Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese

Aspri, Maria; O’Connor, Paula M.; Field, Des; Cotter, Paul D.; Ross, R. Paul; Hill, Colin; Papademas, Photis

doi:10.1016/j.idairyj.2017.04.008

Cited by 73 publications

(54 citation statements)

References 42 publications

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“…In vitro antibacterial assay of E. lactis 4CP3 strain showed high antilisterial activity ( P <0.05) against L. monocytogenes EGDe 107776 with a clear growth inhibition zone diameter of 12 mm on BHI agar ( Table 1 ). This result corroborates previous finding described for E. faecium strains [ 17 ]. This antagonistic activity towards L. monocytogenes was due to the production of the enterocins (A, B, and P) as previously demonstrated by Ben Braïek et al, 2018 [ 21 ].…”

Section: Resultssupporting

confidence: 94%

“…Effectively, there are many strains of Enterococcus spp. that have been applied to the control of L. monocytogenes in different food systems [ 17 – 19 ]. Nowadays, advanced technologies have been developed for starters and protective cultures to enhance their efficacy and applicability in food products such as bioactive packaging and encapsulation [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing Enterococcus lactis 4CP3 Strain and Its Efficient Role in the Growth of Listeria monocytogenes in Raw Beef Meat

Braïek

Smaoui

Ennouri

et al. 2018

BioMed Research International

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In this manuscript, a multiple enterocin-producing Enterococcus lactis strain named 4CP3 was used to control the proliferation of Listeria monocytogenes in refrigerated raw beef meat model. Also, the intraspecific genetic differentiation of 4CP3 strain was assessed by Random Amplified Polymorphic DNA Polymerase Chain Reaction (RAPD-PCR) analysis. E. lactis 4CP3 strain was found to produce the enterocins A, B, and P. It displayed activity against L. monocytogenes EGDe 107776 by agar-well diffusion method. The application of E. lactis 4CP3 culture at 107 CFU/g in raw beef meat was evaluated using both ANOVA and ANCOVA linear models in order to examine its effect on the growth of the pathogen L. monocytogenes during refrigerated storage. Hence, a very interesting result in decreasing (P<0.05) and suppressing the growth of L. monocytogenes in refrigerated raw beef meat was shown during 28 days of storage. In conclusion, E. lactis 4CP3 strain might be useful for prevention of the proliferation and survival of L. monocytogenes in raw meat during refrigerated storage.

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Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing Enterococcus lactis 4CP3 Strain and Its Efficient Role in the Growth of Listeria monocytogenes in Raw Beef Meat

Braïek

Smaoui

Ennouri

et al. 2018

BioMed Research International

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“…However, these strains were also tested for growth on MRS and LM17 and inhibitory effect of probiotic strains was tested through well diffusion and spot-on-lawn assays as described by Aspri et al . 59 with minor modifications. Cultures of five Lactobacillus and five Enterococcus strains after 24 h cultivation were centrifuged at 12,000 g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Human-origin probiotic cocktail increases short-chain fatty acid production via modulation of mice and human gut microbiome

Nagpal

Wang

Ahmadi

et al. 2018

Sci Rep

235

155

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The gut bacteria producing metabolites like short-chain fatty acids (SCFAs; e.g., acetate, propionate and butyrate), are frequently reduced in Patients with diabetes, obesity, autoimmune disorders, and cancers. Hence, microbiome modulators such as probiotics may be helpful in maintaining or even restoring normal gut microbiome composition to benefit host health. Herein, we developed a human-origin probiotic cocktail with the ability to modulate gut microbiota to increase native SCFA production. Following a robust protocol of isolation, characterization and safety validation of infant gut-origin Lactobacillus and Enterococcus strains with probiotic attributes (tolerance to simulated gastric and intestinal conditions, adherence to intestinal epithelial cells, absence of potential virulence genes, cell-surface hydrophobicity, and susceptibility to common antibiotics), we select 10 strains (5 from each genera) out of total 321 isolates. A single dose (oral gavage) as well as 5 consecutive doses of this 10-strain probiotic cocktail in mice modulates gut microbiome and increases SCFA production (particularly propionate and butyrate). Inoculation of these probiotics in human feces also increases SCFA production along with microbiome modulation. Results indicate that human-origin probiotic lactobacilli and enterococci could ameliorate gut microbiome dysbiosis and hence may prove to be a potential therapy for diseases involving reduced SCFAs production in the gut.

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“…3a (p<0.05). The LAB strains except E. faeci- revealed that E. faecium has a potential as starter or adjunct culture in production of different cheese types (Ogier and Serror, 2008;Aspri et al, 2017). On the other hand, Lb.…”

Section: Resultsmentioning

confidence: 99%

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses

et al. 2018

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The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses. For this purpose, mesophilic (n=526) and thermophilic (n=413) LAB isolates were collected from 34 raw milk and 16 cheese samples. 27 LAB isolates with a high autolytic activity ranging from 34 to 54 % were identified by (GTG) 5 fingerprint and 16S rDNA sequence analyses, which showed that Lactococcus lactis and Enterococcus faecium were abundant among the autolytic isolates in raw milk while E. faecium and Lactobacillus casei were in white-brined cheese. The autolysis rate of LAB strains increased by raising the temperature and pH; however, decreased somewhat at high NaCl concentrations. Additionally, the highest autolysis was observed in the presence of glucose for most of the strains. On the other hand, Lb. plantarum PFC231 was autolyzed differently, being the highest in the presence of lactose. E. durans PFC235, E. faecium PFC232 and Lb. plantarum PFC231 were autolyzed more than other LAB strains, when exposed to low pH, high NaCI concentration at 10 °C simultaneously. However, only Lb. plantarum PFC231, Leuconostoc mesenteroides PFC234, Lc. lactis subsp. cremoris PFC233, Pediococcus acidilactici PFC237 and Lb. rhamnosus PFC238 were able to show intracellular caseinolytic activity. In conclusion, Lb. plantarum PFC231 has the potential to be used as an adjunct starter culture in the production of white-brined cheeses because of its autolysis at low temperature, pH and high salt concentrations, as well as intracellular caseinolytic activity.

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Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese

Cited by 73 publications

References 42 publications

Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing Enterococcus lactis 4CP3 Strain and Its Efficient Role in the Growth of Listeria monocytogenes in Raw Beef Meat

Genetic Analysis with Random Amplified Polymorphic DNA of the Multiple Enterocin-Producing Enterococcus lactis 4CP3 Strain and Its Efficient Role in the Growth of Listeria monocytogenes in Raw Beef Meat

Human-origin probiotic cocktail increases short-chain fatty acid production via modulation of mice and human gut microbiome

Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses

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