El potencial antimicrobiano de bacteriocinas producidas por cepa Lactobacillus plantarum GT4 aislada de frutas nativas

Contenido principal del artículo


Karina Garzón Clara Ortega Lucia Yépez Gabriela Tenea


Lactic acid bacteria are known for their potential use in food preservation. Wild-type fruits of Ecuadorian Amazon tropical rainforest were used to isolate and identify new bacteriocinogenic lactic acid species. Among several isolates, Lactobacillus plantarum strain Gt4 (GenBank No. KY041689) showing highly inhibitory capacity was further characterized. Using agar-well diffusion assay, the crude-extract (CE) and precipitated bacteriocin (PP) derived from Gt4 strain displayed elevated antimicrobial activity towards several pathogenic bacteria. Its active principle was proteinaceous since the bacteriocin was inhibited by proteolytic enzymes and showed grater thermostability. Adsorption of the bacteriocin to pathogenic cells was increased when treated with EDTA, NaCl, Tween 20, at acidic pH and temperature of 37°C and 45°C. A decrease in adsorption was registered when cells were treated with SDS.  Based on Tricine SDS-PAGE the estimated molecular weight was 10 kDa showing bactericidal mode of action.

Detalles del artículo


Ali, W.S. and Musleh, R.M. (2015). “Purification and characterization of plantacirin vgw8, a bacteriocin produced by Lactobacillus plantarum VGW8”. Journal of Biology. 5 (1). 147-152.
Arena, M.P., Silvain, A., Normanno, G., Grieco, F., Drider, D., Spano, G. and Fiocco, D. (2016). “Use of Lactobacillus plantarum strains as a bio-control strategy against food-borne pathogenic microorganisms”. Frontiers in Microbiology. 7 (464)1-10.
Atrih A., Rekhif, N., Moir, A.J.G., Lebrihi A. and Lefebvre, G. (2001). “Mode of action, purification and amino acid sequence of plantacirin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19”. International Journal of Food Microbiology. (68) 93-109.
Banerjee S.P., Dora K.C. and Chowdhury, S. (2013). “Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish”. Journal of Food Science and Technology. 50 (1). 17–25.
Benavidez A.B., Ulcuango, M., Yepez, L. and Tenea,G.N. (2016).”Assessment of the in vitro bioactive properties of lactic acid bacteria isolated from native ecological niches of Ecuador”. Revista. Argentina de Microbiologia. 48 (3). 236-244.
Corsetti, A., Settanni L. and Van Sinderen, D. (2004). “Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity”. Journal of Applied Microbiology. (96). 521–534.
da Silva Sabo S., Vitolo, M., Gonzalez J.M.D. and de Souza Oliveira, R.P. (2014). “Overview of the Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria”. Food Research International. (64). 527-536.
Deegan L.H., Cotter, P.D., Hill C. and Ross. P. (2006). “Bacteriocins: Biological tools for bio-preservation and shelf-life extension”. International Dairy Journal. (16).1058–1071.
Deraz S.F., Karlsson, E.N., Khalil A.A. and B. Mattiasson. (2007). “Mode of action of acidocin D20079, a bacteriocin produced by the potential probiotic strain, Lactobacillus achidophilus DSM 20079”. Journal of Industrial Microbiology &. Biotechnology. (34). 34373-379.
Gaona J. (2013). Ministerio de Salud Pública del Ecuador. https://public.tableau.com/profile/javier.gaona#!/vizhome/MORBILIDAD_RDACAA_2013_0/Presentacin.
Garzón K., Ortega C., and Tenea GN. (2017). “Characterization of bacteriocin-producing lactic acid bacteria isolated from native fruits of Ecuadorian Amazon”. Polish Journal of Microbiology. (66). 473-481.
Georgieva R., Iliev, I., Haertle, T., Chobert, J.M., Ivanova I. and Danova, S. (2009). “Technological properties of candidate probiotic Lactobacillus plantarum strains”. International Dairy Journal. (19). 696-702.
Hernandez D., Cardell E. and Zarate, V. (2005). “Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711”. Journal of Applied Microbiology. (99). 77–84.
Martin-Visscher, L.A., Yoganathan, S., Sit, S. C., Lohans, C. T., and Vederas, J. C. (2011). “The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against Gram-negative bacteria in combination with EDTA treatment”. FEMS Microbiology Letters. 317(2). 152-159.
Reis J.A., Paula, A.T., Casarotti, S.N. and Penna, A.I.B. (2012). Lactic acid bacteria antimicrobial compounds: characteristics and applications. Food Engineering Review. (4). 124-140.
Tenea G.N. and Yepez, L. (2016). “Bioactive Compounds of Lactic Acid Bacteria. Case Study: Evaluation of Antimicrobial Activity of Bacteriocin-Producing Lactobacilli Isolated from Native Ecological Niches of Ecuador, in Dr. Venketeshwer Rao (Ed.) Prebiotics and probiotics in human nutrition and health, InTech, (147-169).
Todorov S.D. (2008). “Bacteriocin production by Lactobacillus plantarum AMA-K isolated from amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.” Brazilian Journal of Microbiology. (39). 178-187.
Todorov S.D., Vaz-Velho, M., de Melo, G., Franco B.D. and Holzapfel, W.H. (2013). “Partial characterization of a bacteriocin produced by three strains of Lactobacillus sakei isolated from salpicao, a fermented meat product from North-West of Portugal”. Food Control. (30). 111-121.
Zambou N.F., Kaktcham, P.M., Tiogo A.H.N. and Guetiya,W.R.E. (2013). “Antimicrobial activity of a bacteriocin produced by Lactobacillus plantarum 29V and strain’s viability in palm kernel oil”. International Journal of Nutrition and Food Science. 2 (3).102-108.
Zendo T. (2013). “Screening and Characterization of novel bacteriocins from lactic acid bacteria”. Bioscience Biotechnology and Biochemistry. 77(5). 839-899.
Yildirim, Z., Avsar, Y. K., and Yildirim, M. (2002). “Factors affecting the adsorption of buchnericin LB, a bacteriocin produced by Lactobacillus buchneri”. Microbiology Research, 157. 103-107.
Yang, E., Fan, L., Jiang, Y., Doucette, C. and Fillmore, S. (2012). “Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts”. AMB Express. 2-48.


La descarga de datos todavía no está disponible.