Universidad Nacional del Chaco Austral. Cte. Fernández 755, (3700) P.R. Sáenz Peña, Chaco, Argentina.
Meat Sci. 2011 Apr;87(4):321-9. doi: 10.1016/j.meatsci.2010.11.006. Epub 2010 Nov 13.
Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced bacteriocin like substances (BLIS). These BLIS were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% NaCl concentration. The influence of several factors on production of BLIS was assessed in MRS broth added with: EDTA, ascorbic acid, KCl, potassium sorbate, sodium citrate, 3 and 6% NaCl, Tween 20 or Brij 35. These additives showed different effects towards the effectiveness of the bacteriocin produced by Lb. sakei/curvatus against L. innocua and S. aureus. Conditions that provided high cell density favored high bacteriocin production. BLIS production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants.
从阿根廷查科东北部地区的手工干香肠中分离出了乳酸菌（LAB）。在 141 株分离株中，有 27 株对无害李斯特菌、金黄色葡萄球菌或布鲁氏菌属表现出抗菌活性。其中一株被鉴定为 Lb. curvatus/sakei 的分离株产生了细菌素样物质（BLIS）。这些 BLIS 具有热稳定性，在冷藏储存和冻融循环后仍然有效，甚至在 3%NaCl 浓度下冷藏生产时对病原体也具有活性。在添加 EDTA、抗坏血酸、KCl、山梨酸钾、柠檬酸钠、3%和 6%NaCl、吐温 20 或 Brij 35 的 MRS 肉汤中评估了几种因素对 Lb. sakei/curvatus 产生 BLIS 的影响。这些添加剂对 Lb. sakei/curvatus 产生的细菌素对无害李斯特菌和金黄色葡萄球菌的有效性表现出不同的影响。提供高细胞密度的条件有利于高细菌素的产生。这种 LAB 菌株的 BLIS 产生受 NaCl 浓度和表面活性剂的存在影响很大。
