Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese

This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

Section: Resultssupporting

confidence: 93%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

“…In Southeastern region of Serbia, inhabitants produce one type of autochthonous cheese, called Sokobanja cheese using raw, unpasteurized cow's milk without adding the bacterial starter culture. Therefore, lactic acid bacteria (LAB) from this cheese (native microflora) mediate fermentation processes and could be used to inhibit pathogenic or spoilage microorganisms (Heredia‐Castro et al, ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Muruzović

Mladenović

Žugić-Petrović³

et al. 2018

In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar‐well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%], Lactococcus [53%], and Lactobacillus [15%]) were identified. The members of the genus Enterococcus were Enterococcus faecium and Enterococcus faecalis. The member of genus Lactococcus was Lactococcus lactis subsp. lactis var. diacetylactis. The members of genus Lactobacillus were Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. The antagonism of LAB on the growth of Escherichia coli ATCC 25922, Proteus mirabilis ATCC 12453, Klebsiella oxytoca KGPMF1, Klebsiella ornithinolytica KGPMF8, and Aeromonas hydrophila was examined. All tested isolates inhibited the growth of at least one indicator strain with growth inhibition zone from 10 to 21 mm. Results indicated that LAB demonstrated the potential of food biopreservation. Practical applications Traditionally made cheeses represent excellent source of unexplored microflora, especially of autochthonous lactic acid bacteria (LAB). In cheese from Sokobanja, the isolated LAB genera were Lactobacillus sp., Lactococcus sp., and Enterococcus sp. Also, the physiological activity of LAB, as well as their interaction with enterobacteria, which also was isolated from the mentioned cheese, was investigated. The results of this study demonstrated potential of LAB to interact agonistically with the growth of enterobacteria, which was important due to the well‐known fact that enterobacteria could affect the organoleptic properties of cheese. LAB showed potential of food biopreservation. Further investigation should include antagonistic potential related to food‐borne bacteria and the mechanisms of action.

“…They also indicated that antagonistic action of lactobacilli against selected undesirable or pathogenic microorganisms, which are hazardous as contaminant, was significant. Using the disk diffusion method, Heredia‐Castro et al () showed that crude extracts of Lb. fermentum showed strong inhibitory activity against S. aureus , L. innocua , E. coli , and Salmonella cholerae .…”

Section: Discussionmentioning

confidence: 99%

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

Muruzović

Mladenović

Djilas

et al. 2018

The presence, biochemical and physiological characteristics of Lactobacillus and Lactococcus species isolated from traditionally made cheese from Southeastern Serbia (Sokobanja), was investigated. The screening of their antimicrobial potentials, using agar‐well diffusion method, and the ability of biofilm formation, using crystal violet method, was evaluated. The cheese samples, from different households, were obtained during the summer and the autumn. Chemical characteristics of cheese samples were examined. The members of genus Lactobacillus were: Lb. fermentum, Lb. brevis, and Lb. plantarum. The members of genus Lactococcus were: Lc. lactis subsp. lactis and Lc. lactis subsp. lactis biovar. diacetylactis. The antagonism of Lactobacillus and Lactococcus isolates on the growth of some Gram‐negative bacteria, isolated from the same cheese, was examined. The zones of growth inhibition ranged from 10 to 26 mm. The ability of biofilm formation of isolates was strains‐specific. Lactobacillus (KGPMF 28, KGPMF 29, KGPMF 35) and Lactococcus (KGPMF 23 and KGPMF 26) isolates demonstrated the potential for further investigation in natural preservation of food. Practical applications Lactic acid bacteria, which can be found in traditional dairy products, presents unique and autochthonous microflora responsible for fermentation and quality of dairy products. These bacteria often have a great potential in natural food preservation, but their number and diversity are depending of season, vegetation, and the nutrition of animals. In this paper, the seasonal differences in bacterial community (especially community of lactobacilli and lactococci) between cheese samples, were investigated. In addition, the antagonism against some enterobacteria, which can affect the hygienic safety of cheese, was screened. Also, it was showed that some isolates had the ability of biofilm formation. Further investigation need to include the potential of isolates to be uses like probiotic or starter cultures.