Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon.
OBJECTIVE
To evaluate the probiotic properties of strains isolated from smoked salmon and previously identified as bacteriocin producers.


RESULTS
Strains Lactobacillus curvatus ET06, ET30 and ET31, Lactobacillus fermentum ET35, Lactobacillus delbrueckii ET32, Pediococcus acidilactici ET34 and Enterococcus faecium ET05, ET12 and ET88 survived conditions simulating the gastrointestinal tract (GIT) and produced bacteriocins active against several strains of Listeria monocytogenes, but presented very low activity against other lactic acid bacteria (LAB). Cell-free supernatants containing bacteriocins, added to 3-h-old cultures of L. monocytogenes 603, suppressed growth over 12 h. Auto-aggregation was strain-specific, and values ranged from 7·2% for ET35 to 12·1% for ET05. Various degrees of co-aggregation with L. monocytogenes 603, Lactobacillus sakei ATCC 15521 and Enterococcus faecalis ATCC 19443 were observed. Adherence of the bacteriocinogenic strains to Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. The highest levels of hydrophobicity were recorded for Lact. curvatus (61·9–64·6%), Lact. fermentum (78·9%), Lact. delbrueckii (43·7%) and Ped. acidilactici (51·3%), which are higher than the one recorded for Lact. rhamnosus GG (53·3%). These strains were highly sensitive to several antibiotics and affected by several drugs from different generic groups in a strain-dependent manner.


CONCLUSIONS
Smoked salmon is a rich source of probiotic LAB. All strains survived conditions simulating the GIT and produced bacteriocins active against various pathogens. Adherence to Caco-2 cells was within the range reported for Lact. rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics.
Faculdade de Cieˆ ncias Farmaceˆ uticas, Departamento de Alimentos e Nutric¸a˜ o Experimental, Laborato´ rio de Microbiologia de Alimentos, Universidade de Sa˜ o Paulo, Sa˜ o Paulo – SP, Brasil. slavi310570@abv.bg
S D
SD
Todorov
D N
DN
Furtado
S M I
SM
Saad
E
E
Tome
B D G M
BD
Franco
D000818:Animals; D000900:Anti-Bacterial Agents / Q000096:biosynthesis* / Q000494:pharmacology; D001422:Bacterial Adhesion; D001430:Bacteriocins / Q000096:biosynthesis* / Q000494:pharmacology; D018938:Caco-2 Cells; D016984:Enterococcus faecium / Q000187:drug effects / Q000378:metabolism / Q000502:physiology; D006801:Humans; D007778:Lactobacillus / Q000187:drug effects / Q000378:metabolism / Q000502:physiology; D008089:Listeria monocytogenes / Q000187:drug effects; D010376:Pediococcus / Q000187:drug effects / Q000378:metabolism / Q000502:physiology; D019936:Probiotics; D012474:Salmon / Q000382:microbiology*; D017747:Seafood
D000900:Anti-Bacterial Agents; D001430:Bacteriocins