Inhibition of Foodborne Pathogenic Bacteria by Excreted Metabolites of Serratia marcescens Strains Isolated from a Dairy-Producing Environment

Baráti-Deák, B.; Arruda, Giseli Cristina Da Costa; Perjéssy, Judit; Klupács, A.; Zalán, Zsolt; Mohácsi-Farkas, Csilla; Belák, Ágnes

doi:10.3390/microorganisms11020403

Cited by 5 publications

(4 citation statements)

References 41 publications

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“…The delayed development of P. roqueforti in the RO1-inoculated batch may also be attributable to the prodigiosin content of the cheese. However, genome analysis of RO1 also revealed its potential to produce klebicin, bacteriocin-28b, microcin-H47, vulnibactin, pyrronazol, and other compounds reported to have antimicrobial activity, particularly against Gram-negative bacteria [ 15 , 32 , 33 , 34 ]. Either alone or in combination, these compounds may account for the antimicrobial activity of strain RO1.…”

Section: Discussionmentioning

confidence: 99%

“…The effect of temperature, oxygen, and light intensity on the production of the red pigment by S. marcescens RO1 was assessed. For this, single colonies were picked and spread on PCACS and 2xTY plates, and incubated at different combinations of temperature (12,22,32, and 37 • C), atmosphere (aerobic and anaerobic), and light (in darkness and light) conditions. The assay was carried out in duplicate.…”

Section: Optimal Conditions For Prodigiosin Productionmentioning

confidence: 99%

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Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese

Rodrı́guez

Lobato

Vázquez

et al. 2023

Foods

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Technological defects in the organoleptic characteristics of cheese (odour, colour, texture, and flavour) reduce quality and consumer acceptance. A red colour defect in Cabrales cheese (a traditional, blue-veined, Spanish cheese made from raw milk) occurs infrequently but can have a notable economic impact on family-owned, artisanal cheesemaking businesses. This work reports the culture-based determination of Serratia marcescens as the microbe involved in the appearance of red spots on the surface and nearby inner areas of such cheese. Sequencing and analysis of the genome of one S. marcescens isolate, RO1, revealed a cluster of 16 genes involved in the production of prodigiosin, a tripyrrole red pigment. HPLC analysis confirmed the presence of prodigiosin in methanol extracts of S. marcescens RO1 cultures. The same was also observed in extracts from red areas of affected cheeses. The strain showed low survival rates under acidic conditions but was not affected by concentrations of up to 5% NaCl (the usual value for blue cheese). The optimal conditions for prodigiosin production by S. marscescens RO1 on agar plates were 32 °C and aerobic conditions. Prodigiosin has been reported to possess antimicrobial activity, which agrees with the here-observed inhibitory effect of RO1 supernatants on different bacteria, the inhibition of Enterobacteriaceae, and the delayed development of Penicillium roqueforti during cheesemaking. The association between S. marcescens and the red colour defect was strengthened by recreating the fault in experimental cheeses inoculated with RO1. The data gathered in this study point towards the starting milk as the origin of this bacterium in cheese. These findings should help in the development of strategies that minimize the incidence of pigmenting S. marcescens in milk, the red defect the bacterium causes in cheese, and its associated economic losses.

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Section: Discussionmentioning

confidence: 99%

Section: Optimal Conditions For Prodigiosin Productionmentioning

confidence: 99%

Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese

Rodrı́guez

Lobato

Vázquez

et al. 2023

Foods

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“…Treatment of salt/acid at 15:20% (w/v) for 10 min inhibited the growth of E. aerogenes and S. marcescens at 8.43 at 8.34 log CFU/mL, respectively. Though, excreted metabolites of S. marcescens were reported to have antimicrobial activities against Gram-negative bacteria and Gram-positive bacteria [28]. Ref.…”

Section: Microbial Inhibition Of Salt/acid Solutionmentioning

confidence: 99%

Antimicrobial Mechanism of Salt/Acid Solution on Microorganisms Isolated from Trimmed Young Coconut

et al. 2023

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This study investigated the inhibitory activity of organic solutions containing 5, 10, 15, 20 and 30% (w/v) sodium chloride and citric acid solution and 15:10, 15:15, 15:20 and 15:30% (w/v) sodium chloride (NaCl) combined with citric acid (CA) solution (salt/acid solution) for 10 min against microorganisms isolated from trimmed young coconut: Bacillus cereus, B. subtilis, Staphylococcus aureus, S. epidermidis, Enterobacter aerogenes, Serratia marcescens, Candida tropicalis, Lodderromyces elongisporus, Aspergillus aculeatus and Penicillium citrinum. Commercial antimicrobial agents such as potassium metabisulfite and sodium hypochlorite (NaOCl) were used as the controls. Results showed that 30% (w/v) NaCl solution displayed antimicrobial properties against all microorganisms, with s reduction range of 0.00–1.49 log CFU/mL. Treatment of 30% (w/v) CA solution inhibited all microorganisms in the reduction range of 1.50–8.43 log CFU/mL, while 15:20% (w/v) salt/acid solution was the minimum concentration that showed a similar antimicrobial effect with NaOCl and strong antimicrobial effect against Gram-negative bacteria. The mode of action of this solution against selected strains including B. cereus, E. aerogenes and C. tropicalis was also determined by scanning electron microscopy and transmission electron microscopy. B. cereus and E. aerogenes revealed degradation and detachment of the outer layer of the cell wall and cytoplasm membrane, while cytoplasmic inclusion in treated C. tropicalis cells changed to larger vacuoles and rough cell walls. The results suggested that a 15:20% (w/v) salt/acid solution could be used as an alternative antimicrobial agent to eliminate microorganisms on fresh produce.

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“…S. marcescens is also known as a beneficial bacterium as it has been used for the digestion of chitin when added to chicken feed since it produces chitinase [ 43 , 44 ], which chickens do not have. Moreover, some antibacterial properties have been identified in dairy, and seen to act against Yersinia enterocolitica and Listeria monocytogenes [ 45 ].…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization of Serratia marcescens Strain Isolated from Yellow Mealworms, Tenebrio molitor, in The Netherlands

Bello Gonzalez,

van Gelderen,

Harders

et al. 2023

Insects

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Insect culture has developed rapidly worldwide; it faces important security and safety control issues, including animal infections and disease development. In the Netherlands, in 2021, a ~30% mortality of mealworms, Tenebrio molitor, occurred at one farm, where over-humid sites in the substrate were observed. Bacterial cultures from both the external and internal partsof fry and larger mealworms were identified by MALDI-TOF to predominantly Serratia marcescens, Staphylococcus xylosus and Staphylococus saprofyticus. Due to the important role of S. marcescens as a potential zoonotic bacterium, we performed a molecular characterization of the isolated strain. Genomic analysis showed a multidrug-resistant S. marcescens isolate carrying a tet (41), aac (6′)-Ic, and blaSST-1 chromosomal class C beta-lactamase-resistantgenes, all located on the chromosome. Additionally, several virulence genes were identified. The phylogenetic tree revealed that the S. marcescens strain from this study was similar to other S. marcescens strains from different ecological niches. Although the entomopathogenic activity was not confirmed, this case demonstrates that T. molitor can act as a reservoir and as an alternative path for exposing clinically important antibiotic-resistant bacteria that can affect animals and humans. It underlines the need to keep management factors optimal, before insects and their products enter the feed and food chain.

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Inhibition of Foodborne Pathogenic Bacteria by Excreted Metabolites of Serratia marcescens Strains Isolated from a Dairy-Producing Environment

Cited by 5 publications

References 41 publications

Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese

Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese

Antimicrobial Mechanism of Salt/Acid Solution on Microorganisms Isolated from Trimmed Young Coconut

Molecular Characterization of Serratia marcescens Strain Isolated from Yellow Mealworms, Tenebrio molitor, in The Netherlands

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