Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from Brazilian water buffalo mozzarella cheese

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorPaula, Aline Teodoro de
dc.creatorJeronymo-Ceneviva, Ana Beatriz
dc.creatorSilva, Luana Faria
dc.creatorTodorov, Svetoslav Dimitrov
dc.creatorFranco, Bernadette Dora Gombossy de Melo
dc.creatorChoiset, Yvan
dc.creatorHaertlé, Thomas
dc.creatorChobert, Jean-Marc
dc.creatorDousset, Xavier
dc.creatorPenna, Ana Lúcia Barretto
dc.date2015-04-27T11:56:05Z
dc.date2016-10-25T20:47:10Z
dc.date2015-04-27T11:56:05Z
dc.date2016-10-25T20:47:10Z
dc.date2014
dc.date.accessioned2017-04-06T08:10:41Z
dc.date.available2017-04-06T08:10:41Z
dc.identifierProbiotics and Antimicrobial Proteins, v. 6, n. 3-4, p. 186-197, 2014.
dc.identifier1867-1306
dc.identifierhttp://hdl.handle.net/11449/122840
dc.identifierhttp://acervodigital.unesp.br/handle/11449/122840
dc.identifierhttp://dx.doi.org/10.1007/s12602-014-9163-5
dc.identifier8710975442052503
dc.identifierhttp://link.springer.com/article/10.1007%2Fs12602-014-9163-5
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/933459
dc.descriptionThe production of bacteriocins by Leuconostoc mesenteroides represents an important opportunity for exploration of their potential use for industrial purpose. The antimicrobial compounds produced by L. mesenteroides subsp. mesenteroides SJRP55 strain were characterized and purified. Cell-free supernatant of Leuc. mesenteroides subsp. mesenteroides SJRP55 produced antibacterial compounds against Listeria spp. strains and not inhibiting against Lactobacillus spp. The antimicrobial substances were stable at high temperatures (100 C for 2 h and 121 C for 20 min) and low pH (pH 2–4) values, but sensitive to proteolytic enzymes and resistant to aamylase, lipase and catalase enzymes. The optimal temperature for active peptides production was 25 C. The antimicrobial compounds were purified by ammonium sulfate precipitation, affinity column and reverse-phase chromatography. Mass spectrometry and amino acids analyses showed that the bacteriocins were identical to mesentericin Y105 and B105. The producer strain’s DNA analysis revealed presence of open reading frames possibly coding for virulence factors, such as enterococcal surface protein (esp), collagen adhesion (ace) and intrinsic vancomycin resistance (vanA); however, biogenic amines encoding genes were not observed. Leuc. mesenteroides subsp. mesenteroides SJRP55 is a promising biopreservative culture in fermented milk, and the purified bacteriocins can also be applied in food preservation.
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageeng
dc.relationProbiotics and Antimicrobial Proteins
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMesentericin Y105 and mesentericin B105
dc.subjectLeuconostoc mesenteroides subsp. mesenteroides
dc.subjectAntimicrobial activity
dc.subjectPurification
dc.subjectLactic acid bacteria
dc.titleLeuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from Brazilian water buffalo mozzarella cheese
dc.typeOtro


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