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Reuben RC, Torres C. Bacteriocins: potentials and prospects in health and agrifood systems. Arch Microbiol 2024; 206:233. [PMID: 38662051 PMCID: PMC11045635 DOI: 10.1007/s00203-024-03948-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 04/26/2024]
Abstract
Bacteriocins are highly diverse, abundant, and heterogeneous antimicrobial peptides that are ribosomally synthesized by bacteria and archaea. Since their discovery about a century ago, there has been a growing interest in bacteriocin research and applications. This is mainly due to their high antimicrobial properties, narrow or broad spectrum of activity, specificity, low cytotoxicity, and stability. Though initially used to improve food quality and safety, bacteriocins are now globally exploited for innovative applications in human, animal, and food systems as sustainable alternatives to antibiotics. Bacteriocins have the potential to beneficially modulate microbiota, providing viable microbiome-based solutions for the treatment, management, and non-invasive bio-diagnosis of infectious and non-infectious diseases. The use of bacteriocins holds great promise in the modulation of food microbiomes, antimicrobial food packaging, bio-sanitizers and antibiofilm, pre/post-harvest biocontrol, functional food, growth promotion, and sustainable aquaculture. This can undoubtedly improve food security, safety, and quality globally. This review highlights the current trends in bacteriocin research, especially the increasing research outputs and funding, which we believe may proportionate the soaring global interest in bacteriocins. The use of cutting-edge technologies, such as bioengineering, can further enhance the exploitation of bacteriocins for innovative applications in human, animal, and food systems.
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Affiliation(s)
- Rine Christopher Reuben
- Area of Biochemistry and Molecular Biology, OneHealth-UR Research Group, University of La Rioja, 26006, Logroño, Spain.
| | - Carmen Torres
- Area of Biochemistry and Molecular Biology, OneHealth-UR Research Group, University of La Rioja, 26006, Logroño, Spain
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2
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Baindara P, Mandal SM. Gut-Antimicrobial Peptides: Synergistic Co-Evolution with Antibiotics to Combat Multi-Antibiotic Resistance. Antibiotics (Basel) 2023; 12:1732. [PMID: 38136766 PMCID: PMC10740742 DOI: 10.3390/antibiotics12121732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 12/11/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
Due to huge diversity and dynamic competition, the human gut microbiome produces a diverse array of antimicrobial peptides (AMPs) that play an important role in human health. The gut microbiome has an important role in maintaining gut homeostasis by the AMPs and by interacting with other human organs via established connections such as the gut-lung, and gut-brain axis. Additionally, gut AMPs play a synergistic role with other gut microbiota and antimicrobials to maintain gut homeostasis by fighting against multi-antibiotic resistance (MAR) bacteria. Further, conventional antibiotics intake creates a synergistic evolutionary pressure for gut AMPs, where antibiotics and gut AMPs fight synergistically against MAR. Overall, gut AMPs are evolving under a complex and highly synergistic co-evolutionary pressure created by the various interactions between gut microbiota, gut AMPs, and antibiotics; however, the complete mechanism is not well understood. The current review explores the synergistic action of gut AMPs and antibiotics along with possibilities to fight against MAR bacteria.
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Affiliation(s)
- Piyush Baindara
- Radiation Oncology, NextGen Precision Health, School of Medicine, University of Missouri, Columbia, MO 65211, USA
| | - Santi M. Mandal
- Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur 721302, India;
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3
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Shao X, Sun H, Wang X, Zhou R. Synergistic effects of EDTA and lysozyme on the properties of hydroxypropyl starch nano antibacterial films. Curr Res Food Sci 2023; 8:100657. [PMID: 38204880 PMCID: PMC10777376 DOI: 10.1016/j.crfs.2023.100657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/05/2023] [Accepted: 12/07/2023] [Indexed: 01/12/2024] Open
Abstract
Hydroxypropyl starch (HPS) nano antibacterial films incorporating Ethylene Diamine Tetraacetic Acid (EDTA) and lysozyme (LY) were fabricated via solvent casting method. The synergistic effects of EDTA and LY on the microstructure, component interactions, color, optical, mechanical, barrier and antibacterial properties of HPS nano antibacterial films were evaluated. The results indicated that EDTA and LY were well dispersed in the matrix of the HPS nano antibacterial films, the film-forming substrates have good compatibility, resulting in a dense multi-layer structure of the HPS nano antibacterial films. The addition of EDTA and LY increased the color parameters (L*, a*, b* and △E*) of the HPS nano antibacterial films. The synergistic effects of EDTA and LY significantly decreased the light transmission of the HPS nano antibacterial films. The presence of EDTA and LY increased the tensile strength (TS) and the elongation at break (EAB) of the HPS nano antibacterial films. The TS and EAB of E2.5L1 reached the highest values of 6.329 MPa and 50.24 %, respectively. The incorporation of EDTA and LY had positive effects on the improvement of water vapor permeability (WVP) and oxygen permeability (OP). The WVP and OP of E2.5L1 reached the highest values of 0.9350 × 10-12 g cm/cm2•s•Pa and 0.297 × 10 -2 g m/m2 •d, respectively. In addition, EDTA and LY had significant synergistic effects on the antibacterial activity against S. aureus (Gram-positive bacteria) and E. coli (Gram-negative bacteria). E2.5L1 exhibited the highest antibacterial activity and the inhibition zone diameters of S. aureus and E. coli were 3.69 mm and 4.28 mm, respectively. The HPS nano antibacterial films incorporating EDTA and LY are potential functional packaging materials.
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Affiliation(s)
- Xinru Shao
- School of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin, 132013, Jilin, PR China
| | - Haitao Sun
- School of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin, 132013, Jilin, PR China
| | - Ximing Wang
- School of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin, 132013, Jilin, PR China
| | - Ran Zhou
- School of Public Health, Jilin Medical University, No. 5 Jilin Street, Jilin, 132013, Jilin, PR China
- College of Food Science and Engineering, Changchun University, No. 6543 Weixing Road, Changchun, 130022, Jilin, PR China
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4
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İncili GK, Karatepe P, Akgöl M, Güngören A, Koluman A, İlhak Oİ, Kanmaz H, Kaya B, Hayaloğlu AA. Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks. Food Microbiol 2022; 104:104001. [DOI: 10.1016/j.fm.2022.104001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 11/26/2021] [Accepted: 02/01/2022] [Indexed: 12/20/2022]
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5
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Tiwari SK. Bacteriocin-Producing Probiotic Lactic Acid Bacteria in Controlling Dysbiosis of the Gut Microbiota. Front Cell Infect Microbiol 2022; 12:851140. [PMID: 35651753 PMCID: PMC9149203 DOI: 10.3389/fcimb.2022.851140] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Accepted: 03/16/2022] [Indexed: 11/20/2022] Open
Abstract
Several strains of lactic acid bacteria are potent probiotics and can cure a variety of diseases using different modes of actions. These bacteria produce antimicrobial peptides, bacteriocins, which inhibit or kill generally closely related bacterial strains and other pathogenic bacteria such as Listeria, Clostridium, and Salmonella. Bacteriocins are cationic peptides that kill the target cells by pore formation and the dissipation of cytosolic contents, leading to cell death. Bacteriocins are also known to modulate native microbiota and host immunity, affecting several health-promoting functions of the host. In this review, we have discussed the ability of bacteriocin-producing probiotic lactic acid bacteria in the modulation of gut microbiota correcting dysbiosis and treatment/maintenance of a few important human disorders such as chronic infections, inflammatory bowel diseases, obesity, and cancer.
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6
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Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus, black pepper extract and EDTA. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Applications of Nisin and EDTA in Food Packaging for Improving Fabricated Chitosan-Polylactate Plastic Film Performance and Fish Fillet Preservation. MEMBRANES 2021; 11:membranes11110852. [PMID: 34832081 PMCID: PMC8618303 DOI: 10.3390/membranes11110852] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite films with EDTA + nisin on the preservation of grouper fillets. Films of PLA alone, PLA plus chitosan (C5), PLA plus nisin + EDTA (EN2), and PLA plus chitosan plus nisin + EDTA (C5EN1 and C5EN2) were prepared. The addition of EDTA + nisin to the chitosan-PLA matrix significantly improved the antibacterial activity of the PLA composite film, with C5EN1 and C5EN2 films showing the highest antibacterial activity among the five films. Compared with the fish samples covered by C5, the counts of several microbial categories (i.e., mesophilic bacteria, psychrotrophic bacteria, coliforms, Aeromonas, Pseudomonas, and Vibrio) and total volatile basic nitrogen content in fish were significantly reduced in the samples covered by C5EN1. In addition, the counts of samples covered by C5EN1 or C5 were significantly lower compared to the uncovered and PLA film-covered samples.
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Barcenilla C, Ducic M, López M, Prieto M, Álvarez-Ordóñez A. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. Meat Sci 2021; 183:108661. [PMID: 34467880 DOI: 10.1016/j.meatsci.2021.108661] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/04/2023]
Abstract
The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miroslav Ducic
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
| | - Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
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Yan H, Cui Z, Manoli T, Zhang H. Recent advances in non-thermal disinfection technologies in the food industry. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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10
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NisI Maturation and Its Influence on Nisin Resistance in Lactococcus lactis. Appl Environ Microbiol 2020; 86:AEM.01306-20. [PMID: 32709730 DOI: 10.1128/aem.01306-20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Accepted: 07/22/2020] [Indexed: 02/02/2023] Open
Abstract
NisI confers immunity against nisin, with high substrate specificity to prevent a suicidal effect in nisin-producing Lactococcus lactis strains. However, the NisI maturation process as well as its influence on nisin resistance has not been characterized. Here, we report the roles of lipoprotein signal peptidase II (Lsp) and prolipoprotein diacylglyceryl transferase (Lgt) in NisI maturation and nisin resistance of L. lactis F44. We found that the resistance of nisin of an Lsp-deficient mutant remarkably decreased, while no significant differences in growth were observed. We demonstrated that Lsp could cleave signal peptide of NisI precursor in vitro Moreover, diacylglyceryl modification of NisI catalyzed by Lgt played a decisive role in attachment of NisI on the cell envelope, while it exhibited no effects on cleavage of the signal peptides of NisI precursor. The dissociation constant (KD ) for the interaction between nisin and NisI exhibited a 2.8-fold increase compared with that between nisin and pre-NisI with signal peptide by surface plasmon resonance (SPR) analysis, providing evidence that Lsp-catalyzed signal peptide cleavage was critical for the immune activity of NisI. Our study revealed the process of NisI maturation in L. lactis and presented a potential strategy to enhance industrial nisin production.IMPORTANCE Nisin, a safe and natural antimicrobial peptide, has a long and impressive history as a food preservative and is also considered a novel candidate to alleviate the increasingly serious threat of antibiotic resistance. Nisin is produced by certain L. lactis strains. The nisin immunity protein NisI, a membrane-bound lipoprotein, is expressed by nisin producers to avoid suicidal action. Here, we report the roles of Lsp and Lgt in NisI maturation and nisin resistance of L. lactis F44. The results verified the importance of Lsp to NisI-conferred immunity and Lgt to localization. Our study revealed the process of NisI maturation in L. lactis and presented a potential strategy to enhance industrial nisin production.
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11
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Hong L, Cho CS, Kim WS, Choi YJ, Kang SK. Phthalyl starch nanoparticles as prebiotics enhanced nisin production in Lactococcus lactis through the induction of mild stress in probiotics. J Appl Microbiol 2020; 130:439-449. [PMID: 32500649 DOI: 10.1111/jam.14735] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 02/19/2020] [Accepted: 05/29/2020] [Indexed: 11/29/2022]
Abstract
AIM OF THE STUDY Effect of internalized phthalyl starch nanoparticles (PSNs) on the antimicrobial ability of Lactococcus lactis (LL) KCTC 2013. METHODS AND RESULTS Phthalyl starch nanoparticles were prepared by self-assembly of phthalyl starch and the amount of the hydrophobic phthalic moieties were characterized by nuclear magnetic resonance: PSN1 (DS: 14·3 mol.%), PSN2 (DS: 17·8 mol.%) and PSN3 (DS: 30·4 mol.%). The sizes of PSN1, PSN2 and PSN3 measured by dynamic light scattering were 364·7, 248·4 and 213·4 nm, respectively, and the surface charges of PSNs measured by electrophoretic light scattering were negative charges and PSNs were spherical in shape according to scanning electron microscope. It was found that when PSNs were treated with LL, the PSNs were internalized into LL through nanoparticle size-, energy- and glucose transporter-dependent mechanisms. The internalization was confirmed by confocal laser scanning microscopy and fluorescence-activated cell sorting. Nisin was isolated and identified by sodium dodecyl sulphate-polyacrylamide gel electrophoresis. Also, more nisin was produced from PSNs-treated LL than untreated- or starch-treated LL. Co-culture assay and agar diffusion test were performed to test the antimicrobial ability. Antimicrobial ability against Gram-negative Escherichia coli k88, Salmonella gallinarum and Gram-positive Listeria monocytogenes of LL treated with PSNs was higher than that of untreated or starch-treated group. Finally, it was found that the expression level of stress response genes dnaK, dnaJ and groES was significantly higher in PSNs-treated groups compared with starch-treated group or LL alone. CONCLUSION The internalization of PSNs into LL enhanced the production of nisin through mild intracellular stimulation, resulting in enhanced antimicrobial ability. SIGNIFICANCE AND IMPACT OF THE STUDY This study shows the promising potential of PSNs as new prebiotics for increasing the production of nisin, thus demonstrating a new method for the biological production of such antimicrobial peptides.
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Affiliation(s)
- L Hong
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea.,Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin, China
| | - C-S Cho
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea.,Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - W-S Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
| | - Y-J Choi
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea.,Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - S-K Kang
- Institute of Green-Bio Science & Technology, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, Gangwon-do, Republic of Korea
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12
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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.
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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
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Technological properties of montmorillonite modified with lactocin 705, AL705 and nisin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Liu J, Meng F, Du Y, Nelson E, Zhao G, Zhu H, Caiyin Q, Zhang Z, Qiao J. Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation. Front Microbiol 2020; 11:49. [PMID: 32063895 PMCID: PMC7000361 DOI: 10.3389/fmicb.2020.00049] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 01/10/2020] [Indexed: 02/05/2023] Open
Abstract
Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freeze-dried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin-GABA co-producing strain could serve as a cost-effective, easily prepared, and high-performance food preservative.
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Affiliation(s)
- Jiaheng Liu
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
| | - Furong Meng
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
| | - Yuhui Du
- Key Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, China
| | - Edwina Nelson
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Guangrong Zhao
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
| | - Hongji Zhu
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Qinggele Caiyin
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Zhijun Zhang
- Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Jianjun Qiao
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
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Sung HS, Jo YL. Purification and Characterization of an Antibacterial Substance from Aerococcus urinaeequi Strain HS36. J Microbiol Biotechnol 2020; 30:93-100. [PMID: 31693836 PMCID: PMC9728345 DOI: 10.4014/jmb.1910.10015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
A bacterial strain inhibiting the growth of Vibrio anguillarum, the causative agent of vibriosis, was isolated from fish intestines. The isolated strain HS36 was identified as Aerococcus urinaeequi based on the characteristics of the genus according to Bergey's Manual of Systematic Bacteriology and by 16S rRNA sequencing. The growth rate and antibacterial activity of strain HS36 in shaking culture were higher than those in static culture, while the optimal pH and temperature for antibacterial activity were 7.0 and 30°C, respectively. The active antibacterial substance was purified from a culture broth of A. urinaeequi HS36 by Sephadex G-75 gel chromatography, Sephadex G-25 gel chromatography, and reverse-phase high-performance liquid chromatography. Its molecular weight, as estimated by Tricine SDS-polyacrylamide gel electrophoresis, was approximately 1,000 Da. The antibacterial substance produced by strain HS36 was stable after incubation for 1 h at 100°C. Although its antibacterial activity was optimal at pH 6-8, activity was retained at a pH range from 2 to 11. The purified antibacterial substance was inactivated by proteinase K, papain, and β-amylase treatment. The newly purified antibacterial substance, classified as a class II bacteriocin, inhibited the growth of Klebsiella pneumoniae, Salmonella enterica, and Vibrio alginolyticus.
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Affiliation(s)
- Ho Sun Sung
- Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Youl-Lae Jo
- Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea,Corresponding author Phone: +82-53-810-3054 Fax: +82-53-810-4769 E-mail:
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16
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Sun H, Shao X, Zhang M, Wang Z, Dong J, Yu D. Mechanical, barrier and antimicrobial properties of corn distarch phosphate/nanocrystalline cellulose films incorporated with Nisin and ε-polylysine. Int J Biol Macromol 2019; 136:839-846. [DOI: 10.1016/j.ijbiomac.2019.06.134] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/08/2019] [Accepted: 06/18/2019] [Indexed: 10/26/2022]
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17
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Spray-drying microencapsulation of nisin by complexation with exopolysaccharides produced by probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS. Colloids Surf B Biointerfaces 2019; 181:25-30. [DOI: 10.1016/j.colsurfb.2019.05.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 04/18/2019] [Accepted: 05/10/2019] [Indexed: 11/24/2022]
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18
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Kačániová M, Mellen M, Vukovic NL, Kluz M, Puchalski C, Haščík P, Kunová S. Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs. Microorganisms 2019; 7:microorganisms7050134. [PMID: 31096605 PMCID: PMC6560429 DOI: 10.3390/microorganisms7050134] [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: 04/08/2019] [Revised: 05/08/2019] [Accepted: 05/09/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2% v/w (VP + F), and VP with savory essential oil at concentration 0.2% v/w (VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the Enterobacteriaceae family, lactic acid bacteria (LAB), and Pseudomonas spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (p < 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples.
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Affiliation(s)
- Miroslava Kačániová
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic.
- Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland.
| | | | - Nenad L Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 60, 34000 Kragujevac, Serbia.
| | - Maciej Kluz
- Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland.
| | - Czeslaw Puchalski
- Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland.
| | - Peter Haščík
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic.
| | - Simona Kunová
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic.
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19
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Laury-Shaw A, Gragg SE, Echeverry A, Brashears MM. Survival of Escherichia coli O157:H7 after application of lactic acid bacteria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1548-1553. [PMID: 30144058 DOI: 10.1002/jsfa.9332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 08/14/2018] [Accepted: 08/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Establishing novel preharvest intervention strategies for leafy green growers is of critical need with the rise in foodborne outbreaks associated with these products. Recent studies have shown that lactic acid bacteria (LAB) are able to reduce the presence of Escherichia coli O157:H7 in various food matrices. Electrostatic application of organic acids has been shown to be effective as a postharvest safety intervention to reduce E.coli O157:H7 on leafy greens. The effect of LAB electrostatically applied and sprinkler irrigated once over a 4 week growth cycle was evaluated against E. coli O157:H7 on spinach. RESULTS The results indicated that E. coli O157:H7 when applied once during the 4 week growth cycle will survive in the soil and spinach leaves at harvest. LAB applied electrostatically and by sprinkler irrigation water on the soil and/or leaf surface within the first 4 weeks of the growing cycle resulted in a significant reduction (almost a 3 log10 reduction) of E. coli O157:H7 both on the leaf and in the soil at harvest, regardless of the application time (P < 0.01). CONCLUSION LAB surface treatments have the potential to improve the safety of leafy green plants as a preharvest food safety intervention when combined with good agricultural practices. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Angela Laury-Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - Sara Elizabeth Gragg
- Department of Animal Sciences and Industry, Kansas State University, Olathe, KS, USA
| | - Alejandro Echeverry
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA
| | - Mindy M Brashears
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA
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Orihuel A, Terán L, Renaut J, Vignolo GM, De Almeida AM, Saavedra ML, Fadda S. Differential Proteomic Analysis of Lactic Acid Bacteria- Escherichia coli O157:H7 Interaction and Its Contribution to Bioprotection Strategies in Meat. Front Microbiol 2018; 9:1083. [PMID: 29922248 PMCID: PMC5996242 DOI: 10.3389/fmicb.2018.01083] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Accepted: 05/07/2018] [Indexed: 12/16/2022] Open
Abstract
Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public health and meat industry. The potential of different Lactic Acid Bacteria (LAB) strains to control EHEC in a meat-based medium was evaluated by using a simple and rapid method and by analyzing the growth kinetics of co-cultures (LAB-EHEC) in a meat-based medium. The activity of LAB toward EHEC in co-cultures showed variable inhibitory effect. Although, LAB were able to control EHEC, neither the produced acid nor bacteriocins were responsible of the inhibition. The bacteriocinogenic Enteroccus (Ent.) mundtii CRL35 presented one of the highest inhibition activities. A proteomic approach was used to evaluate bacterial interaction and antagonistic mechanisms between Ent. mundtii and EHEC. Physiological observations, such as growth kinetics, acidification ability and EHEC inhibitory potential were supported by the proteomic results, demonstrating significant differences in protein expression in LAB: (i) due to the presence of the pathogen and (ii) according to the growth phase analyzed. Most of the identified proteins belonged to carbohydrate/amino acid metabolism, energy production, transcription/translation, and cell division. These results contribute to the knowledge of competition strategies used by Ent. mundtii during its co-culture with EHEC setting new perspectives for the use of LAB to control this pathogen in meat.
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Affiliation(s)
- Alejandra Orihuel
- Technology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina
| | - Lucrecia Terán
- Genetics and Molecular Biology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina
| | - Jenny Renaut
- Luxembourg Institute of Science and Technology "Environmental Research and Innovation" Department, Belvaux, Luxemburg
| | - Graciela M Vignolo
- Technology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina
| | - André M De Almeida
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal
| | - María L Saavedra
- Genetics and Molecular Biology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina
| | - Silvina Fadda
- Technology Department, Centro de Referencia para Lactobacilos, Consejo Nacional de Investigaciones Científicas y Técnicas (CERELA CONICET), San Miguel de Tucumán, Argentina
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21
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Innovative approaches to nisin production. Appl Microbiol Biotechnol 2018; 102:6299-6307. [PMID: 29850958 DOI: 10.1007/s00253-018-9098-y] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 05/11/2018] [Accepted: 05/14/2018] [Indexed: 09/29/2022]
Abstract
Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria, Clostridium, Staphylococcus, and Bacillus species. Under some circumstances, it plays an immune modulator role and has a selective cytotoxic effect against cancer cells, although it is notable that the high production cost of nisin-a result of the low nisin production yield of producer strains-is an important factor restricting intensive use. In recent years, production of nisin has been significantly improved through genetic modifications to nisin producer strains and through innovative applications in the fermentation process. Recently, 15,400 IU ml-1 nisin production has been achieved in L. lactis cells following genetic modifications by eliminating the factors that negatively affect nisin biosynthesis or by increasing the cell density of the producing strains in the fermentation medium. In this review, innovative approaches related to cell and fermentation systems aimed at increasing nisin production are discussed and interpreted, with a view to increasing industrial nisin production.
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Inatsu Y, Weerakkody K, Bari ML, Hosotani Y, Nakamura N, Kawasaki S. The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Gharsallaoui A, Oulahal N, Joly C, Degraeve P. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Crit Rev Food Sci Nutr 2017; 56:1262-74. [PMID: 25675115 DOI: 10.1080/10408398.2013.763765] [Citation(s) in RCA: 238] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.
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Affiliation(s)
- Adem Gharsallaoui
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Nadia Oulahal
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Catherine Joly
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
| | - Pascal Degraeve
- a Université de Lyon, Université Lyon 1-ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) , Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Bourg en Bresse , France
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In vivo Toxicity Assessment of Antimicrobial Peptides (AMPs LR14) Derived from Lactobacillus plantarum Strain LR/14 in Drosophila melanogaster. Probiotics Antimicrob Proteins 2016; 6:59-67. [PMID: 24676768 DOI: 10.1007/s12602-013-9154-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Lactic acid bacteria are known to produce antimicrobial peptides (AMPs) such as bacteriocins which can be employed to control pathogens and food spoilage microorganisms. However, their possible role as toxic agents against a eukaryotic system still remains unexplored. The present study deals with the in vivo evaluation of acute toxic effect of AMPs LR14, a mixture of AMPs isolated from Lactobacillus plantarum LR/14 on Drosophila melanogaster. The fly was used as a model system to measure the extent of toxicity of these peptides. The results showed that concentrations below 10 mg/ml are not significantly effective. When exposed to 10 mg/ml of AMPs LR14, acute toxic effect and a significant delay in the developmental cycle of the fly could be observed. Also, the weight and size of the flies were significantly reduced upon ingestion of these peptides. Higher concentrations (beyond 15 mg/ml) exerted a strong larvicidal effect. Detailed analysis on larval tissues and adult germ cells of the insect revealed deformity in cellular architecture, DNA fragmentation, and premature apoptosis, confirming that the peptides have a dose-dependent toxic property. Our studies provide the first information on the role of AMPs LR14 as an insecticidal agent.
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25
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Prudêncio CV, Mantovani HC, Cecon PR, Prieto M, Vanetti MCD. Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ahmadi S, Soleimanian-Zad S, Sheikh-Zeinoddin M. Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shokouh Ahmadi
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Mahmoud Sheikh-Zeinoddin
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
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27
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Prudêncio CV, dos Santos MT, Vanetti MCD. Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5408-17. [PMID: 26344957 PMCID: PMC4554667 DOI: 10.1007/s13197-014-1666-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2014] [Accepted: 11/26/2014] [Indexed: 11/30/2022]
Abstract
Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gram-negative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.
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Affiliation(s)
- Cláudia Vieira Prudêncio
- Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, 36570-900 Minas Gerais Brazil
| | - Miriam Teresinha dos Santos
- Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, 36570-900 Minas Gerais Brazil
| | - Maria Cristina Dantas Vanetti
- Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, Viçosa, 36570-900 Minas Gerais Brazil
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28
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Inhibitory effects of Lactobacillus fermentum on microbial growth and biofilm formation. Arch Microbiol 2015; 197:1027-32. [PMID: 26267163 DOI: 10.1007/s00203-015-1140-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 06/17/2015] [Accepted: 08/04/2015] [Indexed: 12/24/2022]
Abstract
Beneficial effects of Lactobacilli have been reported, and lactic bacteria are employed for conservation of foods. Therefore, the effects of a Lactobacillus fermentum strain were analyzed regarding inhibitory effects on staphylococci, Candida albicans and enterotoxigenic enterobacteria by transmission electron microscopy (TEM). TEM of bacterial biofilms was performed using cocultures of bacteriocin-producing L. fermentum 97 with different enterotoxigenic strains: Staphylococcus epidermidis expressing the ica gene responsible for biofilm formation, Staphylococcus aureus producing enterotoxin type A, Citrobacter freundii, Enterobacter cloaceae, Klebsiella oxytoca, Proteus mirabilis producing thermolabile and thermostable enterotoxins determined by elt or est genes, and Candida albicans. L. fermentum 97 changed morphological features and suppressed biofilm formation of staphylococci, enterotoxigenic enterobacteria and Candida albicans; a marked transition to resting states, a degradation of the cell walls and cytoplasm, and a disruption of mature bacterial biofilms were observed, the latter indicating efficiency even in the phase of higher cell density.
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29
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Morphological changes in Salmonella Typhimurium caused by the lantibiotic bovicin HC5 in association with EDTA. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1117-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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30
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Prudêncio CV, Mantovani HC, Cecon PR, Vanetti MCD. Differences in the antibacterial activity of nisin and bovicin HC5 against Salmonella Typhimurium under different temperature and pH conditions. J Appl Microbiol 2014; 118:18-26. [PMID: 25358073 DOI: 10.1111/jam.12680] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 10/12/2014] [Accepted: 10/14/2014] [Indexed: 11/29/2022]
Abstract
AIMS To compare the action of nisin and bovicin HC5 in combination with EDTA on Salmonella Typhimurium under different environmental conditions. METHODS AND RESULTS Salmonella Typhimurium was treated in BHI broth containing EDTA (1·5 mmol l(-1)) and nisin or bovicin HC5 (200 AU ml(-1)) under different pH and temperature conditions, and according to a central composite design with two factors (temperature and pH). Cell viability was evaluated on plate count agar for 48 h. The combination of nisin or bovicin HC5 with EDTA was able to inhibit the growth of Salmonella, but the temperature and pH conditions promoting inhibition were distinct for each bacteriocin. Nisin was bactericidal over a broad range of temperature and pH, while bovicin HC5 was bacteriostatic in most conditions and bactericidal only in specific conditions (pH >6·0 and temperature >30°C). Salmonella Typhimurium did not show tolerance to bovicin HC5 or cross-tolerance between these lantibiotics. CONCLUSIONS Nisin and bovicin HC5 both inhibited the growth of Salmonella, but the activity of each bacteriocin was differently influenced by environmental conditions. SIGNIFICANCE AND IMPACT OF THE STUDY Nisin and bovicin HC5 have the potential to inhibit the growth of Salmonella, but environmental conditions should be considered to establish optimal conditions for its application.
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Affiliation(s)
- C V Prudêncio
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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31
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Goñi M, Tomadoni B, Roura S, Moreira M. Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous E
scherichia coli
O157:H7. J Food Saf 2014. [DOI: 10.1111/jfs.12135] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M.G. Goñi
- Grupo de Investigación en Ingeniería de Alimentos; Facultad de Ingeniería, UNIVERSIDAD NACIONAL DE MAR DEL PLATA; Mar del Plata (7600); Juan B Justo 4302 Buenos Aires Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET); Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Argentina
| | - B. Tomadoni
- Grupo de Investigación en Ingeniería de Alimentos; Facultad de Ingeniería, UNIVERSIDAD NACIONAL DE MAR DEL PLATA; Mar del Plata (7600); Juan B Justo 4302 Buenos Aires Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET); Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Argentina
| | - S.I. Roura
- Grupo de Investigación en Ingeniería de Alimentos; Facultad de Ingeniería, UNIVERSIDAD NACIONAL DE MAR DEL PLATA; Mar del Plata (7600); Juan B Justo 4302 Buenos Aires Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET); Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Argentina
| | - M.R. Moreira
- Grupo de Investigación en Ingeniería de Alimentos; Facultad de Ingeniería, UNIVERSIDAD NACIONAL DE MAR DEL PLATA; Mar del Plata (7600); Juan B Justo 4302 Buenos Aires Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET); Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Argentina
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Anbazhagan K, Sasikumar P, Gomathi S, Priya HP, Selvam GS. In vitro degradation of oxalate by recombinant Lactobacillus plantarum expressing heterologous oxalate decarboxylase. J Appl Microbiol 2013; 115:880-7. [PMID: 23734819 DOI: 10.1111/jam.12269] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Revised: 05/29/2013] [Accepted: 05/29/2013] [Indexed: 01/24/2023]
Abstract
AIM The aim of the present study is to constitutively express heterologous oxalate decarboxylase (OxdC) in Lactobacillus plantarum and to examine its ability to degrade oxalate in vitro for their future therapy against enteric hyperoxaluria. METHOD AND RESULTS In this study, we generated a recombinant strain of Lb. plantarum to constitutively overexpress B. subtilis oxalate decarboxylase (oxdC) using a host lactate dehydrogenase promoter (PldhL ). The recombinant Lb. plantarum was able to degrade more than 90% oxalate compared to 15% by the wild type. In addition, the recombinant strain also had higher tolerance up to 500 mmol l(-1) oxalate. CONCLUSION We developed a recombinant Lb. plantarum NC8 that constitutively expressed heterologous oxalate decarboxylase and degraded oxalate efficiently under in vitro conditions. SIGNIFICANCE AND IMPACT OF STUDY The long-term aim is to develop an efficient strain for future therapy against oxalosis.
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Affiliation(s)
- K Anbazhagan
- Department of Biochemistry, Centre for Excellence in Genomic Sciences, School of Biological Sciences, Madurai Kamaraj University, Madurai, India
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34
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Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.02.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Castro M, Palavecino N, Herman C, Garro O, Campos C. Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production. Meat Sci 2011; 87:321-9. [DOI: 10.1016/j.meatsci.2010.11.006] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 10/03/2010] [Accepted: 11/06/2010] [Indexed: 11/29/2022]
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36
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Fadda S, López C, Vignolo G. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Meat Sci 2010; 86:66-79. [DOI: 10.1016/j.meatsci.2010.04.023] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Revised: 03/31/2010] [Accepted: 04/06/2010] [Indexed: 01/07/2023]
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37
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Pintado CM, Ferreira MA, Sousa I. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.05.017] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Lappe R, Motta AS, Sant'Anna V, Brandelli A. Inhibition of Salmonella Enteritidis by cerein 8A, EDTA and sodium lactate. Int J Food Microbiol 2009; 135:312-6. [DOI: 10.1016/j.ijfoodmicro.2009.09.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2009] [Revised: 09/01/2009] [Accepted: 09/02/2009] [Indexed: 10/20/2022]
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40
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de Arauz LJ, Jozala AF, Mazzola PG, Vessoni Penna TC. Nisin biotechnological production and application: a review. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.01.056] [Citation(s) in RCA: 271] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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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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Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli. Appl Microbiol Biotechnol 2008; 79:105-9. [DOI: 10.1007/s00253-008-1402-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2008] [Revised: 02/04/2008] [Accepted: 02/05/2008] [Indexed: 10/22/2022]
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