从葡萄牙发酵肉制品中分离出的乳酸菌的有益特性和安全性的体外研究。
In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products.
作者信息
Todorov S D, Franco B D G M, Wiid I J
机构信息
Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Ave. Prof. Lineus Prestes 580, 05508-000, São Paulo, SP, Brazil.
Division Molecular and Cellular Biology and Human Genetics, Faculty of Medicine and Health Sciences, University of Stellenbosch, P.O. Box 19063, 7505 Tygerberg, South Africa.
出版信息
Benef Microbes. 2014 Sep;5(3):351-66. doi: 10.3920/BM2013.0030.
Many lactic acid bacteria produce bacteriocins with a rather broad spectrum of inhibition, which could offer potential applications in food preservation. Bacteriocin production by starter cultures may bring advantage to these strains in competitive interactions with pathogenic bacteria from the food matrix. The objective of this study was to determine the safety of beneficial strains (Lactobacillus plantarum ST202Ch and ST216Ch, Enterococcus faecium ST211Ch, and Lactobacillus sakei ST22Ch, ST153Ch and ST154Ch) previously isolated from fermented meat products and characterised as bacteriocin producers. Auto-aggregation was strain-specific, and values of 28.97, 27.86 and 28.56% were recorded for L. sakei ST22Ch, ST153Ch and ST154Ch, respectively, 16.95 and 14.58% for L. plantarum ST202Ch and ST216Ch, respectively, and 12.77% for E. faecium ST211Ch. Various degrees of co-aggregation between 28.85 and 44.76% for Listeria monocytogenes 211 and 409, and between 23.60 to 34.96% for E. faecium ATCC 19443 were observed. According to the results of the diffusion method, the studied strains demonstrated susceptibility to penicillin G, ampicillin, amoxicillin, amoxicillin/clavulonic acid, imipenem, linezolid, and tetracycline. In addition, the susceptibility of the six strains to various non-antibiotic commercial drugs was examined. Production of β-galactosidase by L. sakei ST22Ch, ST153Ch and ST154Ch, L. plantarum ST202Ch and ST216Ch, and E. faecium ST211Ch was confirmed by employing sterile filter paper discs impregnated with o-nitrophenyl-β-D-galactopyranose. A statistically significant (P<0.001) inhibition of Mycobacterium tuberculosis growth by bacteriocins produced by L. plantarum ST202Ch (38.3%) and ST216Ch (48.6%), L. sakei ST153Ch (16.2%) and ST154Ch (16.1%), and E. faecium ST211Ch (21.7%) was observed. As determined by the polymerase chain reaction, the tested strains showed a low virulence gene profile.
许多乳酸菌可产生具有相当广泛抑制谱的细菌素，这在食品保鲜方面可能具有潜在应用价值。发酵剂产生细菌素可能使这些菌株在与食品基质中的病原菌的竞争相互作用中具有优势。本研究的目的是确定先前从发酵肉制品中分离出来并被鉴定为细菌素产生菌的有益菌株（植物乳杆菌ST202Ch和ST216Ch、粪肠球菌ST211Ch、清酒乳杆菌ST22Ch、ST153Ch和ST154Ch）的安全性。自聚集具有菌株特异性，清酒乳杆菌ST22Ch、ST153Ch和ST154Ch的自聚集值分别为28.97%、27.86%和28.56%，植物乳杆菌ST202Ch和ST216Ch的自聚集值分别为16.95%和14.58%，粪肠球菌ST211Ch的自聚集值为12.77%。观察到单核细胞增生李斯特菌211和409之间的共聚集程度在28.85%至44.76%之间，粪肠球菌ATCC 19443之间的共聚集程度在23.60%至34.96%之间。根据扩散法的结果，所研究的菌株对青霉素G、氨苄西林、阿莫西林、阿莫西林/克拉维酸、亚胺培南、利奈唑胺和四环素敏感。此外，还检测了这六种菌株对各种非抗生素商业药物的敏感性。通过使用浸有邻硝基苯基-β-D-吡喃半乳糖的无菌滤纸圆盘，证实了清酒乳杆菌ST22Ch、ST153Ch和ST154Ch、植物乳杆菌ST202Ch和ST216Ch以及粪肠球菌ST211Ch产生β-半乳糖苷酶。观察到植物乳杆菌ST202Ch（38.3%）和ST216Ch（48.6%）、清酒乳杆菌ST153Ch（16.2%）和ST154Ch（16.1%）以及粪肠球菌ST211Ch（21.7%）产生的细菌素对结核分枝杆菌生长具有统计学显著（P<0.001）的抑制作用。通过聚合酶链反应测定，受试菌株显示出低毒力基因谱。
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