Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products

Detalhes bibliográficos
Autor(a) principal: CHOEISOONGNERN,Thiwanya
Data de Publicação: 2020
Outros Autores: SIVAMARUTHI,Bhagavathi Sundaram, SIRILUN,Sasithorn, PEERAJAN,Sartjin, CHOISET,Yvan, RABESONA,Hanitra, HAERTLÉ,Thomas, CHAIYASUT,Chaiyavat
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300571
Resumo: Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-polymerase change reaction using the primers E1, E2 and M13 showed three different RAPD patterns. One of the isolates from each product was chosen and good antimicrobial activity were displayed by 3 strains including MP6/2, PKS2-1 and OV1-1 producing in MRS broth bacteriocin-like substance (BLIS) inhibiting Candida albicans ATCC 90028, Carnobacterium maltraromaticum NCDO 2760, Lactobacillus sakei subsp. sakei JCM 1157, Listeria innocula CIP 80.11, Listeria ivanovii SLCC 2379, Pseudomonasc aeruginosa ATCC 27853, Staphylococcus aureus CIP 76.25 and Streptococcus mutans used as indicator strains. However, inhibitory activities of MP6/2 and PKS2-1 were related to the production of either organic acid, while OV2-1 was not affected by heating. The inhibitory activities of these three isolates were sensitive to proteolytic enzymes. 16S rDNA gene sequencing allowed to identify the MP6/2 as Pediococcus pentosaceus while PKS2-1 and OV1-1 were identified as Enterococcus faecium. It was concluded that the obtained isolates may be used as bio-preservative cultures to produce fermented foods.
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spelling Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented productslactic acid bacteriabacteriocinfermented food productsantimicrobialAbstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-polymerase change reaction using the primers E1, E2 and M13 showed three different RAPD patterns. One of the isolates from each product was chosen and good antimicrobial activity were displayed by 3 strains including MP6/2, PKS2-1 and OV1-1 producing in MRS broth bacteriocin-like substance (BLIS) inhibiting Candida albicans ATCC 90028, Carnobacterium maltraromaticum NCDO 2760, Lactobacillus sakei subsp. sakei JCM 1157, Listeria innocula CIP 80.11, Listeria ivanovii SLCC 2379, Pseudomonasc aeruginosa ATCC 27853, Staphylococcus aureus CIP 76.25 and Streptococcus mutans used as indicator strains. However, inhibitory activities of MP6/2 and PKS2-1 were related to the production of either organic acid, while OV2-1 was not affected by heating. The inhibitory activities of these three isolates were sensitive to proteolytic enzymes. 16S rDNA gene sequencing allowed to identify the MP6/2 as Pediococcus pentosaceus while PKS2-1 and OV1-1 were identified as Enterococcus faecium. It was concluded that the obtained isolates may be used as bio-preservative cultures to produce fermented foods.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300571Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.13219info:eu-repo/semantics/openAccessCHOEISOONGNERN,ThiwanyaSIVAMARUTHI,Bhagavathi SundaramSIRILUN,SasithornPEERAJAN,SartjinCHOISET,YvanRABESONA,HanitraHAERTLÉ,ThomasCHAIYASUT,Chaiyavateng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300571Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
title Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
spellingShingle Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
CHOEISOONGNERN,Thiwanya
lactic acid bacteria
bacteriocin
fermented food products
antimicrobial
title_short Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
title_full Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
title_fullStr Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
title_full_unstemmed Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
title_sort Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
author CHOEISOONGNERN,Thiwanya
author_facet CHOEISOONGNERN,Thiwanya
SIVAMARUTHI,Bhagavathi Sundaram
SIRILUN,Sasithorn
PEERAJAN,Sartjin
CHOISET,Yvan
RABESONA,Hanitra
HAERTLÉ,Thomas
CHAIYASUT,Chaiyavat
author_role author
author2 SIVAMARUTHI,Bhagavathi Sundaram
SIRILUN,Sasithorn
PEERAJAN,Sartjin
CHOISET,Yvan
RABESONA,Hanitra
HAERTLÉ,Thomas
CHAIYASUT,Chaiyavat
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv CHOEISOONGNERN,Thiwanya
SIVAMARUTHI,Bhagavathi Sundaram
SIRILUN,Sasithorn
PEERAJAN,Sartjin
CHOISET,Yvan
RABESONA,Hanitra
HAERTLÉ,Thomas
CHAIYASUT,Chaiyavat
dc.subject.por.fl_str_mv lactic acid bacteria
bacteriocin
fermented food products
antimicrobial
topic lactic acid bacteria
bacteriocin
fermented food products
antimicrobial
description Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-polymerase change reaction using the primers E1, E2 and M13 showed three different RAPD patterns. One of the isolates from each product was chosen and good antimicrobial activity were displayed by 3 strains including MP6/2, PKS2-1 and OV1-1 producing in MRS broth bacteriocin-like substance (BLIS) inhibiting Candida albicans ATCC 90028, Carnobacterium maltraromaticum NCDO 2760, Lactobacillus sakei subsp. sakei JCM 1157, Listeria innocula CIP 80.11, Listeria ivanovii SLCC 2379, Pseudomonasc aeruginosa ATCC 27853, Staphylococcus aureus CIP 76.25 and Streptococcus mutans used as indicator strains. However, inhibitory activities of MP6/2 and PKS2-1 were related to the production of either organic acid, while OV2-1 was not affected by heating. The inhibitory activities of these three isolates were sensitive to proteolytic enzymes. 16S rDNA gene sequencing allowed to identify the MP6/2 as Pediococcus pentosaceus while PKS2-1 and OV1-1 were identified as Enterococcus faecium. It was concluded that the obtained isolates may be used as bio-preservative cultures to produce fermented foods.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300571
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300571
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.13219
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.3 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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