Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

Castro, Marcela Paola; Palavecino, Noelia; Herman, Cristian; Garro, Oscar Alfredo; Campos, Carmen Adriana

doi:10.1016/j.meatsci.2010.11.006

Cited by 100 publications

(91 citation statements)

References 56 publications

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“…Nisin usually maintains its antimicrobial activity at a variety of pH values and exhibits higher inhibitory activity at low pH (Olasupo et al, 1999;Campos et al, 2006;Deegan et al, 2006;de Arauz et al, 2009;Castro et al, 2011;Dal Bello et al, 2012). When the pH is lowered, the solubility and stability of nisin tend to increase drastically; conversely, under neutral and alkaline conditions, nisin is nearly insoluble (de Arauz et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…Only a limited number of LAB strains are known to produce bacteriocins at low temperatures (Castro et al, 2011). Bacteriocin production is usually induced depending on the cell density of the bacteriocinogenic strain, achieving maximum levels at the end of the exponential phase or at the beginning of the stationary phase (Parente and Ricciardi, 1994;Fields, 1996).…”

Section: Discussionmentioning

confidence: 99%

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Antimicrobial activity of the Nisin Z producer Lactococcus lactis subsp. lactis Lc08 against Listeria monocytogenes in skim milk

Perin

Miranda

Camargo

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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The presented study aimed to verify the effect of different pH values, enzyme solutions and heat treatments on the antimicrobial activity of the bacteriocinogenic strain Lactococcus lactis subsp. lactis Lc08 and to test their antimicrobial activity against Listeria monocytogenes in reconstituted skim milk at refrigeration temperatures. This strain was previously described as a nisin Z producer and capable of inhibiting L. monocytogenes growth in in vitro tests. The antimicrobial activity of the bacteriocin cell-free supernatant of Lc08 was sensitive to enzyme treatments (except papain). The pH values and heating (65°C for 30min, 75°C for 15s) had no apparent effect on the antimicrobial activity of the bacteriocin produced by Lc08. Only treatment at autoclave conditions result in loss of their antimicrobial activity. Lc08 presented antimicrobial activity against L. monocytogenes in the milk system after 12h at 25°C. No effect was found at 7°C. The results show the application viability of the Lc08 in food systems as a biopreservative against L. monocytogenes.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Antimicrobial activity of the Nisin Z producer Lactococcus lactis subsp. lactis Lc08 against Listeria monocytogenes in skim milk

Perin

Miranda

Camargo

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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“…Beberapa bakteriosin terbaru dari produk fermentasi antara lain : bakteriosin yang diisolasi dari produk daging terfermentasi asal Turki (Con & GoÈ kalp, 2000), bakteriosin asal Brazilia (De Martinis & Freitas, 2003), bakteriosin dari produk fermentasi asal Burkina Faso (Omar et al, 2006), bakteriosin yang diisolasi dari produk daging fermentasi tradisional China (Liu et al, 2008), bakteriosin dari sosis kering (Castro et al, 2011), bakteriosin dari produk daging kering fermentasi asal Brasil (Biscola et al, 2013) dan bakteriosin yang diisolasi dari pasta udang asal Thailand (Kaewkloma et al, 2013). Bakteriosin lain juga dihasilkan oleh strain Lactococcus lactis, Pediococcus acidilactici 13, Lactobacillus plantarum A-1, Lactobacillus curvatus MBSa2, Bacillus licheniformis P40, Lactobacillus plantarum 17.2b, dan Lactobacillus pentosus B96 (Cladera-Olivera et al, 2004;Delgado et al, 2007;Alegria et al, 2010;Altuntas et al, 2010;Hata et al, 2010;Hurtado et al, 2011;Biscola et al, 2013;dan Barbosa et al, 2015).…”

Section: Pendahuluanunclassified

Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan

Kusmarwati¹,

Arief²,

Haryati³

2014

JPBKP

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ABSTRAKPenelitian ini dilakukan untuk memproduksi dan mengkarakterisasi bakteriosin yang dihasilkan oleh bakteri asam laktat yang diisolasi dari rusip. Rusip merupakan produk ikan fermentasi tradisional Bangka. Penelitian ini menggunakan sampel rusip yang berasal dari Bangka dan Kalimantan. Sampel diisolasi hingga diperoleh isolat murni yang selanjutnya dilakukan skrining untuk memperoleh isolat yang mampu menghasilkan aktivitas antibakteri tertinggi. Isolat terpilih selanjutnya diidentifikasi dan digunakan untuk memproduksi bakteriosin kasar. Bakteriosin kasar diuji sensitifitasnya terhadap enzim proteolitik dan dikarakterisasi melalui pengujian stabilitas terhadap suhu tinggi, pH, surfaktan, serta stabilitasnya selama penyimpanan. Hasil penelitian menunjukkan bahwa isolat RK4 menghasilkan bakteriosin yang bersifat sensitif terhadap enzim proteolitik seperti proteinase-K dan papain. Bakteriosin tersebut stabil terhadap suhu tinggi dan pH 2-8 serta menghasilkan aktivitas antibakteri yang tertinggi terhadap Staphylococcus aureus. Hasil identifikasi memperlihatkan bahwa isolat RK4 termasuk dalam j enis Pediococcus pentosaceus I. Bakteriosin dari Pediococcus pentosaceus I tersebut aktivitasnya distimulasi oleh EDTA, sodium dodecyl sulphate (SDS) dan lauryl sarcosine. Namun sebaliknya, bioaktivitasnya tidak dipengaruhi oleh Triton X-100, Tween 20, Tween 80 dan urea. Bakteriosin kasar RK4 stabil pada penyimpanan suhu 37 °C selama 4 minggu dan pada suhu dingin selama 2 minggu.

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“…[123][124][125] Bacteriocin titers can be modied by altering the cultivation conditions of the producing bacterium and certain combinations of inuencing factors could be optimized to enhance bacteriocin production.…”

mentioning

confidence: 99%

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

et al. 2017

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Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

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Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

Cited by 100 publications

References 56 publications

Antimicrobial activity of the Nisin Z producer Lactococcus lactis subsp. lactis Lc08 against Listeria monocytogenes in skim milk

Antimicrobial activity of the Nisin Z producer Lactococcus lactis subsp. lactis Lc08 against Listeria monocytogenes in skim milk

Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

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