Identification of meat isolated bacteriocin-producing lactic acid bacteria using biotyping and ribotyping

Martinis, Elaine Cristina Pereira De

doi:10.1590/s0102-09352002000600018

Cited by 10 publications

(7 citation statements)

References 4 publications

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“…Bacteriocin-producing L. sakei 1 belonged to our culture collection and it was previously isolated from vacuum packed pork sausage (De Martinis, P ublio, Santarosa, & Freitas, 2001;De Martinis, 2002). L. sakei ATCC 15521, previously known to be non-bacteriocin producing, was used as a negative control for bacteriocin formation.…”

Section: Methodsmentioning

confidence: 99%

Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Martinez¹,

Martinis²

2005

Food Control

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Section: Methodsmentioning

confidence: 99%

Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Martinez¹,

Martinis²

2005

Food Control

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“…Bacteriocinogenic (bac') Lb. sakei 1 had been previously isolated and identified (De Martinis et al 2001, 2002. It was maintained at -7OC in de Man Rogosa Sharpe broth (MRS -Oxoid -Basingstoke, England) containing 20% (v/v) glycerol.…”

Section: Bacterial Strainsmentioning

confidence: 99%

“…The present study was conducted to evaluate the antimicrobial activity of Lactobacillus sakei 1, a bacteriocin-producing LAB, isolated from Brazilian fresh pork sausage (De Martinis et al 2001, 2002. The target microorganisms were L. monocytogenes serotypes 4b and 1/2a in a food model system added or not of some selected ingredients.…”

Section: Introductionmentioning

confidence: 99%

BACTERIOCIN EXPOSURE AND FOOD INGREDIENTS INFLUENCE ON GROWTH AND VIRULENCE OF LISTERIA MONOCYTOGENES IN A MODEL MEAT GRAVY SYSTEM

Alves

Lavrador

Martinis

2003

Journal of Food Safety

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The antilisterial activity of bacteriocin-producing Lactobacillus sakei 1 bac+ alone and combined with food ingredients (sodium chloride, D-glucose, oregano, black pepper) was studied in a model meat gravy (1.8% proteose peptone, 1.2% meat extract, 0.6% yeast extract, 2.0% corn starch) kept under refiigeration for 10 days. Two strains of L. monocytogenes (serovpes 4b and 1/2a) were employed in coinoculation experiments and Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production.The LAB bac' strain was more effective in inhibiting both L. monocytogenes serotypes than the LAB bac-strain. The serotype 4b was more sensitive to bacteriocin than serotype 1/2a. The effect of the ingredients on inhibition of L. monocytogenes was serotype dependent. Bacteriocin exposure did not aJyct sensitivity to ampicilin and rifampicin. However, L. rnonocytogenes partially lost their hemolytic activity after exposure to bacteriocin-producing Lb. sakei 1 and food ingredients. (0.5%) (0.2%) (0.2%) 1 J J . I . I 2 J 3 J 4 J 5. I

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“…The bacteriocin producer L. sakei 1 was previously isolated and identified (De Martinis et al. 2001; De Martinis 2002). L. monocytogenes IAL 633 (serotype 1/2a) was provided by Instituto Adolfo Lutz, São Paulo, Brazil.…”

Section: Methodsmentioning

confidence: 99%

“…De Martinis et al. (2001) and De Martinis (2002) isolated and identified the LAB strain L. sakei 1, from fresh pork sausage. This microorganism was capable to inhibit the multiplication of L. monocytogenes in culture media by bacteriocin production.…”

Section: Introductionmentioning

confidence: 99%

PURIFICATION, CHARACTERIZATION AND N‐TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BY LACTOBACILLUS SAKEI 1

D'Angelis

Polizello

Nonato

et al. 2009

Journal of Food Safety

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Biopreservation using lactic acid bacteria (LAB) and/or their metabolites represents an alternative for improving food safety. LAB can synthesize and excrete antimicrobial peptides denominated bacteriocins, but only nisin has been largely commercially used as a food preservative. There are limitations in using this bacteriocin, in part due to its inactivation in meat products. Current research on LAB bacteriocins are conducted aiming to broad their application as natural food preservatives. Lactobacillus sakei 1, is a LAB previously isolated in our laboratory from pork sausage and it is capable to inhibit Listeria monocytogenes, by bacteriocin production. In this work, L. sakei 1 was grown in MRS broth and its bacteriocin was extracted by adsorption on its own cells and purified by cation‐exchange, followed by hydrophobic interaction and high performance reverse‐phase chromatography. An estimate of the molecular weight for the partially purified peptide (3,420 Da) was carried out using SDS‐PAGE stained by silver stain and with a bioindicator (L. monocytogenes). The purified bacteriocin was also analyzed by mass espectrometry (MALDI‐TOF‐MS) and the molecular weight was determined as 4,438.83 Da. Approximately 31 N‐terminal amino acid residues were sequenced by Edman degradation and the motif YGNGV (commonly found in Class IIa bacteriocins) was found in the N‐terminal sequence. PRATICAL APPLICATIONS Several antimicrobial peptides produced by lactic acid bacteria have been purified and they present potential for food applications. However, the only peptide largely applied commercially is the bacteriocin nisin. To widen the use of bacteriocins in food biopreservation, it is important to study bacteriocin‐producing strains that can be well adapted to foods where they intend to be used and to elucidate the structure of the inhibitory molecule, to allow production in large scale if the purified peptide is to be used. In the present work, the bacteriocin produced by the Brazilian meat isolate Lactobacillus sakei 1 has been characterized.

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Identification of meat isolated bacteriocin-producing lactic acid bacteria using biotyping and ribotyping

Cited by 10 publications

References 4 publications

Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

BACTERIOCIN EXPOSURE AND FOOD INGREDIENTS INFLUENCE ON GROWTH AND VIRULENCE OF LISTERIA MONOCYTOGENES IN A MODEL MEAT GRAVY SYSTEM

PURIFICATION, CHARACTERIZATION AND N‐TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BY LACTOBACILLUS SAKEI 1

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