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Demir Özer E, Yildirim M. The modification of nisin with homocysteine thiolactone and its effect on antimicrobial activity. Braz J Microbiol 2024; 55:191-199. [PMID: 38082122 PMCID: PMC10920495 DOI: 10.1007/s42770-023-01207-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 12/02/2023] [Indexed: 03/09/2024] Open
Abstract
The aim of the present study is to make an important contribution to the literature by focusing on the preparation of the N-homocysteine conjugate of nisin and evaluating the effect of the N-homocysteinylation reaction on its antimicriobial activity. The modification process was monitored using both acetic acid urea polyacrylamide gel electrophoresis (AAU-PAGE) and tricine sodium dodecyl sulphate polyacrylamide gel electrophoresis (tricine SDS-PAGE). The antibacterial effectiveness of modified nisin was assessed against Staphylococcus aureus ATCC 6538, Enterococcus faecium ATCC 9097, Bacillus subtilis ATCC 6633, Lactococcus lactis ssp. cremoris AÜ, Listeria monocytogenes NCTC 5348, and Escherichia coli RSKK. Optimal conditions for achieving the highest N-homocysteinylation degree (6.30%) were determined as 6 mg/mL nisin, 150 mM homocysteine thiolactone, 150 rpm shaking rate, pH of 3.0, and a reaction time of 6 h. The modified nisin obtained did not have a significant inhibitory effect on the strains tested except E. faecium. E. faecium was inhibited by the modified nisin and its antibacterial activity was determined as approximately 10% of the antibacterial activity of unmodified nisin. On the other hand, hydrolysis of nisin by trypsin and thermolysin resulted in significant specific side chain modifications induced by the homocysteine-thiolactone reaction, especially at Lys12 and Lys22. The results provide valuable insights into the potential of N-homocysteinylation to improve the antibacterial properties of nisin and also suggest that the effects of specific modifications identified during the modification process should be investigated.
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Affiliation(s)
- Ezgi Demir Özer
- Department of Gastronomy and Culinary Arts, Cappadocia University, Nevşehir, Turkey.
| | - Metin Yildirim
- Department of Food Engineering, Niğde Ömer Halisdemir University, Niğde, Turkey
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2
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Miri S, Hassan H, Esmail GA, Njoku EN, Chiba M, Yousuf B, Ahmed TAE, Hincke M, Mottawea W, Hammami R. A Two Bacteriocinogenic Ligilactobacillus Strain Association Inhibits Growth, Adhesion, and Invasion of Salmonella in a Simulated Chicken Gut Environment. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10148-5. [PMID: 37646968 DOI: 10.1007/s12602-023-10148-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/22/2023] [Indexed: 09/01/2023]
Abstract
In this study, we aimed to develop a protective probiotic coculture to inhibit the growth of Salmonella enterica serovar Typhimurium in the simulated chicken gut environment. Bacterial strains were isolated from the digestive mucosa of broilers and screened in vitro against Salmonella Typhimurium ATCC 14028. A biocompatibility coculture test was performed, which identified two biocompatible strains, Ligilactobacillus salivarius UO.C109 and Ligilactobacillus saerimneri UO.C121 with high inhibitory activity against Salmonella. The cell-free supernatant (CFS) of the selected isolates exhibited dose-dependent effects, and the inhibitory agents were confirmed to be proteinaceous by enzymatic and thermal treatments. Proteome and genome analyses revealed the presence of known bacteriocins in the CFS of L. salivarius UO.C109, but unknown for L. saerimneri UO.C121. The addition of these selected probiotic candidates altered the bacterial community structure, increased the diversity of the chicken gut microbiota challenged with Salmonella, and significantly reduced the abundances of Enterobacteriaceae, Parasutterlla, Phascolarctobacterium, Enterococcus, and Megamonas. It also modulated microbiome production of short-chain fatty acids (SCFAs) with increased levels of acetic and propionic acids after 12 and 24 h of incubation compared to the microbiome challenged with S. Typhimurium. Furthermore, the selected probiotic candidates reduced the adhesion and invasion of Salmonella to Caco-2 cells by 37-39% and 51%, respectively, after 3 h of incubation, compared to the control. These results suggest that the developed coculture probiotic strains has protective activity and could be an effective strategy to control Salmonella infections in poultry.
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Affiliation(s)
- Saba Miri
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Hebatoallah Hassan
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Galal Ali Esmail
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Emmanuel N Njoku
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Mariem Chiba
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Basit Yousuf
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Tamer A E Ahmed
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
| | - Maxwell Hincke
- Department of Innovation in Medical Education, Faculty of Medicine, University of Ottawa, K1H8M5, Ottawa, ON, Canada
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, K1H8M5, Ottawa, ON, Canada
| | - Walid Mottawea
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada
- Department of Microbiology and Immunology, Faculty of Pharmacy, Mansoura University, Mansoura, Egypt
| | - Riadh Hammami
- NuGut Research Platform, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, K1N 6N5, Ottawa, ON, Canada.
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada.
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Culliney P, Schmalenberger A. Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes. Foods 2022; 11:foods11193056. [PMID: 36230132 PMCID: PMC9563967 DOI: 10.3390/foods11193056] [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: 09/01/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/18/2022] Open
Abstract
Leafy vegetables are associated with Listeriosis outbreaks due to contamination with Listeria monocytogenes. To date, contradictory findings were reported on spinach, rocket, and kale, where some studies reported growth of L. monocytogenes, while others did not. Thus, the current study investigated the reason for conflicting findings by producing leafy vegetables, where cultivation factors were known for growth potential studies. Of all polytunnel produce, kale Nero di Toscana demonstrated the highest growth potential (2.56 log cfu g−1), followed by spinach F1 Cello (1.84 log cfu g−1), rocket Buzz (1.41 log cfu g−1), spinach F1 Trumpet (1.37 log cfu g−1), and finally rocket Esmee (1.23 log cfu g−1). Thus, plant species and variety influenced L. monocytogenes growth potentials. Moreover, significantly lower growth potentials of 0.3 log cfu g−1 were identified when rocket Buzz was cultivated in open fields (1.11 log cfu g−1) instead of a polytunnel. The opposite effect was observed for spinach F1 Trumpet, where growth potentials increased significantly by 0.84 log cfu g−1 when cultivated in open fields (2.21 log cfu g−1). Furthermore, a significant seasonality effect between batches was found (p < 0.05). This study revealed that spinach and rocket cultivation conditions are at least co-factors in the reporting of differing growth potentials of L. monocytogenes across literature and should be considered when conducting future growth potential studies.
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Probiotic Lactic Acid Bacteria from Goat’s Milk Potential Producer of Bacteriocin: Evidence from Liquid Chromatography-Mass Spectrometry. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The diverse microbial populations in milk produce a range of antimicrobial compounds that confer preservative action. Goat milk characterized by high nutritional value, medicinal properties and hypoallergenic in nature, constitutes the most prevalent non-bovine milk consumed globally. Lactic acid bacteria (LAB), renowned for their probiotic properties, are important constituents of goat milk microflora. In this study, bacterial strains with probiotic potential were isolated and characterized from milk samples of indigenous Indian goat breeds. On MRS medium, Gram-positive rods were observed after anaerobic culture. Based on 16s rRNA technique LAB from goat milk were identified to belong to Enterococcus durans and Lactobacuillus plantarum. Antimicrobial activities were observed against known pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Escherichia. coli and Salmonella typhimurium) and minimum inhibitory concentration was found to be low (6.5 mg/ml) for most of the isolates. High resistance to both acidic condition (pH 2.0) and 0.3% bile salts was observed along with marginal increase in cell counts in some isolates. Adherence to Caco-2 cell lines was observed in all the four identified LABs and was higher in case of Enterococcus durans compared to Lactobacillus plantarum. LC-MS analysis revealed the presence of lacticin as one of the key component of cell free extracts (CFE) of selected isolate. Goat milk as a source of possible LAB probiotics opens up a whole new avenue of probiotics from non-bovine milk sources. LAB strains isolated in this study are potential probiotic candidates that can be employed as antimicrobial agents in food and pharmaceutical industries.
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Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112621] [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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Hossain MI, Mizan MFR, Roy PK, Nahar S, Toushik SH, Ashrafudoulla M, Jahid IK, Lee J, Ha SD. Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2. Food Res Int 2021; 148:110595. [PMID: 34507740 DOI: 10.1016/j.foodres.2021.110595] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 12/24/2022]
Abstract
Owing to their preservative and antimicrobial effects, postbiotics (metabolic byproducts of probiotics) are promising natural components for the food industry. Therefore, the present study aimed to investigate the efficacy of postbiotics collected from isolated Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2 against Listeria monocytogenes pathogens in planktonic cells, motility, and biofilm states. The analysis of the metabolite composition of the postbiotics revealed various organic acids, along with a few well-known bacteriocin-encoding genes with potential antimicrobial effects. Postbiotics maintained their residual antimicrobial activity over the pH range 1-6 but lost all activity at neutral pH (pH 7). Full antimicrobial activity (100%) was observed during heat treatment, even under the autoclaving condition.Minimum inhibitory concentration (MICs) of L. curvatus B.67 and L. plantarum M.2 against L. monocytogenes were 80 and 70 mg/mL, respectively. However, four sub-MICs of the postbiotics (1/2, 1/4, 1/8, and 1/16 MIC) were tested for inhibition efficacy against L. monocytogenes during different experiment in this study. Swimming motility, biofilm formation, and expression levels of target genes related to biofilm formation, virulence, and quorum-sensing were significantly inhibited with increasing postbiotics concentration. Postbiotics from L. plantarum M.2 exhibited a higher inhibitory effect than the postbiotics from L. curvatus B.67. Nonetheless, both these postbiotics from Lactobacillus spp. could be used as effective bio-interventions for controlling L. monocytogenes biofilm in the food industry.
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Affiliation(s)
- Md Iqbal Hossain
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Pantu Kumar Roy
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Shamsun Nahar
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Sazzad Hossen Toushik
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Iqbal Kabir Jahid
- Department of Microbiology, Jashore University of Science and Technology, Bangladesh
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea.
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Characterization of Partially Purified Bacteriocins Produced by Enterococcus faecium Strains Isolated from Soybean Paste Active Against Listeria spp. and Vancomycin-Resistant Enterococci. Microorganisms 2021; 9:microorganisms9051085. [PMID: 34070112 PMCID: PMC8158364 DOI: 10.3390/microorganisms9051085] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/15/2021] [Accepted: 05/17/2021] [Indexed: 12/24/2022] Open
Abstract
Three out of one hundred eighty putative LAB isolates from Korean traditional fermented soybean paste were identified to be unique and bacteriocinogenic strains. Based on phenotypic and 16S rRNA sequencing analysis, selected strains were identified as Enterococcus faecium ST651ea, E. faecium ST7119ea and E. faecium ST7319ea. The bacteriocinogenic properties of the studied strains were evaluated against Listeria monocytogenes ATCC15313, Listeria innocua ATCC33090 and vancomycin-resistant E. faecium VRE19 of clinical origin. The strains E. faecium ST651ea, ST7119ea and ST7319ea expressed bacteriocins with an activity of 12,800 AU/mL, 25,600 AU/mL and 25,600 AU/mL, respectively, recorded against L. monocytogenes ATCC15131. According to the PCR-based screening of bacteriocin-related genes, which was further confirmed through amplicon sequencing, showed that strain E. faecium ST651ea carries entB and entP genes, whereas both E. faecium ST7119ea and ST7319ea strains harbor entA and entB genes. The molecular size of expressed bacteriocins was estimated by tricine-SDS-PAGE showing an approximative protein size of 4.5 kDa. The assessment of the spectrum of activity of bacteriocins ST651ea, ST7119ea and ST7319ea showed strong activity against most of clinical VRE isolates, majority of other Enterococcus spp. and Listeria spp. Bacteriocins ST651ea, ST7119ea and ST7319ea were partially purified by combination of 60% ammonium sulfate precipitation and hydrophobic chromatography on the SepPakC18 column. Challenge test with semi-purified (60% 2-propanol fraction) bacteriocins resulted in a significant reduction of viable cells for all test organisms. Thus, indicating that all the bacteriocins evaluated can be used as potential biocontrol in food and feed industries as well as an alternative treatment for VRE-related infections in both veterinary and clinical settings.
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Mohd Taha MD, Mohd Jaini MF, Saidi NB, Abdul Rahim R, Md Shah UK, Mohd Hashim A. Biological control of Erwinia mallotivora, the causal agent of papaya dieback disease by indigenous seed-borne endophytic lactic acid bacteria consortium. PLoS One 2019; 14:e0224431. [PMID: 31841519 PMCID: PMC6913974 DOI: 10.1371/journal.pone.0224431] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 10/15/2019] [Indexed: 11/18/2022] Open
Abstract
Dieback disease caused by Erwinia mallotivora is a major threat to papaya plantation in Malaysia. The current study was conducted to evaluate the potential of endophytic lactic acid bacteria (LAB) isolated from papaya seeds for disease suppression of papaya dieback. Two hundred and thirty isolates were screened against E. mallotivora BT-MARDI, and the inhibitory activity of the isolates against the pathogen was ranging from 11.7–23.7 mm inhibition zones. The synergistic experiments revealed that combination of W. cibaria PPKSD19 and Lactococcus lactis subsp. lactis PPSSD39 increased antibacterial activity against the pathogen. The antibacterial activity was partially due to the production of bacteriocin-like inhibitory substances (BLIS). The nursery experiment confirmed that the application of bacterial consortium W. cibaria PPKSD19 and L. lactis subsp. lactis PPSSD39 significantly reduced disease severity to 19% and increased biocontrol efficacy to 69% of infected papaya plants after 18 days of treatment. This study showed that W. cibaria PPKSD19 and L. lactis subsp. lactis PPSSD39 are potential candidate as biocontrol agents against papaya dieback disease.
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Affiliation(s)
- Mariam Dayana Mohd Taha
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohammad Fahrulazri Mohd Jaini
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Noor Baity Saidi
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Raha Abdul Rahim
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Umi Kalsom Md Shah
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Amalia Mohd Hashim
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- * E-mail:
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Castilho NPA, Colombo M, Oliveira LLD, Todorov SD, Nero LA. Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes. BMC Microbiol 2019; 19:63. [PMID: 30894128 PMCID: PMC6425648 DOI: 10.1186/s12866-019-1436-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Accepted: 03/13/2019] [Indexed: 11/20/2022] Open
Abstract
Background Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry. Results Three LAB strains (firstly named as Lactobacillus curvatus 12, L. curvatus 36 and Weissella viridescens 23) were obtained from calabresa by presenting promising bacteriocinogenic activity, distinct genetic profiles (rep-PCR, RAPD, bacteriocin-related genes) and wide inhibitory spectrum. Among these strains, L. curvatus 12 presented higher bacteriocin production, reaching 25,000 AU/mL after incubation at 25, 30 and 37 °C and 6, 9 and 12 h. Partially purified bacteriocins from L. curvatus 12 kept their inhibitory activity after elution with isopropanol at 60% (v/v). Bacteriocins produced by this strain were purified by HPLC and sequenced, resulting in four peptides with 3102.79, 2631.40, 1967.06 and 2588.31 Da, without homology to known bacteriocins. Conclusions LAB isolates obtained from calabresa presented high inhibitory activity. Among these isolates, bacteriocins produced by L. curvatus 12, now named as L. curvatus UFV-NPAC1, presented the highest inhibitory performance and the purification procedures revealed four peptides with sequences not described for bacteriocins to date. Electronic supplementary material The online version of this article (10.1186/s12866-019-1436-4) contains supplementary material, which is available to authorized users.
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Affiliation(s)
| | - Monique Colombo
- Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG, 36570-900, Brazil
| | | | - Svetoslav Dimitrov Todorov
- Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG, 36570-900, Brazil. .,Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 1, Cidade Universitária, São Paulo, SP, 05508-000, Brazil.
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG, 36570-900, Brazil.
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Wu Y, Guo W, Zhao J, Ding L, Chen X. Isolation and identification of a novel LCI like antibacterial protein from Bacillus sp. MD-5 reveals its potential application in controlling Staphylococcus aureus in food industry. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1345-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Camargo AC, Woodward JJ, Call DR, Nero LA. Listeria monocytogenes in Food-Processing Facilities, Food Contamination, and Human Listeriosis: The Brazilian Scenario. Foodborne Pathog Dis 2017; 14:623-636. [PMID: 28767285 DOI: 10.1089/fpd.2016.2274] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, utensils, floors, and drains, ultimately reaching final products by cross-contamination. This pathogen grows even under high salt conditions or refrigeration temperatures, remaining viable in various food products until the end of their shelf life. While the estimated incidence of listeriosis is lower than other enteric illnesses, infections caused by L. monocytogenes are more likely to lead to hospitalizations and fatalities. Despite the description of L. monocytogenes occurrence in Brazilian food-processing facilities and foods, there is a lack of consistent data regarding listeriosis cases and outbreaks directly associated with food consumption. Listeriosis requires rapid treatment with antibiotics and most drugs suitable for Gram-positive bacteria are effective against L. monocytogenes. Only a minority of clinical antibiotic-resistant L. monocytogenes strains have been described so far; whereas many strains recovered from food-processing facilities and foods exhibited resistance to antimicrobials not suitable against listeriosis. L. monocytogenes control in food industries is a challenge, demanding proper cleaning and application of sanitization procedures to eliminate this foodborne pathogen from the food-processing environment and ensure food safety. This review focuses on presenting the L. monocytogenes distribution in food-processing environment, food contamination, and control in the food industry, as well as the consequences of listeriosis to human health, providing a comparison of the current Brazilian situation with the international scenario.
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Affiliation(s)
- Anderson Carlos Camargo
- 1 Departamento de Veterinária, Universidade Federal de Viçosa , Viçosa, Minas Gerais, Brazil
| | | | - Douglas Ruben Call
- 3 Paul G. Allen School for Global Animal Health, Washington State University , Pullman, Washington
| | - Luís Augusto Nero
- 1 Departamento de Veterinária, Universidade Federal de Viçosa , Viçosa, Minas Gerais, Brazil
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13
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Fernandes P, Loureiro D, Monteiro V, Ramos C, Nero LA, Todorov SD, Guerreiro JS. Lactobacillus plantarum isolated from cheese: production and partial characterization of bacteriocin B391. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1275-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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14
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Todorov SD, Stojanovski S, Iliev I, Moncheva P, Nero LA, Ivanova IV. Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka". Braz J Microbiol 2017; 48:576-586. [PMID: 28552660 PMCID: PMC5498458 DOI: 10.1016/j.bjm.2017.02.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 02/08/2017] [Accepted: 02/16/2017] [Indexed: 11/19/2022] Open
Abstract
The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.
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Affiliation(s)
| | - Saso Stojanovski
- Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
| | - Ilia Iliev
- Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University "Paisii Hilendarski", Plovdiv, Bulgaria
| | - Penka Moncheva
- Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
| | - Luis Augusto Nero
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil
| | - Iskra Vitanova Ivanova
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil; Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
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Bolocan AS, Pennone V, O'Connor PM, Coffey A, Nicolau AI, McAuliffe O, Jordan K. Inhibition of Listeria monocytogenes biofilms by bacteriocin-producing bacteria isolated from mushroom substrate. J Appl Microbiol 2016; 122:279-293. [PMID: 27797439 DOI: 10.1111/jam.13337] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 09/15/2016] [Accepted: 10/26/2016] [Indexed: 11/28/2022]
Abstract
AIMS This study was designed to investigate the ability of naturally occurring bacteria isolated from mushroom substrate to prevent biofilm formation by Listeria monocytogenes or to remove existing biofilms in mushroom production facilities. METHODS AND RESULTS It is generally recognized that L. monocytogenes forms biofilms that can facilitate its survival in food-processing environments. Eleven bacteriocin-producing isolates were identified and the bacteriocins characterized based on heat and enzyme inactivation studies. Further characterization was undertaken by MALDI-TOF mass spectrometry, PCR and sequencing. Production of nisin Z (by Lactococcus lactis isolates), subtilomycin (by Bacillus subtilis isolates) and lichenicidin (by Bacillus licheniformis and Bacillus sonorensis isolates) was detected. In co-culture with L. monocytogenes, the bacteriocin-producing strains could prevent biofilm formation and reduce pre-formed biofilms. CONCLUSIONS Mushroom substrate can be a source of bacteriocin-producing bacteria that can antagonize L. monocytogenes. SIGNIFICANCE AND IMPACT OF THE STUDY The results highlight the potential of bacteriocin-producing strains from mushroom substrate to reduce L. monocytogenes biofilm in food production environments, contributing to a reduction in the risk of food contamination from the environment.
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Affiliation(s)
- A S Bolocan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.,Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - V Pennone
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - P M O'Connor
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - A Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - A I Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - O McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - K Jordan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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Zamfir M, Stefan IR, Stancu MM, Grosu-Tudor SS. Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis19.3. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13196] [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)
- Medana Zamfir
- Institute of Biology Bucharest of the Romanian Academy; Splaiul Independentei No. 296 Bucharest 060031 Romania
| | - Iulia-Roxana Stefan
- Institute of Biology Bucharest of the Romanian Academy; Splaiul Independentei No. 296 Bucharest 060031 Romania
- Faculty of Biotechnology; UASVM-Bucharest; 59 Mărăşti Boulevard Bucharest Romania
| | - Mihaela-Marilena Stancu
- Institute of Biology Bucharest of the Romanian Academy; Splaiul Independentei No. 296 Bucharest 060031 Romania
| | - Silvia-Simona Grosu-Tudor
- Institute of Biology Bucharest of the Romanian Academy; Splaiul Independentei No. 296 Bucharest 060031 Romania
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17
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Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin. Probiotics Antimicrob Proteins 2016; 6:95-104. [PMID: 24676723 DOI: 10.1007/s12602-014-9157-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Bacteriocin B231 produced by Lactobacillus pentosus, isolated from an artisanal raw cow's milk protected designation of origin Portuguese cheese, is a small protein with an apparent relative mass of about 5 kDa and active against a large number of Listeria monocytogenes wild-type strains, Listeria ivanovii and Listeria innocua. Bacteriocin B231 production is highly dependent on the type of the culture media used for growth of Lact. pentosus B231. Replacement of glucose with maltose yielded the highest bacteriocin production from eight different carbon sources. Similar results were recorded in the presence of combination of glucose and maltose or galactose. Production of bacteriocin B231 reached maximal levels of 800 AU/ml during the stationary phase of growth of Lact. pentosus B231 in MRS broth at 30 °C. Bacteriocin B231 (in cell-free supernatant) was sensitive to treatment with trypsin and proteinase K, but not affected by the thermal treatment in range of 55-121 °C, or freezing (-20 °C). Bacteriocin production and inhibitory spectrum were evaluated. Gene encoding plantaricin S has been detected in the genomic DNA. Virulence potential and safety of Lact. pentosus B231 were assessed by PCR targeted the genes gelE, hyl, asa1, esp, cylA, efaA, ace, vanA, vanB, hdc1, hdc2, tdc and odc. The Lact. pentosus B231 strains harbored plantaricin S gene, while the occurrence of virulence, antibiotic resistance and biogenic amine genes was limited to cytolysin, hyaluronidase, aggregation substance, adhesion of collagen protein, gelatinase, tyrosine decarboxylase and vancomycin B genes.
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18
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Miao J, Liu G, Ke C, Fan W, Li C, Chen Y, Dixon W, Song M, Cao Y, Xiao H. Inhibitory effects of a novel antimicrobial peptide from kefir against Escherichia coli. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Barbosa M, Todorov S, Ivanova I, Belguesmia Y, Choiset Y, Rabesona H, Chobert JM, Haertlé T, Franco B. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Membrane disruption and DNA binding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp. tolerans FX-6. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.044] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1180-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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22
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Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05. Int J Food Microbiol 2015; 214:159-167. [PMID: 26310130 DOI: 10.1016/j.ijfoodmicro.2015.08.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 05/31/2015] [Accepted: 08/11/2015] [Indexed: 11/21/2022]
Abstract
Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BAs) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p<0.05). The interaction of nisin producer L. lactis subsp. lactis GLc05 was demonstrated in situ, by demonstration of its influence in the complex microbiota naturally present in a raw goat milk cheese and by controlling the growth of coagulase-positive cocci. L. lactis subsp. lactis GLc05 influenced also the production of BA determining that their amounts in the cheeses were maintained at acceptable levels for human consumption.
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Lü X, Hu P, Dang Y, Liu B. Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.020] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.041] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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25
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Perin LM, Nero LA. Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis. BMC Microbiol 2014; 14:36. [PMID: 24521354 PMCID: PMC3930553 DOI: 10.1186/1471-2180-14-36] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Accepted: 02/06/2014] [Indexed: 01/26/2023] Open
Abstract
Background The raw goat milk microbiota is considered a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains that can be exploited as an alternative for use as biopreservatives in foods. The constant demand for such alternative tools justifies studies that investigate the antimicrobial potential of such strains. Results The obtained data identified a predominance of Lactococcus and Enterococcus strains in raw goat milk microbiota with antimicrobial activity against Listeria monocytogenes ATCC 7644. Enzymatic assays confirmed the bacteriocinogenic nature of the antimicrobial substances produced by the isolated strains, and PCR reactions detected a variety of bacteriocin-related genes in their genomes. Rep-PCR identified broad genetic variability among the Enterococcus isolates, and close relations between the Lactococcus strains. The sequencing of PCR products from nis-positive Lactococcus allowed the identification of a predicted nisin variant not previously described and possessing a wide inhibitory spectrum. Conclusions Raw goat milk was confirmed as a good source of novel bacteriocinogenic LAB strains, having identified Lactococcus isolates possessing variations in their genomes that suggest the production of a nisin variant not yet described and with potential for use as biopreservatives in food due to its broad spectrum of action.
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Affiliation(s)
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570 000, Brazil.
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