Interactions of meat-associated bacteriocin-producing lactobacilli with Listeria innocua under stringent sausage fermentation conditions

Journal of Food Protection

Volumn 68, Issue 10, 2005, Pages 2078-2084

  Leroy, Frédéric ^a   Lievens, Kristoff ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LISTERIA INNOCUA; STAPHYLOCOCCUS CARNOSUS;

EID: 26644450945     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.10.2078     Document Type: Article

References (40)

1. Axelsson, L., and A. Holck. 1995. The genes involved in production of and immunity to sakacin A. a bacteriocin from Lactobacillus sake Lb706. J. Bacteriol. 177:2125-2137.
2. Benkerroum, N., A. Daoudi, and M. Kamal. 2003. Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture. Meat Sci. 63:479-484.
3. Callewaert, R., M. Hugas, and L. De Vuyst. 2000. Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. Int. J. Food Microbiol. 57:33-42.
4. Campanini, M., I. Pedrazzoni, S. Barbuti, and P. Baldini. 1993. Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures. Int. J. Food Microbiol. 20:169-175.
5. Campbell-Platt, G., and P. E. Cook. 1994. Fermented meats. Blackie Academic & Professional, London.
6. Çon, A. H., and H. Y. Gökalp. 2000. Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Sci. 55:89-96.
7. Cornu, M., M. Kalmokoff, and J. P. Flandrois. 2002. Modelling the competitive growth of Listeria monocytogenes and Listeria innocua in enrichment broths. Int. J. Food Microbiol. 73:261-274.
8. Dalet, K., Y. Cenatiempo, P. Cossart, and Y. Hechard. 2001. A sigma(54)-dependent PTS permease of the mannose family is responsible for sensitivity of Listeria monocytogenes to mesentericin Y105. Microbiology 147:3263-3269.
9. De Martinis, E. C. P., and F. Z. Freitas. 2003. Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation. Food Control 14:197-200.
10. De Vuyst, L., R. Callewaert, and B. Pot. 1996. Characterisation and antagonistic activity of Lactobacillus amylovorus DCE 471 and large scale isolation of its bacteriocin amylovorin L471. Syst. Appl. Microbiol. 19:9-20.
11. De Vuyst, L., and E. J. Vandamme. 1994. Bacteriocins of lactic acid bacteria: microbiology, genetics and applications. Blackie Academic & Professional, London.
12. Dicks, L. M. T., F. D. Mellett, and L. C. Hoffman. 2004. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Sci. 66:703-708.
13. Englevin, G., G. Feron, C. Perrin, D. Mollé, and R. Talon. 2000. Identification of β-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain. FEMS Microbiol. Lett. 190:115-120.
14. Ennahar, S., T. Sashihara, K. Sonomoto, and A. Ishizaki. 2000. Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiol. Rev. 24:85-106.
15. Fadda, S., A. Lebert, S. Leroy-Sétrin, and R. Talon. 2002. Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation. FEMS Microbiol. Lett. 210:209-214.
16. Foegeding, P. M., A. B. Thomas, D. H. Pilkington, and T. R. Klaenhammer. 1992. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Appl. Environ. Microbiol. 58:884-890.
17. Garriga, M., M. Hugas, T. Aymerich, and J. M. Monfort. 1993. Bacteriocinogenic activity of lactobacilli from fermented sausages. J. Appl. Bacteriol. 75:142-148.
18. Gravesen, A., A.-M. J. Axelsen, J. M. da Silva, T. B. Hansen, and S. Knøchel. 2002. Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenes. Appl. Environ. Microbiol. 68:756-764.
19. Gravesen, A., M. Ramnath, K. B. Rechinger, N. Andersen, L. Jansch, Y. Héchard, J. W. Hastings, and S. Knøchel. 2002. High-level resistance to class IIa bacteriocins is associated with one general mechanism in Listeria monocytogenes. Microbiology 148:2361-2369.
20. Hugas, M., M. Garriga, M. T. Aymerich, and J. M. Monfort. 1995. Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC 494. J. Appl. Bacteriol. 79:322-330.
21. Hugas, M., M. Garriga, M. Pascual, M. T. Aymerich, and J. M. Monfort. 2002. Enhancement of sakacin K activity against Listeria monocytogenes in fermented sausages with pepper or manganese as ingredients. Food Microbiol. 19:519-528.
22. Hugas, M., B. Neumeyer, F. Pagés, M. Garriga, and W. P. Hammes. 1996. Antimicrobial activity of bacteriocin-producing cultures in meat products: 2. Comparison of bacteriocin producing lactobacilli on Listeria growth in fermented sausages. Fleischwirtschaft 76:649-652.
23. Johnson, J. L., M. P. Doyle, and R. G. Cassens. 1990. Listeria monocytogenes and other Listeria spp. in meat and meat products. J. Food Prot. 53:81-91.
24. Johnson, J. L., M. P. Doyle, R. G. Cassens, and J. L. Schoeni. 1988. Fate of Listeria monocytogenes in tissues of experimentally infected cattle and in hard salami. Appl. Environ. Microbiol. 54:497-501.
25. Leroy, F., and L. De Vuyst. 1999. Temperature and pH conditions that prevail during the fermentation of sausages are optimal for the production of the antilisterial bacteriocin sakacin K. Appl. Environ. Microbiol. 65:974-981.
26. Leroy, F., and L. De Vuyst. 1999. The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation. Appl. Environ. Microbiol. 65:5350-5356.
27. Leroy, F., and L. De Vuyst. 2001. Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria. Appl. Environ. Microbiol. 67:4407-4413.
28. Leroy, F., and L. De Vuyst. 2005. Bacteriocin-producing strains in a meat environment, p. 369-380. In J. L. Barredo Fuente (ed.), Microbial products and biotransformations. Methods in Biotechnology, Humana Press, Totowa, N.J.
29. Leroy, F., and L. De Vuyst. Unpublished data.
30. Masson, F., L. Hinrichsen, R. Talon, and M. C. Montel. 1999. Factors influencing leucine catabolism by a strain of Staphylococcus carnosus. Int. J. Food Microbiol. 49:173-178.
31. Messens, W., J. Verluyten, F. Leroy, and L. De Vuyst. 2002. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation. Int. J. Food Microbiol. 81:41-52.
32. Montel, M. C., R. Talon, J. L. Berdagué, and M. Cantonnet. 1993. Effect of starter cultures on the biochemical characteristics of French dry sausages. Meat Sci. 35:229-240.
33. Nes, I. F., and H. Holo. 2000. Class II antimicrobial peptides from lactic acid bacteria. Biopolymers 55:50-61.
34. Sakayori, Y., M. Muramatsu, S. Hanada, Y. Kamagata, S. Kawamoto, and J. Shima. 2003. Characterization of Enterococcus faecium mutants resistant to mundticin KS, a class IIa bacteriocin. Microbiology 149:2901-2908.
35. Tichaczek, P. S., J. N. Meyer, I. F. Nes, R. F. Vogel, and W. P. Hammes. 1992. Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH1174 and sakacin P from L. sake LTH673. Syst. Appl. Microbiol. 15:460-468.
36. Työppönen, S., A. Markkula, E. Petäjä, M.-L. Suihko, and T. Mattila-Sandholm. 2003. Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures. Food Control 14:181-185.
37. Vadyvaloo, V., J. W. Hastings, M. J. van der Merwe, and M. Rautenbach. 2002. Membranes of class IIa bacteriocin-resistant Listeria monocytogenes cells contain increased levels of desaturated and short-acyl-chain phosphatidylglycerols. Appl. Environ. Microbiol. 68:5223-5230.
38. Vadyvaloo, V., J. L. Snoep, J. W. Hastings, and M. Rautenbach. 2004. Physiological implications of class IIa bacteriocin resistance in Listeria monocytogenes strains. Microbiology 150:335-340.
39. Verluyten, J., W. Messens, and L. De Vuyst. 2004. Sodium chloride reduces production of curvacin A, a bacteriocin produced by the Lactobacillus curvatus strain LTH 1174 originating from fermented sausage. Appl. Environ. Microbiol. 70:2271-2278.
40. Vogel, R. F., B. S. Pohle, P. S. Tichaczek, and W. P. Hammes. 1993. The competitive advantage of Lactobacillus curvatus LTH1174 in sausage fermentations is caused by formation of curvacin A. Syst. Appl. Microbiol. 16:457-462.