Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México


Norma M. de la Fuente-Salcido1, José Cristobal Castañeda-Ramírez2, Blanca E. García-Almendárez3, Dennis K. Bideshi4,5, Rubén Salcedo-Hernández6,7, José E. Barboza-Corona6,7

1 Escuela de Ciencias Biológicas, Universidad Autónoma de Coahuila, Ciudad Universitaria Campus Torreón, Torreón Coah, Coahuila CP 27104,
2 Universidad Tecnológica del Suroeste de Guanajuato, Valle de Santiago, Guanajuato 38400, México
3 Facultad de Química, Universidad Autónoma de Querétaro, DIPA, PROPAC, 76010 Santiago de Querétaro, Querétaro, Mexico
4 Department of Natural and Mathematical Sciences, California Baptist University, 8432 Magnolia Avenue, Riverside 92504, California
5 Department of Entomology, University of California, Riverside 92521, California
6 Departamento de Alimentos, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Guanajuato 36500, México
7 Posgrado en Biociencias, División de Ciencias de la Vida, Universidad de Guanajuato, Irapuato, Guanajuato 36500, México


Mexican Tuba (M-Tuba) E66and Tepache are Mexican fermented beverages prepared mainly with pineapple pulp and coconut palm, respectively. At present, reports on the microbiota and nutritional effects of both beverages are lacking. The purpose of this study was to determine whether M-Tuba and Tepache contain cultivable lactic acid bacteria (LAB) capable of producing bacteriocins. Tepache and M-Tuba contain E66mesophilic aerobic bacteria, LAB, and yeast. Bacillus subtilis, Listeria monocytogenes, Listeria innocua, Streptococcus agalactiae, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Salmonella typhimurium, and Salmonella spp, were the microorganisms most susceptible to metabolites produced by bacterial isolates. M-Tubaand Tepache contain bacteria that harbor genes coding for nisin and enterocin, but not pediocin. The presence of Lactococcus lactis and E. faecium in M-Tuba and Tepache, was identified by 16S rDNA. These bacteria produced bacteriocins of ~3.5 kDa and 4.0–4.5 kDa, respectively. Partial purified bacteriocins showed inhibitory effect against Micrococcus luteus, L. monocytogenes, L. innocua, Str. agalactiae, S. aureus, Bacillus cereus, B. subtilis, E. faecalis, and K. pneumoniae. We characterized, for the first time, cultivable microbiota of M-Tuba and Tepache, and specifically, identified candidate lactic bacteria (LAB) present in these beverages that were capable of synthesizing antimicrobial peptides, which collectively could provide food preservative functions.