Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from Italian goat milk

Cocolin, Luca Simone; Foschino, Roberto; Comi, Giuseppe; Fortina, María Grazia

doi:10.1016/j.fm.2007.03.001

Cited by 91 publications

(97 citation statements)

References 42 publications

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“…and Enterococcus spp. [14,30,53]. Nisin usually retains its antimicrobial activity when exposed to a variety of pH levels and is capable of displaying the highest inhibitory activity at low pH; when the pH is lowered, the solubility and stability of nisin tend to increase [11,17,19,22,42,12].…”

Section: Bacteriocinogenic Activitymentioning

confidence: 99%

Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Cavicchioli

Dornellas

Perin

et al. 2015

Appl Biochem Biotechnol

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Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions.

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Section: Bacteriocinogenic Activitymentioning

confidence: 99%

Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Cavicchioli

Dornellas

Perin

et al. 2015

Appl Biochem Biotechnol

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“…However, the Commission Regulation enterococci in food are not always due to fecal contamination and sets no limit for their presence in foods (Commission Regulation, 2007). Enterococci play several positive roles during the fermentation of cheese and meat products; they are defining in the development of the organoleptic characteristics that the food acquire with ripening (Centeno et al, 1996;Cocolin et al, 2007;Foulquié Moreno et al, 2006;Giraffa and Sisto, 1997) and contribute to extend their shelf life. To this purpose, Enterococcus of dairy origin have been reported to produce bacteriocins able to inhibit food spoilage and/or pathogenic bacteria (Foulquié Moreno et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses

Gaglio

Couto

Marques

et al. 2016

International Journal of Food Microbiology

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“…Thus, biopreservation of food has emerged as an attractive and safe approach. The preserving effects of lactobacilli are due to the production of antimicrobial substances such as organic acids, hydrogen peroxide, and bacteriocins or related substances [2]. Although many bacteria can produce bacteriocins, those produced by lactobacilli are of particular interest to the food industry, since these bacteria have GRAS (Generally Regarded as Safe) status.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain′S Viability in Palm Kernel Oil

François¹

2013

IJNFS

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Abstract:The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lactobacillus plantarum 29V isolated from raw cow milk in the Western's highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0-10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.

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Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from Italian goat milk

Cited by 91 publications

References 42 publications

Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses

Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain′S Viability in Palm Kernel Oil

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