Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham

Abstract

The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST). In vitro effect was evaluated using co-culture (with and without EDTA) and cell-free supernatant (CFS). CFS was tested by agar well diffusion and minimum inhibitory concentration. In cooked ham, the inhibitory effect of CM on L. innocua (LI) and on the physicochemical parameters were evaluated for 7 days at 4°C. In co-cultures at −1°C and 4°C, all CM isolates inhibited LM. A slight inhibition was observed against the Gram-negative bacteria with the addition of EDTA. CFS did not show inhibitory effect under the studied conditions. In cooked ham, CM inhibited LI growth and did not affect the physicochemical parameters of the product during storage. CM strains show potential to be used as bioprotective cultures in coldstored cooked ham and improve its safety.

Cannabinoid control of gingival immune activation in chronically SIV-infected rhesus macaques involves modulation of the indoleamine-2,3-dioxygenase-1 pathway and salivary microbiome

“…In vitro studies have demonstrated the ability of Carnobacteriaceae, a group of bacteriocin producing lactic acid bacteria to reduce the virulence of Listeria monocytogenes on colonic epithelial cells. 78 Further, members of Carnobacteriaceae were proven to be effective as a probiotic in food-animal production 79 , 80 , 81 suggesting that they may exert a similar effect on the oral epithelial barrier. Furthermore, members of the family Bifidobacteriaceae are part of the oral commensal bacteria known to exert beneficial effects in the oral cavity and are currently being used as probiotics.…”

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

“…This may consist of the assumption of the Jameson effect that the dominating microbiota quantitatively inhibits growth of the pathogen in the same way that they inhibit their own growth, and the pathogen therefore stops growing at the time when the dominating microbiota reach their maximum population density. Other studies also find the same phenomenon, whether the original beef microflora consisted mainly of LAB of which approximately 80% were L. sakei (Vold et al, 2000 ) or a single strain with bacteriostatic properties (Danielski et al, 2020 ) was used as a high‐concentration microbial background, its effective prevention and control of pathogenic microorganisms in overwrapped packaging was confirmed. Other reports also confirmed that high concentrations of microflora in raw meat inhibited the growth of Salmonella spp.…”

“…This result agrees with the findings of Castellano et al ( 2011 ), who found that after treatment with L. curvatus CRL705 and Lactococcus lactis CRL1109, the pH value of beef steaks did not change significantly over 9 days of storage. Another study conducted by Danielski et al ( 2020 ) also reported that over 7 days after the ham surface was inoculated with C. maltaromaticum , no significant changes in pH value were found. However, a study reported that after a storage period of 38 days under vacuum conditions, L. sakei and L. curvatus significantly reduced the pH of fresh beef to 5.27 and 5.34, respectively (Zhang et al, 2018 ).…”

“…LAB are widely used in fermented meat products as starter cultures, and can also be added to meat products as protective cultures without destroying the original quality of the meat products (Barcenilla et al, 2022 ; Lücke, 1994 ). For the use in meat products, bioprotective bacteria showed good bacteriostasis effect in sausages (Castilho et al, 2020 ; Giello et al, 2018 ; Slima et al, 2017 ), patties (Castellano et al, 2011 ; Comi et al, 2015 ) and ham (Danielski et al, 2020 ; Hequet et al, 2007 ), and no negative effects on the shelf life of those products were found. Chen et al ( 2020 ) found that the degree of dominance of Lactobacillus spp.…”

“…Vold et al ( 2000 ) isolated different background flora (about 80% of L. sakei ) from ground beef and re‐inoculated it into overwrapped ground beef, and found that a high concentration of microbial background effectively inhibited the growth of E. coli O157:H7. At the same time, Danielski et al ( 2020 ) applied Carnobacterium maltaromaticum to overwrapped packaging ready‐to‐eat meat product, and found it significantly reduced the number of L. monocytogenes by more than 2 log CFU/g compared to the control group after 7 days of storage. Taken together, LAB have an application potential in overwrapped packaged meat products.…”