Potential Control of Listeria monocytogenes by Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC Strains Isolated From Artisanal Cheese

Abstract

Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC strains, previously isolated from artisanal cheese, were evaluated for their safety with the aim to determine whether they could be used as beneficial strains, especially in the control of Listeria monocytogenes. Both isolates survived simulated gastrointestinal conditions and showed high levels of auto- and co-aggregation with L. monocytogenes, although the hydrophobicity of cells varied. Using the agar-spot test with 33 commercial drugs from different groups, only anti-inflammatory drugs and drugs containing loratadine and propranolol hydrochloride were able to affect the growth of the tested strains. Both strains were resistant to 3 out of 11 antibiotics tested by the disc diffusion method, and low frequencies of antibiotic resistance-encoding genes were observed by PCR analysis. Tested strains neither presented biogenic amine-related genes nor produced these substances. Aside from some antibiotic resistance characteristics, the tested strains were considered safe as they lack other virulence-related genes. E. hirae ST57ACC and P. pentosaceus ST65ACC both presented beneficial properties, particularly their ability to survive gastrointestinal conditions and to aggregate with L. monocytogenes, which can facilitate the elimination of this pathogen. Further studies should be conducted to better understand these interactions.

In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”

“…P. pentosaceus MZF16 was sensitive to five antibiotics, resistant only to gentamycin, chloramphenicol, and vancomycin. Antibiotic susceptibility results are referred with reported strains of Pediococcus pentosaceus CRAG3 (Shukla and Goyal, 2014 ), P. pentosaceus KID7 (Damodharan et al, 2015 ), P. pentosaceus KCC-23 (Ilavenil et al, 2016 ), P. pentosaceus ID9 (Narayanan et al, 2017 ), P. pentosaceus ST65ACC (Cavicchioli et al, 2018 ), P. pentosaceus LJR1 (Ladha and Jeevaratnam, 2018 ), Shi et al ( 2018 ) with minor variations.…”

Pediococcus pentosaceus, a future additive or probiotic candidate

“…Fermented triticale silage-derived P. pentosaceus (TC48) not only produced better-quality silage but also inhibited Pseudomonas aeruginosa, Enterococcus faecalis, S. aureus and E. coli [99]. P. pentosaceus ST65ACC, a poorly cytotoxic coagulin A producer from raw milk cheese, survived in the GIT and coaggregated with L. monocytogenes for pathogen elimination [100][101][102]. A strain of P. pentosaceus was shown to perform well in many aspects.…”

Antilisterial activity of chitosan‐based edible coating incorporating cell‐free supernatant fromPediococcus pentosaceus147 on the preservation of fresh cheese

“…has generated a special interest due to the production of pediocins. The most remarkable characteristic of pediocins is their ability to control the growth of gram‐positive bacteria like Listeria monocytogenes (Cavicchioli, Camargo, Todorov, & Nero, 2019; Porto, Kuniyoshi, Azevedo, Vitolo, & Oliveira, 2017). Pediococcus pentosaceus 147 is a bacteriocinogenic strain, isolated from artisanal “Minas” cheese.…”

“…L. monocytogenes is a pathogen with the ability to grow at refrigeration temperatures, at pH values of 5.0 and above, and at high salt concentrations (Cavicchioli et al., 2019; Martins, Cerqueira, Souza, Carmo Avides, & Vicente, 2010). Contamination by these bacteria could lead to a high‐risk factor at pre and postproduction stages (Davies, Bevis, & Delves‐Broughton, 1997).…”

“…Contamination by these bacteria could lead to a high‐risk factor at pre and postproduction stages (Davies, Bevis, & Delves‐Broughton, 1997). The infection caused by L. monocytogenes is known as Listeriosis and usually affects populations with impaired cell‐mediated immunity, including elderly people, pregnant women, and new‐borns (Cavicchioli et al., 2019; Dal Bello et al., 2012; Winkelströter, Tulini, & De Martinis, 2015). The risk of L. monocytogenes in fresh cheese is based on its widespread occurrence that can contaminate the product during the manufacturing process (Gadotti et al., 2014).…”