Utilization of bacteriocin-producing bacteria in dairy products;Upotreba bakterijskih sojeva koji sintetiziraju bakteriocine u proizvodnji mliječnih prerađevina

Mljekarstvo

Volumn 66, Issue 3, 2016, Pages 215-224

  Patrovský, Matĕj ^a   Kouřimská, Lenka ^b   Havlíková, Šárka ^c   Marková, Jaroslava ^c   Pechar, Radko ^b   Rada, Vojtĕch ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

^c Dairy Research Institute Ltd   (Czech Republic)

Author keywords

Bacteriocin; Bio conservation; Lactic acid bacteria; Listeria spp; Protective culture

Indexed keywords

EID: 84979085677     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: 10.15567/mljekarstvo.2016.0306     Document Type: Article

References (48)

1. Aguilar, C., Klotz, B. (2010): Effect of the temperature on the antagonistic activity of lactic acid bacteria against Escherichia coli and Listeria monocytogenes, Journal of Food Safety, 30 (4), 996-1015. doi: 10.1111/j.1745-4565.2010.00257.x
2. Alvarez-Cisneros, Y.M., Sáinz Espuñesm, T.R., Wacher, C., Fernandez, F.J., Ponce-Alquiciram, E. (2011): Enterocins: Bacteriocins with applications in the food industry, In: Méndez-Vilas, A. (ed), Science against microbial pathogens: communicating current research and technological advances, vol. 2. Formatex Research Center, Badajoz, pp 1112-1123.
3. Ammor, S., Tauveron, G., Dufour, E., Chevallier, I. (2006): Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility - 1 - Screening and characterization of the antibacterial compounds, Food Control, 17 (6), 454-461. doi: 10.1016/j.foodcont.2005.02.006
4. Bell, C., Kyriakides, A. (2009): Listeria monocytogenes, In: Blackburn, CW., McClure, PJ. (eds), Foodborne Pathogens - Hazards, Risk Analysis and Control, 2nd edn. Woodhead Publishing, Cambridge, pp 675-717. doi: 10.1533/9781845696337.2.675
5. Blažková, M., Karamonová, L., Fukal, L., Rauch, P. (2005): Listeria monocytogenes - Dangerous pathogen and its detection in foods, Chemické Listy, 99 (7), 467-473.
6. Bleicher, A., Obermajer, T., Matijašić, B.B., Scherer, S., Neuhaus, K. (2010): High biodiversity and potent antilisterial action of complex red smear cheese microbial ripening consortia, Annals of Microbiology, 60, 531-539. doi: 10.1007/s13213-010-0083-7
7. Campos, C.A., Castro, M.P., Gliemmo, M.F., Schelegueda, L.I. (2011): Use of natural antimicrobials for the control of Listeria monocytogenes in foods, In: Méndez-Vilas, A. (ed), Science against microbial pathogens: communicating current research and technological advances, vol. 2 Formatex Research Center, Badajoz, pp 1112-1123.
8. Chen, H., Hoover, D.G. (2003): Bacteriocins and their food applications, Comprehensive Reviews in the Food Science and Food Safety, 2 (3), 82-100. doi: 10.1111/j.1541-4337.2003.tb00016.x
9. Cleveland, J., Montville, T.J., Nes, I.F., Chikindas, M.L. (2001): Bacteriocins: safe, natural antimicrobials for food preservation, International Journal of Food Microbiology, 71 (1), 1-20. doi: 10.1016/S0168-1605(01)00560-8
10. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. http:// eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ: L: 2011: 295: 0001: 0177: En: PDF
11. Deegan, L.H., Cotter, P.D., Hill, C., Ross, P. (2006): Bacteriocins: Biological tools for bio-preservation and shelf-life extension, International Dairy Journal, 16 (9), 1058-1071. doi: 10.1016/j.idairyj.2005.10.026
12. Demnerová, K., Ovesná, J., Erban, V., Roubal, P., Karpíšková, R. (2011): Project 2B0850. Listeria monocytogenes - procedures enabling reliable evaluation of the quality and safety of dairy products, technological stages of the production process, final products and their storage (2008-2011, MSM/2B), Ministry of Education, Youth and Sports, Czech Republic, programme "Health and quality of life" 2006-2011.
13. Drider, D., Fimland, G., Hechard, Y., McMullen, L.M., Prevost, H. (2006): The continuing story of class IIa bacteriocins, Microbiology and Molecular Biology Reviews, 70 (2), 564-582. doi: 10.1128/MMBR.00016-05
14. Ennahar, S., Deschamps, N. (2000): Anti-Listeria effect of enterocin A, produced by cheeseisolated Enterococcus faecium EFM01, relative to other bacteriocins from lactic acid bacteria, Journal of Applied Microbiology, 88 (3), 449-457. doi: 10.1046/j.1365-2672.2000.00985.x
15. Field, D., Cotter, P., Hill, C., Ross, R.P. (2007): Bacteriocin biosynthesis, structure and function, In: Riley M.A., Gillor O. (eds.), Bacteriocins. Current Research and Applications, 1st edn. Horizon Bioscience, Wymondham, pp 5-42.
16. Fratamico, P.M., Bhunia, A.K., Smith, J.L. (2005): Foodborne Pathogens: Microbiology and Molecular Biology, 1st ed. Caister Academic Press, West Lafayette.
17. Ghrairi, T., Chaftar, N., Hani, K. (2012): Bacteriocins: Recent advances and opportunities, In: Bhat, R., Alias, AK., Paliyath, G. (eds), Progress in Food Preservation, 1st edn. Wiley-Blackwell, Chichester, pp 485-502.
18. Giraffa, G. (1995): Enterococcal bacteriocins: Their potential as anti-Listeria factors in dairy technology, Food Microbiology, 12 (4), 291-299. doi: 10.1016/S0740-0020(95)80109-X
19. González, B., Glaasker, E., Kunji, ERS., Driessen, A.J.M., Suarez, J.E., Konings, W.N. (1996): Bactericidal mode of action of plantaricin C, Applied and Environmental Microbiology, 62 (8), 2701-2709.
20. Guidone, A., Zotta, T., Ross, R.P., Stanton, C., Rea, M.C., Parente, E., Ricciardi, A. (2014): Functional properties of Lactobacillus plantarum strains: A multivariate screening study, LWT - Food Science and Technology, 56 (1), 69-76. doi: 10.1016/j.lwt.2013.10.036
21. Güllüce, M., Karadayi, M., Bariş, Ö. (2013): Bacteriocins: Promising natural antimicrobials, In: Méndez-Vilas, A. (ed), Microbial Pathogens and Strategies for Combating them: Science, Technology and Education, 2nd ed. Formatex Research Center, pp 1016-1027.
22. Hartmann, H.A., Wilke, T., Erdmann, R. (2011): Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food, International Journal of Food Microbiology, 142 (2), 192-199. doi: 10.1016/j.ijfoodmicro.2011.02.031
23. Holzapfel, W.H. (2002): Appropriate starter culture technologies for small-scale fermentation in developing countries, International Journal of Food Microbiology, 75 (3), 197-212. doi: 10.1016/S0168-1605(01)00707-3
24. Kumar, M., Srivastava, S. (2010): Antilisterial activity of a broad-spectrum bacteriocin, enterocin LR/6 from Enterococcus faecium LR/6, Applied Biochemistry and Biotechnology, 163 (3), 698-706. doi: 10.1007/s12010-009-8851-1
25. Liu, W., Hansen, J.N. (1990): Some chemical and physical properties of nisin, a small protein antibiotic produced by Lactococcus lactis, Applied and Environmental Microbiology, 56 (8), 2551-2558.
26. Liu, W., Zhang, L., Yi, H., Shi, J., Xue, C., Li, H., Jiao, Y., Shigwedha, N., Du, M., Han, X. (2014): Qualitative detection of class IIa bacteriocinogenic lactic acid bacteria from traditional Chinese fermented food using a YGNGV-motif-based assay, Journal of Microbiological Methods, 100, 121-127. doi: 10.1016/j.mimet.2014.03.006
27. Loessner, M., Guenther, S., Steffan, S., Scherer, S. (2003): A pediocin-producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium, Applied and Environmental Microbiology, 69, 1854-1857. doi: 10.1128/AEM.69.3.1854-1857.2003
28. McLaughlin, J. (2006): Listeria, In: Motarjemi, Y., Adams, M. (eds), Emerging Foodborne Pathogens, 1st edn. Woodhead Publishing Limited, Cambridge, pp 406-429. doi: 10.1533/9781845691394.2.406
29. Medina, M., Nunez, M. (2011): Applications of protective cultures, bacteriocins and bacteriophages in milk and dairy products. In: Lacroix, C. (ed), Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation,1st edn, Woodhead Publishing Limited, Cambridge, pp 100-128. doi: 10.1533/9780857090522.3.267
30. Molloy, E.M., Hill, C., Cotter, P.D., Ross, R.P. (2011): Bacteriocins, In: Fuquay, JW., Fox, PF., McSweeney, PLH. (eds), Encyclopedia of Dairy Sciences, 2nd edn. Elsevier Academic Press, San Diego, pp 420-429. doi: 10.1016/B978-0-12-374407-4.00049-2
31. Nithya, K., Senbagam, D., Senthilkumar, B., Udhayashree, N., Gurusamy, R. (2012): Characterization of bacteriocin producing lactic acid bacteria and its application as a food preservative. African Journal of Microbiology Research 6 (6), 1138-1146.
32. Papagianni, M., Anastasiadou, S. (2009): Pediocins: The bacteriocins of Pediococci, Sources, production, properties and applications. Microbial Cell Factories 8 (3). doi: 10.1186/1475-2859-8-3
33. Puttalingamma, V., Begum, K., Bawa, A.S. (2006): Antimicrobial peptides - new weapons against enteric pathogens, Pakistan Journal of Nutrition, 5 (5), 432-435. doi: 10.3923/pjn.2006.432.435
34. Ravishankar Rai, V. (2015): Advances in Food Biotechnology, 1st edn., Wiley-Blackwell, Oxford, pp 519-520.
35. Rodríguez, E., Calzada, J., Arqués, J.L., Rodríguez, J.M., Nuñez, M., Medina, M. (2005): Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157: H7 in cheese, International Dairy Journal, 15 (1), 51-57. doi: 10.1016/j.idairyj.2004.05.004
36. Sang, Y., Blecha, F. (2008): Antimicrobial peptides and bacteriocins: alternatives to traditional antibiotics, Animal Health Research Reviews, 9 (2), 227-235. doi: 10.1017/S1466252308001497
37. Sankar, N.R., Priyanka, V.D., Reddy, P.S., Rajinikanth, P., Kumar, V.K., Indira, M. (2012): Purification and characterization of bacteriocin produced by Lactobacillus plantarum isolated from cow milk, International Journal of Microbiological Research, 3 (2), 133-137.
38. Složilová, I, Purkrtová, S., Kosová, M., Mihulová, M., Šviráková, E., Demnerová, K. (2014): Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources, Czech Journal of Food Sciences, 32 (2), 145-151.
39. Solichová, K. Složilová, I., Jebavá, I, Uhrová, B. Plocková, M. (2012): Characterisation of antilisterial bacteriocinlike substance produced by Enterococcus mundtii, Czech Journal of Food Sciences, 30 (1), 89-97.
40. Tienungoon, S., Ratkowski, D.A., McMeekin, T.A., Ross, T. (2000): Growth limits of Listeria monocytogenes as a Function of Temperature, pH, NaCl and Lactic Acid, Applied Environmental Microbiology, 66 (11), 4979-4987. doi: 10.1128/AEM.66.11.4979-4987.2000
41. Todorov, S.D., Prevost, H., Lebois, M., Dousset, X., LeBlanc, J.G., Franco, B.D.G.M. (2011): Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) - From isolation to application: Characterization of a bacteriocin, Food Research International, 44 (5), 1351-1363. doi: 10.1016/j.foodres.2011.01.027
42. Trivedi, K., Sedmíková, R., Karpíšková, R. (2012): Bacteriocin activity of Enterococci and presence of genes related to pathogenesis, Czech Journal of Food Sciences 30 (4), 330-335.
43. Trmcic, A., Obermajer, T., Majhenic, A.C., Rogelj, I., Matijasic, B.B. (2010a): In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses, Mljekarstvo, 60 (3), 183-190.
44. Trmcic, A., Obermajer, T., Lorbeg, P.M., Majhenic, A.C., Matijasic, B.B., Rogelj, I. (2010b): Characterization of bacteriocinogenic strains of lactic acid bacteria from traditional Slovenian cheese ‘Tolminc’, Mljekarstvo 60 (4), 228-236.
45. Vázquez-Boland, J.A., Kuhn, M., Berche, P., Chakraborty, T., Domínguez-Bernal, G., Goebel, W., Gonzáles-Zorn, B., Wehland, J., Kreft, J. (2001): Listeria pathogenesis and molecular virulence determinants, Clinical Microbiology Review, 14 (3), 584-640. doi: 10.1128/CMR.14.3.584-640.2001
46. Vignolo, G., Saavedra, L., Sesma, F., Raya, R. (2012): Food bioprotection: Lactic acid bacteria as natural preservatives, In: Bhat, R., Alias, AK., Paliyath, G. (eds), Progress in Food Preservation, Wiley-Blackwell, Chichester, pp. 453-474.
47. Wieckowicz, M., Schmidt, M., Sip, A., Graje, W. (2011): Development of a PCR-based assay for rapid detection of class IIa bacteriocin genes, Letters in Applied Microbiology, 52, 281-289. doi: 10.1111/j.1472-765X.2010.02999.x
48. Zdolec, N., Lazic, S., Kozacinski, L., Hadziosmanovic, M., Filipovic, I. (2007): The inhibitory activity of lactic acid bacteria isolated from fresh cow cheese, Mljekarstvo, 57 (1), 5-13.