Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

The objectives of this investigation were a) to isolate bacteria from different foods (dairy products, fruits, and vegetables) and evaluate their probiotic potential and b) to select, identify, and characterize the strain with the highest probiotic potential. From 14 food samples, a total of 117 strains were isolated; however, only 42 (T1 to T42) showed the morphology (gram-positive, coco, and bacillar form) and were catalase- and oxidase-negative to be considered as a presumptive lactic acid bacteria (LAB). The antagonistic activity of the 42 strains was evaluated on Escherichia coli (O157:H7E09), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATCC 25923), and Salmonella enterica serotype Typhimurium (ATCC 14028). The strains with the highest antagonistic activity were nine isolates from the following: pulque (T1), sprouted beans (T26), ranchero cheese (T30, T31, T32, T33, T35, T36), and tenate cheese (T40) with inhibition zones from 17.0 ± 1.2 to 19.3 ± 2.8 mm. Based on the antagonistic activity against pathogenic bacteria and resistance to low pH and bile salts, strain T40 exhibited the highest probiotic potential. Using the 16S rRNA technique, strain T40 was identified as Lacticaseibacillus paracasei (the previous taxonomic nomenclature was Lactobacillus paracasei , prior to the nomenclature change in April 2020); this strain presented no resistance to ampicillin, gentamicin, erythromycin, and tetracycline. The antagonistic activity was evaluated in situ (fresh cheese) against pathogenic bacteria, evidencing the probiotic potential of L. paracasei . Finally, Lacticaseibacillus paracasei isolated from tenate cheese showed characteristics as a probiotic microorganism and high potential in food technology.

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Karakteristik Genus Bakteri Pada Karkas Ayam Broiler Dari Swalayan di Kota Pontianak

Jurnal Protobiont ◽

10.26418/protobiont.v7i3.29066 ◽

2018 ◽

Vol 7 (3) ◽

Author(s):

Prianti Rahmawati Diah Wulandari Rousdy

Keyword(s):

Broiler Chicken ◽

Pathogenic Bacteria ◽

Chicken Meat ◽

Bacterial Isolates ◽

Bacterial Genus ◽

Chicken Carcass

The availability of nutrients in chicken carcasses can cause chicken meat to be an excellent medium for the growth of pathogenic and non-pathogenic bacteria. This study aims to determine the characteristics of the bacterial genus in broiler chicken carcasses from supermarkets in Pontianak City. Based on the results of the study found 23 bacterial isolates in broiler chicken carcass samples from supermarkets in Pontianak City, which included members of the Aeromonas, Acetobacter, Alcaligenes, Amphibacillus, Bacillus, Brevibacterium, Camphylobacter, Carnobacterium, Erwinia, Erysipelothrik, Eubacterium, Hafnia, Kluyvera, Klebsiella, Kurthia, Lactobacillus, Listeria, Proteus, Pseudomonas, Shigella, Sporolactobacillus, Serratia, and Yersinia.

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Searching for Antagonistic Activity of Bacterial Isolates Derived from Food Processing Environments on Some Food-Borne Pathogenic Bacteria

Acta Alimentaria ◽

10.1556/066.2020.49.4.7 ◽

2020 ◽

Vol 49 (4) ◽

pp. 415-423

Author(s):

B. Baráti-Deák ◽

Cs. Mohácsi-Farkas ◽

Á. Belák

Keyword(s):

Escherichia Coli ◽

Food Processing ◽

Pathogenic Bacteria ◽

Inhibitory Effect ◽

Antagonistic Activity ◽

Bacterial Isolates ◽

Bacterial Strains ◽

Food Borne ◽

Time Period ◽

Growth Decline

Bacterial strains with inhibitory eﬀect on Salmonella Hartford, Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, respectively, were isolated. Out of the 64 bacteria originated from food processing environments, 20 could inhibit at least one of the tested pathogens, and it was proved that growth decline of the pathogenic bacteria was more remarkable by co-culturing than by using cell-free supernatants of the isolates. Seven diﬀerent genera (Pseudomonas, Bacillus, Paenibacillus, Macrococcus, Staphylococcus, Serratia, and Rothia) reduced the pathogens’ growth during the time period of analysis, and the strongest inhibitory eﬀect was observed after 24 h between 15 and 30 °C. Sensitivity of the tested human pathogenic bacteria against the inhibitory strains was distinct, as Y. enterocolitica could be inhibited by numerous isolates, while S. Hartford proved to be the most resistant. Our results reveal that the isolated bacteria or their excreted metabolites could hinder pathogen growth when used in suﬃcient quantities.

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Antimicrobial Susceptibility Pattern of Gram-Negative Bacterial Isolates from Raw Chicken Meat Samples

Tribhuvan University Journal of Microbiology ◽

10.3126/tujm.v6i0.26590 ◽

2019 ◽

Vol 6 ◽

pp. 89-95

Author(s):

Neha Gautam ◽

Rojan Poudel ◽

Binod Lekhak ◽

Milan Kumar Upreti

Keyword(s):

Antimicrobial Resistance ◽

Pathogenic Bacteria ◽

Chicken Meat ◽

Food Microbiology ◽

Diffusion Method ◽

Resistance Pattern ◽

Kathmandu Valley ◽

Gram Negative Bacteria ◽

Gram Negative ◽

Meat Samples

Objectives: This research aims to study the microbial quality of chicken meat available in retail shop of Kathmandu Valley. Methods: This Study was conducted from June to December 2018 in three different districts of Kathmandu Valley. Samples were collected in sterile plastic bags, labeled properly and stored in an icebox and transported to the Food Microbiology laboratory of Golden Gate International College. During sample preparation, 25 grams of each sample was taken and transferred to sterile flasks containing 225 ml of buffered peptone water. Potential pathogenic Gram-negative bacteria were isolated by using respective selective media and identified by biochemical test. Antibiotic susceptibility profile of isolates was carried out by Kirby-Bauer disc diffusion method according to CLSI 2017 guideline. Results: Of total 81 chicken meat samples processed; 201 Gram negative bacteria were isolated. E. coli (100%) was the dominant Gram-negative isolates, followed by Citrobacter spp (62.96%), Pseudomonas spp (40.74%), Proteus spp (19.75%), Salmonella spp (16.04%) and Klebsiella spp (8.64%) respectively. No any multidrug isolates were detected. Conclusion: The study showed that the raw chicken meat samples of Kathmandu valley was highly contaminated with Gram negative potential pathogenic bacteria. Antimicrobial resistance pattern shown by the isolates may indicates that there is not overuse of drug in animals and the less chance of risk of increasing antimicrobial resistance.

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Multi–drug resistant Staphylococcus aureus isolated from milk, chicken meat, beef and egg in Bangladesh

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v5i2.38055 ◽

2018 ◽

Vol 5 (2) ◽

pp. 175-183 ◽

Cited By ~ 2

Author(s):

Mohammad Anisur Rahman ◽

AKM Anisur Rahman ◽

Md Ariful Islam ◽

Md Mahbub Alam

Keyword(s):

Pathogenic Bacteria ◽

Dairy Farm ◽

Food Samples ◽

Staphylococcal Infection ◽

Chicken Meat ◽

Multi Drug Resistance ◽

Highly Sensitive ◽

Antimicrobial Susceptibility Tests ◽

Susceptibility Tests ◽

Rational Use Of Antibiotics

Staphylococcal infection is one of the most common food-borne diseases in the world. Moreover, antimicrobial resistance of pathogenic bacteria, including Staphylococcus (S.) aureus is an emerging problem of food safety. This study was conducted to investigate the prevalence of S. aureus in milk, chicken meat, egg and beef; and to determine the multi-drug resistance (MDR) profile of S. aureus in Mymensingh and Gazipur districts, Bangladesh. A total of 189 samples of milk (n=108), chicken meat (n=51), egg (n=20) and beef (n=10) were collected from Bangladesh Agricultural University dairy farm, American dairy farm, Gazipur and different dairy farms of municipal area and retail shops during July 2016 to June 2018. S. aureus were isolated and identified by conventional methods and polymerase chain reaction (PCR). Antimicrobial susceptibility tests were done through disc diffusion test using 10 commonly used antibiotics. The overall prevalence of S. aureus in all food samples was 43.39%. A total of 39 (76.47%) chicken meat, 25 (23.15%) milk, 11(55%) egg and 07 (70%) beef samples were S. aureus positive through conventional method. Among 82 culture positive samples only 39 samples (47.56%) were confirmed by PCR. Antibiogram study showed that S. aureus isolated from chicken meat were mostly resistant to oxytetracycline (71.79%); and highly sensitive to amikacin (100%) and neomycin (100%). S. aureus isolated from milk samples were highly sensitive to neomycin (100%), and resistant to amikacin (56%). Only 28.57% isolates of S. aureus originated from beef samples were resistant to oxytetracycline and 100 % isolates were sensitive to ciprofloxacin, gentamicin, erythromycin, azithromycin, doxycycline. Similarly, S. aureus isolated from egg samples were resistant to erythromycin (81.82%) and 100% sensitive to amikacin. Out of 41.46% MDR isolates 12%, 53.85%, 90.91% and 0% of the S. aureus originated from milk, chicken meat, egg and beef respectively. The higher prevalence of S. aureus in chicken meat, beef, egg and milk indicates unhygienic production, marketing and processing of these foods. Presence of MDR S. aureus in these foods might pose serious public health threats. Rational use of antibiotics with higher sensitivity should be prescribed in managing poultry diseases to reduce re-emerging MDR in Bangladesh.Res. Agric., Livest. Fish.5(2): 175-183, August 2018

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Enhancement of the ability of the porcine colonic microflora to resist colonisation by Salmonella poona, in an in vitro intestinal simulation

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200007365 ◽

2002 ◽

Vol 2002 ◽

pp. 80-80

Author(s):

K. Hillman

Keyword(s):

Quorum Sensing ◽

Culture Filtrate ◽

Pathogenic Bacteria ◽

Intestinal Microflora ◽

Antagonistic Activity ◽

Simulation System ◽

Current Experiment ◽

Subsequent Work ◽

Colonic Microflora

The ability of the porcine intestinal microflora to resist the establishment of pathogenic bacteria has been demonstrated previously (Hillman et al, 1994). Subsequent work has shown that certain intestinal lactobacilli react to the presence of a culture filtrate derived from a coliform pathogen by increasing their antagonistic activity towards that pathogen (Hillman and Robertson, unpublished), indicating the presence of a quorum-sensing or related mechanism. The current experiment was devised to determine whether a similar effect could be produced within the entire porcine colonic microflora, using an in vitro simulation system.

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Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review

Foods ◽

10.3390/foods9101504 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1504

Author(s):

Harsh Kumar ◽

Kanchan Bhardwaj ◽

Talwinder Kaur ◽

Eugenie Nepovimova ◽

Kamil Kuča ◽

...

Keyword(s):

Pathogenic Bacteria ◽

Bacterial Pathogens ◽

Chicken Meat ◽

Antibiotic Residues ◽

Robust Detection ◽

Detection Techniques ◽

Flight Mass Spectrometry ◽

Bacterial Contaminants ◽

Pathogenic Microbes ◽

Antibiotic Residue

Detection of pathogenic microbes as well as antibiotic residues in food animals, especially in chicken, has become a matter of food security worldwide. The association of various pathogenic bacteria in different diseases and selective pressure induced by accumulated antibiotic residue to develop antibiotic resistance is also emerging as the threat to human health. These challenges have made the containment of pathogenic bacteria and early detection of antibiotic residue highly crucial for robust and precise detection. However, the traditional culture-based approaches are well-comprehended for identifying microbes. Nevertheless, because they are inadequate, time-consuming and laborious, these conventional methods are not predominantly used. Therefore, it has become essential to explore alternatives for the easy and robust detection of pathogenic microbes and antibiotic residue in the food source. Presently, different monitoring, as well as detection techniques like PCR-based, assay (nucleic acid)-based, enzyme-linked immunosorbent assays (ELISA)-based, aptamer-based, biosensor-based, matrix-assisted laser desorption/ionization-time of flight mass spectrometry-based and electronic nose-based methods, have been developed for detecting the presence of bacterial contaminants and antibiotic residues. The current review intends to summarize the different techniques and underline the potential of every method used for the detection of bacterial pathogens and antibiotic residue in chicken meat.

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Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Scientia Agricola ◽

10.1590/s0103-90162000000300003 ◽

2000 ◽

Vol 57 (3) ◽

pp. 389-394 ◽

Cited By ~ 12

Author(s):

Marta Helena Filet Spoto ◽

Cláudio Rosa Gallo ◽

André Ricardo Alcarde ◽

Maria Sílvia do Amaral Gurgel ◽

Lucimara Blumer ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Radiation Dose ◽

Gamma Radiation ◽

Salmonella Typhimurium ◽

Gamma Irradiation ◽

Pathogenic Bacteria ◽

Chicken Meat ◽

Chicken Breast ◽

D Values

This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

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Effect of Gamma Irradiation on Survival of Pathogenic Bacteria Salmonella typhimurium, and Escherichia coli on Chicken Meat

Buletin Peternakan ◽

10.21059/buletinpeternak.v24i1.1402 ◽

2012 ◽

Vol 24 (1) ◽

pp. 27

Author(s):

Yuny Erwanto ◽

Soemitro Djojowidagdo ◽

Kapti Rahayu ◽

Lidya Andini

Keyword(s):

Escherichia Coli ◽

Salmonella Typhimurium ◽

Gamma Irradiation ◽

Pathogenic Bacteria ◽

Chicken Meat

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Antimicrobial Potential of Rhizospheric Bacteria Streptobacillus sp.

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.15.4.01 ◽

2021 ◽

Author(s):

Jay Kishor Prasad ◽

Riddha Dey ◽

Richa Raghuwanshi

Keyword(s):

Pathogenic Bacteria ◽

Antagonistic Activity ◽

Diffusion Method ◽

Disc Diffusion Method ◽

Biochemical Tests ◽

Good Source ◽

Rhizospheric Bacteria ◽

Wide Range ◽

And Staphylococcus Aureus ◽

Agar Well Diffusion Method

Rhizospheric bacteria exhibiting antagonistic effects are a good source for the production of antibiotics. The antibiotics produced are naturally bactericidal or bacteriostatic in nature. In the present investigation, thirty-five rhizospheric bacteria were isolated from different soil samples. Agar well diffusion method, streak agar method, disc diffusion method and biochemical tests were performed to screen the ten antibiotic-producing bacteria. Among them, strain JRR34 selected on the basis of primary antagonistic activity was identified as Streptobacillus sp. Media optimisation was done to ensure maximum production of secondary metabolites. Streptobacillus sp. JRR34 showed good inhibitory activity against Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. The ethyl crude extract of Streptobacillus sp. JRR34 rhizobacteria possessing good antagonistic activity against a wide range of pathogenic bacteria can be a vital source of novel antibiotics.

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