Effect of Leuconostoc mesenteroides 11 bacteriocin in the multiplication control of Listeria monocytogenes 4b

Martinez, Raquel Chacon Ruiz; Martinis, Elaine Cristina Pereira De

doi:10.1590/s0101-20612006000100009

Cited by 14 publications

(7 citation statements)

References 23 publications

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“…monocytogenes is a common psychrotrophic, foodborne pathogenic bacteria of primary concern because it is an intestinal pathogen causing several food poisoning outbreaks. Martinez and de Martinis () showed that this pathogen survives well in the human intestine resisting low pH, surfactants and high salt concentrations. The partially purified bacteriocins also showed effective inhibition against several other gram‐positive pathogens such as Staphylococcus aureus , Streptococcus pyogenes and Bacillus subtilis (Table ).…”

Section: Resultsmentioning

confidence: 99%

Purification and Mode of Action of Antilisterial Bacteriocins Produced byLactobacillus pentosus SJ65 Isolated fromUttapamBatter

Saraniya

Jeevaratnam

2014

Journal of Food Biochemistry

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Humans and lactic acid bacteria (LAB) have allied relationships for thousands of years, where LAB has been involved in food preservations as well as in preserving human health against several pathogens. This study aims at partial purification of bacteriocins from Lactobacillus pentosus SJ65 isolated from fermented Uttapam batter, a South Indian fermented food source, their characterization and mode of action. The bacteriocin was purified using various strategies such as acetone precipitation, gel permeation and hydrophobic interaction chromatography. The bacteriocin was stable at acidic and neutral pH and up to 100C and exhibited a wide spectrum of activity against clinically relevant gram-positive and gram-negative pathogens. However, Tris-tricine sodium dodecyl sulfate, native polyacrylamide gel electrophoresis and its gel half activity assay against Listeria monocytogenes showed that the purified bacteriocin is composed of two independent peptides with molecular weight of 3.9 and 1.6 kDa. PRACTICAL APPLICATIONSBacteriocins, proteinaceous antimicrobial compounds from lactic acid bacteria, are receiving attention for their contribution in food preservation. In addition, interests are created for their use against human bacterial, fungal infections and cancer treatment. To date, only nisin and pediocin have been approved by the United States Food and Drug Administration for use in food industries as preservatives and marketed worldwide. Other bacteriocins such as lactacins, plantaricins, pentocins, etc., are in their own lines of progress for several applications. Bacteriocins are advantageous being less toxic, having broad spectrum of activity and exhibiting antimicrobial activity at nanomolar concentrations. Thus, bacteriocins can be a potential drug candidate for replacing antibiotics to treat drug-resistant pathogens in the future.

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Section: Resultsmentioning

confidence: 99%

Purification and Mode of Action of Antilisterial Bacteriocins Produced byLactobacillus pentosus SJ65 Isolated fromUttapamBatter

Saraniya

Jeevaratnam

2014

Journal of Food Biochemistry

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“…Delayed growth and sporulation in case of Penicillium was observed. Different mechanisms of action have been proposed for peptides such as alteration of enzymatic activity, inhibition of spore germination and inactivation of anionic carriers (Martinez and De Martinis 2006). The FHPH did not exhibit antifungal activity against A. niger and A. flavus which could be due to influence of the proteolytic enzymes produced by these fungi in the hydrolysate (Batish et al 1989).…”

Section: Resultsmentioning

confidence: 99%

Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

et al. 2012

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Effectiveness of fermentation using lactic acid bacteria (LAB) for recovering lipids and proteins simultaneously from freshwater fish head (FWH) was evaluated. Three different proteolytic LAB (Pediococcus acidilactici NCIM5368, Enterococcus faecium NCIM5335 and Pediococcus acidilactici FD3) isolated from fish processing wastes were employed in the fermentation process. The fermentation conditions involved 10 % (w/w) glucose, 2 % (w/w) NaCl and 10 % (v/w) LAB cultures at 37 °C. The process resulted in 38.4 % of degree of hydrolysis (in case proteins) and a recovery of 63.6 % of the oil present in the material. The fermentation process did not affect the fatty acid profile of lipids. The hydrolyzed protein rich fermentation liquor exhibited DPPH radical scavenging activity (EC50 - 5.1 mg protein) as well as antagonistic properties towards several bacterial and fungal pathogens. The minimum inhibitory concentrations (MIC) of fermentated liquor (with E. faecium NCIM5335 as starter) were 10 and 12 mg/ml for Listeria monocytogenes and Salmonella itridicus, respectively. A higher MIC (60 and 96 mg/ml for Aspergillus ochraceus and Penicillium chrysogenum, respectively) was observed in case of fungal pathogens. Both the oil and protein hydrolysate rich liquor from fish head can be used as biofunctional ingredients in both human food as well as livestock feed formulations.

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“…isolated from different sources has been reported to possess antimicrobial activity by several researchers (Borges et al, 2019; Bellil et al, 2014). The antimicrobial activity of Leuconostoc have been attributed to production of organic acid (Koo et al, 2015) and bacteriocins (Hechard et al, 1992; Martinez et al, 2006). Several bacteriocins are being produced by Lc.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves

Thangavel

Subramaniyam²

2019

Food Sci Anim Resour

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Five Leuconostoc strains (CM17, CM19, PM30, PM32, and PM36) previously isolated from Indian meat showed promising antimicrobial activity against food pathogens in screening assay. This study evaluates the efficacy of these isolates against Escherichia coli Microbial Type Culture Collection and Gene Bank (MTCC) 443 and Listeria monocytogenes (MTCC 657) in spinach leaves. Challenge studies were conducted by inoculating E. coli and L. monocytogenes at 6 to 7 Log 10 CFU/g of the leaves respectively and treating them with cell free supernatant (CFS) of 48 h cultures of the isolates. The samples were stored at 4°C and analyzed over a period of 5 d. The study was conducted in triplicates and statistical analysis was carried out using one-way Anova. The counts of the pathogens did not increase over the 5 d period in the control samples, without any treatment. Whereas in the case of CFS treatments, significant reduction (p<0.05) was observed in both E. coli and L. monocytogenes from 1 to 5 d with all the 5 strains as compared to the control. The counts of Listeria dropped by 0.5 to 1 log by 5 d, with PM 36 showing the highest reduction (1 log). In the case of E. coli , 1.1 to 1.5 log reduction was observed by 5 d, with again PM 36 showing the highest reduction (1.5). The overall results indicate that the isolates (specifically PM36) not only showed efficacy in in vitro studies but are also proved to be effective in food matrix making them potential clean label antimicrobial alternatives for food application.

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Effect of Leuconostoc mesenteroides 11 bacteriocin in the multiplication control of Listeria monocytogenes 4b

Cited by 14 publications

References 23 publications

Purification and Mode of Action of Antilisterial Bacteriocins Produced byLactobacillus pentosus SJ65 Isolated fromUttapamBatter

Purification and Mode of Action of Antilisterial Bacteriocins Produced byLactobacillus pentosus SJ65 Isolated fromUttapamBatter

Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves

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