalles de la financiación: Ministerio de Asuntos Exteriores y de Cooperación, MAEC | ||
| 536 | |a Detalles de la financiación: This work was supported by a project granted by the Secretaría Xeral de I + D from the Xunta de Galicia (Project PGIDT01MAR40202PR). The authors acknowledge the financial assistance of a grant from the Ministerio de Asuntos Exteriores of Spain which supported Dr. C.A. Campos visit to our laboratory at USC. The authors want to thank Dr. F. Barros for his cooperation in the sequencing studies. | ||
| 593 | |a Department of Industries, University of Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina | ||
| 593 | |a Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain | ||
| 593 | |a College of Biotechnology, Institute of Aquaculture, University of Santiago de Compostela, E-15782 Santiago, Spain | ||
| 690 | 1 | 0 | |a BACTERIOCIN |
| 690 | 1 | 0 | |a BIOPRESERVATION |
| 690 | 1 | 0 | |a ENTEROCOCCUS |
| 690 | 1 | 0 | |a FISH |
| 690 | 1 | 0 | |a LAB |
| 690 | 1 | 0 | |a LACTOCOCCUS |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a CARBOXYLIC ACIDS |
| 690 | 1 | 0 | |a ENZYME INHIBITION |
| 690 | 1 | 0 | |a FERMENTATION |
| 690 | 1 | 0 | |a FISHERIES |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a BACTERIOCIN |
| 690 | 1 | 0 | |a BIOPRESERVATION |
| 690 | 1 | 0 | |a ENTEROCOCCUS |
| 690 | 1 | 0 | |a FISH |
| 690 | 1 | 0 | |a LAB |
| 690 | 1 | 0 | |a LACTOCOCCUS |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 690 | 1 | 0 | |a BACTERIA |
| 690 | 1 | 0 | |a BACTERIA (MICROORGANISMS) |
| 690 | 1 | 0 | |a ENTEROCOCCUS |
| 690 | 1 | 0 | |a ENTEROCOCCUS FAECIUM |
| 690 | 1 | 0 | |a ENTEROCOCCUS MUNDTII |
| 690 | 1 | 0 | |a LACTOCOCCUS |
| 690 | 1 | 0 | |a LACTOCOCCUS LACTIS |
| 690 | 1 | 0 | |a LISTERIA MONOCYTOGENES |
| 690 | 1 | 0 | |a SCOPHTHALMUS MAXIMUS |
| 690 | 1 | 0 | |a STAPHYLOCOCCUS AUREUS |
| 650 | 1 | 7 | |2 spines |a GENES |
| 700 | 1 | |a Rodríguez, O. | |
| 700 | 1 | |a Calo-Mata, P. | |
| 700 | 1 | |a Prado, M. | |
| 700 | 1 | |a Barros-Velázquez, J. | |
| 773 | 0 | |d 2006 |g v. 39 |h pp. 356-364 |k n. 3 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-28844445480&doi=10.1016%2fj.foodres.2005.08.008&partnerID=40&md5=5eb9bcf802941586eb362dfdc29200b3 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodres.2005.08.008 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v39_n3_p356_Campos |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n3_p356_Campos |y Registro en la Biblioteca Digital |
| 961 | |a paper_09639969_v39_n3_p356_Campos |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 82797 | ||