Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate

The prevalence of Staphylococcus aureus in dairy products in North Africa is high. Biopreservation promises to be one of the most sustainable strategies for reducing the risk of this pathogen. In this perspective, we screened local raw milk samples for LAB strains exhibiting anti-pathogenic activity against S. aureus and 11 other notorious food-borne pathogens. From the initial 120 LAB isolates, we selected the best-performing strains based on the breadth of their anti-pathogenic activity spectra. Lactobacillus paracasei subsp. paracasei KU517839 showed the best antibiosis against S. aureus with inhibition zones of (3.53 ± 0.05 cm) and the largest antibacterial activity spectrum as it inhibited all the other 11 pathogenic strains. Furthermore, a reduction of 5 log in S. aureus cell number was registered in fermented milk co-cultures and it significantly inhibited its growth in fresh cheese (8 log reduction; p < 0.001) even after 21 days of storage at 4℃.

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“…Our results are in agreement with several similar works which flexneri (Léonard et al, 2015;Júnior et al, 2015;Seyed and Bagher, 2016).…”

Section: Co-cultures In Skimmed Milksupporting

confidence: 94%

Identification of Potential Biopreservative Lactic Acid Bacteria Strains Isolated from Algerian Cow's Milk and Demonstration of Antagonism Against <i>S. aureus</i> in Cheese

Madi

Boushaba

2017

FSTR

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“…Several studies have demonstrated the diverse effects of LAB-loaded microencapsules, based on alginate gelatin, validating its potential use as a functional food. Microencapsulation of LAB and its antimicrobial potentiality had been observed by Li et al, Khandrae et al, Ariza et al, Corbo et al, Mei et al, and Léonard et al [17,18,38,39,40,41]. Li et al reported that encapsulation in alginate gelatin microcapsules successfully improved the survival of L. casei ATCC 393 and could increase the cell numbers to 10 7 CFU/g in the dry state of microcapsules [40].…”

Section: Resultsmentioning

confidence: 96%

Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative

Bạch

Nguyen

et al. 2019

IJERPH

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Antimicrobial compounds from traditional fermented foods have shown activity against a wide range of pathogen and spoilage microorganisms for several years. In this study, a Lactic acid bacteria (LAB), isolated from Vietnamese traditional fermented yogurt (Lactobacillus plantarum SC01), was encapsulated in alginate-gelatin (ALG-GEL) and the effect of incubation temperature, medium pH and surfactants were assessed. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by L. plantarum SC01. Another aim the research was to study the quality of pork meat treated with its Bacteriocin in 2 h as a bio-preservative at different storage times (0 h, 12 h, 24 h and 48 h) in room temperature, compared to control (treated with salt 40.0%). The antimicrobial activity of L. plantarum SC01 was identified through the inhibition rate of five indicator organisms, including Escherichia coli, Salmonella sp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis by co-culture method. The results showed that L. plantarum SC01 microencapsulated in ALG-GEL (2.5% alginate and 6.0% gelatin, w/v) and 3.0% bacteria supplied into modified MRS medium (MRSOPTSC01) produced highly active compound inhibited the growth of indicator organisms at a density of 104–108 CFU/mL. Antibacterial compounds were highly active in a treatment at 80 °C; not to be affected by pH; affected by surfactant as Ethylenediaminetetraacetic acid (EDTA), Sodium dodecyl sulfate (SDS), and Tween. Moreover, LAB obtained from this study show the potent Bacteriocin in its usage as a preservative in food.

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“…Common food model systems are typically monophasic and homogeneous, comprising a gelling agent (e.g., agar, gelatin, κ‐carrageenan, or xanthan gum [XG]) in a nutrient broth, for example, brain heart infusion or tryptic soy broth (TSB) . There are very few studies in more complex models, which incorporate a secondary phase to create a biphasic heterogeneous system, better mimicking the complex nature of food products …”

Section: Introductionmentioning

confidence: 99%

A multi‐scale analysis of the effect of complex viscoelastic models on Listeria dynamics and adaptation in co‐culture systems

et al. 2019

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Natural antimicrobials are of interest to replace traditional food decontamination methods: they are milder and maintain desirable sensory characteristics. However, efficacy can be affected by food structure/composition, thus structural effects in a co-culture pathogen/microflora system are investigated. Listeria was grown planktonically (liquid broth) or on a biphasic viscoelastic system, in monoculture with/without artificial nisin, or in co-culture with Lactococcus lactis (nisin/non-nisin producing). Microbial growth kinetics were monitored and advanced microscopy techniques were utilized to quantify cellular interactions and spatial organization. Microstructural effects are observed on the kinetics, with differences in monoculture/co-culture. Significant microscopic differences are observed in spatial organization and colony size. We are the first to observe changing growth location for all species in monoculture/co-culture, with differences in colony size/organization through stationary phase. This study provides insight into the environmental stress response/adaptation of Listeria grown on structured systems in response to L. lactis and natural antimicrobials.

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Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate

Cited by 30 publications

References 61 publications

Identification of Potential Biopreservative Lactic Acid Bacteria Strains Isolated from Algerian Cow's Milk and Demonstration of Antagonism Against <i>S. aureus</i> in Cheese

Identification of Potential Biopreservative Lactic Acid Bacteria Strains Isolated from Algerian Cow's Milk and Demonstration of Antagonism Against <i>S. aureus</i> in Cheese

Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative

A multi‐scale analysis of the effect of complex viscoelastic models on Listeria dynamics and adaptation in co‐culture systems

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