Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)

Kaewklom, Siriporn; Lumlert, Saovaluk; Kraikul, Wassawan; Aunpad, Ratchaneewan

doi:10.1016/j.foodcont.2013.01.012

Cited by 48 publications

(41 citation statements)

References 30 publications

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“…subtilis CBMDC3f showed an important antibacterial potential, because both the CS and CFS, inhibited growth of all the Listeria strains The number of indicator strains assayed is an important detail, because previous studies reporting biological activity of Bacillus strains against L. monocytogenes and B. cereus, only tested one or two indicator strains of each type (Ouoba et al 2007;Huang et al 2008). Kaewklom et al (2013) reported that a bacteriocin can be proposed as a bioprotector in the food industry due to its anti-L. monocytogenes activity; however they tested this compound against only one L. monocytogenes strain. Audisio et al (2005) have observed and reported that the response of different Listeria strains to the same bacteriocin can be highly variable.…”

Section: Discussionmentioning

confidence: 99%

“…have received considerable attention as biological control agents in the food industry because they are generally recognized as safe (GRAS) (Pedersen et al 2002;Romero et al 2007). Among the studied strains are B. subtilis, B. licheniformis, B. mojavensis and B. amyloliquefaciens (Gomaa 2013;Kaewklom et al 2013;Ayed et al 2014;Khochamit et al 2015). In particular, B. subtilis is the Electronic supplementary material The online version of this article (doi:10.1007/s11274-015-1847-9) contains supplementary material, which is available to authorized users.…”

Section: Introductionmentioning

confidence: 99%

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Bacillus subtilis subsp. subtilis CBMDC3f with antimicrobial activity against Gram-positive foodborne pathogenic bacteria: UV-MALDI-TOF MS analysis of its bioactive compounds

Torres

Petroselli

Daz

et al. 2015

World J Microbiol Biotechnol

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In this work a new Bacillus sp. strain, isolated from honey, was characterized phylogenetically. Its antibacterial activity against three relevant foodborne pathogenic bacteria was studied; the main bioactive metabolites were analyzed using ultraviolet matrix assisted laser desorption-ionization mass spectrometry (UV-MALDI MS). Bacillus CBMDC3f was phylogenetically characterized as Bacillus subtilis subsp. subtilis after rRNA analysis of the 16S subunit and the gyrA gene (access codes Genbank JX120508 and JX120516, respectively). Its antibacterial potential was evaluated against Listeria monocytogenes (9 strains), B. cereus (3 strains) and Staphylococcus aureus ATCC29213. Its cell suspension and cell-free supernatant (CFS) exerted significant anti-Listeria and anti-S. aureus activities, while the lipopeptides fraction (LF) also showed anti-B. cereus effect. The UV-MALDI-MS analysis revealed surfactin, iturin and fengycin in the CFS, whereas surfactin predominated in the LF. The CFS from CBMDC3f contained surfactin, iturin and fengycin with four, two and four homologues per family, respectively, whereas four surfactin, one iturin and one fengycin homologues were identified in the LF. For some surfactin homologues, their UV-MALDI-TOF/TOF (MS/MS; Laser Induced Decomposition method, LID) spectra were also obtained. Mass spectrometry analysis contributed with relevant information about the type of lipopeptides that Bacillus strains can synthesize. From our results, surfactin would be the main metabolite responsible for the antibacterial effect.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bacillus subtilis subsp. subtilis CBMDC3f with antimicrobial activity against Gram-positive foodborne pathogenic bacteria: UV-MALDI-TOF MS analysis of its bioactive compounds

Torres

Petroselli

Daz

et al. 2015

World J Microbiol Biotechnol

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“…Beberapa bakteriosin terbaru dari produk fermentasi antara lain : bakteriosin yang diisolasi dari produk daging terfermentasi asal Turki (Con & GoÈ kalp, 2000), bakteriosin asal Brazilia (De Martinis & Freitas, 2003), bakteriosin dari produk fermentasi asal Burkina Faso (Omar et al, 2006), bakteriosin yang diisolasi dari produk daging fermentasi tradisional China (Liu et al, 2008), bakteriosin dari sosis kering (Castro et al, 2011), bakteriosin dari produk daging kering fermentasi asal Brasil (Biscola et al, 2013) dan bakteriosin yang diisolasi dari pasta udang asal Thailand (Kaewkloma et al, 2013). Bakteriosin lain juga dihasilkan oleh strain Lactococcus lactis, Pediococcus acidilactici 13, Lactobacillus plantarum A-1, Lactobacillus curvatus MBSa2, Bacillus licheniformis P40, Lactobacillus plantarum 17.2b, dan Lactobacillus pentosus B96 (Cladera-Olivera et al, 2004;Delgado et al, 2007;Alegria et al, 2010;Altuntas et al, 2010;Hata et al, 2010;Hurtado et al, 2011;Biscola et al, 2013;dan Barbosa et al, 2015).…”

Section: Pendahuluanunclassified

Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan

Kusmarwati¹,

Arief²,

Haryati³

2014

JPBKP

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ABSTRAKPenelitian ini dilakukan untuk memproduksi dan mengkarakterisasi bakteriosin yang dihasilkan oleh bakteri asam laktat yang diisolasi dari rusip. Rusip merupakan produk ikan fermentasi tradisional Bangka. Penelitian ini menggunakan sampel rusip yang berasal dari Bangka dan Kalimantan. Sampel diisolasi hingga diperoleh isolat murni yang selanjutnya dilakukan skrining untuk memperoleh isolat yang mampu menghasilkan aktivitas antibakteri tertinggi. Isolat terpilih selanjutnya diidentifikasi dan digunakan untuk memproduksi bakteriosin kasar. Bakteriosin kasar diuji sensitifitasnya terhadap enzim proteolitik dan dikarakterisasi melalui pengujian stabilitas terhadap suhu tinggi, pH, surfaktan, serta stabilitasnya selama penyimpanan. Hasil penelitian menunjukkan bahwa isolat RK4 menghasilkan bakteriosin yang bersifat sensitif terhadap enzim proteolitik seperti proteinase-K dan papain. Bakteriosin tersebut stabil terhadap suhu tinggi dan pH 2-8 serta menghasilkan aktivitas antibakteri yang tertinggi terhadap Staphylococcus aureus. Hasil identifikasi memperlihatkan bahwa isolat RK4 termasuk dalam j enis Pediococcus pentosaceus I. Bakteriosin dari Pediococcus pentosaceus I tersebut aktivitasnya distimulasi oleh EDTA, sodium dodecyl sulphate (SDS) dan lauryl sarcosine. Namun sebaliknya, bioaktivitasnya tidak dipengaruhi oleh Triton X-100, Tween 20, Tween 80 dan urea. Bakteriosin kasar RK4 stabil pada penyimpanan suhu 37 °C selama 4 minggu dan pada suhu dingin selama 2 minggu.

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“…Hence, complete information on their amino acid sequence, structure, and functional characterization will provide the basis for their further exploration. Stability of bacteriocin following heat treatment and the ability to retain activity over a wide range of pH demonstrate the suitability of bacteriocin as a food preservative (Kaewklom et al 2013) that is stable during food processing. Edible anti-caking food-grade porous silica (silicon dioxide) showed substantial capacity to adsorb bacteriocins such as nisin, pediocin PO 2 , brevicin 286, and piscicolin 126 from culture supernatants .…”

Section: Discussionmentioning

confidence: 99%

Optimization of Lactobacillus brevis NS01 Brevicin Production and Its Application in Apple Juice Biopreservation Using Food-Grade Clarifying Agent Silica as a Carrier

Duraisamy¹,

Murugan

Balakrishnan

et al. 2015

Food Bioprocess Technol

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Bacteriocins are nowadays recognized as good biopreservatives that are able to contain microbial contaminant development in several food products. In this study, the goat milk isolate Lactobacillus brevis NS01 brevicin activity on common foodborne pathogenic organisms and its characterization, stability, and statistical response surface methodology (RSM) optimization of media components for enhanced production were determined. Its adsorption onto common stabilizing agent silica and applicability in apple juice preservation were also determined. The L. brevis NS01 produced 3.2 kDa common foodborne pathogen inhibitory brevicin having more polar (68.6 %) than non-polar (30.8 %) amino acids. Optimization of growth conditions by RSM demonstrated that glucose, sodium acetate, and triammonium sulfate concentration of 33.41, 8.36, and 2.22 g/L, respectively, increased its production. Brevicin activity was constant over a broad range of pH (3-8) and temperature (20-100°C) and reached a maximum at pH 6 and 40°C. Maximum adsorption of brevicin onto silica took place at pH 6-7, 40°C for 240 min. The carrier silica exhibited significant Fourier transform infrared (FTIR) spectral changes upon brevicin adsorption and presented good biopreservative activity. This study demonstrates the potential large-scale use of brevicin adsorbed silica for shelf life increase and clarification at a same time.

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Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)

Cited by 48 publications

References 30 publications

Bacillus subtilis subsp. subtilis CBMDC3f with antimicrobial activity against Gram-positive foodborne pathogenic bacteria: UV-MALDI-TOF MS analysis of its bioactive compounds

Bacillus subtilis subsp. subtilis CBMDC3f with antimicrobial activity against Gram-positive foodborne pathogenic bacteria: UV-MALDI-TOF MS analysis of its bioactive compounds

Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan

Optimization of Lactobacillus brevis NS01 Brevicin Production and Its Application in Apple Juice Biopreservation Using Food-Grade Clarifying Agent Silica as a Carrier

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