Czech J. Food Sci., 2020, 38(5):280-286 | DOI: 10.17221/342/2019-CJFS

Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmonOriginal Paper

Joana Šalomskiené, Dovilé Jonkuviené*, Irena Mačioniené, Raimundas Narkevičius, Reda Riešuté
Kaunas University of Technology, Food Institute, Lithuania

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.

Keywords: antimicrobic action; probiotics minced salmon; antilisterial action; fatty acids; model food system

Published: October 14, 2021  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Šalomskiené J, Jonkuviené D, Mačioniené I, Narkevičius R, Riešuté R. Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon. Czech J. Food Sci. 2020;38(5):280-286. doi: 10.17221/342/2019-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Bigot B., Lee W.J., McIntyre L., Wilson T., Hudson J.A., Billington C., Heinemann J.A. (2011): Control of Listeria monocytogenes growth in a ready-to-eat poultry product using a bacteriophage. Food Microbiology, 28: 1448-1452. Go to original source... Go to PubMed...
    2. Branciari R., Valiani A., Franceschini R., Ranucci D., Lupattelli A., Urbani E., Ortenzi R. (2016): Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench. Italian Journal of Food Safety, 5: 5974. Go to original source... Go to PubMed...
    3. Giannuzzi L., Zaritzky N.E. (1993): Chemical preservatives action on microbial growth in a model system of refrigerated prepeeled potatoes. Journal of Food Protection, 56: 801-807. Go to original source... Go to PubMed...
    4. Greer G.G. (1988): Effects of phage concentration, bacterial density, and temperature on phage control of beef spoilage. Journal of Food Science, 53: 1226-1227. Go to original source...
    5. Houtsma P.C., Kant-Muermans M.L., Rombouts F.M., Zwietering M.H. (1996): Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages. Applied and Environmental Microbiology, 62: 1616-1622. Go to original source... Go to PubMed...
    6. Hwang C.A., Huang L., Sheen S., Juneja V. (2012): Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. Journal of Food Protection, 75: 1404-1410. Go to original source... Go to PubMed...
    7. Jonkuvienė D., Šalomskienė J., Zaborskienė G. (2014): Fatty acid profiling for assessment of diarrheal-type enterotoxin producing and nonproducing Bacillus cereus origin from foods getting into Lithuanian market. Journal of Food Safety, 34: 361-370. Go to original source...
    8. Kamiloglu A., Kaban G., Kaya M. (2019): Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening. Journal of Food Safety, 39: 1-6. Go to original source...
    9. Martinez R.C.R., Staliano S.D., Vieira A.D.S., Villarreal M.L.M., Todorov S.D., Saad S.M. I., Franco B.D.G.M. (2015): Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, 48: 143-152. Go to original source... Go to PubMed...
    10. Porsby C.H., Vogel B.F., Mohr M., Gram L. (2008): Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed nonpersistent Listeria monocytogenes. International Journal of Food Microbiology, 122: 287-295. Go to original source... Go to PubMed...
    11. Ress C.E.D., Doyle L., Taylor C.M. (2017): Listeria monocytogenes In: Dodd C., Aldsworth T., Stein R. (eds.): Fooodborne diseases. Elsevier, Amsterdam, Netherlands: 253-276. Go to original source...
    12. Šalomskienė J., Abraitienė A., Jonkuvienė D., Mačionienė I., Repečkienė J., Zeime J., Vaiciulyte-Funk L. (2019): Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria. European Food Research and Technology, 245: 569-579. Go to original source...
    13. Shelef L.A. (1994): Antimicrobial effects of lactates: A review. Journal of Food Protection, 57: 445-450. Go to original source... Go to PubMed...
    14. Soni K.A., Nannapaneni R., Hagens S. (2010): Reduction of Listeria monocytogenes on the surface of fresh channel catfish fillets by bacteriophage Listex P100. Foodborne Pathogens and Disease, 7: 427-434. Go to original source... Go to PubMed...
    15. Vijayakumar P.P., Muriana P.M. (2017): Inhibition of Listeria monocytogenes on ready-to-eat meats using bacteriocin mixtures based on mode-of-action. Foods, 6: 22. Go to original source... Go to PubMed...
    16. Yang E., Fan L., Jiang Y., Doucette C., Fillmore S. (2012): Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express, 2: 48. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content