Biogenic amine and antibiotic resistance profiles determined for lactic acid bacteria and a propionibacterium prior to use as antifungal bioprotective cultures

International Dairy Journal

Volumn 85, Issue , 2018, Pages 21-26

  Coton, Monika ^a   Lebreton, Mégane ^a   Leyva Salas, Marcia ^a,b   Garnier, Lucille ^a,b   Navarri, Marion ^a   Pawtowski, Audrey ^a   Le Blay, Gwenaëlle ^c   Valence, Florence ^b   Coton, Emmanuel ^a   Mounier, Jérôme ^a  

^a UNIVERSITÉ DE BREST   (France)

^b AGROCAMPUS OUEST   (France)

^c UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACCIDENT PREVENTION; AMINES; ANTIBIOTICS; BACILLI; FOOD PRODUCTS; STRAIN;

ANTI-FUNGAL PROPERTIES; ANTIBIOTIC RESISTANCE; CHEMICAL PRESERVATIVES; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS RHAMNOSUS; LEUCONOSTOC MESENTEROIDES;

LACTIC ACID;

EID: 85048789548     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2018.05.001     Document Type: Article

References (33)

1. Bennedsen, M., Stuer-Lauridsen, B., Danielsen, M., Johansen, E., Screening for antimicrobial resistance genes and virulence factors via genome sequencing. Applied and Environmental Microbiology 77 (2011), 2785–2787.
2. Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J.C., Gerds, M.L., Hammes, W.P., et al. Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology 154 (2012), 87–97.
3. Bover-Cid, S., Holzapfel, W.H., Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 53 (1999), 33–41.
4. Coton, E., Coton, M., Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis. Food Microbiology 26 (2009), 52–57.
5. Coton, E., Mulder, N.L., Coton, M., Pochet, S., Trip, H., Lolkema, J.S., Origin of the putrescine-producing ability of the coagulase-negative bacterium Staphylococcus enpidermidis 2015B. Applied and Environmental Microbiology 76 (2010), 5570–5576.
6. Danielsen, M., Wind, A., Susceptibility of Lactobacillus spp. to antimicrobial agents. International Journal of Food Microbiology 82 (2003), 1–11.
7. Darilmaz, D.O., Beyatli, Y., Acid-bile, antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses. Anaerobe 18 (2012), 122–127.
8. Delavenne, E., Cliquet, S., Trunet, C., Barbier, G., Mounier, J., Le Blay, G., Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt. Food Microbiology 45 (2015), 10–17.
9. Delavenne, E., Ismail, R., Pawtowski, A., Mounier, J., Barbier, G., Le Blay, G., Assessment of lactobacilli strains as yogurt bioprotective cultures. Food Control 30 (2013), 206–213.
10. Duflos, G., Dervin, C., Malle, P., Bouquelet, S., Use of biogenic amines to evaluate spoilage in plaice (Pleuronectes platessa) and whiting (Merlangus merlangus). Journal of AOAC International 86 (1999), 1357–1363.
11. EFSA, Scientific opinion. Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA Journal 10 (2012), 1–10.
12. EFSA, Scientific opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2013 update). EFSA Journal 11 (2013), 3449–3555.
13. EFSA, Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 4: Suitability of taxonomic units notified to EFSA until March 2016. EFSA Journal, 14, 2016, 4522.
14. Elsanhoty, R.M., Ramadan, M.F., Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains. Food Control 68 (2016), 220–228.
15. Elsser-Gravesen, D., Elsser-Gravesen, A., Biopreservatives. Advances in Biochemical Engineering and Biotechnology 143 (2014), 29–49.
16. Falentin, H., Deutsch, S.M., Jan, G., Loux, V., Thierry, A., Parayre, S., et al. The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications. PLoS One, 5, 2010, e11748.
17. Flasarová R., Pachlová V., Buňková L., Menšíková A., Georgová N., Dráb, V., et al. Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese. Food Chemistry 194 (2016), 68–75.
18. Heinl, S., Wibberg, D., Eikmeyer, F., Szczepanowski, R., Blom, J., Linke, B., et al. Insights into the completely annotated genome of Lactobacillus buchneri CD034, a strain isolated from stable grass silage. Journal of Biotechnology 161 (2012), 153–166.
19. ISO, Lait et produits laitiers – Détermination de la concentration minimale inhibitrice (CMI) d'antibiotiques applicable aux bifidobacteria et bactéries lactiques non-entérocoques. Norme ISO 10932:2010 (IDF 223:2010). 2010.
20. Korhonen, J.M., Van Hoek, A.H., Saarela, M., Huys, G., Tosi, L., et al. Antimicrobial susceptibility of Lactobacillus rhamnosus. Beneficial Microbes 1 (2010), 75–80.
21. Ladero, V., Rattray, F.P., Mayo, B., Martín, M.C., Fernández, M., Alvarez, M.A., Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis. Applied and Environmental Microbiology 77 (2011), 6409–6418.
22. Laulund, S., Wind, A., Derkx, P.M.F., Zuliani, V., Regulatory and safety requirements for food cultures. Microorganisms 5 (2017), 1–14.
23. Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., Coton, E., Antifungal microbial agents for food biopreservation - a review. Microorganisms, 5, 2017 Article 37.
24. Linares, D.M., Martin, M., Ladero, V., Alvarez, M.A., Fernandez, M., Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition 51 (2011), 691–703.
25. Lucas, P.M., Blancato, V.S., Claisse, O., Magni, C., Lolkema, J.S., Lonvaud-Funel, A., Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus. Microbiology 153 (2007), 2221–2230.
26. Malik, A.C., Reinbold, G.W., Vedamuthu, E.R., An evaluation of the taxonomy of Propionibacterium. Canadian Journal of Microbiology 14 (1968), 1185–1191.
27. Martín, J.F., Coton, M., Blue cheese: Microbiota and fungal metabolites. Martinez-Villaluenga, C., Peñas, E., (eds.) Fermented foods in health and disease prevention, 2017, Academic Press, Boston, MA, USA, 275–303.
28. Mathur, S., Singh, R., Antibiotic resistance in food lactic acid bacteria-a review. International Journal of Microbiology 105 (2005), 281–295.
29. Meile, L., Le Blay, G., Thierry, A., Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium. International Journal of Food Microbiology 126 (2007), 316–320.
30. Mieszkin, S., Hymery, N., Debaets, S., Coton, E., Le Blay, G., Valence, F., et al. Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk. International Journal of Food Microbiology 248 (2017), 47–55.
31. Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P., Alexandre, H., Grandvalet, C., et al. Biogenic amines in fermented foods. European Journal of Clinical Nutrition 64 (2010), S95–S100.
32. Stiles, M.E., Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70 (1996), 331–345.
33. Thierry, A., Deutsch, S.M., Falentin, H., Dalmasso, M., Cousin, F.J., Jan, G., New insights into physiology and metabolism of Propionibacterium freudenreichii. International Journal of Food Microbiology 149 (2011), 19–27.