Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

Abstract

The objectives of this study were to identify the histamine-forming bacteria and bacteriocin-producing lactic acid bacteria (LAB) isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0-8.0 and heating for 10 min at 80°C; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, α-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

“…The levels of other biogenic amines such as cadaverine, putrescine, tyramine, and histamine were significantly reduced by several folds in the enterocin AS-48-treated samples after storage, reviewed in (Grande Burgos et al, 2014 ). Likewise, E. faecium MCL13 was found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria and exhibited histamine-degradation ability in fermented fish (Lim, 2016 ). Furthermore, the production of biogenic amines during fermentation can be controlled by the use of amine oxidizing bacteria and enzymes (Naila et al, 2010 ).…”

Fermentation and the microbial community of Japanese koji and miso: A review

“…Histamine is more likely to be produced where storage temperatures are above 15°C, as histamine formation is mostly determined by mesophilic bacteria (Torido et al., 2014). A study identifying histamine‐forming bacteria and bacteriocin‐producing LAB in myeolchi ‐ jeot , a fermented Korean seafood, discovered that the bacteriocins produced inhibited the growth of the histamine‐producing bacteria (Lim, 2016). This may indicate that safe fermentation, which encourages histamine degrading LAB, along with appropriate storage after fermentation will reduce contamination by biogenic amines, such as histamine.…”

Potential of bacteriocins produced by probiotic bacteria isolated from tiger shrimp and prawns as antibacterial to Vibrio, Pseudomonas, and Aeromonas species on fish

“…FTIR analysis of the purified products of H4 bacteriocins showed an amide bond at a wavelength of 1652 cm-1 which indicated that the compound was a protein. Bacteriocins produced from the laboratory isolates may be useful as a food preservative for controlling microbial deterioration, enhancing the hygienic quality, and extending the self-life of fish and seafood products 27 .…”