BACTERIOCINOGENIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM ARTISANAL COLONIAL TYPE - CHEESE

Authors

DOI:

https://doi.org/10.5380/avs.v25i1.68261

Keywords:

antimicrobial compounds, autochthonous microbiota, bacteriocins, food safety

Abstract

Autochthonous microbiota from artisanal cheeses is predominantly composed of lactic acid bacteria (LAB), which are able to produce antimicrobial compounds, such as bacteriocins, suggesting their application in food biopreservation. Knowledge about LAB growth and bacteriocin production during food production and conservation is essential to determine their use. In this way, the study aimed at isolating bacteriocinogenic LAB from twenty-one artisanal cheeses from the western region of Parana state, Brazil, determining the best conditions for growth and bacteriocin production (25°C, 30°C, and 37°C/24h); bacteriocin stability under different ranges of pH (2, 4, 6, 8, and 10 for 2h) and temperature (60oC/2h; 80oC/2h; 121oC/15min). Their activity against different target microorganisms was also evaluated. A total of 34 LAB strains presented characteristics compatible with bacteriocin production. Most of them presented better results for bacteriocin production when cultured at 25ºC and 30ºC. Bacteriocins remained active against L. monocytogenes when exposed from pH 4 to 8 and a wide temperature range; some bacteriocins were even resistant to sterilization temperatures. Bacteriocins produced were able to inhibit spoilage and pathogenic microorganisms, such as L. monocytogenes, B. cereus, and P. fluorescens. These results indicated that isolated bacteriocinogenic LAB present potential to be used as food biopreservatives.

Author Biographies

Kadigia Pegoraro, Universidade Federal do Paraná (UFPR), Setor Palotina, Palotina, PR, Brazil.

Medicina Veterinária; Detecção e Controle de patógenos.

Mallu Jagnow Sereno, Universidade Federal de Viçosa (UFV), Viçosa, MG, Brazil.

Medicina Veterinária; Detecção e Controle de patógenos.

Valéria Quintana Cavicchioli, Universidade Federal de Viçosa (UFV), Viçosa, MG, Brazil.

Medicina Veterinária; Detecção e Controle de patógenos.

Cibeli Viana, Universidade Federal de Viçosa (UFV), Viçosa, MG, Brazil.

Medicina Veterinária; Detecção e Controle de patógenos.

Luís Augusto Nero, Universidade Federal de Viçosa (UFV), Viçosa, MG, Brazil.

Medicina Veterinária; Detecção e Controle de patógenos.

Luciano dos Santos Bersot, Universidade Federal do Paraná (UFPR), Setor Palotina, Palotina, PR, Brazil.

Medicina Veterinária; Detecção e Controle de patógenos.

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Published

2020-03-31

How to Cite

Pegoraro, K., Jagnow Sereno, M., Quintana Cavicchioli, V., Viana, C., Nero, L. A., & dos Santos Bersot, L. (2020). BACTERIOCINOGENIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM ARTISANAL COLONIAL TYPE - CHEESE. Archives of Veterinary Science, 25(1). https://doi.org/10.5380/avs.v25i1.68261

Issue

Vol. 25 No. 1 (2020)

Section

Quality Control and Food Safety

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