A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables

Hong, Jisoo; Quan, Lin-Hu; Heu, Sunggi; Jung, Kyu Suk; Han, Sang-Wook; Moon, Eunpyo; Roh, Eunjung

doi:10.1007/s10068-014-0133-1

Cited by 15 publications

(15 citation statements)

References 29 publications

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Section: Discussionsupporting

confidence: 59%

“…In other studies that focused on food-borne staphylococci, varying concentrations of antibacterial activity were reported ranging from 8% to 51% [63][64][65][66][67]. If the fraction of coagulase-positive staphylococci is ignored, antibacterial incidence drops to 4-17%, indicating a rather low dissemination in CNS isolated from food systems, which corresponds with the 5% level of the present study [63][64][65][66][67]. Other screenings that focused on staphylococci from ecological niches other than food, including teat apex skin, human skin and nasal cavities reported varying frequencies of antibacterial activity ranging from 6% to 84% [58,[68][69][70].…”

Section: Discussionmentioning

confidence: 99%

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Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

et al. 2020

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A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.

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Section: Discussionsupporting

confidence: 59%

Section: Discussionmentioning

confidence: 99%

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

et al. 2020

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“…The effect of pH on the antimicrobial activity of the bacteriocin was tested by dissolving the bacteriocin sample of 5 ml of 1 M NaOH or 1 M HCl-adjusted PBS solution at a pH range of 2.0-9.0 (in increments of one pH unit), untreated by acid or alkali as controls (Goyal et al, 2018). To evaluate enzyme stability, it was done by mixing 5 ml of the bacteriocin with pepsin, trypsin, papain, proteinase K, neutral protease, and alkaline proteinase (Sigma) each at 20 mg/ ml concentration to keep the total volume and incubated at 37°C for 30 min (Hong et al, 2014). The enzymatic reactions were stopped by boiling for 3 min, and the antimicrobial activity was assessed by the agar well assay with untreated by enzyme solutions as controls.…”

Section: Sensitivity Of Bacteriocinmentioning

confidence: 99%

Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces

Lei

Zhao

Sun

et al. 2020

Food Science & Nutrition

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Lactobacillus plantarum zrx03 was a bacteriocin-producing strain isolated from infant's feces. The fermentation supernatant produced by this strain could strongly inhibit Escherichia coli JM109 ATCC 67387, Staphylococcus aureus ATCC 25923, and Listeria monocytogenes CICC 21633, in which the diameter of inhibition zone was 12.83 ± 0.62 mm, 15.08 ± 0.31 mm, 6.75 ± 0.20 mm, respectively, compared with lactic acid bacteria N1, N2, M13, M21, M31, and M37. According to amplification of 16S rRNA gene and identification of phylogenetic tree, this strain had a 1,450 bp sequence and 100% identity to the L. plantarum strain. Based on the influence of different protease treatments, such as pepsin, trypsin, papain, and proteinase K on the antimicrobial activity, this antimicrobial substance was considered to be a natural protein. Using bacteriocin produced by this strain as study object of this experiment, it had been extracted from ammonium sulfate precipitation and different organic solvents. The results showed that ethyl acetate was selected as the optimal solution to crude extraction of bacteriocin after comparing ammonium sulfate precipitation method and organic solvent extraction method, such as n-butanol, n-hexane, dichloromethane, trichloromethane, in which the diameter of the inhibition zones was above 28 mm. Results also showed the inhibition spectrum of the obtained bacteriocin had a broad spectrum of inhibition which could inhibit Gram-positive, Gramnegative, yeast. Especially, it could effectively inhibit S. aureus ATCC 25923, Bacillus subtilis CICC 10002, Bacillus anthracis CICC 20443, E. coli JM109 ATCC 67387, and Salmonella CMCC 541, and the zone diameter of inhibition has reached more than 28 mm. Moreover, it had a good thermal stability which antibacterial activity was retained 70.58% after treatment at 121°C for 30 min, and pH-stability was between pH 2.0-9.0. These results suggested bacteriocin produced by L. plantarum zrx03 had potential application prospects in food preservation. K E Y W O R D Santimicrobial stability, bacteriocin, Lactobacillus plantarum zrx03, purification | 2215 LEI Et aL.

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“…The genus Staphylococcus contained more than 30 species, including S. epidermidis and S. aureus and S. pasteuri (Hong et al, 2014). S. epidermidis are usually found on the skin of organisms, different from the S. aureus.…”

Section: Strain S14 Identificationmentioning

confidence: 99%

Isolation and Identification of <i>Staphylococcus epidermidis</i> S14 Screening Extracellular Antimicrobial Metabolites

Zhang¹,

Jiang²,

Jiang³

et al. 2016

American Journal of Biochemistry and Biotechnology

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Total 24 isolates with antimicrobial activity against Staphylococcus aureus, Escherichia coli, Bacillus cereus and Shigella castellani, out of 259 strains, were isolated from the internal of seven marine fishes. The extracellular metabolites of strain S14, isolated from the internal of shark, showed stronger inhibition against the four tested bacteria, including G-and G+ bacteria. Based on the 16S rDNA the sequencing analysis, the strain S14 belonged to a member of Staphylococcus epidermidis with 99% DNA similarity and named to Staphylococcus epidermidis S14. The Staphylococcus epidermidis S14 secreted rarely antibacterial substance in the stabilization period and the antibacterial active substances might be the secondary metabolites. The antibacterial metabolites were not hydrolyzed by pepsin, trypsin and lysozyme. The antibacterial metabolites were stable for 30 min to high temperature treatment at 100°C and had higher antibacterial activity at neutral pH.

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A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables

Cited by 15 publications

References 29 publications

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces

Isolation and Identification of <i>Staphylococcus epidermidis</i> S14 Screening Extracellular Antimicrobial Metabolites

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