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Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products

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Abstract

Analysis of 1245 lactic acid bacteria (LAB) isolates obtained from fish, seafood and fish products showed that 197 exerted direct antimicrobial activity against 20 spoilage and food-borne pathogenic microorganisms. Further evaluation of 64 LAB isolates selected on the basis of their direct antimicrobial activity revealed 25 secreted bacteriocins. Biochemical characterization, PCR analysis and/or DNA sequencing of the superoxide dismutase gene (sodA) and/or 16S rRNA gene (16S rDNA), and/or SDS-PAGE analyses of the 64 selected isolates allowed the identification of 24 of them as Enterococcus faecium, 22 as Enterococcus faecalis, seven as Pediococcus pentosaceus, five as Weissella cibaria, three as Lactobacillus sakei subsp. carnosus, one as L. sakei subsp. sakei, one as Lactobacillus curvatus subsp. curvatus and one as Leuconostoc mesenteroides subsp. cremoris. PCR analyses for the detection of genes encoding previously described bacteriocins performed on the 25 bacteriocinogenic strains showed that 19 strains (18 enterococci and 1 lactobacilli) amplified, at least, one of the tested genes, and up to four and two target genes were simultaneously detected in a single enterococcal and lactobacilli strain, respectively. Moreover, in vitro safety evaluation of E. faecium strains was carried out by detection of potential virulence factors, analysis of hemolysin, gelatinase and protease production, and susceptibility testing to antibiotics of relevance for human and veterinary industry. The results reported herein demonstrate the suitability of fish, seafood and fish products for the isolation of LAB (mainly enterococci), including (multi)bacteriocinogenic strains, encoding bacteriocins active against Listeria monocytogenes and other food-borne pathogens of interest for the food industry.

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Acknowledgments

This work was partially supported by projects AGL2009–08348-ALI from Ministerio de Ciencia y Tecnología (MCYT), Spain; AGL2012–34829 from Ministerio de Economía y Competitividad (MINECO); 02BTF03E from Xunta de Galicia, Spain; S–2009/AGR–1489 from Dirección General de Universidades e Investigación, Consejería de Educación, Comunidad de Madrid (CAM), Spain, and Spanish-Portuguese Integrated Action HP2008-0070 from Ministerio de Ciencia e Innovación (MICINN), Spain. B. Gómez-Sala holds a contract from the company Innaves S. A. (Vigo, Spain). E. Muñoz-Atienza is recipient of a predoctoral fellowship from the UCM, Spain. A. Basanta was recipient of an FPI fellowship from CAM, Spain. J. Sánchez held an FPU fellowship from Ministerio de Educación, Cultura y Deporte (MECD), Spain. The authors express their gratitude to Dr. Núñez, Departamento de Tecnología de los Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Agroalimentaria (INIA), Madrid (Spain), and Dr. Franz, Federal Research Centre for Nutrition and Food, Institute for Hygiene and Toxicology, Karlsruhe (Germany) for kindly supplying some of the bacterial strains used as PCR positive controls.

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Authors and Affiliations

  1. Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain

    Beatriz Gómez-Sala, Estefanía Muñoz-Atienza, Jorge Sánchez, Antonio Basanta, Carmen Herranz, Pablo E. Hernández & Luis M. Cintas

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  1. Beatriz Gómez-Sala
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  2. Estefanía Muñoz-Atienza
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  4. Antonio Basanta
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  5. Carmen Herranz
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  6. Pablo E. Hernández
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  7. Luis M. Cintas
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Correspondence to Luis M. Cintas.

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Gómez-Sala, B., Muñoz-Atienza, E., Sánchez, J. et al. Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products. Eur Food Res Technol 241, 341–356 (2015). https://doi.org/10.1007/s00217-015-2465-3

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