Application of a bacteriocin-like inhibitory substance producing Enterococcus durans E204 strain, isolated from camel milk, to control Listeria monocytogenes CECT 4032 in goat jben

Khay, El Ouardy; Idaomar, Mohamed; Moussaoui, Naima El; Abrini, Jamal

doi:10.1007/s13213-013-0666-1

Cited by 17 publications

(9 citation statements)

References 27 publications

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“…For instance, E. faecalis strains OSY-RM6, L3A21M3, and L3A21M8 produce thermolabile enterocins and E. faecium RZS C5 produces bacteriocins with activity against foodborne pathogens in milk and cheese (Leroy et al, 2002 ; Huang et al, 2013 ). More recently, a bacteriocin-like substance produced by E. durans E204 was proven to inhibit the growth of L. monocytogenes in cheese (Khay et al, 2014 ). Likewise, application of enterocins AS-48 and CRL35 inhibited spoilage and pathogenic microorganisms such as S. aureus, L. monocytogenes in different dairy products (Nuñez et al, 1997 ; Farias et al, 1999 ; Rodríguez et al, 2001 ; Arqués et al, 2015 ).…”

Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning

confidence: 99%

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

et al. 2018

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A considerable number of strains belonging to different species of Enterococcus are highly competitive due to their resistance to wide range of pH and temperature. Their competitiveness is also owed to their ability to produce bacteriocins recognized for their wide-range effectiveness on pathogenic and spoilage bacteria. Enterococcal bacteriocins have attracted great research interest as natural antimicrobial agents in the food industry, and as a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens. However, the prevalence of virulence factors and antibiotic-resistance genes and the ability to cause disease could compromise their application in food, human and animal health. From the current regulatory point of view, the genus Enterococcus is neither recommended for the QPS list nor have GRAS status. Although recent advances in molecular biology and the recommended methods for the safety evaluation of Enterococcus strains allowed the distinction between commensal and clinical clades, development of highly adapted methods and legislations are still required. In the present review, we evaluate some aspects of Enterococcus spp. related to their probiotic properties and safety concerns as well as the current and potential application in food systems and treatment of infections. The regulatory status of commensal Enterococcus candidates for food, feed, probiotic use, and recommended methods to assess and ensure their safety are also discussed.

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Section: Current Applications Of Enterococci and Their Bacteriocinsmentioning

confidence: 99%

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

et al. 2018

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“…Listeria monocytogenes is a problem in raw milk cheeses around the world, and its control is key factor. The use of bacteriocin-like inhibitory substances have been proposed to control the growth of Listeria monocytogenes in goat cheese [32]. This research group used Enterococcus durans E204 as a source of bacteriocin-like inhibitory substances that successfully inhibit the Listeria monocytogenes growth in Jben goat cheese (a traditional Moroccan fresh cheese).…”

Section: Research Advances In Dairy Goat Productsmentioning

confidence: 99%

Recent advances in dairy goat products

Sepe¹,

Argüello

2019

Asian-Australas J Anim Sci

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Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.

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“…Recent applications highlighted the advantages of using bacteriocin-producing LAB strains [ 123 , 124 , 125 ] over the use of only bacteriocins, considering that the bacteriocins are easily degraded into cheese matrices. To counteract this effect and to better control L. monocytogenes , some bacteriocins were incorporated into fresh cheese packaging films (enterocin from E. avium DSMZ17511 on agar edible films, achieving a L. monocytogenes reduction of 1 log unit [ 126 ], enterocin whey solution from Enterococcus faecalis L2B21K3 and L3A21K6 into gelatin/glycerol films, having a reduction of 5 log CFU/g from 5th to the 30th day of the experiment [ 127 ], or bacteriocins of Pediococcus pentosaceus 147 into chitosan-based edible coating [ 128 ].…”

Section: Biocontrol Of L Monocytogenes In Milk And...mentioning

confidence: 99%

Comprehensive Review on the Biocontrol of Listeria monocytogenes in Food Products

Grigore-Gurgu,

Bucur,

Mihalache

et al. 2024

Foods

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Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a group of human illnesses that appear more frequently in countries with better-developed food supply systems. This review discusses the efficacy of actual biocontrol methods combined with the main types of food involved in illnesses. Comments on bacteriophages, lactic acid bacteria, bacteriocins, essential oils, and endolysins and derivatives, as main biological antilisterial agents, are made bearing in mind that, using them, food processors can intervene to protect consumers. Both commercially available antilisterial products and solutions presented in scientific papers for mitigating the risk of contamination are emphasized. Potential combinations between different types of antilisterial agents are highlighted for their synergic effects (bacteriocins and essential oils, phages and bacteriocins, lactic acid bacteria with natural or synthetic preservatives, etc.). The possibility to use various antilisterial biological agents in active packaging is also presented to reveal the diversity of means that food processors may adopt to assure the safety of their products. Integrating biocontrol solutions into food processing practices can proactively prevent outbreaks and reduce the occurrences of L. monocytogenes-related illnesses.

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Application of a bacteriocin-like inhibitory substance producing Enterococcus durans E204 strain, isolated from camel milk, to control Listeria monocytogenes CECT 4032 in goat jben

Cited by 17 publications

References 27 publications

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

Recent advances in dairy goat products

Comprehensive Review on the Biocontrol of Listeria monocytogenes in Food Products

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