ILactiplantibacillus paraplantarum/I BPF2 and IPediococcus acidilactici/I ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

• Published in: Foods Vol. 12; no. 13
• Main Authors: García-López, José David, Teso-Pérez, Claudia, Martín-Platero, Antonio Manuel, Peralta-Sánchez, Juan Manuel, Fonollá-Joya, Juristo, Martínez-Bueno, Manuel, Baños, Alberto
• Format: Journal Article
• Language: English
• Published: MDPI AG 01.06.2023
• Subjects: Bacteria; Escherichia coli; Genomics; Microbiota (Symbiotic organisms); Sausages; Spain
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12132445

Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnological properties, such as their antimicrobial activity. The aim of this study was to investigate the biodiversity of antagonistic LAB strains from different Andalusian traditional sausages, such as salchichón and chorizo. First, a screening was carried out focusing on the antimicrobial activity against foodborne pathogens, such as Listeria monocytogenes, Escherichia coli, Clostridium perfringens, and Staphylococcus aureus, selecting two strains due to their higher antibiosis properties, both in agar and liquid media. These bacteria were identified as Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6. In addition, genomic studies confirmed the presence of certain structural genes related to the production of bacteriocins. Finally, the culture supernatants of both strains were purified and analyzed by LC-MS/MS, obtaining the relative molecular mass and the amino acid sequence and identifying the peptides as the bacteriocins Pediocin-PA and Leucocin K. In conclusion, genomes and antimicrobial substances of P. acidilactici ST6, a Pediocin-PA producer, and Lpb. paraplantarum BPF2, a Leucocin K producer, isolated from Andalusian salchichón and chorizo, respectively, are presented in this work. Although further studies are required, these strains could be used alone or in combination as starters or protective cultures for the food industry.