New antifungal bacteriocin-synthesizing strains of lactococcus lactis ssp. Lactis as the perspective biopreservatives for protection of raw smoked sausages

American Journal of Agricultural and Biological Science

Volumn 5, Issue 4, 2010, Pages 477-485

  Stoyanova, L G ^a   Ustyugova, E A ^a   Sultimova, T D ^a   Bilanenko, E N ^a   Fedorova, G B ^b   Khatrukha, G S ^b   Netrusov, A I ^a  

^a MOSCOW STATE UNIVERSITY   (Russian Federation)

^b GAUSE INSTITUTE OF NEW ANTIBIOTICS   (Russian Federation)

Author keywords

Anti fungal bacteriocins; Biopreservatives; Lactococci; Smoked sausages

Indexed keywords

ASPERGILLUS; BACTERIA (MICROORGANISMS); CANDIDA; ESCHERICHIA COLI; EUROTIUM; EUROTIUM REPENS; FUNGI; FUSARIUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; PENICILLIUM; POSIBACTERIA; PROTEUS VULGARIS; PSEUDOMONAS AERUGINOSA; RHODOTORULA (ERYTHROBASIDIUM CLADE); SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR GALLINARUM; STAPHYLOCOCCUS AUREUS;

EID: 84858229001     PISSN: 15574989     EISSN: 15574997     Source Type: Journal    
DOI: 10.3844/ajabssp.2010.477.485     Document Type: Article

References (21)

1. Cutter, C. and G. Siragusa, 1994. Decontamination of beef carcass tissue with nisin using a pilot scale model carcass washer. Food Microbiol., 11: 481-489. DOI: 10.1006/fmic.1994.1054
2. Drider, D., Y. Fimland, H. McMullen and H. Prevost, 2006. The continuing story of class IIa bacteriocins. Microbiol. Molec. Biol. Revs., 70: 564-582. DOI: 10.1128/MMBR.00016-05
3. European Parliament and Council, 1997. Regulation (EC) No. 258/97 of the European Parliament and of the Council of 27 Jan. 1997 concerning novel foods and novel food ingredients. Official J., 14: 1-7. http://www.biosafety.be/GB/Dir.Eur.GB/FF/258_97/258_97.html
4. Fujita, K., S. Ichimasa, T. Zendo, S. Koga and F. Yoneyama, 2007. Structural analysis and characterization of lacticin Q, a novel bacteriocin belonging to a new family unmodified bacteriocins of gram-positive bacteria. Applied Environ. Microbiol., 73: 2871-2877. DOI: 10.1128/AEM.02286-06
5. Galvez, A., H. Abriouel, R. Lopez and N. Omar, 2007. Bacteriocin-based strategies for food biopreservation. J. Food Microbiol., 120: 51-70. DOI: 10.1016/j.ijfoodmicro.2007.06.001
6. Gost, 2001. 16131-16186 Dry sausages. Specifications, Sb. Gostov M.:IPK Izdatelstvo standartov, Russia. http://docs.cntd.ru/document/1200016987/0
7. Hoelt, J., N.R. Kried, P.H. Sneath, J.T. Staley and S.T. Williams, 1994. Bergey's Mannual of Determinative Bacteriology. 9th Edn., Springer- Verlag, New-York, ISBN: 978-0-683-00603-2
8. Jack, R., J. Tagg and B. Ray, 1995. Bacteriocins of gram-positive bacteria. Microbiol. Rev., 59: 171-200. PMCID: PMC239359
9. Jensen, N., C. Melchiorsen, K. Jokumsen and J. Villadsen, 2001. Metabolic behavior of Lactococcus lactis MG1363 in microaerobic continuous cultivation at a low dilution rate. Applied Environ. Microbiol., 67: 2677-2682. DOI: 10.1128/AEM.67.6.2677- 2682.2001
10. Klich, M.A., U. States, A.R. Service, S.R.R. Center, 2002. Identification of Common Aspergillus Species. Centraalbureau Voor Schimmelcultures. The Netherlands, pp: 116. ISBN: 90-70351-46-3
11. Lowe, D. and E. Arendt, 2004. Lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: A review. J. Inst. Brew, 110: 163-180. http://www.scientificsocieties.com/jib/papers/2004/G-2004-0812-237
12. Mantovani, H. and J. Russell, 2001. Nisin resistance of Streptococcus bovis. Applied Environ. Microbiol., 67: 808-813. DOI: 10.1128/AEM.67.2.808-813.2001
13. Morgan, S., P. O'Connor, P. Cotter, R. Ross and C. Hill, 2005. Sequential actions of the two component peptides of the lantibiotic lacticin 3147 explain its antimicrobial activity at nanomolar concentrations. Applied Environ. Microbiol., 49: 2606-2611. DOI: 10.1128/AAC.49.7.2606-2611.2005
14. Nete, B., T. Licht, C. Brogren, B. Jelle and A.H. Johansen, 2006. Effects of Lactococcus lactis on composition of intestinal microbiota: Role of nisin. Applied Environ. Microbiol., 72: 239-244. DOI: 10.1128/AEM.72.1.239-244.2006
15. Roy, U., V.K. Batish, S. Grover and S. Neelakantan, 1996. Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3. Int. J. Food Microbiol., 32: 27-34. DOI: 10.1016/0168- 1605(96)01101-4
16. Stoyanova, L., N. Egorov, G. Fyodorova, G. Katrukha and A. Netrusov, 2007. A Comparison of the properties of bacteriocins formed by Lactococcus lactis subsp. lactis strains of diverse origin. Applied Biochim. Mikrobiol., 43: 604-610. DOI: 10.1134/S0003683807060063
17. Stoyanova, L. and N. Levina, 2006. Components of fermentation medium regulate bacteriocin synthesis by the recombinant strain Lactococcus lactis subsp. lactis F-116. Microbiol, 75: 342-348. DOI: 10.1134/S0026261706030088
18. Stoyanova, L., T. Sul'timova, S. Botina and A. Netrusov, 2006. Isolation and identification of new nisinproducing Lactococcus lactis subsp. lactis from milk. Applied Biochem. Microbiol., 42: 492-499. DOI: 10.1134/S0003683806050085
19. Stoyanova, L., T. Sul'timova and A. Netrusov, 2008. Establishment of taxonomic status of new prospective bacteriocin-synthesizing Lactococci strains of various origins. Moscow Univ. Biol. Sci. Bull., 42: 156-162. DOI: 10.3103/S0096392508040044
20. Yildirim, Z., M. Yildirim and M.G. Johnson, 2004. Mode of action of lactococcin R produced by Lactococcus lactis R. Nahrung, 48: 145-148. DOI: 10.1002/food.200300404
21. Zendo, T., M. Fukao, T. Higuchi, J. Nakayama and K. Sonomoto, 2003. Identification of the lantibiotic nisin Q, a new natural nisin variant produced by Lactococcus lactis 61-14 isolated from a river in Japan. Biosci. Biotechnol. Biochem., 67: 1616-1619. DOI: PMC1892864