Publicação
Bacteriocin and antioxidant production, a beneficial properties of lactic acid bacteria isolated from fermented vegetables of northwest Bulgaria
| Resumo: | Lactiplantibacillus plantarum ST01BG, ST07BG, ST10BG, and ST15BG; Latilactobacillus curvatus ST02BG; Lacticaseibacillus paracasei ST04BG; Pediococcus pentosaceus ST05BG; Leuconostoc mesenteroides ST06BG; and Enterococcus faecium ST11BG were isolated from home-made fermented vegetables from Northwest Bulgaria and identified by biochemical, physiological, and biomolecular analyses, including partial 16S rRNA sequencing. The strains were designated as bacteriocin producers and the expressed antimicrobials partially characterized with a focus on their proteinaceous nature, stability to different pH and temperatures. The bacteriocins were effective in inhibiting different strains of Listeria spp., Enterococcus spp. (including vancomycin resistant enterococci) and Staphylococcus spp. These strains can be considered safe, based on the evaluation of hemolytic activity, production of biogenic amines, mucin degradation, antibiotic susceptibility/ resistance, and gelatinase enzyme production. Moreover, the strains can be considered potentially beneficial based on their stability and survival under simulated gastrointestinal tract conditions (stomach and duodenum), the production of diacetyl, and specific levels of hydrophobicity. Special attention was given to antioxidant properties (DPPH radical, hydroxyl radical, superoxide anion radical scavenging activity, Fe+2 ion chelating activity, and anti-lipid peroxidation) of the strains. Antioxidant properties were found to be strain specific. The beneficial attributes (antimicrobial and antioxidant) of these cultures to fermented food products may enable the reduction of chemical additives in line with consumers’ demand for more natural and chemical-free food commodities. |
|---|---|
| Autores principais: | Rwubuzizi, Ronaldo |
| Outros Autores: | Carneiro, Kayque Ordonho; Holzapfel, Wilhelm Heinrich; Vaz-Velho, Manuela; Todorov, Svetoslav Dimitrov |
| Assunto: | Lactic acid bacteria Bacteriocins Antioxidants Safety Fermented vegetables |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viana do Castelo |
| Idioma: | inglês |
| Origem: | Repositório Científico IPVC |
| Resumo: | Lactiplantibacillus plantarum ST01BG, ST07BG, ST10BG, and ST15BG; Latilactobacillus curvatus ST02BG; Lacticaseibacillus paracasei ST04BG; Pediococcus pentosaceus ST05BG; Leuconostoc mesenteroides ST06BG; and Enterococcus faecium ST11BG were isolated from home-made fermented vegetables from Northwest Bulgaria and identified by biochemical, physiological, and biomolecular analyses, including partial 16S rRNA sequencing. The strains were designated as bacteriocin producers and the expressed antimicrobials partially characterized with a focus on their proteinaceous nature, stability to different pH and temperatures. The bacteriocins were effective in inhibiting different strains of Listeria spp., Enterococcus spp. (including vancomycin resistant enterococci) and Staphylococcus spp. These strains can be considered safe, based on the evaluation of hemolytic activity, production of biogenic amines, mucin degradation, antibiotic susceptibility/ resistance, and gelatinase enzyme production. Moreover, the strains can be considered potentially beneficial based on their stability and survival under simulated gastrointestinal tract conditions (stomach and duodenum), the production of diacetyl, and specific levels of hydrophobicity. Special attention was given to antioxidant properties (DPPH radical, hydroxyl radical, superoxide anion radical scavenging activity, Fe+2 ion chelating activity, and anti-lipid peroxidation) of the strains. Antioxidant properties were found to be strain specific. The beneficial attributes (antimicrobial and antioxidant) of these cultures to fermented food products may enable the reduction of chemical additives in line with consumers’ demand for more natural and chemical-free food commodities. |
|---|