The Screening of Hydrogen Peroxide-Producing Lactic Acid Bacteria and Their Application to Inactivating Psychrotrophic Food-Borne Pathogens

Abstract

Lactic acid bacteria were isolated from various food samples and evaluated for hydrogen peroxide (H₂O₂) production. Cells suspended in 0.5% (wt/vol) glucose plus 0.5% (wt/vol) lactate (pH 7.0) were incubated for 5 h at 37°C under aeration. Among 193 strains, 27 strains accumulated 201-300 ppm H₂O₂, and 4 strains accumulated more than 301 ppm H₂O₂ in the cell suspensions. Among the 9 high-level H₂O₂-producing strains, 8 strains were identified as Lactococcus lactis subsp. lactis. The cell-free filtrate from Lc. lactis subsp. lactis AI 62, which contained approximately 350 ppm H₂O₂, was evaluated for antimicrobial activity against Enterococcus faecalis, Ent. faecium, enterotoxigenic Escherichia coli, Listeria ivanovii, Staphylococcus aureus, Yersinia enterocolitica, and Aeromonas hydrophila. After 1 h incubation at 30°C in the cell-free filtrate, the initial viable cell counts of the target bacteria (5.53–6.00 log cfu/mL) were reduced by 0.12-5.00 log units, except in the case of enterococci. The sensitivity varied with the bacterial species and pH. The enterococci were resistant to the treatment. Our results show that H₂O₂ accumulated by lactic acid bacteria in a cell suspension is very effective in reducing the viable cell count of food-borne pathogens.