1
|
Garcia A, Bonilla F, Villasmil E, Reyes V, Sathivel S. Antilisterial activity of freeze-dried bacteriocin-containing powders produced by lactic acid bacteria against Listeria innocua NRRL B-33016 on cantaloupe (Cucumis melo) surface. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
2
|
Nyhan L, Field D, Hill C, Callanan M, Begley M. Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems. Food Microbiol 2021; 99:103835. [PMID: 34119119 DOI: 10.1016/j.fm.2021.103835] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/07/2021] [Accepted: 05/15/2021] [Indexed: 10/21/2022]
Abstract
In this study, we examined the ability of nisin A and a rationally assembled bank of 36 nisin derivative producing Lactococcus lactis strains to inhibit Listeria. A broth-based bioluminescence assay for screening single and combinations of bioengineered nisin derivatives using cell-free supernatants (CFS) from nisin derivative producing strains was developed. In this way, we screened 630 combinations of nisin derivative producing strains, identifying two (CFS from M17Q + N20P and M17Q + S29E) which exhibited enhanced anti-listerial activity when used together compared to when used alone, or to the nisin A producing strain. Minimal inhibitory concentration assays performed with purified peptides revealed than when used singly, the specific activities of M17Q, N20P and S29E (3.75-7.5 μM) against L. innocua were equal to, or less than that of nisin A (MIC of 3.75 μM). Broth-based growth curve assays using purified peptides demonstrated that use of the double peptide combinations and a triple peptide combination (M17Q + N20P + S29E) resulted in an extended lag phase of L. innocua, while kill curve assays confirmed the enhanced bactericidal activity of the combinations in comparison to the single derivative peptides or nisin A. Furthermore, the enhanced activity of the M17Q + N20P combination was maintained in a model food system (frankfurter homogenate) at both chill (4 °C) and abusive (20 °C) temperature conditions, with final cell numbers significantly less (1-2 log10 CFU/ml) than those observed with the derivative peptides alone, or nisin A. To our knowledge, this study is the first investigation that combines bioengineered bacteriocins with the aim of discovering a combination with enhanced antimicrobial activity.
Collapse
Affiliation(s)
- Laura Nyhan
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - Des Field
- School of Microbiology, University College Cork, Ireland; APC Microbiome Ireland, University College Cork, Ireland.
| | - Colin Hill
- School of Microbiology, University College Cork, Ireland; APC Microbiome Ireland, University College Cork, Ireland
| | - Michael Callanan
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - Máire Begley
- Department of Biological Sciences, Munster Technological University, Cork, Ireland.
| |
Collapse
|
3
|
Lynch D, Hill C, Field D, Begley M. Inhibition of Listeria monocytogenes by the Staphylococcus capitis - derived bacteriocin capidermicin. Food Microbiol 2020; 94:103661. [PMID: 33279086 DOI: 10.1016/j.fm.2020.103661] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 09/17/2020] [Accepted: 10/09/2020] [Indexed: 12/13/2022]
Abstract
Natural methods to control food pathogens are required and bacteriocins have received much interest in this regard. The aim of this study was to investigate the ability of the novel bacteriocin capidermicin to inhibit Listeria monocytogenes. Agar-based deferred antagonism assays were carried out with the capidermicin producer against 17 L. monocytogenes strains and large zones of inhibition were observed for 12 strains. Minimal inhibitory concentration assays performed with purified capidermicin peptide revealed MIC values between 680 nM and 11 μM. Biofilm assays were performed with five L. monocytogenes strains. Addition of capidermicin prevented biofilm formation by one strain and could remove pre-established biofilms of all five strains. Broth based growth experiments demonstrated that addition of capidermicin resulted in an extended lag phase of both L. monocytogenes strains tested. Kill-curve experiments showed that capidermicin was able to potentiate the anti-Listeria effects of the lantibiotic nisin. This enhanced killing by the combination of both peptides was also observed in model food systems (cottage cheese and chocolate milk). In summary, we show that capidermicin can inhibit L. monocytogenes and warrants further investigation as a potential natural agent for the control of this pathogen.
Collapse
Affiliation(s)
- David Lynch
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Colin Hill
- School of Microbiology, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Ireland
| | - Des Field
- School of Microbiology, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Ireland.
| | - Máire Begley
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland; APC Microbiome Ireland, University College Cork, Ireland.
| |
Collapse
|
4
|
Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107209] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
5
|
Siroli L, Patrignani F, D’Alessandro M, Salvetti E, Torriani S, Lanciotti R. Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production. Animals (Basel) 2020; 10:E782. [PMID: 32365951 PMCID: PMC7277329 DOI: 10.3390/ani10050782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 04/27/2020] [Accepted: 04/28/2020] [Indexed: 12/12/2022] Open
Abstract
This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squacquerone cheese in a pilot-scale plant. The biocontrol agent remained at a high level throughout the cheese refrigerated storage, without having a negative influence on the viability of the conventional Streptococcus thermophilus starter. The inclusion of CBM 21 in Squacquerone cheesemaking proved to be more effective compared to the traditional one, to reduce total coliforms and Pseudomonas spp. Moreover, the novel/innovative adjunct culture tested did not negatively modify the proteolytic patterns of Squacquerone cheese, but it gave rise to products with specific volatile and texture profiles. The cheese produced with CBM 21 was more appreciated by the panelists with respect to the traditional one.
Collapse
Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Elisa Salvetti
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| |
Collapse
|
6
|
Silva J, Castro R, Sant’Anna F, Barquete R, Oliveira L, Acurcio L, Luiz L, Sales G, Nicoli J, Souza M. In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil. ARQ BRAS MED VET ZOO 2019. [DOI: 10.1590/1678-4162-10188] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
ABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.
Collapse
Affiliation(s)
- J.G. Silva
- Universidade Federal de Minas Gerais, Brazil
| | - R.D. Castro
- Universidade Federal de Minas Gerais, Brazil
| | | | | | | | | | - L.M.P. Luiz
- Universidade Federal de Minas Gerais, Brazil
| | - G.A. Sales
- Universidade Federal de Minas Gerais, Brazil
| | - J.R. Nicoli
- Universidade Federal de Minas Gerais, Brazil
| | - M.R. Souza
- Universidade Federal de Minas Gerais, Brazil
| |
Collapse
|
7
|
Bacteriocin encapsulation for food and pharmaceutical applications: advances in the past 20 years. Biotechnol Lett 2019; 41:453-469. [PMID: 30739282 DOI: 10.1007/s10529-018-02635-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Accepted: 12/05/2018] [Indexed: 01/02/2023]
Abstract
The encapsulation of bacteriocins from lactic acid bacteria has involved several methods to protect them from unfavourable environmental conditions and incompatibilities. This review encompasses different methods for the encapsulation of bacteriocins and their applications in both food and pharmaceutical fields. Based on the bibliometric analysis of publications from well-reputed journals including different available patents during the period from 1996 to 2017, 135 articles and 60 patents were collected. Continent-wise contributions to the bacteriocins encapsulation research were carried out by America (52%), Asia (29%) and Europe (19%); with the United States of America, Brazil, Thailand and Italy the countries with major contributions. Till date, different methods proposed for encapsulation have been (i) Film coatings (50%), (ii) Liposomes (23%), (iii) Nanofibers (22%) and (iv) Nanoparticles (4%). Bacteriocins encapsulation methods frequently carried out in food protection (70%); while in the pharmaceutical field, 30% of the research was conducted on multi drug resistant therapy.
Collapse
|
8
|
Ehsani A, Rezaeiyan A, Hashemi M, Aminzare M, Jannat B, Afshari A. Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese. Vet World 2019; 12:90-96. [PMID: 30936660 PMCID: PMC6431807 DOI: 10.14202/vetworld.2019.90-96] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 11/20/2018] [Indexed: 12/19/2022] Open
Abstract
AIM The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese model. MATERIALS AND METHODS Chemical compositions of H. persicum EO were analyzed by gas chromatography-mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of L. acidophilus against L. monocytogenes were evaluated. RESULTS Hexyl butanoate (25.98%), octyl isobutyrate (17.82%), methyl butyrate (14.37%), and pentyl cyclopropane (12.77%) were the main components of the EO. MIC of the EO against L. monocytogenes was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and H. persicum EO (2500 µg/mL) showed increasing effect against L. monocytogenes (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 1012 CFU/g L. acidophilus with H. persicum EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese. CONCLUSION Combination of H. persicum EO, L. acidophilus, and nisin can be recommended as natural preservatives and flavoring agents in cheese.
Collapse
Affiliation(s)
- A. Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - A. Rezaeiyan
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - M. Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - M. Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - B. Jannat
- Halal Research Center of IRI, FDA, Tehran, Iran
| | - A. Afshari
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| |
Collapse
|
9
|
Djenane D, Martínez L, Sánchez-Escalante A, Montañés L, Blanco D, Yangüela J, Beltrán JA, Roncalés P. Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206067788] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria, the bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterised Lactobacillus CTC 711. They were stored under modified atmospheres (20–40% CO2). Inoculation of meat with both strains inhibited the growth of the spoilage bacteria. Neither CO2 in the pack atmosphere, inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes were inhibited in broth by meat surface microbiota containing either of the protective strains. With an initial population of 5.6 log cfu/mL, after 7 days incubation at 3°C, Listeria monocytogenes were recovered at log mean population of 2.8 log cfu/mL when neither protective strain was present. At 8°C, the population of Listeria monocytogenes recovered were reduced by about 2.5 or 1.5 log cfu/mL in the presence of Lactobacillus sakei CTC 372 or Lactobacillus CTC 711, respectively. At 25°C, the population of Listeria monocytogenes recovered from broth containing either protective strain were about 5 log cfu/mL less than the population recovered from broth containing Listeria monocytogenes only.
Collapse
Affiliation(s)
- D. Djenane
- Department of Microbiology and Biochemistry, Faculty of Biology and Agricultural Sciences, University Mouloud Maameri. 15000 Tizi-Ouzou, Algeria; Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - L. Martínez
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - A. Sánchez-Escalante
- Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico
| | - L. Montañés
- EIMAH (Equipo de Investigación Multidisciplinar en Alimentación Humana), Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - J. A. Beltrán
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - P. Roncalés
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| |
Collapse
|
10
|
Imran M, Revol-Junelles AM, Francius G, Desobry S. Diffusion of Fluorescently Labeled Bacteriocin from Edible Nanomaterials and Embedded Nano-Bioactive Coatings. ACS APPLIED MATERIALS & INTERFACES 2016; 8:21618-21631. [PMID: 27468125 DOI: 10.1021/acsami.6b04621] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Application of nano-biotechnology to improve the controlled release of drugs or functional agents is widely anticipated to transform the biomedical, pharmaceutical, and food safety trends. The purpose of the current study was to assess and compare the release rates of fluorescently labeled antimicrobial peptide nisin (lantibiotic/biopreservative) from liposomal nanocarriers. The elevated temperature, high electrostatic attraction between anionic bilayers and cationic nisin, larger size, and higher encapsulation efficiency resulted in rapid and elevated release through pore formation. However, acidic pH and optimal ethanol concentration in food simulating liquid (FSL) improved the stability and retention capacity of loaded drug. Thus, controlling various factors had provided partition coefficient K values from 0.23 to 8.78 indicating variation in nisin affinity toward encapsulating macromolecule or FSL. Interaction between nisin and nanoscale bilayer systems by atomic force (AFM) and transmission electron microscopy demonstrated membrane activity of nisin from adsorption and aggregation to pore formation. Novel nanoactive films with preloaded nanoliposomes embedded in biodegradable polymer revealed improved morphological, topographic, and roughness parameters studied by confocal microscopy and AFM. Pre-encapsulated nanoactive biopolymer demonstrated excellent retention capacity as drug carriers by decreasing the partition coefficient value from 1.8 to 0.66 (∼30%) due to improved stability of nanoliposomes embedded in biopolymer network.
Collapse
Affiliation(s)
- Muhammad Imran
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine , 2 Avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
- Department of Biosciences, COMSATS Institute of Information Technology , Park Road, Islamabad, Pakistan
| | - Anne-Marie Revol-Junelles
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine , 2 Avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
| | - Grégory Francius
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement , 405 Rue de Vandoeuvre, F-54600 Villers-lès-Nancy, France
| | - Stéphane Desobry
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine , 2 Avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
| |
Collapse
|
11
|
Siroli L, Patrignani F, Serrazanetti DI, Vannini L, Salvetti E, Torriani S, Gardini F, Lanciotti R. Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.11.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
12
|
|
13
|
Neetoo H, Mahomoodally F. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon. BIOMED RESEARCH INTERNATIONAL 2014; 2014:534915. [PMID: 25089272 PMCID: PMC4096007 DOI: 10.1155/2014/534915] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/09/2014] [Accepted: 06/07/2014] [Indexed: 11/17/2022]
Abstract
The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm(2) (films) and 2.9 log CFU/cm(2) (coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm(2), respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.
Collapse
Affiliation(s)
- Hudaa Neetoo
- Department of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Mauritius
| | - Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Science, University of Mauritius, Mauritius
| |
Collapse
|
14
|
Carocho M, Barreiro MF, Morales P, Ferreira ICFR. Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. Compr Rev Food Sci Food Saf 2014; 13:377-399. [PMID: 33412697 DOI: 10.1111/1541-4337.12065] [Citation(s) in RCA: 372] [Impact Index Per Article: 37.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2013] [Accepted: 02/08/2014] [Indexed: 12/19/2022]
Abstract
The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.
Collapse
Affiliation(s)
- Márcio Carocho
- Mountain Research Center (CIMO) ESA, Polytechnic Inst. of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.,Dept. of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense Univ. of Madrid, Pza Ramón y Cajal, s/n, E-28040 Madrid, Spain
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Inst. of Bragança, Campus Santa Apolónia Apartado 1134, 5301-857 Bragança, Portugal
| | - Patricia Morales
- Dept. of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense Univ. of Madrid, Pza Ramón y Cajal s/n, E-28040 Madrid s/n, E-28040 Madrid, Spain
| | - Isabel C F R Ferreira
- Mountain Research Center (CIMO) ESA, Polytechnic Inst. of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
| |
Collapse
|
15
|
Kaur G, Singh TP, Malik RK, Bhardwaj A, De S. Antibacterial efficacy of nisin, pediocin 34 and enterocin FH99 against L. monocytogenes, E. faecium and E. faecalis and bacteriocin cross resistance and antibiotic susceptibility of their bacteriocin resistant variants. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:233-44. [PMID: 24493880 PMCID: PMC3907656 DOI: 10.1007/s13197-011-0500-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2011] [Accepted: 08/15/2011] [Indexed: 10/17/2022]
Abstract
The bacteriocin susceptibility of Listeria monocytogenes MTCC 657, Enterococcus faecium DSMZ 20477, E. faecium VRE, and E. faecalis ATCC 29212 and their corresponding bacteriocin resistant variants was assessed. The single and combined effect of nisin and pediocin 34 and enterocin FH99 bacteriocins produced by Pediococcus pentosaceus 34, and E. faecium FH99, respectively, was determined. Pediocin34 proved to be more effective in inhibiting L. monocytogenes MTCC 657. A greater antibacterial effect was observed against E. faecium DSMZ 20477 and E. faecium (VRE) when the a combination of nisin, pediocin 34 and enterocin FH99 were used whereas in case of L. monocytogenes MTCC 657 a combination of pediocin 34 and enterocin FH99 was more effective in reducing the survival of pathogen. Bacteriocin cross-resistance and the antibiotic susceptibility of wild type and their corresponding resistant variants were assessed and results showed that resistance to a bacteriocin may extend to other bacteriocins within the same class and also the acquired resistance to bacteriocins can modify the antibiotic susceptibility/resistance profile of the bacterial species used in the study. According to the hydrophobicity nisin resistant variant of L. monocytogenes was more hydrophobic (p < 0.001), whereas the pediocin 34 and enterocin FH99 resistant variants were less hydrophobic than the wild type strain. Nisin, pediocin 34 and enterocin FH99 resistant variants of E. faecium DSMZ 20477 and E. faecium VRE were less hydrophobic than their wild type counterparts. Nisin resistant E. faecalis ATCC 29212 was less hydrophobic than its wild type counterpart.
Collapse
Affiliation(s)
- Gurpreet Kaur
- />Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001 India
| | - Tejinder Pal Singh
- />Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001 India
| | - Ravinder Kumar Malik
- />Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001 India
| | - Arun Bhardwaj
- />Mitchell Cancer Institute, University of South Alabama Mobile, Mobile, AL USA
| | - Sachinandan De
- />Animal Biotechnology Centre, National Dairy Research Institute, Karnal, 132001 India
| |
Collapse
|
16
|
Perin L, Miranda R, Camargo A, Colombo M, Carvalho A, Nero L. Antimicrobial activity of the Nisin Z producer Lactococcus lactis subsp. lactis Lc08 against Listeria monocytogenes in skim milk. ARQ BRAS MED VET ZOO 2013. [DOI: 10.1590/s0102-09352013000500037] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The presented study aimed to verify the effect of different pH values, enzyme solutions and heat treatments on the antimicrobial activity of the bacteriocinogenic strain Lactococcus lactis subsp. lactis Lc08 and to test their antimicrobial activity against Listeria monocytogenes in reconstituted skim milk at refrigeration temperatures. This strain was previously described as a nisin Z producer and capable of inhibiting L. monocytogenes growth in in vitro tests. The antimicrobial activity of the bacteriocin cell-free supernatant of Lc08 was sensitive to enzyme treatments (except papain). The pH values and heating (65ºC for 30min, 75ºC for 15s) had no apparent effect on the antimicrobial activity of the bacteriocin produced by Lc08. Only treatment at autoclave conditions result in loss of their antimicrobial activity. Lc08 presented antimicrobial activity against L. monocytogenes in the milk system after 12h at 25ºC. No effect was found at 7ºC. The results show the application viability of the Lc08 in food systems as a biopreservative against L. monocytogenes.
Collapse
|
17
|
Díez JG, Patarata L. Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat. J Food Prot 2013; 76:588-94. [PMID: 23575119 DOI: 10.4315/0362-028x.jfp-12-212] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Portuguese chouriço de vinho is made by drying coarsely minced meat and fat that has been previously marinated with wine (usually red), salt, and garlic for 1 to 2 days at a low temperature (4 to 8 °C). This procedure may improve the microbiological safety of the product. The aim of this study was to evaluate the behavior of three pathogens in this product, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, to establish the minimum period of drying and maturation necessary to render safe products. The pathogens were inoculated in the chouriço de vinho batter. A factorial design was used to study the following variables in the fermentation process: (i) the presence or absence of an indigenous Lactobacillus sakei starter culture; (ii) the presence or absence of fermentable carbohydrates; and (iii) the salt level (1.5 or 3%). The samples were analyzed 24 h after the preparation of the batter (at stuffing); after 7, 15, and 30 days of drying; and after 30 days of storage at 4 °C under vacuum. Under all of the conditions studied, the levels of the three pathogens decreased during the drying period. In the early stages of drying, the addition of L. sakei starter culture and/or carbohydrates resulted in lower levels of gram-positive pathogens. After 15 days of drying, populations of all pathogens decreased by ca. 2 log in all samples. At that sampling time, L. monocytogenes was undetectable in the chouriço de vinho with L. sakei starter culture and carbohydrates. The mean count of S. aureus after 15 days of drying was below 1 log CFU/g. After 30 days of drying, no pathogens were detected. The drying period could be shortened to 15 days when considering only the gram-positive pathogens studied and the use of a starter culture and carbohydrates. Due to the low infective dose of Salmonella spp., the product should be considered safe after 30 days, when this pathogen became undetectable.
Collapse
Affiliation(s)
- J García Díez
- Universidade de Trás-os-Montes e Alto Douro, Centre of Studies in Animal and Veterinary Science, 5001-801 Vila Real, Portugal
| | | |
Collapse
|
18
|
Characterisation of the bacteriocins produced by two probiotic Lactobacillus isolates from idli batter. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0616-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
19
|
Gaikwad GL, Gupta P, Wate SR. Bio-control of waterborne pathogens using Lactobacillus spp. ENVIRONMENTAL MONITORING AND ASSESSMENT 2012; 184:6627-6635. [PMID: 22131013 DOI: 10.1007/s10661-011-2447-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2010] [Accepted: 11/14/2011] [Indexed: 05/31/2023]
Abstract
Bacteria play a significant role in water contamination. Chemicals are mostly used for the treatment of bacteriologically contaminated water. The use of bacterial interactions is a new approach to limit the pathogens' growth. Detection of antimicrobial substances produced by lactic acid bacteria against the waterborne pathogens is the objective of this work. Microbiological and biochemical methods were used to identify lactic acid bacteria having an antimicrobial activity. Evaluation of antimicrobial activity with growth kinetic measurements was performed. Four isolates of lactic acid bacteria obtained from whey and curd were identified. The predominant species belonging to the Lactobacillus genera are: Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus paracasei, and Lactobacillus paraplantarum. The present study revealed that the Lactobacillus consortium is able to inhibit Staphylococcus aureus's growth along with Escherichia coli and Vibrio species. In mixed culture, after 24 h, the Lactobacillus consortium reduces the growth of S. aureus by 2.03 log; moreover, the growth of the latter bacteria totally ceased after 72 h of incubation. The protein produced by the Lactobacillus consortium was responsible for arresting the growth of S. aureus.
Collapse
Affiliation(s)
- Ghyandeep L Gaikwad
- EIRA Division, National Environmental Engineering Research Institute (NEERI), Nehru Marg, Nagpur 440020, India.
| | | | | |
Collapse
|
20
|
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]
|
21
|
Rodríguez Vaquero MJ, Manca de Nadra MC. Growth Parameter and Viability Modifications of Escherichia coli by Phenolic Compounds and Argentine Wine Extracts. Appl Biochem Biotechnol 2008; 151:342-52. [DOI: 10.1007/s12010-008-8197-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2007] [Accepted: 02/26/2008] [Indexed: 11/30/2022]
|
22
|
CAI JUNPENG, ZHAO JUN, WANG ZHI, ZOU DIJING, SUN LIYING. LYSIS OF VIBRIOS BY BDELLOVIBRIO-AND-LIKE ORGANISMS (BALOs) ISOLATED FROM MARINE ENVIRONMENT. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2008.00116.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
23
|
Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol 2008; 25:120-7. [DOI: 10.1016/j.fm.2007.07.002] [Citation(s) in RCA: 147] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2007] [Revised: 07/06/2007] [Accepted: 07/19/2007] [Indexed: 10/23/2022]
|
24
|
Settanni L, Corsetti A. Application of bacteriocins in vegetable food biopreservation. Int J Food Microbiol 2008; 121:123-38. [DOI: 10.1016/j.ijfoodmicro.2007.09.001] [Citation(s) in RCA: 285] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2007] [Revised: 08/15/2007] [Accepted: 09/03/2007] [Indexed: 11/25/2022]
|