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Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods

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Abstract

Lactic acid bacteria (LAB) isolated from different sources (dairy products, fruits, fresh and fermented vegetables, fermented cereals) were screened for antimicrobial activity against other bacteria, including potential pathogens and food spoiling bacteria. Six strains have been shown to produce bacteriocins: Lactococcus lactis 19.3, Lactobacillus plantarum 26.1, Enterococcus durans 41.2, isolated from dairy products and Lactobacillus amylolyticus P40 and P50, and Lactobacillus oris P49, isolated from bors. Among the six bacteriocins, there were both heat stable, low molecular mass polypeptides, with a broad inhibitory spectrum, probably belonging to class II bacteriocins, and heat labile, high molecular mass proteins, with a very narrow inhibitory spectrum, most probably belonging to class III bacteriocins. A synergistic effect of some bacteriocins mixtures was observed. We can conclude that fermented foods are still important sources of new functional LAB. Among the six characterized bacteriocins, there might be some novel compounds with interesting features. Moreover, the bacteriocin-producing strains isolated in our study may find applications as protective cultures.

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Acknowledgments

This work was supported by the grants of the Romanian National Authority for Scientific Research, CNDI–UEFISCDI, project numbers 105/2012 (PLANTLAB) and 77/2012 (PROLAB).

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Authors and Affiliations

  1. Department of Microbiology, Institute of Biology Bucharest of the Romanian Academy, Splaiul Independentei No. 296, P.O. Box 56-53, 060031, Bucharest, Romania

    Silvia-Simona Grosu-Tudor, Mihaela-Marilena Stancu & Medana Zamfir

  2. Department of Genetics, Faculty of Biology, University of Bucharest, Intrarea Portocalilor 1-3, 060101, Bucharest, Romania

    Diana Pelinescu

Authors
  1. Silvia-Simona Grosu-Tudor
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  2. Mihaela-Marilena Stancu
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  3. Diana Pelinescu
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  4. Medana Zamfir
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Correspondence to Medana Zamfir.

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Grosu-Tudor, SS., Stancu, MM., Pelinescu, D. et al. Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods. World J Microbiol Biotechnol 30, 2459–2469 (2014). https://doi.org/10.1007/s11274-014-1671-7

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  • DOI: https://doi.org/10.1007/s11274-014-1671-7

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