Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream

Bolívar, Araceli; Costa, Jean Carlos Correia Peres; Posada-Izquierdo, Guiomar Denisse; Bover‐Cid, Sara; Zurera, G.; Pérez‐Rodríguez, Fernando

doi:10.1016/j.fm.2020.103649

Cited by 11 publications

(6 citation statements)

References 36 publications

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“…Other researchers argued that the ability of LAB to produce available metabolites is an important factor in their antibacterial properties (Ioannis et al, 2014). Bolívar et al (2021) observed the inhibitory effect on L. monocytogenes when L. sakei reached the maximum population density, and they believed that bacteriocin may play a special antagonistic effect at this time. However, it may be difficult for LAB to metabolize sufficient levels of bacteriostatic substances in meat compared to in pure culture medium, and the presence of these bacteriostatic substances such as bacteriocins in meat has not been quantified in relevant studies (Bolívar et al, 2021; Costa et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Bolívar et al (2021) observed the inhibitory effect on L. monocytogenes when L. sakei reached the maximum population density, and they believed that bacteriocin may play a special antagonistic effect at this time. However, it may be difficult for LAB to metabolize sufficient levels of bacteriostatic substances in meat compared to in pure culture medium, and the presence of these bacteriostatic substances such as bacteriocins in meat has not been quantified in relevant studies (Bolívar et al, 2021; Costa et al, 2019). Morales et al (2020) found that the antibacterial effect of L. sakei on Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 99%

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The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Yang

Luo

Zhu

et al. 2022

Food Science & Nutrition

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The aim of this study was to investigate the biological inhibiting effect of a beef‐derived Latilactobacillus sakei (RS‐25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS‐25 at the 6 log CFU/g, and the high‐throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS‐25 on beef had no effect ( p > .05) on pH, TBARS, and TVB‐N during storage indicating the weak effect of such strain on the eat quality. Furthermore, the rise of L* and the delayed decline of a* and b* reveal the protection effect of RS‐25 on the meat color. RS‐25 reduced the re‐contaminated Salmonella typhimurium by 1.16 log CFU/g ( p < .01), and the growth of Brochothrix thermosphacta was also inhibited but no inhibition was found on the Pseudomonas spp. at the first 6 days of storage. The inhibiting effect of RS‐25 was covered by the rapid growth of other microorganism during the following 6 days of storage. Consistent with the microbial counts results, high‐throughput sequencing analysis confirmed that the inoculated L. sakei RS‐25 was dominant at first 6 days, and then replaced by Pseudomonas spp. The findings obtained from the current study may provide basic information for the further application of bioprotective bacteria in preservation of beef steaks in the overwrapped packaging.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Yang

Luo

Zhu

et al. 2022

Food Science & Nutrition

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“…They also may exert superior adaptation to aerobic or anaerobic, or other growth conditions. In such cases, the activity is attributed to a non-specific protective culture [ 19 , 122 , 123 ]. This also applies to the antagonistic formation of acids such as lactic, acetic, benzoic, malic, succinic, and formic acid or ethanol, diacetyl, hydrogen peroxide, and carbon dioxide [ 29 , 35 , 40 , 124 ].…”

Section: The Legal Use Of Protection Cultures and Bacteriocins In The...mentioning

confidence: 99%

Protective Cultures in Food Products: From Science to Market

Fischer

Titgemeyer

2023

Foods

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An ultimate goal in food production is to guarantee food safety and security. Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. In addition, highly potent small peptides, bacteriocins, are being expelled to exert antibiotic effects. Based on ongoing scientific efforts, there is a growing market of food products to which protective cultures are added exclusively for food safety and for prolonged shelf life. In this regard, most genera from the order Lactobacillales play a prominent role. Here, we give an overview on protective cultures in food products. We summarize the mode of actions of antibacterial mechanisms. We display the strategies for the isolation and characterization of protective cultures in order to have them market-ready. A survey of the growing market reveals promising perspectives. Finally, a comprehensive chapter discusses the current legislation issues concerning protective cultures, leading to the conclusion that the application of protective cultures is superior to the usage of defined bacteriocins regarding simplicity, economic costs, and thus usage in less-developed countries. We believe that further discovery of bacteria to be implemented in food preservation will significantly contribute to customer’s food safety and food security, badly needed to feed world’s growing population but also for food waste reduction in order to save substantial amounts of greenhouse gas emissions.

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“…This species is traditionally isolated from rice wine [38] and fermented fish and meat products [39]. Strains of this species are included as part of starter cultures for the production of raw-dried [40], and smoked meat products [41], where they are also important as bioprotective agents against pathogenic microflora [42]. Different species have been isolated in similar products in different countries of the world, mentioning species such as L. plantarum, L. delbrueckii ssp.…”

Section: Determination Of Phenotypic Biochemical Characteristics and ...mentioning

confidence: 99%

New lactic acid bacterial strains from traditional fermented foods - bioprotective and probiotic potential

Hoxha,

Evstatieva,

Nikolova

2023

JCTM

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In traditionally fermented products, lactic acid bacteria (LAB) strains are related to the organoleptic qualities of the products and their beneficial properties. The present study aims to isolate new strains of LAB from the unique and unstudied microbiota of traditional fermented foods artisanal prepared in the Gora region, Albania, and assesses their potential as antagonists of food-associated microorganisms and as probiotics. Different types of fermented food products (yogurt, white-brined cheese, traditional yellow cheese, dried sausage, and spontaneously fermented fruits) were collected and 12 new isolates were obtained. The new isolates' species identification was performed by morphological, physiological characteristics, and 16 S rDNA gene sequencing. The antibacterial activity of the newly isolated strains was performed and antagonistic effects were shown against E. coli (100 %), B. subtilis (100 %), B. cereus (66.67 %,) and P. aeruginosa (25 %). The antifungal activity is a promising advantage, as all of the strains have shown an established antagonistic effect against A. niger (100 %), A. flavus (91.67 %), F. proliferatum (100 %), and P. claviforme (100 %). They have shown strain-specific aggregation (auto-aggregation, co-aggregation), cell surface hydrophobicity, and mucin adhesive abilities. Strains have the capabilities to grow during the stress conditions like low pH, pepsin, pancreatic enzymes, and bile salts, and survival capabilities were at high levels.

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Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream

Cited by 11 publications

References 36 publications

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Protective Cultures in Food Products: From Science to Market

New lactic acid bacterial strains from traditional fermented foods - bioprotective and probiotic potential

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