Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia
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Abstract. Retnaningrum E, Yossi T, Nur'azizah R, Sapalina F, Kulla PDK. 2020. Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia. Biodiversitas 21: 4192-4198. A total of 4 isolates of lactic acid bacteria (strain BDL08, BDL11, BDL12, and BDL13) isolated from dadih soya were investigated for the ability to produce bacteriocin based on their antibacterial activities against Listeria monocytogenes ATCC 7644. Based on comparative 16S rDNA sequencing analysis, isolates BDL 11, BDL12, and BDL13 were identified as Lactobacillus plantarum while the isolates BDL 08 was identified as Leuconostoc mesenteroides. All crude bacteriocins producing strains revealed broad antibacterial spectrum against 7 different indicator bacteria, including Gram-positive and Gram-negative bacteria. L. plantarum BDL11 displayed the highest bacteriocin activity relative to others. The bacteriocin produced by the strain was not affected by pH, heating, and NaCl concentration but was sensitive to proteolytic enzymes. This research indicated that the bacteriocin in the food industry has the potential to be used as a biopreservative.
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References
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Ahn H, Kim J, Kim WJ. 2017. Isolation and characterization of bacteriocinproducing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria. Food Control 80: 59-66.
An J, Zhu W, Liu Y, Zhang X, Sun L, Hong P, Wang Y, Xu C, Xu D, Liu H. 2015. Purification and characterization of a novel bacteriocin CAMT2 produced by Bacillus amyloliquefaciens isolated from marine fish Epinephelus areolatus. Food Control 51: 278-282.
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Berbegal C, Pena N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V. 2016. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol 57: 187-194.
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Choi EA, Chang HC. 2015. Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi. LWT - Food Sci Technol 62 (1): 210-217.
da Silva Sabo S, Pérez-Rodríguez N, Domínguez JM, de Souza Oliveira RP. 2017. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Res Int 99(1): 762-769.
de Cesare A, Vitali S, Tessema GT, Trevisani M, Fagereng TM, Beaufort A, Manfreda G, Skjerdal T. 2018. Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packaging conditions. Food Microbiol 76: 154-163.
del Castillo-Santaella T, Cebrián R, Maqueda M, Gálvez-Ruiz MJ, Maldonado-Valderrama J. 2018. Assessing in vitro digestibility of food biopreservative AS-48. Food Chem 24625: 249-257.
Dehghan P, Mohammadi A, Mohammadzadeh-Aghdash H, Dolatabadi JEN. 2018. Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents. Trends Food Sci Tech.
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Du R, Zhao F, Pan L, Han Y, Xiao H, Zhou Z. 2018. Optimization and purification of glucansucrase produced by Leuconostoc mesenteroides DRP2-19 isolated from Chinese Sauerkraut. Prep Biochem Biotech 48(6): 465-473.
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Gabriel AA, Vera DD, Lazo Omy, Azarcon VB, de Ocampo CG, Marasigan JC, Sandel GT. 2017. Ultraviolet-C inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Salmonella enteritica in liquid egg white. Food Control 73 (B): 1303-1309.
Gänzle MG. 2015. Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2: 106-117.
Gnanasekaran G, Lee JH, Kim H, Cho SH. 2019. The complete genome sequence and comparative genome analysis of the multi-drug resistant food-borne pathogen Bacillus cereus. Genomics
Hamidiyan N, Salehi-Abargouei A, Rezaei Z, Dehghani-Tafti R, Akrami-Mohajeri F. 2018. The prevalence of Listeria spp. food contamination in Iran: A systematic review and meta-analysis. Food Res Int 107: 437-450.
Haubert L, dos Santos Cruxen CE, Fiorentini AM, Padilha da Silva WP. 2018. Tetracycline resistance transfer from foodborne Listeria monocytogenes to Enterococcus faecalis in Minas Frescal cheese. Int Dairy J 87: 11-15.
Hiko A, Bushura E, Belina D. 2019. Occurrence of Listeria in food chilling facilities of the different campuses in Haramaya University, Ethiopia. Scientific African 3: e00074.
Ho VTT, Lo R, Bansal N, Turner MS. 2018. Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese Food Control 85: 472-483.
Huang J, Luo Y, Zhou B, Zheng J, Nou X. 2019. Growth and survival of Salmonella enterica and Listeria monocytogenes on fresh-cut produce and their juice extracts: Impacts and interactions of food matrices and temperature abuse conditions. Food Control 100: 300-304.
Incili GK, Koluman A, Aktüre A, Ata?alan A. 2019. Validation and verification of LAMP, ISO, and VIDAS UP methods for detection of Escherichia coli O157:H7 in different food matrices. J Microbiol Methods. 165: 105697.
Jiang M, Zhang F, Wan C, Xiong Y, Shah NP, Wei H, Tao, X. 2016. Evaluation of probiotic properties of Lactobacillus plantarum WLPL04 isolated from human breast milk. J Dairy Sci 99(3): 1736-1746.
Jimenez E, Alba Yepez A, Perez-Cataluna A, Vasquez, ER, Zúniga D ~ avila D, Vignolo G, Aznar R. 2018. Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing. LWT-Food Sci Technol 87: 567-574.
Juturu V, Wu JC. 2018. Microbial production of bacteriocins: Latest research development and applications. Biotechnol Adv 36 (8): 2187-2200.
Kaihei Oki K, Rai AK, Sato S, Watanabe K, Tamang JP. 2011. Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiol 28(7): 1308-1315.
Kang JH, Lee MS. 2005. Characterization of a bacteriocin produced by Enterococcus faecium GM-1 isolated from an infant. J Appl Microbiol. 98:1169-1176.
Kawada-Matsuo M, Komatsuzawa H. 2017. Role of Streptococcus mutans two-component systems in antimicrobial peptide resistance in the oral cavity. Jpn Dent Sci Rev 53(3): 86-94.
Kim N, Kim WJ, Kang S. 2019. Anti-biofilm effect of crude bacteriocin derived from Lactobacillus brevis DF01 on Escherichia coli and Salmonella Typhimurium. Food Control 98: 274-280
Kimura M. 1980. A simple method for estimating evolutionary rates of base substitutions through comparative studies of nucleotide sequences. J Mol Evol 16 : 111-120.
Kongnum K, Hongpattarakere T. 2012. Effect of Lactobacillus plantarum isolated from digestive tract of wild shrimp on growth and survival of white shrimp (Litopenaeus vannamei) challenged with Vibrio harveyi. Fish Shellfish Immun 32 (1) :170-177.
Kumar S, Stecher G, Tamura K. 2016. MEGA7: molecular evolutionary genetics analysis version 7.0 for bigger datasets. Mol Biol Evol 33: 1870-1874.
Kumariya R, Garsa AK, Rajput YS, Sood SK, Akhtar N, Patel S. 2019. Bacteriocins: classification, synthesis, mechanism of action and resistance development in food spoilage causing bacteria. Microb Pathog 128: 171-177.
Lee S, Kim M. 2019. Leuconostoc mesenteroides MKSR isolated from kimchi possesses ?-glucosidase inhibitory activity, antioxidant activity, and cholesterol-lowering effects. LWT-Food Sci Technol 116: 108570.
Li J, Bi Y, Sun S, Peng D. 2017. Simultaneous analysis of tert-butylhydroquinone, tert-butylquinone, butylated hydroxytoluene, 2-tert-butyl-4-hydroxyanisole, 3-tert-butyl-4-hydroxyanisole, ?-tocopherol, ?-tocopherol, and ?-tocopherol in edible oils by normal-phase high performance liquid chromatography. Food Chem 2341: 205-211.
Mazzoli R, Bosco F, Mizrahi I, Bayer EA, Pessione E. 2014. Towards lactic acid bacteria-based biorefineries. Biotechnol Adv 32(7): 1216-1236.
Md Sidek NL, Tan JS, Abbasiliasi S, Wong FWF, Mustafa S, Ariff AB. 2016. Aqueous two-phase flotation for primary recovery of bacteriocin-like inhibitory substance (BLIS) from Pediococcus acidilactici Kp10. J Chromatogr B 1027: 81-87.
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