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Ozogul Y, El Abed N, Montanari C, Ozogul F. Contribution of polysaccharides from crustacean in fermented food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:47-92. [PMID: 36064296 DOI: 10.1016/bs.afnr.2022.04.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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2
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Martín I, Rodríguez A, Alía A, Martínez-Blanco M, Lozano-Ojalvo D, Córdoba JJ. Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity. Int J Food Microbiol 2022; 361:109444. [PMID: 34749186 DOI: 10.1016/j.ijfoodmicro.2021.109444] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 10/08/2021] [Accepted: 10/17/2021] [Indexed: 12/26/2022]
Abstract
"Torta del Casar" is a Spanish soft-ripened cheese made with sheep's raw milk and subjected to a short ripening process, which favors the growth of pathogenic microorganisms including Listeria monocytogenes. The development of strategies to control pathogens and minimize health risks associated with the presence of L. monocytogenes in these products is of great interest. In this regard, the anti-Listeria activity of a whey protein hydrolysate (ProH) alone or combined with six lactic acid bacteria strains isolated from cheese was evaluated in this study as a biocontrol strategy using a "Torta del Casar" cheese-based medium. The most active combinations of lactic acid bacteria assayed induced a reduction higher than two logarithmic units in the growth of L. monocytogenes (serotype 4b) compared to their respective control when they were co-inoculated in "Torta del Casar" cheese-based medium at 7 °C for 7 days. In addition, the observed downregulation of some key virulence genes of L. monocytogenes suggests that the strain Lactiplantibacillus plantarum B2 alone and combined with the strain Lactiplantibacillus spp. B4 are good candidates to be used as biocontrol agents against L. monocytogenes growth in traditional soft cheeses based on raw milk during their storage at refrigeration temperatures.
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Affiliation(s)
- Irene Martín
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
| | - Alberto Alía
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Mónica Martínez-Blanco
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Daniel Lozano-Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Juan J Córdoba
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain
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3
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Iacumin L, Cappellari G, Pellegrini M, Basso M, Comi G. Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C. Front Microbiol 2021; 12:796655. [PMID: 34987492 PMCID: PMC8721034 DOI: 10.3389/fmicb.2021.796655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Accepted: 11/22/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of the work was to monitor the presence of Listeria monocytogenes in cold-smoked fish products (trout, salmon, and sea bass) marketed in Italy. Cold-smoked sea bass is a new product that has not yet been commercialized and was collected from the production facility. Monitoring data have shown that cold-smoked products can be contaminated by L. monocytogenes, the presence of which has been highlighted mainly by enrichment culture (presence in 25 g). The isolated Listeria were serotyped and belonged mainly to low-virulence serotypes (1/2c), followed by serotypes 1/2a, 1/2b, and 4b. Furthermore, considering the ability of L. monocytogenes to grow in these products due to their chemical-physical characteristics (pH > 6.0, Aw > 0.97) and long shelf life at 4°C, an additional aim was to verify the activity of different bioprotective starters, including Lactilactobacillus sakei (LAK-23, Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italy), Carnobacterium spp., Lacticaseibacillus casei (SAL 106), and Lacticaseibacillus paracasei (SAL 211), in cold-smoked sea bass. All starters were bacteriocin producers. For this experiment, smoked sea bass samples were intentionally inoculated with a mixture of three different strains of L. monocytogenes and of each starter culture. After inoculation, the smoked sea bass were vacuum-packed and stored at 6 ± 2°C for 60 days, simulating the typical abuse storage temperature of markets and home refrigerators. At 0, 15, 30, 45, and 60 days, the sea bass samples were analyzed to evaluate the effectiveness of the starters against L. monocytogenes. Listeria monocytogenes growth was prevented only by the addition of the LAK-23 starter. Indeed, at the end of the shelf life, the amount of L. monocytogenes observed was similar to that in the inoculum. Consequently, the use of this starter can allow the inclusion of cold-smoked sea bass or smoked fish products in category 1.3 of Regolamento CE 2073/2005, which are products that do not support the growth of this microorganism. Finally, the activity of the LAK-23 starter did not produce an off flavor or off odor in the smoked sea bass.
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Affiliation(s)
| | | | | | | | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, Università degli Studi di Udine, Udine, Italy
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Serra-Castelló C, Costa JCCP, Jofré A, Bolívar A, Pérez-Rodríguez F, Bover-Cid S. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham. Int J Food Microbiol 2021; 363:109491. [PMID: 34862040 DOI: 10.1016/j.ijfoodmicro.2021.109491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/27/2021] [Accepted: 11/19/2021] [Indexed: 11/26/2022]
Abstract
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions. The objective of this study was to evaluate and model the interaction between the antilisteria strain Latilactobacillus sakei CTC494 (sakacin K producer) and Listeria monocytogenes in vacuum-packaged sliced cooked ham. Cooked ham was sliced under aseptic conditions and inoculated with L. monocytogenes CTC1034 and/or L. sakei CTC494 in monoculture and coculture at 10:10, 10:103 and 10:105 cfu/g ratios of pathogen:bioprotective cultures. Samples were vacuum packaged and stored at isothermal temperature (2, 5, 10 and 15 °C). The growth of the two bacteria was monitored by plate counting. The Logistic growth model was applied to estimate the growth kinetic parameters (N0, λ, μmax, Nmax). The effect of storage temperature was modelled using the hyperbola (λ) and Ratkowsky (μmax) models. The simple Jameson-effect model, its modifications including the Ncri and the interaction γ factor, and the predator-prey Lotka Volterra model were used to characterize the interaction between both microorganisms. Two additional experiments at non-isothermal temperature conditions were also carried out to assess the predictive performance of the developed models through the Acceptable Simulation Zone (ASZ) approach. In monoculture conditions, L. monocytogenes and L. sakei CTC494 grew at all temperatures. In coculture conditions, L. sakei CTC494 had an inhibitory effect on L. monocytogenes by lowering the Nmax, especially with increasing levels of L. sakei CTC494 and lowering the storage temperature. At the lowest temperature (2 °C) L. sakei CTC494 was able to completely inhibit the growth of L. monocytogenes when added at a concentration 3 and 5 Log higher than that of the pathogen. The inhibitory effect of the L. sakei CTC494 against L. monocytogenes was properly characterized and modelled using the modified Jameson-effect with interaction γ factor model. The developed interaction model was tested under non-isothermal conditions, resulting in ASZ values ≥83%. This study shows the potential of L. sakei CTC494 in the biopreservation of vacuum-packaged cooked ham against L. monocytogenes. The developed interaction model can be useful for the industry as a risk management tool to assess and set biopreservation strategies for the control of L. monocytogenes in cooked ham.
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Affiliation(s)
| | - Jean C C P Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, IRTA, Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, IRTA, Monells, Spain.
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V A L, Mohammed Alarjani K, Malaisamy A, Balasubramanian B. Bacteriocin producing microbes with bactericidal activity against multidrug resistant pathogens. J Infect Public Health 2021; 14:1802-1809. [PMID: 34740552 DOI: 10.1016/j.jiph.2021.09.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/08/2021] [Accepted: 09/27/2021] [Indexed: 01/28/2023] Open
Abstract
BACKGROUND Bacteriocins are proteins or peptides synthesized by bacteria that show inhibitory or killing activities against various bacteria. Bacteriocins are mainly considered for effective alternatives to different commercial antibiotics, preservatives in the food and pharmaceutical industries. OBJECTIVES To screen and analyze novel bacteriocin-producing bacteria from the fermented food shidal for antibacterial activity against food pathogens and their molecular interactions studied through computationally. METHODS In this study, a strain Lactobacillus plantarum LA21 was isolated from the fermented food shidal identified based on morphological, biochemical, and 16S rDNA gene sequencing. The potent bacterium was subjected to improve bacteriocins production and characterized. Antimicrobial activity against drug-resistant bacteria and minimum inhibitory concentration (MIC) were determined. The bacteriocin was treated with proteolytic enzymes, and the mechanism of action on food pathogens was analyzed. Molecular docking studies were carried out as GLIDE module in the maestro tool of Schrodinger Software. RESULTS Bacteriocin was effective against pathogens such as Bacillus pumilus, Bacillus amyloliquefaciens, Staphylococcus aureus, and Listeria monocytogenes, with the most negligible MIC value was detected in L. monocytogenes. Furthermore, the depleted viability of bacterial cells indicated bacteriocin-induced cell lysis in L. monocytogenes via bactericidal activity. In addition, proteolytic enzyme digested bacteriocins revealed bacteriocin-like substances. Finally, molecular docking was performed to study the interactions between the targets and bacteriocins, results in relative intense contact with minimally 3 Å distance. CONCLUSIONS The characteristic features of these bacteriocin-like molecules revealed that L. plantarum LA21 is a novel bacteriocin-producing bacterial strain to prepare novel antimicrobial drugs, feed additives or preservatives for future use in livestock and food industries.
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Affiliation(s)
- Leslie V A
- Vizhinjam Regional Centre of Central Marine Fisheries Research Institute, Vishinjam, Thiruvananthapuram, Kerala, India.
| | - Khaloud Mohammed Alarjani
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Arunkumar Malaisamy
- Transcriptional Regulation, International Centre for Genetic Engineering and Biotechnology (ICGEB), New Delhi, India
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Costa JCCP, Bolívar A, Valero A, Carrasco E, Zurera G, Pérez-Rodríguez F. Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models. Food Res Int 2019; 131:108928. [PMID: 32247472 DOI: 10.1016/j.foodres.2019.108928] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 12/12/2019] [Accepted: 12/16/2019] [Indexed: 01/05/2023]
Abstract
In this study, the inhibitory capacity of Lactobacillus sakei strain L115 against Listeria monocytogenes has been assayed at 4, 8, 11, 15 and 20 °C in broth culture. Besides, the use of predictive microbiology models for describing growth of both microorganisms in monoculture and coculture has been proposed. A preliminary inhibitory test confirmed the ability of Lb. sakei strain L115 to prevent the growth of a five-strain cocktail of L. monocytogenes. Next, the growth of microorganisms in isolation, i.e. in monoculture, was monitored and kinetic parameters maximum specific growth rate (μsp;max) and maximum population density (Nmax) were estimated by fitting the Baranyi model to recorded data. Inhibition coefficients (α) were calculated for the two kinetic parameters tested (μsp:max and Nmax) to quantify the percentage of reduction of growth when the microorganisms were in coculture in comparison with monoculture. The kinetic parameters were input into three interaction models, developed based on modifications of the Baranyi growth model, namely Jameson effect, new modified version of the Jameson effect and Lotka-Volterra models. Two approaches were utilized for simulation, one using the monoculture μsp;max, under the hypothesis that the growth potential is similar under monoculture and coculture conditions provided the environmental conditions are not modified, and the other one, based on adjusting the monoculture kinetic parameter by applying the corresponding α to reproduce the observed μsp;max under coculture conditions, assuming, in this approach, that the existence of a heterogeneous population can change the growth potential of each microbial population. It was observed that in coculture, μsp;max of L. monocytogenes decreased (e.g., α = 31% at 4 °C) and the Nmax was much lower than that of monoculture (e.g., α = 36% at 4 °C). The best simulation performance was achieved applying α to adjust the estimated monoculture growth rate, with the modified Jameson and Lotka-Volterra models showing better fit to the observed microbial interaction data as demonstrated by the fact that 100% data points fell within the acceptable simulation zone (±0.5 log CFU/mL from the simulated data). More research is needed to clarify the mechanisms of interaction between the microorganisms as well as the role of temperature.
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Affiliation(s)
- Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Antonio Valero
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Elena Carrasco
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain.
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van Zyl WF, Deane SM, Dicks LMT. Bacteriocin production and adhesion properties as mechanisms for the anti-listerial activity of Lactobacillus plantarum 423 and Enterococcus mundtii ST4SA. Benef Microbes 2019; 10:329-349. [PMID: 30773929 DOI: 10.3920/bm2018.0141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Probiotics play an important role in maintaining a healthy and stable intestinal microbiota, primarily by preventing infection. Probiotic lactic acid bacteria (LAB) are known to be inhibitory to many bacterial enteric pathogens, including antibiotic-resistant strains. Whilst the positive role that probiotics have on human physiology, specifically in the treatment or prevention of specific infectious diseases of the gastro-intestinal tract (GIT) is known, the precise mechanistic basis of these effects remains a major research goal. In this study, molecular evidence to underpin the protective and anti-listerial effect of Lactobacillus plantarum 423 and Enterococcus mundtii ST4SA against orally administered Listeria monocytogenes EGDe in the GIT of mice is provided. Bacteriocins plantaricin 423 and mundticin ST4SA, produced by L. plantarum 423 and E. mundtii ST4SA, respectively, inhibited the growth of L. monocytogenes in vitro and in vivo. Bacteriocin-negative mutants of L. plantarum 423 and E. mundtii ST4SA failed to exclude L. monocytogenes EGDe from the gastrointestinal tract (GIT) of mice. Furthermore, L. plantarum 423 and E. mundtii ST4SA failed to inhibit recombinant strains of L. monocytogenes EGDe in vivo that expressed the immunity proteins of the two bacteriocins. These results confirmed that bacteriocins plantaricin 423 and mundticin ST4SA acted as anti-infective mediators in vivo. Compared to wild type strains, mutants of L. plantarum 423 and E. mundtii ST4SA, in which the adhesion genes were knocked out, were less effective in the exclusion of L. monocytogenes EGDe from the GIT of mice. This work demonstrates the importance of bacteriocin and adhesion genes as probiotic anti-infective mechanisms.
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Affiliation(s)
- W F van Zyl
- 1 Department of Microbiology, University of Stellenbosch, Matieland, Stellenbosch 7600, South Africa
| | - S M Deane
- 1 Department of Microbiology, University of Stellenbosch, Matieland, Stellenbosch 7600, South Africa
| | - L M T Dicks
- 1 Department of Microbiology, University of Stellenbosch, Matieland, Stellenbosch 7600, South Africa
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Kang CH, Gu T, So JS. Possible Probiotic Lactic Acid Bacteria Isolated from Oysters (Crassostrea gigas). Probiotics Antimicrob Proteins 2019; 10:728-739. [PMID: 28875385 DOI: 10.1007/s12602-017-9315-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
We attempted to isolate lactic acid bacteria (LAB) from the marine oyster (Crassostrea gigas) and selected several environmental stress-resistant isolates for the development of a future probiotic adjuvant for marine aquaculture. Twenty-six presumptive LAB isolates were extracted from oysters and screened (by an agar diffusion assay) for antimicrobial activity toward various pathogens: Vibrio parahaemolyticus, Streptococcus iniae, and Edwardsiella tarda. Eight isolates had an antibacterial activity toward V. parahaemolyticus; in particular, 6 isolates showed a growth-inhibitory activity, with inhibition zone diameters > 15 mm. Of these, 5 isolates (JL17, JL18, JL28, HL7, and HL32) were also active against S. iniae and E. tarda. Enterococcus faecium HL7 was selected as the isolate most resistant to environmental stressors: the minimum NaCl, ethanol, and hydrogen peroxide concentrations at which HL7 cells lost their viability were 1.9 M, 11%, and 0.013%, respectively. When an antibiotic sensitivity test was performed on E. faecium HL7, this isolate was found to be resistant to trimethoprim/sulfamethoxazole, cephalothin, ampicillin, rifampin, gentamicin, cefotaxime, cefepime, cefotetan, nalidixic acid, and kanamycin. While the oyster model studies provided indication that E. faecium HL7 could be a good candidate as biocontrol agent against V. vulnificus, further optimization is needed in the actual animal rearing situation.
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Affiliation(s)
- Chang-Ho Kang
- Department of Biological Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon, 22212, South Korea.,MEDIOGEN, Co., Ltd., Jecheon-si, 27159, South Korea
| | - Takyong Gu
- Department of Biological Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon, 22212, South Korea
| | - Jae-Seong So
- Department of Biological Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon, 22212, South Korea.
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9
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Mir SA, Masoodi FA. Use of organic acids for preservation and safety of traditional meat products. J Food Saf 2018. [DOI: 10.1111/jfs.12514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sajad Ahmad Mir
- Department of Food Science and TechnologyUniversity of Kashmir Srinagar Jammu and Kashmir India
| | - Farooq Ahmad Masoodi
- Department of Food Science and TechnologyUniversity of Kashmir Srinagar Jammu and Kashmir India
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Castellano P, Pérez Ibarreche M, Blanco Massani M, Fontana C, Vignolo GM. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments. Microorganisms 2017; 5:E38. [PMID: 28696370 PMCID: PMC5620629 DOI: 10.3390/microorganisms5030038] [Citation(s) in RCA: 99] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 06/23/2017] [Accepted: 07/07/2017] [Indexed: 12/16/2022] Open
Abstract
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods' sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
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Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Blanco Massani
- INTI-Plásticos, Gral Paz 5445 e/Constituyentes y Albarelos, B1650KNA Gral, San Martín, Buenos Aires, Argentina.
| | - Cecilia Fontana
- Instituto Nacional de Tecnología Agropecuaria INTA-EEA, Ruta Provincial 301 Km 32, Famaillá 4132, Tucumán, Argentina.
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
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Pérez‐Rodríguez F, Carrasco E, Bover‐Cid S, Jofré A, Valero A. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage. ACTA ACUST UNITED AC 2017. [DOI: 10.2903/sp.efsa.2017.en-1252] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | - Sara Bover‐Cid
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
| | - Anna Jofré
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
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12
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Tashakor A, Hosseinzadehdehkordi M, Emruzi Z, Gholami D. Isolation and identification of a novel bacterium, Lactobacillus sakei subsp. dgh strain 5, and optimization of growth condition for highest antagonistic activity. Microb Pathog 2017; 106:78-84. [DOI: 10.1016/j.micpath.2017.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Revised: 01/12/2017] [Accepted: 02/06/2017] [Indexed: 11/28/2022]
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13
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Casquete R, Castro SM, Teixeira P. Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria in Alheira(Fermented Meat Sausage) Paste. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12866] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias; Universidad de Extremadura; Badajoz Spain
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
| | - Sonia Marilia Castro
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
| | - Paula Teixeira
- CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal
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Kim JH, Noh HY, Kim GH, Ahn SJ, Hong GE, Kim SK, Lee CH. Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an14556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of the present study was to explore the changes in physicochemical and sensory properties of dry-cured ham (from pigs that received a dietary supplement of processed sulfur, PS), as a function of the level of dietary PS. The following three groups were tested: (1) commercial basal feed (control, CON); (2) 0.1% of PS in the control diet (T1); and (3) 0.3% of PS in the control diet (T2). Dry-cured ham from T2 pigs had a higher moisture content and lower fat concentration than did that from the control pigs. Dry-cured ham T1 and T2 samples showed excellent lipid oxidation stability during storage and showed positive aroma scores in comparison with CON samples. Nonetheless, the total microbial plate count of dry-cured ham T1 (or T2) samples was significantly lower than that of CON samples, and volatile basic nitrogen of T1 (or T2) samples was higher than that of CON samples (P < 0.05). Concentrations of total free amino acids and sulfur-containing amino acids of ham T1 or T2 samples were significantly (P < 0.05) higher than those of control samples. Concentrations of polyunsaturated fatty acids of ham T1 and T2 samples were significantly higher than that of CON samples, whereas concentration of saturated fatty acids of CON samples was significantly higher. Thus, dry-cured ham from pigs receiving 0.3% PS in the diet showed the lowest fat concentration, increased nutrient quality and extended shelf life.
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15
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Bajpai VK, Han JH, Rather IA, Park C, Lim J, Paek WK, Lee JS, Yoon JI, Park YH. Characterization and Antibacterial Potential of Lactic Acid Bacterium Pediococcus pentosaceus 4I1 Isolated from Freshwater Fish Zacco koreanus. Front Microbiol 2016; 7:2037. [PMID: 28066360 PMCID: PMC5167689 DOI: 10.3389/fmicb.2016.02037] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 12/05/2016] [Indexed: 11/17/2022] Open
Abstract
This study was undertaken to characterize a lactic acid bacterium 4I1, isolated from the freshwater fish, Zacco koreanus. Morphological, biochemical, and molecular characterization of 4I1 revealed it to be Pediococcus pentosaceus 4I1. The cell free supernatant (CFS) of P. pentosaceus 4I1 exhibited significant (p < 0.05) antibacterial effects (inhibition zone diameters: 16.5-20.4 mm) against tested foodborne pathogenic bacteria with MIC and MBC values of 250-500 and 500-1,000 μg/mL, respectively. Further, antibacterial action of CFS of P. pentosaceus 4I1 against two selected bacteria Staphylococcus aureus KCTC-1621 and Escherichia coli O157:H7 was determined in subsequent assays. The CFS of P. pentosaceus 4I1 revealed its antibacterial action against S. aureus KCTC-1621 and E. coli O157:H7 on membrane integrity as confirmed by a reduction in cell viability, increased potassium ion release (900 and 800 mmol/L), reduced absorption at 260-nm (3.99 and 3.77 OD), and increased relative electrical conductivity (9.9 and 9.7%), respectively. Gas chromatography-mass spectrometry (GC-MS) analysis of the CFS of P. pentosaceus 4I1 resulted in the identification of seven major compounds, which included amino acids, fatty acids and organic acids. Scanning electron microscopic-based morphological analysis further confirmed the antibacterial effect of CFS of P. pentosaceus 4I1 against S. aureus KCTC-1621 and E. coli O157:H7. In addition, the CFS of P. Pentosaceus 4I1 displayed potent inhibitory effects on biofilms formation by S. aureus KCTC-1621 and E. coli O157:H7. The study indicates the CFS of P. pentosaceus 4I1 offers an alternative means of controlling foodborne pathogens.
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Affiliation(s)
- Vivek K. Bajpai
- Department of Applied Microbiology and Biotechnology, Yeungnam UniversityGyeongsan, South Korea
| | - Jeong-Ho Han
- National Science Museum, Ministry of Science, ICT and Future PlanningDaejeon, South Korea
| | - Irfan A. Rather
- Department of Applied Microbiology and Biotechnology, Yeungnam UniversityGyeongsan, South Korea
| | - Chanseo Park
- National Science Museum, Ministry of Science, ICT and Future PlanningDaejeon, South Korea
| | - Jeongheui Lim
- National Science Museum, Ministry of Science, ICT and Future PlanningDaejeon, South Korea
| | - Woon Kee Paek
- National Science Museum, Ministry of Science, ICT and Future PlanningDaejeon, South Korea
| | | | | | - Yong-Ha Park
- Department of Applied Microbiology and Biotechnology, Yeungnam UniversityGyeongsan, South Korea
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16
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Djenane D, Martínez L, Sánchez-Escalante A, Montañés L, Blanco D, Yangüela J, Beltrán JA, Roncalés P. Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206067788] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria, the bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterised Lactobacillus CTC 711. They were stored under modified atmospheres (20–40% CO2). Inoculation of meat with both strains inhibited the growth of the spoilage bacteria. Neither CO2 in the pack atmosphere, inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes were inhibited in broth by meat surface microbiota containing either of the protective strains. With an initial population of 5.6 log cfu/mL, after 7 days incubation at 3°C, Listeria monocytogenes were recovered at log mean population of 2.8 log cfu/mL when neither protective strain was present. At 8°C, the population of Listeria monocytogenes recovered were reduced by about 2.5 or 1.5 log cfu/mL in the presence of Lactobacillus sakei CTC 372 or Lactobacillus CTC 711, respectively. At 25°C, the population of Listeria monocytogenes recovered from broth containing either protective strain were about 5 log cfu/mL less than the population recovered from broth containing Listeria monocytogenes only.
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Affiliation(s)
- D. Djenane
- Department of Microbiology and Biochemistry, Faculty of Biology and Agricultural Sciences, University Mouloud Maameri. 15000 Tizi-Ouzou, Algeria; Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - L. Martínez
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - A. Sánchez-Escalante
- Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico
| | - L. Montañés
- EIMAH (Equipo de Investigación Multidisciplinar en Alimentación Humana), Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - J. A. Beltrán
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - P. Roncalés
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
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17
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Bajpai VK, Rather IA, Majumder R, Alshammari FH, Nam GJ, Park YH. Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi. J Food Biochem 2016. [DOI: 10.1111/jfbc.12290] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Vivek K. Bajpai
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Irfan Ahmad Rather
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Rajib Majumder
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Fanar Hamad Alshammari
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Gyeong-Jun Nam
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
| | - Yong-Ha Park
- Department of Applied Microbiology and Biotechnology; School of Biotechnology, Yeungnam University; Gyeongsan Gyeongbuk 712-749 Republic of Korea
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18
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Ünlü G, Nielsen B, Ionita C. Inhibition of Listeria monocytogenes in Hot Dogs by Surface Application of Freeze-Dried Bacteriocin-Containing Powders from Lactic Acid Bacteria. Probiotics Antimicrob Proteins 2016; 8:102-10. [DOI: 10.1007/s12602-016-9213-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Vasilopoulos C, De Vuyst L, Leroy F. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies. Crit Rev Food Sci Nutr 2016; 55:1425-43. [PMID: 24915326 DOI: 10.1080/10408398.2012.695413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
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Affiliation(s)
- Charalampos Vasilopoulos
- a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium
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20
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Pingen S, Sudhaus N, Becker A, Krischek C, Klein G. High pressure as an alternative processing step for ham production. Meat Sci 2016; 118:22-7. [PMID: 27019422 DOI: 10.1016/j.meatsci.2016.03.014] [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: 06/26/2015] [Revised: 03/09/2016] [Accepted: 03/12/2016] [Indexed: 12/14/2022]
Abstract
As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HPP steps, ham-like texture or color attributes could not be achieved. HPP products showed a less pale, less red appearance, softer texture and higher yields. However, a combination of mild temperature (53°C) and 500MPa resulted in parameters more comparable to cooked ham. We conclude that HPP can be used for novel food development, providing novel textures and colors. However, when it comes to ham production, a heating step seems to be unavoidable to obtain characteristic ham properties.
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Affiliation(s)
- Sylvia Pingen
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Nadine Sudhaus
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - André Becker
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Günter Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany.
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21
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Stratakos AC, Linton M, Tessema GT, Skjerdal T, Patterson MF, Koidis A. Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Characterization of a novel bacteriocin produced by Lactobacillus plantarum ST8SH and some aspects of its mode of action. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1180-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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23
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Saraiva C, Oliveira I, Silva JA, Martins C, Ventanas J, García C. Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3887-98. [PMID: 26028774 PMCID: PMC4444891 DOI: 10.1007/s13197-014-1447-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2014] [Accepted: 06/10/2014] [Indexed: 10/25/2022]
Abstract
This study was performed in order to select volatile compounds to predict the off-odour and overall assessment of raw beef's freshness Maronesa breed, using multivariate analysis. M. longissimus dorsi packed in vacuum and MAP (70 % O2/20 % CO2/10 % N2) stored at 4 ºC were examined for off-odour perception as well as the overall assessment of freshness at 10 and 21 days post mortem. The results achieved in this study demonstrated that the selected volatile compounds could be considered as volatile indicators of beef spoilage, enclosing information for discrimination of Maronesa beef samples in sensory classes of odour corresponding to unspoiled and spoiled levels. Fifty-four volatile compounds were detected. A significant increase of aldehydes, ketones and alcohols were observed during storage in MAP. 2 and 3-methylbutanal, 2 and 3-methylbutanol, 1-pentanol, 1-hexanol, 2,3-octanedione, 3,5-octanedione, octanal and nonanal were suggested as indicators of beef spoilage. 3-methylpentane was considered as a marker in the first stages of spoilage in beef, decreasing during storage. Data were examined using PCR and PLSR models for different optimal subsets of volatile compounds. The simplicity and usefulness of the technique in using 0/1 data in preserving high levels of accuracy was also prevalent. The powerful analytical methodologies for reducing variables and the choice of optimal subsets could be advantageous in both basic research and the routine quality control of chilled beef.
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Affiliation(s)
- Cristina Saraiva
- />School of Agrarian and Veterinary Sciences, DCV, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - I. Oliveira
- />CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Portugal School of Science and Technology, DM—University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - J. A. Silva
- />School of Agrarian and Veterinary Sciences, DCV, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - C. Martins
- />School of Agrarian and Veterinary Sciences, DCV, CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - J. Ventanas
- />Tecnología de Alimentos, Facultad de Veterinaria Universidad de Extremadura, Avenida de la Universidad s/n, 10071 Cáceres, Spain
| | - C. García
- />Tecnología de Alimentos, Facultad de Veterinaria Universidad de Extremadura, Avenida de la Universidad s/n, 10071 Cáceres, Spain
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24
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Pereira JA, Silva P, Matos TJS, Patarata L. Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test. J Food Sci 2015; 80:M642-8. [PMID: 25627176 DOI: 10.1111/1750-3841.12782] [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] [Received: 08/26/2014] [Accepted: 12/10/2014] [Indexed: 11/27/2022]
Abstract
Morcela de Arroz (MA) is a ready-to-eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO2/20% N2 ), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels.
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Affiliation(s)
- Jorge A Pereira
- Dept. of Food Engineering, Inst. Superior de Engenharia, Univ. of Algarve, Campus da Penha, Estrada da Penha, 8005-139, Faro, Portugal; CEER - Biosystems Engineering, Tapada da Ajuda, 1349-017, Lisbon, Portugal
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25
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Baka M, Noriega E, Mertens L, Van Derlinden E, Van Impe JF. Protective role of indigenous Leuconostoc carnosum against Listeria monocytogenes on vacuum packed Frankfurter sausages at suboptimal temperatures. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Ye K, Wang H, Jiang Y, Xu X, Cao J, Zhou G. Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCR. Food Res Int 2014; 64:626-633. [DOI: 10.1016/j.foodres.2014.07.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 07/10/2014] [Accepted: 07/20/2014] [Indexed: 10/25/2022]
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27
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Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: Comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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28
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BELHADJ H, HARZALLAH D, BOUAMRA D, KHENNOUF S, Dahamna S, GHADBANE M. Phenotypic and genotypic characterization of some lactic Acid bacteria isolated from bee pollen: a preliminary study. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2014; 33:11-23. [PMID: 24936378 PMCID: PMC4034326 DOI: 10.12938/bmfh.33.11] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Accepted: 08/20/2013] [Indexed: 11/05/2022]
Abstract
In the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. All isolates were screened for their antagonistic activity against both Gram-positive and Gram-negative pathogenic bacteria. Neutralized supernatants of 54 lactic acid bacteria (LAB) cultures from 216 active isolates inhibited the growth of indicator bacteria. They were phenotypically characterized, based on the fermentation of 39 carbohydrates. Using the simple matching coefficient and unweighted pair group algorithm with arithmetic averages (UPGMA), seven clusters with other two members were defined at the 79% similarity level. The following species were characterized: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Pediococcus acidilactici, Pediococcus pentosaceus, and unidentified lactobacilli. Phenotypic characteristics of major and minor clusters were also identified. Partial sequencing of the 16S rRNA gene of representative isolates from each cluster was performed, and ten strains were assigned to seven species: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Lactobacillus ingluviei, Pediococcus pentosaceus, Lactobacillus acidipiscis and Weissella cibaria. The molecular method used failed to determine the exact taxonomic status of BH0900 and AH3133.
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Affiliation(s)
- Hani BELHADJ
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
| | - Daoud HARZALLAH
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
| | - Dalila BOUAMRA
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Seddik KHENNOUF
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Saliha Dahamna
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Mouloud GHADBANE
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
- Laboratory of Plant Biotechnology, Department of Natural and
Life Sciences, Sciences Faculty, University of M’sila, PO Box 166 M’sila, Algeria
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29
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Fhoula I, Najjari A, Turki Y, Jaballah S, Boudabous A, Ouzari H. Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia. BIOMED RESEARCH INTERNATIONAL 2013; 2013:405708. [PMID: 24151598 PMCID: PMC3787589 DOI: 10.1155/2013/405708] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 07/30/2013] [Accepted: 08/10/2013] [Indexed: 11/18/2022]
Abstract
A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the genera Lactococcus, Pediococcus, Lactobacillus, Weissella, and Enterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria of Stenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borne Staphylococcus aureus, and Listeria monocytogenes was recorded. Antifungal activity evaluation showed that Botrytis cinerea was the most inhibited fungus followed by Penicillium expansum, Verticillium dahliae, and Aspergillus niger. Most of the active strains belonged to the genera Enterococcus and Weissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota.
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Affiliation(s)
- Imene Fhoula
- Université de Tunis El Manar, Faculté des Science de Tunis, LR03ES03 Laboratoire Microorganismes et Biomolécules Actives, 2092 Tunis, Tunisia
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30
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Awaisheh SS, Al-Nabulsi AA, Osaili TM, Ibrahim S, Holley R. Inhibition of Cronobacter sakazakii by heat labile bacteriocins produced by probiotic LAB isolated from healthy infants. J Food Sci 2013; 78:M1416-20. [PMID: 23924352 DOI: 10.1111/1750-3841.12209] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2012] [Accepted: 05/29/2013] [Indexed: 10/26/2022]
Abstract
Cronobacter sakazakii is an opportunistic pathogen that can cause bacteremia, meningitis, and necrotizing enterocolitis, most often in neonates with case-fatality rates that may reach 80%. The antimicrobial activity of lactic acid bacteria against a wide range of foodborne pathogens is well-established in different types of food products. The objective of the current study was to investigate the antibacterial activity of Lactobacillus acidophilus and L. casei isolated from feces of healthy infants against different strains of C. sakazakii in agar and a rehydrated infant milk formula (RIMF) model. The inhibition zones of C. sakazakii around L. acidophilus or L. casei ranged from 22 to 32 mm on eMan Rogosa Sharpe (MRS) agar under aerobic conditions, while a slight reduction in antibacterial activity was noted on modified MRS (0.2% glucose) under anaerobic conditions. It was observed that pH-neutralized cell-free supernatant (CFS) of L. acidophilus or L. casei was inhibitory against tested C. sakazakii strains. The inhibition zones of neutralized CFS were lower than the antibacterial activities of live cultures. The antibacterial activity of CFS was abolished when CFS from L. acidophilus or L. casei was heated at 60 or 80 °C for either 10 min or 2 h, or treated with trypsin or pepsin. This was considered strong evidence that the inhibition was due to the production of bacteriocins by L. casei and L. acidophilus. Both the CFS and active growing cells of L. casei and L. acidophilus were able to reduce the viability of C. sakazakii in the RIMF model. The results may extend the use of natural antimicrobials instead of conventional preservation methods to improve the safety of RIMF.
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Affiliation(s)
- Saddam S Awaisheh
- Dept. of Nutrition and Food Technology, Al-Balqa Applied Univ., Salt, Jordan, 19117
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31
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Dias FS, Duarte WF, Santos MRRM, Ramos EM, Schwan RF. Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products. J Food Prot 2013; 76:991-8. [PMID: 23726194 DOI: 10.4315/0362-028x.jfp-12-491] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to select strains of Lactobacillus isolated from pork sausage for use as probiotics. Lactobacillus isolates were evaluated in tests based on probiotic characteristics and microbiological safety. The UFLA SAU 14, 52, and 91 isolates were differentiated by coaggregation with Listeria monocytogenes, production of lactic acid, and survival at pH 2. UFLA SAU 172 and 187 isolates had high levels of coaggregation with Salmonella Typhi and Escherichia coli, tolerance to pancreatic fluid, and adhesion to chloroform. UFLA SAU 20 and 34 isolates were characterized by exopolysaccharide production, autoaggregation, and resistance to simulated intestinal fluid. UFLA SAU 185, 238, and 258 isolates exhibited resistance to bile and adhesion to xylene. A cocktail of these 10 Lactobacillus isolates with potential probiotic properties was inoculated into pork sausage and inhibited the growth of L. monocytogenes.
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Affiliation(s)
- Francesca Silva Dias
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, Minas Gerais, Brazil
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32
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Tosun ŞY, Özden Ö. Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00781.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ş. Yasemin Tosun
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
| | - Özkan Özden
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
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33
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Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón. Meat Sci 2012; 90:194-8. [DOI: 10.1016/j.meatsci.2011.06.025] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2011] [Revised: 04/01/2011] [Accepted: 06/30/2011] [Indexed: 11/20/2022]
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34
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Fall PA, Pilet MF, Leduc F, Cardinal M, Duflos G, Guérin C, Joffraud JJ, Leroi F. Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C. Int J Food Microbiol 2012; 152:82-90. [DOI: 10.1016/j.ijfoodmicro.2011.07.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Revised: 07/05/2011] [Accepted: 07/06/2011] [Indexed: 11/26/2022]
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35
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Han JY, Lee SJ. Mathematical modeling of off-flavor development during beef storage. Meat Sci 2011; 88:712-7. [DOI: 10.1016/j.meatsci.2011.03.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Revised: 02/28/2011] [Accepted: 03/01/2011] [Indexed: 10/18/2022]
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36
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Castro M, Palavecino N, Herman C, Garro O, Campos C. Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production. Meat Sci 2011; 87:321-9. [DOI: 10.1016/j.meatsci.2010.11.006] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 10/03/2010] [Accepted: 11/06/2010] [Indexed: 11/29/2022]
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37
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Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon. Anaerobe 2011; 17:23-31. [DOI: 10.1016/j.anaerobe.2010.01.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2009] [Revised: 11/26/2009] [Accepted: 01/29/2010] [Indexed: 11/21/2022]
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38
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KABAN GÜZIN, KAYA MÜKERREM, LÜCKE FRIEDRICHKARL. THE EFFECT OF LACTOBACILLUS SAKEI ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES ON SLICED BOLOGNA-TYPE SAUSAGES. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00248.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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McNamee C, Noci F, Cronin D, Lyng J, Morgan D, Scannell A. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice. Int J Food Microbiol 2010; 138:13-8. [DOI: 10.1016/j.ijfoodmicro.2009.12.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Revised: 11/25/2009] [Accepted: 12/02/2009] [Indexed: 10/20/2022]
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40
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Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.004] [Citation(s) in RCA: 24] [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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41
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Awaisheh SS, Ibrahim SA. Screening of Antibacterial Activity of Lactic Acid Bacteria Against Different Pathogens Found in Vacuum-Packaged Meat Products. Foodborne Pathog Dis 2009; 6:1125-32. [DOI: 10.1089/fpd.2009.0272] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | - Salam A. Ibrahim
- North Carolina Agricultural and Technical State University, Greensboro, North Carolina
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42
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Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2009; 2009:678495. [PMID: 20041021 PMCID: PMC2778462 DOI: 10.1155/2009/678495] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2008] [Revised: 05/14/2009] [Accepted: 06/15/2009] [Indexed: 11/17/2022]
Abstract
In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml(-1)) with a bacteriocine production rate of 9.3 (AU ml(-1)) h(-1). In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4-8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.
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Albano H, Pinho C, Leite D, Barbosa J, Silva J, Carneiro L, Magalhães R, Hogg T, Teixeira P. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.09.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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44
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DORJ S, SHIMADA K, SEKIKAWA M. Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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45
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Hu P, Xu X, Zhou G, Han Y, Xu B, Liu J. Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Sci 2008; 80:462-9. [DOI: 10.1016/j.meatsci.2008.01.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2007] [Revised: 01/17/2008] [Accepted: 01/17/2008] [Indexed: 10/22/2022]
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46
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Zhu M, Mendonca A, Ismail H, Ahn D. Effects of Irradiation on Survival and Growth of Listeria monocytogenes and Natural Microflora in Vacuum-Packaged Turkey Hams and Breast Rolls. Poult Sci 2008; 87:2140-5. [DOI: 10.3382/ps.2007-00385] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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47
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El Malti J, Amarouch H. Microbial and Physicochemical Characterization of the Horse Meat in Fermented Sausage. FOOD BIOTECHNOL 2008. [DOI: 10.1080/08905430802262830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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EL MALTI JAZILA, AMAROUCH HAMID. PROTECTIVE CULTURES USED FOR THE BIOPRESERVATION OF HORSE MEAT FERMENTED SAUSAGE: MICROBIAL AND PHYSICOCHEMICAL CHARACTERIZATION. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2007.00102.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Belessi CIA, Papanikolaou S, Drosinos EH, Skandamis PN. Survival and acid resistance of Listeria innocua in Feta cheese and yogurt, in the presence or absence of fungi. J Food Prot 2008; 71:742-9. [PMID: 18468028 DOI: 10.4315/0362-028x-71.4.742] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of the study was to assess the survival of Listeria innocua, alone or coinoculated with fungal isolates, during storage of Feta cheese (pH 4.43 to 4.56) and yogurt (pH 4.01 to 4.27) at 3 to 15 degrees C. The acid resistance of the bacterium during subsequent exposure to pH 2.5 for 3 h was also evaluated in samples stored at 3 and 10 degrees C. In Feta cheese, L. innocua survived better than it did in yogurt at all temperatures. At 5, 10, and 15 degrees C, the pH of cheese increased due to fungal growth, and this enhanced the survival of L. innocua more than during storage at 3 degrees C. Moreover, during storage of Feta cheese, L. innocua was capable of surviving the subsequent exposure for 3 h in broth of pH 2.5, in contrast to cultures not inoculated in the product (control cultures; 24 h at 30 degrees C in broth). In yogurt, L. innocua reduced more than 5 log within 15 days of storage at 5, 10, and 15 degrees C, whereas extended survival was observed at 3 degrees C until day 22, with total reduction of approximately 4.5 log. In contrast to what was observed in Feta cheese, surviving populations of L. innocua in yogurt were eliminated after subsequent exposure for 3 h to pH 2.5. The findings indicate that growth of fungi on the surface of Feta cheese and yogurt may compromise the safety of these products by enhancing survival of the bacterium. Particularly, when fungi increase the pH of Feta cheese, L. innocua demonstrates better survival and prolonged storage may raise concerns for the development of acid-resistant Listeria populations.
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Affiliation(s)
- Charalambia-Irini A Belessi
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, lera Odos 75, 118 55 Athens, Greece
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50
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Mellefont L, McMeekin T, Ross T. Effect of relative inoculum concentration on Listeria monocytogenes growth in co-culture. Int J Food Microbiol 2008; 121:157-68. [DOI: 10.1016/j.ijfoodmicro.2007.10.010] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2006] [Revised: 08/06/2007] [Accepted: 10/24/2007] [Indexed: 11/26/2022]
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