Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods

Zacharof, Myrto-Panagiota

doi:10.1002/9781118864463.ch31

Cited by 3 publications

(1 citation statement)

References 96 publications

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“…In addition, hydrophobic peptides are often only produced in small amounts (Berjeaud and Cenatiempo, 2004 ). But efforts are underway and current strategies to enhance yield of bacteriocins were recently described by Zacharof ( 2015 ).…”

Section: Campylobacter Control At Farm Levelmentioning

confidence: 99%

Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in Poultry

et al. 2016

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Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Campylobacter species involved in this infection usually include the thermotolerant species Campylobacter jejuni. The major reservoir for C. jejuni leading to human infections is commercial broiler chickens. Poultry flocks are frequently colonized by C. jejuni without any apparent symptoms. Risk assessment analyses have identified the handling and consumption of poultry meat as one of the most important sources of human campylobacteriosis, so elimination of Campylobacter in the poultry reservoir is a crucial step in the control of this foodborne infection. To date, the use of probiotics has demonstrated promising results to reduce Campylobacter colonization. This review provides recent insights into methods used for probiotic screening to reduce the prevalence and colonization of Campylobacter at the farm level. Different eukaryotic epithelial cell lines are employed to screen probiotics with an anti-Campylobacter activity and yield useful information about the inhibition mechanism involved. These in vitro virulence models involve only human intestinal or cervical cell lines whereas the use of avian cell lines could be a preliminary step to investigate mechanisms of C. jejuni colonization in poultry in the presence of probiotics. In addition, in vivo trials to evaluate the effect of probiotics on Campylobacter colonization are conducted, taking into account the complexity introduced by the host, the feed, and the microbiota. However, the heterogeneity of the protocols used and the short time duration of the experiments lead to results that are difficult to compare and draw conclusions at the slaughter-age of broilers. Nevertheless, the combined approach using complementary in vitro and in vivo tools (cell cultures and animal experiments) leads to a better characterization of probiotic strains and could be employed to assess reduced Campylobacter spp. colonization in chickens if some parameters are optimized.

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Section: Campylobacter Control At Farm Levelmentioning

confidence: 99%

Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in Poultry

et al. 2016

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Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use

Anacarso

Gigli

Bondi

et al. 2017

Eur Food Res Technol

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The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries of Europe. LAB are already used for probiotic use and/or their bacteriocins can be used as a food preservative. 21 LABs were isolated from ham samples and identified by PCR; in particular, L. plantarum-GS16 and L. paraplantarum-GS54 were identified as the best bacteriocin-like substance (BLS) producers, active against spoilage and pathogenic bacteria, Gram negative included. In these strains, the presence of virulence factors, antibiotic and gastrointestinal resistance was investigated. The kinetics of growth and the BLS biosynthesis was also evaluated at different pH values. Finally, both bacteriocin substances were partially characterized and included in the IIa class of Klaenhammer; as a potential application, both BLSs can be successfully used as food preservatives

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Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

Wang

Liang³

et al. 2017

Food Control

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Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods

Cited by 3 publications

References 96 publications

Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in Poultry

Recent Advances in Screening of Anti-Campylobacter Activity in Probiotics for Use in Poultry

Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use

Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

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