Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish

Food Control

Volumn 32, Issue 2, 2013, Pages 379-385

  Ghanbari, Mahdi ^a,b   Jami, Mansooreh ^a,b   Kneifel, Wolfgang ^a   Domig, Konrad J ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b UNIVERSITY OF ZABOL   (Iran)

Author keywords

Bacteriocins; Lactic acid bacteria; Lactobacillus casei; Lactobacillus plantarum; Sturgeon fish

Indexed keywords

ACIPENSER PERSICUS; AEROMONAS HYDROPHILA; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; HUSO HUSO; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LISTERIA; LISTERIA MONOCYTOGENES; LISTERIA MONOCYTOGENES ATCC 19115; LISTONELLA ANGUILLARUM; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 84873462040     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.12.024     Document Type: Article

References (36)

1. Belguesmia Y., Naghmouchi K., Chihib N. Class IIa bacteriocins: current knowledge and perspectives. Prokaryotic antimicrobial peptides 2011, 171-195. Springer Publishing Company, New York. D. Drider, S. Rebuffat (Eds.).
2. Benkerroum N., Ghouati Y., Sandine W.E., Tantaoui-Elaraki A. Methods to demonstrate the bactericidal activity of bacteriocins. Letters in Applied Microbiology 1993, 17(2):78-81.
3. Bhattacharya S., Das A. Study of physical and cultural parameters on the bacteriocins produced by lactic acid bacteria isolated from traditional Indian fermented foods. American Journal of Food Technology 2010, 5:111-120.
4. Bhunia A.K., Johnson M.C., Ray B., Kalchayanand N. Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Microbiology 1991, 70(1):25-33.
5. Bucio A., Hartemink R., Schrama J.W., Verreth J., Rombouts F.M. Presence of lactobacilli in the intestinal content of freshwater fish from a river and from a farm with a recirculation system. Food Microbiology 2006, 23(5):476-482.
6. Campos C.A., Rodríguez Ó., Calo-Mata P., Prado M., Barros-Velázquez J. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Research International 2006, 39(3):356-364.
7. Castellano P., Belfiore C., Vignolo G. Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties. Food Control 2011, 22(8):1461-1465.
8. Chahad O.B., El Bour M., Calo-Mata P., Boudabous A., Barros-Velàzquez J. Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products. Research in Microbiology 2012, 163(1):44-54.
9. Chung H.-J., Yousef A.E. Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure resistant Listeria monocytogenes. New Biotechnology 2010, 27(4):403-408.
10. Cleveland J., Montville T.J., Nes I.F., Chikindas M.L. Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 2001, 71(1):1-20.
11. Cotter P.D., Hill C., Ross R.P. Bacteriocins: developing innate immunity for food. Nature Reviews Microbiology 2005, 3(10):777-788.
12. Drider D., Fimland G., Héchard Y., McMullen L.M., Prévost H. The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews 2006, 70(2):564-582.
13. Gálvez A., Abriouel H., López R.L., Ben Omar N. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology 2007, 120(1-2):51-70.
14. Galvez A., Lopez R.L., Abriouel H., Valdivia E., Ben Omar N. Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Critical Reviews in Biotechnology 2008, 28(2):125-152.
15. Ghanbari M., Rezaei M., Jami M., Nazari R.M. Isolation and characterization of Lactobacillus species from intestinal contents of beluga (Huso huso) and Persian sturgeon (Acipenser persicus). Iranian Journal of Veterinary Research 2009, 10(2):152-157.
16. Ghanbari M., Rezaei M., Soltani M., Shahosseini G. Production of bacteriocin by a novel Bacillus sp. strain RF 140, an intestinal bacterium of Caspian Frisian Roach (Rutilus frisii kutum). Iranian Journal of Veterinary Research 2009, 10(3):267-272.
17. Holzapfel W.H., Geisen R., Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology 1995, 24(3):343-362.
18. Indira K., Jayalakshmi S., Gopalakrishnan A., Srinivasan M. Biopreservative potential of marine Lactobacillus spp. African Journal of Biotechnology 2011, 5:2287-2296.
19. Itoi S., Abe T., Washio S., Ikuno E., Kanomata Y., Sugita H. Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish. International Journal of Food Microbiology 2008, 121(1):116-121.
20. Kandler O., Weiss N. Genus Lactobacillus Beijerinck 1901, 212AL. Bergey's manual of systematic bacteriology 1986, 1209-1234. Williams and Wilkins, Baltimore. 2nd ed. P.H.A. Sneath, N.S. Mair, M.E. Sharpe, J.G. Holt (Eds.).
21. Karska-Wysocki B., Bazo M., Smoragiewicz W. Antibacterial activity of Lactobacillus acidophilus and Lactobacillus casei against methicillin-resistant Staphylococcus aureus (MRSA). Microbiological Research 2010, 165(8):674-686.
22. Leroi F. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiology 2010, 27(6):698-709.
23. Lewus C.B., Sun S., Montville T.J. Production of an amylase-sensitive bacteriocin by an atypical Leuconostoc paramesenteroides strain. Applied and Environmental Microbiology 1992, 58(1):143-149.
24. Maragkoudakis P.A., Zoumpopoulou G., Miaris C., Kalantzopoulos G., Pot B., Tsakalidou E. Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal 2006, 16(3):189-199.
25. Mojgani N., Amirinia C. Kinetics of growth and bacteriocin production in L. casei RN 78 isolated from a dairy sample in IR Iran. International Journal of Dairy Science 2007, 2:1-12.
26. Okafor N. Microbial flora of fresh and smoked fish from Nigerian fresh-water. Food Microbiology 1985, 2(1):71-75.
27. Parente E., Ricciardi A. Production, recovery and purification of bacteriocins from lactic acid bacteria. Applied Microbiology and Biotechnology 1999, 52(5):628-638.
28. Pinto A.L., Fernandes M., Pinto C., Albano H., Castilho F., Teixeira P., et al. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. International Journal of Food Microbiology 2009, 129(1):50-58.
29. Schägger H., von Jagow G. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Analytical Biochemistry 1987, 166(2):368-379.
30. Schillinger U., Lücke F.K. Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology 1989, 55(8):1901-1906.
31. Tagg J.R., McGiven A.R. Assay system for bacteriocins. Applied Microbiology 1971, 21(5):943.
32. Todorov S.D., Ho P., Vaz-Velho M., Dicks L.M.T. Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal. Meat Science 2010, 84(3):334-343.
33. Todorov S.D., Nyati H., Meincken M., Dicks L.M.T. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control 2007, 18(6):656-664.
34. Venkat H.K., Sahu N.P., Jain K.K. Effect of feeding Lactobacillus-based probiotics on the gut microflora, growth and survival of postlarvae of Macrobrachium rosenbergii (de Man). Aquaculture Research 2004, 35(5):501-507.
35. Verschuere L., Rombaut G., Sorgeloos P., Verstraete W. Probiotic bacteria as biological control agents in aquaculture. Microbiology and Molecular Biology Reviews 2000, 64(4):655-671.
36. Yang R., Johnson M.C., Ray B. Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Applied and Environmental Microbiology 1992, 58(10):3355-3359.