@misc{10481/84610,
year = {2023},
month = {6},
url = {https://hdl.handle.net/10481/84610},
abstract = {Traditional spontaneously fermented foods are well known for their sensory and safety
properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean
dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB)
with biotechnological properties, such as their antimicrobial activity. The aim of this study was
to investigate the biodiversity of antagonistic LAB strains from different Andalusian traditional
sausages, such as salchichón and chorizo. First, a screening was carried out focusing on the antimicrobial
activity against foodborne pathogens, such as Listeria monocytogenes, Escherichia coli,
Clostridium perfringens, and Staphylococcus aureus, selecting two strains due to their higher antibiosis properties,
both in agar and liquid media. These bacteria were identified as Lactiplantibacillus paraplantarum
BPF2 and Pediococcus acidilactici ST6. In addition, genomic studies confirmed the presence of certain
structural genes related to the production of bacteriocins. Finally, the culture supernatants of both
strains were purified and analyzed by LC-MS/MS, obtaining the relative molecular mass and the
amino acid sequence and identifying the peptides as the bacteriocins Pediocin-PA and Leucocin K.
In conclusion, genomes and antimicrobial substances of P. acidilactici ST6, a Pediocin-PA producer,
and Lpb. paraplantarum BPF2, a Leucocin K producer, isolated from Andalusian salchichón and chorizo,
respectively, are presented in this work. Although further studies are required, these strains could be
used alone or in combination as starters or protective cultures for the food industry},
organization = {PRIMA program, under BioProMedFood project
(Reference Number: 2019-SECTION2-4; CUP: J34I19004820005)},
organization = {PRIMA program is supported
by the European Union H2020 program and innovation program},
publisher = {MDPI},
keywords = {Lactic acid bacteria},
keywords = {Fermented meat products},
keywords = {Leucocin K},
keywords = {Pediocin},
keywords = {Pediocin},
title = {Article Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages},
doi = {10.3390/ foods12132445},
author = {García López, José David and Teso Pérez, Claudia and Martín Platero, Antonio Manuel and Peralta Sánchez, Juan Manuel and Fonolla Joya, Juristo and Martínez Bueno, Manuel and Baños Arjona, Alberto},
}