Inhibitory Effect of Lactococcin BZ against Listeria innocua and Indigenous Microbiota of Fresh Beef Meat

Yıldırım, Zeliha; Yerlikaya, Sabire; Öncül, Nilgün; Sakіn, Tuba

doi:10.17113/ftb.54.03.16.4373

Cited by 13 publications

(4 citation statements)

References 27 publications

(30 reference statements)

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“…It has potent antimicrobial activity against Listeria monocytogenes , making it a potential natural alternative for controlling this foodborne pathogen [ 16 ]. Lactococcin B exhibits broad-spectrum antimicrobial activity against various Gram-positive bacteria, including Listeria monocytogenes [ 17 ]. These findings highlighted the potential of the analyzed LAB strains to produce antimicrobial substances that can contribute to their ecological fitness and potential applications in food preservation and probiotic formulations.…”

Section: Resultsmentioning

confidence: 99%

Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk

Apostolakos,

Skarlatoudi,

Vatavali

et al. 2023

IJMS

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Dairy products play a crucial role in human nutrition as they provide essential nutrients. However, the presence of diverse microorganisms in these products can pose challenges to food safety and quality. Here, we provide a comprehensive molecular characterization of a diverse collection of lactic acid bacteria (LAB) and staphylococci isolated from raw sheep’s milk. Whole-genome sequencing, phenotypic characterization, and bioinformatics were employed to gain insight into the genetic composition and functional attributes of these bacteria. Bioinformatics analysis revealed the presence of various genetic elements. Important toxin-related genes in staphylococci that contribute to their pathogenic potential were identified and confirmed using phenotypic assays, while adherence-related genes, which are essential for attachment to host tissues, surfaces in the dairy environment, and the creation of biofilms, were also present. Interestingly, the Staphylococcus aureus isolates belonged to sequence type 5, which largely consists of methicillin-susceptible isolates that have been involved in severe nosocomial infections. Although genes encoding methicillin resistance were not identified, multiple resistance genes (RGs) conferring resistance to aminoglycosides, macrolides, and fluroquinolones were found. In contrast, LAB had few inherently present RGs and no virulence genes, suggesting their likely safe status as food additives in dairy products. LAB were also richer in bacteriocins and carbohydrate-active enzymes, indicating their potential to suppress pathogens and effectively utilize carbohydrate substrates, respectively. Additionally, mobile genetic elements, present in both LAB and staphylococci, may facilitate the acquisition and dissemination of genetic traits, including RGs, virulence genes, and metabolic factors, with implications for food quality and public health. The molecular and phenotypic characterization presented herein contributes to the effort to mitigate risks and infections (e.g., mastitis) and enhance the safety and quality of milk and products thereof.

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Section: Resultsmentioning

confidence: 99%

Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk

Apostolakos,

Skarlatoudi,

Vatavali

et al. 2023

IJMS

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“…At the end of storage, a significant difference in the count of LAB between the 2 EN groups was obtained ( p ≤ 0.05), which showed the synergic effect of bacteriocin with EOs in prolonging the shelf‐life of meat. Yıldırım et al (2016) reported that bacteriocins had antimicrobial activity on contaminated and pathogenic bacteria in meat. They found that application of Lactococcin BZ, produced by Lactobacillus lactis spp.…”

Section: Resultsmentioning

confidence: 99%

Application of combined essential oils and bacteriocins encapsulated in gelatin for bio‐preservation of meatballs

Sarmast

Foudjing

Salmieri

et al. 2023

Journal of Food Safety

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In this study, gelatin‐based encapsulation of different bioactive compounds including essential oils (EOs) and bacteriocins, produced by lactic acid bacteria was established to evaluate the microbial, physiochemical, and sensory qualities of meatballs. Determination of minimum inhibitory concentration followed by checkboard method showed citrus extract, Mediterranean formulation, Cinnamon and thyme EOs had inhibitory concentrations between 20 and 5000 ppm and synergistic effect against common contaminant and pathogenic bacteria in meat. The bacteriocins produced by Lactobacillus curvatus and Pediococcus acidilactici showed antimicrobial activity between 10,000 and 80,000 ppm against Leuconostoc mesenteroides, Carnobacterium divergens, Lactobacillus curvatus, Listeria inocua, Listeria monocytogenes, and Pseudomonas aeruginosa. Encapsulation of the bioactive compounds in gelatin kept the bioactive content to greater extent. The encapsulated bioactive compounds were effective to inhibit the microbial growth, retard the lipid oxidation and color changes, and preserve the sensorial attributes of meatballs. It can be concluded that gelatin‐based encapsulation of Cinnamon EOs and bacteriocins is effective to extend the shelf‐life of meatballs.

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“…L. monocytogenes is a facultative anaerobic that may cause listeriosis. 131 The groups of people that can be easily infected by L. monocytogenes are newborns, older adults, pregnant women, and people with immunodeciency disorders. 132 The MIC of enterocin A needed to inhibit the growth of L. monocytogenes EGDe was around 4.57 mg mL À1 .…”

Section: Enterocinmentioning

confidence: 99%

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

Zarin

Lee

et al. 2020

RSC Adv.

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Inhibitory Effect of Lactococcin BZ against Listeria innocua and Indigenous Microbiota of Fresh Beef Meat

Cited by 13 publications

References 27 publications

Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk

Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk

Application of combined essential oils and bacteriocins encapsulated in gelatin for bio‐preservation of meatballs

Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review

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