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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #418711

Research Project: Reclaiming Value from Coproducts of Dairy Food Manufacture

Location: Dairy and Functional Foods Research

Title: Integrating bacteriocins and biofilm-degrading enzymes to eliminate L. monocytogenes persistence

Author
item Renye Jr, John
item Chen, Chin Yi
item Miller, Amanda
item Lee, Joseph
item Oest, Adam
item LYNN, KEVIN - University Of Virginia
item FELTON, SAMANTHA - University Of Virginia
item Guragain, Manita
item Tomasula, Margaret
item BERGER, BRYAN - University Of Virginia
item Capobianco Jr, Joseph

Submitted to: International Journal of Molecular Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/2/2025
Publication Date: 1/5/2025
Citation: Renye Jr, J.A., Chen, C., Miller, A.L., Lee, J., Oest, A.M., Lynn, K., Felton, S., Guragain, M., Tomasula, M.M., Berger, B., Capobianco Jr, J.A. 2025. Integrating bacteriocins and biofilm-degrading enzymes to eliminate L. monocytogenes persistence. International Journal of Molecular Sciences. 26:399. https://doi.org/10.3390/ijms26010399.
DOI: https://doi.org/10.3390/ijms26010399

Interpretive Summary: Listeria monocytogenes is a harmful bacterium that causes severe foodborne illness and poses a significant threat to food safety. It forms a thin layer of bacterial cells embedded in slimy polysaccharides called a biofilm on food processing surfaces, making it resistant to conventional cleaning methods and increasing the risk of contamination. Our research has developed a novel combination of a natural antimicrobial compound produced by a yogurt starter culture and an enzyme called CAase that effectively disrupts Listeria biofilms and kills the bacteria. This combination not only breaks down the protective biofilm but also ensures the bacteria cannot reattach and form new biofilms. This new method provides a more effective and environmentally friendly solution to control Listeria in food processing environments.

Technical Abstract: Listeria monocytogenes is a Gram-positive bacterium causing listeriosis, a severe infection responsible for significant morbidity and mortality in the United States. Its persistence on food processing surfaces via biofilm formation presents a major challenge, as conventional sanitizers and antimicrobials exhibit limited efficacy against biofilm-embedded cells. This study investigates a novel approach combining an engineered polysaccharide-degrading enzyme (CAase) with a bacteriocin (thermophilin 110) produced by Streptococcus thermophilus. Laboratory assays evaluated the effectiveness of this combination in disrupting biofilms and inactivating L. monocytogenes on various surfaces. The results demonstrated that CAase effectively disrupts biofilm structures, while thermophilin 110 significantly reduces bacterial growth and viability. The preliminary trials indicate a dual-action approach offers a potential alternative to conventional treatments, enhancing food safety by effectively controlling Listeria biofilms in food processing environments.