Abstract
Mexican Tuba (M-Tuba) and 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 mesophilic 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-Tuba and 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.
Highlights
Bacteriocins are antimicrobial peptides ribosomally synthesized by diverse bacteria
Mexican Tuba (M-T uba hereafter to differentiate Tuba produced in other countries) and Tepache were obtained from three different artisan producers in Colima and Guanajuato, respectively
A screen of the microbiota present in M-T uba and Tepache capable of growth in MRS, and determination of the total number of mesophilic and lactic acid bacteria (LAB) and yeasts were carried out according to the Mexican Official Norms (NOM-142-SSA1-1995, www.dof.gob.mx/index. php) for the fermented beverages
Summary
Bacteriocins are antimicrobial peptides ribosomally synthesized by diverse bacteria These peptides constitute a type of microbial arsenal secreted by bacteria to inhibit growth of competitive microbes, including other prokaryotes, fungi, and parasites (Muñoz-Rojas 2004; Dufour et al 2007; De la Fuente-Salcido et al 2013). Several of these antimicrobial peptides show activity at high temperature and a wide range of pH, but can be inactivated by gut proteases.
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