Poster De Conférence Année : 2022

Biopreservation potential of Aerococcus sp. strains against common pathogenic and spoilage microorganisms of food

Résumé

Food preservation using microorganisms and/or their metabolites is a sustainable approach to enhance safety and extend shelf life of food. It aims to reduce human damage linked to food pathogens as well as global food waste and loss due to undesirable microbial contamination. We previously described the high potential of Lactic Acid Bacteria of Aerococcus genus as a source of bioprotective agents against Salmonella in dairy products. In this study, the activity spectrum of 23 Aerococccus sp. strains was evaluated against 24 representative pathogenic and spoilage bacteria of dairy, fish and meat products in conditions mimicking food matrices. The study was focused on dairy matrix with evaluation of activity against 11 common fungi and 14 yeasts contaminants. Biochemical parameters (pH, H202 and lactic acid production) and volatilome were studied for a selection of strains grown 48 hours at 30°C in Milk Synthetic medium. Antimicrobial activity of pure volatile compounds, identified by GC-MS, was assessed against Staphylococcus aureus CIP 53.154, Pseudomonas fluorescens UCMA 7405 and Salmonella enterica subsp. enterica serovar Dublin CIP 70.53. Interestingly, inhibitory profiles differed among strains and over food matrices for a same bacterial target. As example, 8 strains were found active against Brochotrix thermosphacta UCMA 18331 on fish or meat matrices, while only two were active on both. On milk agar, 4 strains inhibited at least 5 target bacteria over 13, with complementary activity spectrum covering Gram negative, Gram positive, pathogens as well as spoilage bacteria. No activity on yeasts was found but 3 Aerococcus strains had inhibitory activity on at least two fungi (Aspergillus fumigatus CBS 116887 and Penicillium crustosum CBS 115503). The strain UCMA 9817 displayed strong antifungal activity, with 6 inhibited fungi. The antibacterial activity of several volatile compounds was confirmed, indicating that the activity may be due to complex interactions of small organic molecules including succinic, valeric, lactic, 2-hydroxyisocaproic or phenyllactic acids. In conclusion, this study shows the high interest of screening approaches in conditions close to food matrices. It revealed promising Aerococcus sp. strains combinations as protective cultures, especially against bacterial and fungal contaminants for dairy industry.

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Dates et versions

hal-05069141 , version 1 (15-05-2025)

Identifiants

  • HAL Id : hal-05069141 , version 1

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Margot Schlusselhuber, Virginie Seguin, David Garon, Chloé Van Baelen, Jerome Ledauphin. Biopreservation potential of Aerococcus sp. strains against common pathogenic and spoilage microorganisms of food. FoodMicro, 2022, Athènes, Greece. ⟨hal-05069141⟩
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