Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Asurmendi, Paula; García, María J.; Pascual, Liliana; Barberis, Lucila

doi:10.1016/j.jspr.2015.02.001

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…Segundo Terjung et al [23] , o crescimento microbiano em salsichas, especialmente pósprocessamento, pode ser controlado por meio da adição de agentes antimicrobianos, porém a eficácia antimicrobiana depende de várias características do produto, tais como as concentrações de gordura, proteínas, carboidratos, sal e também o pH do produto. Portanto, alimentos processados com formulações acrescidas de aditivos alimentares e tratamento térmico são uma tendência crescente na indústria de alimentos [24] .…”

Section: Resultados E Discussão Parâmetros Microbiológicos Físico-quunclassified

Utilização de ácidos orgânicos como conservantes em linguiças curadas cozidas embaladas a vácuo

Freiberger

́Anna

Franchin

et al. 2016

Segur. Aliment. Nutr.

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As linguiças curadas cozidas embaladas a vácuo possuem uma vida útil de 90 dias determinada pela indústria, porém o produto sofre deterioração no decorrer da vida de prateleira, ocasionando manifestações de clientes e devoluções de produto. O principal objetivo desta pesquisa é a avaliação da vida de prateleira de linguiças curadas cozidas embaladas a vácuo, conservadas em temperatura ambiente de 22 ± 2°C, sendo testado um regulador de acidez como uma possível forma de controle da contaminação microbiana superficial do produto. Esse conservante foi pulverizado sobre as linguiças antes da embalagem a vácuo. As amostras foram avaliadas quanto as características físico-sensoriais, bactérias ácido láticas e pH. Os critérios utilizados para avaliar se o produto se apresentava impróprio para consumo foram: presença de slime (líquido liberado pelo produto que se torna viscoso e esbranquiçado pela presença de bactérias ácido láticas), pH<6,2 e contagem de bactérias lácticas >106 UFC/g. Por meio do modelo probabilístico de Weibull, foram comparados T1 (com o conservante) e T2 (sem adição de conservante). Após 90 dias, 41,3% dos pacotes de T1 ainda estavam íntegros, enquanto que para apenas 7,6% das amostras do T2 apresentaram características físico-sensoriais e microbiológicas similares ao produto padrão.

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Section: Resultados E Discussão Parâmetros Microbiológicos Físico-quunclassified

Utilização de ácidos orgânicos como conservantes em linguiças curadas cozidas embaladas a vácuo

Freiberger

́Anna

Franchin

et al. 2016

Segur. Aliment. Nutr.

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“…Lactic acid bacteria have extremely antagonists against foodborne pathogenic bacteria [ 47 ]. Gautam and Sharma [ 48 ] report similar studies with Lactobacillus spicheri G2 showing 60% of hostility against different test indicators.…”

Section: Discussionmentioning

confidence: 99%

Screening Potential Probiotic Characteristics of Lactobacillus brevis Strains In Vitro and Intervention Effect on Type I Diabetes In Vivo

Abdelazez

Abdelmotaal

Evivie

et al. 2018

BioMed Research International

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Diabetes has become the third most serious threat to human health, after cancer and cardiovascular disease. Notably, Lactobacillus brevis is the most common species of LAB that produces γ-aminobutyric acid (GABA). The aim of this study is to clarify the effect of time, strain types, antibiotic concentrations, different levels of pH, and intestinal juices in aerobic or anaerobic conditions and the effect of interactions between these factors on the potential properties of KLDS 1.0727 and KLDS 1.0373, furthermore, antagonistic activity against foodborne pathogens. Moreover, another aim is to study the capability of KLDS 1.0727 and KLDS 1.0373 strains as gad gene carriers to express GABA that reduce the risk of type 1 diabetes in C57BL/6 mice as diabetic models. The obtained results exhibited the surprising tolerance of Lactobacillus brevis strains in vitro digestion models mimicking the conditions of the gastrointestinal tract, further, large antagonistic activity against foodborne pathogeneses. In vivo results displayed the significant effect on glucose level reduction, blood plasma, and histological assays of mice organs. As recommended, the use of Lactobacillus brevis strains should be widely shared in the market as a natural source of GABA in pharmaceutical and food applications.

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“…These metabolic compounds probably act synergistically (Choffnes et al, 2012). Bacteriocin production can be one of the most important factors for the successful establishment of probiotic bacteria (Asurmendi et al, 2015;Kermanshahi et al, 2015). Our previous studies showed, that Pediococcus strains, used in this experiment for dairy cattle feeding, produced bacteriocins (P. acidilactici produced pediocin Ac05-7 and P. pentosaceus produced pediocin 05-8), and inhibited most of the food pathogenic bacteria (Cizeikiene et al, 2013).…”

Section: Pa -P Acidilactici Pp -P Pentosaceus; +++ -High Growth (Ymentioning

confidence: 99%

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Krunglevičiūtė

Želvytė

Monkevičienė

et al. 2017

Zemdirbyste-Agriculture

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The isolated Pediococcus acidilactici BaltBio01 and Pediococcus pentosaceus BaltBio02 strains were cultivated in barley and wheat bran (90/10, m/m) substrate, and the developed fermented feed stock, with high content of valuable Pediococcus, was used for Lithuanian black and white dairy cattle feeding. In addition, the influence of fermented feed stock on milk production and composition was determined. Isolated strains demonstrated versatile carbohydrate metabolism, grown at 30°C and 37°C temperatures, acidic tolerance, showed to be non resistant to antibiotics and have antimicrobial activity. Bioconversion of cereal byproducts (barley and wheat bran) using isolated microorganisms allows production of safer (reduced Enterobacteria, aerobic bacteria, yeast and mould count) fermented feed stock with high content of Pediococcus. At the beginning of the feeding experiment, no significant differences in feed intake, milk production and milk composition were established between the test groups. Control and trial groups received the same ration; however, the trial groups, in addition, received 200 g per dairy cattle of the fermented feed stock containing 9.6 log 10 CFU g -1 Pediococcus daily for 66 days (group B received 200 g fermented with P. acidilactici/dairy cattle/day feed stock, group C received 200 g fermented with P. pentosaceus/dairy cattle/day feed stock, and group D received 200 g fermented with P. acidilactici and P. pentosaceus/dairy cattle/day feed stock). After 33 days of experiment, significant milk yield increase in group D (yield 34.64 ± 3.56 kg d -1 ), compared with group A (yield 29.93 ± 3.55 kg d -1 ) and group C (yield 30.24 ± 3.99 kg d -1 ) was established. After 66 days of feeding, similar trends were found, i.e. milk yield significantly increased in group D (yield 35.04 ± 3.04 kg d -1 ) compared with group A (yield 29.04 ± 3.88 kg d -1 ). It can be inferred that barley and wheat bran could be used to promote growth of P. acidilactici BaltBio01 and P. pentosaceus BaltBio02, and the produced fermented feed stock could be recommended for dairy cattle feeding in order to increase milk production.

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Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Cited by 15 publications

References 27 publications

Utilização de ácidos orgânicos como conservantes em linguiças curadas cozidas embaladas a vácuo

Utilização de ácidos orgânicos como conservantes em linguiças curadas cozidas embaladas a vácuo

Screening Potential Probiotic Characteristics of Lactobacillus brevis Strains In Vitro and Intervention Effect on Type I Diabetes In Vivo

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

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