Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese


Autoria(s): Vera Pingitore, Esteban; Todorov, Svetoslav Dimitrov; Sesma, Fernando; Gombossy de Melo Franco, Bernadette Dora
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

23/10/2013

23/10/2013

2012

Resumo

Several strains of Enterococcus spp. are capable of producing bacteriocins with antimicrobial activity against important bacterial pathogens in dairy products. In this study, the bacteriocins produced by two Enterococcus strains (Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch), isolated from cheeses, were characterized and tested for their capability to control growth of Listeria monocytogenes 426 in experimentally contaminated fresh Minas cheese during refrigerated storage. Both strains were active against a variety of pathogenic and non-pathogenic microorganisms and bacteriocin absorption to various L. monocytogenes, Enterococcus faecalis ATCC 19443 and Lactobacillus sakei ATCC 15521 varied according to the strain and the testing conditions (pH, temperature, presence of salts and surfactants). Growth of L. monocytogenes 426 was inhibited in cheeses containing E. mundtii CRL35 up to 12 days at 8 degrees C, evidencing a bacteriostatic effect. E. faecium ST88Ch was less effective, as the bacteriostatic affect occurred only after 6 days at 8 degrees C. In cheeses containing nisin (12.5 mg/kg), less than one log reduction was observed. This research underlines the potential application of E. mundtii CRL35 in the control of L. monocytogenes in Minas cheese. (c) 2012 Elsevier Ltd. All rights reserved.

CAPES (Conselho de Aperfeicoamento de Pessoal de Nivel Superior)

CAPES (Conselho de Aperfeicoamento de Pessoal de Nivel Superior)

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)

CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico)

CBAB (Centro BrasileiroArgentino de Biotecnologia)

CBAB (Centro Brasileiro-Argentino de Biotecnologia)

Identificador

FOOD MICROBIOLOGY, LONDON, v. 32, n. 1, supl. 1, Part 1, pp. 38-47, OCT, 2012

0740-0020

http://www.producao.usp.br/handle/BDPI/35596

10.1016/j.fm.2012.04.005

http://dx.doi.org/10.1016/j.fm.2012.04.005

Idioma(s)

eng

Publicador

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD

LONDON

Relação

FOOD MICROBIOLOGY

Direitos

closedAccess

Copyright ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD

Palavras-Chave #BACTERIOCINS #MINAS CHEESE #ENTEROCOCCUS MUNDTII #ENTEROCOCCUS FAECIUM #LISTERIA MONOCYTOGENES #LACTIC-ACID BACTERIA #LACTOBACILLUS-PLANTARUM #ANTIMICROBIAL PEPTIDE #FOOD SAFETY #MILK #PURIFICATION #ADSORPTION #PROBIOTICS #STARTER #STRAINS #BIOTECHNOLOGY & APPLIED MICROBIOLOGY #FOOD SCIENCE & TECHNOLOGY #MICROBIOLOGY
Tipo

article

original article

publishedVersion