Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility. 1 - Screening and characterization of the antibacterial compounds

Food Control

Volumn 17, Issue 6, 2006, Pages 454-461

  Ammor, Salim ^a   Tauveron, Grégoire ^a   Dufour, Eric ^a   Chevallier, Isabelle ^a  

^a ENITA de Clermont Ferrand   (France)

Author keywords

Antibacterial activity; Bacteriocins; Lactic acid bacteria; Small scale facility; Traditional dry sausages

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS SP.; ESCHERICHIA COLI; HAFNIA ALVEI; LACTOBACILLUS SAKEI; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; STAPHYLOCOCCUS AUREUS; VAGOCOCCUS CARNIPHILUS;

EID: 29244461762     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.02.006     Document Type: Article

References (47)

1. S. Ammor C. Rachman S. Chaillou H. Prévost X. Dousset M. Zagorec et al. Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages Food Microbiology 22 2005 373-382
2. S.F. Barefoot & T.R. Klaenhammer Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus Applied and Environmental Microbiology 45 1983 1808-1815
3. S.F. Barefoot & C.G. Nettles Antibiosis revised: Bacteriocins produced by dairy starter cultures Journal of Dairy Science 76 1993 2366-2379
4. J. Byczkowski & T. Gessner Biological role of superoxide ion-radical International Journal of Biochemistry 20 1988 569-580
5. R. Callewaert M. Hugas & L. De Vuyst Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages International Journal of Food Microbiology 57 2000 33-42
6. A. Castano M.C. Garca Fontan J.M. Fresno M.E. Tornadijo & J. Carballo Garca survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage Food Control 13 2002 107-115
7. Chevallier, I., Talon, R., Laguet, A., Labayle, S., & Labadie, J. (2001). Application de la démarche d'écologie microbienne dirigée dans un atelier fermier charcutier (I). Inventaire de la flore de l'atelier et du produit. In Proceeding of the 13th agoral meeting, Dijon, France (pp. 213-218).
8. L.M. Cintas P. Casaus L.S. Høavarstein P.E. Hernández & I.F. Nes Biochemical and genetic characterization of enterocin P, a novel sec- dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum Applied and Environmental Microbiology 63 1997 4321-4330
9. M.D. Collins J.A. Farrow B.A. Phillips & O. Kandler Streptococcus garvieae sp. nov. and Streptococcus plantarum sp. nov Journal of General Microbiology 129 Pt. 11 1983 3427-3431
10. A.H. Çon H.Y. Gökalp & M. Kaya Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk Meat Science 59 2001 437-441
11. M.A. Daeschel Antimicrobial substances from lactic acid bacteria for use as food preservatives Food Technology 43 1989 164-167
12. A. de Castro A. Montano F.J. Casado A.H. Sanchez & L. Rejano Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation Food Microbiology 19 2002 637-644
13. T. Eklund The effect of carbon dioxide on bacterial growth and on uptake processes in the bacterial membrane vesicles International Journal of Food Microbiology 1 1984 179-185
14. J.M. Farber Microbiological aspects of modified-atmosphere packaging technology - a review Journal of Food Protection 54 1991 58-70
15. Y. Gao M.J. Van Belkum & M.E. Stiles The outer membrane of Gram-negative bacteria inhibits antibacterial activity of brochocin-C Applied and Environmental Microbiology 65 1999 4329-4333
16. S. Garneau N.I. Martin & J.C. Vederas Two-peptide bacteriocins produced by lactic acid bacteria Biochimie 84 2002 577-592
17. J.N. Hansen Nisin as a model food preservative Critical Reviews in Food Science and Nutrition 34 1994 69-93
18. C. Herranz P. Casaus S. Mukhopadhyay J.M. Martnez J.M. Rodrguez I.F. Nes et al. Enterococcus faecium P21: A strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B Food Microbiology 18 2001 115-131
19. R.W. Jack J.R. Tagg & B. Ray Bacteriocins of Gram-positive bacteria Microbiological Reviews 59 1995 171-200
20. J.M. Jay Antimicrobial properties of diacetyl Applied and Environmental Microbiology 44 1982 525-532
21. J.M. Jay Modern food microbiology 1986 Van Nostrand Reinhold New York
22. E.R. Kashket Bioenergetics of lactic acid bacteria: Cytoplasmic pH and osmotolerance FEMS Microbiology Reviews 46 1987 233-244
23. T.R. Klaenhammer Bacteriocins of lactic acid bacteria Biochimie 70 1988 337-349
24. 2- in free radical damage to biological systems Archives of Biochemistry and Biophysics 204 1980 18-29
25. F. Leroy M.R. Foulquié Moreno & L. De Vuyst Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation International Journal of Food Microbiology 88 2003 235-240
26. S.E. Lindgren & W.J. Dobrogosz Antagonistic activities of lactic acid bacteria in food and feed fermentations FEMS Microbiology Reviews 7 1990 149-163
27. A.M. Liserre M. Landgraf M.T. Destro & B.D.G.M. Franco Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sakei strain in modified atmosphere-packaged Brazilian sausage Meat Science 61 2002 449-455
28. W.J. Lyon & B.A. Glatz Partial purification and characterization of a bacteriocin produced by Propionibacterium thoenii Applied and Environmental Microbiology 57 1991 701-706
29. M. Mataragas E.H. Drosinos & J. Metaxopoulos Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4 ± 2° C. Food Microbiology 20 2003 259-265
30. R. Mayr M. Fricker A. Maoz & S. Scherer Anti-listerial activity and biodiversity of cheese surface cultures: Influence of the ripening temperature regime Europ Food Research and Technology 218 2004 242-247
31. T.J. Montville K. Winkowski & R.D. Ludescher Models and mechanisms for bacteriocin action and application International Dairy Journal 5 1995 797-814
32. J.C. Nieto-Lozano J.I. Reguera-Useros M.C. Pelaez-Martnez & A. Hardisson de la Torre Bacteriocinogenic activity from starter cultures used in Spanish meat industry Meat Science 62 2002 237-243
33. A. Pantev P. Kabadjova M. Dalgalarrondo T. Haertle I. Ivanova X. Dousset et al. Isolation and partial characterization of an antibacterial substance produced by Enterococcus faecium Folia Microbiology 47 2002 391-400
34. J.C. Piard & M. Desmazeaud Inhibiting factors produced by lactic acid bacteria: 1. Oxygen metabolites and catabolism end-products Lait 71 1991 525-541
35. J.C. Piard & M. Desmazeaud Inhibiting factors produced by lactic acid bacteria: 2. Bacteriocins and other antibacterial substances Lait 72 1992 113-142
36. P.K. Podolak J.F. Zayas C.L. Kastner & D.Y.C. Fung Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids Journal of Food Protection 59 1996 370-373
37. L. Saucier A. Poon & M.E. Stiles Induction of bacteriocin in Carnobacterium piscicola LV17 Journal of Applied Bacteriology 78 1995 684-690
38. J.M. Snijders J.G. van Logtestijn D.A.A. Mossel F.J.M. Smulders Lactic acid as a decontaminant in slaughter and processing procedures Veterinary Quarterly 7 1985 277-282
39. R. Schöbitz T. Zaror O. Leon & M. Costa A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat Food Microbiology 16 1999 249-255
40. P.L. Shewmaker A.G. Steigerwalt R.E. Morey M.S. Carvalho J.A. Elliott K. Joyce et al. Vagococcus carniphilus sp. nov., isolated from ground beef International Journal of Systematic and Evolutionary Microbiology 54 2004 1505-1510
41. K.A. Stevens B.W. Sheldon N.A. Klapes & T.R. Klaenhammer Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria Applied and Environmental Microbiology 57 1991 3613-3615
42. J.R. Tagg A.S. Dajani & L.W. Wannamaker Bacteriocins of gram positive bacteria Bacteriological Reviews 40 1976 722-756
43. M.G. Tantillo P.A. Di & L. Novello Bacteriocin-producing Lactobacillus sakei as starter culture in dry sausages New Microbiology 25 2002 45-49
44. L.M. Teixeira V.L. Merquior M.C. Vianni M.G. Carvalho S.E. Fracalanzza A.G. Steigerwalt et al. Phenotypic and genotypic characterization of a typical Lactococcus garvieae strains isolated from water buffalos with subclinical mastitis and confirmation of L. garvieae as a senior subjective synonym of Enterococcus seriolicida International Journal of Systematic Bacteriology 46 1996 664-668
45. F. Villani G. Mauriello M. Aponte G. Blaiotta O. Pepe & G. Moschetti Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk Journal of Applied Microbiology 90 2001 430-439
46. F. Villani G. Sannino G. Moschetti G. Mauriello O. Pepe R. Amodio-Cocchieri et al. Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages Food Microbiology 14 1997 555-566
47. M.K. Wagner & L.J. Moberg Present and future use of traditional antimicrobials Food Technology 43 1989 143-147