The Experts below are selected from a list of 1026 Experts worldwide ranked by ideXlab platform
Elaine Cristina Pereira De Martinis - One of the best experts on this subject based on the ideXlab platform.
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screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow buffalo and goat milk and cheeses marketed in the southeast region of brazil
Journal of Dairy Research, 2016Co-Authors: Fabricio Luiz Tulini, Nolwenn Hymery, Thomas Haertle, Gwenaelle Le Blay, Elaine Cristina Pereira De MartinisAbstract:Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for Food Biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified as Streptococcus uberis (strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified as Weissella confusa FT424, W. hellenica FT476, Leuconostoc citreum FT671 and Lactobacillus plantarum FT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain was L. plantarum FT723 that inhibited Penicillium expansum in modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed against Yarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified as Enterococcus faecalis (strains FT132 and FT522) and Lactobacillus paracasei FT700 were confirmed by SDS-PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy Foods production.
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in vitro evaluation of the probiotic potential of bacteriocin producer lactobacillus sakei 1
Journal of Food Protection, 2012Co-Authors: Bruna Carrer Gomes, Marina Rodrigues, Lizziane Kretli Winkelstroter, Auro Nomizo, Elaine Cristina Pereira De MartinisAbstract:Lactobacillus sakei 1 is a Food isolate that produces a heat-stable antimicrobial peptide (sakacin 1, a class IIa bacteriocin) inhibitory to the opportunistic pathogen Listeria monocytogenes. Bacterial isolates with antimicrobial activity may be useful for Food Biopreservation and also for developing probiotics. To evaluate the probiotic potential of L. sakei 1, it was tested for (i) in vitro gastric resistance (with synthetic gastric juice adjusted to pH 2.0, 2.5, or 3.0); (ii) survival and bacteriocin production in the presence of bile salts and commercial prebiotics (inulin and oligofructose); (iii) adhesion to Caco-2 cells; and (iv) effect on the adhesion of L. monocytogenes to Caco-2 cells and invasion of these cells by the organism. The results showed that L. sakei 1 survival in gastric environment varied according to pH, with the maximum survival achieved at pH 3.0, despite a 4-log reduction of the population after 3 h. Regarding the bile salt tolerance and influence of prebiotics, it was observed ...
Aldo Corsetti - One of the best experts on this subject based on the ideXlab platform.
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application of bacteriocins in vegetable Food Biopreservation
International Journal of Food Microbiology, 2008Co-Authors: Luca Settanni, Aldo CorsettiAbstract:Abstract Bacteriocins are generally recognized as “natural” compounds able to influence the safety and quality of Foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in Food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of Foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable Foods. These biopreservatives can be used in a number of ways in Food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable Food products using bacteriocinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriocins as Food additives. In addition, applications of bacteriocins from non-LAB are also reviewed. The scopes of future directions of research are summarised.
Luca Settanni - One of the best experts on this subject based on the ideXlab platform.
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application of bacteriocins in vegetable Food Biopreservation
International Journal of Food Microbiology, 2008Co-Authors: Luca Settanni, Aldo CorsettiAbstract:Abstract Bacteriocins are generally recognized as “natural” compounds able to influence the safety and quality of Foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in Food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of Foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable Foods. These biopreservatives can be used in a number of ways in Food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable Food products using bacteriocinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriocins as Food additives. In addition, applications of bacteriocins from non-LAB are also reviewed. The scopes of future directions of research are summarised.
Antonio Gálvez - One of the best experts on this subject based on the ideXlab platform.
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Application of bacteriophages in post-harvest control of human pathogenic and Food spoiling bacteria
2018Co-Authors: Rubén Pérez Pulido, Antonio Gálvez, María José Grande Burgos, Rosario Lucas LópezAbstract:Bacteriophages have attracted great attention for application in Food Biopreservation. Lytic bacteriophages specific for human pathogenic bacteria can be isolated from natural sources such as animal feces or industrial wastes where the target bacteria inhabit. Lytic bacteriophages have been tested in different Food systems for inactivation of main Food-borne pathogens including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Shigella spp., Campylobacter jejuni and Cronobacter sakazkii, and also for control of spoilage bacteria. Application of lytic bacteriophages could selectively control host populations of concern without interfering with the remaining Food microbiota. Bacteriophages could also be applied for inactivation of bacteria attached to Food contact surfaces or grown as biofilms. Bacteriophages may receive a generally recognized as safe status based on their lack of toxicity and other detrimental effects to human health. Phage preparations specific for L. monocytogenes, E. coli O157:H7 and S. enterica serotypes have been commercialized and approved for application in Foods or as part of surface decontamination protocols. Phage endolysins have a broader host specificity compared to lytic bacteriophages. Cloned endolysins could be used as natural preservatives, singly or in combination with other antimicrobials such as bacteriocins.
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natural antimicrobials for Food Biopreservation
2014Co-Authors: Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande BurgosAbstract:Biopreservation or biocontrol refers to the use of natural or controlled microbiota, or its antibacterial products to extend the shelf life and enhance the safety of Foods (Stiles 1996). Since lactic acid bacteria (LAB) occur naturally in many Food systems and have a long history of safe use in fermented Foods, thus classed as Generally Regarded As Safe (GRAS), they have a great potential for extended use in Biopreservation. Antimicrobial substances from other natural sources, such as antimicrobial proteins or peptides from animal secretions, or bioactive molecules from plant or animal defense systems have also been exploited in different ways for Food Biopreservation.
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application of lactic acid bacteria and their bacteriocins for Food Biopreservation
2014Co-Authors: Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande BurgosAbstract:Microbes and/or their natural products have played key roles in the preservation of Foods during mankind history (Ross et al. 2002). The rational exploitation of microbial antagonism based on scientific knowledge has been possible after the discovery of the biochemical nature of the antimicrobial substances produced by microorganisms. Bacteriocins produced by the lactic acid bacteria (LAB) have several features that still make them attractive for Food preservation: (1) LAB have a long history of safe use in Foods; (2) LAB and their cell products—including bacteriocins—are generally recognised as safe; (3) LAB bacteriocins are not active and non-toxic on eukaryotic cells, and (4) due to their proteinaceous nature, bacteriocins are expected to become inactivated by digestive proteases and not exert significant effects on gut microbiota at the concentrations ingested with the Food. In addition, LAB bacteriocins may be suitable as preservatives, given (1) their sometimes broad antimicrobial spectrum, including Food poisoning and spoilage bacteria, (2) their synergistic activity with other antimicrobials, (3) a bactericidal mode of action exerted at membrane level, which avoids cross resistance with antibiotics of clinical use, (4) stability under the heat and pH conditions achieved under processing of many Foods, and (5) their genetic determinants are usually plasmid-encoded, which facilitates genetic manipulation and development of producer strains with improved technological properties. Bacteriocin-encoding plasmids may be transferred to other strains by natural processes, but at the same time there is a risk for loss of the plasmid together with the bacteriocin production capacity.
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bacteriocin based strategies for Food Biopreservation
International Journal of Food Microbiology, 2007Co-Authors: Antonio Gálvez, Hikmate Abriouel, Rosario Lucas López, Nabil Ben OmarAbstract:Abstract Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in Food preservation, and the use of bacteriocins in the Food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in Foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed Foods and also to develop “novel” Food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in Foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to Foods in the form of concentrated preparations as Food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive Food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of Foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, Food composition and structure, as well as the Food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in Food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
Rosario Lucas López - One of the best experts on this subject based on the ideXlab platform.
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Application of bacteriophages in post-harvest control of human pathogenic and Food spoiling bacteria
2018Co-Authors: Rubén Pérez Pulido, Antonio Gálvez, María José Grande Burgos, Rosario Lucas LópezAbstract:Bacteriophages have attracted great attention for application in Food Biopreservation. Lytic bacteriophages specific for human pathogenic bacteria can be isolated from natural sources such as animal feces or industrial wastes where the target bacteria inhabit. Lytic bacteriophages have been tested in different Food systems for inactivation of main Food-borne pathogens including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Shigella spp., Campylobacter jejuni and Cronobacter sakazkii, and also for control of spoilage bacteria. Application of lytic bacteriophages could selectively control host populations of concern without interfering with the remaining Food microbiota. Bacteriophages could also be applied for inactivation of bacteria attached to Food contact surfaces or grown as biofilms. Bacteriophages may receive a generally recognized as safe status based on their lack of toxicity and other detrimental effects to human health. Phage preparations specific for L. monocytogenes, E. coli O157:H7 and S. enterica serotypes have been commercialized and approved for application in Foods or as part of surface decontamination protocols. Phage endolysins have a broader host specificity compared to lytic bacteriophages. Cloned endolysins could be used as natural preservatives, singly or in combination with other antimicrobials such as bacteriocins.
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natural antimicrobials for Food Biopreservation
2014Co-Authors: Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande BurgosAbstract:Biopreservation or biocontrol refers to the use of natural or controlled microbiota, or its antibacterial products to extend the shelf life and enhance the safety of Foods (Stiles 1996). Since lactic acid bacteria (LAB) occur naturally in many Food systems and have a long history of safe use in fermented Foods, thus classed as Generally Regarded As Safe (GRAS), they have a great potential for extended use in Biopreservation. Antimicrobial substances from other natural sources, such as antimicrobial proteins or peptides from animal secretions, or bioactive molecules from plant or animal defense systems have also been exploited in different ways for Food Biopreservation.
-
application of lactic acid bacteria and their bacteriocins for Food Biopreservation
2014Co-Authors: Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande BurgosAbstract:Microbes and/or their natural products have played key roles in the preservation of Foods during mankind history (Ross et al. 2002). The rational exploitation of microbial antagonism based on scientific knowledge has been possible after the discovery of the biochemical nature of the antimicrobial substances produced by microorganisms. Bacteriocins produced by the lactic acid bacteria (LAB) have several features that still make them attractive for Food preservation: (1) LAB have a long history of safe use in Foods; (2) LAB and their cell products—including bacteriocins—are generally recognised as safe; (3) LAB bacteriocins are not active and non-toxic on eukaryotic cells, and (4) due to their proteinaceous nature, bacteriocins are expected to become inactivated by digestive proteases and not exert significant effects on gut microbiota at the concentrations ingested with the Food. In addition, LAB bacteriocins may be suitable as preservatives, given (1) their sometimes broad antimicrobial spectrum, including Food poisoning and spoilage bacteria, (2) their synergistic activity with other antimicrobials, (3) a bactericidal mode of action exerted at membrane level, which avoids cross resistance with antibiotics of clinical use, (4) stability under the heat and pH conditions achieved under processing of many Foods, and (5) their genetic determinants are usually plasmid-encoded, which facilitates genetic manipulation and development of producer strains with improved technological properties. Bacteriocin-encoding plasmids may be transferred to other strains by natural processes, but at the same time there is a risk for loss of the plasmid together with the bacteriocin production capacity.
-
bacteriocin based strategies for Food Biopreservation
International Journal of Food Microbiology, 2007Co-Authors: Antonio Gálvez, Hikmate Abriouel, Rosario Lucas López, Nabil Ben OmarAbstract:Abstract Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in Food preservation, and the use of bacteriocins in the Food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in Foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed Foods and also to develop “novel” Food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in Foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to Foods in the form of concentrated preparations as Food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive Food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of Foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, Food composition and structure, as well as the Food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in Food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.