Antilisterial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Dairy Products

Niederhäusern, Simona De; Camellini, Stefania; Sabia, Carla; Iseppi, Ramona; Bondi, Moreno; Messi, Patrizia

doi:10.3390/foods9121757

Cited by 14 publications

(8 citation statements)

References 43 publications

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“…In addition to external structures, bifidobacteria exploit molecule-based systems to compete for intestinal colonization directly. Although the inhibitory activity of bifidobacteria could partially derive from the production of organic acids, it is hypothesized that some members of the Bifidobacterium genus can produce antimicrobial molecules such as bacteriocins [41,42] . These latter are ribosomally synthesized peptides with antimicrobial activities against other bacteria, either belonging to the same species or even across genera [43,44] .…”

Section: Production Of Bacteriocins By Commercial Bifidobacterial Pro...mentioning

confidence: 99%

The Integrated Probiotic Database: a genomic compendium of bifidobacterial health-promoting strains

Tarracchini¹,

Viglioli²,

Lugli³

et al. 2022

MRR

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Background: The World Health Organization defines probiotics as “live microorganisms, which when administered in adequate amounts confer a health benefit on the host”. In this framework, probiotic strains should be regarded as safe for human and animal consumption, i.e., they should possess the GRAS (generally recognized as safe) status, notified by the local authorities. Consistently, strains of selected Bifidobacterium species are extensively used as probiotic agents to prevent and ameliorate a broad spectrum of human and/or animal gastrointestinal disorders. Even though probiotic properties are often genus- or species-associated, strain-level differences in the genetic features conferring individual probiotic properties to commercialized bifidobacterial strains have not been investigated in detail. Methods: In this study, we built a genomic database named Integrated Probiotic DataBase (IPDB), whose first iteration consists of common bifidobacterial strains used in probiotic products for which public genome sequences were available, such as members of B. longum subsp. longum, B. longum subsp. infantis, B. bifidum, B. breve, and B. animalis subsp. lactis taxa. Furthermore, the IPDB was exploited to perform comparative genome analyses focused on genetic factors conferring structural, functional, and chemical features predicted to be involved in microbe-host and microbe-microbe interactions. Results and conclusion: Our analyses revealed strain-level genetic differences, underlining the importance of inspecting the strain-specific and outcome-specific efficacy of probiotics. In this context, IPDB represents a valuable resource for obtaining genetic information of well-established bifidobacterial probiotic strains.

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Section: Production Of Bacteriocins By Commercial Bifidobacterial Pro...mentioning

confidence: 99%

The Integrated Probiotic Database: a genomic compendium of bifidobacterial health-promoting strains

Tarracchini¹,

Viglioli²,

Lugli³

et al. 2022

MRR

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“…Bakteriosin merupakan protein pendek atau peptida hasil sintesis secara ribosomal yang mampu menghambat pertumbuhan bakteri lain yang berkerabat dekat dengan strain produsen (Kurnianto et al, 2021). Bakteriosin diketahui mampu menghambat bakteri patogen dan pembusuk pangan seperti S. aureus, E. coli, Salmonella typhi, Vibrio sp., Pseudomonas aeruginosa, dan Listeria monocytogenes (Kurnianto et al, 2021;Niederhäusern et al, 2020;Sheoran & Tiwari, 2019).…”

Section: Pendahuluanunclassified

PENGARUH PENAMBAHAN KULTUR STARTER DAN METABOLIT Lactobacillus casei TERHADAP MUTU MIKROBIOLOGI SOSIS FERMENTASI IKAN PATIN (Pangasius sp.)

Kurnianto

Munarko

2022

J. Kelaut. Perikan. Terap.

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Sosis fermentasi ikan patin merupakan salah satu bentuk diversifikasi produk olahan ikan patin yang dibuat dengan teknologi fermentasi menggunakan bakteri asam laktat (BAL). Penambahan starter BAL pada pengolahan sosis fermentasi biasanya dilakukan untuk menghasilkan produk yang terstandar dan aman. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kultur bakteri dan metabolit hasil produksi Lactobacillus casei secara individu dan campuran terhadap mutu dan keamanan mikrobiologi sosis fermentasi ikan patin. Hasil penelitian menunjukkan bahwa produk sosis fermentasi ikan patin memiliki pH dan aktivitas air (aw) dengan rentang 4,42 – 4,73 dan 0,967 – 0,978. Pemberian perlakuan secara signifikan mempengaruhi mutu mikrobiologi sosis fermentasi ikan patin. Perlakuan penambahan BAL maupun kombinasi BAL dan metabolit setelah pematangan 28 hari memiliki kandungan angka lempeng total (ALT) dan total Enterobacteriaceae tidak berbeda nyata, serta tidak ditemukan cemaran E. coli dan Salmonella sp. Sementara itu, perlakuan penambahan metabolit memiliki ALT dan BAL terendah, serta ditemukan cemaran E. coli pada produk setelah pematangan 28 hari. Perlakuan kombinasi BAL dan metabolit merupakan perlakuan terbaik karena mampu menjaga produk tetap memenuhi standar keamanan mikrobiologi sosis hingga masa pematangan selesai dengan kandungan BAL tertinggi.

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“…LAB act by acidifying the food matrix via lactic acid production, competing for resources and producing antimicrobial peptides such as bacteriocins. Listeria growth suppression due to the action of LAB is referred to in literature as the ‘Jameson Effect’ (Mellefont et al., 2008 ; Sip et al., 2012 de Niederhäusern et al., 2020 ). Το include this important parameter in the final QMRA model, mesophilic LAB were enumerated following ISO 15214:2002.…”

Section: Description Of Work Programmementioning

confidence: 99%

Quantitative microbiological risk assessment of traditional food of animal origin produced in short supply chains in Poland

Stefanou¹,

Szosland-Fałtyn²

2022

EFS2

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Polish raw‐milk cheeses produced in short supply chains may pose a threat to consumer safety due to pathogen presence. Listeria monocytogenes is a bacterium of great importance for the food safety of refrigerated RTE foods due to its ability to grow at refrigeration temperatures. During the EU‐FORA fellowship, a stochastic risk assessment was designed and executed to estimate the risk for consumers from L. monocytogenes in these products. The aim was to develop a probabilistic QMRA model that would incorporate the variability and uncertainty of the model's inputs such as prevalence, initial concentration levels, product intrinsic factors, domestic storage temperature and consumer behaviour. The project involved data collection and analysis, growth model selection, mathematical modelling and Monte Carlo analysis in R programming language. Microbiological and physicochemical testing were carried out throughout the year on two types of cheeses in combination with a domestic refrigerator temperature survey and accompanying consumption questionnaire. Collected data were fitted to probability distributions using R. The appropriate growth model for the pathogen was selected based on an inoculation study performed on one of the raw‐milk cheeses and the chosen mathematical model was written into the R script developed for the QMRA. The dose–response model used the ingested dose calculated from the modelled concentration of L. monocytogenes at the time of consumption and the single serving size from the questionnaire to estimate the probability of illness. The final risk was expressed as probability of listeriosis for Polish consumers per serving of raw‐milk cheese.

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Antilisterial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Dairy Products

Cited by 14 publications

References 43 publications

The Integrated Probiotic Database: a genomic compendium of bifidobacterial health-promoting strains

The Integrated Probiotic Database: a genomic compendium of bifidobacterial health-promoting strains

PENGARUH PENAMBAHAN KULTUR STARTER DAN METABOLIT Lactobacillus casei TERHADAP MUTU MIKROBIOLOGI SOSIS FERMENTASI IKAN PATIN (Pangasius sp.)

Quantitative microbiological risk assessment of traditional food of animal origin produced in short supply chains in Poland

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