Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

被引:60
作者
Digaitiene, A. [1 ]
Hansen, A. S. [2 ]
Juodeikiene, G. [1 ]
Eidukonyte, D. [1 ]
Josephsen, J. [2 ]
机构
[1] Kaunas Univ Technol, Dept Food Technol, LT-50254 Kaunas, Lithuania
[2] Univ Copenhagen, Dept Food Sci, Frederiksberg, Denmark
关键词
Bacillus; bacteriocins; food safety; fungi; lactic acid bacteria; PURIFICATION;
D O I
10.1111/j.1365-2672.2012.05249.x
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Aim: To screen five strains of lactic acid bacteria (LAB) isolated from rye sourdoughs for the potential production of antimicrobial substances. Methods and Results: Lactobacillus sakei KTU05-06, Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, KTU05-9 and KTU05-10 isolated from rye sourdoughs were investigated for the production of bacteriocin-like inhibitory substances (BLIS). The supernatants of analysed LAB inhibited growth of up to 15 out of 25 indicator bacteria strains as well as up to 25 out of 56 LAB strains isolated from rye sourdoughs. Moreover, these five LAB were active against ropes-producing Bacillus subtilis and the main bread mould spoilage causing fungi -Aspergillus, Fusarium, Mucor and Penicillium. Lactobacillus sakei KTU05-6 demonstrated the best antibacterial properties and is resistant towards heat treatment even at 100 degrees C for 60 min. Conclusions: The use of LAB-producing antibacterial substances may be a good choice as a co-starter culture to ensure the stability of sourdoughs and to avoid the bacterial and fungi spoilage of the end product. Significance and Impact of the Study: The antimicrobial compounds designated as sakacin KTU05-6, pediocin KTU05-8 KTU05-9, KTU05-10 and AcKTU05-67 were not identical to any other known BLIS, and this finding leads up to the assumption that they might be the novel.
引用
收藏
页码:732 / 742
页数:11
相关论文
共 31 条
[1]  
[Anonymous], EKOLOGIA TECHNIKA
[2]   BACILLUS SPORE CONTAMINATION ASSOCIATED WITH COMMERCIAL BREAD MANUFACTURE [J].
BAILEY, CP ;
VONHOLY, A .
FOOD MICROBIOLOGY, 1993, 10 (04) :287-294
[3]   Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity [J].
Corsetti, A ;
Settanni, L ;
Van Sinderen, D .
JOURNAL OF APPLIED MICROBIOLOGY, 2004, 96 (03) :521-534
[4]   Bacteriocins from lactic acid bacteria: Production, purification, and food applications [J].
De Vuyst, Luc ;
Leroy, Frederic .
JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY, 2007, 13 (04) :194-199
[5]   Bacteriocin-based strategies for food biopreservation [J].
Galvez, Antonio ;
Abriouel, Hikmate ;
Lopez, Rosario Lucas ;
Ben Omar, Nabil .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 120 (1-2) :51-70
[6]   Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584 [J].
Gänzle, MG ;
Höltzel, A ;
Walter, J ;
Jung, G ;
Hammes, WP .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2000, 66 (10) :4325-4333
[7]   Two-peptide bacteriocins produced by lactic acid bacteria [J].
Garneau, S ;
Martin, NI ;
Vederas, JC .
BIOCHIMIE, 2002, 84 (5-6) :577-592
[8]   Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food [J].
Guinane, CM ;
Cotter, PD ;
Hill, C ;
Ross, RP .
JOURNAL OF APPLIED MICROBIOLOGY, 2005, 98 (06) :1316-1325
[9]  
Hammes W., 1997, MICROBIOLOGY FERMENT, V2, P199
[10]  
Hammes W. P., 1996, Advances in Food Sciences, V18, P176