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Bacteriocinogenic lactic acid bacteria in the traditional cereal-based beverage Boza: a genomic and functional approach

View ORCID ProfileLuciano Lopes Queiroz, View ORCID ProfileChristian Hoffmann, View ORCID ProfileGustavo Augusto Lacorte, View ORCID ProfileBernadette Dora Gombossy de Melo Franco, View ORCID ProfileSvetoslav Dimitrov Todorov
doi: https://doi.org/10.1101/2021.10.05.463085
Luciano Lopes Queiroz
1Microbiology Graduate Program, Department of Microbiology, Institute of Biomedical Science, University of São Paulo, São Paulo, SP, Brazil
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Christian Hoffmann
2Food Research Center (FoRC), Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, São Paulo (SP), Brazil
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  • For correspondence: c.hoffmann@usp.br slavi310570@abv.bg
Gustavo Augusto Lacorte
2Food Research Center (FoRC), Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, São Paulo (SP), Brazil
3Instituto Federal de Minas Gerais, Bambuí (MG), Brazil
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Bernadette Dora Gombossy de Melo Franco
2Food Research Center (FoRC), Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, São Paulo (SP), Brazil
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Svetoslav Dimitrov Todorov
4Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo (SP), Brazil
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  • For correspondence: c.hoffmann@usp.br slavi310570@abv.bg
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Abstract

Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and some of them can produce bacteriocins. In this study, a sample of Boza from Belogratchik, Bulgaria, was analyzed for the presence of bacteriocinogenic LAB, and after analyses by RAPD-PCR, three representative isolates were characterized by genomic analyses, using whole genome sequencing. Isolates identified as Pediococcus pentosaceus ST75BZ and Pediococcus pentosaceus ST87BZ contained operons encoding for bacteriocins pediocin PA-1 and penocin A, while isolate identified as P. acidilactici ST31BZ contained only the operon for pediocin PA-1 and a CRISPR/Cas system for protection against bacteriophage infection. The antimicrobial activity of bacteriocins produced by the three isolates was inhibited by treatment of the cell-free supernatants with proteolytic enzymes. The produced bacteriocins inhibited the growth of Listeria monocytogenes, Enterococcus spp. and some Lactobacillus spp., among other tested species. The levels of bacteriocin production varied from 3200 AU/ml to 12800 AU/ml recorded against L. monocytogenes 104, 637 and 711, measured at 24 h of incubation at 37°C. All bacteriocins remained active after incubation at pH 2.0 to 10.0. The activity mode of the studied bacteriocins was bactericidal, as determined against L. monocytogenes 104, 637 and 711. In addition, bactericidal activity was demonstrated using a cell leakage β-galactosidase assay, indicating a pore formation mechanism as a mode of action. The present study highlights the importance of combining metagenomic analyses and traditional microbiological approaches as way of characterizing microbial interactions in fermented foods.

Competing Interest Statement

The authors have declared no competing interest.

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Posted October 06, 2021.
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Bacteriocinogenic lactic acid bacteria in the traditional cereal-based beverage Boza: a genomic and functional approach
Luciano Lopes Queiroz, Christian Hoffmann, Gustavo Augusto Lacorte, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
bioRxiv 2021.10.05.463085; doi: https://doi.org/10.1101/2021.10.05.463085
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Bacteriocinogenic lactic acid bacteria in the traditional cereal-based beverage Boza: a genomic and functional approach
Luciano Lopes Queiroz, Christian Hoffmann, Gustavo Augusto Lacorte, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
bioRxiv 2021.10.05.463085; doi: https://doi.org/10.1101/2021.10.05.463085

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