Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products

Renye, John A.; Somkuti, George A.

doi:10.1002/9781118560471.ch10

Cited by 4 publications

(15 citation statements)

References 258 publications

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“…Finally, high intracellular concentrations of HOSCN/OSCN– will be reached and lead to more bactericidal effects in cytoplasmic area and protein dysfunctions eventually. Several bacterial species have the ability to eliminate or neutralize free HOSCN/OSCN– molecules and make themselves more resistant to LPOS (Munsch‐Alatossava et al., ; Renye & Somkuti, ). The degree of resistance to LPOS is species‐dependent; however, incubation conditions such as aerobiosis/anaerobiosis and the growth phase stage render bacteria more or less susceptible to LPOS; gram‐negative catalase‐positive bacteria, such as Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .

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Section: Resultsmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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“…LAB bacteriocins' potential is emerging as a novel substitute for antibiotics due to its broad-spectrum or specific cytotoxicity and antagonistic activity against targeted pathogenic bacteria. Most importantly, their nature is produced by GRAS bacteria with no associated health risks [25,34,52]. Bacteriocin classification is complex because they can be classified according to their molecular weight, mode of action, chemical structure, etc.…”

Section: Bacteriocinmentioning

confidence: 99%

“…The electrostatic interaction and/or Man-PTS system interference led to inhibition of peptidoglycan cell wall biosynthesis of targeted bacteria and depolarization of the cellular membrane potential. The membrane permeabilization causes dissipation of proton motive force and water potential, ATP depletion, leading to cell lysis and leakage of nutrients and intracellular metabolites [25,28,30,51]. The electrostatic interaction's antilisterial efficiency is highly dependent on the presence of charged ions or net charges of bacteriocin molecules [57].…”

Section: Bacteriocinmentioning

confidence: 99%

“…Several studies have shown bacteriocin's capability in L. monocytogenes inhibition-150 AU/mL and 300 AU/mL rhamnocin 519 derived from Lactobacillus rhamnosus CJNU 0519 decreases by 0.33 log CFU/mL and no viable cells of L. monocytogenes detected at 3 h of incubation, respectively [54]; sakacin A produced by L. sakei DSMZ 6333 was shown to permeabilize Listeria cells' membrane, dissipating both transmembrane potential and transmembrane pH gradient, leading to the leakage of cellular materials [55]; pediocin PA-1 produced by P. acidilactici UL5 induced elimination of Listeria, approximately 5 log reduction within 5 h in the ileum [56]; Lactobacillus reuteri INIA P572 produces reuterin with a strong antilisterial effect [58]; 2.5 mg/L of nisin suppressed growth of L. monocytogenes for up to eight weeks in chilled conditions, and 12,800 AU/g of enterocin reduced L. monocytogenes by 1.67 log cycle in salami [59]. It is possible for Listeria to become immune to bacteriocins such as nisin (Class I bacteriocin) or Class IIa bacteriocin as reported via the production of the enzyme nisinase, which degrades nisin [29], altering the fatty acid composition, thickness, charge, or fluidity of its cell membrane [25,29,51], preventing the binding of nisin to lipid II; through a spontaneous bacteriocin resistant mutant outgrowth [42,60]; cross-resistance to other antimicrobial compounds [42,51] or other classes of bacteriocins [25,29]. Besides, the presence of genes, e.g., cell wall synthesis gene dltA and penicillin-binding protein gene lmo2229 or increased expression of β-glucoside-PTS involved in mptACD gene downregulation causing the absence of Man-PTS permease has been reported as resistant against class I and class IIa bacteriocins, respectively [25,61].…”

Section: Bacteriocinmentioning

confidence: 99%

“…To reduce the risk of listeriosis, the food industry implemented Good Hygiene Practices, Good Manufacturing Practices, and Hazard Analysis Critical Control Points, ensuring the hygiene and safety of food production. Some commercial microbial agents against L. monocytogenes that have been approved by the U.S. Food and Drug Administration (U.S. FDA) as food-grade preservatives include PhageGuard Listex™, LMP 102, and Nisaplin ® [25], which can be applied in food processing. Table 1.…”

Section: Introductionmentioning

confidence: 99%

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Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application

Yap

MatRahim

AbuBakar

et al. 2021

Microbiology Research

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Listeriosis is a severe food borne disease with a mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production of several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It is a foodborne disease predominantly causing infections through consumption of contaminated food and is often associated with ready-to-eat food (RTE) and dairy products. Common medication for listeriosis such as antibiotics might cause an eagle effect and antibiotic resistance if it is overused. Therefore, exploration of the use of lactic acid bacteria (LAB) with probiotic characteristics and multiple antimicrobial properties is increasingly getting attention for their capability to treat listeriosis, vaccine development, and hurdle technologies. The antilisterial gene, a gene coding to produce antimicrobial peptide (AMP), one of the inhibitory substances found in LAB, is one of the potential key factors in listeriosis treatment, coupled with the vast array of functions and strategies; this review summarizes the various strategies by LAB against L. monocytogenes and the prospect in development of a ‘generally regarded as safe’ LAB for treatment of listeriosis.

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Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

2021

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Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

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Bacteriocins of Food Grade Lactic Acid Bacteria in Hurdle Technology for Milk and Dairy Products

Cited by 4 publications

References 258 publications

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

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