Expression of genes associated with stress conditions by Listeria monocytogenes in interaction with nisin producer Lactococcus lactis

Miranda, Rodrigo Otávio Veiga de; Campos-Galvão, Maria Emilene Martino; Nero, Luís Augusto

doi:10.1016/j.foodres.2017.12.030

Cited by 22 publications

(9 citation statements)

References 44 publications

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“…This characterization is necessary considering that the changes in cheese intrinsic parameters during processing and ripening/storage will likely impact on the fate of L. monocytogenes. Among these factors, microbial competition seems to be highly relevant in foods that contain indigenous microbiota with known antimicrobial activity (Orihuel et al, 2018;Cavicchioli et al, 2019;Miranda et al, 2018). Therefore, the use of these microorganisms with antimicrobial properties as strategy to improve the safety of cheeses seems feasible and promising.…”

Section: Introductionmentioning

confidence: 99%

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese

et al. 2020

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The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled. Selected LAB strains with anti-listerial capacity were added or not to raw or pasteurized milk to prepare 4 cheese treatments. Counts of LAB and L. monocytogenes, pH, temperature and water activity were determined throughout cheese ripening (22 days, 22 ± 1ᵒC). Different approaches were adopted to model the effect of LAB on L. monocytogenes: an independent approach using the Huang primary model to describe LAB growth and the linear decay model to describe pathogen inactivation; the Huang-Cardinal [pH] model using the effect of pH variation in a dynamic tertiary approach; and the Jameson-effect with N max tot model which simultaneously describes L. monocytogenes and LAB fate. L. monocytogenes inactivation occurred in both treatments with added LAB and inactivation was faster in raw milk cheese (−0.0260 h −1 ) vs. pasteurized milk cheese (−0.0182 h −1 ), as estimated by the linear decay model. Better goodness-of-fit was achieved for the cheeses without added LAB when the Huang primary model was used. A faster and great pH decline was detected for cheeses with added LAB, and the Huang-Cardinal [pH] model predicted higher pathogen growth rate in cheese produced with raw milk, but greater L. monocytogenes final concentration in pasteurized milk cheese. The Jameson-effect model with N max tot predicted that LAB suppressed pathogen growth in all treatments, except in the treatment with pasteurized milk and no LAB addition. The Huang-Cardinal [pH] model was more accurate in modeling L. monocytogenes kinetics as a function of pH changes than was the Jameson-effect model with N max tot as a function of LAB inhibitory effect based on the goodness-of-fit measures. The Jameson-effect model may however be a better competition model since it can more easily represent L. monocytogenes growth and death. This study presents crucial kinetic data on L. monocytogenes behavior in the presence of competing microbiota in Minas semi-hard cheese under dynamic conditions. of 50,000 tons (MilkPoint, 2017). Minas artisanal cheeses are classically ripened for 14-22 days (Borelli et al., 2006;Kamimura et al., 2019a), with differences in the making procedures being described within farmers located in the same production region as well as amongst the 7 producing regions catalogued (Kamimura et al., 2019a). These differences are mainly related to the coagulation time, starter cultures, pressing conditions, as well as salt and moisture content in the final product (Borelli et al., 2006;Kamimura et al., 2019a). These differences in making conditions are known to impact on the microbiota present in

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Section: Introductionmentioning

confidence: 99%

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese

et al. 2020

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“…monocytogenes tested but also on the strain of E. faecium used to control L. monocytogenes. In a similar study, Miranda et al(20) investigated gene expression of L. monocytogenes in milk co-inoculated with a nisin-producing L. lactis. Out of the 4 genes tested, gadD2 consistently showed increased expression in the milk containing L. lactis compared to milk without L.lactis.…”

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confidence: 99%

Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 7°C

Montiel

Quesille-Villalobos

Alessandria

et al. 2019

Journal of Food Protection

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In this study, we focused on the effect of an enterocin or an Enterococcus faecalis strain added onto sliced dry-cured ham that was artificially inoculated with Listeria monocytogenes and stored at 7°C. The population of L. monocytogenes and the expression of five genes were monitored throughout the storage period. A persistent and a nonpersistent strain were tested, and both were influenced by the presence of the enterocin; both populations were reduced by more than 2 Log CFU/g after 14 days compared with the control, noninoculated ham. The presence of E. faecalis, a bacteriocin-producing lactic acid bacterium, had a less pronounced effect on the viable counts for both strains. Concerning gene expression, a common trend observed for both strains in the presence of enterocin was the down-regulation of genes tested after 30 min of storage at 7°C. For the remainder of the storage period, the expression fluctuated but was mostly reduced. Similarly, the presence of E. faecalis led to an overall down-regulation of genes. The effect on gene expression of both enterocin and E. faecalis was more pronounced on the nonpersistent L. monocytogenes strain. Although the potential of a bacteriocin and a bacteriocin-producing microorganism to control L. monocytogenes was confirmed, this study highlights that gene expression may be influenced and needs to be evaluated when considering such biopreservation interventions.

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“…At these intervals, the uppermost decrease in pH of the chicken meat was also detected. The stationary phase at 12 °C started amid 18 and 24 h [19]. It has also been conveyed that nisin production was much higher in logarithmic phase of growth of L. lactis subsplactis [24].…”

Section: Discussionmentioning

confidence: 95%

“…The 16S rRNA gene was used as house kipping gene. Procedures were performed rendering beforehand techniques [7,18,19]. Primer applied for nisin A gene amplification was designed by means of the Light Cycler probe design software (v1.0; Roche Applied Science, Mannheim, Germany) and synthesized by Eurogentec (Seraing, Belgium).…”

Section: Nisin Gene Expression Using the Real-time Pcrmentioning

confidence: 99%

Effect of Salmonella Enterica Serovar Enteritidison Nisin Gene Expression Induced by Lactococcuslactis on Chicken Meat

2020

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S. enteritica is a chief cause of food-borne diseases. Salmonella enterica serovar enteritidis (SesE) is one of the chief serovars of S. enterica subsp. enterica which can infect humans, rodents and Galliformes [11,12]. Poultry-meat and derived products are measured a chief source of C ONTAMINATED chicken meat is measured as one of the most significant sources of Salmonella enterica serovar Enteritidis (Ses E). Using nisin-producer Lactococcuslactis (L. lactis) is a practical approach to diminish the risk of food-borne pathogens in chicken meat. The existingsurvey was done to assess the effect of SesEon nisin gene expression induced by L. lactison chicken meat. Chicken meat was divided into 4 groups of L. lactis control group (BHI media inoculated with 1.5×10 8 CFU/ml L. lactis), Ses Econtrol group (BHI media inoculated with 1.5×10 5 CFU/ml Ses E), L. lactis exposure group (BHI media inoculated with 1.5×10 8 CFU/ml L. lactis) and finally Ses Eexposure group (BHI media inoculated with 1.5×10 5 CFU/ ml Ses E). Then, pH and protein contents, numbers of bacteria and nisin gene expression were examined. Growth of Ses Ein the exposure group has been decreased. L. lactis inhibits from severe changes in pH and protein contents of chicken meat. After 4 h of maintenance, amount of nisin gene expression in L. lactis subsp. lactis co-culture with SesE was 1.9 times higher than L. lactis subsp. lactis mono-culture (P =0.0008). After 48 h maintenance, amount of nisin gene expression in L. lactis subsp. lactis mono-culture was 1.1 times higher than L. lactis subsp. lactis co-culture with Ses E (P =0.042). Ses Ecan cause substantial increase in the nisin gene expression and subsequent production of nisin by L. lactis subsp. lactis.

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Expression of genes associated with stress conditions by Listeria monocytogenes in interaction with nisin producer Lactococcus lactis

Cited by 22 publications

References 44 publications

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese

Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 7°C

Effect of Salmonella Enterica Serovar Enteritidison Nisin Gene Expression Induced by Lactococcuslactis on Chicken Meat

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