EFFECT OF THE TEMPERATURE ON THE ANTAGONISTIC ACTIVITY OF LACTIC ACID BACTERIA AGAINST ESCHERICHIA COLI AND LISTERIA MONOCYTOGENES

2010 ◽  
Vol 30 (4) ◽  
pp. 996-1015 ◽  
Author(s):  
CATALINA AGUILAR ◽  
BERNADETTE KLOTZ
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Antagonistic Activity

scholarly journals Antagonistic activity against Listeria monocytogenes and Escherichia coli from lactic acid bacteria isolated from raw milk

2012 ◽  
Vol 33 (5) ◽  
pp. 1877-1888 ◽  
Author(s):  
Ronaldo Tamanini ◽  
Vanerli Beloti ◽  
Livia Cavaletti C da Silva ◽  
Henrique Lopes da Angela ◽  
Alberto Koji Yamada ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Antagonistic Activity

scholarly journals Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 61-68 ◽  
Author(s):  
I. Sakaridis ◽  
N. Soultos ◽  
Ch. Batzios ◽  
I. Ambrosiadis ◽  
P. Koidis
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Inhibitory Activity ◽  
Antagonistic Activity ◽  
Growth Reduction ◽  
Salmonella Spp ◽  
Chicken Skin ◽  
Protective Culture

Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5<sup>th</sup> day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L.&nbsp;monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat. On the chicken skin, the growth reduction on the 6<sup>th</sup> day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm<sup>2</sup> for Salmonella spp. and 0.71 log CFU/cm<sup>2</sup> for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products. &nbsp;

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.

scholarly journals Comparative Studies of Class IIa Bacteriocins of Lactic Acid Bacteria

1998 ◽  
Vol 64 (9) ◽  
pp. 3275-3281 ◽  
Author(s):  
Vincent G. H. Eijsink ◽  
Marianne Skeie ◽  
P. Hans Middelhoven ◽  
May Bente Brurberg ◽  
Ingolf F. Nes
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Disulfide Bond ◽  
Disulfide Bonds ◽  
Interesting Property ◽  
Antagonistic Activity ◽  
Food Pathogen ◽  
Immunity Genes ◽  
Enterocin A

ABSTRACT Four class IIa bacteriocins (pediocin PA-1, enterocin A, sakacin P, and curvacin A) were purified to homogeneity and tested for activity toward a variety of indicator strains. Pediocin PA-1 and enterocin A inhibited more strains and had generally lower MICs than sakacin P and curvacin A. The antagonistic activity of pediocin-PA1 and enterocin A was much more sensitive to reduction of disulfide bonds than the antagonistic activity of sakacin P and curvacin A, suggesting that an extra disulfide bond that is present in the former two may contribute to their high levels of activity. The food pathogen Listeria monocytogenes was among the most sensitive indicator strains for all four bacteriocins. Enterocin A was most effective in inhibitingListeria, having MICs in the range of 0.1 to 1 ng/ml. Sakacin P had the interesting property of being very active towardListeria but not having concomitant high levels of activity toward lactic acid bacteria. Strains producing class IIa bacteriocins displayed various degrees of resistance toward noncognate class IIa bacteriocins; for the sakacin P producer, it was shown that this resistance is correlated with the expression of immunity genes. It is hypothesized that variation in the presence and/or expression of such immunity genes accounts in part for the remarkably large variation in bacteriocin sensitivity displayed by lactic acid bacteria.

STUDY OF THE ANTAGONISTIC ACTIVITY OF LACTIC ACID BACTERIA AGAINST ESCHERICHIA COLI (E.COLI)

2021 ◽  
Author(s):  
М.Б. ЕРДЕНБЕКОВА ◽  
С.Д. ЖАНТЛЕСОВА ◽  
Ф.К. АЛАЙДАР ◽  
А.Д. МАСИРБАЕВА
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Indicators ◽  
Dairy Products ◽  
Fermented Milk ◽  
Antagonistic Activity ◽  
Coli Strain ◽  
The Body ◽  
Dairy Beverages

В современное рыночное время наряду с производством чистых молочных продуктов встречаются производства, производящие продукцию с добавлением в ее состав бесполезных добавок. Поэтому одним из важных вопросов является изучение качественных показателей существующих продуктов в производстве молочных напитков, в том числе, на рынке. Известно, что к качественным определяющим факторам молочных напитков относятся такие показатели, как содержание витаминов, углеводов, белков, жиров и кислотность.Кроме того, проявлением кисломолочными бактериями антагонистических свойств, особенно к штамму Escherichia coli, определяет их важную роль в организме. In modern market times, along with the production of pure dairy products, there are industries that produce products with the addition of useless additives to its composition. Therefore, one of the important issues is to study the quality indicators of existing products in the production of dairy beverages, including ones on the market. It is known that the qualitative determinants of milk drinks include such indicators as the content of vitamins, carbohydrates, proteins, fats and acidity. Also, the manifestation of antagonistic properties in fermented milk bacteria, especially against Escherichia coli strain, determines their important role in the body.

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