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SCREENING OF ANTI-CLOSTRIDIAL LACTIC ACID BACTERIA STRAINS ISOLATED FROM URUGUAYAN DAIRY FARMS
- Source :
- Journal of microbiology, biotechnology and food sciences. 9:1170-1175
- Publication Year :
- 2021
- Publisher :
- Slovak University of Agriculture in Nitra, 2021.
-
Abstract
- A total of 130 strains of lactic acid bacteria (starter lactic acid bacteria -SLAB- and non-starter lactic acid bacteria -NSLAB-) were isolated from milk, whey and cheese. Anti-clostridial activity was detected in 56 isolates against Clostridium tyrobutyricum ATCC 25755. Seven strains with the highest inhibitory activity were selected to determine their inhibitory mechanisms. Anti-clostridial activity of strains Streptococcus macedonicus 23, S. macedonicus 24, Lactobacillus casei/paracasei 29 and Lactobacillus rhamnosus 104 was due to organic acids production. Inhibitory mechanisms of strains L. casei 26 and 95 were acid production, bacteriocin and hydrogen peroxide. While anti-clostridial activity of Lactobacillus delbrueckii subsp. bulgaricus 76 was due to acid and hydrogen peroxide production. Cell-free supernatants obtained from strains 26, 95 and 76 conserved their anti-clostridial activity after thermal treatments at 70 and 100 °C. Supernatants obtained from bacteriogenic strains 26 and 95 were analyzed by RP-HPLC. RP-HPLC fractions with anti-clostridial activity were analyzed by mass spectrometry (MALDI-TOF). A peptide with molecular weight of 1162.54 Da was detected in HPLC fraction of L. casei 95. No results were obtained for MALDI-TOF analysis of another HPLC fractions. Based on the thermostability and low molecular weight, L. casei 95 anti-clostridial peptide would belong to a class I or II bacteriocin according to Gram-positive bacteria antimicrobial peptides classification.
- Subjects :
- 0301 basic medicine
Lactobacillus casei
biology
030106 microbiology
food and beverages
biology.organism_classification
Microbiology
Clostridium tyrobutyricum
Lactic acid
03 medical and health sciences
chemistry.chemical_compound
030104 developmental biology
Clostridium
chemistry
Bacteriocin
Lactobacillus rhamnosus
Lactobacillus
Food science
Molecular Biology
Bacteria
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13385178
- Volume :
- 9
- Database :
- OpenAIRE
- Journal :
- Journal of microbiology, biotechnology and food sciences
- Accession number :
- edsair.doi...........5e9fc3c1206f9f1e059a1e0212d73d51