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Kačániová M, Borotová P, Terenjeva M, Kunová S, Felsöciová S, Haščík P, Lopašovský Ľ, Štefániková J. Bryndza cheese of Slovak origin as potential resources of probiotic bacteria. POTRAVINARSTVO 2020. [DOI: 10.5219/1413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei.
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The efficacy of individual and combined commercial protective cultures against Listeria monocytogenes, Salmonella, O157 and non-O157 shiga toxin-producing Escherichia coli in growth medium and raw milk. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106924] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Scatassa ML, Gaglio R, Cardamone C, Macaluso G, Arcuri L, Todaro M, Mancuso I. Anti- Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses. Ital J Food Saf 2017; 6:6191. [PMID: 28299290 PMCID: PMC5337783 DOI: 10.4081/ijfs.2017.6191] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 11/30/2016] [Accepted: 12/07/2016] [Indexed: 12/03/2022] Open
Abstract
Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials. First, raw and UHT milk were inoculated with LAB strains alone, and LAB strains mixed with L. monocytogenes. Second, mini-cheeses containing LAB and/or L. monocytogenes were produced. Third, two traditional Sicilian cheeses inoculated with a multi-strain LAB mixture combined with L. monocytogenes were produced. The addition of BLIS produced by LAB to milk and in mini-cheese production was unable to inhibit the growth of L. monocytogenes. However, an anti-Listeria effect was observed in the Pecorino Siciliano cheeses, where, after 15 days of ripening, the cheeses with added LAB had fewer L. monocytogenes compared to the control cheeses with no added LAB, while in the Vastedda della valle del Belìce cheeses, the multi-strain LAB mixture completely prevented the growth of L. monocytogenes.
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Affiliation(s)
| | - Raimondo Gaglio
- Institute for Experimental Veterinary Medicine of Sicily, Palermo, Italy; Department of Agricultural and Forest Sciences, University of Palermo, Palermo, Italy
| | - Cinzia Cardamone
- Institute for Experimental Veterinary Medicine of Sicily , Palermo, Italy
| | - Giusi Macaluso
- Institute for Experimental Veterinary Medicine of Sicily , Palermo, Italy
| | | | - Massimo Todaro
- Department of Agricultural and Forest Sciences, University of Palermo , Palermo, Italy
| | - Isabella Mancuso
- Institute for Experimental Veterinary Medicine of Sicily , Palermo, Italy
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Arqués JL, Rodríguez E, Langa S, Landete JM, Medina M. Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens. BIOMED RESEARCH INTERNATIONAL 2015; 2015:584183. [PMID: 25861634 PMCID: PMC4378328 DOI: 10.1155/2015/584183] [Citation(s) in RCA: 96] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 10/08/2014] [Accepted: 10/09/2014] [Indexed: 11/21/2022]
Abstract
The food industry seeks alternatives to satisfy consumer demands of safe foods with a long shelf-life able to maintain the nutritional and organoleptic quality. The application of antimicrobial compounds-producing protective cultures may provide an additional parameter of processing in order to improve the safety and ensure food quality, keeping or enhancing its sensorial characteristics. In addition, strong evidences suggest that certain probiotic strains can confer resistance against infection with enteric pathogens. Several mechanisms have been proposed to support this phenomenon, including antimicrobial compounds secreted by the probiotics, competitive exclusion, or stimulation of the immune system. Recent research has increasingly demonstrated the role of antimicrobial compounds as protective mechanism against intestinal pathogens and therefore certain strains could have an effect on both the food and the gut. In this aspect, the effects of the combination of different strains keep unknown. The development of multistrain probiotic dairy products with good technological properties and with improved characteristics to those shown by the individual strains, able to act not only as protective cultures in foods, but also as probiotics able to exert a protective action against infections, has gained increased interest.
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Affiliation(s)
- Juan L. Arqués
- Departamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Eva Rodríguez
- Departamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Susana Langa
- Departamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - José María Landete
- Departamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Margarita Medina
- Departamento Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, 28040 Madrid, Spain
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Amirdivani S, Baba ASH. Green tea yogurt: major phenolic compounds and microbial growth. Journal of Food Science and Technology 2014; 52:4652-60. [PMID: 26139940 DOI: 10.1007/s13197-014-1670-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2014] [Accepted: 12/01/2014] [Indexed: 11/28/2022]
Abstract
The purpose of this study was to evaluate fermentation of milk in the presence of green tea (Camellia sinensis) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow's milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (p < 0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY. Streptococcus thermophillus and Lactobacillus spp. were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.
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Affiliation(s)
- Shabboo Amirdivani
- Institute of Biological Science, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Ahmad Salihin Hj Baba
- Institute of Biological Science, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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Abstract
Each cheese producer is responsible by the legislation for the number ofListeria monocytogenesin cheese and is required to prove that numbers will not exceed 100 cfu/g throughout the shelf-life of the cheese. Even in the case of hard-cheese such as Cheddar cheese, the absence of growth ofList. monocytogenesduring ripening has to be demonstrated to comply with EU legislation. Studies dedicated to assessingList. monocytogenesgrowth throughout cheese shelf-life are generally based on artificially contaminated cheeses. Contrary to the majority of works, the current study focused on the growth ofList. monocytogenesin naturally contaminated raw milk farmhouse Cheddar cheeses during a five-month ripening period.List. monocytogenesgrowth was assessed by direct count and its presence was detected by enrichment in two naturally contaminated cheese batches. In order to track routes of contamination, 199 processing environment samples from inside and outside the processing facility were taken, and their analysis for the presence ofList. monocytogeneswas performed on four occasions over a 9-month period.List. monocytogenesisolates were differentiated using PFGE and serotyping.List. monocytogenesnever exceeded 20 cfu/g in the cheeses and could not be detected after five months of ripening. Eleven pulsotypes were identified. One pulsotype was found in the yard outside the processing facility, in a vat, on the processing area floor and in a cheese. This indicated that the outside environment constitutes a potential source of contamination of the processing environment and of the cheese. These results demonstrate that this farmhouse Cheddar cheese does not supportList. monocytogenesgrowth and suggests that the efforts to reduce processing environment contamination are worthwhile.
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Fernandes MS, Cruz AG, Dias Arroyo DM, Faria JDAF, Cristianini M, Sant'Ana AS. On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.040] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Espitia PJP, Pacheco JJR, Melo NRD, Soares NDFF, Durango AM. Packaging properties and control of Listeria monocytogenes in bologna by cellulosic films incorporated with pediocin. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2013. [DOI: 10.1590/s1981-67232013005000028] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Listeria monocytogenes is a foodborne pathogen, able to survive and proliferate at refrigeration temperatures. As a result, ready-to-eat meat products have been associated with major outbreaks. Producing meat products involves lethal preservation treatments, e.g. thermal treatments. Listeria contamination, however, may be introduced when products are sliced and packaged at retail businesses or delicatessens. In Brazil, sliced bologna is very popular at retail markets. After slicing, however, bologna has a short shelf-life. The aim of this work was to study the effects of pediocin incorporation on the load at break, water vapor permeability rate and structure, by microscopic analysis, of antimicrobial cellulosic packaging. The potential application of the developed packaging for the preservation of bologna and inhibition of Listeria biofilm formation was also studied. Cellulosic antimicrobial packaging films were produced with cellulose acetate and acetone. Pediocin (commercially available concentrate ALTA TM 2341) was incorporated at 30, 40 and 50 % w/w. The load at break of films was studied using the Universal Testing Machine (Instron) at 10 °C and 25 °C. The water vapor permeability was determined by gravimetric method. A scanning electron microscope was used to study the developed packaging structure. Antimicrobial activity of films against Listeria innoucua and L. monocytogenes was tested both in vitro and in bologna samples. Results showed that values of load at break decreased with increasing concentrations of pediocin at 10 °C and 25 °C. Regarding water vapor permeability, only the control and 50 % pediocin films presented statistical difference, with the 50 % pediocin film being more permeable. In vitro tests showed antimicrobial activity against L. innocua. Cellulosic film with 50 % pediocin reduced L. monocytogenes growth on sliced bologna by 1.2 log cycles after 9 days and prevented biofilm formation on packaging and bologna surfaces. Hence, active cellulosic films made with 50 % pediocin in the form of commercially available concentrated ALTA™ 2341 have the potential of being used in a system of hurdle technologies as a final obstacle for L. monocytogenes control in bologna preservation.
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Hystead E, Diez-Gonzalez F, Schoenfuss TC. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. J Dairy Sci 2013; 96:6172-85. [PMID: 23910550 DOI: 10.3168/jds.2013-6675] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Accepted: 06/18/2013] [Indexed: 11/19/2022]
Abstract
Sodium chloride (NaCl) in cheese contributes to flavor and texture directly and by its effect on microbial and enzymatic activity. The salt-to-moisture ratio (S/M) is used to gauge if conditions for producing good-quality cheese have been met. Reductions in salt that deviate from the ideal S/M range could result in changing culture acidification profiles during cheese making. Lactococcus lactis ssp. lactis or Lc. lactis ssp. cremoris are both used as cultures in Cheddar cheese manufacture, but Lc. lactis ssp. lactis has a higher salt and pH tolerance than Lc. lactis ssp. cremoris. Both salt and pH are used to control growth and survival of Listeria monocytogenes and salts such as KCl are commonly used to replace the effects of NaCl in food when NaCl is reduced. The objectives of this project were to determine the effects of sodium reduction, KCl use, and the subspecies of Lc. lactis used on L. monocytogenes survival in stirred-curd Cheddar cheese. Cheese was manufactured with either Lc. lactis ssp. lactis or Lc. lactis ssp. cremoris. At the salting step, curd was divided and salted with a concentration targeted to produce a final cheese with 600 mg of sodium/100 g (control), 25% reduced sodium (450 mg of sodium/100 g; both with and without KCl), and low sodium (53% sodium reduction or 280 mg of sodium/100 g; both with and without KCl). Potassium chloride was added on a molar equivalent to the NaCl it replaced to maintain an equivalent S/M. Cheese was inoculated with a 5-strain cocktail of L. monocytogenes at different times during aging to simulate postprocessing contamination, and counts were monitored over 27 or 50 d, depending on incubation temperature (12 or 5 °C, respectively). In cheese inoculated with 4 log₁₀ cfu of L. monocytogenes/g 2 wk after manufacture, viable counts declined by more than 3 log₁₀ cfu/g in all treatments over 60 d. When inoculated with 5 log₁₀ cfu/g at 3mo of cheese age, L. monocytogenes counts in Cheddar cheese were also reduced during storage, but by less than 1.5 log10 cfu/g after 50 d. However, cheese with a 50% reduction in sodium without KCl had higher counts than full-sodium cheese at the end of 50 d of incubation at 4 °C when inoculated at 3 mo. When inoculated at 8 mo postmanufacture, this trend was only observed in 50% reduced sodium with KCl, for cheese manufactured with both cultures. This enhanced survival for 50% reduced-sodium cheese was not seen when a higher incubation temperature (12 °C) was used when cheese was inoculated at 3 mo of age and monitored for 27 d (no difference in treatments was observed at this incubation temperature). In the event of postprocessing contamination during later stages of ripening, L. monocytogenes was capable of survival in Cheddar cheese regardless of which culture was used, whether or not sodium had been reduced by as much as 50% from standard concentrations, or if KCl had been added to maintain the effective S/M of full-sodium Cheddar cheese.
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Affiliation(s)
- E Hystead
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
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Balciunas EM, Castillo Martinez FA, Todorov SD, Franco BDGDM, Converti A, Oliveira RPDS. Novel biotechnological applications of bacteriocins: A review. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.025] [Citation(s) in RCA: 221] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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12
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Milillo SR, Story RS, Pak D, O'Bryan CA, Crandall PG, Ricke SC. Antimicrobial properties of three lactic acid bacterial cultures and their cell free supernatants against Listeria monocytogenes. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2013; 48:63-68. [PMID: 23030442 DOI: 10.1080/03601234.2012.716732] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Control of Listeria monocytogenes in ready-to-eat (RTE) food products is a significant challenge and improved means for control are needed. In this study, the anti-listerial effects of three lactic acid bacteria (LAB) were investigated. Spot-on-lawn assays demonstrated the largest zones of inhibition against L. monocytogenes were produced by the Pediococcus acidilactici strain, with zone diameters ranging from 13 to 18 mm. Minimum inhibitory concentration (MIC) experiments using cell free supernatant (CFS) from the LAB revealed that while two of the strains were effective at inhibiting L. monocytogenes growth only up to a 1:4 dilution, P. acidilactici was able to inhibit growth up to a 1:256 dilution. Survival assays performed at 7°C determined that the P. acidilactici strain was capable of producing a 4.5 log reduction in L. monocytogenes counts and maintaining the reduction for 21 days. The effectiveness of P. acidilactici was reduced under log phase growth, autoclaving for longer than 15 min (121°C and 15 psi), and treatment with proteinase K (25 mg/mL).
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Affiliation(s)
- Sara R Milillo
- Center for Food Safety, University of Arkansas, Fayetteville, Arkansas, USA
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Turantaş F, Kemahlıoğlu K. Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012; 49:601-7. [PMID: 24082272 PMCID: PMC3550847 DOI: 10.1007/s13197-010-0200-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2010] [Accepted: 12/08/2010] [Indexed: 11/26/2022]
Abstract
The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T1) and 0.75 (T2). The pH and Eh values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and aw values in T1 and T2 samples significantly decreased (p < 0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.
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Affiliation(s)
- Fulya Turantaş
- Ege Vocational School Food Technology Department, Ege University, 35100 Bornova, İzmir, Turkey
| | - Kemal Kemahlıoğlu
- Ege Vocational School Food Technology Department, Ege University, 35100 Bornova, İzmir, Turkey
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Garcha S, Natt NK. In situ control of food spoilage fungus using Lactobacillus acidophilus NCDC 291. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012; 49:643-8. [PMID: 24082279 PMCID: PMC3550850 DOI: 10.1007/s13197-011-0482-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2011] [Accepted: 08/01/2011] [Indexed: 11/28/2022]
Abstract
A challenge for food industry today is to produce minimally processed food, without use of chemical preservatives and little compromise on nutritional status. Lactobacillus acidophilus NCDC 291 can be directly added to food where it enhances shelf life by competing with other microflora (both bacterial and fungal) for food and also by production of antimicrobial metabolites as bacteriocins. Comprehensive studies have demonstrated the in vitro activity of bacteriocins. However their role in preventing fresh food spoilage needs more elucidation. The present study was conducted to evaluate the efficacy of the whole cells of this organism as biopreservative agent against fungi. Four most commonly occurring spoilage fungi were isolated and were identified as Fusarium, Alternaria, Penicillium and Aspergillus. Growth of all of them was inhibited in in vitro studies, (approximately 33-43% decrease in mycelial dry weight basis between test and control). In situ biopreservation of Indian cheese and raw poultry meat was attempted and the colony count of Alternaria was significantly (p < 0.05, Bonferroni Holm) reduced in presence of L. acidophilus. Dip and Keep approach of preservation for Mangifera and Momordica were carried out in which microbial spoilage was not observed up to 6 days.
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Affiliation(s)
- Seema Garcha
- Department of Biotechnology, Punjabi University, Patiala, 147002 Punjab India
| | - Navdeep Kaur Natt
- Department of Biotechnology, Punjabi University, Patiala, 147002 Punjab India
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Beshkova D, Frengova G. Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100127] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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Affiliation(s)
- Vijay K. Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038;
| | | | - Xianghe Yan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038;
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Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.019] [Citation(s) in RCA: 111] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Imran M, Revol-Junelles AM, Martyn A, Tehrany EA, Jacquot M, Linder M, Desobry S. Active food packaging evolution: transformation from micro- to nanotechnology. Crit Rev Food Sci Nutr 2010; 50:799-821. [PMID: 20924864 DOI: 10.1080/10408398.2010.503694] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Predicting which attributes consumers are willing to pay extra for has become straightforward in recent years. The demands for the prime necessity of food of natural quality, elevated safety, minimally processed, ready-to-eat, and longer shelf-life have turned out to be matters of paramount importance. The increased awareness of environmental conservation and the escalating rate of foodborne illnesses have driven the food industry to implement a more innovative solution, i.e. bioactive packaging. Owing to nanotechnology application in eco-favorable coatings and encapsulation systems, the probabilities of enhancing food quality, safety, stability, and efficiency have been augmented. In this review article, the collective results highlight the food nanotechnology potentials with special focus on its application in active packaging, novel nano- and microencapsulation techniques, regulatory issues, and socio-ethical scepticism between nano-technophiles and nano-technophobes. No one has yet indicated the comparison of data concerning food nano- versus micro-technology; therefore noteworthy results of recent investigations are interpreted in the context of bioactive packaging. The next technological revolution in the domain of food science and nutrition would be the 3-BIOS concept enabling a controlled release of active agents through bioactive, biodegradable, and bionanocomposite combined strategy.
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Affiliation(s)
- Muhammad Imran
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Nancy Université, 2 avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
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Carmen Martínez-Cuesta M, Bengoechea J, Bustos I, Rodríguez B, Requena T, Peláez C. Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Randazzo CL, Pitino I, Scifò GO, Caggia C. Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.09.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Gálvez A, López RL, Abriouel H, Valdivia E, Omar NB. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit Rev Biotechnol 2008; 28:125-52. [DOI: 10.1080/07388550802107202] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Tolvanen R, Hellström S, Elsser D, Morgenstern H, Björkroth J, Korkeala H. Survival of Listeria monocytogenes strains in a dry sausage model. J Food Prot 2008; 71:1550-5. [PMID: 18724747 DOI: 10.4315/0362-028x-71.8.1550] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The survival of five inoculated Listeria monocytogenes strains (DCS 31, DCS 184, AT3E, HT4E, and HR5E) was studied in dry fermented sausages prepared using two different starter cultures (starter A and B) with or without a protective Lactobacillus plantarum DDEN 2205 strain. L. monocytogenes was detected throughout ripening in every sausage sample in which the L. plantarum DDEN 2205 strain had not been used. The use of either starter A, with a high concentration of protective culture, or starter B, with a low concentration of protective culture, resulted in L. monocytogenes-negative sausages after 17 days of ripening. Differential survival was noted among the L. monocytogenes strains during fermentation. Strains AT3E and DCS 31 survived in sausages with protective cultures more often than did the other strains, whereas HT4E and HR5E were inhibited during ripening by all starter and protective cultures used. Protective cultures such as L. plantarum may be used as part of a hurdle strategy in dry sausage processing, but variations in susceptibility of different L. monocytogenes strains can create problems if other hurdles are not included.
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Affiliation(s)
- Riina Tolvanen
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P.O. Box 66, FIN-00014 University of Helsinki, Finland
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Sobrino-López A, Martín-Belloso O. Use of nisin and other bacteriocins for preservation of dairy products. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.009] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Trias R, Bañeras L, Badosa E, Montesinos E. Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria. Int J Food Microbiol 2008; 123:50-60. [PMID: 18191266 DOI: 10.1016/j.ijfoodmicro.2007.11.065] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2007] [Revised: 11/19/2007] [Accepted: 11/27/2007] [Indexed: 10/22/2022]
Abstract
Lactic acid bacteria were isolated from fresh vegetables and fruit and its ability to inhibit the growth of foodborne human pathogens (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, and Staphylococcus aureus) was tested using the agar spot assay. Eighteen isolates showed a strong antagonistic capacity and were further characterised and identified using 16S rDNA sequencing and API 50CH. Most of them pertained to Leuconostoc spp. and Lactobacillus plantarum, and a few corresponded to Weissella spp. and Lactococcus lactis. Growth and efficacy of control of foodborne pathogen test bacteria by selected strains were tested in wounded Golden Delicious apples and Iceberg lettuce leaf cuts. The strains grew on the substrates and did not cause negative effects on the general aspect of tissues of apple or lettuce. Treatment of apple wounds and lettuce cuts with the antagonistic strains reduced the cell count of S. typhimurium and E .coli by 1 to 2 log cfu/wound or g, whereas the growth of L. monocytogenes was completely inhibited. Results support the potential use of lactic acid bacteria as bioprotective agents against foodborne human pathogens in ready-to-eat fresh fruit and vegetable products.
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Affiliation(s)
- Rosalia Trias
- Institute of Food and Agricultural Technology-CeRTA, CIDSAV, University of Girona, Campus Montilivi 17071, Girona, Spain
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Reviriego C, Fernández L, Rodríguez JM. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: application to inhibit Listeria growth in a cheese model system. J Food Prot 2007; 70:2512-7. [PMID: 18044428 DOI: 10.4315/0362-028x-70.11.2512] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food-grade heterologous production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains, previously selected because of their technological properties for cheese making, was achieved. Plasmid pGA1, which contains the complete pediocin operon under the control of the strong P32 promoter and is devoid of any antibiotic marker, was introduced into L. lactis ESI 153 and L. lactis ESI 515 (Nis+). Transformation of L. lactis ESI 515 with pGA1 did not affect its ability to produce nisin. The antimicrobial activity of the pediocin-producing transformants on the survival of Listeria innocua SA1 during cheese ripening was also investigated. Cheeses were manufactured from milk inoculated with 1% of the lactic culture and with or without approximately 4 log CFU/ml of the Listeria strain. L. lactis ESI 153, L. lactis ESI 515, and their transformants (L. lactis GA1 and GA2, respectively) were used as starter cultures. At the end of the ripening period, counts of L. innocua in cheeses made with the bacteriocin-producing lactococcal strains were below 50 CFU/g in the L. lactis GA1 cheeses and below 25 CFU/g in the L. lactis GA2 ones, compared with 3.7 million CFU/g for the controls without nisin or pediocin production.
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Affiliation(s)
- C Reviriego
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
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26
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Saubusse M, Millet L, Delbès C, Callon C, Montel MC. Application of Single Strand Conformation Polymorphism — PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenes. Int J Food Microbiol 2007; 116:126-35. [PMID: 17306399 DOI: 10.1016/j.ijfoodmicro.2006.12.024] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2006] [Revised: 11/17/2006] [Accepted: 12/18/2006] [Indexed: 10/23/2022]
Abstract
The aim of this study was to compare the microbial communities of different cheeses where Listeria monocytogenes either grew or did not grow. For this purpose, (i) isolates from the most inhibitory cheese ecosystem were identified and their ability to produce anti-Listeria substances was determined, (ii) bacterial communities of cheeses with and without L. monocytogenes growth were compared using the Single Strand Conformation Polymorphism method. The study showed SSCP to be an effective tool for differentiating between the bacterial communities of different cheeses manufactured with the same technology. All the cheeses with the lowest L. monocytogenes counts on day 8 were distinguished by the dominance in their SSCP profiles, after amplification of the V2 region of the 16S rRNA gene, of 3 peaks whose nucleotide sequences comigrated with Enterococcus faecium and Enterococcus saccharominimus, Chryseobacterium sp and Corynebacterium flavescens, Lactococcus garvieae and Lactococcus lactis respectively. However, no anti-Listeria compounds were produced under our experimental conditions. These six bacterial species were inoculated, separately or together, into pasteurised milk and their anti-listerial activity in cheese was evaluated. The area of inhibition between the control and trial curves confirmed that L. monocytogenes is inhibited by E. saccharominimus, C. flavescens, L. lactis, L. garvieae and the mixture of all six bacterial strains. Further studies should be performed to determine the metabolites involved in L. monocytogenes inhibition.
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Affiliation(s)
- M Saubusse
- Unité de Recherches Fromagères URF 545, INRA, F-15000 Aurillac, France
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Reviriego C, Fernández L, Kuipers O, Kok J, Rodríguez J. Enhanced production of pediocin PA-1 in wild nisin- and non-nisin-producing Lactococcus lactis strains of dairy origin. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.05.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Drider D, Fimland G, Héchard Y, McMullen LM, Prévost H. The continuing story of class IIa bacteriocins. Microbiol Mol Biol Rev 2006; 70:564-82. [PMID: 16760314 PMCID: PMC1489543 DOI: 10.1128/mmbr.00016-05] [Citation(s) in RCA: 436] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promising new candidates and have thus received much attention. They kill some pathogenic bacteria (e.g., Listeria) with high efficiency, and they constitute a good model system for structure-function analyses of antimicrobial peptides in general. This review focuses on class IIa bacteriocins, especially on their structure, function, mode of action, biosynthesis, bacteriocin immunity, and current food applications. The genetics and biosynthesis of class IIa bacteriocins are well understood. The bacteriocins are ribosomally synthesized with an N-terminal leader sequence, which is cleaved off upon secretion. After externalization, the class IIa bacteriocins attach to potential target cells and, through electrostatic and hydrophobic interactions, subsequently permeabilize the cell membrane of sensitive cells. Recent observations suggest that a chiral interaction and possibly the presence of a mannose permease protein on the target cell surface are required for a bacteria to be sensitive to class IIa bacteriocins. There is also substantial evidence that the C-terminal half penetrates into the target cell membrane, and it plays an important role in determining the target cell specificity of these bacteriocins. Immunity proteins protect the bacteriocin producer from the bacteriocin it secretes. The three-dimensional structures of two class IIa immunity proteins have been determined, and it has been shown that the C-terminal halves of these cytosolic four-helix bundle proteins specify which class IIa bacteriocin they protect against.
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Affiliation(s)
- Djamel Drider
- Laboratoire de Microbiologie Alimentaire et Industrielle, ENITIAA, Rue de la Géraudière, BP82225, 44322 Nantes Cedex, France.
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O'Sullivan L, O'connor EB, Ross RP, Hill C. Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese. J Appl Microbiol 2006; 100:135-43. [PMID: 16405693 DOI: 10.1111/j.1365-2672.2005.02747.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS A live Lactococcus lactis culture, producing the two-component broad spectrum bacteriocin lacticin 3147, was assessed for ability to inhibit the food pathogen Listeria monocytogenes on the surface of smear-ripened cheese. METHODS AND RESULTS In initial experiments, the addition of Listeria to a lacticin 3147-containing fermentate produced with L. lactis DPC4275 (a transconjugant strain derived from L. lactis DPC3147) resulted in at least a 4 log reduction of the pathogen in 30 min. Two separate trials were performed in order to assess the most suitable method for application of the potential protective culture to smear-ripened cheese. In the initial trial, the L. lactis was sprayed onto the surface of the cheese either before or after Listeria was deliberately applied. Application of the culture following Listeria challenge, yielded up to a 1000-fold reduction of the pathogen in contrast to the pretreatment where Listeria numbers were unaffected. In a further trial, three applications of the live lacticin 3147-producing culture was used on a cheese surface containing Listeria. Listeria numbers were found to be up to 100-fold lower than in the cheese treated with L. lactis DPC4268 (control). CONCLUSION While application of the live lacticin 3147 producer did not give complete elimination of the pathogen the results nonetheless demonstrate the potential of the bioprotectant for improving the safety of smear-ripened cheeses and particularly those that contain low level contamination with Listeria. SIGNIFICANCE AND IMPACT OF THE STUDY The application of lacticin 3147 as a live-culture can serve as a bioprotectant for the control of L. monocytogenes on the surface of smear-ripened cheese.
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Affiliation(s)
- L O'Sullivan
- Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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30
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Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.07.020] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Kim MH, Kong YJ, Baek H, Hyun HH. Production, purification, and characterization of micrococcin GO5, a bacteriocin produced by Micrococcus sp. GO5 isolated from kimchi. J Food Prot 2005; 68:157-63. [PMID: 15690819 DOI: 10.4315/0362-028x-68.1.157] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Strain GO5, a bacteriocin-producing bacterium, was isolated from green onion kimchi and identified as Micrococcus sp. The bacteriocin, micrococcin GO5, displayed a broad spectrum of inhibitory activity against a variety of pathogenic and nonpathogenic microorganisms, as tested by the spot-on-lawn method; its activity spectrum was almost identical to that of nisin. Micrococcin GO5 was inactivated by trypsin (whereas nisin was not) and was completely stable at 100 degrees C for 30 min and in the pH range of 2.0 to 7.0. Micrococcin GO5 exhibited a typical mode of bactericidal activity against Micrococcus flavus ATCC 10240. It was purified to homogeneity through ammonium sulfate precipitation, ultrafiltration, and CM-Sepharose column chromatography. The molecular mass of micrococcin GO5 was estimated to be about 5.0 kDa by tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis and in situ activity assay with the indicator organism. The amino acid sequence of micrococcin GO5 lacks lanthionine and beta-methyllanthionine and is rich in hydrophobic amino acids and glycine, providing the basis for the high heat stability of this bacteriocin. The N-terminal amino acid sequence of micrococcin GO5 is Lys-Lys-Ser-Phe-Cys-Gln-Lys, and no homology to bacteriocins reported previously was observed in the amino acid composition or N-terminal amino acid sequence. Based on the physicochemical properties, small molecular size, and inhibition of Listeria monocytogenes, micrococcin GO5 has been placed with the class II bacteriocins, but its broad spectrum of activity differs from that of other bacteriocins in this class.
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Affiliation(s)
- Mi-Hee Kim
- Department of Biological Science and Biotechnology, Hankuk University of Foreign Studies, Yongin, Kyonggi 449-791, Korea
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32
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Production of pediocin PA-1, and coproduction of nisin A and pediocin PA-1, by wild Lactococcus lactis strains of dairy origin. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rodrı́guez E, Calzada J, Arqués J, Rodrı́guez J, Nuñez M, Medina M. Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.05.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Horn N, Fernández A, Dodd HM, Gasson MJ, Rodríguez JM. Nisin-controlled production of pediocin PA-1 and colicin V in nisin- and non-nisin-producing Lactococcus lactis strains. Appl Environ Microbiol 2004; 70:5030-2. [PMID: 15294845 PMCID: PMC492314 DOI: 10.1128/aem.70.8.5030-5032.2004] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2003] [Accepted: 05/05/2004] [Indexed: 11/20/2022] Open
Abstract
The introduction of chimeric genes encoding the fusion leader of lactococcin A-propediocin PA-1 or procolicin V under the control of the inducible nisA promoter and the lactococcin A-dedicated secretion genes (lcnCD) into Lactococcus lactis strains, including a nisin producer, expressing the two component regulator NisRK led to the production or pediocin PA-1 or colicin V, respectively.
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Affiliation(s)
- Nikki Horn
- Food Safety Science Division, BBSRC Institute of Food Research, Norwich Research Park, Colney, Norwich, UK
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Papagianni M. Ribosomally synthesized peptides with antimicrobial properties: biosynthesis, structure, function, and applications. Biotechnol Adv 2004; 21:465-99. [PMID: 14499150 DOI: 10.1016/s0734-9750(03)00077-6] [Citation(s) in RCA: 173] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Ribosomally synthesized peptides with antimicrobial properties (antimicrobial peptides-AMPs) are produced by eukaryotes and prokaryotes and represent crucial components of their defense systems against microorganisms. Although they differ in structure, they are nearly all cationic and very often amphiphilic, which reflects the fact that many of them attack their target cells by permeabilizing the cell membrane. They can be roughly categorized into those that have a high content of a certain amino acid, most often proline, those that contain intramolecular disulfide bridges, and those with an amphiphilic region in their molecule if they assume an alpha-helical structure. Most of the known ribosomally synthesized peptides with antimicrobial functions have been identified and studied during the last 20 years. As a result of these studies, new knowledge has been acquired into biology and biochemistry. It has become evident that these peptides may be developed into useful antimicrobial additives and drugs. The use of two-peptide antimicrobial peptides as replacement for clinical antibiotics is promising, though their applications in preservation of foods (safe and effective for use in meat, vegetables, and dairy products), in veterinary medicine, and in dentistry are more immediate. This review focuses on the current status of some of the main types of ribosomally synthesized AMPs produced by eucaryotes and procaryotes and discusses the novel antimicrobial functions, new developments, e.g. heterologous production of bacteriocins by lactic acid bacteria, or construction of multibacteriocinogenic strains, novel applications related to these peptides, and future research paradigms.
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Affiliation(s)
- Maria Papagianni
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece.
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Rilla N, Martínez B, Rodríguez A. Inhibition of a methicillin-resistant Staphylococcus aureus strain in Afuega'l Pitu cheese by the nisin Z-producing strain Lactococcus lactis subsp. lactis IPLA 729. J Food Prot 2004; 67:928-33. [PMID: 15151229 DOI: 10.4315/0362-028x-67.5.928] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Methicillin-resistant Staphylococcus aureus strains are a potential threat for food safety because foodborne illness caused by methicillin-resistant Staphylococcus aureus has been reported even though these strains were only associated with nosocomial infections until recently. This article focuses on the inhibitory effect of the nisin Z-producing strain Lactococcus lactis subsp. lactis IPLA 729 on the growth of Staphylococcus aureus CECT 4013, a methicillin-resistant strain. S. aureus was inhibited by the presence of the nisin producer IPLA 729 in buffered Trypticase soy broth, milk, and Afuega'l Pitu cheese, an acid-coagulated cheese manufactured in Asturias, Northern Spain. A reduction of 3.66 log units was observed in Trypticase soy broth at the end of the incubation period. In milk, viable counts of S. aureus were undetectable or were reduced by 2.16 log units in 24 h depending on the initial inoculum (1.8 x 10(4) and 7.2 x 10(6) CFU/ml). The staphylococcal strain was also undetected in test cheeses in which the nisin Z producer was present whereas 2 log units were detected in control cheeses at the end of ripening.
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Affiliation(s)
- Natalia Rilla
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300-Villaviciosa, Asturias, Spain
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37
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Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.09.004] [Citation(s) in RCA: 607] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Beresford T, Williams A. The Microbiology of Cheese Ripening. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80071-x] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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Katla T, Naterstad K, Vancanneyt M, Swings J, Axelsson L. Differences in susceptibility of Listeria monocytogenes strains to sakacin P, sakacin A, pediocin PA-1, and nisin. Appl Environ Microbiol 2003; 69:4431-7. [PMID: 12902226 PMCID: PMC169072 DOI: 10.1128/aem.69.8.4431-4437.2003] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2003] [Accepted: 05/27/2003] [Indexed: 11/20/2022] Open
Abstract
Two hundred strains of Listeria monocytogenes collected from food and the food industry were analyzed for susceptibility to the class IIa bacteriocins sakacin P, sakacin A, and pediocin PA-1 and the class I bacteriocin nisin. The individual 50% inhibitory concentrations (IC(50)) were determined in a microtiter assay and expressed in nanograms per milliliter. The IC(50) of sakacin P ranged from 0.01 to 0.61 ng ml(-1). The corresponding values for pediocin PA-1, sakacin A, and nisin were 0.10 to 7.34, 0.16 to 44.2, and 2.2 to 781 ng ml(-1), respectively. The use of a large number of strains and the accuracy of the IC(50) determination revealed patterns not previously described, and for the first time it was shown that the IC(50) of sakacin P divided the L. monocytogenes strains into two distinct groups. Ten strains from each group were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins and amplified fragment length polymorphism. The results from these studies essentially confirmed the grouping based on the IC(50) of sakacin P. A high correlation was found between the IC(50) of sakacin P and that of pediocin PA-1 for the 200 strains. Surprisingly, the correlation between the IC(50) of the two class IIa bacteriocins sakacin A and sakacin P was lower than the correlation between the IC(50) of sakacin A and the class I bacteriocin nisin.
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Affiliation(s)
- T Katla
- Matforsk, Norwegian Food Research Institute, N-1430 s., Norway
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Benech RO, Kheadr EE, Lacroix C, Fliss I. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese. J Dairy Sci 2003; 86:1895-909. [PMID: 12836923 DOI: 10.3168/jds.s0022-0302(03)73776-x] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the effects of incorporating liposome-encapsulated nisin Z, nisin Z producing Lactococcus lactis ssp. lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese. For this purpose, cheeses were made using a selected nisin tolerant cheese starter culture. Proteolysis, free fatty acid production, rheological parameters and hydrophilic/hydrophobic peptides evolution were monitored over 6 mo ripening. Sensory quality of cheeses was evaluated after 6 mo. Incorporating the nisin-producing strain into cheese starter culture increased proteolysis and lipolysis but did not significantly affect cheese rheology. Liposome-encapsulated nisin did not appear to affect cheese proteolysis, rheology and sensory characteristics. The nisinogenic strain increased the formation of both hydrophilic and hydrophobic peptides present in the cheese water extract. Sensory assessment indicated that acidic and bitter tastes were enhanced in the nisinogenic strain-containing cheese compared to control cheese. Incorporating Lb. casei and the nisinogenic culture into cheese produced a debittering effect and improved cheese flavor quality. Cheeses with added Lb. casei and liposome-encapsulated nisin Z exhibited the highest flavor intensity and were ranked first for sensory characteristics.
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Affiliation(s)
- R O Benech
- Dairy Research Centre STELA, Pavilion Paul Comtois, Université Laval, Québec, PQ, Canada, G1K7P4
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41
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Katla T, Møretrø T, Sveen I, Aasen IM, Axelsson L, Rørvik LM, Naterstad K. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. J Appl Microbiol 2002; 93:191-6. [PMID: 12147066 DOI: 10.1046/j.1365-2672.2002.01675.x] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To evaluate the potential of sakacin P and sakacin P-producing Lactobacillus sakei for the inhibition of growth of Listeria monocytogenes in chicken cold cuts, by answering the following questions. (i) Is sakacin P actually produced in food? (ii) Is sakacin P produced in situ responsible for the inhibiting effect? (iii) How stable is sakacin P in food? METHODS AND RESULTS Listeria monocytogenes, a Lact. sakei strain and/or the bacteriocin sakacin P were added to chicken cold cuts, vacuum packed and incubated at 4 or 10 degrees C for 4 weeks. Each of two isogenic Lact. sakei strains, one producing sakacin P and the other not, had an inhibiting effect on the growth of L. monocytogenes. The effect of these two isogenic strains on the growth of L. monocytogenes was indistinguishable, even though sakacin P was produced in the product by one of the two Lact. sakei strains. The addition of purified sakacin P had an inhibiting effect on the growth of L. monocytogenes. A high dosage of sakacin P (3.5 microg x g(-1)) had a bacteriostatic effect throughout the storage period of 4 weeks, while a low dosage (12 ng x g(-1)) permitted initial growth, but at a slow rate. After 4 weeks of storage, the number of L. monocytogenes in the samples with a low dosage of sakacin P was 2 logs below that in the untreated control. When using a high dosage of sakacin P, the bacteriocin was detected in samples stored for up to 6 weeks. CONCLUSIONS (i) Sakacin P is produced by a Lact. sakei strain when growing on vacuum-packed chicken cold cuts. (ii) Inhibiting effects of Lact. sakei, other than sakacin P, are active in inhibiting the growth of L. monocytogenes growing on chicken cold cuts. (iii) Sakacin P is stable on chicken cold cuts over a period of 4 weeks. SIGNIFICANCE AND IMPACT OF THE STUDY Both sakacin P and Lact. sakei were found to have potential for use in the control of L. monocytogenes in chicken cold cuts.
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Affiliation(s)
- T Katla
- Matforsk, Norwegian Food Research Institute, As, Norway
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42
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Doyle ME, Pariza MW. Foodborne microbial pathogens and the food research institute. ADVANCES IN APPLIED MICROBIOLOGY 2002; 49:143-61. [PMID: 11757349 DOI: 10.1016/s0065-2164(01)49012-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- M E Doyle
- Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison, Wisconsin 53706, USA
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43
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O'Sullivan L, Ross RP, Hill C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 2002; 84:593-604. [PMID: 12423803 DOI: 10.1016/s0300-9084(02)01457-8] [Citation(s) in RCA: 283] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Lactic acid bacteria (LAB) have been used for centuries in the fermentation of a variety of dairy products. The preservative ability of LAB in foods is attributed to the production of anti-microbial metabolites including organic acids and bacteriocins. Bacteriocins generally exert their anti-microbial action by interfering with the cell wall or the membrane of target organisms, either by inhibiting cell wall biosynthesis or causing pore formation, subsequently resulting in death. The incorporation of bacteriocins as a biopreservative ingredient into model food systems has been studied extensively and has been shown to be effective in the control of pathogenic and spoilage microorganisms. However, a more practical and economic option of incorporating bacteriocins into foods can be the direct addition of bacteriocin-producing cultures into food. This paper presents an overview of the potential for using bacteriocin-producing LAB in foods for the improvement of the safety and quality of the final product. It describes the different genera of LAB with potential as biopreservatives, and presents an up-to-date classification system for the bacteriocins they produce. While the problems associated with the use of some bacteriocin-producing cultures in certain foods are elucidated, so also are the situations in which incorporation of the bacteriocin-producer into model food systems have been shown to be very effective.
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Affiliation(s)
- L O'Sullivan
- Dairy Quality Department, Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, County, Cork, Ireland
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44
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Cleveland J, Montville TJ, Nes IF, Chikindas ML. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 2001; 71:1-20. [PMID: 11764886 DOI: 10.1016/s0168-1605(01)00560-8] [Citation(s) in RCA: 1011] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis. mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used.
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Affiliation(s)
- J Cleveland
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick 08901, USA
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45
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Lauková A, Czikková S. Antagonistic effect of enterocin CCM 4231 from Enterococcus faecium on “bryndza”, a traditional Slovak dairy product from sheep milk. Microbiol Res 2001; 156:31-4. [PMID: 11372650 DOI: 10.1078/0944-5013-00078] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
"Bryndza" is a traditional Slovak dairy product (type of soft cheese) made from sheep cheese which was ripened for 14 days. Because its manufacture, transporting and/or storing represent conditions which facilitate contamination, the effect of enterocin CCM4231 in "bryndza" was investigated with the aim to reduce the contaminant agents. "Bryndza" was divided into equal portions (50 g). The experimental sample (ES) as well as the control sample one (C1) were inoculated with Listeria innocua Li1 strain. The other control samples C2 and C3 were without Li1 strain. C3 control was selected as a reference control. ES and C2 portions were treated with purified enterocin CCM4231 in a concentration of 6400 AU/ml. Before the experimental inoculation, "bryndza" was checked for the presence of contaminant agents. The experiment lasted 1 week and the samples were stored in the refrigerator at 4 degrees C. Sampling was performed on day 1, on day 4 and on day 7. The control samples C2 and C3 were checked only on day 1 and then after 1 week. The following contaminant agents were detected in "bryndza" before its experimental inoculation with L. innocua Li1 strain: Escherichia coli in the amount 10(3) cfu/ml/g, Staphylococcus aureus (10(2) cfu/ml/g) and enterococci (10(4) cfu/ml/g). In the control sample C2, the number of E. coli was reduced to 10(2) cfu/ml/g. Enterococci and staphylococci were totally eliminated there. Concerning C3 control, natural decrease of bacteria was found and/or their unchanged counts. The value of pH (5) was stable during the whole experiment. In the experimental sample inoculated with Li1 strain, its counts were decreased immediately after enterocin CCM4231 addition approximately by one order of magnitude. This inhibitory effect was also detectable on day 4 by the difference of one order of magnitude between ES and C1. On day 7, 10(3) cfu/ml/g of Li1 strain were detected in both samples (ES, C1). The difference by one order of magnitude indicated, an inhibitory effect of enterocin CCM4231 in "bryndza". However, bacteriocin activity was not determined by laboratory analyses.
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Affiliation(s)
- A Lauková
- Institute of Animal Physiology Slovak Academy of Sciences, Kosice.
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46
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Ennahar S, Sonomoto K, Ishizaki A. Class IIa bacteriocins from lactic acid bacteria: Antibacterial activity and food preservation. J Biosci Bioeng 1999; 87:705-16. [PMID: 16232543 DOI: 10.1016/s1389-1723(99)80142-x] [Citation(s) in RCA: 70] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/1999] [Accepted: 04/22/1999] [Indexed: 11/30/2022]
Abstract
In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.
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Affiliation(s)
- S Ennahar
- Laboratory of Microbial Science and Technology, Division of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan
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