Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

Castellano, Patricia; Peña, Natalia Peña; Ibarreche, Mariana Pérez; Carduza, F.; Soteras, Trinidad; Vignolo, Graciela

doi:10.1007/s13197-017-2979-8

Cited by 24 publications

(17 citation statements)

References 31 publications

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“…When OD 600 of bacterial suspension was 3.0, the microorganism is in the period of stable growth, and a large number of metabolites were produced in catabolism, including PGN fragments from the cell wall, which may contribute to spore germination. To date, many bacteriocins have been exploited in food additives, including nisin and lacticin ( Galvez et al, 2007 ; Gharsallaoui et al, 2016 ; Castellano et al, 2018 ; Sanborn et al, 2018 ). Therefore, screening and application of spore germinants as food additives need to consider their working concentration and edible dosage.…”

Section: Discussionmentioning

confidence: 99%

Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate Bacillus subtilis Spores

Sun

Chen

et al. 2021

Front. Microbiol.

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Spores from the Bacillus species pose a challenge to the food industry because of their ubiquitous nature and extreme resistance. Accumulated evidence indicates that it is effective to induce spore germination homogenously before killing them. However, it is difficult to obtain and apply exogenous germination factors, which will affect food composition. Therefore, this study screened endogenous germinants from microorganisms by assessing the effect of Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae, Lactiplantibacillus plantarum, and Streptococcus thermophilus cultures (cell-free) on B. subtilis spore germination. The results showed that the supernatants from these five microorganisms induced spore germination instead of sediments. Moreover, the supernatants of E. coli, B. subtilis, and S. cerevisiae exhibited higher germination rates than L. plantarum and S. thermophilus, and the induction effects were concentration-dependent. Furthermore, plate counting confirmed that the microbial supernatants induced the lowest spore germination ratio on strains B. subtilis FB85 [germination receptors (GRs) mutant] but not strains B. subtilis PB705 (PrkC mutant). In addition, B. subtilis and S. cerevisiae supernatants, combined with pressure and temperature, were effective in spore inactivation. The findings suggested that microbial supernatants may include agents that induce spore germination and may be used for spore inactivation.

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Section: Discussionmentioning

confidence: 99%

Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate Bacillus subtilis Spores

Sun

Chen

et al. 2021

Front. Microbiol.

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“…The combination of selected active LAB, such as Ll. sakei (CRL1862), with bacteriocin combination and 2.5% lactic acid and acetic acid diminished the L. monocytogenes counts at levels lower than 2 log CFU/g (from initial counts at 3–4 log CFU/g) in frankfurters from day 6 to day 36 at 10 °C [ 119 ]. However, no significant additional reductions were observed when selected Ll.…”

Section: Application Of Selected Lab or Bacteriocins In Rte Dry-cured...mentioning

confidence: 99%

“…Orihuel et al [ 125 ] reported that a bacteriocinogenic E. mundtii strain had limited anti- L. monocytogenes activity in beef sausage when applied alone, but in combination with curing additives, reductions of 2 log CFU/g counts were achieved. Finally, Castellano et al [ 119 ] showed that the bacteriocin synthesized by Ll. curvatus possessed some bacteriostatic effect in frankfurters but lower than that shown by the bacteriocin produced by Ll.…”

Section: Application Of Selected Lab or Bacteriocins In Rte Dry-cured...mentioning

confidence: 99%

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Martín

Rodríguez

Delgado

et al. 2022

Foods

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Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. This review provides an up to date about the strategies of use of LAB and their metabolites in RTE meat products and dairy foods by selecting the most appropriate strains, by analysing the mechanism by which they inhibit L. monocytogenes and methods of effective application of LAB, and their metabolites in these kinds of products to control this pathogen throughout the processing and storage. The selection of LAB with anti-L. monocytogenes activity allows to dispose of effective strains in meat and dairy-ripened products, achieving reductions form 2–5 logarithmic cycles of this pathogen throughout the ripening process. The combination of selected LAB strains with antimicrobial compounds, such as acid/sodium lactate and other strategies, as the active packaging could be the next future innovation for eliminating risk of L. monocytogenes in meat and dairy-ripened products.

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“…These natural food biopreservatives kill or prevent the growth of a wide panel of Gram-positive foodborne pathogens, as well as spoilage bacteria (Pilevar et al, 2020b). Several studies have reported that bacteriocins produced by L. sakei and L. curvatus can diminish the number of L. monocytogenes in meat products (De Souza Barbosa et al, 2015;Casaburi et al, 2016;Castellano et al, 2018). It seems that they operate their antimicrobial activities by forming pores on target cell membranes, inhibiting the synthesis of nucleic acids, changing the electrostatic potential of microorganisms, and inhibiting the activity of certain enzymes (Basanta et al, 2009;Sirsat et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

et al. 2021

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One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.7–17 kDa), are produced by some of the Pediococcus bacteria. Pediocin and pediocin-like bacteriocins exert a broad spectrum of antimicrobial activity against Gram-positive bacteria, especially against pathogenic bacteria, such as Listeria monocytogenes through formation of pores in the cytoplasmic membrane and cell membrane dysfunction. Pediocins are sensitive to most protease enzymes such as papain, pepsin, and trypsin; however, they keep their antimicrobial activity during heat treatment, at low temperatures even at −80°C, and after treatment with lipase, lysozyme, phospholipase C, DNase, or RNase. Due to the anti-listeria activity of pediocin on the one hand and the potential health hazards associated with consumption of meat products on the other hand, this review aimed to investigate the possible application of pediocin in preservation of meat and meat products against L. monocytogenes.

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Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

Cited by 24 publications

References 31 publications

Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate Bacillus subtilis Spores

Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate Bacillus subtilis Spores

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

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