Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese

Abstract

The production of bacteriocins by Leuconostoc mesenteroides represents an important opportunity for exploration of their potential use for industrial purpose. The antimicrobial compounds produced by L. mesenteroides subsp. mesenteroides SJRP55 strain were characterized and purified. Cell-free supernatant of Leuc. mesenteroides subsp. mesenteroides SJRP55 produced antibacterial compounds against Listeria spp. strains and not inhibiting against Lactobacillus spp. The antimicrobial substances were stable at high temperatures (100 °C for 2 h and 121 °C for 20 min) and low pH (pH 2-4) values, but sensitive to proteolytic enzymes and resistant to α-amylase, lipase and catalase enzymes. The optimal temperature for active peptides production was 25 °C. The antimicrobial compounds were purified by ammonium sulfate precipitation, affinity column and reverse-phase chromatography. Mass spectrometry and amino acids analyses showed that the bacteriocins were identical to mesentericin Y105 and B105. The producer strain's DNA analysis revealed presence of open reading frames possibly coding for virulence factors, such as enterococcal surface protein (esp), collagen adhesion (ace) and intrinsic vancomycin resistance (vanA); however, biogenic amines encoding genes were not observed. Leuc. mesenteroides subsp. mesenteroides SJRP55 is a promising biopreservative culture in fermented milk, and the purified bacteriocins can also be applied in food preservation.

In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

“…Four L. casei strains contained the esp gene, which may be a result of horizontal transference by the Enterococcus genus. Conversely, the adhesion properties conferred by the esp gene can be a significant characteristic for potential probiotic bacteria (de Paula et al 2014). Sex pheromone genes (ccf, cob and cpd) were present in some of the evaluated strains.…”

Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (<i>Manihot esculenta, Crantz</i>) destinés à la production de l’attiéké <i>Adjoukrou, Ahizi</i> et <i>Ebrié</i>, en Côte d’Ivoire

“…Leuconostoc mesenteroides qui constitue la particularité de la production de l'attiéké Ebrié sur les sites étudiés dans la ville d'Abidjan, est impliquée dans de le processus de fermentation pour la production d'aliments fermentés tels que le kim-chi et la choucroute. Cette espèce de bactérie lactique est même incluse dans divers starters en panification et production laitière (Yi et al;Lee et al, 2015 ;De Paula et al;2014;Oyedeji et al;Otgonbayar et al, 2011 ). En outre, les Leuconostoc, sont utilisées comme starter pour leur aptitude à produire des exo-polysaccharides (dextrane ou levane), des oligosaccharides, du mannitol, des bactériocines et des vitamines (Shin et Han, 2015).…”

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

“…mesenteroides SJRP55, a bacteriocinogenic strain (Paula et al 2012) was isolated from water buffalo mozzarella cheese and identified by whole 16S rDNA gene sequencing (Silva 2010). The strain was cultured in MRS broth (Difco laboratories, Detroit, MI, USA) at 30°C and stored at −80°C with 20 % (v/v) glycerol.…”

“…Moreover, previous studies showed that L. mesenteroides subsp. mesenteroides SJRP55 possesses anti-Listeria activity (Paula et al 2012).…”