Evidence for a chromosomally determined mesenterocin, a bacteriocin produced by <i>Leuconostoc mesenteroides</i> subsp. <i>mesenteroides</i> OZ

Osmanağaoğlu, Özlem; Kıran, Fadime

doi:10.1002/jobm.201000240

Cited by 4 publications

(3 citation statements)

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“…mesenteroides and Lb. fuchensis, for which T min are respectively 4°C (Osmanagaoglu and Kiran, 2011) and 2°C (Zwietering et al, 1993), they stayed "subdominant" for all the temperature conditions tested. The rest of the ecosystem probably does not affect their growth, insofar as they never gained predominance but they were not inhibited either.…”

Section: Discussionmentioning

confidence: 88%

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

Cauchie

Gand

Kergourlay

et al. 2017

International Journal of Food Microbiology

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In order to control food losses and wastage, monitoring the microbial diversity of food products, during processing and storage is important, as studies have highlighted the metabolic activities of some microorganisms which can lead to spoilage. Knowledge of this diversity can be greatly improved by using a metagenetic approach based on high throughput 16S rRNA gene sequencing, which enables a much higher resolution than culture-based methods. Moreover, the Jameson effect, a phenomenon described by Jameson in 1962, is often used to classify bacterial strains within an ecosystem. According to this, we have studied the bacterial microbiota of Belgian white pudding during storage at different temperatures using culture-dependent and independent methods. The product was inoculated with a mix of dominant strains previously isolated from this foodstuff at the end of its shelf life (Carnobacterium maltaromaticum, Lactobacillus fuchuensis, Lactobacillus graminis, Lactobacillus oligofermentans, Lactococcus lactis, Leuconostoc mesenteroides, Raoultella terrigena and Serratia sp.). Daily during 16 days, the absolute abundance of inoculated strain was monitored by combining total count on plate agar and metagenetic analysis. The results were confirmed by qPCR analysis. The growth of each species was modelled for each temperature conditions, representative of good or bad storage practices. These data allowed the bacterial strains subdivision into three classes based on criteria of growth parameters for the studied temperature: the "dominant", the "subdominant" and the "inhibited" bacterial species, according to their maximal concentration (Nmax, log CFU/g), growth rate (μmax, 1/h) and time to reach the stationary phase (TRSP, days). Thereby, depending on the storage conditions, these data have permitted to follow intrinsically the evolution of each strain on the bacterial ecosystem of Belgian white pudding. Interestingly, it has shown that the reliability of the Jameson effect can be discussed. For example, at 4°C when Lactococcus lactis and Serratia sp. stopped growth at day 12, at the same time Carnobacterium maltaromaticum reached its maximal concentration and entered its stationary phase. In opposition to this, it can be noticed that in the same condition, the "sub-dominant" organisms continued their growth independently of the "dominant" species behaviour. In this case, the Jameson effect was not illustrated. This pattern is described for all storage conditions with the same strain classifications. These results highlighted the importance of combining metagenetic analysis and classical methods, with modelling, to offer a new tool for studying the evolution of microorganisms present in perishable food within different environmental conditions.

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Section: Discussionmentioning

confidence: 88%

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

Cauchie

Gand

Kergourlay

et al. 2017

International Journal of Food Microbiology

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“…mesenteroides show anti-Listeria activity. (8, 9, 33,(81)(82)(83)(84)(85)(86)(87)(88)(89)(90)(91)(92)(93) Listeria…”

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confidence: 99%

“…mesenteroides show anti-Listeria activity. (8, 9, 33,(81)(82)(83)(84)(85)(86)(87)(88)(89)(90)(91)(92)(93) Listeria monocytogenes is a public health concern since this microorganism is a foodborne pathogen able to adapt their cellular physiology to overcome various forms of stress, such as ability to multiply under refrigeration temperatures and persist in food-processing environments. It can cause abortions, gastrointestinal diseases, septicaemia, and exhibits high mortality rates in children, eldery, immuno-compromised and organ-transplanted individuals.…”

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confidence: 99%

The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Paula

Jeronymo-Ceneviva

Todorov³

et al. 2014

Food Reviews International

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Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from differentsources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria activity. Additionally, Lc. mesenteroides specie can be a probiotic candidate; promising studies have shown the potential of this specie to survive and grow under various stress conditions present in the gastrointestinal tract (GIT). On the other hand, this microorganism can cause spoilage in some types of food matrices and scarce reports have shown the pathogenic potential of this specie. In this review, we focus on an overview of Lc. mesenteroides bacteriocins-producing strains and its probiotic potential, in contrast with Lc. mesenteroides the spoilage and pathogenic cases reported in the literature. IntroductionLeuconostoc genus belongs to Firmicutes phylum, which includes Gram positive, heterofermentative (fermenting glucose to D-lactic acid, ethanol/acetic acid, and CO 2 from phosphoketolase pathway) microorganisms, and presents coccoid or rod-like shape. These bacteria are usually presented in pairs or short chains, nonmotile, nonspore forming, catalase negative, anaerobic facultative, mesophilic and do not produce ammonia from arginine. They display complex nutritional requirements, including different amino acids. Furthermore, they exhibit absence of H 2 S formation, growth in presence of 7% NaCl and low guanine-cytosine (GC) content on the DNA molecule (31-49%). These microorganisms have mesophilic characteristics with optimal growth between 20 and 30 °C . Species belonging to genus Leuconostoc (Lc. argentinum, Lc. carnosum, Lc. citreum, Lc. fallax, Lc. ficulneum, Lc. fructosum, Lc. gasicomitatum,Lc. gelidum, Lc. inhae, Lc. kimchii, Lc. lactis, Lc.mesenteroides, Lc.pseudomesenteroides) can be found mainly in vegetables, cereals, silage, fruits, wine, fish, meat and dairy products. (1-9) A significant review published by Hemme and FoucaudScheunemann (3) presents an overview about Leuconostoc species, their habitat, taxonomy, metabolism and genetics, their implications in health and safety, and their potential use in dairy technology and functional foods.Despite the recent studies that show many benefits attributed to LAB, only a few reports about probiotic potential and bacteriocin applications using Lc. mesenteroides species have been found in the literature. Moreover, Leuconostoc spp. has a promising future for application in dairy foods as bacteriocinogenic and/or probiotic microorganism through enhancement of Downloaded by [University of Otago] at 04:40 14 March 2015A c c e p t e d M a n u s c r i p t 3 physicochemical characteristics of these products, mainly due to the production of organic acids, CO 2 and volatile compounds, which contribute to the flavor and texture of butter, cream and cheeses. In this paper, we review the potential of Lc. mesenteroides for application as a probiotic and bacteriocin-producing culture, in contrast with its relationship to spoilage process an...

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Bacteriocin from LAB for Medical and Health Applications

Ansari

2015

Microbiology Monographs

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Evidence for a chromosomally determined mesenterocin, a bacteriocin produced by Leuconostoc mesenteroides subsp. mesenteroides OZ

Cited by 4 publications

References 44 publications

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Bacteriocin from LAB for Medical and Health Applications

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