The microbiota of artisanal caprine products is essential for the manufacture of fermented produc... more The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological n...
The study was conducted to evaluate the antibacterial activity of three bacteriocin-producing Ent... more The study was conducted to evaluate the antibacterial activity of three bacteriocin-producing Enterococcus faecium strains (TW15, TW20 and TW22) isolated from ewes' milk and cheese sampled in the Patagonian region of Argentina. The strains were tested against spoilage and pathogens microorganisms showing antimicrobial activity towards 4 strains of Listeria monocytogenes, one strain of Listeria innocua and 2 strains of Staphylococcus aureus. E. faecium TW15, E. faecium TW20 and E. faecium TW22 were sensitive to vancomycin. Furthermore, investigation of virulence factors revealed the absence of the genes encoding them. The bacteriocin-like substances (BLISs) produced by the 3 strains were thermostable, pH resistant and can be expressed even in the presence of NaCl (3.0 g/100 g). Moreover, they prove to have a bactericidal mode of action. Results from physicochemical and biochemical characteristics of BLIS produced by these E. faecium strains make them potential candidates to aid in preservation of foods.
The microbiota of artisanal caprine products is essential for the manufacture of fermented produc... more The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological n...
The study was conducted to evaluate the antibacterial activity of three bacteriocin-producing Ent... more The study was conducted to evaluate the antibacterial activity of three bacteriocin-producing Enterococcus faecium strains (TW15, TW20 and TW22) isolated from ewes' milk and cheese sampled in the Patagonian region of Argentina. The strains were tested against spoilage and pathogens microorganisms showing antimicrobial activity towards 4 strains of Listeria monocytogenes, one strain of Listeria innocua and 2 strains of Staphylococcus aureus. E. faecium TW15, E. faecium TW20 and E. faecium TW22 were sensitive to vancomycin. Furthermore, investigation of virulence factors revealed the absence of the genes encoding them. The bacteriocin-like substances (BLISs) produced by the 3 strains were thermostable, pH resistant and can be expressed even in the presence of NaCl (3.0 g/100 g). Moreover, they prove to have a bactericidal mode of action. Results from physicochemical and biochemical characteristics of BLIS produced by these E. faecium strains make them potential candidates to aid in preservation of foods.
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