1. bookVolume 66 (2017): Issue 4 (December 2017)
Journal Details
License
Format
Journal
eISSN
2544-4646
First Published
04 Mar 1952
Publication timeframe
4 times per year
Languages
English
Open Access

Characterization of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Native Fruits of Ecuadorian Amazon

Published Online: 04 Dec 2017
Volume & Issue: Volume 66 (2017) - Issue 4 (December 2017)
Page range: 473 - 481
Received: 18 Feb 2017
Accepted: 17 May 2017
Journal Details
License
Format
Journal
eISSN
2544-4646
First Published
04 Mar 1952
Publication timeframe
4 times per year
Languages
English
Abstract

Tropical, wild-type fruits are considered biodiverse “hotspots” of microorganisms with possible functional characteristics to be investigated. In this study, several native lactic acid bacteria (LAB) of Ecuadorian Amazon showing highly inhibitory potential were identified and characterized. Based on carbohydrate fermentation profile and 16S rRNA gene sequencing, seven strains were assigned as Lactobacillus plantarum and one strain as Weissella confusa. Using agar-well diffusion method the active synthetized components released in the neutralized and hydroxide peroxide eliminated cell-free supernatant were inhibited by proteolytic enzymes, while the activity was maintained stable after the treatment with catalase, lysozyme, α-amylase and lipase suggesting their proteinaceous nature. The inhibitory activity was stimulated by acidic conditions, upon exposure to high heat and maintained stable at different ranges of sodium chloride (4–10%). The DNA sequencing analysis confirmed the presence of plw structural gene encoding for plantacirin W in the selected L. plantarum strains. Moreover, we showed that the active peptides of Cys5-4 strains contrast effectively, in a bactericidal manner, the growth of food borne E. coli UTNEc1 and Salmonella UTNSm2, with about tree fold reduction of viable counts at the early stage of the target cell growth. The results indicated that the bacteriocin produced by selected native lactic acid bacteria strains has elevated capacity to suppress several pathogenic microorganisms implying their potential as antimicrobial agents or food preservatives.

Keywords

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