Safety, potential biotechnological and probiotic properties of bacteriocinogenic Enterococcus lactis strains isolated from raw shrimps
Safety, potential biotechnological and probiotic properties of bacteriocinogenic Enterococcus lactis strains isolated from raw shrimps
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DOI：
10.1016/j.micpath.2018.02.021
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发表时间：
2018-04-01
影响因子：
3.8
通讯作者：
Ghrairi, Taoufik
中科院分区：
文献类型：
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作者：
Ben Braiek, Olfa;Morandi, Stefano;Ghrairi, Taoufik
本研究旨在从白色南美白对虾（Penaeus vannamei）和粉红色锯齿白对虾（Palaemon serratus）原料虾中分离新的产细菌素乳酸菌，并对其工艺和益生潜力进行评价。在50个活性分离株中，选择7个菌株作为产生有趣的抗微生物活性。这些分离株被鉴定为乳酸肠球菌，能够产生肠菌素A、B和/或P。通过微生物学和分子检测评估的安全性方面表明，这些菌株对相关抗生素（如万古霉素）敏感，溶血素和明胶酶活性阴性，并且不携带毒力和抗生素耐药基因。对潜在益生菌和工艺特性的评估显示，低或无脂解活性，中等乳酸化能力，高还原力，蛋白水解活性和对胆汁的耐受性（P < 0.05）以及良好的自聚集和共聚集能力。在体外模拟口腔和胃肠道条件下，由溶菌酶、胃蛋白酶、胰酶、胆盐和酸性pH值引起的高酶活和胆盐水解酶活的两株乳酸肠球菌CQ和C43显示出高存活率。食品工业中的保护性或益生菌培养物。
The aims of this study are to isolate new bacteriocinogenic lactic acid bacterial strains from white (Penaeus vannamei) and pink (Palaemon serratus) raw shrimps and evaluate their technological and probiotic potentialities. Seven strains were selected, among fifty active isolates, as producing interesting antimicrobial activity. Identified as Enterococcus lactis, these isolates were able to produce enterocins A, B and/or P. The safety aspect, assessed by microbiological and molecular tests, demonstrated that the strains were susceptible to relevant antibiotics such as vancomycin, negative for haemolysin and gelatinase activities, and did not harbour virulence and antibiotic resistance genes. The assessment of potential probiotic and technological properties showed a low or no lipolytic activity, moderate milk-acidifying ability, high reducing power, proteolytic activity and tolerance to bile (P < 0.05) and good autoaggregation and coaggregation capacities. Two strains designated as CQ and C43 exhibiting high enzymatic activities and bile salt hydrolase activity were found to display high survival under simulated in vitro oral cavity and gastrointestinal tract conditions caused by presence of lysozyme, pepsin, pancreatin, bile salts and acidic pH. This study highlights safe Enterococcus lactis strains with great technological and probiotic potentials for future application as new starter, adjunct, protective or probiotic cultures in food industry.