Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese

Abstract

We isolated and characterized bacteriocin producers Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC from raw milk artisanal cheeses. Their bacteriocins were tolerant to temperatures from 4°C to 100°C and under sterilization conditions (121°C for 15 min). Additionally, the tested bacteriocins remained active after being exposed to pH 2.0 to 10.0 for 2 h. The activity of the bacteriocins was affected by proteolytic enzymes but remained stable after treatment with EDTA, sodium dodecyl sulfate, NaCl, skim milk, and Tween 80. Cell-free supernatants were capable of inhibiting Listeria innocua and several strains of Listeria monocytogenes obtained from different sources and belonging to different serotypes. When L. monocytogenes 211 and L. monocytogenes 422 were treated with bacteriocins, growth was completely inhibited over 12 h. Cocultures of bacteriocinogenic strains and L. monocytogenes 422 in skim milk showed that E. hirae ST57ACC could control the growth of the pathogen in the matrix after 48 h. None of the selected isolates presented positive results on a screening panel for 25 bacteriocin-related genes, however, indicating that both strains might express novel bacteriocins.

Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products

“…Likely, L. sakei GM3 displayed a broad spectrum of antagonistic activity against Candida spp., Gram-negative and positive bacterial strains (Avaiyarasi et al, 2016). Likewise, several reports detailing the antagonistic property of bacteriocin-producing microbes, and their activities were mostly varied (Ayed et al, 2015;Biscola et al, 2013;Cavicchioli et al, 2017;Gao et al, 2010).…”

Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham

“…The effect of temperatures at 45, 70, 90, 100, and 110°C on bacteriocin activity was evaluated by incubation at respective water bath for 30 min. The antibacterial activity of bacteriocin against S. aureus among different treatments was determined using agar well diffusion method and the diameters of inhibition zone were recorded [20].…”

“…Carolina Gutiérrez-Cortés et al [22] obtained some Pediococcus pentosaceus including P. pentosaceus 63, 145, 146 and 147 from minas cheese, showing bacteriocin-producing ability. Bacteriocinogenic strains classi ed as P. pentosaceus with anti-Listeria activity were identi ed from Brazilian artisanal cheese [20], intestine of Mimachlamys nobilis [23], ermented Appam batter [24]. According to Ramanjeet Kaur et al [25], Pediococcus pentosaceus LB44 could grow and produce bacteriocin under acidic and alkaline conditions.…”

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

“…Although Brazilian artisanal cheeses have tremendous historical and socioeconomic importance, no previous studies detail technological aspects and microbiological, chemical, and sensory attributes of these products. The characterization of these cheeses, according to each producing region as well as their distinguishing characteristics, may lead to the attainment of “Protected Designation of Origin.” Besides the characterization of the cheeses may add value to these products, enhancing their appeal, marketing potential (Bemfeito et al., ), while avoiding the illegal market (Cavicchioli, Camargo, Todorov, & Nero, , Martins et al., ). Thus, this review aims to provide an overview of the technological, microbiological, chemical, and sensory attributes known until now of Brazilian artisanal cheeses.…”