Combination of endolysins and high pressure to inactivate Listeria monocytogenes

Tomas J. van Nassau, Christian A. Lenz, Anna S. Scherzinger, Rudi F. Vogel

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

Outbreaks of listeriosis are often related to the consumption of low-processed ready-to-eat food products (e.g. soft cheeses or smoked fish) contaminated with Listeria monocytogenes. Traditional preservation techniques, such as heat treatment, cannot eliminate Listeria from these products without strongly affecting the quality of the foods. We therefore investigated the use of endolysin (PlyP40, Ply511, or PlyP825) in combination with high hydrostatic pressure processing to kill L. monocytogenes in buffer. The results demonstrated a more than additive effect when both treatments were combined. For example, whereas 0.16 μg/mL PlyP825 or 300 MPa (1 min, 30 °C) applied individually reduced the cell count by 0.2 and 0.3 log cfu, respectively, a combined treatment resulted in a reduction of 5.5 log cfu. Similar results were obtained for the other endolysins combined with high pressure processing. We also showed that the synergistic inactivation of cells by endolysin and HHP is possible at a pressure level of only 200 MPa (2 min, 30 °C). Thus, the application of endolysins did not only substantially increase the bactericidal effect of high pressure, but it also enabled the inactivation of bacterial cells at much lower pressure levels. This shows the potential of using such combined processes for the inactivation of L. monocytogenes and food preservation.

Original languageEnglish
Pages (from-to)81-88
Number of pages8
JournalFood Microbiology
Volume68
DOIs
StatePublished - Dec 2017

Keywords

  • Bacteriophage lysin
  • Cell wall hydrolase
  • Enzymes
  • Gram-positive
  • Peptidoglycan
  • Synergy

Fingerprint

Dive into the research topics of 'Combination of endolysins and high pressure to inactivate Listeria monocytogenes'. Together they form a unique fingerprint.

Cite this