Antimicrobial capacity of native lactic acid bacteria isolated from double cream cheese and Colombian quesillo

Keywords: Antimicrobials, Listeria monocytogenes, Preservation, Salmonella typhimurium, Colombian cheese.

Abstract

Lactic Acid Bacteria (LAB) native to have been reported as an efficient alternative for natural biopreservation, prevention of Foodborne Diseases (ETAS) and improvement production processes of traditional fermented foods. The objective was to evaluate the antimicrobial capacity of native BAL isolated from Double Cream Cheese and Quesillo against the in vitro growth of Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311 and Listeria monocytogenes ATCC 7644. We studied 32 isolates, previously identified by analysis of 16S rDNA gene sequences and characterized technologically. We tested antimicrobial capacity using an agar spot test. Subsequently, cellfree supernatants were neutralized and filtered to detect their antimicrobial activity using the gel diffusion method by drilling plate. We selected 8 isolates showing inhibitory capacity against the two pathogens microorganisms. Isolated identified as Lactococcus lactis subsp. lactis Q5 presented higher activity, equivalent to 64.000 AU/ml for L. monocytogenes and 4.000 AU/ml for S. typhimurium. It is suggested that BAL from traditional cheeses produce antimicrobial substances Colombian bactericidal potential and can be used in formulating a starter culture with bioprotective effect.

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Author Biographies

Mayra Alejandra Fuentes Vanegas, Universidad Nacional de Colombia Sede Medellín.
Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Grupo GICTA, Bacterióloga y laboratorista Clínico
Andres Felipe Londoño Zapata, Universidad Nacional de Colombia.
Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Grupo MICROBIOP, Microbiólogo Industrial y Ambiental.
Mónica María Durango Zuleta, Institución Universitaria Colegio Mayor de Antioquia.
Facultad Ciencias de la Salud, Grupo BIOCIENCIAS, Magíster en Ciencia y Tecnología de los alimentos.
Margarita Amelia Gutiérrez Buriticá, Institución Universitaria Colegio Mayor de Antioquia.
Facultad Ciencias de la Salud, Grupo BIOCIENCIAS, Magíster en Ciencia y Tecnología de los alimentos
Susana Ochoa Agudelo, Institución Universitaria Colegio Mayor de Antioquia.
Facultad Ciencias de la Salud, Grupo BIOCIENCIAS, Magíster en Ciencias Biotecnología.
José Uriel Sepúlveda Valencia, Universidad Nacional de Colombia Sede Medellín.
Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Grupo GICTA, Magíster en Ciencia y Tecnología de los alimentos.

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How to Cite
Fuentes Vanegas, M. A., Londoño Zapata, A. F., Durango Zuleta, M. M., Gutiérrez Buriticá, M. A., Ochoa Agudelo, S., & Sepúlveda Valencia, J. U. (2017). Antimicrobial capacity of native lactic acid bacteria isolated from double cream cheese and Colombian quesillo. Biotechnology in the Agricultural and Agroindustrial Sector, 15(1), 45–55. https://doi.org/10.18684/BSAA(15)45-55
Published
2017-01-01
Section
Artículos de Investigaciòn
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