Capacidad antimicrobiana de bacterias ácido lácticas autóctonas aisladas de queso doble crema y quesillo colombiano
Resumen
Las Bacterias Ácido Lácticas (BAL) autóctonas han sido reportadas como una alternativa eficiente para la biopreservación natural, la prevención de Enfermedades de Transmisión Alimentaria (ETAS) y el mejoramiento de los procesos de producción de alimentos fermentados tradicionales. El objetivo fue evaluar la capacidad antimicrobiana de BAL autóctonas aisladas de Queso Doble Crema y Quesillo frente al crecimiento in vitro de Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311 y Listeria monocytogenes ATCC 7644. Se estudiaron 32 aislados, identificados previamente mediante el análisis de secuencias del gen 16S DNAr y caracterizados tecnológicamente. Se comprobó su capacidad antimicrobiana utilizando la técnica de la mancha en agar. Posteriormente, los sobrenadantes libres de células se neutralizaron y filtraron para detectar su actividad antimicrobiana mediante el método de difusión en gel por perforación en placa. Se seleccionaron 8 aislados que mostraron capacidad inhibidora frente a los dos microorganismos patógenos. El aislado identificado como Lactococcus lactis subsp. lactis Q5 presentó una actividad superior, equivalente a 64.000 UA/mL para L. monocytogenes y 4.000 UA/mL para S. typhimurium. Se sugiere que las BAL provenientes de quesos tradicionales colombianos producen sustancias antimicrobianas con potencial bactericida y pueden ser utilizadas en la formulación de un cultivo iniciador con efecto bioprotector.
Descargas
Lenguajes:
es;enReferencias bibliográficas
FAVARO, L., PENNA, A. and TODOROV, S.D. Bacteriocinogenic LAB from cheeses–Application in biopreservation?. Trends in Food Science & Technology, 41(1), 2015, p. 37-48.
TERZIĆ-VIDOJEVIĆ, A., TONKOVIĆ, K., PAVUNC, A.L., BEGANOVIĆ, J., STRAHINIĆ, I., KOJIĆ, M. and GREGUREK, L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. LWT-Food Science and Technology, 63(1), 2015, p. 298-306.
LEITE, A., MIGUEL, M., PEIXOTO, R.S., RUAS-MADIEDO, P., PASCHOALIN, V., MAYO, B. and DELGADO, S. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 98(6), 2015, p. 3622-3632.
ZANIRATI, D.F., ABATEMARCO, M., DE CICCO-SANDES, S.H., NICOLI, J.R., NUNES, Á.C and NEUMANN, E. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32, 2015, p. 70-76.
TERZIĆ-VIDOJEVIĆ, A., TONKOVIĆ, K., PAVUNC, A.L., BEGANOVIĆ, J., STRAHINIĆ, I., KOJIĆ, M. and GREGUREK, L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. LWT-Food Science and Technology, 63(1), 2015, p. 298-306.
DURANGO, M., SEPÚLVEDA, U., GUTIÉRREZ, M. y LONDOÑO, A. Caracterización de ácidos grasos, diacetilo y acetoina en Quesillo colombiano. Vitae, 19(1), 2012, p. 376-378.
NOVOA, C.F. y LÓPEZ, N.C. Evaluación de la vida útil sensorial del Queso Doble Crema con dos niveles de grasa. Revista de la Facultad de Medicina Veterinaria y de Zootecnia, 55(2), 2008, p. 91-99.
CARRASCOSA, C., MILLÁN, R., SAAVEDRA, P., JABER, J.R., RAPOSO, A. and SANJUÁN, E. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. Journal of Dairy Science, 99(4), 2016, p. 2606-2616.
MONTEL, M.C., BUCHIN, S., MALLET, A., DELBES-PAUS, C., VUITTON, D.A., DESMASURES, N. and BERTHIER, F. Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, 177, 2014, p. 136-154.
COLOMBIA. INSTITUTO NACIONAL DE SALUD Y MINISTERIO DE PROTECCIÓN SOCIAL. Evaluación de Riesgos de Listeria monocytogenes en queso fresco en Colombia. Bogotá (Colombia): Imprenta Nacional de Colombia, 2011, 22 p.
GALLEGOS, J.G., ARRIETA, G., MÁTTAR, S., POUTOU, R., TRESPALACIOS, A. and CARRASCAL, A. Frecuencia de Listeria spp., en quesos colombianos costeños. Revista MVZ Córdoba,12(2), 2007, p. 996-1012.
ALBARRACIN, F.Y., SARMIENTO, P., CARRASCAL, A.K. y MERCADO, M. Estimación de la proporción de Listeria monocytogenes y Salmonella spp en quesos frescos (queso de hoja, cuajada) y queso Doble Crema producidos y comercializados en el Municipio de Pamplona, Norte de Santander. Bistua, 4(2), 2007, p.30-41.
COELHO, M.C., SILVA, C.C.G., RIBEIRO, S.C., DAPKEVICIUS, M. and ROSA, H. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria. International Journal of Food Microbiology, 191, 2014, p. 53-59.
MILLER, S., AMADI, V., STONE, D., JOHNSON, R., HARIHARAN, H. and ZIEGER, U. Prevalence and antimicrobial susceptibility of Salmonella spp. in small Indian mongooses (Herpestes auropunctatus) in Grenada, West Indies. Comparative Immunology, Microbiology and Infectious Diseases, 37(4), 2014, p. 205-210.
MENDEZ-ROJAS, M.I Identificación bioquímica y evaluación de la capacidad bacteriocinogénica de las bacterias ácido lácticas aisladas de quesillos artesanales [Tesis Ingeniero de alimentos]. Cuenca (Ecuador): Universidad del Azuay, Facultad de Ciencia y Tecnología, Escuela de Ingeniería de Alimentos, 2016, p. 5.
LIU, H., ZHANG, L., YI, H., HAN, X. and CHI, C. Identification and characterization of plantaricin Q7, a novel plantaricin produced by Lactobacillus plantarum Q7. LWT-Food Science and Technology, 71, 2016, p. 386-390.
OUALI, F.A., AL KASSAA, I., CUDENNEC, B., ABDALLAH, M., BENDALI, F., SADOUN, D. and DRIDER, D. Identification of lactobacilli with inhibitory effect on biofilm formation by pathogenic bacteria on stainless steel surfaces. International Journal of Food Microbiology, 191, 2014, p. 116-124.
RIPAMONTI, B., AGAZZI, A., BERSANI, C., DE DEA, P., PECORINI, C., PIRANI, S. and TIRLONI, E. Screening of species-specific lactic acid bacteria for veal calves multi-strain probiotic adjuncts. Anaerobe, 17(3), 2011, p. 97-105.
GONZÁLEZ, L., SANDOVAL, H., SACRISTÁN, N, CASTRO, J.M., FRESNO, J.M. and TORNADIJO, M.E. Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity. Food Control, 18(6), 2007, p. 716-722.
SANKAR, N.R., PRIYANKA, V.D., REDDY, P.S., RAJANIKANTH, P., KUMAR, V.K. and INDIRA, M. Purification and characterization of bacteriocin produced by Lactobacillus plantarum isolated from cow milk. International Journal of Microbiological Research, 3(2), 2012, p. 133-137.
IRANMANESH, M., EZZATPANAH, H. and MOJGANI, N. Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products. LWT-Food Science and Technology, 58(2), 2014, p. 355-359.
HERREROS, M.A., SANDOVAL, H., GONZÁLEZ, L., CASTRO, J.M., FRESNO, J.M. and TORNADIJO, M.E. Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese). Food Microbiology, 22(5), 2005, p. 455-459.
SIROLI, L., PATRIGNANI, F., SERRAZANETTI, D.I., VANNINI, L., SALVETTI, E., TORRIANI, S. and LANCIOTTI, R. Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples. Food Microbiology, 54, 2016, p. 11-19.
AMADO, I.R., FUCIÑOS, C., FAJARDO, P., GUERRA, N.P. and PASTRANA, L. Evaluation of two bacteriocin-producing probiotic lactic acid bacteria as inoculants for controlling Listeria monocytogenes in grass and maize silages. Animal Feed Science and Technology, 175(3), 2012, p. 137-149.
DE ALMEIDA-JÚNIOR, W., DA SILVA-FERRARI, Í., DE SOUZA, J.V., DA SILVA, C., DA COSTA, M.M. and DIAS, F.S. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control, 53, 2016, p. 96-103.
TERZIĆ-VIDOJEVIĆ, A., TONKOVIĆ, K., PAVUNC, A.L., BEGANOVIĆ, J., STRAHINIĆ, I., KOJIĆ, M. and GREGUREK, L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. LWT-Food Science and Technology, 63(1), 2015, p. 298-306.
ABBAS, MM. and MAHASNEH, AM. Isolation of Lactobacillus strains with probiotic potential from camel’s milk. African Journal of Microbiology Research, 8(15), 2014, p. 1645-1655.
MAHMOUDI, I., BEN MOUSA, O., KHALDI, T., KEBOUCHI, M., SOLIGOT, C., LE ROUX, Y. and HASSOUNA, M. Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Ruminant Research, 137, 2016, p. 91-98.
KUMAR, A. and KUMAR, D. Characterization of Lactobacillus isolated from dairy samples for probiotic properties. Anaerobe, 33, 2015, p. 117-123.
LEITE, A., MIGUEL, M., PEIXOTO, R.S., RUAS-MADIEDO, P., PASCHOALIN, V., MAYO, B. and DELGADO, S. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 98(6), 2015, p. 3622-3632.
KRUGER, M.F., DE SOUZA-BARBOSA, M., MIRANDA, A., LANDGRAF, M., DESTRO, M.T., TODOROV, S.D. and DE MELO-FRANCO, B. Isolation of bacteriocinogenic strain of Lactococcus lactis subsp. lactis from Rocket salad (Eruca sativa Mill.) and evidences of production of a variant of nisin with modification in the leader-peptide. Food control, 33(2), 2013, p. 467-476.
SIROLI, L., PATRIGNANI, F., SERRAZANETTI, D.I., VANNINI, L., SALVETTI, E., TORRIANI, S. and LANCIOTTI, R. Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples. Food Microbiology, 54, 2016, p. 11-19.
LEE, N.K., HAN, K.J., SON, S.H., EOM, S.J., LEE, S.K. and PAIK, H.D. Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi. LWT-Food Science and Technology, 64(2), 2015, p. 1036-1041.
PERIN, L.M. and NERO, L.A. Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis. BMC Microbiology, 14(1), 2014, p. 36.
RODRIGUEZ, E., CALZADA, J., ARQUÉS, J.L., RODRIGUEZ, J.M., NUNEZ, M. and MEDINA, M. Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157: H7 in cheese. International Dairy Journal, 15(1), 2005, p. 51-57.
PISANO, M.B., FADDA, M.E., MELIS, R., CIUSA, M.L., VIALE, S., DEPLANO, M. and COSENTINO, S. Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization. Food Control, 51, 2015, p. 1-8.
FAVARO, L., BASAGLIA, M., CASELLA, S., HUE, I., DOUSSET, X., DE MELO-FRANCO, B. and TODOROV, S.D. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, 38, 2014, p. 228-239.
ARAN, H., BISCOLA, V., EL-GHAISH, S., JAFFRÈS, E., DOUSSET, X., PILLOT, G. and HWANHLEM, N. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: purification, characterization and safety evaluation. Food Control, 54, 2015, p. 126-134.
SCHELEGUEDA, L.I., VALLEJO, M., GLIEMMO, M.F., MARGUET, E.R. and CAMPOS, C.A. Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis. LWT-Food Science and Technology, 64(2), 2015, p. 794-801.
TULUMOĞLU, Ş., KAYA, H.İ. and ŞIMŞEK, Ö. Probiotic characteristics of Lactobacillus fermentum strains isolated from tulum cheese. Anaerobe, 30, 2014, p. 120-125.
XIRAPHI, N., GEORGALAKI, M., RANTSIOU, K., COCOLIN, L., TSAKALIDOU, E. and DROSINOS, E.H. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Science, 80(2), 2008, p. 194-203.
DABA, H., PANDIAN, S., GOSSELIN, J.F., SIMARD, R.E., HUANG, J. and LACROIX, C. Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides. Applied and Environmental Microbiology, 57(12), 1991, p. 3450-3455.
Español
Inglés
.png)
