Lactic acid bacteria biofilms and their ability to mitigate
            <i>Escherichia coli</i>
            O157:H7 surface colonization

Cisneros, Lucia; Cattelan, Natalia; Villalba, María Inés; Rodríguez, Cecilia; Serra, Diego O.; Yantorno, Osvaldo; Fadda, Silvina

doi:10.1111/lam.13509

Cited by 18 publications

(13 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At this stage, bacteria increase the production of extracellular polymeric substances [ 26 ]. This extracellular matrix surrounds sessile microorganisms, protecting them from the stressful conditions found during food processing (e.g., low temperature, acidity, or oxidative and osmotic stresses) and limiting the effect of antimicrobials, which, in turn, allows biofilm growth and proliferation [ 13 , 31 , 32 , 33 ]. In addition, high cellular density facilitates direct horizontal gene transfer between cells, which can confer antibiotic resistance to bacteria within biofilms [ 24 , 34 ].…”

Section: The Role Of Biofilms In Food Contaminationmentioning

confidence: 99%

“…Biofilm tolerance against synthetic antimicrobials and the negative consumer perception towards these chemicals, in addition to their release into the environment and the high amount of water spent in cleaning, have strengthened the search for different alternatives, namely for environmentally friendly disinfection [ 25 , 32 ]. Environment-friendly biofilm control strategies include the use of enzymes, bacteriophages, natural compounds such as essential oils, and bacterial products such as bacteriocins and biosurfactants [ 31 , 38 ].…”

Section: Biofilm Prevention and Control Strategies In The Food Industrymentioning

confidence: 99%

“…Several studies have shown that some probiotics, especially lactic acid bacteria (LAB), are able to prevent cell attachment and control biofilm formation by many pathogens [ 3 , 18 , 32 ]. This antagonistic activity may be due to competition for nutrients and adhesion sites or the release of antimicrobial metabolites such as bacteriocins, biosurfactants, organic acids, hydrogen peroxide, and inhibitory exopolysaccharides [ 18 , 24 , 30 , 32 ]. Furthermore, previous studies have shown the positive effects of probiotics on food safety through anti-QS activity [ 42 ].…”

Section: Biofilm Prevention and Control Strategies In The Food Industrymentioning

confidence: 99%

See 2 more Smart Citations

Use of Probiotics to Control Biofilm Formation in Food Industries

et al. 2023

View full text Add to dashboard Cite

Microorganisms tend to adhere to food contact surfaces and form biofilms, which serve as reservoirs for bacteria that can contaminate food. As part of a biofilm, bacteria are protected from the stressful conditions found during food processing and become tolerant to antimicrobials, including traditional chemical sanitisers and disinfectants. Several studies in the food industry have shown that probiotics can prevent attachment and the consequent biofilm formation by spoilage and pathogenic microorganisms. This review discusses the most recent and relevant studies on the effects of probiotics and their metabolites on pre-established biofilms in the food industry. It shows that the use of probiotics is a promising approach to disrupt biofilms formed by a large spectrum of foodborne microorganisms, with Lactiplantibacillus and Lacticaseibacillus being the most tested genera, both in the form of probiotic cells and as sources of cell-free supernatant. The standardisation of anti-biofilm assays for evaluating the potential of probiotics in biofilm control is of extreme importance, enabling more reliable, comparable, and predictable results, thus promoting significant advances in this field.

show abstract

Section: The Role Of Biofilms In Food Contaminationmentioning

confidence: 99%

Section: Biofilm Prevention and Control Strategies In The Food Industrymentioning

confidence: 99%

Section: Biofilm Prevention and Control Strategies In The Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Use of Probiotics to Control Biofilm Formation in Food Industries

et al. 2023

View full text Add to dashboard Cite

show abstract

“…They are the main components of the micro ora in the gastrointestinal tracts of many animals. Many studies have shown that lactic acid bacteria can stably add value to a variety of animals by improving their immunity (Sjofjan et al 2021), reducing their pathogenic bacteria (Cisneros et al 2021), promoting their feed conversion rates (Yeh et al 2018), improving their growth rates, and reducing their feed:meat ratios. To reduce or eliminate the harm posed by antibiotics to food safety, many experts and scholars have studied lactic acid bacterial preparations to look for alternatives to antibiotics, and have used then in animal feed and for disease prevention, with good results (Gao et al 2022).…”

Section: Resultsmentioning

confidence: 99%

The novel probiotic preparation based on Lactobacillus spp. mixture on the intestinal bacterial community structure of Cherry Valley Duck

Zhao

Zhou

Liu

et al. 2022

Preprint

View full text Add to dashboard Cite

Purpose The development and utilization of probiotics have many environmental benefits when they are used to replace antibiotics in animal production. In this study, intestinal lactic acid bacteria were isolated from the intestines of Cherry Valley ducks. Probiotic lactic acid bacterial strains were screened for antibacterial activity and tolerance to produce a Lactobacillus spp. mixture. The effects of the compound on the growth performance and intestinal flora of Cherry Valley ducks were studied. Method In this experiment, we isolated and screened lactic acid bacteria from healthy cherry intestine. The dominant lactic acid bacteria were screened by antibacterial test and tolerance test, and then the new probiotic preparation of lactic acid bacteria mixture was prepared by compound culture of lactic acid bacteria. One day old healthy Cherry Valley ducks were divided into two groups. One group was used as the experimental control, and the other group was used to evaluate the new probiotic preparation feeding group of lactic acid bacteria mixture. The 16S rDNA high-throughput sequencing technique was used to analyze the diversity of intestinal microorganisms in Cherry Valley ducks. Result Based on the results of the antibacterial activity and tolerance tests, the highly active strains Lactobacillus casei 1.2435, L. salivarius L621, and L. salivarius L4 from the intestines of Cherry Valley ducks were selected. The optimum ratio of L. casei 1.2435, L. salivarius L621, and L. salivarius L4 was 1:1:2, the amount of inoculum used was 1%, and the fermentation time was 14 h. In vivo experiments showed that compared with the control group, the relative abundances of intestinal Lactobacillus and Blautia were significantly increased in the experimental group fed the lactobacillus compound (P < 0.05); the relative abundances of Parabacteroides, [Ruminococcus]_torques_group, and Enterococcus were significantly reduced (P < 0.05), and the growth and development of the dominant intestinal flora were promoted in the Cherry Valley ducks. Conclusion The optimal proportion of the new probiotic preparation of lactic acid bacteria mixture is L. casei 1.2435, L. salivarius L621, and L. salivarius L4 was 1:1:2. It can promote the growth and development of the dominant intestinal flora of Cherry Valley ducks, and has made an important contribution to the healthy breeding of Cherry Valley ducks.

show abstract

“…In the buffer, the levels of inactivation of the pathogen ranged between 1.0 and 3.9 log CFU/mL, whereas on lettuce and carrot, 0.3–1.8 log reductions were noted. LAB strains (food isolates with biofilm-producing capacity) belonging to Pediococcus pentosaceus , Pediococcus acidilactici , and Lactiplantibacillus plantarum species were found to display the highest suppressive activities against EHEC O157:H7 at 10 °C [ 113 ]. Among the isolates, L. plantarum CRL 1075 was found to be effective against EHEC.…”

Section: Other Antagonistic Bacteriamentioning

confidence: 99%

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Puligundla

Lim

2022

Foods

View full text Add to dashboard Cite

Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods.

show abstract

Lactic acid bacteria biofilms and their ability to mitigate Escherichia coli O157:H7 surface colonization

Cited by 18 publications

References 34 publications

Use of Probiotics to Control Biofilm Formation in Food Industries

Use of Probiotics to Control Biofilm Formation in Food Industries

The novel probiotic preparation based on Lactobacillus spp. mixture on the intestinal bacterial community structure of Cherry Valley Duck

Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Contact Info

Product

Resources

About