International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Antimicrobial Substances Production at Refrigeration Temperatures by Lactobacillus delbrueckii MH10: A Candidate for Food Biopreservation

Received: 02 April 2016    Accepted: 11 April 2016    Published: 26 April 2016
Views:       Downloads:

Share This Article

Abstract

The objective of this study was to determine formation of antibacterial substances in supernatants of L. delbrueckii during cold storage and evaluate whether the application of this bacteria to raw ground beef would result in significant reductions of E. coli O157:H7 during refrigerated storage. Antibacterial activity of a newly isolated Lactobacillus delbrueckii MH 10 at refrigeration temperatures against food-borne pathogen Escherichia coli O157: H7 was studied. The size of inhibition zone depends on concentration of LAB cells. The cells (~109 CFU/ml) of L. delbrueckii roduced significant amount of antibacterial substances mainly hydrogen peroxide ~ 35 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and ~ 40 μg/ml in beef broth at 5°C during submerged cultivation without of growth. Submerged cocultivation of E. coli O157: H7 with lactobacilli in NB broth at 5°C reducing the total number of the pathogen more than 3 log for 5 days. The cell suspension intendent for treatment must contain 108-9 CFU/ ml of LAB. L. delbrueckii reduced initial amount 2x105/sup> of E. coli O157: H7 in ground beef cocultivation up to 3 log for 3 days and become undetectable after 7 days. The application of L. delbrueckii bacteria does not cause any changes in sensory characteristics of ground beef by itself; moreover promote expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.

DOI 10.11648/j.ijnfs.20160503.15
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 3, May 2016)
Page(s) 179-184
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Biopreservation, Lactobacillus delbrueckii, Refrigerated Temperatures, Hydrogen Peroxide, E. coli O157: H7

References
[1] Amézquita A, Brashears MM. (2002). Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J Food Prot. Vol. 65(2), pp. 316–325.
[2] Gyawali R, Ibrahim SA. (2014). Natural products as antimicrobial agents. Food Control. Vol. 46, pp. 412–429.
[3] Davidson PM, Harrison MA. (2002). Resistance and Adaptation to Food Antimicrobials, Sanitizers, and Other Process Controls. Scientific Status Summary, Food Technology. Vol. 56(11), pp. 69–78.
[4] Muhialdin BJ. Hassan Z. (2011). Screening of Lactic Acid Bacteria for Antifungal Activity against Aspergillus oryzae. American Journal of Applied Science. Vol. 8, pp. 447–451.
[5] Dalié DKD, Deschamps AM. Richard F. (2010). Lactic acid bacteria Potential for control of mould growth and mycotoxins. A review Food Control. vol. 21, pp. 370–380.
[6] Smith L, Mann JE, Harris K, Miller MF, Brashears MM. (2005). Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. J Food Prot. Vol. 68(8), pp. 1587–92.
[7] Favaro L, Penna ALB, Todorov DD. (2015). Bacteriocinogenic LAB from cheeses -Application in Biopreservation. Trends in Food Science Technology. Vol. 41, pp. 37–48.
[8] Daly CW, Sandine E, Elliker PR. (1972). Interaction of food starter cultures and food-borne pathogens: Streptococcus diacetilactis versus food pathogens. J. Milk Food Technol. vol. 35, pp. 349–357.
[9] Daeschel MA. (1989). Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology. Vol. 1, pp. 164–167.
[10] Dahiya RS, Speck ML. (1968). Hydrogen peroxide formation by lactobacilli and its effect on Staphylococcus aureus. J. Dairy Sci. Vol. 51, pp. 1568–1572.
[11] Yap PS, Gilliland SE. (2000). Comparison of Newly Isolated Strains of Lactobacillus delbrueckii subsp. lactis for Hydrogen Peroxide Production at 5°C. J Dairy Sci. Vol. 83, pp. 628–632.
[12] Gilliland SE. (1980). Use of lactobacilli to preserve fresh meat. Proc Recip Meat Conf. Vol. 33, pp. 54–58.
[13] Jones RJ, Hussein HM, Zagorec M, Brightwell G, Tagg JR. (2008). Isolation of lactic acid bacteria with inhibitory against pathogens and spoilage organisms asso¬ciated with fresh meat. Food Microbiology. Vol. 25, pp. 228–234.
[14] Kostrzynska M, Bachand A. (2006). Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Canadian Journal of Microbiol-ogy. Vol. 52, pp. 1017–1026.
[15] Maragkoudakis PE, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. (2009). Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Inter¬national Journal of Food Microbiology. Vol. 130, pp. 219–226.
[16] Holzapfel WH, Geisen R, Schillinger U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol. Vol. 24(3), pp. 343–62.
[17] Salem A M. (2012). Bio-Preservation Challenge for Shelf-Life and Safety Improvement of Minced Beef. Global Journal of Biotechnology and Biochemistry. Vol. 7 (2), pp. 50–60.
[18] Ruby JR, Ingham SC. (2009). Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate. Journal of Food Protection. Vol. 72, pp. 251–259.
[19] Ammor S, Tauveron G, Dufour E. Chevallier I. (2006). Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1- Screening and characterization of the antimicrobial compounds. Food Control. Vol. 17, pp. 454–461.
[20] Villegas E, Gilliland SE. (1998). Hydrogen Peroxide Production by Lactobacillus delbrueckii subsp. lactis I at 5°C. Journal of food science. Vol. 63(6), pp. 1070–1074.
[21] Collins EB, Aramaki K. (1980). Production of hydrogen peroxide by Lactobacillus acidophilus. J. Dairy Sci. Vol. 63, pp. 353–357.
[22] Jaroni D, Brashears MM. (2000). Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of Cells. Journal of Food Science. Vol. 65(6), pp. 1033–1036.
[23] Brashears MM, Reilly SS, Gilliland SE. (1998). Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli 0157:H7 on refrigerated raw chicken meat. J. Food Protect. Vol. 61, pp. 166–170.
[24] Gilliland SE, Speck ML, Morgan CG. (1975). Detection of L. acidophilus in feces of humans, pigs, and chickens. Appl. Microbiol. Vol. 30, pp. 541–545.
[25] Senne MM, Gilliland SE. (2003). Antagonism action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems. Journal of Food Protection. Vol. 66, pp. 418–425.
[26] Sakaridis I, Soultos N, Batzios Ch, Ambrosiadis I, Koidis P. (2014). Lactic Acid Bacteria Isolated from Chicken Carcasses with Inhibitory Activity against Salmonella spp and Listeria monocytogenes. Czech J. Food Sci. Vol. 32(1), pp. 61–68.
[27] Sparo MD, Confalonieri1 A, Urbizu L, Ceci1 M, Sánchez Bruni SF. (2013). Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121. Brazilian Journal of Microbiology. Vol. 44(1), pp. 43–49.
Author Information
  • SPC “Armbiotechnology” NAS, Yerevan, Armenia

  • SPC “Armbiotechnology” NAS, Yerevan, Armenia

  • SPC “Armbiotechnology” NAS, Yerevan, Armenia

Cite This Article
  • APA Style

    Hrachya Hovhannisyan, Alireza Goodarzi, Andranik Barseghyan. (2016). Antimicrobial Substances Production at Refrigeration Temperatures by Lactobacillus delbrueckii MH10: A Candidate for Food Biopreservation. International Journal of Nutrition and Food Sciences, 5(3), 179-184. https://doi.org/10.11648/j.ijnfs.20160503.15

    Copy | Download

    ACS Style

    Hrachya Hovhannisyan; Alireza Goodarzi; Andranik Barseghyan. Antimicrobial Substances Production at Refrigeration Temperatures by Lactobacillus delbrueckii MH10: A Candidate for Food Biopreservation. Int. J. Nutr. Food Sci. 2016, 5(3), 179-184. doi: 10.11648/j.ijnfs.20160503.15

    Copy | Download

    AMA Style

    Hrachya Hovhannisyan, Alireza Goodarzi, Andranik Barseghyan. Antimicrobial Substances Production at Refrigeration Temperatures by Lactobacillus delbrueckii MH10: A Candidate for Food Biopreservation. Int J Nutr Food Sci. 2016;5(3):179-184. doi: 10.11648/j.ijnfs.20160503.15

    Copy | Download

  • @article{10.11648/j.ijnfs.20160503.15,
      author = {Hrachya Hovhannisyan and Alireza Goodarzi and Andranik Barseghyan},
      title = {Antimicrobial Substances Production at Refrigeration Temperatures by Lactobacillus delbrueckii MH10: A Candidate for Food Biopreservation},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {3},
      pages = {179-184},
      doi = {10.11648/j.ijnfs.20160503.15},
      url = {https://doi.org/10.11648/j.ijnfs.20160503.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20160503.15},
      abstract = {The objective of this study was to determine formation of antibacterial substances in supernatants of L. delbrueckii during cold storage and evaluate whether the application of this bacteria to raw ground beef would result in significant reductions of E. coli O157:H7 during refrigerated storage. Antibacterial activity of a newly isolated Lactobacillus delbrueckii MH 10 at refrigeration temperatures against food-borne pathogen Escherichia coli O157: H7 was studied. The size of inhibition zone depends on concentration of LAB cells. The cells (~109 CFU/ml) of L. delbrueckii roduced significant amount of antibacterial substances mainly hydrogen peroxide ~ 35 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and ~ 40 μg/ml in beef broth at 5°C during submerged cultivation without of growth. Submerged cocultivation of E. coli O157: H7 with lactobacilli in NB broth at 5°C reducing the total number of the pathogen more than 3 log for 5 days. The cell suspension intendent for treatment must contain 108-9 CFU/ ml of LAB. L. delbrueckii reduced initial amount 2x105/sup> of E. coli O157: H7 in ground beef cocultivation up to 3 log for 3 days and become undetectable after 7 days. The application of L. delbrueckii bacteria does not cause any changes in sensory characteristics of ground beef by itself; moreover promote expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.},
     year = {2016}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Antimicrobial Substances Production at Refrigeration Temperatures by Lactobacillus delbrueckii MH10: A Candidate for Food Biopreservation
    AU  - Hrachya Hovhannisyan
    AU  - Alireza Goodarzi
    AU  - Andranik Barseghyan
    Y1  - 2016/04/26
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160503.15
    DO  - 10.11648/j.ijnfs.20160503.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 179
    EP  - 184
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160503.15
    AB  - The objective of this study was to determine formation of antibacterial substances in supernatants of L. delbrueckii during cold storage and evaluate whether the application of this bacteria to raw ground beef would result in significant reductions of E. coli O157:H7 during refrigerated storage. Antibacterial activity of a newly isolated Lactobacillus delbrueckii MH 10 at refrigeration temperatures against food-borne pathogen Escherichia coli O157: H7 was studied. The size of inhibition zone depends on concentration of LAB cells. The cells (~109 CFU/ml) of L. delbrueckii roduced significant amount of antibacterial substances mainly hydrogen peroxide ~ 35 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and ~ 40 μg/ml in beef broth at 5°C during submerged cultivation without of growth. Submerged cocultivation of E. coli O157: H7 with lactobacilli in NB broth at 5°C reducing the total number of the pathogen more than 3 log for 5 days. The cell suspension intendent for treatment must contain 108-9 CFU/ ml of LAB. L. delbrueckii reduced initial amount 2x105/sup> of E. coli O157: H7 in ground beef cocultivation up to 3 log for 3 days and become undetectable after 7 days. The application of L. delbrueckii bacteria does not cause any changes in sensory characteristics of ground beef by itself; moreover promote expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.
    VL  - 5
    IS  - 3
    ER  - 

    Copy | Download

  • Sections