Control of Alicyclobacillus acidoterrestris in fruit juices by enterocin AS-48

Grande, Ma José; Lucas, Rosario; Abriouel, Hikmate; Omar, Nabil Ben; Maqueda, Mercedes; Martínez‐Bueno, Manuel; Martı́nez-Cañamero, Magdalena; Valdivia, Eva; Gálvez, Antonio

doi:10.1016/j.ijfoodmicro.2005.03.010

Cited by 97 publications

(66 citation statements)

References 29 publications

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“…Brevibacillin also showed a strong inhibitory effect against foodborne spoilage and pathogenic microorganisms and MICs as low as those of nisin for many strains chosen for analysis. The antimicrobial agent was very effective against Alicyclobacillus spp., indicating the possibility of its use as a food additive in the future (35).…”

Section: Discussionmentioning

confidence: 99%

Isolation and Structural Elucidation of Brevibacillin, an Antimicrobial Lipopeptide from Brevibacillus laterosporus That Combats Drug-Resistant Gram-Positive Bacteria

Huang

Yuan

et al. 2016

Appl Environ Microbiol

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A new environmental bacterial strain exhibited strong antimicrobial characteristics against methicillin-resistant Staphylococcus aureus, vancomycin-resistant strains of Enterococcus faecalis and Lactobacillus plantarum, and other Gram-positive bacteria. The producer strain, designated OSY-I 1 , was determined to be Brevibacillus laterosporus via morphological, biochemical, and genetic analyses. The antimicrobial agent was extracted from cells of OSY-I 1 with isopropanol, purified by high-performance liquid chromatography, and structurally analyzed using mass spectrometry (MS) and nuclear magnetic resonance (NMR). The MS and NMR results, taken together, uncovered a linear lipopeptide consisting of 13 amino acids and an N-terminal C 6 fatty acid (FA) chain, 2-hydroxy-3-methylpentanoic acid. The lipopeptide (FA-Dhb-Leu-Orn-Ile-Ile-Val-Lys-Val-Val-Lys-Tyr-Leu-valinol, where Dhb is ␣,␤-didehydrobutyric acid and valinol is 2-amino-3-methyl-1-butanol) has a molecular mass of 1,583.0794 Da and contains three modified amino acid residues: ␣,␤-didehydrobutyric acid, ornithine, and valinol. The compound, designated brevibacillin, was determined to be a member of a cationic lipopeptide antibiotic family. In addition to its potency against drugresistant bacteria, brevibacillin also exhibited low MICs (1 to 8 g/ml) against selected foodborne pathogenic and spoilage bacteria, such as Listeria monocytogenes, Bacillus cereus, and Alicyclobacillus acidoterrestris. Purified brevibacillin showed no sign of degradation when it was held at 80°C for 60 min, and it retained at least 50% of its antimicrobial activity when it was held for 22 h under acidic or alkaline conditions. On the basis of these findings, brevibacillin is a potent antimicrobial lipopeptide which is potentially useful to combat drug-resistant bacterial pathogens and foodborne pathogenic and spoilage bacteria. U nregulated access to antibiotics is one of the main reasons for the spread of antibiotic-resistant pathogens and their resistance genes through migration, travel, and trade (1). It was reported that in Europe alone, 25,000 patients die annually because of bacterial infections which cannot be treated with common antibiotics (2). Examples of antibiotic-resistant bacteria are methicillin-resistant Staphylococcus aureus (MRSA), vancomycin-resistant Enterococcus spp., carbapenem-resistant Mycobacterium tuberculosis, and highly virulent multidrug-resistant Clostridium difficile strains (2-5). Therefore, the discovery and development of new antimicrobial agents are of paramount importance. Despite their natural scarcity, new antimicrobial agents can be discovered by subjecting microorganisms that potentially produce such agents to screening and isolation processes (6, 7).The current study led to the discovery of a new strain of Brevibacillus sp. with promising antimicrobial activity. The genus Brevibacillus was established in 1996 on the basis of a genetic reclassification of strains previously recognized to be Bacillus brevis (8). Many bioactive compounds have been...

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Section: Discussionmentioning

confidence: 99%

Isolation and Structural Elucidation of Brevibacillin, an Antimicrobial Lipopeptide from Brevibacillus laterosporus That Combats Drug-Resistant Gram-Positive Bacteria

Huang

Yuan

et al. 2016

Appl Environ Microbiol

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“…The various studies carried out on this bacteriocin have served to elucidate its molecular composition and structure, mode of action, and genetic determinants (reviewed in reference 31). Recent studies on the application of enterocin AS-48 in food preservation have shown satisfactory results for dairy products, meat, and fruit juices (2,23,35). We tested here the application of immersion solutions for decontamination of raw vegetables alone or in combination with chemical preservatives.…”

mentioning

confidence: 99%

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Molinos

Abriouel

Omar

et al. 2005

Appl Environ Microbiol

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The effect of immersion solutions containing enterocin AS-48 alone or in combination with chemical preservatives on survival and proliferation of Listeria monocytogenes CECT 4032 inoculated on fresh alfalfa sprouts, soybean sprouts, and green asparagus was tested. Immersion treatments (5 min at room temperature) with AS-48 solutions (25 g/ml) reduced listeria counts of artificially contaminated alfalfa and soybean sprouts by approximately 2.0 to 2.4 log CFU/g compared to a control immersion treatment in distilled water. The same bacteriocin immersion treatment applied on green asparagus had a very limited effect. During storage of vegetable samples treated with immersion solutions of 12.5 and 25 g of AS-48/ml, viable listeria counts were reduced below detection limits at days 1 to 7 for alfalfa and soybean sprouts at 6 and 15°C, as well as green asparagus at 15°C. Only a limited inhibition of listeria proliferation was detected during storage of bacteriocintreated alfalfa sprouts and green asparagus at 22°C. Treatment with solutions containing AS-48 plus lactic acid, sodium lactate, sodium nitrite, sodium nitrate, trisodium phosphate, trisodium trimetaphosphate, sodium thiosulphate, n-propyl p-hydroxybenzoate, p-hydoxybenzoic acid methyl ester, hexadecylpyridinium chloride, peracetic acid, or sodium hypochlorite reduced viable counts of listeria below detection limits (by approximately 2.6 to 2.7 log CFU/g) upon application of the immersion treatment and/or further storage for 24 h, depending of the chemical preservative concentration. Significant increases of antimicrobial activity were also detected for AS-48 plus potassium permanganate and in some combinations with acetic acid, citric acid, sodium propionate, and potassium sorbate.

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“…Laboratory trials have shown that addition of low AS-48 concentrations (2.5 lg ml -1 ) to juices artificially contaminated with vegetative cells and endospores of this bacterium caused complete bacterial inactivation and afforded protection for up to 14 days in freshly made orange and apple juices and for up to 60-90 days in several commercial fruit juices [45] ( Table 1). Treatment of endospores with AS-48 caused inhibition of germination and disorganisation of endospore structure [44,45] (Fig. 2).…”

Section: Fruit Juices and Beveragesmentioning

confidence: 99%

Potential Applications of the Cyclic Peptide Enterocin AS-48 in the Preservation of Vegetable Foods and Beverages

Abriouel

Lucas

Omar

et al. 2009

Probiotics & Antimicro. Prot.

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Bacteriocins are antimicrobial peptides produced by bacteria. Among them, the enterococcal bacteriocin (enterocin) AS-48 stands for its peculiar characteristics and broad-spectrum antimicrobial activity. AS-48 belongs to the class of circular bacteriocins and has been studied in depth in several aspects: peptide structure, genetic determinants, and mode of action. Recently, a wealth of knowledge has accumulated on the antibacterial activity of this bacteriocin against foodborne pathogenic and spoilage bacteria in food systems, especially in vegetable foods and drinks. This work provides a general overview on the results from tests carried out with AS-48 in different vegetable food categories (such as fruit juices, ciders, sport and energy drinks, fresh fruits and vegetables, pre-cooked ready to eat foods, canned vegetables, and bakery products). Depending on the food substrate, the bacteriocin has been tested alone or as part of hurdle technology, in combination with physico-chemical treatments (such as mild heat treatments or high-intensity pulsed electric fields) and other antimicrobial substances (such as essential oils, phenolic compounds, and chemical preservatives). Since the work carried out on bacteriocins in preservation of vegetable foods and drinks is much more limited compared to meat and dairy products, the results reported for AS-48 may open new possibilities in the field of bacteriocin applications.

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Control of Alicyclobacillus acidoterrestris in fruit juices by enterocin AS-48

Cited by 97 publications

References 29 publications

Isolation and Structural Elucidation of Brevibacillin, an Antimicrobial Lipopeptide from Brevibacillus laterosporus That Combats Drug-Resistant Gram-Positive Bacteria

Isolation and Structural Elucidation of Brevibacillin, an Antimicrobial Lipopeptide from Brevibacillus laterosporus That Combats Drug-Resistant Gram-Positive Bacteria

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Potential Applications of the Cyclic Peptide Enterocin AS-48 in the Preservation of Vegetable Foods and Beverages

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