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Nisa M, Dar RA, Fomda BA, Nazir R. Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics. Food Control 2023; 149:109710. [DOI: 10.1016/j.foodcont.2023.109710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Anumudu C, Hart A, Miri T, Onyeaka H. Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods. Molecules 2021; 26:5552. [PMID: 34577022 PMCID: PMC8469619 DOI: 10.3390/molecules26185552] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 09/01/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Conventional thermal and chemical treatments used in food preservation have come under scrutiny by consumers who demand minimally processed foods free from chemical agents but microbiologically safe. As a result, antimicrobial peptides (AMPs) such as bacteriocins and nisin that are ribosomally synthesised by bacteria, more prominently by the lactic acid bacteria (LAB) have appeared as a potent alternative due to their multiple biological activities. They represent a powerful strategy to prevent the development of spore-forming microorganisms in foods. Unlike thermal methods, they are natural without an adverse impact on food organoleptic and nutritional attributes. AMPs such as nisin and bacteriocins are generally effective in eliminating the vegetative forms of spore-forming bacteria compared to the more resilient spore forms. However, in combination with other non-thermal treatments, such as high pressure, supercritical carbon dioxide, electric pulses, a synergistic effect with AMPs such as nisin exists and has been proven to be effective in the inactivation of microbial spores through the disruption of the spore structure and prevention of spore outgrowth. The control of microbial spores in foods is essential in maintaining food safety and extension of shelf-life. Thus, exploration of the mechanisms of action of AMPs such as nisin is critical for their design and effective application in the food industry. This review harmonises information on the mechanisms of bacteria inactivation from published literature and the utilisation of AMPs in the control of microbial spores in food. It highlights future perspectives in research and application in food processing.
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Affiliation(s)
- Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; (C.A.); (T.M.)
| | - Abarasi Hart
- Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield S1 3JD, UK;
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; (C.A.); (T.M.)
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; (C.A.); (T.M.)
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Salomskiene J, Jonkuviene D, Macioniene I, Abraitiene A, Zeime J, Repeckiene J, Vaiciulyte-Funk L. Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-03227-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Merlich A, Galkin M, Choiset Y, Limanska N, Vasylieva N, Ivanytsia V, Haertlé T. Characterization of the bacteriocin produced by Enterococcus italicus ONU547 isolated from Thai fermented cabbage. Folia Microbiol (Praha) 2019; 64:535-545. [DOI: 10.1007/s12223-019-00677-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 01/02/2019] [Indexed: 10/27/2022]
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Sabo SDS, Lopes AM, Santos-ebinuma VDC, Rangel-yagui CDO, Oliveira RPDS. Bacteriocin partitioning from a clarified fermentation broth of Lactobacillus plantarum ST16Pa in aqueous two-phase systems with sodium sulfate and choline-based salts as additives. Process Biochem 2018; 66:212-21. [DOI: 10.1016/j.procbio.2017.11.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Martinez RCR, Staliano CD, Vieira ADS, Villarreal MLM, Todorov SD, Saad SMI, Franco BDGDM. Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread. Food Microbiol 2015; 48:143-52. [PMID: 25791002 DOI: 10.1016/j.fm.2014.12.010] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 12/23/2014] [Accepted: 12/27/2014] [Indexed: 10/24/2022]
Abstract
Survival, bacteriocin(s) production, and antilisterial effect of Lactobacillus sakei subsp. sakei 2a were evaluated in a potentially synbiotic cheese spread, throughout storage at 4 °C and 15 °C for up to 28 days, using culture-dependent (plate count) and culture-independent (qPCR) methods. Bacteriocin(s) production in the food product was monitored by phenotypic and molecular (RT-qPCR) techniques. Three cheese spread trials (T) containing the prebiotic fiber inulin were produced in duplicates and studied: T1 (control - without inoculation of lactic acid bacteria); T2 (inoculated with the non-bacteriocinogenic Lb. sakei ATCC 15521 strain), and T3 (inoculated with the bacteriocinogenic Lb. sakei 2a strain). The cheese spreads were challenged with Listeria monocytogenes serotypes 4b and 1/2a, individually added to the food product. The counts of Lb. sakei 2a in the cheese spread T3 remained high during storage and the growth of L. monocytogenes was inhibited at both temperatures, especially L. monocytogenes 4b in the food product kept at 15 °C due to the production of bacteriocins (up to 6,400 AU/mL). Expression of the genes sakP and sakQ encoding for bacteriocins production during the cheese spread storage was demonstrated. Lb. sakei 2a can be used for production of potentially synbiotic cheese spreads with increased safety.
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Affiliation(s)
- Rafael Chacon Ruiz Martinez
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, SP, Brazil.
| | - Cristina Dini Staliano
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil
| | - Antonio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil
| | - Martha Lissete Morales Villarreal
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil
| | - Svetoslav Dimitrov Todorov
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, SP, Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B16, 05508-000, São Paulo, SP, Brazil
| | - Bernadette Dora Gombossy de Melo Franco
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, SP, Brazil
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