Growth inhibition of Escherichia coli and Staphylococcus aureus by lactic acid bacteria isolated from raw milk and Paraguay cheese

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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Potensi Antibakterial Bakteri Asam Laktat dari Peda, Jambal Roti, dan Bekasam

Jurnal Perikanan Universitas Gadjah Mada ◽

10.22146/jfs.130 ◽

2006 ◽

Vol 8 (2) ◽

pp. 153

Author(s):

Ninoek Indriati ◽

Indriarto P. Danan Setiawan ◽

Yulneriwarni Yulneriwarni

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Diffusion Method ◽

Fish Products ◽

Fermented Fish ◽

E Coli ◽

Inhibition Zones ◽

And Staphylococcus Aureus

Isolation of lactic acid bacteria from fermented fish products, peda, jambal roti and bekasam were carried out. Antibacterial activity of lactic acid bacteria was tested using well diffusion method against Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus aureus. Twelve isolates of lactic acid bacteria had been isolated. Results showed that isolate A2 from peda was able to inhibit the growth of the 4 testing bacteria with inhibition zones of 6.7 mm for E. coli; 7.3 mm for P. aeruginosa; 8.3 mm for S. aureus and 10.0 mm for B. cereus. Isolate B5 from jambal roti had inhibition zones 11.6 mm for E. coli; 6.0 mm for P. aeruginosa ; 7.3 mm for S. aureus and 13.3 mm for B. cereus ; while isolate C6 from bekasam had inhibitor zones 7.7 mm for E. coli; 6.0 for P. aeruginosa; 8.0 mm for S. aureus and 9.3 mm for B. cereus.

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Diastereomeric Selective Effects for Growth Inhibition of Synthesized Mini Parallel Double-Stranded Peptides on Escherichia coli and Staphylococcus aureus

Chemical and Pharmaceutical Bulletin ◽

10.1248/cpb.52.204 ◽

2004 ◽

Vol 52 (2) ◽

pp. 204-213 ◽

Cited By ~ 4

Author(s):

Shigeki Kobayashi ◽

Nahomi Atuchi ◽

Hiroki Kobayashi ◽

Akiko Shiraishi ◽

Hajime Hamashima ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Growth Inhibition ◽

And Staphylococcus Aureus ◽

Selective Effects

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

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.9.514 ◽

1972 ◽

Vol 35 (9) ◽

pp. 514-523 ◽

Cited By ~ 43

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.

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Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

Journal of Applied Microbiology ◽

10.1111/j.1365-2672.2004.02507.x ◽

2005 ◽

Vol 98 (2) ◽

pp. 254-260 ◽

Cited By ~ 44

Author(s):

J.L. Arques ◽

E. Rodriguez ◽

P. Gaya ◽

M. Medina ◽

B. Guamis ◽

...

Keyword(s):

Staphylococcus Aureus ◽

High Pressure ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Milk ◽

Raw Milk Cheese

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A Study on Growth Inhibition of Escherichia coli and Salmonella typhimurium by Lactic Acid Bacteria

Journal of Animal Science and Technology ◽

10.5187/jast.2002.44.4.491 ◽

2002 ◽

Vol 44 (4) ◽

pp. 491-498 ◽

Cited By ~ 2

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Inhibition ◽

Salmonella Typhimurium

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

Jurnal Riset Kimia ◽

10.25077/jrk.v1i2.149 ◽

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

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Evaluation of the Hygienic Quality of Raw Cow’s Milk in Oujda City Morocco

Biosciences Biotechnology Research Asia ◽

10.13005/bbra/2482 ◽

2017 ◽

Vol 14 (2) ◽

pp. 587-591

Author(s):

K. Mchiouer ◽

S. Bennani ◽

N. Sh. El-Gendy ◽

M. Meziane

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fecal Coliform ◽

Raw Milk ◽

Total Coliform ◽

Aerobic Bacteria ◽

Milk Samples ◽

Fecal Streptococci

ABSTRACT: The aim of this study is to determine the microbiological quality of raw cows’ milk of Oujda city. Raw milk samples are collected randomly between June 2014 and May 2015 from 20 Mahlaba (dairies) for microbiological evaluation. The samples are analyzed to determine total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, staphylococcus aureus, fecal streptococci, proteolytic bacteria and lactic acid bacteria. The results of bacterial count showed that there is a variation between all the milk samples and a period effect is also observed. The mean counts of total mesophilic aerobic bacteria from all sale points are between 1.76×106 and 40.17×106 CFU/ml. Milk samples reveled counts total coliform and fecal coliform ranging from 0.58×105 to 11.10×105 CFU/ml and from 0.60×103 to 14.64×103 CFU/ml, respectively. Staphylococcus aureus are also detected in all samples with counts ranging from 0.35 ×103 to 3.08×103 CFU/ml. Fecal streptococci are found in all milk samples, at counts ranging from 0.16 ×102 to 2.18 ×102 CFU/ml. And finally, proteolytic and lactic acid bacteria are between 0.3×103 and 2.86×103 CFU/ml and 2.37×106 and 24.14 ×106 CFU/ml respectively. These results indicate a lack of compliance with good manufacturing practice at milking, collection and transportation of raw milk.

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

Journal of Food Protection ◽

10.4315/0362-028x-57.11.1013 ◽

1994 ◽

Vol 57 (11) ◽

pp. 1013-1015 ◽

Cited By ~ 22

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.

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