Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

Campos, Carmen Adriana; Rodríguez, Óscar; Calo Mata, María Pilar; Prado Rodríguez, Marta; Barros Velázquez, Jorge

Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

The aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from farmed fish and with potential application as biopreservatives against both Listeria monocytogenes and Staphylococcus aureus. Twenty-five strains of LAB isolated from the muscle of farmed turbot were inve...

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Detalles Bibliográficos
Autores:	Campos, Carmen Adriana, Rodríguez, Óscar, Calo Mata, María Pilar, Prado Rodríguez, Marta, Barros Velázquez, Jorge
Tipo de recurso:	artículo
Fecha de publicación:	2006
País:	España
Institución:	Universidad de Santiago de Compostela (USC)
Repositorio:	Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Idioma:	inglés
OAI Identifier:	oai:minerva.usc.gal:10347/45695
Acceso en línea:	https://hdl.handle.net/10347/45695
Access Level:	acceso abierto
Palabra clave:	Bacteriocin LAB Fish Biopreservation Enterococcus Lactococcus Listeria monocytogenes Staphylococcus aureus

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spelling	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)Campos, Carmen AdrianaRodríguez, ÓscarCalo Mata, María PilarPrado Rodríguez, MartaBarros Velázquez, JorgeBacteriocinLABFish BiopreservationEnterococcusLactococcusListeria monocytogenesStaphylococcus aureusThe aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from farmed fish and with potential application as biopreservatives against both Listeria monocytogenes and Staphylococcus aureus. Twenty-five strains of LAB isolated from the muscle of farmed turbot were investigated. Genetic identification of the bacteriocin-producing LAB strains was performed by means of a PCR method using novel BAL1/BAL2 16S ribosomal-RNA-targeted primers. Maximum bacteriocin production by Lactococcus lactis ssp. lactis USC-39, Enterococcus faecium USC-46 and Enterococcus mundtii USC-51 was detected in the stationary phase of growth. Both acidification and the production of hydrogen peroxide by LAB were ruled out as the source of the inhibition. In contrast, the antimicrobial activity of all three LAB strains was inactivated by the addition of proteinase K, thus confirming the proteinaceous nature of the inhibition. The activity against L. monocytogenes was maintained in the 3.5–5.5 or 3.5–6.5 pH range, depending on the LAB strain. Likewise, inhibition of S. aureus strains was observed in the 3.5–4.5 and in the 3.5–5.5 pH ranges, depending on the LAB strain and on the S. aureus strain tested. Bacteriocin activity was stable in all three strains after heating the cell-free extract for 60 min at 100 °C, or even for 15 min at 121 °C, in all the three LAB strains. The acidic and heat-resistant bacteriocins produced by the three LAB strains isolated from turbot, able to inhibit the growth of both L. monocytogenes and S. aureus may find application as biopreservatives in fermented and/or heated food productsElsevierUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía20062006-04-0120062006-04-01journal articlehttp://purl.org/coar/resource_type/c_6501AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10347/45695reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/456952026-06-15T12:47:27Z
dc.title.none.fl_str_mv	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
spellingShingle	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima) Campos, Carmen Adriana Bacteriocin LAB Fish Biopreservation Enterococcus Lactococcus Listeria monocytogenes Staphylococcus aureus
title_short	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_full	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_fullStr	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_full_unstemmed	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
title_sort	Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
dc.creator.none.fl_str_mv	Campos, Carmen Adriana Rodríguez, Óscar Calo Mata, María Pilar Prado Rodríguez, Marta Barros Velázquez, Jorge
author	Campos, Carmen Adriana
author_facet	Campos, Carmen Adriana Rodríguez, Óscar Calo Mata, María Pilar Prado Rodríguez, Marta Barros Velázquez, Jorge
author_role	author
author2	Rodríguez, Óscar Calo Mata, María Pilar Prado Rodríguez, Marta Barros Velázquez, Jorge
author2_role	author author author author
dc.contributor.none.fl_str_mv	Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.subject.none.fl_str_mv	Bacteriocin LAB Fish Biopreservation Enterococcus Lactococcus Listeria monocytogenes Staphylococcus aureus
topic	Bacteriocin LAB Fish Biopreservation Enterococcus Lactococcus Listeria monocytogenes Staphylococcus aureus
description	The aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from farmed fish and with potential application as biopreservatives against both Listeria monocytogenes and Staphylococcus aureus. Twenty-five strains of LAB isolated from the muscle of farmed turbot were investigated. Genetic identification of the bacteriocin-producing LAB strains was performed by means of a PCR method using novel BAL1/BAL2 16S ribosomal-RNA-targeted primers. Maximum bacteriocin production by Lactococcus lactis ssp. lactis USC-39, Enterococcus faecium USC-46 and Enterococcus mundtii USC-51 was detected in the stationary phase of growth. Both acidification and the production of hydrogen peroxide by LAB were ruled out as the source of the inhibition. In contrast, the antimicrobial activity of all three LAB strains was inactivated by the addition of proteinase K, thus confirming the proteinaceous nature of the inhibition. The activity against L. monocytogenes was maintained in the 3.5–5.5 or 3.5–6.5 pH range, depending on the LAB strain. Likewise, inhibition of S. aureus strains was observed in the 3.5–4.5 and in the 3.5–5.5 pH ranges, depending on the LAB strain and on the S. aureus strain tested. Bacteriocin activity was stable in all three strains after heating the cell-free extract for 60 min at 100 °C, or even for 15 min at 121 °C, in all the three LAB strains. The acidic and heat-resistant bacteriocins produced by the three LAB strains isolated from turbot, able to inhibit the growth of both L. monocytogenes and S. aureus may find application as biopreservatives in fermented and/or heated food products
publishDate	2006
dc.date.none.fl_str_mv	2006 2006-04-01 2006 2006-04-01
dc.type.none.fl_str_mv	journal article http://purl.org/coar/resource_type/c_6501 AM http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv	info:eu-repo/semantics/article
format	article
dc.identifier.none.fl_str_mv	https://hdl.handle.net/10347/45695
url	https://hdl.handle.net/10347/45695
dc.language.none.fl_str_mv	Inglés eng
language_invalid_str_mv	Inglés
language	eng
dc.rights.none.fl_str_mv	open access http://purl.org/coar/access_right/c_abf2 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv	info:eu-repo/semantics/openAccess
rights_invalid_str_mv	open access http://purl.org/coar/access_right/c_abf2 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
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:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela instname:Universidad de Santiago de Compostela (USC)
instname_str	Universidad de Santiago de Compostela (USC)
reponame_str	Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection	Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score	15,811543

Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

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