Gram Negative Bacteria Inhibition by Lactic Acid Culture and Food Preservatives on Catfish Fillets during Refrigerated Storage

1994 ◽  
Vol 59 (3) ◽  
pp. 513-516 ◽  
Author(s):  
CHANG R. KIM ◽  
JAMES O. HEARNSBERGER
Keyword(s):  
Lactic Acid ◽  
Gram Negative Bacteria ◽  
Refrigerated Storage ◽  
Food Preservatives ◽  
Gram Negative ◽  
Catfish Fillets ◽  
Bacteria Inhibition

Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork

1982 ◽  
Vol 45 (1) ◽  
pp. 74-81 ◽  
Author(s):  
M. O. HANNA ◽  
G. C. SMITH ◽  
J. W. SAVELL ◽  
F. K. McKEITH ◽  
C. VANDERZANT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Polyvinyl Chloride ◽  
Microbial Flora ◽  
Gram Negative Bacteria ◽  
Refrigerated Storage ◽  
Gram Negative ◽  
Pvc Film ◽  
Plate Counts ◽  
Packaged Beef

Aerobic plate counts (APC) of vacuum-packaged beef livers, beef kidneys and pork livers during refrigerated storage were nearly always, particularly after 14 days at 2 C, much lower than those of comparable samples packaged in polyvinyl chloride (PVC) film. The pH of vacuum-packaged livers and kidneys decreased during refrigerated storage; the same was true for products stored in PVC film except that the pH of kidneys increased. In refrigerated vacuum-packaged livers and kidneys, lactic acid bacteria (homo- and heterofermentative lactobacilli, streptococci, Leuconostoc sp.) became more predominant, whereas in products packaged in PVC film, gram-negative bacteria frequently became more dominant.

Gram-Negative Bacteria in Refrigerated Catfish Fillets Treated with Lactic Culture and Lactic Acid†

1995 ◽  
Vol 58 (6) ◽  
pp. 639-643 ◽  
Author(s):  
C. R. KIM ◽  
J. O. HEARNSBERGER ◽  
J. B. EUN
Keyword(s):  
Lactic Acid ◽  
Crystal Violet ◽  
Storage Time ◽  
Sensory Quality ◽  
Gram Negative Bacteria ◽  
Treatment Combination ◽  
Tetrazolium Chloride ◽  
Gram Negative ◽  
Catfish Fillets

Catfish fillets were treated with combinations of lactic culture (Lactococcus lactis spp. cremoris ATCC 19257) and lactic acid using a meat tumbler. Fillets were placed individually in Ziploc bags and stored at 4 or 10°C. Counts of gram-negative bacteria on crystal violet tetrazolium chloride agar (CVT), the pH, and the sensory quality of fillets were evaluated after 0, 3, 6, and 9 days of storage time. The combination of 2.5% lactic culture and either 2% lactic acid dip (5 min) or 3% lactic acid dip (1 or 5 min) effectively (P < 0.05) inhibited counts for 9 days. The most effective treatment combination was 2.5% lactic culture incubated for 48 h and 3% lactic acid dip. The pH of samples treated with lactic culture and lactic acid ranged from 5.6 to 6.1 for 9 days at 4 or 10°C Lactic culture and lactic acid combinations extended the refrigerated shelf life of catfish for an additional 3 days at 4 and 10°C and reduced CVT counts by two log cycles over untreated fish. The combination of lactic culture and lactic acid were generally preferred for flavor and odor compared to controls after 6 and 9 days of storage, respectively.

In Vitro antibacterial activity of lactic acid bacteria isolated from goat’s raw milk of Mostaganem (West Algeria) against Gram negative bacteria responsible for urinary tract infections

2016 ◽  
Vol 6 (1) ◽  
pp. 15-22
Author(s):  
Zergoug Amina ◽  
Cheriguene Abderrahim ◽  
Chougrani Fadela
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Tract Infections ◽  
West Algeria

Urinary tract infections (UTI) are a serious bacterial pathological challenges all over the world, leading to respiratory infections, that’s why new strategies don’t cease to develop. Lactic acid bacteria having shown beneficial effects for years in various areas, may prove to be excellent candidates in medical field. The current research focused on the selection of lactic acid bacteria having the potential of an antibacterial activity against Gram negative bacteria responsible for UTI, for an eventual use as a therapeutic agent. A total of 40 isolates were isolated from goat’s raw milk of Mostaganem (West Algeria). In vitro tests were conducted in order to determine the efficiency of the isolates to produce antibacterial agents in interaction with uropathogens. Among 40 isolates, only 10 isolates identified as Lactobacilli and Lactococci were performant. The Screening showed that the inhibitor agent was proteinaceous substance. Therfore, it is noted that a treatment with presence of LAB is very encouraging as a result of the production of bacteriocin-like substance. On the other hand, LAB can be considered as a good alter-native to the large extent to the antibiotics in the treatment of UTI.

Method of Applying Sanitizers and Sample Preparation Affects Recovery of Native Microflora and Salmonella on Whole Cantaloupe Surfaces†

2004 ◽  
Vol 67 (5) ◽  
pp. 999-1004 ◽  
Author(s):  
DIKE O. UKUKU ◽  
WILLIAM F. FETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Treatment Method ◽  
Microbial Populations ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Selective Media ◽  
Selective Agar ◽  
Agar Media ◽  
Native Microflora

Standardized methods for applying sanitizer treatments to cantaloupes and for recovering surviving native microflora or Salmonella on inoculated cantaloupe after sanitizing are lacking. Accordingly, the objectives of this study were to compare four methods for applying sanitizers (dipping, dipping with rotation, dipping with agitation, and dipping with rubbing) using 200 ppm of chlorine or 5% H2O2, two recovery methods (homogenization of rind plugs in a stomacher or blender), and five selective recovery media for Salmonella. Whole cantaloupes were submerged in a cocktail of five strains of Salmonella (each at approximately 2 × 108 CFU/ml) for 10 min and allowed to dry for 1 h inside a biosafety cabinet and stored at 20° C for approximately 23 h before sanitizing. The recovery of Salmonella from whole cantaloupe without sanitizing averaged 5.09 log CFU/cm2 by blending and 4.30 log CFU/cm2 by homogenization in a stomacher for the five selective agar media. Microbial populations ( Salmonella or the indigenous aerobic mesophilic bacteria, gram-negative bacteria, lactic acid bacteria, Pseudomonas spp., and yeast and mold) were not significantly (P > 0.05) reduced by treating with water regardless of the treatment method used. Sanitizing with chlorine or H2O2 by dipping, with or without rotation for 2 min, also did not reduce microbial populations. However, populations of all classes of native microflora and Salmonella were significantly (P < 0.05) reduced by sanitizer treatments (2 min) applied with agitation or by rubbing. In general, sanitizer treatments applied by rubbing resulted in greater log reductions (by up to 1.7 log unit) than for treatments applied with agitation. Populations of native microflora and Salmonella recovered from cantaloupe were higher (by up to 1.8 log unit) by blending compared to homogenization in a stomacher. In most instances, selective media used did not differ significantly (P > 0.05) for recovery of Salmonella after washing treatments.

scholarly journals EFFECT OF ESSENTIAL OIL EXTRACT FROM LEMONGRASS (Cymbopogon citratus) LEAVES ON VAIABILITY OF SOME PATHOGENIC BACTERIA AND SENSORY PROPERTIES OF FISH BALLS

2021 ◽  
Vol 52 (2) ◽  
pp. 268-275
Author(s):  
Zaid K. Kamona ◽  
Amer H. H. Alzobaay
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Coliform Bacteria ◽  
Control Treatment ◽  
Gram Negative Bacteria ◽  
Refrigerated Storage ◽  
Cymbopogon Citratus ◽  
Gram Positive ◽  
Gram Negative

Lemongrass (Cymbopogon citratus) plant belongs to the Gramineae family. Lemongrass leaves essential oils were extracted by Clevenger method, antibacterial, MIC and MBC were evaluated against some gram positive and gram negative bacteria. Bacillus cereus, Staphylococcus aureus, and micrococcus spp., recorded high sensitivity to essential oil with inhibition zone reached (40, 32, and 28) mm respectively. While Pseudomonas spp., Salmonella typhimurium, and Escherichia coli recorded (20, 20, and 22) mm respectively. MIC and MBC values reached (3, 6.5) % respectively for gram-positive bacteria and (25,50) % respectively for gram-negative bacteria. C.citratus leaves essential oil showed superior efficiency in reduction count of total microorganisms, coliform bacteria, psychrotrophic bacteria, Staphylococcus aureus, and molds and yeasts, as well as the elongated shelf life for 15 days of fish balls treated with (5,10) µl\gram of essential oil under refrigerated storage compared with control treatment ( no oil added) which excluded for test after 6 days of refrigerated storage because microbial load and bad quality. Fish balls samples Lg10 (treated with 10µl\g of essential oil) gained best sensorial properties of color, texture, flavor, taste and overall acceptability were recorded 9/9 at the end of storage compared with treatment Lg5 (5µl\g essential oil added)  which gained acceptable sensorial score through refrigerated storage periods.

scholarly journals Bryndza cheese of Slovak origin as potential resources of probiotic bacteria

10.5219/1413 ◽  
2020 ◽  
Vol 14 ◽  
pp. 641-646
Author(s):  
Miroslava Kačániová ◽  
Petra Borotová ◽  
Margarita Terenjeva ◽  
Simona Kunová ◽  
Soňa Felsöciová ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Klebsiella Pneumoniae ◽  
Enterococcus Faecalis ◽  
Yersinia Enterocolitica ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative

Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei.

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