Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef

Bromberg, Renata; Moreno, Izildinha; Delboni, Roberta Regina; Cintra, Helen C.; Oliveira, P. T. V

doi:10.1007/s11274-004-2610-9

Cited by 25 publications

(21 citation statements)

References 31 publications

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“…lactis CWBI-B 1410 and CWBI-B1426 that were isolated from the fermented cereal and the seafood samples, indicated that they were digested by proteases and showed stability at 100°C for 30 min. Bromberg et al (2005) showed that the bacteriocin-producing L. lactis subsp. cremoris CTC 204 was heat stable even at autoclaving temperature (121°C for 10 min) and was produced during refrigerated storage.…”

Section: Discussionmentioning

confidence: 99%

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

Fatima¹

2013

Afr. J. Food Sci.

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Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full bacteriocins activity were stable after three months of storage at 4 and -20°C, for 75 min of exposure to UV light, bacteriocin produced by P. pentosaceus was completely destroyed, but the second L. plantarum remained stable after the same time of exposure; treatment with proteolytic enzymes resulted in a remarkable stability of activity. Results obtained showed an increase in bacteriocins activity of the both strains against L. ivanovii on increasing the concentration of NaCl and KCl up to 5%, in presence of spices 5%, stability to acetone and hexane indicated that both surfaces were rather hydrophilic and bipolar. Further studies are required regarding suitable bioprocessing strategies for an efficient bacteriocin production process.

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Section: Discussionmentioning

confidence: 99%

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

Fatima¹

2013

Afr. J. Food Sci.

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“…Screening for the bacteriocin production of by the strains of LAB from various meat and meat products resulted in the detection of a bacteriocin-producing Lactococcus lactis subsp. cremoris CTC 204, isolated from the chicken (Bromberg et al 2005). The bacteriocin inhibited not only the closely related LAB (L. helveticus), but also the pathogenic microorganisms (S. aureus, L. monocytogenes, B. cereus and C. perfringens).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

Fatima

Kihal

2012

Braz. arch. biol. technol.

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“…sakei JCM1157 of 12 selected LAB strains disappeared (Table 4). The destruction of the antimicrobial activity by proteases suggested that the compound in the supernatant could be a peptide or bacteriocin (Bromberg et al, 2005). In addition, the inhibitory activities of NCFS after being treated with trypsin were decreased 0.5 fold (Table 3).…”

Section: Antimicrobial Activity Of Bacteriocin-producing Labmentioning

confidence: 99%

“…Their bactericidal mechanisms vary and may include pore formation of cell wall or cytoplasmic membrane, degradation of cellular DNA, disruption through specific cleavage of 16S rRNA, and inhibition of peptidoglycan synthesis (Todorov et al, 2011). At first, bacteriocins received much attention mainly because of their potential application as food additives in the control of food spoilage and pathogenic food-borne microorganisms (Cleveland et al, 2001;Bromberg et al, 2005). Later, the effects of bacteriocin or bacteriocin-producing probiotics on animal performance have been studied .…”

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confidence: 99%

Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

Musikasang

Sohsomboon

Tani³

et al. 2012

CZECH J ANIM SCI

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Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic activity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (α-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37°C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S rDNA sequence analysis as Lactobacillus agilis.

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Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef

Cited by 25 publications

References 31 publications

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

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