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Lahiri D, Nag M, Dutta B, Sarkar T, Pati S, Basu D, Abdul Kari Z, Wei LS, Smaoui S, Wen Goh K, Ray RR. Bacteriocin: A natural approach for food safety and food security. Front Bioeng Biotechnol 2022; 10:1005918. [PMID: 36353741 PMCID: PMC9637989 DOI: 10.3389/fbioe.2022.1005918] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 10/05/2022] [Indexed: 08/27/2023] Open
Abstract
The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. New preservatives along with novel preservation methods have been instigated, due to the intensified demand for extended shelf-life, along with prevention of food spoilage of dairy products. Bacteriocins are the group of ribosomally synthesized antimicrobial peptides; they possess a wide range of biological activities, having predominant antibacterial activity. The bacteriocins produced by the lactic acid bacteria (LAB) are considered to be of utmost importance, due to their association with the fermentation of food. In recent times among various groups of bacteriocins, leaderless and circular bacteriocins are gaining importance, due to their extensive application in industries. These groups of bacteriocins have been least studied as they possess peculiar structural and biosynthetic mechanisms. They chemically possess N-to-C terminal covalent bonds having a predominant peptide background. The stability of the bacteriocins is exhibited by the circular structure. Up till now, very few studies have been performed on the molecular mechanisms. The structural genes associated with the bacteriocins can be combined with the activity of various proteins which are association with secretion and maturation. Thus the stability of the bacteriocins can be used effectively in the preservation of food for a longer period of time. Bacteriocins are thermostable, pH-tolerant, and proteolytically active in nature, which make their usage convenient to the food industry. Several research studies are underway in the domain of biopreservation which can be implemented in food safety and food security.
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Affiliation(s)
- Dibyajit Lahiri
- Department of Biotechnology, University of Engineering and Management, Kolkata, India
| | - Moupriya Nag
- Department of Biotechnology, University of Engineering and Management, Kolkata, India
| | - Bandita Dutta
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Kolkata, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Govt of West Bengal, Malda, India
| | - Siddhartha Pati
- NatNov Bioscience Private Limited, Balasore, India
- Skills Innovation and Academic Network (SIAN) Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, India
| | - Debarati Basu
- Department of Biotechnology, University of Engineering and Management, Kolkata, India
| | - Zulhisyam Abdul Kari
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Lee Seong Wei
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Sfax, Tunisia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
| | - Rina Rani Ray
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Kolkata, India
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Flock G, Yin HB, Chen CH, Pellissery AJ, Venkitanarayanan K. Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage. Vet World 2022; 15:162-167. [PMID: 35369600 PMCID: PMC8924379 DOI: 10.14202/vetworld.2022.162-167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 12/23/2021] [Indexed: 01/05/2023] Open
Abstract
Background and Aim: Clostridioides difficile is a spore-forming pathogen that causes serious enteric disease in humans. Strains have been isolated from food animals and meat, including pork, which suggest a potential for foodborne transmission. Pork summer sausage is a popular fermented meat product, which is consumed cooked or cooked to a lower internal temperature due to acidification of the product. The effect of acidity and cooking on the viability of C. difficile spores in a fermented meat product has not been determined. Therefore, the aim was to study the survivability of C. difficile spores in fermented pork summer sausage. Materials and Methods: Fermented pork sausages were prepared according to a commercial recipe with or without starter culture and C. difficile spores followed by fermentation at 37°C for ~12 h under 85% relative humidity until pH 5.0 was reached and further processed as cooked (>57°C) or uncooked (≤57°C) and stored at 4°C. C. difficile spores in sausages were enumerated at 1 h following inoculation and on days 0, 1, 7, 14, 21, 30, 60, and 90 of storage. Results: It was observed that C. difficile spore viability in control unfermented treatment was significantly different on day 0 from the fermented, fermented cooked, and control unfermented cooked treatments (p<0.05); however, there was no significant difference among the latter three treatment groups throughout 90 days of storage (p>0.05). On day 90 of storage, the unfermented control sausages yielded ~4.0 log colony-forming unit (CFU)/g of C. difficile spores compared to ~3.5 log CFU/g recovered from fermented samples and the unfermented cooked control samples identifying spore viability in all treatment groups. Conclusion: C. difficile spores were found to survive the acidity and cooking of fermented pork summer sausage and storage at 4°C for 3 months, thereby highlighting the need for effective intervention strategies to reduce the risk of C. difficile contamination in pork products.
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, Soldier Sustainment Directorate, Combat Feeding Division, Natick 01760, Massachusetts, United States
| | - Hsin-Bai Yin
- Department of Agriculture, USDA Agricultural Research Service, Beltsville, Maryland 20705, United States
| | - Chi-Hung Chen
- Department of Agriculture, USDA Agricultural Research Service, Beltsville, Maryland 20705, United States
| | - Abraham Joseph Pellissery
- Department of Animal Science, University of Connecticut, College of Agriculture Health and Natural Resources, Mansfield 06269, Connecticut, United States
| | - Kumar Venkitanarayanan
- Department of Animal Science, University of Connecticut, College of Agriculture Health and Natural Resources, Mansfield 06269, Connecticut, United States
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3
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Lücke FK. Utilization of microbes to process and preserve meat. Meat Sci 2012; 56:105-15. [PMID: 22061897 DOI: 10.1016/s0309-1740(00)00029-2] [Citation(s) in RCA: 214] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/1999] [Revised: 02/10/2000] [Accepted: 02/22/2000] [Indexed: 10/18/2022]
Abstract
This paper discusses how, and to what extent, the addition of microorganisms to meats helps to meet the needs of consumers and industry. Lactic acid bacteria adapted to meats improve the safety of fermented sausages by means of acid formation. Using selected strains, the safety of certain non-fermented, perishable meat products may be improved without affecting their shelf life. Certain bacteriocin-forming cultures may reduce the levels of Listeria monocytogenes in some meat products significantly, but their effect on the overall safety of meats is limited by the resistance of Gram-negative bacteria. Data on the effect of microorganisms on the sensory properties of fermented meats are summarized. For bacteria to have a probiotic effect, they need to attain high numbers during fermentation and/or storage of meats. Genetic engineering of cultures may improve certain properties of the strains but benefits to consumers and industry are too small to make them acceptable by consumers and regulatory bodies in the near future.
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Affiliation(s)
- F K Lücke
- Microbiology Laboratory, Fachhochschule, University of Applied Sciences, PO Box 1269, D-36012 Fulda, Germany
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4
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Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.016] [Citation(s) in RCA: 107] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Nieto-Lozano JC, Reguera-Useros JI, Peláez-Martínez MDC, Sacristán-Pérez-Minayo G, Gutiérrez-Fernández ÁJ, la Torre AHD. The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.10.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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MANDAL VIVEKANANDA, SEN SUKANTAK, MANDAL NARAYANC. ASSESSMENT OF ANTIBACTERIAL ACTIVITIES OF PEDIOCIN PRODUCED BY PEDIOCOCCUS ACIDILACTICI LAB 5. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00230.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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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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8
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Aymerich T, Picouet PA, Monfort JM. Decontamination technologies for meat products. Meat Sci 2007; 78:114-29. [PMID: 22062101 DOI: 10.1016/j.meatsci.2007.07.007] [Citation(s) in RCA: 184] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2007] [Revised: 07/04/2007] [Accepted: 07/09/2007] [Indexed: 10/23/2022]
Abstract
Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. To match all these demands without compromising safety, in the last decades alternative non-thermal preservation technologies such as HHP, irradiation, light pulses, natural biopreservatives together with active packaging have been proposed and further investigated. They are efficient to inactivate the vegetative microorganisms, most commonly related to food-borne diseases, but not spores. The combination of several non-thermal and thermal preservation technologies under the so-called hurdle concept has also been investigated in order to increase their efficiency. Quick thermal technologies such as microwave and radiofrequency tunnels or steam pasteurization bring new possibilities to the pasteurization of meat products especially in ready to eat meals. Their application after final packaging will prevent further cross-contamination during post-processing handling. The benefits of these new technologies and their limitations in an industrial application will be presented and discussed.
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Affiliation(s)
- T Aymerich
- IRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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9
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Sırıken B, Özdemir M, Yavuz H, Pamuk S. The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey. Food Control 2006. [DOI: 10.1016/j.foodcont.2005.06.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Kostrzynska M, Bachand A. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Can J Microbiol 2006; 52:1017-26. [PMID: 17215892 DOI: 10.1139/w06-058] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Lactic acid bacteria (LAB) are often utilized to control food-borne pathogens on produce and on cooked, fermented, or refrigerated meats. Most research to date has focused on the inhibition of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella, Clostridium botulinum, and spoilage microorganisms. LAB are excellent candidates for reducing pathogen levels on foods because they inhibit the growth of these microorganisms through various mechanisms without causing unacceptable sensory changes. This review provides an up-to-date look at research directed at maximizing the use of LAB by selecting the most appropriate strains, by learning how to apply them to foods most effectively, and by gaining an understanding of the mechanism by which they inhibit pathogens.Key words: bacterial competition, lactic acid bacteria, food-borne pathogens, meat products, produce.
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Affiliation(s)
- M Kostrzynska
- Agriculture and Agri-Food Canada, Food Research Program, Guelph, ON, Canada.
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11
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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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12
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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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13
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Zhu M, Du M, Cordray J, Ahn DU. Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products. Compr Rev Food Sci Food Saf 2005; 4:34-42. [DOI: 10.1111/j.1541-4337.2005.tb00071.x] [Citation(s) in RCA: 124] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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ALVES VIRGÍNIAFARIAS, SICCHIROLI LAVRADOR MARCOAURÉLIO, PEREIRA DE MARTINIS ELAINECRISTINA. BACTERIOCIN EXPOSURE AND FOOD INGREDIENTS INFLUENCE ON GROWTH AND VIRULENCE OF LISTERIA MONOCYTOGENES IN A MODEL MEAT GRAVY SYSTEM. J Food Saf 2003. [DOI: 10.1111/j.1745-4565.2003.tb00363.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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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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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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18
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Survival and detection of Escherichia coli O157:H7 and Listeria monocytogenes during the manufacture of dry sausage using two different starter cultures. Food Microbiol 2001. [DOI: 10.1006/fmic.2000.0373] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Uyttendaele M, De Troy P, Debevere J. Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market. Int J Food Microbiol 1999; 53:75-80. [PMID: 10598117 DOI: 10.1016/s0168-1605(99)00155-5] [Citation(s) in RCA: 120] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
A survey was undertaken to determine the incidence and numbers of L. monocytogenes in a variety of meat products (cooked meat products, raw cured meat products (dried or not), mayonnaise based salads and prepared meals). As expected, raw cured meat products were significantly higher contaminated with L. monocytogenes than cooked meat products, 13.71% (113/824) and 4.90% (167/3405), respectively. Also a larger proportion of raw cured meat product samples contained a high initial level of the pathogen ( > 10 cfu/g). Higher incidence rates were obtained for whole cooked meat products (e.g. cooked ham, bacon) after slicing than before slicing, 6.65 and 1.56%, respectively, indicating cross-contamination. Due to multiple handling and processing steps, the incidence rate of the pathogen was higher for cooked minced meat products than for whole cooked meat products, 6.14 and 3.96%, respectively. No significant differences were obtained in the incidence of L. monocytogenes in whole cured meat products (e.g., raw ham) and minced cured meat products (e.g., dry fermented sausage), 14.92 and 11.69%, respectively. Lower incidence rates of L. monocytogenes were obtained for raw, cured meat products using beef or horse meat, 4.65 and 5.88%, respectively, A high incidence rate of L. monocytogenes was noted for the mayonnaise based salads (21.28% (186/874)) as well as for prepared meals (11.70% (92/786)), the latter especially due to contamination of vegetarian meals.
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Affiliation(s)
- M Uyttendaele
- Department of Food Technology and Nutrition, University of Ghent, Belgium.
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20
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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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ROERING ANNM, WIERZBA RACHELK, IHNOT ANNEM, LUCHANSKY JOHNB. PASTEURIZATION OF VACUUM-SEALED PACKAGES OF SUMMER SAUSAGE INOCULATED WITH LISTERIA MONOCYTOGENES. J Food Saf 1998. [DOI: 10.1111/j.1745-4565.1998.tb00201.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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