scholarly journals Investigating the Effect of Different Treatments with Lactic Acid Bacteria on the Fate of Listeria monocytogenes and Staphylococcus aureus Infection in Galleria mellonella Larvae

PLoS ONE ◽  
2016 ◽  
Vol 11 (9) ◽  
pp. e0161263 ◽  
Author(s):  
Athena Grounta ◽  
Paschalis Harizanis ◽  
Eleftherios Mylonakis ◽  
George-John E. Nychas ◽  
Efstathios Z. Panagou
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Galleria Mellonella ◽  
Aureus Infection ◽  
And Staphylococcus Aureus

Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp

2011 ◽  
Vol 74 (7) ◽  
pp. 1119-1125 ◽  
Author(s):  
NIMSHA S. WEERAKKODY ◽  
NOLA CAFFIN ◽  
GARY A. DYKES ◽  
MARK S. TURNER
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Aerobic Bacteria ◽  
Rosemary Extract ◽  
Spoilage Microflora ◽  
And Staphylococcus Aureus ◽  
Herb Extract

Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8°C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4°C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8°C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.

scholarly journals Characterization of Antibacterial Lactic Acid Bacteria Isolated from Moroccan fermented Olives

2017 ◽  
Vol 14 (4) ◽  
pp. 1315-1329 ◽  
Author(s):  
Kaoutar El issaoui ◽  
Sanae Zinebi ◽  
Jamal Abrini ◽  
Rajae Zahli ◽  
Nadia Amajoud ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Table Olives ◽  
Gram Positive ◽  
Gram Negative ◽  
And Staphylococcus Aureus

The research for antibacterial activities of lactic acid bacteria isolated from Moroccan table olives, revealed 15 bacterial strains having an inhibitory activity against pathogenic germs: Listeria monocytogenes, Listeria innocua and Staphylococcus aureus; as well as Gram-negative germs, such as Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis and others. From 127 samples of table olives, 143 bacterial strains with antibacterial effect were isolated by the double layer method, 15 strains were retained. All are Gram positive, catalase negative and non-sporulating. Cocci constitute 66.33% of the total effective. The remaining 33.33% are represented by bacilli/Ovoid. The lactic acid bacteria retained have a greater inhibitory effect against Gram positive and Gram negative bacteria. Listeria monocytogenes CECT 4032 and Staphylococcus aureus MBLA were inhibited by all the lactic strains studied. The smallest inhibition zones were recorded for the two isolates LB15 and LB96 against E. coli 87739, with diameter less than 10 mm.

CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

1972 ◽  
Vol 35 (9) ◽  
pp. 514-523 ◽  
Author(s):  
Han's Riemann ◽  
W. H. Lee ◽  
C. Genigeorgis
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Clostridium Botulinum ◽  
Meat Product ◽  
Meat Products ◽  
Rapid Decline ◽  
Ph Values ◽  
And Staphylococcus Aureus ◽  
Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

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                                                      

Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

1994 ◽  
Vol 57 (11) ◽  
pp. 1013-1015 ◽  
Author(s):  
MARIA E. FARIAS ◽  
AIDA A. P. DE RUIZ HOLGADO ◽  
FERNANDO SESMA
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Bacteriocin Production ◽  
Antimicrobial Compounds ◽  
Heat Stable ◽  
And Storage ◽  
And Staphylococcus Aureus

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus. These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

Lactic Acid Bacteria as an Antispoilage and Safety Factor in Cooked, Mechanically Deboned Poultry Meat

1978 ◽  
Vol 41 (9) ◽  
pp. 703-705 ◽  
Author(s):  
M. RACCACH ◽  
R. C. BAKER
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Storage Period ◽  
Starter Cultures ◽  
Poultry Meat ◽  
Ph Values ◽  
Pseudomonas Species ◽  
And Staphylococcus Aureus

Lactic acid starter cultures, Pediococcus cerevisiae (“Accel”) and Lactobacillus (“Lactacel DS”), were inoculated in cooked, mechanically deboned poultry meat (MDPM) and used as repressors of three Pseudomonas species, Salmonella typhimurium and Staphylococcus aureus. A 50-50 mixture of the two starter cultures was the most effective treatment for delaying the time necessary for three Pseudomonas species to attain 107 cells/g, which was associated with the spoilage of MDPM. The mixture totally repressed growth of S. typhimurium and S. aureus. Changes in pH values during the storage period were too small to explain the repression observed.

scholarly journals Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

2014 ◽  
Vol 66 (3) ◽  
pp. 940-948 ◽  
Author(s):  
L.B. Acurcio ◽  
M.R. Souza ◽  
A.C. Nunes ◽  
D.L.S. Oliveira ◽  
S.H.C. Sandes ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Ph ◽  
Probiotic Potential ◽  
Sheep Milk ◽  
Potential Evaluation ◽  
And Staphylococcus Aureus

Lactic acid bacteria species were molecularly identified in milk from Lacaune, Santa Inês and crossbred sheep breeds and their in vitro probiotic potential was evaluated. The species identified were Enterococcus faecium (56.25%), E. durans (31.25%) and E. casseliflavus (12.5%). No other lactic acid bacteria species, such as lactobacilli, was identified. Most of the isolated enterococci were resistant to gastric pH (2.0) and to 0.3% oxgall. All tested enterococci were resistant to ceftazidime, oxacillin and streptomycin and sensible to clindamycin, erythromycin and penicillin. The resistance to ciprofloxacin, gentamicin, tetracycline and vancomycin varied among tested species. All tested enterococci strongly inhibited (P<0.05) Escherichia coli and Listeria monocytogenes, moderately inhibited E. faecalis and Staphylococcus aureus and did not inhibit Pseudomonas aeruginosa, Salmonella enterica var. Typhimurium and also one E. durans sample isolated from sheep milk. Four samples of E. faecium, one of E. durans and one of E. casseliflavus presented the best probiotic potential.

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