Advertisement

Food Applications and Regulation

  • Antonio Gálvez
  • Hikmate Abriouel
  • Nabil Ben Omar
  • Rosario Lucas
Chapter

Abstract

This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

Keywords

Lactic Acid Bacterium Pulse Electric Field Modify Atmosphere Packaging Bacteriocin Producer Lactic Acid Bacterium Strain 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Abriouel H, Lucas R, Ben Omar N et al (2010) Potential applications of the cyclic peptide ­enterocin AS-48 in the preservation of vegetable foods and beverages. Probiot Antimicrob Prot 2:77–89Google Scholar
  2. Adams M (2003) Nisin in multifactorial food preservation. In: Roller S (ed) Natural antimicrobials for the minimal processing of foods. CRC Press LLC, Boca Raton, FL, pp 11–33Google Scholar
  3. Al-Dagal MM, Bazaraa WA (1999) Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria. J Food Prot 62:51–56Google Scholar
  4. Al-Holy M, Ruiter J, Lin M et al (2004) Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency. J Food Prot 67:1848–1854Google Scholar
  5. Allende A, Martínez B, Selma V et al (2007) Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiol 24:759–766Google Scholar
  6. Altieri C, Speranza B, Del Nobile MA et al (2005) Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. J Appl Microbiol 99:1294–1302Google Scholar
  7. Amezquita A, Brashears MM (2002) Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J Food Prot 65:316–325Google Scholar
  8. Ananou S, Muñoz A, Martínez-Bueno M et al (2010) Evaluation of an enterocin AS-48 enriched bioactive powder obtained by spray drying. Food Microbiol 27:58–63Google Scholar
  9. Anastasiou R, Aktypis A, Georgalaki M et al (2009) Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening. Int Dairy J 19:330–335Google Scholar
  10. Arlindo S, Calo P, Franco C et al (2006) Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods. Mol Nutr Food Res 50:1229–1238Google Scholar
  11. Aymerich MT, Hugas M, Monfort JM (1998) Review: bacteriocinogenic lactic acid bacteria associated with meat products. Food Sci Technol Int 4:141–158Google Scholar
  12. Aymerich T, Picouet PA, Monfort JM (2008) Decontamination technologies for meat products. Meat Sci 78:114–129Google Scholar
  13. Bartowsky EJ (2009) Bacterial spoilage of wine and approaches to minimize it. Lett Appl Microbiol 48:149–56Google Scholar
  14. Basanta A, Sánchez J, Gómez-Sala B et al (2008) Antimicrobial activity of Enterococcus faecium L50, a strain producing enterocins L50 (L50A and L50B), P and Q, against beer-spoilage lactic acid bacteria in broth, wort (hopped and unhopped), and alcoholic and non-alcoholic lager beers. Int J Food Microbiol 125:293–307Google Scholar
  15. Basanta A, Herranz C, Gutiérrez J et al (2009) Development of bacteriocinogenic strains of Saccharomyces cerevisiae heterologously expressing and secreting the leaderless enterocin L50 peptides L50A and L50B from Enterococcus faecium L50. Appl Environ Microbiol 75:2382–2392Google Scholar
  16. Bauer R, Nel HA, Dicks LMT (2003) Pediocin PD-1 as a method to control growth of Oenococcus oeni in wine. Am J Enol Vitic 54:86–91Google Scholar
  17. Benkerroum N, Daoudi A, Hamraoui T et al (2005) Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages. J Appl Microbiol 98:56–63Google Scholar
  18. Ben Omar N, Abriouel H, Lucas R et al (2006) Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga, a traditional fermented gruel from Burkina Faso. Int J Food Microbiol 112:44–50Google Scholar
  19. Ben Omar N, Abriouel H, Keleke S et al (2008) Bacteriocin producing Lactobacillus strains ­isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons. Int J Food Microbiol 127:18–25Google Scholar
  20. Bizani D, Motta AS, Morrissy JAC et al (2005) Antibacterial activity of cerein 8A, a bacteriocin-like peptide produced by Bacillus cereus. Int Microbiol 8:125–131Google Scholar
  21. Black EP, Kelly AL, Fitzgerald GF (2005) The combined effect of high pressure and nisin on inactivation of microorganisms in milk. Inn Food Sci Emerg Technol 6:286–292Google Scholar
  22. Bogovič Matijašić B, Koman Rajšp M, Perko B et al (2007) Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri. Int Dairy J 17:157–166Google Scholar
  23. Björkroth J, Korkeala H (1997) Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative. Int J Food Microbiol 38:117–123Google Scholar
  24. Bredholt S, Nesbakken T, Holck A (2001) Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. Int J Food Microbiol 66:191–196Google Scholar
  25. Cabo ML, Torres B, Herrera JJ et al (2009) Application of nisin and pediocin against resistance and germination of Bacillus spores in sous vide products. J Food Prot 72:515–623Google Scholar
  26. Calo-Mata P, Arlindo S, Boehme K et al (2008) Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Technol 1:43–63Google Scholar
  27. Campos CA, Rodriguez O, Calo-Mata P et al (2006) Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Res Int 39:356–364Google Scholar
  28. Čanžek Majhenič A, Bogovič Matijašić B, Rogelj I (2003) Chromosomal location of genetic determinants for bacteriocins produced by Lactobacillus gasseri K7. J Dairy Res 70:199–203Google Scholar
  29. Cardinal M, Gunnlaugsdottir H, Bjoernevik M et al (2004) Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, ­physical and microbiological measurements. Food Res Int 37:181–193Google Scholar
  30. Castellano P, Belfiore C, Fadda S et al (2008) A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Sci 79:483–499Google Scholar
  31. Cavadini C, Hertel C, Hammes WP (1998) Application of lysostaphin-producing lactobacilli to control staphylococcal food poisoning in meat products. J Food Prot 61:419–424Google Scholar
  32. Chen H, Hoover DG (2003) Bacteriocins and their food applications. Comp Rev Food Sci Food Safety 2:82–100Google Scholar
  33. Chen CM, Sebranek JG, Dickson JS et al (2004a) Combining pediocin with postpackaging irradiation for control of Listeria monocytogenes on frankfurters. J Food Prot 67:1866–1875Google Scholar
  34. Chen CM, Sebranek JG, Dickson JS et al (2004b) Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters. J Food Prot 67:1855–1865Google Scholar
  35. Cobo Molinos A, Abriouel H, Lucas López R et al (2008) Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts. Food Chem Toxicol 46:2912–2921Google Scholar
  36. Cocolin L, Innocente N, Biasutti M et al (2004) The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. Int J Food Microbiol 90:83–91Google Scholar
  37. Coma V (2008) Bioactive packaging technologies for extended shelf life of meat-based products. Meat Sci 78:90–103Google Scholar
  38. Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40:539–558Google Scholar
  39. Dalié DKD, Deschamps AM, Richard-Forget F (2010) Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review. Food Control 21:370–380Google Scholar
  40. Davies EA, Delves-Broughton J (1999) Nisin. In: Robinson R, Batt C, Patel P (eds) Encyclopedia of food microbiology. Acad. Press, London, pp 191–198Google Scholar
  41. Deegan LH, Cotter PD, Hill C et al (2006) Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int Dairy J 16:1058–1071Google Scholar
  42. De Vuyst L, Tsakalidou E (2008) Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. Int Dairy J 18:476–485Google Scholar
  43. De Vuyst L, Vrancken G, Ravyts F et al (2009) Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiol 26:666–675Google Scholar
  44. Dias BE, Galer CD, Moran JW et al (2009) Cheese flavoring systems prepared with bacteriocins. US Patent 7,556,833 (Appl. No.: 10/723,257)Google Scholar
  45. Dicks LMT, Mellett FD, Hoffman LC (2004) Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Sci 66:703–708Google Scholar
  46. Diop MB, Dubois-Dauphin R, Destain J et al (2009) Use of a nisin-producing starter culture of Lactococcus lactis subsp, lactis to improve traditional fish fermentation in Senegal. J Food Prot 72:1930–1934Google Scholar
  47. Drider D, Fimland G, Héchard Y et al (2006) The continuing story of class IIa bacteriocins. Microbiol Molec Biol Rev 70:564–582Google Scholar
  48. Du Toit M, Pretorius IS (2000) Microbial spoilage and preservation of wine: using weapons from nature’s own arsenal. South Afr J Enol Vit 21:74–96Google Scholar
  49. EFSA (2007) Introduction of a Qualified Presumption of Safety (QPS) approach for assessment of selected microorganisms referred to EFSA. EFSA J 587:1–16Google Scholar
  50. EFSA (2008) The maintenance of the list of QPS microorganisms intentionally added to foods or feeds. Scientific opinion of the Panel on Biological Hazards. EFSA J 923:1–48Google Scholar
  51. Ercolini D, Ferrocino I, La Storia A et al (2010) Development of spoilage microbiota in beef stored in nisin activated packaging. Food Microbiol 27:137–143Google Scholar
  52. Erkkilä S, Suihko ML, Eerola S et al (2001) Dry sausage fermented by Lactobacillus rhamnosus strains. Int J Food Microbiol 64:205–210Google Scholar
  53. European Commission (1988) Council Directive of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption (89/107/EEC). O J L40: 27–37Google Scholar
  54. European Economic Community (1983) European Economic Community Commission Directive 83/463/EEC. O J 255:1–6Google Scholar
  55. European Parliament and Council (1995) Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners. O J L61:1–53Google Scholar
  56. European Parliament and Council (1997) Regulation (EC) No 258/97 of 27 January 1997 concerning novel foods and novel food ingredients. O J L043:1–6Google Scholar
  57. European Parliament and Council (2000) Directive 2000/13/EC of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs. O J L109:29–56Google Scholar
  58. European Parliament and Council (2001) Directive 2001/18/EC of 12 March 2001 on the deliberate release into the environment of genetically modified organisms and repealing Council Directive 90/220/EEC. O J L106:1–38Google Scholar
  59. European Parliament and Council (2002a) Regulation (EC) No 178/2002 of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. O J L31:1–37Google Scholar
  60. European Parliament and Council (2002b) Commission Directive 2002/72/EC of 6 August 2002 relating to plastic materials and articles intended to come into contact with foodstuffs. O J L220:18–58Google Scholar
  61. European Parliament and Council (2003) Regulation (EC) No 1829/2003 of 22 September 2003 on genetically modified food and feed. O J L268:1–22Google Scholar
  62. European Parliament and Council (2004) Regulation (EC) No 1935/2004 of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. O J L338:4–17Google Scholar
  63. European Parliament and Council (2008a). Regulation (EC) No 1331/2008 of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings. O J L354:1–6Google Scholar
  64. European Parliament and Council (2008b). Regulation (EC) No 1333/2008 of 16 December 2008 on food additives. O J L354:16–33Google Scholar
  65. European Parliament and Council (2009) Directive 2009/41/EC of 6 May 2009 on the contained use of genetically modified micro-organisms. O J L125:75–97Google Scholar
  66. Fadda S, Chambon C, Champomier-Vergès MC et al (2008) Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat. Meat Sci 79:603–610Google Scholar
  67. Fernández de Palencia P, de la Plaza M, Mohedano ML et al (2004) Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain. Int J Food Microbiol 93:335–347Google Scholar
  68. Foulquié Moreno MR, Rea MC, Cogan TM et al (2003) Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. Int J Food Microbiol 81:73–84Google Scholar
  69. Foulquié Moreno MR, Sarantinopoulos P, Tsakalidou E et al (2006) The role and application of enterococci in food and health. Int J Food Microbiol 106:1–24Google Scholar
  70. Franz CMAP, van Belkum MJ, Holzapfel WH et al (2007) Diversity of enterococcal bacteriocins and their grouping into a new classification scheme. FEMS Microbiol Rev 31:293–310Google Scholar
  71. FSIS, Food Safety and Inspection Service (2002) Safe and suitable ingredients used in the production of meat and poultry products. Directive 7120.1, Washington, DC.Google Scholar
  72. Gálvez A, Valdivia E, Martínez-Bueno M et al (1990) Induction of autolysis in Enterococcus faecalis by peptide AS-48. J Appl Bacteriol 69:406–413Google Scholar
  73. Gálvez A, Abriouel H, López RL et al (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120:51–70Google Scholar
  74. Galvez A, Lopez RL, Abriouel H et al (2008) Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Crit Rev Biotechnol 28:125–152Google Scholar
  75. Gänzle MG, Vogel RF (2003) Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation. Int J Food Microbiol 80:31–45Google Scholar
  76. Gao Y, Jia S, Gao Q et al (2010) A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage. Food Control 21:76–81Google Scholar
  77. Garriga M, Aymerich MT, Costa S et al (2002) Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage. Food Microbiol 19:509–518Google Scholar
  78. Ge J, Ping W, Song G et al (2009) Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food. Wei Sheng Wu Xue Bao 49:609–616Google Scholar
  79. Ghalfi H, Allaoui A, Destain J et al (2006) Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4°C storage. J Food Prot 69:1066–1071Google Scholar
  80. Giraffa G (1995) Enterococcal bacteriocins: their potential as anti-Listeria factors in dairy technology. Food Microbiol 12:291–299Google Scholar
  81. Gonzalez CF, Kunka BS (1987) Plasmid-Associated Bacteriocin Production and Sucrose Fermentation in Pediococcus acidilactici. Appl Environ Microbiol 53:2534–2538Google Scholar
  82. González-Rodríguez MN, Sanz JJ, Santos JA et al (2002) Numbers and types of microorganisms in vacuum-packed cold smoked freshwater fish at the retail level. Int J Food Microbiol 77:161–168Google Scholar
  83. Govaris A, Solomakos N, Pexara A et al (2010) The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. Int J Food Microbiol 137:175–180Google Scholar
  84. Gram L, Dalgaard P (2002) Fish spoilage bacteria – problems and solutions. Curr Opin Biotechnol 13:262–266Google Scholar
  85. Guinane CM, Cotter PD, Hill C et al (2005) Microbial solutions to microbial problems: Lactococcal bacteriocins for the control of undesirable biota in food. J Appl Microbiol 98:1316–1325Google Scholar
  86. Gutiérrez J, Criado R, Martín M et al (2005) Production of enterocin P, an antilisterial pediocin-like bacteriocin from Enterococcus faecium P13, in Pichia pastoris. Antimicrob Agents Chemother 49:3004–3008Google Scholar
  87. Hata T, Alemu M, Kobayashi M et al (2009) Characterization of a bacteriocin produced by Enterococcus faecalis N1-33 and its application as a food preservative. J Food Prot 72:524–30Google Scholar
  88. Holo H, Faye T, Brede DA et al (2002) Bacteriocins of propionic acid bacteria. Lait 82:59–68Google Scholar
  89. Hosseini SV, Arlindo S, Böhme K et al (2009) Molecular and probiotic characterization of bacteriocin-producing Enterococcus faecium strains isolated from nonfermented animal foods. J Appl Microbiol 107:1392–403Google Scholar
  90. Huang Y, Luo Y, Zhai Z et al (2009) Characterization and application of an anti-Listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan Pickle, a traditionally fermented vegetable product from China. Food Contr 20:1030–1035Google Scholar
  91. Hugas M, Pagés F, Garriga M et al (1998) Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packaged with different atmospheres. Food Microbiol 15:639–650Google Scholar
  92. Hugas M, Garriga M, Aymerich MT (2003) Functionalty of enterococci in meat products. Int J Food Microbiol 88:223–233Google Scholar
  93. Jin T, Liu L, Sommers CH et al (2009) Radiation sensitization and postirradiation proliferation of Listeria monocytogenes on ready-to-eat deli meat in the presence of pectin-nisin films. J Food Prot 72:644–649Google Scholar
  94. Jofré A, Aymerich T, Garriga M et al (2008) Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham. Food Control 19:634–638Google Scholar
  95. Jones RJ, Zagorec M, Brightwell G et al (2009) Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage. Food Microbiol 26:876–881Google Scholar
  96. Kato T, Inuzuka L, Kondo M et al (2001) Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso. Biosci Biotechnol Biochem 65:330–337Google Scholar
  97. Knoll C, Divol B, du Toit M (2008) Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes. Food Microbiol 25:983–991Google Scholar
  98. Korkeala H, Suortti T, Măkelă P (1988) Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species. Int J Food Microbiol 7:339–347Google Scholar
  99. Kostinek M, Specht I, Edward VA et al (2007) Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114:342–351Google Scholar
  100. Le Bourhis AG, Doré J, Carlier JP et al (2007) Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese. Int J Food Microbiol 113:154–163Google Scholar
  101. Leisner JJ, Laursen BG, Prévost H et al (2007) Carnobacterium: positive and negative effects in the environment and in foods. FEMS Microbiol Rev 31:592–613Google Scholar
  102. Leroy F, Lievens K, De Vuyst L (2005) Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions. J Food Prot 68:2078–2084Google Scholar
  103. Leroy F, Verluyten J, De Vuyst L (2006) Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106:270–285Google Scholar
  104. Leroy F, De Winter T, Moreno MRF et al (2007) The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations. J Sci Food Agric 87:1726–1736Google Scholar
  105. Liang Z, Mittal GS, Griffiths MW (2002) Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric field. J Food Prot 65:1081–1087Google Scholar
  106. Liu L, O’Conner P, Cotter PD et al (2008) Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis. J Appl Microbiol 104:1059–1066Google Scholar
  107. Lortal S, Chapot-Chartier MP (2005) Role, mechanisms and control of lactic acid bacteria lysis in cheese. Int Dairy J 15:857–871Google Scholar
  108. Lücke FK (2000) Utilization of microbes to process and preserve meat. Meat Sci 56:105–115Google Scholar
  109. Mah JH, Ahn JB, Park JH et al (2003) Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean salted and fermented anchovy. J Microbiol Biotechnol 13:692–699Google Scholar
  110. Mah JH, Hwang HJ (2009) Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control 20:796–801Google Scholar
  111. Mangalassary S, Han I, Rieck J et al (2008) Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage. Food Microbiol 25:866–870Google Scholar
  112. Maragkoudakis PA, Mountzouris KC, Psyrras D et al (2009) Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 130:219–226Google Scholar
  113. Marcos B, Aymerich T, Monfort JM et al (2008) High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. Food Microbiol 25:177–182Google Scholar
  114. Martínez-Cuesta M, Bengoechea J, Bustos I et al (2010) Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter. Int Dairy J 20:18–24Google Scholar
  115. Matamoros S, Pilet MF, Gigout F et al (2009) Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria. Food Microbiol 26:638–644Google Scholar
  116. McMillin KW (2008) Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 80:43–65Google Scholar
  117. Menteş Ö, Ercan R, Akçelik M (2007) Inhibitor activities of two Lactobacillus strains, isolated from sourdough, against rope-forming Bacillus strains. Food Control 18:359–363Google Scholar
  118. Messens W, De Vuyst L (2002) Inhibitory substances produced by lactobacilli isolated from sourdoughs – a review. Int J Food Microbiol 72:31–43Google Scholar
  119. Mollet B, Peel J, Pridmore D et al (2004) Bactericide compositions prepared and obtained from microccus varians. US Patent 6,689,750 (Appl. No.: 08/693,353)Google Scholar
  120. Morgan SM, Galvin M, Kelly J et al (1999) Development of a lacticin 3147-enriched whey powder with inhibitory activity against foodborne pathogens. J Food Prot 62:1011–1016Google Scholar
  121. Morgan SM, Garvin M, Ross RP et al (2001) Evaluation of a spray-dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems. Lett Appl Microbiol 33:387–391Google Scholar
  122. Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM et al (2008) Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review. Crit Rev Food Sci Nutr 48:747–759Google Scholar
  123. Muñoz A, Maqueda M, Gálvez A et al (2004) Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a non fat hard type cheese by an enterococcal strain-producing enterocin AS-48. J Food Prot 67:1517–1521Google Scholar
  124. Muñoz A, Ananou S, Gálvez A et al (2007) Inhibition of Staphylococcus aureus in dairy products by enterocin AS-48 produced in situ and ex situ: Bactericidal synergism through heat and AS-48. Int Dairy J 17:760–769Google Scholar
  125. Murphy RY, Hanson RE, Feze N et al (2005) Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system. J Food Prot 68:507–511Google Scholar
  126. Narbutaite V, Fernandez A, Horn N et al (2007) Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs. Lett Appl Microbiol 47:555–560Google Scholar
  127. Navarro L, Zarazaga M, Sáenz J et al (2000) Bacteriocin production by lactic acid bacteria isolated from Rioja red wines. J Appl Microbiol 88:44–51Google Scholar
  128. Neetoo H, Ye M, Chen H et al (2008) Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. Int J Food Microbiol 122:8–15Google Scholar
  129. Nes IF, Diep DB, Havarstein LS et al (1996) Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek 70:113–128Google Scholar
  130. Nieto-Lozano JC, Reguera-Useros JI, Peláez-Martínez MC et al (2006) Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat. Meat Sci 72:57–61Google Scholar
  131. Nilsson L, Hansen TB, Garrido P et al (2005) Growth inhibition of Listeria monocytogenes by a nonbacteriocinogenic Carnobacterium piscicola. J Appl Microbiol 98:172–183Google Scholar
  132. Noonpakdee W, Santivarangkna C, Jumriangrit P et al (2003) Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage. Int J Food Microbiol 81:137–145Google Scholar
  133. O’Mahony T, Rekhif N, Cavadini C et al (2001) The application of a fermented food ingredient containing ‘variacin’, a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products. J Appl Microbiol 90:106–114Google Scholar
  134. O’Sullivan L, Ross RP, Hill C (2002) Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84:593–604Google Scholar
  135. O’Sullivan L, O’Connor EB, Ross RP et al (2006) Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese. J Appl Microbiol 100:135–143Google Scholar
  136. Papagianni M, Anastasiadou S (2009) Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications. Microbial Cell Factories 8:3Google Scholar
  137. Peláez C, Requena T (2005) Exploiting the potential of bacteria in the cheese ecosystem. Int Dairy J 15:831–844Google Scholar
  138. Pinto AL, Fernandes M, Pinto C et al (2009) Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. Int J Food Microbiol 129:50–58Google Scholar
  139. Pridmore D, Rekhif N, Pittet AC et al (1996) Variacin, a new lanthionine-containing bacteriocin produced by Micrococcus varians: comparison to lacticin 481 of Lactococcus lactis. Appl Environ Microbiol 62:1799–1802Google Scholar
  140. Randazzo CL, Pitino I, Scifo GO et al (2009) Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain. Food Control 20:756–763Google Scholar
  141. Ravyts F, Barbuti S, Frustoli MA et al (2008) Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. J Food Prot 71:1817–1827Google Scholar
  142. Rihakova J, Belguesmia Y, Petit VW et al (2009) Divercin V41 from gene characterization to food applications: 1998-2008, a decade of solved and unsolved questions. Lett Appl Microbiol 48:1–7Google Scholar
  143. Robertson A, Tirado C, Lobstein T et al (eds), (2004) Food and health in Europe: a new basis for action. WHO Regional Publications, European Series, No. 96, Geneva.Google Scholar
  144. Rodgers S (2008) New applications of live bacteria in food services: probiotics and protective cultures. Trends Food Sci Technol 19:188–197Google Scholar
  145. Rodríguez JM, Martinez MI, Kok J (2002) Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria. Crit Rev Food Sci Nutr 42:91–121Google Scholar
  146. Rojo-Bezares B, Sáenz Y, Zarazaga M et al (2007) Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria. Int J Food Microbiol 116:32–36Google Scholar
  147. Ross RP, Galvin M, McAuliffe O et al (1999) Developing applications for lactococcal bacteriocins. Antonie van Leeuwenhoek 76:337–346Google Scholar
  148. Ross RP, Morgan S, Hill C (2002) Preservation and fermentation: past, present and future. Int J Food Microbiol 79:3–16Google Scholar
  149. Ryan MP, Ross RP, Hill C (2001) Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. Appl Environ Microbiol 67:2699–2704Google Scholar
  150. Sánchez J, Borrero J, Gómez-Sala B et al (2008) Cloning and heterologous production of Hiracin JM79, a Sec-dependent bacteriocin produced by Enterococcus hirae DCH5, in lactic acid bacteria and Pichia pastoris. Appl Environ Microbiol 74:2471–2479Google Scholar
  151. Sánchez Valenzuela A, Díaz Ruiz G, Ben Omar N et al (2008) Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food. Food Control 19:842–848Google Scholar
  152. Santiago-Silva P, Nilda FF, Soares Juliana E et al (2009) Antimicrobial efficiency of film incorporated with pediocin (ALTA® 2351) on preservation of sliced ham. Food Control 20:85–89Google Scholar
  153. Settanni L, Corsetti A (2008) Application of bacteriocins in vegetable food biopreservation. Int J Food Microbiol 121:123–138Google Scholar
  154. Silveira AC, Conesa A, Aguayo E et al (2008) Alternative sanitizers to chlorine for use on fresh-cut “Galia” (Cucumis melo var. catalupensis) melon. J Food Sci 73:405–411Google Scholar
  155. Schoeman H, Vivier MA, du Toit M et al (1999) The development of bactericidal yeast strains by expressing the Pediococcus acidilactici pediocin gene (pedA) in Saccharomyces cerevisiae. Yeast 15:647–656Google Scholar
  156. Sobrino-López A, Martín-Belloso O (2008) Use of nisin and other bacteriocins for preservation of dairy products. Int Dairy J 18:329–343Google Scholar
  157. Sobrino A, Martínez Viedma P, Abriouel H et al (2009) The impact of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by High-intensity pulsed electric field. J Dairy Sci 92:2514–2523Google Scholar
  158. Solomakos N, Govaris A, Koidis P et al (2008) The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol 25:120–127Google Scholar
  159. Somkuti GA, Steinberg DH (2010) Pediocin production in milk by Pediococcus acidilactici in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. J Ind Microbiol Biotechnol 37:65–69Google Scholar
  160. Sparo M, Nuñez GG, Castro M et al (2008) Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages. Food Microbiol 25:607–615Google Scholar
  161. Stergiou VA, Thomas LV, Adams MR (2006) Interactions of nisin with glutathione in a model protein system and meat. J Food Prot 69:951–956Google Scholar
  162. Tahiri I, Desbiens M, Kheadr E et al (2009a) Growth of Carnobacterium divergens M35 and production of divergicin M35 in snow crab by-product, a natural-grade medium. LWT-Food Sci Technol 42:624–632Google Scholar
  163. Tahiri I, Desbiens M, Kheadr E et al (2009b) Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold-smoked wild salmon. Food Microbiol 26:783–793Google Scholar
  164. Tamang JP, Tamang B, Schillinger U et al (2009) Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. Int J Food Microbiol 135:28–33Google Scholar
  165. Thomas LV, Delves-Broughton J (2001) New advances in the application of the food preservative nisin. Adv Food Sci 2:11–22Google Scholar
  166. Thomas LV, Clarkson MR, Delves-Broughton J (2000) Nisin. In: Naidu AS (ed) Natural food antimicrobial systems. CRC-Press, FL, pp 463–524Google Scholar
  167. Todorov SD, Koep KSC, Van Reenen CA et al (2007) Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus. Meat Sci 77:405–412Google Scholar
  168. Tomé E, Gibbs PA, Teixeira PC (2008) Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria. Int J Food Microbiol 121:285–294Google Scholar
  169. Trias R, Bañeras L, Badosa E et al (2008a) Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria. Int J Food Microbiol 123:50–60Google Scholar
  170. Trias R, Badosa E, Montesinos E et al (2008b) Bioprotective Leuconostoc strains against Listeria monocytogenes in fresh fruits and vegetables. Int J Food Microbiol 127:91–98Google Scholar
  171. Ukuku DO, Bari ML, Kawamoto S et al (2005) Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces. Int J Food Microbiol 104:225–233Google Scholar
  172. Työppönen S, Petäjä E, Mattila-Sandholm T (2003) Bioprotectives and probiotics for dry sausages. Int J Food Microbiol 83:233–244Google Scholar
  173. Uesugi AR, Moraru CI (2009) Reduction of Listeria on Ready-to-Eat sausages after exposure to a combination of pulsed light and Nisin. J Food Prot 72:347–353Google Scholar
  174. US Food and Drug Administration (1999) Federal food, drug, and cosmetic act. Washington, DCGoogle Scholar
  175. Valerio F, De Bellis P, Lonigro SL et al (2008) Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage. Int J Food Microbiol 122:328–332Google Scholar
  176. Valerio F, Favilla M, De Bellis P et al (2009) Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products. Syst Appl Microbiol 32:438–448Google Scholar
  177. Van Reenen CA, Chikindas ML, van Zyl WH et al (2002) Characterisation and heterologous expression of a class IIa bacteriocin, plantaricin 423 from Lactobacillus plantarum 423, in Saccharomyces cerevisiae. Int J Food Microbiol 81:29–40Google Scholar
  178. Vaughan A, O’Sullivan T, van Sinderen D (2005) Enhancing the microbiological stability of malt and beer—a review. J Inst Brewing 111:355–371Google Scholar
  179. Vázquez JA, González MP, Murado MA (2004) Peptones from autohydrolysed fish viscera for nisin and pediocin production. J Biotechnol 112:299–311Google Scholar
  180. Vázquez JA, González MP, Murado MA (2006) Preliminary tests on nisin and pediocin production using waste protein sources. Factorial and kinetic studies. Bioresour Technol 97:605–613Google Scholar
  181. Vaz-Velho M, Todorov S, Ribeiro J et al (2005) Growth control of Listeria innocua 2030c during processing and storage of cold smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant. Food Control 16:541–549Google Scholar
  182. Vedamuthu Ebenezer R (1995) Method of producing a yogurt product containing bacteriocin PA-1. US Patent 5,445,835 (Appl. No.: 08/192,960).Google Scholar
  183. Vega Leal-Sánchez M, Ruiz-Barba JL, Sánchez AH et al (2003) Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiol 20:421–430Google Scholar
  184. Villani F, Sannino L, Moschetti G et al (1997) Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages. Food Microbiol 14:555–566Google Scholar
  185. Weber GH, Broich WA (1986) Shelf-life extension of cultured dairy foods. C Dairy Prod J 21:19Google Scholar
  186. Wessels S, Axelsson L, Bech Hansen E et al (2004) The lactic acid bacteria, the food chain, and their regulation. Trends Food Sci Technol 15:498–505Google Scholar
  187. Yanagida F, Srionnual S, Chen YS (2008) Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan. Lett Appl Microbiol 47:134–139Google Scholar
  188. Ye M, Neetoo H, Chen H (2008) Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol 127:235–240Google Scholar
  189. Yoon MY, Kim YJ, Hwang HJ (2008) Properties and safety aspects of Enterococcus faecium strains isolated from Chungkukjang, a fermented soy product. LWT Food Sci Technol 41:925–933Google Scholar
  190. Zhang J, Liu G, Li P et al (2010) Pentocin 31-1, a novel meat-borne bacteriocin and its application as biopreservative in chill-stored tray-packaged pork meat. Food Control 21:198–202Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Antonio Gálvez
    • 1
  • Hikmate Abriouel
  • Nabil Ben Omar
  • Rosario Lucas
  1. 1.Health Sciences Department, Microbiology Division, Faculty of Experimental SciencesUniversity of JaenJaenSpain

Personalised recommendations