Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese
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Several strains of Enterococcus spp. are capable of producing bacteriocins with antimicrobial activity against important bacterial pathogens in dairy products. In this study, the bacteriocins produced by two Enterococcus strains (Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch), isolated from cheeses, were characterized and tested for their capability to control growth of Listeria monocytogenes 426 in experimentally contaminated fresh Minas cheese during refrigerated storage. Both strains were active against a variety of pathogenic and non-pathogenic microorganisms and bacteriocin absorption to various L. monocytogenes, Enterococcus faecalis ATCC 19443 and Lactobacillus sakei ATCC 15521 varied according to the strain and the testing conditions (pH, temperature, presence of salts and surfactants). Growth of L. monocytogenes 426 was inhibited in cheeses containing E. mundtii CRL35 up to 12 days at 8 °C, evidencing a bacteriostatic effect. E. faecium ST88Ch was less effective, as the bacteriostatic affect occurred only after 6 days at 8 °C. In cheeses containing nisin (12.5 mg/kg), less than one log reduction was observed. This research underlines the potential application of E. mundtii CRL35 in the control of L. monocytogenes in Minas cheese.
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Bacteriocin-producing LAB species such as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products.
“Such bacteriocin-producing LAB species as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products [17,128,143,144,145,146].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [144]
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References 52 · Cited by 115
- Authors
- Vera Pingitore, E., Todorov, S. D., Sesma, F., & Gombossy de Melo Franco, B. D.
- Affiliations
- Universidade de São Paulo (BR)
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2012-10
- Volume
- 32
- Issue
- 1
- Pages
- 38-47
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2035450194
- Cited by
- 115
- References
- 52
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 5 · 2023: 14 · 2022: 8 · 2021: 11 · 2020: 8 · 2019: 9 · 2018: 11 · 2017: 6 · 2016: 3 · 2015: 12 · 2014: 11 · 2013: 4 · 2012: 1
- FWCI
- 13.75
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-sa
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
- CONICET Digital (CONICET) (submittedVersion, cc-by-nc-sa)
- Funders
- Carl Bennet AB
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Universidade de São Paulo
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- bacteriocins, Enterococcus mundtii, Enterococcus faecium, Listeria monocytogenes, Minas cheese, fresh cheese, bacteriostatic activity, nisin, cold storage, antimicrobial activity
- MeSH terms
- Bacteriocins, Cheese, Food Microbiology, Food Preservation, Listeria monocytogenes, Enterococcus, Enterococcus faecium
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