Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential

Autor(es)

Olbrich dos Santos, Karina Maria ^[1] ; Silva Vieira, Antonio Diogo ^{[1, 2]} ; Costa Rocha, Cintia Renata ^[3] ; Frutuoso do Nascimento, Jessica Catarine ^[3] ; de Souza Lopes, Ana Catarina ^[4] ; Bruno, Laura Maria ^[5] ; Gasparin Carvalho, Juliane Doering ^[6] ; Gombossy de Melo Franco, Bernadette Dora ^[2] ; Todorov, Svetoslav Dimitrov ^[2]

Afiliação do(s) autor(es)

^[1] EMBRAPA, Caprinos & Ovinos, Sobral, CE - Brazil

^[2] Univ Sao Paulo, Fac Ciencias Farmaceut, Lab Microbiol Alimentos, Sao Paulo - Brazil

^[3] Univ Fed Pernambuco, LIKA, Dept Bioquim, Recife, PE - Brazil

^[4] Univ Fed Pernambuco, Dept Med Trop, Recife, PE - Brazil

^[5] EMBRAPA, BR-60060510 Fortaleza, Ceara - Brazil

^[6] Univ Fed Ceara, Dept Tecnol Alimentos, Fortaleza, Ceara - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ANNALS OF MICROBIOLOGY; v. 64, n. 4, p. 1463-1471, DEC 2014.
• Citações Web of Science: 8

Resumo

Two bacterial isolates from milk and cheeses were selected based on their inhibition of Listeria monocytogenes, and classified as Enterococcus faecium based on 16S rRNA analysis. In MRS broth at 37 degrees C, bacteriocin-like substances (BLS) produced by E. faecium EM485 and EM925 were detected at 3,200 arbitrary units/mL. These peptides were inactivated by proteolytic enzymes, but not when treated with alpha-amylase, catalase and lipase. The two BLS remained stable at pH values ranging from 2.0 to 10.0, after exposure to 100 degrees C for 120 min and in the presence of surfactants and salts. DNA from both strains generated positive PCR results for enterocin A and B genes. (AU)

• Processo FAPESP: 12/11571-6 - Compreendendo o mecanismo de ação de bacteriocinas de bactérias láticas contra Listeria monocytogenes em alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Pesquisador Visitante - Internacional