Characterization and antimicrobial activity of Pediococcus species isolated from South African farm-style cheese

Food Microbiology

Volumn 22, Issue 2-3, 2005, Pages 159-168

  Gurira, Obert Z ^a   Buys, E M ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Farm style cheese; P. acidilactici; P. pentosaceus; Pediocin; Pediococci

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LISTERIA; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS;

EID: 7044246108     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.08.001     Document Type: Article

References (52)

1. Beresford, T.P., 2003. Non-starter lactic acid bacteria (NSLAB) and cheese quality. Dairy Process.: Improv. Qual. 448-169 (CAB).
2. R.L. Bradley, E. Arnold, D.M. Barbano, R.G. Semerad, D.E. Smith, and B.K. Vines Chemical and physical methods R.T. Marshall Standard Methods for the Examination of Dairy Products 1992 American Public Health Association Washington, DC 433 529
3. K. Boubekri, and Y. Ohta Identification of lactic acid bacteria from Algerian traditional cheese J. Sci. Food Agric. 70 1996 501 505
4. Y. Bouton, P. Guyot, and R. Grappin Preliminary characterization of microflora of Comté cheese J. Appl. Microbiol. 85 1998 123 131
5. V. Carolissen-Mackay, G. Arendse, and J.W. Hastings Purification of bacteriocin lactic acid bacteria problems and pointers Int. J. Food Microbiol. 34 1997 1 16 PII:0168-1605(96)01167-1
6. J. Cleveland, T.J. Montville, I.F. Nes, and M.L. Chikindas Bacteriocin safe, natural antimicrobials for food preservation Int. J. Food Microbiol. 71 2001 1 20 PII:S0168-1605(01)00560-8
7. T.M. Cogan, M. Barbosa, E. Beuvier, B. Bianchi-Salvadori, P.S. Cocconcelli, I. Fernandes, J. Gomez, R. Gomez, G. Kalantzopoulos, A. Ledda, M. Medina, M.C. Rea, and E. Rodriguez Characterisation of lactic acid bacteria in artisanal dairy products J. Dairy Res. 64 1997 409 421
8. A.H. Con, H.Y. Gokalp, and M. Kaya Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk Meat Sci. 59 2001 423 441 PII:S0309-174(01)00099-7
9. V. Crow, B. Curry, M. Chirstison, K. Hellier, R. Holland, and S-Q. Liu Raw milk flora and NSLAB as adjuncts Austr. J. Dairy Technol. 57 2 2002 99 105
10. J.C. Dacre Characteristics of a presumptive Pediococcus occurring in New Zealand Cheddar cheese J. Dairy Res. 25 1958 409 413
11. J.C. Dacre A note of pediococci in New Zealand Cheddar cheese J. Dairy Res. 25 1958 414 417
12. M.A. Daeschel Antimicrobial substances from lactic acid bacteria for use as food preservatives Food Technol. 43 1989 164 166
13. M.A. Daeschel, and T.R. Klaenhammer Association of a 13.6 megadalton plasmid in Pediococcus pentosaceus with bacteriocin activity Appl. Environ. Microbiol. 50 1985 1538 1541
14. V.G.H. Eijsink, M. Skeie, P.H. Middelhoven, M.B. Brurberg, and I.F. Nes Comparative studies of class IIA bacteriocins of lactic acid bacteria Appl. Environ. Microbiol. 64 9 1998 3275 3281
15. T.A. El-Adawy Optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by Pediococcus pentosaceus DI Nahrung/Food 45 2 2001 118 124
16. F.B. Elegado, W.J. Kim, and D.Y. Kwon Rapid purification, partial characterisation and antimicrobial spectrum of the bacteriocin, Pediocin AcM, from Pediococcus acidilactici M Int. J. Food Microbiol. 37 1997 1 11 S0168-1605(97)00037-8
17. J.A. Elliott, and H.T. Mulligan Pediococci in Canadian Cheddar cheese Can. Inst. Food Technol. 1 2 1968 61 63
18. S. Ennahar, T. Sashihara, K. Sonomoto, and A. Isahizaki Class IIa bacteriocins; biosynthesis, structure and activity FEMS Microbiol. Rev. 24 2000 85 106 PII:S0168-6445(99)00031-5
19. S. Ennahar, N. Deschamps, and J. Richard Natural variation in susceptibility of Listeria strains to class IIa bacteriocins Curr. Microbiol. 41 2000 1 4
20. H.P. Fleming, J.L. Etchells, and R.N. Costilow Microbial inhibition by an isolate of Pediococcus for cucumber brines Appl. Microbiol. 30 1975 1040 1045
21. P.F. Fox, P.L.H. Mcsweeney, and C.M. Lynch Significance of non-starter lactic acid bacteria in Cheddar cheese Austr. J. Dairy Technol. 53 1998 83 89
22. J.G. Franklin, and M.E. Sharpe The incidence of bacteria in milk and Cheddar cheese and their association with flavour J. Dairy Res. 30 1963 87 99
23. E.I. Garvie Taxonomy and identification of bacteria important in cheese and fermented dairy products F.L. Davies B.A. Law Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk 1984 Elsevier Applied Science Publication, Ltd London 57
24. E.I. Garvie Genus Pediococci P.H.A. Sneath N.S. Mair M.S. Sharpe J.G. Holt Bergey's Manual of Systemic Bacteriology vol. 2 1986 Williams & Wilkins London 1075 1079
25. E. Gerasi, E. Litopoulou-Tzanetaki, and N. Tzanetakis Microbiological study of Manura, a hard cheese made from raw ovine milk in the Greek island Sifnos Int. J. Dairy Technol. 56 2 2003 117 122
26. R. Grappin, and E. Beuvier Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese Int. Dairy J. 7 1997 751 761 PII:S0958-6946(98)00006-5
27. W.F. Harrigan Laboratory Methods in Food Microbiology third ed 1998 Academic Press San Diego pp. 264-268
28. K.N. Jordan, and T.M. Cogan Identification and growth of non-starter lactic acid bacteria in Irish cheddar cheese Irish J. Agric. Food Res. 32 1993 47 55
29. J. Kim, M.R. Marshall, and C. Wei Antimicrobial activity of some essential oil components against five foodborne pathogens J. Agric. Food Chem. 43 1995 2839 2845
30. T.R. Klaenhammer Genetics of bacteriocins produced by lactic acid bacteria FEMS Microbiol. Rev. 12 1993 39 86
31. E. Litopoulou-Tzanetki, D.C. Graham, and Y. Beyatli Detection of pediococci and other non-starter organisms in American cheddar cheese J. Dairy Sci. 72 4 1989 854 858
32. E. Litopoulou-Tzanetaki, A. Vafopoulou-Mastrojiannaki, and N. Tzanetkis Biotechnologically important metabolic activities of Pediococcus isolates from milk and cheese Microbiol.-Aliment.-Nutr. 7 1989 113 122
33. J.F.R. Lues, and W.C. Botha Relationships amongst South African processed, young and matured Cheddar cheese pertaining to organic acid content and non-starter population Food Res. Int. 31 6/7 1999 449 457 PII:S0963-9969(99)0012-5
34. J. Meghrous, C. Lacroix, and R.E. Simard The effect on vegetative cells and spores of three bacteriocins from lactic acid bacteria Food Microbiol. 16 1999 105 114 fmic.1998.0221
35. T.J. Montville, and Y. Chen Mechanistic action of pediocin and nisin; recent progress and unresolved questions Appl. Microbiol. Biotechnol. 50 1998 511 519
36. J.C. Nieto-Lozano, J.I. Reguera-Useros, M.C. Peláez-Martinez, and A. Hardisson de la Torre Bacteriocinogenic activity from starter cultures used in Spanish meat industry Meat Sci. 62 2002 237 243 PII:S0309-1740(01)00252-2
37. S.D. Peterson, and R.T. Marshall Nonstarter lactobacilli in cheddar cheese a review J. Dairy Sci. 73 1990 1395 1410
38. L.J. Piddock Techniques used in determination of antimicrobial resistance and sensitivity in bacteria J. Appl. Bacteriol. 68 1990 307 318
39. A. Piva, and D.R. Headon Pediocin A, a bacteriocin produced by Pediococcus pentosaceus FBB61 Microbiology 140 1994 697 702
40. K. Prodromou, P. Thasitou, N. Haritonidou, N. Tzanetakis, and E. Litopoulou-Tzanetaki Microbiology of "Orinotyri", a ewe's milk cheese from Greek mountains Food Microbiol. 18 2001 319 328
41. Raccach, M., 1999. Pediococcus. www.doc:10.1006/rwfm1230.
42. M. Raccach, and D.J. Geshell The inhibition of Listeria monocytogenes in milk by pediococci Food Microbiol. 10 1993 181 186
43. B. Ray, and M.A. Daechel Bacteriocins of starter culture bacteria G. Dillon R.G. Board Natural Antimicrobial Systems and Food Preservation 1994 CAB International Wallingford, UK 142 180
44. B. Ray, and K.W. Miller Pediocin A.S. Naidu Natural Food Antimicrobial Systems 2000 CRC Press London 525 566
45. Roller, S., 1995. The quest for natural antimicrobials as novel means of food preservation: status report on European research project. Int. Biodeter. Biodegr. 333-345, 0964-8305 (95) 00074-7.
46. W.J. Simpson, and H. Taguchi The genus Pediococcus with notes on the genera Tetratogenococcus and Aerococcus B.J.B. Wood W.H. Holzapfelthe Genera of Lactic Acid Bacteria Vol. 2 1998 Blackie Academic & Professional New York 125 164
47. E.A. Skytta, A. Hikara, and T. Mattila-Sandholm Production and characterisation of antibacterial compounds produced by Pediococcus damanosus and Pediococcus pentosaceus J. Appl. Bacteriol. 74 1993 134 142
48. H-J. Song, and J. Richard Antilisterial activity of three bacteriocins used at sub minimal inhibitory concentrations and cross-resistance of the survivors Int. J. Food Microbiol. 36 1997 155 161 PII:S0168-1605(97)01254-3
49. N. Tzanetakis, and E. Litopoulou-Tzanetaki Lactic acid bacteria in raw milk and some of their biochemical properties Microbiol.-Aliment.-Nutr. 7 1989 73 80
50. N. Tzanetakis, and E. Litopoulou-Tzanetaki Changes in the numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewe's milk J. Dairy Sci. 75 6 1992 1389 1393
51. P.A. Vandenbergh Lactic acid bacteria, their metabolic products and interference with microbial growth FEMS Microbiol. Rev. 12 1993 221 238
52. A.G. Williams, and J.M. Banks Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom Int. Dairy J. 7 1997 763 774 PII:S0958-6946(97)00092-7