Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.
Meat Sci
; 93(3): 607-13, 2013 Mar.
Article
in En
| MEDLINE
| ID: mdl-23273471
ABSTRACT
A Lactococcus lactis subsp. lactis strain (L. lactis 69) capable to produce a heat-stable bacteriocin was isolated from charqui, a Brazilian fermented, salted and sun-dried meat product. The bacteriocin inhibited, in vitro, Listeria monocytogenes, Staphylococcus aureus, several lactic acid bacteria isolated from foods and spoilage halotolerant bacteria isolated from charqui. The activity of the bacteriocin was not affected by pH (2.0-10.0), heating (100 °C), and chemical agents (1% w/v). Treatment of growing cells of L. monocytogenes ScottA with the cell-free supernatant of L. lactis 69 resulted in complete cell inactivation. L. lactis 69 harbored the gene for the production of a nisin-like bacteriocin, and the amino acid sequence of the active peptide was identical to sequences previously described for nisin Z. However, differences were observed regarding the leader peptide. Besides, the isolate was able to survive and produce bacteriocins in culture medium with NaCl content up to 20%, evidencing a potential application as an additional hurdle in the preservation of charqui.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Lactococcus lactis
/
Food Microbiology
/
Listeria monocytogenes
/
Meat Products
/
Anti-Bacterial Agents
/
Nisin
Limits:
Animals
Country/Region as subject:
America do sul
/
Brasil
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2013
Document type:
Article
Affiliation country:
Brazil