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Cited by 33Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyAntimicrobial Peptides and Activities

Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: Preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp

Leite, Juliana Abigail, Tulini, Fabrício Luiz, Reis-Teixeira, Fernanda Barbosa dos, Rabinovitch, Leon, Chaves, Jeane Quintanilha, Rosa, Nathalia Gonsales, Cabral, Hamilton, De Martinis, Elaine Cristina Pereira·2016·LWT - Food Science and Technology
DOI 10.1016/j.lwt.2016.04.058
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Abstract

The application of conventional preservatives in food has been reassessed due to the toxicity of some of classical additives, and it is important to search for new food preservation strategies. Thus, this study aimed to characterize an antilisterial bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus LFB-FIOCRUZ 1640 and to evaluate the potential of the BLIS in pineapple pulp biopreservation. The proteinaceous nature of BLIS was confirmed by susceptibility to the enzyme α-chymotrypsin and it showed thermal stability for up to 30 min at 80 °C and in a wide pH range. After partial purification of the BLIS with Amberllite XAD-16 resin and cation-exchange SP-Sepharose “Fast Flow”, it was obtained a purification factor of 4.1 times and 30% of yield, and SDS-PAGE analyses revealed that the peptide has approximately 24.8 kDa. The Minimum Bactericidal Concentration (MBC) of 2 mg mL−1 was determined with the biological indicator Listeria monocytogenes and this concentration of BLIS was applied in a model system containing pineapple pulp. The BLIS was bactericidal towards L. monocytogenes after 24 h at 37 °C, and these results indicate the application of the BLIS produced by B.cereus LFB-FIOCRUZ 1640 in food, especially for fruit pulp biopreservation.

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  • Some bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms.

    “Some of these bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms [178,189,190,191,192].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [189]

  • Bacteriocins are produced by only a few strains of different bacterial species, including LAB.

    “Bacteriocins are produced by only a few strains of different bacterial species, including LAB [189].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [189]

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References 35 · Cited by 33

Authors
Leite, J. A., Tulini, F. L., Reis-Teixeira, F. B. D., Rabinovitch, L., Chaves, J. Q., Rosa, N. G., Cabral, H., & De Martinis, E. C. P.
Affiliations
  • Universidade de São Paulo (BR)
  • Fundação Oswaldo Cruz (BR)
ORCID
Venue
LWT - Food Science and Technology
Publisher
Elsevier BV
Published
2016-10
Volume
72
Pages
261-266
ISSN
0023-6438 (ISSN-L)
DOI
10.1016/j.lwt.2016.04.058
OpenAlex
W2343705654
Cited by
33
References
35
Citations by year
2026: 3 · 2025: 2 · 2024: 2 · 2023: 3 · 2022: 5 · 2021: 8 · 2020: 2 · 2019: 3 · 2018: 1 · 2017: 3 · 2016: 1
FWCI
3.36
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
LWT (publishedVersion)
Funders
National Council for Scientific and Technological Development (147575/2010-9)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
  • Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
Keywords
bacteriocin-like inhibitory substances, Bacillus cereus, Listeria monocytogenes, biopreservation, pineapple pulp, food preservation, minimum bactericidal concentration, thermal stability, protein characterization, partial purification, antimicrobial peptides

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