Bacteriocin like substance production by Carnobacterium piscicola in a continuous system with three culture broths. Study of antagonism against Listeria monocytogenes on vacuum packaged salmon

Abstract

Three culture media were studied for the bacteriocin like substance (BLS) production from Carnobacterium piscicola L 103 in a batch and continuous culture system. The efficacy of the antagonistic substance against Listeria monocytogenes was tested on vacuum packaged salmon. BLS was produced in a 1.0 L bioreactor by batch and continuous culture using D-MRS, mod. D-MRS and APT as nutrient broths. Salmon fillets were inoculated with BLS (200 AU mL -1 and 800 AU mL in D-MRS and mod. D-MRS broth, and of 400 AU mL -1 in APT broth. During continuous culture BLS activity increased to 6400 AU mL -1 in both types of MRS broths, while in APT the activity decreased to 50 AU mL -1 , indicating a clear advantage of the first two culture media and also of the continuous culture system. BLS had a bacteriostatic effect on L. monocytogenes when inoculated on salmon, with counts of 6.0 x 10 3 cfu cm -2 after 15 days. No significant differences were found between the two BLS activities used. In the control without BLS, L. monocytogenes counts increased to 1.0 x 10 6 cfu cm -2 after 15 days of storage.

Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

“…The medium usually contains a complexity of nutrients for optimal production of bacteriocins, but high contents of peptides might interfere in the purification process (Mackay et al, 1997). An ideal protocol for bacteriocin production should be one that is applicable to large-scale purification, leading to bacteriocin yields higher than 50% and purity around 90% (Schöbitz et al, 2006). In general, for the non-lantibiotic bacteriocins, the methods involve growth in a suitable liquid nutrient medium under optimal conditions for bacteriocin production, removal of the cells followed by fractionated precipitation of the proteins from the culture supernatant by addition of ammonium sulfate.…”

“…Carnobacterium pscicicola L103 isolated from vacuum packed meat has shown the ability to produce a bacteriocin-like substance, which caused inhibition of six strains of Listeria monocytogenes isolated from salmon and from human origin (Schöbitz et al, 2003). No significant growth of the pathogen was observed at 4 ± 2º C during 15 days, when compared to the salmon inoculated only with L. monocytogenes (Schöbitz et al, 2006). Three strains of Lactobacillus (L. plantarum, L. fermentum and L. acidophilus) isolated from Turkish dairy products showed inhibitory activity against Staphylococcus aureus, Escherichia coli and Yersinia enterocolitica due to bacteriocin-like substances.…”

Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

“…The last ones are small, ribosomally synthesized, peptides or proteins which inhibit microorganisms that are usually closely related to the producer strain. The antibacterial spectrum frequently includes Gram-positive spoilage organisms and food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus (1,4,8,10,11,21,22,24).…”

“…They have been mainly used in food preservation and safety either separately or in combination with other conventional treatment as part of hurdle technology (16). Other applications are now being considered including their use as functional foods (prebiotics, probiotics or nutraceuticals) as well as in human therapy (1,4,10,22). It also satisfies industrial and consumers demands.…”

Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects

“…and fermentation conditions (pH, temperature, agitation, aeration and dilution rate in continuous fermentations) (Anthony et al 2009;Thirumurugan et al 2015). Continuous fermentation processes with cell recycle or immobilized cells can result in a dramatic improvement in productivity over batch fermentations (Parente et al 1997;Bhugaloo-Vial et al 1997;Liu et al 2005;Schobitz et al 2006). …”