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Research & Reviews : Journal of Food Science & Technology

Bacteriocin Production and Characterization Obtained from Lactobacillus sakei

  1. Camila Ramão Contessa
  2. Nathieli Bastos Souza
  3. Guilherme Battú Gonçalo
  4. Luciano Santos Almeida
  5. Fernando Zocche
  6. Caroline Costa Moraes

Abstract

Natural preservatives such as bacteriocins become an attractive alternative in the substitution of chemical preservatives, which have eventual potential for toxicity and carcinogenic effect. In this study, a bacteriocin was produced from a strain of Lactobacillus sakei, isolated from Italian salami. The data obtained in this paper revealed that the antimicrobial activity of bacteriocin was higher than 85% in the assays using the Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) models. The stability of bacteriocin in saline concentrations and equilibrium at temperature and pH changes were observed, being more stable at high temperatures and pH close to neutrality. Among the sakacins prospected in this study, it was found that the action of bacteriocin occurred by sakacin A. It is concluded, the high potential of application of this bacteriocin in foods with up to 2% of saline concentration and that can be submitted to thermal treatments.

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