Lactobacillus Curvatus UFV-NPAC1 and Other Lactic Acid Bacteria Isolated from Calabresa, a Fermented Meat Product, Present High Bacteriocinogenic Activity Against Listeria Monocytogenes

Overview

Journal BMC Microbiol

Publisher Biomed Central

Specialty Microbiology

Date 2019 Mar 22

PMID 30894128

Citations 13

Authors

Nathalia Parma Augusto Castilho

Monique Colombo

Leandro Licursi de Oliveira

Svetoslav Dimitrov Todorov

Luis Augusto Nero

Affiliations

Soon will be listed here.

Abstract

Background: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry.

Results: Three LAB strains (firstly named as Lactobacillus curvatus 12, L. curvatus 36 and Weissella viridescens 23) were obtained from calabresa by presenting promising bacteriocinogenic activity, distinct genetic profiles (rep-PCR, RAPD, bacteriocin-related genes) and wide inhibitory spectrum. Among these strains, L. curvatus 12 presented higher bacteriocin production, reaching 25,000 AU/mL after incubation at 25, 30 and 37 °C and 6, 9 and 12 h. Partially purified bacteriocins from L. curvatus 12 kept their inhibitory activity after elution with isopropanol at 60% (v/v). Bacteriocins produced by this strain were purified by HPLC and sequenced, resulting in four peptides with 3102.79, 2631.40, 1967.06 and 2588.31 Da, without homology to known bacteriocins.

Conclusions: LAB isolates obtained from calabresa presented high inhibitory activity. Among these isolates, bacteriocins produced by L. curvatus 12, now named as L. curvatus UFV-NPAC1, presented the highest inhibitory performance and the purification procedures revealed four peptides with sequences not described for bacteriocins to date.

Citing Articles

The and genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential.

Fusco V, Chieffi D, Fanelli F, Montemurro M, Rizzello C, Franz C Front Microbiol. 2024; 14:1289937.

PMID: 38169702 PMC: 10758620. DOI: 10.3389/fmicb.2023.1289937.

Growth differentiation factor 11 delivered by dairy strains modulates inflammation and prevents mucosal damage in a mice model of intestinal mucositis.

Americo M, Dos Santos Freitas A, da Silva T, Lima de Jesus L, Barroso F, Campos G Front Microbiol. 2023; 14:1157544.

PMID: 37138633 PMC: 10149842. DOI: 10.3389/fmicb.2023.1157544.

Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.

Barcenilla C, Alvarez-Ordonez A, Lopez M, Alvseike O, Prieto M Foods. 2022; 11(15).

PMID: 35954097 PMC: 9367943. DOI: 10.3390/foods11152331.

Bio-preservation Effect of Probiotic Lactiplantibacillus plantarum S61 Against Rhodotorula glutinis and Listeria monocytogenes in Poultry Meat.

Abouloifa H, Hasnaoui I, Ben Slima S, Rokni Y, Gaamouche S, Trabelsi I Curr Microbiol. 2022; 79(8):232.

PMID: 35767082 DOI: 10.1007/s00284-022-02923-4.

Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage.

Queiroz L, Hoffmann C, Lacorte G, Franco B, Todorov S Sci Rep. 2022; 12(1):1460.

PMID: 35087086 PMC: 8795150. DOI: 10.1038/s41598-022-05086-1.

References

Zhu X, Zhao Y, Sun Y, Gu Q . Purification and characterisation of plantaricin ZJ008, a novel bacteriocin against Staphylococcus spp. from Lactobacillus plantarum ZJ008. Food Chem. 2014; 165:216-23. DOI: 10.1016/j.foodchem.2014.05.034. View

Franz C, van Belkum M, Holzapfel W, Abriouel H, Galvez A . Diversity of enterococcal bacteriocins and their grouping in a new classification scheme. FEMS Microbiol Rev. 2007; 31(3):293-310. DOI: 10.1111/j.1574-6976.2007.00064.x. View

Barbosa M, Todorov S, Ivanova I, Chobert J, Haertle T, Franco B . Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiol. 2014; 46:254-262. DOI: 10.1016/j.fm.2014.08.004. View

Stephens S, Floriano B, Cathcart D, Bayley S, Witt V, Jimenez-Diaz R . Molecular analysis of the locus responsible for production of plantaricin S, a two-peptide bacteriocin produced by Lactobacillus plantarum LPCO10. Appl Environ Microbiol. 1998; 64(5):1871-7. PMC: 106244. DOI: 10.1128/AEM.64.5.1871-1877.1998. View

du Toit M, Franz C, Dicks L, Holzapfel W . Preliminary characterization of bacteriocins produced by Enterococcus faecium and Enterococcus faecalis isolated from pig faeces. J Appl Microbiol. 2000; 88(3):482-94. DOI: 10.1046/j.1365-2672.2000.00986.x. View

Furtado D, Todorov S, Landgraf M, Destro M, Franco B . Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin. Braz J Microbiol. 2015; 45(4):1541-50. PMC: 4323334. DOI: 10.1590/s1517-83822014000400052. View

von Mollendorff J, Todorov S, Dicks L . Comparison of bacteriocins produced by lactic-acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan Peninsula. Curr Microbiol. 2006; 53(3):209-16. DOI: 10.1007/s00284-006-0075-9. View

Dortu C, Huch M, Holzapfel W, Franz C, Thonart P . Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat. Lett Appl Microbiol. 2009; 47(6):581-6. DOI: 10.1111/j.1472-765X.2008.02468.x. View

Todorov S, Wachsman M, Tome E, Dousset X, Destro M, Dicks L . Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium. Food Microbiol. 2010; 27(7):869-79. DOI: 10.1016/j.fm.2010.05.001. View

10.

Holo H, Jeknic Z, Daeschel M, Stevanovic S, Nes I . Plantaricin W from Lactobacillus plantarum belongs to a new family of two-peptide lantibiotics. Microbiology (Reading). 2001; 147(Pt 3):643-651. DOI: 10.1099/00221287-147-3-643. View

11.

Cintas L, Casaus P, Holo H, Hernandez P, Nes I, Havarstein L . Enterocins L50A and L50B, two novel bacteriocins from Enterococcus faecium L50, are related to staphylococcal hemolysins. J Bacteriol. 1998; 180(8):1988-94. PMC: 107121. DOI: 10.1128/JB.180.8.1988-1994.1998. View

12.

Maldonado A, Ruiz-Barba J, Jimenez-Diaz R . Purification and genetic characterization of plantaricin NC8, a novel coculture-inducible two-peptide bacteriocin from Lactobacillus plantarum NC8. Appl Environ Microbiol. 2003; 69(1):383-9. PMC: 152457. DOI: 10.1128/AEM.69.1.383-389.2003. View

13.

Cotter P, Hill C, Ross R . Bacteriocins: developing innate immunity for food. Nat Rev Microbiol. 2005; 3(10):777-88. DOI: 10.1038/nrmicro1273. View

14.

Todorov S, Dicks L . Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea). Int J Food Microbiol. 2009; 132(2-3):117-26. DOI: 10.1016/j.ijfoodmicro.2009.04.010. View

15.

Parente E, Moles M, Ricciardi A . Leucocin F10, a bacteriocin from Leuconostoc carnosum. Int J Food Microbiol. 1996; 33(2-3):231-43. DOI: 10.1016/0168-1605(96)01159-2. View

16.

Janssen D, Eisenbach L, Ehrmann M, Vogel R . Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model. Int J Food Microbiol. 2018; 285:188-197. DOI: 10.1016/j.ijfoodmicro.2018.04.030. View

17.

Todorov S, Dicks L . Parameters affecting the adsorption of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423 isolated from sorghum beer. Biotechnol J. 2006; 1(4):405-9. DOI: 10.1002/biot.200500026. View

18.

Camargo A, Dias M, Cossi M, Lanna F, Cavicchioli V, Vallim D . Serotypes and Pulsotypes diversity of Listeria monocytogenes in a beef-processing environment. Foodborne Pathog Dis. 2015; 12(4):323-6. DOI: 10.1089/fpd.2014.1875. View

19.

Yang R, Johnson M, Ray B . Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Appl Environ Microbiol. 1992; 58(10):3355-9. PMC: 183103. DOI: 10.1128/aem.58.10.3355-3359.1992. View

20.

van Reenen C, Dicks L, Chikindas M . Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. J Appl Microbiol. 1998; 84(6):1131-7. DOI: 10.1046/j.1365-2672.1998.00451.x. View