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

Rodrı́guez, E.; Arqués, Juan Luís; Núñez, Manuel; Gaya, Pilar; Médina, Margarita

doi:10.1128/aem.71.7.3399-3404.2005

Cited by 86 publications

(44 citation statements)

References 32 publications

(39 reference statements)

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“…A similar result was obtained for Lactobacillus, also rich in strains with decarboxylating activity (27). Decreases in the levels of all microbial groups were significantly more pronounced after treatments at 600 MPa than at 400 MPa, in agreement with results from previous studies regarding the effect of pressurization on the microbiota of raw milk cheeses (18,19,28).…”

Section: Discussionsupporting

confidence: 82%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.

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Section: Discussionsupporting

confidence: 82%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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“…Several works have demonstrated the efficacy of this strategy and report an increase in bactericidal activity against important pathogens, such as Salmonella and E. coli, in addition to the spoilage microorganisms that are measured by the total plate count (Tables 1 and 2) (Ponce et al 1998;Rodriguez et al 2005;Zhao et al 2013). Moreover, pressure-resistant strains of E. coli have also demonstrated sensitivity to nisin, when treated under high pressure (Masschalck et al 2000).…”

Section: Bacteriocins Combined With High Pressure Processing (Hpp)mentioning

confidence: 99%

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.

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“…Several studies have reported that nisin enhances microbial inactivation of HPP-treated dairy products (Alpas & Bozoglu, 2000;Black et al, 2005;Rodriguez et al, 2005;Black et al, 2008) and meats (Hereu et al, 2012;de Alba et al, 2013;Marcos et al, 2013).…”

Section: High Pressure Processing and Biopreservationmentioning

confidence: 99%

HIGH PRESSURE PROCESSING (HPP) AND in-situ NISIN BIOSYNTHESIS BY Lactococcus lactis: A HURDLE APPROACH TO IMPROVE Listeria spp. INACTIVATION IN BOVINE MILK

Alcántara¹

2017

Rev.Mex.Ing.Quim.

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Cold pasteurization of raw milk may be achieved by combining high pressure processing (HPP) with other (a)biotic factors.In this study, a combined approach involving HPP and biopreservation by in-situ nisin synthesis was evaluated. UHT and raw bovine milk were inoculated with Listeria innocua and treated with HPP (350-600 MPa), or HPP+nisin synthesized in-situ by Lactococcus lactis Rif L + (LUQ2). HPP treatments of commercial UHT milk yielded two decimal reductions (S V HPP = 2 log 10 reductions) of L. innocua with 550 MPa/3min, while the HPP+nisin approach yielded <10 cfu ml −1 under the same pressure-time conditions. Native Listeria monocytogenes was found in raw milk (∼10 2 cfu ml −1 ) and the total Listeria spp. counts increased to ∼10 9 cfu ml −1 with the L. innocua inoculum. HPP milk pasteurization (S V HPP ≥ 5 log 10 , aerobic plate count; <1 cfu ml −1 , Listeria spp.) was viable by using 600 MPa/12 min, whereas HPP+nisin resulted in milk pasteurization at holding times between 6 and 9 min for the same pressure level. Furthermore, LUQ2 synthesized 9.75±0.54 IU ml −1 of nisin, which is below the FAO/WHO limit (500 IU g −1 ) suggesting that the promising HPP+nisin approach could be optimized to pasteurize milk at lower pressure levels and/or shorter pressure holding times.

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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

Cited by 86 publications

References 32 publications

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

HIGH PRESSURE PROCESSING (HPP) AND in-situ NISIN BIOSYNTHESIS BY Lactococcus lactis: A HURDLE APPROACH TO IMPROVE Listeria spp. INACTIVATION IN BOVINE MILK

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