Purification and characterization of the bacteriocin produced by <i>Lactobacillus sakei</i>
MBSa1 isolated from Brazilian salami

Barbosa, Maysa Santos; Todorov, Svetoslav Dimitrov; Belguesmia, Yanath; Choiset, Yvan; Rabesona, Hanitra; Иванова, И.; Chobert, Jean‐Marc; Haertlé, Thomas; Franco, Bernadette D.G.M.

doi:10.1111/jam.12438

Cited by 44 publications

(28 citation statements)

References 62 publications

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“…Lactobacillus sakei has been reported as a protective culture with antilisterial acti vity (BARBOSA et al, 2014). In our study, L. sake played no signifi cant role in the reduction of L. monocytogenes counts, however, its presence in combination with the hurdles of vacuumpackaging and time-temperature could cause competition for micronutrients utilization that might affect L. monocytogenes growth (KRÖCKEL, 2013).…”

Section: Resultsmentioning

confidence: 56%

Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage

García‐Díez

Patarata

2017

Acta Alimentaria

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Sliced ready-to-eat traditional meat products presented in individual packaging with more convenience to the consumer is the way that food industry tries to adapt to the new consumer tendencies.The current work assessed the survival of Listeria monocytogenes in a contaminated sliced vacuum packed chouriço with different sugar concentrations, two salt levels, and presence/absence of Lactobacillus sakei as starter culture along the storage period at two temperatures (8 ºC and 22 ºC). Neither the inoculation with L. sakei, nor the addition of carbohydrates infl uenced the survival of the pathogen. Higher amount of salt resulted in a signifi cant reduction of L. monocytogenes, and storage at the higher temperature displayed a safer product. After 7 days, L. monocytogenes was not detected in any samples. The study of the association of the factors contributing for L. monocytogenes survival by logistic regression showed that increasing the level of salt addition from 1.5% to 3% reduces the odds of survival of L. monocytogenes to about one fi fth (0.174). Worthy of attention is the signifi cant reduction in the odds (OR=0.028) of fi nding viable L. monocytogenes when the samples are stored at room temperature (22 ºC), when compared to low temperature (8 ºC).The general and indiscriminate use of refrigeration for meat products might increase the risk of presence of L. monocytogenes. The competitive advantage that L. monocytogenes has at low temperatures, as the potential inhibition of LAB activity, is probably the reason of the observed behaviour. The amount of salt was an important hurdle to control L. monocytogenes growth, so, manufacturing meat products with lower salt contents to meet the demands of healthy products might represent a risk for safety, since high levels of salt together with low a w are the keys for their conservation.

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Section: Resultsmentioning

confidence: 56%

Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage

García‐Díez

Patarata

2017

Acta Alimentaria

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“…Sakacin has antimicrobial activity against Grampositive taxa, including Listeria spp. and Enterococcus spp., but not Gram-negative bacteria [104].…”

Section: Probiotic-microbiome Interactionsmentioning

confidence: 99%

Novel Microbiome-Based Therapeutics for Chronic Rhinosinusitis

Cope

Lynch

2015

Curr Allergy Asthma Rep

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The human microbiome, i.e. the collection of microbes that live on, in and interact with the human body, is extraordinarily diverse; microbiota have been detected in every tissue of the human body interrogated to date. Resident microbiota interact extensively with immune cells and epithelia at mucosal surfaces including the airways, and chronic inflammatory and allergic respiratory disorders are associated with dysbiosis of the airway microbiome. Chronic rhinosinusitis (CRS) is a heterogeneous disease with a large socioeconomic impact, and recent studies have shown that sinus inflammation is associated with decreased sinus bacterial diversity and the concomitant enrichment of specific sinus pathogens. Here, we discuss the potential role for probiotic supplementation for CRS in light of this increasing understanding of the airway microbiome and microbial interactions with the host. We focus on the ecological significance of microbiome-based probiotic supplementation and potential interactions with the gastrointestinal tract and consider microbial administration methods for treatment of CRS.

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“…Thus, it is unclear how effective vaccines will be for the treatment of IBD. Bacteriocins, anti-microbial peptides produced by bacteria, are widely used as a food additive to intervene gut microbiota by reducing pathogenic microbial population [164,165]. Bacteriophage therapy gradually becomes enticing due to ever exacerbating drug resistance [166].…”

Section: Other Approaches To Manipulate Enteric Floramentioning

confidence: 99%

Manipulation of Microbiome, a Promising Therapy for Inflammatory Bowel Diseases

Jin¹,

Zhang²,

Sun³

2014

J Clin Cell Immunol

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Inflammatory bowel diseases (IBD), including Crohn's disease and ulcerative colitis, are featured by chronic intestinal inflammation, which is becoming increasingly prevalent in Western societies, and is spreading to the rest of the world. Although the etiology of IBD is poorly understood, it is widely accepted that several factors may be crucial, which includes genetics, diet and lifestyle, immunity, environment, and microbiota. In the past decade, huge advances have been made toward a better understanding of IBD, epitomized by far-reaching progress in the field of microbiome. In this review, we summarize the current knowledge of how changes in microbiota may affect the pathogenesis of IBD. Commensal bacteria, benign normally, are essentially opportunists that may readily take over, and potentially contributes to dysbiosis, which, in turn, promotes pathogenesis. Several pathogens, mainly Mycobacterium avium paratuberculosis, adherent invasive Escherichia coli, Clostridium difficile, Campylobacter, and Salmonella, have been shown to be associated with IBD, but the causality remains unproven. The microbiome comprises of not only bacteria, but also viruses, bacteriophages, and fungi. However, little is known as per the role of the latter. We highlight recent research on viruses, bacteriophages, and fungi in IBD. We also discuss the progress on manipulating the microflora to serve therapeutic purposes. The methodology for manipulating the microbiota covers fecal transplantation, pre-, pro-, syn-and post-biotics, helminth therapy, bacteriocins, bacteriophage, etc., which greatly enriches the arsenal against IBD. Manipulation of intestinal microbiome represents a promising type of therapy for IBD.

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

Cited by 44 publications

References 62 publications

Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage

Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage

Novel Microbiome-Based Therapeutics for Chronic Rhinosinusitis

Manipulation of Microbiome, a Promising Therapy for Inflammatory Bowel Diseases

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