Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
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DOI：
10.1016/j.foodres.2005.08.008
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发表时间：
2006-01-01
影响因子：
8.1
通讯作者：
Barros-Velázquez, J
中科院分区：
文献类型：
--
作者：
Campos, CA;Rodríguez, O;Barros-Velázquez, J
这项工作的目的是从养殖鱼类的乳酸菌（LAB）的新菌株的特性和潜在的应用程序作为生物防腐剂对单核细胞增生李斯特菌和金黄色葡萄球菌。对从养殖大菱鲆肌肉中分离的25株乳酸菌进行了研究。通过使用新型BAL 1/BAL 2 16 S核糖体-RNA靶向引物的PCR方法进行细菌素产生LAB菌株的遗传鉴定。乳酸乳球菌亚种的最大细菌素产量。乳酸肠球菌USC-39、屎肠球菌USC-46和蒙氏肠球菌USC-51在生长的稳定期被检测到。乳酸菌的酸化和过氧化氢的产生都被排除为抑制的来源。相反，所有三种LAB菌株的抗微生物活性通过添加蛋白酶K而失活，从而证实了抑制的蛋白质性质。对L.根据LAB菌株，单核细胞增多症维持在3.5-5.5或3.5-6.5的pH范围内。同样，S.金黄色葡萄球菌菌株在3.5-4.5和3.5-5.5 pH范围内观察到，这取决于LAB菌株和S.金黄色葡萄球菌菌株。在所有三种LAB菌株中，将无细胞提取物在100 ° C加热60分钟或甚至在121 ° C加热15分钟后，细菌素活性在所有三种菌株中是稳定的。从大菱鲆体内分离的3株乳酸菌所产生的酸性耐热细菌素，对大菱鲆和大菱鲆的生长均有抑制作用。单核细胞增多症和S.金黄色葡萄球菌可用作发酵和/或加热食品中的生物防腐剂。(c)2005爱思唯尔有限公司保留所有权利。
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 degrees C, or even for 15 min at 121 degrees 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. (c) 2005 Elsevier Ltd. All rights reserved.