Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives

Orihuel, Alejandra; Bonacina, Julieta; Vildoza, María José; Bru, Elena; Vignolo, Graciela; Saavedra, Lucila; Fadda, Silvina

doi:10.1016/j.foodres.2018.02.043

Cited by 33 publications

(20 citation statements)

References 48 publications

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“…The result shows the antilisterial activity of BLIS produced by BT‐11. Several studies have confirmed the biopreservation ability of LAB and their bacteriocins in meat (Akbar & Anal, ; Orihuel et al, ).…”

Section: Resultsmentioning

confidence: 81%

“…Several studies have confirmed the biopreservation ability of LAB and their bacteriocins in meat (Akbar & Anal, 2014;Orihuel et al, 2018). F I G U R E 6 Survival of L. monocytogenes in terms of Log CFU/ mL in presence of BLIS (treatment) and absence (control) of BLIS during 14 days storage at 4°C.…”

Section: Biopreservative Potential Of Blis In Beef Meat Inoculated mentioning

confidence: 86%

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Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

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Section: Resultsmentioning

confidence: 81%

Section: Biopreservative Potential Of Blis In Beef Meat Inoculated mentioning

confidence: 86%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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“…In this context, the use of lactic acid bacteria (LAB) to improve the hygienic safety of foods is one of the main innovative biological technologies as they produce antimicrobial compounds (lactic acid, hydrogen peroxide, and bacteriocins) and are known to be safe microorganisms thanks to their GRAS ( Generally Recognised as Safe ) status (Ahmad et al., 2017; Mathur et al., 2017; Salvucci, LeBlanc, & Pérez, 2016). Among the bacteriocinogenic LAB used in biopreservation of foods, the genus Enterococcus is of a special interest (Orihuel et al., 2018). In fact, enterococci are able to produce bacteriocins called enterocins displaying notable advantages such as large spectrum of activity against several spoilage microorganisms and foodborne pathogens, stability under extreme conditions, activity during extended periods of time, and relevant role in food preservation (Orihuel et al., 2018; Schelegueda, Vallejo, Gliemmo, Marguet, & Campos, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Among the bacteriocinogenic LAB used in biopreservation of foods, the genus Enterococcus is of a special interest (Orihuel et al., 2018). In fact, enterococci are able to produce bacteriocins called enterocins displaying notable advantages such as large spectrum of activity against several spoilage microorganisms and foodborne pathogens, stability under extreme conditions, activity during extended periods of time, and relevant role in food preservation (Orihuel et al., 2018; Schelegueda, Vallejo, Gliemmo, Marguet, & Campos, 2015). Over the past years, they were used as protective cultures in foods, particularly in meat products, to extend their shelf life and to prevent growth of pathogenic microorganisms such as Listeria monocytogenes (Ben Braïek et al., 2019; Du, Liu, Zhao, Zhao, & Doyle, 2017).…”

Section: Introductionmentioning

confidence: 99%

In situ Listeria monocytogenes biocontrol and sensory attributes enhancement in raw beef meat by Enterococcus lactis

Braïek

Smaoui

Ennouri

et al. 2020

J Food Process Preserv

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The enterocin P‐producing Enterococcus lactis strain Q1 was directly added at 107 CFU/g in refrigerated raw beef to evaluate its effectiveness in the control of Listeria monocytogenes EGDe 107776 proliferation. Furthermore, sensorial evaluation of the quality of treated beef meat samples with the enterococcal protective culture was performed basing on color, odor, and appearance parameters for 14 days. As a result, it was demonstrated that the enterocin P‐producing E. lactis Q1 strain led to a remarkable reduction (p < .05) of L. monocytogenes in beef meat by 6.47 ± 0.30 log units after 7 days and 7.25 ± 0.35 log units below the control after 14 days, then remained stable up to 28 days of cold storage. Also, E. lactis Q1 strain improved significantly (p < .05) the organoleptic quality of treated beef sample. Hence, E. lactis Q1 clearly indicates its efficiency to be used as protective agent in a wide range of meat products. Practical applications Preserving meat using new bacteriocinogenic lactic acid bacteria is an important agenda to ensure consumer safety. The present study showed the ability of an enterocin P‐producing strain named E. lactis Q1, added in raw beef meat during cold storage, to inhibit L. monocytogenes and improve meat sensory properties. Hence, E. lactis Q1 can be used in the future to develop healthy meat products with better shelf life and quality.

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“…Biocontrol methods have gained considerable attention as natural strategies to extend shelf-life and improve mi-approaches in order to prevent spoilage as well as pathogenic microorganisms (Albano et al, 2007a;Oliveira et al, 2018;Orihuel et al, 2018;Perez et al, 2014;Vaz-Velho et al, 2013). It has been also recommended to use some bacterial strains that are well adapted to the food matrices environment, preferably isolates from similar matrices, for optimal performance and bacteriocin production (Albano et al, 2007a;Mainar et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

Macieira

Barros

Vaz-Velho

et al. 2018

J. Food Qual. Hazards Control

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Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives

Cited by 33 publications

References 48 publications

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

In situ Listeria monocytogenes biocontrol and sensory attributes enhancement in raw beef meat by Enterococcus lactis

Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

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