Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

References

• Newell, D. G.; Koopmans, M.; Verhoef, L.; Duizer, E.; Aidara-Kane, A.; Sprong, H.; Opsteegh, M.; Langelaar, M.; Threfall, J.; Scheutz, F.; et al. Food-borne Diseases — The Challenges of 20years Ago Still Persist while New Ones Continue to Emerge. Int. J. Food Microbiol. 2010, 139, S3–S15. DOI: 10.1016/j.ijfoodmicro.2010.01.021.
   PubMed Web of Science ®Google Scholar
• Ramakrishnan, V.; Narayan, B.; Halami, P. M. Combined Effect of Enterocin and Lipase from Enterococcus Faecium NCIM5363 against Food Borne Pathogens: Mode of Action Studies. Curr. Microbiol. 2012, 65(2), 162–169. DOI: 10.1007/s00284-012-0138-z.
   PubMed Web of Science ®Google Scholar
• Jovanović, J. N.; Nikolić, B.; Šeatović, S.; Zavišić, G.; Mitić-Ćulafić, D.; Vuković-Gačić, B.; Knežević-Vukčević, J. Characterization of Some Potentially Probiotic Lactobacillus Strains of Human Origin. Food Sci. Biotechnol. 2015, 24(5), 1781–1788.
   Web of Science ®Google Scholar
• Leuschner, R. G. K.; Robinson, T. P.; Hugas, M.; Cocconcelli, P. S.; Richard-Forget, F.; Klein, G.; Licht, T. R.; Nguyen-The, C.; Querol, A.; Richardson, M.; et al. Corrigendum to “Qualified Presumption of Safety (QPS): A Generic Risk Assessment Approach for Biological Agents Notified to the European Food Safety Authority (EFSA)” [Trends in Food Science & Technology, 21 (2010) 425–435]. Trends Food Sci. Technol. 2011, 22(1), 51–52.
   Web of Science ®Google Scholar
• Ghanbari, M.; Jami, M.; Domig, K. J.; Kneifel, W. Seafood Biopreservation by Lactic Acid Bacteria – A Review. LWT - Food Sci. Technol. 2013, 54(2), 315–324.
   Web of Science ®Google Scholar
• Man, -L.-L.; Meng, X.-C.; Zhao, R.-H. Induction of Plantaricin MG under Co-culture with Certain Lactic Acid Bacterial Strains and Identification of LuxS Mediated Quorum Sensing System in Lactobacillus Plantarum KLDS1.0391. Food Control. 2012, 23(2), 462–469. DOI: 10.1016/j.foodcont.2011.08.015.
   Web of Science ®Google Scholar
• Alvarez-Sieiro, P.; Montalbán-López, M.; Mu, D.; Kuipers, O. P. Bacteriocins of Lactic Acid Bacteria: Extending the Family. Appl. Microbiol. Biotechnol. 2016, 100(7), 2939–2951.
   PubMed Web of Science ®Google Scholar
• Jamaluddin, N.; Stuckey, D. C.; Ariff, A. B.; Faizal Wong, F. W. Novel Approaches to Purifying Bacteriocin: A Review. Crit. Rev. Food Sci. Nutr. 2017, 58(14), 2453–2465.
   PubMed Web of Science ®Google Scholar
• Abbasiliasi, S.; Tan, J. S.; Tengku Ibrahim, T. A.; Bashokouh, F.; Ramakrishnan, N. R.; Mustafa, S.; Ariff, A. B. Fermentation Factors Influencing the Production of Bacteriocins by Lactic Acid Bacteria: A Review. RSC Adv. 2017, 7(47), 29395–29420.
   Web of Science ®Google Scholar
• Kaskoniene, V.; Stankevičius, M.; Bimbiraitė-Survilienė, K.; Naujokaitytė, G.; Šernienė, L.; Mulkytė, K.; Malakauskas, M.; Maruška, A. Current State of Purification, Isolation and Analysis of Bacteriocins Produced by Lactic Acid Bacteria. Appl. Microbiol. Biotechnol. 2017, 101(4), 1323–1335.
   PubMed Web of Science ®Google Scholar
• Perez, R. H.; Zendo, T.; Sonomoto, K. Novel Bacteriocins from Lactic Acid Bacteria (LAB): Various Structures and Applications. Microb. Cell Factories. 2014, 13(Suppl 1)), S3. DOI: 10.1186/1475-2859-13-S1-S3.
   PubMed Web of Science ®Google Scholar
• Peng, M.; Reichmann, G.; Biswas, D. Lactobacillus Casei and Its Byproducts Alter the Virulence Factors of Foodborne Bacterial Pathogens. J. Funct. Foods. 2015, 15, 418–428. DOI: 10.1016/j.jff.2015.03.055.
   Web of Science ®Google Scholar
• Wong, S.; Jamous, A.; O’Driscoll, J.; Sekhar, R.; Weldon, M.; Yau, C. Y.; Hirani, S. P.; Grimble, G.; Forbes, A. A Lactobacillus Casei Shirota Probiotic Drink Reduces Antibiotic-associated Diarrhoea in Patients with Spinal Cord Injuries: A Randomised Controlled Trial. Br. J. Nutr. 2014, 111(4), 672–678.
   PubMed Web of Science ®Google Scholar
• Bedani, R.; Rossi, E. A.; Isay Saad, S. M. Impact of Inulin and Okara on Lactobacillus Acidophilus La-5 and Bifidobacterium Animalis Bb-12 Viability in a Fermented Soy Product and Probiotic Survival under in vitro Simulated Gastrointestinal Conditions. Food Microbiol. 2013, 34(2), 382–389. DOI: 10.1016/j.fm.2013.01.012.
   PubMed Web of Science ®Google Scholar
• Chen, H.; Liu, L. J.; Zhu, J. J.; Xu, B.; Li, R. Effect of Soybean Oligosaccharides on Blood Lipid, Glucose Levels and Antioxidant Enzymes Activity in High Fat Rats. Food Chem. 2010, 119(4), 1633–1636.
   Web of Science ®Google Scholar
• Lee, S. M.; Kim, Y.; Choi, H. J.; Choi, J.; Yi, Y.; Yoon, S. Soy Milk Suppresses Cholesterol-induced Inflammatory Gene Expression and Improves the Fatty Acid Profile in the Skin of SD Rats. Biochem. Biophys. Res. Commun. 2013, 430(1), 202–207.
   PubMed Web of Science ®Google Scholar
• Kadariya, J.; Smith, T. C.; Thapaliya, D. Staphylococcus Aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health. Biomed Res. Int. 2014, 2014, 827965. DOI: 10.1155/2014/827965.
   PubMed Web of Science ®Google Scholar
• Eom, S. J.; Hwang, J. E.; Jung, J.; Jee, H. S.; Kim, K. T.; Paik, H. D. Short Communication: Antioxidative and Antibacterial Activities on Staphylococcus Aureus and Escherichia Coli O157:H4 in Milk with Added Ginseng Marc Extract Fermented by Lactobacillus Plantarum KCCM 11613P. J. Dairy Sci. 2017, 100(10), 7788–7792.
   PubMed Web of Science ®Google Scholar
• Bian, X.; Muhammad, Z.; Evivie, S. E.; Luo, G. W.; Xu, M.; Huo, G. C.; et al. Screening of Antifungal Potentials of Lactobacillus Helveticus KLDS 1.8701 against Spoilage Microorganism and Their Effects on Physicochemical Properties and Shelf Life of Fermented Soybean Milk during Preservation. Food Control. 2016, 66, 183–189. DOI: 10.1016/j.foodcont.2016.02.004.
   Web of Science ®Google Scholar
• Dimitrellou, D.; Kandylis, P.; Kourkoutas, Y.; Kanellaki, M. Novel Probiotic Whey Cheese with Immobilized Lactobacilli on Casein. LWT Food Sci. Technol. 2017, 86, 627–634. DOI: 10.1016/j.lwt.2017.08.028.
   Web of Science ®Google Scholar
• Marinaki, E.; Kandylis, P.; Dimitrellou, D.; Zakynthinos, G.; Varzakas, T. Probiotic Yogurt Production with Lactobacillus Casei and Prebiotics. Curr. Res. Nutr. Food Sci. J. 2016, 4(Special–Issue–October), 48–53. DOI: 10.12944/CRNFSJ.4.Special-Issue-October.07.
   Google Scholar
• Stadnik, J.; Dolatowski, Z. J. Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-cured Pork Loins. Int. J. Food Prop. 2013, 17(4), 866–876. DOI: 10.1080/10942912.2012.685679.
   Web of Science ®Google Scholar
• Qian, F.; Zhang, J.; Hou, K.; Zhang, Y.; Wang, Z.; Luo, P.; Tuo, Y. In Vitro Study of the Antioxidative and Antiproliferative Capabilities of Lactobacillus Casei 16-fermented Soymilk. Food Sci. Nutr. 2020, 8(1), 48–57.
   PubMed Web of Science ®Google Scholar
• Abdel-Hamid, M.; Romeih, E.; Gamba, R. R.; Nagai, E.; Suzuki, T.; Koyanagi, T.; Enomoto, T. The Biological Activity of Fermented Milk Produced by Lactobacillus Casei ATCC 393 during Cold Storage. Int. Dairy J. 2019, 91, 1–8. DOI: 10.1016/j.idairyj.2018.12.007.
   Web of Science ®Google Scholar
• Dimitrellou, D.; Kandylis, P.; Kourkoutas, Y. Assessment of Freeze-dried Immobilized Lactobacillus Casei as Probiotic Adjunct Culture in Yogurts. Foods. 2019, 8(9), 374. DOI: 10.3390/foods8090374.
   PubMed Web of Science ®Google Scholar
• Dimitrellou, D.; Salamoura, C.; Kontogianni, A.; Katsipi, D.; Kandylis, P.; Zakynthinos, G.; Varzakas, T. Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk. Microorganisms. 2019, 7(9), 274.
   PubMed Web of Science ®Google Scholar
• Sidira, M.; Galanis, A.; Nikolaou, A.; Kanellaki, M.; Kourkoutas, Y. Evaluation of Lactobacillus Casei ATCC 393 Protective Effect against Spoilage of Probiotic Dry-fermented Sausages. Food Control. 2014, 42, 315–320. DOI: 10.1016/j.foodcont.2014.02.024.
   Web of Science ®Google Scholar
• Ullah, N.; Wang, X.; Wu, J.; Guo, Y.; Ge, H.; Li, T.; Khan, S.; Li, Z.; Feng, X. Purification and Primary Characterization of a Novel Bacteriocin, LiN333, from Lactobacillus Casei, an Isolate from a Chinese Fermented Food. LWT - Food Sci. Technol. 2017, 84, 867–875. DOI: 10.1016/j.lwt.2017.04.056.
   Web of Science ®Google Scholar
• Qiao, X.; Du, R.; Wang, Y.; Han, Y.; Zhou, Z. Isolation, Characterisation and Fermentation Optimisation of Bacteriocin-producing Enterococcus Faecium. Waste Biomass Valorization. 2019. DOI:10.1007/s12649-019-00634-9.
   PubMed Web of Science ®Google Scholar
• Wang, X.; Chi, Z.; Yue, L.; Li, J. Purification and Characterization of Killer Toxin from a Marine Yeast Pichia Anomala YF07b against the Pathogenic Yeast in Crab. Curr. Microbiol. 2007, 55(5), 396–401.
   PubMed Web of Science ®Google Scholar
• Du, H.; Yang, J.; Lu, X.; Lu, Z.; Bie, X.; Zhao, H.; Zhang, C.; Lu, F. Purification, Characterization, and Mode of Action of Plantaricin GZ1-27, a Novel Bacteriocin against Bacillus Cereus. J. Agric. Food Chem. 2018, 66(18), 4716–4724.
   PubMed Web of Science ®Google Scholar
• Ghanbari, M.; Jami, M.; Kneifel, W.; Domig, K. J. Antimicrobial Activity and Partial Characterization of Bacteriocins Produced by Lactobacilli Isolated from Sturgeon Fish. Food Control. 2013, 32(2), 379–385.
   Web of Science ®Google Scholar
• Chen, C.; Rui, X.; Lu, Z.; Li, W.; Dong, M. Enhanced Shelf-life of Tofu by Using Bacteriocinogenic Weissella Hellenica D1501 as Bioprotective Cultures. Food Control. 2014, 46, 203–209. DOI: 10.1016/j.foodcont.2014.05.004.
   Web of Science ®Google Scholar
• Cálix-Lara, T. F.; Rajendran, M.; Talcott, S. T.; Smith, S. B.; Miller, R. K.; Castillo, A.; Sturino, J. M.; Matthew Taylor, T. Inhibition of Escherichia Coli O157:H7 and Salmonella Enterica on Spinach and Identification of Antimicrobial Substances Produced by a Commercial Lactic Acid Bacteria Food Safety Intervention. Food Microbiol. 2014, 38, 192–200. DOI: 10.1016/j.fm.2013.09.006.
   PubMed Web of Science ®Google Scholar
• Malini, M.; Savitha, J. Heat Stable Bacteriocin from Lactobacillus Paracasei Subsp. Tolerans Isolated from Locally Available Cheese: An in Vitro Study. E3 J. Biotechnol. Pharm. Res. 2012, 3(2), 28–41.
   Google Scholar
• Bian, X.; Evivie, S. E.; Muhammad, Z.; Luo, G. W.; Liang, H. Z.; Wang, N. N.; Huo, G. C. In Vitro Assessment of the Antimicrobial Potentials of Lactobacillus Helveticus Strains Isolated from Traditional Cheese in Sinkiang China against Food-borne Pathogens. Food Funct. 2016, 7(2), 789–797.
   PubMed Web of Science ®Google Scholar
• Jena, P. K.; Trivedi, D.; Chaudhary, H.; Sahoo, T. K.; Seshadri, S. Bacteriocin PJ4 Active against Enteric Pathogen Produced by Lactobacillus Helveticus PJ4 Isolated from Gut Microflora of Wistar Rat (Rattus Norvegicus): Partial Purification and Characterization of Bacteriocin. Appl. Biochem. Biotechnol. 2013, 169(7), 2088–2100. DOI: 10.1007/s12010-012-0044-7.
   PubMed Web of Science ®Google Scholar
• Li, H.; Liu, L.; Zhang, S.; Uluko, H.; Cui, W.; Lv, J. Potential Use of Lactobacillus Casei AST18 as a Bioprotective Culture in Yogurt. Food Control. 2013, 34(2), 675–680.
   Web of Science ®Google Scholar
• Muller, D. M.; Carrasco, M. S.; Tonarelli, G. G.; Simonetta, A. C. Characterization and Purification of a New Bacteriocin with a Broad Inhibitory Spectrum Produced by Lactobacillus Plantarum Lp 31 Strain Isolated from Dry-fermented Sausage. J. Appl. Microbiol. 2009, 106(6), 2031–2040.
   PubMed Web of Science ®Google Scholar
• Pangsomboon, K.; Bansal, S.; Martin, G. P.; Suntinanalert, P.; Kaewnopparat, S.; Srichana, T. Further Characterization of a Bacteriocin Produced by Lactobacillus Paracasei HL32. J. Appl. Microbiol. 2009, 106(6), 1928–1940.
   PubMed Web of Science ®Google Scholar
• Lü, X.; Hu, P.; Dang, Y.; Liu, B. Purification and Partial Characterization of a Novel Bacteriocin Produced by Lactobacillus Casei TN-2 Isolated from Fermented Camel Milk (Shubat) of Xinjiang Uygur Autonomous Region, China. Food Control. 2014, 43, 276–283. DOI: 10.1016/j.foodcont.2014.03.020.
   Web of Science ®Google Scholar
• Wayah, S. B.; Philip, K. Characterization, Yield Optimization, Scale up and Biopreservative Potential of Fermencin SA715, a Novel Bacteriocin from Lactobacillus Fermentum GA715 of Goat Milk Origin. Microb. Cell Factories. 2018, 17(1), 125. DOI: 10.1186/s12934-018-0972-1.
   Google Scholar
• Lee, Y. M.; Kim, J. S.; Kim, W. J. Optimization for the Maximum Bacteriocin Production of Lactobacillus Brevis DF01 Using Response Surface Methodology. Food Sci. Biotechnol. 2012, 21(3), 653–659. DOI: 10.1007/s10068-012-0085-2.
   Web of Science ®Google Scholar
• Kumar, M.; Jain, A. K.; Ghosh, M.; Ganguli, A. Statistical Optimization of Physical Parameters for Enhanced Bacteriocin Production by L. Casei. Biotechnol. Bioprocess Eng. 2012, 17(3), 606–616.
   Web of Science ®Google Scholar
• Krier, F.; Revol-Junelles, A. M.; Germain, P. Influence of Temperature and pH on Production of Two Bacteriocins by Leuconostoc Mesenteroides Subsp. Mesenteroides FR52 during Batch Fermentation. Appl. Microbiol. Biotechnol. 1998, 50(3), 359–363. DOI: 10.1007/s002530051304.
   PubMed Web of Science ®Google Scholar
• Delgado, A.; Arroyo López, F. N.; Brito, D.; Peres, C.; Fevereiro, P.; Garrido-Fernández, A. Optimum Bacteriocin Production by Lactobacillus Plantarum 17.2b Requires Absence of NaCl and Apparently Follows a Mixed Metabolite Kinetics. J. Biotechnol. 2007, 130(2), 193–201.
   PubMed Web of Science ®Google Scholar
• Aasen, I. M.; Møretrø, T.; Katla, T.; Axelsson, L.; Storrø, I. Influence of Complex Nutrients, Temperature and pH on Bacteriocin Production by Lactobacillus Sakei CCUG 42687. Appl. Microbiol. Biotechnol. 2000, 53(2), 159–166.
   PubMed Web of Science ®Google Scholar
• Delavenne, E.; Cliquet, S.; Trunet, C.; Barbier, G.; Mounier, J.; Le Blay, G. Characterization of the Antifungal Activity of Lactobacillus Harbinensis K.V9.3.1Np and Lactobacillus Rhamnosus K.C8.3.1I In Yogurt. Food Microbiol. 2015, 45(PtA), 10–17.
   PubMedGoogle Scholar
• Duraisamy, S.; Kasi, M.; Balakrishnan, S.; Al-Sohaibani, S.; Ramasamy, G. Optimization of Lactobacillus Brevis NS01 Brevicin Production and Its Application in Apple Juice Biopreservation Using Food-grade Clarifying Agent Silica as a Carrier. Food Bioprocess. Technol. 2015, 8(8), 1–12.
   Web of Science ®Google Scholar