Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese

The present study aimed to investigate the effect of probiotic lactic acid bacteria (LAB) addition on Listeria monocytogenes translocation and its toxin listeriolysin O (LLO), proinflammatory factors, immune organ indexes and serum immunoglobulins in farmed rabbits. Five treatments included negative control (NC), positive control (PC) with L. monocytogenes infection and supplemental LAB at 3.0 × 106 (low-LAB, L-LAB), 3.0 × 108 (medium-LAB, M-LAB) and 3.0 × 1010 (high-LAB, H-LAB) CFU/kg of diet, respectively. The LAB was a mixture of equal amounts of Lactobacillus acidophilus (ACCC11073), Lactobacillus plantarum (CICC21863) and Enterococcus faecium (CICC20430). A total of 180 weaned rabbits (negative for L. monocytogenes) were randomly assigned to 5 groups with 6 replicates of 6 rabbits each in response to the 5 treatments. L. monocytogenes infection occurred on the first day of feeding trial and dietary LAB supplementation lasted for 14 days. The results showed that on days 7 and 14 post administration, L. monocytogenes in caecum, liver, spleen and lymph nodes was reduced in M-LAB and H-LAB compared to PC (P < 0.05), and linear and quadratic reducing trends were found in liver on day 7 (P ≤ 0.002). On day 14, mucosa LLO mRNA expression and serum TNFα, IL1β and IFNγ were reduced in the three LAB treatments (P < 0.05), and linear and quadratic trends were found on TNFα and IL1β (P ≤ 0.025); indexes of thymus and spleen, serum IgA and IgG were increased in the LAB treatments (P < 0.05). It is concluded that LAB can be used to alleviate L. monocytogenes infection and to improve the immune function of farmed animals.

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Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

Journal of Stored Products Research ◽

10.1016/j.jspr.2015.02.001 ◽

2015 ◽

Vol 61 ◽

pp. 27-31 ◽

Cited By ~ 12

Author(s):

P. Asurmendi ◽

M.J. García ◽

L. Pascual ◽

L. Barberis

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria

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Erratum to “Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese” (J. Dairy Sci. 93:2880–2886)

Journal of Dairy Science ◽

10.3168/jds.2010-93-10-4996 ◽

2010 ◽

Vol 93 (10) ◽

pp. 4996

Author(s):

M.B.T. Ortolani ◽

P.M. Moraes ◽

L.M. Perin ◽

G.N. Viçosa ◽

K.G. Carvalho ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Molecular Identification ◽

Raw Milk ◽

Naturally Occurring ◽

Soft Cheese

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Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures

Journal of Food Protection ◽

10.4315/0362-028x-51.8.600 ◽

1988 ◽

Vol 51 (8) ◽

pp. 600-606 ◽

Cited By ~ 23

Author(s):

MICHELLE M. SCHAACK ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Starter Cultures ◽

Plate Count ◽

Inoculum Level ◽

Plate Count Agar ◽

Streptococcus Lactis ◽

Streptococcus Cremoris

The ability of Listeria monocytogenes to grow and compete with mesophilic lactic acid bacteria was examined. Autoclaved skim milk was inoculated with 103 cells of L. monocytogenes (strain V7 or Ohio)/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either Streptococcus cremoris or Streptococcus lactis. Inoculated milks were fermented for 15 h at 21 or 30°C, followed by refrigeration at 4°C. Samples were plated on McBride Listeria Agar to enumerate L. monocytogenes and on either APT Agar or plate count agar to enumerate lactic acid bacteria. L. monocytogenes survived in all fermentations, and commonly also grew to some extent. Incubation at 30°C with 5% S. lactis as inoculum appeared to be the most inhibitory combination for strain V7, causing 100% inhibition in growth based on maximum population attained. S. cremoris at the 5.0% and 0.1% inoculum levels, was slightly less inhibitory to L. monocytogenes at 37°C, but it was slightly more inhibitory to L. monocytogenes at the 1.0% inoculum level than was S. lactis. In general, S. lactis reduced the pH of fermented milks more than did S. cremoris. The population of L. monocytogenes began to decrease before 15 h in only one test combination, which was use of a 5.0% inoculum of S. cremoris and 30°C incubation. In most instances, growth of the pathogen appeared to be completely inhibited when the pH dropped below 4.75.

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Modeling and Predicting the Growth of Lactic Acid Bacteria in Lightly Preserved Seafood and Their Inhibiting Effect on Listeria monocytogenes

Journal of Food Protection ◽

10.4315/0362-028x-70.11.2485 ◽

2007 ◽

Vol 70 (11) ◽

pp. 2485-2497 ◽

Cited By ~ 69

Author(s):

OLE MEJLHOLM ◽

PAW DALGAARD

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Chemical Characterization ◽

Effect Of Temperature ◽

Inhibiting Effect ◽

Smoked Salmon ◽

Boundary Model ◽

Parameter Values ◽

Separate Product

A cardinal parameter model was developed to predict the effect of diacetate, lactate, CO2, smoke components (phenol), pH, NaCl, temperature, and the interactions between all parameters on the growth of lactic acid bacteria (LAB) in lightly preserved seafood. A product-oriented approach based on careful chemical characterization and growth of bacteria in ready-to-eat seafoods was used to develop this new LAB growth model. Initially, cardinal parameter values for the inhibiting effect of diacetate, lactate, CO2, pH, and NaCl–water activity were determined experimentally for a mixture of LAB isolates or were obtained from the literature. Next, these values and a cardinal parameter model were used to model the effect of temperature (Tmin) and smoke components (Pmax). The cardinal parameter model was fitted to data for growth of LAB (μmax values) in lightly preserved seafood including cold-smoked and marinated products with different concentrations of naturally occurring and added organic acids. Separate product validation studies of the LAB model resulted in average bias and accuracy factor values of 1.2 and 1.5, respectively, for growth of LAB (μmax values) in lightly preserved seafood. Interaction between LAB and Listeria monocytogenes was predicted by combining the developed LAB model and an existing growth and growth boundary model for the pathogen (O. Mejlholm and P. Dalgaard, J. Food Prot. 70:70–84). The performance of the existing L. monocytogenes model was improved by taking into account the effect of microbial interaction with LAB. The observed and predicted maximum population densities of L. monocytogenes in inoculated lightly preserved seafoods were 4.7 and 4.1 log CFU g−1, respectively, whereas for naturally contaminated vacuum-packed cold-smoked salmon the corresponding values were 0.7 and 0.6 log CFU g−1 when a relative lag time of 4.5 was used for the pathogen.

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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

Journal of Food Protection ◽

10.4315/0362-028x-67.12.2703 ◽

2004 ◽

Vol 67 (12) ◽

pp. 2703-2711 ◽

Cited By ~ 34

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.

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Incidence of Listeria monocytogenes in Silage and Its Subsequent Control by Specific and Nonspecific Antagonism

Journal of Food Protection ◽

10.4315/0362-028x-53.8.642 ◽

1990 ◽

Vol 53 (8) ◽

pp. 642-647 ◽

Cited By ~ 18

Author(s):

CURTT M. PERRY ◽

CATHERINE W. DONNELLY

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactic Acid Production ◽

Dairy Farms ◽

Listeria Innocua ◽

Listeria Species

Silage samples representing approximately 10% of Vermont's dairy farms were tested for the presence of Listeria species. Listeria innocua was isolated from 15.3% of the silage samples, while Listeria monocytogenes was isolated from 2.9% of the examined samples. As silage pH increased, the incidence of Listeria increased concomitantly. Seventy-eight mesophilic lactic acid bacteria, indigenous to silage, were screened for specific and nonspecific antagonism against four L. monocytogenes indicator strains. Most of the silage isolates demonstrated nonspecific inhibition via lactic acid production against the L. monocytogenes indicator strains. None of the indigenous silage isolates tested in this survey demonstrated specific antagonism via production of bacteriocinogenic compounds.

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