Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances (BLIS) produced by Bifidobacterium infantis BCRC 14602

Produção de bacteriocina por Bifidobacterium lactis a partir de soro de leite

“…Bifidocin B is produced by B. bifidum NCFB 1454 and shows activity against Listeria, Lactobacillus, Enterococcus, Pediococcus, Staphylococcus, Clostridium, Leuconostoc and Bacillus strains (Yildirim and Johnson, 1998). Its bactericidal activity brought about a 99% decrease in CFU/mL of all these sensitive indicator strains after only 30 min (Cheikhyoussef et al, 2009a;Yildirim et al, 1999). Bifidin I was purified in 2010 by Cheikhyoussef and coworkers from B. infantis BCRC 14602 I using a three-step purification procedure.…”

“…Bifidin I was purified in 2010 by Cheikhyoussef and coworkers from B. infantis BCRC 14602 I using a three-step purification procedure. Initial studies, using Lactobacillus plantarum BCRC 11697 as a target, established that bifidin I (1000 Activity Units [AU]/mL) brought about 93 and 95% growth inhibition after 2 and 6 h, respectively (Cheikhyoussef et al, 2009a). Further investigations established that bifidin I has a broad activity spectrum, including Gram-positive bacteria such as Streptococcus, Staphylococcus and Clostridium, and Gram-negative ones such as Salmonella, Shigella and E. coli (Cheikhyoussef et al, 2009b).…”

“…Bifidobacteria are an important group of human gut commensal bacteria, accounting for around 3-7% of the microbiota in adults and, according to some reports, up to 91% in newborns (Ballongue, 2004;Cheikhyoussef et al, 2009a). Some strains of Bifidobacterium Biotechnology Advances 31 (2013) [482][483][484][485][486][487][488] possess traits that have resulted in them being employed as probiotics.…”

“…According to the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) (FAO/WHO, 2001), probiotics are living microorganisms that, when ingested in sufficient quantities, exert health-promoting benefits to the host. Among the many probiotic traits that have been attributed to bifidobacteria are a) the induction of immunoglobulin production, b) improvement of food nutritional value by assimilation of substrates not metabolized by the host, c) anti-carcinogenic activity and d) folic acid synthesis (Bevilacqua et al, 2003;Cheikhyoussef et al, 2009a;Collado et al, 2005a;Gomes and Malcata, 1999;Touré et al, 2003). Interestingly for the purposes of this review, some bifidobacteria are also known to produce antimicrobials (Cheikhyoussef et al, 2009b;Gibson and Wang, 1994b;Gomes and Malcata, 1999;Ibrahim and Salameh, 2001) and, more specifically, bacteriocins (Anand et al, 1984(Anand et al, , 1985Cheikhyoussef et al, 2010;von Ah, 2006;Yildirim and Johnson, 1998;Yildirim et al, 1999).…”

“…Since the discovery of bacteriocins (Cascales et al, 2007;Cotter et al, 2005a), in-depth studies have been undertaken to get detailed information on their physicochemical properties, mechanisms of action and genetic determinants (Cotter et al, 2005a;Ennahar et al, 2000;Riley and Wertz, 2002;Tagg et al, 1976), all of which are of great significance for the ongoing attempts to commercialize them more extensively. A considerable part of research on bacteriocins has focused on the production and investigation of peptides from lactic acid bacteria (LAB) such as Lactococcus spp., Leuconostoc spp., Enterococcus spp., and Pediococcus spp., with a view to their potential application as natural preservatives of foods (Cheikhyoussef et al, 2009a;Deegan et al, 2006;Riley and Chavan, 2007). Despite the potential of bifidobacteria to suppress the growth of both Gram-negative and Gram-positive bacteria, their ability to produce bacteriocins has so far been underestimated, being their antimicrobial activity often ascribed to the inhibitory action of organic acids and the related pH decrease (Ballongue, 2004;Makras and De Vuyst, 2006;von Ah, 2006).…”