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Bacteriocinogenic Bacteria Isolated from Raw Goat Milk and Goat Cheese Produced in the Center of México

Hernández-Saldaña, Oscar F., Valencia-Posadas, Mauricio, de la Fuente-Salcido, Norma M., Bideshi, Dennis K., Barboza-Corona, José E.
Indian journal of microbiology 2016 v.56 no.3 pp. 301-308
Aquabacterium, Bacillus cereus, Enterobacter cloacae, Enterococcus faecium, Escherichia coli, Klebsiella pneumoniae, Lactobacillus helveticus, Lactobacillus rhamnosus, Listeria innocua, Listeria monocytogenes, Pseudomonas aeruginosa, Serratia marcescens, Shigella flexneri, Staphylococcus aureus, Staphylococcus xylosus, antibacterial properties, antimicrobial peptides, bacteria, genes, goat cheese, goat milk, goats, heat tolerance, nisin, pH, polymerase chain reaction, proteinases, Mexico
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.