Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2

High Pressure Research

Volumn 35, Issue 4, 2015, Pages 405-418

  Castro, S M ^a,b   Kolomeytseva, M ^a   Casquete, R ^a,c   Silva, J ^a   Saraiva, J A ^b   Teixeira, P ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

bacteriocin production; modified Gompertz model; Pediococcus acidilactici; pressure treatments

Indexed keywords

SUPERCONDUCTING MATERIALS;

BACTERIOCIN PRODUCTION; EFFECT OF HIGH PRESSURE; EXPONENTIAL PHASE; LISTERIA INNOCUA; MAXIMUM LEVELS; MODIFIED-GOMPERTZ MODEL; PEDIOCOCCUS ACIDILACTICI; PRESSURE TREATMENTS;

HIGH PRESSURE EFFECTS;

EID: 84947867170     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2015.1101095     Document Type: Article

References (55)

1. Albano H, Pinho C, Leite D, et al. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for 'Alheira', a fermented meat sausage. Food Control. 2009;20(8):764-770.
2. Castellano PH, Holzapfel WH, Vignolo GM. The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL 705. Food Microbiol. 2004;21(3): 291-298.
3. Dicks LMT, Mellett FD, Hoffman LC. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Sci. 2004;66(3):703-708.
4. Cleveland J, Montville TJ, Nes IF, Chikindas ML. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol. 2001;71(1):1-20.
5. Diep DB, Nes IF. Ribosomally synthesized antibacterial peptides in Gram positive bacteria. Current Drug Targets. 2002;3(2):107-122.
6. Albano H, Oliveira M, Aroso R, Cubero N, Hogg T, Teixeira P. Antilisterial activity of lactic acid bacteria isolated from 'Alheiras' (traditional Portuguese fermented sausages): in situ assays. Meat Sci. 2007;76(4):796-800.
7. Albano H, Todorov SD, Reenen CV, Hogg T, Dicks LMT, Teixeira P. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from 'Alheira', a fermented sausage traditionally produced in Portugal. Int J Food Microbiol. 2007;116(2):239-247.
8. Ennahar S, Sashihara T, Sonomoto K, Ishizaki A. Class IIa bacteriocins: biosynthesis, structure and activity. FEMS Microbiol Rev. 2000;24(1):85-106.
9. Nieto-Lozano JC, Reguera-Useros JI, Peaèz-Martìnez MC, De la Torre AH. Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat. Meat Sci. 2006;72(1):57-61.
10. Schneider R, Fernandez FJ, Aguilar MB, Guerrero-Legarreta I, Alpuche-Solis A, Ponce-Alquicira E. Partial characterization of a class IIa pediocin produced by Pediococcus parvulus 133 strain isolated from meat (Mexican 'chorizo'). Food Control. 2006;17(11):909-915.
11. Campus M. High pressure processing of meat, meat products and seafood. Food Eng Rev. 2010;2:256-273.
12. Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Nirajan K, Knorr D. Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci Nutr. 2007;47(1):69-112.
13. Martín A, Colín B, Aranda E, Benito MJ, Córdoba MG. Characterization of Micrococcaceae isolated from Iberian dry-cured sausages. Meat Sci. 2007:75(4):696-708.
14. Patterson MF. Microbiology of pressure-treated foods. J Appl Microbiol. 2005;98(6):1400-1409.
15. Considine KM, Kelly AL, Fitzgerald GF, Hill C, Sleator RD. High-pressure processing effects on microbial food safety and food quality. FEMS Microbiol Lett. 2008;281(1):1-9.
16. Rendueles E, Omer MK, Alvseike O, Alonso-Calleja C, Capita R, Prieto M. Microbiological food safety assessment of high hydrostatic pressure processing: a review. LWT-Food Sci Technol. 2011;44(5):1251-1260.
17. Rodriguez E, Arques JL, Nuñez M, Gaya P, Medina M. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese. Appl Environ Microbiol. 2005;71(7):3399-3404.
18. Gálvez A, Abriouel H, López RL, Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol. 2007;120(1-2):51-70.
19. Garriga M, Aymerich MT, Costa S, Monfort JM, Hugas M. Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage. Food Microbiol. 2002;19(5):509-518.
20. Chung H-J, Yousef AE. Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure resistant Listeria monocytogenes. New Biotechnol. 2010;27(4):403-408.
21. Kjos M, Borrero J, Opsata M, et al. Target recognition, resistance, immunity and genome mining of class II bacteriocins from Gram positive bacteria. Microbiology. 2011;157:3256-3267.
22. Van Reenen CA, Dicks LMT, Chikindas ML. Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. J Appl Microbiol. 1998;84(6):1131-1137.
23. Zwietering MH, Jongenburger I, Rombouts FM, Van't Riet K. Modelling of the bacterial growth curve. Appl Environ Microbiol. 1990;56(6):1875-1881.
24. Kandhai MC, Reij MW, Grognou C, van Schothorst M, Gorris LGM, Zwietering MH. Effects of preculturing conditions on lag time and specific growth rate of Enterobacter sakazakii in reconstituted powdered infant formula. Appl Environ Microbiol. 2006;72(4):2721-2729.
25. Molina-Höppner A, Doster W, Vogel RF, Gänzle MG. Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments. Appl Environ Microbiol. 2004;70(4):2013-2020.
26. Huang H-W, Lung H-M, Yang BB, Wang C-Y. Responses of microorganisms to high hydrostatic pressure processing. Food Control. 2014;40:250-259.
27. Hugas M, Garriga M, Monfort JM. New mild technologies in food processing. Meat Sci. 2002;62(3):359-371.
28. Panagou EZ, Tassou CC, Manitsa C, Mallidis C. Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata). J Appl Microbiol. 2007;102(6):1499-1507.
29. Castro SM, Noronha L, Queirós R, Silva J, Saraiva J, Teixeira P. The effect of high pressure on microbiological quality of Alheiras. Paper presented at: International Symposium on Problems of Listeriosis (ISOPOL XVIII); 2013 September 19-22; Goa, India.
30. Tholozan JL, Ritz M, Jugiau F, Federighi M, Tissier JP. Physiological effects of high hydrostatic pressure treatments on Listeria monocytogenes and Salmonella typhimurium. J Appl Microbiol. 2000;88(2):202-212.
31. Bozoglu F, Alpas H, Kaletunc G. Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage. FEMS Immunol Med Microbiol. 2004;40(3): 243-247.
32. Ritz M, Pilet MF, Jugiau F, Rama F, Federighi M. Inactivation of Salmonella typhimurium and Listeria monocytogenes using high-pressure treatments: destruction or sublethal stress?. Lett Appl Microbiol. 2006;42(4): 357-362.
33. Ritz M, Tholozan JL, Federighi M, Pilet MF. Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure. Appl Environ Microbiol. 2001;67(5):2240-2247.
34. Koseki S, Mizuno Y, Yamamoto K. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure injured Listeria monocytogenes in milk. Food Microbiol. 2008;25(2):288-293.
35. Russell NJ. Bactericidal membranes: the effects of chill storage and food processing. An overview. Int J Food Microbiol. 2002;79(1-2):27-34.
36. Arroyo C, Cebrian G, Mackey BM, Condon S, Pagan R. Environmental factors influencing the inactivation of Cronobacter sakazakii by high hydrostatic pressure. Int J Food Microbiol. 2011;147(2):134-143.
37. Yuste J, Capellas M, Fung DYC, Mor-Mur M. Inactivation and sublethal injury of foodborne pathogens by high pressure processing: evaluation with conventional media and thin agar layer method. Food Res Int. 2004;37(9):861-866.
38. Tay A, Shellhammer TH, Yousef AE, Chism GW. Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances. J Food Protect. 2003;66(11):2057-2061.
39. Kalchayanand N, Ray B, Sikes T, Dunne CP. Bacteriocin-based biopreservatives add an extra dimension in food preservation by hydrostatic pressure. Proceedings of the Spring Meeting; 1995 April 24-26, pp. 282-286; San Antonio, TX: Research and Development Associates for Military Food and Packaging System, Inc.
40. Sikes A, Tornberg E, Tume R. A proposed mechanism of tenderizing post-rigor beef using high pressure-heat treatment. Meat Sci. 2010;84(3):390-399.
41. Van Boeijen IK, Moezelaar R, Abee T, Zwietering MH. Inactivation kinetics of three Listeria monocytogenes strains under high hydrostatic pressure. J Food Protect. 2008;71(10):2007-2013.
42. Van Boeijen IK, Francke C, Moezelaar R, Abee T, Zwietering MH. Isolation of highly heat-resistant Listeria monocytogenes variants by use of a kinetic modeling-based sampling scheme. Appl Environ Microbiol. 2011;77(8):2617-2624.
43. Bogovic-Matijasic B, Rogelj I. Bacteriocin complex of Lactobacillus acidophilus LF221-production studies in MRS media at different pH values and effect against Lactobacillus helveticus ATCC 15009. Proc Biochem. 1998;33(3):345-352.
44. Aasen IM, Moreto T, Katla T, Axelsson L, Storro I. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl Microbiol Biotechnol. 2000;53:159-166.
45. Todorov SD, Dicks LMT. Optimization of bacteriocin ST311LD production by Enterococcus faecium ST311LD, isolated from spoiled black olives. J Microbiol. 2005;43(4):370-374.
46. Leroy F, De Vuyst L. Growth of the bacteriocin-producing Lactobacillus sakei CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria. Appl Environ Microbiol. 2001;67(10):4470-4473.
47. Yuste J, Pla R, Capellas M, Ponce E, Mor-Mur M. High pressure processing applied to cooked sausages: bacterial population during chilled storage. J Food Protect. 2000;63(8):1093-1099.
48. Garriga M, Grèbol N, Aymerich MT, Monfort JM, Hugas M. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innov Food Sci Emerg Technol. 2004;5(4): 451-457.
49. Nes IF, Yoon S-S, Diep DB. Ribosomally synthesized antimicrobial peptides (bacteriocins) in lactic acid bacteria: a review. Food Sci Biotechnol. 2007;16(5):675-690.
50. Singh N, Abraham J. Ribosomally synthesized peptides from natural sources. J Antibiot. 2014;67:277-289.
51. Gross M, Jaenicke R. Proteins under pressure: the influence of high hydrostatic pressure on structure, function and assembly of proteins and protein complexes. Eur J Biochem. 1994;221(2):617-630.
52. Niven GW, Miles CA, Mackey BM. The effects of hydrostatic pressure on ribosome conformation in Escherichia coli: an in vivo study using differential scanning calorimetry. Microbiology. 1999;145:419-425.
53. Chowdhury BR, Chakraborty R, Chaudhuri UR. Validity of modified Gompertz and Logistic models in predicting cell growth of Pediococcus acidilactici H during the production of bacteriocin pediocin AcH. J Food Eng. 2007;80(4):1171-1175.
54. Mataragas M, Drosinos EH, Vaidanis A, Metaxopoulos I. Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions. J Food Sci. 2006;71(6):M157-M167.
55. Tassou CC, Galiatsatou P, Samaras FJ, Mallidis CG. Inactivation kinetics of a piezotolerant Staphylococcus aureus isolated from high-pressure treated sliced ham by high pressure in buffer and in a ham model system: evaluation in selective and non-selective medium. Innov Food Sci Emerg Technol. 2007;8(4):478-484.