Enterocin AS-48 inhibits the growth of - and biofilm formation by - lactic acid bacteria responsible for the accumulation of biogenic amines in cheese

Cheese is a fermented food in which toxic concentrations of biogenic amines (BAs) may accumulate, mainly as a result of the metabolism of certain lactic acid bacteria (LAB); the formation of these compounds needs to be limited. This work reports the antimicrobial potential of bacteriocin AS-48 against the LAB largely responsible for the accumulation of the BA histamine, tyramine and putrescine in cheese. Most of the 50 analysed BA-producing LAB strains were sensitive to AS-48. The bacteriocin also prevented biofilm formation of 92% of the BA-producing strains tested. This result is of great technological importance since, in cheese production, biofilms are an important source of contamination by BA-producing LAB. This study supports the potential use of AS-48 as a biopreservative for controlling BA-producing LAB in fermented food.

Automated summary

This study reveals the significant antimicrobial potential of bacteriocin AS-48 against LAB responsible for the accumulation of histamine, tyramine, and putrescine in cheese. The bacteriocin not only shows sensitivity towards most of the tested LAB strains but also prevents the biofilm formation, which is a major source of contamination by BA-producing LAB in cheese production.