Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-01-02 DOI:10.1080/08905436.2019.1711114

A. Khusro, C. Aarti, A. Salem, Alberto Barbabosa‐Pilego

{"title":"Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food","authors":"A. Khusro, C. Aarti, A. Salem, Alberto Barbabosa‐Pilego","doi":"10.1080/08905436.2019.1711114","DOIUrl":null,"url":null,"abstract":"ABSTRACT Ngari is a traditional-fermented fish food product of northeast India from which distinct bacteria were initially isolated and assessed for their antagonistic activities against wide spectrum of foodborne and enteric infection-causing pathogens. Among them, Staphylococcus saprophyticus strain AAS1 showed strong inhibitory activity against all the indicator pathogens, ranging from 81.14 ± 2.4 to 340.18 ± 2.1 AU/mL. In vitro techno-functional properties of strain AAS1 were further evaluated and confirmed by using standard methodologies. The AASI strain exhibited high tolerance at higher acidic conditions, simulated gastric juice of pH 2.0, and oxgall (0.5%, w/v). Furthermore, this strain showed noticeable hydrophobicity and auto-aggregation traits of 64.2 ± 1.3 and 44.3 ± 1.5%, respectively. The isolate depicted not only resistance to phenol and lysozyme but also exhibited 2,2-diphenyl-1-picrylhydrazyl degradation (16.6 ± 1.2–67.5 ± 1.1%), hydrogen peroxide tolerance (2.1 ± 0.04–1.1 ± 0.04), and hydroxyl radical scavenging (10.6 ± 1.2–57.5 ± 1.1%) properties. Strain AAS1 fermented varied carbohydrates and produced exopolysaccharide and lipase. The isolate exhibited significant rate of autolysis (48.6 ± 1.2%), catalase activity (18.14 ± 0.3 AU), and nitrate reductase production (26.32 ± 0.8 mM nitrite/mg dry weight). It has also showed negative results toward in vitro hemolytic, DNase, gelatinase, and biofilm formation tests, in addition to being susceptible to conventional antibiotics used. In a nutshell, strain AAS1 may be employed as quintessential candidate for its disparate applications in food and pharmaceutical industries if its probiotic function can be validated.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2019.1711114","citationCount":"11","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2019.1711114","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 11

Abstract

ABSTRACT Ngari is a traditional-fermented fish food product of northeast India from which distinct bacteria were initially isolated and assessed for their antagonistic activities against wide spectrum of foodborne and enteric infection-causing pathogens. Among them, Staphylococcus saprophyticus strain AAS1 showed strong inhibitory activity against all the indicator pathogens, ranging from 81.14 ± 2.4 to 340.18 ± 2.1 AU/mL. In vitro techno-functional properties of strain AAS1 were further evaluated and confirmed by using standard methodologies. The AASI strain exhibited high tolerance at higher acidic conditions, simulated gastric juice of pH 2.0, and oxgall (0.5%, w/v). Furthermore, this strain showed noticeable hydrophobicity and auto-aggregation traits of 64.2 ± 1.3 and 44.3 ± 1.5%, respectively. The isolate depicted not only resistance to phenol and lysozyme but also exhibited 2,2-diphenyl-1-picrylhydrazyl degradation (16.6 ± 1.2–67.5 ± 1.1%), hydrogen peroxide tolerance (2.1 ± 0.04–1.1 ± 0.04), and hydroxyl radical scavenging (10.6 ± 1.2–57.5 ± 1.1%) properties. Strain AAS1 fermented varied carbohydrates and produced exopolysaccharide and lipase. The isolate exhibited significant rate of autolysis (48.6 ± 1.2%), catalase activity (18.14 ± 0.3 AU), and nitrate reductase production (26.32 ± 0.8 mM nitrite/mg dry weight). It has also showed negative results toward in vitro hemolytic, DNase, gelatinase, and biofilm formation tests, in addition to being susceptible to conventional antibiotics used. In a nutshell, strain AAS1 may be employed as quintessential candidate for its disparate applications in food and pharmaceutical industries if its probiotic function can be validated.

查看原文本刊更多论文

从传统发酵食品中分离的凝固酶阴性腐生葡萄球菌的技术、功能和安全性

摘要Ngari是印度东北部的一种传统发酵鱼类食品，最初从中分离出不同的细菌，并对其对广泛的食源性和肠道感染病原体的拮抗活性进行了评估。其中，腐生葡萄球菌菌株AAS1对所有指示病原体均表现出较强的抑制活性，范围为81.14±2.4至340.18±2.1 AU/mL。利用标准方法对菌株AAS1的体外技术功能特性进行了进一步的评价和确认。AASI菌株在较高的酸性条件、pH 2.0的模拟胃液和牛胆（0.5%，w/v）下表现出高耐受性。此外，该菌株表现出显著的疏水性和自聚集性，分别为64.2±1.3和44.3±1.5%。该分离物不仅对苯酚和溶菌酶具有耐药性，而且表现出2,2-二苯基-1-苦基肼的降解（16.6±1.2–67.5±1.1%）、过氧化氢耐受性（2.1±0.04–1.1±0.04）和羟基自由基清除（10.6±1.2–57.5±1.1%）特性。菌株AAS1发酵各种碳水化合物，产生胞外多糖和脂肪酶。分离物表现出显著的自溶率（48.6±1.2%）、过氧化氢酶活性（18.14±0.3AU）和硝酸还原酶产生率（26.32±0.8mM亚硝酸盐/mg干重）。它在体外溶血、DNA酶、明胶酶和生物膜形成测试中也显示出阴性结果，此外对使用的常规抗生素敏感。简言之，如果菌株AAS1的益生菌功能能够得到验证，那么它可以作为其在食品和制药行业不同应用的典型候选菌株。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.