Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese

Rodrı́guez, E.; Calzada, Javier; Arqués, Juan Luís; Rodríguez, Juan Miguel Díaz; Núñez, Manuel; Médina, Margarita

doi:10.1016/j.idairyj.2004.05.004

Cited by 113 publications

(70 citation statements)

References 32 publications

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“…In contrast, L. monocytogenes counts in the control cheese made with the isogenic starter culture increased and decreased during ripening but remained above 4 log CFU/g throughout the 184 days of ripening. Similarly, the inclusion of the pediocin operon in Lactococcus lactis CL1 used for cheese making resulted in a 3-log reduction of L. monocytogenes counts during ripening and reduced populations of Staphylococcus aureus by 1 log after 30 days of ripening (157). The possibilities of this approach are tremendous, and they open the door for a much broader application of class IIa bacteriocins to foods.…”

Section: Use Of Class Iia Bacteriocins To Control Food-borne Pathogensmentioning

confidence: 99%

The Continuing Story of Class IIa Bacteriocins

Drider

Fimland

Héchard

et al. 2006

Microbiol Mol Biol Rev

646

543

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SUMMARY 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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Section: Use Of Class Iia Bacteriocins To Control Food-borne Pathogensmentioning

confidence: 99%

The Continuing Story of Class IIa Bacteriocins

Drider

Fimland

Héchard

et al. 2006

Microbiol Mol Biol Rev

646

543

View full text Add to dashboard Cite

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“…and Serratia spp.). According to Rodríguez et al (59), LAB bacteriocins are generally inactive against Gram--negative bacteria due to their resistance conferred by the outer membrane. The test strains were also less eff ective in reducing the growth of two Listeria spp.…”

Section: Cheese Safety Issuesmentioning

confidence: 99%

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Bojanic

Rasovic

Mayrhofer

et al. 2017

Food Technol. Biotechnol.

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SummaryThe aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bĳ eli sir', 'masni sir' and 'njeguški sir'. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidifi cation ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5 %) of the tested strains showed good properties. These strains should be further examined for their possible application as specifi c starter cultures in the production of indigenous cheese in Montenegro.

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“…Manufacture of model cheeses was carried essentially as described by Rodríguez et al (2005) and the modifications reported by Cárdenas et al (2014a). Cheeses were made from commercial pasteurized (HTST) cow's milk in trials carried out on consecutive weeks.…”

Section: Experimental Model Cheese Manufacturementioning

confidence: 99%

Evaluation of technological properties of Enterococcus faecium CECT 8849, a strain isolated from human milk, for the dairy industry

Cárdenas¹,

Arroyo

Calzada

et al. 2016

Appl Microbiol Biotechnol

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In this work, a variety of biochemical properties of Enterococcus faecium CECT 8849, which had been isolated from breast milk, were analyzed. Its acidifying capacity and proteolytic activity were low but, in contrast, remarkable peptidase and esterase activities were observed. Ethanol and 3-hydroxy-2-butanone were the most abundant volatile compounds found in experimental model cheese manufactured with E. faecium CECT 8849. This strain inhibited the growth of several Listeria monocytogenes and Listeria innocua strains in vitro. Enterocin A and B structural genes were detected in E. faecium CECT 8849. Model fermented milk and cheeses were manufactured from milk inoculated or not with L. innocua CECT 8848 (2.5-3 log10 colony forming units mL(-1)) using E. faecium CECT 8849 or Lactococcus lactis ESI 153 as starter cultures. Although E. faecium CECT 8849 controlled Listeria growth in both dairy models, it led to lower reduction in Listeria counts when compared with L. lactis ESI 153.

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Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese

Cited by 113 publications

References 32 publications

The Continuing Story of Class IIa Bacteriocins

The Continuing Story of Class IIa Bacteriocins

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

Evaluation of technological properties of Enterococcus faecium CECT 8849, a strain isolated from human milk, for the dairy industry

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