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Chinese Journal of Biotechnology ; (12): 2453-2462, 2021.
Article in Chinese | WPRIM | ID: wpr-887811


The ban on addition of antibiotics in animal feed in China has made the search for new antibiotics substitutes, e.g. bacteriocin, a hot topic in research. The present study successfully isolated an antibacterial substance producing strain of Bacillus sp. from alpaca feces by agar diffusion method, using Escherichia coli, Salmonella enterica, Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus and Listeria monocytogenes as indicator bacteria. The isolated strain was named as B. licheniformis SXAU06 based on colony morphology, Gram staining and 16S rRNA gene sequence. The antibacterial substance was isolated and purified through a series of procedures including (NH4)2SO4 precipitation, chloroform extraction, molecular interception and SDS-PAGE analysis. Bioinformatics analysis of the LC-MS/MS data indicated that the antibacterial substance was a bacteriocin-like substance (BLIS) with an approximate molecular weight of 14 kDa, and it was designated as BLIS_SXAU06. BLIS_SXAU06 exhibited high resistance to treatment of proteinase K, high temperature, high acidity and alkalinity. BLIS_SXAU06 was heterologously expressed in E. coli and the recombinant BLIS_SXAU06 exhibited effective antibacterial activity against S. aureus, S. epidermidis, M. luteus, and L. monocytogenes, showing potential to be investigated further.

Animals , Anti-Bacterial Agents/pharmacology , Bacillus licheniformis , Bacteriocins/pharmacology , China , Chromatography, Liquid , Escherichia coli/genetics , Listeria monocytogenes , RNA, Ribosomal, 16S , Staphylococcus aureus , Tandem Mass Spectrometry
An. acad. bras. ciênc ; 90(1): 73-84, Mar. 2018. tab
Article in English | LILACS | ID: biblio-886885


ABSTRACT The adhesion ability of bacteria to abiotic surfaces has important implications in food industries, because these organisms can survive for long periods through the biofilm formation. They can be transferred from one place to another in the industry causing contamination of the food processing environment. In this study, the antibacterial and antibiofilm activities of the antimicrobial peptide P34, characterized as a bacteriocin-like substance (BLS P34) were tested against planktonic and sessile cells of Staphylococcus aureus and Enterococcus faecalis isolated from foods. The BLS P34 showed inhibitory effect against all planktonic cells of E. faecalis. The inhibition of biofilm formation and the eradication of pre-formed biofilm were evaluated with the crystal violet assay and with the reduction of 3-bromide [4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium. The BLS P34 promoted a reduction of percentage of adhered microbial cells on the surface, not being able to perform the complete elimination of biofilm formation. The metabolic activity of S. aureus biofilms decreased considerably between 41-95%. However, E. faecalis cells showed up metabolically stimulated. The BLS P34 has the potential antibiofilm for the species S. aureus. Studies suggest more detailed approaches to a better understanding of the interactions between the antimicrobial and bacterial cells within the biofilm structure.

Animals , Oligopeptides/pharmacology , Staphylococcus aureus/drug effects , Bacteriocins/pharmacology , Enterococcus faecalis/drug effects , Biofilms/drug effects , Anti-Bacterial Agents/pharmacology , Bacillus/isolation & purification , Bacillus/metabolism , Bacteriocins/isolation & purification , Bacterial Adhesion/drug effects , Microbial Sensitivity Tests , Analysis of Variance
São Paulo; s.n; s.n; 2018. 128 p. tab, graf, ilus.
Thesis in English | LILACS | ID: biblio-906025


Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria (LABs), which exhibit a large spectrum of action against spoilage bacteria and foodborne pathogens. However, when this bacteriocin has not been completely characterized regarding its amino acid and the nucleotide sequences of the corresponding gene, the qualified term bacteriocin-like inhibitory substance (BLIS) is recommended. In order to increase the antimicrobial activity of bacteriocins, the ability of probiotics LABs, such as Pediococcus pentosaceus, to ferment different carbon and nitrogen sources has been studied. For the development of an improved culture medium, carbon and nitrogen sources must be considered as nutrients responsible for cell growth and bacteriocin production. The best condition, after 48 h of cultivation, for growth (3.420 g/L) and for BLIS production by Pediococcus pentosaceus ATCC 43200 was in Man, Rogosa and Sharp (MRS) culture medium supplemented with 1.5% peptone, initial pH 6.0 and under the following culture conditions: anaerobiosis, 30oC and agitation of 200 rpm. Compared with control (MRS without supplement), the growth of Pediococcus was significantly lower (1.995 g/L) as well as it reduced significantly its generation time from 2.05 h (control) to 1.28 h (MRS supplemented), a reduction of approximately 62.5%. Moreover, addiction of peptone to MRS medium promoted reduction of 4 h to the Pediococcus exponential phase onset. Regarding BLIS antimicrobial activity, addition of nitrogen source to MRS medium was also quite significant. Through the agar diffusion method, BLIS showed inhibition halos between 12.50 and 19.50 mm against LABs strains (Lactobacillus sakei ATCC 15521, Lactobacillus plantarum CECT 221 and Carnobacterium piscicola CECT 4020). Against Listeria strains (Listeria innocua NCTC 111288 and Listeria seeligeri NCTC 11289), their antimicrobial activity was better detected in liquid medium assay, evaluating the minimal inhibitory concentration of 50%. BLIS was able to inhibit 60 and 100% of L. seeligeri and L. innocua, respectively, as well as, diluted 1x (v/v) in water was able to inhibit 100% growth of both Listeria. BLIS 17 showed also good results as food preservative when applied in ready-to-eat pork ham artificially contaminated with L. seeligeri in vacuum-package at 4oC during shelf life of 10 days. BLIS was able to maintain low Listeria multiplication, lower samples weight loss, low lipid peroxidation and good color parameters during samples storage. Results demonstrated the importance of optimizing the culture medium to increase microbial mass, to produce and to improve the activity of this antimicrobial molecule. Moreover, results also suggest the possible application of BLIS as a natural food preservative

Bacteriocinas são peptídeos produzidos por várias espécies de bactérias, especialmente bactérias ácido-láticas (BALs) e apresentam um amplo espectro de ação contra bactérias deteriorantes e patógenos de origem alimentar. Entretanto, quando estas bacteriocinas não foram completamente caracterizadas quanto a sequência de seus nucleotídeos e do seu gene correspondente, é recomendada a denominação de substância semelhante a bacteriocina (BLIS). Para aumentar a atividade antimicrobiana de bacteriocinas, a habilidade de BALs probióticas, como Pediococcus pentosaceus, em fermentar diferentes fontes de carbono e nitrogênio tem sido estudado. Para o desenvolvimento de um meio de cultura melhorado, fontes de carbono e nitrogênio devem ser consideradas como nutrientes responsáveis pelo crescimento celular e pela produção de bacteriocina. A melhor condição, após 48 h de cultivo, para o crescimento (3,420 g/L) e para a produção de BLIS por P. pentosaceus ATCC 43200 foi em meio de cultivo Man, Rogosa e Sharp (MRS) suplementado com 1,5% de peptona, pH inicial 6,0 e sob as seguintes condições de cultivo: anaerobiose, 30oC e agitação de 200 rpm. Comparado ao controle (MRS sem suplementação), o crescimento de Pediococcus foi significativamente menor (1,995 g/L) assim, como também, reduziu significativamente o tempo de geração de 2,05 h (controle) para 1,28 h (MRS suplementado), uma redução de aproximadamente 62,5%. Além disso, a adição de peptona ao meio MRS promoveu redução de 4 h para o início da fase exponencial de Pediococcus. Quanto a atividade antimicrobiana de BLIS, a adição de fonte de nitrogênio ao meio MRS também foi bastante significativa. Através do método ágar difusão, BLIS apresentou halos de inibição entre 12,50 a 19,50 mm contra cepas de BALs (Lactobacillus sakei ATCC 15521, Lactobacillus plantarum CECT 221 e Carnobacterium piscicola CECT 4020). Contra cepas de Listeria (Listeria innocua NCTC 11288 e Listeria seeligeri NCTC 11289), a sua atividade inibitória foi melhor detectada em meio líquido, através da determinação da concentração mínima inibitória de 50%. BLIS sem diluição foi capaz de inibir 60 e 100% de L. seeligeri e L. innocua, 15 respectivamente, assim como, diluído 1x (v/v) em água foi capaz de inibir 100% o crescimento de ambas Listeria. BLIS também apresentou bons resultados como conservante de alimento quando aplicado em presunto contaminado artificialmente com L. seeligeri e armazenado a 4oC a vácuo por 10 dias. BLIS foi capaz de manter baixa a multiplicação de Listeria, menor perda de peso das amostras, baixa peroxidação lipídica e bons parâmetros de cor durante o armazenamento das amostras. Os resultados demonstraram a importância de se otimizar meio de cultivo tanto para o aumento da massa microbiana como para a produção e melhoramento da atividade desta molécula antimicrobiana. Além disso, os resultados também sugerem a possível aplicação de BLIS como conservante natural de alimentos

Anti-Infective Agents/classification , Bacteriocins/analysis , Bacteriocins/pharmacology , Food Preservatives , Lactic Acid/adverse effects , Pediococcus pentosaceus/pathogenicity
São Paulo; s.n; s.n; 2017. 132 p ilus, tab, graf.
Thesis in Portuguese | LILACS | ID: biblio-859191


A bactéria Lactococcus lactis subsp. lactis CECT-4434 foi empregada para investigar o efeito da composição do meio de cultivo na produção biotecnológica de biossurfactante e, adicionalmente bacteriocina. Utilizou-se resíduos agroindustriais, tais como soro de leite e vinhaça de uva, para formular meios de cultivos mais econômicos e naturais, suplementados sacarose e extrato de levedura. Um planejamento fatorial fracionado 24, com adição de três ensaios nos pontos centrais foi empregado para avaliar a influência destas variáveis. A produção de biossurfactante foi influenciada positivamente pela concentração soro de leite, onde 15 % deste demonstrou melhor resultado reduzindo a tensão superficial em cerca de 18,1 mN/m, alcançando produção máxima de biossurfactante equivalente em surfactina de 11,02 mg/L. Em relação à síntese de bacteriocina, a fonte de carbono adicional (sacarose) interferiu de forma antagonista, ou seja, quanto menor a concentração de sacarose, maior a síntese de bacteriocina (com aumento da zona de inibição em 14,2% contra Staphylococcus aureus CECT-239). Observou-se que o ensaio conduzido em biorreator, sob microaeração com 5% de oxigênio dissolvido, promoveu maior produção de biossurfactante (11,6 mg/L) quando comparados aos estudos conduzidos com maior concentração de oxigênio entre 30 a 100%, com produção em média de 2,3 mg/mL. Destaca-se que nenhum estudo da influência do oxigênio dissolvido, principalmente em microaerofilia, para a produção de biossurfactante por bactérias láticas já havia sido realizado. Ademais, o biossurfactante produzido se mostrou altamente estável frente a valores extremos de pH e temperatura, além de demonstrar notável propriedade antimicrobiana e antiadesiva, inibindo Listeria monocytogenes NADC 2045 e Salmonella entérica CECT-724 em mais de 90%.

Lactococcus lactis subsp. lactis CECT-4434 was used to investigate the effect of the composition of the culture media on the biotechnological production of biosurfactant and bacteriocin additionally. Agroindustrial residues, such as whey and grape vinasse, were used to formulate more economical and natural culture media, supplemented with sucrose and yeast extract. A fractional factorial design 24, with addition of three runs at the central points was used to evaluate the influence of these variables. The biosurfactant production was positively influenced by the concentration of whey, where 15% showed a better result reducing the surface tension by 18.1 mN/m, reaching a maximum production of biosurfactant equivalent in surfactin of 11.02 mg/L. In relation to bacteriocin synthesis, the sucrose interfered in an antagonistic way, that is, the lower the sucrose concentration, the greater the bacteriocin synthesis (with an increase in the zone of inhibition in 14.2% against Staphylococcus aureus CECT-239). It was observed that the bioreactor conducted under microaeration with 5% dissolved oxygen promoted a higher biosurfactant production (11.6 mg/L) when compared to studies conducted with a higher concentration of oxygen between 30 and 100%, with production on average 2.3 mg/mL. It is noteworthy that no study of the influence of dissolved oxygen, mainly in microaerophilic, for the biosurfactant production by lactic acid bacteria had already been carried out. In addition, the biosurfactant produced proved to be highly stable against extreme values of pH and temperature, and demonstrated remarkable antimicrobial and antiadhesive properties, inhibiting Listeria monocytogenes NADC 2045 and Salmonella entérica CECT-724 in more than 90%.

Biotechnology , Lactococcus lactis/metabolism , Waste Products/analysis , Bacteriocins/pharmacology , Oxygenation/classification , Salmonella enterica
Braz. j. microbiol ; 45(3): 1007-1015, July-Sept. 2014. ilus, graf, tab
Article in English | LILACS | ID: lil-727032


In the present study, a bacterium isolated from Marcha- a herbal cake used as traditional starter culture to ferment local wine in North East India, was evaluated for bacteriocin like inhibitory substance production and was tested against six food borne/spoilage causing pathogens viz. Listeria monocytogenes MTCC 839, Bacillus subtilis MTCC 121, Clostridium perfringens MTCC 450, Staphylococcus aureus, Lactobacillus plantarum and Leuconostoc mesenteroides MTCC 107 by using bit/disc method followed by well diffusion method. The bacterial isolate was identified as Brevibacillus borstelensis on the basis of phenotypic, biochemical and molecular characteristics using 16Sr RNA gene technique. Bacteriocin like inhibitory substance produced by Brevibacillus borstelensis AG1 was purified by gel exclusion chromatography. The molecular mass of the Brevibacillus borstelensis AG1 was found to be 12 kDa. Purified bacteriocin like inhibitory substance of Brevibacillus borstelensis was further characterized by studying the effect of temperature, pH, proteolytic enzyme and stability. Bacteriocin like inhibitory substance was found to be thermostable upto 100 °C, active at neutral pH, sensitive to trypsin, and partially stable till third week of storage thus showing a bright prospective to be used as a potential food biopreservative.

Bacteriocins/isolation & purification , Bacteriocins/pharmacology , Brevibacillus/isolation & purification , Brevibacillus/metabolism , Gram-Positive Bacteria/drug effects , Bacteriocins/chemistry , Chromatography, Gel , Cluster Analysis , DNA, Bacterial/chemistry , DNA, Bacterial/genetics , DNA, Ribosomal/chemistry , DNA, Ribosomal/genetics , Food Microbiology , India , Microbial Sensitivity Tests , Molecular Sequence Data , Molecular Weight , Phylogeny , Protein Stability/radiation effects , /genetics , Sequence Analysis, DNA , Temperature
São Paulo; s.n; s.n; set. 2013. 192 p. tab, graf, ilus.
Thesis in Portuguese | LILACS | ID: biblio-836986


A tecnologia da microencapsulação apresenta várias aplicações na indústria de alimentos. Sabendo-se que diferentes fatores intrínsecos e extrínsecos dos alimentos podem influenciar a produção e atividade antimicrobiana das bacteriocinas produzidas pelas bactérias láticas, este estudo teve como principal objetivo avaliar a funcionalidade da encapsulação de bactérias láticas (BAL) bacteriocinogênicas em alginato de cálcio no controle de Listeria monocytogenes em salame experimentalmente contaminado. Para atingir este objetivo, foram isoladas novas cepas de BAL a partir de salame, que foram identificadas e caracterizadas quanto às propriedades das bacteriocinas produzidas, avaliando-se a influência do processo de encapsulação na produção de bacteriocinas. Foram isoladas quatro cepas produtoras de bacteriocinas, identificadas como Lactobacillus sakei (uma cepa), Lactobacillus curvatus (duas cepas) e Lactobacillus plantarum (uma cepa), nomeadas MBSa1, MBSa2, MBSa3 e MBSa4, respectivamente. As bacteriocinas produzidas pelas quatro cepas foram termoestáveis e com exceção da cepa MBSa2, sensíveis a pH acima de 8. Todas inibiram todas as cepas de Listeria monocytogenes testadas e várias espécies de BAL, mas foram inativas contra bactérias Gram negativas. As bacteriocinas foram purificadas por cromatografia de troca iônica seguida de cromatografia de interação hidrofóbica sequencial e cromatografia de fase reversa, observando-se que L. sakei MBSa1 produz um peptídeo de 4303 Da, com uma sequência parcial de aminoacidos idêntica à sequência presente em sakacina A. As cepas MBSa2 e MBSa3 produzem dois peptídeos ativos cada, idênticos nas duas cepas, um de 4457 Da e outro de 4360 Da, que apresentam sequências parciais idênticas às presentes na sakacina P e na sakacina X, respectivamente. Aparentemente, a cepa L. plantarum MBSa4 produz uma bacteriocina composta por duas sub-unidades. O DNA genômico da cepa L. sakei MBSa1 contém os genes da sakacina A e curvacina A, enquanto o DNA da cepa L. plantarum MBSa4 foi positivo para o gene da plantaricina W. A cepa L. curvatus MBSa2 foi encapsulada em alginato de cálcio e testada quanto à produção de bacteriocinas in vitro, observando-se que o processo de encapsulação não influenciou a produção de bacteriocina. Quando testada in situ, ou seja, no salame experimentalmente contaminado com Listeria monocytogenes, não foi observada ação anti-Listeria por L. curvatus MBSa2 encapsulado e não encapsulado, durante o 30 dias de fabricação do salame

The microencapsulation technology has several applications in the food industry. Knowing that different intrinsic and extrinsic factors can influence production and antimicrobial activity of bacteriocins produced by lactic acid bacteria in foods, this study aimed at evaluating the functionality of the encapsulation of bacteriocinogenic lactic acid bacteria (LAB) in calcium alginate in the control of Listeria monocytogenes in experimentally contaminated salami. To achieve this goal, new strains of LAB were isolated from salami, identified and characterized for the properties of the produced bacteriocins, evaluating the influence of the encapsulation process in the bacteriocins production. Four bacteriocin producing strains were isolated and identified as Lactobacillus sakei (one strain), Lactobacillus curvatus (two strains) and Lactobacillus plantarum (one strain), named MBSa1, MBSa2, MBSa3 and MBSa4 respectively. The bacteriocins produced by the four strains were thermostable and with the exception of strain MBSa2, sensitive to pH above 8. All inhibited all tested Listeria monocytogenes strains and various species of LAB but were inactive against Gram-negative bacteria. The bacteriocins were purified by cation-exchange followed by sequential hydrophobic-interaction and reversed-phase chromatography, indicating that L. sakei MBSa1 produces a peptide of 4303 Da, with a partial amino acid sequence identical to the sequence present in sakacin A. L. curvatus MBSa2 and MBSa3 produce two active peptides, identical in the two strains, one of 4457 Da and the other of 4360 Da, with partial aminoacid sequences identical to those present in sakacin X and sakacin P, respectively. Apparently, L. plantarum MBSa4 produces a bacteriocin composed of two subunits. Genomic DNA of L. sakei MBSa1indicated that this strain contains genes for sakacin A and curvacin A, while the DNA of L. plantarum MBSa4 was positive for the plantaricin W gene. The strain L. curvatus MBSa2 was encapsulated in calcium alginate and tested for bacteriocin production in vitro, observing that the encapsulation process did not affect the production of bacteriocin. When tested in situ, i.e. in the salami experimentally contaminated with L. monocytogenes was not observed anti-Listeria action by L. curvatus MBSa2 encapsulated and non-encapsulated during the 30 day manufacture of salami

Bacteria , Listeria monocytogenes/isolation & purification , Bacteriocins/pharmacology , Drug Compounding/classification , Food Industry/classification
São Paulo; s.n; s.n; out. 2011. 75 p. tab, graf, ilus.
Thesis in Portuguese | LILACS | ID: biblio-837178


O charque é um produto cárneo tipicamente brasileiro, salgado e seco ao sol, ainda produzido de maneira artesanal. Durante sua produção há uma etapa de fermentação, realizada pela microbiota naturalmente presente na matéria-prima, o que dificulta a padronização do produto, e pode influenciar negativamente em suas características sensoriais e qualidade microbiológica. O controle da etapa de fermentação do charque seria uma alternativa para minimizar este problema e, neste contexto, as bactérias láticas produtoras de bacteriocinas se enquadram de forma interessante. A microbiota autóctone de charque inclui principalmente bactérias láticas e micro-organismos halofílicos e halotolerantes, sendo assim, este produto apresenta potencial como fonte para o isolamento de novas bactérias láticas produtoras de bacteriocinas. Assim, este trabalho teve por objetivo isolar e identificar culturas de bactérias láticas produtoras de bacteriocinas naturalmente presentes no charque, caracterizar parcialmente as bacteriocinas produzidas por essas culturas, avaliar seu potencial de aplicação neste produto para a melhoria de sua qualidade microbiológica e avaliar seu efeito na ecologia microbiana do charque, nas diferentes etapas de sua fabricação. Através da técnica de tripla camada em ágar foi isolada uma cepa de Lactococcus lactis subsp. lactis apresentando o gene codificador para nisina Z e com capacidade de inibir, in vitro, micro-organismos medianamente e altamente halotolerantes isolados de charque, além de outros micro-organismos deteriorantes e patogênicos importantes em alimentos, como Lactobacillus spp., Listeria monocytogenes e Staphylococcus aureus. A bacteriocina produzida pela cepa isolada neste estudo também possui características interessantes para sua aplicação na bioconservação de alimentos, como resistencia ao calor, presença de agente químicos e altos teores de NaCl, além de não ser afetada pelo pH. A aplicação dessa cepa em charque modelo resultou na redução de até 2 ciclos log na população de micro-organismos halotolerantes, indicando apresentar um potencial de aplicação como agente de bioconservação do produto. Os ensaios de avaliação da ecologia microbiana, empregando DGGE, indicaram que a fermentação natural do charque ocorreu com a participação de bactérias láticas dos gêneros Lactobacillus, Streptococcus, Lactococcus e de micro-organismos halotolerantes do gênero Staphylococcus. Além disso, os estudos referentes à dinâmica populacional demonstraram que a adição da cepa bacteriocinogênica ao charque não influenciou, de forma qualitativa, as populações presentes no produto

Charqui is a Brazilian traditional meat product, salted and sun-dried, still manufactured without control of the fermentation step, which is performed by the indigenous microbiota. This fact interferes on the standardization of the product and can negatively affect the sensorial properties and microbiological quality. The application of a known microbiota would be an alternative to minimize this problem and the bacteriocin-producing lactic acid bacteria can can fit in this purpose. The charqui indigenous microbiota mainly includes lactic acid bactéria and halophilic and halotolerant microorganisms, therefore, this product presents a potencial as a source for the isolation of new bacteriocin-producing lactic acid bacteria. The aim of the present work was to isolate and identify bacteriocin-producing lactic acid bacteria from charqui, characterize the bacteriocins produced by the isolated culture, evaluate its potential as biopreservative in charqui and its influence on the microbial populations during the manufacture of the product. A bacteriocinogenic Lactococcus lactis subsp. lactis strain was isolated from charqui through the triple-layer agar technique. This strain produces a nisin-like bacteriocin capable to inhibit in vitro medium and highly halotolerant bacteria isolated from charqui and other food-borne pathogenic and spoilage microorganisms. The application of this strain for charqui manufacturing caused a reduction of up to 2 log in the halotolerant bacteria population, evidencing its potential application for charqui biopreservation. Studies in the populational dynamics using DGGE indicated that the presence of the bacteriocinogenic strain did not affect the microbial populations in the product

Bacteria/isolation & purification , Bacteriocins/pharmacology , Microbiota , Fermentation/physiology , Listeria monocytogenes/classification , Meat/classification , Staphylococcus
West Indian med. j ; 59(6): 602-606, Dec. 2010. tab
Article in English | LILACS | ID: lil-672688


OBJECTIVES: To compare the in vitro activity of mutacins D-123.1 and F-59.1 against different bacteria including antibiotic-resistant strains, in order to evaluate their application potential. DESIGN AND METHODS: The antibacterial activity spectrum of purified F-59.1 and the MIC and MBC of F-59.1 and D-123.1 against target bacteria were determined. RESULTS: Most bacteria were inhibited by the purified mutacins. Mutacin F-59.1 shows a relatively wide activity spectrum. Mutacin D-123.1 has low Minimum Inhibitory Concentrations [MICs] (0.25-4 µ/ml) against human pathogens while F-59.1 has higher MICs (3.2-12.8 fig/ml) mainly against food-borne pathogens. CONCLUSION: The effectiveness of mutacins D-123.1 and F-59.1 against human and food-borne pathogens is demonstrated. Mutacin D-123.1 shows potential as a new antibiotic while F-59.1 shows promising application in food products. ABBREVIATIONS: MALDI-TOF MS, matrix assisted laser desorption ionisation-time of flight mass spectrometry; MB(I)C, minimum bactericidal (inhibitory) concentrations; OD, optical density; RP-HPLC, reverse-phase high-pressure liquid chromatography; TSBYE, trypticase soy broth yeast extract.

OBJETIVOS: Comparar la actividad in vitro de las mutacinas D-123.1 y F-59.1 frente a diferentes bacterias incluyendo las cepas resistentes a los antibióticos, a fin de evaluar el potencial de su aplicación. DISEÑO Y MÉTODOS: Se determinó el espectro de actividad antibacteriana de F-59.1 purificada y la CIM y la CBM de F-59.1 y D-123.1 frente a determinadas bacterias. RESULTADOS: La mayor parte de las bacterias eran inhibidas por las mutacinas purificadas. La mutacina F-59.1 muestra un espectro de actividad relativamente amplio. La mutacina D-123.1 posee bajas concentraciones de inhibición mínimas [CIM] (0.25-4 fig/ml) contra los patógenos humanos, mientras que el F-59.1 posee concentraciones CIM más altas (3.2-12.8 fig/ml) principalmente frente a los patógenos alimentarios. CONCLUSIÓN: Queda demostrada la efectividad de las mutacinas D-123.1 y F-59.1 frente a los patógenos humanos y alimentarios. La mutacina D-123.1 muestra poseer un potencial como nuevo antibiótico, en tanto que F-59.1 se presenta como una aplicación promisoria en relación con los productos alimentarios. ABREVIATURAS: MALDI-TOF MS, espectrometría de masas con desorción/ionización mediante láser asistida por matriz asociada a un analizador de tiempo de vuelo (del inglés: matrix assisted laser desorption ionisation-time de flight mass spectrometry). CIM: concentración inhibitoria mínima (inglés MIC). CBM: concentración bactericida mínima (inglés MBC). DO: densidad óptica (inglés OD); RP-HPLC: cromatografía líquida de alta resolución en fase revertida; TSBYE:caldo tripticasa soya- extracto de levadura.

Humans , Anti-Bacterial Agents/pharmacology , Bacteria/drug effects , Bacteriocins/pharmacology , Bacteriocins/chemistry , Chromatography, High Pressure Liquid , Microbial Sensitivity Tests , Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization , Streptococcus mutans/chemistry
Rev. chil. nutr ; 36(3): 228-238, sept. 2009. ilus, tab
Article in Spanish | LILACS | ID: lil-554693


The objective was to evaluate shelf-life extension of fresh beef meat applying crude extract of bacteriocines produced by a native strain of Lactobacillus plantarum LPBM10. Fillets of rib (longissimus dorsi) were stocked during 12 days at 3° C and analyzed by means of microbiology analysis, pH, texture, weight loss and sensorial. Significant differences were found among treatments for psychrotrophics and fecal coliforms, being better the treatment with crude bacteriocin extract that had germicide effect. Fecal coliforms were inhibited by the crude bacteriocin extract during most of the period. The mesophilic count didn’t present difference among treatments. The pH changes and the weight loss present statistical variations among treatments and between days. Cutting force diminished during storage time in all treatments improving meat tenderness without presenting significant difference. The appearance, color and aroma diminished the acceptance value as the storage time advanced.

El objetivo del presente trabajo fue evaluar la extensión de la vida útil de carne refrigerada mediante la aplicación de extracto crudo de bacteriocinas producido por Lactobacillus plantarum LPBM10. Se utilizaron filetes de solomo redondo (longissimus dorsi) almacenados durante 12 días a 3º C y analizados por medio de análisis microbiológicos, pH, textura, pérdidas de peso y sensoriales. Se encontraron diferencias significativas entre los tratamientos para psicrotrófilos y coliformes totales, resultando mejor el tratamiento con extracto crudo de bacteriocinas que tuvo efecto bactericida. Los coliformes fecales también fueron inhibidos por el extracto crudo de bacteriocinas. Los cambios de pH y pérdida de peso presentan variaciones estadísticas entre tratamientos y entre días. La fuerza de corte disminuyó durante el tiempo de almacenamiento en todos los tratamientos mejorando la terneza de la carne sin presentar diferencia significativa. La apariencia, color y aroma disminuyeron el valor de aceptación a medida que avanzo el tiempo.

Bacteria , Bacteriocins/pharmacology , Meat/microbiology , Food Preservation/methods , Food Preservatives/pharmacology , Lactobacillus plantarum/physiology , Cooled Foods , Coliforms/analysis , Food Contamination/prevention & control , Food Microbiology , Hydrogen-Ion Concentration , Consumer Behavior , Time Factors
Rev. chil. nutr ; 36(1): 64-71, mar. 2009.
Article in Spanish | LILACS | ID: lil-551871


The use of lactic acid bacteria (LAB) for food bio-preservation has taken great importance nowadays due to its capacity for controlling pathogenic and spoilage microorganisms. Application of bi-o preservative strains as well as extracts and metabolites produced by them have demonstrated to control diverse undesirable microorganisms improving the enlargement of foods shelf-life and safety against bacteria that can affect the consumerís health. This review involves aspects of food bio-preservation and specifically of meat and meat products susceptible of alterations and attacks of diverse microorganisms. Bio-preservation methodologies of common use in foods are detailed as well as more outstanding aspects of metabolites produced by LAB, making special emphasis on bacteriocins, antimicrobial substances that have demonstrated its effectiveness to control diverse microorganisms and have had successful application on foods. The use of bio-preservation is revised, considered as a technology barrier that combined with other conservation methods like refrigeration and joint to good manufacturing practices can be an interesting option to diminish the addition of chemical preservatives, providing safe foods naturally preserved.

El uso de bacterias ácido lácticas (BAL) en la biopreservación de alimentos ha tomado gran importancia en los últimos años debido a la capacidad para controlar microorganismos patógenos y alterantes. La aplicación de cepas biopreservantes así como de los extractos y metabolitos producidos por ellas, han demostrado tener control sobre diversos microorganismos no deseados consiguiendo alargar la vida útil de los alimentos y dar seguridad contra bacterias que puedan afectar la salud del consumidor. En esta revisión se abarca aspectos de la biopreservación en alimentos y específicamente en carne y productos cárnicos, susceptibles de alteración y ataques de diversos microorganismos. Se detallan las metodologías de biopreservación más comunes utilizadas en alimentos, así como aspectos mas relevantes de los metabolitos producidos por las bacterias ácido lácticas, haciendo especial énfasis en las bacteriocinas que son sustancias antimicrobianas que han demostrado ser eficaces en el control de diversos microorganismos y han tenido exitosa aplicación a los alimentos. Se revisa el uso de la biopreservación considerado como una tecnología de barrera que combinado con otros métodos de conservación como la refrigeración y ligado a Buenas Prácticas de Manufactura pueden ser una opción interesante para disminuir la adición de preservantes químicos, proporcionando alimentos seguros preservados naturalmente.

Lactic Acid/metabolism , Bacteria , Bacteriocins/pharmacology , Food Preservatives/pharmacology , Food Microbiology , Meat Products/microbiology , Food Preservatives/methods , Food Contamination/prevention & control , Food-Processing Industry
Electron. j. biotechnol ; 10(4): 563-569, oct. 2007. ilus, graf, tab
Article in English | LILACS | ID: lil-504119


The fusion protein, 6XHis-Xpress-PedA was constructed and expressed in Escherichia coli BL21 (DE3). The presence of a 12.8 kDa recombinant protein, localized in inclusion bodies (IBs) at high concentration, was confirmed by SDS-PAGE analysis and by western blotting using anti-His antibody. The rec-pediocin was purified by Nickel-nitrilotriacetic acid beads and refolded using 5 mM of beta-mercaptoethanol along with 1 M glycine. Results indicated that the refolded rec-pediocin had an early elution profile in the RP-HPLC when compared to the unfolded protein and it exhibited biological activity against Listeria monocytogenes V7 which was approximately 25 times less active compared to native counterpart. The final yield of purified rec-pediocin was 3 mg/l of the culture and is estimated to be 8-10 times higher than the purification by conventional methods.

Bacteriocins/isolation & purification , Chromatography, High Pressure Liquid , Inclusion Bodies , Pediococcus/metabolism , Recombinant Fusion Proteins , Anti-Bacterial Agents/isolation & purification , Anti-Bacterial Agents/pharmacology , Bacteriocins/pharmacology , Bacteriocins/metabolism , Chromatography, Affinity , Listeria monocytogenes
Indian J Med Sci ; 2003 Feb; 57(2): 68-70
Article in English | IMSEAR | ID: sea-66439


400 strains of Klebsiellae identified by culture characteristics and biochemical reactions were subjected to biotyping, antibiogram and klebocin typing. Based on indole production, pectin and gelatin liquefaction 16.0% of all the isolates were Klebsiella oxytoca. Maximum sensitivity was shown to Amikacin (72%) and maximum resistance to Ampicillin (87.5%). Klebocin typability was 73.5%. So by combining biotyping, antibiogram and Klebocin typing, Klebsiella could be differentiated better than based on any single marker.

Anti-Bacterial Agents/pharmacology , Bacteriocins/pharmacology , Enterobacter aerogenes/classification , Humans , Klebsiella oxytoca/classification , Microbial Sensitivity Tests
J Postgrad Med ; 1997 Oct-Dec; 43(4): 98-101
Article in English | IMSEAR | ID: sea-116442


Klebocin typing and antibiotic resistance have been studied for 518 strains of Klebsiella pneumoniae, [106 from intensive care unit (ICU) sites, 182 from ICU staff flora, 192 from patient flora and 38 from clinical specimens]. The overall typability was 71.62%. The most common mnemonic types among various sources were 111, 211, and 112. Of the total strains tested, 28.37% strains were found to be untypable. These strains are labelled as "444". When klebocin typing was used in association with antibiogram, in 86.84% cases of clinical infection probable source of infection could be detected. Thus a combination of two typing methods poses a significant contribution in epidemiological studies.

Bacteriocins/pharmacology , Cross Infection/microbiology , Humans , Intensive Care Units , Klebsiella Infections/microbiology , Klebsiella pneumoniae/classification , Microbial Sensitivity Tests/methods
Acta bioquím. clín. latinoam ; 31(2): 189-94, jun. 1997. tab
Article in Spanish | LILACS | ID: lil-207575


Se aislaron cepas de Pseudomonas aeruginosa de distintos procesos infecciosos con el objeto de estudiar la capacidad de producir microcinas y la sensibilidad a las elaboradas por otras cepas. Se investigaron por el método de estrías cruzadas en condiciones mínimas de crecimiento y en agar nutritivo, siendo más adecuado el primero. Se analizó el efecto de la presencia de metionina en medio mínimo. El tamaño molecular de las bacteriocinas se estimó con membranas capaces de retener moléculas mayores de 8000 daltons. Los resultados obtenidos indicaron una alta incidencia de cepas productoras de microcinas (85,7 por ciento). La sensibilidad a las mismas fue variada desde 0 a 10 cepas susceptible. Al mantener P. aeruginosa en el laboratorio se redujo el espectro de actividad, mientras que las recientemente aisladas inhibieron mayor número de cepas. Se observó también que disminuyó la sensibilidad a microcinas al conservarse las cepas por más de seis meses. Es conveniente realizar tipificación mediante microcinas con bacterias mantenidas por poco tiempo en cultivo

Bacterial Typing Techniques/standards , Bacteriocins , Drug Resistance, Microbial , In Vitro Techniques , Microbial Sensitivity Tests/standards , Pseudomonas aeruginosa/chemistry , Bacteriocins/isolation & purification , Bacteriocins/pharmacology , Methionine/pharmacology , Pseudomonas aeruginosa/drug effects , Pseudomonas aeruginosa/growth & development , Pseudomonas Infections , Pyocins/antagonists & inhibitors , Pyocins/isolation & purification
Säo Paulo; s.n; 1997. 94 p. ilus, tab.
Thesis in Portuguese | LILACS | ID: lil-217227


Duas cepas de bactérias láticas (Lactobacillus sake 2a e Leuconostoc sp 3c) foram isoladas de amostras de lingüiça frescal curadas cruas, adquiridas no comércio local. Essas cepas produziram substâncias antagonísticas ativas contra bactérias patogênicas veiculadas por alimentos. Foi demonstrada a natureza protéica dos inibidores e eles foram classificados como bacteriocinas. A inibiçäo devido à produçäo de ácido e à presença de bacteriófagos líticos foi descartada. A bacteriocina produzida por Leuconostoc sp 3c foi ativa contra Bacillus cereus, Listeria monocytogenes e Staphylococcus aureus. A bacteriocina produzida por Lactobacillus sake 2a foi ativa contra Listeria monocytogenes e Staphylococcus aureus. Bactérias Gram negativas näo foram inibidas. A atividade antilisterial de Lactobacillus sake 2a foi demonstrada em meio de cultura e em lingüiça. Esta cepa foi co-inoculada com Listeria monocytogenes em lingüiça. Esta cepa foi co-inoculada com Listeria monocytogenes em lingüiça preparada no laboratório, composta de pernil de porco picado, sais de cura e temperos, embutidos em tripa natural...

Animals , Gram-Positive Bacteria/isolation & purification , Bacteriocins/pharmacology , Listeria monocytogenes/drug effects , Meat Products/microbiology , Culture Media , Food Contamination , Food Microbiology , Food Technology , Swine
Indian J Pathol Microbiol ; 1990 Oct; 33(4): 304-6
Article in English | IMSEAR | ID: sea-74864


Klebocine typing of Klebsiella isolated as single pathogen from diarrhoeal diseases in children under five years revealed prominent type 4143 (14.8%) and 3322 (12.9%). There was no seasonal variation noticed.

Acute Disease , Bacteriocins/pharmacology , Child, Preschool , Diarrhea/microbiology , Diarrhea, Infantile/microbiology , Humans , India , Infant , Klebsiella/classification , Klebsiella Infections/microbiology
An. acad. bras. ciênc ; 62(1): 85-94, mar. 1990. tab
Article in English | LILACS | ID: lil-92238


Twenty-two nitrogen-fixing Bacillus azotofixans strains shown to produce an inhibition zone against themselves in plate assays. The B. azotofixans type strain P3L-5, chosen for further studies, produced inhibition zones against various Bacillus strains and other bacterial genera. This antibacterial substance was also produced in liquid medium and its production was enhanced in semisolid medium (0.4% agar) after 3 to 5 days of incubation. The substance was suggested to be an antibiotic and its preliminary characterization showed resistance to heat (100§ C, 15 minutes), to trypsin, pronase, deoxyribonuclease I, ribonuclease A, phospoholipase C, ethanol, acetone, and ether, and sensitivity to strong alkali treatment. Its molecular weight was estimated to be between 3500 to 6000. After induction of B. azotofixans P3L-5 with mitomycin C or ultraviolet light, two types of particles were detected in the lysate: one similar to a phage tail and the other, less frequent, similar to a complete bacteriophage. Lysates containing these particles showed a killing effect in some but not all B. azotofixans strains, but neither the other Bacillus species nor Micrococcus were inhibited by these lysates

Anti-Bacterial Agents/biosynthesis , Bacteriocins/biosynthesis , Bacteriophages/metabolism , Bacillus/metabolism , Bacillus/ultrastructure , Bacteriocins/pharmacology , Culture Media , Drug Resistance, Microbial , Mitomycins/pharmacology , Ultraviolet Rays
Article in Spanish | LILACS | ID: lil-71986


Bacterial antagonism depends on many factors. Among others, for example we have competition for an essential nutrient, the production of toxic metabolites or the release of antibiotic substances. The production of bacteriocines by "killer" strains correspons to the latrer, being determined by plasmidial or chromosomal genes. On the other hand, the susceptibility to a given bacteriocine depends on the presence of surface recptors that are codified by the cellular DNA. The bacteriocine particles correspond to protein conglomerates which are sometimes associated with glucolipids. With the death of the productive cell, these particles are livated motivated by synthesis. The similarities which they share with the bacteriophage are many. However, their fundamental differences are that they lack nuclic acid and their incapcity to transmit themselves. Cellular death caused by the action of the bacteriocine is extremely quck, acting on the permeability of the plasmatic membrane, on the macromolecular syntesis (DNA, RNA an proteins) and on cellular oxidation. The wide range of bacteriocine and their respective spectre of action over the more or less related strains are excellent parameters to detect, identify and classify the productive bacteria and the susceptible ones. With only a few exceptions, the bacteriocines not lethal to their own productive cell nor to taxonomically distant species. This has led to intersting ecological and epidemiological outlooks. The amplitude of this phenomenon in Gram+ and Gram- bacteria has led to the study of fine mechanisms which have triggered the genetic expression to elaborate bacteriocines, determining the one responsible for this are the genes and localized signals in transmissible episomes or in chromosomal operons

Bacteriocins , Bacteriocins/biosynthesis , Bacteriocins/isolation & purification , Bacteriocins/pharmacology , Colicins/classification