Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese

Autor(es)

de Paula, Aline Teodoro ^[1] ; Jeronymo-Ceneviva, Ana Beatriz ^[1] ; Silva, Luana Faria ^[1] ; Todorov, Svetoslav Dimitrov ^[2] ; Gombossy de Melo Franco, Bernadette Dora ^[2] ; Choiset, Yvan ^[3] ; Haertle, Thomas ^[3] ; Chobert, Jean-Marc ^[3] ; Dousset, Xavier ^{[4, 5]} ; Barretto Penna, Ana Lucia ^[1]

Afiliação do(s) autor(es)

^[1] UNESP Sao Paulo State Univ, Food Engn & Technol Dept, BR-15054000 Sao Jose Do Rio Preto - Brazil

^[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food Sci & Expt Nutr, BR-05508000 Sao Paulo - Brazil

^[3] INRA Biopolymeres Interact Assemblages Equipe FIP, UR 1268, F-44316 Nantes 03 - France

^[4] LUNAM Univ, UMR1014, Oniris, F-44322 Nantes 03 - France

^[5] INRA, F-44307 Nantes - France

• Tipo de documento: Artigo Científico
• Fonte: PROBIOTICS AND ANTIMICROBIAL PROTEINS; v. 6, n. 3-4, p. 186-197, DEC 2014.
• Citações Web of Science: 4

Resumo

The production of bacteriocins by Leuconostoc mesenteroides represents an important opportunity for exploration of their potential use for industrial purpose. The antimicrobial compounds produced by L. mesenteroides subsp. mesenteroides SJRP55 strain were characterized and purified. Cell-free supernatant of Leuc. mesenteroides subsp. mesenteroides SJRP55 produced antibacterial compounds against Listeria spp. strains and not inhibiting against Lactobacillus spp. The antimicrobial substances were stable at high temperatures (100 degrees C for 2 h and 121 degrees C for 20 min) and low pH (pH 2-4) values, but sensitive to proteolytic enzymes and resistant to aamylase, lipase and catalase enzymes. The optimal temperature for active peptides production was 25 degrees C. The antimicrobial compounds were purified by ammonium sulfate precipitation, affinity column and reverse-phase chromatography. Mass spectrometry and amino acids analyses showed that the bacteriocins were identical to mesentericin Y105 and B105. The producer strain's DNA analysis revealed presence of open reading frames possibly coding for virulence factors, such as enterococcal surface protein (esp), collagen adhesion (ace) and intrinsic vancomycin resistance (vanA); however, biogenic amines encoding genes were not observed. Leuc. mesenteroides subsp. mesenteroides SJRP55 is a promising biopreservative culture in fermented milk, and the purified bacteriocins can also be applied in food preservation. (AU)

• Processo FAPESP: 11/11922-0 - Avaliação da evolução da microbiota lática autóctone isolada de queijo mussarela de búfala
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 10/09302-1 - Caracterização da atividade antifúngica de bactéria lática comercial e selvagem sobre levedura isolada de bebida láctea fermentada
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular