Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, Minas Gerais, Brazil.
Folia Microbiol (Praha). 2012 May;57(3):183-90. doi: 10.1007/s12223-012-0113-x. Epub 2012 Mar 24.
Lactobacillus species are usually used as starters for the production of fermented products, and some strains are capable of producing antimicrobial substances, such as bacteriocins. Because these characteristics are highly desirable, research are continually being performed for novel Lactobacillus strains with bacteriocinogenic potential for use by food industries. The aim of this study was to characterise the bacteriocinogenic potential and activity of Lactobacillus isolates. From a lactic acid bacteria culture collection obtained from raw milk and cheese, 27 isolates were identified by 16S rDNA as Lactobacillus spp. and selected for the detection of lantibiotics biosynthesis genes, bacteriocin production, antimicrobial spectra, and ideal incubation conditions for bacteriocin production. Based on the obtained results, 21 isolates presented at least one of the three lantibiotics biosynthesis genes (lanB, lanC or lamM), and 23 isolates also produced antimicrobial substances with sensitivity to at least one proteinase, indicating their bacteriocinogenic activity. In general, the isolates had broad inhibitory activity, mainly against Listeria spp. and Staphylococcus spp. strains, and the best antimicrobial performance of the isolates occurred when they were cultivated at 25 °C for 24 or 48 h or at 35 °C for 12 h. The present study identified the bacteriocinogenic potential of Lactobacillus isolates obtained from raw milk and cheese, suggesting their potential use as biopreservatives in foods.
乳杆菌属通常被用作发酵产品的发酵剂，一些菌株能够产生抗菌物质，如细菌素。由于这些特性非常理想，因此食品工业一直在研究具有细菌素产生潜力的新型乳杆菌菌株。本研究旨在对乳杆菌分离株的细菌素产生潜力和活性进行表征。从从生乳和奶酪中获得的乳酸菌培养物中，通过 16S rDNA 将 27 个分离株鉴定为乳杆菌属，并选择用于检测类细菌素生物合成基因、细菌素产生、抗菌谱和细菌素产生的理想培养条件。根据获得的结果，21 个分离株至少携带三个类细菌素生物合成基因（lanB、lanC 或 lamM）中的一个，并且 23 个分离株还产生了对至少一种蛋白酶敏感的抗菌物质，表明其具有细菌素活性。总体而言，分离株具有广泛的抑制活性，主要针对李斯特菌属和葡萄球菌属菌株，当在 25°C 下培养 24 或 48 小时或在 35°C 下培养 12 小时时，分离株的抗菌性能最佳。本研究鉴定了从生乳和奶酪中获得的乳杆菌分离株的细菌素产生潜力，表明它们可能用作食品中的生物防腐剂。
