title: Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread.
abstract: Survival, bacteriocin(s) production, and antilisterial effect of Lactobacillus sakei subsp. sakei 2a were evaluated in a potentially synbiotic cheese spread, throughout storage at 4 °C and 15 °C for up to 28 days, using culture-dependent (plate count) and culture-independent (qPCR) methods. Bacteriocin(s) production in the food product was monitored by phenotypic and molecular (RT-qPCR) techniques. Three cheese spread trials (T) containing the prebiotic fiber inulin were produced in duplicates and studied: T1 (control - without inoculation of lactic acid bacteria); T2 (inoculated with the non-bacteriocinogenic Lb. sakei ATCC 15521 strain), and T3 (inoculated with the bacteriocinogenic Lb. sakei 2a strain). The cheese spreads were challenged with Listeria monocytogenes serotypes 4b and 1/2a, individually added to the food product. The counts of Lb. sakei 2a in the cheese spread T3 remained high during storage and the growth of L. monocytogenes was inhibited at both temperatures, especially L. monocytogenes 4b in the food product kept at 15 °C due to the production of bacteriocins (up to 6,400 AU/mL). Expression of the genes sakP and sakQ encoding for bacteriocins production during the cheese spread storage was demonstrated. Lb. sakei 2a can be used for production of potentially synbiotic cheese spreads with increased safety.
authors: Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, SP, Brazil. Electronic address: rafacrmartinez@yahoo.com.br.
authors: Rafael Chacon Ruiz
authors: RC
authors: Martinez
authors: Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil.
authors: Cristina Dini
authors: CD
authors: Staliano
authors: Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil.
authors: Antonio Diogo Silva
authors: AD
authors: Vieira
authors: Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil.
authors: Martha Lissete Morales
authors: ML
authors: Villarreal
authors: Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, SP, Brazil.
authors: Svetoslav Dimitrov
authors: SD
authors: Todorov
authors: Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil.
authors: Susana Marta Isay
authors: SM
authors: Saad
authors: Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, SP, Brazil.
authors: Bernadette Dora Gombossy de Melo
authors: BD
authors: Franco
mesh_terms: D001430:Bacteriocins / Q000378:metabolism* / Q000494:pharmacology; D002611:Cheese / Q000382:microbiology*; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism*; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development*; D058616:Synbiotics / Q000032:analysis*
chemical_list: D001430:Bacteriocins
keywords: Bacteriocin; Lactobacillus; Listeria monocytogenes; RT-qPCR; Synbiotic cheese; qPCR