دورية أكاديمية
Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment.
| العنوان: | Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment. |
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| المؤلفون: | Lima JMS; ProBacLab, Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil.; Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil., Carneiro KO; ProBacLab, Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil.; Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil., Pinto UM; Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil., Todorov SD; ProBacLab, Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil.; Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil. |
| المصدر: | Journal of applied microbiology [J Appl Microbiol] 2024 Jul 02; Vol. 135 (7). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Oxford University Press Country of Publication: England NLM ID: 9706280 Publication Model: Print Cited Medium: Internet ISSN: 1365-2672 (Electronic) Linking ISSN: 13645072 NLM ISO Abbreviation: J Appl Microbiol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2022- : Oxford : Oxford University Press Original Publication: Oxford : Published for the Society for Applied Bacteriology by Blackwell Science, c1997- |
| مواضيع طبية MeSH: | Cheese*/microbiology , Enterococcus faecium*/genetics , Enterococcus faecium*/isolation & purification , Enterococcus faecium*/metabolism , Lactococcus*/genetics , Lactococcus*/isolation & purification , Bacteriocins*/pharmacology , Listeria monocytogenes*/genetics , Listeria monocytogenes*/drug effects , Food Microbiology*, Brazil ; RNA, Ribosomal, 16S/genetics ; Anti-Bacterial Agents/pharmacology |
| مستخلص: | Aims: This study aimed to prospect and isolate lactic acid bacteria (LAB) from an artisanal cheese production environment, to assess their safety, and to explore their bacteriocinogenic potential against Listeria monocytogenes. Methods and Results: Samples were collected from surfaces of an artisanal-cheese production facility and after rep-PCR and 16S rRNA sequencing analysis, selected strains were identified as to be belonging to Lactococcus garvieae (1 strain) and Enterococcus faecium (14 isolates, grouped into three clusters) associated with different environments (worktables, cheese mold, ripening wooden shelves). All of them presented bacteriocinogenic potential against L. monocytogenes ATCC 7644 and were confirmed as safe (γ-hemolytic, not presenting antibiotic resistance, no mucus degradation properties, and no proteolytic or gelatinase enzyme activity). Additionally, cell growth, acidification and bacteriocins production kinetics, bacteriocin stability in relation to different temperatures, pH, and chemicals were evaluated. According to performed PCR analysis all studied strains generated positive evidence for the presence of entA and entP genes (for production of enterocins A and enterocins P, respectively). However, pediocin PA-1 associated gene was recorded only in DNA obtained from E. faecium ST02JL and Lc. garvieae ST04JL. Conclusions: It is worth considering the application of these safe LAB or their bacteriocins in situ as an alternative means of controlling L. monocytogenes in cheese production environments, either alone or in combination with other antimicrobials. (© The Author(s) 2024. Published by Oxford University Press on behalf of Applied Microbiology International.) |
| معلومات مُعتمدة: | 2013/07914-8 FAPESP; 306685/2022-1 CNPq |
| فهرسة مساهمة: | Keywords: anti-listerial; artisanal cheeses; bacteriocins; food safety; lactic acid bacteria |
| المشرفين على المادة: | 0 (Bacteriocins) 0 (RNA, Ribosomal, 16S) 0 (Anti-Bacterial Agents) 0 (enterocin P) 0 (enterocin A) |
| SCR Organism: | Lactococcus garvieae |
| تواريخ الأحداث: | Date Created: 20240626 Date Completed: 20240727 Latest Revision: 20240727 |
| رمز التحديث: | 20240728 |
| DOI: | 10.1093/jambio/lxae159 |
| PMID: | 38925659 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1365-2672 |
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| DOI: | 10.1093/jambio/lxae159 |