SCREENING OF ANTI-CLOSTRIDIAL LACTIC ACID BACTERIA STRAINS ISOLATED FROM URUGUAYAN DAIRY FARMS

A total of 130 strains of lactic acid bacteria (starter lactic acid bacteria -SLAB- and non-starter lactic acid bacteria -NSLAB-) were isolated from milk, whey and cheese. Anti-clostridial activity was detected in 56 isolates against Clostridium tyrobutyricum ATCC 25755. Seven strains with the highe...

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Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2020-06, Vol.9 (6), p.1170-1175
Main Authors: Rodi, Jorge Olivera, González Ramos, Marcela Joan, Gadea, Pedro Díaz, Reginensi, Stella Maris
Format: Article
Language:English
Subjects:
Acid production
Acids
Antiinfectives and antibacterials
Antimicrobial peptides
Bacteria
Bacteriocins
Dairy farms
Farms
Gram-positive bacteria
High-performance liquid chromatography
Hydrogen peroxide
Lactic acid
Lactic acid bacteria
Lactobacilli
Liquid chromatography
Low molecular weights
Mass spectrometry
Mass spectroscopy
Milk
Molecular weight
Organic acids
Peptides
Strains (organisms)
Thermal stability
Whey
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Summary:A total of 130 strains of lactic acid bacteria (starter lactic acid bacteria -SLAB- and non-starter lactic acid bacteria -NSLAB-) were isolated from milk, whey and cheese. Anti-clostridial activity was detected in 56 isolates against Clostridium tyrobutyricum ATCC 25755. Seven strains with the highest inhibitory activity were selected to determine their inhibitory mechanisms. Anti-clostridial activity of strains Streptococcus macedonicus 23, S. macedonicus 24, Lactobacillus casei/paracasei 29 and Lactobacillus rhamnosus 104 was due to organic acids production. Inhibitory mechanisms of strains L. casei 26 and 95 were acid production, bacteriocin and hydrogen peroxide. While anti-clostridial activity of Lactobacillus delbrueckii subsp. bulgaricus 76 was due to acid and hydrogen peroxide production. Cell-free supernatants obtained from strains 26, 95 and 76 conserved their anti-clostridial activity after thermal treatments at 70 and 100 °C. Supernatants obtained from bacteriogenic strains 26 and 95 were analyzed by RP-HPLC. RP-HPLC fractions with anti-clostridial activity were analyzed by mass spectrometry (MALDI-TOF). A peptide with molecular weight of 1162.54 Da was detected in HPLC fraction of L. casei 95. No results were obtained for MALDI-TOF analysis of another HPLC fractions. Based on the thermostability and low molecular weight, L. casei 95 anti-clostridial peptide would belong to a class I or II bacteriocin according to Gram-positive bacteria antimicrobial peptides classification.
ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2020.9.6.1170-1175