Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs

İnci̇li̇, Gökhan Kürşad; Karatepe, Pınar; İlhak, Osman İrfan

doi:10.1016/j.lwt.2019.108706

Cited by 6 publications

(2 citation statements)

References 36 publications

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“…The combination of FOS and L. brevis KU200019 more effectively inhibited the adherence of L. monocytogenes ATCC 15313 and Escherichia coli O157:H4 FRIK 125 to HT-29 cells than FOS alone [ 35 ]. The combined treatment of chitosan and Pediococcus acidilactici was also found to inhibit the growth of L. monocytogenes in meatballs better than the single treatment by Incili et al [ 62 ]. Similar to these previous reports, we also found that L. plantarum combined with 4% FOS had the best inhibitory effect on L. monocytogenes , and the L. monocytogenes concentration was reduced over 3 log 10 CFU/mL at 25 °C for 45 h and 10 °C for 18 days.…”

Section: Discussionmentioning

confidence: 97%

Lactiplantibacillus plantarum subsp. plantarum and Fructooligosaccharides Combination Inhibits the Growth, Adhesion, Invasion, and Virulence of Listeria monocytogenes

Dong

Gao

et al. 2022

Foods

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Listeria monocytogenes is a foodborne pathogen responsible for many food outbreaks worldwide. This study aimed to investigate the single and combined effect of fructooligosaccharides (FOS) and Lactiplantibacillus plantarum subsp. plantarum CICC 6257 (L. plantarum) on the growth, adhesion, invasion, and virulence of gene expressions of Listeria monocytogenes 19112 serotype 4b (L. monocytogenes). Results showed that L. plantarum combined with 2% and 4% (w/v) FOS significantly (p < 0.05) inhibited the growth of L. monocytogenes (3–3.5 log10 CFU/mL reduction) at the incubation temperature of 10 °C and 25 °C. Under the same combination condition, the invasion rates of L. monocytogenes to Caco-2 and BeWo cells were reduced more than 90% compared to the result of the untreated group. After L. plantarum was combined with the 2% and 4% (w/v) FOS treatment, the gene expression of actin-based motility, sigma factor, internalin A, internalin B, positive regulatory factor A, and listeriolysin O significantly (p < 0.05) were reduced over 91%, 77%, 92%, 89%, 79%, and 79% compared to the result of the untreated group, respectively. The inhibition level of the L. plantarum and FOS combination against L. monocytogenes was higher than that of FOS or L. plantarum alone. Overall, these results indicated that the L. plantarum and FOS combination might be an effective formula against L. monocytogenes.

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Section: Discussionmentioning

confidence: 97%

Lactiplantibacillus plantarum subsp. plantarum and Fructooligosaccharides Combination Inhibits the Growth, Adhesion, Invasion, and Virulence of Listeria monocytogenes

Dong

Gao

et al. 2022

Foods

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“…Over the past decades, it has considerably gained research interest due to its potent probiotic characteristics, such as good antimicrobial activity [14,15], good adherence to intestinal cells [14,15], and the capability to produce useful metabolites such as bacteriocin and gamma-aminobutyric acid [16,17]. In addition, it has wide applications in the food industry, ranging from fish feed supplementation [18,19], starter culture for traditional sausage production [20], orange juice supplementation [21,22], and bio-preservative agents in food products [23]. However, during processing, storage, and consumption in the gastrointestinal tract (GIT), the probiotics are exposed to several environmental stresses, including heat, desiccation, and low pH, which reduce their viability [21,[24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios

Tirta

Martin

Bani

et al. 2022

Foods

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Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray drying encapsulation. Different inlet air temperatures (120 °C, 150 °C, and 170 °C) and whey protein isolate (WPI):gum arabic (GA) ratios (1:1, 3:1, 1:3) were tested. Cell viability was significantly (p < 0.05) affected by the inlet temperature but not the WPI:GA ratio. Increasing the inlet temperature to 170 °C significantly decreased P. acidilactici viability by 1.36 log cycles, from 8.61 log CFU/g to 7.25 log CFU/g. The inlet temperature of 150 °C resulted in a powder yield (63.12%) higher than at 120 °C (58.97%), as well as significantly (p < 0.05) lower moisture content (5.71%) and water activity (aw 0.21). Viable cell counts in all encapsulated P. acidilactici were maintained at 5.24–6.75 log CFU/g after gastrointestinal tract (GIT) simulation, with WPI:GA of 3:1 and inlet temperature 150 °C having the smallest log reduction (0.3 log cycles). All samples containing different WPI:GA ratios maintained sufficient viability (>7 log CFU/g) during the first three weeks of storage at 25 °C. These results could provide insights for further developing P. acidilactici as commercial probiotic products.

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Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations

Ruiz-Ramírez,

Guadarrama-Mendoza,

Valadez-Blanco

et al. 2024

Antimicrobial Peptides From Lactic Acid Bacteria

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Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs

Cited by 6 publications

References 36 publications

Lactiplantibacillus plantarum subsp. plantarum and Fructooligosaccharides Combination Inhibits the Growth, Adhesion, Invasion, and Virulence of Listeria monocytogenes

Lactiplantibacillus plantarum subsp. plantarum and Fructooligosaccharides Combination Inhibits the Growth, Adhesion, Invasion, and Virulence of Listeria monocytogenes

Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios

Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations

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