Van der Veken David, Benhachemi Rafik, Charmpi Christina, Ockerman Lore, Poortmans Marijke, Van Reckem Emiel, Michiels Chris, Leroy Frédéric
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium.
Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium.
Microorganisms. 2020 Jan 24;8(2):167. doi: 10.3390/microorganisms8020167.
A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against , to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against , and . Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.
总共对332株主要从肉类中分离出的葡萄球菌菌株进行了抗菌活性筛选。18株菌株对同一属内的菌种表现出抗菌活性。这些抗菌菌株进一步针对梭菌进行筛选，以评估它们作为无添加硝酸盐或亚硝酸盐的发酵肉制品抗梭菌发酵剂培养物的潜力。只有IMDO-S72有能力抑制所有测试的梭菌菌株，同时对其他菌种也表现出额外的活性。除了作为生物保护培养物的潜力外，还对葡萄球菌菌株进行了生物胺产生的筛选，因为这些化合物可能会影响食品质量。为此，采用了超高效液相色谱-串联质谱联用技术（UPLC-MS/MS）。发现生物胺产生的发生率较低，酪胺和β-苯乙胺是最常见的。经过长时间培养后，浓度仍相对较低（<52mg/L），对食品安全没有或几乎没有威胁。综上所述，IMDO-S72可作为发酵肉类生物保护的一个有吸引力的候选菌株，因为它表现出了良好的抗菌活性且不产生生物胺。
