scholarly journals Study of Lacid Acid Bacteria Activities from Human Oral Mucosa for Candida albicans Inhibition

2017 ◽  
Vol 1 (2) ◽  
Author(s):  
Evi Lauw
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oral Mucosa ◽  
Pathogenic Fungi ◽  
Inhibition Zone ◽  
Age Difference ◽  
Biochemical Tests ◽  
Gram Staining ◽  
Purification Stage

Lactic acid bacteria are known to have potential in producing antimicrobial compounds, including antifungal agents. This study aims to determine whether the lactic acid bacteria from human oral mucosa have the potential to produce the secondary metabolite to inhibit the candidiasis, which caused by pathogen fungi, Candida albicans. Lactic acid bacteria were isolated from three healthy respondents based on age difference that is an infant, child, and adult. Lactic acid bacteria isolation using the deMann Rogosa Sharpe Broth (MRSB)-liquid medium, followed by purification stage with the quadrant scratch method using the deMann Rogosa Sharpe Agar (MRSA)-solid medium. The purified isolates obtained were characterized and identified by Gram staining, biochemical tests, and inhibition zone diameter measurement toward pathogenic fungi Candida albicans. The results were obtained from each of the two lactic acid bacteria isolates from each respondent with characteristics including gram-positive bacteria with short stem cell shape, possibly as Lactobacillus sp. It is conclude that the lactic acid bacteria of oral mucosa from adult had greater anticandidal activity than infant and child. Keywords: lactic acid bacteria, human oral mucosa, antifungal activity, Candida albicans

scholarly journals The Inhibitory Effect of Lactobacillus acidophilus and Lactobacillus plantarum against Candida albicans Associated with Denture Stomatitis

2015 ◽  
Vol 12 (3) ◽  
pp. 479-484
Author(s):  
Baghdad Science Journal
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Solid Medium ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Denture Stomatitis ◽  
Inhibition Effect

In this study Candida speices was diagnosed in 26 swab samples from patients with denture stomatitis , investigates the antagonism activity of Lactobacillus was investigated against the yeast of Candida albicans in vitro.Results revealed that The inhibition effect of Lactic Acid Bacteria against C.albicans was examined in solid medium, L.plantarum gave higher inhibition average 11mm followed by L.acidophillus with average 9 mm and, L.fermentum , L.casei with averages 7 mm. Whereas the filtrates, the highest inhibition zone were 20 and 16 mm by L. plantarum and L.acidophillus, respectively.

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

scholarly journals ISOLATION, SCREENING, AND CHARACTERIZATION OF PROBIOTICS (LACTIC ACID BACTERIA) ANTAGONISTIC AGAINST Candida albicans

2017 ◽  
Vol 4 (2) ◽  
pp. 263
Author(s):  
Ida Ayu Ketut Ariningsih ◽  
Yan Ramona ◽  
Nyoman Semadi Antara
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Reproductive Tract ◽  
Antagonistic Activity ◽  
Low Ph ◽  
Production Test ◽  
Ph Conditions ◽  
High Level

Candidacies in female reproductive tract are mainly caused by Candida albicans. This infection often causes serious problems, particularly on their reproductive tract (genital part). Until recently, control of this infection has relied on the use of antibiotics. However due to numerous bad side effects of antibiotics, lactic acid bacteria have been proposed as an alternative method to control the growth of Candida albicans. Therefore, this research was aimed to isolate, screen, and characterize lactic acid bacterial isolates (LAB) antagonistic against Candida albicans (the causative agent of candidacies infection in reproductive tract of human). LABs were isolated from various fermented foods, such as tape ketan and kimchi. Isolation of LABs was conducted by applying dilution and spread plate method on MRS agar medium supplemented with BCP indicator to distinguish LABs from non acid-producing bacteria. Colonies with indication to produce acid were screened for antagonistic activity against C. albicans on MRS agar and followed by characterization of those isolates (Gram stain, catalase production test, oxydase production, gas production test, resistance test to low pH conditions and to high level of NaDC (sodium deoxicolic), and test for ability to convert colic acid (CA) into deoxicolic acid (DCA)). The results showed that 46 LAB isolates were successfully isolated from samples of tape ketan and kimchi. Among those, 7 isolates showed antagonistic activity against C. albicans in in vitro tests. All these 7 candidates were also found to be resistance to low pH conditions (up to pH 2) and to high level of NaDC (up to 0.6 mM). Four most potential isolates were further testes for ability to convert colic acid into deoxycolic acid and none showed positive result, indicating that they all showed initial potential and safe for future human probiotic development (especially to be used to treat patients infected by C. albicans).

Inhibition of Nonproteolytic Clostridium botulinum with Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures

2003 ◽  
Vol 66 (4) ◽  
pp. 674-678 ◽  
Author(s):  
S. RODGERS ◽  
P. PEIRIS ◽  
G. CASADEI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Prussian Blue ◽  
Lactobacillus Acidophilus ◽  
Resistant Strain ◽  
Clostridium Botulinum ◽  
Incubation Temperature ◽  
Inhibition Zone ◽  
Zone Size

Nonproteolytic Clostridium botulinum (strains 17B, Beluga, and 202F) was found to be inhibited by Lactobacillus, Lactococcus, Streptococcus, and Pediococcus species in tests by the spot-on-the-lawn simultaneous-antagonism method at 10, 15, and 25°C. C. botulinum 17B was the most resistant strain. Inhibition zone size increased with decreasing incubation temperature. Six strains of Lactobacillus acidophilus and seven strains of bifidobacteria failed to produce an inhibition zone on buffered reinforced clostridium Prussian blue agar seeded with spores of any of the selected C. botulinum strains. C. botulinum 17B was sensitive to 50 to 100 IU of nisin per ml and to 10 to 20 AU of pediocin A per ml.

scholarly journals Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii

2020 ◽  
Vol 4 (4) ◽  
pp. 257
Author(s):  
Lusia Yotista Enggal Parasthi ◽  
Diana Nur Afifah ◽  
Choirun Nissa ◽  
Binar Panunggal
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Ananas Comosus ◽  
Plate Count ◽  
E Coli ◽  
Cinnamon Extract ◽  
Significant Difference ◽  
Cinnamomum Burmannii

Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm). 

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 KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

2019 ◽  
Vol 7 (1) ◽  
pp. 85-92
Author(s):  
Annytha Detha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selective Medium ◽  
Plate Count ◽  
Gram Positive ◽  
Negative Results ◽  
Gram Staining ◽  
Total Plate Count ◽  
Agar Media ◽  
Veterinary Laboratory

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).      

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 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.

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