Evaluation of Rye Bran Enzymatic Hydrolysate Effect on Gene Expression and Bacteriocinogenic Activity of Lactic Acid Bacteria

• Published in: Fermentation (Basel) Vol. 8; no. 12; p. 752
• Main Authors: Epishkina, Julia M, Romanova, Maria V, Chalenko, Marina A, Khromova, Natalya Yu, Karetkin, Boris A, Beloded, Andrey V, Kornienko, Maria A, Averina, Yulia M, Shakir, Irina V, Panfilov, Victor I
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.12.2022
• Subjects: Antibiotics; Antimicrobial activity; Antimicrobial agents; Bacteria; Bacteriocins; Barley; Biosynthesis; Bran; Cellulase; Enzymes; Fermentation; Food; Gene expression; Genetic aspects; green raw materials; Growth patterns; Hydrolysates; Lactic acid bacteria; Lactobacillus; Listeria; Manufacturers; Microorganisms; Observations; Pathogens; Peptides; Preservatives; Properties; Proteins; quantitative polymerase chain reaction; Strains (organisms); Yeast; Germany; Russia
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation8120752

Lactic acid bacteria (LAB) bacteriocins can be considered as a bio-preservatives and an alternative to antibiotics, but the high manufacturing costs limit their commercial application. The screening of LAB strains for bacteriocinogenic activity was carried out and the effect of rye bran enzymatic hydrolysate (RBEH) on gene expression and bacteriocin production was evaluated. qPCR and RT-PCR was applied for bacteriocin gene detection and their expression quantification. The agar diffusion technique with the test strains of Bacillus spp., Staphylococcus spp. and Salmonella enterica was performed for antimicrobial activity assessment of LAB cultivated in MRS broth and RBEH (processed with proteases and cellulases). The genes of different bacteriocins were revealed for thirteen out of eighteen LAB strains, while the antimicrobial activity was detected only for four of them. The strains of Lactobacillus paracasei VKPM B-11657 and L. salivarius VKPM B-2214 with unnamed class IIb bacteriocin gene demonstrated the widest spectrum of activity. The growth patterns and bacteriocin gene expression differed between both strains and media. The activity of cell-free supernatants after cultivation in RBEH was slightly lower. However, the test strain of S. epidermidis was inhibited by L. paracasei cultivated in RBEH but not in MRS. Thus, rye bran can be applied as a sole source of nutrients for LAB fermentation and bacteriocin production.