Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031.

  title={Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031.},
  author={Taous Saraoui and Papa Abdoulaye Fall and Françoise Leroi and Jean Philippe Antignac and Sylvain Ch{\'e}reau and Marie France Pilet},
  journal={Food microbiology},
  volume={53 Pt A},

Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application

This review summarizes the various strategies by LAB against L. monocytogenes and the prospect in development of a ‘generally regarded as safe’ LAB for treatment of listeriosis.

Antibacterial Activity of Bifidobacterium breve Against Clostridioides difficile

The findings demonstrated that the antibacterial activity of YH68-CFCS against CD involved the inhibition of growth, spore production, toxin production, and virulence genes expression; a consumption of PMF in the cytoplasmic membrane, the formation of pore in the cell membrane, together with the enhanced cell membrane permeability; and, eventually, cell completely disintegration.

Antimicrobial effect of spore-forming probiotics Bacillus laterosporus and Bacillus megaterium against Listeria monocytogenes

Both probiotic strains inhibited bacterial growth at different time points; however, more sensitive methods should be established for an accurate assessment.

Mechanistically Inspired Kinetic Approach to Describe Interactions During Co-Culture Growth of Carnobacterium maltaromaticum and Listeria monocytogenes.

A model combining both heterogeneous population and quasi-chemical approaches to describe the different phases of the bacterial growth curve is presented and can accurately describe the experimental data when the curve shape is a sigmoid, and when it presents a maximum.

Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food—a review

The genus Lactococcus comprises 12 species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid

Lactiplantibacillus plantarum subsp. plantarum and Fructooligosaccharides Combination Inhibits the Growth, Adhesion, Invasion, and Virulence of Listeria monocytogenes

Results indicated that the L. plantarum and FOS combination might be an effective formula against L. monocytogenes, a foodborne pathogen responsible for many food outbreaks worldwide.

Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro.

Evaluated inhibitory activities of Se-enriched lactic acid bacteria, Lactobacillus delbrueckii ssp.

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

Analysis of the obtained data showed that the capability of L. plantarum KLDS 1.0344 to oppose the pathogen growth in vitro relies on the occurrence of organic acids along with bacteriocin-like compounds proving it as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens.



Protective Effect of a Non-Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp

The protective activity of a non-bacteriocinogenic Lactococcus piscium CNCM I-4031 strain against Listeria monocytogenes was investigated in tropical cooked peeled shrimp stored at 8°C in modified

Control of Listeria monocytogenes in model sausages by enterocin AS-48.

Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products

Among the microbial flora of lightly preserved seafood products, lactic acid bacteria usually become dominant during the storage under vacuum or modified atmosphere, in some cases these bacteria are responsible for spoilage but some of them have demonstrated potential for pathogenic or spoiling microflora inhibition.

Transcriptomic Response of Lactococcus lactis in Mixed Culture with Staphylococcus aureus

Genes associated with amino acid metabolism, ion transport, oxygen response, menaquinone metabolism, and cell surface and phage expression were differentially expressed in the mixed culture and led to new insights into possible mechanisms of interaction between L. lactis and S. aureus.

Inhibition of the cytotoxic effect of Clostridium difficile in vitro by Clostridium butyricum MIYAIRI 588 strain.

It was found that the toxicity of C. difficile in in vitro co-culture with CBM588 was greatly decreased or absent and that the detoxification probably occurred by the inhibition of toxin protein production and that this required close proximity or contact between the two species.

Divercin V41 from gene characterization to food applications: 1998–2008, a decade of solved and unsolved questions

The emergence of an increasing number of antibiotic resistant human clinical bacteria has been a great cause of concern for the last decades. As an example, Staphylococcus aureus isolates in the

Listeria Pathogenesis and Molecular Virulence Determinants

The molecular determinants of Listeria virulence and their mechanism of action are described and the current knowledge on the pathophysiology of listeriosis and the cell biology and host cell responses to Listersia infection is summarized.

Development of an improved chemically defined minimal medium for Listeria monocytogenes

Evidence was found that chitin and cell walls of starter bacteria (Lactococcus lactis) supported survival of L. monocytogenes, which suggests that the pathogen may obtain carbon and energy sources during colonization of some foods, such as cheeses, by assimilating bacteria or molds that are present.