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Abstract:

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°C, or even for 15 min at 121°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. © 2005 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
Autor:Campos, C.A.; Rodríguez, O.; Calo-Mata, P.; Prado, M.; Barros-Velázquez, J.
Filiación:Department of Industries, University of Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain
College of Biotechnology, Institute of Aquaculture, University of Santiago de Compostela, E-15782 Santiago, Spain
Palabras clave:Bacteriocin; Biopreservation; Enterococcus; Fish; LAB; Lactococcus; Listeria monocytogenes; Staphylococcus aureus; Carboxylic acids; Enzyme inhibition; Fermentation; Fisheries; Food products; Genes; pH effects; Bacteriocin; Biopreservation; Enterococcus; Fish; LAB; Lactococcus; Listeria monocytogenes; Staphylococcus aureus; Bacteria; Bacteria (microorganisms); Enterococcus; Enterococcus faecium; Enterococcus mundtii; Lactococcus; Lactococcus lactis; Listeria monocytogenes; Scophthalmus maximus; Staphylococcus aureus
Año:2006
Volumen:39
Número:3
Página de inicio:356
Página de fin:364
DOI: http://dx.doi.org/10.1016/j.foodres.2005.08.008
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n3_p356_Campos

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Citas:

---------- APA ----------
Campos, C.A., Rodríguez, O., Calo-Mata, P., Prado, M. & Barros-Velázquez, J. (2006) . Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Research International, 39(3), 356-364.
http://dx.doi.org/10.1016/j.foodres.2005.08.008
---------- CHICAGO ----------
Campos, C.A., Rodríguez, O., Calo-Mata, P., Prado, M., Barros-Velázquez, J. "Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)" . Food Research International 39, no. 3 (2006) : 356-364.
http://dx.doi.org/10.1016/j.foodres.2005.08.008
---------- MLA ----------
Campos, C.A., Rodríguez, O., Calo-Mata, P., Prado, M., Barros-Velázquez, J. "Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)" . Food Research International, vol. 39, no. 3, 2006, pp. 356-364.
http://dx.doi.org/10.1016/j.foodres.2005.08.008
---------- VANCOUVER ----------
Campos, C.A., Rodríguez, O., Calo-Mata, P., Prado, M., Barros-Velázquez, J. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Res. Int. 2006;39(3):356-364.
http://dx.doi.org/10.1016/j.foodres.2005.08.008