A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat

Schöbitz, Renate; Zaror, T; León, Óscar; Costa, Marcia

doi:10.1006/fmic.1998.0241

Cited by 37 publications

(22 citation statements)

References 27 publications

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“…The kinetics of ⌬pH dissipation for single cells revealed a variable lag phase depending on the nisin concentration, which was followed by a very rapid decrease in pH i within 1 to 2 min. The differences in nisin sensitivity between single cells in a L. monocytogenes population were insignificant for cells grown to the stationary phase in a liquid laboratory substrate, but differences were observed for cells grown on an agar medium under similar conditions, which resulted in some cells having increased resistance to nisin.Food preservation techniques which include the application of bacteriocin-producing lactic acid bacteria or purified bacteriocins have been studied extensively in order to increase the control of Listeria monocytogenes in particular in foods such as meat products and cheeses (11,13,14,17,19). The best-known and best-studied bacteriocin is the nisin produced by Lactococcus lactis (6, 9).…”

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confidence: 99%

“…Food preservation techniques which include the application of bacteriocin-producing lactic acid bacteria or purified bacteriocins have been studied extensively in order to increase the control of Listeria monocytogenes in particular in foods such as meat products and cheeses (11,13,14,17,19). The best-known and best-studied bacteriocin is the nisin produced by Lactococcus lactis (6, 9).…”

mentioning

confidence: 99%

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Real-Time Measurements of the Interaction between Single Cells of Listeria monocytogenes and Nisin on a Solid Surface

Budde

2000

Appl Environ Microbiol

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A method to obtain real-time measurements of the interactions between nisin and single cells of Listeria monocytogenes on a solid surface was developed. This method was based on fluorescence ratio-imaging microscopy and measurements of changes in the intracellular pH (pH i ) of carboxyfluorescein succinimidyl esterstained cells during exposure to nisin. Immobilized cells were placed in a chamber mounted on a microscope and attached to a high-precision peristaltic pump which allowed rapid changes in the nisin concentration. In the absence of nisin, the pH i of L. monocytogenes was almost constant (approximately pH 8.0) and independent of the external pH in the pH range from 5.0 to 9.0. In the presence of nisin, dissipation of the pH gradient (⌬pH) was observed, and this dissipation was both time and nisin concentration dependent. The dissipation of ⌬pH resulted in cell death, as determined by the number of CFU. In the model system which we used the immobilized cells were significantly more resistant to nisin than the planktonic cells. The kinetics of ⌬pH dissipation for single cells revealed a variable lag phase depending on the nisin concentration, which was followed by a very rapid decrease in pH i within 1 to 2 min. The differences in nisin sensitivity between single cells in a L. monocytogenes population were insignificant for cells grown to the stationary phase in a liquid laboratory substrate, but differences were observed for cells grown on an agar medium under similar conditions, which resulted in some cells having increased resistance to nisin.Food preservation techniques which include the application of bacteriocin-producing lactic acid bacteria or purified bacteriocins have been studied extensively in order to increase the control of Listeria monocytogenes in particular in foods such as meat products and cheeses (11,13,14,17,19). The best-known and best-studied bacteriocin is the nisin produced by Lactococcus lactis (6, 9). Nisin acts on the cytoplasmic membrane of sensitive cells particularly L. monocytogenes, where it forms pores that lead to dissipation of the membrane potential and the pH gradient (⌬pH) and subsequent collapse of the proton motive force (1,4,27).Most food products of interest in biopreservation are often solid or semisolid, and the probability that bacteriocins will reach the target organism depends on the nature of the food matrix. It has been shown that NaCl concentration, pH, lipid content and agar concentration affect the diffusion of different bacteriocins in an agar matrix (2). It has also been demonstrated that bacteria attached to surfaces are more resistant to disinfectants than free-living bacteria are (7, 10). Williams et al. (25,26) concluded that an increase in the antibiotic resistance of attached Staphylococcus aureus was due to significant physiological adaptation that occurred during the early phases of attached growth.To what extent the solid food matrix influences the probability that bacteriocins will reach the target cells and to what extent the resistance to ...

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confidence: 99%

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confidence: 99%

Real-Time Measurements of the Interaction between Single Cells of Listeria monocytogenes and Nisin on a Solid Surface

Budde

2000

Appl Environ Microbiol

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“…This study showed that spray application of C. divergens V41 on commercial smoked salmon did not affect the sensory qualities of the salmon (Brillet et al, 2005). Additionally, Schobitz et al (1999) directly applied a BLIS from Carnobacterium piscicola into vacuum-packed meat, which inhibited the growth of L. monocytogenes in the vacuum-packed meat after 14 days of storage at 4 o C (Schobitz et al, 1999). These studies aid in the argument that bacteriocins should be used as a biopreservation technique in the seafood industry.…”

Section: Bacteriocin Potential In the Seafood Industrymentioning

confidence: 79%

Bacteriocins of Aquatic Microorganisms and Their Potential Applications in the Seafood Industry

Bakkal¹,

Robinson²,

Riley³

2012

Health and Environment in Aquaculture

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“…The BLS producing strain C. piscicola L 103 described previously (22), was kept frozen at -20ºC in brain heart infusion broth supplemented with 1% glycerol. As indicator strain for the BLS assays and fish inoculation experiment, L. monocytogenes Lm82 (Food and Drug Administration, Washington D.C.) was used.…”

Section: Bacterial Strains and Culture Mediamentioning

confidence: 99%

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

Schöbitz

Bórquez

Costa

et al. 2006

Braz. J. Microbiol.

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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.

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A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat

Cited by 37 publications

References 27 publications

Real-Time Measurements of the Interaction between Single Cells of Listeria monocytogenes and Nisin on a Solid Surface

Real-Time Measurements of the Interaction between Single Cells of Listeria monocytogenes and Nisin on a Solid Surface

Bacteriocins of Aquatic Microorganisms and Their Potential Applications in the Seafood Industry

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

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