Skip to main content
SpringerLink
Log in

Antimicrobial potential of Leuconostoc species against E. coli O157:H7 in ground meat

  • Article
  • Published:
Journal of the Korean Society for Applied Biological Chemistry Submit manuscript

Abstract

Ground beef is risky by foodborne pathogens such as E. coli O157:H7 due to the cross-contamination during grinding. The objective of this study was to evaluate the antagonistic activities of Leuconostoc species isolated from ground beef product in order to limit the growth of E. coli O157:H7. While Leuconostoc has been known as spoilage bacteria, the Leuconostoc isolates showed antimicrobial activity on foodborne pathogens such as E. coli O157:H7, Salmonella, Staphylococcus aureus, Listeria monocytogenes, and meat-spoilage bacteria Brochothrix thermosphacta. Antimicrobial activity of cell-free supernatant (CFS) was evaluated by heat, enzyme, and pH adjustment and antagonistic activity by cell competitive growth. In addition, CFS concentration was screened for the presence of organic acids for the antimicrobial properties. Regulation of virulence genes was investigated by inhibition of locus of enterocyte effacement expression by CFS. The result showed that Leuconostoc isolates inhibited the growth of E. coli O157:H7 by active antimicrobial agent including organic acids and the growth of background microorganisms, and E. coli O157:H7 in ground beef was inhibited with the supplement of the CFS.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Abuladze T, Li M, Menetrez MY, Dean T, Senecal A, Sulakvelidze A (2008) Bacteriophages reduce experimental contamination of hard surfaces, tomato, spinach, broccoli, and ground beef by Escherichia coli O157:H7. Appl Environ Microbiol 74(20):6230–6238

    Article  CAS  Google Scholar 

  • Breidt F, Caldwell JM (2011) Survival of Escherichia coli O157:H7 in cucumber fermentation brines. J Food Sci 76(3):M198–203

    Article  CAS  Google Scholar 

  • Chang JY, Chang HC (2011) Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture. J Food Sci 76(1):M72–78

    Article  CAS  Google Scholar 

  • Chen CH, Ravishankar S, Marchello J, Friedman M (2013) Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity. J Food Prot 76(7):1264–1269

    Article  Google Scholar 

  • de Keersmaeker SCJ, Verhoeven TLA, Desair J, Marchal K, Vanderleyden J, Nagy I (2006) Strong antimicrobial activity of Lactobacillus rhamnosus GG againstSalmonella typhimurium is due to accumulation of lactic acid. FEMS Microbiol Lett 259:89–96

    Article  Google Scholar 

  • de Oliveira TL, das Gracas Cardoso M, de Araujo Soares R, Ramos EM, Piccoli RH, Tebaldi VM (2013) Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat. Braz J Microbiol 44(2):357–365

    Article  Google Scholar 

  • Hartmann HA, Wilke T, Erdmann R (2011) Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. Int J Food Microbiol 146:192–199

    Article  CAS  Google Scholar 

  • Hwang JH, Kang JH, Lee KH, Lee JH, Lee SM, Kim NH, Kim JY, Kim EJ (2014) Alteration in phenolic compounds and antioxidant activities of Aronia melanocarpa ethanol extracts following fermentation using different strains of Leuconostoc mesenteroides to develop natural antibiotic alternative. Kor J Organic Agric 22(4):825–839

    Article  Google Scholar 

  • Jeong HS, Kim SM, Lim MS, Kim KS, Choi SH (2010) Direct interaction between quorum-sensing regulator SmcR and RNA polymerase is mediated by integration host factor to activate vvpE encoding elastase in Vibrio vulnificus. J Biol Chem 285(13):9357–9366

    Article  CAS  Google Scholar 

  • Jo MY, Kim JH, Lim JH, Kang MY, Koh HB, Park YH, Yoon DY, Chae JS, Eo SK, Lee JH (2004) Prevalence and characteristics of Escherichia coli O157 frommajor food animals in Korea. Int J Food Microbiol 95:41–49

    Article  CAS  Google Scholar 

  • Kim OS, Cho YJ, Lee K, Yoon SH, Kim M, Na H, Park SC, Jeon YS, Lee JH, Yi H, Won S, Chun J (2012) Introducing EzTaxon: a prokaryotic 16S rRNA Gene sequence database with phylotypes that represent uncultured species. Int J Syst Evol Microbiol 62:716–721

    Article  CAS  Google Scholar 

  • Kim SM, Park JH, Lee HS, Kim WB, Ryu JM, Han HJ, Choi SH (2013) LuxR homologue SmcR is essential for Vibrio vulnificus pathogenesis and biofilm detachment, and its expression is induced by host cells. Infect Immun 81(10):3721–3730

    Article  CAS  Google Scholar 

  • Lee MA, Choi JH, Choi YS, Han DJ, Kim HY, Shim SY, Chung HK, Kim CJ (2010) The antioxidative properties of mustard leaf (Brassica juncea) kimchi extraction refrigerated raw ground pork meat against lipid oxidation. Meat Sci 84:498–504

    Article  CAS  Google Scholar 

  • Lenz DH, Mok KC, Lilley BN, Kulkarni RV, Wingreen NS, Bassler BL (2004) The small RNA chaperone Hfq and multiple small RNAs control quorum sensing in Vibrio harveyi and Vibrio cholerae. Cell 118(1):69–82

    Article  CAS  Google Scholar 

  • Li L, Shin SY, Lee KW, Han NS (2014) Production of natural antimicrobial compound D-phenyllactic acid using Leuconostoc mesenteroides ATCC 8293 whole cells involving highly active D-lactate dehydrogenase. Lett Appl Microbiol 59:404–411

    Article  CAS  Google Scholar 

  • Maragkoudakis PA, 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. Int J Food Microbiol 130(3):219–226  

    Article  CAS  Google Scholar 

  • McDaniel TK, Jarvis KG, Donnenberg MS, Kaper JB (1995) A genetic locus of enterocyte effacement conserved among diverse enterobacterial pathogens. Proc Natl Acad Sci USA 92(5):1664–1668

    Article  CAS  Google Scholar 

  • Ministry of Food and Drug Safety (MFDS) (2015) Food poisoning statistical analysis system. http://www.mfds.go.kr/e-stat/index.do. Accessed 13 February 2015

  • Mintel Group Ltd (2010) Red Meat US Report. http://reports.mintel.com/display/482976/#. Accessed 1 Sept 2014

  • Mor-Mur M, Yuste J (2010) Emerging bacterial pathogens in meat and poultry: an overview. Food Bioprocess Technol 3(1):24–35

    Article  Google Scholar 

  • Nychas GE, Skandamis PN, Tassou CC, Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Sci 78:77–89

    Article  Google Scholar 

  • Oladunjoye A, Soni KA, Nannapaneni R, Schilling MW, Silva JL, Mikel B, Bailey RH, Mahmoud BS, Sharma CS (2013) Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey. Poult Sci 92(5):1357–1365

    Article  CAS  Google Scholar 

  • Over KF, Hettiarachchy N, Johnson MG, Davis B (2009) Effect of organic acids and plant extracts on Escherichia coliO157:H7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems. J Food Sci 74(9):M515–M521

    Article  CAS  Google Scholar 

  • Pennacchia C, Ercolini D, Villani F (2011) Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. Food Microbiol 28:84–93

    Article  CAS  Google Scholar 

  • Pujato SA, del L Quiberoni A, Candioti MC, Reinheimer JA, Guglielmotii DM (2014) Leuconostoc citreum MB1 as biocontrol agent of Listeria monocytogenes in milk. J Dairy Res 81:137–145

    Article  CAS  Google Scholar 

  • Suskovic J, Kos B, Benganovic J, Pavunc AL, Habjanic K, Matosic S (2010) Antimicrobial activity: the most important property of probiotic and starter lactic acid bacteria. Food Technol Biotechnol 48(3):296–307

    CAS  Google Scholar 

  • Taylor EV, Holt KG, Mahon BE, Ayers T, Norton D, Gould LH (2012) Ground beef consumption patterns in the United States, Food Net, 2006 through 2007. J Food Protect 75(2):341–346

    Article  Google Scholar 

  • Tejero-Sarinena S, Barlow J, Costabile A, Gibson GR, Rowland I (2012) In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: evidence for the effects of organic acids. Anaerobe 18:530–538

    Article  CAS  Google Scholar 

  • Williams MS, Withee JL, Ebel ED, Bauer NE, Schlosser WD, Disney WT, Smith DR, Moxley RA (2010) Determining relationships between the seasonal occurrence of Escherichia coli O157:H7 in live cattle, ground beef, and humans. Foodborne Path Dis 7(10):1247–1254

    Article  Google Scholar 

  • Yang SC, Lin CH, Sung CT, Fang JY (2014) Antibacterial activities of bacteriocins: application in foods and pharmaceuticals. Front Microbiol 5(241):683

    Google Scholar 

Download references

Acknowledgments

This research was funded by a research grant of Korea Food Research Institute.

Author information

Authors and Affiliations

  1. Food Safety Research Group, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do, 13539, Republic of Korea

    Ok Kyung Koo & Seung Min Kim

  2. Department of Food Biotechnology, Korea University of Science & Technology, Daejeon, 34113, Republic of Korea

    Ok Kyung Koo

  3. Traditional Alcoholic Beverages Research Team, Korea Food Research Institute, Seongnam-si, Gyeonggi-do, 13539, Republic of Korea

    Sun-Hee Kang

Authors
  1. Ok Kyung Koo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seung Min Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sun-Hee Kang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ok Kyung Koo.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Koo, O.K., Kim, S.M. & Kang, SH. Antimicrobial potential of Leuconostoc species against E. coli O157:H7 in ground meat. J Korean Soc Appl Biol Chem 58, 831–838 (2015). https://doi.org/10.1007/s13765-015-0112-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13765-015-0112-0

Keywords

Search

Navigation