Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

Food Control

Volumn 69, Issue , 2016, Pages 267-274

  Sánchez Mainar, María ^a   Xhaferi, Ramize ^b   Samapundo, Simbarashe ^b   Devlieghere, Frank ^b   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Antimicrobial; Bacteriocin; Clostridium botulinum; Fermented sausage; Staphylococcus aureus

Indexed keywords

EID: 84967017657     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.04.056     Document Type: Article

References (51)

1. Ananou S., Garriga M., Jofré A., Aymerich T., Gálvez A., Maqueda M., et al. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages. Meat Science 2010, 84:594-600.
2. Aymerich T., Martin B., Garriga M., Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Applied and Environmental Microbiology 2003, 69:4583-4594.
3. Bastos M.C.F., Ceotto H., Coelho M.L.V., Nascimento J.S. Staphylococcal antimicrobial peptides: relevant properties and potential biotechnological applications. Current Pharmaceutical Biotechnology 2009, 10:38-61.
4. Bennik M.H.J., Vanloo B., Brasseur R., Gorris L.G.M., Smid E.J. A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms. Biochimica Et Biophysica Acta-Biomembranes 1998, 1373:47-58.
5. Bhunia A.K., Johnson M.C., Ray B. Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. Journal of Applied Bacteriology 1988, 65:261-268.
6. 5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: a comparison of type strains and field isolates. Veterinary Microbiology 2011, 147:67-74.
7. Braem G., Stijlemans B., Van Haken W., De Vliegher S., De Vuyst L., Leroy F. Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens. Journal of Applied Microbiology 2014, 116:1084-1093.
8. Brito M.A.V.P., Somkuti G.A., Renye J.A. Isolation of bacteriocin-producing staphylococci from Brazilian cheese. Journal of Food Safety 2011, 31:365-370.
9. Chan D.S., Lau R., Aune D., Vieira R., Greenwood D.C., Kampman E., et al. Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. PLoS One 2011, 6:e20456.
10. Coelho M.L.V., Nascimento J.D., Fagundes P.C., Madureira D.J., de Oliveira S.S., Brito M.A.V.P., et al. Activity of staphylococcal bacteriocins against Staphylococcus aureus and Streptococcus agalactiae involved in bovine mastitis. Research in Microbiology 2007, 158:625-630.
11. De Martinis E.C.P., Alves V.F., Franco B.D.G.M. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International 2002, 18:191-208.
12. De Vuyst L., Callewaert R., Crabbé K. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology 1996, 142:817-827.
13. De Vuyst L., Leroy F. Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology 2007, 13:194-199.
14. Dicks L.M.T., Mellett F.D., Hoffman L.C. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Science 2004, 66:703-708.
15. Duarte A.F.D., Ceotto H., Coelho M.L.V., Brito M.A.V.D., Bastos M.D.D. Identification of new staphylococcins with potential application as food biopreservatives. Food Control 2013, 32:313-321.
16. European Food Safety Authority Opinion of the Scientific Panel on Biological Hazards on a request from the Commission related to the effects of nitrites/nitrates on the microbiological safety of meat products. The EFSA Journal 2003, 14:1-31.
17. European Food Safety Authority Opinion of the scientific panel on biological hazards on a request from the commission related to Clostridium spp in foodstuffs. The EFSA Journal 2005, 199:1-65.
18. Food Safety and Inspection Service Clostridium botulinum 2010, United States Department of Agriculture, 3 pp., URL: http://www.fsis.usda.gov/wps/wcm/connect/a70a5447-9490-4855-af0d-e617ea6b5e46/Clostridium_botulinum.pdf?MOD=AJPERES (accessed September 2015).
19. Galvez A., Abriouel H., Lopez R.L., Ben Omar N. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology 2007, 120:51-70.
20. Georgalaki M.D., Van den Berghe E., Kritikos D., Devreese B., Van Beettmen J., Kalantzopoulos G., et al. Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Applied and Environmental Microbiology 2002, 68:5891-5903.
21. Hammami R., Zouhir A., Le Lay C., Ben Hamida J., Fliss I. BACTIBASE second release: a database and tool platform for bacteriocin characterization. BMC Microbiology 2010, 10:22.
22. Harding C.D., Shaw E.G. Antimicrobial activity of Leuconostoc gelidum against closely related species and Listeria monocytogenes. Journal of Applied Bacteriology 1990, 69:648-654.
23. Hartmann H.A., Wilke T., Erdmann R. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. International Journal of Food Microbiology 2011, 146:192-199.
24. Health, Education, and Welfare Staphylococcal food poisoning associated with Genoa and hard salami. Morbidity and Mortality Weekly Report 1979, 28:179-180.
25. 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.
26. Jiménez-Colmenero F., Carballo J., Cofrades S. Healthier meat and meat products: their role as functional foods. Meat Science 2001, 59:5-13.
27. Lara J.A.F., Senigalia S.W.B., Oliveira T.C.R.M., Dutra I.S., Pinto M.F., Shimokomaki M. Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats. Meat Science 2003, 65:609-613.
28. Lauková A., Simonová M., Strompfová V. Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive. Food Control 2010, 21:970-973.
29. Leroy F., De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 2004, 15:67-78.
30. Leroy F., De Vuyst L. Bacteriocin-producing strains in a meat environment. Microbial processes and products, methods in biotechnology 2005, 369-380. Humana Press (Springer), Totowa, New Yersey. J.L. Barredo Fuente (Ed.).
31. Leroy F., Lievens K., De Vuyst L. Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions. Applied and Environmental Microbiology 2005, 71:7567-7570.
32. Leroy F., Lievens K., De Vuyst L. Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions. Journal of Food Protection 2005, 68:2078-2084.
33. Leroy F., Vankrunkelsven S., De Greef J., De Vuyst L. The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used. International Journal of Food Microbiology 2003, 83:27-38.
34. Leroy F., Verluyten J., De Vuyst L. Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 2006, 106:270-285.
35. Nascimento J.D.S., Fagundes P.C., Brito M.A.V.D., dos Santos K.R.N., Bastos M.D.D. Production of bacteriocins by coagulase-negative staphylococci involved in bovine mastitis. Veterinary Microbiology 2005, 106:61-71.
36. Nieto-Lozano J.C., Reguera-Useros J.I., Peláez-Martínez M.C., Sacristán-Pérez-Minayo G., Gutiérrez-Fernández A.J., Hardisson de la Torre A. 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 2010, 21:679-685.
37. Pridmore D., Rekhif N., Pittet A.C., Suri B., Mollet B. Variacin, a new lanthionine-containing bacteriocin produced by Micrococcus varians: comparison to lacticin 481 of Lactococcus lactis. Applied and Environmental Microbiology 1996, 62:1799-1802.
38. Ravyts F., Barbuti S., Frustoli M.A., Parolari G., Saccani G., De Vuyst L., et al. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. Journal of Food Protection 2008, 71:1817-1827.
39. Ravyts F., De Vuyst L., Leroy F. Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences 2012, 12:356-367.
40. Rayman K., Malik N., Hurst A. Failure of nisin to inhibit outgrowth of Clostridium botulinum in a model cured meat system. Applied and Environmental Microbiology 1983, 46:1450-1452.
41. Rimaux T., Vrancken G., Pothakos V., Maes D., De Vuyst L., Leroy F. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. Food Microbiology 2011, 28:597-604.
42. Rodríguez J.M., Cintas L.M., Casaus P., Suárez A., Hernández P.E. PCR detection of the lactocin S structural gene in bacteriocin-producing lactobacilli from meat. Applied and Environmental Microbiology 1995, 61:2802-2805.
43. Samelis J., Kakouri A., Georgiadou K.G., Metaxopoulos J. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. Journal of Applied Microbiology 1998, 84:649-660.
44. Sánchez Mainar M., Leroy F. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. International Journal of Food Microbiology 2015, 212:60-66.
45. Sarantinopoulos P., Leroy F., Leontopoulou E., Georgalaki M.D., Kalantzopoulos G., Tsakalidou E., et al. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. International Journal of Food Microbiology 2002, 72:125-136.
46. Schillinger U., Lucke F.K. Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology 1989, 55:1901-1906.
47. Song H.J., Richard J. Antilisterial activity of three bacteriocins used at sub minimal inhibitory concentrations and cross-resistance of the survivors. International Journal of Food Microbiology 1997, 36:155-161.
48. Tagg J.R., Bannister L.V. Fingerprinting beta-hemolytic streptococci by their production of and sensitivity to bacteriocine-like inhibitors. Journal of Medical Microbiology 1979, 12:397-411.
49. United States Department of Agriculture The staphylococcal enterotoxin problem in fermented sausage 1977, USDA Task Force Report. Scientific and Technical Services, Meat and Poultry Inspection Program, Food Safety and Quality Service, U.S. Department of Agriculture, Washington, D.C.
50. Villani F., Aponte M., Blaiotta G., Mauriello G., Pepe O., Moschetti G. Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk. Journal of Applied Microbiology 2001, 90:430-439.
51. Yang R., Johnson M.C., Ray B. Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Applied and Environmental Microbiology 1992, 58:3355-3359.