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Cited by 111Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial Activity

Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese

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Mills, Susan, Serrano, LMariela, Griffin, Carmel, O'Connor, Paula M, Schaad, Gwenda, Bruining, Chris, Hill, Colin, Ross, RPaul +1 more·2011·Microbial Cell Factories
DOI 10.1186/1475-2859-10-s1-s7PMC PMC3231933
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Abstract

Lactobacillus plantarum LMG P-26358 isolated from a soft French artisanal cheese produces a potent class IIa bacteriocin with 100% homology to plantaricin 423 and bacteriocidal activity against Listeria innocua and Listeria monocytogenes. The bacteriocin was found to be highly stable at temperatures as high as 100°C and pH ranges from 1-10. While this relatively narrow spectrum bacteriocin also exhibited antimicrobial activity against species of enterococci, it did not inhibit dairy starters including lactococci and lactobacilli when tested by well diffusion assay (WDA). In order to test the suitability of Lb. plantarum LMG P-26358 as an anti-listerial adjunct with nisin-producing lactococci, laboratory-scale cheeses were manufactured. Results indicated that combining Lb. plantarum LMG P-26358 (at 108 colony forming units (cfu)/ml) with a nisin producer is an effective strategy to eliminate the biological indicator strain, L. innocua. Moreover, industrial-scale cheeses also demonstrated that Lb. plantarum LMG P-26358 was much more effective than the nisin producer alone for protection against the indicator. MALDI-TOF mass spectrometry confirmed the presence of plantaricin 423 and nisin in the appropriate cheeses over an 18 week ripening period. A spray-dried fermentate of Lb. plantarum LMG P-26358 also demonstrated potent anti-listerial activity in vitro using L. innocua. Overall, the results suggest that Lb. plantarum LMG P-26358 is a suitable adjunct for use with nisin-producing cultures to improve the safety and quality of dairy products.

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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 [143]

    The Results (Spectrum of inhibition) report that the bacteriocin produced by L. plantarum inhibited L. monocytogenes isolates in an assay. The Introduction and Discussion specify that the cheese experiments instead measured reductions in L. innocua, used as a surrogate. This paper therefore does not establish reduced L. monocytogenes contamination in cheese; it also does not provide evidence for the sentence’s Streptococcus, Enterococcus, or S. aureus examples. (LLM, conf=0.88)

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  • Bacteriocins are peptides with antimicrobial activity, synthesized by bacteria in ribosomes; these peptides often exhibit a narrow inhibitory spectrum and inhibit taxonomically-close bacteria.

    “Bacteriocins are peptides with antimicrobial activity, synthesized by bacteria in ribosomes. These peptides often exhibit a narrow inhibitory spectrum and inhibit taxonomically-close bacteria [143,183,184,185].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [143]

    The Introduction describes bacteriocins as ribosomally synthesized antimicrobial peptides and says they can have a narrow spectrum that inhibits closely related bacteria. It also says they can have a broad spectrum, so it does not establish the claim that they *often* have a narrow one. (LLM, conf=0.82)

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Authors
Mills, S., Serrano, L., Griffin, C., O'Connor, P. M., Schaad, G., Bruining, C., Hill, C., Ross, R., & Meijer, W. C.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • CSK Food Enrichment (Netherlands) (NL)
  • University College Cork (IE)
Corresponding author
Ross, RPaul
ORCID
Venue
Microbial Cell Factories
Publisher
Springer Science and Business Media LLC
Published
2011-08-30
Volume
10
Issue
S1
Pages
S7-S7
ISSN
1475-2859 (ISSN-L)
DOI
10.1186/1475-2859-10-s1-s7
PMC
PMC3231933
OpenAlex
W2171666000
Cited by
111
References
23
Citations by year
2026: 1 · 2025: 3 · 2024: 4 · 2023: 14 · 2022: 14 · 2021: 5 · 2020: 11 · 2019: 5 · 2018: 5 · 2017: 14 · 2016: 7 · 2015: 12 · 2014: 8 · 2013: 5 · 2012: 3
FWCI
7.49
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • Microbial Cell Factories (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Arrow@dit (Dublin Institute of Technology) (acceptedVersion)
  • Cork Open Research Archive (University College Cork, Ireland) (submittedVersion, cc-by)
  • T-Stór (Teagasc) (submittedVersion, cc-by-nc-sa)
  • Lenus, The Irish Health Repository (Dr Steevens Hospital Library) (submittedVersion)
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
Lactobacillus plantarum, Listeria innocua, Listeria monocytogenes, bacteriocins, class IIa bacteriocins, nisin, adjunct starter cultures, cheese safety, antilisterial activity, Enterococcus, dairy starter cultures, cheese ripening
MeSH terms
Anti-Bacterial Agents, Cheese, Food Microbiology, Hydrogen-Ion Concentration, Listeria, Nisin, Time Factors, Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization, Lactic Acid, Lactobacillus plantarum, Lactiplantibacillus plantarum

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