BACTERIOCIN EXPOSURE AND FOOD INGREDIENTS INFLUENCE ON GROWTH AND VIRULENCE OF <i>LISTERIA MONOCYTOGENES</i> IN A MODEL MEAT GRAVY SYSTEM

Alves, Virgínia Farias; Lavrador, Marco Aurélio Sicchiroli; Martinis, Elaine Cristina Pereira De

doi:10.1111/j.1745-4565.2003.tb00363.x

Cited by 13 publications

(12 citation statements)

References 43 publications

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“…According to Kathariou (2002), stresses caused by refrigeration, dehydration, freezing, heating, acids and salts, as well the exposure to disinfectants and other antimicrobial substances are of special relevance for the physiological status and virulence of this pathogen in foods. In fact, food composition seems to have an effect on LLO production by L. monocytogenes (Alves et al, 2003;Kim et al, 1994), although we have demonstrated in this report that L. sakei 1 bacteriocin alone did not modify the secretion of this virulence factor.…”

contrasting

confidence: 67%

“…These could be other important factors that influenced L. monocytogenes haemolytic activity in the work done by Alves et al (2003).…”

mentioning

confidence: 98%

“…Alves, Lavrador, and De Martinis (2003) showed that after exposure to meat gravy ingredients plus viable bacteriocin-producing L. sakei 1, L. monocytogenes 4b and 1/2a exhibited a significant reduction in the haemolytic activity. Considering that the production of LLO is essential for L. monocytogenes pathogenicity, those results indicate a possible attenuation of bacterial virulence.…”

mentioning

confidence: 98%

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Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Martinez¹,

Martinis²

2005

Food Control

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contrasting

confidence: 67%

“…These could be other important factors that influenced L. monocytogenes haemolytic activity in the work done by Alves et al (2003).…”

mentioning

confidence: 98%

mentioning

confidence: 98%

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Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Martinez¹,

Martinis²

2005

Food Control

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“…Results presented in this study are in agreement with those previously reported (Alves et al . ), demonstrating that counts of LAB were not altered in the presence of pathogenic bacteria. Roller et al .…”

Section: Resultsmentioning

confidence: 90%

Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste

Casquete

Castro

Teixeira

2016

Journal of Food Processing and Preservation

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This study aimed to assess the efficacy of chitosan, Pediococcus acidilactici HA‐6111‐2 (bacteriocinogenic strain with antilisterial activity) and Pediococcus pentosaceus HA‐3083‐3 (a nonbacteriocinogenic strain), added individually or in combination, in the control of Listeria innocua, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium during storage of Alheira paste at 4C. The behavior of pathogenic bacteria in the food matrix was significantly affected by the addition of chitosan. Chitosan at 0.3% reduced pathogenic bacteria counts in Alheira paste by 2–3 log cfu/g during the first 7 days of storage. This effect was increased when chitosan was used synergistically with lactic acid bacteria (LAB) (P < 0.05). Sensory evaluation showed that addition of chitosan to Alheira did not affect sensory attributes. To our knowledge, this is the first study demonstrating the combined effect of bacteriocinogenic or nonbacteriocinogenic LAB and chitosan against pathogenic bacteria in fermented meats. Practical Applications Chitosan in combination with bacteriocinogenic or nonbacteriocinogenic LAB for inhibition of pathogenic bacteria in fermented meats could have a valuable potential for commercial use in order to improve microbiological safety of these products without affecting sensory attributes such as taste, flavor and texture.

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“…Bacteriocinogenic L. sakei 1 was tested in a model food system by Alves et al. (2003) and it was more effective to inhibit L. monocytogenes than a nonbacteriocinogenic strain of the same species.…”

Section: Introductionmentioning

confidence: 99%

PURIFICATION, CHARACTERIZATION AND N‐TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BY LACTOBACILLUS SAKEI 1

D'Angelis

Polizello

Nonato

et al. 2009

Journal of Food Safety

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Biopreservation using lactic acid bacteria (LAB) and/or their metabolites represents an alternative for improving food safety. LAB can synthesize and excrete antimicrobial peptides denominated bacteriocins, but only nisin has been largely commercially used as a food preservative. There are limitations in using this bacteriocin, in part due to its inactivation in meat products. Current research on LAB bacteriocins are conducted aiming to broad their application as natural food preservatives. Lactobacillus sakei 1, is a LAB previously isolated in our laboratory from pork sausage and it is capable to inhibit Listeria monocytogenes, by bacteriocin production. In this work, L. sakei 1 was grown in MRS broth and its bacteriocin was extracted by adsorption on its own cells and purified by cation‐exchange, followed by hydrophobic interaction and high performance reverse‐phase chromatography. An estimate of the molecular weight for the partially purified peptide (3,420 Da) was carried out using SDS‐PAGE stained by silver stain and with a bioindicator (L. monocytogenes). The purified bacteriocin was also analyzed by mass espectrometry (MALDI‐TOF‐MS) and the molecular weight was determined as 4,438.83 Da. Approximately 31 N‐terminal amino acid residues were sequenced by Edman degradation and the motif YGNGV (commonly found in Class IIa bacteriocins) was found in the N‐terminal sequence. PRATICAL APPLICATIONS Several antimicrobial peptides produced by lactic acid bacteria have been purified and they present potential for food applications. However, the only peptide largely applied commercially is the bacteriocin nisin. To widen the use of bacteriocins in food biopreservation, it is important to study bacteriocin‐producing strains that can be well adapted to foods where they intend to be used and to elucidate the structure of the inhibitory molecule, to allow production in large scale if the purified peptide is to be used. In the present work, the bacteriocin produced by the Brazilian meat isolate Lactobacillus sakei 1 has been characterized.

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BACTERIOCIN EXPOSURE AND FOOD INGREDIENTS INFLUENCE ON GROWTH AND VIRULENCE OF LISTERIA MONOCYTOGENES IN A MODEL MEAT GRAVY SYSTEM

Cited by 13 publications

References 43 publications

Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Antilisterial activity of a crude preparation of Lactobacillus sakei 1 bacteriocin and its lack of influence on Listeria monocytogenes haemolytic activity

Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste

PURIFICATION, CHARACTERIZATION AND N‐TERMINAL AMINO ACID SEQUENCING OF SAKACIN 1, A BACTERIOCIN PRODUCED BY LACTOBACILLUS SAKEI 1

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