Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese

Malheiros, Patrícia da Silva; Sant’Anna, Voltaire; Barbosa, Matheus de Souza; Brandelli, Adriano; Franco, Bernadette Dora Gombossy de Melo

doi:10.1016/j.ijfoodmicro.2012.04.004

Cited by 123 publications

(54 citation statements)

References 41 publications

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“…The laboratory-based production of Soft Minas cheese was adapted from Malheiros et al (2012b). Ten liters of raw or pasteurized milk, purchased at a dairy farm (Araras/SP/Brazil), were heated to 34 ± 1 C and added with 5 mL of CaCl 2 (saturated solution), 9 mL of commercial rennet Estrella (85% bovine pepsin þ15% bovine chymosin, Chr.…”

Section: Soft and Semi-hard Minas Cheese Productionmentioning

confidence: 99%

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

et al. 2018

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a b s t r a c tArtisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n ¼ 891) isolated from Minas artisanal cheeses (n ¼ 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 C and 7 C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.

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Section: Soft and Semi-hard Minas Cheese Productionmentioning

confidence: 99%

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

et al. 2018

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“…These features make Minas Frescal cheese highly perishable and its shelf life remarkably short, even under refrigeration (Silva et al, 2003;Malheiros et al, 2012;Magenis et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…However, these practices have not been enough to ensure Minas Frescal cheese quality and safety because many studies have associated this cheese with food poisoning (Silva et al, 2003;Carvalho et al, 2007;André et al, 2008;Malheiros et al, 2012;Magenis et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Some studies have shown that bacteriocins can act as an additional hurdle to reduce pathogenic bacteria contamination in cheeses (Pinto et al, 2011;Malheiros et al, 2012). Bacteriocin action mechanism is particularly interesting when compared with traditional antibiotics due to their strong antibacterial activity against a broad microorganism spectrum and to the low bacterial resistance rates (Malheiros et al, 2012;Tong et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Bacteriocin action mechanism is particularly interesting when compared with traditional antibiotics due to their strong antibacterial activity against a broad microorganism spectrum and to the low bacterial resistance rates (Malheiros et al, 2012;Tong et al, 2014). Nisin, the most studied bacteriocin, is generally regarded as safe (GRAS) by the Joint Food and Agriculture Organization/World Health Organization (FAO/WHO) Expert Committee on Food Additives.…”

Section: Introductionmentioning

confidence: 99%

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Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Felício

Pinto

Oliveira

et al. 2015

Journal of Dairy Science

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The aim of this work was to evaluate the effects of nisin on in vitro and in situ Staphylococcus aureus counts. For in vitro experiment, milk was inoculated with 5.0 log cfu·mL(-1) of S. aureus and nisin was added at concentrations of 0, 100, 200, 400, and 500 IU mL(-1). The main effect of the bacteriocin was lag phase extension from 0h, for 0 and 100 IU·mL(-1) to 8h, when 200, 400, and 500 IU·mL(-1) of nisin were used; however, log phase was not affected. Microbial growth rate was found to be exponential and around 0.11 log cfu·mL(-1)·h(-1) for all treatments. For in situ experiments, 0, 400, and 500 IU·mL(-1) of nisin were directly added to pasteurized milk previously inoculated with 5.0 log cfu·g(-1) of S. aureus. Milk, curd, and whey were analyzed to S. aureus counts. Nisin at concentration of 500 IU·mL(-1) was able to reduce S. aureus count in curd and whey, demonstrating nisin partition between both phases. Throughout storage at 4°C, S. aureus count increased for all treatments, but the bacterial grew slower when nisin was added in both concentrations, maintaining S. aureus count about 1.5 log cycles lower than the control, despite abusive initial S. aureus count. Therefore, nisin seems to play an important role in reducing S. aureus initial count in cheese made with highly contaminated milk. Nisin showed potential to be used as an additional, important hurdle to improve Minas Frescal cheese safety, without replacing good manufacturing practices.

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Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract

Homayounpour

Sani

2020

Food Science & Nutrition

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The biocompatible active films were prepared based on nanochitosan (NCh) containing free and nanoliposome caraway seed extract (NLCE). The produced films were characterized by physico‐mechanical, barrier, structural, color, antimicrobial, and antioxidant properties. The average particle size of NLCE was 78–122 nm, and the encapsulation efficiency (EE%) was obtained 49.87%–73.07%. Nanoliposomes with the lowest size and the highest encapsulation efficiency were merged with the film samples. NCh/CE3% and NCh/NLCE3% films had higher stability compared to other films and showed the highest antimicrobial activity (3.68 mm inhibition) and radical quenching capacity (51%), respectively. Likewise, biodegradable active films containing nanoliposomes had lower antimicrobial potential and higher antioxidant capacity than films containing free extract with similar concentration. The Fourier‐transform infrared spectroscopy (FTIR) results revealed new interactions between NCh and nanoliposomes. Scanning electron microscopy (SEM) investigation also exhibited a homogenous structure and nearly smooth surface morphology with a good dispersion for NCh/NLCE films. Despite an increase in yellowness (b value) and a decrease in whiteness (L value) index, the incorporation of nanoliposomes within the NCh films improved the mechanical flexibility (from 10.2% to 15.05%) and reduced water vapor permeability (WVP) (from 14.2 × 10–12 g/m·s·Pa to 11.9 × 10–12 g/m·s·Pa). Today, due to the growing trend toward natural ingredients, the use of nanoparticles derived from plant derivatives has expanded in the food industry owing to their antimicrobial and antioxidant properties.

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Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese

Cited by 123 publications

References 41 publications

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Development of nanochitosan‐based active packaging films containing free and nanoliposome caraway (Carum carvi. L) seed extract

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