Isolation and partial characterization of bacteria with potential antimicrobial activity from the Caspian Sea

2016 ◽  
Vol 42 (1) ◽  
pp. 36-41 ◽  
Author(s):  
Sajad Harounabadi ◽  
Parvaneh Eghbali Shamsabad ◽  
Seyyed Khalil Shokouhi Mostafavi ◽  
Seyed Mansour Meybodi
Keyword(s):  
Antimicrobial Activity ◽  
Caspian Sea ◽  
Partial Characterization ◽  
The Caspian Sea ◽  
Potential Antimicrobial Activity

scholarly journals Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens

2022 ◽  
Vol 12 (2) ◽  
pp. 660
Author(s):  
Despina Vougiouklaki ◽  
Theofania Tsironi ◽  
Joseph Papaparaskevas ◽  
Panagiotis Halvatsiotis ◽  
Dimitra Houhoula
Keyword(s):  
Antimicrobial Activity ◽  
Ferulic Acid ◽  
Vanillic Acid ◽  
Natural Food ◽  
Food Preservatives ◽  
Food Pathogens ◽  
Alternative Approaches ◽  
Potential Antimicrobial Activity ◽  
Specific Food

Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The objective of this study was to determine the production of specific metabolites of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens. Based on the results of this study, the main metabolites detected in Levilactobacillus brevis were 103.4 μg mL−1 DL-p-Hydroxyphenyllactic acid (OH-PLA) and 2.59 μg mL−1 vanillic acid, while 216.2 μg mL−1 OH-PLA, 19.0 μg mL−1 salicylic acid, 3.7 μg mL−1 vanillic acid, 6.9 μg mL−1 ferulic acid, 4.2 μg mL−1 benzoic acid and 1.4 μg mL−1 4-Hydrocinnamic acid were identified in the Lactiplantibacillus plantarum strain and 147.6 μg mL−1 OH-PLA and 4.9 μg mL−1 ferulic acid were identified in Lacticaseibacillus rhamnosus. This study provides alternative approaches for the molecules involved in the antimicrobial activity of food microorganism fermentation. These molecules may be used as antimicrobial ingredients in the food industry instead of conventional chemical preservatives.

scholarly journals Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese

2015 ◽  
Vol 98 (12) ◽  
pp. 8285-8293 ◽  
Author(s):  
Priscilia Y. Heredia-Castro ◽  
José I. Méndez-Romero ◽  
Adrián Hernández-Mendoza ◽  
Evelia Acedo-Félix ◽  
Aarón F. González-Córdova ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Partial Characterization ◽  
Lactobacillus Spp
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