Inhibition of psychrotrophic bacteria in raw milk by immobilized lactic acid bacteria

1990 ◽  
Vol 12 (10) ◽  
pp. 771-776 ◽  
Author(s):  
Claude P. Champagne
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Psychrotrophic Bacteria

Inhibition of the Psychrotrophic Bacteria of Raw Milk by Addition of Lactic Acid Bacteria

1990 ◽  
Vol 53 (5) ◽  
pp. 400-403 ◽  
Author(s):  
C. P. CHAMPAGNE ◽  
F. GIRARD ◽  
N. MORIN
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pseudomonas Putida ◽  
Inhibitory Activity ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Psychrotrophic Bacteria

Two commercial cultures of lactic acid bacteria (LAB) were added to raw milk in order to inhibit the development of psychrotrophic bacteria. The effects of inoculation level, pH development, media for culture preparation, and milk heat treatment on the inhibitory activity of LAB were studied. Inoculation levels of 2.5 × 106/mL and less of LAB did not significantly reduce psychrotrophic growth. Maximum inoculation level of LAB studied was 25 × 106/mL and this reduced psychrotrophic development by a factor of 10; however, milk pH was reduced to 6.54 over 48 h of incubation at 7°C with this inoculation level. This acidification was not responsible for the inhibitory activity of LAB on psychrotrophs. The LAB were more effective when psychrotroph populations had high multiplication rates. Initial populations of Pseudomonas putida in pasteurized milk did not influence the activity of the LAB. Pseudomonas putida grew faster in sterile milk than in pasteurized milk, but average inhibition rates of LAB were similar in both media.

Enumeration of Psychrotrophic Bacteria in Raw Milk Inoculated with Lactic Acid Bacteria by the Agar Droplet Method

1990 ◽  
Vol 53 (3) ◽  
pp. 241-244 ◽  
Author(s):  
CLAUDE P. CHAMPAGNE ◽  
NANCY GARDNER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Standard Method ◽  
Raw Milk ◽  
Plate Method ◽  
Psychrotrophic Bacteria ◽  
Droplet Method ◽  
Surface Plate

Selected cultures of lactic acid bacteria (LAB) can be added to raw milk with the aim of inhibiting growth of pyschrotrophic bacteria. We compared the standard pour plate method (7°C/10 d) and a rapid surface plate method (18°C/45 h) with the agar droplet method for enumeration of psychrotrophs in raw milks seeded with LAB. The LAB did not interfere with the standard method or the 7°C/5 d agar droplet method, but interfered with the surface plate method. High correlations were obtained between the standard method and the agar droplet method (7°C) in uninoculated raw milk. High correlations were also found when LAB were added, but only when agar droplet plates were read after 4 or 5 d of incubation (7°C); sharp decreases in correlations were observed upon further incubation. Correlations between standard method and agar droplet method (7°C) were influenced by the LAB culture added as well as their level of inoculation. Inoculation levels greater than 106 per mL produced a decrease in correlation.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

Characterisation and technological properties of psychotropic lactic acid bacteria strains isolated from Tunisian raw milk

2008 ◽  
Vol 58 (3) ◽  
pp. 461-469 ◽  
Author(s):  
Olfa Ben Moussa ◽  
Melika Mankaï ◽  
Khaola Setti ◽  
Mouna Boulares ◽  
Medini Maher ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Technological Properties

In Vitro antibacterial activity of lactic acid bacteria isolated from goat’s raw milk of Mostaganem (West Algeria) against Gram negative bacteria responsible for urinary tract infections

2016 ◽  
Vol 6 (1) ◽  
pp. 15-22
Author(s):  
Zergoug Amina ◽  
Cheriguene Abderrahim ◽  
Chougrani Fadela
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Tract Infections ◽  
West Algeria

Urinary tract infections (UTI) are a serious bacterial pathological challenges all over the world, leading to respiratory infections, that’s why new strategies don’t cease to develop. Lactic acid bacteria having shown beneficial effects for years in various areas, may prove to be excellent candidates in medical field. The current research focused on the selection of lactic acid bacteria having the potential of an antibacterial activity against Gram negative bacteria responsible for UTI, for an eventual use as a therapeutic agent. A total of 40 isolates were isolated from goat’s raw milk of Mostaganem (West Algeria). In vitro tests were conducted in order to determine the efficiency of the isolates to produce antibacterial agents in interaction with uropathogens. Among 40 isolates, only 10 isolates identified as Lactobacilli and Lactococci were performant. The Screening showed that the inhibitor agent was proteinaceous substance. Therfore, it is noted that a treatment with presence of LAB is very encouraging as a result of the production of bacteriocin-like substance. On the other hand, LAB can be considered as a good alter-native to the large extent to the antibiotics in the treatment of UTI.

scholarly journals Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

2020 ◽  
Vol 8 (2) ◽  
pp. 301
Author(s):  
Fernando Sánchez-Juanes ◽  
Vanessa Teixeira-Martín ◽  
José Manuel González-Buitrago ◽  
Encarna Velázquez ◽  
José David Flores-Félix
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Taxonomic Status ◽  
Raw Milk ◽  
Animal Origin ◽  
Lactobacillus Curvatus ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms

Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type “Torta” are elaborated using Cynara cardunculus L. rennets. Two of these cheeses, “Torta del Casar” and “Torta de Trujillo”, are elaborated in Cáceres province with ewe’s raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and pheS gene analyses, which showed they belong to the species Lactobacillus curvatus, Lactobacillus diolivorans, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Leuconostoc mesenteroides. The pheS gene analysis also allowed the identification of the subspecies La. plantarum subsp. plantarum, La. paracasei subsp. paracasei and Le. mesenteroides subsp. jonggajibkimchii. Low similarity values were found in this gene for some currently accepted subspecies of Lc. lactis and for the two subspecies of La. plantarum, and values near to 100% for the subspecies of Le. mesenteroides and La. paracasei. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.

scholarly journals Influence of Enterococci and Lactobacilli on Listeria

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 12-17
Author(s):  
K. Kučerová ◽  
I. Korbová ◽  
Š. Horáčková ◽  
E. Šviráková ◽  
M. Plocková
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Proteinase K ◽  
Cow Milk ◽  
Live Cells ◽  
Enterococcus Spp ◽  
Almost All

A collection of lactic acid bacteria (38 Enterococcus and 41 Lactobacillus strains) was tested for the antilisterial activity against 15 Listeria spp. strains (two L. monocytogenes, one L. ivanovii and 12 L. innocua strains) using agar spot method. Out of all 79 bacteria only six Enterococcus strains (1/3A, 3/3A, 6/4D, 6/1A, 1282 and EN3) exhibited antilisterial activity against almost all used indicator strains, when their live cells were tested. When their cell free neutralised supernatants (CFNS) were tested against four selected indicator strains (L. innocua Ln-03, Ln-06, Ln-10 and L. monocytogenes CCM5576) only two Enterococcus spp. strains were active – E. faecalis 6/1A strain from raw cow milk of minor interest due to the activity of its CFNS only against L. innocua Ln-06 and thermolability of the compound and E. mundtii 1282 strain from goat raw milk with CFNS active against 13 Listeria spp. strains including L. monocytogenes. E. mundtii 1282 strain produced probably a bacteriocin, because it completely lost the activity after treatment CFNS with proteinase K.

scholarly journals Screening and enumeration of lactic acid bacteria in milk using three different culture media in Petrifilm™ Aerobic Count plates and conventional pour plate methodology

2007 ◽  
Vol 74 (4) ◽  
pp. 387-391 ◽  
Author(s):  
Maria BT Ortolani ◽  
Gabriela N Viçosa ◽  
Vanerli Beloti ◽  
Luís A Nero
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Media ◽  
Skim Milk ◽  
Raw Milk ◽  
Excellent Correlation ◽  
Anaerobic Conditions ◽  
Milk Samples ◽  
Experimental Inoculation

This study aimed to compare Petrifilm™ Aerobic Count (AC) plates and the conventional pour plate methodology using de Mann-Rogosa-Sharpe (MRS), Kang-Fung (KF) and Kang-Fung-Sol (KFS) culture media for screening and enumeration of lactic acid bacteria (LAB) in milk. Suspensions of 10 LAB species in reconstituted powder skim milk and 30 raw milk samples, without experimental inoculation, were tested. For selective enumeration, all samples were previously diluted in MRS, KF and KFS broths and then plated in Petrifilm™ AC and conventional pour plate methodology, using the same culture media with added agar. All plates were incubated at 37°C for 48 h in anaerobic conditions. Differences in the counts were observed only for raw milk samples using KFS in conventional methodology, when compared with the counts obtained from MRS and KF (P⩽0·05). The results showed excellent correlation indexes between both methodologies using the three culture media for LAB suspensions (r=0·97 for MRS, KF and KFS). For raw milk samples, the correlation indexes were excellent (r=0·97, for MRS) and good (r=0·84 for KF, and r=0·82 for KFS), showing some interference in Petrifilm™ AC when supplements were added, especially lactic acid. These results indicate the possibility of using Petrifilm™ AC plates for enumeration of LAB in milk, even with the use of selective supplements.

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