Bioactive Compounds of Lactic Acid Bacteria. Case Study: Evaluation of Antimicrobial Activity of Bacteriocin-producing Lactobacilli Isolated from Native Ecological Niches of Ecuador

Abstract

Food preservation through natural methods represents one of the concerns worldwide to solve economic losses due to microbial decomposition of raw materials and foodstuffs. However, public concern over the emergence of strains resistant to many antibiotics, particularly pathogens such as E. coli and Salmonella sp. draw much attention as new challenge in food industry is to find new alternative quality-control methods of food products. In Ecuador, the lack of quality control, bad storage condition, and insufficient preservation against spoilage bacteria had at higher extent repercussions on food safety and security. The most frequent pathogens detected in fresh meat and drinks along with traditional local food products, represent a serious problem producing sizable food damage and associated diseases. The capacity of lactobacilli to inhibit pathogens has been recently exploited to prevent microbial spoilage. Here we briefly review the principal biopeptides (i.e., bacteriocins) of lactic acid bacteria, their main mode of action, the classification, and its biotechnological applications. Moreover, we discussed the preliminary results on the evaluation of antimicrobial activity of some native lactic acid bacteria isolated from microbiota of Ecuador against frequent contaminants found in the local market.

Peptone from casein, an antagonist of nonribosomal peptide synthesis: a case study of pedopeptins produced by Pedobacter lusitanus NL19

“…Bacteria are one of the most abundant and diverse sources of bioactive natural products (BNP) with several reported applications in the pharmaceutical, food, cosmetics, veterinary and J o u r n a l P r e -p r o o f agriculture industries [1][2][3][4][5][6][7][8]. Historically, BNPs and their derivatives have had an important market share within the pharmaceutical segment [9,10].…”

Utilização de suco de maçã prensado a frio bioconservado por probiótico em blends vegetais

“…Sendo assim, a bioconservação, por ser um método natural e que mantém as propriedades nutricionais da matriz (GÓMEZ-SALA et al, 2016) tem sido amplamente estudada com o intuito de inibir microrganismos patogênicos e deteriorantes nos alimentos, preservando a qualidade e garantindo a segurança do produto (SADIQ et al, 2019;WEISS;LOEFFLER;TERJUNG, 2015). Diversas bactérias ácido láticas (BAL) tem sido amplamente estudada como agentes bioconservadores, pois produzem compostos antimicrobianos, além de atuarem como probióticos, estando a sua ingestão regular associada a vários benefícios à saúde (AMORIM; PICCOLI; DUARTE, 2018;GÄNZLE, 2015;KANDYLIS et al, 2016;LIU et al, 2017;TENEA;YÉPEZ, 2016).…”

Antimicrobial Activity of Ethanolic and Methanolic Extracts of Urtica dioica, Mentha longifolia, and Bacteriocin Produced by Lactobacillus casei Against Antibiotic-Resistant Bacteria

“…Besides, probiotic Lactic Acid Bacteria (LAB) such as L. casei, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus johnsonii, Lactobacillus rhamnosus, and Lactobacillus reuteri are the most common strains of microbes used as probiotics [17]. These bacteria can produce different antimicrobial components, including organic acids, low-molecular-weight antimicrobial substances, and bacteriocins [18]. The probiotic bacteria such as L. acidophilus and Bifidobacterium spp.…”