Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and L. curvatus isolated from Argentine meat and their application on vacuum-packed beef

Main Article Content

simone stella
cristian bernardi
patrizia cattaneo
fabio colombo
Erica tirloni

Keywords

Lactobacillus sakei, Lactobacillus curvatus, biopreservation, vacuum-packed beef, antimicrobial activity.

Abstract

A L. sakei and a L. curvatus-based mixtures exerted an antagonistic activity in vitro against 12 different spoilage and pathogenic bacteria. No activity was exerted by the cell-free supernatants. The addition of the two mixtures to sliced vacuum-packaged beef showed a better capability of L. sakei to adapt to meat substrate. After 60 days, Total Viable Count (5.8 vs 7.4 Log CFU/g), Gram-negative bacteria (2.5 vs 6.4 Log CFU/g) and Enterobacteriaceae (2.3 vs 4.4 Log CFU/g) were significantly lower in L. sakei-inoculated samples if compared with control ones; TVC and Enterobacteriaceae were also significantly lower in L. curvatus-inoculated samples than in control ones. The addition of mixtures gave no significant effects on meat pH and colour. The use of high dosage of viable cells could be suggestible in order to exert an early conditioning of meat environment. 

Abstract 410 | PDF Downloads 272

References

• Awaisheh, S. and Ibrahim, S.A. 2009. Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products. Foodborne Pathogens Disease, 6, 1125-1132.
• Aymerich, T., Picouet, P.A. and Monfort J.M. 2008. Decontamination technologies for meat products. Meat Science, 78, 114-129.
• Castellano, P. and Vignolo, G. 2006. Inhibition of Listeria innocua and Brochothryx thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins. Letters in Applied Microbiology, 43, 194-199.
• Castellano, P., Belfiore, C., Fadda, S. and Vignolo, G. 2008. A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Science, 79, 483-499.
• Castellano, P., Gonzales, C., Carduza, F. and Vignolo, G. 2010. Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. Meat Science, 85, 394-401.
• Cleveland, J., Montville, T.J., Nes, I.F. and Chikindas, M.L. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71, 1-20.
• Devlieghere, F., Vermeiren, L. and Debevere J. 2004. New preservation technologies: Possibilities and limitations. International Dairy ournal, 14, 273-285.
• Dortu, C., Huch, M., Holzapfel, W.H., Franz, C.M.A.P. and Thonart, P. 2008. Anti-listerial activity of bacteriocin producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat. Letters in Applied Microbiology, 47, 581-586.
• Ercolini, D., Russo, F., Nasi, A., Ferranti, P. and Villani, F. 2009. Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Applied and Environmental Microbiology, 75, 1990-2001.
• Fadda, S., Chambon, C., Champonier-Vergès, M.C., Talon, R. and Vignolo, G. 2008 . Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat. Meat Science, 79, 603-610.
• Fontana, C., Cocconcelli, P.S. and Vignolo, G. 2006. Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef. Applied and Environmental Microbiology ,72, 5618-5622.
• Holzapfel, W.H. 1998. The gram-positive bacteria associated with meat and meat products, in The Microbiology of Meat and Poultry, ed. by Davies A. and Board R. Blackie Academic and Professional. London, pp. 35–74.
• Holzapfel, W.H., Geisen, R. and Schillinger, U. 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Inernational Journal of Food Microbiology, 24, 343–362.
• Hugas, M. 1998. Bacteriocinogenic Lactic Acid Bacteria for the biopreservation of meat and meat products. Meat Science, 49, 139-150.
• ISO-International Organization for Standardisation 1998. Horizontal method for the enumeration of Mesophilic lactic acid bacteria-colony count technique at 30°C-ISO 15214: 1998. Switzerland: ISO
• ISO-International Organization for Standardisation 2003. Microbiology-General Guidance for the Enumeration of microorganisms - Colony-count technique at 30 degrees C. ISO 4833:2003. Switzerland: ISO.
• ISO-International Organization for Standardisation 2004. Microbiology-General Guidance for the Detection and Enumeration of Enterobacteriaceae - Colony-count method. ISO 21528:2004. Switzerland: ISO.
• Jones, R.J., Hussein, H.M., Zagorec, M., Brightwell, G. and Tagg, J.R. 2008. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat. Food Microbiology, 25, 228-234.
• Katla, T., Møretrø, T., Sveen, I., Aasen, I.M., Axelsson, L. and Rørvik, L.M. 2002. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. J ournal of Applied Microbiology, 93, 191-196.
• Labadie, J. 1999. Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Science, 52, 299–305.
• Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55, 181-186.
• Liu, X., Liu, W., Zhang, Q., Tian, F., Wang, G., Zhang, H. and Chen, W. 2013. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli. Food Control. 30, 563-568.
• Loretz, M., Stephan, R. and Zweifel, C. 2011. Antibacterial activity of decontamination treatments for cattle hides and beef carcasses. Food Control, 22, 347-359.
• Moore, E.R.B., Tindall, B.J., Martin Dos Santos, V.A.P., Pieper, D.H., Ramos, J.L. and Palleroni, N.J. 2006. Pseudomonas, in The Prokaryotes, ed. by Dworkin M, Falkow S, Rosenberg E, Schleifer K-H and Stackebrandt E. Springer, New York, vol. 6, pp. 646–703.
• Nychas, G-J.E. and Drosinos, E.H., 2000. Spoilage of meat, in Encyclopedia of Food Microbiology, ed. by Robinson RK, Batt CA and Patel PD. Academic Press. London, vol. 2, pp. 1253–1260.
• Pennacchia, C., Ercolini, D. and Villani, F. 2011. Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. Food Microbiology, 28, 84-93.
• Ravyts, F., Barbuti, S., Frustoli, M.A., Parolari, G., Saccani, G., de Vuyst, L. and Leroy, F. 2008. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. Journal of Food Protection, 9, 1752-1947.
• Schillinger, U., Kaya, M. and Lücke, F.K. 1991. Behavior of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake. Journal of Applied Bacteriology, 70, 473–478.
• Shaw, B.G. and Harding, C.D. 1984. A numerical taxonomic study of lactic acid bacteria from vacuum-packaged beef, pork, lamb and bacon. Journal of Applied Bacteriology, 56, 25–40.
• Stella, S., Ripamonti, B., Vandoni, S., Bernardi, C. and Sgoifo Rossi, C.A. 2013. Microbiological and physico-chemical quality evaluation of vacuum-packaged argentine beef imported into Italy. Jopurnal of Food Quality, 36, 253-262.
• Tirloni, E., Cattaneo, P., Ripamonti, B., Agazzi, A., Bersani, C. and Stella, S. 2014. In vitro evaluation of Lactobacillus animalis SB310, Lactobacillus paracasei subsp. paracasei SB137 and their mixtures as potential bioprotective agents for raw meat. Food Control, 41, 63–68.
• Vandenbergh, P.A. 1993. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiology Review, 12, 221–238.
• Vignolo, G., Fontana, C. and Cocconcelli, P.S. 2010. New approaches for the study of Lactic Acid Bacteria biodiversity. A focus on meat ecosystem, in Biotechnology of Lactic Acid Bacteria: Novel Applications, ed. by Mozzi F, Raya R and Vignolo G, Wiley-Blackwell, Hoboken, pp. 251-272.
• Vignolo, G., Palacios, J., Farìas, M.E., Sesma, F., Schillinger, U., Holzapfel, W. and Oliver, G. 2000. Combined Effect of bacteriocins on the survival of various Listeria species in broth and meat system. Current trends in Microbiology, 41, 410-416.
• Vignolo, G., Saavedra, L., Sesma, F. and Raya, R. 2012. Food Bioprotection: Lactic Acid Bacteria as natural preservatives, in Progress in Food Preservation, ed. by Bhat R, Alias AK and Paliyath G. Wiley-Blackwell, Hoboken, pp. 451-474.
• Yamazaki, K., Suzuki, M., Kawai, Y., Inoue, N. and Montville, T.J. 2003. Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. Journal of Food Protection, 66, 1420–1425.
• Yost, C.K. and Nattress, F.M. 2002. Molecular typing techniques to characterize the development of a lactic acid bacteria community on vacuum-packaged beef. International Journal of Food Microbiology, 72, 97-105.
• Zhou, G.H., Xua, X.L. and Liu, Y. 2010. Preservation technologies for fresh meat – A review. Meat Science, 86, 19-128.