Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

Garriga, Margarita; Aymerich, Teresa; Costa, Stefania; Monfort, J.M.; Hugas, Marta

doi:10.1006/fmic.2002.0498

Cited by 151 publications

(106 citation statements)

References 32 publications

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“…Kalchayanand et al (17) reported a different behavior of E. coli O157:H7 and Salmonella enterica serovar Typhimurium M1 after HP treatments in the presence of pediocin AcH or nisin. Pressurization of a meat model system with nisin A also led to a higher inactivation of E. coli than if sakacin K, enterocins A and B, or pediocin AcH were added (10).…”

Section: Lab Bacteriocinmentioning

confidence: 96%

“…The use of HP in combination with nisin was an effective method to extend the shelf life of a fresh cheese variety (5) and of liquid egg (26). Furthermore, pressurization at 400 MPa for 10 min at 17°C of a model meat system with nisin A led to a greater inactivation of E. coli population (Ͼ6 log units) that persisted throughout 60 days of storage at 4°C, suggesting that the injured survivors became sensitive to nisin after pressurization (10). A different behavior of E. coli O157:H7 in cheese after pressurization in the presence of various bacteriocins produced in situ was observed in the present work.…”

Section: Lab Bacteriocinmentioning

confidence: 99%

“…Combinations of nisin with HP showed strong synergistic effects against E. coli (32), which were enhanced at low temperatures. Also, the lethality of E. coli was increased by nisin addition before HP treatments in milk (8) and in a meat model system (10). The combination of HP and lacticin 3147 was proposed by Morgan et al (23) for improving the quality of minimally processed foods at lower hydrostatic pressure levels.…”

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confidence: 99%

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Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

Rodrı́guez¹,

Arqués²,

Núñez³

et al. 2005

Appl Environ Microbiol

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The effect of high-pressure (HP) treatments combined with bacteriocins of lactic acid bacteria (LAB) produced in situ on the survival of Escherichia coli O157:H7 in cheese was investigated. Cheeses were manufactured from raw milk inoculated with E. coli O157:H7 at approximately 10 5 CFU/ml. Seven different bacteriocin-producing LAB were added at approximately 10 6 CFU/ml as adjuncts to the starter. Cheeses were pressurized on day 2 or 50 at 300 MPa for 10 min or 500 MPa for 5 min, at 10°C in both cases. After 60 days, E. coli O157:H7 counts in cheeses manufactured without bacteriocin-producing LAB and not pressurized were 5.1 log CFU/g. A higher inactivation of E. coli O157:H7 was achieved in cheeses without bacteriocin-producing LAB when 300 MPa was applied on day 50 (3.8-log-unit reduction) than if applied on day 2 (1.3-log-unit reduction). Application of 500 MPa eliminated E. coli O157:H7 in 60-day-old cheeses. Cheeses made with bacteriocin-producing LAB and not pressurized showed a slight reduction of the pathogen. Pressurization at 300 MPa on day 2 and addition of lacticin 481-, nisin A-, bacteriocin TAB 57-, or enterocin AS-48-producing LAB were synergistic and reduced E. coli O157:H7 counts to levels below 2 log units in 60-day-old cheeses. Pressurization at 300 MPa on day 50 and addition of nisin A-, bacteriocin TAB 57-, enterocin I-, or enterocin AS-48-producing LAB completely inactivated E. coli O157:H7 in 60-day-old cheeses. The application of reduced pressures combined with bacteriocin-producing LAB is a feasible procedure to improve cheese safety.

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Section: Lab Bacteriocinmentioning

confidence: 96%

Section: Lab Bacteriocinmentioning

confidence: 99%

mentioning

confidence: 99%

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Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

Rodrı́guez¹,

Arqués²,

Núñez³

et al. 2005

Appl Environ Microbiol

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“…In addition to the effects of combinations of chemical inhibitors, different processing steps may affect the efficacy of microbial control by class IIa bacteriocins. The combination of high-pressure processing with enterocins A and B, sakacin K, or pediocin enhanced the antilisterial activity in a meat model system (69). Pediocin (as ALTA 2341; 3,000 AU/g) combined with low-dose irradiation (2.3 kGy) had a greater inhibitory effect on the growth of L. monocytogenes on frankfurters (29) than pediocin (6,000 AU/g) combined with postprocessing thermal pasteurization (96°C for 60 s) (28).…”

Section: Extending the Hurdle Concept With Class Iia Bacteriocinsmentioning

confidence: 97%

The Continuing Story of Class IIa Bacteriocins

Drider

Fimland

Héchard

et al. 2006

Microbiol Mol Biol Rev

641

543

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SUMMARY Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promising new candidates and have thus received much attention. They kill some pathogenic bacteria (e.g., Listeria) with high efficiency, and they constitute a good model system for structure-function analyses of antimicrobial peptides in general. This review focuses on class IIa bacteriocins, especially on their structure, function, mode of action, biosynthesis, bacteriocin immunity, and current food applications. The genetics and biosynthesis of class IIa bacteriocins are well understood. The bacteriocins are ribosomally synthesized with an N-terminal leader sequence, which is cleaved off upon secretion. After externalization, the class IIa bacteriocins attach to potential target cells and, through electrostatic and hydrophobic interactions, subsequently permeabilize the cell membrane of sensitive cells. Recent observations suggest that a chiral interaction and possibly the presence of a mannose permease protein on the target cell surface are required for a bacteria to be sensitive to class IIa bacteriocins. There is also substantial evidence that the C-terminal half penetrates into the target cell membrane, and it plays an important role in determining the target cell specificity of these bacteriocins. Immunity proteins protect the bacteriocin producer from the bacteriocin it secretes. The three-dimensional structures of two class IIa immunity proteins have been determined, and it has been shown that the C-terminal halves of these cytosolic four-helix bundle proteins specify which class IIa bacteriocin they protect against.

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“…Published data have demonstrated that the application of specific additional hurdles such as antimicrobial peptides, the lactoperoxidase system, and phenolic compounds in combination with HHP treatments have synergistic inactivation effects (8,16,17,18,21,22,30,31,34,55,58). One of the most effective phenolic compounds is tertbutyl hydroquinone (TBHQ), which sensitizes some barotolerant Listeria monocytogenes strains to HHP (8,58).…”

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confidence: 99%

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert -Butyl Hydroquinone

Somolinos¹,

García²,

Pagán³

et al. 2008

Appl Environ Microbiol

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The aim was to investigate (i) the occurrence of sublethal injury in Listeria monocytogenes, Escherichia coli, and Saccharomyces cerevisiae after high hydrostatic pressure (HHP) treatment as a function of the treatment medium pH and composition and (ii) the relationship between the occurrence of sublethal injury and the inactivating effect of a combination of HHP and two antimicrobial compounds, tert-butyl hydroquinone (TBHQ) and citral. The three microorganisms showed a high proportion of sublethally injured cells (up to 99.99% of the surviving population) after HHP. In E. coli and L. monocytogenes, the extent of inactivation and sublethal injury depended on the pH and the composition of the treatment medium, whereas in S. cerevisiae, inactivation and sublethal injury were independent of medium pH or composition under the conditions tested. TBHQ alone was not lethal to E. coli or L. monocytogenes but acted synergistically with HHP and 24-h refrigeration, resulting in a viability decrease of >5 log 10 cycles of both organisms. The antimicrobial effect of citral depended on the microorganism and the treatment medium pH. Acting alone for 24 h under refrigeration, 1,000 ppm of citral caused a reduction of 5 log 10 cycles of E. coli at pH 7.0 and almost 3 log 10 cycles of L. monocytogenes at pH 4.0. The combination of citral and HHP also showed a synergistic effect. Our results have confirmed that the detection of sublethal injury after HHP may contribute to the identification of those treatment conditions under which HHP may act synergistically with other preserving processes.

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Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

Cited by 151 publications

References 32 publications

Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

The Continuing Story of Class IIa Bacteriocins

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert -Butyl Hydroquinone

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