Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli

Cao-Hoang, Lan; Marechal, Pierre-André; Lê-Thanh, Mai; Gervais, Patrick

doi:10.1007/s00253-008-1402-9

Cited by 36 publications

(18 citation statements)

References 19 publications

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“…Enterococcus and Listeria strains were susceptible to the antimicrobial activity of supernatants (24 h) but the aspect and the diameters of the halos were not related to Muller Hinton and BHI agar-media. As expected, there was no antimicrobial activity against E. coli (Table II) when the test was performed on TSB agar-medium, since Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria due to their outer membrane (Cao-Hoang, Marechal, Le-Thanh, 2008;Gyawali, Ibrahim, 2014). However, a questionable result could have been considered if this analysis had been carried out only on MacConkey agar-medium, since apparent inhibition halos against E. coli were seen only in MacConkey and were not seen in TSB agar-medium.…”

Section: Resultssupporting

confidence: 58%

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Azevedo

Molinari

Oliveira

2018

Braz. J. Pharm. Sci.

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Bacteriocins are peptides produced by various species of bacteria, especially lactic acid bacteria, which exhibit a large spectrum of action against spoilage bacteria and foodborne pathogens. Successful application of techniques for quantitative or qualitative bacteriocin determination relies not only on the sensitivity of the test-microorganisms, but also on the agar-medium employed. Cell free supernatants are routinely used to preliminary screen for antimicrobial activity of bacteria by means of the agar well diffusion method, but the supernatant may also include other molecules (such as medium components and/or intracellular compounds) accidentally released during cell free supernatant preparation, which may interfere with the assay. Reproducibility of bacteriocin activity against the same test-microorganisms is an important factor to be considered. Unfortunately, no specific information about bioassays standardization to determine bacteriocin activity is available in the literature. In this work, growth inhibition by means of the agar well diffusion assays were carried out on different agar-media showing a strong dependence on the agar-medium used, indicating that the inhibitory effects could also depend on the diffusion of exudates that are included in the cell-free supernatant. The results presented in this communication show that selection of the agar-medium is crucial for the bioassay response.

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Section: Resultssupporting

confidence: 58%

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Azevedo

Molinari

Oliveira

2018

Braz. J. Pharm. Sci.

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“…Thus, cells in stationary phase under rapid chilling require higher concentrations of nisin (CaoHoang et al 2008). As observed with other strategies, simultaneous treatment with bacteriocins has a more significant result than the sequential use (Cao-Hoang et al 2008).…”

Section: Bacteriocins Combined With Temperature Treatmentsmentioning

confidence: 68%

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.

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“…Differences in the effect of the target cells’ growth phase on their sensitivity to active bacteriocins or bacteriocin-like inhibitory substances have also been reported in the past [16–18]. Lag and exponential phase cells seem to be less resistant than stationary phase cells as during these phases biosynthesis of the target cell membrane is more vigorous, enhancing the initial electrostatic attraction of the bacteriocin that is thought to be the driving force for subsequent events [19].…”

Section: Resultsmentioning

confidence: 99%

Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens

Ζουμποπούλου

Pepelassi

Papaioannou

et al. 2013

IJMS

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In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s) of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials.

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Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli

Cited by 36 publications

References 19 publications

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Importance of the agar-media in the evaluation of bacteriocin activity against the same test-microorganisms

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens

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