Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

Food Control

Volumn 25, Issue 1, 2012, Pages 190-196

  Kingcha, Yutthana ^a   Tosukhowong, Amonlaya ^a   Zendo, Takeshi ^b   Roytrakul, Sittiruk ^a   Luxananil, Plearnpis ^a   Chareonpornsook, Kingeaw ^c   Valyasevi, Ruud ^a   Sonomoto, Kenji ^b   Visessanguan, Wonnop ^a  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b KYUSHU UNIVERSITY   (Japan)

^c THAMMASAT UNIVERSITY   (Thailand)

Author keywords

Application; Listeria monocytogenes; Nham; Pediocin PA 1 AcH

Indexed keywords

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

EID: 80755184675     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.10.005     Document Type: Article

References (48)

1. Aasen I.M., Møretrø T., Axelsson L., Storø I. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Applied Microbiology and Biotechnology 2000, 53:159-166.
2. Anastasiadou S., Papagianni M., Filiousis G., Ambrosiadis I., Koidis P. Growth and metabolism of a meat isolated strain of Pediococcus pentosaceus in submerged fermentation purification, characterization and properties of the produced pediocin SM-1. Enzymatic and Microbial Technology 2008, 43:448-454.
3. Bhunia A.K., Johnson M.C., Kalchayanand N. Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Bacteriology 1991, 70(1):25-33.
4. Bhunia A.K., Johnson M.C., Ray B. Direct detection of an antimicrobial peptide of Pediococcus acidilactici in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Journal of Industrial Microbiology 1987, 2:319-322.
5. Breidt F., Fleming H.P. Identification of lactic acid bacteria by ribotyping. Journal of Rapid Methods and Automation in Microbiology 1996, 4:219-233.
6. Britton H.T.S., Robinson R.A. Universal buffer solutions and the dissociation constant of veronal. Journal of Chemistry Society 1931, 1456-1462.
7. Bukhtiyarova M., Yang R., Ray B. Analysis of the pediocin AcH gene cluster from plasmid pSMB74 and its expression in a pediocin-negative Pediococcus acidilactici strain. Applied and Environmental Microbiology 1994, 60(9):3405-3408.
8. Cintas L.M., Casaus P., Herranz C., Håvarstein L.S., Holo H., Hernández P.E., et al. Biochemical and genetic evidence that Enterococcus faecium L50 produces enterocins L50A and L50B, the sec-dependent enterocin P, and a novel bacteriocin secreted without an N-terminal extension termed enterocin Q. Journal of Bacteriology 2000, 182(23):6806-6814.
9. De Vuyst L., Callewaert R., Crabbe K. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin under unfavourable growth conditions. Microbiology 1996, 142:817-827.
10. Eijsink V.G.H., Axelsson L., Diep D.B., Håvarstein L.S., Holo H., Nes I.F. Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication. Antonie Leeuwenhoek 2002, 81:639-654.
11. Ennahar S., Asou Y., Zendo T., Sonomoto K., Ishizaki A. Biochemical and genetic evidence for production of enterocins A and B by Enterococcus faecium WHE 81. International Journal of Food Microbiology 2001, 70(3):291-301.
12. Ennahar S., Sonomoto K., Ishizaki A. Class IIa bacteriocins from lactic acid bacteria: antibacterial activity and food preservation. Journal of Bioscience and Bioengineering 1999, 87(6):705-716.
13. Fricourt B.V., Barefoot S.F., Testin R.F., Hayasaka S.S. Detection and activity of plantaricin F, an antibacterial substance from Lactobacillus plantarum BF001isolated from processed channel catfish. Journal of Food Protection 1994, 57:698-702.
14. Gaussier H., Morency H., Lavoie M., Subirade M. Replacement of Trifluoroacetic acid with HCl in the hydrophobic purification steps of pediocin PA-1: a structural effect. Applied and Environmental Microbiology 2003, 68(10):4803-4808.
15. Héchard Y., Dérjard B., Letellier F., Cenatiempo Y. Characterization and purification of mesentericin Y105, an anti-listeria bacteriocin from Leuconostoc mesenteroides. Journal of General Microbiology 1992, 138:2725-2731.
16. Henderson J.T., Chopko A.L., Van Wassenaar P.D. Purification and primary structure of pediocin PA-1 produced by Pediococcus acidilactici PAC-1.0. Archives of Biochemistry and Biophysics 1992, 295(1):5-12.
17. Hu C.B., Zendo T., Nakayama J., Sonomoto K. Description of durancin TW-49M, a novel enterocin B-homologous bacteriocin in carrot-isolated Enterococcus durans QU49. Journal of Applied Microbiology 2008, 108:681-690.
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 2009, 20:1030-1035.
19. Hugas M., Garriga M., Aymerich M.T., Monfort J.M. Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC 494. Journal of Applied Bacteriology 1995, 79:322-330.
20. Jack R.W., Tagg J.R., Ray B. Bacteriocins of Gram positive bacteria. Microbiology Revolution 1995, 59(2):171-200.
21. Kim W.J., Ray B., Johnson M.C. Plasmid transfers by conjugation and electroporation in Pediococcus acidilactici. Journal of Applied Bacteriology 1992, 72:201-207.
22. Kwaadsteniet M.D., Fraser T., Van Reenen C.A., Dicks L.M.T. Bacteriocin T8, a novel class IIa sec-dependent bacteriocin produced by Enterococcus faecium T8, isolated from vaginal secretions of children infected with human immunodeficiency virus. Applied and Environmental Microbiology 2006, 72(7):4761-4766.
23. Le Blay G., Lacroix C., Zihler A., Fliss I. In vitro inhibition activity of nisin A, nisin Z, pediocin PA-1 and antibiotics against common intestinal bacteria. Letters in Applied Microbiology 2007, 45(3):252-257.
24. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. The Journal of Biological Chemistry 1951, 193:265-267.
25. Luxananil P., Promchai R., Wanasen S., Kamdee S., Thepkasikul P., Plengvidhya V., et al. Monitoring Lactobacillus plantarum BCC 9546 s tarter culture during fermentation of Nham, a traditional Thai pork sausage. International Journal of Food Microbiology 2009, 129:312-315.
26. Makarova K., Slesarev A., Wolf Y., Sorokin A., Mirkin B., Koonin E., et al. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences of the United States of America 2006, 103:15611-15616.
27. Marugg J.D., Gonzalez C.F., Kunka B.S., Ledeboer A.M., Pucci M.J., Toonen M.Y., et al. Cloning, expression, and nucleotide sequence of genes involved in production of pediocin PA-1, and bacteriocin from Pediococcus acidilactici PAC1.0. Applied and Environmental Microbiology 1992, 58(8):2360-2367.
28. Mendoza F., Maqueda M., Gálvez A., Martínez-Bueno M., Valdivia E. Antilisterial activity of peptide AS-48 and study of changes induced in the cell envelope properties of an AS-48-adapted strain of Listeria monocytogenes. Applied and Environmental Microbiology 1999, 65(2):618-625.
29. Minami A., Chaicumpa W., Chongsa-Nguan M., Samosornsuk S., Monden S., Takeshi K., et al. Prevalence of foodborne pathogens in open markets and supermarkets in Thailand. Food Control 2010, 21:221-226.
30. Nielsen D.S., Cho G., Hanak A., Huch M., Franz C.M.A.P., Arneborg N. The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytogenes single cells. International Journal of Food Microbiology 2010, 141:S53-S59.
31. Nielsen J.W., Dickson J.S., Crouse J.D. Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat. Applied and Environmental Microbiology 1990, 56(7):2142-2145.
32. Noonpakdee W., Santivarangkna C., Jumriangrit P., Sonomoto K., Panyim S. Isolation of nisin-producing Lactococcus lactis WNC 20 strain from Nham, a traditional Thai fermented sausage. International Journal of Food Microbiology 2003, 81:137-145.
33. Paukatong K.V., Kunawasen S. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai pork sausage (Nham). Berliner Und Munchener Tierarztliche Wochenschrift 2001, 114:1-4.
34. Paukatong K.V., Smitinont T., Prapailong W., Kunawasen S. Development of quality control system, quality assurance and standard for Nham industry and Nham product (in Thai) 1999, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand.
35. Paynter M.J.B., Brown K.A., Hayasaka S.S. Factors affecting the production of an antimicrobial agent, plantaricin F, by Lactobacillus plantarum BF001. Letters in Applied Microbiology 1997, 24:159-165.
36. Pennington J.A.T. Dietary exposure models for nitrates and nitrites. Food Control 1998, 9(6):385-395.
37. Rowan N.J., Anderson J.G., Smith J.E. Potential infective and toxic microbiological hazards associated with the consumption of fermented food. Microbiology of fermented foods 1998, Blackie Academic and Professional, London. B.J.B. Wood (Ed.).
38. Saitou N., Nei M. The neighbor-joining method: a new method for reconstructing phylogenetic trees. Molecular and Biological Evolution 1987, 4(4):406-425.
39. Schillinger U., Geisen R., Holzapfel W.H. Potential of antagonistic microorganisms and bacteriocins for the biological preservation of food. Trends in Food Science & Technology 1996, 7:158-164.
40. Serge A., David M. Antimicrobial properties of allicin from garlic. Microbes and Infection 1999, 2:125-129.
41. Thompson J.D., Gibson T.J., Plewniak F., Jeanmougin F., Higgins D.G. The Clustal X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Research 1997, 25(24):4876-4882.
42. Todorov S., Dicks L.M.T. Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochemistry 2005, 40:365-370.
43. Valyasevi R., Rolle R.S. An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement. International Journal of Food Microbiology 2002, 75:231-239.
44. Vareltzis K., Soultos N., Koidis P., Ambrosiadis J., Genigeorgis C. Antimicrobial effects of sodium tripolyphosphate against bacteria attached to the surface of chicken carcasses. LWT 1997, 30:665-669.
45. Visessanguan W., Benjakul S., Smitinont T., Kittikun C., Thepkasikul P., Panya A. Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculums levels of Lactobacillus curvatus. LWT 2006, 39:814-826.
46. Worobo R.W., Henkel T., Sailer M., Roy K.L., Vederas J.C., Stiles M.E. Characteristics and genetic determinant of a hydrophobic peptide bacteriocin, arnobacteriocin A, produced by Carnobacterium piscicola LV17A. Microbiology 1994, 140:517-526.
47. Microbial adaptation to stress and safety of new-generation foods 2003, 369. CRC Press, Inc, Boca Raton, FL. A.E. Yousef, V.K. Juneja (Eds.).
48. Zendo T., Fukao M., Ueda K., Higuchi T., Nakayama J., Sonomoto K. Identification of the lantibiotic nisin Q, a new natural nisin variant produced by Lactococcus lactis 61-14 isolated from a river in Japan. Bioscience, Biotechnology and Biochemistry 2003, 67(7):1616-1619.