A total of about 1000 autochthonous strains were isolated from fresh and fermented artisanal products (cheese and meat) of the Piedmont area (Northwest of Italy) and screened for their antimicrobial activity. Among them, 98 bacteriocin-producing strains were detected and identified by molecular methods and genetic determinants encoding the antimicrobial proteins were targeted by PCR. The bacteriocins produced by isolates showed antimicrobial activity towards different spoilage and pathogenic microorganisms such as Listeria monocytogenes, Staphylococcus aureus, Clostridium tyrobutyricum and Brochothrix thermosphacta. Identification of the bacteriocin producing strains resulted in a large number of Lactococcus and Enterococcus strains with a broad spectrum of activity towards more that one spoilage and/or pathogenic microorganisms tested. In several strains it was possible to detect a combination of different genes responsible for the bacteriocin activity. These newly isolated bacteriocin-producing strains represent potential starters or co-starters to be used in food stabilization using the approach of the biopreservation.
Microbial ecology of artisanal products from the Piedmonst region (North West Italy) and antimicrobial activity of the autochthonous populations
DAL BELLO, BARBARA;RANTSIOU, KALLIOPI;ZEPPA, Giuseppe;AMBROSOLI, Roberto;CIVERA, Tiziana;COCOLIN, Luca Simone
2010-01-01
Abstract
A total of about 1000 autochthonous strains were isolated from fresh and fermented artisanal products (cheese and meat) of the Piedmont area (Northwest of Italy) and screened for their antimicrobial activity. Among them, 98 bacteriocin-producing strains were detected and identified by molecular methods and genetic determinants encoding the antimicrobial proteins were targeted by PCR. The bacteriocins produced by isolates showed antimicrobial activity towards different spoilage and pathogenic microorganisms such as Listeria monocytogenes, Staphylococcus aureus, Clostridium tyrobutyricum and Brochothrix thermosphacta. Identification of the bacteriocin producing strains resulted in a large number of Lactococcus and Enterococcus strains with a broad spectrum of activity towards more that one spoilage and/or pathogenic microorganisms tested. In several strains it was possible to detect a combination of different genes responsible for the bacteriocin activity. These newly isolated bacteriocin-producing strains represent potential starters or co-starters to be used in food stabilization using the approach of the biopreservation.File | Dimensione | Formato | |
---|---|---|---|
LWT batteri 2010.pdf
Accesso riservato
Tipo di file:
PDF EDITORIALE
Dimensione
758.94 kB
Formato
Adobe PDF
|
758.94 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations.pdf
Accesso aperto
Tipo di file:
POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione
1.21 MB
Formato
Adobe PDF
|
1.21 MB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.