European Food Research and Technology, ( ISI ), Volume (234), No (5), Year (2012-5) , Pages (789-796)

Title : ( Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes )

Authors: Mohammad Reza Edalatian Dovom , Mohammad B Habibi Najafi , Sayed Ali Mortazavi , Angel Alegria , Susana Delgado , Mohammad Reza Bassami , Baltasar Mayo ,

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Abstract Strong bacteriocins, or bacteriocins with a wide range of activity against pathogens and spoilage microorganisms, are actively sought for use as natural food preservatives. This work reports the inhibitory activity of 96 enterococcal isolates from two Iranian, raw milk cheeses against Wve indicator organisms (including Listeria innocua). Forty-eight isolates inhibited at least one indicator in spot agar assays. Of these, 20 isolates corresponding to 15 diVerent strains were shown to produce bacteriocinlike substances in liquid cultures. PCR analysis revealed the genes coding for enterocins (enterococcal bacteriocins) A, B, P or X, or their combinations, in all but one of these 15 strains. In addition, the gene coding for enterocin 31 was detected in two strains. No ampliWcation was obtained in one strain when using speciWc primers for all 13 bacteriocin genes sought. Three diVerent enterocin genes were identi- Wed in most strains and four in one strain. Although the concomitant production of bacteriocins is still to be veri- Wed, producers of multiple enterocins could be of great technological potential as protective cultures in the cheese industry.

Keywords

Keywords Bacteriocins · Enterocins · Enterococcus spp. · Enterococci · Traditional cheeses · Cheese starters · Adjunct cultures · Protective
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@article{paperid:1027693,
author = {Edalatian Dovom, Mohammad Reza and Habibi Najafi, Mohammad B and Mortazavi, Sayed Ali and Angel Alegria and Susana Delgado and Bassami, Mohammad Reza and Baltasar Mayo},
title = {Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes},
journal = {European Food Research and Technology},
year = {2012},
volume = {234},
number = {5},
month = {May},
issn = {1438-2377},
pages = {789--796},
numpages = {7},
keywords = {Keywords Bacteriocins · Enterocins · Enterococcus spp. · Enterococci · Traditional cheeses · Cheese starters · Adjunct cultures · Protective cultures},
}

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%0 Journal Article
%T Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes
%A Edalatian Dovom, Mohammad Reza
%A Habibi Najafi, Mohammad B
%A Mortazavi, Sayed Ali
%A Angel Alegria
%A Susana Delgado
%A Bassami, Mohammad Reza
%A Baltasar Mayo
%J European Food Research and Technology
%@ 1438-2377
%D 2012

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