| Full text | |
| Author(s): |
Lima, Joao Marcos Scafuro
;
Carneiro, Kayque Ordonho
;
Pinto, Uelinton Manoel
;
Todorov, Svetoslav Dimitrov
Total Authors: 4
|
| Document type: | Journal article |
| Source: | Journal of Applied Microbiology; v. 135, n. 7, p. 16-pg., 2024-07-27. |
| Abstract | |
Aims This study aimed to prospect and isolate lactic acid bacteria (LAB) from an artisanal cheese production environment, to assess their safety, and to explore their bacteriocinogenic potential against Listeria monocytogenes.Methods and results Samples were collected from surfaces of an artisanal-cheese production facility and after rep-PCR and 16S rRNA sequencing analysis, selected strains were identified as to be belonging to Lactococcus garvieae (1 strain) and Enterococcus faecium (14 isolates, grouped into three clusters) associated with different environments (worktables, cheese mold, ripening wooden shelves). All of them presented bacteriocinogenic potential against L. monocytogenes ATCC 7644 and were confirmed as safe (gamma-hemolytic, not presenting antibiotic resistance, no mucus degradation properties, and no proteolytic or gelatinase enzyme activity). Additionally, cell growth, acidification and bacteriocins production kinetics, bacteriocin stability in relation to different temperatures, pH, and chemicals were evaluated. According to performed PCR analysis all studied strains generated positive evidence for the presence of entA and entP genes (for production of enterocins A and enterocins P, respectively). However, pediocin PA-1 associated gene was recorded only in DNA obtained from E. faecium ST02JL and Lc. garvieae ST04JL.Conclusions It is worth considering the application of these safe LAB or their bacteriocins in situ as an alternative means of controlling L. monocytogenes in cheese production environments, either alone or in combination with other antimicrobials. (AU) | |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |
| FAPESP's process: | 23/14944-2 - Evalution of GABA production by lactic acid bacteria. |
| Grantee: | Kayque Ordonho Carneiro |
| Support Opportunities: | Scholarships in Brazil - Master |
| FAPESP's process: | 23/05394-9 - Multitasking of bacteriocinogenic beneficial microorganisms (lactic acid bacteria and Bacillus spp.) in food safety and health promoting applications |
| Grantee: | Svetoslav Dimitrov Todorov |
| Support Opportunities: | Regular Research Grants |