Inhibition of<i>Listeria monocytogenes</i>biofilms by bacteriocin-producing bacteria isolated from mushroom substrate

Bolocan, Andrei Sorin; Pennone, Vincenzo; O’Connor, Paula M.; Coffey, Aidan; Nicolau, Anca Ioana; McAuliffe, Olivia; Jordan, Kieran

doi:10.1111/jam.13337

Cited by 42 publications

(24 citation statements)

References 58 publications

(105 reference statements)

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“…These Lc. lactis isolates were found to have similar anti-listerial activity to strains isolated in other studies (Bolocan et al, 2016;Heo et al, 2012;Noonpakdee et al, 2002;Olasupo et al, 1999).…”

Section: Accepted Manuscriptsupporting

confidence: 65%

“…Whole-genome sequencing analysis showed no difference in the nisin operon sequence between strains. Bolocan et al (2016) also reported that the growth environment had a differential ability to influence the Lc. lactis strains' anti-listerial activity.…”

Section: Accepted Manuscriptmentioning

confidence: 98%

“…former (unpublished results), while strains 1698 and 1721 were identified by Bolocan et al (2016). All bacterial strains were stored on Protect beads (Technical Service Consultants Ltd., UK) with 50% glycerol solution at -80 °C.…”

Section: Strainsmentioning

confidence: 99%

“…A modified crystal violet assay was used to test the anti-biofilm efficacy of ALB CFS on pre-formed 72h biofilms of L. monocytogenes strains (1698, 1721 and 2081) based on the method used by Bolocan et al (2016), with minor modifications. In brief, 72h biofilms grown in microtitre plates were treated with ALB CFS for 24h, stained with crystal violet and the absorbance results compared with the biofilms treated without bacteriocins.…”

Section: Determination Of Anti-biofilm Activity Of Albmentioning

confidence: 99%

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Lactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industry

et al. 2019

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Mushroom growth substrates from different commercial producers of mushrooms (Agaricus bisporus) were screened for the presence of bacteria with potential for use as biocontrol agents for controlling Listeria monocytogenes in the mushroom production environment. Eight anti-listerial strains were isolated from different sources and all were identified using 16s rRNA gene sequencing as Lactococcus lactis subsp. lactis. Whole-genome sequencing of the Lc. lactis isolates indicated that strains from different sites and substrate types were highly similar. Colony MALDI-TOF mass spectrometry found that these strains were Nisin Z producers but inhibitory activity was highly influenced by the incubation conditions and was strain dependant. The biofilm forming ability of these strains was tested using a crystal violet assay and all were found to be strong biofilm formers. Growth of Lc. lactis subsp. lactis using mixed-biofilm conditions with L. monocytogenes on stainless steel resulted in a 4-log reduction of L. monocytogenes cell numbers. Additional sampling of mushroom producers showed that these anti-listerial Lc. lactis strains are commonly present in the mushroom production environment. Lc. lactis has a generally regarded as safe (GRAS) status and therefore has potential for use as an environmentally benign solution to control L. monocytogenes in order to prevent product contamination and to enhance consumer confidence in the mushroom industry.

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Section: Accepted Manuscriptsupporting

confidence: 65%

Section: Accepted Manuscriptmentioning

confidence: 98%

Section: Strainsmentioning

confidence: 99%

Section: Determination Of Anti-biofilm Activity Of Albmentioning

confidence: 99%

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Lactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industry

et al. 2019

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“…Other recent studies have shown the potential of L. lactis in bacteriocin production as a bio-preservative against Listeria monocytogenes [52, 53] and these bacteriocins have been found useful also for clinical applications [54] via prevention/reduction of biofilm formation. LAB bacteriocins are antimicrobial peptides which have been ribosomally synthesized at transcriptional and post-transcriptional levels; this confers auto-immunity to the producer strain [55].…”

Section: Lactococcus Lactis As a Cell Factorymentioning

confidence: 99%

A review on Lactococcus lactis: from food to factory

et al. 2017

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Lactococcus lactis has progressed a long way since its discovery and initial use in dairy product fermentation, to its present biotechnological applications in genetic engineering for the production of various recombinant proteins and metabolites that transcends the heterologous species barrier. Key desirable features of this gram-positive lactic acid non-colonizing gut bacteria include its generally recognized as safe (GRAS) status, probiotic properties, the absence of inclusion bodies and endotoxins, surface display and extracellular secretion technology, and a diverse selection of cloning and inducible expression vectors. This have made L. lactis a desirable and promising host on par with other well established model bacterial or yeast systems such as Escherichia coli, Salmonella cerevisiae and Bacillus subtilis. In this article, we review recent technological advancements, challenges, future prospects and current diversified examples on the use of L. lactis as a microbial cell factory. Additionally, we will also highlight latest medical-based applications involving whole-cell L. lactis as a live delivery vector for the administration of therapeutics against both communicable and non-communicable diseases.

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Effectiveness of current hygiene practices on minimization of Listeria monocytogenes in different mushroom production‐related environments

Pennone

Dygico

Coffey

et al. 2020

Food Science & Nutrition

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Background The commercial production of Agaricus bisporus is a three stage process: 1) production of compost, also called “substrate”; 2) production of casing soil; and 3) production of the mushrooms. Hygiene practices are undertaken at each stage: pasteurization of the substrate, hygiene practices applied during the production of casing soil, postharvest steam cookout, and disinfection at the mushroom production facilities. However, despite these measures, foodborne pathogens, including Listeria monocytogenes, are reported in the mushroom production environment. In this work, the presence of L. monocytogenes was evaluated before and after the application of hygiene practices at each stage of mushroom production with swabs, samples of substrate, casing, and spent mushroom growing substrates. Results L. monocytogenes was not detected in any casing or substrate sample by enumeration according to BS EN ISO 11290‐2:1998. Analysis of the substrate showed that L. monocytogenes was absent in 10 Phase II samples following pasteurization, but was then present in 40% of 10 Phase III samples. At the casing production facility, 31% of 59 samples were positive. Hygiene improvements were applied, and after four sampling occasions, 22% of 37 samples were positive, but no statistically significant difference was observed ( p > .05). At mushroom production facilities, the steam cookout process inactivated L. monocytogenes in the spent growth substrate, but 13% of 15 floor swabs at Company 1 and 19% of 16 floor swabs at Company 2, taken after disinfection, were positive. Conclusion These results showed the possibility of L. monocytogenes recontamination of Phase III substrate, cross‐contamination at the casing production stage and possible survival after postharvest hygiene practices at the mushroom growing facilities. This information will support the development of targeted measures to minimize L. monocytogenes in the mushroom industry.

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Inhibition ofListeria monocytogenesbiofilms by bacteriocin-producing bacteria isolated from mushroom substrate

Abstract: The results highlight the potential of bacteriocin-producing strains from mushroom substrate to reduce L. monocytogenes biofilm in food production environments, contributing to a reduction in the risk of food contamination from the environment.

Cited by 42 publications

References 58 publications

Lactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industry

Lactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industry

A review on Lactococcus lactis: from food to factory

Effectiveness of current hygiene practices on minimization of Listeria monocytogenes in different mushroom production‐related environments

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