WorldWideScience

Sample records for biopreservatives

  1. Recent approaches in food bio-preservation - a review.

    Science.gov (United States)

    Singh, Veer Pal

    2018-01-01

    Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB) and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA) approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.

  2. Recent approaches in food bio-preservation - a review

    Directory of Open Access Journals (Sweden)

    Veer Pal Singh

    2018-03-01

    Full Text Available Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.

  3. Recent approaches in food bio-preservation - a review

    African Journals Online (AJOL)

    Ibrahim Eldaghayes

    2018-03-19

    Mar 19, 2018 ... Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, U.P. Pt. Deen ... bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection ... Fermentation process produces numbers of beneficial ...

  4. Antifungal Microbial Agents for Food Biopreservation-A Review.

    Science.gov (United States)

    Leyva Salas, Marcia; Mounier, Jérôme; Valence, Florence; Coton, Monika; Thierry, Anne; Coton, Emmanuel

    2017-07-08

    Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments-including fungicides and chemical preservatives-are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for 'clean label' food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

  5. Integrating Micro- or Nanoscale Encapsulation Technology with Vitreous Cryopreservation: A New Strategy to Improve Biopreservation.

    Science.gov (United States)

    Zheng, Y Y; Zhao, G

      BACKGROUND: None-uniform distributions of temperatures, limited freezing and thawing rates, and thermal stresses are three main hindering factors for successful vitreous cryopreservation of mass volume of biosamples. Micro- and nanoscale encapsulation, owning the intrinsic features to avoid those limitations introduced by the traditional approaches, has been opened up a new way for effective and high-efficiency biopreservation. This short review article summarizes recent advances in cell encapsulation technology for biopreservation by manipulating cells and biological agents in micro- or nanoscale volume droplets and microgels, and discusses its promising applications for future vitreous cryopreservation.

  6. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

    OpenAIRE

    Parada,José Luis; Caron,Carolina Ricoy; Medeiros,Adriane Bianchi P.; Soccol,Carlos Ricardo

    2007-01-01

    Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therap...

  7. Bio-preservative and therapeutic potential of pediocin: recent trends and future perspectives.

    Science.gov (United States)

    Mehta, Ridhi; Arya, Ridhima; Goyal, Karan; Singh, Mahipal; Sharma, Anil K

    2013-12-01

    Bacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative potential and antimicrobial properties. The increasing demand for high quality 'safe' foods which are not extensively processed has created a niche for natural food preservatives. The bacteriocins (produced by bacteria) derived their name after the genera that produce them, hence bacteriocins produced by genus Pediococcus are known as Pediocin. Pediocins are antimicrobial peptides which show a strong activity against food spoilage and pathogenic bacteria, also are thermostable in nature as well as stable over a wide range of pH. Pediocin produced by Pediococcus acidilactici, has been generally recognized as safe (GRAS). The current review summarizes about the progress made on the Pediocin research from patent perspective along with the immense potential of these Pediococcus derived bacteriocins not only as antimicrobial, biopreservative and probiotic agents but also for the treatment of cancer, body odors and other health promoting actions. The relevant patents have been listed and briefly analyzed to upgrade and benefit food industries by prolonging the shelf life of various products.

  8. Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood

    Directory of Open Access Journals (Sweden)

    Norman Wiernasz

    2017-05-01

    Full Text Available As fragile food commodities, microbial, and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate, using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging, and superchilling, are of great interest. As natural flora and antimicrobial metabolites producers, lactic acid bacteria (LAB are commonly studied for food biopreservation. Thirty-five LAB known to possess interesting antimicrobial activity were selected for their potential application as bioprotective agents as a part of hurdle technology applied to fishery products. The selection approach was based on seven criteria including antimicrobial activity, alteration potential, tolerance to chitosan coating, and superchilling process, cross inhibition, biogenic amines production (histamine, tyramine, and antibiotics resistance. Antimicrobial activity was assessed against six common spoiling bacteria in fishery products (Shewanella baltica, Photobacterium phosphoreum, Brochothrix thermosphacta, Lactobacillus sakei, Hafnia alvei, Serratia proteamaculans and one pathogenic bacterium (Listeria monocytogenes in co-culture inhibitory assays miniaturized in 96-well microtiter plates. Antimicrobial activity and spoilage evaluation, both performed in cod and salmon juice, highlighted the existence of sensory signatures and inhibition profiles, which seem to be species related. Finally, six LAB with no unusual antibiotics resistance profile nor histamine production ability were selected as bioprotective agents for further in situ inhibitory assays in cod and salmon based products, alone or in combination with other hurdles (chitosan, modified atmosphere packing, and superchilling.

  9. Production of fungal chitosan from date wastes and its application as a biopreservative for minced meat.

    Science.gov (United States)

    Tayel, Ahmed A; Ibrahim, Sami I A; Al-Saman, Mahmoud A; Moussa, Shaaban H

    2014-08-01

    Raw and processed meat contaminated with pathogenic microorganisms is a continuing worldwide problem facing health and industry overseers. Fungal chitosan was extracted, purified and characterized from Aspergillus brasiliensis (niger) ATCC 16404 grown in date syrup (dips) and applied as a potential meat biopreservative. The main features of produced chitosan were a deacetylation degree of 81.3%, a molecular weight of 31,000Da, 96% solubility in 1% acetic acid solution and a harmonized IR-spectrum to standard commercial chitosan. The application of fungal chitosan, as a natural and safe biopreservative for minced meat, was conducted in comparison with potassium sorbate, as a commercial meat preservative. Treated meat samples with 0.02% chitosan was the least trials in microbial contents, i.e. total count, coliforms, β-glucuronidase-positive Escherichia coli, Enterobacteriaceae, yeasts and molds, Staphylococcus aureus and coagulase positive staphylococci. The antimicrobial activity of fungal chitosan was considerably greater than that of potassium sorbate or their combination at 0.01% from each. Sensory characteristics, e.g. color, odor and texture, of treated meat with chitosan, were higher than those of control and potassium sorbate treated samples. Fungal chitosan, however, could be recommended as a powerful, natural and eco-friendly alternative for meat preservation and overall quality maintenance. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. Shelf-Life and Safety Enhancement of Processed Meat by Hydrostatic Pressure in Combination with Moderate Temperature and Biopreservatives, Phase IV

    National Research Council Canada - National Science Library

    Kalchayanand, Norasak

    1998-01-01

    The effectiveness of a moderate hydrostatic pressure in combination with moderate temperature and biopreservatives to reduce high populations of pathogenic and spoilage bacteria in processed meat products was determined...

  11. ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE

    Directory of Open Access Journals (Sweden)

    T. Suryati

    2012-06-01

    Full Text Available One purpose of food preservation is to extend the shelf life of foods. Biological preservations can be conducted by adding antimicrobial substances, such as bacteriocin produced by lactic acid bacteria and has been characterized as biopreservatives. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by indigenous lactic acid bacteria Lactobacillus plantarum 2C12 isolated from local beef and to study the quality of beef meatball with 0.3% bacteriocin as biopreservative at different storage times (0, 3, and 6 days in cold temperature (4oC, compared to 0.3% nitrite and control (without preservative. The results showed that bacteriocin from L. plantarum 2C12 could inhibit pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Salmonella Typhimurium. Bacteriocin was effective as well as nitrite as biopreservatives of meatballs by inhibiting the growth of total microbes and E. coli. The addition of bacteriocin did not lead the physical and nutritional changes in the meatballs. The quality of meatball with bacteriocin treatment conformed with Indonesia National Standard of meatball.

  12. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

    Directory of Open Access Journals (Sweden)

    José Luis Parada

    2007-05-01

    Full Text Available Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS, useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight (MW, and antimicrobial spectrum, bacteriocins are classified in three different groups: lantibiotics and non-lantibiotics of low MW, and those of higher MW. Several strategies for isolation and purification of bacteriocins from complex cultivation broths to final products were described. Biotechnological procedures including salting-out, solvent extraction, ultrafiltration, adsorption-desortion, ion-exchange, and size exclusion chromatography are among the most usual methods. Peptide structure-function studies of bacteriocins and bacterial genetic advances will help to understand the molecular basis of their specificity and mode of action. Nisin is a good example of commercial success, and a good perspective is open to continue the study and development of new bacteriocins and their biotechnological applications. These substances in appropriate concentrations may be used in veterinary medicine and as animal growth promoter instead usual antibiotics, as well as an additional hurdle factor for increasing the shelf life of minimal processed foods.

  13. Purification and characterization of bacteriocin like substance produced from bacillus lentus with perspective of a new biopreservative for food preservation

    International Nuclear Information System (INIS)

    Sharma, N.; Gautam, N.

    2009-01-01

    Molecular weight of bacteriocin like substance (BLIS) of a new strain of Bacillus lentus 121 was found to be approximately 11 kDa. Purification of BLIS was attained by single step gel exclusion chromatography. BLIS was characterized by studying the inhibitory spectrum. It was active at broad pH range, high temperature and high NaCl concentration and showed sensitivity to proteolytic enzymes like trypsin, alpha-chymotrypsin and papain, the characters desirable for food preservation. BLIS extended the shelf stability of milk upto 21 days as a biopreservative. (author)

  14. ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE

    Directory of Open Access Journals (Sweden)

    I.I. Arief

    2014-10-01

    Full Text Available One purpose of food preservation is to extend the shelf life of foods. Biological preservations canbe conducted by adding antimicrobial substances, such as bacteriocin produced by lactic acid bacteriaand has been characterized as biopreservatives. The aims of this research were to evaluate antimicrobialactivity of bacteriocin produced by indigenous lactic acid bacteria Lactobacillus plantarum 2C12isolated from local beef and to study the quality of beef meatball with 0.3% bacteriocin asbiopreservative at different storage times (0, 3, and 6 days in cold temperature (4oC, compared to 0.3%nitrite and control (without preservative. The results showed that bacteriocin from L. plantarum 2C12could inhibit pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and SalmonellaTyphimurium. Bacteriocin was effective as well as nitrite as biopreservatives of meatballs by inhibitingthe growth of total microbes and E. coli. The addition of bacteriocin did not lead the physical andnutritional changes in the meatballs. The quality of meatball with bacteriocin treatment conformed withIndonesia National Standard of meatball.

  15. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

    Science.gov (United States)

    Axel, Claudia; Zannini, Emanuele; Arendt, Elke K

    2017-11-02

    Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.

  16. Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin.

    Science.gov (United States)

    Gómez-Sala, Beatriz; Herranz, Carmen; Díaz-Freitas, Belén; Hernández, Pablo E; Sala, Ana; Cintas, Luis M

    2016-04-16

    In this work we describe the development of a biopreservation strategy for fresh fish based on the use of bacteriocinogenic LAB of marine origin. For this purpose, two multibacteriocinogenic LAB strains, Lactobacillus curvatus BCS35 and Enterococcus faecium BNM58, previously isolated from fish and fish products were selected owing to their capability to inhibit the growth of several fish-spoilage and food-borne pathogenic bacteria. Two commercially important fish species were chosen, young hake (Merluccius merluccius) and megrim (Lepidorhombus boscii), and the specimens were acquired at the Marín (Pontevedra, Spain) retail fish market, after one night in the chilled hold of a near-shore fishing vessel. The biopreservation potential and the application strategies of these two LAB strains were first tested at a laboratory scale, where several batches of fresh fish were inoculated with: (i) the multibacteriocinogenic LAB culture(s) as protective culture(s); and/or (ii) their cell-free culture supernatant(s) as food ingredient(s), and (iii) the lyophilized bacteriocin preparation(s) as lyophilized food ingredient(s). All batches were stored in polystyrene boxes, permanently filled with ice at 0-2 °C, for 14 days. Microbiological analyses, as well as sensorial analyses, were carried out during the biopreservation trials. Subsequently, Lb. curvatus BCS35 was selected to up-scale the trials, and combinations of the three application methods were assayed. For this purpose, this strain was grown in a semi-industrial scale fermentor (150l) in modified MRS broth, and three batches of fresh fish were inoculated with the protective culture and/or food ingredient, and stored on ice in a chilled chamber at 0-2 °C at the Marín retail fish market for 14 days. Microbiological analyses were carried out during the storage period, showing that when Lb. curvatus BCS35 culture or the corresponding cell-free culture supernatant was used as protective culture or food ingredient

  17. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.

    Science.gov (United States)

    Andrade, Maria J; Thorsen, Line; Rodríguez, Alicia; Córdoba, Juan J; Jespersen, Lene

    2014-01-17

    The ability of the osmotolerant yeast Debaryomyces hansenii to inhibit Penicillium nordicum, the most common ochratoxigenic mould encountered in dry-cured meat products, was evaluated. The antagonistic effect of ten D. hansenii strains isolated from dry-cured ham was screened in vitro using malt extract media and meat extract peptone media with the water activity (a(w)) adjusted to 0.97 and 0.90. A significant inhibition of the two tested P. nordicum strains by D. hansenii cells and cell-free supernatants was observed. At 0.97 a(w), increasing D. hansenii inoculum concentrations significantly improved the inhibition of mould growth on solid medium, whereas at 0.90 a(w) this was not always the case. As observed by bright field microscopy, most D. hansenii strains were able to delay P. nordicum spore germination when co-cultured in malt extract broth. D. hansenii FHSCC 253H showed the highest overall in vitro inhibition of ochratoxigenic mould growth, and was therefore chosen for co-cultivation assays in dry-cured ham slices incubated at 0.94 and 0.84 a(w) simulating ham ripening. Regardless of the experimental conditions tested, lower levels of the inoculated P. nordicum strain were detected in co-cultivation batches compared with batches without D. hansenii. The highest level of mould growth inhibition was observed in batches at 0.94 a(w). Ochratoxin A (OTA) production in ham samples was detected by HPLC-MS. Co-culturing of P. nordicum with D. hansenii FHSCC 253H resulted in lower OTA levels compared with control samples without D. hansenii. The decrease of the mycotoxin presence due to D. hansenii FHSCC 253H was more efficient at 0.94 a(w) (OTA was below the detection limit). In conclusion, D. hansenii is potentially suitable as a biopreservative agent for preventing ochratoxigenic mould growth and OTA accumulation in dry-cured meat products. The inoculation of D. hansenii should be made at the beginning of processing (at the end of post salting) when the a(w) of

  18. The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup.

    Science.gov (United States)

    Alvarez, María V; Ponce, Alejandra G; Mazzucotelli, Cintia A; Moreira, María R

    2015-03-30

    The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety. Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables were effective only when combined with optimal refrigeration temperature (5 °C). Bioactive compounds showed slight effectiveness in controlling the microbiota present in mixed vegetables, although coliforms were greatly reduced by gallic acid and propolis treatments, achieving 0.5-2 log unit reductions during storage. Also, these agents showed antimicrobial activity against endogenous Escherichia coli and inoculated E. coli O157:H7, exerting a bacteriostatic effect and reducing population counts by 0.9-1.2 log CFU g(-1) at 10 days of refrigerated storage. The combination of propolis treatment with refrigerated storage conditions effectively preserved the sensory quality and prolonged the sensory shelf life of fresh-cut mixed vegetables by 3 days. The use of natural agents such as propolis extract to preserve the quality and safety of mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful to health. © 2014 Society of Chemical Industry.

  19. Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential

    Directory of Open Access Journals (Sweden)

    Samson B. Wayah

    2018-03-01

    Full Text Available Micrococcus luteus, Listeria monocytogenes, and Bacillus cereus are major food-borne pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer demand for foods containing less of chemical preservatives led to a search for natural antimicrobials. A study aimed at characterizing, investigating the mechanism of action and regulation of biosynthesis and evaluating the biopreservative potential of pentocin from Lactobacillus pentosus CS2 was conducted. Pentocin MQ1 is a novel bacteriocin isolated from L. pentosus CS2 of coconut shake origin. The purification strategy involved adsorption-desorption of bacteriocin followed by RP-HPLC. It has a molecular weight of 2110.672 Da as determined by MALDI-TOF mass spectrometry and a molar extinction value of 298.82 M−1 cm−1. Pentocin MQ1 is not plasmid-borne and its biosynthesis is regulated by a quorum sensing mechanism. It has a broad spectrum of antibacterial activity, exhibited high chemical, thermal and pH stability but proved sensitive to proteolytic enzymes. It is potent against M. luteus, B. cereus, and L. monocytogenes at micromolar concentrations. It is quick-acting and exhibited a bactericidal mode of action against its targets. Target killing was mediated by pore formation. We report for the first time membrane permeabilization as a mechanism of action of the pentocin from the study against Gram-positive bacteria. Pentocin MQ1 is a cell wall-associated bacteriocin. Application of pentocin MQ1 improved the microbiological quality and extended the shelf life of fresh banana. This is the first report on the biopreservation of banana using bacteriocin. These findings place pentocin MQ1 as a potential biopreservative for further evaluation in food and medical applications.

  20. Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy filling.

    Science.gov (United States)

    Therdtatha, Phatthanaphong; Tandumrongpong, Chanabhorn; Pilasombut, Komkhae; Matsusaki, Hiromi; Keawsompong, Suttipun; Nitisinprasert, Sunee

    2016-01-01

    Lactobacillus salivarius KL-D4 isolated from duck intestine produced bacteriocin which was stable at high temperature and a wide pH range of 3-10. Its cell free supernatant at pH 5.5 exhibited wide inhibitory spectrum against both G+ and G- bacteria. The highest bacteriocin production was obtained in MRS broth supplemented with 0.5 % (w/v) CaCO3 at 6 h by gentle shaking. PCR walking using specific primers at the conserved region of class-II bacteriocin resulted in 4 known genes of kld1, kld2, kld3 and kld4 with 100 % similarity to genes encoding for salivaricin α, β, induction peptide and histidine protein kinase of Lb. salivarius GJ-24 which did not previously report for bacteriocin characterization, while showing 94, 93, 59 and 62 % to other salivaricin gene cluster, respectively. The high activities of 25,600 AU/ml indicated a strong induction peptide expressed by kld3 which has low similarity to previous inducer reported. Based on operon analysis, only kld1, kld3 and kld4 could be expressed and subsequently elucidated that only salivaricin α like bacteriocin was produced and secreted out of the cells. Using protein purification, only a single peptide band obtained showed that this strain produced one bacteriocin which could be salivaricin α namely salivaricin KLD showing about 4.3 kDa on SDS-PAGE. Partial purification by 20 % ammonium sulfate precipitation of the product was tested on the artificial contamination of creamy filling by Bacillus cereus, Enterococcus faecalis, Pseudomonas stutzeri, Staphylococcus sp. and Stenotrophomonas sp. resulting the growth inhibitory efficiency of 4.45-66.9, 11.5-100, 100, 0-28.1 and 5-100 % respectively. Therefore, salivaricin KLD can be a tentative biopreservative for food industry in the future.

  1. Utilization of Industrial Waste for the Production of Bio-Preservative from Bacillus licheniformis Me1 and Its Application in Milk and Milk-Based Food Products.

    Science.gov (United States)

    Nithya, Vadakedath; Prakash, Maya; Halami, Prakash M

    2018-06-01

    The bio-preservative efficacy of a partially purified antibacterial peptide (ppABP) produced by Bacillus licheniformis Me1 in an economical medium developed using agro-industry waste was evaluated by direct application in milk and milk-based food products. The addition of ppABP in milk samples stored at 4 ± 2 °C and 28 ± 2 °C resulted in the growth inhibition of pathogens Listeria monocytogenes Scott A, Micrococcus luteus ATCC 9341, and Staphylococcus aureus FRI 722. The shelf life of milk samples with added ppABP increased to 4 days at 28 ± 2 °C, whereas curdling and off-odor were noticed in samples without ppABP. Furthermore, the milk samples with ppABP were sensorily acceptable. Antilisterial effect was also observed in cheese and paneer samples treated with ppABP. These results clearly indicate that the ppABP of B. licheniformis Me1 can be utilized as a bio-preservative to control the growth of spoilage and pathogenic bacteria, thereby reducing the risk of food-borne diseases.

  2. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.

    Science.gov (United States)

    Ávila, Marta; Gómez-Torres, Natalia; Delgado, David; Gaya, Pilar; Garde, Sonia

    2017-09-01

    The suitability of the biopreservation system formed by reuterin-producing L. reuteri INIA P572 and glycerol (required for reuterin production) to prevent late blowing defect (LBD) was evaluated in industrial sized semi-hard ewe milk cheese contaminated with Clostridium tyrobutyricum INIA 68, a wild strain isolated from a LBD cheese. For this purpose, six batches of cheese were made (three with and three without clostridial spores): control cheeses with lactococci starter, cheeses with L. reuteri as adjunct, and cheeses with L. reuteri and 30 mM glycerol. Spores of C. tyrobutyricum INIA 68 germinated during pressing of cheese curd, causing butyric acid fermentation in cheese after 30 d of ripening. The addition of L. reuteri, without glycerol, enhanced the symptoms and the formation of volatile compounds associated with LBD. When glycerol was added to cheese milk contaminated with C. tyrobutyricum, L. reuteri was able to produce reuterin in cheese resulting in cheeses with a uniform cheese matrix and a volatile profile similar to cheese made with L. reuteri and glycerol (without spores). Accordingly, L. reuteri INIA P572 coupled with glycerol seems a novel biopreservation system to inhibit Clostridium growth and prevent LBD by means of in situ reuterin production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat.

    Science.gov (United States)

    da Silva Sabo, Sabrina; Pérez-Rodríguez, Noelia; Domínguez, José Manuel; de Souza Oliveira, Ricardo Pinheiro

    2017-09-01

    Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Y lactate/lactose =1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Effect of glass-forming biopreservatives on head group rotational dynamics in freeze-dried phospholipid bilayers: A 31P NMR study

    Science.gov (United States)

    Jain, P.; Sen, S.; Risbud, S. H.

    2009-07-01

    P31 NMR spectroscopy has been used to elucidate the role of glass-forming sugars in the preservation of dipalmitoylphosphatidylcholine (DPPC) lipid bilayers. P31 wideline NMR spectra of freeze-dried pure DPPC, DPPC/trehalose, DPPC/glucose, and DPPC/hydroxyethyl starch (HES) mixtures collected in the temperature range of 25-80 °C have been simulated to obtain quantitative information about rotational dynamics and orientation of the lipid head groups in these media. In the case of pure DPPC, DPPC/glucose, and DPPC/HES, the gel-to-liquid crystalline phase transition of DPPC bilayer is characterized by a sudden increase in the rate of rotational diffusion of the PO4 head groups near 40 °C. The corresponding rotational jump frequency increases from a few kilohertz in the gel phase to at least several megahertz in the liquid crystalline phase. On the other hand, in the case of DPPC/trehalose mixture the temperature of this onset of rapid head group dynamics is increased by ˜10 °C. Trehalose reduces the lipid head group motions most effectively in the temperature range of T ≤50 °C relevant for biopreservation. Additionally, and possibly more importantly, trehalose is found to strongly restrict any change in the orientation of the diffusion axis of the PO4 head groups during the phase transformation. This unique ability of trehalose to maintain the dynamical and orientational rigidity of lipid head groups is likely to be responsible for its superior ability in biopreservation.

  5. Isolasi dan Identifikasi Bakteri Asam Laktat dari Cairan Rumen Sapi Bali sebagai Kandidat Biopreservatif ISOLATION AND IDENTIFICATION OF ACID LACTIC BACTERIA FROM BALI CATTLE’S GASTRIC FLUID AS A POTENTIAL CANDIDATE OF BIOPRESERVATIVE

    Directory of Open Access Journals (Sweden)

    I Wayan Suardana

    2007-12-01

    Full Text Available A study was conducted to isolate and identify of lactic acid bacteria originated from gastric fluid of bali cattle, and to determine their potential as the candidates of biopreservative. Lactic acid bacteria were isolated by culturing the gastric fluid of bali cattle in de Mann, Rogosa, Sharpe (MRS medium; screening the bacteria, and identification of bacteria species by Analytical Profile Index (API 50 CHL Kit. The results showed that, the new species of lactic acid bacteria were isolated and identified as Lactococcus lactis spp lactis 1 (SR21 isolate and Lactobacillus brevis 1 (SR54 isolate that have broad spectrum antimicrobial activities. It is clear from this study that a potential lactic acid bacteria producing antimicrobial agent can be isolated from the gastric fluid of bali cattle.

  6. Biopreservation in modified atmosphere packaged vegetables

    NARCIS (Netherlands)

    Bennik, M.H.J.

    1997-01-01


    Recent trends in food preservation are the use of mild preservation techniques, such as modified atmosphere (MA) packaging and refrigeration, to prolong the shelflife of foods without affecting the fresh character of the product. This has resulted in the development of a new generation of

  7. Bacteriocin-based strategies for food biopreservation.

    Science.gov (United States)

    Gálvez, Antonio; Abriouel, Hikmate; López, Rosario Lucas; Ben Omar, Nabil

    2007-11-30

    Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.

  8. Biopreservative activity of lactic acid bacteria on suya produced from ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-10-20

    Oct 20, 2008 ... MRS (pH 5.5) for LAB, potato dextrose agar (PDA) for yeast/mould,. MacConkey agar for coliforms and mannitol salt agar for Staphylo- coccus. The cultures were incubated for 48 h with the exception of yeast and mould (72 h). For FFA determination 5 g of each suya sample was comminuted and the lipid ...

  9. Bio-preservative activities of Lactobacillus plantarum strains in ...

    African Journals Online (AJOL)

    The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens were also ...

  10. Recent approaches in food bio-preservation - a review | Singh ...

    African Journals Online (AJOL)

    Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may ...

  11. Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products.

    Science.gov (United States)

    Garofalo, Cristiana; Zannini, Emanuele; Aquilanti, Lucia; Silvestri, Gloria; Fierro, Olga; Picariello, Gianluca; Clementi, Francesca

    2012-08-08

    Two hundred and sixteen LAB cultures from sourdoughs and dough for bread and panettone production were screened for in vitro antifungal properties against three indicator cultures ascribed to Aspergillus japonicus , Eurotium repens , and Penicillium roseopurpureum , isolated from bakery environment and moldy panettone. Nineteen preselected isolates were subjected to minimum inhibitory concentration determination against the indicator cultures. Sourdoughs prepared with the two most promising strains, identified as Lactobacillus rossiae LD108 and Lactobacillus paralimentarius PB127, were characterized. The sourdough extracts were subjected to HPLC analysis coupled with a microtiter plate bioassay against A. japonicus to identify the active fractions. MALDI-TOF MS analysis revealed the occurrence of a series of peptides corresponding to wheat α-gliadin proteolysis fragments in the active fraction from L. rossiae LD108 sourdough. The ability to prevent mold growth on bread was demonstrated for both strains, whereas L. rossiae LD108 also inhibited mold growth on panettone.

  12. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

    DEFF Research Database (Denmark)

    Andrade, Maria J.; Thorsen, Line; Rodríguez, Alicia

    2014-01-01

    mould growth and OTA accumulation in dry-cured meat products. The inoculation of D. hansenii should be made at the beginning of processing (at the end of post salting) when the a(w) of the product is still high (near 0.94). This action in addition to application of appropriate hygienic actions......The ability of the osmotolerant yeast Debaryomyces hansenii to inhibit Penicillium nordicum, the most common ochratoxigenic mould encountered in dry-cured meat products, was evaluated. The antagonistic effect of ten D. hansenii strains isolated from dry-cured ham was screened in vitro using malt...... extract media and meat extract peptone media with the water activity (a(w)) adjusted to 0.97 and 0.90. A significant inhibition of the two tested P. nordicum strains by D. hansenii cells and cell-free supernatants was observed. At 0.97 a(w), increasing D. hansenii inoculum concentrations significantly...

  13. Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives

    Directory of Open Access Journals (Sweden)

    Evandro Leite de Souza

    2005-07-01

    Full Text Available Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to proteolytic enzymes action. Bacteriocins could appear as potential agents to be applied in food conservation systems in order to provide microbiologically stable foods.Bacteriocinas são moléculas protéicas sintetizadas por várias linhagens de bactérias Gram-positivas e Gram-negativas quando submetidas a condições de stress. São ainda caracterizadas como moléculas de alto poder antimicrobiano mesmo em baixas concentrações, provocando a inibição da sobrevivência microbiana através de uma ação de antibiose. As bacteriocinas têm seu processo de síntese mediado por mecanismos genéticos, e desenvolvem sua ação letal sobre a célula microbiana por intermédio de múltiplos mecanismos que podem agir de forma isolada ou concomitante culminando com a morte da célula microbiana. Estas moléculas apresentam características de estabilidade ao calor, baixo pH, refrigeração, congelamento, resistência a ácidos orgânicos fracos, sais e enzimas, porém são muito sensíveis à enzimas proteolíticas. Assim, as bacteriocinas podem aparecer como potenciais agentes para serem aplicados em sistemas de conservação de alimentos com objetivo de prover alimentos microbiologicamente estáveis.

  14. Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.

    Directory of Open Access Journals (Sweden)

    Fatema H. Brishti

    2013-04-01

    Full Text Available Normal 0 false false false EN-US X-NONE X-NONE In this experiment the effect on post-harvest preservation of papaya (Carica papaya L. fruit coated with either Aloe gel (AG; 100% or papaya leaf extract with Aloe gel (PLEAG; 1:1 was studied. To evaluate the role of coating on ripening behavior and quality of papaya the uncoated and coated fruits were stored and ripened at room temperature (25 °C-29 °C and 82-84% relative humidity. Physico-chemical properties were analyzed at 4 day intervals during the storage period. The incidence of disease attack was also visually observed. The overall results showed the superiority of AG and PLEAG coating in lengthening the shelf-life of papaya fruit compared to controls which showed significant decay from 6th day onward and complete decay within 12 days of storage. The AG and PLEAG coated fruits maintained their shelf life for 12 days and decayed at 16th day. The coated fruits also maintained their color, flavor and firmness up to 12 days of storage. An increase in ascorbic acid content (120.2 mg/100 g was also found in coated fruits in contrast to the control (59 mg/100 g. Only 27% disease incidence was observed in AG and 13% in PLEAG coated fruits as compared to control (100% during the storage period. The results of this study show that both AG and PLEAG coatings have excellent potential to be used on fresh produce to maintain quality and extend shelf-life.

  15. POTENTIAL OF Lactococcus lactis subsp. lactis MTCC 3041 AS A BIOPRESERVATIVE

    Directory of Open Access Journals (Sweden)

    Neha Sharma

    2013-10-01

    Full Text Available Lactic acid bacteria especially in developing countries can be exploited against frequently occurring spoilage organisms of fresh fruits and vegetables in addition to pathogens. Keeping in views this antagonism imparted by bacteria Lactococci, the present study was taken and effectiveness of bacteriocin of Lactococci was also studied in preservatives and enzymes. Lactic acid bacteria Lactococcus lactis subs. Lactis MTCC 3041 was used as bacteriocin producer strain. Isolation of most frequently occurring spoilage organisms from spoiled Mango and Kinnow was done by microbiological procedures and were identified by microscopic studies as Isolate 1 and Isolate 2. It has limited use in processed salted food as no zone of inhibition was observed at and above 5% NaCl (w/v.0.3% (w/v is the minimum concentration of KMS that provides stress to the microorganism for the production of bacteriocin. It is not suitable for food having sodium benzoate as preservative as with increase in concentration growth of Lactococcus lactis decreases. Presence of bacteriocin hinders the growth of the isolate 1 as fresh weight of the mycelium in test sample is 7.09% less than the control. Being non-pathogenic this organism can be safely used against spoilage organisms in addition to food borne pathogens.

  16. Potential of the virion-associated peptidoglycan hydrolase HydH5 and its derivative fusion proteins in milk biopreservation.

    Directory of Open Access Journals (Sweden)

    Lorena Rodríguez-Rubio

    Full Text Available Bacteriophage lytic enzymes have recently attracted considerable interest as novel antimicrobials against Gram-positive bacteria. In this work, antimicrobial activity in milk of HydH5 [a virion-associated peptidoglycan hydrolase (VAPGH encoded by the Staphylococcus aureus bacteriophage vB_SauS-phiIPLA88], and three different fusion proteins created between HydH5 and lysostaphin has been assessed. The lytic activity of the five proteins (HydH5, HydH5Lyso, HydH5SH3b, CHAPSH3b and lysostaphin was confirmed using commercial whole extended shelf-life milk (ESL in challenge assays with 10(4 CFU/mL of the strain S. aureus Sa9. HydH5, HydH5Lyso and HydH5SH3b (3.5 µM kept the staphylococcal viable counts below the control cultures for 6 h at 37°C. The effect is apparent just 15 minutes after the addition of the lytic enzyme. Of note, lysostaphin and CHAPSH3b showed the highest staphylolytic protection as they were able to eradicate the initial staphylococcal challenge immediately or 15 min after addition, respectively, at lower concentration (1 µM at 37°C. CHAPSH3b showed the same antistaphyloccal effect at room temperature (1.65 µM. No re-growth was observed for the remainder of the experiment (up to 6 h. CHAPSH3b activity (1.65 µM was also assayed in raw (whole and skim and pasteurized (whole and skim milk. Pasteurization of milk clearly enhanced CHAPSH3b staphylolytic activity in both whole and skim milk at both temperatures. This effect was most dramatic at room temperature as this protein was able to reduce S. aureus viable counts to undetectable levels immediately after addition with no re-growth detected for the duration of the experiment (360 min. Furthermore, CHAPSH3b protein is known to be heat tolerant and retained some lytic activity after pasteurization treatment and after storage at 4°C for 3 days. These results might facilitate the use of the peptidoglycan hydrolase HydH5 and its derivative fusions, particularly CHAPSH3b, as biocontrol agents for controlling undesirable bacteria in dairy products.

  17. Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

    Directory of Open Access Journals (Sweden)

    María Victoria Alvarez

    2015-03-01

    Full Text Available Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor of individual and mixed vegetables for soup (butternut squash, leek and celery were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL, propolis extract (15 μl/mL and gallic acid (2 mg/mL and stored at optimal (5 °C and abusive (15 °C temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product.

  18. Potential of the Virion-Associated Peptidoglycan Hydrolase HydH5 and Its Derivative Fusion Proteins in Milk Biopreservation

    Science.gov (United States)

    Rodríguez-Rubio, Lorena; Martínez, Beatriz; Donovan, David M.; García, Pilar; Rodríguez, Ana

    2013-01-01

    Bacteriophage lytic enzymes have recently attracted considerable interest as novel antimicrobials against Gram-positive bacteria. In this work, antimicrobial activity in milk of HydH5 [a virion-associated peptidoglycan hydrolase (VAPGH) encoded by the Staphylococcus aureus bacteriophage vB_SauS-phiIPLA88], and three different fusion proteins created between HydH5 and lysostaphin has been assessed. The lytic activity of the five proteins (HydH5, HydH5Lyso, HydH5SH3b, CHAPSH3b and lysostaphin) was confirmed using commercial whole extended shelf-life milk (ESL) in challenge assays with 104 CFU/mL of the strain S. aureus Sa9. HydH5, HydH5Lyso and HydH5SH3b (3.5 µM) kept the staphylococcal viable counts below the control cultures for 6 h at 37°C. The effect is apparent just 15 minutes after the addition of the lytic enzyme. Of note, lysostaphin and CHAPSH3b showed the highest staphylolytic protection as they were able to eradicate the initial staphylococcal challenge immediately or 15 min after addition, respectively, at lower concentration (1 µM) at 37°C. CHAPSH3b showed the same antistaphyloccal effect at room temperature (1.65 µM). No re-growth was observed for the remainder of the experiment (up to 6 h). CHAPSH3b activity (1.65 µM) was also assayed in raw (whole and skim) and pasteurized (whole and skim) milk. Pasteurization of milk clearly enhanced CHAPSH3b staphylolytic activity in both whole and skim milk at both temperatures. This effect was most dramatic at room temperature as this protein was able to reduce S. aureus viable counts to undetectable levels immediately after addition with no re-growth detected for the duration of the experiment (360 min). Furthermore, CHAPSH3b protein is known to be heat tolerant and retained some lytic activity after pasteurization treatment and after storage at 4°C for 3 days. These results might facilitate the use of the peptidoglycan hydrolase HydH5 and its derivative fusions, particularly CHAPSH3b, as biocontrol agents for controlling undesirable bacteria in dairy products. PMID:23359813

  19. Evaluation of Antimicrobial Effect of Cinnamomum verum Methanolic Extract and Essential Oil: A Study on Bio-preservative in Ketchup Sauce

    Directory of Open Access Journals (Sweden)

    Anoosheh Sharifan

    2016-03-01

    Full Text Available Use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. In this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of Cinnamomum verum bark and its oil against Bacillus subtilis, Pseudomonas aeruginosae and Escherichia coli in ketchup sauce. In order to evaluate the Minimum Inhibitory Concentration (MIC of essential oil and methanolic extract from the bark of C. verum, agar dilution method was performed. Then the effective inhibitory concentrations were evaluated on growth of test bacteria in ketchup sauce at 4 °C and room temperature in different storage times (1, 7, 14 and 30 days. In addition, the sensory quality of treated ketchups was assessed. This study showed bacteriostatic effect of the essential oils and methanolic extract on all tested bacteria. The best treatment in ketchup sauce was obtained on days 14 at 4 °C in concentrations of 1500 µg/ml essential oil. In sensory evaluation, the sample containing 1000 µg/ml essential oil had higher score in odor, taste and overall acceptability than other treated samples (P<0.05. This study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and it has the potential to be used as food preservative and is recommended for quality attributes enhancement.

  20. Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread

    OpenAIRE

    Koy, Rebaz

    2017-01-01

    Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a...

  1. Synergistic effect of high Pressure processing and pediococcus acidilactici in inactivation of Listeria innocua in ready-to-eat sausages

    OpenAIRE

    Kolomeytseva, Margarita

    2014-01-01

    Following consumers’ demand for safe and nutritious foods without chemical preservatives, food industries are looking for new preservation solutions. Among these, high pressure processing (HPP) and biopreservation are non-thermal technologies showing significant potential for effective food preservation without altering nutritional value and organoleptic properties of food. It has been shown that biopreservation using lactic acid bacteria (LAB) and/or their bacteriocins inhibit...

  2. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  3. Complete Chromosome Sequence of Carnobacterium maltaromaticum LMA 28

    DEFF Research Database (Denmark)

    Cailliez-Grimal, Catherine; Chaillou, Stéphane; Anba-Mondoloni, Jamila

    2013-01-01

    Within the lactic acid bacterium genus Carnobacterium, Carnobacterium maltaromaticum is one of the most frequently isolated species from natural environments and food. It potentially plays a major role in food product biopreservation. We report here on the 3.649-Mb chromosome sequence of C...

  4. Antimicrobial and physico-chemical effects of essential oils on ...

    African Journals Online (AJOL)

    SARAH

    2016-03-31

    Mar 31, 2016 ... oils for biopreservation in food pathogen control. The objectives were to study the effect of two essential oils extracted from .... TTC decreased, in a fast way during the fifteen days of ... production of smell rancid and bad taste.

  5. Improved adsorption-desorption extraction applied to the partial characterization of the antilisterial bacteriocin produced by Carnobacterium maltaromaticum C2

    Directory of Open Access Journals (Sweden)

    F. L Tulini

    2010-06-01

    Full Text Available Bacteriocins are ribosomally produced peptides useful for food biopreservation. An improved adsorption-desorption process is proposed for the partial purification of the bacteriocin produced by the fish isolate Carnobacterium maltaromaticum C2. Analyzis of extract by SDS-PAGE indicated this method may offer an alternative to improve the yield of purification of bacteriocins.

  6. Bacteriocins and lactic acid bacteria - a minireview | Savadogo ...

    African Journals Online (AJOL)

    Fermentation of various foods by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practised by mankind. Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention, particulary in the use of various strains of lactic acid bacteria.

  7. Developing Alternatives to Antibiotics Use: Reduction of Campylobacter counts on chicken wingettes by a chitosan based coating or use of probiotic (Lactobacillus spp.) isolates

    Science.gov (United States)

    The presence of Campylobacter on poultry products remains one of the leading causes for foodborne illness. The reduction in the use of antibiotics in animal agriculture has increased the need for alternative forms of improving food safety. The use of lactic acid bacteria (LAB) as a bio-preservative/...

  8. Biotechnological Approach To Preserve Fresh Pasta Quality.

    Science.gov (United States)

    Angiolillo, L; Conte, A; Del Nobile, M A

    2017-12-01

    Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.

  9. PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

    OpenAIRE

    Anupama Gupta; Nivedita Sharma; Neha Gautam

    2015-01-01

    Purified bacteriocin produced from Brevibacillus borstelensis AG1 isolated from Marcha a local wine starter herbal cake, was used to enhance the shelf life of tomato paste. Preservative effect of purified bacteriocin was studied for nine days in tomato paste inoculated with food borne pathogens and was compared to commercial biopreservative – nisin and chemical preservative – sodium benzoate. The indicator strains i.e. Listeria monocytogenes MTCC839, Bacillus subtilis CRI and Clostridium perf...

  10. Archive of Samples for Long-Term Preservation of RNA and Other Nucleic Acids

    Science.gov (United States)

    2016-05-15

    workflow can be developed for large scale blood collection , transport , and long-term archiving without the use of costly and unreliable cold chain...management, using commercially available biopreservation products. For the development of the automated workflow we have chosen Biomatrica’s commercially...This ambient workflow can be developed for large scale blood collection, transport and long-term nucleic acid archiving without the use of costly

  11. PRODUCCIÓN Y RECUPERACIÓN DE SUSTANCIAS BIOCONSERVANTES A PARTIR DE CULTIVOS INICIADORES DE PRODUCTOS CÁRNICOS-CURADOS

    OpenAIRE

    DE JESUS DE BARROS, CARLOS ALBERTO

    2017-01-01

    The aim of this thesis was to study the technological possibilities of producing biopreservatives for meat products using the by-products obtained from the fermentation process of two strains of lactic acid bacteria, Lactobacillus plantarum and Pediococcus pentosaceus. Both are part of the collection of starter cultures of the collaborating company of this project, and are marketed for this purpose. In the first part of this project, the conditions of industrial production of starter cultu...

  12. Phytochemistry and Agro-Industrial Potential of Native Oilseeds from West Africa: African Grape (Lannea microcarpa), Marula (Sclerocarya birrea), and Butter Tree (Pentadesma butyracea)

    OpenAIRE

    Adama Hilou; Adjima Bougma; Mamoudou H. Dicko

    2017-01-01

    Ethnobotanical investigations on local oilseed species in Burkina Faso revealed that oils from tree oilseeds are frequently used for food, cosmetics and traditional medicine by local people. To test the bio-preservative capacity, the effect of the oilseed extracts on the stabilization of Shea butter was evaluated. Levels of bioactive phyto-components were evaluated through several methods. Some aspects of the quality of oilcakes were evaluated based on their inhibitory capacity on the endogen...

  13. Translating cryobiology principles into trans-disciplinary storage guidelines for biorepositories and biobanks: a concept paper.

    Science.gov (United States)

    Benson, E; Betson, F; Fuller, B J; Harding, K; Kofanova, O

    2013-01-01

    Low temperatures are used routinely to preserve diverse biospecimens, genetic resources and non-viable or viable biosamples for medical and clinical research in hospital-based biobanks and non-medical biorepositories, such as genebanks and culture, scientific, museum, and environmental collections. However, the basic knowledge underpinning preservation can sometimes be overlooked by practitioners who are unfamiliar with fundamental cryobiological principles which are more usually described in research literature rather than in quality and risk management documents. Whilst procedures vary, low temperature storage is a common requirement and reaching consensus as to how best it is applied could facilitate the entire biopreservation sector. This may be achieved by encouraging an understanding of cryoprotection theory and emphasizing the criticality of thermal events (glass transitions, ice nucleation, thawing) for sample integrity, functionality and stability. The objective of this paper is to inspire diverse biopreservation sectors to communicate more clearly about low temperature storage and, raise awareness of the importance of cryobiology principles to field newcomers and biopreservation practitioners, by considering how the principles may be translated into evidence-based guidelines for biobank and biorepository operations.

  14. In vitro evaluation of the antimicrobial effect of a raw bacteriocin extract in combination with chemical preservatives employed in meat industry

    Directory of Open Access Journals (Sweden)

    Luis A. Aguado Bautista

    2010-12-01

    Full Text Available Biopreservation can be defined as the foods shelf life extension employing antibacterial products like bacteriocins. The objective of this work was to determinate the efficacy of E. faecium MXVK29 bacteriocin in combination with chemical preservatives against spoilage and pathogens microorganisms. Bacteriocin raw extrac antimicrobial activity was 46.34 UA/g of protein. Growth of Pseudomonas putida was not affected by the preservatives employed at the conditions employed. Antimicrobial response was different for other microorganisms since a synergetic effect of the preservatives combination inhibited Brochothrix thermosphacta and Escherichia coli growth. Sodium lactate had additive effect only against Listeria innocua.

  15. Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Blaženka Kos

    2010-01-01

    Full Text Available The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid, hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.

  16. Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires

    Directory of Open Access Journals (Sweden)

    Dortu C.

    2009-01-01

    Full Text Available Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in food products to inhibit pathogenic or food-spoilage bacteria has then been suggested. This review focuses on the classification, structure, function, mode of action, biosynthesis and current food applications of bacteriocins from lactic acid bacteria.

  17. Purification, Characterization, and Mode of Action of Pentocin JL-1, a Novel Bacteriocin Isolated from Lactobacillus pentosus, against Drug-Resistant Staphylococcus aureus

    Directory of Open Access Journals (Sweden)

    Han Jiang

    2017-01-01

    Full Text Available Staphylococcus aureus and its drug-resistant strains, which threaten public health and food safety, are in need of effective control by biopreservatives. A novel bacteriocin, pentocin JL-1, produced by Lactobacillus pentosus that was isolated from the intestinal tract of Chiloscyllium punctatum, was purified by a four-step chromatographic process. Mass spectrometry based on MALDI-TOF indicated that pentocin JL-1 has a molecular mass of 2987.23 Da. Only six of the twenty-five amino acids could be identified by Edman degradation. This bacteriocin is thermostable and tolerates a pH range of 5–7. Also, it is sensitive to proteinase K, trypsin, pepsin, and alkaline protease. This bacteriocin has a broad inhibitory spectrum against both Gram-positive and Gram-negative strains and in particular is effective against multidrug-resistant S. aureus. Additionally, we showed that the cell membrane is the target of pentocin JL-1 against methicillin-resistant S. aureus (MRSA, causing a loss of proton motive force. Furthermore, pentocin JL-1 has a drastic impact on the structure and integrity of MRSA cells. These results suggest that pentocin JL-1 has potential as a biopreservative in the food industry.

  18. Productivity of lactating cows fed on a diet of haylage from a vetch pea-oat mixture with the introduction of new biological preservative

    Directory of Open Access Journals (Sweden)

    P. I. Baryshnikov

    2016-10-01

    Full Text Available The effect of a new biological preservative representing a mix of lyophilized Lactobacillus plantarum VKPM V-4173, Lactococcus lactis subsp. lactis VKPM V-2092 and Propionibacterium acidipropionici VKPMV-5723 strains (40 : 40 : 20 on the quality of haylage prepared from a mix of vetch, oats, and pea has been studied. The total bacteria content in the preservative was 1·1011 CFU/g. Five different variants of conservation of alfalfa haylage prepared at the budding stage were evaluated under laboratory conditions. The variants included a self-conserved control and the preservative at two different dosages (3 and 6 g/ton with and without the addition of cellulolytic enzymes. The best results were observed in the case of both the enzyme-free and the enzyme-containing preservative at the dosage equal to 6 g/ton. These variants provided the maximum protein content in the haylage (94.3% and 94.5% of the initial content, respectively and a high content of lactic acid (62.9% and 65.4% of the total acid content, respectively and also good organoleptic characteristics. The determined optimum biopreservative dosage was tested under industrial conditions using 750 tons of vetch-oats-pea haylage. The use of the biopreservative provided a high-quality haylage of high nutritive value. Industrial evaluation of the effect on the productivity of milk cattle (n = 15 of the addition of the biopreservative to the haylage showed that the maximum average daily yield of milk with basic fat content (3.4% was obtained from cows of the experimental group whose ration included haylage prepared with the use of the studied preservative. This yield came to32.7 kg , which exceeded the yield for the control group (fed on self-conserved haylage by 7.0%. Three months feeding of cows with the haylage prepared with the use of the new preservative brought a significant saving of money (4,862 rubles per a head at the prices of 2015–2016.

  19. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.

    Science.gov (United States)

    Favaro, Lorenzo; Todorov, Svetoslav Dimitrov

    2017-12-01

    Over the last decades, much research has focused on lactic acid bacteria (LAB) bacteriocins because of their potential as biopreservatives and their action against the growth of spoilage microbes. Meat and fermented meat products are prone to microbial contamination, causing health risks, as well as economic losses in the meat industry. The use of bacteriocin-producing LAB starter or protective cultures is suitable for fermented meats. However, although bacteriocins can be produced during meat processing, their levels are usually much lower than those achieved during in vitro fermentations under optimal environmental conditions. Thus, the direct addition of a bacteriocin food additive would be desirable. Moreover, safety and technological characteristics of the bacteriocinogenic LAB must be considered before their widespread applications. This review describes the perspectives and challenges toward the complete disclosure of new bacteriocins as effective preservatives in the production of safe and "healthy" fermented meat products.

  20. How Biobanks Are Assessing and Measuring Their Financial Sustainability.

    Science.gov (United States)

    Brown, Tony; Kelly, Devon D; Vercauteren, Suzanne M; Wilson, William H; Werner, Alexander

    2017-02-01

    As guest editors of this sustainability issue of Biopreservation and Biobanking focused on business planning, utilization, and marketing, we invited a number of experts from different sectors of the biobanking arena to provide their views on business planning issues. Each expert was asked to provide a brief background statement on their biobanks, to build a context to understand their answers to the sustainability questions. We hope that these insights and experiences can provide valuable considerations and ideas for other biobanks who wish to develop or refine their own business plans, measure their utilization rates, and work toward financial sustainability. In addition, after the expert input was gathered, the guest editors invited an additional expert to provide summary comments and observations on cost and operational optimization strategies. The broad experiences from all of the experts included and scope of the biobanks they represent should provide a level of relevant representation for all interested parties.

  1. Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

    Directory of Open Access Journals (Sweden)

    Maria Rosaria Corbo

    2015-11-01

    Full Text Available The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1 use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings on fruits or vegetables; (2 alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP or the use of essential oils in the headspace; (3 conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4 biopreservation and use of a probiotic coating.

  2. A Sweet Potion to Put Embryonic Stem Cells to Sleep

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    Kaushik D. Deb

    2009-01-01

    Full Text Available Human embryonic stem cells (hESCs are rapidly revolutionizing the areas of drug screening and therapy. In view of their applications and high operational costs at global multicentric setups, the ability to store and transport hESCs and derivatives under ambient temperatures, and their cryopreservation without compromising the stemness, function, and viability, is becoming imperative. Here we discuss the need for a natural cryoprotectant and biopreservative with a potential to improve cryopreservation, ambient temperature storage, and shipping of hESCs and derivatives. Trehalose, a naturally occurring disaccharide with therapeutic properties, protects the integrity of cells against desiccation, dehydration, and extreme heat or cold, and has been successfully tested for some somatic stem cell types. However, the biggest setback is the inability of mammalian cells to internalize trehalose. Here we review the methods being developed at different laboratories to facilitate its intercellular transport and advocate the need for similar advances in hESCs.

  3. Effect of catch location, season and quality on value of Icelandic cod (Gadus morhua) products

    DEFF Research Database (Denmark)

    Margeirsson, Sveinn; Nielsen, Allan Aasbjerg; Jonsson, Gudmundur R.

    2006-01-01

    In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several...... contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental...... slaughter techniques are also discussed. Consumer's knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included...

  4. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments

    DEFF Research Database (Denmark)

    Budde, B.B.; Hornbæk, T.; Jacobsen, T.

    2003-01-01

    A new culture, Leuconostoc carnosum 4010, for biopreservation of vacuum-packed meats is described. The culture originated from bacteriocin-producing lactic acid bacteria (LAB) naturally present in vacuum-packed meat products. Approximately, 72,000 colonies were isolated from 48 different vacuum......-packed meat products and examined for antibacterial activity. Bacteriocin-producing colonies were isolated from 46% of the packages examined. Leuc. carnosum was the predominant bacteriocin-producing strain and Leuc. carnosum 4010 was selected for further experiments because it showed strong antilisterial...... activity corresponding to molecular sizes of 4.6 and 5.3 kDa. N-terminal amino acid sequencing showed that Leuc. carnosum 4010 produced two bacteriocins highly similar or identical to leucocin A and leucocin C. Application experiments showed that the addition of 10(7) cfu/g Leuc. carnosum 4010 to a vacuum...

  5. Metabolic Profiling of Food Protective Cultures by in vitro NMR Spectroscopy

    DEFF Research Database (Denmark)

    Ebrahimi, Parvaneh

    Food spoilage is of major concern to the food industry, because it leads to considerable economic losses, a deteriorated environmental food-print, and to possible public health hazards. In order to limit food spoilage, research on the preservation of food products has always received particular......-called protective cultures) has unexploited potential to inhibit the growth of pathogenic microorganisms and enhance the shelf life of the final food product. In order to apply biopreservation in food products effectively, detailed knowledge on the metabolism of protective cultures is required. The present Ph......D project is mainly focused on the application of in vitro NMR spectroscopy for studying the metabolism of protective cultures. As an important part of this work, an analytical protocol was developed for realtime in vitro NMR measurements of bacterial fermentation, which includes guidelines from the sample...

  6. Use of Probiotic Microorganisms for Bio-Protective Aims

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    Filiz YANGILAR

    2015-03-01

    Full Text Available It was known that some diseases can be treated as the result of the use of antibiotics in certain periods and at certain dosages while inactivating and deteriorating normal microorganisms performing useful activities in human metabolism (in especially intestinal flora. It was occured that after the use of antibiotics, some defects can be seen resulting from antibiotics (such as allergy, diarrhea, gas formation etc. With this aim, nutraceutics and functional food have gained importance over the last years and consumers began to be interested in probiotics, natural antioxidants, dietary fibres, products with low calorie and cholesterol contents, especially the products containing probioticbacteria. Bacteriocins produced by probiotic bacteria can play important roles as food protective and safeguarding since they can compete with unwanted or pathogen microorganisms survive in the media and colonize in intestines. In this review, is aimed to emphasis bioprotective compounds, advantages and disadvantages of biopreservation method and the importance of the mechanisms of probiotic microorganisms.

  7. Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

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    Fabrício Luiz Tulini

    2011-03-01

    Full Text Available Lactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C; it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE showed a molecular mass of 3.5 to 6.5 kDa. These data encourage studies on application of this bacteriocin in food systems as an additional hurdle to microbial growth.

  8. Inactivation of Geobacillus stearothermophilus in canned food and coconut milk samples by addition of enterocin AS-48.

    Science.gov (United States)

    Viedma, Pilar Martínez; Abriouel, Hikmate; Ben Omar, Nabil; López, Rosario Lucas; Valdivia, Eva; Gálvez, Antonio

    2009-05-01

    The cyclic bacteriocin enterocin AS-48 was tested on a cocktail of two Geobacillus stearothermophilus strains in canned food samples (corn and peas), and in coconut milk. AS-48 (7 microg/g) reduced viable cell counts below detection levels in samples from canned corn and peas stored at 45 degrees C for 30 days. In coconut milk, bacterial inactivation by AS-48 (1.75 microg/ml) was even faster. In all canned food and drink samples inoculated with intact G. stearothermophilus endospores, bacteriocin addition (1.75 microg per g or ml of food sample) rapidly reduced viable cell counts below detection levels and avoided regrowth during storage. After a short-time bacteriocin treatment of endospores, trypsin addition markedly increased G. stearothermophilus survival, supporting the effect of residual bacteriocin on the observed loss of viability for endospores. Results from this study support the potential of enterocin AS-48 as a biopreservative against G. stearothermophilus.

  9. Spray drying for preservation of erythrocytes: effect of atomization on hemolysis.

    Science.gov (United States)

    McLean, Mary; Han, Xiao-Yue; Higgins, Adam Z

    2013-04-01

    Spray drying has the potential to enable storage of erythrocytes at room temperature in the dry state. The spray drying process involves atomization of a liquid into small droplets and drying of the droplets in a gas stream. In this short report, we focus on the atomization process. To decouple atomization from drying, erythrocyte suspensions were sprayed with a two-fluid atomizer nozzle using humid nitrogen as the atomizing gas. The median droplet size was less than 100 μm for all of the spray conditions investigated, indicating that the suspensions were successfully atomized. Hemolysis was significantly affected by the hematocrit of the erythrocyte suspension, the suspension flow rate, and the atomizing gas flow rate (pspray drying may be a feasible option for erythrocyte biopreservation.

  10. The Use of Plant Antimicrobial Compounds for Food Preservation

    Science.gov (United States)

    Hintz, Tana; Matthews, Karl K.

    2015-01-01

    Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted. PMID:26539472

  11. Manufacture of Probiotic Bacteria

    Science.gov (United States)

    Muller, J. A.; Ross, R. P.; Fitzgerald, G. F.; Stanton, C.

    Lactic acid bacteria (LAB) have been used for many years as natural biopreservatives in fermented foods. A small group of LAB are also believed to have beneficial health effects on the host, so called probiotic bacteria. Probiotics have emerged from the niche industry from Asia into European and American markets. Functional foods are one of the fastest growing markets today, with estimated growth to 20 billion dollars worldwide by 2010 (GIA, 2008). The increasing demand for probiotics and the new food markets where probiotics are introduced, challenges the industry to produce high quantities of probiotic cultures in a viable and stable form. Dried concentrated probiotic cultures are the most convenient form for incorporation into functional foods, given the ease of storage, handling and transport, especially for shelf-stable functional products. This chapter will discuss various aspects of the challenges associated with the manufacturing of probiotic cultures.

  12. Engineered Trehalose Permeable to Mammalian Cells.

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    Alireza Abazari

    Full Text Available Trehalose is a naturally occurring disaccharide which is associated with extraordinary stress-tolerance capacity in certain species of unicellular and multicellular organisms. In mammalian cells, presence of intra- and extracellular trehalose has been shown to confer improved tolerance against freezing and desiccation. Since mammalian cells do not synthesize nor import trehalose, the development of novel methods for efficient intracellular delivery of trehalose has been an ongoing investigation. Herein, we studied the membrane permeability of engineered lipophilic derivatives of trehalose. Trehalose conjugated with 6 acetyl groups (trehalose hexaacetate or 6-O-Ac-Tre demonstrated superior permeability in rat hepatocytes compared with regular trehalose, trehalose diacetate (2-O-Ac-Tre and trehalose tetraacetate (4-O-Ac-Tre. Once in the cell, intracellular esterases hydrolyzed the 6-O-Ac-Tre molecules, releasing free trehalose into the cytoplasm. The total concentration of intracellular trehalose (plus acetylated variants reached as high as 10 fold the extracellular concentration of 6-O-Ac-Tre, attaining concentrations suitable for applications in biopreservation. To describe this accumulation phenomenon, a diffusion-reaction model was proposed and the permeability and reaction kinetics of 6-O-Ac-Tre were determined by fitting to experimental data. Further studies suggested that the impact of the loading and the presence of intracellular trehalose on cellular viability and function were negligible. Engineering of trehalose chemical structure rather than manipulating the cell, is an innocuous, cell-friendly method for trehalose delivery, with demonstrated potential for trehalose loading in different types of cells and cell lines, and can facilitate the wide-spread application of trehalose as an intracellular protective agent in biopreservation studies.

  13. Dynamic and thermodynamic characteristics associated with the glass transition of amorphous trehalose-water mixtures.

    Science.gov (United States)

    Weng, Lindong; Elliott, Gloria D

    2014-06-21

    The glass transition temperature Tg of biopreservative formulations is important for predicting the long-term storage of biological specimens. As a complementary tool to thermal analysis techniques, which are the mainstay for determining Tg, molecular dynamics simulations have been successfully applied to predict the Tg of several protectants and their mixtures with water. These molecular analyses, however, rarely focused on the glass transition behavior of aqueous trehalose solutions, a subject that has attracted wide scientific attention via experimental approaches. Important behavior, such as hydrogen-bonding dynamics and self-aggregation has yet to be explored in detail, particularly below, or in the vicinity of, Tg. Using molecular dynamics simulations of several dynamic and thermodynamic properties, this study reproduced the supplemented phase diagram of trehalose-water mixtures (i.e., Tg as a function of the solution composition) based on experimental data. The structure and dynamics of the hydrogen-bonding network in the trehalose-water systems were also analyzed. The hydrogen-bonding lifetime was determined to be an order of magnitude higher in the glassy state than in the liquid state, while the constitution of the hydrogen-bonding network exhibited no noticeable change through the glass transition. It was also found that trehalose molecules preferred to form small, scattered clusters above Tg, but self-aggregation was substantially increased below Tg. The average cluster size in the glassy state was observed to be dependent on the trehalose concentration. Our findings provided insights into the glass transition characteristics of aqueous trehalose solutions as they relate to biopreservation.

  14. PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE

    Directory of Open Access Journals (Sweden)

    Anupama Gupta

    2015-04-01

    Full Text Available Purified bacteriocin produced from Brevibacillus borstelensis AG1 isolated from Marcha a local wine starter herbal cake, was used to enhance the shelf life of tomato paste. Preservative effect of purified bacteriocin was studied for nine days in tomato paste inoculated with food borne pathogens and was compared to commercial biopreservative – nisin and chemical preservative – sodium benzoate. The indicator strains i.e. Listeria monocytogenes MTCC839, Bacillus subtilis CRI and Clostridium perfringens MTCC1739 were used at the amount 8.16, 8.13 and 8.18 log CFU/ml. Viable cells were counted periodically and a consistent reduction in number of viable cells of each tested pathogen was observed. It was found antagonistic against L. monocytogenes MTCC839, B. subtilis CRI and C. perfringes MTCC1739 which are the most challengeable and food borne pathogens found in processed vegetables products. Purified bacteriocin was found active over a wide pH range i.e. 3.0 to 11.0 and was able to withstand temperature up to 100oC. It showed a better preservative potential by reducing pathogenic load of the tested strains (by 2.02, 2.05 and 2.02 log cycles (CFU/ml of L. monocytogenes MTCC839, B. subtilis CRI and C. perfringes MTCC1739, respectively in tomato paste as compared to control (without bacteriocin. This proves efficiency of bacteriocin produced by B. borstelensis AG1 as biopreservative to enhance the safety and shelf life of acidic foods.

  15. Isolation and characterization of large spectrum and multiple bacteriocin-producing Enterococcus faecium strain from raw bovine milk.

    Science.gov (United States)

    Gaaloul, N; ben Braiek, O; Hani, K; Volski, A; Chikindas, M L; Ghrairi, T

    2015-02-01

    To assess the antimicrobial properties of lactic acid bacteria from Tunisian raw bovine milk. A bacteriocin-producing Enterococcus faecium strain was isolated from raw cow milk with activity against Gram-positive and Gram-negative bacteria. Antimicrobial substances produced by this strain were sensitive to proteolytic enzymes and were thermostable and resistant to a broad range of pH (2-10). Mode of action of antimicrobial substances was determined as bactericidal. Maximum activity was reached at the end of the exponential growth phase when checked against Listeria ivanovii BUG 496 (2366.62 AU ml(-1)). However, maximum antimicrobial activity against Pseudomonas aeruginosa 28753 was recorded at the beginning of the exponential growth phase. Enterococcus faecium GGN7 was characterized as free from virulence factors and was susceptible to tested antibiotics. PCR analysis of the micro-organism's genome revealed the presence of genes coding for enterocins A and B. Mass spectrometry analysis of RP-HPLC active fractions showed molecular masses corresponding to enterocins A (4835.77 Da) and B (5471.56 Da), and a peptide with a molecular mass of 3215.5 Da active only against Gram-negative indicator strains. The latter was unique in the databases. Enterococcus faecium GGN7 produces three bacteriocins with different inhibitory spectra. Based on its antimicrobial properties and safety, Ent. faecium GGN7 is potentially useful for food biopreservation. The results suggest the bacteriocins from GGN7 strain could be useful for food biopreservation. © 2014 The Society for Applied Microbiology.

  16. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.

    Science.gov (United States)

    Russo, Pasquale; Arena, Mattia Pia; Fiocco, Daniela; Capozzi, Vittorio; Drider, Djamel; Spano, Giuseppe

    2017-04-17

    Cereal-based fermented products are worldwide diffused staple food resources and cereal-based beverages represent a promising innovative field in the food market. Contamination and development of spoilage filamentous fungi can result in loss of cereal-based food products and it is a critical safety concern due to their potential ability to produce mycotoxins. Lactic Acid Bacteria (LAB) have been proposed as green strategy for the control of the moulds in the food industry due to their ability to produce antifungal metabolites. In this work, eighty-eight Lactobacillus plantarum strains were screened for their antifungal activity against Aspergillus niger, Aspergillus flavus, Fusarium culmorum, Penicillium roqueforti, Penicillium expansum, Penicillium chrysogenum, and Cladosporium spp. The overlayed method was used for a preliminary discrimination of the strains as no, mild and strong inhibitors. L. plantarum isolates that displayed broad antifungal spectrum activity were further screened based on the antifungal properties of their cell-free supernatant (CFS). CFSs from L. plantarum UFG 108 and L. plantarum UFG 121, in reason of their antifungal potential, were characterized and analyzed by HPLC. Results indicated that lactic acid was produced at high concentration during the growth phase, suggesting that this metabolic aptitude, associated with the low pH, contributed to explain the highlighted antifungal phenotype. Production of phenyllactic acid was also observed. Finally, a new oat-based beverage was obtained by fermentation with the strongest antifungal strain L. plantarum UFG 121. This product was submitted or not to a thermal stabilization and artificially contaminated with F. culmorum. Samples containing L. plantarum UFG 121 showed the best biopreservative effects, since that no differences were observed in terms of some qualitative features between not or contaminated samples with F. culmorum. Here we demonstrate, for the first time, the suitability of LAB

  17. Elimination of Pathogen Escherichia coli O157:H7 in Ground Beef by a Newly Isolated Strain of Lactobacillus acidophilus during Storage at 5°C

    Directory of Open Access Journals (Sweden)

    Alireza Goodarzi

    2016-06-01

    Full Text Available Background and Objective: Constant use of limited number of lactic acid bacteria species in biopreservation can cause genetic degradation and or rising resistance against food pathogens or antimicrobial substances they produce. For this objective, a newly isolated strain of Lactobacillus acidophilus possessing high antimicrobial activity was evaluated as a candidate for use in biopreservation.Materials and Methods: Antibacterial activity was evaluated by agar disk diffusion method. Hydrogen peroxide amount was measured by Merckoquant Peroxide test strips. Microbiological analysis of the ground beef infected by Escherichia coli O157:H7 and treated by Lactobacillus acidophilus GH 201was done by plating of serial dilution in physiological saline on Tryptose agar.Results and Conclusion: The cells (109 CFU ml-1 of Lactobacillus acidophilus produced significant amount of antibacterial substances mainly hydrogen peroxide (28 and 30 μg ml-1 in sodium phosphate buffer (0.2 M, pH 6.5 and LAPTg at 5°C during submerged cultivation with no growth, respectively. Submerged co-cultivation of Escherichia coli O157:H7 with lactobacilli in LAPTg broth at 5°C reduced the total number of the pathogen more than 2 log for 5 days. In case of solid state cultivation on agar-based medium, the maximum inhibitory zones on Escherichia coli O157:H7 lawn around the disks soaked by different amounts of washed Lactobacillus acidophilus cells appear for one-day cold exposition. The size of inhibition zone depends on the concentration of lactic acid bacteria cells. The cell suspension intended for treatment must contain 108-9CFU ml-1 of lactic acid bacteria. Lactobacillus acidophilus reduced the initial amount (2×105 CFU ml-1 of Escherichia coli O157:H7 in ground beef up to 2 log for 5 days of solid-state co-cultivation. The application of Lactobacillus acidophilus bacteria expanded the shelf-life of ground beef due to inhibition of

  18. Antimicrobial effect of selected lactic acid bacteria against microorganisms with decarboxylase activity

    Directory of Open Access Journals (Sweden)

    Khatantuul Purevdorj

    2017-01-01

    Full Text Available The main purpose of this study was to evaluate the antimicrobial activity of twenty-one bacteriocinogenic lactic acid bacteria (12 strains of Lactococcus lactis subsp. lactis, 4 strains of Lactobacillus gasseri, 3 strains of Lb. helveticus and 2 strains of Lb. acidophilus, LAB against 28 Staphylococcus and 33 Enterococcus strains able to produce tyramine, putrescine, 2-phenylethylamine and cadaverine. The antimicrobial activity of cell-free supernatants (CFS from tested LAB was examined by an agar-well diffusion assay. Nine out of twenty-one strains (33% showed the inhibitory effect on tested enterococci and staphylococci, namely 9 strains of Lactococcus lactis subsp. lactis. The diameters of inhibition zones ranged between 7 mm and 14 mm. The biggest diameter of 14 mm inhibition was obtained with the CFS's from strains CCDM 670 and CCDM 731 on Enterococcus sp. E16 and E28. The cell-free supernatants from Lactococcus lactis subsp. lactis CCDM 71 and from Lactococcus lactis subsp. lactis CCDM 731 displayed the broadest antibacterial activity (52% inhibition of all tested strains. On the other hand, the cell-free supernatants from the screened Lactobacillus strains did not show any inhibitory effect on the tested Staphylococcus and Enterococcus strains. Nowadays, the great attention is given to the antibacterial substances produced by lactic acid bacteria. With the ability to produce a variety of metabolites displaying inhibitory effect, the LAB have great potential in biopreservation of food.

  19. Lactobacillus salivarius: bacteriocin and probiotic activity.

    Science.gov (United States)

    Messaoudi, S; Manai, M; Kergourlay, G; Prévost, H; Connil, N; Chobert, J-M; Dousset, X

    2013-12-01

    Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food processing and preservation. LAB derived bacteriocins have been utilized as oral, topical antibiotics or disinfectants. Lactobacillus salivarius is a promising probiotic candidate commonly isolated from human, porcine, and avian gastrointestinal tracts (GIT), many of which are producers of unmodified bacteriocins of sub-classes IIa, IIb and IId. It is a well-characterized bacteriocin producer and probiotic organism. Bacteriocins may facilitate the introduction of a producer into an established niche, directly inhibit the invasion of competing strains or pathogens, or modulate the composition of the microbiota and influence the host immune system. This review gives an up-to-date overview of all L. salivarius strains, isolated from different origins, known as bacteriocin producing and/or potential probiotic. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Trends in microbial control techniques for poultry products.

    Science.gov (United States)

    Silva, Filomena; Domingues, Fernanda C; Nerín, Cristina

    2018-03-04

    Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.

  1. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

    Zhou, G H; Xu, X L; Liu, Y

    2010-09-01

    Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.

  2. Application of bacteriophages in post-harvest control of human pathogenic and food spoiling bacteria.

    Science.gov (United States)

    Pérez Pulido, Rubén; Grande Burgos, Maria José; Gálvez, Antonio; Lucas López, Rosario

    2016-10-01

    Bacteriophages have attracted great attention for application in food biopreservation. Lytic bacteriophages specific for human pathogenic bacteria can be isolated from natural sources such as animal feces or industrial wastes where the target bacteria inhabit. Lytic bacteriophages have been tested in different food systems for inactivation of main food-borne pathogens including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Shigella spp., Campylobacter jejuni and Cronobacter sakazkii, and also for control of spoilage bacteria. Application of lytic bacteriophages could selectively control host populations of concern without interfering with the remaining food microbiota. Bacteriophages could also be applied for inactivation of bacteria attached to food contact surfaces or grown as biofilms. Bacteriophages may receive a generally recognized as safe status based on their lack of toxicity and other detrimental effects to human health. Phage preparations specific for L. monocytogenes, E. coli O157:H7 and S. enterica serotypes have been commercialized and approved for application in foods or as part of surface decontamination protocols. Phage endolysins have a broader host specificity compared to lytic bacteriophages. Cloned endolysins could be used as natural preservatives, singly or in combination with other antimicrobials such as bacteriocins.

  3. Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production.

    Science.gov (United States)

    Sindhu, S; Chempakam, B; Leela, N K; Suseela Bhai, R

    2011-05-01

    Turmeric is well known for a wide range of medicinal properties. Essential oil of turmeric leaves (Curcuma longa L.) were evaluated at varying concentrations of 0.01, 0.05, 0.1, 0.5, 0.75, 1.0 and 1.5% (v/v) in Yeast Extract Sucrose (YES) broth inoculated with spore suspension of Aspergillus flavus of 10(6)conidia/ml. These were evaluated for their potential in the control of aflatoxigenic fungus A. flavus and aflatoxin production. Turmeric leaf oil exhibited 95.3% and 100% inhibition of toxin production respectively at 1.0% and 1.5%. The extent of inhibition of fungal growth and aflatoxin production was dependent on the concentration of essential oil used. The oil exhibited significant inhibition of fungal growth as well as aflatoxins B(1) and G(1) production. The LD(50) and LD(90) were also determined. GC-MS analysis of the oil showed α-phellandrene, p-cymene and terpinolene as the major components in turmeric leaf oil. The possibility of using these phytochemical components as bio-preservatives for storage of spices is discussed. Copyright © 2011 Elsevier Ltd. All rights reserved.

  4. Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application

    Science.gov (United States)

    Pellegrini, Marika; Chaves-López, Clemencia; Mazzarrino, Giovanni; D’Amato, Serena; Lo Sterzo, Claudio

    2018-01-01

    In the present study, the essential oils (EOs) of some officinal plants from Abruzzo territory (Italy) were evaluated for their antimicrobial and antioxidant activities and their volatile fraction chemical characterization. The EOs were extracted from Rosmarinus officinalis, Origanum vulgare, Salvia officinalis, Mentha piperita, Allium sativum, Foeniculum vulgare, Satureja montana, Thymus vulgaris and Coriandrum sativum seeds. The antimicrobial activity was screened against thirteen Gram-positive and Gram-negative strains to determine the Minimal Inhibitory Concentration (MIC). The total phenolic content (TPC) and the antioxidant capacity (AOC) were assessed by means of Folin-Ciocâlteu method, and Trolox Equivalent Antioxidant Capacity with 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (TEAC/ABTS), Ferric Reducing Antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays respectively. Among the nine EOs tested, T. vulgaris, S. montana, O. vulgare and C. sativum EOs showed MIC values ranging from 0.625 to 5 μL/mL. The AOC and TPC results for these species were also interesting. The major components for these EOs were thymol for T. vulgaris (44%) and O. vulgare (40%), linalool (77%) for C. sativum, and carvacrol for S. montana (54%). The results allowed the study to establish that these EOs are good candidates for potential application as biopreservatives in foods and/or food manufacture environments. PMID:29393893

  5. Simultaneous Production of Biosurfactants and Bacteriocins by Probiotic Lactobacillus casei MRTL3

    Science.gov (United States)

    Sharma, Deepansh; Singh Saharan, Baljeet

    2014-01-01

    Lactic acid bacteria (LAB) are ubiquitous and well-known commensal bacteria in the human and animal microflora. LAB are extensively studied and used in a variety of industrial and food fermentations. They are widely used for humans and animals as adjuvants, probiotic formulation, and dietary supplements and in other food fermentation applications. In the present investigation, LAB were isolated from raw milk samples collected from local dairy farms of Haryana, India. Further, the isolates were screened for simultaneous production of biosurfactants and bacteriocins. Biosurfactant produced was found to be a mixture of lipid and sugar similar to glycolipids. The bacteriocin obtained was found to be heat stable (5 min at 100°C). Further, DNA of the strain was extracted and amplified by the 16S rRNA sequencing using universal primers. The isolate Lactobacillus casei MRTL3 was found to be a potent biosurfactant and bacteriocin producer. It seems to have huge potential for food industry as a biopreservative and/or food ingredient. PMID:24669225

  6. Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry.

    Science.gov (United States)

    Genskowsky, Estefania; Puente, Luis A; Pérez-Álvarez, José A; Fernández-López, Juana; Muñoz, Loreto A; Viuda-Martos, Manuel

    2016-09-01

    The aim of the present study was to determine (1) the polyphenolic profile (phenolic acids, flavonoids and anthocyanins), (2) the antioxidant using four different methodologies (DPPH, ABTS, FRAP and FIC) and (3) the antibacterial properties of maqui berry [Aristotelia chilensis (Molina) Stuntz] (MB) grown in Chile. The HPLC analysis of MB showed a total of 19 polyphenolic compounds identified as anthocyanins (eight compounds), flavonols (10 compounds) and ellagic acid. Delphinidin derivatives were the predominant anthocyanins while quercetin derivatives were the predominant flavonols. MB showed an antioxidant activity measured with DPPH, ABTS, FRAP and FIC methods of 28.18, 18.66, 25.22 g Trolox equivalent kg(-1) and 0.12 g ethylenediaminetetraacetic acid equivalent kg(-1) , respectively. With regard to the antibacterial activity, all strains tested were affected by MB. Aeromonas hydrophila and Listeria innocua showed the highest sensitivity to maqui berry extracts with MIC values of 40 and a 50 mg mL(-1) , respectively. The results suggest that maqui berry has a great potential to be employed in the food industry as potential food ingredient to functional food development or as bio-preservative. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. The promise of organ and tissue preservation to transform medicine

    Science.gov (United States)

    Giwa, Sebastian; Lewis, Jedediah K; Alvarez, Luis; Langer, Robert; Roth, Alvin E; Church, George M; Markmann, James F; Sachs, David H; Chandraker, Anil; Wertheim, Jason A; Rothblatt, Martine; Boyden, Edward S; Eidbo, Elling; Lee, W P Andrew; Pomahac, Bohdan; Brandacher, Gerald; Weinstock, David M; Elliott, Gloria; Nelson, David; Acker, Jason P; Uygun, Korkut; Schmalz, Boris; Weegman, Brad P; Tocchio, Alessandro; Fahy, Greg M; Storey, Kenneth B; Rubinsky, Boris; Bischof, John; Elliott, Janet A W; Woodruff, Teresa K; Morris, G John; Demirci, Utkan; Brockbank, Kelvin G M; Woods, Erik J; Ben, Robert N; Baust, John G; Gao, Dayong; Fuller, Barry; Rabin, Yoed; Kravitz, David C; Taylor, Michael J; Toner, Mehmet

    2017-01-01

    The ability to replace organs and tissues on demand could save or improve millions of lives each year globally and create public health benefits on par with curing cancer. Unmet needs for organ and tissue preservation place enormous logistical limitations on transplantation, regenerative medicine, drug discovery, and a variety of rapidly advancing areas spanning biomedicine. A growing coalition of researchers, clinicians, advocacy organizations, academic institutions, and other stakeholders has assembled to address the unmet need for preservation advances, outlining remaining challenges and identifying areas of underinvestment and untapped opportunities. Meanwhile, recent discoveries provide proofs of principle for breakthroughs in a family of research areas surrounding biopreservation. These developments indicate that a new paradigm, integrating multiple existing preservation approaches and new technologies that have flourished in the past 10 years, could transform preservation research. Capitalizing on these opportunities will require engagement across many research areas and stakeholder groups. A coordinated effort is needed to expedite preservation advances that can transform several areas of medicine and medical science. PMID:28591112

  8. Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms.

    Science.gov (United States)

    Erkmen, Osman; Ozcan, Mehmet Musa

    2008-09-01

    The antimicrobial activities of propolis extract, pollen extract, and essential oil of laurel (Laurus nobilis L.) at concentrations from 0.02% to 2.5% (vol/vol) were investigated on bacteria (Bacillus cereus, Bacillus subtilis, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Yersinia enterocolitica, Enterococcus faecalis, and Listeria monocytogenes), yeasts (Saccharomyces cerevisiae and Candida rugosa), and molds (Aspergillus niger and Rhizopus oryzae). Pollen has no antimicrobial effects on the bacteria and fungi tested in the concentrations used. Propolis showed a bactericidal effect at 0.02% on B. cereus and B. subtilis, at 1.0% on S. aureus and E. faecalis, and at 0.2% on L. monocytogenes. The minimum inhibitory concentration of propolis for fungi was 2.5%. Propolis and laurel were ineffective against E. coli and S. typhimurium at the concentrations tested. The results showed that the antimicrobial activity were concentration dependent. Propolis and essential oil of laurel may be used as biopreservative agents in food processing and preservation.

  9. Evaluation of antibacterial effect of Rosmarinus officinalis L. essential oil on three food-borne pathogens in vegetables by propidium monoazide quantitative PCR

    Directory of Open Access Journals (Sweden)

    M Azizkhani

    2015-08-01

    Full Text Available Essential oils (EOs have long been applied as flavoring agents in foods. Nowadays, due to the antimicrobial properties of EOs, they have been used as natural food preservatives. In this study, initial experiments were performed in order to elucidate the minimum bactericidal concentration of Rosmarinus officinalis L.EO on Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Thereafter, PMA-qPCR was applied in order to selectively quantify living cells within a bacterial population treated with rosemary EO. Inactivation was obtained at EO concentrations of 1%, 0.45%, 0.9% for L. monocytogenes, E. coli O157:H7 and S. enterica, respectively. L. monocytogenes were totally killed within 45 min while it took 90 min for E. coli O157:H7and S. enterica. It was concluded that rosemary EO has the potential to be used as a natural food additive or bio-preservative since it was able to irreversibly inactivate the three tested pathogens at lower concentrations and short exposition times in comparison with the other EOs. In addition, PMA-qPCR approach proved quantitatively precise and specific to selectively detect live pathogenic bacteria in vegetables following inactivation with rosemary EO.

  10. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.

    Science.gov (United States)

    Wang, Chung-Yi; Huang, Hsiao-Wen; Hsu, Chiao-Ping; Yang, Binghuei Barry

    2016-01-01

    High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.

  11. Production of enterocin A by Enterococcus faecium MMRA isolated from 'Rayeb', a traditional Tunisian dairy beverage.

    Science.gov (United States)

    Rehaiem, A; Martínez, B; Manai, M; Rodríguez, A

    2010-05-01

    Characterization and purification of a bacteriocin produced by a wild Enterococcus faecium strain, isolated from a Tunisian traditional fermented milk. Enterococcus faecium MMRA was selected on the basis of its strong anti-Listeria activity. The antibacterial activity was sensitive to proteases, confirming its proteinaceous nature. It was extremely heat stable (15 min at 121 degrees C), remained active over a wide pH range (2-12), and also after treatment with lipase, amylase, organic solvents, detergents, lyophilisation and long-term storage at -20 degrees C. Production of the bacteriocin occurred throughout the logarithmic growth phase, it did not adhere to the surface of the producer cells and the mode of action was bactericidal. After partial purification of the active supernatants, a 4-kDa band with antibacterial activity was revealed by SDS-PAGE electrophoresis and bioassay. Tryptic digestion followed by MALDI-TOF mass spectrometry identified the peptide as enterocin A. The inhibitory activity of Ent. faecium MMRA, a wild strain isolated from the artisan dairy beverage 'Rayeb', is due to the synthesis of an enterocin A. Traditional fresh Tunisian fermented dairy products are generally manufactured with raw milk that can be used as a source of uncharacterized wild lactic acid bacteria strains. To our knowledge, this is the first report on the isolation of an enterocin A producing Ent. faecium from 'Rayeb'. This bacteriocin or the producing strain might have a promising potential in biopreservation to enhance the hygienic quality of this dairy product.

  12. Molecular Occurrence of Enterocin A Gene among Enterococcus faecium Strains Isolated from Gastro-Intestinal Tract and Antimicrobial Effect of this Bacteriocin Against Clinical Pathogens

    Directory of Open Access Journals (Sweden)

    Mitra Salehi

    2014-06-01

    Materials and Methods: In this study occurrence of class II enterocin structural gene (enterocin A in a target of 42 Enterococcus faecium strains, isolated from gastrointestinal tract of animal have been surveyed. E. faecium identification and occurrence of enterocin A gene was performed by PCR method. Cell-free neutralized supernatant of gene positive strains was used to test bacteriocin production and antimicrobial spectrum of supernatant was assayed by wall diffusion method on the gram-positive and negative indicators bacteriaResults: Based on our results, 73.8% of isolated strains had enterocin A gene that they inhibited growth of indicator bacteria such as clinical strain of Pseudomonas aeruginosa, Salmonella enteric PTCC1709, Listeria monocytogenes, Bacillus cereus and Bacillus subtilis.Conclusions: Studied enterocins have growth inhibitory spectrum on Gram-positive and Gram-negative bacteria especially against pathogenic bacteria in the gastrointestinal tract. Therefore, these strains have the potential to explore and use as, alternative antimicrobial compound and bio-preservatives in food or feed or as probiotics.

  13. The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications

    Directory of Open Access Journals (Sweden)

    María José Grande Burgos

    2014-12-01

    Full Text Available Enterocin AS-48 is a circular bacteriocin produced by Enterococcus. It contains a 70 amino acid-residue chain circularized by a head-to-tail peptide bond. The conformation of enterocin AS-48 is arranged into five alpha-helices with a compact globular structure. Enterocin AS-48 has a wide inhibitory spectrum on Gram-positive bacteria. Sensitivity of Gram-negative bacteria increases in combination with outer-membrane permeabilizing treatments. Eukaryotic cells are bacteriocin-resistant. This cationic peptide inserts into bacterial membranes and causes membrane permeabilization, leading ultimately to cell death. Microarray analysis revealed sets of up-regulated and down-regulated genes in Bacillus cereus cells treated with sublethal bacteriocin concentration. Enterocin AS-48 can be purified in two steps or prepared as lyophilized powder from cultures in whey-based substrates. The potential applications of enterocin AS-48 as a food biopreservative have been corroborated against foodborne pathogens and/or toxigenic bacteria (Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enterica and spoilage bacteria (Alicyclobacillus acidoterrestris, Bacillus spp., Paenibacillus spp., Geobacillus stearothermophilus, Brochothrix thermosphacta, Staphylococcus carnosus, Lactobacillus sakei and other spoilage lactic acid bacteria. The efficacy of enterocin AS-48 in food systems increases greatly in combination with chemical preservatives, essential oils, phenolic compounds, and physico-chemical treatments such as sublethal heat, high-intensity pulsed-electric fields or high hydrostatic pressure.

  14. Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese.

    Science.gov (United States)

    Yildirim, Zeliha; Bilgin, Harun; Isleroglu, Hilal; Tokatli, Kader; Sahingil, Didem; Yildirim, Metin

    2014-05-01

    Bacteriogenic Enterococcus faecium HZ was identified by using biochemical (Strep-API 20, API-50 CHL, fatty acid profile) and 16S rRNA analysis (99·99 %). Ent. faecium HZ was sensitive to clinically important antibiotics such as vancomycin, and did not have gelatinase and haemolysis activities. Enterocin HZ, a bacteriocin from Ent. faecium HZ, was sensitive to papain and tyripsin, but resistant to pepsin, lipase, catalase, α-amylase, organic solvents, detergents, ß-mercaptoethanol, and heat treatment (90 °C/30 min). It was biologically active at pH 2·0-9·0 and synthesised at the highest level in MRS or M17 broth at 32 or 37 °C with an inoculum amount of 0·1-0·5 % and an initial pH of 6·0-7·0. Enterocin HZ production reached maximum level at middle and late logarithmic phase and its molecular weight was ∼4·5 kDa. It was active against some Gram-positive foodborne bacteria. Ent. faecium HZ or its bacteriocin enterocin HZ is a good candidate to be studied as a food biopreservative since enterocin HZ showed strong bactericidal activity against Listeria monocytogenes in UHT milk and also Ent. faecium HZ grew very well in milk and produced enterocin HZ at maximum level.

  15. The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications.

    Science.gov (United States)

    Grande Burgos, María José; Pulido, Rubén Pérez; Del Carmen López Aguayo, María; Gálvez, Antonio; Lucas, Rosario

    2014-12-08

    Enterocin AS-48 is a circular bacteriocin produced by Enterococcus. It contains a 70 amino acid-residue chain circularized by a head-to-tail peptide bond. The conformation of enterocin AS-48 is arranged into five alpha-helices with a compact globular structure. Enterocin AS-48 has a wide inhibitory spectrum on Gram-positive bacteria. Sensitivity of Gram-negative bacteria increases in combination with outer-membrane permeabilizing treatments. Eukaryotic cells are bacteriocin-resistant. This cationic peptide inserts into bacterial membranes and causes membrane permeabilization, leading ultimately to cell death. Microarray analysis revealed sets of up-regulated and down-regulated genes in Bacillus cereus cells treated with sublethal bacteriocin concentration. Enterocin AS-48 can be purified in two steps or prepared as lyophilized powder from cultures in whey-based substrates. The potential applications of enterocin AS-48 as a food biopreservative have been corroborated against foodborne pathogens and/or toxigenic bacteria (Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enterica) and spoilage bacteria (Alicyclobacillus acidoterrestris, Bacillus spp., Paenibacillus spp., Geobacillus stearothermophilus, Brochothrix thermosphacta, Staphylococcus carnosus, Lactobacillus sakei and other spoilage lactic acid bacteria). The efficacy of enterocin AS-48 in food systems increases greatly in combination with chemical preservatives, essential oils, phenolic compounds, and physico-chemical treatments such as sublethal heat, high-intensity pulsed-electric fields or high hydrostatic pressure.

  16. A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese.

    Science.gov (United States)

    Liu, Hui; Zhang, Lanwei; Yi, Huaxi; Han, Xue; Gao, Wei; Chi, Chunliang; Song, Wei; Li, Haiying; Liu, Chunguang

    2016-02-01

    An enterocin-producing Enterococcus faecium T1 was isolated from Chinese Tibet cheese. The enterocin was purified by SP-Sepharose and reversed phase HPLC. It was identified as unique from other reported bacteriocins based on molecular weight (4629 Da) and amino acid compositions; therefore it was subsequently named enterocin T1. Enterocin T1 was stable at 80-100 °C and over a wide pH range, pH 3.0-10.0. Protease sensitivity was observed to trypsin, pepsin, papain, proteinase K, and pronase E. Importantly, enterocin T1 was observed to inhibit the growth of numerous Gram-negative and Gram-positive bacteria including Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes. Take together, these results suggest that enterocin T1 is a novel bacteriocin with the potential to be used as a bio-preservative to control Pseudomonas spp. in food.

  17. Biochemical Properties and Mechanism of Action of Enterocin LD3 Purified from Enterococcus hirae LD3.

    Science.gov (United States)

    Gupta, Aabha; Tiwari, Santosh Kumar; Netrebov, Victoria; Chikindas, Michael L

    2016-09-01

    Enterocin LD3 was purified using activity-guided multistep chromatography techniques such as cation-exchange and gel-filtration chromatography. The preparation's purity was tested using reverse-phase ultra-performance liquid chromatography. The specific activity was tested to be 187.5 AU µg(-1) with 13-fold purification. Purified enterocin LD3 was heat stable up to 121 °C (at 15 psi pressure) and pH 2-6. The activity was lost in the presence of papain, reduced by proteinase K, pepsin and trypsin, but was unaffected by amylase and lipase, suggesting proteinaceous nature of the compound and no role of carbohydrate and lipid moieties in the activity. MALDI-TOF/MS analysis of purified enterocin LD3 resolved m/z 4114.6, and N-terminal amino acid sequence was found to be H2NQGGQANQ-COOH suggesting a new bacteriocin. Dissipation of membrane potential, loss of internal ATP and bactericidal effect were recorded when indicator strain Micrococcus luteus was treated with enterocin LD3. It inhibited Gram-positive and Gram-negative bacteria including human pathogens such as Staphylococcus aureus, Pseudomonas fluorescens, Pseudomonas aeruginosa, Salmonella typhi, Shigella flexneri, Listeria monocytogenes, Escherichia coli O157:H7, E. coli (urogenic, a clinical isolate) and Vibrio sp. These properties of purified enterocin LD3 suggest its applications as a food biopreservative and as an alternative to clinical antibiotics.

  18. Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7.

    Science.gov (United States)

    Ghrairi, Taoufik; Hani, Khaled

    2015-04-01

    The combined effects of enterocin A with Thymus vulgaris essential oils (EOs) against Listeria monocytogenes and Escherichia coli O157:H7 were investigated in vitro by enumeration of surviving populations of testing pathogens and minimal inhibitory concentration (MIC) determination. Enterocin A was purified to homogeneity by RP-HPLC from the culture fluid of Enterococcus strain and thyme EOs were extracted from local Thymus vulgaris plants. The major constituent of thyme EOs oils determined by GC-MS was thymol (78.4 %). Combination of enterocin A with thyme EOs showed an enhanced bactericidal effect against Listeria monocytogenes. Checkerboard assay and isobologram construction displayed a synergistic interaction between these compounds against Listeria (FIC index enterocin A has fallen fivefold (from 4.57 to 0.9 μg/ml), while the MIC of thyme EOs decreased threefold (from 3.6 to 1.2 μg/ml). Treatments with enterocin A alone did not affect the growth of the enteric pathogen E. coli O157:H7. However, the addition of thyme EOs and enterocin A yielded a synergistic antimicrobial effect against E. coli (MIC thyme EOs decrease from 2.2 to 0.71 μg/ml). This is the first report on the combined effect of enterocin A and thyme EOs against food pathogen bacteria. This combination could be useful in food bio-preservation.

  19. COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES

    Directory of Open Access Journals (Sweden)

    I. Nastasijevic

    2017-01-01

    Full Text Available Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP, active packaging, wireless sensors, supported with the software-based cold chain database (CCD.

  20. Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

    Directory of Open Access Journals (Sweden)

    Valentina Melini

    2018-02-01

    Full Text Available Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

  1. Study of the microbial ecology of wild and aquacultured Tunisian fresh fish.

    Science.gov (United States)

    Boulares, Mouna; Mejri, Lobna; Hassouna, Mnasser

    2011-10-01

    Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.

  2. Minimally Processed Functional Foods: Technological and Operational Pathways.

    Science.gov (United States)

    Rodgers, Svetlana

    2016-10-01

    This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations. © 2016 Institute of Food Technologists®.

  3. Thermostable Bacteriocin BL8 from Bacillus licheniformis isolated from marine sediment.

    Science.gov (United States)

    Smitha, S; Bhat, S G

    2013-03-01

    To isolate and characterize bacteriocin, BL8, from the bacteria identified as Bacillus licheniformis from marine environment. One-hundred and twelve bacterial isolates from sediment and water samples collected off the coast of Cochin, India, were screened for antibacterial activity. Strain BTHT8, identified as Bacillus licheniformis, inhibited the growth of Gram-positive test organisms. The active component labelled as bacteriocin BL8 was partially purified by ammonium sulphate fractionation and was subjected to glycine SDS-PAGE. The band exhibiting antimicrobial activity was electroeluted and analysed using MALDI-TOF mass spectrometry, and the molecular mass was determined as 1.4 kDa. N-terminal amino acid sequencing of BL8 gave a 13 amino acid sequence stretch. Bacteriocin BL8 was stable even after boiling at 100 °C for 30 min and over a wide pH range of 1-12. A novel, pH-tolerant and thermostable bacteriocin BL8, active against the tested Gram-positive bacteria, was isolated from Bacillus licheniformis. This study reports a stable, low molecular weight bacteriocin from Bacillus licheniformis. This bacteriocin can be used to address two important applications: as a therapeutic agent and as a biopreservative in food processing industry. © 2012 The Society for Applied Microbiology.

  4. Diversity in the antibacterial potential of probiotic cultures Bacillus licheniformis MCC2514 and Bacillus licheniformis MCC2512.

    Science.gov (United States)

    Shobharani, Papanna; Padmaja, Radhakrishnan J; Halami, Prakash M

    2015-01-01

    The aim of the present study was to investigate the characteristic diversity and stability of antimicrobial compounds produced by two probiotic strains of Bacillus licheniformis (MCC2514 and MCC2512). Antimicrobial compounds from the two strains notably varied, related to stability and potency. The inhibitory spectrum of B. licheniformis MCC2512 was higher than MCC2514, but, related to the effect on Micrococcus luteus ATCC9341, MCC2514 (LD50 = 450 AU ml(-1)) was more potent than MCC2512 (LD50 = 750 AU ml(-1)). The compounds were thermo-resistant and stable at a wide range of pH and exhibited considerable resistance to digestive enzymes and bile salts (anionic biological detergents), contributing to their appropriate application in various food systems. The isolate B. licheniformis MCC2512 gave a positive response to Bacillus subtilis-based biosensors BSF2470 and BS168.BS2, confirming the mode of action on the cell wall and subtilin-type, respectively. For B. licheniformis MCC2514, the mode of action was characterized by constructing B. subtilis reporters that interfered in five major biosynthetic pathways, i.e., biosynthesis of DNA, RNA, protein, the cell wall and fatty acids. B. licheniformis MCC2514 responded to the yvgS reporter, indicating it as an RNA synthesis inhibitor. Overall, the investigation reveals variability of the antimicrobial compounds from B. licheniformis of different origins and for their possible application as biopreservative agents. Copyright © 2015 Institut Pasteur. Published by Elsevier Masson SAS. All rights reserved.

  5. Screening and characterization of bacteriocins produced by some Strains of Lactobacillus spp isolated from Iranian Dairy products

    Directory of Open Access Journals (Sweden)

    S Mirdamadi

    2011-11-01

    Full Text Available In this study, the inhibitory effects of bacteriocins of lactobacilli which were isolated from Iranian traditional dairy products was determined against known gram positive, gram negative and yeast by well diffusion technique. Among 8 isolates with higher capability of bacteriocin production, 2 isolates were selected for further investigations. The bacteriocins were purified by iso-propanol and ammonium sulfate precipitation following by dialysis and chromatography technique. The molecular weight of bacteriocins was determined as 45 to 66/2 KDa. by SDS-page electrophoresis. According to the results, the produced bacteriocins had more inhibition effect on Micrococcus luteus PTCC1169, Staphylococcus epidermidis PTCC1435 as well as Bacillus cereus PTCC1247 and with lesser degree of extent on Listeria monocytogenes PTCC 1301. Results also revealed that, Micrococcus luteus  was the most sensitive bacterium among indicator bacteria, while Candid albicans PTCC 5027 identified as the most resistance organism. This research showed that, bacteriocins produced by lactobacilli isolated from traditional dairy products have high potency to be used against microbial pathogens and could be applied as bio-preservative in food products.

  6. Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh C. Koch] shell aqueous extract on minimally processed lettuce leaves

    Directory of Open Access Journals (Sweden)

    Sabrina CAXAMBÚ

    2016-01-01

    Full Text Available Abstract Pecan nutshell is a residue from food industry that has potential to be used as biopreservative in foods. The objective of this study was to evaluate the antimicrobial activity of pecan nutshell aqueous extract in vitro and its effectiveness to inhibit spoilage microorganisms on lettuce leaves. The results indicate that the aqueous extract presents inhibitory activity against important foodborne pathogenic bacteria such as Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Bacillus cereus, Aeromonas hydrophila and Pseudomonas aeruginosa. Antimicrobial activity was not observed against Corynebacterium fimi, Clostridium perfringens, Escherichia coli, and the phytopathogenic fungi tested. When applied onto lettuce leaves, pecan nutshell extract reduced the counts of mesophilic and psychrotrophic bacteria in 2 and 4 log CFU/g, respectively, during storage of leafy for 5 days at refrigeration temperature (5 °C. The extract was not effective to inhibit yeast on lettuce leaves. Thus, the aqueous extract of pecan shell showed great potential to be used as a natural preservative in foods, acting mainly in the inhibition of spoilage and pathogenic bacteria.

  7. Fermented whey as poultry feed additive to prevent fungal contamination.

    Science.gov (United States)

    Londero, Alejandra; León Peláez, María A; Diosma, Gabriela; De Antoni, Graciela L; Abraham, Analía G; Garrote, Graciela L

    2014-12-01

    Fungal contamination of poultry feed causes economic losses to industry and represents a potential risk to animal health. The aim of the present study was to analyze the effectiveness of whey fermented with kefir grains as additive to reduce fungal incidence, thus improving feed safety. Whey fermented for 24 h at 20 °C with kefir grains (100 g L(-1) ) reduced conidial germination of Aspergillus flavus, Aspergillus parasiticus, Aspergillus terreus, Aspergillus fumigatus, Penicillium crustosum, Trichoderma longibrachiatum and Rhizopus sp. Poultry feed supplemented with fermented whey (1 L kg(-1) ) was two to four times more resistant to fungal contamination than control feed depending on the fungal species. Additionally, it contained kefir microorganisms at levels of 1 × 10(8) colony-forming units (CFU) kg(-1) of lactic acid bacteria and 6 × 10(7) CFU kg(-1) of yeasts even after 30 days of storage. Fermented whey added to poultry feed acted as a biopreservative, improving its resistance to fungal contamination and increasing its shelf life. © 2014 Society of Chemical Industry.

  8. The promise of organ and tissue preservation to transform medicine.

    Science.gov (United States)

    Giwa, Sebastian; Lewis, Jedediah K; Alvarez, Luis; Langer, Robert; Roth, Alvin E; Church, George M; Markmann, James F; Sachs, David H; Chandraker, Anil; Wertheim, Jason A; Rothblatt, Martine; Boyden, Edward S; Eidbo, Elling; Lee, W P Andrew; Pomahac, Bohdan; Brandacher, Gerald; Weinstock, David M; Elliott, Gloria; Nelson, David; Acker, Jason P; Uygun, Korkut; Schmalz, Boris; Weegman, Brad P; Tocchio, Alessandro; Fahy, Greg M; Storey, Kenneth B; Rubinsky, Boris; Bischof, John; Elliott, Janet A W; Woodruff, Teresa K; Morris, G John; Demirci, Utkan; Brockbank, Kelvin G M; Woods, Erik J; Ben, Robert N; Baust, John G; Gao, Dayong; Fuller, Barry; Rabin, Yoed; Kravitz, David C; Taylor, Michael J; Toner, Mehmet

    2017-06-07

    The ability to replace organs and tissues on demand could save or improve millions of lives each year globally and create public health benefits on par with curing cancer. Unmet needs for organ and tissue preservation place enormous logistical limitations on transplantation, regenerative medicine, drug discovery, and a variety of rapidly advancing areas spanning biomedicine. A growing coalition of researchers, clinicians, advocacy organizations, academic institutions, and other stakeholders has assembled to address the unmet need for preservation advances, outlining remaining challenges and identifying areas of underinvestment and untapped opportunities. Meanwhile, recent discoveries provide proofs of principle for breakthroughs in a family of research areas surrounding biopreservation. These developments indicate that a new paradigm, integrating multiple existing preservation approaches and new technologies that have flourished in the past 10 years, could transform preservation research. Capitalizing on these opportunities will require engagement across many research areas and stakeholder groups. A coordinated effort is needed to expedite preservation advances that can transform several areas of medicine and medical science.

  9. Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.

    Science.gov (United States)

    Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C

    2006-01-01

    This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.

  10. Molecular characterization of lactobacilli isolated from fermented idli batter

    Directory of Open Access Journals (Sweden)

    Perumal Jayaprabha Agaliya

    2013-12-01

    Full Text Available Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based on their spectrum of activity against other lactic acid bacteria and pathogens. The eight lactobacilli were characterized based on the various classical phenotypic tests, physiological tests and biochemical tests including various carbohydrate utilization profiles. All isolates were homo fermentative, catalase, and gelatin negative. Molecular characterization was performed by RAPD, 16S rRNA analysis, 16S ARDRA, and Multiplex PCR for species identification. RAPD was carried out using the primer R2 and M13. Five different clusters were obtained based on RAPD indicating strain level variation. 16S rRNA analysis showed 99 to 100% homology towards Lactobacillus plantarum. The restriction digestion pattern was similar for all the isolates with the restriction enzyme AluI. The subspecies were identified by performing Multiplex PCR using species specific primer. Among the five clusters, three clusters were clearly identified as Lactobacillus plantarum subsp. plantarum, Lactobacillus pentosus, and Lactobacillus plantarum subsp. argentoratensis.

  11. Bacteriocinogenic potential of a probiotic strain Bacillus coagulans [BDU3] from Ngari.

    Science.gov (United States)

    Abdhul, Kaja; Ganesh, Mohan; Shanmughapriya, Santhanam; Vanithamani, Shanmugam; Kanagavel, Murugesan; Anbarasu, Kumarasamy; Natarajaseenivasan, Kalimuthusamy

    2015-08-01

    Bacteriocin producing strain BDU3 was isolated from a traditional fermented fish of Manipur Ngari. The strain BDU3 was identified as Bacillus coagulans by phenotypic and genotypic characterization. The BDU3 produced novel bacteriocin, which showed an antimicrobial spectrum toward a wide spectrum of food borne, and closely related pathogens with a MIC that ranged between 0.5 and 2.5 μg/mL. The isolate was able to tolerate pH as low as 2.0 and up to 0.2% bile salt concentration. Three step purification was employed to increase the specific activity of the antimicrobial compound. The fractions were further chromatographed by Rp-HPLC C-18 column and the purified bacteriocin had a specific activity of ∼8500 AU/mg. However, the potency of bacteriocin was susceptible to digestion with Proteinase K, Pepsin, SDS, EDTA and Urea. Molecular mass of purified bacteriocin was found to be 1.4 kDa using matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF). The functional group was revealed by FTIR analysis. The cytotoxicity assay (MTT) using purified bacteriocin showed 2 times lower EC50 values compared to SDS. This is the smaller bacteriocin ever reported before from B. coagulans with greater antimicrobial potency with lower cytotoxicity. This bacteriocin raises the possibilities to be used as a biopreservative in food industries. Copyright © 2015 Elsevier B.V. All rights reserved.

  12. Inhibitory activity of bacteriocin produced from Lactobacillus SCG 1223 toward L. monocytogenes, S. thypimurium and E. coli

    Science.gov (United States)

    Marwati, T.; Cahyaningrum, N.; Widodo, S.; Januarsyah, T.; Purwoko

    2018-01-01

    Bacteriocin is a protein compound which has bactericidal ability against pathogen bacteria. This research aims to study the inhibitory activity of bacteriocin produced from Lactobacillus SCG 1223 against Listeria monocytogenes, Salmonella thypimuruim and Escherchia coli. The bacteriocin produce from Lactobacillus SCG 1223 in the MRS broth media The experimental design used was Completely Randomized Design. The variations used in this design were percentage of inoculum (5%, 10%), medium pH (4, 6), incubation temperature (27°C, 40°C), and incubation time (4, 10, 14 hours). Result showed that bacteriocin from Lactobacillus SCG 1223 had wide spectrum toward L. monocytogenes, S. thypimuruim and E. coli. The highest bacteriocin activity toward L. monocytogenes produced by Lactobacillus SCG 1223 with 10% inoculum in media with initial pH 6, incubation temperature 27°C for 14 hour, toward S. thypimurium produced by Lactobacillus SCG 1223 with in media with initial pH 6, incubation temperature 40°C for 14 hour, and toward E. coli was 1085.81 AU/ml, produced by Lactobacillus SCG 1223 in MRS broth with initial pH 4, incubation temperature 40°C for 14 hour. This study is expected to find a new food preservative that can inhibit the growth of pathogenic bacteria and extend the shelf life of food. From the economic prospective of view, bacteriocin is very promising natural alternative biopreservatives.

  13. Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems.

    Science.gov (United States)

    Lee, Na-Kyoung; Paik, Hyun-Dong

    2016-01-01

    This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

  14. Antimicrobial activity and high thermostability of a novel blissecreted by enterococcus mundtiiisolated from Lebanese cow's milk

    International Nuclear Information System (INIS)

    Al Kassaa, I.; Safourim, N.; Mostafa, N.; Hamze, M.

    2016-01-01

    Lactic acid bacteria (LAB) are used in many fields such as fermentation agents, increasing nutritional value and improving organoleptic quality of food. Also they are use das probiotics and preservatives against pathogensand spoilage microbes by producing antimicrobial substances such as bacteriocins. Fifty cow's milk samples were collected and 175 LAB isolates were isolated and identified by using biochemical method. Fifteen isolates showedan antimicrobial activity against Listeria monocytogenesATCC® 19115™.One strain, BL4 which showed the strongest activity, was chosen to extract and characterize its antimicrobial substance in order to evaluate its potential use as a new food protective agent. This strain was identified as Enterococcus mundtiibypyrosequencing method.The active substance was extracted using solvent method.This Bacteriocin likeInhibitory Substances “BLIS”can support a high temperature (121 °C) for a long time and resist pH variation.The BLIS BL4 can be considered as a peptide active against many food pathogen and food-spoilage microbes, such as Listeriamonocytogenes and Penicillium spp. BLISBL4can be used in food application as bio-preservative to reduce food-spoilage and food-borne diseases in food product. (author

  15. The antagonistic activity of lactic acid bacteria isolated from peda, an Indonesian traditional fermented fish

    Science.gov (United States)

    Putra, T. F.; Suprapto, H.; Tjahjaningsih, W.; Pramono, H.

    2018-04-01

    Peda is an Indonesian traditional fermented whole fish prepared by addition of salt prior to fermentation and drying process. Salt used to control the growth of the lactic acid bacteria for the fermentation process. The objectives of this study were isolating and characterize the potential lactic acid bacteria (LAB) from peda as culture starter candidate, particularly its activity against pathogenic bacteria. A total of five samples from five regions of East Java Province was collected and subjected to LAB isolation. Fifty-seven of 108 colonies that show clear zone in de Man, Rogosa and Sharpe (MRS) agar supplemented with 0.5% CaCO3 were identified as LAB. Twenty-seven of the LAB isolates were exhibit inhibition against Staphylococcus aureus ATCC 6538 and Pseudomonas aeruginosa ATCC 27853. Isolate Aerococcus NJ-20 was exhibited strong inhibition against S. aureus ATCC 6538 (7.6 ± 1.35 mm inhibition zone) but was not produce bacteriocin. This finding suggests that the isolate Aerococcus NJ-20 can be applied as biopreservative culture starter on peda production. Further analysis on technological properties of isolates will be needed prior to application.

  16. Probiotic properties of endemic strains of lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Flora N. Tkhruni

    2013-01-01

    Full Text Available Strains of lactic acid bacteria (LAB isolated from various samples of matsun, yogurt and salted cheese from natural farms of Armenia were studied. They have high antimicrobial and probiotic activities, growth rate and differ by their resistance to enzymes. Supernatants of LAB retain bactericidal activity at рН 3.0-8.0 and inhibit growth of various microflora. The application of different methods of identification and LAB genotyping (API 50 CH, 16S rRNA sequencing, GS-PCR, RAPD PCR showed that isolated LAB evidenced a 99.9% similarity with L. rhamnosus, L. plantarum and L. pentosus species and coccoid forms of Streptococcus and Enterococcus species. It can be concluded, that some strains of lactic acid bacteria, isolated from dairy products from natural farms of Armenia, can be properly used for biopreservation of some foodstuffs. On the basis of experimental data, the LAB can be used as basis for obtaining the new products of functional nutrition.

  17. Antimicrobial activity and high thermostability of a novel BLIS secreted by Enterococcus Mundtii isolated from Lebanese cow’s milk

    Directory of Open Access Journals (Sweden)

    Imad AL Kassaa

    2016-12-01

    Full Text Available AL Kassaa, I., Safourim, N., Mostafa, N. and Hamze, M. Antimicrobial activity and high thermostability of a novel BLIS secreted by Enterococcus Mundtii isolated from lebanese cow’s milk. 2016. Lebanese Science Journal, 17(2: 166-176. Lactic acid bacteria (LAB are used in many fields such as fermentation agents, increasing nutritional value and improving organoleptic quality of food. Also they are used as probiotics and preservatives against pathogens and spoilage microbes by producing antimicrobial substances such as bacteriocins. Fifty cow’s milk samples were collected and 175 LAB isolates were isolated and identified by using biochemical method. Fifteen isolates showed an antimicrobial activity against Listeria monocytogenes ATCC® 19115™. One strain, BL4 which showed the strongest activity, was chosen to extract and characterize its antimicrobial substance in order to evaluate its potential use as a new food protective agent. This strain was identified as Enterococcus mundtii by pyrosequencing method. The active substance was extracted using solvent method. This Bacteriocin like Inhibitory Substances “BLIS” can support a high temperature (121 ˚C for a long time and resist pH variation. The BLIS BL4 can be considered as a peptide active against many food pathogen and food-spoilage microbes, such as Listeria monocytogenes and Penicillium spp. BLIS BL4 can be used in food application as bio-preservative to reduce food-spoilage and food-borne diseases in food products.

  18. Characterization of a noncytotoxic bacteriocin from probiotic Lactobacillus plantarum DM5 with potential as a food preservative.

    Science.gov (United States)

    Das, Deeplina; Goyal, Arun

    2014-10-01

    The aim of this work was to purify and characterize the bacteriocin produced by probiotic Lactobacillus plantarum DM5 in order to evaluate its potential as nutraceuticals. Lb. plantarum DM5 exhibited in vitro probiotic properties such as high resistance to gastric juice and bile salt, adherence to human adenocarcinoma (HT-29) cells, bile salt hydrolase and cholesterol assimilation activity. Moreover, Lb. plantarum DM5 showed bacteriocin activity against several major food borne pathogens. Zymogram analysis of purified bacteriocin (plantaricin DM5) showed a molecular size of ∼15.2 kDa. Plantaricin DM5 was sensitive to proteolytic enzymes but stable in the pH range of 2.0-10.0, and it was heat resistant (121 °C for 15 min) and remained active upon treatment with surfactants and detergents. Cytotoxicity analysis of plantaricin DM5 on human embryonic kidney 293 (HEK 293) and human cervical cancer (HeLa) cell lines revealed its nontoxic and biocompatible nature. To the best of our knowledge, this is the first study on the isolated strain expressing probiotic properties and broad antimicrobial activity without any cytotoxic effect on mammalian cells from indigenous fermented beverage Marcha from India, and thus contributes to the food industry as a novel bio-preservant.

  19. Characterization of Bacteriocin like inhibitory substance produced by a new Strain Brevibacillus borstelensis AG1 Isolated from 'Marcha'.

    Science.gov (United States)

    Sharma, Nivedita; Gupta, Anupama; Gautam, Neha

    2014-01-01

    In the present study, a bacterium isolated from Marcha- a herbal cake used as traditional starter culture to ferment local wine in North East India, was evaluated for bacteriocin like inhibitory substance production and was tested against six food borne/spoilage causing pathogens viz. Listeria monocytogenes MTCC 839, Bacillus subtilis MTCC 121, Clostridium perfringens MTCC 450, Staphylococcus aureus, Lactobacillus plantarum and Leuconostoc mesenteroides MTCC 107 by using bit/disc method followed by well diffusion method. The bacterial isolate was identified as Brevibacillus borstelensis on the basis of phenotypic, biochemical and molecular characteristics using 16Sr RNA gene technique. Bacteriocin like inhibitory substance produced by Brevibacillus borstelensis AG1 was purified by gel exclusion chromatography. The molecular mass of the Brevibacillus borstelensis AG1 was found to be 12 kDa. Purified bacteriocin like inhibitory substance of Brevibacillus borstelensis was further characterized by studying the effect of temperature, pH, proteolytic enzyme and stability. Bacteriocin like inhibitory substance was found to be thermostable upto 100 °C, active at neutral pH, sensitive to trypsin, and partially stable till third week of storage thus showing a bright prospective to be used as a potential food biopreservative.

  20. Characterization of Bacteriocin like inhibitory substance produced by a new Strain Brevibacillus borstelensis AG1 Isolated from ‘Marcha’

    Science.gov (United States)

    Sharma, Nivedita; Gupta, Anupama; Gautam, Neha

    2014-01-01

    In the present study, a bacterium isolated from Marcha- a herbal cake used as traditional starter culture to ferment local wine in North East India, was evaluated for bacteriocin like inhibitory substance production and was tested against six food borne/spoilage causing pathogens viz. Listeria monocytogenes MTCC 839, Bacillus subtilis MTCC 121, Clostridium perfringens MTCC 450, Staphylococcus aureus, Lactobacillus plantarum and Leuconostoc mesenteroides MTCC 107 by using bit/disc method followed by well diffusion method. The bacterial isolate was identified as Brevibacillus borstelensis on the basis of phenotypic, biochemical and molecular characteristics using 16Sr RNA gene technique. Bacteriocin like inhibitory substance produced by Brevibacillus borstelensis AG1 was purified by gel exclusion chromatography. The molecular mass of the Brevibacillus borstelensis AG1 was found to be 12 kDa. Purified bacteriocin like inhibitory substance of Brevibacillus borstelensis was further characterized by studying the effect of temperature, pH, proteolytic enzyme and stability. Bacteriocin like inhibitory substance was found to be thermostable upto 100 °C, active at neutral pH, sensitive to trypsin, and partially stable till third week of storage thus showing a bright prospective to be used as a potential food biopreservative. PMID:25477937

  1. Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables.

    Science.gov (United States)

    Hu, Meizhong; Zhao, Haizhen; Zhang, Chong; Yu, Jiansheng; Lu, Zhaoxin

    2013-11-27

    Presumptive lactic acid bacteria (LAB) strains isolated from traditional Chinese fermented vegetables were screened for bacteriocin production. A novel bacteriocin-producing strain, Lactobacillus plantarum 163, was identified on the basis of its physiobiochemical characteristics and characterized by 16S rDNA sequencing. The novel bacteriocin, plantaricin 163, produced by Lb. plantarum 163 was purified by salt precipitation, gel filtration, and reverse-phase high-performance liquid chromatography (RP-HPLC). Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) analysis of plantaricin 163 revealed the molecular weight to be 3553.2 Da. The complete amino acid sequence showed VFHAYSARGNYYGNCPANWPSCRNNYKSAGGK, and no similarity to known bacteriocins was found. Plantaricin 163 was highly thermostable (20 min, 121 °C), active in the presence of acidic pH (3-5), sensitive to protease, and exhibited broad-spectrum antimicrobial activity against LAB and other tested Gram-positive and Gram-negative bacteria. The results suggest that plantaricin 163 may be employed as a biopreservative in the food industry.

  2. Purification and characteristics of a novel bacteriocin produced by Enterococcus faecalis L11 isolated from Chinese traditional fermented cucumber.

    Science.gov (United States)

    Gao, Yurong; Li, Benling; Li, Dapeng; Zhang, Liyuan

    2016-05-01

    To purify and characterize a novel bacteriocin with broad inhibitory spectrum produced by an isolate of Enterococcus faecalis from Chinese fermented cucumber. E. faecalis L11 produced a bacteriocin with antimicrobial activity against both Escherichia coli and Staphylococcus aureus. The amino acid sequence of the purified bacteriocin, enterocin L11, was assayed by Edman degradation method. It differs from other class II bacteriocins and exhibited a broad antimicrobial activity against not only Gram-positive bacteria, including Bacillus subtilis, S. aureus, Listeria monocytogenes, Sarcina flava, Lactobacillus acidophilus, L. plantarum, L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus, but also some Gram-negative bacteria including Salmonella typhimurium, E. coli and Shigella flexneri. Enterocin L11 retained 91 % of its activity after holding at 121 °C for 30 min. It was also resistant to acids and alkalis. Enterocin L11 is a novel broad-spectrum Class II bacteriocin produced by E. faecalis L11, and may have potential as a food biopreservative.

  3. Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria.

    Science.gov (United States)

    Kaškonienė, Vilma; Stankevičius, Mantas; Bimbiraitė-Survilienė, Kristina; Naujokaitytė, Gintarė; Šernienė, Loreta; Mulkytė, Kristina; Malakauskas, Mindaugas; Maruška, Audrius

    2017-02-01

    The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible. There are a lot of studies focusing on the isolation of new bacteriocins from traditional fermented food, dairy products and other foods or sometimes even from unusual non-food matrices. Bacteriocins producing bacteria have been isolated from different sources with the different antibacterial activity against food-borne microorganisms. This review covers the classification of bacteriocins, diversity of sources of bacteriocin(s) producing LAB, antibacterial spectra of isolated bacteriocins and analytical methods for the bacteriocin purification and analysis within the last 15 years.

  4. Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri.

    Science.gov (United States)

    Guo, J; Mauch, A; Galle, S; Murphy, P; Arendt, E K; Coffey, A

    2011-08-01

    The aims of this study were to identify antifungal lactic acid bacteria (LAB) and characterize their activity against the dermatophyte Trichophyton tonsurans. A total of 165 different LAB were isolated and initially screened for anti-Penicillium expansum activity. Five strains, which exhibited strong inhibitory activity, were then tested against the dermatophyte T. tonsurans DSM12285, where they also caused inhibition as observed by large fungal clearing on agar surface. The strongest inhibition was seen with Lactobacillus reuteri R2. When freeze-dried cell-free supernatant powder from this strain was incorporated in culture medium at concentrations >1%, growth of fungal colony was inhibited. Conidia germination was also inhibited under these conditions as determined by microscopy. The anti-T. tonsurans activity of Lact. reuteri R2 was not affected neither by heat treatment nor by proteolytic treatment using pronase E and proteinase K, indicating that the responsible agent(s) were nonproteinaceous in nature. Lactobacillus reuteri R2 was identified as having strong inhibitory activity against the dermatophyte T. tonsurans DSMZ12285. LAB are naturally associated with many foods and are well recognized for their biopreservative properties. The use of these and/or their products may well provide alternative safe approaches for the inhibition of dermatophytic fungi. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.

  5. Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application

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    Marika Pellegrini

    2018-02-01

    Full Text Available In the present study, the essential oils (EOs of some officinal plants from Abruzzo territory (Italy were evaluated for their antimicrobial and antioxidant activities and their volatile fraction chemical characterization. The EOs were extracted from Rosmarinus officinalis, Origanum vulgare, Salvia officinalis, Mentha piperita, Allium sativum, Foeniculum vulgare, Satureja montana, Thymus vulgaris and Coriandrum sativum seeds. The antimicrobial activity was screened against thirteen Gram-positive and Gram-negative strains to determine the Minimal Inhibitory Concentration (MIC. The total phenolic content (TPC and the antioxidant capacity (AOC were assessed by means of Folin-Ciocâlteu method, and Trolox Equivalent Antioxidant Capacity with 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (TEAC/ABTS, Ferric Reducing Antioxidant Power (FRAP and 2,2-diphenyl-1-picrylhydrazyl (DPPH assays respectively. Among the nine EOs tested, T. vulgaris, S. montana, O. vulgare and C. sativum EOs showed MIC values ranging from 0.625 to 5 μL/mL. The AOC and TPC results for these species were also interesting. The major components for these EOs were thymol for T. vulgaris (44% and O. vulgare (40%, linalool (77% for C. sativum, and carvacrol for S. montana (54%. The results allowed the study to establish that these EOs are good candidates for potential application as biopreservatives in foods and/or food manufacture environments.

  6. Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.

    Science.gov (United States)

    Irkin, Reyhan; Korukluoglu, Mihriban

    2009-04-01

    Food safety is a fundamental concern of both consumers and the food industry. The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential oils and show inhibition activity against microorganisms, which are composed of many compounds. In this research, effects of garlic, bay, black pepper, origanum, orange, thyme, tea tree, mint, clove, and cumin essential oils on Listeria monocytogenes AUFE 39237, Escherichia coli ATCC 25922, Salmonella enteritidis ATCC 13076, Proteus mirabilis AUFE 43566, Bacillus cereus AUFE 81154, Saccharomyces uvarum UUFE 16732, Kloeckera apiculata UUFE 10628, Candida albicans ATCC 10231, Candida oleophila UUPP 94365, and Metschnikowia fructicola UUPP 23067 and effects of thyme oil at a concentration of 0.5% on L. monocytogenes and C. albicans in apple-carrot juice during +4 degrees C storage (first to fifth day) were investigated. Strong antibacterial and antifungal activities of some essential oils were found. Thyme, origanum, clove, and orange essential oils were the most inhibitory against bacteria and yeasts. Cumin, tea tree, and mint oils inhibited the yeasts actively. It is concluded that some essential oils could be used as potential biopreservatives capable of controlling foodborne pathogens and food spoilage yeasts.

  7. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.

    Science.gov (United States)

    Nionelli, Luana; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2018-02-02

    Aiming at meeting the consumers' demand in terms of bio-preservation, the potential of the combination of the lactic acid bacteria fermentation and the addition of hop extract as natural preservative in breadmaking, was exploited. The antifungal properties of a hop (Humulus lupulus) extract were investigated, showing a significant inhibition of the hyphal growth of Aspergillus parasiticus, Penicillium carneum, Penicillium polonicum, Penicillium paneum, Penicillium chermesinum, Aspergillus niger, Penicillium roqueforti. Lactic acid bacteria belonging to species of Enterococcus feacium, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Lactobacillus curvatus, Pediococcus pentosaceus, and Pediococcus acidilactici were isolated from hop and subjected to selection based on kinetics of growth and acidification. The sourdough (hS) enriched with hop extract (hE), started with three selected strains, had phenols concentration and antioxidant activity higher than those obtained in the same condition but without the hE. Hop-sourdough used in breadmaking delayed the fungal growth (14 days), giving a bread characterized by free aminoacids concentration, antioxidant and phytase activities higher than bread started only with baker's yeast, with or without the addition of hE. Specific volume and cell-total area of the bread containing hE improved, and its sensory profile was characterized by typical sourdough attributes, and a moderate bitter/herbaceous perception.

  8. Cold chain management in meat storage, distribution and retail: A review

    Science.gov (United States)

    Nastasijević, I.; Lakićević, B.; Petrović, Z.

    2017-09-01

    Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD).

  9. Light assisted drying (LAD) for protein stabilization: optical characterization of samples

    Science.gov (United States)

    Young, Madison A.; McKinnon, Madison E.; Elliott, Gloria D.; Trammell, Susan R.

    2018-02-01

    Light-Assisted Drying (LAD) is a novel biopreservation technique which allows proteins to be immobilized in a dry, amorphous solid at room temperature. Indicator proteins are used in a variety of diagnostic assays ranging from highthroughput 96-well plates to new microfluidic devices. A challenge in the development of protein-based assays is preserving the structure of the protein during production and storage of the assay, as the structure of the protein is responsible for its functional activity. Freeze-drying or freezing are currently the standard for the preservation of proteins, but these methods are expensive and can be challenging in some environments due to a lack of available infrastructure. An inexpensive, simple processing method that enables supra-zero temperature storage of proteins used in assays is needed. Light-assisted drying offers a relatively inexpensive method for drying samples. Proteins suspended in a trehalose solution are dehydrated using near-infrared laser light. The laser radiation speeds drying and as water is removed the sugar forms a protective matrix. The goal of this study is optically characterize samples processed with LAD. We use polarized light imaging (PLI) to look at crystallization kinetics of samples and determine optimal humidity. PLI shows a 62.5% chance of crystallization during LAD processing and negligible crystallization during low RH storage.

  10. Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications

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    Anastasiadou Sofia

    2009-01-01

    Full Text Available Abstract Class IIa bacteriocins from lactic acid bacteria are small, cationic proteins with antilisterial activity. Within this class, the pediocins are those bacteriocins that share a highly conserved hydrophilic and charged N-terminal part harboring the consensus sequence -YGNGV- and a more variable hydrophobic and/or amphiphilic C-terminal part. Several pediocins have been isolated and characterized. Despite the structural similarities, their molecular weight varies, as well as their spectrum of antimicrobial activity. They exhibit important technological properties, e.g. thermostability and retaining of activity at a wide pH range, which along with the bactericidal action against Gram-positive food spoilage and pathogenic bacteria, make them an important class of biopreservatives. Much new information regarding the pediocins has emerged during the last years. In this review, we summarize and discuss all the available information regarding the sources of pediocins, the characteristics of their biosynthesis and production in fermentation systems, the characteristics of the known pediocin molecules, and their antibacterial action. The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications.

  11. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese

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    Danielle N. Furtado

    2015-03-01

    Full Text Available Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi, isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB. However, this effect did not differ significantly from that obtained with a non-bacteriocinogenic Lc. lactis strain. Addition of nisin (12.5 mg/kg caused a rapid decrease in the number of viable L. monocytogenes in the cheeses, suggesting that further studies with the purified bacteriocin DF4Mi may open new possibilities for this strain as biopreservative in dairy products.

  12. The potential of the endolysin Lysdb from Lactobacillus delbrueckii phage for combating Staphylococcus aureus during cheese manufacture from raw milk.

    Science.gov (United States)

    Guo, Tingting; Xin, YongPing; Zhang, Chenchen; Ouyang, Xudong; Kong, Jian

    2016-04-01

    Phage endolysins have received increased attention in recent times as potential antibacterial agents and the biopreservatives in food production processes. Staphylococcus aureus is one of the most common pathogens in bacterial food poisoning outbreaks. In this study, the endolysin Lysdb, one of the two-component cell lysis cassette of Lactobacillus delbrueckii phage phiLdb, was shown to possess a muramidase domain and catalytic sites with homology to Chalaropsis-type lysozymes. Peptidoglycan hydrolytic bond specificity determination revealed that Lysdb was able to cleave the 6-O-acetylated peptidoglycans present in the cell walls of S. aureus. Turbidity reduction assays demonstrated that Lysdb could effectively lyse the S. aureus live cells under acidic and mesothermal conditions. To further evaluate the ability of Lysdb as a potential antibacterial agent against S. aureus in cheese manufacture, Lactobacillus casei BL23 was engineered to constitutively deliver active Lysdb to challenge S. aureus in lab-scale cheese making from raw milk. Compared with the raw milk, the viable counts of S. aureus were reduced by 10(5)-fold in the cheese inoculated with the engineered L. casei strain during the fermentation process, and the pathogenic bacterial numbers remained at a low level (10(4) CFU/g) after 6 weeks of ripening at 10 °C. Taken together, all results indicated that the Lysdb has the function as an effective tool for combating S. aureus during cheese manufacture from raw milk.

  13. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

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    Jessica A. Gray

    2018-04-01

    Full Text Available High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol

  14. A new highly productive Propionibacterium acidipropionici FL-48 strain with increased resistance to propionic acid and the scaling up of its production for industrial bioreactors

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    M. A. Kartashov

    2016-09-01

    Full Text Available Propionic acid bacteria, including Propionibacterium acidipropionici, are widely used in the chemical industry to produce propionic acid and also for food and feed preservation. However, the efficiency of the industrial production of these bacteria is limited by their sensitivity to high concentrations of propionic acid excreted into the cultivation medium. Therefore, the development of new biotechnological processes and strains able to overcome this limitation and to improve the profitability of the microbiological production remains  a relevant problem. A new P. acidipropionici FL-48 strain characterized by an increased resistance to 10 g/L of propionic acid (the number of viable cells after 24-h cultivation reached 1.05 × 106 was developed by a two-step induced mutagenesis using UV and diethyl sulphate from the P. acidipropionici VKPM B-5723 strain. The mutant strain exceeded the parental strain in the biomass accumulation rate and the amount of produced propionic and acetic acids by 35%, 20%, and 16%, respectively. The stability of such important characteristics as the biomass accumulation rate and the viability on media containing heightened concentrations of propionic acid was confirmed by three sequential monoclonal subculturings on a medium supplemented with 10 g/L of propionic acid. The optimization of the cultivation technology made it possible to determine the optimum seed inoculum dose (10% of the fermentation medium volume and the best pH level for the active growth stage (6.1 ± 0.1. The scaling up of the fermentation to a 100-L bioreactor under observance of optimum cultivation conditions demonstrated a high biomass growth rate with a sufficient reproducability; after 20 h of fermentation, the number of viable cells in the culture broth exceeded 1 × 1010 CFU/mL. The new strain could be interesting as the component of silage and haylage biopreservatives and also could be used as an efficient producer of propionic acid.

  15. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a.

    Science.gov (United States)

    Carvalho, Kátia G; Bambirra, Felipe H S; Nicoli, Jacques R; Oliveira, Jamil S; Santos, Alexandre M C; Bemquerer, Marcelo P; Miranda, Antonio; Franco, Bernadette D G M

    2018-05-01

    Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were described. In this study, we report the spectrum of activity, molecular mass, structural identity and mechanism of action of additional six antilisterial peptides produced by Lb. sakei 2a, detected in a 24 h-culture in MRS broth submitted to acid treatment (pH 1.5) and proper fractionation and purification steps for obtention of free and cell-bound proteins. The six peptides presented similarity to different ribosomal proteins of Lb. sakei subsp sakei 23K and the molecular masses varied from 4.6 to 11.0 kDa. All peptides were capable to increase the efflux of ATP and decrease the membrane potential in Listeria monocytogenes. The activity of a pool of the obtained antilisterial compounds [enriched active fraction (EAF)] against Listeria monocytogenes in a food model (meat gravy) during refrigerated storage (4 °C) for 10 days was also tested and results indicated that the populations of L. monocytogenes in the food model containing the acid extract remained lower than those at time 0-day, evidencing that the acid extract of a culture of Lb. sakei 2a is a good technological alternative for the control of growth of L. monocytogenes in foods.

  16. Bone marrow and umbilical cord blood human mesenchymal stem cells: state of the art.

    Science.gov (United States)

    Malgieri, Arianna; Kantzari, Eugenia; Patrizi, Maria Patrizia; Gambardella, Stefano

    2010-09-07

    Mesenchymal stem cells (MSCs) are multipotent adult stem cells present in all tissues, as part of the perivascular population. As multipotent cells, MSCs can differentiate into different tissues originating from mesoderm ranging from bone and cartilage, to cardiac muscle. MSCs are an excellent candidate for cell therapy because they are easily accessible, their isolation is straightforward, they can be bio-preserved with minimal loss of potency, and they have shown no adverse reactions to allogeneic versus autologous MSCs transplants. Therefore, MSCs are being explored to regenerate damaged tissue and treat inflammation, resulting from cardiovascular disease and myo-cardial infarction (MI), brain and spinal cord injury, stroke, diabetes, cartilage and bone injury, Crohn's disease and graft versus host disease (GvHD). Most of the application and clinical trials involve MSCs from bone marrow (BMMSCs). Transplantation of MSCs from bone marrow is considered safe and has been widely tested in clinical trials of cardiovascular, neurological, and immunological disease with encouraging results. There are examples of MSCs utilization in the repair of kidney, muscle and lung. The cells were also found to promote angiogenesis, and were used in chronic skin wound treatment. Recent studies involve also mesenchymal stem cell transplant from umbilical cord (UCMSCt). One of these demonstrate that UCMSCt may improve symptoms and biochemical values in patients with severe refractory systemic lupus erythematosus (SLE), and therefore this source of MSCs need deeper studies and require more attention. However, also if there are 79 registered clinical trial sites for evaluating MSC therapy throughout the world, it is still a long way to go before using these cells as a routinely applied therapy in clinics.

  17. Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria.

    Science.gov (United States)

    Kaktcham, Pierre Marie; Temgoua, Jules-Bocamdé; Ngoufack Zambou, François; Diaz-Ruiz, Gloria; Wacher, Carmen; Pérez-Chabela, María de Lourdes

    2017-02-01

    The present study aimed to evaluate the bacterial load of water, Nile Tilapia and common Carp intestines from earthen ponds, isolate lactic acid bacteria (LAB) and assess their antimicrobial activity against fish spoilage and pathogenic bacteria. Following enumeration and isolation of microorganisms the antimicrobial activity of the LAB isolates was evaluated. Taxonomic identification of selected antagonistic LAB strains was assessed, followed by partial characterisation of their antimicrobial metabolites. Results showed that high counts (>4 log c.f.u ml -1 or 8 log c.f.u g -1 ) of total aerobic bacteria were recorded in pond waters and fish intestines. The microbiota were also found to be dominated by Salmonella spp., Vibrio spp., Staphylococcus spp. and Escherichia coli. LAB isolates (5.60%) exhibited potent direct and extracellular antimicrobial activity against the host-derived and non host-derived spoilage and pathogenic bacteria. These antagonistic isolates were identified and Lactococcus lactis subsp. lactis was found as the predominant (42.85%) specie. The strains displayed the ability to produce lactic, acetic, butyric, propionic and valeric acids. Bacteriocin-like inhibitory substances with activity against Gram-positive and Gram-negative (Vibrio spp. and Pseudomonas aeruginosa) bacteria were produced by three L. lactis subsp. lactis strains. In this study, the LAB from the microbiota of fish and pond water showed potent antimicrobial activity against fish spoilage or pathogenic bacteria from the same host or ecological niche. The studied Cameroonian aquatic niche is an ideal source of antagonistic LAB that could be appropriate as new fish biopreservatives or disease control agents in aquaculture under tropical conditions in particular or worldwide in general.

  18. Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

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    Blaženka Kos

    2011-12-01

    Full Text Available Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, with special focus on their bacteriocinogenic activity directed towards representatives of the same or related bacterial species, and towards distant microorganisms including potential food contaminants or causative agents of gut infections. In order to induce bacteriocin production, probiotic cells were cocultivated with Lactococcus lactis subsp. lactis LMG 9450, one of the most important starter cultures in cheese production. The presence of bacteriocin coding genes was investigated by PCR amplification with sequence-specific primers for helveticin and was confirmed for probiotic strain L. helveticus M92. All examined probiotic strains have shown bacteriocinogenic activity against Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633, Bacillus cereus TM2, which is an important functional treat of probiotic strains significant in competitive exclusion mechanism which provides selective advantage of probiotic strains against undesirable microorganisms in gastrointestinal tract of the host. According to obtained results, living cells of starter culture Lc. lactis subsp. lactis LMG 9450 induced bacteriocin production by examined probiotic strains but starter culture itself was not sensitive to bacteriocin activity.

  19. Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi.

    Science.gov (United States)

    Ryu, Eun Hye; Yang, Eun Ju; Woo, Eun Rhan; Chang, Hae Choon

    2014-08-01

    Strain HD1 with antifungal activity was isolated from kimchi and identified as Lactobacillus plantarum. Antifungal compounds from Lb. plantarum HD1 were active against food- and feed-borne filamentous fungi and yeasts in a spot-on-the-lawn assay. Antifungal activity of Lb. plantarum HD1 was stronger against filamentous fungi than yeast. Antifungal compounds were purified using solid phase extraction (SPE) and recycling preparative-HPLC. Structures of the antifungal compounds were elucidated by electrospray ionization-mass spectrometry and nuclear magnetic resonance. Active compounds from Lb. plantarum HD1 were identified as 5-oxododecanoic acid (MW 214), 3-hydroxy decanoic acid (MW 188), and 3-hydroxy-5-dodecenoic acid (MW 214). To investigate the potential application of these antifungal compounds for reduction of fungal spoilage in foods, Korean draft rice wine was used as a food model. White film-forming yeasts were observed in control draft rice wine after 11 days of incubation. However, film-forming yeasts were not observed in draft rice wine treated with SPE-prepared culture supernatant of Lb. plantarum HD1 (equivalent to 2.5% addition of culture supernatant) until 27 days of incubation. The addition of antifungal compounds to Korean draft rice wine extended shelf-life up to 27 days at 10 °C without any sterilization process. Therefore, the antifungal activity of Lb. plantarum HD1 may lead to the development of powerful biopreservative systems capable of preventing food- and feed-borne fungal spoilage. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Isolation and characterisation of an enterocin P-producing Enterococcus lactis strain from a fresh shrimp (Penaeus vannamei).

    Science.gov (United States)

    Ben Braïek, Olfa; Ghomrassi, Hamdi; Cremonesi, Paola; Morandi, Stefano; Fleury, Yannick; Le Chevalier, Patrick; Hani, Khaled; Bel Hadj, Omrane; Ghrairi, Taoufik

    2017-06-01

    Screening for lactic acid bacteria (LAB) from fresh shrimp samples (Penaeus vannamei) collected from retail seafood markets in the Tunisian's coast, resulted in the isolation of an Enterococcus strain termed Q1. This strain was selected for its antagonistic activity against pathogenic bacteria such as Listeria monocytogenes, Pseudomonas aeruginosa, Lactococcus garvieae and against fungi (Aspergillus niger and Fusarium equiseti). The Q1 strain was characterised using standard morphological and biochemical tests, growth assays at different temperatures, pH and salinity. 16S rRNA, rpoA and pheS gene sequencing, as well as the 16S-23S rRNA intergenic spacer analyses, were combined to identify strain Q1 as a strain of Enterococcus lactis. The bacteriocin produced by E. lactis Q1 is thermostable, active in the pH range from 4.0 to 9.0 and has a bactericidal mode of action. The enterocin P structural gene was detected by specific PCR in strain E. lactis Q1, which is in good agreement with SDS-PAGE data of the purified bacteriocin. A lack of significant antibiotic resistance genes and virulence determinants was confirmed by specific PCRs. This work provides the first description of an enterocin P producer E. lactis strain isolated from a fresh shrimp. Based on its safety properties (absence of haemolytic activity, virulence factors and antibiotic resistance genes), this strain has the potential to be used as a natural additive or adjunct protective culture in food biopreservation and/or probiotic culture.

  1. Occurrence of the structural enterocin A, P, B, L50B genes in enterococci of different origin.

    Science.gov (United States)

    Strompfová, Viola; Lauková, Andrea; Simonová, Monika; Marcináková, Miroslava

    2008-12-10

    Enterococci are well-known producers of antimicrobial peptides--bacteriocins (enterocins) and the number of characterized enterocins has been significantly increased. Recently, enterocins are of great interest for their potential as biopreservatives in food or feed while research on enterocins as alternative antimicrobials in humans and animals is only at the beginning. The present study provides a survey about the occurrence of enterocin structural genes A, P, B, L50B in a target of 427 strains of Enterococcus faecium (368) and Enterococcus faecalis (59) species from different sources (animal isolates, food and feed) performed by PCR method. Based on our results, 234 strains possessed one or more enterocin structural gene(s). The genes of enterocin P and enterocin A were the most frequently detected structural genes among the PCR positive strains (170 and 155 strains, respectively). Different frequency of the enterocin genes occurrence was detected in strains according to their origin; the strains from horses and silage showed the highest frequency of enterocin genes presence. All possible combinations of the tested genes occurred at least twice except the combination of the gene of enterocin B and L50B which possessed neither strain. The gene of enterocin A was exclusively detected among E. faecium strains, while the gene of enterocin P, B, L50B were detected in strains of both species E. faecium and E. faecalis. In conclusion, a high-frequency and variability of enterocin structural genes exists among enterococci of different origin what offers a big possibility to find effective bacteriocin-producing strains for their application in veterinary medicine.

  2. Purification and characterization of enterocin MC13 produced by a potential aquaculture probiont Enterococcus faecium MC13 isolated from the gut of Mugil cephalus.

    Science.gov (United States)

    Satish Kumar, R; Kanmani, P; Yuvaraj, N; Paari, K A; Pattukumar, V; Arul, V

    2011-12-01

    A bacteriocin producer strain MC13 was isolated from the gut of Mugil cephalus (grey mullet) and identified as Enterococcus faecium. The bacteriocin of E. faecium MC13 was purified to homogeneity, as confirmed by Tricine sodium dodecyl sulphate - polyacrylamide gel electrophoresis (SDS-PAGE). Reverse-phase high-performance liquid chromatography (HPLC) analysis showed a single active fraction eluted at 26 min, and matrix-assisted laser desorption ionization time of flight (MALDI-TOF) mass spectrometry analysis showed the molecular mass to be 2.148 kDa. The clear zone in native PAGE corresponding to enterocin MC13 band further substantiated its molecular mass. A dialyzed sample (semicrude preparation) of enterocin MC13 was broad spectrum in its action and inhibited important seafood-borne pathogens: Listeria monocytogenes , Vibrio parahaemolyticus, and Vibrio vulnificus. This antibacterial substance was sensitive to proteolytic enzymes: trypsin, protease, and chymotrypsin but insensitive to catalase and lipase, confirming that inhibition was due to the proteinaceous molecule, i.e., bacteriocin, and not due to hydrogen peroxide. Enterocin MC13 tolerated heat treatment (up to 90 °C for 20 min). Enterococcus faecium MC13 was effective in bile salt tolerance, acid tolerance, and adhesion to the HT-29 cell line. These properties reveal the potential of E. faecium MC13 to be a probiotic bacterium. Enterococcus faecium MC13 could be used as potential fish probiotic against pathogens such as V. parahaemolyticus, Vibrio harveyi, and Aeromonas hydrophila in fisheries. Also, this could be a valuable seafood biopreservative against L. monocytogenes.

  3. Screening of the Enterocin-Encoding Genes and Antimicrobial Activity in Enterococcus Species.

    Science.gov (United States)

    Ogaki, Mayara Baptistucci; Rocha, Katia Real; Terra, MÁrcia Regina; Furlaneto, MÁrcia Cristina; Maia, Luciana Furlaneto

    2016-06-28

    In the current study, a total of 135 enterococci strains from different sources were screened for the presence of the enterocin-encoding genes entA, entP, entB, entL50A, and entL50B. The enterocin genes were present at different frequencies, with entA occurring the most frequently, followed by entP and entB; entL50A and L50B were not detected. The occurrence of single enterocin genes was higher than the occurrence of multiple enterocin gene combinations. The 80 isolates that harbor at least one enterocin-encoding gene (denoted "Gene(+) strains") were screened for antimicrobial activity. A total of 82.5% of the Gene(+) strains inhibited at least one of the indicator strains, and the isolates harboring multiple enterocin-encoding genes inhibited a larger number of indicator strains than isolates harboring a single gene. The indicator strains that exhibited growth inhibition included Listeria innocua strain CLIP 12612 (ATCC BAA-680), Listeria monocytogenes strain CDC 4555, Enterococcus faecalis ATCC 29212, Staphylococcus aureus ATCC 25923, S. aureus ATCC 29213, S. aureus ATCC 6538, Salmonella enteritidis ATCC 13076, Salmonella typhimurium strain UK-1 (ATCC 68169), and Escherichia coli BAC 49LT ETEC. Inhibition due to either bacteriophage lysis or cytolysin activity was excluded. The growth inhibition of antilisterial Gene+ strains was further tested under different culture conditions. Among the culture media formulations, the MRS agar medium supplemented with 2% (w/v) yeast extract was the best solidified medium for enterocin production. Our findings extend the current knowledge of enterocin-producing enterococci, which may have potential applications as biopreservatives in the food industry due to their capability of controlling food spoilage pathogens.

  4. Effect of calcium and magnesium on the antimicrobial action of enterocin LR/6 produced by Enterococcus faecium LR/6.

    Science.gov (United States)

    Kumar, Manoj; Srivastava, Sheela

    2011-06-01

    Enterococci are well-known producers of antimicrobial peptides (enterocins) that possess potential as biopreservatives in food. In this study, divalent cations and release of intracellular potassium were used to assess the mechanism of interaction and killing of enterocin LR/6 produced by Enterococcus faecium LR/6 on three target Gram-positive and Gram-negative bacteria, namely Micrococcus luteus, Enterococcus sp. strain LR/3 and Escherichia coli K-12. Whilst treatment with enterocin LR/6 in all cases led to a significant loss of viability, suggesting a bactericidal mode of action, E. coli K-12 showed better tolerance than the other two strains. Bacteriocins have generally been reported to create pores in the membrane of sensitive cells and this function is diminished by divalent cations. In this study it was shown that Ca(2+) and Mg(2+) markedly improved the viability of enterocin LR/6-treated cells in a concentration-dependent manner. K(+) release as a sign of membrane leakiness was higher in M. luteus compared with the other two test strains. In agreement with the viability response, pre-exposure to Ca(2+) and Mg(2+) substantially reduced the amount of K(+) leakage by M. luteus and Enterococcus sp.; in the case of E. coli K-12, no leakage of K(+) was recorded. These results suggest that enterocin LR/6, which possesses good antibacterial potential, may not be very effective as a preservative in foods containing high concentrations of calcium and magnesium. Copyright © 2011 Elsevier B.V. and the International Society of Chemotherapy. All rights reserved.

  5. A Microplate Growth Inhibition Assay for Screening Bacteriocins against Listeria monocytogenes to Differentiate Their Mode-of-Action

    Directory of Open Access Journals (Sweden)

    Paul Priyesh Vijayakumar

    2015-06-01

    Full Text Available Lactic acid bacteria (LAB have historically been used in food fermentations to preserve foods and are generally-recognized-as-safe (GRAS by the FDA for use as food ingredients. In addition to lactic acid; some strains also produce bacteriocins that have been proposed for use as food preservatives. In this study we examined the inhibition of Listeria monocytogenes 39-2 by neutralized and non-neutralized bacteriocin preparations (Bac+ preps produced by Lactobacillus curvatus FS47; Lb. curvatus Beef3; Pediococcus acidilactici Bac3; Lactococcus lactis FLS1; Enterococcus faecium FS56-1; and Enterococcus thailandicus FS92. Activity differences between non-neutralized and neutralized Bac+ preps in agar spot assays could not readily be attributed to acid because a bacteriocin-negative control strain was not inhibitory to Listeria in these assays. When neutralized and non-neutralized Bac+ preps were used in microplate growth inhibition assays against L. monocytogenes 39-2 we observed some differences attributed to acid inhibition. A microplate growth inhibition assay was used to compare inhibitory reactions of wild-type and bacteriocin-resistant variants of L. monocytogenes to differentiate bacteriocins with different modes-of-action (MOA whereby curvaticins FS47 and Beef3, and pediocin Bac3 were categorized to be in MOA1; enterocins FS92 and FS56-1 in MOA2; and lacticin FLS1 in MOA3. The microplate bacteriocin MOA assay establishes a platform to evaluate the best combination of bacteriocin preparations for use in food applications as biopreservatives against L. monocytogenes.

  6. Spontaneous bacteriocin resistance in Listeria monocytogenes as a susceptibility screen for identifying different mechanisms of resistance and modes of action by bacteriocins of lactic acid bacteria.

    Science.gov (United States)

    Macwana, Sunita; Muriana, Peter M

    2012-01-01

    A practical system was devised for grouping bacteriocins of lactic acid bacteria (LAB) based on mode of action as determined by changes in inhibitory activity to spontaneously-acquired bacteriocin resistance (Bac(R)). Wild type Listeria monocytogenes 39-2 was sensitive to five bacteriocins produced by 3 genera of LAB: pediocin PA-1 and pediocin Bac3 (Pediococcus), lacticin FS97 and lacticin FS56 (Lactococcus), and curvaticin FS47 (Lactobacillus). A spontaneous Bac(R) derivative of L. monocytogenes 39-2 obtained by selective recovery against lacticin FS56 provided complete resistance to the bacteriocin made by Lactococcus lactis FS56. The lacticin FS56-resistant strain of L. monocyotgenes 39-2 was also cross-resistant to curvaticin FS47 and pediocin PA-1, but not to lacticin FS97 or pediocin Bac3. The same pattern of cross-resistance was also observed with Bac(R) isolates obtained with L. monocytogenes Scott A-2. A spontaneous mutation that renders a strain cross-resistant to different bacteriocins indicates that they share a common mechanism of resistance due to similar modes of action of the bacteriocins. Spontaneous resistance was acquired to other bacteriocins (in aggregate) by following the same procedure against which the Bac(R) strain was still sensitive. In subsequent challenge assays, mixtures of bacteriocins of different modes of action provided greater inhibition than mixtures of bacteriocins of the same mode of action (as determined by our screening method). This study identifies a methodical approach to classify bacteriocins into functional groups based on mechanism of resistance (i.e., mode of action) that could be used for identifying the best mixture of bacteriocins for use as biopreservatives. Copyright © 2011 Elsevier B.V. All rights reserved.

  7. A Microplate Growth Inhibition Assay for Screening Bacteriocins against Listeria monocytogenes to Differentiate Their Mode-of-Action.

    Science.gov (United States)

    Vijayakumar, Paul Priyesh; Muriana, Peter M

    2015-06-11

    Lactic acid bacteria (LAB) have historically been used in food fermentations to preserve foods and are generally-recognized-as-safe (GRAS) by the FDA for use as food ingredients. In addition to lactic acid; some strains also produce bacteriocins that have been proposed for use as food preservatives. In this study we examined the inhibition of Listeria monocytogenes 39-2 by neutralized and non-neutralized bacteriocin preparations (Bac+ preps) produced by Lactobacillus curvatus FS47; Lb. curvatus Beef3; Pediococcus acidilactici Bac3; Lactococcus lactis FLS1; Enterococcus faecium FS56-1; and Enterococcus thailandicus FS92. Activity differences between non-neutralized and neutralized Bac+ preps in agar spot assays could not readily be attributed to acid because a bacteriocin-negative control strain was not inhibitory to Listeria in these assays. When neutralized and non-neutralized Bac+ preps were used in microplate growth inhibition assays against L. monocytogenes 39-2 we observed some differences attributed to acid inhibition. A microplate growth inhibition assay was used to compare inhibitory reactions of wild-type and bacteriocin-resistant variants of L. monocytogenes to differentiate bacteriocins with different modes-of-action (MOA) whereby curvaticins FS47 and Beef3, and pediocin Bac3 were categorized to be in MOA1; enterocins FS92 and FS56-1 in MOA2; and lacticin FLS1 in MOA3. The microplate bacteriocin MOA assay establishes a platform to evaluate the best combination of bacteriocin preparations for use in food applications as biopreservatives against L. monocytogenes.

  8. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities.

    Science.gov (United States)

    Gray, Jessica A; Chandry, P Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P; Fox, Edward M

    2018-01-01

    High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

  9. Engineering Complex Tissues

    Science.gov (United States)

    MIKOS, ANTONIOS G.; HERRING, SUSAN W.; OCHAREON, PANNEE; ELISSEEFF, JENNIFER; LU, HELEN H.; KANDEL, RITA; SCHOEN, FREDERICK J.; TONER, MEHMET; MOONEY, DAVID; ATALA, ANTHONY; VAN DYKE, MARK E.; KAPLAN, DAVID; VUNJAK-NOVAKOVIC, GORDANA

    2010-01-01

    This article summarizes the views expressed at the third session of the workshop “Tissue Engineering—The Next Generation,” which was devoted to the engineering of complex tissue structures. Antonios Mikos described the engineering of complex oral and craniofacial tissues as a “guided interplay” between biomaterial scaffolds, growth factors, and local cell populations toward the restoration of the original architecture and function of complex tissues. Susan Herring, reviewing osteogenesis and vasculogenesis, explained that the vascular arrangement precedes and dictates the architecture of the new bone, and proposed that engineering of osseous tissues might benefit from preconstruction of an appropriate vasculature. Jennifer Elisseeff explored the formation of complex tissue structures based on the example of stratified cartilage engineered using stem cells and hydrogels. Helen Lu discussed engineering of tissue interfaces, a problem critical for biological fixation of tendons and ligaments, and the development of a new generation of fixation devices. Rita Kandel discussed the challenges related to the re-creation of the cartilage-bone interface, in the context of tissue engineered joint repair. Frederick Schoen emphasized, in the context of heart valve engineering, the need for including the requirements derived from “adult biology” of tissue remodeling and establishing reliable early predictors of success or failure of tissue engineered implants. Mehmet Toner presented a review of biopreservation techniques and stressed that a new breakthrough in this field may be necessary to meet all the needs of tissue engineering. David Mooney described systems providing temporal and spatial regulation of growth factor availability, which may find utility in virtually all tissue engineering and regeneration applications, including directed in vitro and in vivo vascularization of tissues. Anthony Atala offered a clinician’s perspective for functional tissue

  10. Dual-coating of liposomes as encapsulating matrix of antimicrobial peptides: Development and characterization

    Science.gov (United States)

    Gomaa, Ahmed I.; Martinent, Cynthia; Hammami, Riadh; Fliss, Ismail; Subirade, Muriel

    2017-11-01

    Abstract Antimicrobial peptides have been proposed as a potential biopreservatives in pharmaceutical research and agribusiness. However, many limitations hinder their utilization, such as their vulnerability to proteolytic digestion and their potential interaction with other food ingredients in complex food systems. One approach to overcome such problems is developing formulations entrapping and thereby protecting the antimicrobial peptides. Liposome encapsulation is a strategy that could be implemented to combine protection of the antimicrobial activity of the peptides from proteolytic enzymes and the controlled release of the encapsulated active ingredients. The objective of this study was to develop dual-coated food grade liposome formulations for oral administration of bacteriocins. The formulations were developed from anionic and cationic phospholipids as models of negatively and positively charged liposomes, respectively. Liposomes were prepared by the hydration of lipid films. Subsequently, the liposomes were coated with two layers comprising a biopolymer network (pectin) and whey proteins (WPI) in order to further improve their stability and enable the gradual release of the developed liposomes. Liposomes were characterized for their size, charge, molecular structure, morphology, encapsulation efficiency and release. The results of FTIR, zeta potential, size distribution and transmission electron microscopy confirmed that the liposomes were efficiently coated. Ionic interactions were involved in the stabilization of the positively charged liposome formulations. Negatively charge liposome formulations were stabilized through weak interactions. The release study proved the efficiency of dual coating on the protection of liposomes against gastrointestinal digestion. This work is the first to study the encapsulation of antimicrobial peptides in dual-coated liposomes. Furthermore, the work successfully encapsulated MccJ25 in both negative and positive liposome

  11. Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

    Directory of Open Access Journals (Sweden)

    Champomier-Vergès Marie-Christine

    2010-04-01

    Full Text Available Abstract Background Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying the growth performance of a strain to be used for food fermentations is important for obtaining high-quality and safe products. Proteomic analysis was used to study the primary metabolism in ten food isolates after growth on glucose and ribose, the main sugars available for L. sakei in meat and fish. Results Proteins, the expression of which varied depending on the carbon source were identified, such as a ribokinase and a D-ribose pyranase directly involved in ribose catabolism, and enzymes involved in the phosphoketolase and glycolytic pathways. Expression of enzymes involved in pyruvate and glycerol/glycerolipid metabolism were also affected by the change of carbon source. Interestingly, a commercial starter culture and a protective culture strain down-regulated the glycolytic pathway more efficiently than the rest of the strains when grown on ribose. The overall two-dimensional gel electrophoresis (2-DE protein expression pattern was similar for the different strains, though distinct differences were seen between the two subspecies (sakei and carnosus, and a variation of about 20% in the number of spots in the 2-DE gels was observed between strains. A strain isolated from fermented fish showed a higher expression of stress related proteins growing on both carbon sources. Conclusions It is obvious from the data obtained in this study that the proteomic approach efficiently identifies differentially expressed proteins caused by the change of carbon source. Despite the basic similarity in the strains metabolic routes when they ferment glucose and ribose, there were also interesting differences. From the application point of view, an understanding of regulatory

  12. Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus.

    Science.gov (United States)

    Lv, Xinran; Du, Jingfang; Jie, Yu; Zhang, Bolin; Bai, Fengling; Zhao, Hongfei; Li, Jianrong

    2017-08-01

    Vibrio parahaemolyticus: is recognized as the main cause of gastroenteritis associated with consumption of seafood. Bacteriocin-producing Lactobacillus plantarum FGC-12 isolated from golden carp intestine had strong antibacterial activity toward V. parahaemolyticus. The fish-borne bacteriocin was purified by a three-step procedure consisting of ethyl acetate extraction, gel filtration chromatography and high performance liquid chromatography. Its molecular weight was estimated at 4.1 kDa using SDS-PAGE. The fish-borne bacteriocin reached the maximum production at stationary phase after 20 h. It was heat-stable (30 min at 121 °C) and remained active at pH range from 3.0 to 5.5, but was sensitive to nutrasin, papain and pepsin. Its minimum inhibitory concentration for V. parahaemolyticus was 6.0 mg/ml. Scanning electron microscopy analysis showed that the fish-borne bacteriocin disrupted cell wall of V. parahaemolyticus. The antibacterial mechanism of the fish-borne bacteriocin against V. parahaemolyticus might be described as action on membrane integrity in terms of the leakage of electrolytes, the losses of Na + K + -ATPase, AKP and proteins. The addition of the fish-borne bacteriocin to shrimps leaded V. parahaemolyticus to reduce 1.3 log units at 4 °C storage for 6 day. Moreover, a marked decline in total volatile base nitrogen and total viable counts was observed in bacteriocin treated samples than the control. It is clear that this fish-borne bacteriocin has promising potential as biopreservation for the control of V. parahaemolyticus in aquatic products.

  13. Alternatives to overcoming bacterial resistances: State-of-the-art.

    Science.gov (United States)

    Rios, Alessandra C; Moutinho, Carla G; Pinto, Flávio C; Del Fiol, Fernando S; Jozala, Angela; Chaud, Marco V; Vila, Marta M D C; Teixeira, José A; Balcão, Victor M

    2016-10-01

    Worldwide, bacterial resistance to chemical antibiotics has reached such a high level that endangers public health. Presently, the adoption of alternative strategies that promote the elimination of resistant microbial strains from the environment is of utmost importance. This review discusses and analyses several (potential) alternative strategies to current chemical antibiotics. Bacteriophage (or phage) therapy, although not new, makes use of strictly lytic phage particles as an alternative, or a complement, in the antimicrobial treatment of bacterial infections. It is being rediscovered as a safe method, because these biological entities devoid of any metabolic machinery do not possess any affinity whatsoever to eukaryotic cells. Lysin therapy is also recognized as an innovative antimicrobial therapeutic option, since the topical administration of preparations containing purified recombinant lysins with amounts in the order of nanograms, in infections caused by Gram-positive bacteria, demonstrated a high therapeutic potential by causing immediate lysis of the target bacterial cells. Additionally, this therapy exhibits the potential to act synergistically when combined with certain chemical antibiotics already available on the market. Another potential alternative antimicrobial therapy is based on the use of antimicrobial peptides (AMPs), amphiphilic polypeptides that cause disruption of the bacterial membrane and can be used in the treatment of bacterial, fungal and viral infections, in the prevention of biofilm formation, and as antitumoral agents. Interestingly, bacteriocins are a common strategy of bacterial defense against other bacterial agents, eliminating the potential opponents of the former and increasing the number of available nutrients in the environment for their own growth. They can be applied in the food industry as biopreservatives and as probiotics, and also in fighting multi-resistant bacterial strains. The use of antibacterial antibodies

  14. Large-Scale Purification, Characterization, and Spore Outgrowth Inhibitory Effect of Thurincin H, a Bacteriocin Produced by Bacillus thuringiensis SF361.

    Science.gov (United States)

    Wang, Gaoyan; Manns, David C; Guron, Giselle K; Churey, John J; Worobo, Randy W

    2014-06-01

    Large-scale purification of the highly hydrophobic bacteriocin thurincin H was accomplished via a novel and simple two-step method: ammonia sulfate precipitation and C18 solid-phase extraction. The inhibition spectrum and stability of thurincin H as well as its antagonistic activity against Bacillus cereus F4552 spores were further characterized. In the purification method, secreted proteins contained in the supernatant of a 40 h incubated culture of B. thuringiensis SF361 were precipitated by 68 % ammonia sulfate and purified by reverse-phase chromatography, with a yield of 18.53 mg/l of pure thurincin H. Silver-stained SDS-PAGE, high-performance liquid chromatography, and liquid chromatography-mass spectrometry confirmed the high purity of the prepared sample. Thurincin H exhibited a broad antimicrobial activity against 22 tested bacterial strains among six different genera including Bacillus, Carnobacterium, Geobacillus, Enterococcus, Listeria, and Staphylococcus. There was no detectable activity against any of the selected yeast or fungi. The bacteriocin activity was stable for 30 min at 50 °C and decreased to undetectable levels within 10 min at temperatures above 80 °C. Thurincin H is also stable from pH 2-7 for at least 24 h at room temperature. Thurincin H is germicidal against B. cereus spores in brain heart infusion broth, but not in Tris-NaCl buffer. The efficient purification method enables the large-scale production of pure thurincin H. The broad inhibitory spectrum of this bacteriocin may be of interest as a potential natural biopreservative in the food industry, particularly in post-processed and ready-to-eat food.

  15. Inocuidad y bioconservación de alimentos Inocuidad y bioconservación de alimentos

    Directory of Open Access Journals (Sweden)

    Norma Margarita de la Fuente Salcido

    2012-02-01

    Full Text Available La población está interesada en consumir alimentos libre de patógenos, con la menor cantidad de aditivos químicos, que sean sensorialmente aceptables, con un valor nutricional elevado y que representen una alternativa en la prevención de enfermedades. En este trabajo, se analiza la importancia que tiene la inocuidad de los alimentos en la salud de quién los consume y la bioconservación de los alimentos a través de proteínas de origen bacteriano conocidas como bacteriocinas. De manera particular, se analiza la bioconservación de productos derivados de la leche, de la carne, de origen marino y vegetal. Finalmente, se revisa la importancia que tiene el agua en la conservación de los alimentos y como la susceptibilidad de las bacterias a los agentes antimicrobianos puede incrementarse aplicando el concepto de tecnologías de barrera. People are interested in consuming free pathogen foods that contains low amount of chemical additives, with acceptable sensorial properties and nutritionally rich to representan alternative to disease prevention. In this work, we analyzed not only the importance toconsume innocuous food but also the different ways of food preservation through bacterial proteins called bacteriocins. In particular, the bio-preservation of dairy, meat, marine and vegetable products is reviewed. Finally, the importance of water in food preservation and the form to increment the bacterial susceptibility to antimicrobial agents applying the hurdle technology is discussed.

  16. Thymus vulgaris (red thyme and Caryophyllus aromaticus (clove essential oils to control spoilage microorganisms in pork under modified atmosphere

    Directory of Open Access Journals (Sweden)

    Serena D'Amato

    2016-08-01

    Full Text Available In recent years, it has been confirmed that essential oils (EOs exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of Thymus vulgaris (red thyme and Caryophyllus aromaticus (cloves EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP. In particular, the research was focused on Brochothrix thermosphacta, a specific spoilage microorganism of fresh meat packed in anaerobic conditions or under MAP. Amongst seven EOs, those that showed the highest antimicrobial activity on 5 B. thermosphacta strains in vitro were: cloves [minimum inhibitory concentration (MIC 0.6-2.5 mg/mL], savory (MIC 2.5-5.0 mg/mL, and red thyme (MIC 2.5 to 20 mg/mL. Red thyme and cloves EOs were selected for meat treatment, by increasing the dose at 20 and 40 mg/mL respectively, to take into account the matrix effect that can reduce EO availability. In spite of the minor efficacy observed in vitro, 40 mg/mL red thyme EO strongly limited the growth of B. thermosphacta in pork samples up to day 6 of storage [below 3.0 Log colony forming unit (CFU/g, starting from 2.0 Log CFU/g at time 0], and exerted an antimicrobial effect also on the aerobic mesophilic count. Good results were obtained also with 20 mg/mL red thyme EO. The control of B. thermosphacta growth through EOs encourages research on alternative methods for extending the shelf life of fresh meat under MAP.

  17. Nisin Z produced by Lactococcus lactis from bullfrog hatchery is active against Citrobacter freundii, a red-leg syndrome related pathogen.

    Science.gov (United States)

    Quintana, Gabriel; Niederle, Maria V; Minahk, Carlos J; Picariello, Gianluca; Nader-Macías, María E F; Pasteris, Sergio E

    2017-09-27

    Lactococcus lactis subsp. lactis CRL 1584 isolated from a bullfrog hatchery produces a bacteriocin that inhibits both indigenous Citrobacter freundii (a Red-Leg Syndrome related pathogen) and Lactobacillus plantarum, and Listeria monocytogenes as well. Considering that probiotics requires high cell densities and/or bacteriocin concentrations, the effect of the temperature on L. lactis growth and bacteriocin production was evaluated to find the optimal conditions. Thus, the growth rate was maximal at 36 °C, whereas the highest biomass and bacteriocin activity was achieved between 20 and 30 °C and 20-25 °C, respectively. The bacteriocin synthesis was closely growth associated reaching the maximal values at the end of the exponential phase. Since bacteriocins co-production has been evidenced in bacterial genera, a purification of the bacteriocin/s from L. lactis culture supernatants was carried out. The active fraction was purified by cationic-exchange chromatography and then, a RP-HPLC was carried out. The purified sample was a peptide with a 3353.05 Da, a molecular mass that matches nisin Z, which turned out to be the only bacteriocin produced by L. lactis CRL 1584. Nisin Z showed bactericidal effect on C. freundii and L. monocytogenes, which increased in the presence L-lactic acid + H 2 O 2 . This is the first report on nisin Z production by L. lactis from a bullfrog hatchery that resulted active on a Gram-negative pathogen. This peptide has potential probiotic for raniculture and as food biopreservative for bullfrog meat.

  18. Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

    Science.gov (United States)

    Gray, Jessica A.; Chandry, P. Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P.; Fox, Edward M.

    2018-01-01

    High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

  19. Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels.

    Science.gov (United States)

    Passone, María A; Girardi, Natalia S; Etcheverry, Miriam

    2012-10-15

    as effective non-toxic biopreservatives against OTA contamination in stored peanuts. Copyright © 2012 Elsevier B.V. All rights reserved.

  20. Potencial de los quito-oligosacáridos generados de quitina y quitosana Potencial de los quito-oligosacáridos generados de quitina y quitosana

    Directory of Open Access Journals (Sweden)

    José Eleazar Barboza Corona

    2012-01-01

    Full Text Available Las quitinasas sintetizadas por plantas, hongos, insectos y bacterias tienen un gran poten­cial debido a su amplio espectro de aplicaciones. En este trabajo revisamos generalidades sobre las quitinasas y quitosanasas bacterianas y su uso en la producción de quito-oligo­sacáridos. Este tipo de biomoléculas han creado un mercado biotecnológico diversificado e ilimitado que incluye aplicaciones en alimentos como aditivos y bioconservadores, asi­mismo en múltiples aplicaciones biomédicas enfocadas a la actividad anti-tumoral, a la capacidad como agentes antioxidantes y como antidiabéticos. Además, en la agricultura se han aplicado como factores de nodulación, como agentes osmoprotectores y antioxidan­tes para beneficiar el crecimiento de cultivos. Es importante destacar el potencial de las quitinasas sintetizadas por Bacillus thuringiensis, el bioinsecticida mas importante mun­dialmente. Las quitinasas de B. thuringiensis se han empleado recientemente para generar quito-oligosacáridos que tienen actividad antimicrobiana, particularmente contra diversas bacterias patógenas de importancia en salud pública transmitidas por alimentos.Chitinases synthesized by plants, fungi, insects and bacteria have a huge potential owing to its wide range of applications. In this work we review generalities about chitin, chitosane, chitinases and chitosanases from bacteria and their use in the production of chitin-oligosaccharides. This kind of biomolecules has created a diversified biotechnology market, including unlimited applications such as food additives and biopreservative, in biomedical applications focused mainly on anti-tumor activities, as antioxidants and anti-diabetics. In agriculture chitin-oligosaccharides has been applied as nodulation factors, osmoprotectors agents and antioxidants to benefit crop growth. It is important to note the potential use of chitinases biosynthesized by Bacillus thuringiensis, the most important biopesticide

  1. Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya.

    Science.gov (United States)

    Todorov, Svetoslav D; Leblanc, Jean Guy; Franco, Bernadette D G M

    2012-03-01

    bacteriocinogenic LAB isolated from papaya that presents application in food biopreservation and may be beneficial to the consumer health due to its potential probiotic characteristics.

  2. Partial purification and characterization of bacteriocin produced by Enterococcus faecalis DU10 and its probiotic attributes.

    Science.gov (United States)

    Perumal, Venkatesh; Repally, Ayyanna; Dasari, Ankaiah; Venkatesan, Arul

    2016-10-02

    A novel bacteriocin produced by avian duck isolated lactic acid bacterium Enterococcus faecalis DU10 was isolated. This bacteriocin showed a broad spectrum of antibacterial activity against important food-borne pathogens and was purified by size exclusion chromatography followed by reverse-phase high-performance liquid chromatography in a C-18 column. Tricine-SDS PAGE revealed the presence of a band with an estimated molecular mass of 6.3 kDa. The zymogram clearly linked the antimicrobial activity with this band. This result was further confirmed by mass-assisted laser desorption ionization time-of-flight mass spectrometry, since a sharp peak corresponding to 6.313 kDa was detected and the functional groups were revealed by Fourier transform infrared spectroscopy. Bacteriocin DU10 activity was found sensitive to proteinase-K and pepsin and partially affected by trypsin and α-chymotrypsin. The activity of bacteriocin DU10 was partially resistant to heat treatments ranging from 30 to 90°C for 30 min. It also withstood a treatment at 121°C for 10 min. Cytotoxicity of bacteriocin DU10 by methyl-thiazolyl-diphenyl-tetrazolium bromide assay showed that the viability of HT-29 and HeLa cells decreased 60 ± 0.7% and 43 ± 4.8%, respectively, in the presence of 3,200 AU/mL of bacteriocin. The strain withstood 0.3% w/v of bile oxgall and pH 2 affected the bacterial growth between 2 and 4 hr of incubation. Adhesion properties examined with HT-29 cell line showed 69.85% initial population of strain E. faecalis DU10, which was found to be strongly adhered to this cell line. These results conclude bacteriocin DU10 may be used as a potential biopreservative and E. faecalis DU10 may be used as a potential probiont to control Salmonella infections.

  3. Moving-Boundary Problems Associated with Lyopreservation

    Science.gov (United States)

    Gruber, Christopher Andrew

    The work presented in this Dissertation is motivated by research into the preservation of biological specimens by way of vitrification, a technique known as lyopreservation. The operative principle behind lyopreservation is that a glassy material forms as a solution of sugar and water is desiccated. The microstructure of this glass impedes transport within the material, thereby slowing metabolism and effectively halting the aging processes in a biospecimen. This Dissertation is divided into two segments. The first concerns the nature of diffusive transport within a glassy state. Experimental studies suggest that diffusion within a glass is anomalously slow. Scaled Brownian motion (SBM) is proposed as a mathematical model which captures the qualitative features of anomalously slow diffusion while minimizing computational expense. This model is applied to several moving-boundary problems and the results are compared to a more well-established model, fractional anomalous diffusion (FAD). The virtues of SBM are based on the model's relative mathematical simplicity: the governing equation under FAD dynamics involves a fractional derivative operator, which precludes the use of analytical methods in almost all circumstances and also entails great computational expense. In some geometries, SBM allows similarity solutions, though computational methods are generally required. The use of SBM as an approximation to FAD when a system is "nearly classical'' is also explored. The second portion of this Dissertation concerns spin-drying, which is an experimental approach to biopreservation in a laboratory setting. A biospecimen is adhered to a glass wafer and this substrate is covered with sugar solution and rapidly spun on a turntable while water is evaporated from the film surface. The mathematical model for the spin-drying process includes diffusion, viscous fluid flow, and evaporation, among other contributions to the dynamics. Lubrication theory is applied to the model and an

  4. Biocontrole de Listeria monocytogenes por Pediococcus acidilactici em couve minimamente processada Biocontrol of Listeria monocytogenes by Pediococcus acidilactici in fresh-cut kale

    Directory of Open Access Journals (Sweden)

    Wanessa Altimiras Costa

    2009-12-01

    selected as a possible biological control bacterium. The population of L. monocytogenes inoculated in minimally processed kale increased 3.7 and 4.7 logarithmic cycles at 5 and 10 °C, respectively, after 20 days of storage and 4.6 logarithmic cycles at 15 °C after eight days. However, when 10(8 CFU.g-1 of P. acidilactici CCA3 was inoculated into processed product a reduction of L. monocytogenes of 2.3 logarithmic cycles under extreme temperature conditions (15 °C occurred. P. acidilactici CCA3 did not alter the titratable acidity or the kale sensorial characteristics during the shelf life period. These results suggest the potential application of biopreservatives on minimally processed kale that need to be associated with refrigeration and sanitation to assure safety.

  5. Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise | Avaliação de atividade antibacteriana de nisina, óleo essencial de orégano, EDTA e sua combinação contra Salmonella Enteritidis para aplicação na maionese

    Directory of Open Access Journals (Sweden)

    Janine Passos Lima da Silva

    2016-04-01

    Full Text Available Salmonella Enteritidis (SE is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2 at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin® at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95% and y-terpinene (6.90%, besides carvacrol (61.66%, resulted in larger inhibition zone than the other OEO (OEO1 don’t contains p-cymene or y-terpinene. Nisin in combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p≤0.05. Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety