Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk

Detalhes bibliográficos
Autor(a) principal: Cavicchioli, Valéria Quintana
Data de Publicação: 2015
Outros Autores: Dornellas, Wesley dos Santos, Perin, Luana Martins, Pieri, Fábio Alessandro, Franco, Bernadette Dora Gombossy de Melo, Todorov, Svetoslav Dimitrov, Nero, Luís Augusto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1007/s12010-015-1511-8
http://www.locus.ufv.br/handle/123456789/19406
Resumo: Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions.
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spelling Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milkGoat milkLactic acid bacteriaBacteriocinsPFGEInhibitionListeria monocytogenesLactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions.Applied Biochemistry and Biotechnology2018-05-09T11:33:36Z2018-05-09T11:33:36Z2015-01-31info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf15590291https://doi.org/10.1007/s12010-015-1511-8http://www.locus.ufv.br/handle/123456789/19406engv. 175, Issue 6, p. 2806–2822, March 2015Springer Science+Business Media New Yorkinfo:eu-repo/semantics/openAccessCavicchioli, Valéria QuintanaDornellas, Wesley dos SantosPerin, Luana MartinsPieri, Fábio AlessandroFranco, Bernadette Dora Gombossy de MeloTodorov, Svetoslav DimitrovNero, Luís Augustoreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T06:58:27Zoai:locus.ufv.br:123456789/19406Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T06:58:27LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
title Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
spellingShingle Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
Cavicchioli, Valéria Quintana
Goat milk
Lactic acid bacteria
Bacteriocins
PFGE
Inhibition
Listeria monocytogenes
title_short Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
title_full Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
title_fullStr Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
title_full_unstemmed Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
title_sort Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk
author Cavicchioli, Valéria Quintana
author_facet Cavicchioli, Valéria Quintana
Dornellas, Wesley dos Santos
Perin, Luana Martins
Pieri, Fábio Alessandro
Franco, Bernadette Dora Gombossy de Melo
Todorov, Svetoslav Dimitrov
Nero, Luís Augusto
author_role author
author2 Dornellas, Wesley dos Santos
Perin, Luana Martins
Pieri, Fábio Alessandro
Franco, Bernadette Dora Gombossy de Melo
Todorov, Svetoslav Dimitrov
Nero, Luís Augusto
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cavicchioli, Valéria Quintana
Dornellas, Wesley dos Santos
Perin, Luana Martins
Pieri, Fábio Alessandro
Franco, Bernadette Dora Gombossy de Melo
Todorov, Svetoslav Dimitrov
Nero, Luís Augusto
dc.subject.por.fl_str_mv Goat milk
Lactic acid bacteria
Bacteriocins
PFGE
Inhibition
Listeria monocytogenes
topic Goat milk
Lactic acid bacteria
Bacteriocins
PFGE
Inhibition
Listeria monocytogenes
description Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-31
2018-05-09T11:33:36Z
2018-05-09T11:33:36Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 15590291
https://doi.org/10.1007/s12010-015-1511-8
http://www.locus.ufv.br/handle/123456789/19406
identifier_str_mv 15590291
url https://doi.org/10.1007/s12010-015-1511-8
http://www.locus.ufv.br/handle/123456789/19406
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv v. 175, Issue 6, p. 2806–2822, March 2015
dc.rights.driver.fl_str_mv Springer Science+Business Media New York
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Springer Science+Business Media New York
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Applied Biochemistry and Biotechnology
publisher.none.fl_str_mv Applied Biochemistry and Biotechnology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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