Screening for bacteriocin-producing lactic acid bacteria from various moroccan food products and partial characterization of putative bacteriocins

Biotechnology

Volumn 6, Issue 4, 2007, Pages 481-488

  Benkerroum, Noreddine ^a   Ghouati, Yasmine ^a   Ghalfi, Hakim ^a  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Bacteriocin; Dairy; Lactic acid bacteria; Listeria monocytogenes; Meat; Vegetables

Indexed keywords

BIOASSAY; FOOD PRODUCTS; GENES; LACTIC ACID; PATHOGENS;

BACTERIOCIN; LACTIC ACID BACTERIA; LISTERIA MONOCYTOGENES; PUTATIVE BACTERIOCINS; VEGETABLES;

BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCUS; LISTERIA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; STREPTOCOCCUS;

EID: 37249057794     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2007.481.488     Document Type: Article

References (31)

1. Barefoot, S.F. and T.K. Klaenhammer, 1983. Detection and activity of lactacin B a bacteriocin produced by Lactobacillus acidophilus. Applied Environ. Microbiol., 45: 1808-1815.
2. Benkerroum, N., Y. Ghat, W.E. Sandine and A. Tantaoui-Elaraki, 1993. Simple techniques to demonstrate the bactericiodal mode of action of bacteriocins. Let. Applied Microbiol., 17: 78-81.
3. Benkerroum, N., H. Oubel, M. Zahar, S. Dlia and A. Filali-Maltouf, 2000. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan jben. J. Applied Microbiol., 89: 960-968.
4. Benkerroum, N., Y. Ghat, H. Ghalfi, T. Elmejdoub, D. Roblain, P. Jacques and P. Thonart, 2002a. Biocontrol of Listeria monocytogenes in a model cultutred milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis. Int. J. Dairy Technol., 55: 145-151.
5. Benkerroum, N., H. Oubel and L. Ben Mimoun, 2002b. Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter. J. Food Prot., 65: 799-805.
6. 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.
7. Benkerroum, N. and A. Y. Tamime, 2004a. Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale. Food Microbiol., 21:399-413.
8. Benkerroum, N., Y. Bouhlal, A. El Attar and A. Marhaben, 2004b. Occurrence of shiga toxin-producing Escherichia coli O157 in selected dairy and meat products marketed in the city of Rabat, Morocco. J. Food Prot., 67: 1234-1237.
9. Benkerroum, N., A. Daoudi, T. Hamraoui, H. Ghalfi, C Thiry, M. Duroy, P. Evrart, D. Roblain and P. Thonart, 2005. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages. J. Applied Microbiol., 98: 56-63.
10. Bouton, Y., P. Guyot and P. Grappin, 1998. Preliminary characterization of microflora of Comté cheese. J. Applied Microbiol., 85: 123-131.
11. Chen, H. and D.G. Hoover, 2003. Bacteriocins and their Food Applications. Comp. Rev. Food Sci. Food Safety, 2: 82-100.
12. Cogan, T.M., M. Barbosa, E. Beuvier, B. Bianchi-Salvadori, P.S. Cocconcelli, I. Fernandez, M.J. Gomez, R. Gomez, G. Kalantzopoulos, A. Ledda, M. Medina, M. R. Rea and E. Rodriguez, 1997. Characterization of the lactic acid bacteria in artisanal dairy products. J. Dairy Res., 64: 409-421.
13. Cotter, P.D., C. Hill and R.P. Ross, 2005. Bacteriocins: Developing innate immunity for food. Nat. Rev. Microbiol., 3: 777-788.
14. Davey, G.P. and B.C. Richardson, 1981. Purification and some properties of diplococcin from Streptococcus cremoris 346. Applied Environ. Microbiol., 4: 84-89.
15. Ennahar, S., K. Sonomoto and A. Ishizaki, 1999. Class IIa bacteriocins from lactic acid bacteria: Antibacterial activity and food preservation. J. Biosci. Bioeng., 87: 705-716.
16. FAO/WHO., 2004. Risk assessment of Listeria monocytogenes in ready-to-eat foods: Technical Report. Microbiological Risk Assessment Series 5, pp: 98.
17. Ghalfi, H., A. Allaoui, J. Destain, N. Benkerroum and P. Thonart, 2006a. Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in Cold-Smoked salmon during 4°C storage. J. Food Prot., 69: 1066-1071.
18. Ghalfi, H., P. Kouakou, M. Duroy, A. Daoudi, N. Benkerroum and P. Thonart, 2006b. Application of an antilisterial bacteriocin-producing strain of Lactobacillus curvatus CWBI-B28 as a protective culture in bacon meat and effect of fat and sodium nitrites on bacteriocin production and activity. Food Sci. Technol. Int., 12: 325-333.
19. Giraffa, G. and D. Carminati, 1997. Control of Listeria monocytogenes in the rind of Taleggio, a surface-smear cheese, by a bacteriocin from Enterococcus faecium 7C5. Sci Alim., 17: 383-391.
20. Harrigan, W.F. and M.E. McCance, 1976. A Simple Key for the Identification of Gram-Positive Bacteria. In: Laboratory Methods in Food and Dairy Microbiology. Harrigan, W.F. (Ed.), Academic Press. London, pp: 258-276.
21. Klaenhammer, T.R., 1988. Bacteriocins of lactic acid bacteria. Biochimie, 70: 337-349.
22. Klaenhammer, T.R., 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol. Rev., 12: 39-86.
23. Leistner, L., 1996. Food protection by hurdle technology. J. Food Prot., 2: 2-27.
24. Manero, A. and A.R. Blanch, 1999. Identification of Enterococcus spp. with a biochemical key. Applied Environ. Microbiol., 65: 4425-4430.
25. Pattnaik, P., S. Grover and V.K. Batish, 2005. Effect of environmental factors on production of lichenin, a chromosomally encoded bacteriocin like compound produced by Bacillus licheniformis 26L-10/3RA. Microbiol. Res., 160:213-218.
26. Rodriguez, E., B. Gonzalez, P. Gaya, M. Nunez and M. Medina, 2000. Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk. Int. Dairy J., 10: 7-15.
27. Ross, R.P., S. Morgan and C. Hill, 2002. Preservation and fermentation: Past, present and future. Int. J. Food Microbiol., 79: 3-16.
28. Saarela, M., G. Mogensen, R. Fondén, J. Matto and T. Mattila-Sandholm, 2000. Probiotic bacteria: Safety, functional and technological properties. J. Biotechnol., 84: 197-215.
29. Tagg, J.R. and A.R. McGiven, 1971. Assay system for bacteriocins. Applied Environ. Microbiol., 21: 943.
30. Terzaghi, E.E. and W.E. Sandine, 1975. Improved medium for lactic streptococci and their bacteriophages. Applied Environ. Microbiol., 29: 807-813.
31. Thévenot, D., M.L. Delignette-Mullerb, S. Christieansa and C. Vernozy-Rozand, 2005. Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products. Int. J. Food Microbiol., 102: 85-94.