New Antifungal Bacteriocin-Synthesizing Strains of Lactococcus lactis ssp. lactis as the Perspective Biopreservatives for Protection of Raw Smoked Sausages | Science Publications

American Journal of Agricultural and Biological Sciences

G. S. Khatrukha¹  A. I. Netrusov¹  E. A. Ustyugova¹  G. B. Fedorova¹  T. D. Sultimova¹  E. N. Bilanenko¹  L. G. Stoyanova¹ 

关键词: Anti-fungal bacteriocins;    biopreservatives;    lactococci;    smoked sausages;   

DOI  :  10.3844/ajabssp.2010.477.485

学科分类：农业科学（综合）

来源: Science Publications

【 摘 要 】

Problem statement: Screening for the effective bacteriocin-synthesizing strains ofLactococcus lactis as the perspective biopreservatives was performed. We used a raw milk and dairyproducts from different climatic regions as well as from powerful drinks of mixed lactic acid andalcoholic fermentation: kurunga, kumiss and Iranian Dough, that were widely used by localpopulation to prevent diseases. Approach: The special interest was paid to isolates of lactococci withantagonistic activity. According to their morphological, cultural, physiological, biochemical propertiesand sequence of 16S rRNA gene they were identified as Lactococcus lactis ssp. lactis. Only nine fromthe selected 94 strains expressed a broad spectrum of activity against Gram-positive and Gramnegativebacteria including pathogens (Staphylococcus aureus, Escherichia coli, Pseudomonasaeruginosa, Proteus vulgaris, Salmonella gallinarum), moulds (Aspergillus, Fusarium, Penicilliumgenera), as well as yeasts (Rhodotorula, Candida). Results: It reveals the unique biological propertiesfor isolated natural strains of Lactococcus lactis species. Most effective new bacteriocin-synthesizingstrains 194 and K-205 were isolated from raw cow milk and kurunga from Buryatia. These strains hadhigh antibiotic activity up to 3600 and 2700 IU mL^-1 as compared to nisin and up to 2500-1700 IUmL^-1 as compared to fungicidal antibiotic nistatin. In our experiments we used raw smoked sausagesthat were infected with fungi. The identification of this infection showed the presence of Eurotiumrepens de Bary on the sausages. Treatment of the raw smoked sausages with cultural broth of L.lactisssp. lactis 194 and K-205 inhibited growth of these microorganisms. After treatment the sausages hadlonger shelf-life and was in accordance with basal production data (Russian State StandardSpecification 16131-86). Conclusion: The results of this study indicated that the treatment withlactococci strains can prevent a contamination of raw smoked sausages by potential food-bornepathogens.

【 授权许可】

Unknown