ArticleProbiotics and antimicrobial proteins2014
Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese.
Article in Probiotics and antimicrobial proteins, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 31 citations in OpenAlex.
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- A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.Foods (Basel, Switzerland) · 2024Review
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- Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin.Metabolites · 2023Article
- Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods.Foods (Basel, Switzerland) · 2023Article
- Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009-2021: a Review.Probiotics and antimicrobial proteins · 2022Review
- Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Bacteriocins: Properties and potential use as antimicrobials.Journal of clinical laboratory analysis · 2022Review
- Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients.Foods (Basel, Switzerland) · 2021Article
- Article
- Probiotic Properties of Leuconostoc mesenteroides Isolated from Aguamiel of Agave salmiana.Probiotics and antimicrobial proteins · 2015Article
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Authors and funding
10 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The production of bacteriocins by Leuconostoc mesenteroides represents an important opportunity for exploration of their potential use for industrial purpose. The antimicrobial compounds produced by L. mesenteroides subsp. mesenteroides SJRP55 strain were characterized and purified. Cell-free supernatant of Leuc. mesenteroides subsp. mesenteroides SJRP55 produced antibacterial compounds against Listeria spp. strains and not inhibiting against Lactobacillus spp. The antimicrobial substances were stable at high temperatures (100 °C for 2 h and 121 °C for 20 min) and low pH (pH 2-4) values, but sensitive to proteolytic enzymes and resistant to α-amylase, lipase and catalase enzymes. The optimal temperature for active peptides production was 25 °C. The antimicrobial compounds were purified by ammonium sulfate precipitation, affinity column and reverse-phase chromatography. Mass spectrometry and amino acids analyses showed that the bacteriocins were identical to mesentericin Y105 and B105. The producer strain's DNA analysis revealed presence of open reading frames possibly coding for virulence factors, such as enterococcal surface protein (esp), collagen adhesion (ace) and intrinsic vancomycin resistance (vanA); however, biogenic amines encoding genes were not observed. Leuc. mesenteroides subsp. mesenteroides SJRP55 is a promising biopreservative culture in fermented milk, and the purified bacteriocins can also be applied in food preservation.
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