Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products

Pringsulaka, Onanong; Thongngam, Narumon; Suwannasai, Nuttika; Atthakor, Wisrutta; Pothivejkul, Kajeenart; Rangsiruji, Achariya

doi:10.1016/j.foodcont.2011.08.029

Cited by 54 publications

(27 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(Nespolo and Brandelli 2010;Yang et al 2012;Winkel-str€ oter et al 2015). Also, antilisterial bacteriocin-producing abilities have been obtained from strains isolated from a broad spectrum of samples, such as seaweeds, Sturgeon fish or Thai fermented meat and fish products (Pinto et al 2009;Pringsulaka et al 2012;Ghanbari et al 2013). The utilization of various isolation media may increase the opportunity for isolation of new bacteriocin-producing bacteria, an aspect also shown in the present study where screening on different media showed a significant variation in results.…”

Section: Discussionsupporting

confidence: 61%

Inhibition ofListeria monocytogenesbiofilms by bacteriocin-producing bacteria isolated from mushroom substrate

et al. 2016

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 61%

Inhibition ofListeria monocytogenesbiofilms by bacteriocin-producing bacteria isolated from mushroom substrate

et al. 2016

View full text Add to dashboard Cite

show abstract

“…In general the main role microbial in the fish fermentation is lactic acid bacteria (LAB) (Noonpakdee et al, 2009). In food safety, lactic acid bacteria are included in the category of Generally Recognized as Safe (GRAS) so it is safe to be in a food product (Pringsulaka et al, 2012). The composition of lactic acid bacteria in traditionally fermented fish is very determined by the type of carbohydrate and the amount of salt added (Saisithi, 1994).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria from Inasua

Mahulette

Mubarik

Suwanto

et al. 2017

J.Tropical Biodiversity Biotechnology

View full text Add to dashboard Cite

show abstract

“…These bacteriocin-producing bacteria are probably amongst the most promising natural food biopreservatives (Pringsulaka et al 2012). The enterococci represent one of the major genera of LAB and constitute an essential part of the gut microbiota of humans and animals.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of marine bacteriocinogenic enterococci strains with inhibitory activity against fish-pathogenic Gram-negative bacteria

Ghomrassi

Braïek²,

Choiset³

et al. 2016

Dis. Aquat. Org.

View full text Add to dashboard Cite

Use of lactic acid bacteria (LAB) as probiotics may provide an alternative to the use of antibiotics in aquaculture. LAB strains isolated from wild fish viscera and skin were evaluated for bacteriocin production and safety aspects (lack of antibiotic resistance, production of virulence factors). 16S rRNA gene sequences revealed the presence of Enterococcus faecium (13 isolates) and Lactococcus lactis (3 isolates) from fish samples. Pulsed-field gel electrophoresis analyses of the 13 enterococci isolates showed that they were all clustered, with greater than 95% similarity. However, RAPD analysis revealed significant molecular diversity between enterococci strains. Six enterococci strains were chosen and evaluated for their antibacterial activities. These strains produced a bacteriocin-like substance and exhibited a broad spectrum of inhibition against pathogenic bacteria isolated from diseased fish, including Streptococcus parauberis, Vagococcus spp., and Carnobacterium maltaromaticum, and in particular against the Gram-negative bacteria Flavobacterium frigidarium, Vibrio pectenicida, V. penaeicida, and Photobacterium damselae. The inhibition activity towards bacterial indicator strains was at a maximum when bacteria were grown at 37°C. However, bacteriocin production was observed at 15°C after 12 h of incubation. Only structural genes of enterocins A and B were detected by PCR in the 6 enterococci strains, suggesting the production of these enterocins. In addition, these strains did not harbor any virulence factors or any significant antibiotic resistance, and they tolerated bile. Our results suggest that enterococci are an important part of the bacterial flora of fish and that some strains have the potential to be used as probiotics.

show abstract

Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products

Cited by 54 publications

References 20 publications

Inhibition ofListeria monocytogenesbiofilms by bacteriocin-producing bacteria isolated from mushroom substrate

Inhibition ofListeria monocytogenesbiofilms by bacteriocin-producing bacteria isolated from mushroom substrate

Isolation and Characterization of Lactic Acid Bacteria from Inasua

Evaluation of marine bacteriocinogenic enterococci strains with inhibitory activity against fish-pathogenic Gram-negative bacteria

Contact Info

Product

Resources

About