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 Anti-Bacterial Activity of Substances Produced from Lactic Acid Bacteria in Metata Ayib (Traditional Ethiopian Spiced Fermented Cottage)

2020 ◽  
Author(s):  
Alazar Essayas ◽  
Sujata Pandit ◽  
Deepak Kumar Verma
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibiotic Production ◽  
Bacterial Species ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Northern Ethiopia ◽  
Human Pathogens ◽  
Antibiotic Substance

AbstractThere have been incerases in antibiotic resistant strains of human pathogens and causing treatment of microbial infections difficult. These days more attention is given to seraching new antimicrobial drugs to combat pathogenic microbes. Traditional fermented cottage of Metata Ayib which is naturally enriched with lactic acid bacteria (LAB) and used to preserve cheese for long time in Northern Ethiopia, may have antimicrobial activity against various human pathogens. However, there was no scientific report on the antimicrobial activity of lactic acid bacteria isolated from Metata Ayib. The objective of this study is to evaluate antibacterial activity of lactic acid bacteria from Metata Ayib against clinical and standard human pathogens. The study was laboratory based experiment. Antibiotic production by the LAB was performed by inoculating the LAB isolates into 6.0 ml MRS medium and incubating at 30 °C. Cell free supernatants (CFS) were collected by centrifugation (10,000 rpm for 15 min at 4 °C) of the six day fermented broth cultures. The pH of the CFS was adjusted to 6.5 with 4 N NaOH to eliminate the effect of organic acids.The susceptibility of produced antibiotic against test organisms was done by growing on Muller Hinton agar in triplicate using well diffusion method and the inhibition zone was recorded. Preceddingly, MIC and MBC was determined using standard methods. The antibiotic substance exhibited antimicrobial activity towards standard and drug resistant bacteral strains with the inhibition zone ranges upto 25.33±3.21 mm. The result of MIC against tested ornaisnms showed a considerable antimicrobial activity of the antibiotic substance withn the range values 6.25% to12.5%. In addition, the result of this study showed that LAB obtained from Metata Ayib exhibits antimicrobial activity against standard and pathogenic pathogenic test bacterial species ranged from 12.5-25% of MBC value. This might be due to the production of organic acids, but also other compounds, such as ethanol, hydrogen peroxide, diacetyl, reuterin and bacteriocins. The results of this investigation can also provide baseline for information for future studies about the application of antibacterial substances produced by LAB from fermented Metata ayib.

scholarly journals Analysis on the antimicrobial activity of some lactic acid bacteria strains

2015 ◽  
Vol 18 (2-3) ◽  
pp. 87-91
Author(s):  
Ionela Sârbu ◽  
◽  
Tatiana Vassu ◽  
Ileana Stoica ◽  
Carmen Chifiriuc ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Activity ◽  
Broad Spectrum ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
High Antimicrobial Activity ◽  
Disk Diffusion Method ◽  
Lactic Bacteria

Objective. The main objective of this study was to select lactic acid bacteria strains with antimicrobial activity and to identify and characterize the antimicrobial compounds. Methods. In this study we tested the antimicrobial activity of 153 lactic bacteria strains by disk diffusion method against 6 microbial pathogenic strains isolated from patients with urinary and vaginal infections. Results. Antimicrobial test results revealed that most of lactic acid bacteria strains exhibited high antimicrobial activity against pathogenic microorganisms. For most of lactic bacteria strains antimicrobial activity has been correlated with the production of organic acids and only for two strains with the biosynthesis of bacteriocins. Bacteriocin produced by Lactococcus (Lc.) lactis F2a strain presented a broad spectrum of activity and high activity (51,200 AU/ml) compared with bacteriocins isolated from Lactobacillus (Lb.) paracasei ssp. paracasei JR strain (400 AU/ml). The stability tests of bacteriocin revealed that the bacteriocin produced by Lc. lactis F2a strain, it is stable at acid pH while exposure for long time to 600C causes a drastic decrease in bacteriocin activity. Conclusions. Lactic bacteria strains showed a high antimicrobial activity against both prokaryotic and eukaryotic pathogen strains. Two bacterial strains have bacteriocins. Bacteriocins isolated from Lc. lactis F2a strain showed a high activity and a broad spectrum of action.

scholarly journals Antimicrobial Activity of two Mentha Species Essential Oil and its Dependence on Different Origin and Chemical Diversity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Mária Pl'uchtová ◽  
Teresa Gervasi ◽  
Qada Benameur ◽  
Vito Pellizzeri ◽  
Daniela Grul'ová ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Chemical Diversity ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
Disk Diffusion Method ◽  
Gram Positive Bacteria ◽  
Growth Inhibition Zone

Genus Mentha presents group of plants which are the most studied in family Lamiaceae. Aboveground parts are used for different purposes in pharmacy, food industry or confectionery. Most important is natural product extracted from leaves - essential oil (EO). The aim of presented experiment was to demonstrate different chemotype and compare antibacterial activity of two Mentha species EO. Plant samples were obtained from various environments – from Slovakia and from Italy. Dominant compounds were determined by GC/MS. The results showed high amount of menthol and menthone in tested Slovak peppermint EO. On the other hand, carvone and 1,8-cineole were determinate as dominant compounds in Italian spearmint EO. The antimicrobial activity of the EO was investigated by disc diffusion and broth micro dilution methods. EO was evaluated for their antibacterial activity against 7 microorganisms: Enterobacter cloacae, Salmonella spp., Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes. The determination results of antibacterial activity by agar disk diffusion method ranged from 7 to 14 mm of the growth inhibition zone. MIC of tested mint EO varied from 0.625 to 2.5 μg/mL. In addition, both EO showed relatively the same antibacterial activity against the selected Gram-negative bacteria. However, there is a variation in the antibacterial activity against Gram-positive bacteria.

scholarly journals ESTUDO FITOQUÍMICO E DAS ATIVIDADES ANTIMICROBIANAS DA Ottonia martiana Miq., PIPERACEAE

2002 ◽  
Vol 3 (2) ◽  
Author(s):  
M. M. CUNICO ◽  
O. G. MIGUEL
Keyword(s):  
Antimicrobial Activity ◽  
Folk Medicine ◽  
Colletotrichum Acutatum ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Phytochemical Investigation ◽  
Paper Disk ◽  
The Family ◽  
Anesthetic Action ◽  
Phytopathogenic Microorganisms

A Ottonia martiana Miq., arbusto da família Piperaceae, é conhecida na medicina popular brasileira como “Anestésica”. Partes desta planta são utilizadas em alcoolaturas para aliviar dor de dente, devido à sua ação anestésica sobre a mucosa bucal. Estudo fitoquímico realizado com extrato das raízes desta planta indicou a presença de duas isobutilamidas: Isopiperlonguminina e Piperovatina, as quais foramidentificadas por Espectroscopia de RMN de 1H e 13C. Análises por CG-MS nos extratos dos frutos desta espécie em estudo, revelaram a presença de dois isômeros, um do composto estigmasterol e outro do b-sitosterol. No estudo das atividades antimicrobianas, extratos brutos etanólicos das raízes e caules (50 e 100%) desta planta, apresentaram efeito antibacteriano sobre S. aureus, quando testados pelo método por difusão em gel. Também, foi verificado que extratos desta espécie apresentaramatividade antifúngica (crescimentomicelial) sobre Fusariumoxysporum, Colletotrichum acutatum e Rhizoctonia sp., dependente da concentração, do método de extração e do órgão utilizado. Os resultados confirmaram a presença de princípios ativos, os quais poderão vir a ser empregados na terapêutica, inclusive com potencial para controle de microrganismos fitopatogênicos. STUDY PHYTOCHEMICAL AND OF ANTIMICROBIAL ACTIVITY FROM Ottonia martiana Miq., PIPERACEAE Abstract Ottonia martiana Miq., a shrub from the family Piperaceae, is known in Brazilian folk medicine as “Anestésica”. Its parts are used in alcoholic macerates to relieve toothache, due to its anesthetic action on mucous membrane. Phytochemical investigation performed with extract of O. martiana roots indicated the presence of two isobutylamides: Isopiperlonguminine and Piperovatine, which were identified by spectroscopy NMR (1H and 13C). In analysis of the extracts of fruits by GC-MS, isomers of stigmasterol and b-sitosterol are present. In the studies of antimicrobial activity, ethanolic crude extracts of the roots and stems (50 and 100%) from this plant showed antibacterial effects against S. aureus, by paper disk-diffusion method. Also, it was observed that extracts of this species exhibit antifungical activity (mycelial growth) against Fusarium oxysporum, Colletotrichum acutatum and Rhizoctonia sp, dependent on the extract concentration, extraction method and employed organ. The results confirmed the presence of active substances, which could be employed in therapeutics, and with potential to control phytopathogenic microorganisms.

Antimicrobial activity of raw soybean, soybean flour and roasted soybean extracted by ethanol-hexane method

2017 ◽  
Vol 119 (10) ◽  
pp. 2277-2286 ◽  
Author(s):  
Sireerat Laodheerasiri ◽  
Nirasha Horana Pathirage
Keyword(s):  
Antimicrobial Activity ◽  
Antimicrobial Activities ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Soybean Flour ◽  
Hexane Extraction ◽  
Disk Diffusion Method ◽  
Content Type ◽  
E Coli ◽  
Inhibitory Compounds

Purpose The purpose of this paper is to determine the antimicrobial compounds extracted from various types of soybean materials; raw soybean, soybean flour and roasted soybean. Bacteria growth inhibition was tested in E.coli and S. aureus by disk diffusion method. Efficiency of antimicrobial activities were compared among the extracted solution. Design/methodology/approach Soybean (Glycine max) isoflavones contain the ability to inhibit the growth of many strains of microorganisms. The solid-liquid extraction, ethanol-hexane extraction, was modified to isolate the inhibitory compounds from the three different types of soybean materials. All crude extracts at various concentrations performed under different extracted solutions (75, 50, 25, 12.5, 6.25 and 3.125 percent) were tested with E. coli. and S. aureus to determine the antimicrobial activities and the minimum inhibition concentration (MIC). Disk diffusion method was chosen to study the antimicrobial activity of isoflavones. Findings Soybean flour extract inhibited the growth of E. coli and S. aureus more effective than roasted soybean and raw soybean, respectively. The MIC of inhibitory compounds extracted from soybean flour was 6.25 percent (0.031 mg/ml), roasted soybean was 25 percent (0.125 mg/ml) and raw soybean was 50 percent (0.250 mg/ml). Crude extracts of soybean flour and roasted soybean showed better results than raw soybean. All the three of extracted soybeans inhibited the growth of E. coli better than S. aureus. Originality/value Ethanol-hexane extraction was successfully used to isolate the antimicrobial compounds from raw soybean, soybean flour and roasted soybean. Comparison of antimicrobial activity showed that soybean flour contained the highest inhibition activity.

scholarly journals The inhibition activity of essential oil and crude extract of nutmeg seed’s (Myristica fragrans Houtt and Myristica fattua Houtt) on the growth of Xanthomonas campestris Oammel from broccoli (Brassica oleracea var. italica)

2003 ◽  
Vol 1 (1) ◽  
pp. 20-24 ◽  
Author(s):  
GALUH SARI KUSUMANINGRUM ◽  
SURANTO SURANTO ◽  
RATNA SETYANINGSIH
Keyword(s):  
Essential Oil ◽  
Brassica Oleracea ◽  
Crude Extract ◽  
Xanthomonas Campestris ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Inhibition Activity ◽  
Disk Diffusion Method ◽  
Myristica Fragrans ◽  
Paper Disk

The aims of this research were to study the inhibition activity of essential oil and crude extract of nutmeg seed (Myristica fragrans and M. fattua) on growth of Xanthomonas campestris which is pathogen to broccoli (Brassica oleracea var. italica), to find out the best concentration of those substances to prevent X. campestris and to compare the inhibition activity of both substances on growth of X. campestris. The essential oil of nutmeg seed (M. fragrans and M. fattua) was obtained by Stahl distillation, while crude extract of the nutmeg seeds was extracted by methanol method. The method of this research was the disk diffusion method on nutrient agar. Paper disk was prestreaked on agar medium with X. campestris to be tested. Each petri disk was placed 5 paper disk dropped with the essential oil and the crude extract of the nutmeg seed in concentrations of 100%, 10%, 1% respectively, while for the comparison, the bactericide Agrept 0,2% was used. The parameters measured were the inhibition zone from the essential oil and the crude extract of the nutmeg seeds. The result of the analysis indicated that the essential oil of M. fragrans effectively inhibited X. campestris starting at concentration of 1%, the essential oil of M. fattua effectively inhibited X. campestris at concentration of 10% and the crude extract of M. fragrans effectively inhibited X. campestris at concentration of 100%. The crude extract of M. fattua was not effective in inhibiting the growth of X. campestris.

scholarly journals POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

2015 ◽  
Vol 1 (2) ◽  
pp. 126
Author(s):  
Urnemi ◽  
Sumaryati Syukur ◽  
Endang Purwati ◽  
Sanusi Ibrahim ◽  
Jamsari
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Sds Page ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE.  Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative                                                      

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL RIMPANG KUNYIT (Curcuma longa L.) TERHADAP Staphylococcus aureus DAN Pseudomonas aeruginosa

2019 ◽  
Vol 4 (1) ◽  
pp. 278-287
Author(s):  
Lia Fikayuniar ◽  
Neni Sri Gunarti ◽  
Mellya Apriliani
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Curcuma Longa ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Paper Disk

ABSTRAK Kunyit (Curcuma longa L.) merupakan salah satu jenis tanaman obat yang termasuk dalam keluarga Zingiberaceae. Senyawa aktif yang terkandung dalam rimpang kunyit (Curcuma longa L.) mampu bekerja sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri dari ekstrak etanol rimpang kunyit (Curcuma longa L.) terhadap Staphylococcus aureus dan Pseudomonas aeruginosa. Ekstraksi dilakukan dengan cara refluks menggunakan pelarut etanol 96%. Pengujian aktivitas antibakteri dilakukan menggunakan metode difusi paper disk dengan masing-masing konsentrasi ekstrak 10%, 20%, 30%, 40% b/v. Kontrol positif yang digunakan adalah Ciprofloxacin sedangkan kontrol negatif yang digunakan adalah DMSO. Hasil skrining fitokimia ekstrak etanol rimpang kunyit mengandung alkaloid, flavonoid, fenol, tanin dan terpenoid. Berdasarkan hasil penelitian, ekstrak etanol rimpang kunyit dapat menghambat bakteri Staphylococcus aureus dan Pseudomonas aeruginosa pada konsentrasi 10%, 20%, 30%, 40% dan konsentrasi 40% merupakan konsentrasi yang memberikan diameter zona hambat terbesar terhadap kedua bakteri uji yaitu 8,63 mm dan 7,8 mm. Kata Kunci : aktivitas antibakteri, Curcuma longa L., Staphylococcus aureus,    ABSTRACT Turmeric (Curcuma longa L.) is one type of medicinal plant that belongs to the Zingiberaceae family. The active compounds contained in the Curcuma longa L. rhizome can work as antibacterial. This study aims to determine the antibacterial activity of the ethanol extract of Curcuma longa L. Antibacterial activity testing was carried out using the paper disk diffusion method with each extract concentration of 10%, 20%, 30%, 40%. The positive control used was Ciprofloxacin while the negative control used was DMSO. The results of phytochemical screening of the ethanol extract of Curcuma longa L. rhizome contain alkaloids, flavonoids, phenols, tannins and terpenoids. Based on the results of the study, the ethanol extract of turmeric rhizome can inhibit Staphylococcus aureus and Pseudomonas aeruginosa bacteria at concentrations of 10%, 20%, 30%, 40% and 40% concentrations which give the largest inhibition zone diameter of the two test bacteria which is 8.63 mm and 7.8 mm. Keywords: antibacterial activity, Curcuma longa L., Staphylococcus aureus,  

scholarly journals Antioxidant, antiproliferative and antimicrobial activity of freeze-dried raspberry

2014 ◽  
pp. 99-116 ◽  
Author(s):  
Jelena Vulic ◽  
Aleksandra Velicanski ◽  
Dragana Cetojevic-Simin ◽  
Vesna Tumbas-Saponjac ◽  
Sonja Djilas ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activities ◽  
Total Content ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Breast Adenocarcinoma ◽  
Resonance Spectroscopy ◽  
Disk Diffusion Method ◽  
Freeze Dried

The main chemical composition, i.e. the total content of bioactive compounds (phenolics 2209.86 ? 70.32 mg GAE/100g FDR, flavonoids 831.87 ? 12.61 mg R/100g FDR and anthocyanins 144.55 ? 0.39 mg CGE/100g FDR), in freeze-dried raspberry (FDR) was evaluated spectrophotometrically. Vitamin C content was determined by HPLC analysis (88.81 ? 4.38 mg vit C/100g FDR). Antioxidant activities of FDR extract were evaluated spectrophotometrically on stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals and by electron spin resonance spectroscopy (ESR) method on hydroxyl radicals (?OH). EC50 values were evaluated. EC50 DPPH? was 0.127 ? 0.013 mg/ml, while EC50 ?OH was 1.366 ? 0.026 mg/ml. Antiproliferative activity of the FDR extract was evaluated in vitro in three human cell lines by colorimetric sulphorhodamine B (SRB) assay. The most pronounced effects were obtained in the breast adenocarcinoma cell line (MCF7). EC50 value was 395.07 ? 96.38 ?g/ml. Antimicrobial activity was determined by disk diffusion method. The FDR extract produced a clear inhibition zone (without visible colonies) only toward Staphylococcus aureus. The minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of FDR extract were evaluated. The values MIC were in the range of 4.7 - 100 mg/ml, and of MBC in the range of 6.3 - > 100 mg/ml.

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