Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Swetwiwathana, Adisorn; Visessanguan, Wonnop

doi:10.1016/j.meatsci.2015.05.030

Cited by 46 publications

(27 citation statements)

References 37 publications

(37 reference statements)

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“…In this study, a strain of L. lactis stably coexpressing nisin–leucocin C was constructed to control a wide range of foodborne pathogens, including L. monocytogenes . LAB are generally recognized as safe (GRAS) microorganisms and widely used in dairy and fermented food ( Roberts and Zottola, 1993 ; O’Sullivan et al, 2002 ; Swetwiwathana and Visessanguan, 2015 ). Application of bacteriocin-producing LAB strains may be more effective than direct addition of preservatives because of the continuous in situ production of bacteriocins ( Langa et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

Qiao

et al. 2018

Front. Microbiol.

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Nisin, an important bacteriocin from Lactococcus lactis subsp., is primarily active against various Gram-positive bacteria. Leucocin C, produced by Leuconostoc carnosum 4010, is a class IIa bacteriocin used to inhibit the growth of Listeria monocytogenes. Because two bacteriocins have different modes of action, the combined use of them could be a potential strategy for effective inhibition of foodborne pathogens. In this study, L. lactis N8-r-lecCI (N8 harboring lecCI gene) coexpressing nisin–leucocin C was constructed based on the food-grade carrier L. lactis N8. Production of both bacteriocins was stably maintained. Antimicrobial measurements showed that the recombinant strain is effectively against Listeria monocytogenes and Staphylococcus aureus and moderately against Salmonella enterica serovar Enteritidis and Escherichia coli because of its stronger antibacterial activity than the parental strain, this result first demonstrated that the co-expression of nisin and leucocin C results in highly efficient antimicrobial activity. The checkerboard assay showed that the antibacterial activity of L. lactis N8-r-lecCI supernatant was enhanced in the presence of low concentration of EDTA. Analysis of the scanning electron microscope image showed the biggest cellular morphology change in L. monocytogenes treated with a mixture of EDTA and L. lactis N8-r-lecCI supernatant. The practical effect was verified in pasteurized milk through time-kill assay. The L. lactis N8-r-lecCI strain expressing both nisin and leucocin C has a promising application prospect in pasteurized milk processing and preservation because of its strong antibacterial activity.

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Section: Introductionmentioning

confidence: 99%

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

Qiao

et al. 2018

Front. Microbiol.

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“…Besides ensuring safety, bacteriocin-producing LAB with their probiotic potentials could also be emerging as a means to develop functional meat products with desirable health benefits. Nevertheless, to be qualified as a candidate probiotic culture (Swetwiwathana and Visessanguan, 2015).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat

Moustapha

Amin

Tolb

et al. 2018

Benha Veterinary Medical Journal

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Nowadays, all interested parties in the field of food safety are shifted to use natural food preservatives instead of chemical ones which proved to have many draw backs either on human health or food composition. The present study was conducted to study the effect of using two probiotic strains (Lactobacillus acidophilus and Bifidobacteriumlactis) individually on the growth and survival of some food-borne pathogens represented by Staphylococcus aureus and Escherichia coli experimentally inoculated separately into fresh minced beef, previously gamma irradiated using 5 KGy to be sure that samples were free from microorganisms under investigation during storage at 4°C.The obtained results revealed that the effect of Lactobacillus acidophilus on the reduction of Staph.aureus count was almost identical to the effect of Bifidobacteriumlactis. Moreover, Staph.aureus growth persisted till the 6 th day of storage, while the organism was completely inhibited at the 8 th day of the experiment. Bifidobacteriumlactis was more effective in reducing E. coli count through the 8 days of experimental study than Lactobacillus acidophilus. Overall, E. coli could persist till the end of the experimental period in the presence of both probiotics. The maximum reduction % of E. coli count reached 2.0 log10cfu/g (46.95%) in experimental samples using Bifidobacteriumlactis.

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“…A bacteriocin strain of the probiotic organism P. pentosaceus was incorporated into a starter culture for a traditional Thai fermented meat, and its bacteriocin, pediocin PA-1, was found to be inhibitory against S. anatum (Swetwiwathana & Visessanguan, 2015). Three L. sakei spp.…”

Section: Bacteriocinsmentioning

confidence: 99%

Meat safety and quality: a biological approach

Nielsen

Colle

Ünlü

2020

Int J of Food Sci Tech

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Safe, high-quality meat that is minimally processed, containing few added chemicals, is what is desired by the modern consumer. Biological approaches to meat safety appear more natural and, thus, are more readily acceptable. In this review, we examine biological approaches for meat safety and quality in the preharvest animal as well as during slaughter and in the post-harvest processing of the meat product. Biological components, including probiotics (Direct-Fed Microbials), vaccines, bacteriocins and lytic bacteriophage, are important components of a comprehensive approach to meat safety and quality.

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Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Cited by 46 publications

References 37 publications

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

Co-expression of Nisin Z and Leucocin C as a Basis for Effective Protection Against Listeria monocytogenes in Pasteurized Milk

The Effect of Probiotics on Staphylococcus Aureus and E. Coli in Minced Meat

Meat safety and quality: a biological approach

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