Czech J. Food Sci., 2014, 32(1):54-60 | DOI: 10.17221/505/2012-CJFS

Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteriaOriginal Paper

Cristina Lamberti1,2, Federica Genovese1, Jean Daniel Coisson3, Giuliana Lo Bianco1, Luca Cocolin4, Enrica Pessione1
1 Department of Life Sciences and Systems Biology and
4 Department of Agriculture, Forestry and Food Science, University of Turin, Turin, Italy
2 Institute of Science and Food Production (CNR) c/o Bioindustry Park Silvano Fumero, Colleretto Giacosa, Turin, Italy
3 Department of Pharmaceutical Sciences, University of Piemonte Orientale "A. Avogadro", Novara, Italy

Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.

Keywords: enterocin A; Enterococcus faecium; lactic acid; Lactobacillus plantarum; Lactococcus lactis; surface-bound bacteriocins

Published: February 28, 2014  Show citation

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Lamberti C, Genovese F, Coisson JD, Lo Bianco G, Cocolin L, Pessione E. Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria. Czech J. Food Sci. 2014;32(1):54-60. doi: 10.17221/505/2012-CJFS.
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