scholarly journals Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Christine N’tcha ◽  
Haziz Sina ◽  
Adéchola Pierre Polycarpe Kayodé ◽  
Joachim D. Gbenou ◽  
Lamine Baba-Moussa
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Hplc Method ◽  
Diffusion Method ◽  
Food Ingredient ◽  
Disk Diffusion Method ◽  
Chemical Screening ◽  
High Antibacterial Activity

The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and − strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The “kpètè-kpètè” displays a high antibacterial activity against the tested strains. The most sensitive strain wasS. epidermidis(12.5 mm) whereas the resistance strain wasProteus mirabilis(8 mm). All the tested ferment has not any inhibitory effect onEnterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters’ chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the “kpètè-kpètè” could be used to develop a food ingredient with probiotic property.

scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals Lactic Acid Bacteria Isolated from Locally Produced Vinegars and Their Antibacterial Activity Against Foodborne Bacteria

2019 ◽  
Vol 1 (2) ◽  
pp. 1-7
Author(s):  
Agnes Lee Chiu Nee ◽  
Mohd Nizam Lani ◽  
Rozila Alias ◽  
Zaiton Hassan
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Titratable Acidity ◽  
Diffusion Method ◽  
Phenotypic Characterization ◽  
Black Rice ◽  
Gram Staining ◽  
Rice Vinegar

Vinegars are most widely used as preservatives in food industry. Vinegars are known for their health benefits; however, the roles of vinegar-associated microflora in locally produced vinegars are not well established. The objectives of this study are to isolate and identify the lactic acid bacteria (LAB) from black rice vinegar and coconut vinegar, measure their pH and titratable acidity, and determine their antibacterial activity. LAB was isolated using cultural method. Phenotypic characterization of LAB was carried out using Gram-staining, oxidase test, catalase test and API 50 CHL Kit. Results from API 50 CHL Kit confirmed that BRV03M strain from black rice vinegar and CV03M strain from coconut vinegar were Lactobacillus paracasei ssp. paracasei. The identified bacteria in both samples were consistent as L. paracasei using 16S rDNA gene sequences with 93% and 99% similarity, respectively. The pH and titratable acidity percentage of both vinegars were also determined. The stability of Cell Free Supernatant-Lactic Acid Bacteria (CFS-LAB) strains within 14 days on their inhibition against selected pathogenic bacteria was determined using agar well diffusion method. The CFS-LAB strain isolated from black rice vinegar (BRV03M) was more stable within 14 days than coconut vinegar in inhibiting tested bacteria, suggesting this strain has great potential as natural antibacterial agents.

scholarly journals Antibiotic Resistant Profile of Lactic Acid Bacteria Isolated from Swine and Poultry Faeces in Umuahia Metropolis

2021 ◽  
pp. 21-25
Author(s):  
R. C. Osaro-Matthew ◽  
O. G. Nweke
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Rate ◽  
Diffusion Method ◽  
Resistance Pattern ◽  
Disk Diffusion Method ◽  
Antibiotic Resistant ◽  
Physiological And Biochemical Characteristics ◽  
Faecal Samples ◽  
Genus Lactobacillus

Aim: This study’s aim was to determine the antibiotics resistant profile of lactic acid bacteria isolated from poultry and swine faeces. Study design: Faecal samples from swine and birds were randomly collected from livestock and poultry farms located in Umuahia metropolis, Abia State. Place and duration of study: Department of microbiology, Michael Okpara University of Agriculture Umudike, between January 2019 to August 2019. Methodology: A total of 12 faecal samples, 6 each from swines and birds were examined for the presence of lactic acid bacteria using  Deman Rogosa Sharpe agar supplemented with 0.3% CaCO3 (w/v). Isolates were identified based on their physiological and biochemical characteristics. Antibiotic susceptibility was carried out using disk diffusion method. Results: Of the 12 faecal samples examined, all were positive for lactic acid bacteria, with counts ranging from 1.74 – 2.36 x 106 in swine and 1.52 – 2.08 x 106 in birds. Total of 14 strains that belong to three genera; Lactobacillus, Lactococcus and Streptococcus were isolated, genus Lactobacillus occurred highest 8(57.1%). The isolates showed multidrug resistance and exhibited high rate of resistance to Augmentin (100%), Ceftazidime (100%), Cefotaxime (92.9%), Erythromycin (85.7%), Ceftriaxone (71.4%) and Azithromycin (71.4%). Conclusion: The antibiotic resistance pattern of the isolated lactic acid bacteria is a clear indication that most animal farmers are misusing antibiotics. Therefore, animal farmers should be advised on antibiotic application safety measures.

scholarly journals Aktivitas Antibakteri Isolat Bakteri Asam Laktat Intestinal Udang Penaeid Tipe Liar Terhadap Bakteri Vibrio

2017 ◽  
Vol 20 (1) ◽  
pp. 7
Author(s):  
Subagiyo Subagiyo ◽  
Triyanto Triyanto ◽  
Sebastian Margino ◽  
Feri Setiawan ◽  
Wilis Ari Setyati ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Natural Waters ◽  
Penaeid Shrimp ◽  
Diffusion Method ◽  
North Coast ◽  
The North ◽  
Activity Test ◽  
Pathogenic Vibrio

Lactic acid bacteria are groups of bacteria that have been commonly used as probiotics with functional targets controlling pathogens. In this study, BAL were isolated from penaeid shrimp intestinum was captured in natural waters and were tested of antibacterial activity against 3 types of pathogenic vibrio bacteria in shrimp. The shrimp samples were taken from the North Coast of Java (Situbondo and Semarang) and the South coast of Java (Cilacap). BAL isolation was done by pour plate method using MRS medium enriched with CaCO3. The antibacterial activity test was performed by using paper diffusion method using V. harveyi, V. anguilarum and V. parahaemolyticus as bacteria indicator. The isolation result obtained 224 isolates of BAL intestinal of penaeid shrimp. The active BAL isolates against V. Harveyi, V. anguilarum and V. parahaemolyticus were 59, 83 and 66 isolates, respectively. Isolates are active against 3 types, 2 types and 1 type of Vibrio were 51, 25 and 11 isolates respectively.Keyword : lactic acid bacteria, antibacteria, vibrio, penaeid shrimp Bakteri asam laktat merupakan kelompok bakteri yang telah banyak digunakan sebagai probiotik dengan target fungsional mengendalikan pathogen. Pada penelitian ini telah dilakukan isolasi BAL dari intestinum udang penaeid yang ditangkap di perairan alam dan pengujian aktivitas antibakteri terhadap 3 jenis bakteri vibrio pathogenik pada udang. Sampel udang diambil dari Pantai Utara Jawa (Situbondo dan Semarang) dan pantai Selatan Jawa (Cilacap). Isolasi BAL dilakukan dengan metode taburan menggunakan medium MRS yang diperkaya dengan CaCO3. Uji aktivitas antibakteri dilakukan dengan paper diffusion method menggunakan bakteri uji V. harveyi, V. anguilarum dan V. parahaemolyticus. Hasil isolasi diperoleh 224 isolat BAL intestinal udang penaeid. Isolat BAL yang aktif terhadap V. Harveyi, V. anguilarum dan V. parahaemolyticus berturut-turut 59, 83 dan 66 isolat. Isolat yang aktif terhadap 3 jenis, 2 jenis dan 1 jenis Vibrio uji berurut-turut 51, 25 dan 11 isolat. Kata Kunci : bakteri asam laktat, antibakteri, vibrio, udang penaeid

Antibacterial Activity and Optimisation of Bacteriocin Producing Lactic Acid Bacteria Isolated from Beef (Red Meat) Samples

2016 ◽  
Vol 59 (2) ◽  
pp. 85-98
Author(s):  
Saiqa Andleeb ◽  
Nazish Mazhar Ali ◽  
Bushra Mazhar ◽  
Iram Khadija ◽  
Bushra Kalim
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Meat Products ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Biochemical Tests ◽  
Food Borne ◽  
Meat Samples

Bacteriocin producing bacteria are commonly found in meat products to enhance theirshelf-life. In the present study, bacterial species were isolated from meat samples (beef) from differentlocalities of Lahore, Pakistan. MRS agar medium was used to isolate lactic acid bacteria (LAB) throughspread and streak methods (incubated for 72 h at 37 °C). Identification of bacteriocinogenic LAB strainswas done by using staining techniques, morphology based characteristics and biochemical tests. Thesestrains were BSH 1b, BSH 3a, BIP 4a, BIP 3a, BIP 1b and BRR 3a. Antibacterial activity of LAB wasperformed against food borne pathogens viz., Escherichia coli and Staphylococcus aureus through paperdisc diffusion method. Three bacterial strains showed maximum inhibition and characterised by ribotypingviz., BIP 4a was identified as Lactobacillus curvatus, BIP 3a was Staphylococcus warneri and BIP 1b wasLactobacillus graminis. Optimum pH 5-6.5 and 30-37 °C temperature for isolated bacterial strains wasrecorded. Protein concentration measured was 0.07 mg/mL for BSH 1b, 0.065 mg/mL for BSH 3a,0.057 mg/mL for BIP 4a, 0.062 mg/mL for BIP 1b, 0.065 mg/mL for BIP 3a and for BRR 3a 0.078 mg/mL,respectively. Bacteriocin of all isolates except BIP 3a was found to be sensitive towards pepsin and resistanttowards Rnase. Bacteriocin production was stable at between pH 5.0 and 6.0 and resistant temperaturewas 40 °C. It was concluded that lactic acid bacteria (LAB) from meat can be helpful as antibacterialagents against food-borne bacterial pathogens because of thermostable producing bacteriocin.

Antibiotic Resistance of Lactic Acid Bacteria Isolated from Cambodian Fish Paste Product

2021 ◽  
Author(s):  
Sokvibol Chuob ◽  
Arunya Prommakool ◽  
Chuleeporn Chumnanka ◽  
Chintana Tayuan ◽  
Arpassorn Sirijariyawat ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Susceptibility ◽  
Starter Culture ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Important Food ◽  
Disk Diffusion Method ◽  
The Status

Fish paste product is considered an important food in Cambodia. However, the status of antimicrobial susceptibility of microbes in this product are a concern. This study aimed to isolate lactic acid bacteria (LAB) from Cambodian fish paste and to investigate their resistant property of antibiotics. Fifteen LABs were isolated with cell forms of 14 as cocci and 1 as rods. Isolates of the bacteria were identified as Staphylococcus piscifermentans (14 strains) and Lactobacillus plantarum (1 strain). Using the disk diffusion method, the resistance was investigated of the 15 LAB isolate strains to eight clinically crucial antibiotics: penicillin (Pen), ampicillin (Amp), erythromycin (Ery), tetracycline (Tet), vancomycin (Van), streptomycin (Str), sulfamethoxazoletrimethoprim (Sul) and metronidazole (Met). It was found that all 15 LAB isolates were resistant to Met. One isolate strain was resistant to Pen, Amp, Tet, Str and Sul. Furthermore, 7 and 2 isolate strains were resistant to Tet and Van, respectively. All 15 isolate strains were sensitive to Str and Ery. The LAB isolate strains were sensitive to Pen, Amp, Sul (14 strains), Tet (6 strains) and Van (13 strains). These results showed that 14 of the LAB isolate strains were sensitive to 5 antibiotics (Pen, Amp, Ery, Str and Sul) and could be considered as strains for utilization as starter culture for fish fermentation. Additionally, these finding will be conduct to assess the antibiotic resistance incidences of LABs in Cambodian fermented foods.

Viabilitas Bakteri Asam Laktat dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial terhadap Beberapa Bakteri Patogen Enterik

2014 ◽  
Vol 19 (1) ◽  
Author(s):  
Ekawati Purwijantiningsih
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Milk Products

AbstractFermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.Keywords: Antibacterial, fermented milk, viability of lactic acid bacteriaAbstrakProduk susu fermentasi dapat ditemukan di pasaran dalam berbagai merk dan jenis. Susu fermentasi tersebut berpotensi sebagai pangan fungsional karena memiliki manfaat kesehatan bagi manusia dan berperan sebagai antimikrobia. Akan tetapi dari berbagai merk dan jenis yang ada belum diketahui secara pasti mengenai viabilitas bakteri asam laktat (BAL) dan aktivitas antibakterinya terutama yang beredar di wilayah Yogyakarta. Penelitian ini bertujuan mengetahui viabilitas BAL dan efek antibakteri terhadap tiga bakteri patogen enterik. Uji dilakukan pada 18 sampel susu fermentasi yang berasal dari supermaket di kota Yogyakarta. Berdasarkan uji viabilitas BAL, ada 12 sampel yang memenuhi standar konsentrasi bakteri probiotik,paling tidak mengandung 108 CFU/ml. Aktivitas antibakteri dari 18 merk diuji terhadap Staphylococcus aureus, Escherichia coli dan Salmonella sp. menggunakan metode difusi sumuran. Produk minuman susu fermentasi memiliki kemampuan antibakteri yang berbeda. Merk R menunjukkan efek antibakteri paling tinggi terhadap beberapa bakteri patogen. Bakteri patogen yang paling sensitif terhadap produk susu fermentasi adalah S. aureus, yang paling tidak sensitif adalah Salmonella sp.Kata kunci: Antibakteri, susu fermentasi, viabilitas BAL

scholarly journals Isolation, Characterization and Antibacterial Activities of Lactic Acid Bacteria Isolated From Batak's Special Food "Dali Ni Horbo”

2020 ◽  
Vol 18 (1) ◽  
pp. 1
Author(s):  
Muhammad Hasan Basri Nasution ◽  
Shafira Ramadhani ◽  
Edy Fachrial
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Biochemical Characterization ◽  
Diffusion Method ◽  
Traditional Food ◽  
Sensitivity Testing ◽  
Gram Positive ◽  
Disk Diffusion Method ◽  
Inhibition Zones

Lactic Acid Bacteria (LAB) are gram-positive bacteria that are rod or round in shape, do not form spores, and do not have cytochromes. LAB can be isolated from fermented food products. LAB is useful to inhibit the growth of pathogenic bacteria so that they are potential antibacterial sources. The purpose of this study was to isolate LAB from the traditional food Dali Ni Horbo, continued with characterization, antimicrobial testing, and sensitivity testing towards several antibiotics. From the results of the study, the number of colonies obtained was 2.4 x 107 CFU/mL. 6 isolates were randomly selected, coded as isolates UPDH1, UPDH2, UPDH3, UPDH4, UPDH5, UPDH6, respectively. Biochemical characterization showed that the isolates were gram-positive and catalase-negative bacteria.  Results of antibiotic sensitivity testing using 6 antibiotics, namely amoxicillin (AML), erythromycin (E), oxacillin (OX), ofloxacin (OFX), cefotaxime (CTX), and gentamicin (CN), showed that all the isolates were resistant to CTX. The UPDH1 isolate was resistant to AML and OX. The UPDH3, UPDH5, and UPDH6 isolates were resistant to AML, and the UPDH4 isolate was resistant to E, OFX, CTX, CN, and OX. Antimicrobial tests used the disk diffusion method against Escherichia coli and Staphylococcus aureus. The UPDH2 isolate, gave an inhibition zone of 6.7 mm, and UPDH5 and UPDH6 gave inhibition zones of 7.6 mm and 8.5 mm respectively, against E. coli. Microbial inhibition tests against S. aureus by UPDH1, UPDH2, UPDH5 and UPDH6 gave inhibition zones of 13.5 mm, 9.0 mm, 12.1 mm and 12 mm respectively. From the results in this research it can be concluded that the traditional food Dali Ni Horbo is a potential source of probiotics.

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