Tönz Andrea, Freimüller Leischtfeld Susette, Stevens Marc J A, Glinski-Häfeli Deborah, Ladner Valentin, Gantenbein-Demarchi Corinne, Miescher Schwenninger Susanne
ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland.
University of Zurich, Vetsuisse Faculty, Institute for Food Safety and Hygiene, 8057 Zurich, Switzerland.
Foods. 2024 Jan 17;13(2):298. doi: 10.3390/foods13020298.
The current study addresses the critical issue of growth in raw sausage/meat products leading to human infections, most commonly listeriosis, which is known for its high fatality rate. This research focuses on the isolation, identification, and screening of lactic acid bacteria from various meat and fish products in Switzerland. In total, 274 lactic acid bacteria strains were isolated from 30 different products and were screened for their ability to inhibit growth, with 51 isolates demonstrating anti- activity at 8 °C, 15 °C, 25 °C, and 37 °C. Further experiments, using a meat model and a raw sausage challenge test, demonstrated that DH25 significantly inhibited growth during the ripening and storage of the tested meat/sausage. This inhibitory effect was found to be attributed to the bacteriocins produced by DH25 rather than factors like pH or water activity. The stability of the anti- substances was examined, revealing their resistance to temperature and pH changes, making DH25 a promising protective culture for raw sausages. The genome sequencing of this strain confirms its safety, with no antibiotic resistance genes or virulence factors detected, and reveals the presence of the structural genes for the production of the bacteriocin LeucocinB-Ta11a. This study underscores the potential of LAB strains and their bacteriocins as effective tools for enhancing food safety and preventing growth in meat products, offering valuable insights into biocontrol strategies in the food industry.
当前的研究解决了生香肠/肉类产品中微生物生长导致人类感染这一关键问题，最常见的是李斯特菌病，该病以其高死亡率而闻名。这项研究聚焦于从瑞士的各种肉类和鱼类产品中分离、鉴定和筛选乳酸菌。总共从30种不同产品中分离出274株乳酸菌菌株，并对它们抑制微生物生长的能力进行了筛选，其中51株分离物在8℃、15℃、25℃和37℃下表现出抗菌活性。进一步的实验，使用肉类模型和生香肠挑战试验，表明DH25在测试肉类/香肠的成熟和储存过程中显著抑制了微生物生长。发现这种抑制作用归因于DH25产生的细菌素，而不是pH值或水分活度等因素。对这些抗菌物质的稳定性进行了检测，发现它们对温度和pH值变化具有抗性，这使得DH25成为生香肠一种有前景的保护性培养物。该菌株的基因组测序证实了其安全性，未检测到抗生素抗性基因或毒力因子，并揭示了产生细菌素LeucocinB-Ta11a的结构基因的存在。这项研究强调了乳酸菌菌株及其细菌素作为提高食品安全和防止肉类产品中微生物生长的有效工具的潜力，为食品工业中的生物控制策略提供了有价值的见解。
