Lactobacillus plantarum LB95 impairs the virulence potential of Gram-positive and Gram-negative food-borne pathogens in HT-29 and Vero cell cultures

The biocidal activity of Salmide®, a sodium chlorite–based oxyhalogen disinfectant, was tested alone or in combination with disodium ethylenediaminetetraacetate (EDTA) or trisodium phosphate (Na3PO4) against nine Salmonella spp. (choleraesuis, enteritidis, hadar, heidelberg, infantis, montevideo, indiana, typhimurium, worthington) and other selected gram-positive (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus) and gram-negative bacteria (Escherichia coli O157:H7, Pseudomonas aeruginosa). After a 15-min exposure to 10 mM Salmide® in distilled deionized water at 37°C, a 2.5-to 6.6-log-cycle reduction in population was observed for all of the 16 strains tested, with the exception of L. monocytogenes ATCC 19111, which appeared to be resistant (<1-log-cycle reduction). When Salmonella hadar was simultaneously exposed to 10 mM Salmide® and 5 or 10 mM disodium EDTA at 37°C for 4 min, the biocidal activity of Salmide® was enhanced twofold (6-log-cycle reduction) compared to that observed with 10 mM Salmide® alone. Treatment with 10 mM disodium EDTA alone produced no significant inactivation <1-log-cycle reduction). Exposure of Salmonella hadar to 55 mM Na3PO4 alone or in combination with 10 mM Salmide® yielded a greater than 6-log-cycle reduction, whereas treatment with 10 mM Salmide® alone yielded a4.1-log-cycle reduction. The presence of protein (as bovine serum albumin) in treatments containing Salmide® significantly reduced the biocidal activity. These results demonstrate that Salmide® has a rapid and concentration-dependent biocidal activity against both gram-positive and gram-negative food-borne bacterial pathogens and spoilage organisms.

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Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Acta Veterinaria Brno ◽

10.2754/avb201180010029 ◽

2011 ◽

Vol 80 (1) ◽

pp. 29-39 ◽

Cited By ~ 10

Author(s):

Leona Buňková ◽

František Buňka ◽

Rahula Janiš ◽

Jiří Krejčí ◽

Iva Doležálková ◽

...

Keyword(s):

Fatty Acids ◽

Growth Rate ◽

Specific Growth ◽

Lag Time ◽

Gram Negative Bacteria ◽

Inhibitory Effects ◽

Gram Negative ◽

Food Borne Pathogens ◽

Food Borne

The aim of this study was to compare under the same conditionsin vitrothe inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella entericaser.Enteritidis andPseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 – 1500 mg·l-1was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0.In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.

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Evidence for a bacteriocin-like substance produced by a new strain of Streptococcus sp., inhibitory to Gram-positive food-borne pathogens

Research in Microbiology ◽

10.1016/s0923-2508(97)82451-5 ◽

1997 ◽

Vol 148 (9) ◽

pp. 757-766 ◽

Cited By ~ 20

Author(s):

S. Gomez ◽

C. Cosson ◽

A.M. Deschamps

Keyword(s):

Gram Positive ◽

Food Borne Pathogens ◽

Food Borne

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Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293

Food Control ◽

10.1016/j.foodcont.2015.02.036 ◽

2015 ◽

Vol 55 ◽

pp. 176-184 ◽

Cited By ~ 27

Author(s):

Weerapong Woraprayote ◽

Laphaslada Pumpuang ◽

Amonlaya Tosukhowong ◽

Sittiruk Roytrakul ◽

Rodney Honrada Perez ◽

...

Keyword(s):

Gram Negative ◽

Food Borne Pathogens ◽

Food Borne

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Inhibition of Food-Borne Pathogens by T1, a Novel Antimicrobial Peptide as a Potential Food Preservative

International Journal of Food Engineering ◽

10.2202/1556-3758.1287 ◽

2008 ◽

Vol 4 (4) ◽

Author(s):

Yali Tang ◽

Yonghui Shi ◽

Wei Zhao ◽

Gang Hao ◽

Guowei Le

Keyword(s):

Antimicrobial Peptide ◽

Gram Negative Bacteria ◽

Food Preservative ◽

Recombinant Peptide ◽

Gram Negative ◽

Food Borne Pathogens ◽

Theoretical Design ◽

Food Borne ◽

Antimicrobial Mechanism ◽

Potential Food

An efficient and convenient purifying procedure for recombinant peptide was established. Thereby, the aimed antimicrobial peptide T1 containing the conservative sequences derived from cecropin was successfully expressed and purified. The composition of amino acid of the purified peptide T1 was consistent with that of theoretical design. The significant antimicrobial activity of T1 against gram-positive and gram-negative bacteria was demonstrated, suggesting that the conservative sequences in cecropin play an important role in the antimicrobial mechanism and that antimicrobial peptide T1 has the potential to be used as the food preservative.

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