LAB Bacteriocins Controlling the Food Isolated (Drug-Resistant) Staphylococci
Metadatos
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Perales-Adán, Jesús; Rubiño, Susana; Martínez Bueno, Manuel; Valdivia Martínez, Dolores Eva; Montalbán-López, Manuel; Cebrián, Rubén; Maqueda Abreu, MercedesEditorial
Centro de Investigaciones Biológicas (CIB), Spain
Materia
Staphylococcus Antimicrobial susceptibility Bacteriocins Synergy Antibiotic resistance AS-48 Nisin
Fecha
2018-06-12Referencia bibliográfica
Perales-Adán J, Rubiño S, Martínez-Bueno M, Valdivia E, Montalbán-López M, Cebrián R and Maqueda M (2018) LAB Bacteriocins Controlling the Food Isolated (Drug-Resistant) Staphylococci. Front. Microbiol. 9:1143. [http://hdl.handle.net/10481/54822]
Patrocinador
This research was funded by the Spanish Ministry of Economy and Competitiveness (SAF2013-48971-C2-1-R project), including funds from the European Regional Development Fundings (ERDF) and the Research Group General (BIO160, UGR)Resumen
Staphylococci are a group of microorganisms that can be often found in processed food
and theymight pose a risk for human health. In this study we have determined the content
of staphylococci in 7 different fresh goat-milk cheeses. These bacteria were present in
all of them, ranging from 103 to 106 CFU/g based on growth on selective media. Thus, a
set of 97 colonies was randomly picked for phenotypic and genotypic identification. They
could be clustered by RAPD-PCR in 10 genotypes, which were assigned by 16S rDNA
sequencing to four Staphylococcus species: Staphylococcus aureus, Staphylococcus
chromogenes, S. simulans, and S. xylosus. Representative strains of these species
(n = 25) were tested for antibiotic sensitivity, and 11 of them were resistant to at
least one of the antibiotics tested, including erythromycin, amoxicillin-clavulanic acid
and oxacillin. We also tested two bacteriocins produced by lactic acid bacteria (LAB),
namely the circular bacteriocin AS-48 and the lantibiotic nisin. These peptides have
different mechanism of action at the membrane level. Nevertheless, both were able
to inhibit staphylococci growth at low concentrations ranging between 0.16–0.73μM
for AS-48 and 0.02–0.23μM for nisin, including the strains that displayed antibiotic
resistance. The combined effect of these bacteriocins were tested and the fractional
inhibitory concentration index (FICI) was calculated. Remarkably, upon combination, they
were active at the low micromolar range with a significant reduction of the minimal
inhibitory concentration. Our data confirms synergistic effect, either total or partial,
between AS-48 and nisin for the control of staphylococci and including antibiotic resistant
strains. Collectively, these results indicate that the combined use of AS-48 and nisin
could help controlling (pathogenic) staphylococci in food processing and preventing
antibiotic-resistant strains reaching the consumer in the final products.