Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

Barcenilla, Coral; Puente, Araceli; Cobo‐Díaz, José F.; Alexa, Elena-Alexandra; García-Gutiérrez, Enriqueta; O’Connor, Paula M.; Cotter, Paul D.; González-Raurich, Montserrat; López, Mercedes; Prieto, Miguel; Álvarez‐Ordóñez, Avelino

doi:10.1016/j.ijfoodmicro.2023.110341

Cited by 5 publications

(3 citation statements)

References 70 publications

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“…One of the reasons could be the high CO 2 concentration generated in the bags as a consequence of the anaerobic respiration probably due to the product quality changes, achieving at day 5 a 25% CO 2 in trial 2 versus 16% CO 2 in trial 1. A recent paper on the use of modified atmosphere packaging (MAP) combined with lactic acid bacteria (LAB) as bioprotective agents in cooked meat products showed that phages were not affected by concentrations of 20% CO 2 [25]. However, in our study, higher CO 2 concentrations were reached.…”

Section: Achievement Of Phage Concentration and Listeria Monocytogene...contrasting

confidence: 63%

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Gómez-Galindo,

Truchado,

Allende

et al. 2023

Foods

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A commercial phage biocontrol for reducing Listeria monocytogenes has been described as an effective tool for improving fresh produce safety. Critical challenges in the phage application must be overcome for the industrial application. The validation studies were performed in two processing lines of two industry collaborators in Spain and Denmark, using shredded iceberg lettuce as the ready-to-eat (RTE), high process volume product. The biocontrol treatment optimized in lab-scale trials for the application of PhageGuard ListexTM was confirmed in industrial settings by four tests, two in Spain and two in Denmark. Results showed that the method of application that included the device and the processing operation step was appropriate for the proper application. The proper dose of Phage Guard ListexTM was reached in shredded iceberg lettuce and the surface was adequately covered for the successful application of phages. There was no impact on the headspace gas composition (CO2 and O2 levels), nor on the color when untreated and treated samples were compared. The post-process treatment with PhageGuard ListexTM did not cause any detrimental impact on the sensory quality, including flavor, texture, browning, spoilage, and visual appearance over the shelf-life as the phage solution was applied as a fine, mist solution.

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Section: Achievement Of Phage Concentration and Listeria Monocytogene...contrasting

confidence: 63%

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Gómez-Galindo,

Truchado,

Allende

et al. 2023

Foods

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“…Still, it enhanced the growth of LAB under anaerobic conditions [49]. LAB play the role of a bio-preservative in meat products to attain a longer shelf life [50]. In addition to their acidifying capacity and antimicrobial and antifungal activity, the produced organic acids are used as flavorings in various processed foods [46].…”

Section: Organic Acid Compositionmentioning

confidence: 99%

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Belguith,

Jrad,

Oussaief

et al. 2024

Foods

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Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20–4.97), moisture (60.5–12.3%), and water activity (0.986–0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg−1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.

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“…A variety of novel preservation strategies have arisen in response to the clean-label production trend, such as the use of bioprotective bacterial cultures and their metabolites [8][9][10]. This entails the use of micro-organisms and their products (such as their cell-free supernatants, CFSs) to increase the shelf life of food through competitive exclusion or the production of antimicrobial substances [9,10].…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

Garin-Murguialday,

Espina,

Virto

et al. 2024

Applied Sciences

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The use of bacteria and/or their compounds is an alternative to the use of positive-list additives that the food industry is using as a tool to meet consumer demands for more natural, long-shelf-life, and healthy products, in short, to offer clean label foods. The aim of this study is to investigate the suitability of cell-free supernatants (CFSs) from Qualified Presumption of Safety strains as bioprotective cultures. Out of an initial screening panel of about 200 isolates, strains Pediococcus acidilactici CNTA 1059, Lactiplantibacillus plantarum CNTA 600, Levilactobacillus brevis CNTA 1374, and Bacillus subtilis CNTA 517 demonstrated strong antimicrobial activity against, especially, Gram-positive bacteria. The CFSs of these four strains showed minimum inhibitory concentration values between 0.15% and 5% against Listeria monocytogenes and Lentilactobacillus parabuchneri. None of the four selected strains exhibited acquired resistance to target antibiotics, and the non-toxigenicity of all the CFSs was demonstrated. In the case of the three lactic acid bacteria, the presence of bacteriocin-like inhibitory substances was confirmed following the decline in antimicrobial activity due to treatment with proteases. Regarding B. subtilis, biosynthetic gene clusters for different bacteriocin-like substances, including protease-resistant lipoproteins, were found via whole-genome sequencing. In addition, all of the CFSs exhibited stable antimicrobial activity at a wide range of temperatures (70–121 °C) used for the pasteurization and sterilization of food products, with a loss of antimicrobial activity ranging from 3% to 28%. These results point to the possibility that CFSs from these strains could be used in the food industry as a biocontrol tool to develop new products.

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Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

Cited by 5 publications

References 70 publications

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Optimization of the Use of a Commercial Phage-Based Product as a Control Strategy of Listeria monocytogenes in the Fresh-Cut Industry

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

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