Lactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industry

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dc.contributor.authorDygico, Lionel Kenneth
dc.contributor.authorO'Connor, Paula M.
dc.contributor.authorHayes, Maria
dc.contributor.authorGahan, Cormac G. M.
dc.contributor.authorGrogan, Helen
dc.contributor.authorBurgess, Catherine M.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2022-07-19T14:11:14Z
dc.date.available2022-07-19T14:11:14Z
dc.date.issued2019-02-08
dc.date.updated2022-07-14T14:31:32Z
dc.description.abstractMushroom growth substrates from different commercial producers of mushrooms (Agaricus bisporus) were screened for the presence of bacteria with potential for use as biocontrol agents for controlling Listeria monocytogenes in the mushroom production environment. Eight anti-listerial strains were isolated from different sources and all were identified using 16s rRNA gene sequencing as Lactococcus lactis subsp. lactis. Whole-genome sequencing of the Lc. lactis isolates indicated that strains from different sites and substrate types were highly similar. Colony MALDI-TOF mass spectrometry found that these strains were Nisin Z producers but inhibitory activity was highly influenced by the incubation conditions and was strain dependant. The biofilm forming ability of these strains was tested using a crystal violet assay and all were found to be strong biofilm formers. Growth of Lc. lactis subsp. lactis using mixed-biofilm conditions with L. monocytogenes on stainless steel resulted in a 4-log reduction of L. monocytogenes cell numbers. Additional sampling of mushroom producers showed that these anti-listerial Lc. lactis strains are commonly present in the mushroom production environment. Lc. lactis has a generally regarded as safe (GRAS) status and therefore has potential for use as an environmentally benign solution to control L. monocytogenes in order to prevent product contamination and to enhance consumer confidence in the mushroom industry.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure project 14F881)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDygico, L. K., O'Connor, P. M., Hayes, M., Gahan, C. G. M., Grogan, H. and Burgess, C. M. (2019) 'Lactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industry', Food Microbiology, 82, pp. 30-35. doi: 10.1016/j.fm.2019.01.015en
dc.identifier.doi10.1016/j.fm.2019.01.015en
dc.identifier.endpage35en
dc.identifier.issn0740-0020
dc.identifier.journaltitleFood Microbiologyen
dc.identifier.startpage30en
dc.identifier.urihttps://hdl.handle.net/10468/13376
dc.identifier.volume82en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectListeria monocytogenesen
dc.subjectLactococcus lactisen
dc.subjectMushroom industryen
dc.subjectCompetitive exclusionen
dc.titleLactococcus lactis subsp. lactis as a natural anti-listerial agent in the mushroom industryen
dc.typeArticle (peer-reviewed)en
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