Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef
Article Received: 12 February 2004 Accepted: 17 August 2004 Summary
>Screening for the bacteriocin production of strains of lactic acid bacteria from various meat and meat products resulted in the detection of a bacteriocin-producing
Lactococcus lactis subsp. cremoris CTC 204, isolated from chicken. The bacteriocin inhibited not only closely related lactic acid bacteria ( Lactobacillus helveticus), but also pathogenic microorganisms ( Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Clostridium perfringens). It was inactivated by α-chymotrypsin, ficin, papain, and pronase E, but not by lipase or pepsin. This compound was heat stable even at autoclaving temperature (121°C for 10min) and was produced during refrigerated storage. It was also active over a wide pH range (2–10), but the highest activity was observed in the lower pH range. The results indicated that dipping raw beef in the bacteriocin produced by strain CTC 204 could contribute to the extension of the shelf life of refrigerated bovine meat. Keywords Bacteriocin characterization lactic acid bacteria Lactococcus lactis subsp. cremoris meat mesophilic bacteria preservation References Barakat, R.K., Griffiths, M.W., Harris, L.J. 2000 Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat International Journa1 of Food Microbiology 62 83 94 Google Scholar Caplice, E., Fitzgerald, G.F. 1999 Food fermentations: role of microorganisms in food production and preservation International Journal of Food Microbiology 50 131 149 Google Scholar Choi, H.J., Cheigh, C.I., Kim, S.B., Pyun, Y.R. 2000 Production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 from Kimchi Journal of Applied Microbiology 88 563 571 Google Scholar Cintas, L.M., Casaus, M.P., Herranz, C., Nes, I.F., Herández, P.E. 2001 Review: bacteriocins of lactic acid bacteria Food Science and Technology International 7 281 305 Google Scholar Cleveland, J., Montville, T.J., Nes, I.F., Chikindas, M.L. 2001 Bacteriocins: safe, natural antimicrobials for food preservation International Journal qf Food Microbiology 71 1 20 Google Scholar Dainty, R.H., Mackey, B.M. 1992 The relationship between the phenotypic properties of bacteria from chilled-stored meat and spoilage processes Journal of Applied Bacteriology (Symposium Supplement) 73 103S 114S Google Scholar Daly, C., Sandine, C.E., Elliker, P.R. 1972 Interactions of food starter cultures and foodbome pathogens: Streptococcus diacetylactis versus food pathogens Journal of Food Technology 35 349 357 Google Scholar Davey, G.P., Richardson, B.C. 1981 Purification and some properties of diplococcin from Streptococcus cremoris 346 Applied and Environmental Microbiology 41 84 89 Google Scholar Eckner, K.F. 1992 Bacteriocins and food applications Dairy, Food and Environmental Sanitation 12 204 209 Google Scholar Elortondo, F.J.P., Albisu, M., Barcina, Y. 1999 Changes in the microflora of Idiazábel cheese with the commercial lactic starters Australian Journal of Dairy Technology 48 10 13 Google Scholar Garver, K.I., Muriana, P.M. 1993 Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products International Journal of Food Microbiology 19 241 258 Google Scholar
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