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Ribeiro AM, Paiva AD, Cruz AM, Vanetti MC, Ferreira SO, Mantovani HC. Bovicin HC5 and nisin reduce cell viability and the thermal resistance of Alicyclobacillus acidoterrestris endospores in fruit juices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3994-4002. [PMID: 34997599 DOI: 10.1002/jsfa.11747] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 12/20/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Alicyclobacillus acidoterrestris is an important thermoacidophilic spore-forming bacterium in fruit-juice deterioration, and alternative non-thermal methods have been investigated to control fruit juice spoilage. This work aimed to evaluate the capacity of bovicin HC5 and nisin to inhibit the growth of vegetative cells and reduce the thermal resistance of endospores of A. acidoterrestris inoculated (107 CFU mL-1 ) in different fruit juices. The number of viable cells was determined after 12 h incubation at 43 °C in the presence and absence of nisin or bovicin HC5 (10-100 AU mL-1 ). The exposure time (min) required to kill 90% of the initial population (reduction of one log factor) at 90 ºC (D90ºC ) was used to assess the thermal resistance of A. acidoterrestris endospores exposed (80 AU mL-1 ) or non-exposed to the bacteriocins. Additionally, the effect of bovicin and nisin on the morphology and cell structure of A. acidoterrestris was evaluated by atomic force microscopy (AFM). RESULTS Bovicin HC5 and nisin were bactericidal against A. acidoterrestris inoculated in fruit juices and reduced the D90°C values up to 30-fold. AFM topographical images revealed substantial structural changes in the cellular framework of vegetative cells upon treatment with bovicin HC5 or nisin. CONCLUSIONS These results emphasize the potential application of lantibiotics as additional hurdles in food processing to control thermoacidophilic spoilage bacteria in fruit juices. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Aryádina M Ribeiro
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Aline D Paiva
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Alexandra Mo Cruz
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Maria Cd Vanetti
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
| | | | - Hilário C Mantovani
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Brazil
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van Gijtenbeek LA, Eckhardt TH, Herrera-Domínguez L, Brockmann E, Jensen K, Geppel A, Nielsen KF, Vindeloev J, Neves AR, Oregaard G. Gene-Trait Matching and Prevalence of Nisin Tolerance Systems in Lactococus lactis. Front Bioeng Biotechnol 2021; 9:622835. [PMID: 33748081 PMCID: PMC7965974 DOI: 10.3389/fbioe.2021.622835] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 01/22/2021] [Indexed: 12/13/2022] Open
Abstract
Lactococcus lactis cheese starter cultures typically contain a mix of many strains and may include variants that produce and/or tolerate the antimicrobial bacteriocin nisin. Nisin is well-established as an effective agent against several undesirable Gram-positive bacteria in cheese and various other foods. In the current study, we have examined the effect of nisin on 710 individual L. lactis strains during milk fermentations. Changes in milk acidification profiles with and without nisin exposure, ranging from unaltered acidification to loss of acidification, could be largely explained by the type(s) and variants of nisin immunity and nisin degradation genes present, but surprisingly, also by genotypic lineage (L. lactis ssp. cremoris vs. ssp. lactis). Importantly, we identify that nisin degradation by NSR is frequent among L. lactis and therefore likely the main mechanism by which dairy-associated L. lactis strains tolerate nisin. Insights from this study on the strain-specific effect of nisin tolerance and degradation during milk acidification is expected to aid in the design of nisin-compatible cheese starter cultures.
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Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models. MATERIALS 2020; 13:ma13081835. [PMID: 32295031 PMCID: PMC7215581 DOI: 10.3390/ma13081835] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/06/2020] [Accepted: 04/10/2020] [Indexed: 11/29/2022]
Abstract
The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).
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GARAVAGLIA J, PINTO LMN, SOUZA DD, CASTILHOS JD, ROSSI RC, MACHADO ICK, RAMOS RCDS, ZIEGLER DDR. Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.13217] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Juliano GARAVAGLIA
- Universidade do Vale do Rio dos Sinos, Brasil; Universidade Federal de Ciências da Saúde de Porto Alegre, Brasil
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Miceli de Farias F, Dos Santos Nascimento J, Cabral da Silva Santos O, de Freire Bastos MDC. Study of the effectiveness of staphylococcins in biopreservation of Minas fresh (Frescal) cheese with a reduced sodium content. Int J Food Microbiol 2019; 304:19-31. [PMID: 31151072 DOI: 10.1016/j.ijfoodmicro.2019.05.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 04/10/2019] [Accepted: 05/18/2019] [Indexed: 12/31/2022]
Abstract
Reducing salt content in foods such as cheeses, while limiting the growth of spoilage microorganisms and foodborne pathogens, is a difficult challenge. One method that may prove useful is use of staphylococcins, which are bacteriocins produced by staphylococci. Therefore, staphylococcin antimicrobial activity against six strains of S. aureus isolated from cheese was tested aiming at their industrial application in biopreservation of Minas fresh (Frescal) cheese with reduced sodium content. Three staphylococcins were selected for these tests: Pep 5, aureocin A53 and lysostaphin. All three staphylococcins proved to be bacteriolytic against all six strains of S. aureus. The antimicrobial activity of the partially purified staphylococcins was subsequently investigated against strains S. aureus Q1 and QJ3 in cheese matrices (6.0 log CFU/g) with different NaCl contents (control, a 25% reduction, and a 50% reduction), kept under refrigeration at 4 °C, for 21 days. Both strains were shown to be of concern for food industry as they carry the SEA, SEB and SEH enterotoxin genes, and are resistant to β-lactam drugs and moderate biofilm formers when grown in TSB. When used singly, Pep5, aureocin A53 and lysostaphin reduced approximately 95%, 99% and 99.99% of the viable cell counts, respectively, irrespective of the sodium content of the cheese matrix. The combined action of aureocin A53 and Pep5 resulted in an additional and significant reduction (p < 0.05) of ~1.0 log CFU/g when compared with the reduction caused by the use of either one singly. The combined action of lysostaphin and aureocin A53 or lysostaphin and Pep5 resulted in a reduction similar to or slightly smaller (p > 0.05) than that observed when lysostaphin was employed singly. Lysostaphin also proved to reduce the number of the staphylococcal viable cells to a level (~ 2.0 log CFU/g) at which enterotoxin production should not reach a sufficient quantity to cause food poisoning. Therefore, lysostaphin may have a practical application in the food industry to control staphylococcal contamination of Minas fresh cheese with a sodium content reduced up to 50%, providing consumers with more safe options to reduce their intake of sodium.
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Affiliation(s)
- Felipe Miceli de Farias
- Departamento de Microbiologia Geral, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Olinda Cabral da Silva Santos
- Departamento de Microbiologia Geral, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Maria do Carmo de Freire Bastos
- Departamento de Microbiologia Geral, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
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Samelis J, Kakouri A. Hurdle factors minimizing growth of Listeria monocytogenes while counteracting in situ antilisterial effects of a novel nisin A-producing Lactococcus lactis subsp. cremoris costarter in thermized cheese milks. AIMS Microbiol 2018; 4:19-41. [PMID: 31294202 PMCID: PMC6605024 DOI: 10.3934/microbiol.2018.1.19] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 01/10/2018] [Indexed: 11/24/2022] Open
Abstract
The capacity of growth, survival, and adaptive responses of an artificial contamination of a three-strain L. monocytogenes cocktail in factory-scale thermized (65 °C, 30 s) Graviera cheese milk (TGCM) was evaluated. Bulk TGCM samples for inoculation were sequentially taken from the cheese making vat before process initiation (CN-LM) and after addition of a commercial starter culture (CSC), the CSC plus the nisin A-producing (NisA+) costarter strain Lactococcus lactis subsp. cremoris M78 (CSC + M78), and all ingredients with the rennet last (CSC + M78-RT). Additional treatments included Listeria-inoculated TGCM samples coinoculated with the NisA+ costarter strain M78 in the absence of the CSC or with the CSC in previously sterilized TGCM to inactivate the background microbiota (CSC-SM). All cultures were incubated at 37 to 42 °C for 6 h, followed by additional 66 h at 22 °C, and 48 h at 12 °C after addition of 2% edible salt. L. monocytogenes failed to grow and declined in all CSC-inoculated treatments after 24 h. In contrast, the pathogen increased by 3.34 and 1.46 log units in the CN-LM and the CSC-SM treatments, respectively, indicating that the background microbiota or the CSC alone failed to suppress it, but they did so synergistically. Supplementation of the CSC with the NisA+ strain M78 did not deliver additional antilisterial effects, because the CSC Streptococcus thermophilus reduced the growth prevalence rates and counteracted the in situ NisA+ activity of the costarter. In the absence of the CSC, however, strain M78 predominated and caused the strongest in situ nisin-A mediated effects, which resulted in the highest listerial inactivation rates after 24 to 72 h at 22 °C. In all TGCM treatments, however, L. monocytogenes displayed a "tailing" survival (1.63 to 1.96 log CFU/mL), confirming that this pathogen is exceptionally tolerant to cheese-related stresses, and thus, can't be easily eliminated.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
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Pei J, Yue T, Yuan Y, Dai L. Activity of paracin C from lactic acid bacteria against Alicyclobacillus
in apple juice: Application of a novelty bacteriocin. J Food Saf 2017. [DOI: 10.1111/jfs.12350] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jinjin Pei
- Shaanxi Kay laboratory of Bio-resource and Biology, Shaanxi University of Technology; Hanzhong Shaanxi China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University; Yangling Shaanxi China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University; Yangling Shaanxi China
| | - Lu Dai
- College of Food Science and Engineering, Northwest A & F University; Yangling Shaanxi China
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Cui H, Wu J, Li C, Lin L. Anti-listeria effects of chitosan-coated nisin-silica liposome on Cheddar cheese. J Dairy Sci 2016; 99:8598-8606. [DOI: 10.3168/jds.2016-11658] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Accepted: 07/07/2016] [Indexed: 11/19/2022]
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Abstract
Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices. In this paper, controlling A. acidoterrestris in apple juice by bacteriocin RC20975 was described. Twenty-one strains of A. acidoterrestris were used to investigate the activity spectrum of bacteriocin RC20975 in apple juice with the result that 16 strains were sensitive . The ratio of activity in apple juice to the activity in laboratory medium was 42%. The reduction of antimicrobial activity in apple juice might be due to problems related to its interaction with food components. Adsorption of bacteriocin RC20975 to A. acidoterrestris cells varied according to the strains and the testing conditions (pH and temperatures). In an acid environment (pH 3 and pH 5), the adsorption was higher than that of the neutral environment. Dynamic model of killing bacteria was built under the condition of different temperatures with the addition of bacteriocin. Electron microscopy examination of vegetative cells revealed substantial cell damage and bacterial lysis after bacteriocin treatment. Although the endospores could not be killed, the addition of bacteriocin RC20975 contributed to the reduction of the thermal resistance of A. acidoterrestris spores in apple juice. In sum, bacteriocin RC20975 was proved to have a good effect on killing A. acidoterrestris in apple juice.
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Affiliation(s)
- Jinjin Pei
- 1 Shaanxi Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong, Shaanxi, PR China
| | - Tianli Yue
- 2 Department of Food Science, Northwest A & F University, Yangling, Shaanxi, PR China
| | - Wengang Jin
- 1 Shaanxi Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong, Shaanxi, PR China
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Ulpathakumbura C, Ranadheera CS, Senavirathne N, Jayawardene L, Prasanna P, Vidanarachchi JK. Effect of biopreservatives on microbial, physico-chemical and sensory properties of Cheddar cheese. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2015.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Felicio BA, Pinto MS, Oliveira FS, Lempk MW, Pires ACS, Lelis CA. Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese. J Dairy Sci 2015; 98:4364-9. [DOI: 10.3168/jds.2015-9520] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Accepted: 03/29/2015] [Indexed: 11/19/2022]
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13
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Wang Q, Zeng X, Wang S, Hou C, Yang F, Ma X, Thacker P, Qiao S. The Bacteriocin Sublancin Attenuates Intestinal Injury in Young Mice Infected WithStaphylococcus aureus. Anat Rec (Hoboken) 2014; 297:1454-61. [DOI: 10.1002/ar.22941] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Revised: 03/17/2014] [Accepted: 03/28/2014] [Indexed: 11/06/2022]
Affiliation(s)
- Qingwei Wang
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
| | - Xiangfang Zeng
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
| | - Shuai Wang
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
| | - Chengli Hou
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
| | - Fengjuan Yang
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
| | - Xi Ma
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
| | - Philip Thacker
- Department of Animal and Poultry Science; University of Saskatchewan; Saskatoon Canada
| | - Shiyan Qiao
- State Key Laboratory of Animal Nutrition; College of Animal Science and Technology, China Agricultural University; Beijing China
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Genotypic and phenotypic analysis of dairy Lactococcus lactis biodiversity in milk: volatile organic compounds as discriminating markers. Appl Environ Microbiol 2013; 79:4643-52. [PMID: 23709512 DOI: 10.1128/aem.01018-13] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The diversity of nine dairy strains of Lactococcus lactis subsp. lactis in fermented milk was investigated by both genotypic and phenotypic analyses. Pulsed-field gel electrophoresis and multilocus sequence typing were used to establish an integrated genotypic classification. This classification was coherent with discrimination of the L. lactis subsp. lactis bv. diacetylactis lineage and reflected clonal complex phylogeny and the uniqueness of the genomes of these strains. To assess phenotypic diversity, 82 variables were selected as important dairy features; they included physiological descriptors and the production of metabolites and volatile organic compounds (VOCs). Principal-component analysis (PCA) demonstrated the phenotypic uniqueness of each of these genetically closely related strains, allowing strain discrimination. A method of variable selection was developed to reduce the time-consuming experimentation. We therefore identified 20 variables, all associated with VOCs, as phenotypic markers allowing discrimination between strain groups. These markers are representative of the three metabolic pathways involved in flavor: lipolysis, proteolysis, and glycolysis. Despite great phenotypic diversity, the strains could be divided into four robust phenotypic clusters based on their metabolic orientations. Inclusion of genotypic diversity in addition to phenotypic characters in the classification led to five clusters rather than four being defined. However, genotypic characters make a smaller contribution than phenotypic variables (no genetic distances selected among the most contributory variables). This work proposes an original method for the phenotypic differentiation of closely related strains in milk and may be the first step toward a predictive classification for the manufacture of starters.
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