Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study

Autores
Cisneros, Lucia; Baillo, Ayelen Antonella; Ploper, Diego; Valacco, María Pia; Moreno, Silvia; Yantorno, Osvaldo Miguel; Fusco, Vincenzina; Fadda, Silvina
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Enterohemorrhagic Escherichia coli (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC at 12 ◦C, all displaying bactericidal activity. In biofilm assays on stainless steel, LAB reduced EHEC biofilms without affecting their own viability. LAB cell-free supernatants further inhibited EHEC biofilms by 2.6–3.5 log CFU/cm2, highlighting the role of secreted antagonistic compounds. Among the tested strains, Pediococcus pentosaceus CRL 2145 showed the strongest effect and was selected for deeper analysis. Fluorescence microscopy confirmed EHEC cell death within mixed biofilms. Proteomic profiling of CRL 2145 under mixed-biofilm conditions revealed 162 differentially expressed proteins, with 156 upregulated. These proteins were mainly associated with metabolism, transcription, translation, and stress response pathways, suggesting a multifactorial inhibitory mechanism involving metabolic dominance, physical competition, and secretion of antagonistic molecules. Overall, this study deepens our understanding of the molecular and physiological aspects of LAB–EHEC interaction. P. pentosaceus CRL 2145 emerges as a promising biocontrol agent that could be applied, alone or with its supernatants, to meat processing surfaces to improve food safety. Proteomic data: ProteomeXchange PXD067300.
Centro de Investigación y Desarrollo en Fermentaciones Industriales
Materia
Biología
Medicina
lactic acid bacteria
EHEC
biofilm
bioprotection
meat
processing environment
proteomics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/189241
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/189241
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic StudyCisneros, LuciaBaillo, Ayelen AntonellaPloper, DiegoValacco, María PiaMoreno, SilviaYantorno, Osvaldo MiguelFusco, VincenzinaFadda, SilvinaBiologíaMedicinalactic acid bacteriaEHECbiofilmbioprotectionmeatprocessing environmentproteomicsEnterohemorrhagic Escherichia coli (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC at 12 ◦C, all displaying bactericidal activity. In biofilm assays on stainless steel, LAB reduced EHEC biofilms without affecting their own viability. LAB cell-free supernatants further inhibited EHEC biofilms by 2.6–3.5 log CFU/cm2, highlighting the role of secreted antagonistic compounds. Among the tested strains, Pediococcus pentosaceus CRL 2145 showed the strongest effect and was selected for deeper analysis. Fluorescence microscopy confirmed EHEC cell death within mixed biofilms. Proteomic profiling of CRL 2145 under mixed-biofilm conditions revealed 162 differentially expressed proteins, with 156 upregulated. These proteins were mainly associated with metabolism, transcription, translation, and stress response pathways, suggesting a multifactorial inhibitory mechanism involving metabolic dominance, physical competition, and secretion of antagonistic molecules. Overall, this study deepens our understanding of the molecular and physiological aspects of LAB–EHEC interaction. P. pentosaceus CRL 2145 emerges as a promising biocontrol agent that could be applied, alone or with its supernatants, to meat processing surfaces to improve food safety. Proteomic data: ProteomeXchange PXD067300.Centro de Investigación y Desarrollo en Fermentaciones Industriales2025-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/189241enginfo:eu-repo/semantics/altIdentifier/issn/2304-8158info:eu-repo/semantics/altIdentifier/doi/10.3390/foods14213670info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-12-23T11:54:13Zoai:sedici.unlp.edu.ar:10915/189241Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-12-23 11:54:14.054SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
title Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
spellingShingle Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
Cisneros, Lucia
Biología
Medicina
lactic acid bacteria
EHEC
biofilm
bioprotection
meat
processing environment
proteomics
title_short Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
title_full Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
title_fullStr Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
title_full_unstemmed Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
title_sort Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study
dc.creator.none.fl_str_mv Cisneros, Lucia
Baillo, Ayelen Antonella
Ploper, Diego
Valacco, María Pia
Moreno, Silvia
Yantorno, Osvaldo Miguel
Fusco, Vincenzina
Fadda, Silvina
author Cisneros, Lucia
author_facet Cisneros, Lucia
Baillo, Ayelen Antonella
Ploper, Diego
Valacco, María Pia
Moreno, Silvia
Yantorno, Osvaldo Miguel
Fusco, Vincenzina
Fadda, Silvina
author_role author
author2 Baillo, Ayelen Antonella
Ploper, Diego
Valacco, María Pia
Moreno, Silvia
Yantorno, Osvaldo Miguel
Fusco, Vincenzina
Fadda, Silvina
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Biología
Medicina
lactic acid bacteria
EHEC
biofilm
bioprotection
meat
processing environment
proteomics
topic Biología
Medicina
lactic acid bacteria
EHEC
biofilm
bioprotection
meat
processing environment
proteomics
dc.description.none.fl_txt_mv Enterohemorrhagic Escherichia coli (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC at 12 ◦C, all displaying bactericidal activity. In biofilm assays on stainless steel, LAB reduced EHEC biofilms without affecting their own viability. LAB cell-free supernatants further inhibited EHEC biofilms by 2.6–3.5 log CFU/cm2, highlighting the role of secreted antagonistic compounds. Among the tested strains, Pediococcus pentosaceus CRL 2145 showed the strongest effect and was selected for deeper analysis. Fluorescence microscopy confirmed EHEC cell death within mixed biofilms. Proteomic profiling of CRL 2145 under mixed-biofilm conditions revealed 162 differentially expressed proteins, with 156 upregulated. These proteins were mainly associated with metabolism, transcription, translation, and stress response pathways, suggesting a multifactorial inhibitory mechanism involving metabolic dominance, physical competition, and secretion of antagonistic molecules. Overall, this study deepens our understanding of the molecular and physiological aspects of LAB–EHEC interaction. P. pentosaceus CRL 2145 emerges as a promising biocontrol agent that could be applied, alone or with its supernatants, to meat processing surfaces to improve food safety. Proteomic data: ProteomeXchange PXD067300.
Centro de Investigación y Desarrollo en Fermentaciones Industriales
description Enterohemorrhagic Escherichia coli (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC at 12 ◦C, all displaying bactericidal activity. In biofilm assays on stainless steel, LAB reduced EHEC biofilms without affecting their own viability. LAB cell-free supernatants further inhibited EHEC biofilms by 2.6–3.5 log CFU/cm2, highlighting the role of secreted antagonistic compounds. Among the tested strains, Pediococcus pentosaceus CRL 2145 showed the strongest effect and was selected for deeper analysis. Fluorescence microscopy confirmed EHEC cell death within mixed biofilms. Proteomic profiling of CRL 2145 under mixed-biofilm conditions revealed 162 differentially expressed proteins, with 156 upregulated. These proteins were mainly associated with metabolism, transcription, translation, and stress response pathways, suggesting a multifactorial inhibitory mechanism involving metabolic dominance, physical competition, and secretion of antagonistic molecules. Overall, this study deepens our understanding of the molecular and physiological aspects of LAB–EHEC interaction. P. pentosaceus CRL 2145 emerges as a promising biocontrol agent that could be applied, alone or with its supernatants, to meat processing surfaces to improve food safety. Proteomic data: ProteomeXchange PXD067300.
publishDate 2025
dc.date.none.fl_str_mv 2025-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/189241
url http://sedici.unlp.edu.ar/handle/10915/189241
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2304-8158
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods14213670
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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