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Application of Bacteriocins in food products

Present by Nirarat Thongchai 55010219071

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Bacteriocins are ribosomally -synthesized peptides or proteins with antimicrobial activity.

Produced by different groups of bacteria. - Gram-positive bacteria.- Gram-negative bacteria. - Archaea.

The main differences between bacteriocins and antibiotics are summarized in Table

What is Bacteriocin ?

Cleveland et al.(2001)

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Bacteriocins vs. antibioticsCharacteristic Bacteriocins AntibioticsApplication Food Clinical

Synthesis Ribosomal Secondary metabolite

Activity Narrow spectrum Varying spectrum

Host cell immunity Yes No

Mechanism of target cell Usually adaptation affecting cell

Usually a genetically transferable

resistance or tolerance membrane composition determinant affecting different sitesdepending the mode of action

Interaction requirements Sometimes docking molecules Specific target

Mode of action Mostly pore formation, but in a few cases possibly cell wall biosynthesis

Cell membrane or intracellular targets

Toxicity/side effects None known Yes

Cleveland et al.(2001)

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Bacteriocins of Gram-positive bacteria

Class I Lantibiotic

Type A Linear

Type B Globular

Type C Multi-component

Classification of bacteriocin

Cotter et al. (2006), Klaenhammer (1993).

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Type Size Examples References

Pore Formers Nucleases

(20-80 kDa)

Colicins (Cascales et al. 2007)

Colicin-like (20-80 kDa)

S -pyocins Klebicins

(Michel-Briand and Baysse 2002)

Phage-tail like (>80 kDa) R and F pyocins (Gillor et al. 2004)

Post-translationally modified Unmodified

(<10 kDa) Microcins (Reeves 1965)

Bacteriocins of Gram-negative bacteria

Bakkal et al, 2012

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Bacteriocins of Archaea

Halobacterium(extreme halophiles)

Halocins• Microhalocins (< 10 kDa)• Protein halocins (>10 kDa)

Bakkal et al, 2012

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Modes of action

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Modes of action of Bacteriocins from Gram-positive bacteria

Cotter et al. (2006)

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Modes of action of Bacteriocins from Gram-negative bacteria

Cotter et al. (2006)

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Bacteriocin-producing Microorganism

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Microorganism Bacteriocin Inhibition/control Reference

Bacillus cereus 8A cerein 8A Listeria monocytogenes Bizani et al. (2008)

Enterococcus faecium L50 Enterocins L50A and L50B

Listeria monocytogenes Cintas et al. (1998)

Enterococcus faecalis S37 Enterocin S37 Listeria monocytogenes Belguesmia et al. (2010)

Lactobacillus acidophilus acidocin Clostridium sporogenes Leer et al. (1995)

Lactobacillus helveticus 481 Helveticin J Lactobacillus bulgaricus 1489 Joerger and Klaenhummer (1986)

Lactobacillus plantarumC11 Plantaricins EF and JK Staphylococcus spp. Anderssen et al. (1998)

Lactobacillus plantarum ZJ008 Plantaricin ZJ008 Staphylococcus spp. Zhu et al. (2014)

Lactobacillus plantarum ZJ5 Plantaricin ZJ5 Some Gram-positive bacteria Song et al. (2014)

Lactobacillus sakei Sakacin QSakacin P

Lactobacillus sakei NCDO 2714 Lactobacillus coryneformis

Diep et al. (2000)

Lactococcus lactis QU 4 Lactococcin Q Lactococcus lactis Zendo et al. (2006)

Lactococcus lactis Nisin Listeria monocytogenes Beasley and aris (2004)

Leuconostoc mesenteroides Mesentericin Y105 Listeria monocytogenes Castano et al. (2005)

Pediococcus acidilactici Pediocin AcH Listeria monocytogenes Biawes et al. (1991)

Pediococcus pentosaceous NCDC 273 pediocin PA-1 Listeria monocytogenes Simha et al. (2012)

Bacteriocins-producing Gram-positive bacteria

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Microorganism Bacteriocin Inhibition Reference

 Escherichia coli Microcin J25 Salmonella newport Vincent et al. (2004)

 Escherichia coli Microcin J25 Salmonella enterica Rintoul et al. (2001)

Escherichia coli Colicins other strains of E. coli Morales et al. (2015)

Escherichia fergusonii Colicins Escherichia coli Símajs et al. (2002)

Klebsiella pneumoniae microcin E492 Escherichia coli Biologia et al. (1996)

Bacteriocins-producing Gram-negative bacteria

Bacteriocins-producing Archaea

Microorganism Bacteriocin Inhibition Reference

Halobacterium strain GRB

Halocin G1 Sulfolobus spp. Connor and Shand (2002)

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Application of bacteriocin in food product

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Factors influencing the efficacy of bacteriocins in food systems

Food-related factors• –Food processing conditions• –Food storage temperature• –Food pH, and bacteriocin

unstability to pH changes• –Inactivation by food enzymes• –Interaction with food

additives/ingredients• –Bacteriocin adsorption to food

components• –Low solubility and uneven

distribution in the food matrix• –Limited stability of bacteriocin

during food shelf life

The food microbiota• –Microbial load• –Microbial diversity• –Bacteriocin sensitivity• –Microbial interactions in the food

system

The target bacteria• –Microbial load• –Bacteriocin sensitivity (Gram-type,

genus, species, strains)• –Physiological stage (growing,

resting, starving or viable but non - culturable cells, stressed or sub-lethally injured cells, endospores ...)

• –Protection by physico-chemical barriers (microcolonies, biofilms, slime)

• –Development of resistance/adaptation

Galvez et al. (2007)

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.

Bizani et al, (2008)

Cerein 8A product by B. cereus 8A to control Listeria monocytogenes

day 0 (white bars)day 3 (dashed bars)day 5 (black bars).

Effect of cerein 8A to control Listeria monocytogenes in pasteurized milk at 4 °C. Heat inactivated (Control) or 160 AU ml−1 cerein 8A (Cerein) were added to milk samples before inoculation with L. monocytogenes.

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Controlcerein 8A 400 AU ml−1

(Bizani et al, 2008)

Effect of cerein 8A to control Listeria monocytogenes on surface of Minas-type cheese at 4 °C.

Cerein 8A product by B. cereus 8A to control Listeria monocytogenes

Cerein 8A product by B. cereus 8A to control Listeria monocytogenes

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Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages

Gao et al. (2009)

Control inoculated with5 log CFU/g of L. sakei C2.inoculated with7 log CFU/g of L. sakei C2.

Trends of total enterobacteria populations in the fermented sausages

Trends of L. monocytogenes populations in the fermented sausages

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Sample Flavor Texture Overall acceptabilityInoculated with 7

Log CFU/g of L. sakei C29.28 ± 0.62a 9.03 ± 0.23a 9.46 ± 0.59a

Inoculated with 5Log CFU/g of L. sakei C2

8.63 ± 0.52b 8.72 ± 0.41a 8.87 ± 0.27b

The control 8.15 ± 0.43c 8.97 ± 0.35a 8.47 ± 0.51b

Sensory evaluation of fermented sausages after the fermentation of 38 days.

a, b, c Means within the same column followed by different superscript letters Differ significantly (p < 0.05).

Gao et al. (2009)

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Pediocin 05-10 product by Pediococcus pentosaceus

Batch I was pretreated with the bacteriocin and then incubated with L. monocytogenesBatch II was pretreated with the inactive bacteriocin and then incubated with L. monocytogenes

Biocontrol of L. monocytogenes in pork ham by Pediocin 05-10 at 4 C. Determination of the L. monocytogenes CFU was carried out every day

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Effect of enterocin AS-48 on vegetative cells of B. coagulans on tomato paste

Enterocin AS-48 0µg/ml Entericin AS-48 3µg/ml Enterocin AS-48 6µg/ml

37 oC

37 oC

22 oC

4 oC

4 oC

22 oC

Lucas et al .(2006)

B. coagulans CECT 12 (A–C)

B. coagulans CECT 561 (D–F)

Effect of enterocin AS-48 on vegetative cells of B. coagulans CECT 12 (A–C) and B. coagulans CECT 561 (D–F) inoculated on a commercial tomato paste

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The potential for incorporating nisin into plastic films onCold-smoked salmon

4 oC

4 oC

10 oC

10 oC

Netoo et al .(2008)

5 × 102 CFU/cm2

5 × 105 CFU/cm2

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Application of bacteriocins as part of hurdle technology

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Listeria monocytogenes

Bacteriocins and high hydrostatic pressure (HHP)

7oCRoom temperature , 22oC

Non HHP, Non enterocin AS-48Non HHP , enterocin AS-48HHP , Non enterocin AS-48HHP , enterocin AS-48

Control of Listeria monocytogenes by enterocin AS-48 (148 AU g1) alone or in combination with HHP treatment in fuets during ripening and storage at room temperature (A) or 7 C (B).

Ananou et al.(2010)

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Salmonella enterica

7oCRoom temperature , 22oC

Control of S. enterica by enterocin AS-48 (148 AU g1) alone or in combination with HHP treatment in fuet sausages during ripening and storage at room temperature (A) or 7C (B).

Ananou et al.(2010)

Non HHP, Non enterocin AS-48Non HHP , enterocin AS-48HHP , Non enterocin AS-48HHP , enterocin AS-48

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Additive preservative

Bacteriocin-

producing starter

Hurdle technology

Conclusions

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Acknowledgement

Dr. Nitcha Chamroensaksri

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Ananou,S, Garriga,M., Jofre,M., Aymerich,T., Galvez,A., Maqueda,M., Martinez-Bueno,M., Valdivia,E.(2010) Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne

pathogens inoculated in low acid fermented sausages. Meat Science ,84,594–600.Bakkal, S., Robinson, S.M. and Riley, M.A. (2012) Bacteriocins of Aquatic Microorganisms and Their Potential Applications in the Seafood Industry. In book: Health Environ Aquaculture, 303-328.Bizani,D, Morrissy, A.C.J ,Dominguez, P.M.A , Brandelli,A. (2008) Inhibition of Listeria monocytogenes in dairy products using the bacteriocin-like peptide cerein 8A . International Journal of Food Microbiology, 121, 229–233.Gao,Y., Li,D., Liu ,X. (2014) Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages .Food Control, 35 ,1- 6.Huang,Y., Luo,Y., Zhai,Z., Zhang,H., Yang,Y., Tian,H.(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 Control ,20,1030–1035.

References

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Lucas,R., Grande,M.J., Abriouel,H., Maqueda,M., Omar,N.B., Valdivia,E., amero,M.M., Galvez,A. (2006) Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in canned fruit and vegetable foods. Food and Chemical Toxicology ,44,1774–1781Neetoo,H., Ye.M., Chen,H., Joerger,R.D., Hicks,D.T. , Hoover,D.G. (2008) Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. International Journal of Food Microbiology,122,8–15.