The antilisterial effect of Leuconostoc carnosum 4010 and leucocins 4010 in the presence of sodium chloride and sodium nitrite examined in a structured gelatin system

International Journal of Food Microbiology

Volumn 92, Issue 2, 2004, Pages 129-140

  Hornbæk, Tina ^a   Brocklehurst, Tim F ^b   Budde, Birgitte Bjørn ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Biopreservation; Leucocins 4010; Leuconostoc carnosum 4010; Protective culture; Sodium chloride; Sodium nitrite; Vacuum packed meats

Indexed keywords

BACTERIOCIN; GELATIN; SODIUM CHLORIDE; SODIUM NITRITE;

ARTICLE; BACTERIAL GROWTH; BACTERIUM COLONY; BACTERIUM MUTANT; BIOPROCESS; CHEMICAL STRUCTURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; GROWTH INHIBITION; GROWTH RATE; IMAGE ANALYSIS; INCUBATION TIME; INHIBITION KINETICS; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LISTERIA MONOCYTOGENES; MEASUREMENT; MEAT; MICROSCOPY; NONHUMAN; SOLID; TEMPERATURE; TIME;

ANTIBIOSIS; BACTERIOCINS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; GELS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; MEAT; SODIUM CHLORIDE; SODIUM NITRITE;

LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 1942518280     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2003.09.005     Document Type: Article

References (40)

1. Adak G.K., Long S.M., O'Brien S.J. Trends in indigenous foodborne disease and deaths, England and Wales: 1992 to 2000. Gut. 51:2002;832-841.
2. Aymerich T., Artigas M.G., Garriga M., Monfort J.M., Hugas M. Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages. Journal of Applied Microbiology. 88:2000;686-694.
3. Baker R.C., Winkowski K., Montville T.J. pH-controlled fermentors to increase production of Leuconocin S by Leuconostoc paramesenteroides. Process Biochemistry. 31:1996;225-228.
4. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology. 23:1994;277-294.
5. Bhunia A.K., Johnson M.C., Ray B., Kalchayanand N. Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Bacteriology. 70:1991;25-33.
6. Blom H., Katla T., Holck A., Sletten K., Axelsson L., Holo H. Characterization, production, and purification of Leucocin H, a two-peptide bacteriocin from Leuconostoc MF215B. Current Microbiology. 39:1999;43-48.
7. Bouttefroy A., Mansour M., Linder M., Milliere J.-B. Inhibitory combinations of nisin, sodium chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach. International Journal of Food Microbiology. 54:2000;109-115.
8. Brocklehurst, T.F., Mackie, A.R., Steer, D.C., Wilson, D.R., 1995. Detection of microbial growth. International Patent Application: WO 95/00661.
9. Brocklehurst T.F., Piggott R.B., Smith A.C., Steer D.C. An apparatus for studying the effect of transient temperature on growth of bacteria in a gel matrix. Food Microbiology. 13:1996;109-114.
10. Brocklehurst T.F., Mitchell G.A., Smith A.C. A model experimental gel surface for the growth of bacteria on foods. Food Microbiology. 14:1997;303-311.
11. Budde B.B., Jakobsen M. Real-time measurements of the interactions between single cells of Listeria monocytogenes and nisin on a solid surface. Applied and Environmental Microbiology. 66:2000;3586-3591.
12. Budde B.B., Rasch M. A comparative study on the use of flow cytometry and colony forming units for assessment of the antibacterial effect of bacteriocins. International Journal of Food Microbiology. 63:2001;65-72.
13. Budde B.B., Hornbæk T., Jacobsen T., Barkholt V., Koch A.G. Leuconstoc carnosum 4010 has the potential as a new protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application. International Journal of Food Microbiology. 83:2003;171-184.
14. De Martinis E.C.P., Franco B.D.G.M. Inhibition of Listeria monocytogenes in a pork product by a Lactobacillus sake strain. International Journal of Food Microbiology. 42:1998;119-126.
15. Farber J.M., Peterkin P.I. Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews. 55:1991;476-511.
16. Gravesen A., Warthoe P., Knøchel S., Thirstrup K. Restriction fragment differential display of pediocin-resistant Listeria monocytogenes 412 mutants shows consistent overexpression of a putative β-glucoside-specific PTS system. Microbiology. 146:2000;1381-1389.
17. Hastings J.W., Sailer M., Johnson K., Roy K.L., Vederas J.C., Stiles M.E. Characterization of Leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelidum. Journal of Applied Bacteriology. 173:1991;7491-7500.
18. Himmelbloom B., Nilsson L., Gram L. Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems. Journal of Applied Microbiology. 91:2001;506-513.
19. Jack R.W., Wan J., Gordon J., Harmark K., Davidson B.E., Hillier A.J., Wettenhall R.E., Hickey M.W., Coventry M.J. Characterization of the chemical and antimicrobial properties of piscicolin 126, a bacteriocin produced by Carnobacterium piscicola JG126. Applied and Environmental Microbiology. 62:1996;2897-2903.
20. Jacobsen, T., Budde, B.B., Koch, A.G., 2003. Application of Leuconostoc carnosum for biopreservation of cooked meat products. 95, 242-249.
21. Jørgensen L.V., Huss H.H. Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. International Journal of Food Microbiology. 42:1998;127-131.
22. Jydegaard A.-M., Gravesen A., Knøchel S. Growth condition-related response of Listeria monocytogenes 412 to bacteriocin inactivation. Letters in Applied Microbiology. 31:2000;68-72.
23. Katsaras K., Leistner L. Distribution and development of bacterial colonies in fermented sausages. Biofouling. 5:1991;115-124.
24. Kozak J., Balmer T., Byrne R., Fisher K. Prevalence of Listeria monocytogenes in foods: incidence in dairy products. Food Control. 7:1996;215-221.
25. Lee S., Iwata T., Oyagi H. Effects of salts on conformational change of basic amphipathic peptides from β-structure to α-helix in the presence of phospolipid liposomes and their channel-forming ability. Biochimica et Biophysica Acta. 1151:1993;75-82.
26. Leroy F., De Vuyst L. The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sake CTC 494, a potential starter culture for sausage fermentation. Applied and Environmental Microbiology. 65:1999;5350-5356.
27. Leroy F., De Vuyst L. Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K. Applied and Environmental Microbiology. 65:1999;974-981.
28. MicroFit, 1999. Institute of Food Research, UK, http://www.ifr.bbsrc.ac. uk/MicroFit.
29. Møretrø T., Aasen I.M., Storrø I., Axelsson L. Production of sakacin P by Lactobacillus sakei in a completely defined medium. Journal of Applied Microbiology. 88:2000;536-545.
30. Nilsen T., Nes I.F., Holo H. An exported inducer peptide regulates bacteriocin production in Enterococcus faecium CTC492. Journal of Bacteriology. 180:1998;1848-1854.
31. Nørrung B., Andersen J.K., Schlundt J. Incidence and control of Listeria monocytogenes in foods in Denmark. International Journal of Food Microbiology. 53:1999;195-203.
32. Ojeniyi B., Wegener H.C., Jensen N.E., Bisgaard M. Listeria monocytogenes in poultry and poultry products: epidemiological investigations in seven Danish abbatoirs. Journal of Applied Bacteriology. 80:1996;395-401.
33. Ray B. The need for biopreservation. Ray B., Daeschel M. Food Biopreservatives of Microbial Origin. 1992;1-24 CRC Press, Boca Raton, FL.
34. Rijpens N.P., Jannes G., Herman L.M.F. Incidence of Listeria spp. and Listeria monocytogenes in ready-to-eat chicken and turkey products determined by polymerase chain reaction and line probe assay hybridization. Journal of Food Protection. 60:1997;548-550.
35. Robinson T.P., Aboaba O.O., Kaloti A., Ocio M.J., Baranyi J., Mackey B.M. The effect of inoculum size on the lag phase of Listeria monocytogenes. International Journal of Food Microbiology. 70:2001;163-173.
36. Rollema H.S., Kuipers O.P., Both P., de Vos W.M., Siezen R.J. Improvement of solubility and stability of the antimicrobial peptide nisin by protein engineering. Applied and Environmental Microbiology. 61:1995;2873-2878.
37. Rørvik L.M., Yndestad M. Listeria monocytogenes in foods in Norway. International Journal of Food Microbiology. 13:1991;97-104.
38. Vignolo G.M., de Kairuz M.N., de Ruiz Holgado A.A.P., Oliver G. Influence of growth conditions on the production of lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705. Journal of Applied Bacteriology. 78:1995;5-10.
39. Vignolo G., Fadda S., de Kairuz M.N., de R. Holgado A.P., Oliver G. Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry. Food Microbiology. 15:1998;259-264.
40. Wang C., Muriana P.M. Incidence of Listeria monocytogenes in packages of retail franks. Journal of Food Protection. 57:1994;382-386.