Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays

Meat Science

Volumn 76, Issue 4, 2007, Pages 796-800

  Albano, Helena ^a   Oliveira, Márcia ^a   Aroso, Ricardo ^a   Cubero, Núria ^a   Hogg, Tim ^a   Teixeira, Paula ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Antimicrobial activity; Bacteriocins; Bio preservation; Fermented sausages; Lactic acid bacteria; Listeria

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 34247347029     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.019     Document Type: Article

References (31)

1. Albano H., Todorov S.D., Van Reenen C.A., Hogg T., Dicks L.M., and Teixeira P. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal. International Journal of Food Microbiology 10 (2007) 239-247
2. Alves V.F., Lavrador M.A.S., and De Martinis E.C.P. Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system. Journal of Food Safety 23 (2003) 201-217
3. Alves V.F., Martinez R.C.R., Lavrador M.A.S., and De Martinis E.C.P. Antilisterial activity of lactic acid bacteria inoculated on cooked ham. Meat Science 74 (2006) 623-627
4. Aymerich M.T., Hugas M., and Monfort J.M. Review: bacteriocinogenic lactic acid bacteria associated with meat products. International Food Science and Technology 4 (1998) 141-158
5. Buchanan R.L., Stahl H.G., and Archer D.L. Improved planting media for simplified quantitative detection of Listeria monocytogenes in foods. Food Microbiology 4 (1987) 269-275
6. Castellano P.H., Holzapfel W.H., and Vignolo G.M. The control of Listeria innocua and Lact. sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL 705. Food Microbiology 21 (2004) 291-298
7. Cleveland J., Montville T.J., Nes I.F., and Chikindas M.L. Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 71 (2001) 1-20
8. Colak H., Hampikyan H., Ulusoy B., and Bingol E.B. Presence of Listeria monocytogenes in Turkish style fermented sausage (sucuk). Food Control 18 (2007) 30-32
9. Con A.H., Gôkalp H.Y., and Kaya M. Antagonistic effect on Listeria monocytogenes and Linnocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk. Meat Science 59 (2001) 437-441
10. Daeschel M.A. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology 43 (1989) 164-167
11. De Martinis E.C.P., and Freitas F.Z. Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation. Food Control 14 (2003) 197-200
12. Dicks L.M.T., Mellett F.D., and Hoffman L.C. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Science 66 (2004) 703-708
13. Farber J.M., Sanders G.W., and Johnson M.A. A survey of various foods for the presence of Listeriaspecies. Journal of Food Protection 52 (1989) 456-458
14. Ferreira V., Barbosa J., Vendeiro S., Mota A., Silva F., Monteiro M.J., et al. Chemical and microbiological characterization of alheira: a typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Science 73 (2006) 570-575
15. Gomez S. Evidence for bacteriocin-like substances produce by a new strain of Streptococcus sp., inhibitory to Gram-positive food-borne pathogens. Research in Microbiology 148 (1997) 757-766
16. Hechard Y., Derijard .B., Letellier F., and Cenatiempo Y. Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides. Journal of General Microbiology 138 (1992) 2725-2731
17. Holzapfel W.H., Geisen R., and Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology 24 (1995) 343-362
18. Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science 49 (1998) S139-S150
19. Hugas M., and Monfort J.M. Bacterial starter cultures for meat fermentation. Food Chemistry 59 (1997) 547-554
20. Hugas M., Pagès F., Garriga M., and Monfor J.M. Application of the bacteriocinogenic Lact. sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres. Food Microbiology 15 (1998) 639-650
21. Jemmi T. Epidemiological studies on Listeria spp. in slaughterhouses. Fleischwirtschaft 70 (1990) 1448-1450
22. Korkeala H., and Mäkelä P. Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages. International Journal of Food Microbiology 9 (1989) 33-43
23. Lücke F.K., and Hechelmann H. Starter cultures for dry sausages and raw ham. Fleischwirtschaft 67 (1987) 307-314
24. Mataragas M., Drosinos E.H., and Metaxopoulos J. 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
25. Mathieu F., Suwandhi S., Rekhif N., Milliere J.B., and Lefebvre G. Mesenterocin 52, a bacteriocin produced by Leuconostoc mesenteroides ssp. mesenteroides FR 52. Journal of Applied Bacteriology 74 (1993) 372-379
26. Montville T.J., and Winkowski K. Biologically based preservation systems and probiotic bacteria. In: Doyle M.P., Beuchat L.R., and Montville T.J. (Eds). Food microbiology: Fundamentals and frontiers (1997), ASM Press, USA 557-576
27. Nieto-Lozano J.C., Reguera-Useros J.I., Peàez-Martìnez M.C., and De la Torre A.H. Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat. Meat Science 72 (2006) 57-61
28. Norris J.R., Berkeley R.C.W., Logan N.A., and O'Donnell A.G. The genera Bacillus and Sporolactobacillus. In: Tarr M.P., Stolp H., Tŗper H.G., Balows A., and Schlegel H.G. (Eds). The prokaryotes: A handbook on habitats, isolation and identification of bacteria (1981), Springer, Berlin, Germany 1711-1742
29. Stevens K.A., Sheldon B.W., Klapes N.A., and Klaenhammer T.R. Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria. Applied Environmental Microbiology 57 (1991) 3613-3615
30. Tomé E., Teixeira P., and Gibbs P.A. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiology 23 (2006) 399-405
31. Työppönen S., Markkula A., Petaja E., Suihko M.L., and Mattila-Sandholm T. Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures. Food Control 14 (2003) 181-185