Skip to main content
SpringerLink
Log in

Characterization of Anti-Listeria monocytogenes Properties of two Bacteriocin-Producing Enterococcus mundtii Isolated from Fresh Fish and Seafood

  • Published:
Current Microbiology Aims and scope Submit manuscript

Abstract

This study addressed the bacteriocin production in 116 lactic acid bacteria isolated from 143 fish and seafood samples. The screening for the production of antibacterial substances allowed for the selection of 16 LAB isolates endowed with inhibitory capability. Bacteriocins (bacLP17 and bacLP18) of two strains, Enterococcus mundtii LP17 and Enterococcus mundtii LP18, respectively, isolated from red mullet and sardine samples, determined large inhibition zones against all the Listeria species. Virulence traits and antibiotic resistances of all producers were verified, and no isolates presented dangerous characteristics, including the two best bacteriocin producers E. mundtii LP17 and E. mundtii LP18, which were subsequently investigated for their potential use in fish and seafood products biopreservation. For both strains, the highest level of bacteriocin production (1280 AU/ml) was recorded when cells were grown at 30 °C in MRS broth at pH ranging from 6.0 to 9.0, and high levels of adsorption of bacteriocins, bacLP17 and bacLP18, to the target cells Listeria monocytogenes were also observed. The results obtained in this study revealed that two strains of E. mundtii originating from seafood exhibited a strong inhibitory activity against L. monocytogenes and may be useful in controlling the growth of this pathogen in the same food products.

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
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Buchanan RL, Gorris LGM, Hayman MM, Jackson TC, Whiting RC (2017) A review of Listeria monocytogenes: an update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food Control 75:1–13

    Article  Google Scholar 

  2. Ericsson H, Ekløw A, Danielsson-Tham ML, Loncarevi S, Mentzing LO, Persson J et al (1997) An outbreak of listeriosis suspected to have been caused by rainbow trout. J Clin Microbiol 35:2904–2907

    CAS  PubMed  PubMed Central  Google Scholar 

  3. Brett MSY, Short P, McLauchlin J (1998) A small outbreak of listeriosis associated with smoked mussels. Int J Food Microbiol 43:223–229

    Article  CAS  PubMed  Google Scholar 

  4. Tham W, Ericsson H, Loncarevic S, Unnerstad H, Danielsson-Tham ML (2000) Lessons from an outbreak of listeriosis related to vacuum-packed gravad and cold-smoked fish. Int J Food Microbiol 62:173–175

    Article  CAS  PubMed  Google Scholar 

  5. Ghanbari M, Jami M (2013) Lactic acid bacteria and their bacteriocins: a promising approach to seafood biopreservation. In: Kongo WM (ed) Lactic acid bacteria - R & D for food, health and livestock purposes. InTechOpen, Rijeka

    Google Scholar 

  6. Calo-Mata P, Arlindo S, Boehme K, de Miguel T, Pascoal A, Barros-Velazquez J (2008) Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Technol 1:43–63

    Article  Google Scholar 

  7. Kekessy DA, Piguet JD (1970) New method for detecting bacteriocin production. Appl Microbiol 20:282–283

    CAS  PubMed  PubMed Central  Google Scholar 

  8. Rogers AM, Montville TJ (1991) Improved agar diffusion assay for nisin quantification. Food Biotechnol 5:161–168

    Article  CAS  Google Scholar 

  9. Gatti M, Fornasari ME, Nevian E (1997) Cell-wall protein profiles of dairy thermophilic lactobacilli. Lett Appl Microbiol 25:345–348

    Article  CAS  PubMed  Google Scholar 

  10. Bover-Cid S, Holzapfel WH (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 53:33–41

    Article  CAS  PubMed  Google Scholar 

  11. CLSI. Clinical and Laboratory Standards Institute (2015). M100-S25 Performance Stand. Antimicrob. Susceptibility Test. Twenty-Fifth Informational Suppl. Wayne PA CLSI Clin. Lab. Stand. Inst

  12. European Food Safety Authority (EFSA) (2012) Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J 10(6):2740

    Google Scholar 

  13. Mayr-Harting A, Hedges AJ, Berkeley RCW (1972) Methods for studying bacteriocins. Methods in microbiology. Academic Press, Massachusetts, pp 315–422

    Google Scholar 

  14. Yang R, Johnson MC, Ray B (1992) Novel method to extract large amounts of bacteriocins from lactic acid bacteria. Appl Environ Microbiol 58:3355–3359

    CAS  PubMed  PubMed Central  Google Scholar 

  15. Yildirim Z, Avsar YK, Yıldırım M (2002) Factors affecting the adsorption of buchnericin LB, a bacteriocin produced by Lactocobacillus buchneri. Microbiol Res 157:103–107

    Article  CAS  PubMed  Google Scholar 

  16. Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Mirhadi Zadi T, Kuliyev A et al (2013) Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control 30(2):631–641

    Article  CAS  Google Scholar 

  17. Todorov SD, Botes M, Danova ST, Dicks LMT (2007) Probiotic properties of Lactococcus lactis ssp. lactis HV219, isolated from human vaginal secretions. J Appl Microbiol 103(3):629–639

    Article  CAS  PubMed  Google Scholar 

  18. Pingitore EV, Todorov SD, Sesma F, de Melo Franco BDG (2012) Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiol 32(1):38–47

    Article  Google Scholar 

  19. Schelegueda LI, Vallejo M, Gliemmo MF, Marguet ER, Campos CA (2015) Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis. LWT—Food Science and Technol 64(2):794–801

    Article  CAS  Google Scholar 

  20. Jensen MA, Webster JA, Straus N (1993) Rapid identification of bacteria on the basis of polymerase chain reaction-amplified ribosomal DNA spacer polymorphisms. Appl Environ Microbiol 59(4):945–952

    CAS  PubMed  PubMed Central  Google Scholar 

  21. Tyrrell GJ, Bethune RN, Willey B, Low DE (1997) Species identification of enterococci via intergenic ribosomal PCR. J Clin Microbiol 35(5):1054–1060

    CAS  PubMed  PubMed Central  Google Scholar 

  22. Gueimonde M, Sanchez BG, de Los Reyes-Gavilán C, Margolles A (2013) Antibiotic resistance in probiotic bacteria. Front Microbiol 4:202

    Article  PubMed  PubMed Central  Google Scholar 

  23. Lahtinen S, Ouwehand AC, Salminen S, Wright A (2012) Lactic acid bacteria: microbiological and functional aspects. CRC Press, Taylor & Francis, Boca Raton

    Google Scholar 

  24. Gatesoupe FJ (2008) Updating the importance of lactic acid bacteria in fish farming: natural occurrence and probiotic treatments. J Mol Microbiol Biotechnol 14(1–3):107–114

    Article  CAS  PubMed  Google Scholar 

  25. Ghanbari M, Jami M, Domig KJ, Kneifel W (2013) Seafood biopreservation by lactic acid bacteria—a review. LWT—Food Science and Technol 54:315–324

    Article  CAS  Google Scholar 

  26. Feldhusen F (2000) The role of seafood in bacterial foodborne diseases. Microbes Infections 2(3):1651–1660

    Article  CAS  Google Scholar 

  27. Pilet M, Leroi F (2010) Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products. In: Lacroix C (ed) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, Sawston, pp 1–2

    Google Scholar 

  28. Beaufort A, Rudelle S, Gnanou-Besse N, Toquin MT, Kerouanton A, Bergis H et al (2007) Prevalence and growth of Listeria monocytogenes in naturally contaminated cold-smoked salmon. Lett Appl Microbiol 44(4):406–411

    Article  CAS  PubMed  Google Scholar 

  29. Hu Y, Gall K, Ho A, Ivanek R, Gröhn YT, Wiedmann M (2006) Daily variability of Listeria contamination patterns in a cold-smoked salmon processing operation. J Food Prot 69(9):2123–2133

    Article  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Giuseppe Campi 285, 41125, Modena, Italy

    Ramona Iseppi, Sara Stefani, Simona de Niederhausern, Moreno Bondi, Carla Sabia & Patrizia Messi

Authors
  1. Ramona Iseppi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sara Stefani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Simona de Niederhausern
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Moreno Bondi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Carla Sabia
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Patrizia Messi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Patrizia Messi.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Iseppi, R., Stefani, S., de Niederhausern, S. et al. Characterization of Anti-Listeria monocytogenes Properties of two Bacteriocin-Producing Enterococcus mundtii Isolated from Fresh Fish and Seafood. Curr Microbiol 76, 1010–1019 (2019). https://doi.org/10.1007/s00284-019-01716-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00284-019-01716-6

Search

Navigation