Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization

Pisano, Maria Barbara; Fadda, Maria Elisabetta; Melis, Roberta; Ciusa, Maria Laura; Viale, Silvia; Deplano, Maura; Cosentino, Sofia

doi:10.1016/j.foodcont.2014.11.005

Cited by 31 publications

(26 citation statements)

References 37 publications

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“…). A fast acidification property can be an advantage for the development of functional starter cultures (Dal Bello et al ., ; Pisano et al ., ), with a reduced fermentation time and, therefore, a reduced contamination by spoilage microorganisms (Owusu‐Kwarteng et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

Zamfir

Stefan

Stancu

et al. 2016

Int J of Food Sci Tech

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Summary Lactococcus lactis 19.3 produces a bacteriocin with a wide inhibitory spectrum, including the food pathogen Listeria monocytogenes. The producing strain was able to grow and produce similar amounts of bacteriocin in MRS medium, cow's milk and soya milk, respectively. The mode of action of this bacteriocin was further investigated using two indicator strains, Lactobacillus delbrueckii subsp. bulgaricus LMG 6901T and Listeria monocytogenes ATCC 1911‐1. The bacteriocin displayed a bactericidal effect, causing a rapid decrease of the cell viability. Bacteriocin treatment of the sensitive strains resulted in major morphological changes, including pore formation, as shown by scanning electron microscopy. Finally, the bacteriocin‐encoding gene was identified by sequencing. The presence of nisin gene was confirmed. Based on all our data gathered so far, L. lactis 19.3 is a good candidate for a starter or protective culture in the manufacturing of both fermented dairy and vegetarian food products.

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Section: Resultsmentioning

confidence: 97%

Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

Zamfir

Stefan

Stancu

et al. 2016

Int J of Food Sci Tech

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“…lactis strains, isolated from raw milk and traditional Sardinian cheeses, demonstrated inhibitory activity against Pseudomonas aeruginosa , Bacillus sp., Listeria sp., Staphylococcus s p. and Clostridium sp. (Pisano et al, ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Muruzović

Mladenović

Žugić-Petrović³

et al. 2018

J Food Process Preserv

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In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar‐well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%], Lactococcus [53%], and Lactobacillus [15%]) were identified. The members of the genus Enterococcus were Enterococcus faecium and Enterococcus faecalis. The member of genus Lactococcus was Lactococcus lactis subsp. lactis var. diacetylactis. The members of genus Lactobacillus were Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus paracasei subsp. paracasei. The antagonism of LAB on the growth of Escherichia coli ATCC 25922, Proteus mirabilis ATCC 12453, Klebsiella oxytoca KGPMF1, Klebsiella ornithinolytica KGPMF8, and Aeromonas hydrophila was examined. All tested isolates inhibited the growth of at least one indicator strain with growth inhibition zone from 10 to 21 mm. Results indicated that LAB demonstrated the potential of food biopreservation. Practical applications Traditionally made cheeses represent excellent source of unexplored microflora, especially of autochthonous lactic acid bacteria (LAB). In cheese from Sokobanja, the isolated LAB genera were Lactobacillus sp., Lactococcus sp., and Enterococcus sp. Also, the physiological activity of LAB, as well as their interaction with enterobacteria, which also was isolated from the mentioned cheese, was investigated. The results of this study demonstrated potential of LAB to interact agonistically with the growth of enterobacteria, which was important due to the well‐known fact that enterobacteria could affect the organoleptic properties of cheese. LAB showed potential of food biopreservation. Further investigation should include antagonistic potential related to food‐borne bacteria and the mechanisms of action.

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“…monocytogenes during processing and in the RTE cheese. Among others, one of the most promising control measures may be addition to the milk of novel bacteriocin‐producing (Bac+) strains in order to act as bioprotective cultures; indigenous Bac+ Lactococcus are probably the best candidates for enhancing L. monocytogenes control in different cheese products (Alegria, Delgado, Roces, Lopez, & Mayo, ; Coelho et al, 2014; De Vuyst, ; Rodriguez, Arques, Gaya, Nunez, & Medina, ; Perin, Moraes, Vicosa, Junior, & Nero, ; Pisano et al, ).…”

Section: Introductionmentioning

confidence: 99%

Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A‐producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture

Samelis

Giannou

Pappa

et al. 2016

Journal of Food Safety

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Growth of Listeria monocytogenes during processing of traditional Greek Graviera cheese is inhibited, but the pathogen may survive ripening. Therefore, this study used Lactococcus lactis subsp. cremoris M104, a nisin A‐producing (NisA+) raw milk isolate, to enhance inactivation of a nonpathogenic Listeria cocktail contaminated in model Graviera mini cheeses. Cheeses were manufactured from thermized milk with a commercial starter culture (CSC) or the CSC plus strain M104 (CSC + M104), ripened at 18 °C and 90% RH for 20 days and stored at 4 °C in vacuum for 60 days. Listeria populations declined 10‐fold in all fermenting cheeses but then survived with little death during ripening and storage. NisA+ M104 colonies were prevalent and the nisA gene was detected, but nisin activity was weak to undetectable, in all CSC + M104 cheeses. Thus, Graviera cheese processing should be optimized to ensure nisA gene expression by strain M104 at levels sufficient to increase inactivation of L. monocytogenes. Practical applications This study provided important preliminary evidence that the in situ NisA+ antilisterial activity of L. lactis subsp. cremoris M104 during Graviera cheese fermentation increased by reducing the curd cooking temperature from 48 °C to 42 °C. This indicated the feasibility to increase nisin production and activity by suitably modifying selected technological factors during traditional cooked hard cheese processing. Apart from its bioprotective potential, this NisA+ L. lactis subsp. cremoris genotype (represented by the indigenous strains M104 and M78) possesses desirable sugar fermentation capabilities and enzymatic activities similar to those of the best performing industrial L. lactis or L. cremoris strains in commercial starters (Parapouli et al., ). Since 2015 this novel lactococcal genotype has been applied as hand‐made, costarter culture for the production of commercial Greek Graviera cheeses characterized by specific flavor characteristics and improved textural properties than counterpart cheeses produced with CSCs only (Pappas Bros. collaborating cheese plant, Epirus; private communication).

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Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization

Cited by 31 publications

References 37 publications

Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A‐producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture

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