Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese

Applied and Environmental Microbiology

Volumn 64, Issue 12, 1998, Pages 4842-4845

  Buyong, Nurliza ^a,d   Kok, Jan ^b   Luchansky, John B ^a,c  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF GRONINGEN   (Netherlands)

^c UNIVERSITY OF WISCONSIN   (United States)

^d Prod and Proc Devmt Cultures Grp   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PEDIOCIN;

AGRICULTURE; ARTICLE; BACTERIUM CULTURE; CELL VIABILITY; CHEESE; FERMENTATION; FOOD COMPOSITION; FOOD CONTAMINATION; GENE EXPRESSION; GENETIC ENGINEERING; GROWTH INHIBITION; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; NONHUMAN; OPERON;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LISTERIA MONOCYTOGENES; POSIBACTERIA; STREPTOCOCCUS;

EID: 0031736824     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.64.12.4842-4845.1998     Document Type: Article

References (34)

1. Adams, M. R., and P. Marteeau, 1995. On the safety of lactic acid bacteria from food. Int. J. Food Microbiol. 27:263-264.
2. Anonymous. 1988. Cheeses and cheese products. Definitions and standards under the Federal Food, Drug, and Cosmetic Act, Part 19, Title 21, Code of Federal Regulations. Food and Drug Administration, U.S. Department of Health, Education and Welfare, Washington, D.C.
3. Bukhtiyarova, M., R. Yang, and B. Ray. 1994. Analysis of the pediocin AcH gene cluster from plasmid pSMB74 and its expression in a pediocin-negative Pediococcus acidilactici strain. Appl. Environ. Microbiol. 60:3405-3408.
4. Caldwell, S. L., D. J. McMahon, C. J. Oberg, and J. R. Broadbent. 1996. Development and characterization of lactose-positive Pediococcus species for milk fermentation. Appl. Environ. Microbiol. 62:936-941.
5. Chikindas, M. L., K. Venema, A. M. Ledeboer, G. Venema, and J. Kok. 1995. Expression of lactococcin A and pediocin PA-1 in heterologous hosts. Lett. Appl. Microbiol. 21:183-189.
6. Delves-Broughton, J., P. Blackburn, R. J. Evans, and J. Hugenholtz. 1996. Applications of the bacteriocin, nisin. Antonie Leeuwenhoek 69:193-202.
7. Ennahar, S., D. Aoude-Werner, O. Sorokine, A. van Dorsselaer, F. Bringel, J.-C. Hubert, and C. Hasselmann. 1996. Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese. Appl. Environ. Microbiol. 62:4381-4387.
8. Eppert, I., N. Valdes-Stauber, H. Gotz, M. Busse, and S. Scherer. 1997. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium linens as evaluated in situ on soft cheese. Appl. Environ. Microbiol. 63:4812-4817.
9. Farber, J. M., and P. I. Peterkin. 1991. Listeria monocytogenes, a foodborne pathogen. Microbiol. Rev. 55:476-511.
10. Garde, S., P. Gaya, M. Medina, and M. Nunez. 1997. Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture. Biotechnol. Lett. 19:1011-1014.
11. Giraffa, G., and D. Carminati. 1997. Control of Listeria monocytogenes in the rind of Taleggio, a surface-ripened cheese, by a bacteriocin from Enterococcus faecium 7C5. Sci. Aliments 17:383-391.
12. Greenwood, M. J., D. Roberts, and P. Burden. 1991. The occurrence of Listeria species in milk and dairy products: a national survey in England and Wales. Int. J. Food Microbiol. 12:197-206.
13. Holo, H., and I. F. Nes. 1989. High-frequency transformation, by electroporation, of Lactococcus lactis subsp. cremoris grown with glycine in osmotically stabilized media. Appl. Environ. Microbiol. 55:3119-3123.
14. Horn, N., M. I. Martinez, J. M. Martinez, P. E. Hernandez, M. J. Gasson, J. M. Rodriguez, and H. M. Dodd. 1998. Production of pediocin PA-1 by Lactococcus lactis using the lactococcin A secretory apparatus. Appl. Environ. Microbiol. 64:818-823.
15. Joosten, H. M. L. J., and M. Nunez. 1996. Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria. Appl. Environ. Microbiol. 62:1178-1181.
16. Kuipers, O. P., P. G. G. A. de Ruyter, M. Kleerebezem, and W. M. de Vos. 1997. Overproduction of proteins by lactic acid bacteria. Trends Biotechnol. 15:135-140.
17. Leenhouts, K., A. Bolhuis, G. Venema, and J. Kok. 1998. Construction of a food-grade multiple-copy integration system for Lactococcus lactis. Appl. Microbiol. Biotechnol. 49:417-423.
18. Lipinska, E. 1973. Use of nisin-producing lactic streptococci in cheesemaking. Bull. Int. Dairy Fed. 73:1-24.
19. Lipinska, E. 1977. Nisin and its application, p. 103-130. In M. Woodbine (ed.), Antimicrobials and antibiosis in agriculture. Butterworth, London, England.
20. Maisnier-Patin, S., N. Deschamps, S. R. Tatini, and J. Richard. 1992. Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter. Lait 72:249-263.
21. Marth, E. H. 1978. Standard methods for the examination of dairy products, 14th ed. American Public Health Association, Inc., Washington, D.C.
22. Marugg, J. D., C. F. Gonzalez, B. S. Kunka, A. M. Ledeboer, M. J. Pucci, M. Y. Toonen, S. A. Walker, L. C. M. Zoetmulder, and P. A. Vandenbergh. 1992. Cloning, expression, and nucleotide sequence of genes involved in production of pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0. Appl. Environ. Microbiol. 58:2360-2367.
23. Muriana, P. M. 1996. Bacteriocins for control of Listeria spp. in food. J. Food Prot. Suppl. 1:54-63.
24. O'Sullivan, D. J., and T. R. Klaenhammer. 1993. Rapid mini-prep isolation of high-quality plasmid DNA from Lactococcus and Lactobacillus spp. Appl. Environ. Microbiol. 59:2730-2733.
25. Platteeuw, C., I. van Alen-Boerrigter, S. van Schalkwijk, and W. M. de Vos. 1996. Food-grade cloning and expression system for Lactococcus lactis. Appl. Environ. Microbiol. 62:1008-1013.
26. Pucci, M. J., E. R. Vedamuthu, B. S. Kunka, and P. A. Vandenbergh. 1988. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0. Appl. Environ. Microbiol. 54:2349-2353.
27. Romero, D. 1998. Personal communication.
28. Ryan, M. P., M. C. Rea, C. Hill, and R. P. Ross. 1996. An application in Cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl. Environ. Microbiol. 62:612-619.
29. Schillinger, U., R. Geisen, and W. H. Holzapfel. 1996. Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods. Trends Food Sci. Technol. 7:158-164.
30. Stecchini, M. L., I. Sarais, and M. Bertoldi. 1991. The influence of Lactobacillus plantarum culture inoculation on the fate of Staphylococcus aureus and Salmonella typhimurium in Montasio cheese. Int. J. Food Microbiol. 14: 99-110.
31. Sulzer, G., and M. Busse. 1991. Growth inhibition of Listeria spp. on Camembert cheese by bacteria producing inhibitory substances. Int. J. Food Microbiol. 14:287-296.
32. Uljas, H., and J. B. Luchansky. 1995. Characterization of bacteriocins produced by lactobacilli and their use to control calcium lactate crystal-forming lactic acid bacteria in Cheddar cheese. M.Sc. thesis. University of Wisconsin-Madison, Madison.
33. Venema, K., J. Kok, J. D. Marugg, M. Y. Toonen, A. M. Ledeboer, G. Venema, and M. L. Chikindas. 1995. Functional analysis of the pediocin operon of Pediococcus acidilactici PAC1.0: PedB is the immunity protein and PedD is the precursor processing enzyme. Mol. Microbiol. 17:515-522.
34. Zottola, E. A., T. L. Yezzi, D. B. Ajao, and R. F. Roberts. 1994. Utilization of Cheddar cheese containing nisin as an antimicrobial agent in other foods. Int. J. Food Microbiol. 24:227-238.