Oscar F. Hernandez-Saldaña1,7 • Mauricio Valencia-Posadas1,3,7 • Norma M. de la Fuente-Salcido4 • Dennis K. Bideshi5,6 • Jose E. Barboza-Corona1,2,7
1 Division de Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca (CIS), Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato, Mexico
2 Departamento de Alimentos, Universidad de Guanajuato CIS, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato, Mexico
3 Departamento de Agronoma, Universidad de Guanajuato CIS, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato, Mexico
4 Escuela de Ciencias Biolo´gicas, Universidad Auto´noma de Coahuila, Boulevard Torreon-Matamoros Km. 7.5, Ciudad Universitaria Campus Torreon, C.P. 27104 Torreo´n, Coahuila, Mexico
5 Department of Natural and Mathematical Sciences, California Baptist University, 8432 Magnolia Avenue, Riverside, CA 92504, USA
6 Department of Entomology, University of California, Riverside, Riverside, CA 92521, USA
7 Graduate Program in Biosciences, Life Science Division, Universidad de Guanajuato, Ex-Hacienda El Copal km. 9,
carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato, Mexico
*josebar@ugto.mx
Currently, there are few reports on the isolation of microorganisms from goat milk and goat cheese that have antibacterial activity. In particular, there are no reports on the isolation of microorganisms with antibacterial activity from these products in central Mexico. Our objective was to isolate bacteria, from goat products, that synthesized antimicrobial peptides with activity against a variety of clinically significant bacteria. We isolated and identified Lactobacillus rhamnosus, L. plantarum, L. pentosus, L. helveticus and Enterococcus faecium from goat cheese, and Aquabacterium fontiphilum, Methylibium petroleiphilum, Piscinobacter aquaticus and Staphylococcus xylosus from goat milk. These bacteria isolated from goat cheese were able to inhibit Staphylococcus aureus, Bacillus cereus, Escherichia coli, Listeria monocytogenes, L. inoccua, Pseudomona aeruginosa, Shigella flexneri, Serratia marcescens, Enterobacter cloacae and Klebsiella pneumoniae. In addition, bacteria from goat milk showed inhibitory activity against B. cereus, L. lactis, E. coli, S. flexneri, E. cloacae and K. pneumonia; S. aureus, L. innocua, S. agalactiae and S. marcescens. The bacteriocins produced by these isolates were shown to be acid stable (pH 2–6) and thermotolerant (up to 100 C), but were susceptible to proteinases. When screened by PCR for the presence of nisin, pediocin and enterocin A genes, none was found in isolates recovered from goat milk, and only the enterocin A
gene was found in isolates from goat cheese.
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