ANTIMICROBIAL ACTIVITY OF Ent35-MccV AGAINST FOODBORNE PATHOGENS AND SPOILAGE BACTERIA IN FOODS

ACUÑA, LEONARDO; FERNANDEZ-NO, INMACULADA C.; SESMA, FERNANDO; MORERO, ROBERTO D.; BARROS-VELÁZQUEZ, JORGE; BELLOMIO, AUGUSTO

Potrero de los Funes, San Luis

Congreso; XLVII Reunión Anual de la Sociedad Argentina de Investigación en Bioquímica y Biología Molecular; 2011

SAIB

Bacteriocins are ribosomally-synthesized antimicrobial peptides produced by bacteria with antibiotic spectra generally limited to phylogenetically related microbial strains. We carried out a transcriptional fusion between structural genes of enterocin CRL35 and colicin V in order to obtain the recombinant broad spectrum bacteriocin, namely Ent35-MccV. A partially purified preparation of Ent35-MccV was assayed against a number of Gram (-) and Gram (+) food pathogens and spoilage bacteria in vitro inhibition by the agar diffusion method. On the other hand the antimicrobial action of Ent35-MccV on 4 hamburger inoculated with 10 CFU/g of Listeria monocytogenes 4 CECT 4032 and 10 CFU/g of Escherichia coli O157:H7 CECT 4622 and fresh mackerel (Scomber scombrus) previously inoculated with the altering food and histamine-producing strain Enterobacter cloacae was evaluated. The treatment was able to decrease the viability of Listeria and slow the growth of E. coli in hamburger after a week of storage at 4ºC. However no significant difference was found between CFU/ml of control and bacteriocin treated samples of S. scombrus, after a week. These results demonstrated that Ent35-MccV can effectively inhibit the growth of some Gram (+) and Gram (-) pathogenic bacteria in foodstuffs and their antimicrobial efficiency is similar to that obtained in culture media.