Inhibitory Activity of Co-microencapsulation of Cell Free Supernatant from Lactobacillus plantarum with Propolis Extracts towards Fish Spoilage Bacteria

The recent pandemic of coronavirus disease 2019 (COVID-19) has increased demand for chemical disinfectants, which can be potentially hazardous to users. Here, we suggest that the cell-free supernatant from Lactobacillus plantarum NIBR97, including novel bacteriocins, has potential as a natural alternative to chemical disinfectants. It exhibits significant antibacterial activities against a broad range of pathogens, and was observed by scanning electron microscopy (SEM) to cause cellular lysis through pore formation in bacterial membranes, implying that its antibacterial activity may be mediated by peptides or proteins and supported by proteinase K treatment. It also showed significant antiviral activities against HIV-based lentivirus and influenza A/H3N2, causing lentiviral lysis through envelope collapse. Furthermore, whole-genome sequencing revealed that NIBR97 has diverse antimicrobial peptides, and among them are five novel bacteriocins, designated as plantaricin 1 to 5. Plantaricin 3 and 5 in particular showed both antibacterial and antiviral activities. SEM revealed that plantaricin 3 causes direct damage to both bacterial membranes and viral envelopes, while plantaricin 5 damaged only bacterial membranes, implying different antiviral mechanisms. Our data suggest that the cell-free supernatant from L. plantarum NIBR97, including novel bacteriocins, is potentially useful as a natural alternative to chemical disinfectants.

Download Full-text

Chemical Inhibition of Growth of Fish Spoilage Bacteria

Journal of the Fisheries Research Board of Canada ◽

10.1139/f42-032 ◽

1944 ◽

Vol 6c (3) ◽

pp. 257-266 ◽

Cited By ~ 2

Author(s):

H. L. A. Tarr

Keyword(s):

Fish Muscle ◽

Ethyl Formate ◽

Ethylene Dichloride ◽

Sodium Chlorite ◽

Inhibition Of Growth ◽

Fish Spoilage ◽

Spoilage Bacteria ◽

Pure Cultures ◽

Chloramine T ◽

Chemical Inhibition

Inhibition of the growth of fish spoilage bacteria in naturally contaminated fish muscle, and in some instances of pure cultures of such organisms cultivated on laboratory media, by penicillic acid, 4-methoxy-2:5 toluquinone, methyl formate, ethyl formate, ethylene oxide, propylene oxide, methyl ether, ethyl ether, chloroform, ethylene dichloride, ethyl chloride, 1:4 dioxane, Chloramine B, Chloramine T, a mixture of isomeric glycerol formais, sodium chlorite, sodium benzoate, sodium nitrite, and one patent fish preservative was investigated. The results are discussed and are summarized in detail.

Download Full-text

The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens

LWT ◽

10.1016/j.lwt.2020.110362 ◽

2021 ◽

Vol 136 ◽

pp. 110362

Author(s):

Yesim Özogul ◽

Fatih Özogul ◽

Piotr Kulawik

Keyword(s):

Essential Oil ◽

Antimicrobial Effect ◽

Food Borne Pathogens ◽

Fish Spoilage ◽

Food Borne ◽

Spoilage Bacteria ◽

Grapefruit Peel

Download Full-text

Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains

Food Chemistry ◽

10.1016/j.foodchem.2007.08.043 ◽

2008 ◽

Vol 107 (1) ◽

pp. 320-326 ◽

Cited By ~ 57

Author(s):

José María Landete ◽

José Antonio Curiel ◽

Héctor Rodríguez ◽

Blanca de las Rivas ◽

Rosario Muñoz

Keyword(s):

Phenolic Compounds ◽

Lactobacillus Plantarum ◽

Inhibitory Activity

Download Full-text

The biosynthesis of C55 polyprenols by a cell-free preparation of Lactobacillus plantarum

Biochemical Journal ◽

10.1042/bj1270345 ◽

1972 ◽

Vol 127 (2) ◽

pp. 345-349 ◽

Cited By ~ 9

Author(s):

I. F. Durr ◽

M. Z. Habbal

Keyword(s):

Mass Spectrometry ◽

Lactobacillus Plantarum ◽

De Novo ◽

Cell Free Supernatant ◽

Isoprene Unit ◽

A Cell

A cell-free supernatant of lysates of Lactobacillus plantarum catalyses the synthesis of lipids from [2-14C]mevalonate. Of the added mevalonate, 7.5% is incorporated into lipids, which were fractionated into five components. About 4% of the radioactivity in these lipids co-chromatographs with compounds shown by mass spectrometry, n.m.r. and i.r. spectroscopy to be C55 polyprenols, and about 2% co-chromatographs with a hexamer. The rest of the radioactivity is in more complex fractions. Analysis by mass spectrometry, n.m.r. and i.r. spectroscopy shows that the major C55 polyprenol is undecaprenol, accompanied by an isomer containing one reduced isoprene unit. A Kuhn–Roth degradation of [14C]polyprenols indicates that the supernatant catalyses synthesis of these compounds de novo.

Download Full-text

The Surface Concept in Measurement of Fish Spoilage

Journal of the Fisheries Research Board of Canada ◽

10.1139/f42-008 ◽

1942 ◽

Vol 6a (1) ◽

pp. 53-62 ◽

Cited By ~ 13

Author(s):

A. J. Wood ◽

G. J. Sigurdsson ◽

W. J. Dyer

Keyword(s):

Human Consumption ◽

Plate Method ◽

Fish Products ◽

Surface Ph ◽

Contact Plate ◽

Fish Spoilage ◽

Spoilage Bacteria ◽

Composite Samples ◽

Surface Changes

The contact plate method as used for cod muscle has revealed that the major changes rendering fish unfit for human consumption can be attributed almost entirely to surface pollution of the fish with spoilage bacteria. This is confirmed by three chemical tests, trimethylamine, tyrosine, and surface pH. The relative rates of increase in all three are much greater at the surface than in the interior of cod and haddock fillets. The more rapid surface changes are taken as evidence that tests for spoilage in fish products should be based on samples from the surface of the products and not from composite samples.

Download Full-text

Isolation of a Virulent Lactobacillus brevis Phage and Its Application in the Control of Beer Spoilage

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-262 ◽

2011 ◽

Vol 74 (12) ◽

pp. 2157-2161 ◽

Cited By ~ 26

Author(s):

THERESE DEASY ◽

JENNIFER MAHONY ◽

HORST NEVE ◽

KNUT J. HELLER ◽

DOUWE VAN SINDEREN

Keyword(s):

Electron Microscopy ◽

Lactobacillus Plantarum ◽

Bacterial Contamination ◽

Lactobacillus Brevis ◽

Virulent Phage ◽

Spoilage Bacteria ◽

Food And Beverage ◽

Beer Spoilage ◽

Bacterial Spoilage

Beer quality can be compromised by the growth of certain lactobacilli, in particular Lactobacillus brevis and Lactobacillus plantarum, and various strategies have been used to control such bacterial spoilage. Biocontrol by means of bacteriophage is a reemerging approach for the suppression of spoilage bacteria in food and beverage matrices. A virulent phage capable of infecting L. brevis beer-spoilage strains was isolated and morphologically assessed by electron microscopy. The myophage SA-C12 was shown to be stable in beer and capable of controlling the growth of its host, L. brevis strain 56, in commercial beer. The results of this study indicate that bacteriophage-based treatments may be used as an alternative and natural strategy for the control of bacterial contamination of beer.

Download Full-text