1
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Britton AP, Visser KA, Ongenae VMA, Zhang P, Wassink H, Doerksen TA, Welke CA, Lynch KH, van Belkum MJ, Dennis JJ, Yang X, Claessen D, Briegel A, Martin-Visscher LA. Characterization of Bacteriophage cd2, a Siphophage Infecting Carnobacterium divergens and a Representative Species of a New Genus of Phage. Microbiol Spectr 2023; 11:e0097323. [PMID: 37458599 PMCID: PMC10434151 DOI: 10.1128/spectrum.00973-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 06/24/2023] [Indexed: 08/19/2023] Open
Abstract
Carnobacterium divergens is frequently isolated from natural environments and is a predominant species found in refrigerated foods, particularly meat, seafood, and dairy. While there is substantial interest in using C. divergens as biopreservatives and/or probiotics, some strains are known to be fish pathogens, and the uncontrolled growth of C. divergens has been associated with food spoilage. Bacteriophages offer a selective approach to identify and control the growth of bacteria; however, to date, few phages targeting C. divergens have been reported. In this study, we characterize bacteriophage cd2, which we recently isolated from minced beef. A detailed host range study reveals that phage cd2 infects certain phylogenetic groups of C. divergens. This phage has a latent period of 60 min and a burst size of ~28 PFU/infected cell. The phage was found to be acid and heat sensitive, with a complete loss of phage activity when stored at pH 2 or heated to 60°C. Electron microscopy shows that phage cd2 is a siphophage, and while it shares the B3 morphotype with a unique cluster of Listeria and Enterococcus phages, a comparison of genomes reveals that phage cd2 comprises a new genus of phage, which we have termed as Carnodivirus. IMPORTANCE Currently, very little is known about phages that infect carnobacteria, an important genus of lactic acid bacteria with both beneficial and detrimental effects in the food and aquaculture industries. This report provides a detailed characterization of phage cd2, a novel siphophage that targets Carnobacterium divergens, and sets the groundwork for understanding the biology of these phages and their potential use in the detection and biocontrol of C. divergens isolates.
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Affiliation(s)
- Angelle P. Britton
- Department of Chemistry, The King’s University, Edmonton, Alberta, Canada
| | - Kaitlyn A. Visser
- Department of Chemistry, The King’s University, Edmonton, Alberta, Canada
| | - Véronique M. A. Ongenae
- Molecular Biotechnology, Institute of Biology, Leiden University, Leiden, the Netherlands
- Centre for Microbial Cell Biology, Leiden University, Leiden, the Netherlands
| | - Peipei Zhang
- Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Heather Wassink
- Department of Chemistry, The King’s University, Edmonton, Alberta, Canada
| | - Thomas A. Doerksen
- Department of Chemistry, The King’s University, Edmonton, Alberta, Canada
| | - Catherine A. Welke
- Department of Chemistry, The King’s University, Edmonton, Alberta, Canada
| | - Karlene H. Lynch
- Department of Biological Sciences, University of Alberta, Edmonton, Alberta, Canada
| | | | - Jonathan J. Dennis
- Department of Biological Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Xianqin Yang
- Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Dennis Claessen
- Molecular Biotechnology, Institute of Biology, Leiden University, Leiden, the Netherlands
- Centre for Microbial Cell Biology, Leiden University, Leiden, the Netherlands
| | - Ariane Briegel
- Molecular Biotechnology, Institute of Biology, Leiden University, Leiden, the Netherlands
- Centre for Microbial Cell Biology, Leiden University, Leiden, the Netherlands
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2
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da Silva Dias N, de Melo Tavares R, da Cunha Neto A, de Souza Figueiredo EE, Camargo AC, Tavares Carvalho RC, Nero LA. Listeria monocytogenes and Pseudomonas spp. Distribution in a Processing Facility of Spotted Sorubim (Pseudoplatystoma corruscans) in Brazil. J Food Prot 2022; 85:1640-1645. [PMID: 36099545 DOI: 10.4315/jfp-22-171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 09/12/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The ecology of Listeria monocytogenes and Pseudomonas spp. during the slaughtering of spotted sorubim (Pseudoplatystoma corruscans) in a fish processing facility was assessed. Fish samples (n = 28) were obtained in different points of slaughtering (A, arrival; B, washing; C, gutting; and D, cooling) and subjected to detection of L. monocytogenes and enumeration of Pseudomonas spp. High frequencies of Listeria spp. (17 of 28 to 22 of 28) and L. monocytogenes (6 of 28 to 9 of 28) were identified in all slaughtering points but were not significantly different (P ≥ 0.05). All L. monocytogenes isolates (n = 33) were identified as belonging to serogroup IVb (serotype 4b) and subjected to macrorestriction with ApaI and AscI. The results indicated a continuous entry of L. monocytogenes in the facility, as well as a temporary persistence of a specific pulsotype. Pseudomonas spp. counts significantly decreased between points A and D (P < 0.05), but the mean counts in the end products (D) remained higher than 3 log CFU/g, suggesting the potential for fast spoilage. The obtained results show that L. monocytogenes and Pseudomonas spp. are widely distributed during spotted sorubim slaughtering, indicating the need for proper hygienic procedures to control these bacteria in the processing facility. HIGHLIGHTS
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Affiliation(s)
| | - Rafaela de Melo Tavares
- Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Mato Grosso 78060-900, Brazil
| | | | | | - Anderson Carlos Camargo
- Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Mato Grosso 78060-900, Brazil.,Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, Minas Gerais, Brazil
| | | | - Luís Augusto Nero
- Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Mato Grosso 78060-900, Brazil
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3
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Webb L, Ma L, Lu X. Impact of lactic acid bacteria on the control of Listeria monocytogenes in ready-to-eat foods. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Due to the increased demand for ready-to-eat (RTE) minimally processed foods, alternatives to chemical and thermal preservation methods to maintain food safety are highly demanded. A significant safety hazard in RTE food products is the growth of the foodborne pathogen Listeria monocytogenes. After processing, recontamination or cross-contamination of L. monocytogenes in RTE food products may occur and the lack of cooking can lead to an increased risk of listeriosis. Further, some RTE food products (e.g., cheese and cured meat) can have a long processing period and shelf life, thus allowing for the growth and proliferation of L. monocytogenes in the food matrix. Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) probiotics and have been proposed as a biological control approach to eliminate foodborne pathogens including L. monocytogenes. LAB have been reported to extend the shelf life of food products and inhibit pathogen proliferation via growth competition and metabolite production. LAB are native microflora of many RTE foods, but only certain LAB may inhibit pathogen growth. Therefore, specificity of LAB species should be employed into their use in RTE foods. This review will discuss the antimicrobial mechanisms of LAB against L. monocytogenes, selective use of LAB in food matrices, and their uses in food processing and packaging.
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Affiliation(s)
- Laura Webb
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University , Sainte-Anne-de-Bellevue, QC, Canada
| | - Luyao Ma
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University , Sainte-Anne-de-Bellevue, QC, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University , Sainte-Anne-de-Bellevue, QC, Canada
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4
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Evangelista AG, Danielski GM, Corrêa JAF, Cavalari CMDA, Souza IR, Luciano FB, Macedo REFD. Carnobacterium as a bioprotective and potential probiotic culture to improve food quality, food safety, and human health - a scoping review. Crit Rev Food Sci Nutr 2022; 63:6946-6959. [PMID: 35156482 DOI: 10.1080/10408398.2022.2038079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
It is well-known that some bacteria can promote human and animal health. Bacteria of the genus Carnobacterium, while underexplored, have demonstrated significant probiotic and bioprotective potential. In this review, the recent scientific advances in this area are discussed. There are several requirements for a strain to be considered a probiotic or bioprotective agent, including the absence of antimicrobial resistance and the ability to colonize the gastrointestinal tract. Several researchers have reported such features in Carnobacterium bacteria, especially with regard to the production of antimicrobial substances. Research into animal production has advanced, especially in the aquaculture field, wherein inhibitory activity has been demonstrated against several important pathogens (for example Vibrio), and improvement in zootechnical indexes is evident. With respect to human health-related applications, research is still in the early stages. However, excellent in vitro results against pathogens, such as Candida albicans and Pseudomonas aeruginosa, have been reported. Carnobacterium bacteria have been assessed for a variety of applications in food, including direct application to the matrix and application to smart packaging, with proven effectiveness against Listeria monocytogenes. However, there is a lack of in vivo studies on Carnobacterium applications, which hinders its applications in various industries despite its high potential.
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Affiliation(s)
| | - Gabriela Maia Danielski
- Graduate Program in Animal Science, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil
- Undergraduate Program in Agronomy, Universidade Federal do Paraná, Curitiba, Paraná, Brazil
| | | | | | - Isabelle Ramos Souza
- Undergraduate Program in Veterinary Medicine, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil
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Bangar SP, Chaudhary V, Singh TP, Özogul F. Retrospecting the concept and industrial significance of LAB bacteriocins. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 29:e00589. [PMID: 33489790 PMCID: PMC7811128 DOI: 10.1016/j.btre.2021.e00589] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 09/05/2020] [Accepted: 12/31/2020] [Indexed: 11/24/2022]
Abstract
Carnobacterium and Vagococcus genera were identified from Paraná River freshwater fishes. Low acidifying and antilisterial Carnobacterium strains were selected. Proteolysis of raw fish extract by C. maltaromaticum strains was confirmed. C. maltaromaticum strains may be used as functional cultures to develop novel LPFP.
Lactic acid bacteria (LAB) isolated from freshwater fish (hatcheries and captures) from Paraná river (Argentina) were analyzed by using culture-dependent approaches. The species belonging to Carnobacterium (C.) divergens, C. inhibens, C. maltaromaticum, C. viridans and Vagococcus (V.) salmoninarum were identify as predominant by RAPD-PCR and 16 s rRNA gene sequencing. C. maltaromaticum (H-17, S-30, B-42 and S-44) grew in raw fish extract and slightly reduced the medium pH (5.81–5.91). These strains exhibited moderate fish sarcoplasmic protein degradation (≤ 73 %) releasing small peptides and free amino acids, being alanine, glycine, asparagine and arginine concentrations increased in a higher extent (17.84, 1.47, 1.26 and 0.47 mg/100 mL, respectively) by S-44 strain at 96 h incubation. Interestingly C. maltaromaticum H-17 was able to inhibit Listeria monocytogenes. Results suggest that these strains would contribute to the development of new safe and healthy fishery products with improved nutritional and sensory characteristics.
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7
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Belleggia L, Aquilanti L, Ferrocino I, Milanović V, Garofalo C, Clementi F, Cocolin L, Mozzon M, Foligni R, Haouet MN, Scuota S, Framboas M, Osimani A. Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring. Food Microbiol 2020; 91:103503. [PMID: 32539969 DOI: 10.1016/j.fm.2020.103503] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/31/2022]
Abstract
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0.01 and 6.98 ± 0.01, whereas their aw values were between 0.911 ± 0.001 and 0.940 ± 0.001. The acetic acid concentration was between 0.289 ± 0.009 g/100 g and 0.556 ± 0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli and lactococci as well as halophilic lactobacilli and lactococci, coagulase-negative staphylococci, halophilic aerobes and anaerobes. Negligible counts for Enterobacteriaceae, Pseudomonadaceae and total eumycetes were observed, whereas no sulfite-reducing anaerobes were detected. Listeria monocytogenes and Salmonella spp. were absent in all samples. Multiplex real-time PCR revealed the absence of the bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP) genes, which encode botulinic toxins, in all the samples analyzed. Metagenomic sequencing revealed the presence of a core microbiota dominated by Halanaerobium praevalens, Alkalibacterium gilvum, Carnobacterium spp., Tetragenococcus halophilus, Clostridiisalibacter spp. and Porphyromonadaceae. Psychrobacter celer, Ruminococcaceae, Marinilactibacillus psychrotolerans, Streptococcus infantis and Salinivibrio costicola were detected as minor OTUs. GC-MS analysis of volatile components revealed the massive presence of trimethylamine and sulphur compounds. Moreover, 1,2,4-trithiolane, phenols, ketones, aldehydes, alcohols, esters and long chain aliphatic hydrocarbons were also detected. The data obtained allowed pro-technological bacteria, which are well-adapted to saline environments, to be discovered for the first time. Further analyses are needed to better clarify the extent of the contribution of either the microbiota or autolytic enzymes of the fish flesh in the aroma definition.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - M Naceur Haouet
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Stefania Scuota
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Marisa Framboas
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
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8
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Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham. Meat Sci 2019; 162:108035. [PMID: 31855662 DOI: 10.1016/j.meatsci.2019.108035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 01/22/2023]
Abstract
The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST). In vitro effect was evaluated using co-culture (with and without EDTA) and cell-free supernatant (CFS). CFS was tested by agar well diffusion and minimum inhibitory concentration. In cooked ham, the inhibitory effect of CM on L. innocua (LI) and on the physicochemical parameters were evaluated for 7 days at 4 °C. In co-cultures at -1 °C and 4 °C, all CM isolates inhibited LM. A slight inhibition was observed against the Gram-negative bacteria with the addition of EDTA. CFS did not show inhibitory effect under the studied conditions. In cooked ham, CM inhibited LI growth and did not affect the physicochemical parameters of the product during storage. CM strains show potential to be used as bioprotective cultures in cold-stored cooked ham and improve its safety.
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9
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Costa ACCC, Pereira AN, Silva ACDAE, Silva FA, Ribeiro KDO, Torres IMS, De Martinis ECP, Alves VF. Antilisterial and antistaphylococcal activity of aLactococcus lactisstrain isolated from Brazilian fresh Minas cheese. J Food Saf 2018. [DOI: 10.1111/jfs.12593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Camargo AC, Woodward JJ, Call DR, Nero LA. Listeria monocytogenes in Food-Processing Facilities, Food Contamination, and Human Listeriosis: The Brazilian Scenario. Foodborne Pathog Dis 2017; 14:623-636. [PMID: 28767285 DOI: 10.1089/fpd.2016.2274] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, utensils, floors, and drains, ultimately reaching final products by cross-contamination. This pathogen grows even under high salt conditions or refrigeration temperatures, remaining viable in various food products until the end of their shelf life. While the estimated incidence of listeriosis is lower than other enteric illnesses, infections caused by L. monocytogenes are more likely to lead to hospitalizations and fatalities. Despite the description of L. monocytogenes occurrence in Brazilian food-processing facilities and foods, there is a lack of consistent data regarding listeriosis cases and outbreaks directly associated with food consumption. Listeriosis requires rapid treatment with antibiotics and most drugs suitable for Gram-positive bacteria are effective against L. monocytogenes. Only a minority of clinical antibiotic-resistant L. monocytogenes strains have been described so far; whereas many strains recovered from food-processing facilities and foods exhibited resistance to antimicrobials not suitable against listeriosis. L. monocytogenes control in food industries is a challenge, demanding proper cleaning and application of sanitization procedures to eliminate this foodborne pathogen from the food-processing environment and ensure food safety. This review focuses on presenting the L. monocytogenes distribution in food-processing environment, food contamination, and control in the food industry, as well as the consequences of listeriosis to human health, providing a comparison of the current Brazilian situation with the international scenario.
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Affiliation(s)
- Anderson Carlos Camargo
- 1 Departamento de Veterinária, Universidade Federal de Viçosa , Viçosa, Minas Gerais, Brazil
| | | | - Douglas Ruben Call
- 3 Paul G. Allen School for Global Animal Health, Washington State University , Pullman, Washington
| | - Luís Augusto Nero
- 1 Departamento de Veterinária, Universidade Federal de Viçosa , Viçosa, Minas Gerais, Brazil
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11
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Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2465-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Purification and characterization of antimicrobial peptides from fish isolate Carnobacterium maltaromaticum C2: Carnobacteriocin X and carnolysins A1 and A2. Int J Food Microbiol 2014; 173:81-8. [DOI: 10.1016/j.ijfoodmicro.2013.12.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Revised: 12/18/2013] [Accepted: 12/22/2013] [Indexed: 11/18/2022]
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13
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Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria – A review. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.039] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Santos CALD, Vieira RHSF. BACTERIOLOGICAL HAZARDS AND RISKS ASSOCIATED WITH SEAFOOD CONSUMPTION IN BRAZIL. Rev Inst Med Trop Sao Paulo 2013. [DOI: 10.1590/s0036-46652013000400001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
SUMMARY The present study is a review of data available in Brazil on bacterial diseases transmitted through the consumption of seafood and related products. Data are presented regarding outbreaks and cases of disease and laboratory findings associated with pathogens in seafood and related products, and methods for prevention and control are described.
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15
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Rabiey S, Hosseini H, Rezaei M. The Hurdle Effect of Bunium persicum
Essential Oil, Smoke and NaCl for Controlling the Listeria monocytogenes
Growth in Fish Model Systems. J Food Saf 2013. [DOI: 10.1111/jfs.12033] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Soghra Rabiey
- Department of Fisheries, Faculty of Marin Sciences; Tarbiat Modares University; Noor Iran
| | - Hedayat Hosseini
- Hedayat Hosseini, Food sciences and Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; Tehran 19198762376 Iran
| | - Masoud Rezaei
- Department of Fisheries, Faculty of Marin Sciences; Tarbiat Modares University; Noor Iran
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KUMAR MUKESH, JAIN ALOKKUMAR, GHOSH MOUSHUMI, GANGULI ABHIJIT. POTENTIAL APPLICATION OF AN ANTI-AEROMONAS BACTERIOCIN OF LACTOCOCCUS LACTIS SSP. LACTIS IN THE PRESERVATION OF VEGETABLE SALAD. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00389.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- MUKESH KUMAR
- Department of Biotechnology and Environmental Sciences; Thapar University; Patiala; 147004; India
| | - ALOK KUMAR JAIN
- Department of Biotechnology and Environmental Sciences; Thapar University; Patiala; 147004; India
| | - MOUSHUMI GHOSH
- Department of Biotechnology and Environmental Sciences; Thapar University; Patiala; 147004; India
| | - ABHIJIT GANGULI
- Department of Biotechnology and Environmental Sciences; Thapar University; Patiala; 147004; India
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17
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dos Reis FB, de Souza VM, Thomaz MR, Fernandes LP, de Oliveira WP, De Martinis EC. Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems. Int J Food Microbiol 2011; 146:228-34. [DOI: 10.1016/j.ijfoodmicro.2011.02.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2010] [Revised: 02/10/2011] [Accepted: 02/11/2011] [Indexed: 11/24/2022]
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18
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Tulini FL, De Martinis ECP. Improved adsorption-desorption extraction applied to the partial characterization of the antilisterial bacteriocin produced by Carnobacterium maltaromaticum C2. Braz J Microbiol 2010; 41:493-6. [PMID: 24031521 PMCID: PMC3768697 DOI: 10.1590/s1517-838220100002000032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2008] [Revised: 02/10/2009] [Accepted: 11/07/2009] [Indexed: 11/30/2022] Open
Abstract
Bacteriocins are ribosomally produced peptides useful for food biopreservation. An improved adsorption-desorption process is proposed for the partial purification of the bacteriocin produced by the fish isolate Carnobacterium maltaromaticum C2. Analyzis of extract by SDS-PAGE indicated this method may offer an alternative to improve the yield of purification of bacteriocins.
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Affiliation(s)
- F L Tulini
- Departamento de Análises Clínicas, Toxicológicas e Bromatológicas, Faculdade de Ciências Farmacêuticas de Ribeirão Preto , Universidade de São Paulo , Brasil
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19
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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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Leisner JJ, Laursen BG, Prévost H, Drider D, Dalgaard P. Carnobacterium: positive and negative effects in the environment and in foods. FEMS Microbiol Rev 2007; 31:592-613. [PMID: 17696886 PMCID: PMC2040187 DOI: 10.1111/j.1574-6976.2007.00080.x] [Citation(s) in RCA: 225] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
The genus Carnobacterium contains nine species, but only C. divergens and C. maltaromaticum are frequently isolated from natural environments and foods. They are tolerant to freezing/thawing and high pressure and able to grow at low temperatures, anaerobically and with increased CO2 concentrations. They metabolize arginine and various carbohydrates, including chitin, and this may improve their survival in the environment. Carnobacterium divergens and C. maltaromaticum have been extensively studied as protective cultures in order to inhibit growth of Listeria monocytogenes in fish and meat products. Several carnobacterial bacteriocins are known, and parameters that affect their production have been described. Currently, however, no isolates are commercially applied as protective cultures. Carnobacteria can spoil chilled foods, but spoilage activity shows intraspecies and interspecies variation. The responsible spoilage metabolites are not well characterized, but branched alcohols and aldehydes play a partial role. Their production of tyramine in foods is critical for susceptible individuals, but carnobacteria are not otherwise human pathogens. Carnobacterium maltaromaticum can be a fish pathogen, although carnobacteria are also suggested as probiotic cultures for use in aquaculture. Representative genome sequences are not yet available, but would be valuable to answer questions associated with fundamental and applied aspects of this important genus.
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Affiliation(s)
- Jørgen J Leisner
- Department of Veterinary Pathobiology, Faculty of Life Sciences, University of Copenhagen, Grønnegårdsvej 15, DK-1870 Frederiksberg C., Denmark.
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Calo-Mata P, Arlindo S, Boehme K, de Miguel T, Pascoal A, Barros-Velazquez J. Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0021-2] [Citation(s) in RCA: 134] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Vogel BF, Ng YY, Hyldig G, Mohr M, Gram L. Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects. J Food Prot 2006; 69:2134-42. [PMID: 16995515 DOI: 10.4315/0362-028x-69.9.2134] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Growth of Listeria monocytogenes in ready-to-eat fish products such as cold-smoked salmon is an important food safety issue. The objective of this study was to evaluate the antilisterial activity of potassium lactate (PL) in combination with sodium acetate (SA) or sodium diacetate (SDA) in cold-smoked salmon and to determine whether these compounds could be incorporated easily into the formulations and technology currently used by processors. A commercial brine injector was used to inject salmon filets with either saturated saline brine or saturated saline brine supplemented with combinations of PL and SA (PURASAL Opti. Form PA 4) or PL and SDA (PURASAL Opti. Form PD 4). In the brine-injected cold-smoked salmon, 2.1% (water phase) PL and 0.12% (water phase) SDA delayed the growth of L. monocytogenes for up to 42 days of vacuum-packaged storage at 10 degrees C. Storage at 25 degrees C for 6 h resulted in only a 1-log CFU/g increase in L. monocytogenes. Treatments with lower concentrations of PL and SDA or similar concentrations of PL and SA resulted in an extended lag phase and slower growth of L. monocytogenes. It was not possible to incorporate more than 2% (water phase) PL while ensuring a minimum of 3% (water phase) NaCl in the finished product because PL decreased the solubility of NaCl. Sensory analyses revealed that the preservatives did not negatively affect flavor or odor. The combination of PL and SDA is therefore a viable technology for preventing L. monocytogenes growth on cold-smoked salmon.
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Affiliation(s)
- Birte Fonnesbech Vogel
- Department of Seafood Research, Danish Institute for Fisheries Research, Søltofts Plads, DTU Buliding 221, DK-2800 Kgs. Lyngby, Denmark.
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