Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products
The effect of lysostaphin from Staphylococcus simulans expressed in Escherichia coli TOP10 strain on Staphylococcus aureus used for inoculation of milk, ground pork and mayonnaise salad was investigated. The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin ad...
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| Veröffentlicht in: | Journal of food safety 2007-08, Vol.27 (3), p.265-274 |
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| container_title | Journal of food safety |
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| creator | Szweda, P Kotlowski, R Łacka, I Synowiecki, J |
| description | The effect of lysostaphin from Staphylococcus simulans expressed in Escherichia coli TOP10 strain on Staphylococcus aureus used for inoculation of milk, ground pork and mayonnaise salad was investigated. The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin added up to concentrations of 1.5 or 3.0 μg/mL were reduced by 0.73 and 0.92 log(cfu/mL) in control samples without enzyme addition. The protective influence of lysostaphin was diminished in case of milk storage (20C) prolonged up to 24 h. Furthermore, a final reduction level by 0.92 log(cfu/mL) was achieved after 24 h of pork storage. The smaller and more dependent on enzyme concentration inactivation of S. aureus was observed in the case of the mayonnaise salad, and it led to the conclusion that some food components or proteolytic enzymes originating from other bacteria caused lysostaphin inactivation. |
| doi_str_mv | 10.1111/j.1745-4565.2007.00078.x |
| format | Article |
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The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin added up to concentrations of 1.5 or 3.0 μg/mL were reduced by 0.73 and 0.92 log(cfu/mL) in control samples without enzyme addition. The protective influence of lysostaphin was diminished in case of milk storage (20C) prolonged up to 24 h. Furthermore, a final reduction level by 0.92 log(cfu/mL) was achieved after 24 h of pork storage. The smaller and more dependent on enzyme concentration inactivation of S. aureus was observed in the case of the mayonnaise salad, and it led to the conclusion that some food components or proteolytic enzymes originating from other bacteria caused lysostaphin inactivation.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/j.1745-4565.2007.00078.x</identifier><identifier>CODEN: JFSADP</identifier><language>eng</language><publisher>Malden, USA: Malden, USA : Blackwell Publishing Inc</publisher><subject>antibacterial properties ; bacterial contamination ; Biological and medical sciences ; Escherichia coli ; food contamination ; Food industries ; Food microbiology ; food pathogens ; food preservation ; food storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; ground pork ; Hygiene and safety ; mayonnaise ; milk ; natural additives ; proteinases ; recombinant lysostaphin ; recombinant proteins ; salads ; Staphylococcus aureus ; Staphylococcus aureus subsp. aureus ; Staphylococcus simulans ; storage temperature ; UHT treatment</subject><ispartof>Journal of food safety, 2007-08, Vol.27 (3), p.265-274</ispartof><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3738-da23db9ea2745d2386252a681bab748b88eea5d2d5d8285f418363ef4b4346143</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1745-4565.2007.00078.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1745-4565.2007.00078.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18977633$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Szweda, P</creatorcontrib><creatorcontrib>Kotlowski, R</creatorcontrib><creatorcontrib>Łacka, I</creatorcontrib><creatorcontrib>Synowiecki, J</creatorcontrib><title>Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products</title><title>Journal of food safety</title><description>The effect of lysostaphin from Staphylococcus simulans expressed in Escherichia coli TOP10 strain on Staphylococcus aureus used for inoculation of milk, ground pork and mayonnaise salad was investigated. The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin added up to concentrations of 1.5 or 3.0 μg/mL were reduced by 0.73 and 0.92 log(cfu/mL) in control samples without enzyme addition. The protective influence of lysostaphin was diminished in case of milk storage (20C) prolonged up to 24 h. Furthermore, a final reduction level by 0.92 log(cfu/mL) was achieved after 24 h of pork storage. The smaller and more dependent on enzyme concentration inactivation of S. aureus was observed in the case of the mayonnaise salad, and it led to the conclusion that some food components or proteolytic enzymes originating from other bacteria caused lysostaphin inactivation.</description><subject>antibacterial properties</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Escherichia coli</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>food preservation</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>ground pork</subject><subject>Hygiene and safety</subject><subject>mayonnaise</subject><subject>milk</subject><subject>natural additives</subject><subject>proteinases</subject><subject>recombinant lysostaphin</subject><subject>recombinant proteins</subject><subject>salads</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus subsp. aureus</subject><subject>Staphylococcus simulans</subject><subject>storage temperature</subject><subject>UHT treatment</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqNUcuO1DAQjBBIDAvfgC9wS_ArjiNxQSuWh1YCadiz1XHsGQ9JPLgTducX-GocZgUSp_XB3VZXVbu7ioIwWrF83hwq1si6lLWqK05pU9F86eruUbH5W3hcbCiTbamorp8WzxAPlArFudgUv76mODs7h5-OOO9zRqInwwkjznDch4n4FEeyXR-nIdpo7YIEw7gMMCGBHYQJZ7JL8Xber9T_kLAkl0PWGcPwncDUE4yjI3Heu0R8jD05ptgvdsbnxRMPA7oX9_GiuLl6_-3yY3n95cOny3fXpRWN0GUPXPRd64Dn8XoutOI1B6VZB10jdae1c5ALfd1rrmsvmRZKOC87KaRiUlwUr8-6ufGPxeFsxoDWDXkgFxc0eYtKtlw8DNjUNAP1GWhTREzOm2MKI6STYdSsLpmDWc0wqxkrrTF_XDJ3mfrqvgeghcEnmGzAf3zdNo0S61_ennG3YXCnB-ubz1fbnGT6yzPdQzSwS7nFzZZTJjKsFXlD4jeHPbFO</recordid><startdate>200708</startdate><enddate>200708</enddate><creator>Szweda, P</creator><creator>Kotlowski, R</creator><creator>Łacka, I</creator><creator>Synowiecki, J</creator><general>Malden, USA : Blackwell Publishing Inc</general><general>Blackwell Publishing Inc</general><general>Blackwell</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7U2</scope><scope>C1K</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200708</creationdate><title>Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products</title><author>Szweda, P ; Kotlowski, R ; Łacka, I ; Synowiecki, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3738-da23db9ea2745d2386252a681bab748b88eea5d2d5d8285f418363ef4b4346143</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>antibacterial properties</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Escherichia coli</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>food preservation</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>ground pork</topic><topic>Hygiene and safety</topic><topic>mayonnaise</topic><topic>milk</topic><topic>natural additives</topic><topic>proteinases</topic><topic>recombinant lysostaphin</topic><topic>recombinant proteins</topic><topic>salads</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus subsp. aureus</topic><topic>Staphylococcus simulans</topic><topic>storage temperature</topic><topic>UHT treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Szweda, P</creatorcontrib><creatorcontrib>Kotlowski, R</creatorcontrib><creatorcontrib>Łacka, I</creatorcontrib><creatorcontrib>Synowiecki, J</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Szweda, P</au><au>Kotlowski, R</au><au>Łacka, I</au><au>Synowiecki, J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products</atitle><jtitle>Journal of food safety</jtitle><date>2007-08</date><risdate>2007</risdate><volume>27</volume><issue>3</issue><spage>265</spage><epage>274</epage><pages>265-274</pages><issn>0149-6085</issn><eissn>1745-4565</eissn><coden>JFSADP</coden><abstract>The effect of lysostaphin from Staphylococcus simulans expressed in Escherichia coli TOP10 strain on Staphylococcus aureus used for inoculation of milk, ground pork and mayonnaise salad was investigated. The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin added up to concentrations of 1.5 or 3.0 μg/mL were reduced by 0.73 and 0.92 log(cfu/mL) in control samples without enzyme addition. The protective influence of lysostaphin was diminished in case of milk storage (20C) prolonged up to 24 h. Furthermore, a final reduction level by 0.92 log(cfu/mL) was achieved after 24 h of pork storage. The smaller and more dependent on enzyme concentration inactivation of S. aureus was observed in the case of the mayonnaise salad, and it led to the conclusion that some food components or proteolytic enzymes originating from other bacteria caused lysostaphin inactivation.</abstract><cop>Malden, USA</cop><pub>Malden, USA : Blackwell Publishing Inc</pub><doi>10.1111/j.1745-4565.2007.00078.x</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of food safety, 2007-08, Vol.27 (3), p.265-274 |
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| subjects | antibacterial properties bacterial contamination Biological and medical sciences Escherichia coli food contamination Food industries Food microbiology food pathogens food preservation food storage Fundamental and applied biological sciences. Psychology General aspects ground pork Hygiene and safety mayonnaise milk natural additives proteinases recombinant lysostaphin recombinant proteins salads Staphylococcus aureus Staphylococcus aureus subsp. aureus Staphylococcus simulans storage temperature UHT treatment |
| title | Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products |
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