Effects of combinations of lactoperoxidase system and nisin on the behaviour of Listeria monocytogenes ATCC 15313 in skim milk

Boussouel, Nora; Mathieu, Florence; Revol-Junelles, Anne-Marie; Millière, Jean-Bernard

doi:10.1016/s0168-1605(00)00365-2

Cited by 40 publications

(24 citation statements)

References 24 publications

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“…Our results show a difference in population increase between pasteurized milk and SRM of 2.3 log at 15 °C. At 25 °C [8], addition of LPS inhibited the growth of L. monocytogenes strain ATCC 15313; no growth was observed for 50 h. At 30 °C, addition of lactoperoxidase inhibited the strain Scott A for 24 h (no growth observed). LPS also inhibited the L. monocytogenes strain Ohio at 30 °C, with a difference in population increase between activated and control milk of 3 log after 24h [44].…”

Section: Behavior Of L Monocytogenes In Milkmentioning

confidence: 99%

“…Some authors [8,35,42,44] have studied the effect of LPS on L. monocytogenes in sterilized skim milk at 20 °C [42], at 25 °C [8] and at 30 °C [44]. Their results show an inhibitory effect of the LPS on L. monocytogenes.…”

Section: Behavior Of L Monocytogenes In Milkmentioning

confidence: 99%

“…Inhibition of L. monocytogenes growth by LPS (lactoperoxidase and thiocyanate) and lactoferrin is extensively described in the literature [5,8,9,11,30,32,44]. Bellamy et al [5] showed that the growth of L. monocytogenes was affected by lactoferrin (concentrations between 0.3 and 150 µg·mL -1 ).…”

Section: Effects Of the Variables Studied On The Growth Of L Monocytmentioning

confidence: 99%

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Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk

Gay

Amgar

2005

Lait

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-Listeria monocytogenes is a foodborne pathogenic bacterium sometimes found in raw milk. Raw milk contains natural bacterial inhibitors such as the lactoperoxidase system (LPS) and specific microflora. Six strains of L. monocytogenes isolated from raw milk in 1995 and 1996 in Normandy (France) were tested. The aim of the first part of this work was to evaluate the inhibitory effect of LPS on L. monocytogenes in milk. Kept at 15 °C for 65 h, in static conditions, populations of L. monocytogenes in pasteurized milk increased by 2 to 3.8 log depending on the strain. In raw milk, in the same conditions, populations increased by 0.8 to 2.3 log. Adding thiocyanate and hydrogen peroxide to raw milk (supplemented raw milk, SRM) enhanced its inhibitory effect. In SRM, three strains were unable to grow and the populations of the other strains increased by 0.7 to 1.3 log. The inhibitory effect of the LPS in milk was clearly demonstrated. The inhibitory effect of raw milk on L. monocytogenes was due to LPS, probably combined with the microbiological composition of raw milk. The aim of the second part of this work was to evaluate the inhibitory effect of using raw milk for making Camembert cheese (RMC). The results show that the growth of L. monocytogenes was about twice as slow in RMC as in Camembert made from pasteurized milk (PMC). The average lag phase (Lag) was 15 d in PMC and 34 d in RMC. Statistical analysis showed that the inhibitory effect of RMC on the growth of L. monocytogenes was mainly related to the microbiological composition of the raw milk, in terms of thermophilic Lactobacillus and yeast. Although our results did not clearly demonstrate an inhibitory effect of chemical composition of raw milk, inhibition of L. monocytogenes in RMC is probably due to the interrelationship between microbiological and chemical factors. Listeria monocytogenes / inhibition / raw milk / lactoperoxidase systemRésumé -Facteurs ralentissant la croissance de Listeria monocytogenes dans le lait cru et dans les fromages à pâte molle au lait cru. Six souches de L. monocytogenes isolées de lait cru en 1995 et 1996 (Normandie) sont utilisées. L'effet du système lactopéroxydase (LPS), inhibiteur de croissance microbienne naturellement présent dans le lait cru, sur L. monocytogenes, est évalué. Dans le lait pasteurisé incubé 65 h à 15 °C, la population de L. monocytogenes, augmente de 2 à 3,8 log selon les souches. Dans le lait cru, la population augmente de 0,8 à 2,3 log. L'ajout de thiocyanate et de péroxyde d'hydrogène au lait cru (SRM) accroît son effet inhibiteur. Dans le SRM, trois souches ne se développent pas ; pour les autres, la population augmente de 0,7 à 1,3 log. L'effet inhibiteur du lait cru sur L. monocytogenes est lié à la présence de LPS, et probablement à la composition microbiologique du lait cru. La croissance de L. monocytogenes dans le Camembert est également étudiée. Les résultats montrent que L. monocytogenes se développe environ deux fois plus lentement dans le Camembert au lait cru (RMC) que dans celui a...

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Section: Behavior Of L Monocytogenes In Milkmentioning

confidence: 99%

Section: Behavior Of L Monocytogenes In Milkmentioning

confidence: 99%

Section: Effects Of the Variables Studied On The Growth Of L Monocytmentioning

confidence: 99%

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Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk

Gay

Amgar

2005

Lait

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“…Nisin was considered to be the only factor responsible for reducing the S. aureus count of the milk before the curd was obtained, but other factors probably contributed to the death rate of S. aureus at later steps. For example, physicochemical changes in the cheese as a function of the process of ripening, as well as the production of organic acids and other compounds, might act synergistically to enhance the anti-bacterial properties of the nisin (Boussouel, Mathieu, Revol-Junelles, & Milliere, 2000;Chung & Hancock, 2000;Morgan, Bonnin, Mallereau, & Perrin, 2001;Pinto et al, 2009). On the other hand, other factors could decrease the efficacy of nisin during the ripening process, such as pH and the presence of nisin-resistant microbiota (Kramer et al, 2004;Martínez, Obeso, Rodríguez, & García, 2008).…”

Section: Effect Of Nisin On S Aureus Growth In Minas Traditional Sermentioning

confidence: 99%

The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese

Pinto

Carvalho

Pires

et al. 2011

International Dairy Journal

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a b s t r a c tThis study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL À1 ) against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw milk. We also evaluated the influence of nisin on the physicochemical properties, mechanical characteristics and colour of the cheese over 60 days of ripening. Nisin was effective in reducing S. aureus count in Serro cheese; a reduction of 1.2 and 2.0 log cycles in S. aureus count was observed from the 7th day of ripening for cheese containing 100 IU mL À1 and 500 IU mL À1 of nisin, respectively, compared with the control sample. The major changes in physicochemical properties, mechanical characteristics and colour were associated with cheese ripening, except for the index of ripening, which was lower in the presence of nisin. The addition of nisin is a powerful tool to contribute to the safety of traditional cheese produced with raw milk.

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“…Also, it has antifungal (Jacob, Antony, Sreekumar, & Haridas, 2000) and antiviral (Pakkanen & Aalto, 1997;Seifu et al, 2005) activities. The synergistic effect of LPS with nisin has also been demonstrated (Boussouel, Mathieu, Revol-Junelles, & Milliere, 2000;Dufour, Simmonds, & Bramer, 2003;Zapico et al, 1998).…”

Section: Introductionmentioning

confidence: 89%

Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films

Mecitoğlu

Yemenicioğlu

2007

Food Chemistry

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Lactoperoxidase (LPS), purified directly from bovine rennet whey by Toyopearl-SP cation-exchange chromatography and lyophilized by using dextran as supporting material, maintained almost 70 and 60% of its activity after almost 2 and 5 months storage at À18°C, respectively. Incorporation of the prepared LPS into alginate films between 0.08 and 0.69 mg/cm 2 (516-4325 U/cm 2 ) caused the immobilization of most of the enzyme and gave films with LPS activity between 0.05 and 2.8 U/cm 2 , determined in the presence of 8 lM H 2 O 2 . Between 2 and 24 lM H 2 O 2 concentrations, a two-fold increase in H 2 O 2 concentration caused 1.5-2.5-fold increase in LPS activity of films incorporated with 0.24-0.28 mg/cm 2 (1200 U/cm 2 ) LPS. The Q 10 and E a of immobilized enzyme activity between 4 and 16°C were 1.69 and 34.6 kJ/mol, respectively. However, in the 16-30°C range, the temperature change had almost no effect on LPS activity of films. The optimal activity of immobilized LPS was observed at pH 6.0, but the enzyme maintained 30-85% of its activity between pH 3.0 and 7.0. The immobilized LPS also had a high stability between pH 4.0 and 6.0. The results of this study showed the good potential of LPSincorporated alginate films in forming a natural antimicrobial mechanism in different foods.

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Effects of combinations of lactoperoxidase system and nisin on the behaviour of Listeria monocytogenes ATCC 15313 in skim milk

Cited by 40 publications

References 24 publications

Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk

Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk

The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese

Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films

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