Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

Whyara Karoline Almeida da Costa; Geany Targino de Souza; Larissa Ramalho Brandão; Rafael Cardoso de Lima; Estefânia Fernandes Garcia; Marcos dos Santos Lima; Evandro Leite de Souza; Maria Saarela; Marciane Magnani

doi:10.1016/j.foodres.2018.03.045

Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

Whyara Karoline Almeida da Costa, Geany Targino de Souza, Larissa Ramalho Brandão, Rafael Cardoso de Lima, Estefânia Fernandes Garcia, Marcos dos Santos Lima, Evandro Leite de Souza, Maria Saarela, Marciane Magnani^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

60 Citations (Scopus)

Abstract

This study assessed the antagonistic activity of fruit-derived lactic acid bacteria (LAB) strains against food-related bacteria and the effects of the highest organic acids LAB producers on the survival of Listeria monocytogenes and Salmonella Enteritidis PT4 in cheese and chicken meat, respectively. The production of organic acids by the Lactobacillus strains in the tested food matrices was also monitored. All tested LAB strains showed antagonistic activity in vitro on the growth of pathogenic or spoiling food-related bacteria, particularly on L. monocytogenes and/or S. Enteritidis PT4, through the action of non-proteinaceous substances. The highest amounts of acetic and lactic acid were detected in cell free culture supernatants of L. paracasei 108 and L. plantarum 201. In “Minas Frescal” cheese, L. plantarum 49 and L. paracasei 108 decreased the counts of L. monocytogenes, and L. plantarum 201 showed bacteriostatic effects on this pathogen over time. L. paracasei 108 decreased the counts of S. Enteritidis PT4 in ground chicken breast; L. plantarum 49 and L. plantarum 201 failed to decrease the counts of this pathogen. Decreases in counts of L. monocytogenes or S. Enteritidis in “Minas Frescal” cheese and ground chicken breast, respectively, were related with increases in lactic and acetic acid contents and decreases in pH values. L. plantarum 49 and L. paracasei 108 could be used as biopreservation tools in cheese and chicken breast meat, respectively.

Original language	English
Pages (from-to)	172-182
Journal	Food Research International
Volume	108
DOIs	https://doi.org/10.1016/j.foodres.2018.03.045
Publication status	Published - 1 Jun 2018
MoE publication type	A1 Journal article-refereed

Funding

The authors thank CNPq-Brazil the financial support (Grant 400384/2013-2) and the scholarship of the first author.

Keywords

Antagonism
Biopreservation
Chicken meat
Lactic acid bacteria
Lactobacillus
Soft cheese

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10.1016/j.foodres.2018.03.045

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da Costa, W. K. A., de Souza, G. T., Brandão, L. R., de Lima, R. C., Garcia, E. F., dos Santos Lima, M., de Souza, E. L., Saarela, M., & Magnani, M. (2018). Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. Food Research International, 108, 172-182. https://doi.org/10.1016/j.foodres.2018.03.045

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title = "Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat",

abstract = "This study assessed the antagonistic activity of fruit-derived lactic acid bacteria (LAB) strains against food-related bacteria and the effects of the highest organic acids LAB producers on the survival of Listeria monocytogenes and Salmonella Enteritidis PT4 in cheese and chicken meat, respectively. The production of organic acids by the Lactobacillus strains in the tested food matrices was also monitored. All tested LAB strains showed antagonistic activity in vitro on the growth of pathogenic or spoiling food-related bacteria, particularly on L. monocytogenes and/or S. Enteritidis PT4, through the action of non-proteinaceous substances. The highest amounts of acetic and lactic acid were detected in cell free culture supernatants of L. paracasei 108 and L. plantarum 201. In “Minas Frescal” cheese, L. plantarum 49 and L. paracasei 108 decreased the counts of L. monocytogenes, and L. plantarum 201 showed bacteriostatic effects on this pathogen over time. L. paracasei 108 decreased the counts of S. Enteritidis PT4 in ground chicken breast; L. plantarum 49 and L. plantarum 201 failed to decrease the counts of this pathogen. Decreases in counts of L. monocytogenes or S. Enteritidis in “Minas Frescal” cheese and ground chicken breast, respectively, were related with increases in lactic and acetic acid contents and decreases in pH values. L. plantarum 49 and L. paracasei 108 could be used as biopreservation tools in cheese and chicken breast meat, respectively.",

keywords = "Antagonism, Biopreservation, Chicken meat, Lactic acid bacteria, Lactobacillus, Soft cheese",

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doi = "10.1016/j.foodres.2018.03.045",

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Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. / da Costa, Whyara Karoline Almeida; de Souza, Geany Targino; Brandão, Larissa Ramalho et al.
In: Food Research International, Vol. 108, 01.06.2018, p. 172-182.

Research output: Contribution to journal › Article › Scientific › peer-review

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AU - da Costa, Whyara Karoline Almeida

AU - de Souza, Geany Targino

AU - Brandão, Larissa Ramalho

AU - de Lima, Rafael Cardoso

AU - Garcia, Estefânia Fernandes

AU - dos Santos Lima, Marcos

AU - de Souza, Evandro Leite

AU - Saarela, Maria

AU - Magnani, Marciane

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AB - This study assessed the antagonistic activity of fruit-derived lactic acid bacteria (LAB) strains against food-related bacteria and the effects of the highest organic acids LAB producers on the survival of Listeria monocytogenes and Salmonella Enteritidis PT4 in cheese and chicken meat, respectively. The production of organic acids by the Lactobacillus strains in the tested food matrices was also monitored. All tested LAB strains showed antagonistic activity in vitro on the growth of pathogenic or spoiling food-related bacteria, particularly on L. monocytogenes and/or S. Enteritidis PT4, through the action of non-proteinaceous substances. The highest amounts of acetic and lactic acid were detected in cell free culture supernatants of L. paracasei 108 and L. plantarum 201. In “Minas Frescal” cheese, L. plantarum 49 and L. paracasei 108 decreased the counts of L. monocytogenes, and L. plantarum 201 showed bacteriostatic effects on this pathogen over time. L. paracasei 108 decreased the counts of S. Enteritidis PT4 in ground chicken breast; L. plantarum 49 and L. plantarum 201 failed to decrease the counts of this pathogen. Decreases in counts of L. monocytogenes or S. Enteritidis in “Minas Frescal” cheese and ground chicken breast, respectively, were related with increases in lactic and acetic acid contents and decreases in pH values. L. plantarum 49 and L. paracasei 108 could be used as biopreservation tools in cheese and chicken breast meat, respectively.

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KW - Biopreservation

KW - Chicken meat

KW - Lactic acid bacteria

KW - Lactobacillus

KW - Soft cheese

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EP - 182

JO - Food Research International

JF - Food Research International

ER -

Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

Abstract

Funding

Keywords

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