scholarly journals Isolation of Aeromonas sobria JC18 from milkfish (Chanos chanos) intestine with proteolytic and cellulolytic activities for fish probiotic

2021 ◽  
Vol 919 (1) ◽  
pp. 012055
Author(s):  
A F Rohman ◽  
I N Atitus ◽  
D D Heraswati ◽  
I Istiqomah ◽  
A Isnansetyo
Keyword(s):  
Pathogenic Bacteria ◽  
Enzymatic Digestion ◽  
Antagonistic Activity ◽  
Bacterial Strains ◽  
Direct Inhibition ◽  
Chanos Chanos ◽  
Aeromonas Sobria ◽  
Fish Intestine ◽  
Proteolytic Bacteria ◽  
Bacteria Resistance

Abstract Attention on the probiotic application for the improvement of fish resident intestinal microbiota has risen in the last decades. It is demonstrated that probiotics may function not only by direct inhibition of pathogenic bacteria or manipulation of enzymatic digestion of feed but also by modulation of immunity in fish. In the present study, we aimed to isolate the autochthonous microbiota of marine fish intestines as probiotic candidates based on cellulolytic and proteolytic activity. Bacteria were isolated and purified on a cellulose agar with 24h of incubation. A total of 18 bacterial strains were purified and stored in -80°C. Phenotypic screening based on the antibiotic resistance, antagonistic activity against pathogenic bacteria, resistance to an acidic environment, and ability of colonization in fish intestine found a selected strain, namely JC18. Infection test, molecular and phenotypic characterizations revealed that the JC18 isolate was a non-pathogenic Aeromonas sobria. It is hence revealed that the milkfish intestine is a potent source of proteolytic bacteria for fish probiotic screening.

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

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.

scholarly journals Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia

2015 ◽  
Vol 68 (2) ◽  
pp. 7721-7727
Author(s):  
Piedad M. Montero Castillo ◽  
Antonio Díaz Caballero ◽  
Marlene Durán Lengua
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Pathogenic Bacteria ◽  
Antagonistic Activity ◽  
Food Preservation ◽  
Pathogenic Microorganisms ◽  
Bacterial Strains ◽  
Antagonistic Action ◽  
As Species ◽  
Chemical Products

In the food industry, food preservation techniques that do not use chemical products are becoming more common. Therefore, the aim of this research was to evaluate the antagonistic activity (antibiosis) of lactic-acid bacterial strains against pathogenic microorganisms. Lactic-acid bacterial strains were isolated from layered cheese and a commercial product (yogurt); and the same was done with pathogenic bacteria solely from layered cheese. The lactic-acid bacterial strains were identified as species from the Lactobacilli family, while the pathogenic bacteria from layered cheese were identified as Micrococcaceae family species (Staphylococcus aureus). Subsequently, in the same culture medium, bacteria of each species were sowed in order to determine the inhibitory activity ability of the Lactic Acid Bacteria (BAL) As a result, the highly antagonistic activity of the Lactobacilli (inhibition halos were larger than 0.5 centimeters in diameter) against isolated pathogenic microorganisms was demonstrated.

scholarly journals In-Vitro Growth Inhibition of Bacterial Pathogens by Probiotics and a Synbiotic: Product Composition Matters

2020 ◽  
Vol 17 (9) ◽  
pp. 3332 ◽  
Author(s):  
Jacek Piatek ◽  
Hanna Krauss ◽  
Arleta Ciechelska-Rybarczyk ◽  
Malgorzata Bernatek ◽  
Paulina Wojtyla-Buciora ◽  
...  
Keyword(s):  
Growth Inhibition ◽  
Pathogenic Bacteria ◽  
Selection Process ◽  
In Vitro Growth ◽  
Bacterial Strains ◽  
Direct Inhibition ◽  
E Coli ◽  
Beneficial Effects ◽  
Different Types

A variety of activities potentially contribute to the beneficial effects of probiotic bacteria observed in humans. Among these is a direct inhibition of the growth of pathogenic bacteria in the gut. The present study characterizes head-to-head the in-vitro pathogen growth inhibition of clinically relevant infectious bacterial strains by different types of probiotics and a synbiotic. In-vitro growth inhibition of Escherichia (E.) coli EPEC, Shigella (Sh.) sonnei, Salmonella (S.) typhimurium, Klebsiella (K.) pneumoniae and Clostridioides (C.) difficile were determined. Investigated products were a yeast mono strain probiotic containing Saccharomyces (Sac.) boulardii, bacterial mono strain probiotics containing either Lactobacillus (L.) rhamnosus GG or L. reuteri DSM 17938, a multi strain probiotic containing three L. rhamnosus strains (E/N, Oxy, Pen), and a multi strain synbiotic containing nine different probiotic bacterial strains and the prebiotic fructooligosaccharides (FOS). Inhibition of pathogens was moderate by Sac. boulardii and L. rhamnosus GG, medium by L. reuteri DSM 17938 and the L. rhamnosus E/N, Oxy, Pen mixture and strong by the multi strain synbiotic. Head-to-head in-vitro pathogen growth inhibition experiments can be used to differentiate products from different categories containing probiotic microorganisms and can support the selection process of products for further clinical evaluation.

scholarly journals THE IDENTIFICATION, PRODUCTION AND CHARACTERIZATION OF NATTOKINASE, BACTERIOCIN FROM BACTERIAL SPECIES

2019 ◽  
Vol 2 (4) ◽  
pp. 91
Author(s):  
Lal Krishna
Keyword(s):  
Enzyme Activity ◽  
Bacillus Subtilis ◽  
Pathogenic Bacteria ◽  
Blood Clot ◽  
Bacterial Species ◽  
Antagonistic Activity ◽  
Bacterial Strains ◽  
Wide Range

The study was aimed at identification, production and characterization of nattokinase, bacteriocin from bacterial species. Nattokinase and bacteriocins finds a wide range of applications in Pharmaceutical industry, health care and medicine. Nattokinase is a highly active fibrinolytic enzyme secreted by Bacillus subtilis and bacteriocins are proteinaceous toxins produced by Lactobacillus to inhibit the growth of closely related bacterial strains. Bacillus subtilis and Lactobacillus isolates shown positive results to microscopic, biochemical analysis.  The nattokinase and bacteriocins were produced by optimizing the media. The enzymes were purified by ammonium sulfate precipitation and HPLC. The enzyme activity for nattokinase was found at 7 mg/ml, pH 8.0 and temperature 48 ºC and the enzyme activity for bacteriocin was found at 3.9 mg/ml, pH 6.5 and temperature 30 °C. Bacteriocins from Lactobacillus showed good antagonistic activity against pathogenic bacteria. Nattokinase from Bacillus subtilis played a significant role in thrombolytic and anti-coagulation at in vitro. The results indicated that the pure enzyme has a potential in dissolving blood clot.

scholarly journals Anti-plasmid activity of Chlorpromazine in types of antibiotics resistant pathogenic bacteria

2021 ◽  
Vol 26 (4) ◽  
Author(s):  
Alaa Qasim ◽  
Muhsin Ayoub Essa
Keyword(s):  
Antibiotic Resistance ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Resistance Pattern ◽  
Resistant Bacteria ◽  
Antibiotics Resistance ◽  
Bacterial Strains ◽  
Before And After ◽  
Bacteria Resistance ◽  
New Strategies

This study was performed to evaluate the ability of chlorpromazine compound to cure the plasmids and remove the antibiotic resistance character of multidrug resistance Gram-negative pathogenic bacteria. The curing experiment was done by incubating bacterial strains in nutrient broth with sub MIC concentration of chlorpromazine, and the disc diffusion method was used before and after curing to evaluate antibiotic resistance pattern of bacteria. Synergetic test of chlorpromazine with antibiotics that the studied bacteria showed resistance toward also done. The results showed the ability of chlorpromazine to remove the plasmids from four bacterial genera out of five genera, where the most plasmid removal cases was with E.cloacae, P.aeruginosa, and P.merabilis, and the loss of antibiotics resistance was observed in the same bacterial genera, but P.merabilis showed the most antibiotics resistance losing by three antibiotics out of nine antibiotics that the bacteria were resistant to them before curing. As for the synergistic effect, the compound showed a synergism with only two antibiotic and with the three aforementioned bacterial genera. From results of this study we concluded the possibility of removing bacteria resistance to antibiotics by eliminating plasmids through using chlorpromazine, and the possibility of using this compound in synergism with antibiotics, this will open the way to find new strategies  to treat many diseases caused by resistant bacteria.

scholarly journals Isolation and characterization of antagonistic bacteria against Vibrio harveyi from milkfish Chanos chanos

2019 ◽  
Vol 66 (1) ◽  
Author(s):  
Kishore K. Krishnani ◽  
V. Kathiravan ◽  
M. Kailasam ◽  
A. Nagavel ◽  
A.G. Ponniah
Keyword(s):  
Pathogenic Bacteria ◽  
Vibrio Harveyi ◽  
Multidrug Resistant ◽  
Antagonistic Activity ◽  
Antagonistic Bacteria ◽  
Culture Methods ◽  
Chanos Chanos ◽  
Isolation And Characterization ◽  
Coastal Aquaculture

Vibrio species are the most dominant multidrug-resistant opportunistic bacterial pathogens in coastal aquaculture environments. There is an urgent need for biocontrol strategy to enhance commercially viable shrimp production. In the present study, eight strains of Bacillus were isolated and characterised from surface mucus of milk fish maintained in greenwater system and their antagonistic effects were evaluated against shrimp pathogenic bacteria Vibrio harveyi, by agar well diffusion and co-culture methods. Promising organisms were immobilised onto a matrix for preparation of bioaugmentor and again tested for antagonistic activity against V. harveyi.

Preliminary in Vitro Investigations on The Inhibitory Activity of The Original Dietary Supplement Oxidal® on Pathogenic Bacterial Strains

2020 ◽  
Vol 11 ◽  
pp. 37-43
Author(s):  
Prof. Teodora P. Popova ◽  
Toshka Petrova ◽  
Ignat Ignatov ◽  
Stoil Karadzhov
Keyword(s):  
Dietary Supplement ◽  
Broad Spectrum ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Clinical Effectiveness ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Microbial Strains

The antimicrobial action of the dietary supplement Oxidal® was tested using the classic Bauer and Kirby agar-gel diffusion method. Clinical and reference strains of Staphylococcus aureus and Escherichia coli were used in the studies. The tested dietary supplement showed a well-pronounced inhibitory effect against the microbial strains commensurable with that of the broad-spectrum chemotherapeutic agent Enrofloxacin and showed even higher activity than the broad spectrum antibiotic Thiamphenicol. The proven inhibitory effect of the tested dietary supplement against the examined pathogenic bacteria is in accordance with the established clinical effectiveness standards for antimicrobial agents.

scholarly journals A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Adrienn Gréta Tóth ◽  
István Csabai ◽  
Gergely Maróti ◽  
Ákos Jerzsele ◽  
Attila Dubecz ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Pathogenic Bacteria ◽  
Gene Diversity ◽  
Fermented Food ◽  
Practical Significance ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Genetic Components ◽  
Antimicrobial Resistance Genes ◽  
Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

scholarly journals Antibacterial Compounds from Mushrooms: A Lead to Fight ESKAPEE Pathogenic Bacteria?

Planta Medica ◽  
2020 ◽  
Author(s):  
Violette Hamers ◽  
Clément Huguet ◽  
Mélanie Bourjot ◽  
Aurélie Urbain
Keyword(s):  
Antibiotic Resistance ◽  
Global Health ◽  
Pathogenic Bacteria ◽  
Resistance Mechanisms ◽  
Pathogenic Microorganisms ◽  
Bacterial Strains ◽  
Antibacterial Compounds ◽  
New Antibiotics ◽  
Hospital Stays ◽  
Antibacterial Potential

AbstractInfectious diseases are among the greatest threats to global health in the 21st century, and one critical concern is due to antibiotic resistance developed by an increasing number of bacterial strains. New resistance mechanisms are emerging with many infections becoming more and more difficult if not impossible to treat. This growing phenomenon not only is associated with increased mortality but also with longer hospital stays and higher medical costs. For these reasons, there is an urgent need to find new antibiotics targeting pathogenic microorganisms such as ESKAPEE bacteria. Most of currently approved antibiotics are derived from microorganisms, but higher fungi could constitute an alternative and remarkable reservoir of anti-infectious compounds. For instance, pleuromutilins constitute the first class of antibiotics derived from mushrooms. However, macromycetes still represent a largely unexplored source. Publications reporting the antibacterial potential of mushroom extracts are emerging, but few purified compounds have been evaluated for their bioactivity on pathogenic bacterial strains. Therefore, the aim of this review is to compile up-to-date data about natural products isolated from fruiting body fungi, which significantly inhibit the growth of ESKAPEE pathogenic bacteria. When available, data regarding modes of action and cytotoxicity, mandatory when considering a possible drug development, have been discussed in order to highlight the most promising compounds.

scholarly journals A Rapid and Sensitive Europium Nanoparticle-Based Lateral Flow Immunoassay Combined with Recombinase Polymerase Amplification for Simultaneous Detection of Three Food-Borne Pathogens

2021 ◽  
Vol 18 (9) ◽  
pp. 4574
Author(s):  
Kai Chen ◽  
Biao Ma ◽  
Jiali Li ◽  
Erjing Chen ◽  
Ying Xu ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Vibrio Parahaemolyticus ◽  
Pathogenic Bacteria ◽  
Simultaneous Detection ◽  
Lateral Flow ◽  
Recombinase Polymerase Amplification ◽  
Quantitative Detection ◽  
Bacterial Strains ◽  
Food Borne Pathogens ◽  
Food Borne

Food-borne pathogens have become an important public threat to human health. There are many kinds of pathogenic bacteria in food consumed daily. A rapid and sensitive testing method for multiple food-borne pathogens is essential. Europium nanoparticles (EuNPs) are used as fluorescent probes in lateral flow immunoassays (LFIAs) to improve sensitivity. Here, recombinase polymerase amplification (RPA) combined with fluorescent LFIA was established for the simultaneous and quantitative detection of Listeria monocytogenes, Vibrio parahaemolyticus, and Escherichia coliO157:H7. In this work, the entire experimental process could be completed in 20 min at 37 °C. The limits of detection (LODs) of EuNP-based LFIA–RPA were 9.0 colony-forming units (CFU)/mL for Listeria monocytogenes, 7.0 CFU/mL for Vibrio parahaemolyticus, and 4.0 CFU/mL for Escherichia coliO157:H7. No cross-reaction could be observed in 22 bacterial strains. The fluorescent LFIA–RPA assay exhibits high sensitivity and good specificity. Moreover, the average recovery of the three food-borne pathogens spiked in food samples was 90.9–114.2%. The experiments indicate the accuracy and reliability of the multiple fluorescent test strips. Our developed EuNP-based LFIA–RPA assay is a promising analytical tool for the rapid and simultaneous detection of multiple low concentrations of food-borne pathogens.

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