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Updated: Jun 1, 2025

A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice

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Bacteriocin-Producing Enterococci Modulate Cheese Microbial Diversity.

Claudia Teso-Pérez¹, Areli López-Gazcón¹, Juan Manuel Peralta-Sánchez²

¹Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, S/N, 18071, Granada, Spain.

Microbial Ecology

|January 21, 2025

Summary

Bacteriocin production by lactic acid bacteria (LAB) influences microbial diversity in cheese. Cheeses with bacteriocin-producing bacteria showed higher overall LAB diversity, suggesting bacteriocins shape cheese communities.

Keywords:

Enterococcus Bacteriocins Cheese microbiota Enterocins Microbial diversity Microbial interactions

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Published on: September 30, 2014

Area of Science:

Food Microbiology
Microbial Ecology
Dairy Science

Background:

Lactic acid bacteria (LAB) are crucial for cheese production, influencing flavor and texture through nutrient breakdown.
Microbial community composition in cheese is affected by environmental factors and microbial interactions.
The role of bacteriocins, antimicrobial peptides produced by LAB, in shaping these communities is not fully understood.

Purpose of the Study:

To investigate the impact of bacteriocin production on lactic acid bacteria (LAB) diversity in cheese.
To use Enterococcus, a known bacteriocin producer, as a model organism for this study.
To analyze how bacteriocin-producing bacteria influence the overall microbial and specific enterococcal populations in cheese.

Main Methods:

Antimicrobial assays were used to detect enterocin production by enterococcal isolates.
16S rRNA gene amplicon metagenomic sequencing analyzed the total microbial community diversity in raw milk cheeses.
Multi-locus sequence analysis (MLSA) assessed the diversity within enterococcal populations.

Main Results:

LAB communities in cheese were primarily composed of Lactococci, Lactobacilli, and Streptococci, with Enterococci present in smaller quantities.
Cheeses containing bacteriocin-producing Enterococcus isolates displayed significantly higher overall microbial diversity.
The positive effect of bacteriocin producers on diversity was observed at low producer concentrations and was not evident within the Enterococcus populations themselves.

Conclusions:

Bacteriocin production by LAB, particularly Enterococcus, plays a significant role in structuring lactic acid bacterial communities during cheese ripening.
The findings highlight bacteriocins as key modulators of microbial diversity in fermented foods.
Further research is warranted to explore the broader ecological implications of bacteriocin-mediated interactions in diverse microbial ecosystems.