Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage

被引：14
作者：
da Costa, Roger Junges [1 ,2 ]
da Silva, Andresa Pereira [2 ]
da Fonseca, Renata Nobre [3 ]
Hubner, Silvia de Oliveira [3 ]
Nalerio, Elen Silveira [4 ]
Marques, Juliana de Lima [1 ]
Soares Vitola, Helena Reissig [1 ]
da Silva, Wladimir Padilha [1 ,5 ]
Duval, Eduarda Hallal [3 ]
Fiorentini, Angela Maria [1 ]
机构：
[1] Fed Univ Pelotas UFPel, Dept Agroind Sci & Technol, Pelotas, RS, Brazil
[2] Sul Riograndense Fed Inst IFSul, Bage, RS, Brazil
[3] Fed Univ Pelotas UFPel, Dept Prevent Vet, Pelotas, RS, Brazil
[4] EMBRAPA, Brazilian Agr Res Corp, Bage, RS, Brazil
[5] Fed Univ Pelotas UFPel, Technol Dev Ctr, Biotechnol Unit, Pelotas, RS, Brazil
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 141卷
关键词：
Antimicrobial metabolite; Bioconservation; Enterocin; LAB; Meat-derived; LACTIC-ACID BACTERIA; PROBIOTIC PROPERTIES; GROWTH; SAFETY; IDENTIFICATION; INHIBITION; STRAINS; NISIN;
D O I：
10.1016/j.lwt.2021.110954
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to isolate and characterize bacteriocinogenic lactic acid bacteria (LAB) from mutton carcasses after slaughter. The study also evaluated the activity of bacteriocin-like substances (BLS) for control of Listeria monocytogenes in fresh mutton sausage. The cell-free supernatant (CFS) was obtained and its antimicrobial activity was quantified. The presence of genes encoding enterocin was evaluated by molecular techniques. Another aspect assessed was the action in situ of BLS produced by these isolates for control of Listeria monocytogenes in fresh mutton sausage, experimentally contaminated. Six isolates presented phenotypic and genotypic characteristics of safety. Also, the antibacterial peptides present in the CFS showed stability at different temperatures, pH, NaCl and cure salt concentrations, as well as potential against L. monocytogenes Scott A. The isolate identified as Enterococcus faecium EO1 showed gene coding for the production of enterocin A and produced bacteriocin after 6 h of growth (400 AU. mL(-1)). Based on this, the CFS of EO1 (5 and 10%) was applied in fresh mutton sausage, being significantly effective for control of L. monocytogenes during 21 days of refrigerated storage (4.07 log CFU.g(-1)). Therefore, the potential for preservation of food has been demonstrated through the use of CFS containing bacteriocin-like substances from E. faecium EO1 in fresh mutton sausage.
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页数：8
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