TY - JOUR
T1 - Anti-s. aureus and anti-l. monocytogenes molecules produced by cheese-isolated lactic acid bacteria
AU - Lamberti, Cristina
AU - Genovese, Federica
AU - Coisson, Jean Daniel
AU - Lo Bianco, Giuliana
AU - Cocolin, Luca
AU - Pessione, Enrica
PY - 2014
Y1 - 2014
N2 - Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.
AB - Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.
KW - Enterocin A
KW - Enterococcus faecium
KW - Lactic acid
KW - Lactobacillus plantarum
KW - Lactococcus lactis
KW - Surface-bound bacteriocins
UR - http://www.scopus.com/inward/record.url?scp=84894633534&partnerID=8YFLogxK
U2 - 10.17221/505/2012-cjfs
DO - 10.17221/505/2012-cjfs
M3 - Article
SN - 1212-1800
VL - 32
SP - 54
EP - 60
JO - Czech Journal of Food Sciences
JF - Czech Journal of Food Sciences
IS - 1
ER -