SCREENING OF ANTI-CLOSTRIDIAL LACTIC ACID BACTERIA STRAINS ISOLATED FROM URUGUAYAN DAIRY FARMS

被引：7

作者：

Olivera Rodi, Jorge ^{[1
]}

Gonzalez Ramos, Marcela Joan ^{[1
]}

Diaz Gadea, Pedro ^{[2
]}

Maris Reginensi, Stella ^{[1
]}

机构：

[1] Fac Agron, Unidad Tecnol Alimentos, Garz N 780, Montevideo 12900, Uruguay

[2] Fac Agron, Dept Biol Vegetal, Lab Bioquim, Garzon 780, Montevideo 12900, Uruguay

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2020年 / 9卷 / 06期

关键词：

LAB; NSLAB; SLAB; Clostridium; bacteriocin; inhibition; late blowing; HYDROGEN-PEROXIDE; INHIBITORY-ACTIVITY; TYROBUTYRICUM; SPORES; MILK; CHEESES; CELLS;

D O I：

10.15414/jmbfs.2020.9.6.1170-1175

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A total of 130 strains of lactic acid bacteria (starter lactic acid bacteria -SLAB- and non-starter lactic acid bacteria -NSLAB-) were isolated from milk, whey and cheese. Anti-clostridial activity was detected in 56 isolates against Clostridium tyrobutyricum ATCC 25755. Seven strains with the highest inhibitory activity were selected to determine their inhibitory mechanisms. Anti-clostridial activity of strains Streptococcus macedonicus 23, S. macedonicus 24, Lactobacillus casei/paracasei 29 and Lactobacillus rhamnosus 104 was due to organic acids production. Inhibitory mechanisms of strains L. casei 26 and 95 were acid production, bacteriocin and hydrogen peroxide. While anti-clostridial activity of Lactobacillus delbrueckii subsp. bulgaricus 76 was due to acid and hydrogen peroxide production. Cell-free supernatants obtained from strains 26, 95 and 76 conserved their anti-clostridial activity after thermal treatments at 70 and 100 degrees C. Supernatants obtained from bacteriogenic strains 26 and 95 were analyzed by RP-HPLC. RP-HPLC fractions with anti-clostridial activity were analyzed by mass spectrometry (MALDI-TOF). A peptide with molecular weight of 1162.54 Da was detected in HPLC fraction of L. casei 95. No results were obtained for MALDI-TOF analysis of another HPLC fractions. Based on the thermostability and low molecular weight, L. casei 95 anti-clostridial peptide would belong to a class I or II bacteriocin according to Gram-positive bacteria antimicrobial peptides classification.

引用

页码：1170 / 1175

页数：6

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