Characterization of semipurified enterocins produced by Enterococcus faecium strains isolated from raw camel milk

Rahmeh, Rita; Akbar, Abrar; Kishk, Mohamed; Onaizi, Thanyan Al; Al-Shatti, Aisha; Shajan, Anisha; Akbar, Batool; Al-Mutairi, Salwa; Yateem, Awatef

doi:10.3168/jds.2017-13996

Cited by 22 publications

(15 citation statements)

References 43 publications

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“…The bacteriocin gene of SQ0048 was successfully cloned and expressed. SQ0048 and its bacteriocin gene expression had inhibitory activity against S. aureus and E. coli, which was consistent with the activity of other LAB bacteriocins against pathogenic bacteria [31][32][33]. Moreover, the strains of L. plantarum showed signi cant inhibitory activity against various fungi that commonly contaminate food indicating their potential as a bio-preservative of food [34].…”

Section: Discussionsupporting

confidence: 71%

Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

Cheng¹,

Zhang²,

Fu³

et al. 2021

Preprint

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Background Lactic acid bacteria with probiotic and antibacterial properties were isolated from the vagina of healthy cows. The purpose of the study is to isolation and screening of lactic acid bacteria strains with antibacterial properties from the vagina of healthy cows, which could be used to treat cow vaginal inflammation. Results Isolation and identification of eight dominant lactic acid bacteria strains from 55 isolates was performed using classic microbiology methods and fermentation engineering. Eight strains were selected that had no spores and capsules, exhibited strong acid production capacity (pH <4.5) and had a rapid acid production (time ≤12 h) at the lowest pH. These strains were screened using fermentation engineering, pharmacology, cell biology and molecular biology methods. Lactobacillus johnsonii (SQ0048) had the lowest pH (4.32) and shortest acid-producing time (8 h). L. johnsonii (SQ0048) could produce hydrogen peroxide, inhibit the growth of Staphylococcus aureus and Escherichia coli and adhere to the vaginal epithelial cells of cows. The average number adhering to each cell was 304±2.67. Bacteriocin genes were detected in L. johnsonii (SQ0048), and the bacteriocin gene of a positive clone of this strain was 100% similar to that of Lactobacillus johnsonii NCC 533 (NC_005362.1). Expression of the bacteriocin genes had inhibitory activity against S. aureus and E. coli. Conclusions These advantages indicate that SQ0048 is a promising candidate for use in antimicrobial preparations.

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Section: Discussionsupporting

confidence: 71%

Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

Cheng¹,

Zhang²,

Fu³

et al. 2021

Preprint

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“…This is possibly due to its proteolytic activity and its ability to hydrolyse milk fat. Apart from its role in the manufacturing of cheese, this genus acts as a preservative against various food-borne pathogens through producing antimicrobial peptides [23], [24]. Lactococcus lactis , Pediococcus pentosaceus , Pediococcus acidilactici , Weissella confusa , Leuconostoc pseudomesenteroides and Lactobacillus reuteri are used in the dairy industry as starter or adjunct cultures.…”

Section: Resultsmentioning

confidence: 99%

Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk

Rahmeh

Akbar

Kishk

et al. 2019

New Microbes and New Infections

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Consumer demand for natural pathogen-control agents for substitution of synthetic food preservatives and traditional antibiotics is increasing. This study aimed to reveal the distribution of lactic acid bacteria (LAB) in raw camel milk and to characterize their antimicrobial traits. The genetic identification by 16S rRNA sequencing of 58 LAB isolates showed the predominance of Enterococcus (24.2%), Lactococcus (22.4%) and Pediococcus (20.7%) genera in raw camel milk. These genera exhibited inhibitory activity against a broad spectrum of Gram-positive and Gram-negative bacteria including multidrug-resistant Salmonella . Among these LAB, two isolates—identified as Pediococcus pentosaceus CM16 and Lactobacillus brevis CM22—were selected for their strong bacteriocinogenic anti-listerial activity estimated at 1600 and 800 AU/mL, respectively. The bacteriocins produced were partially purified by ammonium sulphate precipitation and gel filtration and then biochemically characterized. The proteinaceous nature of bacteriocins was confirmed by the susceptibility to enzymes. These bacteriocins showed significant technological characteristics such as heat-resistance, and stability over a wide range of pH (2.0–10.0). In conclusion, these results indicated that Pediococcus pentosaceus CM16 and Lactobacillus brevis CM22 could be useful as potential probiotics. Moreover, their partially purified bacteriocins may play an important role as food preservatives and feed additives. To our knowledge, this is the first report describing the distribution of LAB population in raw camel milk and the characterization of their bacteriocins from the Arabian Peninsula of western Asia.

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“…A thorough investigation of the safety-related phenotype and genetic determinants is indispensable for each enterococcal strain before equating its application in food. With these concerns in mind, the usage of purified or semi-purified enterocins as antimicrobial food additives has, in some instances, been recommended instead of its in situ production [217,218].…”

Section: The Technological Roles and Potentialities Of Enterococci Inmentioning

confidence: 99%

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Dapkevicius

Sgardioli

Câmara

et al. 2021

Foods

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As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.

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Characterization of semipurified enterocins produced by Enterococcus faecium strains isolated from raw camel milk

Cited by 22 publications

References 43 publications

Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

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