Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread

Autor(es)

Ruiz Martinez, Rafael Chacon ^[1] ; Staliano, Cristina Dini ^[2] ; Silva Vieira, Antonio Diogo ^[2] ; Morales Villarreal, Martha Lissete ^[2] ; Todorov, Svetoslav Dimitrov ^[1] ; Isay Saad, Susana Marta ^[2] ; Gombossy de Melo Franco, Bernadette Dora ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508000 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, BR-05508000 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD MICROBIOLOGY; v. 48, p. 143-152, JUN 2015.
• Citações Web of Science: 26

Resumo

Survival, bacteriocin(s) production, and antilisterial effect of Lactobacillus sakei subsp. sakei 2a were evaluated in a potentially synbiotic cheese spread, throughout storage at 4 degrees C and 15 degrees C for up to 28 days, using culture-dependent (plate count) and culture-independent (qPCR) methods. Bacteriocin(s) production in the food product was monitored by phenotypic and molecular (RT-qPCR) techniques. Three cheese spread trials (T) containing the prebiotic fiber inulin were produced in duplicates and studied: T1 (control - without inoculation of lactic acid bacteria); T2 (inoculated with the non-bacteriocinogenic Lb. sakei ATCC 15521 strain), and T3 (inoculated with the bacteriocinogenic Lb. sakei 2a strain). The cheese spreads were challenged with Listeria monocytogenes serotypes 4b and 1/2a, individually added to the food product. The counts of Lb. sakei 2a in the cheese spread T3 remained high during storage and the growth of L. monocytogenes was inhibited at both temperatures, especially L. monocytogenes 4b in the food product kept at 15 degrees C due to the production of bacteriocins (up to 6,400 AU/mL). Expression of the genes sakP and sakQ encoding for bacteriocins production during the cheese spread storage was demonstrated. Lb. sakei 2a can be used for production of potentially synbiotic cheese spreads with increased safety. (c) 2015 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 10/52267-2 - Abordagem bioquimico-molecular para avaliacao da bacteriocinogenese e do controle de listeria monocytogenes por lactobacillus sakei 2a em um produto lacteo simbiotico potencialmente funcional.
• Beneficiário: Rafael Chacon Ruiz Martinez
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado