Antagonistic effect of coryneform bacteria from red smear cheese against Listeria species

Valdés-Stauber, N; Götz, H; Busse, Martin

doi:10.1016/0168-1605(91)90054-s

Cited by 40 publications

(34 citation statements)

References 13 publications

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“…The indicator strain (L. monocytogenes WSCL 1364) and the control strain (Staphylococcus equorum WS 2733), which had been found to produce a bacteriocin with an antagonistic effect against the former (12), were grown at 30°C on tryptose agar (Merck) and plate count agar, respectively, for 24 h and were stored at 4°C as stock cultures for 1 week. To screen for antilisterial activity, coryneform isolates were grown in PC3 broth as described by Valdés-Stauber et al (35). Gramnegative isolates were propagated for 48 h. Gram-positive and catalase-negative bacteria were grown in M17 (Merck) broth at 30°C for 48 h. The control strain was grown in BHI (Merck) broth at 30°C for 24 h with shaking at 150 rpm (10).…”

Section: Methodsmentioning

confidence: 99%

“…The total flora of each consortium was scraped off from countable PCA3 agar plates like those used for isolation of bacteria (see the next section). The 400 isolates, total floras, and the control strain were examined for antilisterial activity according to the work of Valdés-Stauber et al (35).…”

Section: Methodsmentioning

confidence: 99%

“…To increase the safety of these products, several attempts to investigate and use the antilisterial activity of red-smear ripening floras have been carried out. Often, single bacterial strains were isolated from red-smear cheese surface floras and evaluated for their antilisterial activity in vitro (11,31,35). Furthermore, in situ evaluation of the antilisterial activity of complex bacterial surface floras and single strains derived from red-smear cheeses has been performed (9,12,16).…”

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confidence: 99%

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Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

Maoz

Mayr

Scherer

2003

Appl Environ Microbiol

105

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The temporal stability and diversity of bacterial species composition as well as the antilisterial potential of two different, complex, and undefined microbial consortia from red-smear soft cheeses were investigated. Samples were collected twice, at 6-month intervals, from each of two food producers, and a total of 400 bacterial isolates were identified by Fourier-transform infrared spectroscopy and 16S ribosomal DNA sequence analysis. Coryneform bacteria represented the majority of the isolates, with certain species being predominant. In addition, Marinolactobacillus psychrotolerans, Halomonas venusta, Halomonas variabilis, Halomonas sp. (10 6 to 10 7 CFU per g of smear), and an unknown, gram-positive bacterium (10 7 to 10 8 CFU per g of smear) are described for the first time in such a consortium. The species composition of one consortium was quite stable over 6 months, but the other consortium revealed less diversity of coryneform species as well as less stability. While the first consortium had a stable, extraordinarily high antilisterial potential in situ, the antilisterial activity of the second consortium was lower and decreased with time. The cause for the antilisterial activity of the two consortia remained unknown but is not due to the secretion of soluble, inhibitory substances by the individual components of the consortium. Our data indicate that the stability over time and a potential antilisterial activity are individual characteristics of the ripening consortia which can be monitored and used for safe food production without artificial preservatives.Traditional production of various foodstuffs such as kefir, sourdough, and red-smear cheeses includes the transfer of complex undefined microbial consortia from mature products to freshly prepared matrices. As of now it is not known whether the repeated transfer to fresh substrates, or their indigenous microflora, influences the composition of the respective consortia over time. In the case of red-smear cheeses, the microbial succession during surface ripening starts with the growth of yeasts, which metabolize the lactic acid present and raise the pH on the cheese surface from about 5.0 to about 6.0. When the pH is about 6.0, a salt-tolerant, usually very complex and undefined bacterial consortium begins to develop (8,13,29) and eventually covers the entire surface of the cheese. Despite their complex and undefined composition, analysis of bacterial surface-ripening floras of 19 different smeared cheeses yielded no indication that nonculturable bacteria contribute significantly to these floras (11). Bacterial surface floras consist mainly of a large number of coryneform species (3,4,14,33,37). Identification of coryneform bacteria usually is performed on the basis of physiological, phenotypic, and biochemical characteristics (18,19,24,32,33). These methods, however, do not always provide satisfactory results (5, 27), and they are both too laborious and too time-consuming to be performed on a routine basis. In contrast, molecular methods such as analysi...

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

Maoz

Mayr

Scherer

2003

Appl Environ Microbiol

105

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“…They McGiven 1971;Flemming et al 1975; Gonzalez and Kunka constitute a predominant spoilage group in packaged and 1987;Schillinger and Lucke 1989;Ryser et al 1994) and processed meat products (Schillinger and Lucke 1987;Ahn broth cultures (Skytta et al 1991;Toba et al 1991). Garver and Stiles 1990) and have been the subject of intense interest and Muriana (1993) and Vaughan et al (1994) have demonwith respect to the production of growth inhibition strated that large numbers of LAB isolates from food sources compounds, including bacteriocins (antimicrobial peptides) need to be screened to identify bacteriocin producers because (Klaenhammer 1993;Nettles and Barefoot 1993).…”

Section: Introductionmentioning

confidence: 99%

Detection of bacteriocins of lactic acid bacteria isolated from foods and comparison with pediocin and nisin

Coventry¹,

Gordon²,

Wilcock³

et al. 1997

Journal of Applied Microbiology

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A .J . H I LL IE R AN D J . WA N. 1997. A total of 663 533 colonies from 72 dairy and meat sources showed a detection rate of 0·2% for bacteriocin producers using direct plating techniques. A further 83 000 colonies from 40 fish and vegetable sources showed a detection rate of 3·4% for bacteriocin producers using selective enrichment procedures. A collection of seven purified isolates showing a different host spectrum of bacteriocin activity and with the ability to produce bacteriocins in broth culture were compared with nisin and pediocin (with respect to their inhibitory activity, determined by the critical dilution method), against various indicator bacteria in agar and broth. The sensitivity of Listeria species to various bacteriocins was influenced by the agar and broth test systems used. A Lactobacillus curvatus strain was found to be the most suitable indicator for quantitating antimicrobial effects of all the bacteriocins investigated in both agar and broth test systems. The bacteriocin-producing isolates were characterized by biochemical reactions and DNA restriction enzyme profiles and taxonomic identification revealed species of Lactobacillus, Carnobacterium and Lactococcus assigned on the basis of 16S rDNA sequences.

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“…In order to develop potential countermeasures against Listeria in red smear cheese, antilisterial actions exerted by red smear cheese-ripening bacteria have been studied in some detail (8,9,12,19,28,32,33). In some cases, the antilisterial effect was assigned to bacteriocins (20,33) or bacteriocin-like substances (5,28).…”

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confidence: 99%

Inhibition of Listeria monocytogenes by Food-Borne Yeasts

Goerges

Aigner

Silakowski

et al. 2006

Appl Environ Microbiol

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Many bacteria are known to inhibit food pathogens, such as Listeria monocytogenes, by secreting a variety of bactericidal and bacteriostatic substances. In sharp contrast, it is unknown whether yeast has an inhibitory potential for the growth of pathogenic bacteria in food. A total of 404 yeasts were screened for inhibitory activity against five Listeria monocytogenes strains. Three hundred and four of these yeasts were isolated from smearripened cheeses. Most of the yeasts were identified by Fourier transform infrared spectroscopy. Using an agar-membrane screening assay, a fraction of approximately 4% of the 304 red smear cheese isolates clearly inhibited growth of L. monocytogenes. Furthermore, 14 out of these 304 cheese yeasts were cocultivated with L. monocytogenes WSLC 1364 on solid medium to test the antilisterial activity of yeast in direct cell contact with Listeria. All yeasts inhibited L. monocytogenes to a low degree, which is most probably due to competition for nutrients. However, one Candida intermedia strain was able to reduce the listerial cell count by 4 log units. Another four yeasts, assigned to C. intermedia (three strains) and Kluyveromyces marxianus (one strain), repressed growth of L. monocytogenes by 3 log units. Inhibition of L. monocytogenes was clearly pronounced in the cocultivation assay, which simulates the conditions and contamination rates present on smear cheese surfaces. We found no evidence that the unknown inhibitory molecule is able to diffuse through soft agar.

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Antagonistic effect of coryneform bacteria from red smear cheese against Listeria species

Cited by 40 publications

References 13 publications

Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

Detection of bacteriocins of lactic acid bacteria isolated from foods and comparison with pediocin and nisin

Inhibition of Listeria monocytogenes by Food-Borne Yeasts

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