Antimicrobial activity of Lactobacillus acidophilus against pathogenic and food spoilage microorganisms: A review

Antimicrobial activity of nineteen neo-clerodane diterpenoids, isolated from the acetone extracts of the aerial parts of Scutellaria and Salvia species (Lamiaceae) were tested against thirteen strains belonging to nine different species of pathogenic and food spoilage bacteria Aeromonas hydrophila, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella abony and Staphylococcus aureus as well as against two yeast strains belonging to species Candida albicans. Seven of the evaluated compounds scutalpin A, scutalpin E, scutalpin F, salviarin, splenolide A, splenolide B and splendidin demonstrated antimicrobial activity against used test microbial strains, the rest of the compounds were inactive within the studied concentration range. Among all of the tested compounds the highest antimicrobial activity was detected for scutalpin A against Staphylococcus aureus (MIC 25 μg/mL).

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Synergized Antimicrobial Activity of Eugenol Incorporated Polyhydroxybutyrate Films Against Food Spoilage Microorganisms in Conjunction with Pediocin

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-013-0267-2 ◽

2013 ◽

Vol 170 (6) ◽

pp. 1379-1388 ◽

Cited By ~ 42

Author(s):

Aarthi Narayanan ◽

Neera ◽

Mallesha ◽

Karna Venkata Ramana

Keyword(s):

Antimicrobial Activity ◽

Food Spoilage ◽

Spoilage Microorganisms

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Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity

Frontiers in Microbiology ◽

10.3389/fmicb.2020.561060 ◽

2021 ◽

Vol 11 ◽

Author(s):

Konstantina Kourmentza ◽

Xavier Gromada ◽

Nicholas Michael ◽

Charlotte Degraeve ◽

Gaetan Vanier ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antifungal Activity ◽

Foodborne Pathogen ◽

Food Spoilage ◽

Food Preservatives ◽

Byssochlamys Fulva ◽

Lipopeptide Biosurfactants ◽

First Time ◽

High Antifungal Activity ◽

Spoilage Microorganisms

Lipopeptide biosurfactants produced by Bacillus sp. were assessed regarding their antimicrobial activity against foodborne pathogenic and food spoilage microorganisms. Both Gram-positive and Gram-negative bacteria were found not to be susceptible to these lipopeptides. However, mycosubtilin and mycosubtilin/surfactin mixtures were very active against the filamentous fungi Paecilomyces variotti and Byssochlamys fulva, with minimum inhibitory concentrations (MICs) of 1–16 mg/L. They were also active against Candida krusei, MIC = 16–64 mg/L. Moreover it was found that the antifungal activity of these lipopeptides was not affected by differences in isoform composition and/or purity. Furthermore their cytotoxicity tested on two different cell lines mimicking ingestion and detoxification was comparable to those of approved food preservatives such as nisin. Overall, for the first time here mycosubtilin and mycosubtilin/surfactin mixtures were found to have high antifungal activity against food relevant fungi at concentrations lower than their toxicity level hence, suggesting their application for extending the shelf-life of products susceptible to these moulds. In addition combining nisin with mycosubtilin or mycosubtiliin/surfactin mixtures proved to be an effective approach to produce antimicrobials with broader spectrum of action.

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Comparison of different methods for detection of antimicrobial activity of probiotic strains of Lactobacillus rhamnosus against some food spoilage microorganisms

Annales Universitatis Mariae Curie-Sklodowska sectio C – Biologia ◽

10.2478/v10067-010-0002-0 ◽

2009 ◽

Vol 64 (1) ◽

Cited By ~ 1

Author(s):

Magdalena Polak-Berecka ◽

Adam Waśko ◽

Daniel Koston

Keyword(s):

Antimicrobial Activity ◽

Lactobacillus Rhamnosus ◽

Food Spoilage ◽

Probiotic Strains ◽

Spoilage Microorganisms

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Antimicrobial Activity of Essential Oil Components Against Potential Food Spoilage Microorganisms

Current Microbiology ◽

10.1007/s00284-013-0354-1 ◽

2013 ◽

Vol 67 (2) ◽

pp. 200-208 ◽

Cited By ~ 56

Author(s):

G. Klein ◽

C. Rüben ◽

M. Upmann

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Food Spoilage ◽

Oil Components ◽

Potential Food ◽

Spoilage Microorganisms

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Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

Journal of Food Protection ◽

10.4315/jfp-20-127 ◽

2020 ◽

Vol 83 (11) ◽

pp. 2018-2025 ◽

Cited By ~ 1

Author(s):

SAHAR ROSHANAK ◽

FAKHRI SHAHIDI ◽

FARIDEH TABATABAEI YAZDI ◽

ALI JAVADMANESH ◽

JEBRAEIL MOVAFFAGH

Keyword(s):

Antimicrobial Activity ◽

Synergistic Effect ◽

Antimicrobial Peptides ◽

Antimicrobial Agents ◽

Antimicrobial Properties ◽

Food Spoilage ◽

Food Preservatives ◽

Minimum Fungicidal Concentration ◽

E Coli ◽

Spoilage Microorganisms

ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or minimum fungicidal concentration examinations showed that buforin I had higher antimicrobial activity than nisin on all microbial strains used in this study (P ≤ 0.5). E. coli was the most resistant to both antimicrobial agents, whereas L. innocua and S. epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis, and A. oryzae showed a synergistic effect, whereas it had no effect on Salmonella serovar Enteritidis and G. candidum. The combination of buforin I and nisin showed a partial synergistic effect on L. innocua, E. coli, and R. glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and fraction inhibitory concentrations indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservatives could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products. HIGHLIGHTS

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