SELECCIÓN Y CARACTERIZACIÓN DE CEPAS NATIVAS DE Enterococcus CON POTENCIALIDAD ANTIMICROBIANA AISLADAS DE QUESOS DE ELABORACIÓN ARTESANAL
DOI:
https://doi.org/10.21704/rea.v19i1.1443Keywords:
bacterias lácticas, actividad antimicrobiana, bacteriocinas, quesos.Abstract
Los Enterococcus constituyen parte de la microbiota autóctona de quesos artesanales y contribuyen con el desarrollo del aroma y maduración de los quesos. Algunas cepas, sintetizan péptidos antimicrobianos denominados enterocinas y pueden suprimir el crecimiento de microorganismos patógenos contaminantes de alimentos. El objetivo, fue seleccionar y caracterizar cepas nativas de Enterococcus con actividad antimicrobiana de quesos artesanales. Para su aislamiento, las muestras fueron sembradas en agar bilis esculina y agar MRS. La caracterización fenotípica así como la detección de sustancias antimicrobianas, fueron realizadas por métodos bioquímicos, bicapa y difusión en agar respectivamente. De 68 cepas aisladas, Enterococcus faecium fue la especie predominante, seguida de Enterococcus durans y Enterococcus faecalis. Asimismo, nueve cepas mostraron actividad antimicrobiana contra bacterias taxonómicamente afines y patógenas contaminantes de alimentos. Las cepas Enterococcus faecium QPa.1 y QPa.2 ejercieron un efecto antagonista muy efectivo frente a Listeria monocytogenes. La sustancia antimicrobiana producida por E. faecium QPa.1 fue inactivada por tripsina y α-quimotripsina, pero no por catalasa. Además, dicha actividad fue estable a pH 3 y 9, a 100 °C por 20 min y a 4 y -20 °C durante 180 días. En conclusión, Enterococcus faecium QPa.1 produjo una bacteriocina activa y específica contra Listeria monocytogenes, con posibilidad de ser utilizada como un cultivo bioprotector para la preservación de quesos.
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