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Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

European Food Research and Technology volume 234, pages 789–796 (2012)Cite this article

Abstract

Strong bacteriocins, or bacteriocins with a wide range of activity against pathogens and spoilage microorganisms, are actively sought for use as natural food preservatives. This work reports the inhibitory activity of 96 enterococcal isolates from two Iranian, raw milk cheeses against five indicator organisms (including Listeria innocua). Forty-eight isolates inhibited at least one indicator in spot agar assays. Of these, 20 isolates corresponding to 15 different strains were shown to produce bacteriocin-like substances in liquid cultures. PCR analysis revealed the genes coding for enterocins (enterococcal bacteriocins) A, B, P or X, or their combinations, in all but one of these 15 strains. In addition, the gene coding for enterocin 31 was detected in two strains. No amplification was obtained in one strain when using specific primers for all 13 bacteriocin genes sought. Three different enterocin genes were identified in most strains and four in one strain. Although the concomitant production of bacteriocins is still to be verified, producers of multiple enterocins could be of great technological potential as protective cultures in the cheese industry.

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Acknowledgments

This research was partially supported by a project from the Spanish Ministry of Science and Innovation (MICINN) (AGL2007-61869-ALI). A.A. was awarded a scholarship of the Severo Ochoa program from FICYT (BP08-053). S. Delgado was supported by a research contract from MICINN under Juan de la Cierva program (JCI-2008-02391). The authors wish to thank the Iranian Ministry of Industries and Mines, as well as Razavi Dairy Industry (Mashhad, Iran) and the Office of Industrial Relationships (OIR) of Ferdowsi University of Mashhad (FUM). The technical assistance of Dr. Yavarmanesh and the MSc students Mrs. Joghataei and Mr. Attar from FUM is greatly acknowledged. Dr. Antonio Gálvez, Area of Microbiology, University of Jaen, Spain, and Dr. Luis Cintas, Department of Bromatology, Hygiene and Food Technology, University Complutense of Madrid are acknowledged for the gift of primers and enterocin-producing strains.

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Authors and Affiliations

  1. Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto, s/n, 33300, Villaviciosa, Asturias, Spain

    Mohammad Reza Edalatian, Ángel Alegría, Susana Delgado & Baltasar Mayo

  2. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Seyed Ali Mortazavi & Mohammad Reza Bassami

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  1. Mohammad Reza Edalatian
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  2. Mohammad Bagher Habibi Najafi
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  3. Seyed Ali Mortazavi
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  4. Ángel Alegría
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  5. Susana Delgado
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  6. Mohammad Reza Bassami
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  7. Baltasar Mayo
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Correspondence to Baltasar Mayo.

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Edalatian, M.R., Habibi Najafi, M.B., Mortazavi, S.A. et al. Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes. Eur Food Res Technol 234, 789–796 (2012). https://doi.org/10.1007/s00217-012-1697-8

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  • DOI: https://doi.org/10.1007/s00217-012-1697-8

Keywords

  • Bacteriocins
  • Enterocins
  • Enterococcus spp.
  • Enterococci
  • Traditional cheeses
  • Cheese starters
  • Adjunct cultures
  • Protective cultures