Elimination of Pathogen Escherichia coli O157:H7 in Ground Beef by a Newly Isolated Strain of Lactobacillus acidophilus during Storage at 5°C
Applied Food Biotechnology,
Vol. 3 No. 3 (2016),
28 June 2016
Background and Objective: Constant use of limited number of lactic acid bacteria species in biopreservation can cause genetic degradation and or rising resistance against food pathogens or antimicrobial substances they produce. For this objective, a newly isolated strain of Lactobacillus acidophilus possessing high antimicrobial activity was evaluated as a candidate for use in biopreservation.
Materials and Methods: Antibacterial activity was evaluated by agar disk diffusion method. Hydrogen peroxide amount was measured by Merckoquant Peroxide test strips. Microbiological analysis of the ground beef infected by Escherichia coli O157:H7 and treated by Lactobacillus acidophilus GH 201was done by plating of serial dilution in physiological saline on Tryptose agar.
Results and Conclusion: The cells (109 CFU ml-1) of Lactobacillus acidophilus produced significant amount of antibacterial substances mainly hydrogen peroxide (28 and 30 μg ml-1) in sodium phosphate buffer (0.2 M, pH 6.5) and LAPTg at 5°C during submerged cultivation with no growth, respectively. Submerged co-cultivation of Escherichia coli O157:H7 with lactobacilli in LAPTg broth at 5°C reduced the total number of the pathogen more than 2 log for 5 days. In case of solid state cultivation on agar-based medium, the maximum inhibitory zones on Escherichia coli O157:H7 lawn around the disks soaked by different amounts of washed Lactobacillus acidophilus cells appear for one-day cold exposition. The size of inhibition zone depends on the concentration of lactic acid bacteria cells. The cell suspension intended for treatment must contain 108-9
CFU ml-1 of lactic acid bacteria. Lactobacillus acidophilus reduced the initial amount (2×105 CFU ml-1) of Escherichia coli O157:H7 in ground beef up to 2 log for 5 days of solid-state co-cultivation. The application of Lactobacillus acidophilus bacteria expanded the shelf-life of ground beef due to inhibition of psychrophilic spoilage microorganisms.
Conflict of interests: The authors declare no conflict of interest.
- E. coli O157
- Hydrogen peroxide
- Lactobacillus acidophilus
- Refrigerated temperatures
How to Cite
Gyawali R, Ibrahim SA, Natural products as antimicrobial agents. Food Control. 2014; 46: 412-429.
Davidson PM, Harrison MA. Resistance and Adaptation to Food Antimicrobials, Sanitizers, and Other Process Controls. Scientific Status Summary, Food Technology. 2002; 56(11): 69–78.
Muhialdin BJ. Hassan Z. Screening of Lactic Acid Bacteria for Antifungal Activity against Aspergillus oryzae. American Journal of Applied Science 2011; 8: 447–451.
Dalié DKD, Deschamps AM. Richard F. Lactic acid bacteria Potential for control of mould growth and mycotoxins. A review Food Control. 2010; 21: 370–380.
Smith L, Mann JE, Harris K, Miller MF, Brashears MM. Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. J Food Prot. 2005; 68(8): 1587–92.
Favaro L, Penna ALB, Todorov DD. Bacteriocinogenic LAB from cheeses -Application in Biopreservation. Trends in Food Science Technology. 2015; 41: 37–48.
Daly CW, Sandine E, Elliker PR. Interaction of food starter cultures and food-borne pathogens: Streptococcus diacetilactis versus food pathogens. J. Milk Food Technol. 1972; 35: 349–357.
Daeschel MA. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology.1989; 1:164–167.
Dahiya RS, Speck ML. Hydrogen peroxide formation by lactobacilli and its effect on Staphylococcus aureus. J. Dairy Sci.1968; 51: 1568–1572.
Yap PS, Gilliland SE. Comparison of Newly Isolated Strains of Lactobacillus delbrueckii subsp. lactis for Hydrogen Peroxide Production at 5°C. J Dairy Sci. 2000; 83: 628–632.
Gilliland SE. Use of lactobacilli to preserve fresh meat. Proc Recip Meat Conf. 1980; 33: 54–58.
Jones RJ, Hussein HM, Zagorec M, Brightwell G, Tagg JR. Isolation of lactic acid bacteria with inhibitory against pathogens and spoilage organisms asso¬ciated with fresh meat. Food Microbiology. 2008; 25: 228–234.
Kostrzynska M, Bachand A. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Canadian Journal of Microbiol¬ogy. 2006; 52: 1017–1026.
Maragkoudakis PE, Mountzouris KC, Psyrras D, Cremonese S, Fischer J, Cantor MD, Tsakalidou E. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Inter¬national Journal of Food Microbiology, 2009; 130: 219–226.
Sanders ME. Klaenhammer TR. The Scientific Basis of Lactobacillus acidophilus NCFM Functionality as a Probiotic. J. Dairy Sci. 2001; 84(2): 319–331.
Strachan NJC, Doyle MP, Kasuga F, Rotariu O, Ogden ID. Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks. Int. J. Food Microbiol. 2005; 103: 35–47.
Olorunshola ID, Smith SI, Cker AO. Prevalence of EHEC O157:H7 in patients with diarrhoea in Lagos. Nigeria. APMIS. 2000; 108: 761–763.
Koyange L, Ollivier G, Muyembe JJ, Kebela B, Gouali M, Germani Y. Enterohemorrhagic Escherichia coli O157. Kinshasa. Emerg. Infect. Dis. 2004; 10: 968.
Rivas M, Miliwebsky E, Chinen I, Roldán CD, Balbi L, García B, Fiorilli G, Sosa S, Kincaid J, Rangel J, Griffin PM. Characterization and epidemiologic subtyping of Shiga toxin-producing Escherichia coli strains isolated from hemolytic uremic syndrome and diarrhea cases in Argentina. Foodborne Pathogens and Dis. 2006; 3: 88–96.
Meng J, Doyle MP, Zhao T, Zhao S. Enterohemorragic Escherichia coli, In: Doyle MP, Beuchat LR, Montville TJ (Eds). Food Microbiology: Fundamentals and Frontiers, second ed. ASM Press,Washington, DC. 2001; 193–213.
Blanco M, Blanco JE, Mora AJE, Rey J, Alonso MJM, Hermoso M, Hermoso J, Alonso MP, Dahbi G, González EA, Bernárdez MI, Blanco J. Serotypes, virulence genes and intimin types of Shigatoxin (verotoxin)-producing Escherichia coli isolates from healthy sheep in Spain. J. Clinical Microbiol. 2003; 41: 1351–1356.
Holzapfel WH, Geisen R, Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol. 1995; 24(3): 343–62.
Salem A M. Bio-Preservation Challenge for Shelf-Life and Safety Improvement of Minced Beef. Global Journal of Biotechnology and Biochemistry. 2012; 7 (2): 50–60.
Amézquita A, Brashears MM. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J Food Prot. 2002; 65(2): 316–325.
Ruby JR, Ingham SC. Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate. Journal of Food Protection. 2009; 72: 251–259.
Ammor S, Tauveron G, Dufour E. Chevallier I. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1- Screening and characterization of the antimicrobial compounds. Food Control. 2006; 17:454–461.
Villegas E, Gilliland SE. Hydrogen Peroxide Production by Lactobacillus delbrueckii subsp. lactis I at 5°C. Journal of food science. 1998; 63(6): 1070–1074.
Collins EB, Aramaki K. Production of hydrogen peroxide by Lactobacillus acidophilus. J. Dairy Sci. 1980; 63: 353–357.
Jaroni D, Brashears MM. Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of Cells. Journal of Food Science. 2000; 65(6):1033–1036.
Berthier F. On the screening of hydrogen peroxide-generating lactic acid bacteria. Letters in Applied Microbiology. 1993; 16(3): 150–153.
Higuchi M, Shimada M, Matsumoto J, Yamamoto Y, Hayashi T, Kaga T, Kamio Y. Identification of two distinct NADH oxidases corresponding to H2O2-forming oxidases and H2O-forming oxidase induced in Streptococcus mutans. J. Gen. Microbiol. 1993; 139: 2343–2351.
Rattanachaikunsopon P, Phumkhachorn P. Lactic acid bacteria: their antimicrobial compounds and their uses in food production. Annals of Biological Research. 2010; 1 (4): 218–228.
Brashears MM, Reilly SS, Gilliland SE. Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli 0157:H7 on refrigerated raw chicken meat. J. Food Protect. 1998; 61: 166–170.
Gilliland SE, Speck ML, Morgan CG. Detection of L. acidophilus in feces of humans, pigs, and chickens. Appl. Microbiol. 1975; 30: 541–545.
Senne MM, Gilliland SE. Antagonism action of cells of Lactobacillus delbrueckii subsp. lactis against pathogenic and spoilage microorganisms in fresh meat systems. Journal of Food Protection. 2003; 66: 418–425.
Sakaridis I, Soultos N, Batzios Ch, Ambrosiadis I, Koidis P. Lactic Acid Bacteria Isolated from Chicken Carcasses with Inhibitory Activity against Salmonella spp and Listeria monocytogenes. Czech J. Food Sci. 2014; 32(1): 61–68.
- Abstract Viewed: 971 times
- PDF Downloaded: 561 times