Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays

A total of 226 lactic acid bacteria (LAB) isolated from “Alheira”, a traditional Portuguese fermented sausage, were screened for antagonistic activity against some pathogenic microorganisms, including Listeria monocytogenes. The objective was to isolate LAB with antibacterial activity from “Alheiras” and to select strains that could be used in “Alheira” production. Isolates displaying antibacterial activity against Listeria innocua and L. monocytogenes were investigated for the nature of the antibacterial compounds active against these microorganisms. Results showed that two LAB cultures retained activity in the supernatants after neutralization and catalase treatment. These two strains were both identified as Pediococcus pentosaceus. The final aim of this work was to test the antilisterial activity of these two strains during storage of “Alheira mass” (sterilized), at 4 °C. The growth of L. innocua population was significantly suppressed in the paste of “Alheira” when the samples were co-inoculated with the LAB strains, in comparison with the paste only inoculated with L. innocua or co-inoculated with a bacteriocin negative strain of Ped. pentosaceus (ca. 1 × 10⁷ CFU/g after 28 days of incubation).     

Inhibition of Yersinia enterocolitica by Lactobacillus sake strains of meat origin

The growth of Yersinia enterocolitica at 4, 8, 15 and 24°C, in mixed cultures with Lactobacillus sake strains previously isolated from Spanish dry fermented sausages was investigated. Growth of Y. enterocolitica was affected by L. sake strains at all temperatures studied. The inhibition was higher as the incubation temperature increased. L. sake 148, a bacteriocinogenic strain, was less inhibitory to Y. enterocolitica growth than L. sake 23, a stronger lactic acid producer strain. The low pH and the lactic acid produced by the lactobacilli seem to be major factors contributing to the inhibition of Y. enterocolitica strains.     

Antilisterial activity of lactic acid bacteria inoculated on cooked ham

This study was conducted to evaluate the ability of Lactobacillus sakei 1, a bacteriocin-producing (bac⁺) lactic acid bacterium (LAB), isolated from Brazilian fresh pork sausage to inhibit two Listeria monocytogenes strains (serotypes 4b and 1/2a) on cooked, sliced vacuum-packaged ham. L. sakei ATCC 15521 was used as a non-bacteriocin producer (bac⁻). L. monocytogenes (ca. 2 log CFU/mL) and LAB (ca. 6 log CFU/ml) were inoculated on the sterilized ham, vacuum-sealed and incubated at 8 °C for 10 days. A treatment with the bacteriocin Chrisin (UI/ml) was included. Both L. monocytogenes strains were significantly inhibited in the presence of either bac⁺ and bac⁻ LAB in comparison to the control (L. monocytogenes alone). Using a bacteriocinogenic strain of LAB did not offer an additional barrier to listerial growth in the studied meat system. The application of Chrisin did not affect at all the growth of L. monocytogenes.     

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

Quality aspects of sliced dry-cured beef “Cecina de León” preserved in vacuum and gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6 °C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 log ufc/g). A slight increase (p < 0.05) in pH was observed throughout storage of “Cecina de León” packaged under vacuum and in gas mixtures. However, a decrease (p < 0.05) in a_w was observed during storage of “Cecina de León” packaged under vacuum but a_w did not vary (p > 0.05) during storage in the gas-packaged samples. No changes were observed (p > 0.05) in lightness (L^*), redness (a^*) and yellowness (b^*) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of “Cecina de León” slices preserved in gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of “Cecina de León” slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of “Cecina de León”, the main parameter in consumers’ perception of meat quality.     

Growth of Listeria monocytogenes on vacuum-packaged horsemeat for human consumption

In order to investigate the likelihood of Listeria monocytogenes (serotype 4b, ATCC 19115) growth on vacuum-packaged horsemeat at refrigeration temperature, fourteen horsemeat surface/volume homogeneous 150 g weight pieces were superficially inoculated with serotype 4b L. monocytogenes and vacuum packaged. The samples were stored at 4 ± 1 °C. Two pieces (one for pH determination and one for L. monocytogenes counts) were examined at days 0, 7, 14, 21, 28, 35 and 42. Surface pH did not show significant variations during the experiment. The average L. monocytogenes initial contamination level was 1.77log₁₀ CFU/g. A lag phase of 7 days was recorded. The exponential growth rate between day 7 to day 35 was 0.125log₁₀ CFU/day, corresponding to 3.51log₁₀ CFU/g in 28 days. At the end of the experiment the mean L. monocytogenes log₁₀ CFU/g was 5.78.     

Display life of sheep meats retail packaged under atmospheres of various volumes and compositions

Longissmus dorsi loins were removed from Suffolk cross-breed lambs (4–9 months) and hoggets (15–20 months). The effect of package gas composition was investigated by packaging loins with gas mixtures containing 80:20:0, 60:20:20 and 60:40:0/O₂:CO₂:N₂ with a 2:1 headspace to meat volume ratio. The most effective gas mixture for prolonging shelf-life was used to study the effect of different headspace to meat volume ratios. Loins were packaged with a headspace to meat volume ratio of 2:1, 1.5:1 or 1:1. All modified atmosphere (MA) packs were held under refrigerated display conditions (4 °C, 616 lx) for 12 days. Loins were assessed for microbial, oxidative and colour stability and headspace composition every 3 days. The 80:20:0/O₂:CO₂:N₂ gas composition and the 2:1 headspace to meat volume ratio was the most effective packaging combination at maintaining and prolonging the attractive red colour of MA packaged lamb and hogget meat. 80:20:0/O₂:CO₂:N₂ resulted in significantly (p<0.01) higher Hunter a values in lamb. The 2:1 ratio gave higher visual assessment values in lamb and higher Hunter ‘a' values for hogget meat throughout the trial. The 2:1 ratio was the most effective at decreasing Pseudomonas and increasing the numbers of lactic acid bacteria in the total microbial load in both lamb and hogget meat. Lipid oxidation in lamb and hogget meat occurred at a slower comparative rate than discolouration or microbial growth and was not the major determinant of shelf-life. The 2:1 headspace to meat volume ratio was most effective at maintaining the initial gas mix in both lamb and hogget MA packs.     

Effect of temperature and growth media on the attachment of Listeria monocytogenes to stainless steel

Listeria monocytogenes ATCC 19111 cultivated in nutrient-rich medium (brain heart infusion, BHI) or starved in minimal medium (10% filter sterilized pond water and 90% sterilized distilled water) were investigated for their initial attachment to austenitic stainless steel No. 4 with satin finish at 4 °C, 20 °C, 30 °C, 37 °C, or 42 °C. A droplet (10 μl) containing  10⁷ CFU/ml of L. monocytogenes suspended in BHI or minimal medium was placed on the stainless steel surface. After holding in saturated humidity for 3 h at the desired temperature the surface was washed and prepared for scanning electron microscopy (SEM). Using SEM, attachment of L. monocytogenes was determined by counting cells remaining on the surface. When L. monocytogenes cultivated in BHI were used, with the exception of the number of attached cells being lower at 42 °C than at 37 °C and 30 °C, the number of attached cells increased with increasing temperature (P < 0.05). When L. monocytogenes starved in minimal medium were used, the number of attached cells also increased with increasing attachment temperature (P < 0.05), but the number of attached cells at 42 °C was lower than that at the other temperatures. The attachment of L. monocytogenes to stainless steel surface was greater when cultivated in rich medium of BHI vs starved in the minimal medium.     

The occurrence of Listeria monocytogenes in cheese from a manufacturer associated with a case of listeriosis

A case of listeriosis was associated with the consumption of a soft cheese produced in England. Goats cheese and other products from the same food manufacturer were examined for the presence of Listeria over the following 11 months. Listeria monocytogenes was isolated from 16 of 25 cheese samples on retail sale, 12 of 24 cheese samples obtained directly from the factory, and from shelving within the plant. Phage-typing of 68 isolates of L. monocytogenes from cheese samples and the factory showed that 66 (97%) were indistinguishable from the strain isolated from the patient's cerebrospinal fluid and stool. L. monocytogenes was not isolated from seven goats milk or two yoghurt samples. Listeria innocua was isolated from 10 cheese samples, two of which contained no other species of Listeria. Levels of L. monocytogenes shortly after production were low (<10/g), but were higher (10⁵–10⁷ cfu/g) in six of the 16 cheese samples obtained from retail outlets. Multiplication of L. monocytogenes was demonstrated in cheeses contaminated at the factory and held at 4°C in the laboratory.     

Survival of pathogenic microorganisms in an egg-nog-like product containing 7% ethanol

A liquor consisting of whole egg, saccharose (25% w/v) and ethanol (7.0% w/v) was artificially contaminated with Salmonella enteritidis, S. typhimurium, Staphylococcus aureus (three different strains), Bacillus cereus and Listeria monocytogenes. After 3 weeks of incubation at 22°C the numbers of Salmonella, S. aureus and L. monocytogenes decreased more than 3 log₁₀ units. Under such conditions, however, the total number of microorganisms increased 3 log₁₀ units. At 4°C the decrease of pathogenic microorganisms was much slower and a decrease of 3 log₁₀ units was observed only after 7 weeks of incubation. Egg-nog, without ethanol, incubated at 22°C allowed growth of Salmonella and S. aureus, while the numbers of B. cereus spores remained unchanged. Vegetative cells of B. cereus as well as L. monocytogenes decreased in numbers. However, after prolonged incubation the numbers of L. monocytogenes increased significantly.     

Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins

Sections of venison loins (LD) weighing approximately 300 g from 12 red deer (Cervus elaphus) were packaged using four packaging methods: (a) vacuum packaging, (b) CO₂ flushed using a nylon containment film (CO₂-Nylon), (c) CO₂ flushed using an ultra-high barrier containment film (CO₂-UHB), and (d) CO₂ flushed using an aluminium foil laminate containment film (CO₂-Foil) and stored for 1, 6, 12 and 18 weeks at 0°C. Meat pH values were lower in all CO₂ flushed meat packages (P<0·05) than in vacuum packaged meat. Lactic acid bacteria and total anaerobic counts increased over storage time in all packages regardless of treatment up to values of log₁₀ 7·8 and 7·6 g⁻¹, respectively. Tenderness tended to increase as meat was stored for up to 18 weeks. Colour scores taken during simulated retail display indicated that colour deteriorated more rapidly when meat was stored for 12 and 18 weeks than for 1 and 6 weeks. Vacuum packaging and gas flushing (CO₂-Foil) resulted in higher initial colour scores than venison packaged in the CO₂-Nylon or CO₂-UHB materials. Venison stored for 18 weeks also exhibited a higher proportion of packages containing off odours, lower flavour desirability and flavour intensity scores as well as higher off flavour scores than meat stored for shorter times. The implications of these effects are discussed. Although there were few significant differences in microbial growth and sensory characteristics due to packaging method or containment film, vacuum packaging appeared to be the most economic and produced meat of better colour stability.     

Fermentation of salmon fillets with a variety of lactic acid bacteria

The influence of five strains of lactic acid bacteria (four Lactobacillus and one Carnobacterium) on the quality of fermented salmon fillets was studied. Best starter growth (increase of more than 1 log in 3 days) and acidification of muscle (e.g. pH reduction of approximately 0.7 units in 5 days) were achieved with the two commercial strains L. sake LAD and L. alimentarius BJ33. pH reduction was consistently lower (e.g. reduction of 0.2 units in 5 days) with C. piscicola 85. Protein breakdown as observed on SDS-PAGE gels was similar for all strains. In contrast, the starter strain did influence texture and colour changes. Fast acidifying strains L. sake LAD and L. alimentarius BJ33 brought about a firmer overall texture and a lighter colour, while softening of flesh occurred in samples processed with C. piscicola 85. Sensory evaluations indicated that samples processed with fast acidifying strains were preferred. L. sake LAD and L. alimentarius BJ33 are regarded as suitable starters for fermentation of salmon fillets.     

Effect of water activity on inactivation of Listeria monocytogenes and lactate dehydrogenase during high pressure processing

The aim of this study was to investigate the effect of water activity (a_w) on the inactivation of Listeria monocytogenes and lactate dehydrogenase (LDH) during high pressure processing (HPP). For microbial inactivation lyophilized cells of L. monocytogenes 19,115 were left dry or were suspended in 10 ml of 0.1% peptone water, 10 ml of glycerol, or mixtures of glycerol and peptone water. All samples of various a_ws were high pressure (HP) processed at ambient temperature at 600 MPa for 300 s. Following HPP, samples were serially diluted in 0.1% peptone and spread-plated on Tryptic Soy agar supplemented with Yeast Extract. For enzyme inactivation, 4.2 mg of lyophilized LDH was suspended in 2 ml of 100 mM phosphate buffer (pH 7.4), 2 ml of peptone water or glycerol, or in 2 ml mixtures of glycerol and peptone water. A lyophilized sample with no added liquid was also included. All enzyme samples were subjected to HPP as described above. After HPP, LDH was diluted to 0.28 μg/ml in 100 mM phosphate buffer (pH 7.4). LDH activity was assessed by measuring the change in concentration of β-NADH as a function of time. Dynamic light scattering analysis (DLS) was performed to examine the size distribution, polydispersity, and hydrodynamic radius of LDH before and after HPP. No significant difference in CFU/g was observed between lyophilized cells not subjected to HPP and lyophilized cells subjected to 600 MPa for 300 s (P < 0.05). However, lyophilized cells that were suspended in 100% to 60% peptone water showed a ~ 7.5-log₁₀ reduction when subjected to HPP. Survival of L. monocytogenes following HPP significantly increased (P < 0.05) when the peptone water concentration was decreased below 60% (a_w ~ 0.8). DLS results revealed that LDH suspended in buffer underwent aggregation following HPP (600 MPa, 300 s). Inactivation rate constants obtained using a first-order kinetic model indicated that untreated and HP processed lyophilized LDH had similar activities. When LDH was subject to HPP in solutions containing glycerol, enzyme activity decreased as the water content increased (r² = 0.95). Lyophilization completely protected L. monocytogenes and LDH from inactivation by high pressure. Furthermore, enzyme activity and cell survival increased as water activity was decreased. We postulate low a_w results in protein stabilization, which prevents protein denaturation and cell death during HPP.     

A novel use of modified atmospheres: Storage insect population control

The research described here aimed to establish the feasibility of using modified atmospheres (MA) to protect commodities throughout their storage life by using oxygen (O₂) levels that disrupt the life cycles of the target beetle species. Rather than achieving complete mortality of all stages, the aim was to identify more easily obtainable MAs that would kill the most susceptible stage and prevent population growth. Simulated burner gas and nitrogen (N₂) atmospheres with O₂ contents between 3% and 6%, were tested, along with a N₂-based MA with elevated carbon dioxide (CO₂) (10–20%).

Laboratory tests were carried out on five species of stored-product beetles, Cryptolestes ferrugineus, Oryzaephilus surinamensis, Sitophilus granarius, S. oryzae and Tribolium castaneum. After exposure to the MAs for 28 d an assessment was made of the mortality of adults, the number of adults from progeny produced under the MAs and, for the simulated burner gas, the number of adults from progeny produced in a 28-d period after exposure to the MA. The tests were carried out at 20 and 25 °C with 75% and 85% r.h. at each temperature.

The O₂ content preventing population growth varied with species and temperature. For simulated burner gas or N₂ it was about 4% for O. surinamensis, S. granarius and S. oryzae, and about 3% for C. ferrugineus and T. castaneum at 25 °C. At 20 °C it was about 3% for all species tested. When CO₂ was increased to 10% or 20%, reducing O₂ to 5% was sufficient to eliminate emergence of S. granarius at 20°C, but a few individuals emerged at 25 °C. For C. ferrugineus there was a 95% reduction with 5% O₂ plus 20% CO₂ at 20 °C, but not at 25 °C.     

Comparing predicting models for heat inactivation of Listeria monocytogenes and Pseudomonas aeruginosa at different pH

Under the same experimental conditions it has been demonstrated that whereas survival curves of Listeria monocytogenes in the range of temperatures from 54 to 62 °C followed a first-order kinetic, those of Pseudomonas aeruginosa in the range of temperatures from 50 to 56 °C were not linear showing a shoulder followed by a linear region. The first order kinetic model did not describe survival curves of P. aeruginosa. A model based on the Weibull distribution (Log₁₀(N_t/N₀)=(1/−2.303)*(t/b)ⁿ)) accurately described the inactivation kinetics of both microorganisms at the three pHs of 4, 5.5, 7.4 investigated. For both microorganisms, the b value depended on the treatment temperature and the pH of the treatment medium. Whereas for L. monocytogenes the n value was independent of the treatment conditions, for P. aeruginosa the n value depended on the pH of the treatment medium.

The model based on the Weibull distribution was capable of accurately predicting the treatment time to inactivate five Log₁₀ cycles of both microorganisms at the three pHs investigated.     

Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork

Pork loin samples were stored (4 °C) in nylon polyethylene plastic bags using different modified atmospheres packaging (MAP): vacuum, 100% CO₂ 99% CO₂ + 1% CO, 100% O₂ or 100% CO followed by vacuum. Throughout the storage period Pseudomonas growth was limited in loins packaged in all MAPs evaluated, except for 100% O₂. Psychrotrophs reached 10⁷ CFU g⁻¹ after 20 days of storage except for the loin samples in 100% O₂ MAP that present count above 10⁸ CFU g⁻¹. The 1% CO/99% CO₂ atmosphere was best for preserving the desirable pork loin color and the L* and a* values remained similar to the fresh meat values using this MAP. Pork loins in 99% CO₂/1% CO MAP obtained the highest consumer acceptance scores after 24 h of storage. These samples and those treated with CO and then vacuum packaged received the greatest acceptance scores even after 20 days of storage.     

Spectral analyses of fluorescences in dent maize infected with Aspergillus flavus and Aspergillus parasiticus

Bright greenish yellow (BGYF) and blue white (BWF) fluorescences were associated with Aspergillus flavus and A. parasiticus infected maize. The fluorescences were studied spectrofluorometrically, the BGYF exhibiting a peak wave length between 480–485 nm and the BWF between 440–445 nm. Neither fluorescence varied in maize stored under different moistures and temperatures.

BWF was similar spectrally to the fluorescence of the endosperm of sound kernels but × 5 20 more intense. The spectrum of BWF was similar to Aflatoxin G₁ or a mixture of aflatoxin B₁, B₂, G₁ and G₂ when they were spotted on endosperm tissue. A color reference for BGYF was similar in peak wave length to BGYF. Amsoy soybeans without the seed coat fluoresced with a peak 470–475 nm and the intensity was low compared to BGYF in maize. A fluorescence of maize kernels visually similar to BGYF but not associated with Aspergillus infection or aflatoxin contamination was also investigated. This “false BGY” fluorescence was spectrally similar to the BGYF in infected kernels.     

rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime

The rRNA gene restriction patterns (ribotypes) of 69 ropy slime producing Lactobacillus sake strains isolated mainly from vacuum-packaged meat products of ten meat plants were determined. Ribotypes were compared to the corresponding patterns of non-ropy L. sake strains, and also to other species of the genus Lactobacillus, Carnobacterium and Weissella associated with meat products. Ropy slime-producing L. sake strains were divided into four characteristic groups corresponding to the phenotypic carbohydrate grouping. No association between certain ribotypes and individual plants was detected. Ribotyping was unable to distinguish slime producing and non-ropy strains of L. sake group sharing the same carbohydrate pattern. Otherwise, ribotyping distinguished the ropy slime producing strains from the non-ropy L. Sake reference strains and all L. sake strains from other species of the genus Lactobacillus, Carnobacterium and Weissella. These results suggest that ribotyping is a suitable method for detection and surveillance of the contamination of ropy slime-producing L. sake strains but the patterns alone cannot be used as markers of slime production capability.     

The display life of retail-packaged beef steaks after their storage in master packs under various atmospheres

Beef strip loins were divided into four portions. One portion of each loin was vacuum-packaged and then stored at −1·5°C. The other portions were each divided into three steaks, which were retail-packaged. The retail packs were master-packaged under atmospheres of N₂, CO₂, or O₂ + CO₂ (2 : 1, v/v) and then stored at 2°C. Product was assessed after storage times of up to 60 days. At each assessment, a vacuum pack and a master pack of each type, each containing product from the same loin, were withdrawn from storage. The vacuum-packaged product was cut into three steaks, which were retail-packaged. The newly prepared retail packs and those from the master packs were displayed in a retail cabinet, at air temperatures that averaged between 3 and 5·7°C, and were assessed twice daily until the product was judged to be unacceptable. When first assessed, steaks cut from vacuum-packaged product were generally considered desirable, with little metmyoglobin in the surface pigment, although the edges of same steaks were discoloured. Steaks stored under N₂ or CO₂ for 4 days or less were only slightly desirable at best, with metmyoglobin forming relatively large fractions of the surface pigment. However, after storage under N₂ or CO₂ for 6 days or more, metmyoglobin fractions were low, and the steaks bloomed to a desirable red colour. Steaks stored under O₂ + CO₂ had lower metmyoglobin fractions, and were desirable after storage for up to 8 days. However, the fractions of metmyoglobin increased, and steaks were judged to be less desirable after longer storage times. Steaks stored under O₂ + CO₂ for 20 days were unacceptable. After storage, the numbers of bacteria on steaks from vacuum packs and N₂, CO₂, and O₂ + CO₂ atmospheres were, respectively, <10⁴, <10⁶, <10⁵, and <10⁴ CFU/cm². The flora from steaks stored under CO₂ were composed wholly of lactic acid bacteria. Other flora were dominated by lactic acid bacteria, but contained fractions of enterobacteria and/or Brochothrix thermosphacta.

The appearance of product from vacuum packs generally was unacceptable after 72 h of display. The display life of steaks stored under N₂ or CO₂ was shorter than that of the product from vacuum packs when product was stored for 2 days or less, or 46 days or more. After other storage times, the product from vacuum packs or master packs with N₂ or CO₂ atmospheres had a similar display life. The display life of product stored under O₂ + CO₂ was similar to that of product from vacuum packs or CO₂ or O₂ + CO₂ was similar to that of product from vacuum packs after storage times of 8 days or less but was shorter after storage times of 12 or 16 days. The flora on displayed product from vacuum packs or CO₂ or O₂ + CO₂. atmospheres did not attain the maximum number of 10⁷ CFU/cm². and the product did not develop off-odours of microbial origin. However, numbers of 10⁷ CFU/cm² were approached or attained during display of product stored under N₂ for 28 days or longer, and some of that product developed moderate off-odours. It then appears that, under temperature regimes that are common in commercial practice, retail-packaged strip-loin steaks with a display life of 2 days or longer can be obtained from master packs after storage periods of up to about 2, 4, or 7 weeks, respectively, with master-pack atmospheres of O₂ + COPin2 (2 : 1, v/v), N₂, or CO₂.     

Characterization of Listeria spp. isolated from ready-to-eat products in Argentina using SDS–PAGE and restriction endonuclease

Listeria spp. are considered of interest in public health since their presence indicates the potencial existence of L. monocytogenes. Total cellular proteins and DNA from four strains of L. monocytogenes serotype 4, four strains of L. monocytogenes belonging to serotype 1, twelve strains of L. innocua, four strains of L. seeligeri and two strains of L. welshimeri isolated from ready–to–eat food were studied by SDS–PAGE and restriction endonuclease digestion. SDS–PAGE protein profiles obtained were species specific and could be evaluated by visual comparison. Enzyme for restriction endonuclease analysis was EcoRI, discriminating L. monocytogenes from other Listeria spp. These methodologies might be a helpful tool and a good alternative for epidemiological tracking of listeriosis in laboratories, where other methods are not available.     

Characterization of the Effect of Sprouting or Solid-State Bioprocessing by Dietary Fungus on the Antibacterial Activity of Soybean Extracts Against Listeria monocytogenes

Listeria monocytogenes is one of the most severe food-borne bacterial infections causing Listeriosis. As L. monocytogenes can survive harsh adverse conditions - such as low pH, high NaCl, and refrigeration temperatures - as well as resist current antimicrobial measures such as the use of disinfectants and antibiotics, there is a need for alternative anti-Listeria strategies. In the search for new antimicrobial agents, much recent research has focused on the potential of dietary phenolic compounds. In this study, soybean extracts enriched for phenolic content via dark-germination sprouting or solid-state bioprocessing by the dietary fungus Rhizopus oligosporus or Lentinus edodes were investigated for in vitro antibacterial activity against L. monocytogenes.L. monocytogenes growth was inhibited most effectively by R. oligosporus bioprocessed soybean extracts, which showed anti-Listeria activity at total phenolic concentrations as low as 10 µg 100 µL^-1. In both sprouted soybean extract and L. edodes-bioprocessed soybean extract the anti-Listeria activity was not observed until at least 200 µg total phenolic content 100 µL^-1 was used. Anti-Listeria activity by soybean extract was associated with phenolic mobilization but not with antioxidant activity. Further, R. oligosporus bioprocessed soybean extracts were shown to inhibit the growth of L. monocytogenes in fish and meat systems at refrigeration temperatures. The potential involvement of mobilization of antimicrobial versus non-antimicrobial phenolics during sprouting and solid-state bioprocessing was hypothesized and discussed.