Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

被引：70

作者：

Biscola, V. ^{[1
]}

Todorov, S. D. ^{[1
]}

Capuano, V. S. C. ^{[1
]}

Abriouel, H. ^{[2
]}

Galvez, A. ^{[2
]}

Franco, B. D. G. M. ^{[1
]}

机构：

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

[2] Univ Jaen, Fac Expt Sci, Dept Hlth Sci, Jaen 23071, Spain

来源：

MEAT SCIENCE | 2013年 / 93卷 / 03期

基金：

巴西圣保罗研究基金会;

关键词：

Lactococcus lactis subsp lactis; Bacteriocin; Charqui; Spoilage; Biopreservation; RIBOSOMAL-RNA GENE; COMPLETE NUCLEOTIDE-SEQUENCE; ACID BACTERIA; LACTOBACILLUS-PLANTARUM; MICROBIAL ECOLOGY; IDENTIFICATION; POPULATION; CULTURES; CHEESES;

D O I：

10.1016/j.meatsci.2012.11.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A Lactococcus lactis subsp. lactis strain (L. lactis 69) capable to produce a heat-stable bacteriocin was isolated from charqui, a Brazilian fermented, salted and sun-dried meat product. The bacteriocin inhibited, in vitro, Listeria monocytogenes, Staphylococcus aureus, several lactic acid bacteria isolated from foods and spoilage halotolerant bacteria isolated from charqui. The activity of the bacteriocin was not affected by pH (2.0-10.0), heating (100 degrees C), and chemical agents (1% w/v). Treatment of growing cells of L. monocytogenes ScottA with the cell-free supernatant of L. lactis 69 resulted in complete cell inactivation. L. lactis 69 harbored the gene for the production of a nisin-like bacteriocin, and the amino acid sequence of the active peptide was identical to sequences previously described for nisin Z. However, differences were observed regarding the leader peptide. Besides, the isolate was able to survive and produce bacteriocins in culture medium with NaCl content up to 20%, evidencing a potential application as an additional hurdle in the preservation of charqui. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：607 / 613

页数：7

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