Antimicrobial activity of different types of Centella asiatica extracts against foodborne pathogens and food spoilage microorganisms

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111026
Author(s):  
Jun Xian Wong ◽  
Suzita Ramli
Keyword(s):  
Antimicrobial Activity ◽  
Foodborne Pathogens ◽  
Centella Asiatica ◽  
Food Spoilage ◽  
Different Types ◽  
Spoilage Microorganisms

scholarly journals Antimicrobial Activity of neo-Clerodane Diterpenoids isolated from Lamiaceae Species against Pathogenic and Food Spoilage Microorganisms

2015 ◽  
Vol 10 (11) ◽  
pp. 1934578X1501001 ◽  
Author(s):  
Petko Bozov ◽  
Tania Girova ◽  
Natalia Prisadova ◽  
Yana Hristova ◽  
Velizar Gochev
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Food Spoilage ◽  
Aerial Parts ◽  
Spoilage Bacteria ◽  
Microbial Strains ◽  
Clerodane Diterpenoids ◽  
Acetone Extracts ◽  
And Staphylococcus Aureus ◽  
Spoilage Microorganisms

Antimicrobial activity of nineteen neo-clerodane diterpenoids, isolated from the acetone extracts of the aerial parts of Scutellaria and Salvia species (Lamiaceae) were tested against thirteen strains belonging to nine different species of pathogenic and food spoilage bacteria Aeromonas hydrophila, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella abony and Staphylococcus aureus as well as against two yeast strains belonging to species Candida albicans. Seven of the evaluated compounds scutalpin A, scutalpin E, scutalpin F, salviarin, splenolide A, splenolide B and splendidin demonstrated antimicrobial activity against used test microbial strains, the rest of the compounds were inactive within the studied concentration range. Among all of the tested compounds the highest antimicrobial activity was detected for scutalpin A against Staphylococcus aureus (MIC 25 μg/mL).

scholarly journals Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity

2021 ◽  
Vol 11 ◽  
Author(s):  
Konstantina Kourmentza ◽  
Xavier Gromada ◽  
Nicholas Michael ◽  
Charlotte Degraeve ◽  
Gaetan Vanier ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antifungal Activity ◽  
Foodborne Pathogen ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Byssochlamys Fulva ◽  
Lipopeptide Biosurfactants ◽  
First Time ◽  
High Antifungal Activity ◽  
Spoilage Microorganisms

Lipopeptide biosurfactants produced by Bacillus sp. were assessed regarding their antimicrobial activity against foodborne pathogenic and food spoilage microorganisms. Both Gram-positive and Gram-negative bacteria were found not to be susceptible to these lipopeptides. However, mycosubtilin and mycosubtilin/surfactin mixtures were very active against the filamentous fungi Paecilomyces variotti and Byssochlamys fulva, with minimum inhibitory concentrations (MICs) of 1–16 mg/L. They were also active against Candida krusei, MIC = 16–64 mg/L. Moreover it was found that the antifungal activity of these lipopeptides was not affected by differences in isoform composition and/or purity. Furthermore their cytotoxicity tested on two different cell lines mimicking ingestion and detoxification was comparable to those of approved food preservatives such as nisin. Overall, for the first time here mycosubtilin and mycosubtilin/surfactin mixtures were found to have high antifungal activity against food relevant fungi at concentrations lower than their toxicity level hence, suggesting their application for extending the shelf-life of products susceptible to these moulds. In addition combining nisin with mycosubtilin or mycosubtiliin/surfactin mixtures proved to be an effective approach to produce antimicrobials with broader spectrum of action.

scholarly journals Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7055
Author(s):  
Mduduzi P. Mokoena ◽  
Cornelius A. Omatola ◽  
Ademola O. Olaniran
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Packaging ◽  
Viral Infections ◽  
Empirical Studies ◽  
Fermented Foods ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Spoilage Microorganisms

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

scholarly journals Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

2020 ◽  
Vol 83 (11) ◽  
pp. 2018-2025 ◽  
Author(s):  
SAHAR ROSHANAK ◽  
FAKHRI SHAHIDI ◽  
FARIDEH TABATABAEI YAZDI ◽  
ALI JAVADMANESH ◽  
JEBRAEIL MOVAFFAGH
Keyword(s):  
Antimicrobial Activity ◽  
Synergistic Effect ◽  
Antimicrobial Peptides ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Minimum Fungicidal Concentration ◽  
E Coli ◽  
Spoilage Microorganisms

ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or minimum fungicidal concentration examinations showed that buforin I had higher antimicrobial activity than nisin on all microbial strains used in this study (P ≤ 0.5). E. coli was the most resistant to both antimicrobial agents, whereas L. innocua and S. epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis, and A. oryzae showed a synergistic effect, whereas it had no effect on Salmonella serovar Enteritidis and G. candidum. The combination of buforin I and nisin showed a partial synergistic effect on L. innocua, E. coli, and R. glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and fraction inhibitory concentrations indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservatives could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products. HIGHLIGHTS

Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms

2013 ◽  
Vol 15 (1) ◽  
Author(s):  
Paula Judith Perez Espitia ◽  
Nilda de Fátima Ferreira Soares ◽  
Reinaldo F. Teófilo ◽  
Débora M. Vitor ◽  
Jane Sélia dos Reis Coimbra ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Foodborne Pathogens ◽  
Zno Nanoparticles ◽  
Spoilage Microorganisms

Antimicrobial Activity of Essential Oils from Spices Against Psychrotrophic Food Spoilage Microorganisms

2010 ◽  
Vol 24 (sup1) ◽  
pp. 547-552 ◽  
Author(s):  
T. Girova ◽  
V. Gochev ◽  
L. Jirovetz ◽  
G. Buchbauer ◽  
E. Schmidt ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Spoilage ◽  
Spoilage Microorganisms

scholarly journals Lactolisterin BU, a Novel Class II Broad-Spectrum Bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis BGBU1-4

2017 ◽  
Vol 83 (21) ◽  
Author(s):  
Jelena Lozo ◽  
Nemanja Mirkovic ◽  
Paula M. O'Connor ◽  
Milka Malesevic ◽  
Marija Miljkovic ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Lactococcus Lactis ◽  
Foodborne Pathogens ◽  
Broad Spectrum ◽  
Solid Phase ◽  
Food Spoilage ◽  
Content Type ◽  
Strong Antimicrobial Activity

ABSTRACT Lactococcus lactis subsp. lactis bv. diacetylactis BGBU1-4 produces a novel bacteriocin, lactolisterin BU, with strong antimicrobial activity against many species of Gram-positive bacteria, including important food spoilage and foodborne pathogens, such as Listeria monocytogenes, Staphylococcus aureus, Bacillus spp., and streptococci. Lactolisterin BU was extracted from the cell surface of BGBU1-4 by 2-propanol and purified to homogeneity by C18 solid-phase extraction and reversed-phase high-performance liquid chromatography. The molecular mass of the purified lactolisterin BU was 5,160.94 Da, and an internal fragment, AVSWAWQH, as determined by N-terminal sequencing, showed low-level similarity to existing antimicrobial peptides. Curing and transformation experiments revealed the presence of a corresponding bacteriocin operon on the smallest plasmid, pBU6 (6.2 kb), of strain BGBU1-4. Analysis of the bacteriocin operon revealed a leaderless bacteriocin of 43 amino acids that exhibited similarity to bacteriocin BHT-B (63%) from Streptococcus ratti, a bacteriocin with analogy to aureocin A. IMPORTANCE Lactolisterin BU, a broad-spectrum leaderless bacteriocin produced by L. lactis subsp. lactis bv. diacetylactis BGBU1-4, expresses strong antimicrobial activity against food spoilage and foodborne pathogens, such as Listeria monocytogenes, Staphylococcus aureus, Bacillus spp., and streptococci. Lactolisterin BU showed the highest similarity to aureocin-like bacteriocins produced by different bacteria. The operon for synthesis is located on the smallest plasmid, pBU6 (6.2 kb), of strain BGBU1-4, indicating possible horizontal transfer among producers.

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