Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wine

Abstract

We experimentally determined that bacteriocin-like inhibitory substances synthetized by Oenococcus oeni may act as a natural preservative and may thus be of importance for the wine industry. An O. oeni strain isolated from wine was tested for antimicrobial activity against ten indicator lactic acid wine spoilage bacteria of enological origin from the genera Lactobacillus, Leuconostoc, and Pediococcus. A strong competition effect of O. oeni against all the tested indicator bacteria was noted. The antimicrobial extracellular metabolites were produced at the end of O. oeni's exponential growth phase and the maximum activity occurred between hours 15 and 20 of cultivation. The bioactive compounds synthetized by O. oeni were found to be strain-specific. Their bactericidal activity was stable at high temperatures (100 °C, 20 min) and in low pH environments (with the greatest activity at pH 2-8), but was totally degraded by proteolytic enzymes (pronase E, proteinase K, trypsin, pepsin, and α-chymotrypsin). They can thus be classified as heat-resistant proteins active at low pH. The dynamics of the biosynthesis and their activity were temperature-dependent, being best at 20 °C. Our results indicate that the use of an O. oeni starter culture with the appropriate antimicrobial potential may be a useful tool in winemaking procedures to control microbial stability and inhibit wine spoilage.

Partial Purification and Characterization of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from the Gut of Chanos chanos

“…Moreover, whereas other crude BLIS fractions showed a significant decrease in activity, only the crude BLIS of S. variabilis SCA-11 and SCA-5 completely lost their activity following pepsin treatment. These findings are consistent with those of Lasik-Kurdyś and Sip [ 35 ], who reported that BLIS produced by Oenococcus oeni loses its activity after exposure to pronase E, proteinase-K, trypsin, pepsin, and α -chymotrypsin. Moračanin et al [ 36 ] also found that the bacteriocin produced by Leuconostoc mesenteroides loses its antilisteria activity after exposure to pepsin, papain, and proteinase-K.…”

Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanos

“…The stability of BLIS-GF in this study was consistent with the study of Hernandez-Saldana et al [ 11 ], in which BLIS produced by S. nigrescens was able to maintain almost half its activity at 120 °C and in the pH range of 3.0–10.0. Stability to high temperatures and pH is thought to be caused by several factors such as secondary structure, thermostable amino acid content, and changes in charge due to the influence of isoelectric point [ 31 , 32 ]. Considering that most food products have a neutral to acidic pH and are processed using a heat process [ 33 ], this study showed the potential for use in food preservation processes.…”