51
|
Ndoti-Nembe A, Vu KD, Doucet N, Lacroix M. Effect of combination of essential oils and bacteriocins on the efficacy of gamma radiation againstSalmonellaTyphimurium and Listeria monocytogenes. Int J Radiat Biol 2013; 89:794-800. [DOI: 10.3109/09553002.2013.797621] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
52
|
Narayanan A, Neera, Mallesha, Ramana KV. Synergized antimicrobial activity of eugenol incorporated polyhydroxybutyrate films against food spoilage microorganisms in conjunction with pediocin. Appl Biochem Biotechnol 2013; 170:1379-88. [PMID: 23666640 DOI: 10.1007/s12010-013-0267-2] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Accepted: 04/24/2013] [Indexed: 11/30/2022]
Abstract
Biopolymers and biopreservatives produced by microorganisms play an essential role in food technology. Polyhydroxyalkanoates and bacteriocins produced by bacteria are promising components to safeguard the environment and for food preservation applications. Polyhydroxybutyrate (PHB)-based antimicrobial films were prepared incorporating eugenol, from 10 to 200 μg/g of PHB. The films were evaluated for antimicrobial activity against foodborne pathogens, spoilage bacteria, and fungi such as Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Bacillus cereus, Aspergillus flavus, Aspergillus niger, Penicillium sp., and Rhizopus sp. The synergistic antimicrobial activity of the films in the presence of crude pediocin was also investigated. The broth system containing pediocin (soluble form) as well as antimicrobial PHB film demonstrated an extended lag phase and a significant growth reduction at the end of 24 h against the bacteria. Crude pediocin alone could not elicit antifungal activity, while inhibition of growth and sporulation were observed in the presence of antimicrobial PHB film containing eugenol (80 μg/g) until 7 days in the case of molds, i.e., A. niger, A. flavus, Penicillium sp., and Rhizopus sp. in potato dextrose broth. In the present study, we identified that use of pediocin containing broth in conjunction with eugenol incorporated PHB film could function in synergized form, providing effective hurdle toward food contaminating microorganisms. Furthermore, tensile strength, percent crystallinity, melting point, percent elongation to break, glass transition temperature, and seal strength of the PHB film with and without eugenol incorporation were investigated. The migration of eugenol on exposure to different liquid food simulants was also analyzed using Fourier transform infrared spectroscopy. The study is expected to provide applications for pediocin in conjunction with eugenol containing PHB film to enhance the shelf life of foods in the food industry.
Collapse
Affiliation(s)
- Aarthi Narayanan
- Food Biotechnology Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011, India
| | | | | | | |
Collapse
|
53
|
Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213. Int J Food Microbiol 2013; 163:159-65. [DOI: 10.1016/j.ijfoodmicro.2013.02.020] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 02/22/2013] [Accepted: 02/26/2013] [Indexed: 11/20/2022]
|
54
|
Combined effects of plant extracts in inhibiting the growth of Bacillus cereus in reconstituted infant rice cereal. Int J Food Microbiol 2013; 160:260-6. [DOI: 10.1016/j.ijfoodmicro.2012.10.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Revised: 10/09/2012] [Accepted: 10/13/2012] [Indexed: 11/21/2022]
|
55
|
EHSANI ALI, MAHMOUDI RAZZAQH. Effects ofMentha longifoliaL. essential oil andLactobacillus caseion the organoleptic properties and on the growth ofStaphylococcus aureusandListeria monocytogenesduring manufacturing, ripening and storage of Iranian white-brined cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00865.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
56
|
EKHTIARZADEH HASSAN, AKHONDZADEH BASTI AFSHIN, MISAGHI ALI, SARI ABBASALI, KHANJARI ALI, ROKNI NOURDAHR, ABBASZADEH SEPIDEH, PARTOVI RAZIEH. GROWTH RESPONSE OF VIBRIO PARAHAEMOLYTICUS AND LISTERIA MONOCYTOGENES IN SALTED FISH FILLETS AS AFFECTED BY ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL, NISIN, AND THEIR COMBINATION. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00376.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
57
|
SADEGHI EHSAN, AKHONDZADEH BASTI AFSHIN, NOORI NEGIN, KHANJARI ALI, PARTOVI RAZIEH. EFFECT OF CUMINUM CYMINUM
L. ESSENTIAL OIL AND LACTOBACILLUS ACIDOPHILUS
(A PROBIOTIC) ON STAPHYLOCOCCUS AUREUS
DURING THE MANUFACTURE, RIPENING AND STORAGE OF WHITE BRINED CHEESE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00664.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
58
|
Zou Y, Lee HY, Seo YC, Ahn J. Enhanced Antimicrobial Activity of Nisin-Loaded Liposomal Nanoparticles against Foodborne Pathogens. J Food Sci 2012; 77:M165-70. [DOI: 10.1111/j.1750-3841.2011.02580.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
59
|
Razavi Rohani SM, Moradi M, Mehdizadeh T, Saei-Dehkordi SS, Griffiths MW. The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.020] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
60
|
YAN MIN, LI CHIWANG, HSIEH YUHSIEN. SYNERGISTIC INHIBITION OF LISTERIA MONOCYTOGENES BY NISIN AND GREEN ONION EXTRACT. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00327.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
61
|
Shannon EM, Milillo SR, Johnson MG, Ricke SC. Inhibition of Listeria monocytogenes by Exposure to a Combination of Nisin and Cold-Pressed Terpeneless Valencia Oil. J Food Sci 2011; 76:M600-4. [DOI: 10.1111/j.1750-3841.2011.02398.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
62
|
Ait-Ouazzou A, Cherrat L, Espina L, Lorán S, Rota C, Pagán R. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.04.004] [Citation(s) in RCA: 96] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
63
|
The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk. J Taiwan Inst Chem Eng 2011. [DOI: 10.1016/j.jtice.2010.11.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
64
|
Antolinos V, Muñoz M, Ros-Chumillas M, Aznar A, Periago PM, Fernández PS. Combined effect of lysozyme and nisin at different incubation temperature and mild heat treatment on the probability of time to growth of Bacillus cereus. Food Microbiol 2011; 28:305-10. [DOI: 10.1016/j.fm.2010.07.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2009] [Revised: 07/16/2010] [Accepted: 07/21/2010] [Indexed: 11/16/2022]
|
65
|
Pajohi MR, Tajik H, Farshid AA, Basti AA, Hadian M. Effects ofMentha longifoliaL. Essential Oil and Nisin Alone and in Combination onBacillus cereusandBacillus subtilisin a Food Model and Bacterial Ultrastructural Changes. Foodborne Pathog Dis 2011; 8:283-90. [DOI: 10.1089/fpd.2010.0675] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Mohamad Reza Pajohi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Amir Abbas Farshid
- Department of Pathobiology, Faculty of Veterinary Medicine and Electron Microscope Center of Urmia University, Urmia, Iran
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Mojtaba Hadian
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| |
Collapse
|
66
|
|
67
|
Yoon JI, Bajpai VK, Kang SC. Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples. Food Chem Toxicol 2011; 49:109-14. [DOI: 10.1016/j.fct.2010.10.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2010] [Revised: 08/27/2010] [Accepted: 10/02/2010] [Indexed: 10/19/2022]
|
68
|
Rattanachaikunsopon P, Phumkhachorn P. Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food. J Biosci Bioeng 2010; 110:614-9. [DOI: 10.1016/j.jbiosc.2010.06.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2010] [Revised: 06/22/2010] [Accepted: 06/23/2010] [Indexed: 10/19/2022]
|
69
|
Parsaeimehr M, Basti AA, Radmehr B, Misaghi A, Abbasifar A, Karim G, Rokni N, Motlagh MS, Gandomi H, Noori N, Khanjari A. Effect of Zataria multiflora Boiss. essential oil, nisin, and their combination on the production of enterotoxin C and alpha-hemolysin by Staphylococcus aureus. Foodborne Pathog Dis 2010; 7:299-305. [PMID: 19911935 DOI: 10.1089/fpd.2009.0416] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Abstract
The effect of different concentrations of Zataria multiflora Boiss. essential oil (EO; 0%, 0.005%, and 0.015%), nisin (0, 0.125, and 0.25 microL/mL), and their combinations on the production of staphylococcal enterotoxin C (SEC) and alpha-hemolysin (alpha-toxin) by Staphylococcus aureus at different inoculation levels (10(3), 10(4), and 10(5) cfu/mL) in brain heart infusion broth during storage at 35 degrees C for up to 43 days was evaluated. The SEC production was significantly (p < 0.05) inhibited and the hemolysis due to alpha-toxin was significantly (p < 0.05) reduced by EO concentration at levels 0.015% and 0.005%, respectively. Significant (p < 0.05) inhibitory effect of EO on SEC production at level 0.005% was observed when it was used in combination with nisin = 0.125 microL/mL. The significant (p < 0.05) synergistic effect of EO = 0.005% and nisin = 0.125 microL/mL was also observed as more reduction of hemolysis due to alpha-toxin than EO = 0.005% alone. Further, EO significantly (p < 0.05) prevented SEC production by S. aureus during the manufacturing process of a traditional Iranian white brined cheese (as a food model) even at its lowest concentration (5 microL/100 mL), in this study.
Collapse
Affiliation(s)
- Mahnoosh Parsaeimehr
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
70
|
Adelmann R, Mennicken M, Popescu D, Heine E, Keul H, Moeller M. Functional polymethacrylates as bacteriostatic polymers. Eur Polym J 2009. [DOI: 10.1016/j.eurpolymj.2009.08.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
71
|
Ünlü M, Vardar-Ünlü G, Vural N, Dönmez E, Özbaş ZY. Chemical composition, antibacterial and antifungal activity of the essential oil ofThymbra spicataL. from Turkey. Nat Prod Res 2009; 23:572-9. [DOI: 10.1080/14786410802312316] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
72
|
Liolios C, Gortzi O, Lalas S, Tsaknis J, Chinou I. Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.060] [Citation(s) in RCA: 299] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
73
|
Effect of Zataria multiflora Boiss. essential oil and nisin on Salmonella typhimurium and Staphylococcus aureus in a food model system and on the bacterial cell membranes. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.07.018] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
74
|
Lee SY, Jin HH. Inhibitory activity of natural antimicrobial compounds alone or in combination with nisin againstEnterobacter sakazakii. Lett Appl Microbiol 2008; 47:315-21. [DOI: 10.1111/j.1472-765x.2008.02432.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
75
|
Kim EL, Choi NH, Bajpai VK, Kang SC. Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk. Food Chem 2008; 110:375-82. [DOI: 10.1016/j.foodchem.2008.02.013] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2007] [Revised: 11/11/2007] [Accepted: 02/08/2008] [Indexed: 11/26/2022]
|
76
|
Kramer NE, Hasper HE, van den Bogaard PTC, Morath S, de Kruijff B, Hartung T, Smid EJ, Breukink E, Kok J, Kuipers OP. Increased D-alanylation of lipoteichoic acid and a thickened septum are main determinants in the nisin resistance mechanism of Lactococcus lactis. MICROBIOLOGY-SGM 2008; 154:1755-1762. [PMID: 18524930 DOI: 10.1099/mic.0.2007/015412-0] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Nisin is a post-translationally modified antimicrobial peptide produced by Lactococcus lactis which binds to lipid II in the membrane to form pores and inhibit cell-wall synthesis. A nisin-resistant (Nis(R)) strain of L. lactis, which is able to grow at a 75-fold higher nisin concentration than its parent strain, was investigated with respect to changes in the cell wall. Direct binding studies demonstrated that less nisin was able to bind to lipid II in the membranes of L. lactis Nis(R) than in the parent strain. In contrast to vancomycin binding, which showed ring-like binding, nisin was observed to bind in patches close to cell-division sites in both the wild-type and the Nis(R) strains. Comparison of modifications in lipoteichoic acid of the L. lactis strains revealed an increase in d-alanyl esters and galactose as substituents in L. lactis Nis(R), resulting in a less negatively charged cell wall. Moreover, the cell wall displays significantly increased thickness at the septum. These results indicate that shielding the membrane and thus the lipid II molecule, thereby decreasing abduction of lipid II and subsequent pore-formation, is a major defence mechanism of L. lactis against nisin.
Collapse
Affiliation(s)
- Naomi E Kramer
- Department of Biochemistry of Membranes, Center for Biomembranes and Lipid Enzymology, Institute of Biomembranes, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands.,Molecular Genetics Group, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, PO Box 14, 9750 AA Haren, The Netherlands
| | - Hester E Hasper
- Department of Biochemistry of Membranes, Center for Biomembranes and Lipid Enzymology, Institute of Biomembranes, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Patrick T C van den Bogaard
- Eukaryotic Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, PO Box 14, 9750 AA Haren, The Netherlands
| | - Siegfried Morath
- European Commission, Joint Research Centre, IHCP, European Centre for the Validation of Alternative Methods, 21020 Ispra, Italy
| | - Ben de Kruijff
- Department of Biochemistry of Membranes, Center for Biomembranes and Lipid Enzymology, Institute of Biomembranes, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Thomas Hartung
- European Commission, Joint Research Centre, IHCP, European Centre for the Validation of Alternative Methods, 21020 Ispra, Italy
| | - Eddy J Smid
- NIZO Food Research, Flavour and Natural Ingredients Section, PO Box 20, 6710 BA Ede, The Netherlands
| | - Eefjan Breukink
- Department of Biochemistry of Membranes, Center for Biomembranes and Lipid Enzymology, Institute of Biomembranes, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Jan Kok
- Molecular Genetics Group, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, PO Box 14, 9750 AA Haren, The Netherlands
| | - Oscar P Kuipers
- Molecular Genetics Group, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, PO Box 14, 9750 AA Haren, The Netherlands
| |
Collapse
|
77
|
Hernández-Herrero L, Giner M, Valero M. Effective chemical control of psychrotrophic Bacillus cereus EPSO-35AS and INRA TZ415 spore outgrowth in carrot broth. Food Microbiol 2008; 25:714-21. [DOI: 10.1016/j.fm.2008.02.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2007] [Revised: 02/19/2008] [Accepted: 02/21/2008] [Indexed: 11/28/2022]
|
78
|
López-Expósito I, Pellegrini A, Amigo L, Recio I. Synergistic effect between different milk-derived peptides and proteins. J Dairy Sci 2008; 91:2184-9. [PMID: 18487640 DOI: 10.3168/jds.2007-0037] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Antimicrobial peptides derived from food proteins constitute a new field in the combined use of antimicrobial agents in food. The best examples of milk-derived peptides are those constituted by bovine lactoferricin [lactoferrin f(17-41)] (LFcin-B) and bovine alpha(s2)-casein f(183-207). The aim of this work was to study if the antimicrobial activity of a natural compound employed in food preservation, nisin, could be enhanced by combination with the aforementioned milk-derived peptides. Furthermore, the possibility of a synergistic effect between these peptides and bovine lactoferrin (LF) against Escherichia coli and Staphylococcus epidermidis was also studied. Finally, the most active combinations were assayed against the foodborne pathogens Listeria monocytogenes and Salmonella choleraesuis. Results showed a synergistic effect when LFcin-B was combined with bovine LF against E. coli. In the same way, the combination of LFcin-B with bovine LF was synergistic against Staph. epidermidis. Bovine LF and nisin increased their antimicrobial activity when they were assayed together with bovine alpha(s2)-casein f(183-207). It is important to note the synergistic effect among LFcin-B and bovine LF, because both compounds might be simultaneously in the suckling gastrointestinal tract and could, therefore, have a protective effect on it. The other synergistic effect high-lighted is that between alpha(s2)-casein f(183-207) and nisin against L. monocytogenes because of the ability of L. monocytogenes to develop resistance to nisin.
Collapse
Affiliation(s)
- I López-Expósito
- Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain
| | | | | | | |
Collapse
|
79
|
Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol 2008; 25:120-7. [DOI: 10.1016/j.fm.2007.07.002] [Citation(s) in RCA: 147] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2007] [Revised: 07/06/2007] [Accepted: 07/19/2007] [Indexed: 10/23/2022]
|
80
|
Shapira R, Mimran E. Isolation and characterization of Escherichia coli mutants exhibiting altered response to thymol. Microb Drug Resist 2007; 13:157-65. [PMID: 17949301 DOI: 10.1089/mdr.2007.731] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The antimicrobial mode of action of the plant essential oil thymol was studied with Escherichia coli. Random transposon-insertion mutants were screened for altered response to thymol. Of four mutants showing more sensitivity, three were found in rfaQ, whose product is involved in lipopolysaccharide biosynthesis, and the fourth in the quorum-sensing gene qseC. Mutants showing more resistance had mutations in genes whose products are involved in the degradation of short-lived regulatory and abnormal proteins (the lon gene), menaquinone biosynthesis (menA), an unknown function of a putative membrane protein (yagF), synthesis of a small hypothetical protein (an intergene region between the two small genes yiiE and yiiF), and the efflux pump of cadaverine and lysine (cadB). The antibacterial activities of carvacrol, menthol, and cymene, essential oils structurally similar to thymol, were also determined. Although the level of resistance toward thymol was conserved in the respective mutants qseC, menA, and cadB, knockout mutants displayed different levels of tolerance to carvacrol; inconsistencies in resistance levels were also noted in mutants challenged with menthol. Wild-type and mutant E. coli responded to thymol exposure with a massive potassium efflux that generally corresponded to the resistant rate. The verity of the loci accounting for E. coli response suggests a multitarget mode of the antimicrobial activity of thymol and multitolerance mechanisms.
Collapse
Affiliation(s)
- Roni Shapira
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University, Rehovot 76100, Israel.
| | | |
Collapse
|
81
|
Grande MJ, Abriouel H, Lucas López R, Valdivia E, Ben Omar N, Martínez-Cañamero M, Gálvez A. Efficacy of enterocin AS-48 against bacilli in ready-to-eat vegetable soups and purees. J Food Prot 2007; 70:2339-45. [PMID: 17969616 DOI: 10.4315/0362-028x-70.10.2339] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The broad-spectrum bacteriocin enterocin AS-48 was tested for biopreservation of ready-to-eat vegetable foods (soups and purees) against aerobic mesophilic endospore-forming bacteria. By adding AS-48 (10 microg/ml), Bacillus cereus LWL1 was completely inhibited in all six vegetable products tested (natural vegetable cream, asparagus cream, traditional soup, homemade-style traditional soup, vegetable soup, and vichyssoise) for up to 30 days at 6, 15, and 22 degrees C. A collection of strains isolated from spoiled purees showed slightly higher resistance to AS-48 in the order Paenibacillus sp. > Bacillus macroides > B. cereus, although they were also completely inhibited in natural vegetable cream by AS-48 at 10 microg/ml. However, cocktails of five or eight strains composed of B. cereus (three strains), B. macroides (two strains), and Paenibacillus sp., Paenibacillus polymyxa, and Paenibacillus amylolyticus showed higher bacteriocin resistance with AS-48 of up to 50 microg/ml required for complete inactivation in natural vegetable cream stored at 22 degrees C. Repetitive extragenic palindromic sequence-based PCR (REP-PCR) analysis showed that paenibacilli (along with some B. cereus) was the predominant survivor in the cocktails after bacteriocin treatment. To increase the effectiveness of enterocin AS-48, the bacteriocin was tested (at 20 microg/ml) against the eight-strain cocktail in natural vegetable cream in combination with other antimicrobials. The combination of AS-48 and nisin had a slight but significant additive effect. Bactericidal activity was greatly enhanced by phenolic compounds (carvacrol, eugenol, geraniol, and hydrocinnamic acid), achieving a rapid and complete inactivation of bacilli in the tested puree at 22 degrees C.
Collapse
Affiliation(s)
- Maria J Grande
- Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | | | | | | | | | | | | |
Collapse
|
82
|
Veldhuizen EJA, Creutzberg TO, Burt SA, Haagsman HP. Low temperature and binding to food components inhibit the antibacterial activity of carvacrol against Listeria monocytogenes in steak tartare. J Food Prot 2007; 70:2127-32. [PMID: 17900092 DOI: 10.4315/0362-028x-70.9.2127] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Carvacrol is a major component of thyme and oregano essential oils and has potential uses as a food preservative. The effect of carvacrol on the growth of Listeria monocytogenes was investigated in vitro and in steak tartare. Carvacrol had strong antilisterial activity in growth medium (MIC = 1.6 mM), but no effect was observed when carvacrol was tested in steak tartare. There were two reasons for this reduced activity: the antilisterial activity of carvacrol was strongly reduced at lower temperatures (10 versus 30 degrees C), and the presence of food components interfered with the activity of carvacrol. Both bovine serum albumin and egg yolk inhibited carvacrol activity at > 0.2% (wt/vol) in growth medium. For the first time, carvacrol was found to bind to albumin, suggesting that the reduced antilisterial activity of carvacrol in foods such as dairy products and uncooked meats is the result of fewer free unbound carvacrol molecules available to interact with bacteria.
Collapse
Affiliation(s)
- Edwin J A Veldhuizen
- Department of Infectious Diseases and Immunology, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands.
| | | | | | | |
Collapse
|
83
|
|
84
|
Millette M, Le Tien C, Smoragiewicz W, Lacroix M. Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.05.003] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
85
|
Gálvez A, Abriouel H, López RL, Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 2007; 120:51-70. [PMID: 17614151 DOI: 10.1016/j.ijfoodmicro.2007.06.001] [Citation(s) in RCA: 613] [Impact Index Per Article: 36.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2006] [Revised: 12/21/2006] [Indexed: 11/15/2022]
Abstract
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
Collapse
Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
| | | | | | | |
Collapse
|
86
|
Sivarooban T, Hettiarachchy NS, Johnson MG. Inhibition of Listeria monocytogenes using nisin with grape seed extract on turkey frankfurters stored at 4 and 10 degrees C. J Food Prot 2007; 70:1017-20. [PMID: 17477277 DOI: 10.4315/0362-028x-70.4.1017] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recontamination of cooked ready-to-eat (RTE) chicken and beef products with Listeria monocytogenes has been a major safety concern. Natural antimicrobials in combinations can be an alternative approach for controlling L. monocytogenes. Therefore, the objectives of this study were to evaluate the inhibitory activities against L. monocytogenes of nisin (6,400 IU/ ml), grape seed extract (GSE; 1%), and the combination of nisin and GSE both in tryptic soy broth with 0.6% yeast extract (TSBYE) and on the surface of full-fat turkey frankfurters. TSBYE was incubated at 37 degrees C for 72 h and turkey frankfurters at 4 or 10'C for 28 days. Inocula were 6.7 or 5 log CFU per ml or g for TSBYE or frankfurters, respectively. After 72 h in TSBYE, nisin alone did not show any inhibitory activity against L. monocytogenes. The combination of nisin and GSE gave the greatest inhibitory activity in both TSBYE and on turkey frankfurters with reductions of L. monocytogenes populations to undetectable levels after 15 h and 21 days, respectively. This combination of two natural antimicrobials has the potential to control the growth and recontamination of L. monocytogenes on RTE meat products.
Collapse
Affiliation(s)
- T Sivarooban
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA
| | | | | |
Collapse
|
87
|
Dimitrijević SI, Mihajlovski KR, Antonović DG, Milanović-Stevanović MR, Mijin DŽ. A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.12.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
|
88
|
He L, Chen W. Synergetic activity of nisin with cell-free supernatant of Bacillus licheniformis ZJU12 against food-borne bacteria. Food Res Int 2006. [DOI: 10.1016/j.foodres.2006.05.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
89
|
Theivendran S, Hettiarachchy NS, Johnson MG. Inhibition of Listeria monocytogenes by Nisin Combined with Grape Seed Extract or Green Tea Extract in Soy Protein Film Coated on Turkey Frankfurters. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb08905.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
90
|
Kramer NE, van Hijum SAFT, Knol J, Kok J, Kuipers OP. Transcriptome analysis reveals mechanisms by which Lactococcus lactis acquires nisin resistance. Antimicrob Agents Chemother 2006; 50:1753-61. [PMID: 16641446 PMCID: PMC1472215 DOI: 10.1128/aac.50.5.1753-1761.2006] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2005] [Revised: 01/18/2006] [Accepted: 02/07/2006] [Indexed: 11/20/2022] Open
Abstract
Nisin, a posttranslationally modified antimicrobial peptide produced by Lactococcus lactis, is widely used as a food preservative. Yet, the mechanisms leading to the development of nisin resistance in bacteria are poorly understood. We used whole-genome DNA microarrays of L. lactis IL1403 to identify the factors underlying acquired nisin resistance mechanisms. The transcriptomes of L. lactis IL1403 and L. lactis IL1403 Nis(r), which reached a 75-fold higher nisin resistance level, were compared. Differential expression was observed in genes encoding proteins that are involved in cell wall biosynthesis, energy metabolism, fatty acid and phospholipid metabolism, regulatory functions, and metal and/or peptide transport and binding. These results were further substantiated by showing that several knockout and overexpression mutants of these genes had strongly altered nisin resistance levels and that some knockout strains could no longer become resistant to the same level of nisin as that of the wild-type strain. The acquired nisin resistance mechanism in L. lactis is complex, involving various different mechanisms. The four major mechanisms are (i) preventing nisin from reaching the cytoplasmic membrane, (ii) reducing the acidity of the extracellular medium, thereby stimulating the binding of nisin to the cell wall, (iii) preventing the insertion of nisin into the membrane, and (iv) possibly transporting nisin across the membrane or extruding nisin out of the membrane.
Collapse
Affiliation(s)
- Naomi E Kramer
- Molecular Genetics Group, Department of Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, P.O. Box 14, 9750 AA Haren, The Netherlands
| | | | | | | | | |
Collapse
|
91
|
Valero M, Francés E. Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth. Food Microbiol 2006; 23:68-73. [PMID: 16942988 DOI: 10.1016/j.fm.2005.01.016] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2004] [Revised: 01/24/2005] [Accepted: 01/24/2005] [Indexed: 10/25/2022]
Abstract
Possible use of three different essential oil components as natural food preservatives was studied by examining their influence in the kinetics of growth from activated spores of four Bacillus cereus strains in tyndallized carrot broth over the temperature range 5-16 degrees C. Selected low concentrations of carvacrol, cinnamaldehyde, or thymol showed a clear antibacterial activity against B. cereus in the vegetable substrate. The addition of 2 microl cinnamaldehyde or 20 mg thymol to 100 ml of broth in combination with refrigeration temperatures (<or= 8 degrees C) was able to inhibit the outgrowth from activated spores of the psychrotrophic strain INRA TZ415 for at least 60 days, but only cinnamaldehyde did it even at the mild abuse temperature of 12 degrees C. Five microliters of carvacrol per 100 ml of inoculated carrot broth, however, were unable to inhibit bacterial growth at 8 degrees C.
Collapse
Affiliation(s)
- M Valero
- Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Campus de Orihuela, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
| | | |
Collapse
|
92
|
Valero M, Giner MJ. Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth. Int J Food Microbiol 2006; 106:90-4. [PMID: 16213622 DOI: 10.1016/j.ijfoodmicro.2005.06.011] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2004] [Revised: 01/18/2005] [Accepted: 06/30/2005] [Indexed: 11/29/2022]
Abstract
The possible use of antimicrobials from seven plant essential oils as food preservatives was studied by examining their effects on the growth kinetics of activated Bacillus cereus INRA L2104 spores inoculated into tyndallized carrot broth. The effects of various concentrations of borneol, carvacrol, cinnamaldehyde, eugenol, menthol, thymol, and vanillin were determined. Five microliters of cinnamaldehyde, 15 microl of carvacrol, or 30 mg of thymol per 100 ml of inoculated carrot broth completely inhibited bacterial growth for more than 60 days at 16 degrees C. Lower concentrations of the three antimicrobials prolonged the lag phase and reduced both the exponential growth rate and the final population densities of cultures. The study of the sensory characteristics of the supplemented broths suggested that low concentration of cinnamaldehyde enhanced the taste of carrot broth, and that it did not have any adverse effect on the taste and smell of carrot broth at concentrations less than 6 microl 100 ml(-1).
Collapse
Affiliation(s)
- M Valero
- Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández-Campus de Orihuela, Alicante, Spain.
| | | |
Collapse
|
93
|
Weeks ME, Nebe von Caron G, James DC, Smales CM, Robinson GK. Monitoring changes in nisin susceptibility of Listeria monocytogenes Scott A as an indicator of growth phase using FACS. J Microbiol Methods 2005; 66:43-55. [PMID: 16316702 DOI: 10.1016/j.mimet.2005.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2005] [Revised: 10/14/2005] [Accepted: 10/14/2005] [Indexed: 11/23/2022]
Abstract
Listeria monocytogenes has previously been shown to adapt to a wide variety of environmental niches, principally those associated with low pH, and this compromises its control in food environments. An understanding of the mechanism(s) by which L. monocytogenes survives unfavourable environmental conditions will aid in developing new food processing methods to control the organism in foodstuffs. The present study aimed to gain a further understanding of the physiological basis for the differential effects of one control strategy, namely the use of the lantibiotic nisin. Using propidium iodide (PI) to probe membrane integrity it was shown that L. monocytogenes Scott A was sensitive to nisin (8 ng mL(-)) but this was growth phase dependent with stationary phase cells (OD600=1.2) being much more resistant than exponential phase cells (OD600=0.38). We demonstrate that, using a combination of techniques including fluorescence activated cell sorting (FACS), the membrane adaptations underpinning nisin resistance are triggered much earlier (OD600<0.5) than the onset of stationary phase. The significance of these findings in terms of mechanism and application are discussed.
Collapse
Affiliation(s)
- M E Weeks
- Molecular Oncology, Cancer Research UK, Barts and The London School of Medicine and Dentistry, John Vane Science Centre, Charterhouse Square, London EC1M 6BQ, UK
| | | | | | | | | |
Collapse
|
94
|
Nazer A, Kobilinsky A, Tholozan JL, Dubois-Brissonnet F. Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect? Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.10.003] [Citation(s) in RCA: 138] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
95
|
Mahapatra AK, Muthukumarappan K, Julson JL. Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review. Crit Rev Food Sci Nutr 2005; 45:447-61. [PMID: 16183567 DOI: 10.1080/10408390591034454] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the 'hurdle concept' of food safety.
Collapse
Affiliation(s)
- Ajit K Mahapatra
- Agricultural and Biosystems Engineering Department, South Dakota State University, Box 2120, Brookings, SD 57007-1496, USA.
| | | | | |
Collapse
|
96
|
Bari ML, Ukuku DO, Kawasaki T, Inatsu Y, Isshiki K, Kawamoto S. Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce. J Food Prot 2005; 68:1381-7. [PMID: 16013374 DOI: 10.4315/0362-028x-68.7.1381] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The inability of chlorine to completely inactivate human bacterial pathogens on whole and fresh-cut produce suggests a need for other antimicrobial washing treatments. Nisin (50 microg/ml) and pediocin (100 AU/ml) individually or in combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid (0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments for reducing the population of Listeria monocytogenes on cabbage, broccoli, and mung bean sprouts. Cabbage, broccoli, and mung bean sprouts were inoculated with a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g, respectively. Inoculated produce was left at room temperature (25 degrees C) for up to 4 h before antimicrobial treatment. Washing treatments were applied to inoculated produce for 1 min, and surviving bacterial populations were determined. When tested alone, all compounds resulted in 2.20- to 4.35-log reductions of L. monocytogenes on mung bean, cabbage, and broccoli, respectively. The combination treatments nisin-phytic acid and nisin-pediocin-phytic acid caused significant (P < 0.05) reductions of L. monocytogenes on cabbage and broccoli but not on mung bean sprouts. Pediocin treatment alone or in combination with any of the organic acid tested was more effective in reducing L. monocytogenes populations than the nisin treatment alone. Although none of the combination treatments completely eliminated the pathogen on the produce, the results suggest that some of the treatments evaluated in this study can be used to improve the microbial safety of fresh-cut cabbage, broccoli, and mung bean sprouts.
Collapse
Affiliation(s)
- M L Bari
- National Food Research Institute, Food Hygiene Team, Kannondai-2-1-12, Tsukuba 305-8642, Japan
| | | | | | | | | | | |
Collapse
|
97
|
Nair MKM, Vasudevan P, Venkitanarayanan K. Antibacterial effect of black seed oil on Listeria monocytogenes. Food Control 2005. [DOI: 10.1016/j.foodcont.2004.04.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
98
|
Rajkovic A, Uyttendaele M, Courtens T, Debevere J. Antimicrobial effect of nisin and carvacrol and competition between Bacillus cereus and Bacillus circulans in vacuum-packed potato puree. Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.06.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
99
|
Opinion of the Scientific Panel on biological hazards (BIOHAZ) on Bacillus cereus and other Bacillus spp in foodstuffs. EFSA J 2005. [DOI: 10.2903/j.efsa.2005.175] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
100
|
Kramer NE, Smid EJ, Kok J, de Kruijff B, Kuipers OP, Breukink E. Resistance of Gram-positive bacteria to nisin is not determined by lipid II levels. FEMS Microbiol Lett 2004; 239:157-61. [PMID: 15451114 DOI: 10.1016/j.femsle.2004.08.033] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2004] [Revised: 07/19/2004] [Accepted: 08/24/2004] [Indexed: 11/18/2022] Open
Abstract
Lipid II is essential for nisin-mediated pore formation at nano-molar concentrations. We tested whether nisin resistance could result from different Lipid II levels, by comparing the maximal Lipid II pool in Micrococcus flavus (sensitive) and Listeria monocytogenes (relatively insensitive) and their nisin-resistant variants, with a newly developed method. No correlation was observed between the maximal Lipid II pool and nisin sensitivity, as was further corroborated by using spheroplasts of nisin-resistant and wild-type strains of M. flavus, which were equally sensitive to nisin.
Collapse
Affiliation(s)
- Naomi E Kramer
- NIZO Food Research, P.O. Box 20, 6710 BA, Ede, Netherlands.
| | | | | | | | | | | |
Collapse
|