Evaluation of the Antibacterial Activity of <i>Piperaceae</i> Extracts and Nisin on <i>Alicyclobacillus Acidoterrestris</i>

Ruiz, Suelen Pereira; Anjos, Márcia Maria dos; Carrara, V. S.; deLima, Juliana N.; Cortez, Diógenes Aparı́cio Garcia; Ueda-Nakamura, Tânia; Nakamura, Celso Vataru; Filho, Benício Alves de Abreu

doi:10.1111/1750-3841.12283

Cited by 15 publications

(12 citation statements)

References 30 publications

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“…Whether this is due to the (i) enhanced activity of nisin at lower pH, (ii) negative effects of pH on the spore or (iii) a combined activity of both, has yet to be determined. These findings were further confirmed by Ruiz et al ( 2013 ), who found the MIC of spores and vegetative cells of A. acidoterrestris to be 7.81 and 31.25 μg/ml, respectively.…”

Section: Bacteriocin-spore Interactionssupporting

confidence: 77%

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

et al. 2016

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Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. With consumers becoming more concerned about the levels of chemical preservatives present in food, bacteriocins offer an alternative, more natural approach, while ensuring both food safety and product shelf life. Bacteriocins also show additive/synergistic effects when used in combination with other treatments, such as heating, high pressure, organic compounds, and as part of food packaging. These features are particularly attractive from the perspective of controlling sporeforming bacteria. Bacterial spores are common contaminants of food products, and their outgrowth may cause food spoilage or food-borne illness. They are of particular concern to the food industry due to their thermal and chemical resistance in their dormant state. However, when spores germinate they lose the majority of their resistance traits, making them susceptible to a variety of food processing treatments. Bacteriocins represent one potential treatment as they may inhibit spores in the post-germination/outgrowth phase of the spore cycle. Spore eradication and control in food is critical, as they are able to spoil and in certain cases compromise the safety of food by producing dangerous toxins. Thus, understanding the mechanisms by which bacteriocins exert their sporostatic/sporicidal activity against bacterial spores will ultimately facilitate their optimal use in food. This review will focus on the use of bacteriocins alone, or in combination with other innovative processing methods to control spores in food, the current knowledge and gaps therein with regard to bacteriocin-spore interactions and discuss future research approaches to enable spores to be more effectively targeted by bacteriocins in food settings.

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Section: Bacteriocin-spore Interactionssupporting

confidence: 77%

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

et al. 2016

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“…The reason might be the contents of active compounds in the extracts were too low. Ruiz and others () tested crude extracts from the leaves of 6 species in the genus Piper and 6 types of fractions from the chloroform extract of Piper aduncum and found that some of them were very useful to inhibit the growth of A. acidoterrestris , especially a purified compound: prenylated chromene with a MIC value of 7.81 μg/mL in Bacillus acidoterrestris medium (BAT). A synergistic effect was also observed between nisin and the extrat of P. aduncum against A. acidoterrestris (fractional inhibitory concentration, FIC = 0.24).…”

Section: Chemical Intervention Treatmentsmentioning

confidence: 99%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

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Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967, Alicyclobacillus has become a major concern to the global juice and beverage industries, and many promising methods have been developed and applied to control them. After introducing the history and general characteristics of Alicyclobacillus, as well as their heat resistance and spoilage, this review focuses on the control methods against Alicyclobacillus, including chemical and physical methods and combined methods. All these control methods show inhibitory or killing effects against Alicyclobacillus to some extent and, moreover, some of them have been put to use in the juice and beverage industries for decades and shown to be quite effective, although further developments can be achieved and new methods are constantly being established and investigated. Although it is difficult to compare the effects with one another among these methods because of the different experimental conditions in different reports, some of them, such as the treatments of nisin and high hydrostatic pressure, are well studied and proved to have extensive application prospect. The inhibitory factors, test strains and media, and especially the detailed experimental conditions and main results of these control methods are summarized here. The limitations of some methods mainly relating to the changes of products' sensory qualities are also presented.Keywords: alicyclobacillus, contaminants, food safety Historical Perspective of AlicyclobacillusJuice and beverage products are not easily contaminated by microbes due to their low pH (usually <5.0, in some products even <4.0), but there are still several kinds of microbes that can survive this acid environment and cause spoilage, including some aerobes such as Bacillus coagulans and Bacillus megaterium (causing flatsour type spoilage), some anaerobic spore-forming bacteria such as Clostridium butyricum and Clostridium pasteurianum (producing gas and butyric odors) (Silva and Gibbs 2004), some lactic acid bacteria such as Lactobacillus brevis and Leuconostoc mesenteroides (causing vinegary, buttermilk off-odors) and some heat-resistant mycelial fungi such as Byssochlamys nivea and Talaromyces flavus (Steyn and others 2011). Nevertheless, a large-scale apple juice spoilage incident in 1982 in Germany made people realize that besides the microbes mentioned above, a new type of aerobic spore-forming bacterium can also spoil juice and beverage products (flat-sour spoilage and generating medicinal, antiseptic offensive off-odor). It can survive the commercially applied pasteurization procedures (88 to 96°C for about 2 min, or 90 to 95°C for about 30 to 60 s) and germinate in an acid environment. It has now become a new MS 20131890 Submitted 19/12/2013, Accepted 15/3/2014 threat to juice and beverage proc...

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“…In the literature, the investigation of the antimicrobial activity of plant extracts against A. acidoterrestris is very limited. To the best of our knowledge, the extracts of Piperaceae (Ruiz et al, 2013), Eucalyptus leaf (Takahashi, Kokubo, & Sakaino, 2004), and grape seed (Molva & Baysal, 2015) have been tested to inhibit the growth of A. acidoterrestris. It is of interest to discover natural plant extracts that have the potential to be used against A. acidoterrestris.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

Molva

Baysal

2015

LWT - Food Science and Technology

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5 log CFU/mL) in apple juice (pH 3.82, Brix 11.3) during storage at 37 C. After 240 h, the cell counts were reduced from the initial log count (CFU/mL) by 2. 84, 3.26, 3.32, 3.46 and 3.56 in the apple juice with PE at the concentrations of 2.5, 5, 10, 20 and 40 mg/mL, respectively. On the other hand, counts of the control reached 7.36 log CFU/mL after 24 h. The Weibull model satisfactorily described the survival curves of cell inactivation kinetics (R 2 > 0.983). While the growth of all spores obtained from different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) was inhibited in the apple juice with PE (2.5e40 mg/mL), the control spores increased by 1.9e2.2 log CFU/mL after 336 h. Based on the scanning electron microscopy (SEM) imaging, vegetative cells indicated substantial damage and spore germination was inhibited in the apple juice with PE. The results showed that PE can have possible uses as a natural antimicrobial to control the growth of A. acidoterrestris vegetative cells and spore germination in the apple juice.

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Evaluation of the Antibacterial Activity of Piperaceae Extracts and Nisin on Alicyclobacillus Acidoterrestris

Cited by 15 publications

References 30 publications

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

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