Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Hartnett, D. J.; Vaughan, Anne; Sinderen, Douwe van

doi:10.1002/j.2050-0416.2002.tb00537.x

Cited by 51 publications

(46 citation statements)

References 57 publications

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“…Strains of Lc. pseudomesenteroides were also isolated in this study, which had not been the case in previous screening projects from cereals 16,32 and, to the best of our knowledge, this species has not previously been associated with bacteriocin-production.…”

Section: Discussionsupporting

confidence: 54%

“…This work represents one of the most elaborate screening projects undertaken in the quest for bacteriocinproducing LAB to date, with respect to the diversity and number of samples investigated, as well as the number of LAB tested for bactericidal activity. Other studies have been undertaken using malted and raw cereals to discover LAB with antimicrobial activity 16,32,46 . However, this study was performed on a much larger scale, to increase the probability of discovering a wide variety of malt-derived bacteriocin-producing LAB.…”

Section: Discussionmentioning

confidence: 99%

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High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria, with Potential Application in the Brewing Industry

Rouse

Sun

Vaughan

et al. 2007

Journal of the Institute of Brewing

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Lactic acid bacteria (LAB) were isolated from malted cereals by means of a high-throughput screening approach and investigated for antimicrobial activity against a range of beer-spoiling bacteria. Putative bacteriocin-producing strains were identified by 16S rRNA analysis and the inhibitory compounds were partially characterized. Following determination of the inhibitory spectra of the strains, an unspeciated Lactobacillus sp. UCC128, with inhibitory activity against a range of beer-spoiling strains was subjected to further characterization. A bacteriocin was purified from this strain and analyzed by mass spectrometry to determine the weight of the protein. The result indicated that the bacteriocin was highly similar to pediocin AcH /PA-1 from Pediococcus acidilactici. The bacteriocin-producers identified in this study have the potential to be used in the brewing industry to enhance the microbiological stability of beer in conjunction with hurdles already in place in the brewing process.

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Section: Discussionsupporting

confidence: 54%

Section: Discussionmentioning

confidence: 99%

High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria, with Potential Application in the Brewing Industry

Rouse

Sun

Vaughan

et al. 2007

Journal of the Institute of Brewing

View full text Add to dashboard Cite

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“…Early research on bacteriocin production by LAB focused on LAB isolated from dairy products. In recent times, bacteriocin-producing strains have been isolated from meat 173 , silage and fermented vegetables 139 , garlic and ginger root 94 , sour dough 106 , red wine 133 , and malting and brewing materials and products 77,143,186,206 .…”

Section: Antifungal Compoundsmentioning

confidence: 99%

Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

166

167

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While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort and beer. Growth of mycotoxin‐producing fungi during malting, production of off‐flavours and development of turbidity in the packaged product due to the growth and metabolic activity of wild yeasts, certain lactic acid bacteria (LAB) and anaerobic Gram negative bacteria, impact negatively on beer quality. It follows that any means by which microbial contamination can be reduced or controlled would be of great economic interest to the brewing industry and would serve the public interest. There has been an increasing effort to develop novel approaches to minimal processing, such as the exploitation of inhibitory components natural to raw materials, to enhance the microbiological stability of beer. LAB species, which occur as part of the natural barley microbiota, persist during malting and mashing, and can play a positive role in the beer‐manufacturing process by their contribution to wort bioacidification or the elimination of undesirable microorganisms. Other naturally occurring components of beer that have been valued for their preservative properties are hop compounds. It may be possible to enhance the antimicrobial activities of these compounds during brewing. Some yeast strains produce and excrete extracellular toxins called zymocins, which are lethal to sensitive yeast strains. Yeast strains resistant to zymocins have been constructed. Imparting zymocinogenic activity to brewing yeast would offer a defence against wild yeasts in the brewery. Thus, the antimicrobial properties of naturally occurring components of raw materials can be exploited to enhance the microbial stability of beer.

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“…The four NSLAB chosen for their growth capacity in milk were initially tested for antibacterial compound production by means of the agar-spot deferred method against three indicator strains with high sensitivity to bacteriocins (Hartnett et al, 2002;Corsetti et al, 2008). In this step, the possible inhibitory effect of the organic acids and of hydrogen peroxide was not excluded.…”

Section: Evaluation Of Antimicrobial Compound Productionmentioning

confidence: 99%

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

et al. 2011

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a b s t r a c tSix strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilotscale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 -S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.

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Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum

Cited by 51 publications

References 57 publications

High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria, with Potential Application in the Brewing Industry

High-Throughput Isolation of Bacteriocin-Producing Lactic Acid Bacteria, with Potential Application in the Brewing Industry

Enhancing the Microbiological Stability of Malt and Beer - A Review

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

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