Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031

Abstract

Listeria monocytogenes is a pathogenic Gram positive bacterium and the etiologic agent of listeriosis, a severe food-borne disease. Lactococcus piscium CNCM I-4031 has the capacity to prevent the growth of L. monocytogenes in contaminated peeled and cooked shrimp. To investigate the inhibititory mechanism, a chemically defined medium (MSMA) based on shrimp composition and reproducing the inhibition observed in shrimp was developed. In co-culture at 26 °C, L. monocytogenes was reduced by 3-4 log CFU g(-1) after 24 h. We have demonstrated that the inhibition was not due to secretion of extracellular antimicrobial compounds as bacteriocins, organic acids and hydrogen peroxide. Global metabolomic fingerprints of these strains in pure culture were assessed by liquid chromatography coupled with high resolution mass spectrometry. Consumption of glucose, amino-acids, vitamins, nitrogen bases, iron and magnesium was measured and competition for some molecules could be hypothesized. However, after 24 h of co-culture, when inhibition of L. monocytogenes occurred, supplementation of the medium with these compounds did not restore its growth. The inhibition was observed in co-culture but not in diffusion chamber when species were separated by a filter membrane. Taken together, these data indicate that the inhibition mechanism of L. monocytogenes by L. piscium is cell-to-cell contact-dependent.

Evaluation of Probiotic L. rhamnosus GG as a Protective Culture in Sea Buckthorn-Based Beverage

“…Maragkoudakis and colleagues in 2009, demonstrated the application of Enterococcus faecium PCO71 and L. fermentum ACA-DC179 as protective culture in chicken meat against L. monocytogenes and S. enteriditis, respectively [22]. Similarly, there have been recent reports of inhibition of L. monocytogenes by a protective strain of Lactococcus piscium CNCM-I-4031 in cooked shrimp [23,24].…”

Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef

“…It has been shown that Sesbania grandiflora flower polyphenol extracts can inhibit Staphylococcus aureus , Shigella flexneri , Salmonella typhi , E. coli , and Vibrio cholera , but reversely, the extracts stimulates the growth of lactobacillus acidophilus (China et al, ). In another study, Lactococcus piscium CNCM1‐4031, as bioprotective bacteria, was able to reduce 3–4 log CFU/g the number of L. monocytogenes after 24 hr in shrimp (Saraoui et al, ). It has also been shown that reuterin (produced by L. reuteri ) significantly reduces the count of L. monocytogenes in cold‐smoked salmon (Montiel et al, ).…”

Lactococcus piscium : a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review

“…; Saraoui et al . ) revealed that Lc. piscium is a homo‐fermentative bacterium that can ferment many carbon sources.…”

“…; Saraoui et al . ). The strain MKFS47 has not been studied for its antimicrobial activity but its genome analysis has revealed the presence of some genes that could be involved in putative antimicrobial factors.…”

“…Saraoui et al . () demonstrated that the inhibition of L. monocytogenes by Lc. piscium was not due to nutrient competition (various compounds tested).…”