Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin

Abstract

Bacteriocin B231 produced by Lactobacillus pentosus, isolated from an artisanal raw cow's milk protected designation of origin Portuguese cheese, is a small protein with an apparent relative mass of about 5 kDa and active against a large number of Listeria monocytogenes wild-type strains, Listeria ivanovii and Listeria innocua. Bacteriocin B231 production is highly dependent on the type of the culture media used for growth of Lact. pentosus B231. Replacement of glucose with maltose yielded the highest bacteriocin production from eight different carbon sources. Similar results were recorded in the presence of combination of glucose and maltose or galactose. Production of bacteriocin B231 reached maximal levels of 800 AU/ml during the stationary phase of growth of Lact. pentosus B231 in MRS broth at 30 °C. Bacteriocin B231 (in cell-free supernatant) was sensitive to treatment with trypsin and proteinase K, but not affected by the thermal treatment in range of 55-121 °C, or freezing (-20 °C). Bacteriocin production and inhibitory spectrum were evaluated. Gene encoding plantaricin S has been detected in the genomic DNA. Virulence potential and safety of Lact. pentosus B231 were assessed by PCR targeted the genes gelE, hyl, asa1, esp, cylA, efaA, ace, vanA, vanB, hdc1, hdc2, tdc and odc. The Lact. pentosus B231 strains harbored plantaricin S gene, while the occurrence of virulence, antibiotic resistance and biogenic amine genes was limited to cytolysin, hyaluronidase, aggregation substance, adhesion of collagen protein, gelatinase, tyrosine decarboxylase and vancomycin B genes.

A Sequential Statistical Approach Towards an Optimized Production of Bacteriocin byLactobacillus pentosusTSHS

“…It is also registered high levels of accumulated bioactivity of pentocin B231 when the microorganism reached the stationary phase (Guerreiro et al . ). It is suggested that maximum bacteriocin production toward the end of the exponential growth phase could be due to delayed formation of the necessary enzymes (Cheigh et al .…”

“…As mentioned before, L.pentosus B231 presented good growth in MRS supplemented with 4% NaCl (Guerreiro et al . ). However, it has also been recognized that LAB growth can be inhibited by osmolarity (Neysens et al .…”

“…); Todorov reported bacteriocin production by L. pentosus ST712BZ isolated from boza (fermented beverage) (Todorov and Dicks ) and also bacteriocin production by L. pentosus ST151BR isolated from home‐brewed beer (Todorov and Dicks ) and Guerreiro characterized bacteriocin producer isolated from Portuguese cheese (Guerreiro et al . ). Presently, little information is available about the conditions required for optimal pentocin production; however, L. pentosus is widely used in manufacturing of fermented food (Liu et al .…”

“…Although numerous bacteriocins have been introduced from LAB, a few bacteriocinogenic strains of Lactobacillus pentosus have been reported. Delgado et al reported a bacteriocin producer strain of L. pentosus isolated from fermenting green olives (Delgado et al 2005); Nieto-Lozano et al reported bacteriocinogenic activity from commercial starter culture used in Spanish meat industry (Nieto-Lozano et al 2002); C¸on and his coleagues isolated bacteriocin producer strain from sucuk (Turkish sausage) (C¸on and G€ okalp 2000); Liu studied bacteriocin production by L. pentosus isolated from Chinese traditional ham (Liu et al 2008); Todorov reported bacteriocin production by L. pentosus ST712BZ isolated from boza (fermented beverage) (Todorov and Dicks 2007) and also bacteriocin production by L. pentosus ST151BR isolated from home-brewed beer (Todorov and Dicks 2004) and Guerreiro characterized bacteriocin producer isolated from Portuguese cheese (Guerreiro et al 2014). Presently, little information is available about the conditions required for optimal pentocin production; however, L. pentosus is widely used in manufacturing of fermented food (Liu et al 2008).…”

Efficacy of oral administration of lactic acid bacteria isolated from cocoa in a fermented milk preparation: reduction of colitis in an experimental rat model

“…However, recent studies have sought to investigate the probiotic potential of LAB isolated mainly from fermented products. Microorganisms from extra-intestinal sources have shown interesting properties, such as bacteriocin production, adherence to epithelial cells and mucus, and resistance to gastric pH and bile (Zoumpopoulou et al, 2008;Klayraung and Okonogi, 2009;Barbosa et al, 2014;Guerreiro et al, 2014;Tulumoğlu et al, 2014). In clinical studies, several species of Lactobacillus were able to reduce diarrhea and respiratory infections, and ameliorated symptoms of atopic dermatitis (Ciszek-Lenda et al, 2011;Nermes et al, 2011).…”