Héquet Arnaud, Laffitte Véronique, Simon Laurence, De Sousa-Caetano Daniel, Thomas Céline, Fremaux Christophe, Berjeaud Jean-Marc
Equipe de Microbiologie Fondamentale et Appliquée, CNRS-UMR6008, IBMIG, 40 avenue du recteur Pineau, 86022 Poitiers, France.
Int J Food Microbiol. 2007 Jan 1;113(1):67-74. doi: 10.1016/j.ijfoodmicro.2006.07.016. Epub 2006 Sep 25.
Bacteriocinogenic bacteria have been proposed to protect food products from Listeria contamination as bioprotective cultures. Lactobacillus sakei 2512 was demonstrated to inhibit the growth of Listeria on sliced cooked ham by challenge test. A liquid medium simulating ham, BHI5L200, was designed in order to select bioprotective strains for meat protection. Two strains were selected, from the 201 lactic acid bacteria screened, that produced bacteriocins at pH 5.8 in BHI5L200. The first one, Leuconostoc pseudomesenteroides 2733, produced a new bacteriocin which was purified and partially characterized. The second, Lactobacillus curvatus 2711, produced sakacin X and was shown to contain sakacin T and sakacin P structural genes. Co-culture experiments in BHI5L200 demonstrated that growth of Listeria was inhibited by L. sakei 2512 as well as by L. curvatus 2711.
产细菌素的细菌已被提议作为生物保护培养物来保护食品免受李斯特菌污染。通过挑战试验证明，清酒乳杆菌2512可抑制切片熟火腿上李斯特菌的生长。为了筛选用于肉类保护的生物保护菌株，设计了一种模拟火腿的液体培养基BHI5L200。从筛选的201株乳酸菌中选出两株，它们在BHI5L200中pH值为5.8时能产生细菌素。第一株是类肠膜魏斯氏菌2733，它产生了一种新的细菌素，该细菌素被纯化并进行了部分特性鉴定。第二株是弯曲乳杆菌2711，它产生了片球菌素X，并且被证明含有片球菌素T和片球菌素P的结构基因。在BHI5L200中进行的共培养实验表明，清酒乳杆菌2512以及弯曲乳杆菌2711均能抑制李斯特菌的生长。
