Diet influences the ecology of lactic acid bacteria and Escherichia coli along the digestive tract of cattle: neural networks and 16S rDNA

A quick and reproducible microgel plate assay was adapted to screen bacteria from cattle gastrointestinal tracts for production of compounds inhibitory to the growth of three enterohemorrhagic Escherichia coli (EHEC) serotypes: O157:H7, O111:H−, and 026:H11. The inhibitory activity of 309 bacteria, isolated on several agar media, was assessed by a microgel assay performed in 96-well microtiter plates. Fifty-three isolates secreted inhibitory compounds with a molecular weight of less than 1,000. In 12 isolates, the inhibitory activity was attributable to compounds other than lactic or acetic acid. These compounds were highly heat tolerant, with varying sensitivity to digestion by proteolytic enzymes. The inhibitory isolates were identified as lactic acid–producing bacteria on the basis of a combination of analyses, including 16S-rDNA restriction fragment length polymorphisms, 16S-rDNA gene sequences, and fermentation end products. The lactic acid bacteria of ruminants may contain antibacterial compounds not yet described. Naturally occurring populations of lactic acid bacteria may have potential as probiotics, to reduce the carriage of EHEC in the gastrointestinal tract of ruminants.

Download Full-text

Lactic acid bacteria biofilms and their ability to mitigate Escherichia coli O157:H7 surface colonization

Letters in Applied Microbiology ◽

10.1111/lam.13509 ◽

2021 ◽

Author(s):

L Cisneros ◽

N Cattelan ◽

MI Villalba ◽

C. Rodriguez ◽

DO Serra ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Escherichia Coli O157 ◽

Surface Colonization

Download Full-text

Lactic Acid Bacteria from Honey Bees Digestive Tract and Their Potential as Probiotics

Proceedings of the International Conference and the 10th Congress of the Entomological Society of Indonesia (ICCESI 2019) ◽

10.2991/absr.k.200513.041 ◽

2020 ◽

Author(s):

Nurdjannah Jane Niode ◽

Christina L Salaki ◽

Laurentius J M Rumokoy ◽

Trina Ekawati Tallei

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Digestive Tract ◽

Honey Bees

Download Full-text

Response of Lymphocite in Model Animal Suppelemented with Lactic Acid Bacteria from Dangke by Protection Test of Escherichia coli

CABES-2018 April 17-18, 2018 Kyoto (Japan) ◽

10.17758/iicbe1.c0418155 ◽

2018 ◽

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Model Animal

Download Full-text

Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.4708 ◽

2018 ◽

Vol 5 (2) ◽

pp. 20

Author(s):

Febri Puska Padang ◽

Osfar Sjofjan ◽

Edhy Sudjarwo

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Crude Protein ◽

Dry Matter ◽

Laboratory Experiments ◽

Proximate Analysis ◽

Food Ingredient ◽

Feed Ingredients ◽

Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

Download Full-text

Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

Jurnal Kedokteran Brawijaya ◽

10.21776/ub.jkb.2021.031.04.2 ◽

2021 ◽

Vol 31 (4) ◽

pp. 2

Author(s):

IDSAP Peramiarti

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Typhimurium ◽

Pathogenic Bacteria ◽

Test Method ◽

P Value ◽

E Coli ◽

Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.<p class="Default" align="center"> </p>

Download Full-text

Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

Agricultural Science and Technology ◽

10.15547/ast.2020.04.057 ◽

2020 ◽

Vol 12 (4) ◽

pp. 357-365

Author(s):

H.I. Atta ◽

A. Gimba ◽

T. Bamgbose

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactobacillus Acidophilus ◽

Plant Pathogens ◽

Resistant Bacteria ◽

Fermented Foods ◽

Environmental Isolates ◽

E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

Download Full-text

LACTIC ACID BACTERIA IN FOOD AND HEALTH: A REVIEW WITH SPECIAL REFERENCE TO ENTEROPATHOGENIC ESCHERICHIA COLI AS WELL AS CERTAIN ENTERIC DISEASES AND THEIR TREATMENT WITH ANTIBIOTICS AND LACTOBACILLI1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.12.691 ◽

1972 ◽

Vol 35 (12) ◽

pp. 691-702 ◽

Cited By ~ 65

Author(s):

W. E. Sannine ◽

K. S. Muralidhara ◽

P. R. Elliker ◽

D. C. England

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Animal Feed ◽

Large Population ◽

Intestinal Bacteria ◽

Transfer Factors ◽

Enteric Diseases ◽

Human Vagina ◽

Vaginal Disease

Recent literature concerning enteropathogenesis and drug resistance transfer factors in Escherichia coli are summarized as well as related papers concerning the use of antibiotics in animal feed. E. coli infection in swine (colibacillosis) also is considered, especially citations indicating the similarity between the disease in man and animals. The role of intestinal bacteria in human health is reviewed, emphasizing the importance of (a) a maintained balance of organisms in the adult, (b) breast feeding in infants to establish a large population of bifidobacteria and (c) the presence of Lactobacillus organisms to maintain healthful conditions in the human vagina. The use of Lactobacillus organisms in intestinal and vaginal disease therapy is reviewed as well as the important ecological role that lactic acid bacteria play in the natural scheme where man is concerned.

Download Full-text