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Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

Schirru, Stefano and Todorov, Svetoslav Dimitrov and Favaro, Lorenzo and Mangia, Nicoletta Pasqualina and Basaglia, Marina and Casella, Sergio and Comunian, Roberta and Gombossy de Melo Franco, Bernadette Dora and Deiana, Pietrino (2012) Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures. Food Control, Vol. 25 (1), p. 309-320. eISSN 1873-7129. Article.

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DOI: 10.1016/j.foodcont.2011.10.060

Abstract

Goat breeding in Sardinia constitutes an important source of income for farming and shepherding activities. In this study 170 LAB strains were isolated from Sardinian goat's milk and tested for bacteriocins production against several food-borne pathogenic microorganisms. Four isolates (SD1, SD2, SD3 and SD4) were selected for their effective inhibition on Listeria monocytogenes. The strains were classified as members of Enterococcus genus, according to their biochemical and physiological characteristics, and then genetically identified as Enterococcus faecium. In MRS broth at 37 C, bacteriocins SD1 and SD2 were produced at much higher levels (51200 AU/ml) compared to bacteriocin SD3 (3200 AU/ml) and bacteriocin SD4 (800 AU/ml). Their peptides were inactivated by proteolytic enzymes, but not when treated with a-amylase, catalase and lipase. The four bacteriocins remained stable at pH from 2.0 to 12.0, after exposure to 100 C for 120 min and were not affected by the presence of surfactants and salts (NLaourylsarcosine, NaCl, SDS, Triton X-100, Tween 20, Tween 80 and urea). Their molecular size was determined to be approximately 5 kDa by tricine-SDS-PAGE. Since the strains exhibited a strong antimicrobial activity against 21 L. monocytogenes strains and 6 Salmonella spp. isolates, they should be considered as potential bio-preservatives cultures for fermented food productions. Moreover, due to their technological features, the four strains could be taken in account for using as adjunct NSLAB (non-starter lactic acid bacteria) rather than as starter culture.

Item Type:Article
ID Code:6837
Status:Published
Refereed:Yes
Uncontrolled Keywords:Enterococcus faecium, Bacteriocin, goat’s milk
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:Elsevier Science
eISSN:1873-7129
Deposited On:07 Dec 2011 14:09

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