Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

Aymerich, Teresa; Garriga, Margarita; Monfort, J.M.; Nes, Ingolf F.; Hugas, Marta

doi:10.1006/fmic.1999.0275

Cited by 86 publications

(38 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The use of bacteriocinogenic starter/protective cultures could improve the quality and increase safety by inhibiting the food-borne pathogens and spoilage microorganisms. Recent outbreaks of emerging pathogens such as Listeria monocytogenes causing severe illness through food ingestion have prompted the scientific community to focus their studies on the anti-listeria activity of bacteriocins produced by lactobacilli and Pediococcus strains (Aymerich et al, 2000;Messens and De Vuyst, 2002;Todorov et al, 1999). In the present study, the bacteriocins from the lactobacilli isolated from both appam batter and vegetable pickle have shown a broad-spectrum antimicrobial activity in- Characterization of lactobacilli and bacteriocins 87 Cell adsorbed-desorbed preparation: 1, undiluted; 2, 1 in 10 diluted; 3, protease (3 mg/ml) treated.…”

Section: Discussionmentioning

confidence: 99%

“…In the past few years several bacteriocins associated with LAB have been reported, and some have been extensively characterized. In recent years, Listeria monocytogenes, an emerging pathogen has caused severe illness from food ingestion and this has drawn the attention of several investigators to focus their studies on the antilisteria activity of bacteriocins from lactobacilli (Aymerich et al, 2000;Messens and De Vuyst, 2002). In the present study, the LAB organisms isolated from traditional Indian fermented foods such as apam batter and vegetable pickle were screened for bacteriocin production, of which the two lactobacilli strains (one from each source) were characterized.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins

Jamuna

Jeevaratnam

2004

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins

Jamuna

Jeevaratnam

2004

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

“…sakei CTC 372 and the uncharacterized Lb. CTC 711, were isolated from meat or meat products (4,25) . To prepare inocula of LAB, an isolated colony of each strain was transferred from MRS agar into a test tube containing 10 mL of sterile MRS broth (Merck; Darmstadt, Germany), which were incubated overnight at 30ºC to obtain a culture containing approximately 10 6 cfu mL -1 .…”

Section: Bacterial Cultivation and Mediamentioning

confidence: 99%

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Djenane¹,

Martı́nez²,

Blanco³

et al. 2005

Braz. J. Microbiol.

View full text Add to dashboard Cite

Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria (bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterized Lactobacillus CTC 711), and stored under modified atmospheres (20-40% CO2). Inoculation of meat with LAB inhibited growth of the spoilage bacteria. Neither CO2 in the pack atmosphere or inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes was inhibited in broth by meat surface microbiota containing the protective strains. With initial numbers of 5.6 log cfu mL -1 , after 7 days incubation at 3ºC, L. monocytogenes were recovered at log mean numbers of 2.8 log cfu mL -1 when no protective strain was present. At 8ºC, the numbers of L. monocytogenes were reduced by about 2.5 or 1.5 log mL -1 in the presence of Lb. sakei CTC 372 or Lb. CTC 711, respectively. At 25ºC, the numbers of L. monocytogenes recovered from broth containing either protective strain were about 5 log lower than the numbers recovered from broth containing L. monocytogenes only.

show abstract

“…Low acid, fermented meat products (i.e., with a pH of 5.2-6.2) are traditionally found in Mediterranean countries and vary from region to region (Aymerich, Garriga, Monfort, Nes, & Hugas, 2000). In this study, no starter culture was used to lower the acidity, and the fermentation was initiated by naturally present lactic acid flora.…”

Section: Discussionmentioning

confidence: 99%

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Akkaya

Gök

Kara

et al. 2013

CyTA - Journal of Food

View full text Add to dashboard Cite

This study was conducted to determine the capability of Staphylococcus aureus to produce toxins in Turkish sucuk. For this purpose, the ability of four different reference strains of S. aureus (i.e., SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, and SED 10656 494) to produce A-, B-, C-, and D-type toxins, respectively, was investigated during the fermentation period of Turkish sucuk by inoculating sucuk batter with these strains at 10 5 CFU/g level. As a result, no SEA, SEB, and SEC toxins were detected in the A, B, and C groups, respectively, during fermentation. In group D, SED was detected after 24 h and at the 3, 7, and 12 days of ripening. In conclusion, these results indicate that Turkish sucuk may pose an important health risk related to possible contamination with S. aureus (SED) during the production processes.Keywords: fermentation; food poisoning; sucuk; Staphylococcus aureus; staphylococal enterotoxin El objetivo de este studio fue determinar la capacidad de producir toxinas de Staphylococcus aureus en "sucuk" fermentados. Para ello, se investigó la capacidad de cuatro cepas de referencia de S. aureus (es decir, SEA 10652 FDA 196E, SEB 10654 FDA 243, SEC 10655 137, y SED 10656 494) para producir toxinas de tipo A, B, C y D respectivamente, mediante inoculación de cada una de ellas en la masa a niveles de 10 5 ufc/g y durante el periodo de fermentación de este producto. No se detectaron toxinas A, B y C de las cepas productoras SEA, SEB y SEC durante el proceso de fermentación, pero sí se detectó la toxina D de la cepa productora SED tras 24 horas y en el 3, 7 y 12 día de maduración. En conclusión, estos resultados indican que este producto turco fermentado podría llegar a plantear un riesgo de salud importante en relación a su posible contaminación con S. aureus (procedente de SED) durante el proceso de elaboración.

show abstract

Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

Cited by 86 publications

References 52 publications

Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins

Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Enterotoxin production byStaphylococcus aureus(A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

Contact Info

Product

Resources

About