201
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Todorov SD. Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.12.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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202
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Yun MS, Lee JH, Lee SK. Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Quality Characteristics of Bread. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.3.458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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203
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Rehaiem A, Martínez B, Manai M, Rodríguez A. Production of enterocin A byEnterococcus faeciumMMRA isolated from ‘Rayeb’, a traditional Tunisian dairy beverage. J Appl Microbiol 2010; 108:1685-93. [DOI: 10.1111/j.1365-2672.2009.04565.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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204
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Ananou S, Baños A, Maqueda M, Martínez-Bueno M, Gálvez A, Valdivia E. Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.07.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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205
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Forouhande H, Vahed SZ, Hejazi M, Nahaei M, Dibavar MA. Isolation and Phenotypic Characterization of Lactobacillus Species from
Various Dairy Products. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/crb.2010.84.88] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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206
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Liu G, Griffiths MW, Shang N, Chen S, Li P. Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture. J Food Prot 2010; 73:292-8. [PMID: 20132674 DOI: 10.4315/0362-028x-73.2.292] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.
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Affiliation(s)
- Guorong Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
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207
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Voulgari K, Hatzikamari M, Delepoglou A, Georgakopoulos P, Litopoulou-Tzanetaki E, Tzanetakis N. Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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208
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Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold-smoked wild salmon. Food Microbiol 2009; 26:783-93. [DOI: 10.1016/j.fm.2009.05.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2008] [Revised: 04/28/2009] [Accepted: 05/04/2009] [Indexed: 11/18/2022]
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209
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210
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Using a quantitative risk assessment to mitigate risk of Listeria monocytogenes in ready-to-eat meats in Australia. Food Control 2009. [DOI: 10.1016/j.foodcont.2009.01.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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211
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Tharmaraj N, Shah NP. Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01986.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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212
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Response of gram-positive bacteria to copper stress. J Biol Inorg Chem 2009; 15:3-14. [PMID: 19774401 DOI: 10.1007/s00775-009-0588-3] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2009] [Accepted: 09/01/2009] [Indexed: 01/05/2023]
Abstract
The Gram-positive bacteria Enterococcus hirae, Lactococcus lactis, and Bacillus subtilis have received wide attention in the study of copper homeostasis. Consequently, copper extrusion by ATPases, gene regulation by copper, and intracellular copper chaperoning are understood in some detail. This has provided profound insight into basic principles of how organisms handle copper. It also emerged that many bacterial species may not require copper for life, making copper homeostatic systems pure defense mechanisms. Structural work on copper homeostatic proteins has given insight into copper coordination and bonding and has started to give molecular insight into copper handling in biological systems. Finally, recent biochemical work has shed new light on the mechanism of copper toxicity, which may not primarily be mediated by reactive oxygen radicals.
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213
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Kouakou P, Ghalfi H, Destain J, Dubois-Dauphin R, Evrard P, Thonart P. Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28. Food Microbiol 2009; 26:623-8. [PMID: 19527838 DOI: 10.1016/j.fm.2009.04.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2008] [Revised: 04/07/2009] [Accepted: 04/20/2009] [Indexed: 10/20/2022]
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214
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Ananou S, Muñoz A, Martínez-Bueno M, González-Tello P, Gálvez A, Maqueda M, Valdivia E. Evaluation of an enterocin AS-48 enriched bioactive powder obtained by spray drying. Food Microbiol 2009; 27:58-63. [PMID: 19913693 DOI: 10.1016/j.fm.2009.08.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2009] [Revised: 07/31/2009] [Accepted: 08/01/2009] [Indexed: 11/17/2022]
Abstract
Enterocin AS-48 is a cationic cyclic bacteriocin produced by Enterococcus faecalis with broad bactericidal activity. Currently we are assaying the efficacy of AS-48 as biopreservative in foods. In this work we have applied the spray drying process to different AS-48 liquid samples to obtain active dried preparations. We have also assayed different methods, heat, UV irradiation and filtration, to inactivate/remove the AS-48 producer cells from the samples. Best results were obtained for the sample from CM-25 cation exchange, for which it was also possible to completely eliminate/inactivate the producer cells by heat or UV irradiation without loss of activity. When added at 0.016% or 5% to Brain Heart Infusion broth or to skim milk, respectively, the AS-48 powder caused early and complete inactivation of Listeria monocytogenes. A partial inhibition of Staphylococcus aureus was achieved in broth and in skim milk supplemented with 2.5% and 10% AS-48 powder, respectively.
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Affiliation(s)
- S Ananou
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Fuentenueva s/n, 19071 Granada, Spain
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215
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Ho PH, Luo JB, Adams MC. Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination. APPL BIOCHEM MICRO+ 2009. [DOI: 10.1134/s0003683809040115] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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216
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Endo A, Futagawa-Endo Y, Kawasaki S, Dicks L, Niimura Y, Okada S. Sodium acetate enhances hydrogen peroxide production inWeissella cibaria. Lett Appl Microbiol 2009; 49:136-41. [DOI: 10.1111/j.1472-765x.2009.02633.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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217
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Zhu Y, Zhang Y, Li Y. Understanding the industrial application potential of lactic acid bacteria through genomics. Appl Microbiol Biotechnol 2009; 83:597-610. [DOI: 10.1007/s00253-009-2034-4] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2009] [Revised: 05/04/2009] [Accepted: 05/04/2009] [Indexed: 10/20/2022]
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218
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Partial purification of an antifungal protein produced byEnterococcus faecalis CHD 28.3. ANN MICROBIOL 2009. [DOI: 10.1007/bf03178329] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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219
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Tomé E, Todorov SD, Gibbs PA, Teixeira PC. Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity againstListeria monocytogenes. FOOD BIOTECHNOL 2009. [DOI: 10.1080/08905430802671956] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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220
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Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF. Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon. J Food Prot 2009; 72:365-74. [PMID: 19350982 DOI: 10.4315/0362-028x-72.2.365] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial level of 5 log CFU g-t, and the spoilage was estimated by sensory analysis after 7 and 28 days of storage at 8 degrees C. Two Leuconostoc gelidum strains greatly extended the shelf life of both batches, two Lactococcus piscium strains had a moderate effect, two bacteria were spoilers (Lactobacillus fuchuensis and Carnobacterium alterfunditum), and the last one (another Leuconostoc gelidum strain) showed highly variable results depending on the batch considered. The four strains showing the best results (two Leuconostoc gelidum and two Lactococcus piscium strains) were selected for the same experiment in cold-smoked salmon. In this product, Lactococcus piscium strains showed better inhibiting capacities, improving the sensory quality significantly at 14 and 28 days of storage. Finally, the inhibiting capacities of two strains (one Leuconostoc gelidum strain and one Lactococcus piscium strain) were tested against three pathogenic bacteria (Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus) by challenge tests in shrimp. LAB and pathogenic bacteria were coinoculated in vacuum-packaged shrimp and enumerated during 5 weeks. Lactococcus piscium strain EU2241 was able to reduce significantly the number of Listeria monocytogenes and S. aureus organisms in the product by 2 log throughout the study for Listeria monocytogenes and up to 4 weeks for S. aureus.
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Affiliation(s)
- S Matamoros
- UMR INRA 1014 SECALIM ENITIAA, Nantes, France
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221
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Maragkoudakis PA, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 2009; 130:219-26. [PMID: 19249112 DOI: 10.1016/j.ijfoodmicro.2009.01.027] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2008] [Revised: 01/20/2009] [Accepted: 01/21/2009] [Indexed: 10/21/2022]
Abstract
In this study 635 lactic acid bacteria of food origin were evaluated for their potential application as protective cultures in foods. A stepwise selection method was used to obtain the most appropriate strains for application as protective cultures in chicken meat. Specifically, all strains were examined for antimicrobial activity against various Gram positive and Gram negative pathogenic and spoilage bacteria. Strains exhibiting anti-bacterial activity were subsequently examined for survival in simulated food processing and gastrointestinal tract conditions, such as high temperatures, low pH, starvation and the presence of NaCl and bile salts. Selected strains where then examined for basic safety properties such as antibiotic resistance and haemolytic potential, while their antimicrobial activity was further investigated by PCR screening for possession of known bacteriocin genes. Two chosen strains were then applied on raw chicken meat to evaluate their protective ability against two common food pathogens, Listeria monocytogenes and Salmonella enteritidis, but also to identify potential spoilage effects by the application of the protective cultures on the food matrix. Antimicrobial activity in vitro was evident against Gram positive indicators, mainly Listeria and Brochothrix spp., while no antibacterial activity was obtained against any of the Gram negative bacteria tested. The antimicrobial activity was of a proteinaceous nature while strains with anti-listerial activity were found to possess one or more bacteriocin genes, mainly enterocins. Strains generally exhibited sensitivity to pH 2.0, but good survival at 45 degrees C, in the presence of bile salts and NaCl as well as during starvation, while variable survival rates were obtained at 55 degrees C. None of the strains was found to be haemolytic while variable antibiotic resistance profiles were obtained. Finally, when the selected strains Enterococcus faecium PCD71 and Lactobacillus fermentum ACA-DC179 were applied as protective cultures in chicken meat against L. monocytogenes and S. enteritidis respectively, a significantly reduced growth of these pathogenic bacteria was observed. In addition, these two strains did not appear to have any detrimental effect on biochemical parameters related to spoilage of the chicken meat.
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Affiliation(s)
- Petros A Maragkoudakis
- Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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222
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223
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Pfannebecker J, Fröhlich J. Use of a species-specific multiplex PCR for the identification of pediococci. Int J Food Microbiol 2008; 128:288-96. [DOI: 10.1016/j.ijfoodmicro.2008.08.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2008] [Revised: 08/13/2008] [Accepted: 08/28/2008] [Indexed: 10/21/2022]
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224
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Ko KY, Mendonca AF, Ahn DU. Effect of ethylenediaminetetraacetate and lysozyme on the antimicrobial activity of ovotransferrin against Listeria monocytogenes. Poult Sci 2008; 87:1649-58. [PMID: 18648062 DOI: 10.3382/ps.2007-00521] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study evaluated the effect of EDTA and lysozyme on the antibacterial activities of activated ovotransferrin against 5 strains of Listeria monocytogenes. First, a disc test was performed to screen the concentrations of EDTA or lysozyme that showed antibacterial activities in ovotransferrin (O) or ovotransferrin in 100 mM NaHCO3 (OS) solution. Turbidity and viability tests were conducted using O or OS solution combined with either lysozyme (OL and OSL) or EDTA (OE and OSE). Also, OS combined with 2 mg/mL of lysozyme (OSL) or 1 mg/mL of EDTA (OSLE), or both, was applied on commercial hams to determine if the solutions show antibacterial activities on meat products. The effect of initial cell population on the antibacterial activities of ovotransferrin combined with either EDTA or lysozyme was also determined. The L. monocytogenes started to grow after 1 d of incubation in the presence of >2.0 mg/mL of lysozyme. The OL groups showed weak antibacterial activities against L. monocytogenes in brain heart infusion broth culture, and their activities were bacteriostatic. The OSL groups were bactericidal against L. monocytogenes, resulting in 1 log reduction from initial cell population. Even though OSL showed stronger antibacterial activity than OS, lysozyme had no significant effect on antibacterial activity of OS against L. monocytogenes. Also, EDTA itself at 1.0 and 2.0 mg/mL was bacteriostatic against 5 strains of L. monocytogenes. They were more susceptible to EDTA than lysozyme, and OSE1 and OSE2 had bactericidal activity against L. monocytogenes. There was a significant difference in the survivor cell populations between OS and OSE groups (P < 0.05). Therefore, EDTA enhanced the antibacterial activity of OS against L. monocytogenes. However, ovotransferrin plus either lysozyme or EDTA, or both, did not show any antibacterial effect in commercial hams during storage at 10 degrees C. In addition, the initial population of L. monocytogenes cells influenced the antibacterial activity of OSL or OSE.
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Affiliation(s)
- K Y Ko
- Department of Animal Science, Iowa State University, Ames 50011, USA
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225
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Anastasiadou S, Papagianni M, Filiousis G, Ambrosiadis I, Koidis P. Growth and metabolism of a meat isolated strain of Pediococcus pentosaceus in submerged fermentation. Enzyme Microb Technol 2008. [DOI: 10.1016/j.enzmictec.2008.05.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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226
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Bower CK, Hietala KA. Acidification Methods for Stabilization and Storage of Salmon By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850802380572] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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227
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Gálvez A, López RL, Abriouel H, Valdivia E, Omar NB. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit Rev Biotechnol 2008; 28:125-52. [DOI: 10.1080/07388550802107202] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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228
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Valenzuela AS, Ruiz GD, Omar NB, Abriouel H, López RL, Cañamero MM, Ortega E, Gálvez A. Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.08.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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229
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Ananou S, Muñoz A, Gálvez A, Martínez-Bueno M, Maqueda M, Valdivia E. Optimization of enterocin AS-48 production on a whey-based substrate. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2008.02.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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230
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Prema P, Smila D, Palavesam A, Immanuel G. Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0127-1] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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231
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Panagou EZ, Tassou CC, Vamvakoula P, Saravanos EKA, Nychas GJE. Survival of Bacillus cereus vegetative cells during Spanish-style fermentation of conservolea green olives. J Food Prot 2008; 71:1393-400. [PMID: 18680938 DOI: 10.4315/0362-028x-71.7.1393] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this research was to investigate the survival of artificially inoculated Bacillus cereus during Spanish-style green olive fermentation. Olives were initially treated with lye and subjected to different fermentation procedures including (i) heat shock (85 degrees C for 10 min) and inoculation with Lactobacillus plantarum ACA-DC 287, (ii) heat shock and inoculation with L. plantarum ACA-DC 146, (iii) heat shock and inoculation with Lactobacillus pentosus isolated during previous studies, and (iv) fermentation by indigenous flora (control process). Microbial growth and survival, pH, titratable acidity, and organic acid evolution were monitored. Inactivation of B. cereus was observed during all processes. The pathogen population declined during all fermentations, but a tailing effect was observed in the brines when the population reached 2 log CFU/ml, at which point the pathogen does not pose a risk to human health. The rate of inactivation was higher in heat-shocked inoculated olives (mean of -2.21 log CFU/day) compared with control olives (-1.26 log/day), indicating an advantage of heat shock and inoculation over spontaneous fermentation. The production of organic acids (primarily lactic acid) during fermentation seemed to be the main factor that determined the behavior of the pathogen under stress conditions prevailing in the brine. Principal components analysis was useful for distinguishing among the different fermentation processes on the basis of the relevant organic acid profile.
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Affiliation(s)
- Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, lera Odos 75, Athens GR-118 55, Greece.
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232
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Kim YS, Kim YS, Kim SY, Whang JH, Suh HJ. Application of omija (Schiandra chinensis) and plum (Prunus mume) extracts for the improvement of Kimchi quality. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.07.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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233
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A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Sci 2008; 79:483-99. [DOI: 10.1016/j.meatsci.2007.10.009] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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234
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Oliveira RBP, de L Oliveira A, Glória MBA. Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity. Braz J Microbiol 2008; 39:368-74. [PMID: 24031232 PMCID: PMC3768379 DOI: 10.1590/s1517-838220080002000031] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2007] [Revised: 12/02/2007] [Accepted: 02/11/2008] [Indexed: 11/22/2022] Open
Abstract
The objective of this study was to isolate lactic acid bacteria (LAB) from vacuum packaged beef and to investigate their antagonist activity. LAB mean counts of 5.19 log cfu/cm(2) were obtained from five samples of vacuum packaged beef. Two hundred isolates were selected and screened for the inhibitory effect on five ATCC reference Lactobacillus strains. Thirty six isolates showed activity in the agar spot test against at least two of the indicator strains. However, only six cell free supernatants (CFS) from these isolates exhibited activity against the indicator strains using the well-diffusion test and conditions that eliminated the effects of organic acids and hydrogen peroxide. L. acidophilus was the most sensitive indicator tested, whereas L. plantarum and L. fermentum were the most resistant ones. Identification by MIDI system indicated that these LAB isolates were Lactococcus lactis subsp. cremoris, Pediococcus acidilactici, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei GC subgroup A. The antagonistic factors produced by most of these LAB against L. acidophilus were resistant to heat treatment (100°C for 10 min) and stable over a wide pH range (4.0 to 9.0). These data suggest that these isolates could be used as promising hurdles aiming increased safety and extended shelf life of meat products.
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Affiliation(s)
- Roseane B P Oliveira
- Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais , Belo Horizonte, MG , Brasil
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235
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Ben Belgacem Z, Ferchichi M, Prévost H, Dousset X, Manai M. Screening for anti-listerial bacteriocin-producing lactic acid bacteria from “Gueddid” a traditionally Tunisian fermented meat. Meat Sci 2008; 78:513-21. [DOI: 10.1016/j.meatsci.2007.07.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2006] [Revised: 07/11/2007] [Accepted: 07/16/2007] [Indexed: 10/23/2022]
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236
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Taxonomic and strain-specific identification of the probiotic strain Lactobacillus rhamnosus 35 within the Lactobacillus casei group. Appl Environ Microbiol 2008; 74:2679-89. [PMID: 18326671 DOI: 10.1128/aem.02286-07] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Lactobacilli are lactic acid bacteria that are widespread in the environment, including the human diet and gastrointestinal tract. Some Lactobacillus strains are regarded as probiotics because they exhibit beneficial health effects on their host. In this study, the long-used probiotic strain Lactobacillus rhamnosus 35 was characterized at a molecular level and compared with seven reference strains from the Lactobacillus casei group. Analysis of rrn operon sequences confirmed that L. rhamnosus 35 indeed belongs to the L. rhamnosus species, and both temporal temperature gradient gel electrophoresis and ribotyping showed that it is closer to the probiotic strain L. rhamnosus ATCC 53103 (also known as L. rhamnosus GG) than to the species type strain. In addition, L. casei ATCC 334 gathered in a coherent cluster with L. paracasei type strains, unlike L. casei ATCC 393, which was closer to L. zeae; this is evidence of the lack of relatedness between the two L. casei strains. Further characterization of the eight strains by pulsed-field gel electrophoresis repetitive DNA element-based PCR identified distinct patterns for each strain, whereas two isolates of L. rhamnosus 35 sampled 40 years apart could not be distinguished. By subtractive hybridization using the L. rhamnosus GG genome as a driver, we were able to isolate five L. rhamnosus 35-specific sequences, including two phage-related ones. The primer pairs designed to amplify these five regions allowed us to develop rapid and highly specific PCR-based identification methods for the probiotic strain L. rhamnosus 35.
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237
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Tiwari SK, Srivastava S. Statistical Optimization of Culture Components for Enhanced Bacteriocin Production byLactobacillus plantarumLR/14. FOOD BIOTECHNOL 2008. [DOI: 10.1080/08905430701864009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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238
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Mellefont L, McMeekin T, Ross T. Effect of relative inoculum concentration on Listeria monocytogenes growth in co-culture. Int J Food Microbiol 2008; 121:157-68. [DOI: 10.1016/j.ijfoodmicro.2007.10.010] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2006] [Revised: 08/06/2007] [Accepted: 10/24/2007] [Indexed: 11/26/2022]
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239
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Stoyanova LG, Egorov NS, Fedorova GB, Katrukha GS, Netrusov AI. A comparison of the properties of bacteriocins formed by Lactococcus lactis subsp. lactis strains of diverse origin. APPL BIOCHEM MICRO+ 2007. [DOI: 10.1134/s0003683807060063] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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240
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Calo-Mata P, Arlindo S, Boehme K, de Miguel T, Pascoal A, Barros-Velazquez J. Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0021-2] [Citation(s) in RCA: 134] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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241
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Mellefont LA, Ross T. Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham. J Food Prot 2007; 70:2297-305. [PMID: 17969611 DOI: 10.4315/0362-028x-70.10.2297] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate-sodium diacetate blend (PURASAL Opti. Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (10(1) or 10(3) CFU g(-1)) and storage temperature (4 or 8 degrees C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4 degrees C) and even under abusive temperature conditions (i.e., 8 degrees C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1000-fold after 20 days at 8 degrees C and 10-fold after 42 days at 4 degrees C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.
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Affiliation(s)
- L A Mellefont
- Australian Food Safety Centre of Excellence, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Private Bag 54, Hobart 7001, Tasmania, Australia.
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242
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de Carvalho AAT, Costa ED, Mantovani HC, Vanetti MCD. Effect of bovicin HC5 on growth and spore germination of Bacillus cereus and Bacillus thuringiensis isolated from spoiled mango pulp. J Appl Microbiol 2007; 102:1000-9. [PMID: 17381743 DOI: 10.1111/j.1365-2672.2006.03160.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To use bovicin HC5 to inhibit predominant bacteria isolated from spoiled mango pulp. METHODS AND RESULTS Bovicin HC5 and nisin were added to brain heart infusion (BHI) medium (40-160 AU ml(-1)) or mango pulp (100 AU ml(-1)) and the growth of Bacillus cereus and Bacillus thuringiensis was monitored. Cultures treated with bovicin HC5 or nisin showed longer lag phases and grew slower in BHI medium. Bovicin HC5 and nisin were bactericidal and showed higher activity in mango pulp at acidic pH values. To determine the effect on spore germination and D values, mango pulp containing bovicin HC5 was inoculated with 10(6) and 10(9) spores per ml(-1), respectively, from each strain tested. Bovicin HC5 reduced the outgrowth of spores from B. cereus and B. thuringiensis, but thermal sensitivity was not affected. CONCLUSIONS Bovicin HC5 was bactericidal against B. cereus and B. thuringiensis isolated from spoiled mango pulp. SIGNIFICANCE AND IMPACT OF THE STUDY Bacillus cereus and B. thuringiensis had not been previously isolated from spoiled mango pulp and bovicin HC5 has the potential to inhibit such bacteria in fruit pulps.
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Affiliation(s)
- A A T de Carvalho
- Department of Microbiology, Viçosa Federal University, Viçosa, Minas Gerais, Brazil
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243
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Kabuki T, Uenishi H, Watanabe M, Seto Y, Nakajima H. Characterization of a bacteriocin, Thermophilin 1277, produced by Streptococcus thermophilus SBT1277. J Appl Microbiol 2007; 102:971-80. [PMID: 17381740 DOI: 10.1111/j.1365-2672.2006.03159.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS To assess the inhibitory activity and the influence of culture condition on the growth and bacteriocin, Thermophilin 1277, production by Streptococcus thermophilus SBT1277. METHODS AND RESULTS Thermophilin 1277, which was produced by S. thermophilus SBT1277, showed an antimicrobial activity against several lactic acid bacteria and food spoilage bacteria including Clostridium butylicum, C. sprogenes and Bacillus cereus. Thermophilin 1277 was inactivated by proteinase K. Heating treatment did not affect the antimicrobial activity. The partially purified Thermophilin 1277 had an apparent molecular mass of 3.7 kDa. N-terminal sequence analysis revealed 15 amino acid residues that correspond with amino acid sequence of the lantibiotics bovicin HJ50 produced by Streptococcus bovis HJ50. The effects of culture condition for the bacteriocin production by S. thermophilus SBT1277 were studied. During the batch fermentation, Thermophilin 1277 was produced in M17 broth, but no bacteriocin production occurred in the sucrose-tryptone (ST) broth. Bacteriocin production was detected in pH controlled ST broth at pH values of 5.5-6.5. CONCLUSIONS Thermophilin 1277 production from S. thermophilus strain depended on the culture conditions. Some characters and N-terminal amino acid sequence of Thermophilin 1277 differed from bacteriocins produced by S. thermophilus reported previously. SIGNIFICANCE AND IMPACT OF THE STUDY Streptococcus thermophilus SBT1277 or its bacteriocin which has a wide inhibitory spectrum has a potential use as a biopreservative in dairy products.
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Affiliation(s)
- T Kabuki
- Technology and Research Institute, Snow Brand Milk Products Co. Ltd, Minamidai, Kawagoe, Japan.
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244
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Broberg A, Jacobsson K, Ström K, Schnürer J. Metabolite profiles of lactic acid bacteria in grass silage. Appl Environ Microbiol 2007; 73:5547-52. [PMID: 17616609 PMCID: PMC2042065 DOI: 10.1128/aem.02939-06] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2006] [Accepted: 06/28/2007] [Indexed: 11/20/2022] Open
Abstract
The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydroxybenzoic acid, (trans, trans)-3,4-dihydroxycyclohexane-1-carboxylic acid, p-hydrocoumaric acid, vanillic acid, azelaic acid, hydroferulic acid, p-coumaric acid, hydrocaffeic acid, ferulic acid, and caffeic acid. Among these metabolites, the antifungal compounds 3-phenyllactic acid and 3-hydroxydecanoic acid were previously isolated in our laboratory from liquid cultures of the same LAB strains by bioassay-guided fractionation. It was concluded that other metabolites, e.g., p-hydrocoumaric acid, hydroferulic acid, and p-coumaric acid, were released from the grass by the added LAB strains. The antifungal activities of the identified metabolites in 100 mM lactic acid were investigated. The MICs against Pichia anomala, Penicillium roqueforti, and Aspergillus fumigatus were determined, and 3-hydroxydecanoic acid showed the lowest MIC (0.1 mg ml(-1) for two of the three test organisms).
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Affiliation(s)
- Anders Broberg
- Department of Chemistry, P.O. Box 7015, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden.
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Li Y, Canchaya C, Fang F, Raftis E, Ryan KA, van Pijkeren JP, van Sinderen D, O'Toole PW. Distribution of megaplasmids in Lactobacillus salivarius and other lactobacilli. J Bacteriol 2007; 189:6128-39. [PMID: 17586640 PMCID: PMC1951925 DOI: 10.1128/jb.00447-07] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2007] [Accepted: 06/13/2007] [Indexed: 11/20/2022] Open
Abstract
The genome of Lactobacillus salivarius UCC118 includes a 242-kb megaplasmid, pMP118. We now show that 33 strains of L. salivarius isolated from humans and animals all harbor a megaplasmid, which hybridized with the repA and repE replication origin probes of pMP118. Linear megaplasmids that did not hybridize with the pMP118 repA probe were also found in some strains of L. salivarius, showing for the first time that a lactic acid bacterium has multiple megaplasmids. Phylogenetic analysis of the repE and groEL sequences of 28 L. salivarius strains suggested similar evolutionary paths for the chromosome and megaplasmid. Although the replication origin of circular megaplasmids in L. salivarius was highly conserved, genotypic and phenotypic comparisons revealed significant variation between megaplasmid-encoded traits. Furthermore, megaplasmids of sizes ranging from 120 kb to 490 kb were present in seven strains belonging to six other Lactobacillus species from among 91 strains and 47 species tested. The discovery of the widespread presence of megaplasmids in L. salivarius, and restricted carriage by other Lactobacillus species, provides an opportunity to study the contribution of large extrachromosomal replicons to the biology of Lactobacillus.
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Affiliation(s)
- Yin Li
- Department of Microbiology and Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
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Somkuti GA, Gilbreth SE. Influence of organic buffers on bacteriocin production by Streptococcus thermophilus ST110. Curr Microbiol 2007; 55:173-7. [PMID: 17632754 DOI: 10.1007/s00284-007-0179-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2007] [Accepted: 04/18/2007] [Indexed: 10/23/2022]
Abstract
The effect of the organic buffer salts MES, MOPS, and PIPES on the growth of S. thermophilus ST110, medium pH, and accumulation of the antipediococcal bacteriocin thermophilin 110 were evaluated in whey permeate media over a period of 24 h. In nonbuffered medium, thermophilin 110 production at 37 degrees C paralleled the growth of S. thermophilus ST110 and reached a maximum after 8-10 h. Addition of organic buffer salts decreased the drop in medium pH and resulted in increased biomass (dry cells; microg/mL) and higher yields of thermophilin 110 (units/microg cells). The best results were obtained by the addition of 1% (w/v) MES to the medium, which reduced the pH drop to 1.8 units after 10 h of growth (compared to 2.3 pH units in the control) and resulted in a 1.5-fold increase in cell mass (495 microg/mL) and a 7-fold increase in thermophilin 110 yield (77 units/microg dry cells) over the control. The results showed that whey permeate-based media may be suitable for producing large amounts of thermophilin 110 needed for controlling spoilage pediococci in industrial wine and beer fermentations.
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Affiliation(s)
- George A Somkuti
- Agricultural Research Service, US Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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Villani F, Casaburi A, Pennacchia C, Filosa L, Russo F, Ercolini D. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. Appl Environ Microbiol 2007; 73:5453-63. [PMID: 17616625 PMCID: PMC2042070 DOI: 10.1128/aem.01072-07] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The microbial ecology of "soppressata of Vallo di Diano," a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.
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Affiliation(s)
- Francesco Villani
- Department of Food Science, School of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
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Muñoz A, Ananou S, Gálvez A, Martínez-Bueno M, Rodríguez A, Maqueda M, Valdivia E. Inhibition of Staphylococcus aureus in dairy products by enterocin AS-48 produced in situ and ex situ: Bactericidal synergism with heat. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.09.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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249
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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: 617] [Impact Index Per Article: 36.3] [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.
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Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
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SIGNORINI M, SALAZAR J, PONCE-ALQUICIRA E, GUERRERO-LEGARRETA I. EFFECT OF LACTIC ACID AND LACTIC ACID BACTERIA TREATMENT ON MYOFIBRILLAR PROTEIN DEGRADATION AND DYNAMIC RHEOLOGY OF BEEF. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00102.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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