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...

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Autores principales:	Campos, C.A., Rodríguez, O., Calo-Mata, P., Prado, M., Barros-Velázquez, J.
Formato:	JOUR
Materias:	Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Carboxylic acids Enzyme inhibition Fermentation Fisheries Food products Genes pH effects Bacteria Bacteria (microorganisms) Enterococcus faecium Enterococcus mundtii Lactococcus lactis Scophthalmus maximus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09639969_v39_n3_p356_Campos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_09639969_v39_n3_p356_Campos2023-10-03T15:54:38Z Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima) Campos, C.A. Rodríguez, O. Calo-Mata, P. Prado, M. Barros-Velázquez, J. Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Carboxylic acids Enzyme inhibition Fermentation Fisheries Food products Genes pH effects Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Bacteria Bacteria (microorganisms) Enterococcus Enterococcus faecium Enterococcus mundtii Lactococcus Lactococcus lactis Listeria monocytogenes Scophthalmus maximus Staphylococcus aureus 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v39_n3_p356_Campos
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Carboxylic acids Enzyme inhibition Fermentation Fisheries Food products Genes pH effects Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Bacteria Bacteria (microorganisms) Enterococcus Enterococcus faecium Enterococcus mundtii Lactococcus Lactococcus lactis Listeria monocytogenes Scophthalmus maximus Staphylococcus aureus
spellingShingle	Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Carboxylic acids Enzyme inhibition Fermentation Fisheries Food products Genes pH effects Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Bacteria Bacteria (microorganisms) Enterococcus Enterococcus faecium Enterococcus mundtii Lactococcus Lactococcus lactis Listeria monocytogenes Scophthalmus maximus Staphylococcus aureus Campos, C.A. Rodríguez, O. Calo-Mata, P. Prado, M. Barros-Velázquez, J. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
topic_facet	Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Carboxylic acids Enzyme inhibition Fermentation Fisheries Food products Genes pH effects Bacteriocin Biopreservation Enterococcus Fish LAB Lactococcus Listeria monocytogenes Staphylococcus aureus Bacteria Bacteria (microorganisms) Enterococcus Enterococcus faecium Enterococcus mundtii Lactococcus Lactococcus lactis Listeria monocytogenes Scophthalmus maximus Staphylococcus aureus
description	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.
format	JOUR
author	Campos, C.A. Rodríguez, O. Calo-Mata, P. Prado, M. Barros-Velázquez, J.
author_facet	Campos, C.A. Rodríguez, O. Calo-Mata, P. Prado, M. Barros-Velázquez, J.
author_sort	Campos, C.A.
title	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_short	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_full	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_fullStr	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_full_unstemmed	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_sort	preliminary characterization of bacteriocins from lactococcus lactis, enterococcus faecium and enterococcus mundtii strains isolated from turbot (psetta maxima)
url	http://hdl.handle.net/20.500.12110/paper_09639969_v39_n3_p356_Campos
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Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

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