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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.3
- 발행연도
- 2018.9
- 수록면
- 260 - 268 (9page)
- DOI
- 10.3746/pnf.2018.23.3.260
이용수
초록· 키워드
오류제보하기
The use of peptides produced by lactic acid bacteria (LAB) as antimicrobial agents in food emerged from the increasing need of replacing chemicals with natural substances to ensure their safety and quality. A total of 30 LAB belonging to the genus Lactococcus sp. (10) and Enterococcus sp. (20) were isolated from native fruits of Ecuador subtropical rainforest. Among Lactococcus species, the isolates assigned Gt28, Gt29, and Ella8, identified as Lactococcus lactis subsp. lactis with 99% identity, showing highly inhibitory potential against four food pathogens were further characterized. The treatment of cell-free supernatant with proteolytic enzymes indicated the protein nature of released components, which displayed a broad antimicrobial activity against Gram-positive and -negative bacteria. Polymerase chain reaction analysis indicated the presence of lacticin 3147 gene in all isolates, lactococcin M gene in Gt28 and Gt29 but not in Ella8 and lactococcin A gene in Gt28 only. The antimicrobial activity was not linked to the presence of structural nisin gene as no amplification product was obtained. Treatment of Salmonella enterica ATCC 51741 and Escherichia coli ATCC 25922 at both vegetative and exponential phase of growth with the cell-free supernatant of Gt28 resulted in complete inactivation upon 3 h suggesting its bactericidal mode of action. An increment on inhibitory activity occurred when partial purified bacteriocin Gt28 was combined with ethylenediaminetetraacetic acid rather than bacteriocin only, indicating that the cells were sensitized in vitro by the chelator agent acting synergistically to induce the killing of pathogenic cells.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (40)
참고문헌 신청
[학술지(정기간행물)] - Deegan LH / 2006 / Bacteriocins: biological tools for bio-preservation and shelf-life extension / Int Dairy J 16 : 1058 ~ 1071
[학술지(정기간행물)] - Hartmann HA / 2011 / Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food / Int J Food Microbiol 146 : 192 ~ 199
[학술지(정기간행물)] - European Food Safety Authority / 2016 / The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015 / EFSA J 14 : 4634 ~
[인터넷자원] - Ministerio de Salud Publica / 0000 / MSP lidera la primera campana de capacitacion en manipulacion de alimentos
[단행본] - NTE INEN / 2012 / Meat and meat products-sampling. Norma Tecnica Ecuatoriana, Instituto Ecuatoriano de Normalizacion, Quito, Ecuador
[학술지(정기간행물)] - Hartmann HA / 2011 / Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food / Int J Food Microbiol 146 : 192 ~ 199
[학술지(정기간행물)] - European Food Safety Authority / 2016 / The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015 / EFSA J 14 : 4634 ~
[인터넷자원] - Ministerio de Salud Publica / 0000 / MSP lidera la primera campana de capacitacion en manipulacion de alimentos
[단행본] - NTE INEN / 2012 / Meat and meat products-sampling. Norma Tecnica Ecuatoriana, Instituto Ecuatoriano de Normalizacion, Quito, Ecuador
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