Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties

被引：3

作者：

Zhang M. ^{[1
]}

Luo Q. ^{[1
]}

Wei J. ^{[1
]}

Liu Q. ^{[1
]}

Luo F. ^{[1
]}

机构：

[1] Key Laboratory of Qinghai-Tibet Plateau Animal Genetic Resource Reservation and Exploitation, Ministry of Education, College of Life Science and Technology, Southwest Minzu University, Chengdu

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 06期

关键词：

Bacteriocin; Enterococcus faecium; Fermented yogurt; Inhibition;

D O I：

10.7506/spkx1002-6630-20191213-147

中图分类号：

学科分类号：

摘要：

A total of 308 strains suspected of being Lactobacillus were isolated from traditional fermented yoghurt collected from Hongyuan, Sichuan province, and were screened by 96-well plate method and agar well diffusion method. Among these strains, SC-Y112 was selected for its obvious antibacterial effect. It was identified as Enterococcus faecium by morphological observation, 16S rDNA and ropA housekeeping gene sequencing analysis, and physiological and biochemical tests. After removing the influence of organic acid and hydrogen peroxide, the fermentation supernatant of the strain still had considerable antibacterial activity. The antibacterial effect decreased and even disappeared after being treated with protease, which indicated that the antibacterial components in the fermentation supernatant were proteins. Further, the biological characteristics, genetic stability and bacteriostatic characteristics of the bacteriocin produced by the strain were investigated, which showed that the bacteriocin was produced at 6 h and reached the maximum at 12 h after inoculation; the bacteriocin production ability was relatively stable within 86 consecutive generations; the bacteriocin was stable under the condition of pH 3.0-7.0 and heat-treatment at 100℃ for 30 min. The bacteriocin had a wide antibacterial spectrum, especially against Listeria monocytogenes. © 2021, China Food Publishing Company. All right reserved.

引用

页码：171 / 177

页数：6

共 33 条

[1] 5
[2] 10
[3] MORENO M R F, REA M C, COGAN T M, Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture, International Journal of Food Microbiology, 81, 1, pp. 73-84, (2003)
[4] PINGITORE E V, TODOROV S D, SESMA F, Et al., Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese, Food Microbiology, 32, 1, pp. 38-47, (2012)
[5] KRAMER J, BRANDIS H., Mode of action of two Streptococcus faecium bacteriocins, Antimicrobial Agents and Chemotherapy, 7, 2, pp. 117-120, (1975)
[6] CASAUS P, NILSEN T, CINTAS L M, Et al., Enterocin B, a new bacteriocin from Enterococcus faecium T136 which can act synergistically with enterocin A, Microbiology, 143, 7, pp. 2287-2294, (1997)
[7] LAUKOVA A, SZBOOVA R, PLEVA P, Et al., Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins, Food Science & Nutrition, 5, 1, pp. 31-37, (2017)
[8] HUANG Y, YE K, YU K, Et al., The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes, Food Control, 67, pp. 18-24, (2016)
[9] CHAKCHOUK-MTIBAA A, SMAOUI S, KTARI N, Et al., Biopreservative efficacy of bacteriocin BacFL31 in raw ground turkey meat in terms of microbiological, physicochemical, and sensory qualities, Biocontrol Science, 22, 2, pp. 66-67, (2017)
[10] VANDERA E, LIANOU A, KAKOURI A, Et al., Enhanced control of Listeria monocytogenes by Enterococcus faecium KE82, a multiple enterocin-producing strain, in different milk environments, Journal of Food Protection, 80, 1, pp. 74-85, (2017)

← 1 2 3 4 →