In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making

6533b832fe1ef96bd129afae

RESEARCH PRODUCT

In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making

Raimondo Gaglio Giusi Macaluso Isabella Mancuso Maria Luisa Scatassa Gerlando Fiorenza

subject

Bacteriocin medicine.disease_cause BLIS Article Well diffusion assay Microbiology 0404 agricultural biotechnology Bacteriocin Listeria monocytogenes Bacteriocins Lactobacillus Bacteriocins; BLIS; Enzyme assays; Spot-on-the-lawn method; Well diffusion assay; Food Science medicine Leuconostoc Enzyme assays Food science Spot-on-the-lawn method biology lcsh:TP368-456 Lactococcus lactis food and beverages 04 agricultural and veterinary sciences biology.organism_classification Antimicrobial Enzyme assay 040401 food science lcsh:Food processing and manufacture Pediococcus Bacteria Food Science

description

Bacteriocins are antimicrobial proteins produced by bacteria that inhibit with a bactericidal or bacteriostatic mode of action, the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognized as safe (GRAS) and useful to control the frequent development of pathogens and spoilage microorganisms; for this reason they are commonly used as starter cultures in food fermentations. In this study, the authors describe the results of a screening on 699 LAB isolated from wooden vat surfaces, raw milk and traditional Sicilian cheeses, for the production of bacteriocin-like inhibitory substances (BLIS), by comparing two alternative methods. The antagonistic activity of LAB and its proteinaceous nature were evaluated using the spot on the lawn and the well-diffusion assay and the sensitivity to proteolytic (proteinase K, protease B and trypsin), amylolytic (α-amylase) and lipolytic (lipase) enzymes. The indicator strains used were: Listeria monocytogenes, Staphylococcus aureus, E. coli, Salmonella enteritidis. A total of 223 strains (belonged to the species Enterococcus spp., Lactobacillus spp., Pediococcus spp., Streptococcus spp., Leuconostoc spp. and Lactococcus lactis) were found to inhibit the growth of Listeria monocytogenes by using the spot on the lawn method; only 37 of these were confirmed by using the well-diffusion assay. The direct addition of bacteriocin-producing cultures into dairy products can be a more practical and economic option for the improvement of the safety and quality of the final product.

year	journal	country	edition	language
2016-02-01

10.4081/ijfs.2016.5503 http://hdl.handle.net/10447/200644