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Oliveira TFD, Kuniyoshi TM, Frota EG, Bermúdez-Puga S, Sakaue LN, Cassiano LL, Tachibana L, Piccoli RAM, Converti A, Oliveira RPDS. Anti-Listerial Activity of Bacteriocin-like Inhibitory Substance Produced by Enterococcus lactis LBM BT2 Using Alternative Medium with Sugarcane Molasses. Antibiotics (Basel) 2024; 13:210. [PMID: 38534645 DOI: 10.3390/antibiotics13030210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 02/17/2024] [Accepted: 02/20/2024] [Indexed: 03/28/2024] Open
Abstract
Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, thus reaching final products by cross-contamination. With the growing demand for clean-label products, the search for natural antimicrobials as biopreservants, such as bacteriocins, has shown promising potential. In this context, this study aimed to evaluate the anti-listerial action of bacteriocins produced by Enterococcus lactis LBM BT2 in an alternative medium containing sugarcane molasses (SCM). Molecular analyses were carried out to characterize the strain, including the presence of bacteriocin-related genes. In the kinetic study on SCM medium E. lactis, LBM BT2 showed biomass and bacteriocin productions similar to those observed on a sucrose-based medium (control), highlighting the potential of the sugarcane molasses as a low-cost substrate. Stability tests revealed that the molecule remained active in wide ranges of pH (4-10) and temperature (60-100 °C). Furthermore, the proteolytic treatment reduced the biomolecule's antimicrobial activity, highlighting its proteinaceous nature. After primary purification by salting out and tangential flow filtration, the bacteriocin-like inhibitory substance (BLIS) showed bacteriostatic activity on suspended L. monocytogenes cells and against biofilm formation at a concentration of 0.625 mg/mL. These results demonstrate the potential of the produced BLIS as a biopreservative in the food industry.
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Affiliation(s)
- Taciana Freire de Oliveira
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, São Paulo 05508-000, Brazil
| | - Taís Mayumi Kuniyoshi
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, São Paulo 05508-000, Brazil
| | - Elionio Galvão Frota
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, São Paulo 05508-000, Brazil
| | - Sebastián Bermúdez-Puga
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, São Paulo 05508-000, Brazil
| | - Letícia Naomy Sakaue
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, São Paulo 05508-000, Brazil
| | - Luara Lucena Cassiano
- Aquaculture Research Center, Scientific Research of Fisheries Institute, APTA, SAA, Av. Conselheiro Rodrigues Alves, 1252, São Paulo 04014-002, Brazil
| | - Leonardo Tachibana
- Aquaculture Research Center, Scientific Research of Fisheries Institute, APTA, SAA, Av. Conselheiro Rodrigues Alves, 1252, São Paulo 04014-002, Brazil
| | - Rosane Aparecida Moniz Piccoli
- Bionanomanufacturing Nucleus, Institute for Technological Research (IPT), Av. Prof. Almeida Prado, 532, São Paulo 05508-901, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy
| | - Ricardo Pinheiro de Souza Oliveira
- Laboratory of Microbial Biomolecules, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, São Paulo 05508-000, Brazil
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Oh SE, Heo S, Lee G, Park HJ, Jeong DW. Novel Starter Strain Enterococcus faecium DMEA09 from Traditional Korean Fermented Meju. Foods 2023; 12:3008. [PMID: 37628007 PMCID: PMC10453556 DOI: 10.3390/foods12163008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/02/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
The Enterococcus faecium strain DMEA09 was previously isolated from traditional Korean fermented meju. The objective of the current study was to investigate the traits of E. faecium strain DMEA09 as a starter candidate, focusing on its safety and technological properties. Regarding its safety, the DMEA09 strain was found to be sensitive to nine antibiotics (ampicillin, chloramphenicol, erythromycin, gentamicin, kanamycin, streptomycin, tetracycline, tylosin, and vancomycin) by showing lower minimum inhibitory concentrations (MICs) than the cut-off values suggested by the European Union Food Safety Authority for these nine antibiotics. However, its MIC value for clindamycin was twice as high as the cut-off value. A genomic analysis revealed that strain DMEA09 did not encode the acquired antibiotic resistance genes, including those for clindamycin. The DMEA09 strain did not show hemolysis as a result of analyzing α- and β-hemolysis. It did not form biofilm either. A genomic analysis revealed that strain DMEA09 did not encode for any virulence factors including hemolysin. Most importantly, multilocus sequence typing revealed that the clonal group of strain DMEA09 was distinguished from clinical isolates. Regarding its technological properties, strain DMEA09 could grow in the presence of 6% salt. It showed protease activity when the salt concentration was 3%. It did not exhibit lipase activity. Its genome possessed 37 putative protease genes and salt-tolerance genes for survivability under salt conditions. Consequently, strain DMEA09 shows safe and technological properties as a new starter candidate. This was confirmed by genome analysis.
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Affiliation(s)
- Seung-Eun Oh
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Sojeong Heo
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Gawon Lee
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
| | - Hee-Jung Park
- Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
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ALJOHANI AB, AL-HEJIN AM, SHORI AB. Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Gaur SS, Annapure US. Untargeted metabolite profiling of Enterococcus villorum SB2, isolated from the vagina of pregnant women, by HR-LCMS. World J Microbiol Biotechnol 2022; 38:219. [PMID: 36070101 DOI: 10.1007/s11274-022-03404-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Accepted: 08/28/2022] [Indexed: 10/14/2022]
Abstract
Enterococcus bacteria are studied in various sectors including fermentation, food and dairy industries,as well as studied for their probiotic properties but have limited use due to their possible pathogenic behavior. The present report talks about the metabolites produced, by the previously isolated Enterococcus strain, E.villorum SB2 (accession number KX830968), from the vaginal source. The growth of the bacteria in three types of media (M17, MRS and LAPTg) was compared, where the M17 media gave better bacterial colonies, also maximum growth rate was observed in M17 media (Td = 1.6 h & k = 0.4 h-1), and thus was selected as the metabolite production media. Further, the studied bacteria did not show any hemolytic activity, making it safe for industrial applications. The HR-LCMS results showed the production of various amino acids, organic acids, peptides, and other metabolites like flavonoids (Quercetin 3-O-Manoglucoside), terpenoids (7',8',Dihydro-8'-hydroxycitraniaxanthin, O-Methylganoderic acid O, Thalicsessine, Austinol, Valdiate), indole derivatives produced by tryptophan metabolism (5-hydroxykynurenamine, 2S,4R)-4-(9H-Pyrido[3,4-b]indol-1-yl)-1,2,4-butanetriol, Indoleacrylic acid), antimicrobial compounds (Fortimicin A) and fatty acids (Stearic acid, Myristic acid), which were earlier unreported form Enterococcus species opening new scope for discovering new industrial applications of the strain. As the studied bacteria has been reported to be a potential probiotic, the detection of these industrially important metabolites can be studied further in future studies to reveal the potential industrial applications of the strain.
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Affiliation(s)
- Shivani Singh Gaur
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Uday S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India. .,Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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Sharma BR, Halami PM, Tamang JP. Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Sci Biotechnol 2022; 31:1-16. [PMID: 35059226 PMCID: PMC8733103 DOI: 10.1007/s10068-021-00986-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/28/2021] [Accepted: 09/16/2021] [Indexed: 10/20/2022] Open
Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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Affiliation(s)
- Basista Rabina Sharma
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Prakash M. Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Jyoti Prakash Tamang
- DAICENTER, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok, Sikkim 737102 India
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Du R, Ping W, Ge J. Purification, characterization and mechanism of action of enterocin HDX-2, a novel class IIa bacteriocin produced by Enterococcus faecium HDX-2. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112451] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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