151
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Application of a bacteriocin-like inhibitory substance producing Enterococcus durans E204 strain, isolated from camel milk, to control Listeria monocytogenes CECT 4032 in goat jben. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0666-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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152
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Pérez-Chabela ML, Díaz-Vela J, Reyes-Menéndez CV, Totosaus A. Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.608472] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Lourdes Pérez-Chabela
- a Biotechnology Department , Universidad Autónoma Metropolitana Iztapalapa , Iztapalapa , Mexico City , México
| | - Juan Díaz-Vela
- a Biotechnology Department , Universidad Autónoma Metropolitana Iztapalapa , Iztapalapa , Mexico City , México
| | - Celia V. Reyes-Menéndez
- a Biotechnology Department , Universidad Autónoma Metropolitana Iztapalapa , Iztapalapa , Mexico City , México
| | - Alfonso Totosaus
- b Food Science Lab, Tecnologico de Estudios Superiores Ecatepec , Ecatepec , Estado de México , México
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153
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O'Donnell MM, O'Toole PW, Ross RP. Catabolic flexibility of mammalian-associated lactobacilli. Microb Cell Fact 2013; 12:48. [PMID: 23680304 PMCID: PMC3668208 DOI: 10.1186/1475-2859-12-48] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Accepted: 05/08/2013] [Indexed: 12/22/2022] Open
Abstract
Metabolic flexibility may be generally defined as “the capacity for the organism to adapt fuel oxidation to fuel availability”. The metabolic diversification strategies used by individual bacteria vary greatly from the use of novel or acquired enzymes to the use of plasmid-localised genes and transporters. In this review, we describe the ability of lactobacilli to utilise a variety of carbon sources from their current or new environments in order to grow and survive. The genus Lactobacillus now includes more than 150 species, many with adaptive capabilities, broad metabolic capacity and species/strain variance. They are therefore, an informative example of a cell factory capable of adapting to new niches with differing nutritional landscapes. Indeed, lactobacilli naturally colonise and grow in a wide variety of environmental niches which include the roots and foliage of plants, silage, various fermented foods and beverages, the human vagina and the mammalian gastrointestinal tract (GIT; including the mouth, stomach, small intestine and large intestine). Here we primarily describe the metabolic flexibility of some lactobacilli isolated from the mammalian gastrointestinal tract, and we also describe some of the food-associated species with a proven ability to adapt to the GIT. As examples this review concentrates on the following species - Lb. plantarum, Lb. acidophilus, Lb. ruminis, Lb. salivarius, Lb. reuteri and Lb. sakei, to highlight the diversity and inter-relationships between the catabolic nature of species within the genus.
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154
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Bello BD, Zeppa G, Bianchi DM, Decastelli L, Traversa A, Gallina S, Coisson JD, Locatelli M, Travaglia F, Cocolin L. Effect of nisin-producing Lactococcus lactisstarter cultures on the inhibition of two pathogens in ripened cheeses. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12064] [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]
Affiliation(s)
- Barbara Dal Bello
- DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy
| | - Giuseppe Zeppa
- DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy
| | - Daniela M Bianchi
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Lucia Decastelli
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Amaranta Traversa
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Silvia Gallina
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Jean Daniel Coisson
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy
| | - luca Cocolin
- DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy
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155
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Coda R, Rizzello CG, Di Cagno R, Trani A, Cardinali G, Gobbetti M. Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.023] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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156
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Melero B, Vinuesa R, Diez A, Jaime I, Rovira J. Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere. Poult Sci 2013; 92:1108-16. [DOI: 10.3382/ps.2012-02539] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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157
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Caro I, Mateo J, Sandoval MH, Soto S, García-Armesto MR, Castro JM. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains. J Dairy Sci 2013; 96:3461-70. [PMID: 23548294 DOI: 10.3168/jds.2012-6103] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2012] [Accepted: 02/20/2013] [Indexed: 11/19/2022]
Abstract
The aim of this work was to identify and characterize lactobacilli strains from Mexican Oaxaca cheese. Twenty-seven lactobacilli isolated from Oaxaca cheese were identified at species level by 16S rRNA sequencing. Selected isolates were further characterized by ribotyping. Isolates were screened, among others, by acidifying capacity, antibiotic resistance, and activity against pathogens. Lactobacillus plantarum was predominant in Oaxaca cheese. The intraspecies variability of Lb. plantarum isolates was great. Multiple antibiotic resistances were observed. Eight isolates showed antimicrobial activity against the pathogenic species tested. Four Lb. plantarum strains showing low antibiotic resistance index, antimicrobial activity against enterotoxigenic Staphylococcus aureus and Listeria innocua stains, amine-negative decarboxylase activity, and resistance to NaCl and bile salt solutions, could be preselected to complete studies focused on designing a culture for use in pasteurized-milk Oaxaca cheese manufacturing.
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Affiliation(s)
- Irma Caro
- Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana s/n, C.P. 24071 León, Spain.
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158
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Crispim SM, Nascimento AMA, Costa PS, Moreira JLS, Nunes AC, Nicoli JR, Lima FL, Mota VT, Nardi RMD. Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food. Braz J Microbiol 2013; 44:15-21. [PMID: 24159278 PMCID: PMC3804172 DOI: 10.1590/s1517-83822013005000007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Accepted: 07/02/2012] [Indexed: 11/22/2022] Open
Abstract
Puba or carimã is a Brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. A total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de Man, Rogosa and Sharpe agar (MRS); they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomically by classical and molecular methods. In all samples, lactic acid bacteria were recovered as the dominant microbiota (7.86 ± 0.41 log10 CFU/g). 16S-23S rRNA ARDRA pattern assigned 116 isolates to the Lactobacillus genus, represented by the species Lactobacillus fermentum (59 isolates), Lactobacillus delbrueckii (18 isolates), Lactobacillus casei (9 isolates), Lactobacillus reuteri (6 isolates), Lactobacillus brevis (3 isolates), Lactobacillus gasseri (2 isolates), Lactobacillus nagelii (1 isolate), and Lactobacillus plantarum group (18 isolates). recA gene-multiplex PCR analysis revealed that L. plantarum group isolates belonged to Lactobacillus plantarum (15 isolates) and Lactobacillus paraplantarum (3 isolates). Genomic diversity was investigated by molecular typing with rep (repetitive sequence)-based PCR using the primer ERIC2 (enterobacterial repetitive intergenic consensus). The Lactobacillus isolates exhibited genetic heterogeneity and species-specific fingerprint patterns. All the isolates showed antagonistic activity against the foodborne pathogenic bacteria tested. This antibacterial effect was attributed to acid production, except in the cases of three isolates that apparently produced bacteriocin-like inhibitory substances. This study provides the first insight into the genetic diversity of Lactobacillus spp. of puba.
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Affiliation(s)
- S M Crispim
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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159
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Martino ME, Maifreni M, Marino M, Bartolomeoli I, Carraro L, Fasolato L, Cardazzo B. Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon. Antonie van Leeuwenhoek 2013; 103:1149-63. [DOI: 10.1007/s10482-013-9897-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Accepted: 02/20/2013] [Indexed: 11/30/2022]
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160
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Koral G, Tuncer Y. Nisin Z-Producing Lactococcus lactis
Subsp. Lactis
GYl32 Isolated from Boza. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12061] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gozde Koral
- Department of Food Engineering; Faculty of Engineering; Süleyman Demirel University; 32260 Isparta Turkey
| | - Yasin Tuncer
- Department of Food Engineering; Faculty of Engineering; Süleyman Demirel University; 32260 Isparta Turkey
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161
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Weiler C, Ifland A, Naumann A, Kleta S, Noll M. Incorporation of Listeria monocytogenes strains in raw milk biofilms. Int J Food Microbiol 2012; 161:61-8. [PMID: 23279814 DOI: 10.1016/j.ijfoodmicro.2012.11.027] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2012] [Revised: 11/13/2012] [Accepted: 11/21/2012] [Indexed: 11/29/2022]
Abstract
Biofilms develop successively on devices of milk production without sufficient cleaning and originate from the microbial community of raw milk. The established biofilm matrices enable incorporation of pathogens like Listeria monocytogenes, which can cause a continuous contamination of food processing plants. L. monocytogenes is frequently found in raw milk and non-pasteurized raw milk products and as part of a biofilm community in milk meters and bulk milk tanks. The aim of this study was to analyze whether different L. monocytogenes strains are interacting with the microbial community of raw milk in terms of biofilm formation in the same manner, and to identify at which stage of biofilm formation a selected L. monocytogenes strain settles best. Bacterial community structure and composition of biofilms were analyzed by a cloning and sequencing approach and terminal restriction fragment length polymorphism analysis (T-RFLP) based on the bacterial 16S rRNA gene. The chemical composition of biofilms was analyzed by Fourier transform infrared spectroscopy (FTIR), while settled L. monocytogenes cells were quantified by fluorescence in situ hybridization (FISH). Addition of individual L. monocytogenes strains to raw milk caused significant shifts in the biofilm biomass, in the chemical as well as in the bacterial community composition. Biofilm formation and attachment of L. monocytogenes cells were not serotype but strain specific. However, the added L. monocytogenes strains were not abundant since mainly members of the genera Citrobacter and Lactococcus dominated the bacterial biofilm community. Overall, added L. monocytogenes strains led to a highly competitive interaction with the raw milk community and triggered alterations in biofilm formation.
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Affiliation(s)
- Christiane Weiler
- BfR, Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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162
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O'Mahony A, O'Sullivan T, Walsh Y, Vaughan A, Maher M, Fitzgerald GF, van Sinderen D. Characterisation of Antimicrobial Producing Lactic Acid Bacteria from Malted Barley. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00531.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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163
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Hartnett DJ, Vaughan A, van Sinderen D. Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00537.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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164
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Lücke FK. Utilization of microbes to process and preserve meat. Meat Sci 2012; 56:105-15. [PMID: 22061897 DOI: 10.1016/s0309-1740(00)00029-2] [Citation(s) in RCA: 214] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/1999] [Revised: 02/10/2000] [Accepted: 02/22/2000] [Indexed: 10/18/2022]
Abstract
This paper discusses how, and to what extent, the addition of microorganisms to meats helps to meet the needs of consumers and industry. Lactic acid bacteria adapted to meats improve the safety of fermented sausages by means of acid formation. Using selected strains, the safety of certain non-fermented, perishable meat products may be improved without affecting their shelf life. Certain bacteriocin-forming cultures may reduce the levels of Listeria monocytogenes in some meat products significantly, but their effect on the overall safety of meats is limited by the resistance of Gram-negative bacteria. Data on the effect of microorganisms on the sensory properties of fermented meats are summarized. For bacteria to have a probiotic effect, they need to attain high numbers during fermentation and/or storage of meats. Genetic engineering of cultures may improve certain properties of the strains but benefits to consumers and industry are too small to make them acceptable by consumers and regulatory bodies in the near future.
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Affiliation(s)
- F K Lücke
- Microbiology Laboratory, Fachhochschule, University of Applied Sciences, PO Box 1269, D-36012 Fulda, Germany
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165
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Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0510-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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166
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Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review. Appl Microbiol Biotechnol 2012; 96:37-48. [DOI: 10.1007/s00253-012-4282-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2012] [Revised: 07/03/2012] [Accepted: 07/03/2012] [Indexed: 10/28/2022]
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167
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168
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Kumar M, Jain AK, Ghosh M, Ganguli A. Statistical optimization of physical parameters for enhanced bacteriocin production by L. casei. BIOTECHNOL BIOPROC E 2012. [DOI: 10.1007/s12257-011-0631-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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169
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O'Sullivan T, Walsh Y, O'Mahony A, Fitzgerald G, Sinderen D. A Comparative Study of Malthouse and Brewhouse Microflora. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00006.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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170
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Lefyedi ML, Taylor JR. Control of the Growth of Coliforms and Moulds in Sorghum Malting by Bacterial and Yeast Cultures. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2007.tb00267.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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171
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Lowe DP, Arendt EK. The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00199.x] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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172
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Reis JA, Paula AT, Casarotti SN, Penna ALB. Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9051-2] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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173
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Pérez-Chabela ML, Lara-Labastida R, Rodriguez-Huezo E, Totosaus A. Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0865-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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174
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Ben Belgacem Z, Rehaiem A, Fajardo Bernárdez P, Manai M, Pastrana Castro L. Interactive effects of pH and temperature on the bacteriocin stability by response surface analysis. Microbiology (Reading) 2012. [DOI: 10.1134/s002626171201002x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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175
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Antimicrobial compounds produced by probiotic Lactobacillus brevis isolated from dairy products. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0447-2] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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176
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Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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177
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Chalón MC, Acuña L, Morero RD, Minahk CJ, Bellomio A. Membrane-active bacteriocins to control Salmonella in foods. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.08.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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178
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Chen JH, Ren Y, Seow J, Liu T, Bang WS, Yuk HG. Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2011.00177.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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179
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Pang H, Tan Z, Qin G, Wang Y, Li Z, Jin Q, Cai Y. Phenotypic and phylogenetic analysis of lactic acid bacteria isolated from forage crops and grasses in the Tibetan Plateau. J Microbiol 2012; 50:63-71. [PMID: 22367939 DOI: 10.1007/s12275-012-1284-5] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2011] [Accepted: 10/31/2011] [Indexed: 11/26/2022]
Abstract
A total of 140 lactic acid bacteria (LAB) strains were isolated from corn, alfalfa, clover, sainfoin, and Indian goosegrass in the Tibetan Plateau. According to phenotypic and chemotaxonomic characteristics, 16S rDNA sequence, and recA gene PCR amplification, these LAB isolates were identified as belonging to five genera and nine species. Corn contained more LAB species than other forage crops. Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. lactis, Lactobacillus brevis, and Weissella paramesenteroides were dominant members of the LAB population on alfalfa, clover, sainfoin, and Indian goosegrass, respectively. The comprehensive 16S rDNA and recA-based approach effectively described the LAB community structure of the relatively abundant LAB species distributed on different forage crops. This is the first report describing the diversity and natural populations of LAB associated with Tibetan forage crops, and most isolates grow well at or below 10°C. The results will be valuable for the future design of appropriate inoculants for silage fermentation in this very cold area.
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Affiliation(s)
- Huili Pang
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, 450052, Zhengzhou, Henan, P. R. China
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180
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Zhang J, Zhang Y, Liu SN, Han Y, Zhou ZJ. Modelling Growth and Bacteriocin Production by Pediococcus acidilactici PA003 as a Function of Temperature and pH Value. Appl Biochem Biotechnol 2012; 166:1388-400. [DOI: 10.1007/s12010-011-9532-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2011] [Accepted: 12/29/2011] [Indexed: 11/30/2022]
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181
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Development of an innovative nutraceutical fermented beverage from herbal mate (Ilex paraguariensis A.St.-Hil.) extract. Int J Mol Sci 2012; 13:788-800. [PMID: 22312286 PMCID: PMC3269720 DOI: 10.3390/ijms13010788] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2011] [Revised: 12/31/2011] [Accepted: 01/05/2012] [Indexed: 12/25/2022] Open
Abstract
Herbal mate (Ilex paraguariensis A.St.-Hil.) leaves are traditionally used for their stimulant, antioxidant, antimicrobial, and diuretic activity, presenting as principal components polyphenolic compounds. The aim of this work was to develop an innovative, non-dairy, functional, probiotic, fermented beverage using herbal mate extract as a natural ingredient which would also be hypocholesterolemic and hepatoprotective. Among different strains used, Lactobacillus acidophilus was selected as the best for fermentation. The addition of honey positively affected the development of L. acidophilus and the formulated beverage maintained microbial stability during shelf life. Key ingredients in the extract included xanthines, polyphenols and other antioxidants with potential health benefits for the consumer. Caffeine levels and antioxidant activity were also studied. Acceptable levels of caffeine and large antioxidant capacity were observed for the formulation when compared to other antioxidant beverages. An advantage of this product is the compliance to organic claims, while providing caffeine, other phyto-stimulants and antioxidant compounds without the addition of synthetic components or preservatives in the formulation. Sensorial analysis demonstrated that the beverage had good consumer acceptance in comparison to two other similar commercial beverages. Therefore, this beverage could be used as a new, non-dairy vehicle for probiotic consumption, especially by vegetarians and lactose intolerant consumers. It is expected that such a product will have good market potential in an era of functional foods.
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182
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Pawlowska AM, Zannini E, Coffey A, Arendt EK. "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. ADVANCES IN FOOD AND NUTRITION RESEARCH 2012; 66:217-238. [PMID: 22909981 DOI: 10.1016/b978-0-12-394597-6.00005-7] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and some of them are also able to produce toxic compounds for humans and animals. The mycotoxins produced by fungi can cause serious health hazards, including cancerogenic, immunotoxic, teratogenic, neurotoxic, nephrotoxic and hepatotoxic effects, and Kashin-Beck disease. In addition to this, fungal spoilage/pathogens are causing losses of marketable quality and hygiene of foodstuffs, resulting in major economic problem throughout the world. Nowadays, food spoilage can be prevented using physical and chemical methods, but no efficient strategy has been proposed so far to reduce the microbial growth ensuring public health. Therefore, lactic acid bacteria (LAB) can play an important role as natural preservatives. The protection of food products using LAB is mainly due to the production of antifungal compounds such as carboxylic acids, fatty acids, ethanol, carbon dioxide, hydrogen peroxide, and bacteriocins. In addition to this, LAB can also positively contribute to the flavor, texture, and nutritional value of food products. This review mainly focuses on the use of LAB for food preservation given their extensive industrial application in a wide range of foods and feeds. The attention points out the several industrial patents concerning the use of antifungal LAB as biocontrol agent against spoilage organisms in different fermented foods and feeds.
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Affiliation(s)
- Agata M Pawlowska
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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183
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Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2011.07.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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184
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Moon SH, Paik HD, White S, Daraba A, Mendonca AF, Ahn DU. Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes. Poult Sci 2011; 90:2584-91. [PMID: 22010245 DOI: 10.3382/ps.2010-01275] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
- S H Moon
- Division of Animal Life Science, Konkuk University, Seoul, South Korea
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185
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Muhialdin BJ, Hassan Z, Sadon SK. Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. J Food Sci 2011; 76:M493-9. [DOI: 10.1111/j.1750-3841.2011.02292.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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186
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BOWER CINDY, HIETALA KATIE, DELACA THEODORE. BACTERIAL PRESERVATION OF PINK SALMON USING POTATOES AS A CARBOHYDRATE SOURCE. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00535.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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187
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Jayashree S, Rajendhran J, Jayaraman K, Kalaichelvan G, Gunasekaran P. Improvement of Riboflavin Production byLactobacillus fermentumIsolated from Yogurt. FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.590769] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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188
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Takala PN, Vu KD, Salmiéri S, Lacroix M. Effect of antimicrobial coatings on the radiosensitization of Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes in fresh broccoli. J Food Prot 2011; 74:1065-9. [PMID: 21740707 DOI: 10.4315/0362-028x.jfp-10-520] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Radiosensitization of Listeria monocytogenes, Escherichia coli, Salmonella Typhimurium, and aerobic microflora was evaluated in broccoli florets coated by antimicrobial coatings and treated with different doses of γ-radiation. Broccoli florets were inoculated with aerobic microflora isolated from broccoli and with pathogenic bacteria (L. monocytogenes, E. coli, and Salmonella Typhimurium) at 10(6) CFU/ml. Inoculated florets were then coated with methylcellulose-based coating containing various mixtures of antimicrobial agents: organic acids plus lactic acid bacteria (LAB metabolites), organic acids plus citrus extract, organic acids plus citrus extract plus spice mixture, and organic acids plus rosemary extract. Coated florets were irradiated with various doses (0 to 3.3 kGy), and microbial analyses were conducted to calculate the D(10)-value and relative sensitivity. All antimicrobial coatings had almost the same effect of increasing the radiosensitivity of L. monocytogenes (from 1.31 to 1.45 times) to γ-irradiation. The coating containing organic acid plus citrus extract was the most efficient formulation for increasing the radiosensitization of E. coli and aerobic microflora, by 2.40 and 1.76 times, respectively, compared with the control without the antimicrobial coating. The coating containing organic acids plus LAB metabolites was the most effective formulation for increasing the radiosensitization (by 2.4 times) of Salmonella Typhimurium. Results suggest that the spice extract, when mixed with organic acids and citrus extract, might protect E. coli and aerobic microflora from the effects of γ-irradiation.
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Affiliation(s)
- P N Takala
- Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Institut National de la Recherche Scientifique, Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
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189
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Liu X, Vederas JC, Whittal RM, Zheng J, Stiles ME, Carlson D, Franz CMAP, McMullen LM, van Belkum MJ. Identification of an N-terminal formylated, two-peptide bacteriocin from Enterococcus faecalis 710C. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5602-5608. [PMID: 21469734 DOI: 10.1021/jf104751v] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Enterococcus faecalis 710C, isolated from beef product, has a broad antimicrobial activity spectrum against foodborne pathogens. Two bacteriocins, enterocin 7A (Ent7A) and enterocin 7B (Ent7B), were purified from the culture supernatant of E. faecalis 710C and characterized using matrix-assisted laser desorption ionization-time-of-flight mass spectrometry and electrospray infusion tandem mass spectrometry analyses. These data and subsequent genetic analysis showed that Ent7A and Ent7B are produced without N-terminal leader sequences and have amino acid sequences that are identical to those of enterocins MR10A and MR10B, respectively. However, the observed masses for Ent7A and Ent7B are 5200.80 and 5206.65 Da (monoisotopic mass), respectively, which are higher than the theoretical molecular masses of MR10A and MR10B, respectively. This study provides evidence that both Ent7A and Ent7B are formylated on the N-terminal methionine residue. Purified Ent7A and Ent7B are active against spoilage microorganisms and foodborne pathogens, including Clostridium sporogenes , Listeria monocytogenes , and Staphylococcus aureus as well as Brevundimonas diminuta , which has been associated with infections among immune-suppressed cancer patients.
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Affiliation(s)
- Xiaoji Liu
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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190
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Yang EJ, Kim YS, Chang HC. Purification and characterization of antifungal δ-dodecalactone from Lactobacillus plantarum AF1 isolated from kimchi. J Food Prot 2011; 74:651-7. [PMID: 21477483 DOI: 10.4315/0362-028x.jfp-10-512] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to purify and identify an antifungal compound from Lactobacillus plantarum AF1, which was isolated from kimchi. The antifungal compound was purified by solid-phase extraction and recycling preparative high-performance liquid chromatography, and its structure was elucidated by using gas chromatography-mass spectrometry (GC-MS). The active compound from L. plantarum AF1 was confirmed to be δ-dodecalactone (molecular weight, 198.3) by comparison of its gas chromatographic retention time with the mass spectrum of standard δ-dodecalactone. The MICs of δ-dodecalactone against various fungi and bacteria ranged from 350 to 6,250 m g/ml. δ-Dodecalactone showed strong antifungal activity against molds Aspergillus flavus, A. fumigatus, A. petrakii, A. ochraceus, A. nidulans, and Penicillium roqueforti. The three tested yeast strains of Candida albicans were more resistant than the molds. Antibacterial activity was evident but less potent than the antifungal activity. δ-Dodecalactone produced pleasurable (fruity) organoleptic characteristics. The results indicate the potential of the δ-dodecalactone produced by L. plantarum AF1 as a biopreservative and flavoring compound, as well as a biosafe remedy for candidiasis.
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Affiliation(s)
- E J Yang
- Department of Food and Nutrition, Kimchi Research Center, Chosun University, 375 Seosuk-dong, Dong-gu, Gwangju 501-759, Republic of Korea
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191
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AKKOÇ NEFISE, GHAMAT AYLA, AKÇELIK MUSTAFA. Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00671.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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192
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Concha-Meyer A, Schöbitz R, Brito C, Fuentes R. Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.032] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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193
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Agler MT, Wrenn BA, Zinder SH, Angenent LT. Waste to bioproduct conversion with undefined mixed cultures: the carboxylate platform. Trends Biotechnol 2010; 29:70-8. [PMID: 21190748 DOI: 10.1016/j.tibtech.2010.11.006] [Citation(s) in RCA: 398] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2010] [Revised: 11/13/2010] [Accepted: 11/30/2010] [Indexed: 10/18/2022]
Abstract
Our societies generate increasing volumes of organic wastes. Considering that we also need alternatives to oil, an opportunity exists to extract liquid fuels or even industrial solvents from these abundant wastes. Anaerobic undefined mixed cultures can handle the complexity and variability of organic wastes, which produces carboxylates that can be efficiently converted to useful bioproducts. However, to date, barriers, such as inefficient liquid product separation and persistence of methanogens, have prevented the production of bioproducts other than methane. Here, we discuss combinations of biological and chemical pathways that comprise the 'carboxylate platform', which is used to convert waste to bioproducts. To develop the carboxylate platform into an important system within biorefineries, we must understand the kinetic and thermodynamic possibilities of anaerobic pathways, understand the ecological principles underlying pathway alternatives, and develop superior separation technologies.
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Affiliation(s)
- Matthew T Agler
- Department of Biological and Environmental Engineering, Cornell University, Riley-Robb Hall, Ithaca, NY 14853, USA
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194
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Jones R, Wiklund E, Zagorec M, Tagg J. Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei. Meat Sci 2010; 86:955-9. [DOI: 10.1016/j.meatsci.2010.07.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2010] [Revised: 05/14/2010] [Accepted: 07/28/2010] [Indexed: 11/17/2022]
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195
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Assessment of tolerance to multistresses and in vitro cell adhesion in genetically modified Lactobacillus plantarum 590. Antonie van Leeuwenhoek 2010; 99:579-89. [DOI: 10.1007/s10482-010-9529-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2010] [Accepted: 11/08/2010] [Indexed: 01/13/2023]
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196
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197
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Adebayo C, Aderiye B. Antifungal Activity of Bacteriocins of Lactic Acid Bacteria from Some Nigerian Fermented Foods. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/jm.2010.1070.1082] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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198
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Muñoz R, Arena M, Silva J, González S. Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae. Braz J Microbiol 2010; 41:1019-26. [PMID: 24031582 PMCID: PMC3769752 DOI: 10.1590/s1517-838220100004000021] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2009] [Revised: 04/23/2010] [Accepted: 04/26/2010] [Indexed: 11/21/2022] Open
Abstract
The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.
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Affiliation(s)
- R Muñoz
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT),Ayacucho 491, 4000 Tucumán, Argentina
| | - M.E. Arena
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT),Ayacucho 491, 4000 Tucumán, Argentina
- INQUINOA-CONICET
- Research Career of CONICET, Argentina
| | - J. Silva
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT),Ayacucho 491, 4000 Tucumán, Argentina
| | - S.N. González
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT),Ayacucho 491, 4000 Tucumán, Argentina
- CERELA-CONICET Chacabuco 145, 4000, Tucumán, Argentina
- Research Career of CONICET, Argentina
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199
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Dal Bello B, Rantsiou K, Bellio A, Zeppa G, Ambrosoli R, Civera T, Cocolin L. Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.03.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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200
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GARCÍA-PARRA MARÍAD, CAMPELO ANAB, GARCÍA-ALMENDÁREZ BLANCAE, REGALADO CARLOS, RODRÍGUEZ ANA, MARTÍNEZ BEATRIZ. Enhancement of nisin production in milk by conjugal transfer of the protease-lactose plasmid pLP712 to the wild strain Lactococcus lactis UQ2. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00618.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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