Potential of cell-free supernatants from cultures of selected lactic acid bacteria and yeast obtained from local fermented foods as inhibitors of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus

BMC Research Notes

Volumn 7, Issue 1, 2014, Pages

  Mariam, Solomon H ^a,b   Zegeye, Nigus ^b,c   Tariku, Tewodros ^b   Andargie, Emawayish ^b   Endalafer, Nigatu ^b   Aseffa, Abraham ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b ARMAUER HANSEN RESEARCH INSTITUTE   (Ethiopia)

^c DEBRE BERHAN UNIVERSITY   (Ethiopia)

Author keywords

Cell free supernatant; Inhibition; Lactic acid bacteria; Listeria monocytogenes; Salmonella; Staphylococcus aureus

Indexed keywords

CELL FREE SYSTEM; COCULTURE; FERMENTATION; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; PHYSIOLOGY; SALMONELLA; STAPHYLOCOCCUS AUREUS;

CELL-FREE SYSTEM; COCULTURE TECHNIQUES; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 84907912219     PISSN: None     EISSN: 17560500     Source Type: Journal    
DOI: 10.1186/1756-0500-7-606     Document Type: Article

References (35)

1. Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogens. Hoffmann S, Batz MB, Morris JG, J Food Prot 2012 75 1292 1302 10.4315/0362-028X.JFP-11-417 22980013
2. Economic burden from health losses due to foodborne illness in the United States. Scharff RL, J Food Prot 2012 75 123 131 10.4315/0362-028X.JFP-11-058 22221364
3. Centers for disease control and prevention. Food Safety, http://www.cdc.gov/foodsafety/facts.html
4. Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment. Pan Y, Breidt F, Kathariou S, Appl Environ Microbiol 2006 72 7711 7717 10.1128/AEM.01065-06 17012587
5. Tn6188-a novel transposon in Listeria monocytogenes responsible for tolerance to benzalkonium chloride. Müller A, Rychli K, Muhterem-Uyar M, Zaiser A, Stessl B, Guinane CM, Cotter PD, Wagner M, Schmitz-Esser S, PLoS One 2013 8 76835 10.1371/journal.pone.0076835 24098567
6. Listeria pathogenesis and molecular virulence determinants. Vázquez-Boland JA, Kuhn M, Berche P, Chakraborty T, Domínguez-Bernal G, Goebel W, González-Zorn B, Wehland J, Kreft J, Clin Microbiol Rev 2001 14 584 640 10.1128/CMR.14.3.584-640.2001 11432815
7. The arsenal of virulence factors deployed by Listeria monocytogenes to promote its cell infection cycle. Camejo A, Carvalho F, Reis O, Elsa Leitão E, Sousa S, Cabanes D, Virulence 2011 2 379 394 10.4161/viru.2.5.17703 21921683
8. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning. Abee T, Krockel L, Hill C, Int J Food Microbiol 1995 28 169 185 10.1016/0168-1605(95)00055-0 8750665
9. Food fermentations: role of microorganisms in food production and preservation. Caplicec E, Fitzgerald GF, Int J Food Microbiol 1999 50 131 149 10.1016/S0168-1605(99)00082-3 10488849
10. Inhibition of Salmonella on poultry skin using protein- and polysaccharide-based films containing a nisin formulation. Natrajan N, Sheldon BW, J Food Prot 2000 63 1268 1272 10983804
11. Effect of nisin on yogurt starter, and on growth and survival of Listeria monocytogenes during fermentation and storage of yogurt. Benkerroum N, Oubel H, Sandine WE, Int J Food Saf 2003 1 1 5
12. Bacteriocins from lactic acid bacteria: production, purification, and food applications. De Vuyst L, Leroy F, J Mol Microbiol Biotechnol 2007 13 194 199 10.1159/000104752 17827969
13. Individual and co-operative roles of lactic acid and hydrogen peroxide in the killing activity of enteric strain Lactobacillus johnsonii NCC933 and vaginal strain Lactobacillus gasseri KS120.1 against enteric, uropathogenic and vaginosis-associated pathogens. Atassi F, Servin AL, FEMS Microbiol Lett 2010 304 29 38 10.1111/j.1574-6968.2009.01887.x 20082639
14. Strategies to improve the bacteriocin protection provided by lactic acid bacteria. O'Shea EF, Cotter PD, Ross RP, Hill C, Curr Opin Biotechnol 2013 24 130 134 10.1016/j.copbio.2012.12.003 23337424
15. In vivo study on the effectiveness of pediocin PA-1 and Pediococcus acidilactici UL5 at inhibiting Listeria monocytogenes. Dabour N, Zihler A, Kheadr E, Lacroix C, Fliss I, Int J Food Microbiol 2009 133 225 233 10.1016/j.ijfoodmicro.2009.05.005 19541383
16. Resistance is futile: the bacteriocin model for addressing the antibiotic resistance challenge. Riley MA, Robinson SM, Roy CM, Dennis M, Liu V, Dorit RL, Biochem Soc Trans 2012 40 1438 1442 10.1042/BST20120179 23176495
17. Engineering commensal bacteria for prophylaxis against infection. Goh Y-L, He H, March JC, Curr Opin Biotechnol 2012 23 924 930 10.1016/j.copbio.2012.03.004 22459613
18. Mucosal vaccination and therapy with genetically modified lactic acid bacteria. Wells J, Ann Rev Food Sci Technol 2011 2 423 445 10.1146/annurev-food-022510-133640
19. Recombinant probiotic expressing Listeria adhesion protein attenuates Listeria monocytogenes virulence in vitro. Koo OK, Amalaradjou MAR, Bhunia AK, PLoS One 2012 7 29277 10.1371/journal.pone.0029277 22235279
20. Bacteriocins-a viable alternative to antibiotics? Cotter PD, Ross RP, Hill C, Nat Rev Microbiol 2013 11 95 105 23268227
21. Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food, London, Ontario, Canada. Joint Food and Agriculture Organization of the United Nations/World Health Organization, April 30 and May, 2002 [cited 2010 Aug 25]. ftp://ftp.fao.org/es/esn/food/wgreport2.pdf
22. MacFadden RR, Biochemical Tests for Identification of Medical Bacteria Philadelphia: Lippincott Williams and Wilkins 3 2000
23. Murray PR, Shea Y, Guide to Clinical Microbiology Washington, DC: American Society for Microbiology 3 2004
24. Sambrook J, Fritsch EF, Maniatis T, Molecular Cloning: A Laboratory Manual Cold Spring Harbor Laboratory: New York 1989
25. Bacteriocins: safe, natural antimicrobials for food preservation. Cleveland J, Montville TJ, Nes IF, Chikindas ML, Int J Food Microbiol 2001 71 1 20 10.1016/S0168-1605(01)00560-8 11764886
26. BACTERIOCINS: developing innate immunity for food. Cotter PD, Hill C, Ross RP, Nat Rev Microbiol 2005 3 777 788 10.1038/nrmicro1273 16205711
27. Bacteriocins of gram-positive bacteria. Jack RW, Tagg JR, Ray B, Microbiol Rev 1995 59 171 200 7603408
28. Production and properties of bacteriocin-like inhibitory substances from the swine pathogen Streptococcus suis serotype 2. Mélançon D, Grenier D, Appl Environ Microbiol 2003 69 4482 4488 10.1128/AEM.69.8.4482-4488.2003 12902232
29. Bacteriocin-like inhibitory substance (BLIS) production by the normal flora of the nasopharynx: potential to protect against otitis media? Walls T, Power D, Tagg J, J Med Microbiol 2003 52 829 833 10.1099/jmm.0.05259-0 12909662
30. Microbial antagonists to food-borne pathogens and biocontrol. Gálvez A, Abriouel H, Benomar N, Lucas R, Curr Opin Biotechnol 2010 21 142 148 10.1016/j.copbio.2010.01.005 20149633
31. Research note: unsuitability of the MRS medium for the screening of hydrogen peroxide-producing lactic acid bacteria. Rodríguez JM, Martínez MI, Suárez AM, Martínez JM, Hernández PE, Lett Appl Microbiol 1997 25 73 74 10.1046/j.1472-765X.1997.00177.x 9248085
32. Hydrogen peroxide production by Lactobacillus johnsonii NCC 533 and its role in anti-Salmonella activity. Pridmore RD, Pittet AC, Praplan F, Cavadini C, FEMS Microbiol Lett 2008 283 210 215 10.1111/j.1574-6968.2008.01176.x 18435747
33. Potent antilisterial cell-free supernatants produced by complex red-smear cheese microbial consortia. Bleicher A, Stark T, Hofmann T, Bogovic Matijasić B, Rogelj I, Scherer S, Neuhaus K, J Dairy Sci 2010 93 4497 4505 10.3168/jds.2010-3244 20854983
34. Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. Bouttefroy A, Millie're J-B, Int J Food Microbiol 2000 62 65 75 10.1016/S0168-1605(00)00372-X 11139023
35. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. Hartmann HA, Wilke T, Erdmann R, Int J Food Microbiol 2011 146 192 199 10.1016/j.ijfoodmicro.2011.02.031 21411169