Bioprotective Leuconostoc strains against Listeria monocytogenes in fresh fruits and vegetables

International Journal of Food Microbiology

Volumn 127, Issue 1-2, 2008, Pages 91-98

  Trias, Rosalia ^a   Badosa, Esther ^a   Montesinos, Emilio ^a   Bañeras, Lluís ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

Bacteriocin; Bioprotection; Fresh fruits; Leuconostoc; Listeria monocytogenes; Vegetables

Indexed keywords

BACTERIOCIN; CARBOXYLIC ACID; HYDROGEN PEROXIDE;

ANTIBACTERIAL ACTIVITY; APPLE; ARTICLE; BACTERIAL GENETICS; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FRUIT; GENE SEQUENCE; INOCULATION; LETTUCE; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC FALLAX; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES; NONHUMAN; PH; RANDOM AMPLIFIED POLYMORPHIC DNA; SEQUENCE HOMOLOGY; SUPERNATANT; TEMPERATURE SENSITIVITY; VEGETABLE;

ANTIBIOSIS; BACTERIOCINS; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FOOD CONTAMINATION; FRUIT; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LEUCONOSTOC; LISTERIA MONOCYTOGENES; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; TEMPERATURE; VEGETABLES;

FALLAX; LACTUCA; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA;

EID: 50649118578     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.011     Document Type: Article

References (53)

1. Ackers M.L., Mahon B.E., Leahy E., Goode B., Damrow T., Hayes P.S., Bibb W.F., Rice D.H., Barrett T.J., Hutwagner L., Griffin P.M., and Slutsker L. An Outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption. Journal of Infectious Diseases 177 (1998) 1588-1593
2. Alakomi H.L., Skyttä E., Saarela M., Mattila-Sandholm T., Latva-Kala K., and Helander I.M. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Applied and Environmental Microbiology 66 (2000) 2001-2005
3. Allende A., Martínez B., Selma V., Gil M.I., Suárez J.E., and Rodríguez A. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh cut lettuce. Food Microbiology 24 (2007) 759-766
4. Alstchul S.F., Gish W., Miller W., Meyers E.W., and Lipman D.J. Basic local alignment search tool. Journal of Molecular Biology 215 (1990) 403-410
5. Badosa E., Trias R., Parés D., Pla M., and Montesinos E. Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate-counting methods and real time polymerase chain reaction (QPCR). Journal of the Science of Food and Agriculture 88 (2008) 605-611
6. Beuchat L.R. Listeria monocytogenes: incidence on vegetables. Food Control 7 (1996) 223-228
7. Blom H., Katla T., Holk A., Sletten K., Axelsson L., and Holo H. Characterization, production, and purification of leucocin H, a two peptide bacteriocin from Leuconostoc MF215B. Current Microbiology 39 (1999) 43-48
8. Bonaterra A., Mari M., Casalini C., and Montesinos E. Biological control of Monilinia laxa and Rhizopus stolonifer in postharvest of stone fruit by Pantoea agglomerans EPS125 and putative mechanisms of antagonism. International Journal of Food Microbiology 2622 (2003) 93-104
9. Breukink E., and Kruijff B. The lantibiotic nisin, a special case or not?. Biochimica et Biophysica Acta 1462 (1999) 223-234
10. Chang Y.H., Kim J.K., Kim W.Y., Kim Y.B., and Park Y.H. Selection of a potential probiotic Lactobacillus strain and subsequent in vivo studies. Antoine van Leeuwenhoek 80 (2001) 193-199
11. 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
12. Condon S. Responses of lactic acid bacteria to oxygen. FEMS Microbiology Reviews 46 (1987) 269-280
13. Conn K.E., Ogawa J.M., Manji B.T., and Adaskaveg J.E. Leuconostoc mesenteroides subsp. mesenteroides, the first report of a coccoid bacterium causing a plant disease. Phytopathology. 85 (1995) 593-599
14. Day B.P.F. Modified atmosphere packaging (MAP) and safety and quality of fresh fruit and vegetables. In: Jongen W. (Ed). Improving the safety of fresh fruits and vegetables (2005), Woodhead Publishing, Cambridge, England 493-512
15. Eijsink V.G.H., Skeie M., Middelhoven P.H., Brurberg M.B., and Nes I.F. Comparative studies of Class IIa bacteriocins of lactic acid bacteria. Applied and Environmental Microbiology 64 (1998) 3275-3281
16. Ennahar S., Sashihara T., Sonomoto K., and Ishizaki A. Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiology Letters 24 (2000) 85-106
17. Francés J., Bonaterra A., Moreno M.C., Cabrefiga E., Badosa E., and Montesinos E. Pathogen agressiveness and postharvest biocontrol efficiency in Pantoea agglomerans. Postharvest Biology and Technology 27 (2006) 255-264
18. Francis G.A., Thomas C., and O'Beirne D. The microbiological safety of minimally processed vegetables. International Journal of Food Science and Technology 34 (1999) 1-22
19. Glass M.D., Courtney P.D., LeJeune J.T., and Ward L.A. Effects of Lactobacillus acidophilus and Lactobacillus reuteri cell-free supernatants on Cryptosporidium viability and infectivity in vitro. Food Microbiology 21 (2004) 423-429
20. Gómez R., Muñoz M., Ancos B., and Cano P. New procedure for the detection of lactic acid bacteria in vegetables producing antibacterial substances. Lebensmittel-Wissenschaft und Technologie 35 (2002) 284-288
21. Héchard Y., Dérijard 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
22. Hemme D., and Foucaud-Scheunemann C. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. International Dairy Journal 14 (2004) 467-494
23. Holzapfel W.H., Geisen R., and Schilinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology 24 (1995) 343-362
24. Jacxsens L., Devlieghere F., and Debevere J. Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. International Journal of Food Microbiology 73 (2002) 331-341
25. Janisiewicz W.J., Conway W.S., and Leverentz B. Biological control of postharvest decays of apple can prevent growth of Escherichia coli O157:H7 in apple wounds. Journal of Food Protection 12 (1999) 1372-1375
26. Keel C., Weller D.M., Natsch A., Défago G., Cook R.J., and Thomashow L.S. Conservation of the 2,4-Diacetylphloroglucinol biosynthesis locus among fluorescent Pseudomonas strains from diverse geographic locations. Applied and Environmental Microbiology 62 (1996) 552-563
27. Kim J.H., Lee J.W., Kim J.H., Seo J.H., Han S.B., Chung H.J., and Byun M.W. Effect of gamma irradiation on Listeria ivanovii inoculated to Iceberg lettuce stored at cold temperature. Food Control 17 (2005) 397-401
28. Klaenhammer T.R. Bacteriocins of lactic acid bacteria. Biochimie 70 (1998) 337-349
29. Koseki S., and Isobe S. Growth of Listeria monocytogenes on Iceberg lettuce and solid media. International Journal of Food Microbiology 101 (2005) 217-225
30. Leverentz B., Conway W.S., Janisiewicz W., Abadias M., Kurtzman C.P., and Camp M.J. Biocontrol of the foodborne pathogens Listeria monocytogenes and Salmonella enterica serovar Poona on fresh-cut apples with naturally occurring bacteria and yeast antagonists. Applied and Environmental Microbiology 72 (2006) 1135-1140
31. Lin C., Fernando S.Y., and Wei C. Occurrence of Listeria monocytogenes, Salmonella spp., Escherichia coli and E. coli O157:H7 in vegetable salads. Food Control 3 (1996) 135-140
32. Lynch M., Painter J., Woodruff R., and Braden C. Surveillance for foodborne disease outbreaks - United States, 1998-2002. Morbidity and Mortality Weekly Report (MMWR) 55 (2006) 1-34
33. Maki D.G. Don't eat the spinach - Controlling foodborne infectious disease. The New England Journal of Medicine 355 (2006) 1952-1955
34. Moschetti G., Blaiotta G., Aponte M., Catzeddu P., Villani F., Deiana P., and Coppola S. Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. Journal of Applied Microbiology 85 (1998) 25-36
35. Moschetti G., Blaiotta G., Villani F., and Coppola S. Specific detection of Leuconostoc mesenteroides subsp. mesenteroides with DNA primers identified by randomly amplified polymorphic DNA. Applied and Environmental Microbiology 66 (2000) 422-424
36. Ng P.J., Fleet G.H., and Heard G.M. Pesticides as a source of microbial contamination of salad vegetables. International Journal of Food Microbiology 101 (2005) 237-250
37. Osmanagaoglu O. Detection and characterization of Leucocin O2, a new anti-listerial bacteriocin produced by Leuconostoc carnosum with a broad spectrum of activity. Food Control 18 (2007) 118-123
38. Parente E., and Ricciardi A. Production, recovery and purification of bacteriocins fron lactic acid bacteria. Applied Microbiology and Biotechnology 52 (1999) 628-638
39. Pérez G., Cardell E., and Zárate V. Random amplified polymorphic DNA analysis for differentiation of Leuconostoc mesenteroides subspecies isolated from Tenerife cheese. Letters in Applied Microbiology 34 (2002) 82-85
40. Pla M., Rodríguez-Lázaro D., Badosa E., and Montesinos E. Measuring microbiological contamination in fruit and vegetables. In: Jongen W. (Ed). Improving the safety of fresh fruit and vegetables (2005), Woodhead publishing limited, Abington, Cambridge 147-155
41. Plengvidhya V., Breidt F., and Fleming H.P. Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation. International Journal of Food Microbiology 93 (2004) 287-296
42. Ruiz-Barba J.L., Cathcart D.P., Warner P.J., and Jiménez-Díaz R. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentations. Applied and Environmental Microbiology 60 (1994) 2059-2064
43. Schillinger U., and Lüke F.K. Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology 55 (1989) 1901-1906
44. Schneider R., Fernández F.J., Aguilar M.B., Guerrero-Legarreta I., Alpuche-Solís A., and Ponce-Alquicira E. Partial characterization of a class IIa pediocin produced by Pediococcus parvulus 133 strain isolated from meat (Mexican "chorizo"). Food Control, 17 (2006) 909-915
45. Settani L., and Corsetti A. Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology 121 (2008) 123-138
46. Stiles M., and Holzapfel W. Lactic acid bacteria of foods and their current taxonomy. International Journal of Food Microbiology 36 (1997) 1-29
47. Simpson P.J., Stanton C., Fitzgerald G.F., and Ross R.P. Genomic diversity within the genus Pediococcus as revealed by randomly amplified polymorphic DNA PCR and pulsed-field electrophoresis. Applied and Environmental Microbiology 68 (2002) 765-771
48. Takeuchi K., and Frank J.F. Penetration of Escherichia coli O157:H7 into lettuce tissues as affected by inoculum size and temperature and the effect of chlorine treatment on cell viability. Journal of Food Protection 63 (2000) 434-440
49. Takeuchi K., Matute C.M., Hassan A.N., and Frank J.F. Comparison of the attachment of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Pseudomonas fluorescens to lettuce leaves. Journal of Food Protection 63 (2000) 1433-1437
50. Trias R., Bañeras L., Badosa E., and Montesinos E. Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria. International Journal of Food Microbiology 123 (2008) 50-60
51. Vermeiren L., Devlieghere F., and Debevere J. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation. International Journal of Food Micriobiology 96 (2004) 149-164
52. Xiraphi N., Georgalaki M., Rantsiou K., Cocolin L., Tsakalidou E., and Drosinos E.H. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Science (2008) 10.1016/meatsci.2007.11.020
53. Zagory D. Effects of post-processing handling and packaging on microbial populations. Postharvest Biology and Technology 15 (1999) 313-321