Literature DB >> 33388790

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef.

Johana S Gomez1, Romina B Parada2, Marisol Vallejo2, Emilio R Marguet2, Augusto Bellomio3, Nora Perotti1, Kátia G de Carvalho4.   

Abstract

Lactic acid bacteria can be considered as natural biopreservative and good biotechnological alternative to food safety. In this study, the antilisterial compounds produced by Enterococcus isolates from the Patagonian environment and their effectiveness for the control of Listeria monocytogenes in a food model were studied. Enterococcus isolates whose cell-free supernatant presented activity against Listeria monocytogenes were identified and evaluated for their virulence factors. The activity of the antimicrobial compounds produced by Enterococcus sp. against Listeria monocytogenes Scott A in meat gravy and ground beef during refrigerated storage was tested. The results indicated that ten Enterococcus isolates presented activity against Listeria monocytogenes and none of the selected strains presented virulence factors. L. monocytogenes in the food models containing the antilisterial compounds produced by Enterococcus sp. has decreased over the days, indicating that these compounds and cultures are an alternative to control the growth of L. monocytogenes in foods.

Entities:  

Keywords:  Antimicrobial activity; Enterococcus mundtii; Food safety; Listeria monocytogenes; Meat model

Year:  2021        PMID： 33388790     DOI： 10.1007/s00203-020-02118-0

Source DB:  PubMed          Journal:  Arch Microbiol        ISSN： 0302-8933            Impact factor:   2.552


  25 in total

1.  Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami.

Authors:  L M T Dicks; F D Mellett; L C Hoffman
Journal:  Meat Sci       Date:  2004-03       Impact factor: 5.209

Review 2.  Bacteriocins: developing innate immunity for food.

Authors:  Paul D Cotter; Colin Hill; R Paul Ross
Journal:  Nat Rev Microbiol       Date:  2005-10       Impact factor: 60.633

Review 3.  Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation.

Authors:  Varish Ahmad; Mohd Sajid Khan; Qazi Mohammad Sajid Jamal; Mohammad A Alzohairy; Mohammad A Al Karaawi; Mughees Uddin Siddiqui
Journal:  Int J Antimicrob Agents       Date:  2016-09-29       Impact factor: 5.283

4.  Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami.

Authors:  M S Barbosa; S D Todorov; Y Belguesmia; Y Choiset; H Rabesona; I V Ivanova; J-M Chobert; T Haertlé; B D G M Franco
Journal:  J Appl Microbiol       Date:  2014-02-08       Impact factor: 3.772

5.  Extraction, partial purification and characterization of a bacteriocin (fragicilin) produced by a strain of Bacteroides fragilis isolated from Callithrix penicillata.

Authors:  L M Farias; A H Totola; C M Miranda; M A Carvalho; C A Damasceno; C A Tavares; E O Cisalpino; E C Vieira
Journal:  Res Microbiol       Date:  1994-01       Impact factor: 3.992

6.  Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates.

Authors:  T J Eaton; M J Gasson
Journal:  Appl Environ Microbiol       Date:  2001-04       Impact factor: 4.792

Review 7.  Enterococci in foods--a conundrum for food safety.

Authors:  Charles M A P Franz; Michael E Stiles; Karl Heinz Schleifer; Wilhelm H Holzapfel
Journal:  Int J Food Microbiol       Date:  2003-12-01       Impact factor: 5.277

8.  Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria.

Authors:  M De Kwaadsteniet; S D Todorov; H Knoetze; L M T Dicks
Journal:  Int J Food Microbiol       Date:  2005-08-15       Impact factor: 5.277

9.  Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins.

Authors:  L De Vuyst; M R Foulquié Moreno; H Revets
Journal:  Int J Food Microbiol       Date:  2003-08-01       Impact factor: 5.277

10.  Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a.

Authors:  Kátia G Carvalho; Felipe H S Bambirra; Jacques R Nicoli; Jamil S Oliveira; Alexandre M C Santos; Marcelo P Bemquerer; Antonio Miranda; Bernadette D G M Franco
Journal:  Arch Microbiol       Date:  2018-01-18       Impact factor: 2.552
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