Methods to demonstrate the bactericidal activity of bacteriocins

Benkerroum, Noreddine; Ghouati, Yasmine; Sandine, W. E.; Tantaoui-Elaraki, A.

doi:10.1111/j.1472-765x.1993.tb00376.x

Cited by 31 publications

(24 citation statements)

References 19 publications

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“…The 180 isolates examined here were screened for inhibitory activity by using a spot-lawn method (25) at 25°C under aerobic conditions. Thirtynine of the isolates showing inhibition (effectors) were selected, representing different species, abattoirs, storage times, and bacterial genera (Table 1).…”

Section: Methodsmentioning

confidence: 99%

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Interstrain Interactions between Bacteria Isolated from Vacuum-Packaged Refrigerated Beef

Zhang

Baranyi

Tamplin

2015

Appl Environ Microbiol

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bThe formation of bacterial spoilage communities in food is influenced by both extrinsic and intrinsic environmental factors. Although many reports describe how these factors affect bacterial growth, much less is known about interactions among bacteria, which may influence community structure. This study investigated interactions among representative species of bacteria isolated from vacuum-packaged (VP) beef. Thirty-nine effectors and 20 target isolates were selected, representing 10 bacterial genera: Carnobacterium, Pseudomonas, Hafnia, Serratia, Yersinia, Rahnella, Brochothrix, Bacillus, Leuconostoc, and Staphylococcus. The influence of live effectors on growth of target isolates was measured by spot-lawn agar assay and also in liquid culture medium broth using live targets and effector cell-free supernatants. Inhibition on agar was quantified by diameter of inhibition zone and in broth by measuring detection time, growth rate, and maximum population density. A number of interactions were observed, with 28.6% of isolates inhibiting and 4.2% promoting growth. The majority of Pseudomonas isolates antagonized growth of approximately one-half of target isolates. Two Bacillus spp. each inhibited 16 targets. Among lactic acid bacteria (LAB), Carnobacterium maltaromaticum inhibited a wider range of isolates compared to other LAB. The majority of effector isolates enhancing target isolate growth were Gram-negative, including Pseudomonas spp. and Enterobacteriaceae. These findings markedly improve the understanding of potential interactions among spoilage bacteria, possibly leading to more mechanistic descriptions of bacterial community formation in VP beef and other foods. The shelf-life of meat is influenced, in part, by the composition and levels of bacteria within the spoilage community (1). Independent laboratories have confirmed relatively high microbial diversity at the time of meat packaging, and showing a progressive shift to lower community complexity toward the end of shelf-life (2-4). For refrigerated vacuum-packaged (VP) beef, over time and under best-practice conditions, lactic acid bacteria (LAB) tend to predominate and, to a lesser extent, Enterobacteriaceae (5).Such change in bacterial community structure is based on intrinsic and extrinsic factors, including temperature, atmosphere, pH, and organic acids, all of which may influence growth (5, 6). However, the underlying forces of microbial interactions may also be important in shaping biodiversity of communities (7-10); such studies have received relatively little attention in foods. Bacteria interact in any given ecological niche through different mechanisms, including quorum sensing, contact-dependent inhibition, and nutrient competition, and via production of defense compounds such as bacteriocins, antibiotics, and organic acids (10-14). There have been numerous reports exploring the effectiveness of protective cultures and related antibacterial compounds at enhancing food safety and extending shelf-life (15-18); however, few have investigated int...

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Section: Methodsmentioning

confidence: 99%

“…The spot-lawn agar method (25) has been widely used to detect bacterial inhibitory activity, via reporting an inhibition zone (8,26,27). However, this method does not supply specific information about the effect of an effector on target growth, such as that achieved using broth-based assays.…”

mentioning

confidence: 99%

Interstrain Interactions between Bacteria Isolated from Vacuum-Packaged Refrigerated Beef

Zhang

Baranyi

Tamplin

2015

Appl Environ Microbiol

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“…Indeed, these methods allowed the standardization of the inoculum, making possible the comparison between diameters of the inhibition zones (29). Benkerroum et al (2) had concluded that this method is suitable and designated lyse zones as opposed to the spot-onthe-law method. The lyse zones could be seen after 3 h of incubation by wells diffusion method, while 48 h were necessary to see definitive inhibition zones by the spot test assay or streak inoculation.…”

Section: Screening For Antibacterial Activitymentioning

confidence: 99%

“…The well diffusion direct assay described by Tagg and McGiven (29) and modified by Benkerroum et al (2) was utilized to detect the bacteriocinproducing strains. The GM17 broth was supplemented with sodium β-glycerophosphate (2%) and catalase (Sigma Chemical Co., Dorset, England) at final concentration of 100U.…”

Section: Detection Of Antagonistic Activitymentioning

confidence: 99%

Detection and characterization of bacteriocin-producing Lactococcus lactis strains

1999

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One hundred sixty seven strains of Lactococcus lactis were screened for bacteriocin production by well diffusion assay of GM17 agar. Fourteen (8.4%) produced antimicrobial activity other than organic acids, bacteriophages or hydrogen peroxide. The frequency of bacteriocin production ranged from 2% in L. lactis subsp. cremoris up to 12% in L. lactis subsp. lactis. Antimicrobial activities were not observed in any strain of L. lactis subsp. lactis var. diacetylactis. Among thirteen bacteriocin-producing strains and two nisin-producing strains (L. lactis subsp. lactis ATCC 11454 and L. lactis subsp. lactis CNRZ 150), eight (53%) were characterized as lactose-positive (Lac + ) and proteinase-negative (Prt -). The bacteriocin-producing cultures were also characterized on the basis of plasmid content. All strains had 2 to 7 plasmids with molecular weights varying from 0.5 to 28.1 Mdal. Four strains (ITAL 435, ITAL 436, ITAL 437 and ITAL 438) showed identical profiles and the other were quite distinct.

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“…In a first test series, the ability of each of the Lactobacillus isolates to exert an antibacterial effect against Listeria monocytogenes ATCC 19115 and Salmonella Typhimurium PTCC 1186 were examined by using three methods: the spot-on-lawn method, standardized agar disk diffusion method and the well diffusion method as described by Schillinger and Lucke [33], Benkerroum et al [34] and Tagg & Mc Given [35]. Throughout, cell-free supernatants (CFS) of strains were obtained by centrifugation at 10,000 ×g for 20 min and then adjusted to pH 6.5 by applying NaOH (to exclude the effect of organic acid) before sterilization by filter (0.2 µm, Sigma, UK).…”

Section: Screening Of Lactobacillus Strains For Their Inhibitory Potementioning

confidence: 99%

Selection of Lactobacillus Species from Intestinal Microbiota of Fish for Their Potential Use as Biopreservatives

Ghanbari¹,

Rezaei²,

Jami³

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Methods to demonstrate the bactericidal activity of bacteriocins

Cited by 31 publications

References 19 publications

Interstrain Interactions between Bacteria Isolated from Vacuum-Packaged Refrigerated Beef

Interstrain Interactions between Bacteria Isolated from Vacuum-Packaged Refrigerated Beef

Detection and characterization of bacteriocin-producing Lactococcus lactis strains

Selection of Lactobacillus Species from Intestinal Microbiota of Fish for Their Potential Use as Biopreservatives

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