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Tabanelli G, Barbieri F, Baños A, Madero JMG, Daza MVB, Cortimiglia C, Milani G, Bassi D, Gardini F, Montanari C. Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages. Int J Food Microbiol 2024; 410:110489. [PMID: 38039926 DOI: 10.1016/j.ijfoodmicro.2023.110489] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/11/2023] [Indexed: 12/03/2023]
Abstract
Companilactobacillus alimentarius is a facultatively heterofermentative lactic acid bacterium (LAB) that is a significant constituent within the microbiota of various traditional fermented foods exerting several functions in fermentative or ripening processes. This species has been isolated from Spanish fermented sausages, where its frequency of isolation was comparable to those of Latilactobacillus sakei and Latilactobacillus curvatus. Despite to its presence in several niches, ecological information on this species is still scarce and only few publications report information about its safety features (i.e. antibiotic resistance). Since studies on C. alimentarius concern the analysis of a few individual traits regarding this species, a more extensive work on a larger number of isolates from the same matrix have been performed to allow a clearer interpretation of their phenotypic and technological characteristics. Specifically, 14 strains of C. alimentarius isolated from Mediterranean spontaneously fermented sausages, have been screened for their safety and technological characteristics (such as antibiotic resistance, biogenic amine production, inhibiting potential, growth at different temperatures and NaCl concentrations) and with phenotype microarrays with the aim to elucidate their potential role and contribution to sausage fermentation and ripening. In general, a wide variability was observed in relation to the parameters considered. Several of the tested strains were able to produce histamine, tyramine and putrescine while the antibiotic resistance greatly varied according to the strains, with the exception of vancomycin. In addition, C. alimentarius strains showed a relevant potential to grow in conditions of salt and temperature mimicking those found in fermented foods. In particular, the growth at 10 °C and in the presence of salt can explain the presence of C. alimentarius in sausages and its adaptation to fermented meat environment in which low temperature can be applied during ripening. The differentiation of the phenotypic profile reflected the environmental conditions that influenced the isolation source, including those derived by the raw materials. Given the species frequent association with spontaneous fermentations or the ripening microbiota of various products, despite not being intentionally used as starter cultures, the data presented in this study contribute to a deeper comprehension of their role, both advantageous and detrimental, in numerous significant fermented foods.
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Affiliation(s)
- Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Cesena, Italy.
| | - Alberto Baños
- Department of Microbiology, DOMCA S.A.U., 18620 Alhendín, Spain
| | | | - Mireya Viviana Belloso Daza
- Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy
| | - Claudia Cortimiglia
- Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy
| | - Giovanni Milani
- Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy
| | - Daniela Bassi
- Department for Sustainable Food Process (DISTAS), Università Cattolica del Sacro Cuore, 26100 Cremona, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Cesena, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Cesena, Italy
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Xu J, Guo L, Zhao N, Meng X, Zhang J, Wang T, Wei X, Fan M. Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry. Crit Rev Biotechnol 2023; 43:258-274. [PMID: 35114869 DOI: 10.1080/07388551.2021.2025335] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acid-resistant bacteria are more and more widely used in industrial production due to their unique acid-resistant properties. In order to survive in various acidic environments, acid-resistant bacteria have developed diverse protective mechanisms such as sensing acid stress and signal transduction, maintaining intracellular pH homeostasis by controlling the flow of H+, protecting and repairing biological macromolecules, metabolic modification, and cross-protection. Acid-resistant bacteria have broad biotechnological application prospects in the food field. The production of fermented foods with high acidity and acidophilic enzymes are the main applications of this kind of bacteria in the food industry. Their acid resistance modules can also be used to construct acid-resistant recombinant engineering strains for special purposes. However, they can also cause negative effects on foods, such as spoilage and toxicity. Herein, the aim of this paper is to summarize the research progress of molecular mechanisms against acid stress of acid-resistant bacteria. Moreover, their effects on the food industry were also discussed. It is useful to lay a foundation for broadening our understanding of the physiological metabolism of acid-resistant bacteria and better serving the food industry.
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Affiliation(s)
- Junnan Xu
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xuemei Meng
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
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Gadoin E, Desnues C, Bouvier T, Roque D'orbcastel E, Auguet JC, Crochemore S, Adingra A, Bettarel Y. Tracking spoilage bacteria in the tuna microbiome. FEMS Microbiol Ecol 2022; 98:6702722. [PMID: 36124730 DOI: 10.1093/femsec/fiac110] [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: 03/15/2022] [Revised: 09/03/2022] [Accepted: 09/15/2022] [Indexed: 12/14/2022] Open
Abstract
Like other seafood products, tuna is highly perishable and sensitive to microbial spoilage. Its consumption, whether fresh or canned, can lead to severe food poisoning due to the activity of specific microorganisms, including histamine-producing bacteria. Yet, many grey areas persist regarding their ecology, conditions of emergence, and proliferation in fish. In this study, we used 16S rRNA barcoding to investigate postmortem changes in the bacteriome of fresh and brine-frozen yellowfin tuna (Thunnus albacares), until late stages of decomposition (i.e. 120 h). The results revealed that despite standard refrigeration storage conditions (i.e. 4°C), a diverse and complex spoilage bacteriome developed in the gut and liver. The relative abundance of spoilage bacterial taxa increased rapidly in both organs, representing 82% of the bacterial communities in fresh yellowfin tuna, and less than 30% in brine-frozen tuna. Photobacterium was identified as one of the dominant bacterial genera, and its temporal dynamics were positively correlated with histamine concentration in both gut and liver samples, which ultimately exceeded the recommended sanitary threshold of 50 ppm in edible parts of tuna. The results from this study show that the sanitary risks associated with the consumption of this widely eaten fish are strongly influenced by postcapture storage conditions.
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Affiliation(s)
- Elsa Gadoin
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Christelle Desnues
- Campus Technologique et Scientifique de Luminy, 163 avenue de Luminy - Bat. Méditerranée, 13288 Marseille, France
| | - Thierry Bouvier
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Emmanuelle Roque D'orbcastel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Jean-Christophe Auguet
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Sandrine Crochemore
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Antoinette Adingra
- Centre de Recherche Océanologiques (CRO)- 29 rue des pêcheurs, Zone 3, Treichville, BP V 18 00225 Abidjan, Cote d'Ivoire
| | - Yvan Bettarel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
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Dewi G, Kollanoor Johny A. Lactobacillus in Food Animal Production—A Forerunner for Clean Label Prospects in Animal-Derived Products. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.831195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Lactobacillus, the largest genus within the lactic acid bacteria group, has served diverse roles in improving the quality of foods for centuries. The heterogeneity within this genus has resulted in the industry's continued use of their well-known functions and exploration of novel applications. Moreover, the perceived health benefits in many applications have also made them fond favorites of consumers and researchers alike. Their familiarity lends to their utility in the growing “clean label” movement, of which consumers prefer fewer additions to the food label and opt for recognizable and naturally-derived substances. Our review primarily focuses on the historical use of lactobacilli for their antimicrobial functionality in improving preharvest safety, a critical step to validate their role as biocontrol agents and antibiotic alternatives in food animal production. We also explore their potential as candidates catering to the consumer-driven demand for more authentic, transparent, and socially responsible labeling of animal products.
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Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation. SUSTAINABILITY 2021. [DOI: 10.3390/su13095310] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
To meet the food demand of future generations, more sustainable food production is needed. Flavored olive oils (FOOs) have been proposed as natural additives to ensure food safety and quality through a more sustainable approach. The chemical composition and antioxidant potential of two different olive oils flavored, respectively, with cumin (Cm) and with a mixture of parsley, garlic, and lemon (Mix) were investigated. Cm-FOO and Mix-FOO were tested against Anisakis both in vitro and ex vivo through an exposure test of anchovy fillets experimentally parasitized with Anisakis larvae. Microbiological and sensory analysis were carried out on marinated anchovy fillets exposed to both FOOs to evaluate their effects on the shelf life and their sensory influence. The addition of herbs and spices did not affect the chemical composition of the olive oil (free acidity, UV absorbance, and fatty acid composition). Only Mix showed antioxidant activity, while Cm had no effect in this regard. Cm-FOO and Mix-FOO devitalized the Anisakis larvae both in vitro within 24 h and ex vivo after 8 and 10 days of exposure, respectively. The results of microbiological analyses showed that FOOs inhibited the growth of typical spoilage flora in the marinated anchovies without negatively affecting their sensory characteristics, as observed from the sensory analysis.
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Johansson P, Jääskeläinen E, Nieminen T, Hultman J, Auvinen P, Björkroth KJ. Microbiomes in the Context of Refrigerated Raw Meat Spoilage. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Meat spoilage is a complicated biological phenomenon taking place over the course of time. Several factors influence it, mainly external factors related to packaging and storage temperature but also internal ones related to contamination diversity and product ingredients. We conducted genomic studies of specific spoilage organisms (SSO) and investigated the spoilage microbiomes providing information about the factors that make a specific organism a competitive SSO, as well as the interactions between certain SSO and the most active species and pathways in packaged raw meat. Our studies showed that spoilage microbiomes are diverse, but certain aspects, such as oxygen content or added marinades, shape this diversity strongly. We have also characterized a new spoilage-associated pathway, i.e., heme-dependent respiration capability, in Leuconostoc gelidum subsp. gasicomitatum. The microbiome studies we conducted explain why this species has become a competitive SSO. It is a fast grower and gains advantage for its growth if oxygen is present in the packages. Since the contamination of psychrotrophic lactic acid bacteria is difficult to avoid in meat manufacture, leuconostocs cause spoilage problems from time to time especially in marinated products or those packaged under high-oxygen–containing atmospheres.
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Affiliation(s)
- Per Johansson
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Elina Jääskeläinen
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Timo Nieminen
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Jenni Hultman
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
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Xu Z, Luo Y, Mao Y, Peng R, Chen J, Soteyome T, Bai C, Chen L, Liang Y, Su J, Wang K, Liu J, Kjellerup BV. Spoilage Lactic Acid Bacteria in the Brewing Industry. J Microbiol Biotechnol 2020; 30:955-961. [PMID: 31986245 PMCID: PMC9728350 DOI: 10.4014/jmb.1908.08069] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 01/06/2020] [Indexed: 02/05/2023]
Abstract
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
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Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA
| | - Yuting Luo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yuzhu Mao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Ruixin Peng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Jinxuan Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou 510010, P.R. China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, P.R. China
| | - Jianyu Su
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Kan Wang
- Research Center of Translational Medicine, Second Affiliated Hospital of Shantou University Medical College, Shantou 515041, Guangdong, P.R. China
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Birthe V. Kjellerup
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
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Reitermayer D, Kafka TA, Lenz CA, Vogel RF. Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03487-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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9
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Olszewska M, Nynca A, Białobrzewski I, Kocot A, Łaguna J. Assessment of the bacterial viability of chlorine‐ and quaternary ammonium compounds‐treated
Lactobacillus
cells via a multi‐method approach. J Appl Microbiol 2019; 126:1070-1080. [DOI: 10.1111/jam.14208] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 01/10/2019] [Accepted: 01/14/2019] [Indexed: 11/27/2022]
Affiliation(s)
- M.A. Olszewska
- Chair of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - A. Nynca
- Laboratory of Molecular Diagnostics University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - I. Białobrzewski
- Chair of Systems Engineering Faculty of Engineering University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - A.M. Kocot
- Chair of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - J. Łaguna
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Olsztyn Poland
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10
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Role of cell surface composition and lysis in static biofilm formation by Lactobacillus plantarum WCFS1. Int J Food Microbiol 2018; 271:15-23. [PMID: 29477805 DOI: 10.1016/j.ijfoodmicro.2018.02.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 01/26/2018] [Accepted: 02/11/2018] [Indexed: 01/20/2023]
Abstract
Next to applications in fermentations, Lactobacillus plantarum is recognized as a food spoilage organism, and its dispersal from biofilms in food processing environments might be implicated in contamination or recontamination of food products. This study provides new insights into biofilm development by L. plantarum WCFS1 through comparative analysis of wild type and mutants affected in cell surface composition, including mutants deficient in the production of Sortase A involved in the covalent attachment of 27 predicted surface proteins to the cell wall peptidoglycan (ΔsrtA) and mutants deficient in the production of capsular polysaccharides (CPS1-4, Δcps1-4). Surface adhesion and biofilm formation studies revealed none of the imposed cell surface modifications to affect the initial attachment of cells to polystyrene while biofilm formation based on Crystal Violet (CV) staining was severely reduced in the ΔsrtA mutant and significantly increased in mutants lacking the cps1 cluster, compared to the wild-type strain. Fluorescence microscopy analysis of biofilm samples pointed to a higher presence of extracellular DNA (eDNA) in cps1 mutants and this corresponded with increased autolysis activity. Subsequent studies using Δacm2 and ΔlytA derivatives affected in lytic behaviour revealed reduced biofilm formation measured by CV staining, confirming the relevance of lysis for the build-up of the biofilm matrix with eDNA.
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11
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Dunn LL, Davidson PM, Critzer FJ. Antimicrobial Efficacy of an Array of Essential Oils Against Lactic Acid Bacteria. J Food Sci 2016; 81:M438-44. [PMID: 26749216 DOI: 10.1111/1750-3841.13181] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 11/10/2015] [Indexed: 11/30/2022]
Abstract
The essential oils of clove bud, cinnamon bark and thyme, and their individual compounds including allyl isothiocyanate (AIT), carvacrol, cinnamaldehyde, cinnamic acid, eugenol, and thymol were initially assessed for antimicrobial activity against 9 lactic acid bacteria (LAB) species. Carvacrol and thymol were the most inhibitory with MICs of 0.1% (v/v and w/v, respectively). Cinnamaldehyde, cinnamon bark oil, clove bud oil, eugenol, and thyme oil were moderately inhibitive (MICs = 0.2% v/v), while cinnamic acid required a concentration of 0.5% (w/v). AIT was not effective with MICs in excess of concentrations tested (0.75% v/v). The bactericidal capability of the oil components carvacrol, cinnamaldehyde, eugenol, and thymol were further examined against Pediococcus acidilactici, Lactobacillus buchneri, and Leuconostoc citrovorum. Thymol at 0.1% (w/v) was bactericidal against L. citrovorum (>4-log reduction), but resulted in a 2-log CFU/mL reduction against L. buchneri and P. acidilactici. Cinnamaldehyde at 0.2% to 0.25% (v/v) was effective against L. citrovorum, L. buchneri, and P. acidilactici, resulting in a >2-log reduction. All 3 organisms were susceptible to 0.2% carvacrol with >3-log reduction observed after exposure for 6 h. Eugenol was the least effective. Concentrations of 0.2% and 0.25% (v/v) were needed to achieve an initial reduction in population, >3-log CFU/mL after 6 h exposure. However, at 0.2%, P. acidilactici and L. buchneri recovered to initial populations in 48 to 72 h. Results indicate essential oils have the capacity to inactivate LAB that are commonly associated with spoilage of shelf stable low-acid foods.
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Affiliation(s)
- Laurel L Dunn
- the Food Science and Technology, Univ. of Tennessee, 2510 River Drive, Knoxville, Tenn., 37996, U.S.A
| | - P Michael Davidson
- the Food Science and Technology, Univ. of Tennessee, 2510 River Drive, Knoxville, Tenn., 37996, U.S.A
| | - Faith J Critzer
- the Food Science and Technology, Univ. of Tennessee, 2510 River Drive, Knoxville, Tenn., 37996, U.S.A
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12
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Madar M, Slizova M, Czerwinski J, Hrckova G, Mudronova D, Gancarcikova S, Popper M, Pistl J, Soltys J, Nemcova R. Histo-FISH protocol to detect bacterial compositions and biofilms formation in vivo. Benef Microbes 2015; 6:899-907. [PMID: 26123784 DOI: 10.3920/bm2015.0016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The study of biofilm function in vivo in various niches of the gastrointestinal tract (GIT) is rather limited. It is more frequently used in in vitro approaches, as an alternative to the studies focused on formation mechanisms and function of biofilms, which do not represent the actual in vivo complexity of microbial structures. Additionally, in vitro tests can sometimes lead to unreliable results. The goal of this study was to develop a simple approach to detect bacterial populations, particularly Lactobacillus and Bifidobacterium in biofilms, in vivo by the fluorescent in situ hybridisation (FISH) method. We standardised a new Histo-FISH method based on specific fluorochrome labelling probes which are able to detect Lactobacillus spp. and Bifidobacterium spp. within biofilms on the mucosal surface of the GIT embedded in paraffin in histological slices. This method is also suitable for visualisation of bacterial populations in the GIT internal content. Depending on the labelling probes, the Histo-FISH method has the potential to detect other probiotic strains or pathogenic bacteria. This original approach permits us to analyse bacterial colonisation processes as well as biofilm formation in stomach and caecum of BALB/c and germ-free mice.
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Affiliation(s)
- M Madar
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - M Slizova
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - J Czerwinski
- 2 The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jablonna, Poland
| | - G Hrckova
- 3 Parasitological Institute Slovak Academy of Science, Hlinkova 3, 04001 Kosice, Slovakia
| | - D Mudronova
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - S Gancarcikova
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - M Popper
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - J Pistl
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - J Soltys
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia.,3 Parasitological Institute Slovak Academy of Science, Hlinkova 3, 04001 Kosice, Slovakia
| | - R Nemcova
- 1 Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
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13
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Fernández Ramírez MD, Smid EJ, Abee T, Nierop Groot MN. Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates. Int J Food Microbiol 2015; 207:23-9. [PMID: 25965141 DOI: 10.1016/j.ijfoodmicro.2015.04.030] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 02/25/2015] [Accepted: 04/19/2015] [Indexed: 12/25/2022]
Abstract
Lactobacillus plantarum has been associated with food spoilage in a wide range of products and the biofilm growth mode has been implicated as a possible source of contamination. In this study we analysed the biofilm forming capacity of L. plantarum WCFS1 and six food spoilage isolates. Biofilm formation as quantified by crystal violet staining and colony forming units was largely affected by the medium composition, growth temperature and maturation time and by strain specific features. All strains showed highest biofilm formation in Brain Heart Infusion medium supplemented with manganese and glucose. For L. plantarum biofilms the crystal violet (CV) assay, that is routinely used to quantify total biofilm formation, correlates poorly with the number of culturable cells in the biofilm. This can in part be explained by cell death and lysis resulting in CV stainable material, conceivably extracellular DNA (eDNA), contributing to the extracellular matrix. The strain to strain variation may in part be explained by differences in levels of eDNA, likely as result of differences in lysis behaviour. In line with this, biofilms of all strains tested, except for one spoilage isolate, were sensitive to DNase treatment. In addition, biofilms were highly sensitive to treatment with Proteinase K suggesting a role for proteins and/or proteinaceous material in surface colonisation. This study shows the impact of a range of environmental factors and enzyme treatments on biofilm formation capacity for selected L. plantarum isolates associated with food spoilage, and may provide clues for disinfection strategies in food industry.
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Affiliation(s)
- Mónica D Fernández Ramírez
- Top Institute Food and Nutrition (TIFN), Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University and Research Centre, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands
| | - Eddy J Smid
- Top Institute Food and Nutrition (TIFN), Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University and Research Centre, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands
| | - Tjakko Abee
- Top Institute Food and Nutrition (TIFN), Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University and Research Centre, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands.
| | - Masja N Nierop Groot
- Top Institute Food and Nutrition (TIFN), Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Wageningen UR Food and Biobased Research, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands
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Remenant B, Jaffrès E, Dousset X, Pilet MF, Zagorec M. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiol 2015; 45:45-53. [DOI: 10.1016/j.fm.2014.03.009] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 03/11/2014] [Accepted: 03/13/2014] [Indexed: 01/24/2023]
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15
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Jones TH, Vail KM, McMullen LM. Filament formation by foodborne bacteria under sublethal stress. Int J Food Microbiol 2013; 165:97-110. [PMID: 23727653 DOI: 10.1016/j.ijfoodmicro.2013.05.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/26/2013] [Accepted: 05/01/2013] [Indexed: 11/28/2022]
Abstract
A number of studies have reported that pathogenic and nonpathogenic foodborne bacteria have the ability to form filaments in microbiological growth media and foods after prolonged exposure to sublethal stress or marginal growth conditions. In many cases, nucleoids are evenly spaced throughout the filamentous cells but septa are not visible, indicating that there is a blockage in the early steps of cell division but the mechanism behind filament formation is not clear. The formation of filamentous cells appears to be a reversible stress response. When filamentous cells are exposed to more favorable growth conditions, filaments divide rapidly into a number of individual cells, which may have major health and regulatory implications for the food industry because the potential numbers of viable bacteria will be underestimated and may exceed tolerated levels in foods when filamentous cells that are subjected to sublethal stress conditions are enumerated. Evidence suggests that filament formation under a number of sublethal stresses may be linked to a reduced energy state of bacterial cells. This review focuses on the conditions and extent of filament formation by foodborne bacteria under conditions that are used to control the growth of microorganisms in foods such as suboptimal pH, high pressure, low water activity, low temperature, elevated CO2 and exposure to antimicrobial substances as well as lack a of nutrients in the food environment and explores the impact of the sublethal stresses on the cell's inability to divide.
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Affiliation(s)
- Tineke H Jones
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
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16
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Boziaris IS, Stamatiou AP, Nychas GJE. Microbiological aspects and shelf life of processed seafood products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1184-1190. [PMID: 22987506 DOI: 10.1002/jsfa.5873] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 07/20/2012] [Accepted: 07/28/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 °C to determine their shelf life and the predominant spoilage micro-organisms. RESULTS Shelf life determined by sensory analysis varied from 66 to 180 days depending on the product. The cause of spoilage for most of the products was the development of off-flavours/off-odours, while two products were rejected owing to oil discolouration. Pseudomonads were in most cases below detection limit. H₂S-producing bacteria, Brochothrix thermosphacta and Enterobacteriaceae were below detection limit throughout the experiment. The predominant spoilage micro-organisms were lactic acid bacteria and yeasts. Hygiene indicators such as Staphylococcus spp. and total coliforms were also below detection limit in all samples. CONCLUSION Primarily the initial pH and secondarily the NaCl content determined shelf life duration. Under the applied conditions, lactic acid bacteria and yeasts predominated. The contribution of chemical oxidation and/or autolysis to spoilage and shelf life might be important for most of the products.
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Affiliation(s)
- Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 Nea Ionia, Volos, Greece.
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17
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Szymczak M, Szymczak B, Koronkiewicz A, Felisiak K, Bednarek M. Effect of cover brine type on the quality of meat from herring marinades. J Food Sci 2013; 78:S619-25. [PMID: 23488975 DOI: 10.1111/1750-3841.12090] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Accepted: 01/27/2013] [Indexed: 11/28/2022]
Abstract
Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.
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Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
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18
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Boulares M, Mankai M, Aouadhi C, olfa BM, Hassouna M. Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0527-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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19
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20
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Lönnermark E, Nowrouzinan F, Adlerberth I, Ahrné S, Wold A, Friman V. Oral and faecal lactobacilli and their expression of mannose-specific adhesins in individuals with and without IgA deficiency. Int J Med Microbiol 2011; 302:53-60. [PMID: 22018813 DOI: 10.1016/j.ijmm.2011.08.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Revised: 07/21/2011] [Accepted: 08/29/2011] [Indexed: 01/23/2023] Open
Abstract
Lactobacilli are present in the intestine and oral cavity of most adults. Secretory IgA in mucosal secretions may provide carbohydrate receptors for bacterial adhesins. Here, oral and faecal samples from 33 IgA-deficient individuals and 34 controls were cultured for lactobacilli, which were identified using species-specific PCR or partial 16S rDNA sequencing and tested for expression of mannose-specific adhesins. Lactobacilli were found in the oral cavity of 76% of IgA-deficient and 85% of control individuals. Lactobacillus paracasei and Lactobacillus gasseri dominated in both groups. Lactobacillus fermentum was less common in IgA-deficient individuals than in controls (p=0.0055) and Lactobacillus salivarius was less common in symptomatic than in healthy IgA-deficient individuals (p=0.0051). Faecal samples yielded lactobacilli in most individuals. L. paracasei was most frequent, followed by L. gasseri and Lactobacillus plantarum. Mannose-specific adhesins were expressed more frequently by oral than by faecal isolates (p=0.032) and oral isolates adhered in higher numbers than faecal isolates (46 vs. 14 bacteria/cell, p=0.0038). Faecal isolates from IgA-deficient individuals more frequently expressed mannose-specific adhesins than faecal isolates from controls (p=0.039). Mannose-specific adhesins may be a colonisation factor in the oral cavity, and the presence of secretory IgA may modify adhesin expression. However, secretory IgA seems to have little influence on Lactobacillus species distribution.
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Affiliation(s)
- Elisabet Lönnermark
- Department of Infectious Diseases, Gothenburg University, S-41685 Göteborg, Sweden.
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21
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Françoise L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol 2010; 27:698-709. [DOI: 10.1016/j.fm.2010.05.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 05/12/2010] [Accepted: 05/17/2010] [Indexed: 10/19/2022]
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22
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Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Stress resistance of biofilm and planktonic Lactobacillus plantarum subsp. plantarum JCM 1149. Food Microbiol 2009; 26:592-7. [PMID: 19527834 DOI: 10.1016/j.fm.2009.04.001] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2009] [Revised: 04/02/2009] [Accepted: 04/14/2009] [Indexed: 11/22/2022]
Abstract
The purpose of this study was to investigate the change in resistance of biofilm and planktonic food spoilage lactic acid bacteria (LAB) to environmental stresses, which strongly inhibit bacterial growth and are important in food preservation or in disinfection. The stress responses of biofilm and planktonic cells of Lactobacillus plantarum subsp. plantarum JCM 1149, which was used as a model spoilage bacterium, in various organic acids (namely, acetic acid, citric acid, lactic acid, and malic acid), ethanol, and sodium hypochlorite, were investigated using survival tests. The bacterial cells in biofilms showed greater resistance to all treatments than the planktonic bacterial cells in either the stationary or logarithmic phase. The planktonic bacterial cells showed reduced resistance to acetic acid after the cell suspension was diluted; however, intriguingly, the bacterial cells in biofilms maintained their resistance to acetic acid even after they were suspended or the cell suspension was diluted. These findings suggested the risk for food spoilage due to LAB derived from biofilms and suspended or diluted in foods, and demonstrated the importance of controlling biofilms of LAB in the food industry.
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24
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Manios SG, Skiadaresis AG, Karavasilis K, Drosinos EH, Skandamis PN. Field validation of predictive models for the growth of lactic acid bacteria in acidic cheese-based Greek appetizers. J Food Prot 2009; 72:101-10. [PMID: 19205470 DOI: 10.4315/0362-028x-72.1.101] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A microbial model was developed for spoilage of two acidic Greek appetizers, namely, tyrosalata (TS) and tyrokafteri (TK), with pH values of 4.34 to 4.50 and 4.22 to 4.38, respectively. The specific spoilage organisms of these products were lactic acid bacteria (LAB), which dominated during storage, while yeasts, whenever present, remained at low levels (1 to 2 log CFU/g). Correlations of LAB populations with changes in pH and sensory characteristics indicated that the spoilage level of LAB ranged from 8.1 to 8.6 log CFU/g for both products. TK showed a relatively higher microbial stability than did TS. The growth of LAB was modeled with the Baranyi model, while their maximum specific growth rates were further modeled as a function of temperature with square-root model and Arrhenius equations for each appetizer. The validation of the model was performed under nonisothermal conditions in the laboratory and in a field validation trial with temperature logging during distribution of individual packages in the chill supply chain, including transportation from the plant to the distribution center, retail display, and household refrigerators. Models for both appetizers showed satisfactory agreement with data, with a slight tendency of overprediction of LAB in TS. The field validation process also confirmed the higher stability of TK over TS. The developed models may serve as a useful tool for monitoring the microbiological quality of such complex products and manage their distribution. Furthermore, depending on the seasonal variation of chill chain conditions, reassessment of shelf life may be performed.
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Affiliation(s)
- Stavros G Manios
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
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25
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Sallam KI. Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2006.01421.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Lyhs U, Björkroth JK. Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring. Food Microbiol 2007; 25:529-33. [PMID: 18355678 DOI: 10.1016/j.fm.2007.11.007] [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] [Received: 07/17/2007] [Revised: 11/18/2007] [Accepted: 11/29/2007] [Indexed: 11/19/2022]
Abstract
A total of 164 lactic acid bacteria (LAB) isolated from spoiled maatjes herring stored in air and under modified atmosphere at 4 or 10 degrees C were characterised and identified using an rRNA gene restriction pattern (ribotype) database. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using numerical analysis. Lactobacillus sakei, Lactobacillus curvatus and strains of the L. curvatus spp./Lactobacillus fuchuensis group were the main species detected. Of all the isolates, six were identified as Lactococcus spp.
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Affiliation(s)
- Ulrike Lyhs
- Ruralia Institute, University of Helsinki, Kampusranta 9C, 60320 Seinäjoki, Finland.
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27
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Rachman CN, Kabadjova P, Prévost H, Dousset X. Identification of Lactobacillus alimentarius and Lactobacillus farciminis with 16S-23S rDNA intergenic spacer region polymorphism and PCR amplification using species-specific oligonucleotide. J Appl Microbiol 2004; 95:1207-16. [PMID: 14632993 DOI: 10.1046/j.1365-2672.2003.02117.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The restriction fragment length polymorphism (RFLP) method was used to differentiate Lactobacillus species having closely related identities in the 16S-23S rDNA intergenic spacer region (ISR). Species-specific primers for Lact. farciminis and Lact. alimentarius were designed and allowed rapid identification of these species. METHODS AND RESULTS The 16S-23S rDNA spacer region was amplified by primers tAla and 23S/p10, then digested by HinfI and TaqI enzymes and analysed by electrophoresis. Digestion by HinfI was not sufficient to differentiate Lact. sakei, Lact. curvatus, Lact. farciminis, Lact. alimentarius, Lact. plantarum and Lact. paraplantarum. In contrast, digestion carried out by TaqI revealed five different patterns allowing these species to be distinguished, except for Lact. plantarum from Lact. paraplantarum. The 16S-23S rDNA spacer region of Lact. farciminis and Lact. alimentarius were amplified and then cloned into vector pCR(R)2.1 and sequenced. The DNA sequences obtained were analysed and species-specific primers were designed from these sequences. The specificity of these primers was positively demonstrated as no response was obtained for 14 other species tested. RESULTS AND CONCLUSIONS The species-specific primers for Lact. farciminis and Lact. alimentarius were shown to be useful for identifying these species among other lactobacilli. The RFLP profile obtained upon digestion with HinfI and TaqI enzymes can be used to discriminate Lact. farciminis, Lact. alimentarius, Lact. sakei, Lact. curvatus and Lact. plantarum. SIGNIFICANCE AND IMPACT OF THE STUDY In this paper, we have established the first species-specific primer for PCR identification of Lact. farciminis and Lact. alimentarius. Both species-specific primer and RFLP, could be used as tools for rapid identification of lactobacilli up to species level.
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Affiliation(s)
- C N Rachman
- Unité de Recherche Qualité Microbiologique et Aromatique des Aliments, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 03, France
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28
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Nakano S, Matsumura A, Yamada T. A PCR assay for detection of acetic acid-tolerant lactic acid bacteria in acidic food products. J Food Prot 2004; 67:610-5. [PMID: 15035383 DOI: 10.4315/0362-028x-67.3.610] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A PCR assay for the detection of acetic acid-tolerant lactic acid bacteria in the genera of Lactobacillus and Pediococcus was developed in this study. Primers targeting the bacterial 16S rRNA gene were newly designed and used in this PCR assay. To determine the specificity of the assay, 56 different bacterial strains (of 33 genera), 2 fungi, 3 animals, and 4 plants were tested. Results were positive for most tested bacterial members of 16S rRNA gene-based phylogenetic groups (classified in the Lactobacillus casei and Pediococcus group), including Lactobacillus fructivorans, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, and Lactobacillus paracasei. For all other bacterial strains and eukaryote tested, results were negative. Bacterial DNA for PCR was prepared with a simple procedure with the use of Chelex 100 resin from culture after growth in deMan Rogosa Sharpe broth (pH 6.0). To test this PCR assay for the monitoring of the acetic acid-tolerant lactic acid bacteria, L. fructivorans was inoculated into several acidic food as an indicator. Before the PCR, the inoculation of 10 to 50 CFU of bacteria per g of food was followed by a 28-h enrichment culture step, and the PCR assay allowed the detection of bacterial cells. Including the enrichment culture step, the entire PCR detection process can be completed within 30 h.
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Affiliation(s)
- Shigeru Nakano
- Food Safety Research Institute, Nissin Food Products Co., Ltd., Noji-cho, Kusatsu, Shiga 525-0055, Japan.
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29
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Yansanjav A, Svec P, Sedlácek I, Hollerová I, Nemec M. Ribotyping of lactobacilli isolated from spoiled beer. FEMS Microbiol Lett 2003; 229:141-4. [PMID: 14659554 DOI: 10.1016/s0378-1097(03)00817-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Twenty-nine Lactobacillus strains contaminating beers in different Czech breweries as well as representative type strains obtained from the Czech Collection of Microorganisms were characterized using ribotyping with EcoRI and a probe made complementary to 16S and 23S rRNA genes. Biochemical test results assigned the 29 strains to the species L. brevis, L. plantarum, L. buchneri and L. paracasei subsp. paracasei. Ribotyping separated L. brevis, L. plantarum and L. paracasei subsp. paracasei strains into species-specific ribogroups in full correspondence with biotyping; L. buchneri strains were split into two ribogroups. Characteristic band patterns for each species and even typical bands of certain sizes were observed.
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Affiliation(s)
- Altanzaya Yansanjav
- Department of Microbiology, Faculty of Science, Masaryk University, Tvrdého 14, 602 00 Brno, Czech Republic
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30
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Cabo M, Pastoriza L, Rodriguez J. A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08277.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M. Food spoilage--interactions between food spoilage bacteria. Int J Food Microbiol 2002; 78:79-97. [PMID: 12222639 DOI: 10.1016/s0168-1605(02)00233-7] [Citation(s) in RCA: 563] [Impact Index Per Article: 25.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage activity. This review gives three such examples. We describe the competitive advantage of Pseudomonas spp. due to the production of iron-chelating siderophores, the generation of substrates for spoilage reactions by one organism from another microorganism (so-called metabiosis) and the up-regulation of phenotypes potentially involved in spoilage through cell-to-cell communication. In particular, we report for the first time the widespread occurrence of N-acyl homoserine lactones (AHL) in stored and spoiling fresh foods and we discuss the potential implications for spoilage and food preservation.
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Affiliation(s)
- Lone Gram
- Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby.
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32
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Lyhs U, Korkeala H, Björkroth J. Identification of lactic acid bacteria from spoiled, vacuum-packaged 'gravad' rainbow trout using ribotyping. Int J Food Microbiol 2002; 72:147-53. [PMID: 11843406 DOI: 10.1016/s0168-1605(01)00634-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C were characterised and identified using a molecular approach. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using an rRNA gene restriction pattern (ribotype) identification database. Lactobacillus sakei, L. curvatus and Carnobacterium piscicola were the three main species detected. Only one isolate was identified as C. divergens. Most of the carnobacteria were found in the samples stored at 3 degrees C. The relative proportion of L. sakei was higher in the samples stored at 8 degrees C.
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Affiliation(s)
- Ulrike Lyhs
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland.
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