Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat

Nieto-Lozano, Juan C.; Reguera-Useros, Juan I.; Peláez-Martínez, María del C.; Torre, Arturo Hardisson de la

doi:10.1016/j.meatsci.2005.06.004

Cited by 52 publications

(32 citation statements)

References 21 publications

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“…A similar antibacterial spectrum for other bacteriocins produced by LAB has been reported in broth or meat (Nieto-Lozan et al, 2006;Teixeira de Carvalho, Aparecida de Paula, Mantovania, & Alencar de Moraes, 2006;Vermeiren, Devlieghere, & Debevere, 2004). The population of LAB was not affected in any of the assays.…”

Section: Insitu Behaviour Of Putatively-protective Strainsupporting

confidence: 80%

“…Several publications have reported that bacteriocinogenic LAB, especially pediococci strains, could be used as bioprotective cultures for food manufacturing processes in attempts to control L. monocytogenes (Dicks, Mellett, & Hoffman, 2004;Nieto-Lozan, Reguera-Useros, Peláez-Martínez, & de la Torre, 2006). PA-1 is a bacteriocin produced by Pediococcus acidilactici HA-6111-2 isolated from ''Alheira" with antimicrobial activity against L. monocytogenes and several strains of L. inoccua (Albano et al, 2007b).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

et al. 2009

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a b s t r a c tThis study was conducted to evaluate the ability of Pediococcus acidilactici HA-6111-2, a PA-1 bacteriocinproducing lactic acid bacterium (LAB), isolated from ''Alheira" to inhibit a cocktail of Listeria innocua strains during production and shelf-life of these products. The bacteriocinogenic culture reduced the Listeria population below the detection limit (1.5log CFU/g) and had no effect on the growth of the natural LAB flora or on the pH. Pathogenic organisms were not detected in any sample. The presence of some virulence factors and antibiotic resistances of the strain to be used as a bioprotective culture were investigated. P. acidilactici HA-6111-2 did not produce any of the biogenic amines tested; no formation of biofilms was observed; more L(+)lactic acid was produced than its isomer D(À); no gelatinase, DNase or lipase activity was recorded; no structural genes for the haemolysin, enterococcal surface protein, hydrolytic compounds, aggregation protein and cell-wall adhesins were detected, no significant antibiotic resistances were found. P. acidilactici HA-6111-2 appears to have potential as a bioprotective culture during ''Alheira" fermentation. Moreover, a trained panel considered the protected product to be sensorially acceptable.

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Section: Insitu Behaviour Of Putatively-protective Strainsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

et al. 2009

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“…Several L. sakei and L. curvatus have been reported as bacteriocin producers and have been used as protective cultures, and their activity against L. monocytogenes has been proved in meat products [87][88][89][90].…”

Section: Antimicrobial Activity Of Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…L. monocytogenes CECT4031 and C. perfringens CECT376, which were used as target bacteria strains, were obtained from the Spanish Type Culture Collection (Valencia, Spain). These strains were grown as reported by Nieto-Lozano et al (2006).…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

“…Research on antimicrobial substances, mainly bacteriocins, produced by starter cultures has suggested their potential use as natural preservatives in meat products (Aymerich, Hugas, & Monfort, 1998;Hugas, 1998), and several studies have demonstrated antagonism by bacteriocins towards Listeria species in meat and meat products (Azuma, Bagenda, Yamamoto, Kawai, & Yamazaki, 2007;Berry et al, 1991;Degnan, Yousef, & Luchansky, 1992;Luchansky et al, 1992;Nieto-Lozano, Reguera-Useros, Peláez-Martínez, & Hardisson de la Torre, 2006;Schillinger et al, 1991;Winkowski, Crandall, & Montville, 1993;Yousef, Luchansky, Degnan, & Doyle, 1991).…”

Section: Introductionmentioning

confidence: 99%

The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

et al. 2010

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Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat

Cited by 52 publications

References 21 publications

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

The Use of Starter Cultures in Traditional Meat Products

The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

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