The inhibition of cell-free supernatants of several lactic acid bacteria on the selected psychrophilic spoilage bacteria in liquid whole egg

Food Control ◽  
2020 ◽  
pp. 107753
Author(s):  
Jing Wang ◽  
Yujie Su ◽  
Luping Gu ◽  
Cuihua Chang ◽  
Lilan Xu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spoilage Bacteria ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals Nisin and ε-poly-L-lysine as natural antimicrobials towards spoilage-associated Lactobacillus plantarum

2021 ◽  
Vol 51 (2) ◽  
Author(s):  
Fernanda Cristina Kandalski Bortolotto ◽  
Maria Helena da Rosa Farfan ◽  
Nathalia Cristina Kleinke Jede ◽  
Gabriela Maia Danielski ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Concentration ◽  
Inhibitory Effect ◽  
Minimal Bactericidal Concentration ◽  
Natural Antimicrobials ◽  
Food Preservatives ◽  
Spoilage Bacteria ◽  
Mass Spectrometry Identification

ABSTRACT: Sausages are highly susceptible to microbial spoilage. Lactic acid bacteria (LAB) is the main group of spoilage bacteria in vacuum packed cooked sausages. To control microbial growth natural antimicrobials have been used as food preservatives. The aim of this study was to identify strains of lactic acid bacteria isolated from spoiled commercial Calabresa sausages and use them in an in vitro challenge with the natural antimicrobials, nisin (NI) and ε-poly-L-lysine (ε-PL). Mass spectrometry identification of LAB isolated from sausages using MALDI-TOF revealed a predominance of L. plantarum in the LAB population. RAPD-PCR of L. plantarum strains showed four different genetic profiles. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of NI and ε-PL, alone and in combination, against a pool of different profiles L. plantarum were determined. MIC of NI and ε-PL were 0.468 mg/ L and 75 mg/ L; respectively, whereas MBC of NI and ε-PL were 12.48 mg/L and 150 mg/L, respectively. The combined effect of NI and ε-PL was determined using concentrations at 1/4 and 1/8 of individual MICs. Synergistic effect was confirmed at both concentrations showing a fractional inhibitory concentration index of 0.5 and 0.2, respectively. The combination of NI and ε-PL at a small concentration of 0.05 mg/L and 9.375 mg/L, respectively, showed inhibitory effect towards spoilage L. plantarum Results show the potential of the combined use of NI and ε-PL to control sausage spoilage-associated with lactobacilli.

Effect of Single or Sequential Hot Water and Lactic Acid Decontamination Treatments on the Survival and Growth of Listeria monocytogenes and Spoilage Microflora during Aerobic Storage of Fresh Beef at 4, 10, and 25°C

2004 ◽  
Vol 67 (12) ◽  
pp. 2703-2711 ◽  
Author(s):  
KONSTANTINOS P. KOUTSOUMANIS ◽  
LAURA V. ASHTON ◽  
IFIGENIA GEORNARAS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Hot Water ◽  
Microbial Profile ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Survival And Growth ◽  
Spoilage Microflora ◽  
Storage Temperatures

The survival and growth of Listeria monocytogenes and spoilage microflora during storage of fresh beef subjected to different decontamination treatments was studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot water (HW; 75°C), 2% lactic acid (LA; 55°C), hot water followed by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then stored aerobically at 4, 10, and 25°C for 25, 17, and 5 days, respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the pathogen grew at higher rates in HW than in control samples at all storage temperatures. Acid decontamination treatments (LA, HW-LA, and LA-HW) resulted in a weaker inhibition of L. monocytogenes (P < 0.05) at 25°C than at 4 and 10°C. In general, the order of effectiveness of treatments was HW-LA > LA > LA-HW > HW > control at all storage temperatures tested. In untreated samples, the spoilage microflora was dominated by pseudomonads, while lactic acid bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during storage. Brochothrix thermosphacta was detected periodically in only a limited number of samples. Although decontamination with HW did not affect the above spoilage microbial profile, acid treatments shifted the predominant microflora in the direction of yeasts and gram-positive bacteria (lactic acid bacteria). Overall, the results of the present study indicate that decontamination with LA and combinations of LA and HW could limit growth of L. monocytogenes and inhibit pseudomonads, which are the main spoilage bacteria of fresh beef stored under aerobic conditions. However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control.

scholarly journals Shelf life extension of liquid whole eggs by heat and bacteriocin treatment

2010 ◽  
Vol 28 (No. 4) ◽  
pp. 280-289 ◽  
Author(s):  
P. Miller ◽  
M.E. Haveroen ◽  
K. Solichová ◽  
R. Merkl ◽  
L.M. McMullen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Proteolytic Activity ◽  
Inhibitory Concentration ◽  
Lipolytic Activity ◽  
Life Extension ◽  
High Proteolytic Activity ◽  
Liquid Whole Egg ◽  
Spoilage Microflora ◽  
Whole Egg

During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6 log CFU/g. Enterobacteriaceae were detected in 2 samples. Out of the tested samples, 45 LAB were isolated and identified, with 30 strains identified as Enterococcus faecium, 12 as Enterococcus faecalis, and 3 as Lactobacillus paracasei subsp. paracasei. All strains, except 6 strains of E. faecium, possessed lipolytic activity. All the E. faecalis strains and one strain of E. faecium showed a high proteolytic activity, while moderate proteolytic activity was shown by 3 lactobacilli strains. Minimum inhibitory concentration (MIC) of nisin and Micocin X was measured against groups of isolated strains, and ranged from 10.4 µg/ml to 41.7 µg/ml for nisin and from 0.2 mg/ml to 1.6 mg/ml for Micocin X. The LWEs supplemented with 6.25 mg/l of nisin or with 500 mg/ml of Micocin X were pasteurised at 65°C for 2.5 minutes. The shelf life of LWE with the addition of nisin or Micocin X stored under refrigerator conditions was extended by a minimum of 5 weeks.

scholarly journals NIRA LONTAR SEBAGAI KANDIDAT DALAM MEMPERTAHANKAN KANDUNGAN PROTEIN SILASE JEROAN IKAN CAKALANG

2012 ◽  
Vol 8 (3) ◽  
pp. 91
Author(s):  
Yandres Nelson Hege ◽  
I Ketut Suwetja ◽  
Frans G Ijong
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Total Acid ◽  
Tuna Fish ◽  
Fermentation Time ◽  
Spoilage Bacteria

Jeroan ikan sebagai limbah dari pengelolaan ikan cakalang panggang di Kupang, Nusa Tenggara Timur dapat dimanfaatkan untuk membuat silase dengan menambahkan bahan nira lontar (Borassus flabellifer) yang telah mengalami fermentasi. Fermentasi dilakukan selama 0–15 hari dan pengujian terhadap total asam, pH, serta kadar protein kasar dilakukan secara teratur. Hasil yang diperoleh menunjukkan bahwa penambahan nira lontar yang telah difermentasi ke dalam jeroan ikan cakalang pada semua konsentrasi secara nyata memberi­kan pengaruh terhadap pertumbuhan bakteri asam laktat dan menekan pertumbuhan bakteri pembusuk, hal ini erat kaitannya dengan kandungan asam (total asam) nira lontar yang berkontribusi terhadap penurunan pH bahan fermentasi. Produk silase jeroan ikan cakalang terbaik, ditinjau dari aspek kadar protein kasar, adalah pada perlakuan konsentrasi nira lontar 10% dengan lama fermentasi 24 jam yang memiliki kandungan protein sebesar 15,46% dari berat basah bahan fermentasi (silase). Kata kunci: Silase, jeroan ikan cakalang, nira lontar, fermentasi   The innards from fresh tuna fish grill in Kupang, Nusa Tenggara Timur can be used to make silage with addition of fermented sap of lontar palm (Borassus flabellifer). Fermentation was carried out for 0–15 days and regularly tested for total acid, pH, as well as the crude protein content. The results showed that the addition of palm sap that has been fermented into the innards of tuna at all concentrations significantly impact the growth of lactic acid bacteria and suppress the growth of spoilage bacteria, it is closely related to the acid content (total acid) that contribute to the palm sap decrease in pH of fermentation ingredients. Tuna offal silage products best viewed from the aspect of the content of crude protein in the treatment of palm sap concentration of 10% with a 24-hour fermentation time which has a protein content of 15.46% by weight of the wet ingredients fermentation (silage). Keywords: Silage, tuna offal, lontar palm sap, fermentation

scholarly journals Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria

2009 ◽  
Vol 26 (6) ◽  
pp. 638-644 ◽  
Author(s):  
S. Matamoros ◽  
M.F. Pilet ◽  
F. Gigout ◽  
H. Prévost ◽  
F. Leroi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spoilage Bacteria

scholarly journals Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Katie R. Kirsch ◽  
Tamra N. Tolen ◽  
Jessica C. Hudson ◽  
Alejandro Castillo ◽  
Davey Griffin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shiga Toxin ◽  
Aging Process ◽  
Antagonistic Activity ◽  
E Coli ◽  
Application Method ◽  
Aging Period ◽  
Spoilage Bacteria ◽  
Intervention Efficacy

Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC) on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml) of rifampicin-resistant (100.0 μg/ml; RifR) O157 and non-O157 STEC. Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application) or air-assisted electrostatic sprayer (ESS). Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR) to determine STEC inhibition as a function of intervention application method (conventional, ESS) and refrigerated aging period (14, 28 days). Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p<0.05), although application method did not impact STEC reductions (p>0.05). Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.

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