The screening of hydrogen peroxide-producing lactic acid bacteria and their application to inactivating psychrotrophic food-borne pathogens

• Published in: Current microbiology Vol. 47; no. 3; pp. 231 - 236
• Main Authors: ITO, Ayano, SATO, Yuki, KUDO, Syoko, SATO, Susumu, NAKAJIMA, Hajime, TOBA, Takahiro
• Format: Journal Article
• Language: English
• Published: New York, NY Springer 01.09.2003; Springer Nature B.V
• Subjects: Action of physical and chemical agents on bacteria; Aeromonas hydrophila - drug effects; Aeromonas hydrophila - growth & development; Bacteria; Bacteria - classification; Bacteria - drug effects; Bacteria - isolation & purification; Bacteria - metabolism; Bacteriology; Biological and medical sciences; Cell physiology; Colony Count, Microbial; Culture Media; E coli; Effects of physical and chemical agents; Enterococcus faecalis - drug effects; Enterococcus faecalis - growth & development; Enterococcus faecium - drug effects; Enterococcus faecium - growth & development; Escherichia coli - drug effects; Escherichia coli - growth & development; Fermentation; Filtrate; Filtration; Food contamination; Food Microbiology; Fundamental and applied biological sciences. Psychology; Hydrogen peroxide; Hydrogen Peroxide - metabolism; Hydrogen Peroxide - pharmacology; Hydrogen-Ion Concentration; Lactobacillus - classification; Lactobacillus - isolation & purification; Lactobacillus - metabolism; Lactococcus lactis - classification; Lactococcus lactis - isolation & purification; Lactococcus lactis - metabolism; Listeria - drug effects; Listeria - growth & development; Metabolism. Enzymes; Microbial Sensitivity Tests; Microbiology; Molecular and cellular biology; Pathogens; Staphylococcus aureus - drug effects; Staphylococcus aureus - growth & development; Yersinia enterocolitica - drug effects; Yersinia enterocolitica - growth & development; Enterococcus faecalis; Lactococcus lactis; Lactic acid bacteria; Escherichia coli; Hydrogen Peroxides; Streptococcaceae; Hydrogen bacteria; Microorganism culture; Bacteria; Micrococcales; Micrococcaceae; Staphylococcus aureus; Enterobacteriaceae; Food
• ISSN: 0343-8651; 1432-0991
• DOI: 10.1007/s00284-002-3993-1

Lactic acid bacteria were isolated from various food samples and evaluated for hydrogen peroxide (H2O2) production. Cells suspended in 0.5% (wt/vol) glucose plus 0.5% (wt/vol) lactate (pH 7.0) were incubated for 5 h at 37 degrees C under aeration. Among 193 strains, 27 strains accumulated 201-300 ppm H2O2, and 4 strains accumulated more than 301 ppm H2O2 in the cell suspensions. Among the 9 high-level H2O2-producing strains, 8 strains were identified as Lactococcus lactis subsp. lactis. The cell-free filtrate from Lc. lactis subsp. lactis AI 62, which contained approximately 350 ppm H2O2, was evaluated for antimicrobial activity against Enterococcus faecalis, Ent. faecium, enterotoxigenic Escherichia coli, Listeria ivanovii, Staphylococcus aureus, Yersinia enterocolitica, and Aeromonas hydrophila. After 1 h incubation at 30 degrees C in the cell-free filtrate, the initial viable cell counts of the target bacteria (5.53-6.00 log cfu/mL) were reduced by 0.12-5.00 log units, except in the case of enterococci. The sensitivity varied with the bacterial species and pH. The enterococci were resistant to the treatment. Our results show that H2O2 accumulated by lactic acid bacteria in a cell suspension is very effective in reducing the viable cell count of food-borne pathogens.