Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

Rivas, Franco Paolo; Castro, Marcela Paola; Vallejo, Marisol; Marguet, Emilio Rogelio; Campos, Carmen Adriana

doi:10.1016/j.meatsci.2014.03.003

Cited by 45 publications

(30 citation statements)

References 35 publications

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“…Class IIa bacteriocins are relatively small amphiphilic peptides of 3.5-5 kDa and the mode of action is permeabilization of the cell membrane of susceptible cells, mediated via a membrane-located receptor protein [246]. Production of class IIa bacteriocins is a relatively common trait among LAB species relevant for fermented sausages, that is, L. curvatus and L. sakei [245,[247][248][249][250][251]. Bacteriocinogenic strains of these species have therefore been tested as starter cultures in several fermented sausage experiments and their antilisterial effect has been evaluated [239,[252][253][254][255][256][257][258][259].…”

Section: Importance Of Starter Cultures For Safetymentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Importance Of Starter Cultures For Safetymentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

104

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“…Besides Lactobacillus sakei, Lactobacillus plantarum is the most common species of lactobacilli in meat and meat products (Belfiore, Fadda, Raya, & Vignolo, 2013;Freiding, Gutsche, Ehrmann, & Vogel, 2011;Gao, Li, & Liu, 2014;Rivas, Castro, Vallejo, Marguet, & Campos, 2014;Todorov, Ho, Vaz-Velho, & Dicks, 2010). Some Lb.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami

et al. 2016

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a b s t r a c tThe aim of this study was to explore the biochemical and genetic features of the two-peptide bacteriocin produced by a Lactobacillus plantarum strain isolated from Italian type salami produced in Brazil (Lb. plantarum MBSa4). Identification of bacteriocinogenic Lb. plantarum MBSa4 was performed by 16S rRNA sequencing. Expressed bacteriocin was evaluated for spectrum of activity, heat and pH stability, mechanism of action, and molecular mass. Partial purification was achieved by cation-exchange, and reversed phase -HPLC. Total DNA of Lb. plantarum MBSa4 was extracted and tested for presence of previously described bacteriocin genes. Bacteriocin MBSa4 was heat-stable, unaffected by pH 2.0 to 6.0 and active against all tested Listeria monocytogenes strains and most of tested fungi. Maximal production (1600 AU/ ml) in MRS broth occurred after 22 h at 25 C, presenting bacteriostatic activity as result of combined action of two components. The molecular mass determined by SDS-PAGE was 2.3 kDa. PCR-amplified DNA indicated the same nucleotide sequence of plantaricin W. Results indicate that Lb. plantarum MBSa4 produces plantaricin W, a two-peptide lantibiotic with remarkable anti-Listeria activity.

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“…This result showed that the adsorption of lactococcin BZ to meat tissues did not obstruct its antibacterial activity. Rivas, Castro, Vallejo, Marguet, and Campos () reported that 47% of sakacin Q adsorbed to cooked pork meat tissue at the sixth hours of incubation and this adsorption did not result in a decrease of its antimicrobial activity.…”

Section: Resultsmentioning

confidence: 99%

Control of Listeria monocytogenes contamination in fresh beef by using lactococcin BZ

Yıldırım

Yerlikaya

Öncül

2017

Journal of Food Safety

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The aim of this study was to investigate the inhibitory effect of lactococcin BZ produced by Lactococcus lactis spp. lactis BZ against Listeria monocytogenes in raw beef. Lactococcin BZ depending on concentration (400–3,200 AU/ml) reduced the counts of L. monocytogenes attached to meat surface (from 4.71 log CFU/g to undetectable level, and from 7.92 to 3.64 log CFU/g) in 5 min. When meat samples were simultaneously inoculated with lactococcin BZ and L. monocytogenes, lactococcin BZ reduced the count of non‐attached Listeria cells in 5 min by 1.58–5.03 (undetectable level) log cycles in the low inoculum (5.03 log CFU/g) and 1.11–5.58 log cycles in the large inoculum (7.86 log CFU/g) compared to control samples. Also, lactococcin BZ at 400–3,200 AU/ml reduced the number of L. monocytogenes in meat samples inoculated at 2.45, 4.42, and 7.29 log CFU/g throughout 12 day storage at 4 °C and maintained its biological activity. In addition, lactococcin BZ adsorbed to meat surface and adsorption did not adversely affected antilisterial activity. Practical applications In this study, we investigated the inhibitory effect of lactococcin BZ produced by Lactococcus lactis spp. lactis BZ against Listeria monocytogenes during, after or before attachment on raw beef. It was observed that lactococcin BZ depending on its concentration (400–3,200 AU/ml) and amount level of Listeria cells (4.71 or 7.92 log CFU/g) reduced the cell counts of L. monocytogenes in the meat samples very effectively. Lactococcin BZ at 1,600 and 3,200 AU/ml showed strong antilisterial activity toward L. monocytogenes before, during and after attachment to meat samples, but its antilisterial activity was higher before or during attachment than after attachment. Therefore, lactococcin BZ could be potential alternatives to chemical preservatives for meat industry.

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Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

Cited by 45 publications

References 35 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami

Control of Listeria monocytogenes contamination in fresh beef by using lactococcin BZ

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