RESUMO

It is well-known that some bacteria can promote human and animal health. Bacteria of the genus Carnobacterium, while underexplored, have demonstrated significant probiotic and bioprotective potential. In this review, the recent scientific advances in this area are discussed. There are several requirements for a strain to be considered a probiotic or bioprotective agent, including the absence of antimicrobial resistance and the ability to colonize the gastrointestinal tract. Several researchers have reported such features in Carnobacterium bacteria, especially with regard to the production of antimicrobial substances. Research into animal production has advanced, especially in the aquaculture field, wherein inhibitory activity has been demonstrated against several important pathogens (for example Vibrio), and improvement in zootechnical indexes is evident. With respect to human health-related applications, research is still in the early stages. However, excellent in vitro results against pathogens, such as Candida albicans and Pseudomonas aeruginosa, have been reported. Carnobacterium bacteria have been assessed for a variety of applications in food, including direct application to the matrix and application to smart packaging, with proven effectiveness against Listeria monocytogenes. However, there is a lack of in vivo studies on Carnobacterium applications, which hinders its applications in various industries despite its high potential.

Assuntos

RESUMO

Meat and meat products are important nutritional sources for humans; however, they are highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for the industry and has become a public health threat. Several biological methods have been developed to promote meat safety and to increase shelf life, mostly focusing on lactic acid bacteria from the genera Lactobacillus and Pediococcus. However, little attention has been paid to other groups of microorganisms with potential use as bioprotective cultures. This review aims to discuss the potential use of non-conventional microorganisms and biometabolites for bioprotection in meat and meat products. This review covers recent research involving the use of non-conventional microorganisms to improve the quality and safety of meat products. Bacteria that are often overlooked also have the potential for use in the food industry, either by direct application or by using their metabolites in the product itself or the development of intelligent packaging systems. Hopefully, this review will instigate new studies on emerging biological methods to ensure the safety of food and protect the health of consumers.

Assuntos

RESUMO

ABSTRACT: Sausages are highly susceptible to microbial spoilage. Lactic acid bacteria (LAB) is the main group of spoilage bacteria in vacuum packed cooked sausages. To control microbial growth natural antimicrobials have been used as food preservatives. The aim of this study was to identify strains of lactic acid bacteria isolated from spoiled commercial Calabresa sausages and use them in an in vitro challenge with the natural antimicrobials, nisin (NI) and -poly-L-lysine (-PL). Mass spectrometry identification of LAB isolated from sausages using MALDI-TOF revealed a predominance of L. plantarum in the LAB population. RAPD-PCR of L. plantarum strains showed four different genetic profiles. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of NI and -PL, alone and in combination, against a pool of different profiles L. plantarum were determined. MIC of NI and -PL were 0.468 mg/ L and 75 mg/ L; respectively, whereas MBC of NI and -PL were 12.48 mg/L and 150 mg/L, respectively. The combined effect of NI and -PL was determined using concentrations at 1/4 and 1/8 of individual MICs. Synergistic effect was confirmed at both concentrations showing a fractional inhibitory concentration index of 0.5 and 0.2, respectively. The combination of NI and -PL at a small concentration of 0.05 mg/L and 9.375 mg/L, respectively, showed inhibitory effect towards spoilage L. plantarum Results show the potential of the combined use of NI and -PL to control sausage spoilage-associated with lactobacilli.

RESUMO: Linguiças são altamente susceptíveis à deterioração microbiana. As bactérias ácido lácticas (BAL) são o principal grupo de bactérias deteriorantes em linguiças cozidas embaladas a vácuo. Para controlar o crescimento microbiano, antimicrobianos naturais têm sido utilizados como conservantes de alimentos. O objetivo deste estudo foi identificar cepas de bactérias ácido lácticas isoladas de linguiças Calabresa em deterioração e utilizá-las como modelo in vitro com os antimicrobianos naturais nisina (NI) e -poly-L-lysina (-PL). A identificação por espectrometria de massa das BAL isoladas das linguiças usando a técnica de MALDI-TOF revelou predominância de L. plantarum. A PCR-RAPD revelou quatro perfis genéticos diferentes. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) de NI e -PL, individualmente e em combinação, contra o pool de L. plantarum foram determinadas. O valor de CIM de NI e -PL foi 0,468 mg/L e 75 mg/L, respectivamente, e de CBM de NI e -PL foi 12,48 mg/L e 150 mg/L, respectivamente. O efeito da combinação de NI e -PL foi determinada usando concentrações de 1/4 e 1/8 dos CIMs individuais. O efeito sinérgico foi confirmado em ambas concentrações mostrando um índice de concentração inibitório fracionado de 0,5 e 0,2, respectivamente. A combinação de NI e -PL em baixa concentração, 0,05 mg/L e 9,375 mg/L, respectivamente, mostrou efeito inibitório contra L. plantarum. Os resultados demonstram o potencial do uso combinado de NI e -PL para o controle de lactobacilos associados à deterioração em linguiça.

Assuntos

RESUMO

ABSTRACT: Sausages are highly susceptible to microbial spoilage. Lactic acid bacteria (LAB) is the main group of spoilage bacteria in vacuum packed cooked sausages. To control microbial growth natural antimicrobials have been used as food preservatives. The aim of this study was to identify strains of lactic acid bacteria isolated from spoiled commercial Calabresa sausages and use them in an in vitro challenge with the natural antimicrobials, nisin (NI) and ε-poly-L-lysine (ε-PL). Mass spectrometry identification of LAB isolated from sausages using MALDI-TOF revealed a predominance of L. plantarum in the LAB population. RAPD-PCR of L. plantarum strains showed four different genetic profiles. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of NI and ε-PL, alone and in combination, against a pool of different profiles L. plantarum were determined. MIC of NI and ε-PL were 0.468 mg/ L and 75 mg/ L; respectively, whereas MBC of NI and ε-PL were 12.48 mg/L and 150 mg/L, respectively. The combined effect of NI and ε-PL was determined using concentrations at 1/4 and 1/8 of individual MICs. Synergistic effect was confirmed at both concentrations showing a fractional inhibitory concentration index of 0.5 and 0.2, respectively. The combination of NI and ε-PL at a small concentration of 0.05 mg/L and 9.375 mg/L, respectively, showed inhibitory effect towards spoilage L. plantarum Results show the potential of the combined use of NI and ε-PL to control sausage spoilage-associated with lactobacilli.

RESUMO: Linguiças são altamente susceptíveis à deterioração microbiana. As bactérias ácido lácticas (BAL) são o principal grupo de bactérias deteriorantes em linguiças cozidas embaladas a vácuo. Para controlar o crescimento microbiano, antimicrobianos naturais têm sido utilizados como conservantes de alimentos. O objetivo deste estudo foi identificar cepas de bactérias ácido lácticas isoladas de linguiças Calabresa em deterioração e utilizá-las como modelo in vitro com os antimicrobianos naturais nisina (NI) e ε-poly-L-lysina (ε-PL). A identificação por espectrometria de massa das BAL isoladas das linguiças usando a técnica de MALDI-TOF revelou predominância de L. plantarum. A PCR-RAPD revelou quatro perfis genéticos diferentes. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) de NI e ε-PL, individualmente e em combinação, contra o pool de L. plantarum foram determinadas. O valor de CIM de NI e ε-PL foi 0,468 mg/L e 75 mg/L, respectivamente, e de CBM de NI e ε-PL foi 12,48 mg/L e 150 mg/L, respectivamente. O efeito da combinação de NI e ε-PL foi determinada usando concentrações de 1/4 e 1/8 dos CIMs individuais. O efeito sinérgico foi confirmado em ambas concentrações mostrando um índice de concentração inibitório fracionado de 0,5 e 0,2, respectivamente. A combinação de NI e ε-PL em baixa concentração, 0,05 mg/L e 9,375 mg/L, respectivamente, mostrou efeito inibitório contra L. plantarum. Os resultados demonstram o potencial do uso combinado de NI e ε-PL para o controle de lactobacilos associados à deterioração em linguiça.