Expression of mptC of Listeria monocytogenes induces sensitivity to class IIa bacteriocins in Lactococcus lactis

Microbiology ◽  
2004 ◽  
Vol 150 (8) ◽  
pp. 2663-2668 ◽  
Author(s):  
Manilduth Ramnath ◽  
Safia Arous ◽  
Anne Gravesen ◽  
John W. Hastings ◽  
Yann Héchard
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Inhibitory Activity ◽  
Bacteriocin Activity ◽  
Phosphotransferase System ◽  
Enterocin A ◽  
Leucocin A

Sensitivity to class IIa bacteriocins from lactic acid bacteria was recently associated with the mannose phosphotransferase system (PTS) permease, , in Listeria monocytogenes. To assess the involvement of this protein complex in class IIa bacteriocin activity, the mptACD operon, encoding , was heterologously expressed in an insensitive species, namely Lactococcus lactis, using the NICE double plasmid system. Upon induction of the cloned operon, the recombinant Lc. lactis became sensitive to leucocin A. Pediocin PA-1 and enterocin A also showed inhibitory activity against Lc. lactis cultures expressing mptACD. Furthermore, the role of the three genes of the mptACD operon was investigated. Derivative plasmids containing various combinations of these three genes were made from the parental mptACD plasmid by divergent PCR. The results showed that expression of mptC alone is sufficient to confer sensitivity to class IIa bacteriocins in Lc. lactis.

scholarly journals Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 61-68 ◽  
Author(s):  
I. Sakaridis ◽  
N. Soultos ◽  
Ch. Batzios ◽  
I. Ambrosiadis ◽  
P. Koidis
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Inhibitory Activity ◽  
Antagonistic Activity ◽  
Growth Reduction ◽  
Salmonella Spp ◽  
Chicken Skin ◽  
Protective Culture

Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5<sup>th</sup> day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L.&nbsp;monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat. On the chicken skin, the growth reduction on the 6<sup>th</sup> day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm<sup>2</sup> for Salmonella spp. and 0.71 log CFU/cm<sup>2</sup> for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products. &nbsp;

Behavior of Listeria monocytogenes in the Presence of Lactic Acid Bacteria in an Agitated Medium with Internal pH Control

1991 ◽  
Vol 54 (3) ◽  
pp. 183-188 ◽  
Author(s):  
JANE M. WENZEL ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Statistical Analysis ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Ph Control ◽  
Lactococcus Lactis Subsp ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Internal Ph

An agitated medium with internal pH control (IPCM-2) was inoculated to contain Listeria monocytogenes (strain V7, Scott A or California) at ca. 103 CFU/ml and Streptococcus cremoris (Lactococcus lactis subsp. cremoris) or Streptococcus lactis (Lactococcus lactis subsp. lactis) at 0.25 or 1.0% The inoculated medium was incubated with shaking in a waterbath at 30°C for 30 h. L. monocytogenes and lactic acid bacteria were enumerated and pH was determined at appropriate intervals. The area on a figure between curves for the control and treatment and designated as the area of inhibition (AI) was calculated and used to quantify inhibition of each strain of L. monocytogenes for a particular set of conditions in IPCM-2. Statistical analysis of AI values calculated from data obtained at 6, 24, and 30 h of incubation revealed no significant (p &lt; 0.05) difference in inhibition among the three strains of L. monocytogenes for each type of lactic streptococcus present. Streptococcus cremoris was significantly (0.01 &lt; p &lt; 0.05) more inhibitory to all three strains of L. monocytogenes than was S. lactis at 24 and 30 h of incubation. IPCM-2 is considered ready for use at a pH of 5.4 or less, which was reached between 12 and 15 h of incubation in samples containing 0.25 or 1.0% S. cremoris. Populations of L. monocytogenes in such samples were ca. 104 to 106 CFU/ml regardless of strain of Listeria or percentage of S. cremoris added as inoculum. In samples initially containing 0.25 or 1.0% S. lactis, pH 5.4 was not reached until after 18–24 h of incubation. At this point all three strains of L. monocytogenes had grown to ca. 105 CFU/ml regardless of percentage of S. lactis added as inoculum. Despite the inhibition seen, substantial numbers of the pathogen were present when the medium was ready for use.

Role of Lactic Acid Bacteria as a Biosanitizer To Prevent Attachment of Listeria monocytogenes F6900 on Deli Slicer Contact Surfaces

2012 ◽  
Vol 75 (8) ◽  
pp. 1429-1436 ◽  
Author(s):  
JEAN BAPTISTE NDAHETUYE ◽  
OK KYUNG KOO ◽  
CORLISS A. O'BRYAN ◽  
STEVEN C. RICKE ◽  
PHILIP G. CRANDALL
Keyword(s):  
Stainless Steel ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Colorimetric Method ◽  
Lactobacillus Amylovorus ◽  
Total Carbohydrates ◽  
Lactobacillus Animalis

The study was conducted to evaluate the attachment of three lactic acid bacteria (LAB) strains and their combination in a cocktail, to stainless steel coupons from a deli slicer, and their ability to inhibit the attachment of Listeria monocytogenes. In a previous study, three LAB strains, Pediococcus acidilactici, Lactobacillus amylovorus, and Lactobacillus animalis, were isolated from ready-to-eat meat and exhibited antilisterial effect. In the study reported here, hydrophobicity tests were determined according to the method of microbial adhesion to solvent. The attachment of the cells was evaluated on stainless steel coupons from deli slicers. Extracellular carbohydrates were determined with a colorimetric method. Based on these tests, L. animalis exhibited the greatest hydrophobicity (26.3%), and its adherence increased sharply from 24 to 72 h, whereas L. amylovorus yielded the lowest hydrophobicity (3.86%) and was weakly adherent. Although P. acidilactici had moderate hydrophobicity (10.1%), it adhered strongly. The attached LAB strains produced significantly (P &lt; 0.05) higher total carbohydrates than their planktonic counterparts did, which is an important characteristic for attachment. Three conditions were simulated to evaluate the ability of the LAB cocktail (108 CFU/ml) to competitively exclude L. monocytogenes (103 CFU/ml) on the surface of the coupons. The coupons were pretreated with the LAB cocktail for 24 h prior to the addition of L. monocytogenes, simultaneously treated with the LAB cocktail and L. monocytogenes, or pretreated with L. monocytogenes 24 h prior to the addition of the LAB cocktail. The LAB cocktail was able to reduce the attachment L. monocytogenes significantly (P &lt; 0.05). The LAB cocktail indicated potential attachment on stainless steel and bacteriostatic activity toward L. monocytogenes attached on stainless steel, which indicates a possible role for LAB as a biosanitizer in the food industry.

Lactic acid bacteria from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Anaerobe ◽  
2012 ◽  
Vol 18 (1) ◽  
pp. 62-66 ◽  
Author(s):  
I. Sakaridis ◽  
N. Soultos ◽  
C.I. Dovas ◽  
E. Papavergou ◽  
I. Ambrosiadis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Salmonella Spp

scholarly journals Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria

1998 ◽  
Vol 64 (9) ◽  
pp. 3275-3281 ◽  
Author(s):  
Vincent G. H. Eijsink ◽  
Marianne Skeie ◽  
P. Hans Middelhoven ◽  
May Bente Brurberg ◽  
Ingolf F. Nes
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Disulfide Bond ◽  
Disulfide Bonds ◽  
Interesting Property ◽  
Antagonistic Activity ◽  
Food Pathogen ◽  
Immunity Genes ◽  
Enterocin A

ABSTRACT Four class IIa bacteriocins (pediocin PA-1, enterocin A, sakacin P, and curvacin A) were purified to homogeneity and tested for activity toward a variety of indicator strains. Pediocin PA-1 and enterocin A inhibited more strains and had generally lower MICs than sakacin P and curvacin A. The antagonistic activity of pediocin-PA1 and enterocin A was much more sensitive to reduction of disulfide bonds than the antagonistic activity of sakacin P and curvacin A, suggesting that an extra disulfide bond that is present in the former two may contribute to their high levels of activity. The food pathogen Listeria monocytogenes was among the most sensitive indicator strains for all four bacteriocins. Enterocin A was most effective in inhibitingListeria, having MICs in the range of 0.1 to 1 ng/ml. Sakacin P had the interesting property of being very active towardListeria but not having concomitant high levels of activity toward lactic acid bacteria. Strains producing class IIa bacteriocins displayed various degrees of resistance toward noncognate class IIa bacteriocins; for the sakacin P producer, it was shown that this resistance is correlated with the expression of immunity genes. It is hypothesized that variation in the presence and/or expression of such immunity genes accounts in part for the remarkably large variation in bacteriocin sensitivity displayed by lactic acid bacteria.

scholarly journals Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1448
Author(s):  
Marina Ivanovic ◽  
Nemanja Mirkovic ◽  
Milica Mirkovic ◽  
Jelena Miocinovic ◽  
Ana Radulovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
High Temperature ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Chemical Additives ◽  
Enterococcus Durans ◽  
Lactococcus Lactis Subsp ◽  
Bacteriocin Producer ◽  
Cheese Production

Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.

scholarly journals Orally administeredLactobacillus plantarumreduces pro-inflammatory interleukin secretion in sera fromListeria monocytogenesinfected mice

2007 ◽  
Vol 99 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Elena Puertollano ◽  
María A. Puertollano ◽  
Lidia Cruz-Chamorro ◽  
Gerardo Álvarez de Cienfuegos ◽  
Alfonso Ruiz-Bravo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Host Resistance ◽  
Human Subjects ◽  
Lethal Dose ◽  
Host Protection ◽  
Colony Forming Units ◽  
Tnf Α

Lactic acid bacteria have traditionally been thought to have immunomodulating effects. To verify this property,Lactobacillus plantarumwas orally administered to mice (5 × 107colony forming units (c.f.u.)), prior to infection withListeria monocytogenesin order to evaluate the host resistance against an infectious micro-organism and to better define the influence ofL. plantarumon such responses. Balb/c mice were treated daily withL. plantarumor received PBS (sham-treated mice as controls) for 4 weeks. Subsequently, mice were intravenously infected with a clinical isolate ofL. monocytogenes. Our study revealed that the administration ofL. plantarumdid not significantly increase the survival (P = 0·13) of mice (fifteen in each group) afterL. monocytogenesinfection (106 c.f.u./ml), whereas a sub-lethal dose ofL. monocytogenes(105 c.f.u./ml) was eliminated from liver and spleen 5 d after the challenge in bothL. plantarum- and sham-treated mice (n5). Nevertheless, the levels of IL-1β and IL-6 from sera of orally administeredL. plantarumwere drastically reduced at 0, 4 (P < 0·01) and 6 d afterL. monocytogenesinfection, whereas TNF-α production was unaltered. In conclusion, administration ofL. plantarumreduced pro-inflammatory IL production after challenge withL. monocytogenes, although it did not significantly impact the survival of mice. We speculate thatL. plantarumcould exert anti-inflammatory effects, which may represent an important model to reduce inflammatory disorders. Therefore, further studies in human subjects should determine the role ofL. plantarumas an immunomodulatory micro-organism and its relationship in the host protection to pathogens.

scholarly journals Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 280-286
Author(s):  
Joana Šalomskienė ◽  
Dovile Jonkuvienė ◽  
Irena Mačionienė ◽  
Raimundas Narkevičius ◽  
Reda Riešutė
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Streptococcus Thermophilus ◽  
Sodium Lactate ◽  
Omega 3 ◽  
Omega 6 ◽  
Inhibitory Efficiency

The effect of antimicrobials produced by lactic acid bacteria (LAB) on the inhibition of Listeria monocytogenes ATCC 19111 in minced salmon was analysed and compared to the sodium lactate and bacteriophage action during storage at 6 °C. All tested additives showed a quite noticeable reduction of L. monocytogenes counts by 30–95% compared with control samples. Antimicrobials produced by the tested Enterococcus faecium strains showed moderate inhibitory activity while the greatest inhibitory activity was observed for antimicrobials produced by Streptococcus thermophilus 43 directly in the same way as the additive sodium lactate. The correlation was determined within inhibitory efficiency and produced total fatty acid amounts. S. thermophilus 43 showed the exceptionally stronger inhibition index for L. monocytogenes and yielded the higher monounsaturated fatty acid amount (42%) than E. faecium strains. Both E. faecium strains showing the lower inhibition efficiency produced the highest polyunsaturated fatty acid amounts (21.7–29.5%). E. faecium L41-2B-2v and S. thermophilus 43 were found to produce bioactive compounds like omega-3 and omega-6 FAs.

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