Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt

Hamad, Gamal M.; Abdelmotilib, Neveen M.; Darwish, Amira M.G.; Zeitoun, A.

doi:10.1016/j.anaerobe.2020.102181

Cited by 49 publications

(48 citation statements)

References 20 publications

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“…Food industries commonly use individual and/or consortium of different LAB, including genera Lactococcus sp., Streptococcus sp., Pediococcus sp., Enterococcus sp., Lactobacillus sp., Leuconostoc sp., and Weissela sp. (Hamad et al 2020;Mokhtar et al 2016;Nithya et al 2012).…”

Section: Resultsmentioning

confidence: 99%

Potential Screening of Bacteriocinogenic-Lactic Acid Bacteria from Mangrove Sediment of Logending Beach for Fisheries Product Preservation

Kusharyati

Satwika

Mariana

et al. 2021

J.Tropical Biodiversity Biotechnology

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The meat and fisheries products have high nutritional content which is highly ideal for bacterial growth. Lactic Acid Bacteria (LAB) have several potential advantages as a bio-preservative agent in the food industry because they produce antimicrobial substances against pathogenic bacteria e.g. bacteriocin. Our previous study has succeeded in isolating and characterizing LAB from the mangrove sediments of Logending Beach, Kebumen. This present study aimed to determine the activity of bacteriocinogenic-LAB against food-borne pathogens and their potential for fisheries product preservation. The study consisted of five serial stages, as follows: screening of LAB isolates, cell-free supernatant production and its inhibition activity, extraction of partially purified bacteriocin, bacteriocin confirmation against proteolytic enzymes, and in-vitro test of partially-purified bacteriocin against Listeria monocytogenes, Shigella flexneri, and Salmonella typhi. A total of 25 out of 99 isolates were able to grow on MRSA+1% CaCO3 medium. Initial screening showed that the cell-free supernatant of 14 LAB isolates was able to inhibit the growth of S. thypi, S. flexneri, and L. monocytogenes. There was an increased inhibitory activity of partially purified bacteriocin when compared with the cell-free supernatant which was statistically different (p<0.01). It indicated that the purification was successfully performed. Bacteriocin expressed a lower inhibition against S. typhi than L. monocytogenes and S. flexneri. The ANOVA test showed that each indicator pathogenic-bacterium expresses a very significant sensitivity to the partially purified bacteriocin.

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Section: Resultsmentioning

confidence: 99%

Potential Screening of Bacteriocinogenic-Lactic Acid Bacteria from Mangrove Sediment of Logending Beach for Fisheries Product Preservation

Kusharyati

Satwika

Mariana

et al. 2021

J.Tropical Biodiversity Biotechnology

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“…The direct addition of bifidin bacteriocin from Bifidobacterium lactis Bb-12 improved the shelf life of ground meat up to 3 months at 4 • C (Mokhtar, Mostafa, Eldeeb, & Taha, 2016). Postbiotics of Lactobacillus rhamnosus EMCC 1105 at 100 mg/g concentration eliminated the Clostridium perfringens on chicken mince on the 4th day of storage at 6 • C (Hamad, Abdelmotilib, Darwish, & Zeitoun, 2020). Postbiotics of some probiotic cultures can also downregulate the gene expression of some virulent factors (i.e., enterotoxins and enzymes) in multidrug-resistant foodborne pathogens without displaying antagonistic activity (Ramezani et al, 2019), being this capacity a strain-specific phenomenon.…”

Section: Biopreservation Of Meat and Fish Productsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

176

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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“…C. perfringens is widespread in the tract of birds ( 35 ), is responsible for enteric diseases in poultry ( 36 ), and is known for potential to generate extracellular enzymes and large numbers of toxins ( 37 ). At a certain microbial load, toxin production is upregulated ( 38 ). The enterotoxins delivered are associated with human gastrointestinal illnesses—enterotoxemia where toxins induce organ damage upon entering the circulation ( 36 , 38 ).…”

Section: Microbiological Contaminants Of Concern In the Poultry Sectormentioning

confidence: 99%

“…At a certain microbial load, toxin production is upregulated ( 38 ). The enterotoxins delivered are associated with human gastrointestinal illnesses—enterotoxemia where toxins induce organ damage upon entering the circulation ( 36 , 38 ).…”

Section: Microbiological Contaminants Of Concern In the Poultry Sectormentioning

confidence: 99%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.

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Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt

Cited by 49 publications

References 20 publications

Potential Screening of Bacteriocinogenic-Lactic Acid Bacteria from Mangrove Sediment of Logending Beach for Fisheries Product Preservation

Potential Screening of Bacteriocinogenic-Lactic Acid Bacteria from Mangrove Sediment of Logending Beach for Fisheries Product Preservation

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

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