Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms

Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifical...

Descripción completa

Detalles Bibliográficos
Autores: Villarreal, Luis Alberto, Ladero Losada, Víctor Manuel, Sarquis, M. Agustina, Martínez Fernández, Beatriz, Río Lagar, Beatriz del, Álvarez González, Miguel Ángel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/348584
Acceso en línea:http://hdl.handle.net/10261/348584
Access Level:acceso abierto
Palabra clave:Food safety
Histamine
Putrescine
Tyramine
id ES_4d099fe32059047edc4c07ec2a50eaee
oai_identifier_str oai:digital.csic.es:10261/348584
network_acronym_str ES
network_name_str España
repository_id_str
spelling Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilmsVillarreal, Luis AlbertoLadero Losada, Víctor ManuelSarquis, M. AgustinaMartínez Fernández, BeatrizRío Lagar, Beatriz delÁlvarez González, Miguel ÁngelFood safetyHistaminePutrescineTyramineCheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, i.e., histamine, tyramine and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium, while Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB, and support the use of nisin A as a food grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese.Funding This work was funded by the Spanish State Research Agency (AEI) and the European Regional Development Fund (FEDER) (AGL2016-78708-R, AEI/FEDER, EU), by the Plan for Science, Technology and Innovation of the Principality of Asturias 2018-2020 (which is co-financed by FEDER (AYUD/2021/50916, FICYT/FEDER, EU), by the Spanish National Research Council (CSIC) (202270I145, CSIC, Spain), and by the European Union's Horizon 2020 research and innovation program under the Marie Skłodowska-Curie framework (Grant Agreement No. 813439).Peer reviewedElsevierAgencia Estatal de Investigación (España)European CommissionMinisterio de Economía y Competitividad (España)Principado de AsturiasConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/348584reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2016-78708-Rinfo:eu-repo/grantAgreement/EC/H2020/813439https://doi.org/10.3168/jds.2023-24358Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3485842026-05-22T06:33:51Z
dc.title.none.fl_str_mv Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
title Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
spellingShingle Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
Villarreal, Luis Alberto
Food safety
Histamine
Putrescine
Tyramine
title_short Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
title_full Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
title_fullStr Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
title_full_unstemmed Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
title_sort Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms
dc.creator.none.fl_str_mv Villarreal, Luis Alberto
Ladero Losada, Víctor Manuel
Sarquis, M. Agustina
Martínez Fernández, Beatriz
Río Lagar, Beatriz del
Álvarez González, Miguel Ángel
author Villarreal, Luis Alberto
author_facet Villarreal, Luis Alberto
Ladero Losada, Víctor Manuel
Sarquis, M. Agustina
Martínez Fernández, Beatriz
Río Lagar, Beatriz del
Álvarez González, Miguel Ángel
author_role author
author2 Ladero Losada, Víctor Manuel
Sarquis, M. Agustina
Martínez Fernández, Beatriz
Río Lagar, Beatriz del
Álvarez González, Miguel Ángel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
European Commission
Ministerio de Economía y Competitividad (España)
Principado de Asturias
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Food safety
Histamine
Putrescine
Tyramine
topic Food safety
Histamine
Putrescine
Tyramine
description Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid bacteria (LAB). To maintain the food safety of cheese, environmentally friendly strategies are needed that specifically prevent the growth of BA-producing LAB and the accumulation of BA. The bacteriocins produced by LAB are natural compounds with great potential as food biopreservatives. This work examines the antimicrobial potential of 7 bacteriocin-containing, cell-free supernatants (CFS: coagulin A-CFS, enterocin A-CFS, enterocin P-CFS, lacticin 481-CFS, nisin A-CFS, nisin Z-CFS and plantaricin A-CFS) produced by LAB against 48 strains of the LAB species largely responsible for the accumulation of the most important BA in cheese, i.e., histamine, tyramine and putrescine. Susceptibility to the different CFS was strain-dependent. The histamine-producing species with the broadest sensitivity spectrum were Lentilactobacillus parabuchneri (the species mainly responsible for the accumulation of histamine in cheese) and Pediococcus parvulus. The tyramine-producing species with the broadest sensitivity spectrum was Enterococcus faecium, while Enterococcus faecalis and Enterococcus hirae were among the most sensitive putrescine producers. Nisin A-CFS was active against 31 of the 48 BA-producing strains (the broadest antimicrobial spectrum recorded). Moreover, commercial nisin A prevented biofilm formation by 67% of the BA-producing, biofilm-forming LAB strains. These findings underscore the potential of bacteriocins in the control of BA-producing LAB, and support the use of nisin A as a food grade biopreservative for keeping BA-producing LAB in check and reducing BA accumulation in cheese.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/348584
url http://hdl.handle.net/10261/348584
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2016-78708-R
info:eu-repo/grantAgreement/EC/H2020/813439
https://doi.org/10.3168/jds.2023-24358
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407665958944768
score 15,811543

Similares en LA Referencia