The Antimicrobial Action of Lactic Acid Bacteria: Natural Food Preservation Systems

1992 ◽  
pp. 211-232 ◽  
Author(s):  
Richard G. Earnshaw
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Preservation ◽  
Antimicrobial Action ◽  
Natural Food

scholarly journals Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation

2018 ◽  
Vol 12 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Yulian Tumbarski ◽  
Anna Lante ◽  
Albert Krastanov
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Plant Pathogens ◽  
Food Preservation ◽  
Biologically Active ◽  
Natural Food ◽  
Expiry Date ◽  
Research Attention

Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms. In recent decades, bacteriocins are increasingly becoming more important in different branches of the industry due to their broad antibacterial and antifungal spectrum - in the food industry for natural food preservation and expiry date extension; in the health sector for preparation of probiotic foods and beverages; in the clinical practice as alternatives of conventional antibiotics; in the agriculture as biocontrol agents of plant pathogens and alternatives of chemical pesticides for plant protection. The broad antimicrobial spectrum of bacteriocins has stimulated the research attention on their application mainly in the food industry as natural preservatives. Most scientific achievements concerning the application food biopreservation are related to bacteriocins produced by LAB. The lactic acid bacteria bacteriocins can be produced in the food substrate during its natural fermentation or can be added in the food products after obtaining byin vitrofermentations under optimal physical and chemical conditions. Moreover, the immobilization of LAB bacteriocins on different matrices of organic and inorganic origin has been proposed as an advanced approach in the natural food preservation for their specific antimicrobial activity, anti-biofilm properties and potential use as tools for pathogen detection.

scholarly journals Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

2012 ◽  
Vol 5 ◽  
pp. BCI.S10529 ◽  
Author(s):  
Shinsuke Kuwaki ◽  
Nobuyoshi Nakajima ◽  
Hidehiko Tanaka ◽  
Kohji Ishihara
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pantothenic Acid ◽  
Fermented Food ◽  
Food Preservation ◽  
Plant Materials ◽  
Brown Sugar ◽  
Major Nutrients ◽  
Lifestyle Diseases

A plant-based paste fermented by lactic acid bacteria and yeast (fermented paste) was made from various plant materials. The paste was made of fermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbohydrates, proteins, and lipids), 18 kinds of amino acids, and vitamins (vitamin A, B1 B2, B6, B12, E, K, niacin, biotin, pantothenic acid, and folic acid). It contained five kinds of organic acids, and a large amount of dietary fiber and plant phytochemicals. Sucrose from brown sugar, used as a material, was completely resolved into glucose and fructose. Some physiological functions of the fermented paste were examined in vitro. It was demonstrated that the paste possessed antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-allergy and anti-tyrosinase activities in vitro. It was thought that the fermented paste would be a helpful functional food with various nutrients to help prevent lifestyle diseases.

Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria

2009 ◽  
Vol 26 (3) ◽  
pp. 340-346 ◽  
Author(s):  
María Enrique ◽  
Paloma Manzanares ◽  
María Yuste ◽  
Mireia Martínez ◽  
Salvador Vallés ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Action ◽  
Bovine Lactoferrin

scholarly journals Lactic acid bacteria: from food preservation to active packaging

2021 ◽  
Vol 854 (1) ◽  
pp. 012025
Author(s):  
A Djukic-Vuković ◽  
D Mladenovic ◽  
B Lakicevic ◽  
L Mojovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Packaging ◽  
High Salinity ◽  
Technological Development ◽  
High Growth ◽  
High Growth Rate ◽  
Food Preservation ◽  
Recent Trends ◽  
Harsh Conditions

Abstract Lactic acid bacteria (LAB) have acted in food fermentations through the ages due to their safety and resilience to specific harsh conditions of high salinity or low pH present in food and gut where they live. Their interaction with human technological development started in food but goes beyond, as some LAB contribute to the health of humans and animals as probiotics. The stress tolerance of LAB also makes them excellent, robust industrial microorganisms for production of lactic acid and other chemicals. The lactic acid market has had a high growth rate in the last decade mainly due to expansion of poly-lactide production. Poly-lactides are biocompatible, thermostable and biodegradable polymers of lactic acid, suitable for use in food packaging or in medicine, as scaffolds, implants or delivery systems. The ability of LAB to grow on complex waste substrates but efficiently produce selected isomers of lactic acid has positioned them at the core of bio-based packaging production, and this field is expected to grow in the future. Therefore, LAB are important for food - for preservation, flavour and packaging, but also beyond food – as probiotics, paraprobiotics and postbiotics. Recent trends in these fields of LAB application are analysed in this work.

scholarly journals Identifikasi Lactobacillus sp pada Orangutan Sumatera (Pongo abelii) Liar Menggunakan KIT API 50 CHL di Stasiun Penelitian Suaq Belimbing Aceh Selatan

2019 ◽  
Vol 7 (1) ◽  
pp. 49
Author(s):  
Wardinal Wardinal ◽  
Safika Safika ◽  
Yulia Sari Ismail
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Health ◽  
Food Preservation ◽  
Lactobacillus Delbrueckii ◽  
Research Station ◽  
Biochemical Tests ◽  
Pongo Abelii ◽  
Sumatran Orangutan ◽  
Genus Lactobacillus

Lactic Acid Bacteria (LAB) has many benefits for human and animal health and has been widely used as a probiotic. One of the LAB is the genus Lactobacillus which consists of many species used for fermentation and food preservation. This study was conducted to isolate and identify the LAB of the genus Lactobacillus from the faeces of wild Sumatran Orangutan (Pongo abelii) at the Suaq Belimbing Research Station in South Aceh. Bacterial isolation was carried out using Man Rogosa Sharpe Agar (MRSA). Colonies that grew on MRSA media were observed for morphology and were Gram stained. Biochemical tests were conducted using KIT API 50 CHL. Data analysis used the Apiweb computer program Version V-5.2. The results showed that the OUL isolate was a species of Lactobacillus delbrueckii ssp delbrueckii, with an identity of 93.8%. Based on this, it can be concluded that there is a Lactic Acid Bacteria of the Lactobacillus in the faeces of wild Sumatran Orangutan (Pongo abelii) at the Suaq Belimbing Research Station in South Aceh.

scholarly journals Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 276 ◽  
Author(s):  
María Georgina Venegas-Ortega ◽  
Adriana Carolina Flores-Gallegos ◽  
Cristóbal Noé Aguilar ◽  
Raúl Rodríguez-Herrera ◽  
José Luis Martínez-Hernández ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Inhibition ◽  
Competitive Inhibition ◽  
Radical Scavenging ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Agar Diffusion ◽  
Chihuahua Cheese

The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.

Physicochemical Characteristics of Bacteriocin Produced by Pediococcus pentosaceus H6

2014 ◽  
Vol 884-885 ◽  
pp. 485-489
Author(s):  
Jing Li Sun ◽  
Hui Liu ◽  
Hong Xing Zhang ◽  
Yuan Hong Xie
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Physicochemical Characteristics ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Dilution Method ◽  
16S Rrna Sequence ◽  
Pediococcus Pentosaceus ◽  
Gram Positive Bacteria

Lactic acid bacteria H6 was isolated from dried yak jerky by plate dilution method, and using theListeria monocytogenesas indicator, the Oxford cup method was used to test the bacteriostasis effect. Lactic acid bacteria H6 were identified asPediococcus pentosaceusby 16S rRNA sequence. The growth curve ofPediococcus pentosaceusH6 was determined by Turbidimetry, and the antibacterial activity of bacteriocin H6 was measured by two fold dilution method and the Oxford cup method. Studying on the thermal stability and pH stability, our results indicated that the barteriocin H6 has better antibacterial effect in acidic conditions or at 100 °C for 90min. The antibacterial spectrum of bacteriocin H6 proved its good inhibitory effect on proliferation ofListeria monocytogenesand other Gram-positive bacteria, and had a certain inhibitory effect onEscherichia coliand other Gram-negative bacteria, showing a broad-spectrum antibacterial property, which demonstrate its great potential in food preservation

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