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Growth inhibition of foodborne pathogens by Oenococcus oeni

I-Yuan Chiang1, Randy W Worobo, John J Churey

  • 1Department of Nutrition and Health Sciences, Kainan University No.1, Luzhu Township, Taoyuan County, Taiwan.

Journal of Food Science
|January 21, 2012
PubMed
Abstract

Insights

Seventeen of 24 Oenococcus oeni strains inhibited foodborne pathogens like E. coli. Antimicrobial compounds produced by these bacteria show potential for pathogen control applications.

Area of Science:

  • Food Microbiology
  • Bacteriology

Background:

  • Foodborne pathogens such as Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes pose significant public health risks.
  • Oenococcus oeni is a lactic acid bacterium commonly found in wine, with potential but underexplored antimicrobial properties.

Purpose of the Study:

  • To investigate the potential of Oenococcus oeni strains for inhibiting the growth of key foodborne pathogens.
  • To characterize the nature of the antimicrobial compounds produced by O. oeni.

Main Methods:

  • The spot-on-lawn method was employed to screen 24 O. oeni strains against E. coli O157:H7, S. enteritidis, and L. monocytogenes.
  • Selected strains with strong inhibitory activity were further analyzed using proteases, catalase, and buffer solutions to determine the type of inhibitory compounds.

Main Results:

  • Out of 24 O. oeni strains tested, 17 demonstrated the ability to inhibit all three tested foodborne pathogens.
  • Antimicrobial activity was significantly reduced or eliminated by buffer solutions, indicating a non-proteinaceous, potentially acidic nature of the compounds.
  • The inhibitory compounds were found to be resistant to proteases and catalase, further supporting their non-proteinaceous nature.

Conclusions:

  • Oenococcus oeni possesses significant potential as a biological control agent against common foodborne pathogens.
  • The study highlights novel applications of O. oeni in food safety and pathogen control strategies.

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