Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

Jones, Rhys J.; Hussein, Hassan; Zagorec, Monique; Brightwell, Gale; Tagg, John

doi:10.1016/j.fm.2007.11.001

Cited by 108 publications

(63 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The properties of a broth medium can favour the antagonistic activity of the LAB strains and may explain their strong reducing effect on pathogens. This comes in accordance with the findings of Jones et al (2008) who suggested that LAB behaviour in laboratory media may not necessarily be reproducible in the foods. Another explanation could be the higher inoculum level of both LAB and pathogens in broths compared to the chicken skin and meat.…”

Section: Discussionsupporting

confidence: 92%

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Sakaridis¹,

Soultos²,

Batzios³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Sakaridis I., Soultos N., Batzios Ch., Ambrosiadis I., Koidis P. (2014): Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J. Food Sci., 32: 61-68.Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5 th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat.On the chicken skin, the growth reduction on the 6 th day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm 2 for Salmonella spp. and 0.71 log CFU/cm 2 for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products.

show abstract

Section: Discussionsupporting

confidence: 92%

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Sakaridis¹,

Soultos²,

Batzios³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Animal products such as meats, fish and their products are generally regarded as high-risk commodity in respect of pathogen contents, natural toxins and other possible contaminants and adulterants [2] . Bacterial contamination of meat products is an unavoidable consequence of meat processing [3] . Even if data regarding meat borne diseases in Ethiopia are extremely scarce, a few studies conducted in different parts of the country have shown the public health importance of several bacterial pathogens associated with foods of animal origin [4][5][6][7][8] .…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

Haileselassie¹,

Taddele²,

Adhana³

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

153

115

View full text Add to dashboard Cite

“…In recent times, LAB have also emerged as safe candidates for food safety applications and pathogen mitigation as several studies have demonstrated the inherent ability of LAB strains to produce antimicrobial peptides such as bacteriocins, which are known to act against bacterial pathogens (Cotter et al, 2005(Cotter et al, , 2013Drider et al, 2006;Jagannath et al, 2001;Jones et al, 2008;O'Connor et al, 2015;Singh & Ramesh, 2008;Singh et al, 2012a). In addition, LAB have also come into the limelight as probiotic candidates, which can have a fundamental bearing on the activity and composition of the gut microbiota.…”

Section: Introductionmentioning

confidence: 99%

Bacteriocin-producing strains of Lactobacillus plantarum inhibit adhesion of Staphylococcus aureus to extracellular matrix: quantitative insight and implications in antibacterial therapy

Mukherjee

Ramesh

2015

Journal of Medical Microbiology

View full text Add to dashboard Cite

In the present study, the adhesion of bacteriocin-producing probiotic strains of Lactobacillus plantarum onto extracellular matrix (ECM) proteins such as collagen and mucin and their potential to prevent pathogen invasion onto the ECM was ascertained. Fluorescence-based in vitro assays indicated that L. plantarum strains CRA21, CRA38 and CRA52 displayed considerable adhesion to ECM molecules, which was comparable to the probiotic Lactobacillus rhamnosus GG. Flow cytometry-based quantitative assessment of the adhesion potential suggested that L. plantarum CRA21 exhibited superior adhesion onto the ECM as compared with other lactic acid bacteria strains. Furthermore, fluorescence-based assays suggested that the highest inhibition of Staphylococcus aureus adhesion onto collagen and mucin by bacteriocin-producing L. plantarum strains was observed in the exclusion mode as compared with the competition and displacement modes. This observation was supported by the higher binding affinity (k d ) for the ECM exhibited by the L. plantarum strains as compared with S. aureus. Interestingly, a crude plantaricin A extract from food isolates of L. plantarum displayed potent antibacterial activity on ECM-adhered S. aureus cells. It is envisaged that the L. plantarum isolates displaying bacteriocinogenic and ECM-adhering traits can perhaps be explored to develop safe antibacterial therapeutic agents.

show abstract

Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

Cited by 108 publications

References 46 publications

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

Bacteriocin-producing strains of Lactobacillus plantarum inhibit adhesion of Staphylococcus aureus to extracellular matrix: quantitative insight and implications in antibacterial therapy

Contact Info

Product

Resources

About