Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

Schirru, S.; Todorov, Svetoslav Dimitrov; Favaro, Lorenzo; Mangia, Nicoletta Pasqualina; Basaglia, Marina; Casella, Sergio; Comunian, Roberta; Franco, Bernadette Dora Gombossy de Melo; Deiana, Pietrino

doi:10.1016/j.foodcont.2011.10.060

Cited by 60 publications

(48 citation statements)

References 58 publications

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“…According to Aymerich, Garriga, Monfort, Nes, and Hugas (2000), Gram positive bacteria are more sensitive to the action spectrum of lactobacilli. However, the inhibition of Gram negative bacteria by LAB were found by Aslim, Yuksekdag, Sarikaya, and Beyatli (2005), Iranmanesh et al (2014) and Schirru et al (2012). In this study, six LAB isolates, UNIVASF CAP 7, 12, 35, 36, 43 and 53, inhibited the growth of four pathogens.…”

Section: Safety and Technological Aspects And Probiotic Features Of Umentioning

confidence: 54%

Characterization and evaluation of lactic acid bacteria isolated from goat milk

et al. 2015

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Section: Safety and Technological Aspects And Probiotic Features Of Umentioning

confidence: 54%

Characterization and evaluation of lactic acid bacteria isolated from goat milk

et al. 2015

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“…The bacteriocin activity against the target was tested using the agar spot test [60]. Bacteriocinogenic activity was expressed as arbitrary units (AU/mL), calculated as a b x100, where Ba^corresponds to the dilution factor, and Bb^corresponds to the last dilution that produced an inhibition zone greater than 2 mm in diameter [55]. Based on the best conditions, the supernatants were obtained and used in the following tests.…”

Section: Optimization Of Bacteriocin Productionmentioning

confidence: 99%

“…L. monocytogenes is widely distributed in food processing environment, and also is characterized by its resistance to different stress conditions, representing a major concern in the food industry. Based on these facts, the antimicrobial activity against L. monocytogenes is very important in the food industry, due to its persistence in food processing environments, leading its use as the main target for antagonistic studies [56,55,31,17,15,63,4,48]. Bacillus cereus was inhibited by some antagonistic strains (Tables 2 and 3), and B. subtilis was particularly susceptible to the Enterococcus isolates ( Table 3).…”

Section: Inhibitory Spectrummentioning

confidence: 99%

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Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Cavicchioli

Dornellas

Perin

et al. 2015

Appl Biochem Biotechnol

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Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions.

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“…The production characteristics of meat and dairy products facilitate contamination by distinct microbial groups, determining a rich autochthonous microbiota in such food products. In this context, the autochthonous microbiota of raw goat milk is particularly interesting due to its diversity and the presence of several bacteriocinogenic LAB strains, as observed in previous studies [4,5,22,23]. Once isolated from a food sample, the antimicrobial activity of bacterocinogenic LAB strains must be properly characterized [24].…”

Section: Introductionmentioning

confidence: 99%

Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis

Perin

Nero

2014

BMC Microbiol

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BackgroundThe raw goat milk microbiota is considered a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains that can be exploited as an alternative for use as biopreservatives in foods. The constant demand for such alternative tools justifies studies that investigate the antimicrobial potential of such strains.ResultsThe obtained data identified a predominance of Lactococcus and Enterococcus strains in raw goat milk microbiota with antimicrobial activity against Listeria monocytogenes ATCC 7644. Enzymatic assays confirmed the bacteriocinogenic nature of the antimicrobial substances produced by the isolated strains, and PCR reactions detected a variety of bacteriocin-related genes in their genomes. Rep-PCR identified broad genetic variability among the Enterococcus isolates, and close relations between the Lactococcus strains. The sequencing of PCR products from nis-positive Lactococcus allowed the identification of a predicted nisin variant not previously described and possessing a wide inhibitory spectrum.ConclusionsRaw goat milk was confirmed as a good source of novel bacteriocinogenic LAB strains, having identified Lactococcus isolates possessing variations in their genomes that suggest the production of a nisin variant not yet described and with potential for use as biopreservatives in food due to its broad spectrum of action.

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Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

Cited by 60 publications

References 58 publications

Characterization and evaluation of lactic acid bacteria isolated from goat milk

Characterization and evaluation of lactic acid bacteria isolated from goat milk

Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis

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