DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

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Suppression of bacteriocin production in mixed-species cultures of lactic acid bacteria

Food Control ◽

10.1016/j.foodcont.2012.09.014 ◽

2013 ◽

Vol 30 (2) ◽

pp. 474-479 ◽

Cited By ~ 13

Author(s):

Jesús Domínguez-Manzano ◽

Rufino Jiménez-Díaz

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacteriocin Production ◽

Mixed Species

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Determination of probiotic properties of some lactic acid bacteria isolated from human feces

Journal of Biotechnology ◽

10.1016/j.jbiotec.2017.06.635 ◽

2017 ◽

Vol 256 ◽

pp. S25

Author(s):

Munevver Kahraman ◽

Aynur Gul Karahan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Probiotic Properties ◽

Human Feces

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An easy method for the determination of the optical types of lactic acid produced by lactic acid bacteria.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.42.1781 ◽

1978 ◽

Vol 42 (9) ◽

pp. 1781-1783 ◽

Cited By ~ 7

Author(s):

Sanae OKADA ◽

Tai TOYODA ◽

Michio KOZAKI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Easy Method

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The Inhibition of wine microorganisms by silver nanoparticles

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1604 ◽

2021 ◽

Vol 15 ◽

pp. 995-1004

Author(s):

Aleš Vavřiník ◽

Kateřina Štůsková ◽

Adrian Alumbro ◽

Methusela Perrocha ◽

Lenka Sochorová ◽

...

Keyword(s):

Silver Nanoparticles ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gluconobacter Oxydans ◽

Lactobacillus Brevis ◽

Inhibitory Effect ◽

Silver Particles ◽

Acetobacter Aceti ◽

Inhibition Zones

The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.

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