Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Martinez, Raquel Chacon Ruiz; Martinis, Elaine Cristina Pereira De

doi:10.1016/j.foodcont.2004.05.002

Cited by 16 publications

(12 citation statements)

References 22 publications

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“…Death rates, representing curve slopes, were found to be 0.005, 0.29 and 0.59 d -1 , respectively, at 30, 10 and 4 °C (Table 1). Listeria innocua death rates were found to be higher at higher temperatures when exposed to sakacin A. Decimal reduction time determined under the same conditions were found to be 0.8, 8.8 and 4.7 d. Listeria innocua survival at low temperatures, points out the risk of pathogen survival in a refrigerated food product and con¿ rms similar ¿ ndings from other researchers (Farber and Peterkin, 1991;Martinez and De Martinis, 2005).…”

Section: Population Reduction Of Listeria Innocua Cells In Stationarysupporting

confidence: 87%

“…Experiments were also performed by adding sakacin A simultaneously to the inoculum (cells in lag phase). Several studies indicate an immediate decrease of target cells by one to three log cycles after treatments with bacteriocins (Muriana, 1995;Martinez and De Martinis, 2005). Other studies focused on modelling cell growth in the presence of bacteriocin but only employing the Gompertz model but not considering the ¿ rst phase of population reduction (Szabo and Cahill 1998;Pena and de Massaguer 2006).…”

Section: Discussionmentioning

confidence: 99%

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Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures

et al. 2008

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The antimicrobial activity of sakacin A, a bacteriocin produced by Lactobacillus sakei, was investigated at 30, 10 and 4 °C against Listeria innocua in stationary and lag phases of growth. When sakacin was added to Listeria innocua cells in stationary phase, two death kinetics were observed. Populations of Listeria innocua were reduced up to three log cycles when sakacin A was increased from 0 (control) to 1600 AU ml -1 . When sakacin A was added to Listeria innocua cells in lag phase, lag time, inhibition time and rate were proportionally extended, and maximum population decreased when employing higher bacteriocin levels. Sakacin A was found to influence Listeria innocua growth, a microorganism able to grow at 4 °C. At refrigerated temperatures, the addition of sakacin A was found to inhibit Listeria innocua cell growth. Sakacin A may be considered a promising molecule to be used as antimicrobial agent to preserve the shelf life of refrigerated foods.

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Section: Population Reduction Of Listeria Innocua Cells In Stationarysupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures

et al. 2008

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“…Recently, Ghalfi et al (2010) described the antilisterial peptides properties produced by Lactobacillus curvatus in MRS broth. Previously, Martinez and De Martinis (2005) have studied antilisterial activity of a crude preparation of Lactobacillus sakei bacteriocin and its influence on L. monocytogenes haemolytic activity.…”

Section: Action Of Bacteriocin Bac5 On the Growth Of Listeria Monocytmentioning

confidence: 99%

Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

et al. 2011

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Mesophilic strains of lactic acid bacteria belonging to the genus Lactococcus were isolated from traditional dairy products and selected for their ability to produce antimicrobial substances such as bacteriocins. Six strains: Lactococcus lactis ssp. lactis (strains Lc l1, Lc l3, Lc l5), Lactococcus lactis ssp. cremoris (strains Lc c4, Lc c6) and Lactococcus lactis ssp. lactis biovar diacetylactis (strain Lc d2) were selected for their antagonistic activities against different groups of microorganisms. The most active strain, Lactococcus lactis ssp. lactis (Lc l5), produced its inhibitory substance (Bac5) in M 17 broth presenting an important inhibition mainly against Listeria monocytogenes. It had no effect on its producer strain. These properties suggested that the inhibitory substance could be considered as a bacteriocinlike substance. SDS-PAGE analyses indicated that it was a homogeneous protein of higher molecular weight of 67 kDa. The bacteriocin was stable over a wide range of pH and temperature; it was active after autoclaving and was not affected by storage at −20°C for 6 months. Moreover, it was sensitive to proteolytic enzymes confirming the proteinaceous nature of the inhibitory substance.

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“…Owing to the limitation of the sources of terrestrial organisms like plants and microbes, most of which have been well investigated chemically and biologically, scientists have begun to extend their attention to those living in oceans since the early 1960s. Antimicrobial substances from natural sources like microorganisms have been investigated to achieve higher levels of human safety standards 6) . Moreover, the whole population of marine microorganisms is being thought to possess a strikingly bigger biodiversity than those of animal and plant kingdoms.…”

Section: Introductionmentioning

confidence: 99%

The Antidermatophytic Potential of the Marine Isolate of Aspergillus sp. Collected from South Coast of Korea

Bajpai¹,

Kang²

2008

Korean Journal of Environmental Agriculture

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This study was carried out to assess the antidermatophytic potential of the ethyl acetate (EtOAc) extract of the marine isolate of Aspergillus sp.. The fungus was isolated by serial dilution, and was identified Aspergillus sp.. The EtOAc extract of the fungus was examined to evaluate the antidermatophytic efficacy against the fungal pathogens infecting human skin using the disc diffusion and MIC (minimum inhibitory concentration) determination methods. The EtOAc extract (5 l disc μ

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Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Cited by 16 publications

References 22 publications

Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures

Influence of temperature and sakacin A concentration on survival ofListeria innocua cultures

Characterization of bacteriocin from Lactococcus isolated from traditional Algerian dairy products

The Antidermatophytic Potential of the Marine Isolate of Aspergillus sp. Collected from South Coast of Korea

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