title: Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate.
abstract: The aims of this study were to isolate LAB with anti-Listeria activity from salami samples, characterize the bacteriocin/s produced by selected isolates, semi-purify them and evaluate their effectiveness for the control of Listeria monocytogenes during manufacturing of salami in a pilot scale. Two isolates (differentiated by RAPD-PCR) presented activity against 22 out of 23 L. monocytogenes strains for bacteriocin MBSa2, while the bacteriocin MBSa3 inhibited all 23 strains in addition to several other Gram-positive bacteria for both antimicrobials and were identified as Lactobacillus curvatus based on 16S rRNA sequencing. A three-step purification procedure indicated that both strains produced the same two active peptides (4457.9 Da and 4360.1 Da), homlogous to sakacins P and X, respectively. Addition of the semi-purified bacteriocins produced by Lb. curvatus MBSa2 to the batter for production of salami, experimentally contaminated with L. monocytogenes (10(4)-10(5) CFU/g), caused 2 log and 1.5 log reductions in the counts of the pathogen in the product after 10 and 20 days respectively, highlighting the interest for application of these bacteriocins to improve safety of salami during its manufacture.
authors.affiliation: Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, São Paulo, SP, Brazil.
authors.forename: Matheus
authors.initials: M
authors.lastname: de Souza Barbosa
authors.affiliation: Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, São Paulo, SP, Brazil. Electronic address: slavi310570@abv.bg.
authors.forename: Svetoslav Dimitrov
authors.initials: SD
authors.lastname: Todorov
authors.affiliation: Sofia University, Faculty of Biological Sciences, Department of Microbiology, Sofia, Bulgaria; Institut National de la Recherche Agronomique, UR 1268 Biopolymères Interactions Assemblages, Equipe Fonctions et Interactions des Protéines, B.P. 71627, 44316 Nantes Cedex 3, France.
authors.forename: Iskra
authors.initials: I
authors.lastname: Ivanova
authors.affiliation: Institut National de la Recherche Agronomique, UR 1268 Biopolymères Interactions Assemblages, Equipe Fonctions et Interactions des Protéines, B.P. 71627, 44316 Nantes Cedex 3, France.
authors.forename: Jean-Marc
authors.initials: JM
authors.lastname: Chobert
authors.affiliation: Institut National de la Recherche Agronomique, UR 1268 Biopolymères Interactions Assemblages, Equipe Fonctions et Interactions des Protéines, B.P. 71627, 44316 Nantes Cedex 3, France.
authors.forename: Thomas
authors.initials: T
authors.lastname: Haertlé
authors.affiliation: Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, São Paulo, SP, Brazil.
authors.forename: Bernadette Dora Gombossy
authors.initials: BDG
authors.lastname: de Melo Franco
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000378:metabolism / Q000494:pharmacology*; D001430:Bacteriocins / Q000378:metabolism / Q000494:pharmacology*; D005503:Food Additives / Q000378:metabolism / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D007778:Lactobacillus / Q000737:chemistry* / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D013552:Swine
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D005503:Food Additives
keywords: Bacteriocin; Biopreservation; Lactobacillus curvatus; Listeria monocytogenes; Salami