Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects

AUDISIO, M. CARINA; APELLA, MARÍA C.

Research Journal of Microbiology

Academic Journal Inc., USA

Año: 2006 p. 61 - 69

1816-4935

Abstract Lactobacillus salivarius subsp. salivarius CRL1384 was isolated from the crop of a broiler chick and it was selected because of its lactic acid and other inhibitory substances production against Listeria monocytogenes, Listeria spp., Enterococcus hirae, Salmonella enterica serovarieties Gallinarum, Pullorum, Enteritidis and Typhimurium. The antimicrobial substance showed to be different from organic acids and hydrogen peroxide. It was produced by L. salivarius CRL1384 not only in the presence of glucose but also of complex carbohydrates such as sucrose, maltose, molasses and brown sugar. Besides, this strain was bile salt resistant and maintained its property in the presence of 0.3% w/v. The chemical nature of the compound revealed that it was heat resistant (121ºC for 15 min) and completely lost its activity after treatment with different proteolytic enzymes. It was not affected by lipase but alpha-amylase reduced its action and this effect was carbohydrate dependent. A bacteriocin solution ofm  200 AU/ mL had a bactericidal effect on both List. monocytogenes and Sal. Enteritidis cells after 24 h of contact. The information for this bacteriocin production is encoded at chromosomal level. All these properties are very interesting and valuable and could turn this strain into a potential component of a poultry probiotic supplement. Key words: poultry, Salmonella, Listeria monocytogenes, Lactobacillus salivarius, probiotic, bacteriocin