Combined use of bacteriocins and bacteriophages as food biopreservatives. A review

Rendueles, Claudia; Duarte, Ana Catarina; Escobedo, Susana; Fernández, Lucía; Rodrı́guez, Ana; Garcı́a, Pilar; Martínez, Beatriz

doi:10.1016/j.ijfoodmicro.2022.109611

Cited by 31 publications

(24 citation statements)

References 85 publications

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“…Although this idea has not been systematically examined so far, the result was somewhat expected. In previous reports, bacteriocins had been shown to act synergistically with phages infecting foodborne pathogenic bacteria, as reviewed by Rendueles et al ( 2022 ). Moreover, enhanced production of phages infecting lactococci with other antimicrobial agents (e.g., penicillin) or peptidoglycan destabilizing compounds (e.g., glycine) has been empirically used in the past to facilitate visualization of pinpoint plaques (Lillehaug, 1997 ; Mahony, Tremblay, et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…We have recently reviewed the outcomes of the combined use of bacteriocins and bacteriophages in food biopreservation (Rendueles et al, 2022 ). Synergistic or additive effects are often reported, mirroring what is currently known for antibiotic and phage combinations.…”

Section: Introductionmentioning

confidence: 99%

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Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins

et al. 2022

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Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded. Along with dairy starters, bacteriocin producers (protective cultures) or the direct addition of bacteriocins as biopreservatives may be applied in food to extend shelf‐life. In this work, we have studied the progress of infection of Lactococcus cremoris MG1363 by the phage sk1, in the presence of three bacteriocins with different modes of action: nisin, lactococcin A (LcnA), and lactococcin 972 (Lcn972). We aimed to reveal putative bacteriocin‐phage interactions (BaPI) that could be detrimental and increase the risk of fermentation failure due to phages. Based on infections in broth and solid media, a synergistic effect was observed with Lcn972. This positive sk1‐Lcn972 interaction could be correlated with an increased burst size. sk1‐Lcn972 BaPI occurred independently of a functional SOS and cell envelope stress response but was lost in the absence of the major autolysin AcmA. Furthermore, BaPI was not exclusive to the sk1‐Lcn972 pairing and could be observed with other phages and lactococcal strains. Therefore, bacteriocins may facilitate phage predation of dairy lactococci and their use should be carefully evaluated.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins

et al. 2022

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“…Due to practical considerations, the number of indicator strains used in this study was necessarily limited. It is possible that some of the indicator organisms used had higher resilience to phage and bacteriocins due to biological factors such as presence of immunity proteins, or other defense mechanisms ( Rendueles et al, 2022 ). Use of a larger panel of Shigella strains, particularly strains associated with food outbreaks, will be necessary to establish whether S. sonnei strains are more susceptible than others.…”

Section: Discussionmentioning

confidence: 99%

Microbial Antagonism in Food-Enrichment Culture: Inhibition of Shiga Toxin-Producing Escherichia coli and Shigella Species

McMahon

Kingombe²,

Mathews

et al. 2022

Front. Microbiol.

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Bacterial pathogens, such as Shiga toxin-producing Escherichia coli (STEC) and Shigella spp., are important causes of foodborne illness internationally. Recovery of these organisms from foods is critical for food safety investigations to support attribution of illnesses to specific food commodities; however, isolation of bacterial cultures can be challenging. Methods for the isolation of STEC and Shigella spp. from foods typically require enrichment to amplify target organisms to detectable levels. Yet, during enrichment, target organisms can be outcompeted by other bacteria in food matrices due to faster growth rates, or through production of antimicrobial agents such as bacteriocins or bacteriophages. The purpose of this study was to evaluate the occurrence of Shigella and STEC inhibitors produced by food microbiota. The production of antimicrobial compounds in cell-free extracts from 200 bacterial strains and 332 food-enrichment broths was assessed. Cell-free extracts produced by 23 (11.5%) of the strains tested inhibited growth of at least one of the five Shigella and seven STEC indicator strains used in this study. Of the 332 enrichment broths tested, cell-free extracts from 25 (7.5%) samples inhibited growth of at least one of the indicator strains tested. Inhibition was most commonly associated with E. coli recovered from meat products. Most of the inhibiting compounds were determined to be proteinaceous (34 of the 48 positive samples, 71%; including 17 strains, 17 foods) based on inactivation by proteolytic enzymes, indicating presence of bacteriocins. The cell-free extracts from 13 samples (27%, eight strains, five foods) were determined to contain bacteriophages based on the observation of plaques in diluted extracts and/or resistance to proteolytic enzymes. These results indicate that the production of inhibitors by food microbiota may be an important challenge for the recovery of foodborne pathogens, particularly for Shigella sonnei. The performance of enrichment media for recovery of Shigella and STEC could be improved by mitigating the impact of inhibitors produced by food microbiota during the enrichment process.

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“…During the 1990s and 2000s, it became apparent that resistance by target organisms was a common phenomenon (Montville et al, 1995;Gravesen et al, 2002;Cotter et al, 2005Cotter et al, , 2013Drider et al, 2006;Naghmouchi et al, 2007). This situation, combined with the fact that the antimicrobial spectra of many bacteriocins are relatively narrow, promoted research into synergy effects by combining them, also with other antimicrobial compounds or even phages (Lüders et al, 2003;Mathur et al, 2017;Rendueles et al, 2022). Research has also been devoted to synthetic or bioengineered bacteriocins (Ennahar et al, 2000;Ongey and Neubauer, 2016;Soltani et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Scientists’ Assessments of Research on Lactic Acid Bacterial Bacteriocins 1990–2010

Martinenghi

Leisner

2022

Front. Microbiol.

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The antimicrobial activity of bacteriocins from lactic acid bacteria has constituted a very active research field within the last 35 years. Here, we report the results of a questionnaire survey with assessments of progress within this field during the two decades of the 1990s and the 2000s by 48 scientists active at that time. The scientists had research positions at the time ranging from the levels of Master’s and Ph.D. students to principal investigators in 19 Asian, European, Oceanian and North American countries. This time period was evaluated by the respondents to have resulted in valuable progress regarding the basic science of bacteriocins, whereas this was not achieved to the same degree with regard to their applications. For the most important area of application, food biopreservation, there were some success stories, but overall the objectives had not been entirely met due to a number of issues, such as limited target spectrum, target resistance, poor yield as well as economic and regulatory challenges. Other applications of bacteriocins such as enhancers of the effects of probiotics or serving as antimicrobials in human clinical or veterinary microbiology, were not evaluated as having been implemented successfully to any large extent at the time. However, developments in genomic and chemical methodologies illustrate, together with an interest in combining bacteriocins with other antimicrobials, the current progress of the field regarding potential applications in human clinical microbiology and food biopreservation. In conclusion, this study illuminates parameters of importance not only for R&D of bacteriocins, but also for the broader field of antimicrobial research.

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Combined use of bacteriocins and bacteriophages as food biopreservatives. A review

Cited by 31 publications

References 85 publications

Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins

Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins

Microbial Antagonism in Food-Enrichment Culture: Inhibition of Shiga Toxin-Producing Escherichia coli and Shigella Species

Scientists’ Assessments of Research on Lactic Acid Bacterial Bacteriocins 1990–2010

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