Prevention of ropiness in cooked pork by bacteriocinogenic cultures

Aymerich, Teresa; Garriga, Margarita; Costa, Stefania; Monfort, J.M.; Hugas, Marta

doi:10.1016/s0958-6946(01)00143-1

Cited by 48 publications

(26 citation statements)

References 29 publications

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“…carnosum, and Carnobacterium divergens, compared to C samples from batch A. These OTUs are those sensitive to the nisin treatment (11,(35)(36)(37), explaining the differences between the two batches. The evidence presented in this study showed that the nisinbased antimicrobial packaging was effective only as a function of the microbiota.…”

Section: Discussionmentioning

confidence: 89%

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Ferrocino

Greppi

Storia

et al. 2016

Appl Environ Microbiol

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bBeef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisinbased antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. Spoilage of meat or meat products is caused by uncontrolled growth and various metabolic activities of the dominant microbiota found on these foods (1, 2). It is commonly assumed that microbiota of meat can originate from the processed animal's skin or intestines and that contamination may occur during the successive steps of processing and distribution (3-6). Undesired microbial development in meat could also appear during storage. In particular, different storage conditions of meat products can influence the development of different microbial groups and their ability to produce spoilage-associated compounds, such as esters, ketones, aldehydes, sulfur compounds, amines, and volatile fatty acids (2, 7). In recent decades, numerous methods had been applied for storage of meat to control the spoilage process, extending the shelf life of raw meat and meat products. Among them, refrigerated storage conditions, addition of natural preservatives, vacuum pack (VP), and modified atmosphere packaging (MAP) could influence the development and activities of the ephemeral spoilage microorganisms and, consequently, the spoilage process (3). Antimicrobial nisin-based active packaging has also been recently developed as a powerful tool for meat storage (8-11). Depending on the storage conditions and other extrinsic factors, only a few species are able to sufficiently ...

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Section: Discussionmentioning

confidence: 89%

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Ferrocino

Greppi

Storia

et al. 2016

Appl Environ Microbiol

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“…Although enterococci are more salt resistant, production of the enterocins A and B by Enterococcus faecium CTC 492 is also inhibited in the presence of NaCl (3). However, enterocin production can be increased in the meat matrix by the addition of a small amount of the bacteriocin, which acts as an inducer (4).…”

Section: Discussionmentioning

confidence: 99%

Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

Verluyten

Messens

Vuyst

2004

Appl Environ Microbiol

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Lactobacillus curvatus LTH 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory fermentations using modified MRS medium. A model was set up to describe the effects of different NaCl concentrations on microbial behavior. Both cell growth and bacteriocin activity were affected by changes in the salt concentration. Sodium chloride clearly slowed down the growth of L. curvatus LTH 1174, but more importantly, it had a detrimental effect on specific curvacin A production (k B ) and hence on overall bacteriocin activity. Even a low salt concentration (2%, wt/vol) decreased bacteriocin production, while growth was unaffected at this concentration. The inhibitory effect of NaCl was mainly due to its role as an a w -lowering agent. Further, it was clear that salt interfered with bacteriocin induction. Additionally, when 6% (wt/vol) sodium chloride was added, the minimum biomass concentration necessary to start the production of curvacin A (X B ) was 0.90 g (cell dry mass) per liter. Addition of the cell-free culture supernatant or a protein solution as a source of induction factor resulted in a decrease in X B , an increase in k B , and hence an increase in the maximum attainable bacteriocin activity.

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“…Enterocins A and B, produced by Enterococcus faecium CTC 492, were able to inhibit the production of slime by Lactobacillus sakei CTC 746, while nisin and sakacin K had no effect (7). Class IIa-producing cultures can be added to foods to either control the microbial succession during fermentation (162) or inhibit the growth of spoilage organisms during storage (7,54). In modified-atmosphere-packaged foods, the adventitious microbiota is composed of LAB that will eventually spoil the product.…”

Section: Use Of Class Iia Bacteriocins To Extend Food Storage Lifementioning

confidence: 99%

“…However, strains of Carnobacterium maltaromaticum that produce at least one class IIa bacteriocin are able to inhibit the growth and significantly reduce the numbers of different strains of L. monocytogenes on vacuum-packaged frankfurters stored at refrigeration temperatures (M. E. Stiles and L. M. McMullen, unpublished data). Carnobacterium divergens, which produces divercin V41, inhibits the growth of L. monocytogenes on vacuum-packaged coldsmoked salmon (7,20,38,50).…”

Section: Use Of Class Iia Bacteriocins To Control Food-borne Pathogensmentioning

confidence: 99%

The Continuing Story of Class IIa Bacteriocins

Drider

Fimland

Héchard

et al. 2006

Microbiol Mol Biol Rev

624

543

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SUMMARY Many bacteria produce antimicrobial peptides, which are also referred to as peptide bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins, constitute the most dominant group of antimicrobial peptides produced by lactic acid bacteria. The bacteriocins that belong to this class are structurally related and kill target cells by membrane permeabilization. Despite their structural similarity, class IIa bacteriocins display different target cell specificities. In the search for new antibiotic substances, the class IIa bacteriocins have been identified as promising new candidates and have thus received much attention. They kill some pathogenic bacteria (e.g., Listeria) with high efficiency, and they constitute a good model system for structure-function analyses of antimicrobial peptides in general. This review focuses on class IIa bacteriocins, especially on their structure, function, mode of action, biosynthesis, bacteriocin immunity, and current food applications. The genetics and biosynthesis of class IIa bacteriocins are well understood. The bacteriocins are ribosomally synthesized with an N-terminal leader sequence, which is cleaved off upon secretion. After externalization, the class IIa bacteriocins attach to potential target cells and, through electrostatic and hydrophobic interactions, subsequently permeabilize the cell membrane of sensitive cells. Recent observations suggest that a chiral interaction and possibly the presence of a mannose permease protein on the target cell surface are required for a bacteria to be sensitive to class IIa bacteriocins. There is also substantial evidence that the C-terminal half penetrates into the target cell membrane, and it plays an important role in determining the target cell specificity of these bacteriocins. Immunity proteins protect the bacteriocin producer from the bacteriocin it secretes. The three-dimensional structures of two class IIa immunity proteins have been determined, and it has been shown that the C-terminal halves of these cytosolic four-helix bundle proteins specify which class IIa bacteriocin they protect against.

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Prevention of ropiness in cooked pork by bacteriocinogenic cultures

Cited by 48 publications

References 29 publications

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

The Continuing Story of Class IIa Bacteriocins

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