Effects of a bacteriocin-like inhibitory substance from Carnobacterium piscicola against human and salmon isolates of Listeria monocytogenes

Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

“…Highest antimicrobial activity was found between pH 1 and 9. Carnobacterium pscicicola L103 isolated from vacuum packed meat has shown the ability to produce a bacteriocin-like substance, which caused inhibition of six strains of Listeria monocytogenes isolated from salmon and from human origin (Schöbitz et al, 2003). No significant growth of the pathogen was observed at 4 ± 2º C during 15 days, when compared to the salmon inoculated only with L. monocytogenes (Schöbitz et al, 2006).…”

“…The mechanism of resistance has not been fully established, but has been attributed to cell membrane changes or the interruption of genes encoding the phosphotransferase system (PTS) permeases (Schöbitz et al, 2003). It is suggested that a spontaneous resistance to nisin can develop as a consequence of an alteration in the cell surface or molecular components of the cell membrane that interact with the bacteriocin.…”

Genetic and Biochemical Characterization of CAD-1, a Chromosomally Encoded New Class A Penicillinase from Carnobacterium divergens

“…Carnobacterium spp. are used in the food industry because of the ability of some strains to prevent food contamination, in particular due to Listeria monocytogenes, by production of bacteriocins (35). To the best of our knowledge, no clinical human infections due to Carnobacterium spp.…”

Caracterização de bacteriocinas produzidas por Carnobacterium maltaromaticum C2,isolado de peixe defumado brasileiro (Surubim, Pseudoplatystoma sp.)

“…Os relatos de isolamento de linhagens do gênero Carnobacterium são escassos na América Latina, mas C. piscicola L103 já foi isolado no Chile a partir de carne embalada a vácuo (SCHÖBITZ et al, 2003) e C. piscicola C2 (atualmente C. maltaromaticum C2) foi isolado no Brasil, a partir de peixe surubim refrigerado minimamente processado (ALVES et al, 2005).…”

“…Vários estudos já foram realizados com bacteriocinas produzidas por espécies do gênero Carnobacterium, mostrando seu grande potencial para utilização como bioconservador em alimentos (KHOUITI; SIMON,1997;SCHÖBITZ et al, 2003;STOFFELS et al, 1992). Recentemente, o uso de Carnobacterium maltaromaticum UAL307 produtor de bacteriocinas foi aprovado nos EUA e Canadá para aplicação na conservação de produtos cárneos (MARTIN-VISSCHER et al, 2011).…”