Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins. (1st January 2023)

• Record Type: Journal Article
• Authors: Martín, Irene; Barbosa, Joana; Pereira, Sofia I.A.; Rodríguez, Alicia; Córdoba, Juan J.; Teixeira, Paula
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 173(2023)
• Publication Date: 2023-01-01
• Subjects: Bacteriocin -- Biopreservation -- Lactic acid bacteria -- Lactilactobacillus sakei -- Pediocin PA-1; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114300
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: Lactilactobacillus sakei 205 isolated from dry-cured fermented sausage was selected. Lb. sakei 205 produced proteinaceous compounds with antimicrobial activity. Lb. sakei 205 bacteriocin(s) remained stable at environmental factors. Lb. sakei 205 bacteriocin(s) (∼24 kDa) repressed the growth of foodborne pathogens for at least 12 h. Lb. sakei 205 strain is a potential biopreservative in the food industry.