Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

2019 ◽  
Vol 245 (3) ◽  
pp. 569-579 ◽  
Author(s):  
Joana Salomskiene ◽  
Dovile Jonkuviene ◽  
Irena Macioniene ◽  
Asta Abraitiene ◽  
Jurate Zeime ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Compounds

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals Review : Enterocyn from Enterococcus Genus as a Probiotic, Antimicrobial and Biopreservative

2020 ◽  
Vol 6 (2) ◽  
pp. 95
Author(s):  
Hasria - Alang
Keyword(s):  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Urinary Tract Infections ◽  
Antibiotic Use ◽  
Antimicrobial Compounds ◽  
Food Spoilage ◽  
Pathogenic Microbes ◽  
Tract Infections

Lactic acid bacteria (LAB) is agras, produces antimicrobial compounds called bacteriocin. It can reduce its dependence on antibiotic use. Enterococcus is one of member LA.B. This bacterium has a short and paired chain shape and produces bacteriocin called enterocin. This compound can inhibit the growth of pathogenic microbes that cause disease and food spoilage, so that it can be used as an antimicrobial and biopreservative and also as a probiotic candidate. The use of Enterococcus as a probiotic and biopreservative is often disputed. However, some studies suggest that cases of bacteremia and urinary tract infections by the genus only occur in people who have immune compromised and enterococcus that have been resistant to vancomycin.

Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

1994 ◽  
Vol 57 (11) ◽  
pp. 1013-1015 ◽  
Author(s):  
MARIA E. FARIAS ◽  
AIDA A. P. DE RUIZ HOLGADO ◽  
FERNANDO SESMA
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Bacteriocin Production ◽  
Antimicrobial Compounds ◽  
Heat Stable ◽  
And Storage ◽  
And Staphylococcus Aureus

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus. These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

2012 ◽  
Vol 4 (2) ◽  
pp. 124-140 ◽  
Author(s):  
J. A. Reis ◽  
A. T. Paula ◽  
S. N. Casarotti ◽  
A. L. B. Penna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Compounds

The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety

2014 ◽  
Vol 10 (2) ◽  
pp. 203-210 ◽  
Author(s):  
Wei Wang ◽  
HaiKuan Wang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cost Effective ◽  
Antimicrobial Compounds ◽  
Pathogenic Microorganism ◽  
Food And Feed ◽  
Quality Of Food ◽  
Chemical Preservatives ◽  
Feed Safety

Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.

scholarly journals Bioprotectants for control of the emerging food-borne pathogen Mycobacterium avium subspecies paratuberculosis (MAP)

2010 ◽  
pp. 81-85
Author(s):  
Brian Healy
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mycobacterium Avium ◽  
Focal Point ◽  
Mycobacterium Avium Subspecies Paratuberculosis ◽  
Fermented Foods ◽  
Antimicrobial Compounds ◽  
Food Preservative ◽  
Food Borne ◽  
Lacticin 3147

In order for bacteria to survive and grow in a particular environment, they must be able to defend themselves against competing bacteria. To do this, many produce antimicrobial compounds which kill their competitors without harming themselves. Bacteriocins are an excellent example of bacterially produced antimicrobials. Bacteriocins produced by lactic acid bacteria, which are safe bacteria found in milk, cheese and a variety of fermented foods, are the focal point of this research. Nisin is by far the most researched of all bacteriocins. Its first use as a food preservative was in 1953 and its use has been approved in 48 counties worldwide. After nisin, lacticin 3147 is one of the most thoroughly researched bacteriocins. The bacterial strain that produced lacticin 3147 was found in Ireland and lacticin 3147 is an Irish-owned bacteriocin. Although there are today a number of other bacteriocins available, nisin and lacticin 3147 are the primary interests ...

scholarly journals Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

Genetika ◽  
2007 ◽  
Vol 39 (2) ◽  
pp. 125-138 ◽  
Author(s):  
Ljubisa Topisirovic ◽  
Katarina Veljovic ◽  
Amarela Terzic-Vidojevic ◽  
Ivana Strahinic ◽  
Milan Kojic
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Comparative Analysis ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Antimicrobial Compounds ◽  
Extracellular Proteinase ◽  
Gram Positive

Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.

scholarly journals BACTERIOCINOGENIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM ARTISANAL COLONIAL TYPE - CHEESE

2020 ◽  
Vol 25 (1) ◽  
Author(s):  
Kadigia Pegoraro ◽  
Mallu Jagnow Sereno ◽  
Valéria Quintana Cavicchioli ◽  
Cibeli Viana ◽  
Luís Augusto Nero ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wide Temperature Range ◽  
Food Production ◽  
Bacteriocin Production ◽  
Western Region ◽  
Antimicrobial Compounds ◽  
Pathogenic Microorganisms ◽  
Temperature Range ◽  
C 30

Autochthonous microbiota from artisanal cheeses is predominantly composed of lactic acid bacteria (LAB), which are able to produce antimicrobial compounds, such as bacteriocins, suggesting their application in food biopreservation. Knowledge about LAB growth and bacteriocin production during food production and conservation is essential to determine their use. In this way, the study aimed at isolating bacteriocinogenic LAB from twenty-one artisanal cheeses from the western region of Parana state, Brazil, determining the best conditions for growth and bacteriocin production (25°C, 30°C, and 37°C/24h); bacteriocin stability under different ranges of pH (2, 4, 6, 8, and 10 for 2h) and temperature (60oC/2h; 80oC/2h; 121oC/15min). Their activity against different target microorganisms was also evaluated. A total of 34 LAB strains presented characteristics compatible with bacteriocin production. Most of them presented better results for bacteriocin production when cultured at 25ºC and 30ºC. Bacteriocins remained active against L. monocytogenes when exposed from pH 4 to 8 and a wide temperature range; some bacteriocins were even resistant to sterilization temperatures. Bacteriocins produced were able to inhibit spoilage and pathogenic microorganisms, such as L. monocytogenes, B. cereus, and P. fluorescens. These results indicated that isolated bacteriocinogenic LAB present potential to be used as food biopreservatives.

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