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Cited by 35Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyAnimal Nutrition and Physiology

The Influence of the Degree of Thermal Inactivation of Probiotic Lactic Acid Bacteria and Their Postbiotics on Aggregation and Adhesion Inhibition of Selected Pathogens

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Karbowiak, Marcelina, Gałek, Michał, Szydłowska, Aleksandra, Zielińska, Dorota·2022·Pathogens
DOI 10.3390/pathogens11111260PMC PMC9692860
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Abstract

The study aimed to evaluate the effect of thermal inactivation of potentially probiotic lactic acid bacteria (LAB) strains isolated from food on their ability to compete with pathogenic microorganisms. Five strains of LAB, previously isolated from food and characterized, one commercial reference strain of Lactiplantibacillus plantarum 299v, and two indicator strains of Staphylococcus aureus 25923 and Listeriamonocytogenes 15313 were used in the study. The experiment consisted in applying a stress factor (high temperature: 80 °C, at a different time: 5, 15, and 30 min) to the tested LAB cells to investigate the in vitro properties such as hydrophobicity abilities (against p-xylene and n-hexadecane), auto-aggregation, co-aggregation with pathogens, and inhibition of pathogens adhesion to the porcine gastric mucin. The bacterial strains showed various hydrophobicity to p-xylene (36–73%) and n-hexadecane (11–25%). The affinity for solvents expanded with increasing thermal inactivation time. All LAB isolates were able to auto-aggregate (ranging from 17 to 49%). Bacterial strains subjected to 5 and 15 min of thermal inactivation had the highest auto-aggregation ability in comparison to viable and heat-killed cells for 30 min. The LAB strains co-aggregated with pathogens to different degrees; among them, the highest scores of co-aggregation were observed for L. monocytogenes, reaching 27% (with 15 min of heat-killed LAB cells). All LAB strains reduced the adherence of pathogenic bacteria in the competition test, moreover, heat-killed cells (especially 15 min inactivated) were more efficient than viable cells. The properties of selected LAB strains as moderately heat-stressed forms analyzed in the study increased the prevention of colonization and elimination of pathogenic bacteria in the in vitro model of gastrointestinal tract. The thermal inactivation process may therefore preserve and modifies some characteristics of bacterial cells.

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  • According to some authors, co-aggregation abilities of LAB strains depend on their auto-aggregation properties and on the duration of incubation.

    “According to some authors, the co-aggregation abilities of LAB strains depend on their auto-aggregation properties and on the duration of incubation [53].”

    From EVALUATION OF ADHESIVE AND AGGREGATION PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM DIFFERENT BIOTOPES (2025) · cites this paper as [53]

    The Discussion (§4.3; page unavailable) reports different co-aggregation percentages at 0, 1, and 24 hours, supporting the incubation-duration part of the claim. Although the paper measures auto-aggregation separately (§§2.4 and 3.2; pages unavailable), the passages do not establish that LAB co-aggregation ability depends on its auto-aggregation properties. (LLM, conf=0.84)

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Sorted by citations

Authors
Karbowiak, M., Gałek, M., Szydłowska, A., & Zielińska, D.
Affiliations
Warsaw University of Life Sciences (PL)
Corresponding author
  • Szydłowska, Aleksandra
  • Zielińska, Dorota
ORCID
Venue
Pathogens
Publisher
MDPI AG
Published
2022-10-29
Volume
11
Issue
11
Pages
1260
ISSN
2076-0817 (ISSN-L)
DOI
10.3390/pathogens11111260
PMC
PMC9692860
OpenAlex
W4307944922
Cited by
35
References
9
Citations by year
2026: 14 · 2025: 9 · 2024: 7 · 2023: 5
FWCI
2.79
Type
journal article
Language
en
Open access
Licence
Locations
  • Pathogens (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
National Science Centre, Poland (Narodowe Centrum Nauki) (2017/01/X/NZ9/01627)
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 › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords
lactic acid bacteria, thermal inactivation, heat-killed cells, postbiotics, probiotics, self-aggregation, co-aggregation, bacterial adhesion inhibition, gastric mucin, Staphylococcus aureus, Listeria monocytogenes, hydrophobicity, Lactobacillus plantarum, food isolates

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