The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

Food Control

Volumn 21, Issue 5, 2010, Pages 679-685

  Nieto Lozano, Juan C ^a   Reguera Useros, Juan I ^a   Peláez Martínez, María del C ^b   Sacristán Pérez Minayo, Gonzalo ^a   Gutiérrez Fernández, Ángel J ^c   la Torre, Arturo Hardisson de ^c  

^a UNIVERSITY OF BURGOS   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

Clostridium perfringens; Dry fermented sausages; Frankfurters; Listeria monocytogenes; Pediocin PA 1; Pediococcus acidilactici

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS; LISTERIA MONOCYTOGENES; PEDIOCOCCUS ACIDILACTICI;

EID: 73549108091     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.10.007     Document Type: Article

References (45)

1. Albano H., Todorov S.D., van Reenen C.A., Hogg T., Dicks L.M.T., 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 116 (2007) 239-247
2. Aymerich M.T., Hugas M., and Monfort J.M. Review: Bacteriocinogenic lactic acid bacteria associated with meat products. Food Science and Technology International 4 (1998) 141-158
3. Azuma T., Bagenda D.K., Yamamoto T., Kawai Y., and Yamazaki K. Inhibition of Listeria monocytogenes by freeze-dried piscicocin CS526 fermentate in food. Letters in Applied Microbiology 44 (2007) 138-144
4. Baccus-Taylor G., Glass K.A., Luchansky J.B., and Maurer A.J. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage. Poultry Science 72 (1993) 1772-1778
5. Berry E.D., Hutkins R.W., and Mandigo R.W. The use of bacteriocin-producing Pediococcus acidilactici to control post-processing Listeria monocytogenes contamination of frankfurters. Journal of Food Protection 54 (1991) 681-686
6. Bhunia A.K., Johnson M.C., and Ray B. Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. Journal of Applied Bacteriology 65 (1988) 261-268
7. Cheun H., Makino S.I., Shirahata T., and Mikami M. Effect of bacteriocin-producing Pediococcus acidilactici K1 for food-borne pathogenic bacteria in foods. Japanese Journal of Food Microbiology 15 (1998) 113-117
8. Cintas L.M., Casaus P., Havarstein L., Hernandez P.E., and Nes I.F. 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. Corsetti A., Gobbetti M., and Smacchi E. Antibacterial activity of sourdough lactic acid bacteria: Isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiology 13 (1996) 447-456
10. De Vuyst L., and Vandamme E.J. Bacteriocins of lactic acid bacteria; microbiology, genetics and applications (1994), Blackie Academic & Professional, London
11. Degnan A.J., and Luchansky J.B. Influence of beef tallow and muscle on the antilisterial activity of pediocin AcH and liposome-encapsulated pediocin AcH. Journal of Food Protection 55 (1992) 552-554
12. Degnan A.J., Yousef A.E., and Luchansky J.B. Use of Pediococcus acidilactici to control Listeria monocytogenes in vacuum-packaged wieners. Journal of Food Protection 55 (1992) 98-103
13. Drider D., Fimland G., Héchard Y., McMullen L.M., and Prévost H. The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews 70 (2006) 564-582
14. Elegado F.B., Kim W.J., and Kwon D.Y. Rapid purification, partial characterization, and antimicrobial spectrum of the bacteriocin, Pediocin AcM, from Pediococcus acidilactici M. International Journal of Food Microbiology 37 (1997) 1-11
15. Farber J.M., and Peterkin P.I. Incidence and behavior of Listeria monocytogenes in meat products. In: Ryser E.T., and Marth E.H. (Eds). Listeria, listeriosis, and food safety. 2nd ed (1999), Marcel Dekker, New York 505-564
16. Foegeding P.M., Thomas A.B., Pilkington D.H., and Klaenhammer T.R. Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry-fermented sausage production. Applied and Environmental Microbiology 58 (1992) 884-890
17. Heo S., Lee S.K., Lee C.H., Min S.G., Park J.S., and Kim H.Y. Morphological changes induced in Listeria monocytogenes V7 by a bacteriocin produced by Pediococcus acidilactici. Journal of Microbiology and Biotechnology 17 (2007) 663-667
18. Huang Y., Luo Y., Zhai Z., Zhang H., Yang C., Tian H., et al. Characterization and application of an anti-Listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan pickle, a traditionally fermented vegetable product from China. Food Control 20 (2009) 1030-1035
19. Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science 49 (1998) S139-S150
20. Hugas M., Garriga M., Aymerich M.T., and Monfort J.M. Inhibition of Listeria in dry-fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494. Journal of Applied Bacteriology 79 (1995) 322-330
21. Hugas M., Neumeyer B., Pagés F., Garriga M., and Hammes W.P. Comparison of bacteriocin-producing lactobacilli on Listeria growth in fermented sausages. Fleischwirfschaft 76 (1996) 652-656
22. Jager K., and Harlander S. Characterization of a bacteriocin from Pediococcus acidilactici PC and comparison of bacteriocin-producing strains using molecular typing procedures. Applied Microbiology and Biotechnology 37 (1992) 631-637
23. Kim W.J. Screening of bacteriocinogenic lactic acid bacteria and their antagonistic effects in sausage fermentation. Journal of Microbiology and Biotechnology 6 (1996) 461-467
24. Lavermicocca P., Valeria F., Evidente A., Lazzaroni S., Corsetti A., and Gobbetti M. Purification and characterization of novel antifungal compounds by sourdough Lactobacillus plantarum 21 B. Applied and Environmental Microbiology 66 (2000) 4084-4090
25. Leistner L., Geisen R., and Bockle B. Possibilities of, and limits to, genetic change in starter cultures and protective cultures. Fleischwirtschaft 71 (1991) 682-683
26. Luchansky J.B., and Call J.E. Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters. Journal of Food Protection 67 5 (2004) 1017-1021
27. Luchansky J.B., Glass K.A., Harsono K.D., Degnan A.J., Faith N.G., Cauvin B., et al. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage. Applied and Environmental Microbiology 58 (1992) 3053-3059
28. Lücke F.K. Utilization of microbes to process and preserve meat. Meat Science 56 (2000) 105-115
29. Marilao C.G., Calapardo M.R., Ciron C.E., and Elegado F.B. Antilisterial action of Pediococcus acidilactici AA5a in pork sausage fermentation. Philippine Agricultural Scientist 90 (2007) 40-45
30. Menssens W., and De Vuyst L. Inhibitory substances produced by Lactobacilli isolated from sourdoughs - A review. International Journal of Food Microbiology 72 (2002) 31-43
31. Motlagh A.M., Holla S., Johnson M.C., Ray B., and Field R.A. Inhibition of Listeria spp. in sterile food system by pediocin AcH, a bacteriocin produced by Pediococcus acidilactici H. Journal of Food Protection 55 (1992) 337-343
32. Nes I.F., and Holo H. Class II antimicrobial peptides from lactic acid bacteria. Biopolymers (Peptide Science) 55 (2000) 50-61
33. Nieto-Lozano J.C., Nissen-Meyer J., Sletten K., Peláez C., and Nes I.F. Purification and amino acid sequence of a bacteriocin produced by Pediococcus acidilactici. Journal of General Microbiology 138 (1992) 1985-1990
34. Nieto-Lozano J.C., Reguera-Useros J.I., Peláez-Martínez M.C., and Hardisson de la Torre A. Bacteriocinogenic activity from starter cultures used in Spanish meat industry. Meat Science 62 (2002) 237-243
35. Nieto-Lozano J.C., Reguera-Useros J.I., Peláez-Martínez M.C., and Hardisson de la Torre A. Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat. Meat Science 72 (2006) 57-61
36. Piva A., and Headon D.R. Pediocin-a, a bacteriocin produced by Pediococcus pentosaceus FBB61. Microbiology-UK 140 (1994) 697-702
37. SAS. Statistical analysis system. User's guide, versions 6 (1995), SAS Institute, Inc, Cary, NC
38. Schillinger U., Kaya M., and Lücke F.K. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake. Journal of Applied Bacteriology 70 (1991) 473-478
39. Schillinger U., and Lücke F.K. Identification of lactobacilli from meat and meat products. Food Microbiology 4 (1987) 199-208
40. Schved F.L., Lalazar A., Henis Y., and Juven B.J. Purification, partial characterization and plasmid-linkage of pediocin Sj-1, a bacteriocin produced by Pediococcus acidilactici. Journal of Applied Bacteriology 74 (1993) 67-77
41. Sharpe M.E. Taxonomy of the lactobacilli. Dairy Science Abstracts 24 (1962) 109-118
42. Sokal R.R., and Rohlf F.J. Introducción a la bioestadística (1980), Editorial Reverté, Spain
43. Todorov S.D., and Dicks L.M.T. Bacteriocin production by Pediococcus pentosaceus isolated from marula (Scerocarya birrea). International Journal of Food Microbiology 132 (2009) 117-126
44. Winkowski K., Crandall A.D., and Montville T.J. Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures. Applied and Environmental Microbiology 59 (1993) 2552-2557
45. Yousef A.E., Luchansky J.B., Degnan A.J., and Doyle M.P. Behavior of Listeria monocytogenes in wiener exudates in the presence of Pediococcus acidilactici H or Pediocin AcH during storage at 4 or 25 °C. Applied and Environmental Microbiology 57 (1991) 1461-1467