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Choeisoongnern T, Chaiyasut C, Sivamaruthi BS, Makhamrueang N, Peerajan S, Sirilun S, Sittiprapaporn P. Bacteriocin-Producing Enterococcus faecium OV3-6 as a Bio-Preservative Agent to Produce Fermented Houttuynia cordata Thunb. Beverages: A Preliminary Study. Foods 2023; 12:3520. [PMID: 37835173 PMCID: PMC10572304 DOI: 10.3390/foods12193520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/20/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Microbial contamination affects the quality of the fermented Houttuynia cordata Thunb. (H. cordata) beverage (FHB). The present study aimed to assess the bio-preservative property of Enterococcus faecium OV3-6 (E. faecium OV3-6) during the production of FHB. The antimicrobial activity against Escherichia coli, Salmonella, Bacillus cereus, and Staphylococcus aureus and the survival of E. faecium OV3-6 were studied. Then, FHB fermentation was performed with different preservatives (non-preservative, E. faecium OV3-6, cell-free supernatant of E. faecium OV3-6, and nisin) with and without representative pathogens. The maximum antimicrobial activity against S. aureus and B. cereus was observed after 18 h of cultivation in an MRS medium. E. faecium OV3-6 was used as a starter to produce the FHB, and the strain survived up to 48 h in the fermented beverage. E. faecium OV3-6 and its cell-free supernatant inhibited the growth of E. coli, Salmonella, B. cereus, and S. aureus in the stimulated FHB. The non-preservatives and nisin-containing FHB showed inhibition against Gram-positive pathogens. The FHB treated with E. faecium OV3-6 was rich in lactic acid bacteria, and the product was at an acceptable level of pH (less than 4.3). Certain limitations were identified in the study, such as lack of nutritional, metabolomics analysis, and safety and consumer acceptability of FHB. The results suggested that E. faecium OV3-6 could be used as a bio-preservative to produce fermented plant beverages (FPBs).
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Affiliation(s)
- Thiwanya Choeisoongnern
- Neuropsychological Research Laboratory, Neuroscience Research Center, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok 10110, Thailand
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (C.C.); (B.S.S.)
| | - Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (C.C.); (B.S.S.)
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Netnapa Makhamrueang
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Sasithorn Sirilun
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (C.C.); (B.S.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phakkharawat Sittiprapaporn
- Neuropsychological Research Laboratory, Neuroscience Research Center, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok 10110, Thailand
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Silva BN, Coelho-Fernandes S, Teixeira JA, Cadavez V, Gonzales-Barron U. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese. Foods 2023; 12:2683. [PMID: 37509778 PMCID: PMC10379104 DOI: 10.3390/foods12142683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day-1; corresponding controls: 1.421 and 0.806 ln CFU/g day-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Coelho-Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Inhibitory Effect of Lactiplantibacillusplantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model. Foods 2022; 11:foods11050715. [PMID: 35267348 PMCID: PMC8909851 DOI: 10.3390/foods11050715] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 02/05/2023] Open
Abstract
In the present study, six Lactococcus lactis and seven Lactiplantibacillus plantarum strains isolated from artisanal Sardinian dairy products were evaluated for their efficacy in controlling the growth of Listeria monocytogenes during the storage of miniature fresh cheese manufactured on a laboratory scale to exploit their possible use as biopreservatives. The strains were tested for antimicrobial activity and some technological characteristics before using them in miniature fresh cheese to evaluate their in situ antilisterial effect. Our results showed that five strains (L. lactis 16FS16-9/20234-11FS16 and Lpb. plantarum 1/14537-4A/20045) could be considered suitable candidates for use as protective cultures in fresh cheese manufacture since they significantly lowered the pathogen counts by 3–4 log units compared to the control; however, all strains tested were capable of decreasing L. monocytogenes numbers. Our results suggest that the single and combined action of the acidifying power and the production of bacteriocin of these strains was capable of controlling and/or reducing the growth of L. monocytogenes. Considering their technological characteristics, they might be used as starter/adjunct cultures to increase the safety of the products, perhaps in association with other antimicrobial hurdles.
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Rodrigues RDS, Machado SG, Carvalho AFD, Nero LA. Pseudomonas sp. as the causative agent of anomalous blue discoloration in Brazilian fresh soft cheese (Minas Frescal). Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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Cadavez VA, Campagnollo FB, Silva RA, Duffner CM, Schaffner DW, Sant’Ana AS, Gonzales-Barron U. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. Food Microbiol 2019; 79:48-60. [DOI: 10.1016/j.fm.2018.11.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 11/03/2018] [Accepted: 11/13/2018] [Indexed: 01/02/2023]
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Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9. J Dairy Sci 2018; 101:9725-9735. [DOI: 10.3168/jds.2018-14760] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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Campagnollo FB, Gonzales-Barron U, Pilão Cadavez VA, Sant’Ana AS, Schaffner DW. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. Food Microbiol 2018. [PMID: 29526214 DOI: 10.1016/j.fm.2018.02.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 °C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 °C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.
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Affiliation(s)
- Fernanda B Campagnollo
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Larissa P Margalho
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Bruna A Kamimura
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo D Feliciano
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luisa Freire
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Letícia S Lopes
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Vasco A P Cadavez
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Donald W Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers - The State University of New Jersey, New Brunswick, NJ, USA
| | - Anderson S Sant'Ana
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Pimentel TC, Aparecida Marcolino V, Eduardo Barão C, Jensen Klososki S, Rosset M. Minas Frescal Cheese as a Probiotic Carrier. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_66-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ahmadzadeh Nia S, Hanifian S. Survival of Listeria monocytogenes
strains in ultra-filtered white cheese: Effect of Lactobacillus plantarum
and incubation period. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13283] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Ahmadzadeh Nia
- Department of Food Science and Technology; Tabriz Branch, Islamic Azad University; Tabriz Iran
| | - Shahram Hanifian
- Department of Food Science and Technology; Tabriz Branch, Islamic Azad University; Tabriz Iran
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Dagostin JLA, Carpine D, Masson ML. Influence of Acidification Method on Composition, Texture, Psychrotrophs, and Lactic Acid Bacteria in Minas Frescal Cheese. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1029-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiol 2012; 32:38-47. [DOI: 10.1016/j.fm.2012.04.005] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2011] [Revised: 03/08/2012] [Accepted: 04/04/2012] [Indexed: 11/21/2022]
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RISTAGNO DILETTA, HANNON JOHNA, BERESFORD THOMASP, McSWEENEY PAULLH. Effect of a bacteriocin-producing strain ofLactobacillus paracaseion the nonstarter microflora of Cheddar cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00856.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol 2010; 27:691-7. [DOI: 10.1016/j.fm.2010.05.023] [Citation(s) in RCA: 268] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2010] [Revised: 05/20/2010] [Accepted: 05/25/2010] [Indexed: 11/21/2022]
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