1
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Peng Z, Xiong T, Huang T, Xu X, Fan P, Qiao B, Xie M. Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative. Crit Rev Food Sci Nutr 2023; 63:12294-12307. [PMID: 35866501 DOI: 10.1080/10408398.2022.2100874] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Modern society is increasingly attracted with safe, natural, and additive-free food products, that gives preference to bacteriocins produced by General Recognized as Safe bacteria as a food preservative. Bacteriocins have been reported to be effective in extending shelf life of diverse foods such as meats, dairy products, wine, juice, and fruits and vegetables, whereas commercialized bacteriocins remain only nisin, pediocin, and Micocin. It is important that commercialized preservatives undergo an easy-to-handle manufacturing while maintaining high efficacy. Limited application of bacteriocins is most often caused by the absence of legislatives for use, low production, high cost and complicated purification process, reduced efficiency in the complex food matrix and insufficiently defined mechanism of action. Accordingly, this review provides an overview of bacteriocins, in relation to production stimulation, general purification scheme, impact of food matrix on bacteriocin effectiveness, and collaborative technology to improve bacteriocin performances. It is worth to note that purification and performance improvement technology remain the two challenging tasks in promoting bacteriocins as a widely used bio-preservative. Furthermore, this review for the first time divides bacteriocin receptors into specific classes (class I, II, III) and nonspecific class, to provide a basis for an in-depth understanding of the mechanism of action.
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Affiliation(s)
- Zhen Peng
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Huang
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaoyan Xu
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Pengrong Fan
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Baoling Qiao
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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2
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Favaro L, Campanaro S, Fugaban JII, Treu L, Jung ES, d'Ovidio L, de Oliveira DP, Liong MT, Ivanova IV, Todorov SD. Genomic, metabolomic, and functional characterisation of beneficial properties of Pediococcus pentosaceus ST58, isolated from human oral cavity. Benef Microbes 2023; 14:57-72. [PMID: 36815495 DOI: 10.3920/bm2022.0067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
Bacteriocins produced by lactic acid bacteria are proteinaceous antibacterial metabolites that normally exhibit bactericidal or bacteriostatic activity against genetically closely related bacteria. In this work, the bacteriocinogenic potential of Pediococcus pentosaceus strain ST58, isolated from oral cavity of a healthy volunteer was evaluated. To better understand the biological role of this strain, its technological and safety traits were deeply investigated through a combined approach considering physiological, metabolomic and genomic properties. Three out of 14 colonies generating inhibition zones were confirmed to be bacteriocin producers and, according to repPCR and RAPD-PCR, differentiation assays, and 16S rRNA sequencing it was confirmed to be replicates of the same strain, identified as P. pentosaceus, named ST58. Based on multiple isolation of the same strain (P. pentosaceus ST58) over the 26 weeks in screening process for the potential bacteriocinogenic strains from the oral cavity of the same volunteer, strain ST58 can be considered a persistent component of oral cavity microbiota. Genomic analysis of P. pentosaceus ST58 revealed the presence of operons encoding for bacteriocins pediocin PA-1 and penocin A. The produced bacteriocin(s) inhibited the growth of Listeria monocytogenes, Enterococcus spp. and some Lactobacillus spp. used to determine the activity spectrum. The highest levels of production (6400 AU/ml) were recorded against L. monocytogenes strains after 24 h of incubation and the antimicrobial activity was inhibited after treatment of the cell-free supernatants with proteolytic enzymes. Noteworthy, P. pentosaceus ST58 also presented antifungal activity and key metabolites potentially involved in these properties were identified. Overall, this strain can be of great biotechnological interest towards the development of effective bio-preservation cultures as well as potential health promoting microbes.
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Affiliation(s)
- L Favaro
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Italy
| | - S Campanaro
- Department of Biology, Università degli Studi di Padova, Via U. Bassi 58/b, 35121 Padova, Italy.,CRIBI Biotechnology Center, Università degli Studi di Padova, 35121 Padova, Italy
| | - J I I Fugaban
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 791-708, South Korea.,National Food Institute, Technical University of Denmark, Building 202, Rm. 3.234, Kemitorvet, 2800 Kongens, Lyngby, Denmark
| | - L Treu
- Department of Biology, Università degli Studi di Padova, Via U. Bassi 58/b, 35121 Padova, Italy
| | - E S Jung
- HEM Pharma Inc., Suwon, Gyeonggi 16229, Republic of Korea
| | - L d'Ovidio
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo (SP), Brazil
| | - D P de Oliveira
- Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo (SP), Brazil
| | - M-T Liong
- School of Industrial Technology, University Sains Malaysia, 11800 Penang, Malaysia
| | - I V Ivanova
- Department of General and Applied Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8 Dragan Tzankov Blvd., 1164 Sofia, Bulgaria
| | - S D Todorov
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 791-708, South Korea.,Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo (SP), Brazil
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3
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Peng Z, Xu X, Fan P, Qiao B, Xie M, Huang T, Xiong T. Identification and characterization of a novel pH and heat stable bacteriocin-like substance lactococcin036019 with food preserving potential. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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4
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Todorov SD, Popov I, Weeks R, Chikindas ML. Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns. Foods 2022; 11:foods11193145. [PMID: 36230222 PMCID: PMC9563261 DOI: 10.3390/foods11193145] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/06/2022] [Accepted: 10/07/2022] [Indexed: 11/18/2022] Open
Abstract
This review’s objective was to critically revisit various research approaches for studies on the application of beneficial organisms and bacteriocins as effective biopreservatives in the food industry. There are a substantial number of research papers reporting newly isolated bacterial strains from fermented food products and their application as potential probiotics, including partial characterization of bacteriocins produced by these microorganisms. Most of these studies follow scientific community-accepted standard procedures and propose various applications of the studied strains and bacteriocins as potential biopreservatives for the food industry. A few investigations go somewhat further, performing model studies, exploring the application of expressed bacteriocins in a designed food product, or trying to evaluate the effectiveness of the studied potential probiotics and bacteriocins against foodborne pathogens. Some authors propose applications of bacteriocin producers as starter cultures and are exploring in situ bacteriocin production to aid in the effective control of foodborne pathogens. However, few studies have evaluated the possible adverse effects of bacteriocins, such as toxicity. This comes from well-documented reports on bacteriocins being mostly non-immunogenic and having low cytotoxicity because most of these proteinaceous molecules are small peptides. However, some studies have reported on bacteriocins with noticeable cytotoxicity, which may become even more pronounced in genetically engineered or modified bacteriocins. Moreover, their cytotoxicity can be very specific and is dependent on the concentration of the bacteriocin and the nature of the targeted cell. This will be discussed in detail in the present review.
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Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil
- Correspondence: ; Tel.: +359-88-9583119
| | - Igor Popov
- Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA
| | - Michael Leonidas Chikindas
- Center for Agrobiotechnology, Don State Technical University, 344002 Rostov-on-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ 08904, USA
- Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, 119991 Moscow, Russia
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5
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Dutta B, Lahiri D, Nag M, Abukhader R, Sarkar T, Pati S, Upadhye V, Pandit S, Amin MFM, Al Tawaha ARMS, Kumar M, Ray RR. Multi-Omics Approach in Amelioration of Food Products. Front Microbiol 2022; 13:955683. [PMID: 35903478 PMCID: PMC9315205 DOI: 10.3389/fmicb.2022.955683] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Accepted: 06/16/2022] [Indexed: 11/13/2022] Open
Abstract
Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosomally synthesized antimicrobial peptides that help in maintaining the quality of food. The implementation of multi-omics approach has been important for the overall enhancement of the quality of the food. This review uses various recent technologies like proteomics, transcriptomics, and metabolomics for the overall enhancement of the quality of food products. The matrix associated with the food products requires the use of sophisticated technologies that help in the extraction of a large amount of information necessary for the amelioration of the food products. This review would provide a wholesome view of how various recent technologies can be used for improving the quality food products and for enhancing their shelf-life.
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Affiliation(s)
- Bandita Dutta
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
| | - Dibyajit Lahiri
- Department of Biotechnology, University of Engineering & Management, Kolkata, India
| | - Moupriya Nag
- Department of Biotechnology, University of Engineering & Management, Kolkata, India
| | - Rose Abukhader
- Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Siddhartha Pati
- NatNov Bioscience Private Limited, Balasore, India
- Skills Innovation & Academic Network (SIAN) Institute, Association for Biodiversity Conservation & Research (ABC), Balasore, India
| | - Vijay Upadhye
- Center of Research for Development (CR4D), Parul Institute of Applied Sciences (PIAS), Parul University, Vadodara, India
| | - Soumya Pandit
- Department of Life Sciences, Sharda University, Noida, India
| | | | | | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rina Rani Ray
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
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6
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Pérez-Rangel M, Valdez-Vazquez I, Martínez-Zavala SA, Casados-Vázquez LE, Bideshi DK, Barboza-Corona JE. Evaluation of inhibitory compounds produced by bacteria isolated from a hydrogen-producing bioreactor during the self-fermentation of wheat straw. J Appl Microbiol 2022; 133:1989-2001. [PMID: 35808847 DOI: 10.1111/jam.15708] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/28/2022]
Abstract
AIMS The objective of this study was to evaluate the inhibitory activity of compounds secreted by bacteria isolated from a hydrogen-producing bioreactor to understand how these microorganisms interact in this community. METHODS AND RESULTS In vitro inhibitory assays were performed using samples secreted by bacteria subject to different treatments to determine if their inhibitory effect was due to organic acids, non-proteinaceous compounds, or bacteriocin-like inhibitory substances (BLIS). Bacterial isolated were suppressed 43%, 30%, and 27% by neutralized, precipitated, and non-neutralized cell-free supernatants, respectively. Non-hydrogen producers (Non-H2 P) LAB (Lactobacillus plantarum LB1, L. pentosus LB7, Pediococcus acidilactici LB4) and hydrogen producers (H2 P) LAB (Enterococcus faecium F) were inhibited by the production of organic acids, non-proteinaceous compounds, and BLIS. Meanwhile, the obligate anaerobe H2 P (Clostridium beijerinckii B) inhibited by the production of non-proteinaceous compounds and BLIS. The presence of BLIS was confirmed when proteolytic enzymes affected the inhibitory activity of secreted proteins in values ranging from 20 to 42%. The BLIS produced by L. plantarum LB1, P. acidilactici LB4, L. pentosus LB7, and E. faecium F showed molecular masses of ~ 11 kDa, 25 kDa, 20 kDa, and 11 kDa, respectively. CONCLUSIONS It was demonstrated antagonistic interactions between Lactobacillus- Enterococcus, and Pediococcus-Enterococcus species, generated by the secretion of organic acids, non-proteinaceous compounds, and BLIS. SIGNIFICANCE AND IMPACT OF THE STUDY We report the interactions between LAB isolated from hydrogen-producing bioreactors. These interactions might impact the dynamics of the microbial population during hydrogen generation. Our work lays a foundation for strategies that allow controlling bacteria that can affect hydrogen production.
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Affiliation(s)
- Marisol Pérez-Rangel
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Querétaro, Mexico
| | - Idania Valdez-Vazquez
- Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Querétaro, Mexico
| | - Sheila A Martínez-Zavala
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México
| | - Luz E Casados-Vázquez
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,Food Department, Life Science División, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,CONACyT-University of Guanajuato
| | - Dennis K Bideshi
- Department of Biological Sciences, California Baptist University, Riverside, California, USA
| | - José E Barboza-Corona
- Graduate Program in Biosciences, Life Science Division, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México.,Food Department, Life Science División, University of Guanajuato Campus Irapuato-Salamanca. Irapuato, Guanajuato, México
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7
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Khalil N, Kheadr E, El‐Ziney M, Dabour N. Lactobacillus plantarum
protective cultures to improve safety and quality of wheyless Domiati‐like cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16416] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Noha Khalil
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Ehab Kheadr
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Mohamed El‐Ziney
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
| | - Nassra Dabour
- Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Egypt
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8
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Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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CAVALCANTE ITR, SOUSA WHD, RIBEIRO NL, CARTAXO FQ, RAMOS JPDF, AZEVEDO PSD. Animal feed based on forage cactus: use of viscera in traditional dishes. Production of by-products that can result in an economic return. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.105921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Abitayeva GK, Urazova MS, Abilkhadirov AS, Sarmurzina ZS, Shaikhin SM. Characterization of a new bacteriocin-like inhibitory peptide produced by Lactobacillus sakei B-RKM 0559. Biotechnol Lett 2021; 43:2243-2257. [PMID: 34652635 DOI: 10.1007/s10529-021-03193-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 10/02/2021] [Indexed: 10/20/2022]
Abstract
The biopreservation strategy allows extending the shelf life and food safety through the use of indigenous or controlled microbiota and their antimicrobial compounds. The aim of this work was to characterize an inhibitory substance with bacteriocin-like activity (Sak-59) produced by the potentially probiotic L. sakei strain from artisanal traditional Kazakh horse meat product Kazy. The maximum production of Sak-59 occurred at the stationary phase of the L. sakei growth. Sak-59 showed inhibitory activity against gram-positive meat spoilage bacteria strains of Listeria monocytogenes, Staphylococcus aureus, and pathogenic gram-negative bacteria strains of Serratia marcescens and Escherichia coli, but not against the tested Lactobacilli strains. Sak-59 activity, as measured by diffusion assay in agar wells, was completely suppressed after treatment with proteolytic enzymes and remained stable after treatment with α-amylase and lipase, indicating that Sak-59 is a peptide and most likely not glycosylated or lipidated. It was concluded that Sak-59 is a potential new bacteriocin with a characteristic activity spectrum, which can be useful in the food and feed industries.
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Affiliation(s)
- Gulyaim K Abitayeva
- Laboratory of Genetics and Biochemistry of Microorganisms, Republican Collection of Microorganisms of the Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan, 13/1 Valikhanov Str., 010000, Nur-Sultan, Republic of Kazakhstan
| | - Maira S Urazova
- Laboratory of Biotechnology, Republican Collection of Microorganisms of the Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan, 13/1 Valikhanov Str., Nur-Sultan, 010000, Republic of Kazakhstan
| | - Arman S Abilkhadirov
- Laboratory of Genetics and Biochemistry of Microorganisms, Republican Collection of Microorganisms of the Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan, 13/1 Valikhanov Str., 010000, Nur-Sultan, Republic of Kazakhstan
| | - Zinigul S Sarmurzina
- Laboratory of Microbiology, Republican Collection of Microorganisms of the Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan, 13/1 Valikhanov Str., 010000, Nur-Sultan, Republic of Kazakhstan
| | - Serik M Shaikhin
- Laboratory of Genetics and Biochemistry of Microorganisms, Republican Collection of Microorganisms of the Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan, 13/1 Valikhanov Str., 010000, Nur-Sultan, Republic of Kazakhstan.
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11
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Kuhan Sreedharan D, Abbasiliasi S, Mohamed MS, Ng ZJ, Ariff AB, Lee CK, Tan JS. Fermentation strategies for improving the production of bacteriocin‐like inhibitory substances by
Lactobacillus brevis
C23 with nutrient supplementation, pH, and temperature variations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Sahar Abbasiliasi
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
| | - Mohd Shamzi Mohamed
- Department of Bioprocess Technology Faculty of Biotechnology and Biomolecular Sciences Universiti Putra Malaysia Serdang Malaysia
- Bioprocessing and Biomanufacturing Research Complex Faculty of Biotechnology and Biomolecular Sciences Universiti Putra Malaysia Serdang Malaysia
| | - Zhang Jin Ng
- School of Industrial Technology Universiti Sains Malaysia Gelugor Malaysia
| | - Arbakariya Bin Ariff
- Department of Bioprocess Technology Faculty of Biotechnology and Biomolecular Sciences Universiti Putra Malaysia Serdang Malaysia
- Bioprocessing and Biomanufacturing Research Complex Faculty of Biotechnology and Biomolecular Sciences Universiti Putra Malaysia Serdang Malaysia
| | - Chee Keong Lee
- School of Industrial Technology Universiti Sains Malaysia Gelugor Malaysia
| | - Joo Shun Tan
- School of Industrial Technology Universiti Sains Malaysia Gelugor Malaysia
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12
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Bindu A, Lakshmidevi N. In vitro and in silico approach for characterization of antimicrobial peptides from potential probiotic cultures against Staphylococcus aureus and Escherichia coli. World J Microbiol Biotechnol 2021; 37:172. [PMID: 34518944 DOI: 10.1007/s11274-021-03135-x] [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: 05/14/2021] [Accepted: 08/24/2021] [Indexed: 11/27/2022]
Abstract
The focus of the present study was to characterize antimicrobial peptide produced by potential probiotic cultures of Enterococcus durans DB-1aa (MCC4243), Lactiplantibacillus plantarum Cu2-PM7 (MCC4246) and Limosilactobacillus fermentum Cu3-PM8 (MCC4233) against Staphylococus aureus MTCC 96 and Escherichia coli MTCC118. The growth kinetic assay revealed 24 h of incubation to be optimum for bacteriocin production. The partially purified compound of all the three selected cultures after ion-exchange chromatography was found to be thermoresistant and stable under a wide range of pH. The compound was sensitive to proteinase-K, but resistant to trypsin, α-amylase and lipase. Comparatively, bacteriocins from L. fermentum Cu3-PM8 and L. plantarum Cu2-PM7 showed higher stability under studied parameter, hence was taken up for further investigation. The apparent molecular weight of bacteriocin from L. fermentum MCC4233 and L. plantarum MCC4246 was found to be 3.5 kDa. Further, plantaricin gene from MCC4246 was characterized in silico. The translated partial amino acid sequence of the plnA gene in MCC4246 displayed 48 amino acids showing 100 % similarity with plantaricin A of Lactobacillus plantarum (WP_0036419). The sequence revealed 7 β sheets, 6 α sheets, 6 predicted coils and 9 predicted turns. The predicted properties of the peptide included an isoelectric point of 10.82 and a hydrophobicity of 48.6 %. The molecular approach of using Geneious Prime software and protein prediction data base for characterization of bacteriocin is novel and predicts "KSSAYSLQMGATAIKQVKKLFKKWGW" to be a peptide responsible for antimicrobial activity. The study provides information about a broad spectrum bacteriocin in native probiotic culture and paves a way towards its application in functional foods as a biopreservative agent.
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Affiliation(s)
- Amrutha Bindu
- DOS in Microbiology, University of Mysore, Manasa Gangothri, Mysore, 570005, India
| | - N Lakshmidevi
- DOS in Microbiology, University of Mysore, Manasa Gangothri, Mysore, 570005, India.
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13
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Hossain MI, Mizan MFR, Roy PK, Nahar S, Toushik SH, Ashrafudoulla M, Jahid IK, Lee J, Ha SD. Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2. Food Res Int 2021; 148:110595. [PMID: 34507740 DOI: 10.1016/j.foodres.2021.110595] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 12/24/2022]
Abstract
Owing to their preservative and antimicrobial effects, postbiotics (metabolic byproducts of probiotics) are promising natural components for the food industry. Therefore, the present study aimed to investigate the efficacy of postbiotics collected from isolated Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2 against Listeria monocytogenes pathogens in planktonic cells, motility, and biofilm states. The analysis of the metabolite composition of the postbiotics revealed various organic acids, along with a few well-known bacteriocin-encoding genes with potential antimicrobial effects. Postbiotics maintained their residual antimicrobial activity over the pH range 1-6 but lost all activity at neutral pH (pH 7). Full antimicrobial activity (100%) was observed during heat treatment, even under the autoclaving condition.Minimum inhibitory concentration (MICs) of L. curvatus B.67 and L. plantarum M.2 against L. monocytogenes were 80 and 70 mg/mL, respectively. However, four sub-MICs of the postbiotics (1/2, 1/4, 1/8, and 1/16 MIC) were tested for inhibition efficacy against L. monocytogenes during different experiment in this study. Swimming motility, biofilm formation, and expression levels of target genes related to biofilm formation, virulence, and quorum-sensing were significantly inhibited with increasing postbiotics concentration. Postbiotics from L. plantarum M.2 exhibited a higher inhibitory effect than the postbiotics from L. curvatus B.67. Nonetheless, both these postbiotics from Lactobacillus spp. could be used as effective bio-interventions for controlling L. monocytogenes biofilm in the food industry.
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Affiliation(s)
- Md Iqbal Hossain
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Pantu Kumar Roy
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Shamsun Nahar
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Sazzad Hossen Toushik
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea
| | - Iqbal Kabir Jahid
- Department of Microbiology, Jashore University of Science and Technology, Bangladesh
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, 72-1 Nae-Ri, Daedeok-Myun, Anseong, Gyunggido 456-756, Republic of Korea.
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14
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Selis NN, Oliveira HBM, Souza CLS, Almeida JB, Andrade YMFS, Silva LSC, Romano CC, Rezende RP, Yatsuda R, Uetanabaro APT, Marques LM. Lactobacillus plantarum Lp62 exerts probiotic effects against Gardnerella vaginalis ATCC 49154 in bacterial vaginosis. Lett Appl Microbiol 2021; 73:579-589. [PMID: 34338346 DOI: 10.1111/lam.13547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 07/19/2021] [Accepted: 07/29/2021] [Indexed: 12/20/2022]
Abstract
The severe side-effects elicited by conventional antibiotic therapy and the recurrence of Bacterial vaginosis-associated bacteria and bacterial resistance have led to the development of novel alternative therapies, among which genital probiotics are widely used. In this study, we aimed to evaluate the antimicrobial activities of Lactobacillus plantarum Lp62 and its supernatant against Gardnerella vaginalis, using both in vitro and in vivo approaches. In vitro assays were used to evaluate the viability of the strain and the antimicrobial activities of the supernatant in different pH ranges. An in vivo assay was performed on female BALB/c mice, wherein the animals were divided into eight groups: four control groups and four treated groups (for curative and preventive therapies). After infecting and treating the mice, the animals were killed to quantify the bacterial load using qPCR, evaluate leucocyte cellular response, determine vaginal cytokine levels and perform cytokine tissue gene expression. Our analyses revealed significant activity of the strain and its supernatant against G. vaginalis. Preliminary in vitro tests showed that the strain grew with equal efficiency in different pH ranges. Meanwhile, the presence of halo and inhibition of pathogen growth established the significant activity of the supernatant against G. vaginalis. We observed that both micro-organisms are resident bacteria of mouse microbiota and that the lactobacilli population growth was affected by G. vaginalis and vice versa. We also observed that the treated groups, with their low bacterial load, absence of leucocyte recruitment, reduced cytokine levels in the vaginal lavage and normalized cytokine gene expression, successfully controlled the infection.
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Affiliation(s)
- N N Selis
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos, Pavilhão Max de Menezes, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil
| | - H B M Oliveira
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos, Pavilhão Max de Menezes, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil
| | - C L S Souza
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, BA, Brazil
| | - J B Almeida
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, BA, Brazil
| | - Y M F S Andrade
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, BA, Brazil
| | - L S C Silva
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, BA, Brazil
| | - C C Romano
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos, Pavilhão Max de Menezes, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil
| | - R P Rezende
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos, Pavilhão Max de Menezes, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil
| | - R Yatsuda
- Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, BA, Brazil
| | - A P T Uetanabaro
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos, Pavilhão Max de Menezes, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil.,Departamento de Ciências Biológicas, Laboratório de Microbiologia da Agroindústria, Universidade Estadual de Santa Cruz, BA, Brazil
| | - L M Marques
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos, Pavilhão Max de Menezes, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil.,Instituto Multidisciplinar em Saúde, Universidade Federal da Bahia, Vitória da Conquista, BA, Brazil
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15
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Ashaolu TJ, Khalifa I, Mesak MA, Lorenzo JM, Farag MA. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34014126 DOI: 10.1080/10408398.2021.1929059] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited. The production of fermented meat relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activities. In this review, fermented meat types and their health benefits were firstly introduced. This was followed by a description of fermentation conditions vis-à-vis starters, bacterial, yeast and mold cultures, and their role in meat. The review focuses on how microorganisms affect texture change, flavor formation, and biogenic amines (BA) accumulation in fermented meat. In addition, the production conditions and the major biochemical changes in fermented meat products were also introduced to present the best factors influencing the quality of fermented meat. Microorganisms and microbial enzymes in fermented meats were discussed as they could affect organoleptic characteristics of fermented meats. Moreover, safety concerns and prospects for further research of fermented meat were also discussed with emphasis on novel probiotic and starter cultures development; bioinformatics, omics technologies and data modeling to maximize the benefit from fermentation process in meat production.
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Affiliation(s)
- Tolulope J Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam.,Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, Vietnam
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Matta A Mesak
- Chemistry Department, School of Sciences and Engineering, The American University, Cairo, New Cairo, Egypt
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
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16
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Characterization of Partially Purified Bacteriocins Produced by Enterococcus faecium Strains Isolated from Soybean Paste Active Against Listeria spp. and Vancomycin-Resistant Enterococci. Microorganisms 2021; 9:microorganisms9051085. [PMID: 34070112 PMCID: PMC8158364 DOI: 10.3390/microorganisms9051085] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/15/2021] [Accepted: 05/17/2021] [Indexed: 12/24/2022] Open
Abstract
Three out of one hundred eighty putative LAB isolates from Korean traditional fermented soybean paste were identified to be unique and bacteriocinogenic strains. Based on phenotypic and 16S rRNA sequencing analysis, selected strains were identified as Enterococcus faecium ST651ea, E. faecium ST7119ea and E. faecium ST7319ea. The bacteriocinogenic properties of the studied strains were evaluated against Listeria monocytogenes ATCC15313, Listeria innocua ATCC33090 and vancomycin-resistant E. faecium VRE19 of clinical origin. The strains E. faecium ST651ea, ST7119ea and ST7319ea expressed bacteriocins with an activity of 12,800 AU/mL, 25,600 AU/mL and 25,600 AU/mL, respectively, recorded against L. monocytogenes ATCC15131. According to the PCR-based screening of bacteriocin-related genes, which was further confirmed through amplicon sequencing, showed that strain E. faecium ST651ea carries entB and entP genes, whereas both E. faecium ST7119ea and ST7319ea strains harbor entA and entB genes. The molecular size of expressed bacteriocins was estimated by tricine-SDS-PAGE showing an approximative protein size of 4.5 kDa. The assessment of the spectrum of activity of bacteriocins ST651ea, ST7119ea and ST7319ea showed strong activity against most of clinical VRE isolates, majority of other Enterococcus spp. and Listeria spp. Bacteriocins ST651ea, ST7119ea and ST7319ea were partially purified by combination of 60% ammonium sulfate precipitation and hydrophobic chromatography on the SepPakC18 column. Challenge test with semi-purified (60% 2-propanol fraction) bacteriocins resulted in a significant reduction of viable cells for all test organisms. Thus, indicating that all the bacteriocins evaluated can be used as potential biocontrol in food and feed industries as well as an alternative treatment for VRE-related infections in both veterinary and clinical settings.
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17
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Junges da Costa R, Pereira da Silva A, Nobre da Fonseca R, de Oliveira Hübner S, Nalério ES, de Lima Marques J, Soares Vitola HR, Padilha da Silva W, Duval EH, Fiorentini ÂM. Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Jung S, Woo C, Fugaban JII, Vazquez Bucheli JE, Holzapfel WH, Todorov SD. Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage. Probiotics Antimicrob Proteins 2021; 13:1195-1212. [PMID: 33721203 DOI: 10.1007/s12602-021-09772-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/05/2021] [Indexed: 12/24/2022]
Abstract
Bacteriocin production is considered a favorable property for various beneficial cultures. In addition to their potential as biopreservatives, bacteriocins are also promising alternatives for the control of multidrug-resistant pathogens and the inhibition of some viruses and cancer cells. The objective of this study was to screen and characterize a bacteriocin-producing strain with the aim of its future application for control of Listeria monocytogenes, an important food-borne pathogen. A total of 22 potentially bacteriocinogenic strains active against L. monocytogenes ATCC15313 were isolated from locally produced kimchi through a three-level approach. Pure cultures were obtained according to good microbiological practices and differentiated through RAPD-PCR using the primers OPL01, OPL09, and OPL11. Altogether, 5 strains were selected for further study. Specific focus was given to strain ST05DL based on its specific inhibitory activity against L. monocytogenes ATCC15313, while not affecting different strains belonging to the genera Lactobacillus, Pediococcus, Leuconostoc, and Weissella, most of which are beneficial microorganisms. The strain ST05DL was identified as Bacillus amyloliquefaciens based on its sugar fermentation profile obtained through API50CHB analysis and 16S rRNA partial sequencing. The antimicrobial compound produced by B. amyloliquefaciens ST05DL was found to be sensitive to pepsin and α-chymotrypsin, evidence of its proteinaceous nature. The presence of skim milk, NaCl, Tween 80, glycerol, and SDS did not affect the antimicrobial activity. The addition of 20% cell-free supernatant (CFS) obtained from a 24-h culture of B. amyloliquefaciens ST05DL to an exponentially growing culture of L. monocytogenes ATCC15313 successfully inhibited the test microorganisms during the monitored 10-h incubation. Optimal bacteriocin production by B. amyloliquefaciens ST05DL was observed during the stationary phase at 12 h (800 AU/mL) and remained stable for the next 15 h. The ratio between live and dead cells during this period was 74.37% and 25.66%, respectively, as determined by flow cytometry. The presence of the virulence genes hblA, hblB, hblC, nheA, nheB, and nheC was not detected in the total DNA of B. amyloliquefaciens ST05DL, and the strain was resistant only to ampicillin out of 10 tested antibiotics. Future evaluation of expressed bacteriocin/s by B. amyloliquefaciens ST05DL (amino acid sequence, molecular mass, cytotoxicity, detailed mode of action, etc.), will be the next step in the characterization and its potential application as biopreservative and/or pharmaceutical product.
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Affiliation(s)
- Sungmin Jung
- ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Chaerin Woo
- ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Joanna Ivy Irorita Fugaban
- ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Jorge Enrique Vazquez Bucheli
- ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Wilhelm Heinrich Holzapfel
- ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Graduate School of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea.
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19
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Safety evaluation and bacteriocinogenic potential of Pediococcus acidilactici strains isolated from artisanal cheeses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110550] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Abstract
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.
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21
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Development of regression model for bacteriocin production from local isolate of Lactobacillus acidophilus MS1 using Box-Behnken design. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101542] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Exploring Beneficial/Virulence Properties of Two Dairy-Related Strains of Streptococcus infantarius subsp. infantarius. Probiotics Antimicrob Proteins 2020; 12:1524-1541. [DOI: 10.1007/s12602-020-09637-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Castilho NPAD, Todorov SD, Oliveira LL, Bersot LDS, Nero LA. Inhibition of Listeria monocytogenes in fresh sausage by bacteriocinogenic Lactobacillus curvatus UFV-NPAC1 and its semi-purified bacteriocin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108757] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens. Pathogens 2019; 8:pathogens8020071. [PMID: 31117307 PMCID: PMC6631976 DOI: 10.3390/pathogens8020071] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/07/2019] [Accepted: 05/13/2019] [Indexed: 12/23/2022] Open
Abstract
Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous L. plantarum strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen peroxide, organic acids, as well as bacteriocins can also be exemplified by a variable spectrum of actions. The current study was intended to conduct the screening and characterization of antimicrobial prospective of L. plantarum from traditional Inner Mongolian fermented hard cheese. Foodborne pathogens, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, were examined by using the Oxford cup technique and the mixed culture inhibition assays. The resulting analyses disclosed that L. plantarum KLDS1.0344 indicated broad antimicrobial spectrum against all selected pathogens as compared to other LAB used in this study. Additionally, the decrement of the pathogen population was observed up to 3.47 logs in mixed culture inhibition assays. L. plantarum KLDS 1.0344 acid production was recorded up to 71.8 ± 3.59 °D in mixed culture while antimicrobial particles released in cell free supernatants demonstrated bacteriocin-like characteristics showing substantial pH stability (2.0–6.0), proteolytic enzyme reduced the antibacterial activity (15.2 ± 0.6 mm–20.4 ± 0.8 mm), heat stability (20 min at 120 °C) against selected pathogens. Moreover, the spectrum range of antimicrobial peptides after the partial purification was decreased as compared to the crude bacteriocin-like compound. The SDS-PAGE analysis showed the molecular weight range of partially purified bacteriocin from 12 to 45 kDa. After analyzing the obtained data from the current experimentation showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving L. plantarum KLDS 1.0344 as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.
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25
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Laranjo M, Potes ME, Elias M. Role of Starter Cultures on the Safety of Fermented Meat Products. Front Microbiol 2019; 10:853. [PMID: 31133993 PMCID: PMC6524729 DOI: 10.3389/fmicb.2019.00853] [Citation(s) in RCA: 106] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 04/02/2019] [Indexed: 01/01/2023] Open
Abstract
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardize product properties and shorten ripening times. Safety of fermented meat products may be jeopardized by microbiological, namely foodborne pathogens (Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons (PAH), and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in fermented meat products. Besides, starters can compete with the autochthonous, non-starter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade BA in food. PAH are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in meat products. Additionally, the role of molds, such as Penicillium nalgiovense, in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products.
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Affiliation(s)
- Marta Laranjo
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal
| | - Maria Eduarda Potes
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal
| | - Miguel Elias
- ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal
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26
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Albuquerque GN, Costa RG, Barba FJ, Gómez B, Ribeiro NL, Beltrão Filho EM, Sousa S, Santos JG, Lorenzo JM. Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13877] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- G. N. Albuquerque
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - R. G. Costa
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia Ourense Spain
| | - N. L. Ribeiro
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - E. M. Beltrão Filho
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - S. Sousa
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
| | - J. G. Santos
- Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil
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27
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Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4726510] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied areLactococcus,Enterococcus,Pediococcus, andLactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.
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28
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Zhang J, Yang Y, Yang H, Bu Y, Yi H, Zhang L, Han X, Ai L. Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23, Isolated From Chinese Traditional Fermented Milk. Front Microbiol 2018; 9:2165. [PMID: 30327641 PMCID: PMC6174205 DOI: 10.3389/fmicb.2018.02165] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 08/23/2018] [Indexed: 11/19/2022] Open
Abstract
The exploration and evaluation of bacteriocin-producing lactic acid bacteria (LAB) have been one of the powerful means to food preservation. A total of 300 strains were isolated from Chinese traditional fermented milk products. A bacteriocin-producing LAB, named Lactobacillus plantarum J23, was screened and identified. Bacteriocin Lac-B23 from L. plantarum J23 was purified by 80% ammonium sulfate precipitation, cation-exchange chromatography, and reverse-phase high-performance liquid chromatography. Molecular weight of bacteriocin Lac-B23 was determined to be approximately 6.73 kDa by tricine sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and it was confirmed as a novel bacteriocin by liquid chromatography-mass spectrometry. Moreover, bacteriocin Lac-B23 showed thermal stability when heated at below 100°C for 30 min, pH stability between pH 2.0 and 12.0, and sensitivity to trypsin, proteinase K, and proteinase E. The antimicrobial activity of bacteriocin could be enhanced by addition of Fe2+, Mn2+, and ethyl alcohol, and inhibited by Cu2+, K+, Ca2+, Zn2+, Mg2+, and sodium chloride. The results suggested bacteriocin Lac-B23 to have potential application prospects in the food industry.
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Affiliation(s)
- Jianming Zhang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Yanyan Yang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Hui Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yushan Bu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xue Han
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
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Sidooski T, Brandelli A, Bertoli SL, Souza CKD, Carvalho LFD. Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria – A review. Crit Rev Food Sci Nutr 2018; 59:2839-2849. [DOI: 10.1080/10408398.2018.1474852] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Thiago Sidooski
- Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil
| | - Adriano Brandelli
- Laboratory of Biochemistry and Applied Microbiology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Sávio Leandro Bertoli
- Chemical Engineering Department, University of Blumenau, São Paulo, Blumenau, SC, Brazil
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Parlindungan E, Dekiwadia C, Tran KT, Jones OA, May BK. Morphological and ultrastructural changes in Lactobacillus plantarum B21 as an indicator of nutrient stress. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.072] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Combined effect of NaCl and low temperature on antilisterial bacteriocin production of Lactobacillus plantarum ST202Ch. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kusuma AV, Mustopa AZ, Mustafawi WZ, Suharsono S. The production of SPusp45-MSP-1<sub>19</sub> gene construct and its recombinant protein in <em>Lactococcus lactis</em> to be used as a malaria vaccine. MEDICAL JOURNAL OF INDONESIA 2018. [DOI: 10.13181/mji.v26i4.2162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Abstract
Background: Merozoite surface protein 1 (MSP-1) is a major protein used by the Plasmodium during red blood cells invasion in malaria. MSP-119, one of MSP-1 is highly conserved, and it is a potential malaria vaccine candidate because the monoclonal antibodies are capable blocking erythrocyte invasion in vitro. The aim of this study was to produce MSP-119 gene construct and the recombinant protein in Lactococcus lactis.Methods: Usp45-MSP-119, derived from codon optimization and the synthetic gene, was inserted into the pMAT cloning vector. A vector expressing MSP-119 included usp45 has been constructed by the manipulation of recombinant DNA using restriction enzymes. The MSP-119 protein was expressed to 45% ammonium sulfate precipitation and purified using Sephadex-G50 gel filtration chromatography. The expressed protein was characterized by SDS-PAGE and dot blot.Results: usp45-MSP-119 gene was amplified using specific primers and inserted into the multiple cloning sites in the expression vector pNZ8148 with size 3,538 bp as a recombinant vector. The protein of MSP-119 was successfully expressed in L. lactis with molecular weight of 10.45 kDa. The dot blot was tested in 3 different comparisons between the host cells, non-induced cells, and induced cells with 10 ng/ml nisin. The results showed that 10 ng/ml nisin gave a positive reaction as detected by dot blot assay.Conclusion: This study confirmed that the usp45-MSP-119 gene was successfully inserted into the multiple cloning sites of the pNZ8148 expression vector and the MSP-119 protein expressed in the NICE system of the L. lactis host cell.
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Soltani M, Pakzad K, Taheri-Mirghaed A, Mirzargar S, Shekarabi SPH, Yosefi P, Soleymani N. Dietary Application of the Probiotic Lactobacillus plantarum 426951 Enhances Immune Status and Growth of Rainbow Trout (Oncorhynchus mykiss) Vaccinated Against Yersinia ruckeri. Probiotics Antimicrob Proteins 2017; 11:207-219. [DOI: 10.1007/s12602-017-9376-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Lv X, Du J, Jie Y, Zhang B, Bai F, Zhao H, Li J. Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus. World J Microbiol Biotechnol 2017; 33:156. [PMID: 28702797 DOI: 10.1007/s11274-017-2320-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Accepted: 07/07/2017] [Indexed: 12/19/2022]
Abstract
Vibrio parahaemolyticus: is recognized as the main cause of gastroenteritis associated with consumption of seafood. Bacteriocin-producing Lactobacillus plantarum FGC-12 isolated from golden carp intestine had strong antibacterial activity toward V. parahaemolyticus. The fish-borne bacteriocin was purified by a three-step procedure consisting of ethyl acetate extraction, gel filtration chromatography and high performance liquid chromatography. Its molecular weight was estimated at 4.1 kDa using SDS-PAGE. The fish-borne bacteriocin reached the maximum production at stationary phase after 20 h. It was heat-stable (30 min at 121 °C) and remained active at pH range from 3.0 to 5.5, but was sensitive to nutrasin, papain and pepsin. Its minimum inhibitory concentration for V. parahaemolyticus was 6.0 mg/ml. Scanning electron microscopy analysis showed that the fish-borne bacteriocin disrupted cell wall of V. parahaemolyticus. The antibacterial mechanism of the fish-borne bacteriocin against V. parahaemolyticus might be described as action on membrane integrity in terms of the leakage of electrolytes, the losses of Na+K+-ATPase, AKP and proteins. The addition of the fish-borne bacteriocin to shrimps leaded V. parahaemolyticus to reduce 1.3 log units at 4 °C storage for 6 day. Moreover, a marked decline in total volatile base nitrogen and total viable counts was observed in bacteriocin treated samples than the control. It is clear that this fish-borne bacteriocin has promising potential as biopreservation for the control of V. parahaemolyticus in aquatic products.
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Affiliation(s)
- Xinran Lv
- College of Biological Science and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road Haidian District, Beijing, 100083, People's Republic of China
| | - Jingfang Du
- College of Food Science and Engineering, Bohai University, 19 Keji Road, Songshan New District, Jinzhou, 121013, Liaoning, People's Republic of China
| | - Yu Jie
- College of Biological Science and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road Haidian District, Beijing, 100083, People's Republic of China
| | - Bolin Zhang
- College of Biological Science and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road Haidian District, Beijing, 100083, People's Republic of China.
| | - Fengling Bai
- College of Food Science and Engineering, Bohai University, 19 Keji Road, Songshan New District, Jinzhou, 121013, Liaoning, People's Republic of China.
| | - Hongfei Zhao
- College of Biological Science and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road Haidian District, Beijing, 100083, People's Republic of China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, 19 Keji Road, Songshan New District, Jinzhou, 121013, Liaoning, People's Republic of China
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Demirbaş F, İspirli H, Kurnaz AA, Yilmaz MT, Dertli E. Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.067] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Cavicchioli V, Camargo A, Todorov S, Nero L. Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. J Dairy Sci 2017; 100:2526-2535. [DOI: 10.3168/jds.2016-12049] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 12/21/2016] [Indexed: 11/19/2022]
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Abstract
Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.
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Ribeiro SC, O'Connor PM, Ross RP, Stanton C, Silva CC. An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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39
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Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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40
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Min Hsiu C, Shu Feng H, Jiau Hua C, Mei Fang L, Chin Shuh C, Shu Chen W. Antibacterial activity Lactobacillus plantarum isolated from fermented vegetables and investigation of the plantaricin genes. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajmr2016.7922] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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41
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Fermented milk with probiotic Lactobacillus rhamnosus S1K3 (MTCC5957) protects mice from salmonella by enhancing immune and nonimmune protection mechanisms at intestinal mucosal level. J Nutr Biochem 2016; 30:62-73. [DOI: 10.1016/j.jnutbio.2015.11.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2015] [Revised: 10/26/2015] [Accepted: 11/23/2015] [Indexed: 12/20/2022]
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Fang F, Feng T, Du G, Chen J. Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:623-30. [PMID: 26898528 DOI: 10.1080/19440049.2016.1156774] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Four strains of lactic acid bacteria showing antimicrobial activity against some food-spoilage microorganisms or pathogens, including both Gram-negative and -positive strains, were isolated from naturally fermented pickled vegetables and a traditional cheese product. Among these isolates, Lactobacillus coryniformis strain BBE-H3, characterised previously to be a non-biogenic amine producer, showed a high level of activity in degrading sodium nitrite and exhibited the ability to eliminate ethyl carbamate and one of its precursors, urea. The antimicrobial substance produced by L. coryniformis BBE-H3 was found to be active at an acidic pH range of 4.0-4.5. The antimicrobial activity of this strain decreased differentially after treatment with proteolytic enzymes (pepsin, papain, trypsin and proteinase K), implying this growth inhibitory compound is either a protein or a polypeptide. The results of this study show the suitability of L. coryniformis BBE-H3 as a starter in food manufacturing processes, and demonstrate its potential role in eliminating food origin carcinogens such as sodium nitrite and ethyl carbamate.
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Affiliation(s)
- Fang Fang
- a The Key Laboratory of Industrial Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.,b School of Biotechnology , Wuxi , China
| | - Tingting Feng
- a The Key Laboratory of Industrial Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.,b School of Biotechnology , Wuxi , China
| | - Guocheng Du
- b School of Biotechnology , Wuxi , China.,c National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi , China.,d The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China
| | - Jian Chen
- a The Key Laboratory of Industrial Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.,b School of Biotechnology , Wuxi , China.,c National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi , China
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Barbosa M, Todorov S, Ivanova I, Belguesmia Y, Choiset Y, Rabesona H, Chobert JM, Haertlé T, Franco B. Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.022] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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45
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Arief II, Budiman C, Jenie BSL, Andreas E, Yuneni A. Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 displays bactericidal activity against Staphylococcus aureus. Benef Microbes 2015; 6:603-13. [DOI: 10.3920/bm2014.0064] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Plantaricin IIA-1A5 is a bacteriocin produced by Lactobacillus plantarum IIA-1A5 isolated from Indonesian beef. This research aimed to identify the genes involved in plantaricin IIA-1A5 production and examine its mode of action against Staphylococcus aureus. It has been reported that a bacteriocin structural gene, plnW, is present in genome of L. plantarum IIA-1A5. Here, we reported the presence of additional genes responsible for plantaricin precursor (plnA and plnEF) and a gene encoding the quorum sensor of histidine kinase (plnB). It indicates that genes involved in production of plantaricin IIA-1A5 are organized in at least two bacteriocin operons (plnABCD, plnEFI) and a structural plnW gene. Purified plantaricin IIA-1A5 yielded a single band in SDS-PAGE with apparent size of 6.4 kDa. Amino acid composition of purified plantaricin IIA-1A5 was mainly composed of cationic glutamic acid and cysteine that allowed the formation of disulphide bonds, suggesting plantaricin IIA-1A5 belongs to the pediocin-subclass of class II bacteriocins. Plantaricin IIA-1A5 displayed remarkable antibacterial activity against S. aureus, which was initiated by the adsorption of plantaricin IIA-1A5 onto the cell membrane of S. aureus. The adsorption is hypothesised to be facilitated by non-ionic interactions as it is reduced by the presence of organic solvents or detergents. This adsorption promoted leakage of cellular metabolites through the cell membrane of S. aureus, as indicated by the release of genetic and proteinaceous material of S. aureus observed at 260 and 280 nm, respectively. The leakage also promoted the release of divalent (Ca2+, Mg2+) and monovalent (K+) cations. The release of these intracellular components might be due to pores formed in the cell membrane of S. aureus by plantaricin IIA-1A5 as shown by scanning electron microscopy. Altogether, the mode of action of plantaricin IIA-1A5 against S. aureus seems to be bactericidal as indicated by lysis of the cell membrane.
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Affiliation(s)
- I. Isnafia Arief
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University (IPB), Jl. Agatis, IPB Darmaga Campus, Bogor 16680, Indonesia
| | - C. Budiman
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University (IPB), Jl. Agatis, IPB Darmaga Campus, Bogor 16680, Indonesia
- Okinawa Institute of Science and Technology, 1919-1 Tancha, Kunigami, Onna son, Okinawa 904-0495, Japan
- Biotechnology Research Institute, Universiti Malaysia Sabah (UMS), Jl. UMS 88400, Kota Kinabalu, Sabah, Malaysia
| | - B. Sri Laksmi Jenie
- Food Microbiology Laboratory, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB). P.O. Box 220, Bogor 16680, Indonesia
| | - E. Andreas
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University (IPB), Jl. Agatis, IPB Darmaga Campus, Bogor 16680, Indonesia
| | - A. Yuneni
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University (IPB), Jl. Agatis, IPB Darmaga Campus, Bogor 16680, Indonesia
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Engelhardt T, Albano H, Kiskó G, Mohácsi-Farkas C, Teixeira P. Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions. Food Microbiol 2015; 48:109-15. [DOI: 10.1016/j.fm.2014.11.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 11/03/2014] [Accepted: 11/25/2014] [Indexed: 11/29/2022]
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47
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Chaalel A, Riazi A, Dubois-Dauphin R, Thonart P. Screening of plantaricin EF and JK in an Algerian Lactobacillus plantarum isolate. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2015. [DOI: 10.1016/s2222-1808(15)60819-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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48
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Todorov SD, Franco BDGM, Wiid IJ. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products. Benef Microbes 2015; 5:351-66. [PMID: 24463204 DOI: 10.3920/bm2013.0030] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Many lactic acid bacteria produce bacteriocins with a rather broad spectrum of inhibition, which could offer potential applications in food preservation. Bacteriocin production by starter cultures may bring advantage to these strains in competitive interactions with pathogenic bacteria from the food matrix. The objective of this study was to determine the safety of beneficial strains (Lactobacillus plantarum ST202Ch and ST216Ch, Enterococcus faecium ST211Ch, and Lactobacillus sakei ST22Ch, ST153Ch and ST154Ch) previously isolated from fermented meat products and characterised as bacteriocin producers. Auto-aggregation was strain-specific, and values of 28.97, 27.86 and 28.56% were recorded for L. sakei ST22Ch, ST153Ch and ST154Ch, respectively, 16.95 and 14.58% for L. plantarum ST202Ch and ST216Ch, respectively, and 12.77% for E. faecium ST211Ch. Various degrees of co-aggregation between 28.85 and 44.76% for Listeria monocytogenes 211 and 409, and between 23.60 to 34.96% for E. faecium ATCC 19443 were observed. According to the results of the diffusion method, the studied strains demonstrated susceptibility to penicillin G, ampicillin, amoxicillin, amoxicillin/clavulonic acid, imipenem, linezolid, and tetracycline. In addition, the susceptibility of the six strains to various non-antibiotic commercial drugs was examined. Production of β-galactosidase by L. sakei ST22Ch, ST153Ch and ST154Ch, L. plantarum ST202Ch and ST216Ch, and E. faecium ST211Ch was confirmed by employing sterile filter paper discs impregnated with o-nitrophenyl-β-D-galactopyranose. A statistically significant (P<0.001) inhibition of Mycobacterium tuberculosis growth by bacteriocins produced by L. plantarum ST202Ch (38.3%) and ST216Ch (48.6%), L. sakei ST153Ch (16.2%) and ST154Ch (16.1%), and E. faecium ST211Ch (21.7%) was observed. As determined by the polymerase chain reaction, the tested strains showed a low virulence gene profile.
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Affiliation(s)
- S D Todorov
- Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Ave. Prof. Lineus Prestes 580, 05508-000, São Paulo, SP, Brazil
| | - B D G M Franco
- Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Ave. Prof. Lineus Prestes 580, 05508-000, São Paulo, SP, Brazil
| | - I J Wiid
- Division Molecular and Cellular Biology and Human Genetics, Faculty of Medicine and Health Sciences, University of Stellenbosch, P.O. Box 19063, 7505 Tygerberg, South Africa
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de Souza Barbosa M, Todorov SD, Ivanova I, Chobert JM, Haertlé T, de Melo Franco BDG. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiol 2015; 46:254-262. [DOI: 10.1016/j.fm.2014.08.004] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Revised: 07/26/2014] [Accepted: 08/11/2014] [Indexed: 11/16/2022]
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50
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da Silva Sabo S, Vitolo M, González JMD, Oliveira RPDS. Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria. Food Res Int 2014; 64:527-536. [DOI: 10.1016/j.foodres.2014.07.041] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 07/14/2014] [Accepted: 07/24/2014] [Indexed: 12/18/2022]
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