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Martins WF, Severo DDS, Longhi DA, de Aragão GMF. Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation. Food Microbiol 2024; 119:104452. [PMID: 38225053 DOI: 10.1016/j.fm.2023.104452] [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: 06/15/2023] [Revised: 11/28/2023] [Accepted: 12/18/2023] [Indexed: 01/17/2024]
Abstract
The current study was conducted to statistically compare the SYBR® Green quantitative polymerase chain reaction (qPCR) assay and the conventional plate counting (PC) method to construct growth curves of a cocktail of Weissella viridescens in pure culture under different isothermal storage conditions (4, 8, 14, and 30 °C) and in mixed culture with Leuconostoc mesenteroides at 8 °C. The efficiency and specificity of the qPCR standard curves were confirmed, and both methods were adequate to quantify the growth kinetics of W. viridescens at all isothermal temperatures, demonstrating a good correlation and agreement. The efficiencies of the standard curves varied between 98% and 102%. The SYBR® Green qPCR assay was also able to differentiate the growth curves of W. viridescens and L. mesenteroides in the mixed culture at 8 °C. Additionally, the SYBR® Green qPCR method was considered a faster and more sensitive alternative to construct growth curves under different isothermal conditions and differentiate morphologically similar lactic acid bacteria. Overall, the results suggest that the SYBR® Green qPCR method is a reliable and efficient tool to study microbial growth kinetics in pure and mixed cultures.
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Affiliation(s)
- Wiaslan Figueiredo Martins
- Department of Food Technology, Goiano Federal Institute of Education, Science, and Technology, IF Goiano/Morrinhos Campus, Zip Code 75650-000, Morrinhos, GO, Brazil; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil.
| | - Danielle de Sousa Severo
- Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil
| | - Daniel Angelo Longhi
- LaBeM - Laboratory of Bioactives and Microbiology, School of Food Engineering, Federal University of Paraná, UFPR/Jandaia do Sul Campus, Zip Code 86900-000, Jandaia do Sul, PR, Brazil
| | - Gláucia Maria Falcão de Aragão
- Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil
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Garvicins AG1 and AG2: Two Novel Class IId Bacteriocins of Lactococcus garvieae Lg-Granada. Int J Mol Sci 2022; 23:ijms23094685. [PMID: 35563074 PMCID: PMC9101539 DOI: 10.3390/ijms23094685] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/21/2022] [Accepted: 04/21/2022] [Indexed: 11/16/2022] Open
Abstract
Lactococcus garvieae causes infectious diseases in animals and is considered an emerging zoonotic pathogen involved in human clinical conditions. In silico analysis of plasmid pLG50 of L. garvieae Lg-Granada, an isolate from a patient with endocarditis, revealed the presence of two gene clusters (orf46–47 and orf48–49), each one encoding a novel putative bacteriocin, i.e., garvicin AG1 (GarAG1; orf46) and garvicin AG2 (GarAG2; orf48), and their corresponding immunity proteins (orf47 and orf49). The chemically synthesised bacteriocins GarAG1 and GarAG2 presented inhibitory activity against pathogenic L. garvieae strains, with AG2 also being active against Listeria monocytogenes, Listeria ivanovii and Enterococcus faecalis. Genetic organisation, amino acid sequences and antimicrobial activities of GarAG1 and GarAG2 indicate that they belong to linear non-pediocin-like one-peptide class IId bacteriocins. Gram-positive bacteria that were sensitive to GarAG2 were also able to ferment mannose, suggesting that this bacteriocin could use the mannose phosphotransferase transport system (Man-PTS) involved in mannose uptake as a receptor in sensitive strains. Intriguingly, GarAG1 and GarAG2 were highly active against their own host, L. garvieae Lg-Granada, which could be envisaged as a new strategy to combat pathogens via their own weapons.
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Mechanism of high D-aspartate production in the lactic acid bacterium Latilactobacillus sp. strain WDN19. Appl Microbiol Biotechnol 2022; 106:2651-2663. [PMID: 35305124 DOI: 10.1007/s00253-022-11870-w] [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: 11/17/2021] [Revised: 02/22/2022] [Accepted: 03/05/2022] [Indexed: 11/02/2022]
Abstract
D-Aspartate (D-Asp) is a useful compound for a semisynthetic antibiotic and has potentially beneficial effects on humans. Several lactic acid bacteria (LAB) species produce D-Asp as a component of cell wall peptidoglycan. We previously isolated a LAB strain (named strain WDN19) that can extracellularly produce a large amount of D-Asp. Here, we show the factors that contribute to high D-Asp production ability. Strain WDN19 was most closely related to Latilactobacillus curvatus. The D-Asp production ability of strain WDN19 in a rich medium was 13.7-fold higher than that of L. curvatus DSM 20019. A major part of D-Asp was synthesized from L-Asp contained in the medium by aspartate racemase (RacD). During their cultivation, the RacD activity in strain WDN19 was higher than in strain DSM 20019, especially much higher in the early exponential growth phase because of the higher racD transcription and the higher activity of RacD itself of strain WDN19. In a synthetic medium, the extracellular production of D,L-Asp was observed in strain WDN19 but not in strain DSM 20019. The addition of L-asparagine (L-Asn) to the medium increased and gave D,L-Asp production in strains WDN19 and DSM 20019, respectively, suggesting L-Asp synthesis by L-asparaginase (AsnA). The L-Asn uptake ability of the strains was similar, but the AsnA activity in the middle exponential and early stationary growth phases and intracellular D,L-Asp was much higher in strain WDN19. In their genome sequences, only an aspartate aminotransferase gene was found among L-Asp-metabolizing enzymes, except for RacD, but was disrupted in strain WDN19 by transposon insertion. These observations indicated that the high D-Asp production ability of strain WDN19 was mainly based on high RacD and AnsA activities and L-Asp supply. KEY POINTS: • Strain WDN19 was suggested to be a strain of Latilactobacillus curvatus. • Extracellular high d-Asp production ability was not a common feature of L. curvatus. • High d-Asp production was due to high RacD and AnsA activities and l-Asp supply.
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Siavoshi F, Ebrahimi H, Sarrafnejad A. Weissella confusa with thermostable β-hemolytic exopolysaccharide. Toxicon 2021; 202:67-74. [PMID: 34571097 DOI: 10.1016/j.toxicon.2021.09.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 02/02/2023]
Abstract
Consuming cooked meat contaminated with bacteria that carry thermostable hemolytic exopolysaccharide (ESP), could lead to severe diseases. Culture of a 5- h boiled sample of meat goulash on blood agar showed growth of a gram positive rod-shaped, mucoid and hemolytic bacterium. Biochemical tests and amplification of 1500 bp product of 16S rDNA and sequencing revealed bacterial identity as Weissella confusa. After 1 h boiling of bacterial suspension, they were alive and hemolytic, increased in volume and aggregated. After 8 h boiling of bacterial suspension with coverslip, live bacteria showed hemolysis, clustered and adhered to coverslip. Bacterial bacteriocin and hemolytic activities remained unchanged upon autoclaving. Purified bacterial EPS retained hemolytic activity after autoclaving. Boiling contaminated meat had no negative impact on viability of heat-stable W. confusa and its hemolytic EPS. Thermostable hemolytic EPS protected W. confusa from excessive heat. Hygienic practice in butcheries and kitchens are necessary to eliminate bacterial contaminants.
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Affiliation(s)
- Farideh Siavoshi
- Department of Microbiology, School of Biology, University College of Sciences, University of Tehran, Tehran, Iran.
| | - Hoda Ebrahimi
- Department of Microbiology, School of Biology, University College of Sciences, University of Tehran, Tehran, Iran
| | - Abdolfattah Sarrafnejad
- Department of Immunology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Martins WF, Longhi DA, de Aragão GMF, Melero B, Rovira J, Diez AM. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method. Int J Food Microbiol 2019; 318:108466. [PMID: 31865245 DOI: 10.1016/j.ijfoodmicro.2019.108466] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/04/2019] [Accepted: 11/27/2019] [Indexed: 01/01/2023]
Abstract
The TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal conditions. Vacuum-Packaged Morcilla (VPM), a typical cooked blood sausage, is used as a representative meat product, with the aim of improving shelf-life prediction methods for those sorts of meat products. The standard curves constructed by qPCR showed good linearity between the cycle threshold (CT) and log10 CFU/g, demonstrating the high precision and the reproducible results of the qPCR method. The curves were used for the quantification of L. mesenteroides and W. viridescens in artificially inoculated VPM samples under isothermal storage (5, 8, 13 and 18 °C). Primally, both the qPCR and the PC methods were compared, and a linear regression analysis demonstrated a statistically significant linear correlation between the methods. Secondly, the Baranyi and Roberts model was fitted to the growth curve data to estimate the kinetic parameters of L. mesenteroides and W. viridescens under isothermal conditions, and secondary models were used to establish the dependence of the maximum specific growth rate on the temperature. The results proved that primary and secondary models were adequate for describing the growth curves of both methods in relation to both bacteria. In conclusion, the results of all the experiments proved that the qPCR method in combination with the PC method can be used to construct microbial growth kinetics and that primary and secondary mathematical modeling can be successfully applied to describe the growth of L. mesenteroides and W. viridescens in vacuum-packaged morcilla and, by extension, other cooked meat products with similar characteristics.
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Affiliation(s)
- Wiaslan Figueiredo Martins
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil; Federal Institute of Education, Science and Technology of Goiano, Food Technology, Campus Morrinhos, Morrinhos, GO 75650-000, Brazil
| | - Daniel Angelo Longhi
- Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil
| | - Gláucia Maria Falcão de Aragão
- Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil
| | - Beatriz Melero
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Jordi Rovira
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain
| | - Ana M Diez
- University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain.
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Abdallah MR, Mohamed MA, Mohamed H, Emara MT. Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma. Food Sci Biotechnol 2018; 27:1589-1597. [PMID: 30483422 DOI: 10.1007/s10068-018-0393-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 04/23/2018] [Accepted: 04/28/2018] [Indexed: 11/28/2022] Open
Abstract
This research was conducted to study the efficacy of sodium alginate and gelatin coating materials in improving the quality of pastirma. Pastirma was coated with traditional, alginate or gelatin coatings, stored at 4 °C for 4 weeks and examined weekly. Alginate and gelatin coated-pastirma revealed lower TBARS values which was within the acceptable limit (0.67 and 0.86 mg/kg) until the end of storage, however, the TBARS values of traditionally coated pastirma reached 1.33 by the end of storage. Edible coating delayed respiration rate with improvement of the color when compared with traditionally coated one. Oxygen concentration increased from 4.21 mg/kg/h in traditionally coated pastirma to 12.56 and 9.79 in alginate and gelatin coated ones, respectively. Meanwhile, CO2 concentration decreased from 10.40 mg/kg/h in traditionally coated pastirma to 4.89 and 6.07 mg/kg/h in alginate and gelatin coated ones, respectively. Moreover, a distinct improvement in all sensory attributes has been observed.
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Affiliation(s)
- Marwa Ragab Abdallah
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Beside Students Hospitals, Giza Square, Giza, Cairo 12211 Egypt
| | - Mai Atef Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Beside Students Hospitals, Giza Square, Giza, Cairo 12211 Egypt
| | - Hussein Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Beside Students Hospitals, Giza Square, Giza, Cairo 12211 Egypt
| | - Mohamed Talaat Emara
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Beside Students Hospitals, Giza Square, Giza, Cairo 12211 Egypt
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Ye K, Liu J, Liu M, Huang Y, Wang K, Zhou G. Effects of two Weissella viridescens strains on Listeria monocytogenes growth at different initial inoculum proportions. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1401667] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Keping Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Jia Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Mei Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yan Huang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Kai Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guanghong Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
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Castro S, Kolomeytseva M, Casquete R, Silva J, Queirós R, Saraiva J, Teixeira P. Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.05.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Adesulu-Dahunsi A, Sanni A, Jeyaram K, Banwo K. Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Gibello A, Galán-Sánchez F, Blanco MM, Rodríguez-Iglesias M, Domínguez L, Fernández-Garayzábal JF. The zoonotic potential of Lactococcus garvieae: An overview on microbiology, epidemiology, virulence factors and relationship with its presence in foods. Res Vet Sci 2016; 109:59-70. [DOI: 10.1016/j.rvsc.2016.09.010] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 09/13/2016] [Accepted: 09/16/2016] [Indexed: 01/10/2023]
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Säde E, Lassila E, Björkroth J. Lactic acid bacteria in dried vegetables and spices. Food Microbiol 2016; 53:110-4. [DOI: 10.1016/j.fm.2015.09.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 08/28/2015] [Accepted: 09/03/2015] [Indexed: 11/28/2022]
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12
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Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 2015; 109:66-74. [DOI: 10.1016/j.meatsci.2015.04.014] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
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13
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Abriouel H, Lerma LL, Casado Muñoz MDC, Montoro BP, Kabisch J, Pichner R, Cho GS, Neve H, Fusco V, Franz CMAP, Gálvez A, Benomar N. The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health. Front Microbiol 2015; 6:1197. [PMID: 26579103 PMCID: PMC4621295 DOI: 10.3389/fmicb.2015.01197] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Accepted: 10/15/2015] [Indexed: 11/21/2022] Open
Abstract
Despite the use of several Weissella (W.) strains for biotechnological and probiotic purposes, certain species of this genus were found to act as opportunistic pathogens, while strains of W. ceti were recognized to be pathogenic for farmed rainbow trout. Herein, we investigated the pathogenic potential of weissellas based on in silico analyses of the 13 whole genome sequences available to date in the NCBI database. Our screening allowed us to find several virulence determinants such as collagen adhesins, aggregation substances, mucus-binding proteins, and hemolysins in some species. Moreover, we detected several antibiotic resistance-encoding genes, whose presence could increase the potential pathogenicity of some strains, but should not be regarded as an excluding trait for beneficial weissellas, as long as these genes are not present on mobile genetic elements. Thus, selection of weissellas intended to be used as starters or for biotechnological or probiotic purposes should be investigated regarding their safety aspects on a strain to strain basis, preferably also by genome sequencing, since nucleotide sequence heterogeneity in virulence and antibiotic resistance genes makes PCR-based screening unreliable for safety assessments. In this sense, the application of W. confusa and W. cibaria strains as starter cultures or as probiotics should be approached with caution, by carefully selecting strains that lack pathogenic potential.
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Affiliation(s)
- Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Leyre Lavilla Lerma
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - María Del Carmen Casado Muñoz
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Beatriz Pérez Montoro
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Rohtraud Pichner
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy , Bari, Italy
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and Food, Max Rubner-Institut , Kiel, Germany
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén , Jaén, Spain
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Gómez-Rojo EM, Romero-Santacreu L, Jaime I, Rovira J. A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages. Int J Food Microbiol 2015; 215:16-24. [PMID: 26318409 DOI: 10.1016/j.ijfoodmicro.2015.08.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2015] [Revised: 08/04/2015] [Accepted: 08/07/2015] [Indexed: 12/23/2022]
Abstract
Weissella viridescens has been identified as one of the lactic acid bacteria (LAB) responsible for the spoilage of "morcilla de Burgos". In order to identify and quantify this bacterium in "morcilla de Burgos", a new specific PCR procedure has been developed. The primers and Taqman probe were designed on the basis of a sequence from the gene recN. To confirm the specificity of the primers, 77 strains from the genera Carnobacterium, Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Vagococcus and Weissella were tested by conventional PCR. The specificity of the primers and the correct functioning of the probe was confirmed by performing real-time PCR (qPCR) with 21 W. viridescens strains and 27 strains from other LAB genera. The levels of detection and quantification for the qPCR procedure proposed herein were determined for a pure culture of W. viridescens CECT 283(T) and for "morcilla de Burgos" artificially inoculated with this species. The primers were specific for W. viridescens, with only one product of 91 bp being observed for this species. Similarly, the qPCR reactions were found to be specific, amplifying at a mean CT of 15.0±0.4 only for W. viridescens strains. The limit of detection (LOD) and quantification (LOQ) for this procedure was established in 0.082 pg for genomic DNA from W. viridescens. With regard to the artificially inoculated "morcilla", the limit of quantification was established in 80 CFU/reaction and the limit of detection in 8 CFU/reaction. Consequently, the qPCR developed herein can be considered to be a good, fast, simple and accurate tool for the specific detection and quantification of W. viridescens in meat samples.
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Affiliation(s)
- Erica M Gómez-Rojo
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain.
| | - L Romero-Santacreu
- Department of Advanced Materials, Nuclear Technology and Applied Nano/Biotechnology, University of Burgos, Parque Científico, Edificio I+D+I, Plaza Misael Bañuelos s/n, 09001, Burgos, Spain.
| | - I Jaime
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain.
| | - J Rovira
- Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain.
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15
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Gogoi P, Borpuzari RN, Borpuzari T, Hazarika RA, Bora JR. Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5329-34. [PMID: 26243961 PMCID: PMC4519462 DOI: 10.1007/s13197-014-1532-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2014] [Accepted: 08/25/2014] [Indexed: 11/30/2022]
Abstract
Wet cured pork hams were inoculated with a mixed starter cultures comprising of Lactobacillus acidophilus and Micrococcus varians M483 at the dose level of 106 cfu/g and the un inoculated hams served as controls. The amino acid profile of hams of the treated and the control groups stored at 4oC under MAP and VP and evaluated on 60th day of storage revealed that treated hams liberated higher concentration of free amino acids except for proline and methionine which were found in higher concentration (P < 0.01) in the MAP control samples. The MAP control samples liberated glutamic acid (85.65 ± 1.40 ppm), cystine (21.56 ± 1.14 ppm) and tyrosine (16.63 ± 1.94 ppm) whereas, the treated samples did not release these amino acids. The VP control samples too liberated cystine (6.98 ± 1.36 ppm) and arginine (42.70 ± 2.78 ppm) but the treated ham of the VP did not liberate these amino acids. The VP hams had higher concentration (P < 0.01) of free proline, glycine, alanine, valine, methionine, isoleucine, phenylalanine, lysine and histidine than the MAP samples. Colour analysis of ham using CIE Lab colour system revealed that the treated samples had significantly higher concentrations of L*, a* and b* components. The L* and a* values were higher in the MAP than under VP systems while the b* values were higher in the VP samples than the MAP samples. Neither the bacterial cultures nor the packaging system influenced the textural property of ham. Starter cultures inoculated hams were rated superior (P < 0.05) in terms of their sensory properties. Hams packaged under MAP were rated superior (P < 0.05) than those packaged under VP in terms of appearance, colour, taste, tenderness, flavour, juiciness and overall acceptability.
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Affiliation(s)
- Protiva Gogoi
- />AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - R. N. Borpuzari
- />AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - T. Borpuzari
- />AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - R. A Hazarika
- />Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
| | - J. R Bora
- />Department of Livestock Production and Management, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India
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Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kalschne DL, Womer R, Mattana A, Sarmento CMP, Colla LM, Colla E. Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham". Braz J Microbiol 2015. [PMID: 26221105 PMCID: PMC4512077 DOI: 10.1590/s1517-838246120130019] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus
sp., the phenotypic overlap Leuconostoc
/
Weissella
sp. and Enterococcus
sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus
, following by Lactobacillus sakei
and Leuconostoc mesentereoides
; the Enterococcus
sp. was not present in the samples.
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Affiliation(s)
- Daneysa Lahis Kalschne
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Rute Womer
- Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Ademir Mattana
- Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Cleonice Mendes Pereira Sarmento
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
| | - Luciane Maria Colla
- Laboratório de Fermentações, Curso de Engenharia de Alimentos, Faculdade de Engenharia e Arquitetura, Universidade de Passo Fundo, Passo Fundo, RS, Brazil
| | - Eliane Colla
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil
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18
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Fusco V, Quero GM, Cho GS, Kabisch J, Meske D, Neve H, Bockelmann W, Franz CMAP. The genus Weissella: taxonomy, ecology and biotechnological potential. Front Microbiol 2015; 6:155. [PMID: 25852652 PMCID: PMC4362408 DOI: 10.3389/fmicb.2015.00155] [Citation(s) in RCA: 233] [Impact Index Per Article: 25.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 02/10/2015] [Indexed: 01/20/2023] Open
Abstract
Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-endospore forming cells with coccoid or rod-shaped morphology (Collins et al., 1993; Björkroth et al., 2009, 2014) and belong to the group of bacteria generally known as lactic acid bacteria. Phylogenetically, the Weissella belong to the Firmicutes, class Bacilli, order Lactobacillales and family Leuconostocaceae (Collins et al., 1993). They are obligately heterofermentative, producing CO2 from carbohydrate metabolism with either d(-)-, or a mixture of d(-)- and l(+)- lactic acid and acetic acid as major end products from sugar metabolism. To date, there are 19 validly described Weissella species known. Weissella spp. have been isolated from and occur in a wide range of habitats, e.g., on the skin and in the milk and feces of animals, from saliva, breast milk, feces and vagina of humans, from plants and vegetables, as well as from a variety of fermented foods such as European sourdoughs and Asian and African traditional fermented foods. Thus, apart from a perceived technical role of certain Weissella species involved in such traditional fermentations, specific Weissella strains are also receiving attention as potential probiotics, and strain development of particularly W. cibaria strains is receiving attention because of their high probiotic potential for controlling periodontal disease. Moreover, W. confusa and W. cibaria strains are known to produce copius amounts of novel, non-digestible oligosaccharides and extracellular polysaccharides, mainly dextran. These polymers are receiving increased attention for their potential application as prebiotics and for a wide range of industrial applications, predominantly for bakeries and for the production of cereal-based fermented functional beverages. On the detrimental side, strains of certain Weissella species, e.g., of W. viridescens, W. cibaria and W. confusa, are known as opportunistic pathogens involved in human infections while strains of W. ceti have been recently recongnized as etiological agent of "weissellosis," which is a disease affecting farmed rainbow trouts. Bacteria belonging to this species thus are important both from a technological, as well as from a medical point of view, and both aspects should be taken into account in any envisaged biotechnological applications.
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Affiliation(s)
- Vincenzina Fusco
- National Research Council of Italy, Institute of Sciences of Food ProductionBari, Italy
| | - Grazia M. Quero
- National Research Council of Italy, Institute of Sciences of Food ProductionBari, Italy
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Diana Meske
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-InstitutKiel, Germany
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19
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Pereira J, Dionísio L, Patarata L, Matos T. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal. Meat Sci 2015; 101:33-41. [DOI: 10.1016/j.meatsci.2014.09.147] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 09/08/2014] [Accepted: 09/19/2014] [Indexed: 11/28/2022]
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20
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Fu QQ, Liu R, Zhang WG, Li YP, Wang J, Zhou GH. Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1426-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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21
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Pothakos V, Taminiau B, Huys G, Nezer C, Daube G, Devlieghere F. Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014. Int J Food Microbiol 2014; 191:157-63. [PMID: 25268325 DOI: 10.1016/j.ijfoodmicro.2014.09.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2014] [Revised: 09/10/2014] [Accepted: 09/14/2014] [Indexed: 12/11/2022]
Abstract
Between 2010 and 2014 several spoilage cases in Belgium occurring in retail foodstuffs prior to the end of shelf-life have been reported to our laboratory. Overall, seven cases involved strictly psychrotrophic lactic acid bacteria (LAB) contamination in packaged and chilled-stored food products. The products derived either from recalls of entire production batches or as specimens of sporadic spoilage manifestations. Some of these samples were returned to the manufacturing companies by consumers who observed the alterations after purchasing the products. The products covered a wide range of foodstuffs (i.e. meat, dairy, vegetable, egg products and composite food) and denoted different spoilage defects. However, the microbiota determined by means of 16S rRNA gene high-throughput sequencing analysis underpin few LAB genera (i.e. Leuconostoc, Lactobacillus, Weissella and Lactococcus), which are frequently encountered nowadays as specific spoilage organisms (SSO) albeit overlooked by mesophilic enumeration methods due to their strictly psychrotrophic character. The present study confirms the spreading of psychrotrophic LAB in Belgian food processing environments leading to unexpected spoilage, corroborating their spoilage dynamics and prevalence in all kinds of packaged and refrigerated foodstuffs in Northern Europe.
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Affiliation(s)
- Vasileios Pothakos
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium.
| | - Bernard Taminiau
- Laboratory of Food Microbiology, Department of Food Sciences, Faculty of Veterinary Medicine, University of Liege, Bat. B43b, Sart Tilman, B-4000 Liege, Belgium
| | - Geert Huys
- Laboratory of Microbiology and BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
| | - Carine Nezer
- Quality Partner s.a., rue Hayeneux, 62, 4040 Herstal, Belgium
| | - Georges Daube
- Laboratory of Food Microbiology, Department of Food Sciences, Faculty of Veterinary Medicine, University of Liege, Bat. B43b, Sart Tilman, B-4000 Liege, Belgium
| | - Frank Devlieghere
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium
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22
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Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium. Food Microbiol 2014; 39:61-7. [DOI: 10.1016/j.fm.2013.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 10/29/2013] [Accepted: 11/11/2013] [Indexed: 11/21/2022]
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23
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Dai Z, Li Y, Wu J, Zhao Q. Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product,Chouguiyu(Stinky Mandarinfish). J Food Sci 2013; 78:M1778-83. [DOI: 10.1111/1750-3841.12289] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2013] [Accepted: 09/14/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Zhiyuan Dai
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
| | - Yan Li
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
| | - Jiajia Wu
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
| | - Qiaoling Zhao
- College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing; Zhejiang Gongshang Univ.; Hangzhou Zhejiang 310035 China
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24
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Garvicin A, a novel class IId bacteriocin from Lactococcus garvieae that inhibits septum formation in L. garvieae strains. Appl Environ Microbiol 2013; 79:4336-46. [PMID: 23666326 DOI: 10.1128/aem.00830-13] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Lactococcus garvieae 21881, isolated in a human clinical case, produces a novel class IId bacteriocin, garvicin A (GarA), which is specifically active against other L. garvieae strains, including fish- and bovine-pathogenic isolates. Purification from active supernatants, sequence analyses, and plasmid-curing experiments identified pGL5, one of the five plasmids found in L. garvieae [M. Aguado-Urda et al., PLoS One 7(6):e40119, 2012], as the coding plasmid for the structural gene of GarA (lgnA), its putative immunity protein (lgnI), and the ABC transporter and its accessory protein (lgnC and lgnD). Interestingly, pGL5-cured strains were still resistant to GarA. Other putative bacteriocins encoded by the remaining plasmids were not detected during purification, pointing to GarA as the main inhibitor secreted by L. garvieae 21881. Mode-of-action studies revealed a potent bactericidal activity of GarA. Moreover, transmission microscopy showed that GarA seems to act by inhibiting septum formation in L. garvieae cells. This potent and species-specific inhibition by GarA holds promise for applications in the prevention or treatment of infections caused by pathogenic strains of L. garvieae in both veterinary and clinical settings.
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25
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Mathias SP, Rosenthal A, Gaspar A, Aragão GMF, Slongo-Marcusi A. Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. Braz J Microbiol 2013; 44:23-8. [PMID: 24159279 PMCID: PMC3804173 DOI: 10.1590/s1517-83822013005000014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2010] [Accepted: 08/22/2012] [Indexed: 11/22/2022] Open
Abstract
High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.
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Affiliation(s)
- S P Mathias
- Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, Brazil
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26
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Martino ME, Maifreni M, Marino M, Bartolomeoli I, Carraro L, Fasolato L, Cardazzo B. Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon. Antonie van Leeuwenhoek 2013; 103:1149-63. [DOI: 10.1007/s10482-013-9897-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Accepted: 02/20/2013] [Indexed: 11/30/2022]
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27
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Pothakos V, Samapundo S, Devlieghere F. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life. Food Microbiol 2012; 32:437-43. [DOI: 10.1016/j.fm.2012.07.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 07/23/2012] [Accepted: 07/27/2012] [Indexed: 11/29/2022]
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28
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Cachaldora A, García G, Lorenzo JM, García-Fontán MC. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage. Meat Sci 2012; 93:220-5. [PMID: 22999312 DOI: 10.1016/j.meatsci.2012.08.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2012] [Revised: 08/02/2012] [Accepted: 08/28/2012] [Indexed: 11/26/2022]
Abstract
The effect of modified atmosphere and vacuum packaging on the shelf-life of "morcilla", a traditional cooked blood sausage, was investigated. A total of 99 "morcillas" were packaged under vacuum and in modified atmosphere using three different gas mixtures: 15:35:50/O(2):N(2):CO(2) (atmosphere 1), 60:40/N(2):CO(2) (atmosphere 2) and 40:60/N(2):CO(2) (atmosphere 3), and stored during 2, 4, 6 and 8 weeks at 4 °C. Shelf life evaluation was based on pH, water activity (a(w)), colour (CIE L*, a*, b*, C* and h*), TBARS formation and microbial counts. The results indicated that, in general, storage time affected (P<0.05) all parameters whereas no significant differences were observed (P>0.05) among packaging conditions. Based on the microbial counts, the shelf-life of "morcilla" would be greater than 8 weeks for all packaging conditions. Samples packaged with high CO(2) concentrations (40:60/N(2):CO(2)) showed the lowest values of TBARS at the end of storage.
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Affiliation(s)
- Aida Cachaldora
- Fundación Centro Tecnolóxico da Carne, Avda. Galicia No 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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29
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Characterization of plasmids in a human clinical strain of Lactococcus garvieae. PLoS One 2012; 7:e40119. [PMID: 22768237 PMCID: PMC3387028 DOI: 10.1371/journal.pone.0040119] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2012] [Accepted: 06/01/2012] [Indexed: 02/04/2023] Open
Abstract
The present work describes the molecular characterization of five circular plasmids found in the human clinical strain Lactococcus garvieae 21881. The plasmids were designated pGL1-pGL5, with molecular sizes of 4,536 bp, 4,572 bp, 12,948 bp, 14,006 bp and 68,798 bp, respectively. Based on detailed sequence analysis, some of these plasmids appear to be mosaics composed of DNA obtained by modular exchange between different species of lactic acid bacteria. Based on sequence data and the derived presence of certain genes and proteins, the plasmid pGL2 appears to replicate via a rolling-circle mechanism, while the other four plasmids appear to belong to the group of lactococcal theta-type replicons. The plasmids pGL1, pGL2 and pGL5 encode putative proteins related with bacteriocin synthesis and bacteriocin secretion and immunity. The plasmid pGL5 harbors genes (txn, orf5 and orf25) encoding proteins that could be considered putative virulence factors. The gene txn encodes a protein with an enzymatic domain corresponding to the family actin-ADP-ribosyltransferases toxins, which are known to play a key role in pathogenesis of a variety of bacterial pathogens. The genes orf5 and orf25 encode two putative surface proteins containing the cell wall-sorting motif LPXTG, with mucin-binding and collagen-binding protein domains, respectively. These proteins could be involved in the adherence of L. garvieae to mucus from the intestine, facilitating further interaction with intestinal epithelial cells and to collagenous tissues such as the collagen-rich heart valves. To our knowledge, this is the first report on the characterization of plasmids in a human clinical strain of this pathogen.
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30
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Ferrario C, Ricci G, Borgo F, Rollando A, Fortina MG. Genetic investigation within Lactococcus garvieae revealed two genomic lineages. FEMS Microbiol Lett 2012; 332:153-61. [DOI: 10.1111/j.1574-6968.2012.02591.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 04/24/2012] [Accepted: 05/03/2012] [Indexed: 11/30/2022] Open
Affiliation(s)
- Chiara Ferrario
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche; Sezione di Microbiologia Industriale; Università degli Studi di Milano; Milan; Italy
| | - Giovanni Ricci
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche; Sezione di Microbiologia Industriale; Università degli Studi di Milano; Milan; Italy
| | - Francesca Borgo
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche; Sezione di Microbiologia Industriale; Università degli Studi di Milano; Milan; Italy
| | - Alessandro Rollando
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche; Sezione di Microbiologia Industriale; Università degli Studi di Milano; Milan; Italy
| | - Maria Grazia Fortina
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche; Sezione di Microbiologia Industriale; Università degli Studi di Milano; Milan; Italy
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31
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Rieder G, Krisch L, Fischer H, Kaufmann M, Maringer A, Wessler S. Carnobacterium divergens - a dominating bacterium of pork meat juice. FEMS Microbiol Lett 2012; 332:122-30. [DOI: 10.1111/j.1574-6968.2012.02584.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 04/20/2012] [Accepted: 04/23/2012] [Indexed: 11/29/2022] Open
Affiliation(s)
- Gabriele Rieder
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| | - Linda Krisch
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
| | | | | | | | - Silja Wessler
- Division of Microbiology; Department of Molecular Biology; University of Salzburg; Salzburg; Austria
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32
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Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures. Food Microbiol 2010; 27:266-73. [DOI: 10.1016/j.fm.2009.10.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2009] [Revised: 10/08/2009] [Accepted: 10/14/2009] [Indexed: 11/19/2022]
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33
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Matamoros S, André S, Hue I, Prévost H, Pilet MF. Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products. Meat Sci 2010; 85:467-71. [PMID: 20416816 DOI: 10.1016/j.meatsci.2010.02.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2009] [Revised: 02/11/2010] [Accepted: 02/14/2010] [Indexed: 11/28/2022]
Abstract
The spoiling microflora of a re-packaged French "foie gras" product was studied. A total of 54 isolates, originating from two different factories, were identified using phenotypical and molecular methods (partial 16S rDNA sequencing). Weissella viridescens was the main species detected in the products from factory 1 (64% of the isolates). These products had a low lactic acid concentration and were considered as non-spoiled. The microflora of factory 2 was dominated mainly by the genus Lactobacillus (95% of the isolates), and the high lactic acid concentration of these products was linked with a strong spoilage. Among the 30 Lactobacillus strains, three species were predominant: Lactobacillus sakei (nine isolates), Lactobacillus coryniformis (eight isolates) and Lactobacillus paraplantarum (five isolates). Challenge tests were performed to confirm the involvement of the Lactobacillus strains in the spoilage of the product. Sterile "foie gras" samples were inoculated with 14 LAB strains from the collection. The most acidifying strains belonged to the species L. sakei, Lactobacillus plantarum and L. paraplantarum. This confirmed the role of the strains from the Lactobacillus genus as the main spoilers of "foie gras" products and will be useful to design new quality protocols and extend the shelf-life of these products.
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Affiliation(s)
- S Matamoros
- UMR INRA 1014 SECALIM, ONIRIS, Nantes, France
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34
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WU YANTAO, ZHAO MOUMING, YANG BAO, SUN WEIZHENG, CUI CHUN, MU LIXIA. MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGE. J FOOD PROCESS ENG 2010. [DOI: 10.1111/j.1745-4530.2008.00255.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Ben Belgacem Z, Dousset X, Prévost H, Manai M. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region. Arch Microbiol 2009; 191:711-20. [PMID: 19669730 DOI: 10.1007/s00203-009-0499-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2009] [Revised: 07/23/2009] [Accepted: 07/24/2009] [Indexed: 11/29/2022]
Abstract
The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in traditionally fermented meat collected from different areas of Tunisia. A polyphasic study, which involves phenotypic tests and ribosomal DNA-based techniques, was used to identify Gram-positive and catalase-negative isolates. PCR amplification of the 16S-23S rDNA ISR of 102 isolates and other reference LAB strains gave (1) one type of rrn operon (M-ISR) for lactococci, (2) two types of rrn operon (S-ISR and M-ISR) for enterococci, (3) two types of rrn operon (S-ISR and L-ISR) for Lactobacilli, and (4) three PCR amplicons (S-ISR, M-ISR, and L-ISR) obtained for Pediococcus spp. and Weissella genus. The clustering and comparison of ISR-RFLP profiles given by the isolates with those given by reference LAB strains, allowed their identification as Lactococcus lactis, Enterococcus faecium, Enterococcus faecalis, Enterococcus sanguinicola, Enterococcus hawaiiensis, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus alimentarius, Pediococcus pentosaceus, and Weissella confusa. Combined 16S-23S rDNA ISR and RFLP patterns can be considered as a good potential target for a rapid and reliable differentiation between isolates of LAB and provided further information on the organization of their rrn operons.
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Affiliation(s)
- Zouhaier Ben Belgacem
- Faculté des Sciences de Tunis, Laboratoire de Biochimie et Biologie Moléculaire, Campus Universitaire El-Manar, 2092 Tunis, Tunisie.
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36
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The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage. Int J Food Microbiol 2009; 132:91-9. [DOI: 10.1016/j.ijfoodmicro.2009.03.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2009] [Revised: 02/23/2009] [Accepted: 03/16/2009] [Indexed: 11/22/2022]
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37
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First description of a novel Weissella species as an opportunistic pathogen for rainbow trout Oncorhynchus mykiss (Walbaum) in China. Vet Microbiol 2009; 136:314-20. [DOI: 10.1016/j.vetmic.2008.11.027] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2008] [Revised: 11/18/2008] [Accepted: 11/21/2008] [Indexed: 11/19/2022]
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Diez AM, Björkroth J, Jaime I, Rovira J. Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides. Int J Food Microbiol 2009; 131:168-77. [DOI: 10.1016/j.ijfoodmicro.2009.02.019] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2008] [Revised: 12/23/2008] [Accepted: 02/12/2009] [Indexed: 11/25/2022]
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Diez AM, Santos EM, Jaime I, Rovira J. Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos. Meat Sci 2009; 81:171-7. [DOI: 10.1016/j.meatsci.2008.07.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2008] [Revised: 07/14/2008] [Accepted: 07/18/2008] [Indexed: 10/21/2022]
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Woo P, Lau S, Teng J, Tse H, Yuen KY. Then and now: use of 16S rDNA gene sequencing for bacterial identification and discovery of novel bacteria in clinical microbiology laboratories. Clin Microbiol Infect 2008; 14:908-34. [DOI: 10.1111/j.1469-0691.2008.02070.x] [Citation(s) in RCA: 524] [Impact Index Per Article: 32.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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41
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Calmin G, Lefort F, Belbahri L. Multi-Loci Sequence Typing (MLST) for Two Lacto-Acid Bacteria (LAB) Species: Pediococcus parvulus and P. damnosus. Mol Biotechnol 2008; 40:170-9. [DOI: 10.1007/s12033-008-9073-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2008] [Accepted: 05/14/2008] [Indexed: 11/29/2022]
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Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J, Cocolin L. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure. Int J Food Microbiol 2008; 123:246-53. [DOI: 10.1016/j.ijfoodmicro.2008.02.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2007] [Revised: 02/03/2008] [Accepted: 02/14/2008] [Indexed: 10/22/2022]
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Diez AM, Santos EM, Jaime I, Rovira J. Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiol 2008; 25:154-61. [DOI: 10.1016/j.fm.2007.06.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2007] [Revised: 05/24/2007] [Accepted: 06/10/2007] [Indexed: 11/29/2022]
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ESTEVES ALEXANDRA, PATARATA LUIS, SARAIVA CRISTINA, MARTINS CONCEIÇÃO. ASSESSMENT OF THE MICROBIOLOGICAL CHARACTERISTICS OF INDUSTRIALLY PRODUCED ALHEIRA, WITH PARTICULAR REFERENCE TO FOODBORNE PATHOGENS. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2007.00097.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gök V, Obuz E, Akkaya L. Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma - A dry cured beef product. Meat Sci 2007; 80:335-44. [PMID: 22063338 DOI: 10.1016/j.meatsci.2007.12.017] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2007] [Revised: 12/17/2007] [Accepted: 12/17/2007] [Indexed: 10/22/2022]
Abstract
The effects of packaging method (aerobic packaging (AP), vacuum packaging (VP) or modified atmosphere packaging (MAP)), the form of pastirma (sliced or non-sliced) and storage time (0, 15, 30, 60, 90 or 120 days) on the chemical, microbiological and sensory properties of a Turkish pastirma were investigated. Overall, MAP preserved chemical, microbiological and sensory properties of Turkish pastirma better than AP or VP. Very high correlation coefficients (almost all >0.90) were observed between subjective quality parameters (sensory properties) and objective quality parameters (TBARS, hexanal content, L(∗), a(∗), and b(∗)), which suggests that sensory panel was able to determine the quality changes over storage time precisely. Based on the results of this study, MAP should be the preferred choice of packaging in order to preserve overall quality of Turkish pastirma and its implication for pastirma packaging may increase pastirma's current share in the processed meat product market.
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Affiliation(s)
- Veli Gök
- Faculty of Engineering, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey
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46
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García Fontán MC, Lorenzo JM, Martínez S, Franco I, Carballo J. Microbiological characteristics of Botillo, a Spanish traditional pork sausage. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.10.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Tominaga T, Hatakeyama Y. Development of innovative pediocin PA-1 by DNA shuffling among class IIa bacteriocins. Appl Environ Microbiol 2007; 73:5292-9. [PMID: 17601819 PMCID: PMC1950993 DOI: 10.1128/aem.00558-07] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Pediocin PA-1 is a member of the class IIa bacteriocins, which show antimicrobial effects against lactic acid bacteria. To develop an improved version of pediocin PA-1, reciprocal chimeras between pediocin PA-1 and enterocin A, another class IIa bacteriocin, were constructed. Chimera EP, which consisted of the C-terminal half of pediocin PA-1 fused to the N-terminal half of enterocin A, showed increased activity against a strain of Leuconostoc lactis isolated from a sour-spoiled dairy product. To develop an even more effective version of this chimera, a DNA-shuffling library was constructed, wherein four specific regions within the N-terminal half of pediocin PA-1 were shuffled with the corresponding sequences from 10 other class IIa bacteriocins. Activity screening indicated that 63 out of 280 shuffled mutants had antimicrobial activity. A colony overlay activity assay showed that one of the mutants (designated B1) produced a >7.8-mm growth inhibition circle on L. lactis, whereas the parent pediocin PA-1 did not produce any circle. Furthermore, the active shuffled mutants showed increased activity against various species of Lactobacillus, Pediococcus, and Carnobacterium. Sequence analysis revealed that the active mutants had novel N-terminal sequences; in active mutant B1, for example, the parental pediocin PA-1 sequence (KYYGNGVTCGKHSC) was changed to TKYYGNGVSCTKSGC. These new and improved DNA-shuffled bacteriocins could prove useful as food additives for inhibiting sour spoilage of dairy products.
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Affiliation(s)
- Tatsuya Tominaga
- Saitama Industrial Technology Center North Institute, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan.
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48
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Srionnual S, Yanagida F, Lin LH, Hsiao KN, Chen YS. Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand. Appl Environ Microbiol 2007; 73:2247-50. [PMID: 17293526 PMCID: PMC1855655 DOI: 10.1128/aem.02484-06] [Citation(s) in RCA: 93] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Weissella cibaria 110, isolated from the Thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.
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Affiliation(s)
- Sirinat Srionnual
- Institute of Enology and Viticulture, University of Yamanashi, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan.
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Chenoll E, Macián MC, Elizaquível P, Aznar R. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods. J Appl Microbiol 2007; 102:498-508. [PMID: 17241356 DOI: 10.1111/j.1365-2672.2006.03081.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIM To determine the lactic acid bacteria (LAB) implicated in bloating spoilage of vacuum-packed and refrigerated meat products. METHODS AND RESULTS A total of 18 samples corresponding to four types of meat products, with and without spoilage symptoms, were studied. In all, 387 colonies growing on de Man, Rogosa and Sharpe, yeast glucose lactose peptone and trypticase soy yeast extract plates were identified by internal spacer region (ISR), ISR-restriction fragment length polymorphism and rapid amplified ribosomal DNA restriction analysis profiles as Lactobacillus (37%), Leuconostoc (43%), Carnobacterium (11%), Enterococcus (4%) and Lactococcus (2%). Leuconostoc mesenteroides dominated the microbial population of spoiled products and was always present at the moment bloating occurred. Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus were found in decreasing order of abundance. The analysis of two meat products, 'morcilla' and 'fiambre de magro adobado' obtained from production lines revealed a common succession pattern in LAB populations in both products and showed that Leuc. mesenteroides became the main species during storage, despite being below the detection level of culture methods after packing. CONCLUSIONS Our results pointed to Leuc. mesenteroides as the main species responsible for bloating spoilage in vacuum-packed meat products. SIGNIFICANCE AND IMPACT OF THE STUDY Prevention of bloating spoilage in vacuum-packed cooked meat products requires the sensitive detection of Leuc. mesenteroides (i.e. by PCR).
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Affiliation(s)
- E Chenoll
- Departamento de Microbiología, University of Valencia, Valencia, Spain
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50
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Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci 2006; 76:138-46. [PMID: 22064200 DOI: 10.1016/j.meatsci.2006.10.022] [Citation(s) in RCA: 231] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2006] [Revised: 10/13/2006] [Accepted: 10/23/2006] [Indexed: 10/23/2022]
Abstract
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in food, and the development and spreading of bacterial resistance to antibiotics. Further, 'functional starters' could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins). Specially-selected cultures may also provide probiotic benefits, and, if properly modified, they may even be endorsed with nutraceutical traits. The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.
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Affiliation(s)
- Mohammed Salim Ammor
- Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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