1
|
A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use. Food Res Int 2023; 164:112363. [PMID: 36737951 DOI: 10.1016/j.foodres.2022.112363] [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: 08/25/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural antimicrobial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment. The limitation of nisin as a bacteriostatic agent in food could be improved using a combination of methods. In this review, the physiochemical characteristics, species, bioengineered mutants, and antimicrobial mechanism of nisin are reviewed. Strategies of nisin combined with other antibacterial methods, including physical, chemical, and natural substances, and nanotechnology to enhance antibacterial effect are highlighted and discussed. Additionally, the antibacterial efficiency of nisin applied in real meat, dairy, and aquatic products is evaluated and analyzed. Among the various binding treatments, the combination with natural substances is more effective than the combination with physical and chemical methods. However, the combination of nisin and nanotechnology has more potential in terms of the impact on food quality.
Collapse
|
2
|
Delcarlo SB, Merly M, Gliemmo MF, Vallejo M, Schelegueda LI, Campos CA. Essential oil in vapor phase in combination with Enterococcus mundtii STw38 to improve refrigerated hake fillets shelf-life. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
3
|
Benabbou R, Subirade M, Desbiens M, Fliss I. Divergicin M35-Chitosan Film: Development and Characterization. Probiotics Antimicrob Proteins 2021; 12:1562-1570. [PMID: 32430585 DOI: 10.1007/s12602-020-09660-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Chitosan films loaded with bacteriocin were examined by FTIR spectroscopy, tested for color, puncture strength, water vapor permeability, and as antimicrobials of Listeria innocua HPB13. Divergicin M35, a bacteriocin produced by Carnobacterium divergens, was incorporated into films made with chitosan of molecular mass 2 kDa, 20 kDa, or 100 kDa and de-acetylated either 87% or 95%. Only 100 kDa chitosan yielded films that could be peeled and handled easily. The higher degree of de-acetylation increased the total color factor (ΔE) of bacteriocin-loaded films, their permeability, and puncture strength. Incorporation of divergicin M35 into the films increased amide I peak intensity but otherwise did not induce significant structural change. The FTIR spectra of divergicin M35 shed from the films did not differ from those of the original free bacteriocin, except in overall peak intensity. The release of active divergicin M35 from the film was faster into the buffer than into tryptic soy broth and peaked at 10-12 h in both cases. Chitosan 95% de-acetylated and loaded with divergicin M35 was the most active, producing a six-log drop in Listeria innocua HPB13 viable count within 24 h. These results suggest that the biocompatible and biodegradable films developed here have the potential for application as antimicrobials of Listeria spp. in foods, especially ready-to-eat, minimally processed products.
Collapse
Affiliation(s)
- Rajaa Benabbou
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada
- Laboratory Engineering Research-OSIL Team Optimization of Industrial and Logistics Systems, University Hassan II, Casablanca, Morocco
| | - Muriel Subirade
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada
| | - Michel Desbiens
- Centre Technologique des Produits aquatiques, Ministère de l'Agriculture des Pêcheries et de l'Alimentation, Gaspé, Québec, Canada
| | - Ismail Fliss
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada.
| |
Collapse
|
4
|
Zou X, Peng S, Pang C, Wang J, Gouda MHB, Du C, Yu J, Luo H, Jiang L. Effects of decontamination treatment combined with natural chemicals and/or ultra-high pressure on the quality and safety of ready-to-eat wine-pickled mud snails (Bullacta exarata). FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Ready-to-eat wine-pickled mud snails (Bullacta exarata) typically host a large number of microorganisms and are frequently contaminated with pathogenic bacteria during processing, resulting in a higher risk for foodborne illness with consumption. In this study, the decontamination effects of different treatment methods, including the use of ultrasonic cleaning (USC), natural chemicals, and ultra-high pressure (UHP), on the quality and safety of pickled mud snails were investigated by assessing the total viable count (TVC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid-reactive substance (TBARS), and pH value of the products after 12 months of storage at –20 °C. Treatment with 200 W USC for 5 min was the most effective approach for reducing TVC in raw mud snails, with a minimal change in food quality. Natural chemical treatment or UHP treatment significantly inhibited the increase in TVC, pH, and TBARS and TVB-N accumulation compared with the control group; however, their combined treatment had no synergistic effect. In contrast, the combined chemical treatment was more effective in inhibiting changes in the above indices in pickled mud snails than UHP treatment alone or combined chemicals+UHP treatment. In addition, the bacterial diversity of pickled mud snails before and after 12 months of storage at –20 °C was determined using Illumina MiSeq sequencing. Our results indicated that USC combined with natural chemicals can be utilized commercially to maintain the quality and safety of pickled mud snails during storage at –20 °C.
Collapse
|
5
|
Gabriel A, Costa S, Henriques I, Lopes I. Effects of Long-Term Exposure to Increased Salinity on the Amphibian Skin Bacterium Erwinia toletana. ARCHIVES OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY 2021; 80:779-788. [PMID: 33877369 DOI: 10.1007/s00244-021-00845-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 04/06/2021] [Indexed: 06/12/2023]
Abstract
Amphibian's skin bacterial community may help them to cope with several types of environmental perturbations, including osmotic stress caused by increased salinity. This work assessed whether an amphibian skin bacterium could increase its tolerance to NaCl after a long-term exposure to this salt. A strain of Erwinia toletana, isolated from the skin of Pelophylax perezi, was exposed to two salinity scenarios (with 18 g/L of NaCl): (1) long-term exposure (for 46 days; Et-NaCl), and (2) long-term exposure followed by a recovery period (exposure for 30 days to NaCl and then to LB medium for 16 days; Et-R). After exposure, the sensitivity of E. toletana clonal populations to NaCl was assessed by exposing them to 6 NaCl concentrations (LB medium spiked with NaCl) plus a control (LB medium). Genotypic alterations were assessed by PCR-based molecular typing method (BOX-PCR). The results showed that tolerance of E. toletana to NaCl slightly increased after the long-term exposure, EC50 for growth were: 22.5 g/L (8.64-36.4) for Et-LB; 30.3 g/L (23.2-37.4) for Et-NaCl; and 26.1 g/L (19.332.9) for Et-R. Differences in metabolic activity were observed between Et-LB and Et-R and between Et-NaCl and Et-R, suggesting the use of different substrates by this bacterium when exposed to salinized environments. NaCl-induced genotypic alterations were not detected. This work suggests that E. toletana exposed to low levels of salinity, activate different metabolic pathways to cope with osmotic stress. These findings may be further explored to be used in bioaugmentation procedures through the supplementation with this bacterium of the skin microbiome of natural populations of amphibians exposed to salinization.
Collapse
Affiliation(s)
- Antonieta Gabriel
- Department of Biology, CESAM, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal.
| | - Sara Costa
- Department of Biology, CESAM, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - Isabel Henriques
- Department of Life Sciences, CESAM, Faculty of Sciences and Technology, University of Coimbra, Coimbra, Portugal
| | - Isabel Lopes
- Department of Biology, CESAM, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| |
Collapse
|
6
|
Gomez JS, Parada RB, Vallejo M, Marguet ER, Bellomio A, Perotti N, de Carvalho KG. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef. Arch Microbiol 2021; 203:1427-1437. [PMID: 33388790 DOI: 10.1007/s00203-020-02118-0] [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: 10/17/2019] [Revised: 07/13/2020] [Accepted: 11/08/2020] [Indexed: 10/22/2022]
Abstract
Lactic acid bacteria can be considered as natural biopreservative and good biotechnological alternative to food safety. In this study, the antilisterial compounds produced by Enterococcus isolates from the Patagonian environment and their effectiveness for the control of Listeria monocytogenes in a food model were studied. Enterococcus isolates whose cell-free supernatant presented activity against Listeria monocytogenes were identified and evaluated for their virulence factors. The activity of the antimicrobial compounds produced by Enterococcus sp. against Listeria monocytogenes Scott A in meat gravy and ground beef during refrigerated storage was tested. The results indicated that ten Enterococcus isolates presented activity against Listeria monocytogenes and none of the selected strains presented virulence factors. L. monocytogenes in the food models containing the antilisterial compounds produced by Enterococcus sp. has decreased over the days, indicating that these compounds and cultures are an alternative to control the growth of L. monocytogenes in foods.
Collapse
Affiliation(s)
- Johana S Gomez
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI), CONICET, Av. Belgrano y Pje. Caseros, San Miguel de Tucumán, 4000, Tucumán, Argentina
| | - Romina B Parada
- Laboratorio de Biotecnología Bacteriana, Fac. de Cs. Naturales y Cs. de la Salud - UNPSJB, Sede Trelew, Chubut, Argentina
| | - Marisol Vallejo
- Laboratorio de Biotecnología Bacteriana, Fac. de Cs. Naturales y Cs. de la Salud - UNPSJB, Sede Trelew, Chubut, Argentina
| | - Emilio R Marguet
- Laboratorio de Biotecnología Bacteriana, Fac. de Cs. Naturales y Cs. de la Salud - UNPSJB, Sede Trelew, Chubut, Argentina
| | - Augusto Bellomio
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) Instituto de Química Biológica "Dr. Bernabé Bloj", Facultad de Bioquímica, Química y Farmacia - Universidad Nacional de Tucumán, Batalla de Chacabuco, 461, San Miguel de Tucuman, Tucumán, 4000, Argentina
| | - Nora Perotti
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI), CONICET, Av. Belgrano y Pje. Caseros, San Miguel de Tucumán, 4000, Tucumán, Argentina
| | - Kátia G de Carvalho
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI), CONICET, Av. Belgrano y Pje. Caseros, San Miguel de Tucumán, 4000, Tucumán, Argentina.
| |
Collapse
|
7
|
ε-Polylysine Inhibits Shewanella putrefaciens with Membrane Disruption and Cell Damage. Molecules 2019; 24:molecules24203727. [PMID: 31623152 PMCID: PMC6832906 DOI: 10.3390/molecules24203727] [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: 09/11/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 12/22/2022] Open
Abstract
ε-Polylysine (ε-PL) was studied for the growth inhibition of Shewanella putrefaciens (S. putrefaciens). The minimal inhibitory concentration (MIC) of ε-PL against S. putrefaciens was measured by the broth dilution method, while the membrane permeability and metabolism of S. putrefaciens were assessed after ε-PL treatment. Additionally, growth curves, the content of alkaline phosphatase (AKP), the electrical conductivity (EC), the UV absorbance and scanning electron microscope (SEM) data were used to study cellular morphology. The impact of ε-PL on cell metabolism was also investigated by different methods, such as enzyme activity (peroxidase [POD], catalase [CAT], succinodehydrogenase [SDH] and malic dehydrogenase [MDH]) and cell metabolic activity. The results showed that the MIC of ε-PL against S. putrefaciens was 1.0 mg/mL. When S. putrefaciens was treated with ε-PL, the growth of the bacteria was inhibited and the AKP content, electrical conductivity and UV absorbance were increased, which demonstrated that ε-PL could damage the cell structure. The enzyme activities of POD, CAT, SDH, and MDH in the bacterial solution with ε-PL were decreased compared to those in the ordinary bacterial solution. As the concentration of ε-PL was increased, the enzyme activity decreased further. The respiratory activity of S. putrefaciens was also inhibited by ε-PL. The results suggest that ε-PL acts on the cell membrane of S. putrefaciens, thereby increasing membrane permeability and inhibiting enzyme activity in relation to respiratory metabolism and cell metabolism. This leads to inhibition of cell growth, and eventually cell death.
Collapse
|
8
|
Delcarlo SB, Parada R, Schelegueda LI, Vallejo M, Marguet ER, Campos CA. From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
9
|
Benabbou R, Subirade M, Desbiens M, Fliss I. The Impact of Chitosan-Divergicin Film on Growth of Listeria monocytogenes in Cold-Smoked Salmon. Front Microbiol 2018; 9:2824. [PMID: 30534117 PMCID: PMC6275435 DOI: 10.3389/fmicb.2018.02824] [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: 04/09/2018] [Accepted: 11/02/2018] [Indexed: 12/19/2022] Open
Abstract
The aim of this study was to evaluate the impact of chitosan film, with bacteriocin divergicin 35 incorporate, on growth of Listeria monocytogenes in Cold smoked salmon. The simples of Cold-smoked wild salmon were inoculated with L. monocytogenes and treated with chitosan (100 kDa, 94.7% de-acetylated) and divergicin M35 was stored for 3 weeks at 4-8°C. The compounds were applied to the fish flesh in the form of solution or dried film. The film reduced L. monocytogenes to below the detection limit (<50 cfu/g) and kept total counts below 104 cfu per g compared to 109 cfu per g in control samples while the effectiveness of the solution was very limited. The inhibitory activity of the film lasted for 3 weeks, while the solution had no effect on L. monocytogenes counts measured on day 14. The film provided a better preservation of fish color (redness) and firmness than others treatments, while the solution had little impact on these parameters. It kept the volatile basic nitrogen (17.5 mg N/100 g) below the control value 29.9 mg N/100 g. Divergicin-loaded chitosan film thus may represent an interesting alternative for the bio-preservation of cold-smoked fish.
Collapse
Affiliation(s)
- Rajaa Benabbou
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada
| | - Muriel Subirade
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada
| | - Michel Desbiens
- Centre Technologique des Produits Aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, QC, Canada
| | - Ismail Fliss
- Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada
| |
Collapse
|
10
|
Zhao X, Zhen Z, Wang X, Guo N. Synergy of a combination of nisin and citric acid against Staphylococcus aureus and Listeria monocytogenes. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2058-2068. [PMID: 28795907 DOI: 10.1080/19440049.2017.1366076] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Food-borne diseases caused by pathogens, such as Staphylococcus aureus and Listeria monocytogenes, have long attracted attention globally from researchers, food industries, and food safety authorities. Nisin (NS) is the only bacteriocin used worldwide as a generally recognised as safe (GRAS) food preservative, while citric acid (CA) has an unrestricted use in foods since it has GRAS status. In this study, synergistic interactions of NS combined with CA against S. aureus and L. monocytogenes were studied by the chequerboard microdilution method, with fractional inhibitory concentration index values ranging from 0.25 to 0.375 and 0.19 to 0.375, respectively. The positive interactions were verified by time-kill studies in pasteurised milk and disk diffusion assays. The mechanism of the synergistic antibacterial of NS and CA is proposed following SEM analysis and the determination of release of cell constituents. These results suggest that the cell walls and membrane are the probable main targets of this antimicrobial combination. These findings indicated that the combination of NS and CA not only could be used as a new promising naturally sourced food preservative, but may also reduce the problem of bacterial resistance.
Collapse
Affiliation(s)
- Xingchen Zhao
- a Department of Food Quality and Safety, School of Pharmaceutics and Food Science , Tonghua Normal University , Tonghua , China.,b Department of Food Quality and Safety, College of Food Science and Engineering , Jilin University , Changchun , China
| | - Zhen Zhen
- c Department of Technology Center , Qiqihar Entry-Exit Inspection and Quarantine Bureau , Qiqihar , China
| | - Xinyang Wang
- d Department of Petrochemical , Daqing Entry-Exit Inspection and Quarantine Bureau , Daqing , China
| | - Na Guo
- b Department of Food Quality and Safety, College of Food Science and Engineering , Jilin University , Changchun , China
| |
Collapse
|
11
|
Abstract
Fish meat has a specific composition that positively influences human health. Thanks to this composition, it is an excellent nutritional medium for growth and reproduction of undesirable microorganisms, which may cause spoilage and they can also lead to alimentary illnesses. Microbiota of fish is dominated by Gram negative and psychrophilic bacteria. Microbial contamination causes fish deterioration and leads to the end of its shelf-life when reaches levels between 107 and 109 CFU.g-1. The most appropriate temperature for storage of fish is between -1 °C and 4 °C and the ideal relative air humidity is 80 to 85%. The objective of the work was to evaluate microbiological quality of fresh fish (Rainbow Trout, Atlantic Salmon, Atlantic Cod) bought in various types of stores in the Czech Republic and to evaluate if different storage temperatures have influence on the quantity of microorganisms. The following microorganisms were monitored: the total aerobic count (TAC), coliform bacteria, E. coli, Salmonella spp. and Vibrio parahaemolyticus. Based on the obtained results it is possible to state that difference between individual stores (p >0.05) in the total aerobic count and the quantity of E. coli (except for cod) was not proven. After 2 days of storage there was increase (p ˂0.05) of the total aerobic count in case of all monitored fish species from all stores. In case of coliform bacteria and E. coli there was increase (p ˂0.05) of their quantity in a majority of the analysed samples. Different storage temperature (4 °C and 8 °C) did not have influence (p ˂0.05) on the TAC, the quantity of coliform bacteria (except for cod) and the quantity of E. coli (except for trout).
Collapse
|