Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Komora, Norton; Maciel, Cláudia; Amaral, Renata A.; Fernandes, Rui; Castro, Sónia Marília; Saraiva, Jorge A.; Teixeira, Paula

doi:10.1016/j.foodres.2021.110628

Cited by 17 publications

(14 citation statements)

References 70 publications

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“…A biodiversity study of spontaneously fermented Andalusian sausages revealed the significant potential of these foods as a source for the isolation of lactic-acid bacteria with interesting technological and antibiosis properties. This work conducted a screening study from hundreds of isolated strains obtained from artisanal salchichones and chorizos, In accordance with our results, other authors have described the activity of pediocin-PA-producing strains for the control of L. monocytogenes in both in vitro and in efficacy trials in different food models [75][76][77][78][79]. Other studies have similarly described the ability of certain bacteriocinogenic strains of Pediococcus to inhibit Clostridium species [75,76,80].…”

Section: Discussionsupporting

confidence: 84%

Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

García-López

Teso-Pérez

Martín‐Platero

et al. 2023

Foods

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Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnological properties, such as their antimicrobial activity. The aim of this study was to investigate the biodiversity of antagonistic LAB strains from different Andalusian traditional sausages, such as salchichón and chorizo. First, a screening was carried out focusing on the antimicrobial activity against foodborne pathogens, such as Listeria monocytogenes, Escherichia coli, Clostridium perfringens, and Staphylococcus aureus, selecting two strains due to their higher antibiosis properties, both in agar and liquid media. These bacteria were identified as Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6. In addition, genomic studies confirmed the presence of certain structural genes related to the production of bacteriocins. Finally, the culture supernatants of both strains were purified and analyzed by LC-MS/MS, obtaining the relative molecular mass and the amino acid sequence and identifying the peptides as the bacteriocins Pediocin-PA and Leucocin K. In conclusion, genomes and antimicrobial substances of P. acidilactici ST6, a Pediocin-PA producer, and Lpb. paraplantarum BPF2, a Leucocin K producer, isolated from Andalusian salchichón and chorizo, respectively, are presented in this work. Although further studies are required, these strains could be used alone or in combination as starters or protective cultures for the food industry.

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Section: Discussionsupporting

confidence: 84%

Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

García-López

Teso-Pérez

Martín‐Platero

et al. 2023

Foods

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“…A more pronounced reduction in the quantity of L. monocytogenes on melon slices was obtained by using a mixture of six phages that were applied at the time of melon processing for 1 h at a concentration of 8 log PFU/ml 78 . Attempts were made to employ phages in foods, such as raw meat, smoked fish, fermented fish, milk, cheeses, fresh-cut fruits and vegetables, and a range of ready-to-eat goods in order to manage L. monocytogenes 79 , 80 .…”

Section: Positive Aspects Of Bacteriophagesmentioning

confidence: 99%

Positive and negative aspects of bacteriophages and their immense role in the food chain

Ranveer,

Dasriya,

Ahmad

et al. 2024

npj Sci Food

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Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently.

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“…The spoilage capacity of these groups is usually limited, and the end-products of their metabolism are not overtly offensive, although some Gram-positive species can be very detrimental [ 110 ]. In the industrial manufacture of some fermented meat products, ad hoc starter cultures from the above-mentioned groups are used to improve the quality and safety of the product by accelerating the change in microbial populations, displacing the spoiling microbiota [ 112 , 113 , 114 , 115 ].…”

Section: Changes In the Microbiota Of Meat Products Due To Saltmentioning

confidence: 99%

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Barcenilla

Álvarez‐Ordóñez

López

et al. 2022

Foods

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Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

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Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Cited by 17 publications

References 70 publications

Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

Positive and negative aspects of bacteriophages and their immense role in the food chain

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

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