Bacteriocinogenic activity from starter cultures used in Spanish meat industry

Nieto-Lozano, Juan C.; Reguera-Useros, Juan I.; Peláez-Martı́nez, M.C; Torre, Arturo Hardisson de la

doi:10.1016/s0309-1740(01)00252-2

Cited by 48 publications

(35 citation statements)

References 23 publications

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“…Low levels of bacteriocin activity (approximately 200 AU/ml) were recorded after 5 h of growth in MRS broth, suggesting that the peptide is a primary metabolite. Similar results were reported for plantaricin Y (Chin et al, 2001) and bacteriocins produced by P. acidilactici (Nieto-Lozano et al, 2002), and L. paracasei subsp. paracasei M3 (Atanassova et al, 2003).…”

Section: Resultssupporting

confidence: 88%

Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer

Todorov

Reenen

Dicks

2004

J. Gen. Appl. Microbiol.

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The cell-free supernatant containing bacteriocin ST13BR, produced by Lactobacillus plantarum ST13BR, inhibits the growth of L. casei, Pseudomonas aeruginosa, Enterococcus faecalis, Klebsiella pneumoniae and Escherichia coli. Based on tricine-SDS-PAGE, bacteriocin ST13BR is 10 kDa in size. Complete inactivation or significant reduction in bacteriocin activity was observed after treatment with Proteinase K, trypsin and pronase, but not with catalase or a a-amylase. Low bacteriocin activity (200 AU/ml) was recorded in BHI medium, M17 broth, 10% (w/v) soy milk, and 2% and 10% (w/v) molasses, despite good growth. Maximal bacteriocin activity (6,400 AU/ml) was recorded after 23 h in MRS broth, but only at 30°C. Tween 80 in MRS broth increased bacteriocin production by more than 50%. Meat extract or yeast extract as sole nitrogen source, or a combination of the two (1 : 1) in MRS broth, stimulated bacteriocin production (6,400 AU/ml). Only 50% activity (3,200 AU/ml) was recorded with tryptone as sole nitrogen source, whereas a combination of tryptone, meat extract and yeast extract yielded 6,400 AU/ml. Bacteriocin production was not stimulated by the addition of glucose at 2.0% w/v (3,200 AU/ml), nor 2% (w/v) fructose, sucrose, lactose or mannose, respectively (800 AU/ml). Activity levels less than 200 AU/ml were recorded in the presence of 0.05% to 0.5% (w/v) maltose. Maximal bacteriocin production (6,400 AU/ml) was recorded in the presence of 2% (w/v) maltose. Maltose at 4.0% (w/v) led to a 50% reduction of bacteriocin activity. The presence of 1.0% (w/v) and higher KH 2 PO 4 , or glycerol at 0.2% (w/v) suppressed bacteriocin production.

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Section: Resultssupporting

confidence: 88%

Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer

Todorov

Reenen

Dicks

2004

J. Gen. Appl. Microbiol.

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“…Bacteriocin AMA-K is a primary metabolite. Similar results have been reported for bacteriocin ST151BR (35), plantaricin Y (7) and bacteriocins produced by P. acidilactici (31).…”

Section: Effect Of Inorganic Salts and Organic Compounds On Adsorptiosupporting

confidence: 88%

“…Treatment of cells with NH 4 -citrate, Na-acetate, NaCO 3 , EDTA SDS, triton-X, 2-mercapto-ethanol, 80% ethanol and 80% methanol had no effect on adsorption of buchnericin LB to L. plantarum (47). Adsorption of pediocin N5p to P. pentosaceus E5p increased in the presence of MgCl 2 , MgSO 4 , MnCl 2 , MnSO 4 , whereas NaCl, KCl, KI, NH 4 Cl, CaCl 2 , Na 3 PO 4 , Na 2 SO 4 , EDTA and ethanol had no affect on adsorption (31). Organic salts and Na-acetate reduced pediocin N5p adsorption to target cells.…”

mentioning

confidence: 92%

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Todorov¹

2008

Braz. J. Microbiol.

101

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Bacteriocin AMA-K produced by Lactobacillus plantarum AMA-K inhibits the growth of Enterococcus spp., Escherichia coli, Klebsiella pneumoniae and Listeria spp. Growth of strain AMA-K in BHI, M17, soy milk and molasses was similar to growth in MRS. The effect of organic nitrogen sources, carbohydrates, glycerol, K2HPO4 and KH2PO4, MgSO4, MnSO4, tri-ammonium citrate, Tween 80, vitamins and initial pH on bacteriocin AMA-K was determined. The mode of action of bacteriocin AMA-K was studied. The effect of bacteriocin AMA-K to actively growing Listeria innocua LMG13568, L. ivanovii subsp. ivanovii ATCC19119 and L. monocytogenes ScottA was determined. Adsorption of bacteriocin AMA-K to target cells at different temperatures, pH and in presence of Tween 20, Tween 80, ascorbic acid, potassium sorbate, sodium nitrate and sodium chloride were studied. Bacteriocin AMA-K shares high homology to pediocin PA-1.

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“…At the end of the incubation, culture was planted to Nutrient Agar by spread method from appropriate dilution and colony counts were performed after incubation at 37ºC for 24 hours (Nieto-Lozano et al, 2002).…”

Section: Determination Of Inhibitory Activitymentioning

confidence: 99%

Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

Kalkan

Tas

Erginkaya

et al. 2017

Turkish JAF Sci.Tech.

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In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract.

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Bacteriocinogenic activity from starter cultures used in Spanish meat industry

Cited by 48 publications

References 23 publications

Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer

Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer

Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

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