ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)

Background: Lactic Acid Bacteria (LAB) are of special interest in the food industry due to their ability to produce metabolites. Among them, bacteriocins, which can inhibit the growth of altering microorganisms, and pathogens in a wide variety of foods, are considered safe for human consumption and...

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Autores principales:	Laura Bolivar Parra, Paula Andrea Giraldo Hincapié, Olga Inés Montoya Campuzano
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	Bacteriocins Computational Biology Peptides Food Preservation in silico Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/df0ef1cccedb4cbba8b05b770efb83ae
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spelling	oai:doaj.org-article:df0ef1cccedb4cbba8b05b770efb83ae2021-12-02T19:42:45ZANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)10.17533/udea.vitae.v27n1a020121-40042145-2660https://doaj.org/article/df0ef1cccedb4cbba8b05b770efb83ae2020-08-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/338150https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Lactic Acid Bacteria (LAB) are of special interest in the food industry due to their ability to produce metabolites. Among them, bacteriocins, which can inhibit the growth of altering microorganisms, and pathogens in a wide variety of foods, are considered safe for human consumption and are used as preservatives. Objectives: Evaluate the effect of a bacteriocin found by in silico methods on the microbiota present in Antioquian soft cheese. Methods: In this research, we design a synthetic bacteriocin, called Bac 22, found in the genome of Lactobacillus casei using the genomic mining methodology and bioinformatics tools. We also conducted a preliminary biological and hemolytic activities studies of the Bac 22 toward the microbiota present in the Antioquian soft cheese (Quesito Antioqueño). Results: The bacteriocin Bac 22 at a concentration of 100 μM presented a hemolytic capacity lower than 1% and reduced the CFU / g of total coliforms significantly when added to Antioquian soft cheese for eight days. Conclusions: The Bac 22 demonstrated a positive potential effect over the shelf life of a dairy product, such as the Antioquian soft cheese. Laura Bolivar ParraPaula Andrea Giraldo HincapiéOlga Inés Montoya CampuzanoUniversidad de AntioquiaarticleBacteriocinsComputational BiologyPeptidesFood Preservationin silicoFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 27, Iss 1 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Bacteriocins Computational Biology Peptides Food Preservation in silico Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Bacteriocins Computational Biology Peptides Food Preservation in silico Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Laura Bolivar Parra Paula Andrea Giraldo Hincapié Olga Inés Montoya Campuzano ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)
description	Background: Lactic Acid Bacteria (LAB) are of special interest in the food industry due to their ability to produce metabolites. Among them, bacteriocins, which can inhibit the growth of altering microorganisms, and pathogens in a wide variety of foods, are considered safe for human consumption and are used as preservatives. Objectives: Evaluate the effect of a bacteriocin found by in silico methods on the microbiota present in Antioquian soft cheese. Methods: In this research, we design a synthetic bacteriocin, called Bac 22, found in the genome of Lactobacillus casei using the genomic mining methodology and bioinformatics tools. We also conducted a preliminary biological and hemolytic activities studies of the Bac 22 toward the microbiota present in the Antioquian soft cheese (Quesito Antioqueño). Results: The bacteriocin Bac 22 at a concentration of 100 μM presented a hemolytic capacity lower than 1% and reduced the CFU / g of total coliforms significantly when added to Antioquian soft cheese for eight days. Conclusions: The Bac 22 demonstrated a positive potential effect over the shelf life of a dairy product, such as the Antioquian soft cheese.
format	article
author	Laura Bolivar Parra Paula Andrea Giraldo Hincapié Olga Inés Montoya Campuzano
author_facet	Laura Bolivar Parra Paula Andrea Giraldo Hincapié Olga Inés Montoya Campuzano
author_sort	Laura Bolivar Parra
title	ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)
title_short	ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)
title_full	ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)
title_fullStr	ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)
title_full_unstemmed	ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)
title_sort	antimicrobial activity of a synthetic bacteriocin found in the genome of lactobacillus casei on the microbiota of antioquian soft cheese (quesito antioqueño)
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/df0ef1cccedb4cbba8b05b770efb83ae
work_keys_str_mv	AT laurabolivarparra antimicrobialactivityofasyntheticbacteriocinfoundinthegenomeoflactobacilluscaseionthemicrobiotaofantioquiansoftcheesequesitoantioqueno AT paulaandreagiraldohincapie antimicrobialactivityofasyntheticbacteriocinfoundinthegenomeoflactobacilluscaseionthemicrobiotaofantioquiansoftcheesequesitoantioqueno AT olgainesmontoyacampuzano antimicrobialactivityofasyntheticbacteriocinfoundinthegenomeoflactobacilluscaseionthemicrobiotaofantioquiansoftcheesequesitoantioqueno
_version_	1718376114148081664

ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)

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