A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

Castellano, Patricia; Belfiore, Carolina; Fadda, Silvina; Vignolo, Graciela

doi:10.1016/j.meatsci.2007.10.009

Cited by 166 publications

(95 citation statements)

References 107 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Además, en estas condiciones proliferan las bacterias ácido lácticas naturales de la carne, que producen ácidos orgáni-cos y bacteriocinas (Castellano, et al, 2008;Vignolo, et al, 2012) e inhiben el crecimiento de Listeria (Guerrieri, et al, 2009;Chaillou, et al, 2005;Holzapfel, et al, 1995;Jones, et al, 2004). En este trabajo, en paralelo a la disminución de Listeria, la población de bacterias ácido lácticas aumentó, tanto en las muestras tratadas como en las no tratadas con ácido láctico, desde 2,7 log ufc/g hasta valores por encima de 7 log ufc/g en cinco semanas (Gráfico 6), lo cual explicaría parte del efecto bacteriostático observado para las muestras control y las tratadas con 2,5% de ácido láctico.…”

Section: Aisladounclassified

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Brugnini

Acquistapace

Cortés

et al. 2018

INNOTEC

View full text Add to dashboard Cite

ResumenEn este trabajo se evaluó el efecto de la aplicación de ácido láctico en carne envasada al vacío sobre el crecimiento de Listeria monocytogenes, utilizando cepas aisladas de frigoríficos nacionales. Se aislaron e identificaron 35 cepas de Listeria: 29 L. innocua y 6 L. monocytogenes pertenecientes a más de un serotipo. Todos los aislamientos presentaron sensibilidad al ácido láctico in vitro. La concentración mínima inhibitoria en TSB-YE fue de 0,3% y la concentración mínima bactericida, de 0,7%. En muestras de carne inoculadas con el aislado L100A1 tratadas con ácido láctico al 2,5%, envasadas al vacío y conservadas a 4 °C, se logró una reducción inicial de L100A1 de 1,1 log; al final de las ocho semanas la reducción había alcanzado 1,5 log, mostrando un efecto sinérgico entre el ácido láctico y el envasado al vacío. A concentraciones de ácido láctico de 5% no se observó sinergia y la inhibición de 1,4log inicial se mantuvo constante en el tiempo. En suma, el uso de ácido láctico entre 2,5 y 5% en carne envasada al vacío reduce significativamente los recuentos de L. monocytogenes y puede utilizarse como estrategia adicional para su control en cortes cárnicos de alto valor. Palabras clave: Inocuidad, microorganismos patógenos, productos cárnicos. AbstractIn this work, the effect of the application of lactic acid on Listeria monocytogenes growth was evaluated in vacuum packed meat using strains isolated from local slaughter houses. Thirty-five strains of Listeria were isolated and identified: 29 L. innocua and 6 L. monocytogenes belonging to more than one serotype. All the isolates showed sensitivity to lactic acid in vitro. The minimum inhibitory concentration in TSB-YE was 0,3% and the minimum bactericidal concentration was 0,7%. The L100A1 isolate was used in the meat study. In meat samples treated with 2,5% lactic acid, packed in vacuum and stored at 4 °C, an initial reduction of L100A1 of 1,1 log was achieved. By the end of eight weeks the reduction had reached 1,5 log showing a synergistic effect between lactic acid and vacuum packaging. When 5% lactic acid concentrations were used, no synergy was observed and the initial 1,4 log growth inhibition remained constant over time. In sum, the use of lactic acid at concentrations between 2,5 and 5% in vacuum packed meat significantly reduces L. monocytogenes counts and can be used as an additional hurdle in high value meat cuts.

show abstract

Section: Aisladounclassified

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Brugnini

Acquistapace

Cortés

et al. 2018

INNOTEC

View full text Add to dashboard Cite

show abstract

“…Lactic acid and its salts are also potent outer membrane disintegrating agents as evidenced by their ability to cause LPS release. These permeabilizers increase susceptibility to hydrophobic substances such as bacteriocins by enabling them to penetrate the cell wall (Alakomi et al, 2003;Castellano et al, 2008).…”

Section: Bacillus Cereusmentioning

confidence: 99%

Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

Musikasang

Sohsomboon

Tani³

et al. 2012

CZECH J ANIM SCI

View full text Add to dashboard Cite

Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic activity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (α-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37°C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S rDNA sequence analysis as Lactobacillus agilis.

show abstract

“…This is an interesting example of a synergistic effect between two sakacin-producing strains in a food system. Lactobacillus curvatus CRL705 used as a protective culture in fresh beef was effective in inhibiting L. innocua and B. thermosphacta as well as the indigenous contaminant LAB at low temperatures and had a negligible effect on meat pH (Castellano et al 2008 ). It was observed that meat inoculation with L. curvatus CRL705 showed a net increase of free amino acids, due to the complementary activity of the bacterial and meat proteases on meat sarcoplasmic proteins .…”

Section: Amezquita and Brashears 2002mentioning

confidence: 97%

Biopreservation of Meats and Meat Products

Gálvez¹,

López²,

Pulido³

et al. 2014

Food Biopreservation

View full text Add to dashboard Cite

A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

Cited by 166 publications

References 107 publications

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens

Biopreservation of Meats and Meat Products

Contact Info

Product

Resources

About