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Lactobacilli, a Weapon to Counteract Pathogens through the Inhibition of Their Virulence Factors. J Bacteriol 2022; 204:e0027222. [PMID: 36286515 PMCID: PMC9664955 DOI: 10.1128/jb.00272-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To date, several studies have reported an alarming increase in pathogen resistance to current antibiotic therapies and treatments. Therefore, the search for effective alternatives to counter their spread and the onset of infections is becoming increasingly important.
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Casquete R, Fonseca SC, Pinto R, Castro SM, Todorov S, Teixeira P, Vaz-Velho M. Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging. FOOD SCI TECHNOL INT 2019; 25:327-336. [PMID: 30669863 DOI: 10.1177/1082013219825771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat 'lombo' over storage time. Sliced 'lombo', a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from 'salpicão') and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5 ℃ for 124 days. Both cultures led to a reduction of 1-2 log CFU/g of L. innocua 2030c after 12 h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp.
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Affiliation(s)
- Rocío Casquete
- 1 Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain.,2 CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Susana C Fonseca
- 3 Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal.,4 Faculty of Sciences, GreenUPorto, LAQV-REQUIMTE, DGAOT, University of Porto, Porto, Portugal
| | - Ricardo Pinto
- 3 Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal
| | - Sónia M Castro
- 2 CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Svetoslav Todorov
- 5 Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brasil
| | - Paula Teixeira
- 2 CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal
| | - Manuela Vaz-Velho
- 3 Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal
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Carvalho KG, Bambirra FHS, Nicoli JR, Oliveira JS, Santos AMC, Bemquerer MP, Miranda A, Franco BDGM. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a. Arch Microbiol 2018; 200:635-644. [PMID: 29349489 DOI: 10.1007/s00203-018-1477-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 12/21/2017] [Accepted: 01/04/2018] [Indexed: 01/12/2023]
Abstract
Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were described. In this study, we report the spectrum of activity, molecular mass, structural identity and mechanism of action of additional six antilisterial peptides produced by Lb. sakei 2a, detected in a 24 h-culture in MRS broth submitted to acid treatment (pH 1.5) and proper fractionation and purification steps for obtention of free and cell-bound proteins. The six peptides presented similarity to different ribosomal proteins of Lb. sakei subsp sakei 23K and the molecular masses varied from 4.6 to 11.0 kDa. All peptides were capable to increase the efflux of ATP and decrease the membrane potential in Listeria monocytogenes. The activity of a pool of the obtained antilisterial compounds [enriched active fraction (EAF)] against Listeria monocytogenes in a food model (meat gravy) during refrigerated storage (4 °C) for 10 days was also tested and results indicated that the populations of L. monocytogenes in the food model containing the acid extract remained lower than those at time 0-day, evidencing that the acid extract of a culture of Lb. sakei 2a is a good technological alternative for the control of growth of L. monocytogenes in foods.
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Affiliation(s)
- Kátia G Carvalho
- Planta Piloto de Procesos Industriales Microbiológicos (PROIMI), CONICET, Av. Belgrano y Pje. Caseros, San Miguel de Tucumán, 4000, Tucumán, Argentina.
| | - Felipe H S Bambirra
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Jacques R Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Jamil S Oliveira
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Alexandre M C Santos
- Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.,Departamento de Ciências Fisiológicas, Universidade Federal do Espírito Santo, Vitória, ES, Brazil
| | - Marcelo P Bemquerer
- EMBRAPA Recursos Genéticos e Biotecnologia, Parque Estação Biológica, Brasília, DF, Brazil
| | - Antonio Miranda
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo, SP, Brazil
| | - Bernadette D G M Franco
- Food Research Center, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
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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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Wu JE, Lin J, Zhong Q. Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.029] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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D'ANGELIS C, POLIZELLO A, NONATO M, SPADARO A, DE MARTINIS E. PURIFICATION, CHARACTERIZATION AND N-TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BYLACTOBACILLUS SAKEI1. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00183.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Albano H, Oliveira M, Aroso R, Cubero N, Hogg T, Teixeira P. Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays. Meat Sci 2007; 76:796-800. [PMID: 22061260 DOI: 10.1016/j.meatsci.2007.01.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2006] [Revised: 01/24/2007] [Accepted: 01/25/2007] [Indexed: 11/17/2022]
Abstract
A total of 226 lactic acid bacteria (LAB) isolated from "Alheira", a traditional Portuguese fermented sausage, were screened for antagonistic activity against some pathogenic microorganisms, including Listeria monocytogenes. The objective was to isolate LAB with antibacterial activity from "Alheiras" and to select strains that could be used in "Alheira" production. Isolates displaying antibacterial activity against Listeria innocua and L. monocytogenes were investigated for the nature of the antibacterial compounds active against these microorganisms. Results showed that two LAB cultures retained activity in the supernatants after neutralization and catalase treatment. These two strains were both identified as Pediococcus pentosaceus. The final aim of this work was to test the antilisterial activity of these two strains during storage of "Alheira mass" (sterilized), at 4°C. The growth of L. innocua population was significantly suppressed in the paste of "Alheira" when the samples were co-inoculated with the LAB strains, in comparison with the paste only inoculated with L. innocua or co-inoculated with a bacteriocin negative strain of Ped. pentosaceus (ca. 1×10(7)CFU/g after 28 days of incubation).
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Affiliation(s)
- Helena Albano
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
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Antilisterial activity of lactic acid bacteria inoculated on cooked ham. Meat Sci 2006; 74:623-7. [DOI: 10.1016/j.meatsci.2006.05.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2005] [Revised: 05/08/2006] [Accepted: 05/08/2006] [Indexed: 10/24/2022]
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Van den Berghe E, De Winter T, De Vuyst L. Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletion. Int J Food Microbiol 2006; 107:159-70. [PMID: 16290303 DOI: 10.1016/j.ijfoodmicro.2005.08.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2005] [Revised: 08/17/2005] [Accepted: 08/17/2005] [Indexed: 11/22/2022]
Abstract
The biokinetics of cell growth and bacteriocin production of Enterococcus faecium FAIR-E 406 was studied as a function of temperature (20-45 degrees C) and pH (5.5-8.5) using de Man-Rogosa-Sharpe medium. Growth of E. faecium FAIR-E 406 was characterized by three successive growth phases and was modelled with the mechanistic nutrient depletion model. Bacteriocin production showed primary metabolite kinetics but was limited to the early growth phase. The critical biomass for switching off bacteriocin production was dependent on medium pH and incubation temperature, and was inversely correlated with the specific bacteriocin production. Doubling the concentration of the nitrogen source as well as a step-wise pH increase shifted the bacteriocin production towards a higher switch-off cell density.
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Affiliation(s)
- Erika Van den Berghe
- Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
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Martinez R, De Martinis E. Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity. Food Control 2005. [DOI: 10.1016/j.foodcont.2004.05.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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