Effect of Bacterial Endophytes Isolated from Tropical Fruits against Listeria monocytogenes and Cronobacter sakazakii in Model Food Products

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-07-25 DOI:10.1016/j.jfp.2024.100330

Bowornnan Chantapakul, Valeria R. Parreira, Jeffrey M. Farber

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引用次数: 0

Abstract

Listeria monocytogenes and Cronobacter sakazakii are two important foodborne bacterial pathogens. Bacterial endophytes, which reside in plant cells, can produce antimicrobial compounds to protect the host organism or inhibit pathogens. This study investigated the bacterial community of tropical fruits for their potential to inactivate L. monocytogenes or C. sakazakii in cantaloupe and liquid infant formula, respectively. Tropical fruits including papayas, dragon fruits, and sugar apples, were sourced from several countries. Candidate bacterial endophytes were recovered from these tropical fruits using blood agar and Reasoner’s 2A (R2A) agar and tested for potential inhibition against L. monocytogenes and C. sakazakii. A total of 196 bacterial endophytes were recovered from papayas, dragon fruits, and sugar apples. Among these bacterial endophytes, 33 (16.8%) and 13 (6.6%) of them demonstrated an inhibition zone against L. monocytogenes and C. sakazakii, respectively. The inhibitory strains were identified using 16S rRNA sequencing as Bacillus spp., Enterobacter spp., Klebsiella spp., Microbacterium spp., Pantoea spp., and Pseudomonas spp. A cocktail of Pantoea spp. and Enterobacter spp. was used in challenge studies with cantaloupe and significantly reduced the number of L. monocytogenes by approximately 2.5 log₁₀ CFU/g. In addition, P. stewartii demonstrated antagonistic activity against C. sakazakii in liquid infant formula, i.e., it significantly decreased the number of C. sakazakii by at least 1 log₁₀ CFU/mL. Thus, the use of bacterial endophytes recovered from fruits and vegetables could be a promising area of research. Their use as potential biocontrol agents to control bacterial pathogens in ready-to-eat foods warrants further investigation.

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从热带水果中分离的细菌内生菌对模型食品中李斯特菌和阪崎克氏酵母菌的影响

单核细胞增生李斯特菌和阪崎克氏酵母菌是两种重要的食源性细菌病原体。寄居在植物细胞中的细菌内生菌可产生抗菌化合物，保护宿主生物或抑制病原体。本研究调查了热带水果中的细菌群落，以了解它们分别灭活哈密瓜和液体婴儿配方奶粉中的单核细胞增生性酵母菌或阪崎肠杆菌的潜力。热带水果包括木瓜、火龙果和糖苹果，来自多个国家。使用血琼脂和 Reasoner's 2A (R2A) 琼脂从这些热带水果中回收了候选细菌内生菌，并测试了它们对单核细胞增多症和阪崎肠杆菌的潜在抑制作用。从木瓜、火龙果和糖苹果中总共回收了 196 种细菌内生菌。在这些细菌内生菌中，分别有 33 株（16.8%）和 13 株（6.6%）对单核细胞增生性乳酸杆菌和阪崎肠杆菌有抑制作用。利用 16S rRNA 测序鉴定出的抑制菌株包括芽孢杆菌属、肠杆菌属、克雷伯氏菌属、微小杆菌属、泛氏菌属和假单胞菌属。在哈密瓜挑战研究中使用了泛氏菌属和肠杆菌属的混合菌种，可显著降低单核细胞增多性乳酸杆菌的数量约 2.5 log10 CFU/g。此外，P. stewartii 对液态婴儿配方奶粉中的阪崎肠杆菌具有拮抗活性，即能显著减少至少 1 log10 CFU/mL的阪崎肠杆菌数量。因此，利用从水果和蔬菜中回收的细菌内生菌可能是一个很有前景的研究领域。将它们用作潜在的生物控制剂来控制即食食品中的细菌病原体值得进一步研究。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.