Lactobacillus plantarum isolated from cheese: production and partial characterization of bacteriocin B391

• Autor(a) principal: Nero, Luis Augusto
• Data de Publicação: 2017
• Outros Autores: Fernandes, Paulo, Loureiro, Daniela, Monteiro, Vitor, Ramos, Carla, Todorov, Svetoslav Dimitrov, Guerreiro, Joana Santos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1007/s13213-017-1275-1; http://www.locus.ufv.br/handle/123456789/21551
• topic: Bacteriocin; Lactobacillus plantarum; Listeria monocytogenes; Food-safety; Antimicrobial agents Milk

Lactobacillus plantarum B391, a strain isolated from an artisanal French cheese, is a producer of a bacteriocin, expressing activity against Enterococcus faecalis NCTC 775, Clostridium perfringens NCTC 13170 and several Listeria monocytogenes strains. High stability was recorded after heat treatment at 121 °C for 20 min and when stored at 4 °C for more than 40 days. A challenge test performed in milk for 11 days showed potential for the control of L. monocytogenes. In the presence of the lytic bacteriocin B391, L. monocytogenes cells present numerous morphology modifications of cell shape and surface structure as well as in the cell division pattern, resulting ultimately in lysis. The high level of Listeria growth inhibition obtained in the presence of Lb. plantarum B391, and the stability of B391 bacteriocin for a long period of time, make this strain potentially interesting to use in milk products to increase food safety.