Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese

Guitián, M. Virginia; Ibarguren, Carolina; Soria, María Cecilia; Hovanyecz, Paula; Banchio, Claudia; Audisio, M

doi:10.1016/j.idairyj.2019.05.016

Cited by 37 publications

(9 citation statements)

References 34 publications

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“…The anti-listerial activity may be due to factors other than bacteriocin production, including competition, and studies in model systems (cheese agar) have shown that complex consortia are needed, and that activity varies significantly with their composition and complexity (Callon et al, 2014;Imran et al, 2010). Amensalism can be strongly affected by the solid nature of the cheese matrix: cheese moisture and even the internal environment of colonies may affect the diffusion of relatively large molecules (Floury et al, 2015;Guitián et al, 2019) like bacteriocins but also, in the short term, of smaller molecules.…”

Section: Confirming Interactions In Microbial Association Networkmentioning

confidence: 99%

“…Amensalism can be strongly affected by the solid nature of the cheese matrix: cheese moisture and even the internal environment of colonies may affect the diffusion of relatively large molecules (Floury et al, 2015; Guitián et al, 2019) like bacteriocins but also, in the short term, of smaller molecules.…”

Section: Network Analysis Concepts and Approaches To The Study Of Microbiotamentioning

confidence: 99%

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Microbial association networks in cheese: a meta-analysis

Parente

Zotta

Ricciardi

2021

Preprint

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Interactions among starter and non-starter microorganisms (starter bacteria, naturally occurring or intentionally added non-starter bacteria, yeasts and filamentous fungi, spoilage and pathogenic microorganisms and, finally bacteriophages and even arthropods) deeply affect the dynamics of cheese microbial communities and, as a consequence, multiple aspects of cheese quality, from metabolites affecting the taste, aroma and flavor, to body, texture and color. Understanding and exploiting microbial interactions is therefore key to managing cheese quality. This is true for the simplest systems (fresh cheeses produced from pasteurized milk using defined starters composed solely of Lactic Acid Bacteria) and the more so for complex, dynamic systems, like surface ripened cheese produced from raw milk, in which a dynamic succession of diverse microorganisms is essential for obtained the desired combination of sensory properties while guaranteeing safety. Positive (commensalism, protocooperation) and negative (competition, amensalism, predation and parasitism) among members of the cheese biota have been reviewed multiple times. Although the complex, multidimensional datasets generated by multi-omic approaches to cheese microbiology and biochemistry are ideally suited for the representation of biotic and metabolic interactions as networks, network science concepts and approaches are rarely applied to cheese microbiology. In this review we first illustrate concepts relevant to the description of microbial interaction networks using network science concepts. Then, we briefly review methods used for the inference and analysis of microbial association networks and their potential use in the interpretation of the cheese interactome. Since these methods can only be used for mining microbial associations, a review of the experimental methods used to confirm the nature of microbial interactions among cheese microbes. Finally, we demonstrate the potential of microbial association network inference by mining metataxonomic data stored in the public database DairyFMBN, a specialized version of FoodMicrobionet which collates data on 74 metataxonomic studies on dairy products. Microbial association networks were inferred from 34 studies on cheese with up to 4 different methods and the results discussed to evaluate several aspects (choice of method, level of taxonomic resolution for the analysis, network, node and edge properties) which provide insight on the usefulness of this approach as explorative tool in the detection of microbial interactions in cheese.

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Section: Confirming Interactions In Microbial Association Networkmentioning

confidence: 99%

Section: Network Analysis Concepts and Approaches To The Study Of Microbiotamentioning

confidence: 99%

Microbial association networks in cheese: a meta-analysis

Parente

Zotta

Ricciardi

2021

Preprint

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“…Several of chemical compounds can control and eliminate this pathogen, such as potassium sorbate (PS) and sodium benzoate (Necidová et al., 2019; Das et al., 2016). Because chemical preservatives are carcinogenic and toxic, researchers have suggested that these compounds be replaced with natural preservatives (Cui et al., 2020; Guitián et al., 2019). Natural plant extracts and spices have long been used as seasoning for meats.…”

Section: Introductionmentioning

confidence: 99%

Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

Motavaf

Mirvaghefi

Farahmand

et al. 2021

Food Science & Nutrition

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Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB‐N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.

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“…'Cheese' is selected in this study because of its popularity in daily life and its nutritional value comprising of fat, vitamins, and inorganic salts. However, cheese is susceptible to the spoilage by pathogenic or nonpathogenic microbes during storage [11,12] resulting in off-flavors [10]. Enhancement of cheese shelf life by using alginate-zein films with natamycin [13] and agar-based hydrogel with silver nanoparticles were reported earlier [14] but using of EO based hydrogel for improvement of the cheese shelf life and endorsing its quality and safety has not yet been reported as per the best of our knowledge.…”

Section: Introductionmentioning

confidence: 99%

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Bandyopadhyay

Saha

Zandraa

et al. 2020

Foods

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‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.

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Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese

Cited by 37 publications

References 34 publications

Microbial association networks in cheese: a meta-analysis

Microbial association networks in cheese: a meta-analysis

Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

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