传统的自发发酵食品以其感官和安全特性而闻名,这主要是由于他们的本土微生物。在这组食物中,地中海干腌制香肠是具有生物技术特性的乳酸菌菌株(LAB)的重要来源,如它们的抗菌活性。这项研究的目的是调查来自不同安达卢西亚传统香肠的拮抗LAB菌株的生物多样性,如salchichón和香肠。首先,进行了一项筛选,重点是针对食源性病原体的抗微生物活性,比如单核细胞增生李斯特菌,大肠杆菌,产气荚膜梭菌,和金黄色葡萄球菌,由于其较高的抗菌性能,选择两个菌株,在琼脂和液体培养基中。这些细菌被鉴定为植物副乳杆菌BPF2和乳酸片球菌ST6。此外,基因组研究证实了某些与细菌素生产相关的结构基因的存在。最后,纯化两种菌株的培养上清液,并通过LC-MS/MS进行分析,获得相对分子质量和氨基酸序列,并鉴定作为细菌素的肽Pediocin-PA和LeucocinK。Pediocin-PA生产者嗜酸假单胞菌ST6的基因组和抗菌物质,还有Lpb.车前草BPF2,一种LeucocinK生产者,与安达卢西亚的萨尔基钦和香肠隔离,分别,在这项工作中提出。虽然还需要进一步的研究,这些菌株可以单独或组合用作食品工业的起始物或保护性培养物。
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.