scholarly journals Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms

2020 ◽  
Vol 8 (2) ◽  
pp. 377-384
Author(s):  
Yong Yang ◽  
Olga Babich ◽  
Stanislav Sukhikh ◽  
Mariya Zimina ◽  
Irina Milentyeva
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Antimicrobial Effect ◽  
Alcaligenes Faecalis ◽  
Inhibitory Effect ◽  
Antibiotic Activity ◽  
Antibiotic Drugs ◽  
New Antibiotics

Introduction. Increased resistance of microorganisms to traditional antibiotics has created a practical need for isolating and synthesizing new antibiotics. We aimed to study the antibiotic activity and resistance of bacteriocins produced by lactic acid bacteria and other microorganisms. Study objects and methods. We studied the isolates of the following microorganism strains: Bacillus subtilis, Penicillium glabrum, Penicillium lagena, Pseudomonas koreenis, Penicillium ochrochloron, Leuconostoc lactis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus casei, Lactobacillus fermentum, Bacteroides hypermegas, Bacteroides ruminicola, Pediococcus damnosus, Bacteroides paurosaccharolyticus, Halobacillus profundi, Geobacillus stearothermophilus, and Bacillus caldotenax. Pathogenic test strains included Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus mycoides, Alcaligenes faecalis, and Proteus vulgaris. The titer of microorganisms was determined by optical density measurements at 595 nm. Results and discussion. We found that eleven microorganisms out of twenty showed high antimicrobial activity against all test strains of pathogenic and opportunistic microorganisms. All the Bacteroides strains exhibited little antimicrobial activity against Gramnegative test strains, while Halobacillus profundi had an inhibitory effect on Gram-positive species only. The Penicillium strains also displayed a slight antimicrobial effect on pathogenic test strains. Conclusion. The antibiotic resistance of the studied lactic acid bacteria and other bacteriocin-producing microorganisms allows for their use in the production of pharmaceutical antibiotic drugs.

Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

2019 ◽  
Vol 82 (3) ◽  
pp. 441-453 ◽  
Author(s):  
ZHENHONG GAO ◽  
ERIC BANAN-MWINE DALIRI ◽  
JUN WANG ◽  
DONGHONG LIU ◽  
SHIGUO CHEN ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Growth Models ◽  
Inhibitory Effect ◽  
Competitive Growth ◽  
Current Review ◽  
And Control

ABSTRACT Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

scholarly journals In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

2019 ◽  
Vol 9 (3) ◽  
pp. 601 ◽  
Author(s):  
Alicia Cervantes-Elizarrarás ◽  
Nelly Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Vicente Vega-Sánchez ◽  
Norma Velázquez-Guadarrama ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Helicobacter Pylori ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Eradication Therapy ◽  
Antimicrobial Effect ◽  
E Coli ◽  
Probiotic Potential ◽  
H Pylori

Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.

scholarly journals Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent E. coli Isolated from a Fermented Sorghum-Millet Beverage

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Stellah Byakika ◽  
Ivan Muzira Mukisa ◽  
Robert Mugabi ◽  
Charles Muyanja
Keyword(s):  
Antimicrobial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Brain Heart Infusion ◽  
Antimicrobial Effect ◽  
Effective Control ◽  
Fermented Foods ◽  
E Coli ◽  
Acid Stable

Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined. The presumptive E. coli was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG)5 rep-PCR fingerprinting and identified using 16S rRNA sequencing. E. coli was screened for Shiga toxins (Stx 1 and Stx 2) and Intimin (eae) virulence genes as well as antibiotic resistance. The spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as E. coli, Shigella, and Lysinibacillus. The Stx 2 gene and antibiotic resistance were detected in some E. coli isolates. The LAB were antagonistic against the E. coli. Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. Obushera lactic acid bacteria could be used to improve the safety of fermented foods.

scholarly journals Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect

2021 ◽  
Author(s):  
Sevim Erdoğmuş ◽  
Uğur Erişmiş ◽  
Cevdet Uğuz
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Lactobacillus Curvatus ◽  
Isolation And Identification ◽  
Fermented Sausage ◽  
Antimicrobial Substances ◽  
Agar Well Diffusion Assay

In this study, 30 lactic acid bacteria (LAB) were isolated from 20 different fermented meat products obtained from the Afyonkarahisar province (Turkey). Molecular identification of these isolates was performed by amplification of the 16S rDNA gene using the polymerase chain reaction (PCR) method. LAB isolated from 'sucuk' (spicy and fermented sausage) samples were identified as Enterococcus faecalis (2 isolates), Enterococcus durans (1 isolate), Lactobacillus sakei (3 isolates), Lactobacillus curvatus (2 isolates), Weissella viridescens (3 isolates), Weissella cibaria (2 isolates) and Weissella hellenica (1 isolate). LAB, isolated from salami samples, were identified as W. viridescens (1 isolate), E. durans (3 isolates), Leuconostoc mesenteroides (4 isolates), Carnobacterium maltaromaticum (1 isolate), Macrococcus caseolyticus (1 isolate). Also, LAB, isolated from sausages samples, were identified as E. faecalis (1 isolate), E. durans (4 isolates), Lactobacillus plantarum (1 isolate). Both agar spot and agar well diffusion assay methods were used to determine the antimicrobial activity of the LAB isolates. Isolates of LAB showed higher antimicrobial activity against Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae NRRL B 4420, Pseudomonas aeruginosa ATCC 11778, Streptococcus faecalis NRRL B 14617 than against Escherichia coli ATCC 35218 and Bacillus subtilis NRS 744. Results showed that the LAB isolates produced antimicrobial substances that have a potential for different industrial and biotechnological uses.

scholarly journals Mixed fruit wastes as a potential source for Bacteriocin Producing Lactic acid bacterium – Lactobacillus saniviri NKSS1

2020 ◽  
Vol 2 (1) ◽  
pp. 99
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Temperature ◽  
Nitrogen Sources ◽  
Inhibitory Effect ◽  
16S Rrna Analysis ◽  
Ionic Detergents ◽  
Fruit Wastes ◽  
Mrs Medium

Mixed fruit juices contain microflora on the surface of fruits during the harvest and post-harvest practices. The presence of useful organisms like lactic acid bacteria from the mixed fruit wastes was explored in this study since these microbes use these wastes as a nutrient source for their growth. The lactic acid bacteria isolated using MRS medium was identified as Lactobacillus saniviri NKSS1 by 16s rRNA analysis. The bacteriocin produced by Lactobacillus saniviri NKSS1 showed inhibitory effect against the food pathogen (Listeria monocytogenes) and clinical pathogen (Acinetobacter baumannii). Optimization of bacteriocin production from Lactobacillus saniviri NKSS1 was achieved at 24 h of incubation, temperature at 35 °C with the initial medium pH of 6.5. The carbon & nitrogen sources like dextrose (3% w/v) and yeast extract (0.75% w/v) enhanced the production of bacteriocin in MRS medium. Antimicrobial activity was reduced in the partially purified bacteriocin when incubated at 95 °C for 2 h but it retained its activity in the pH range of 5.5 to 8.5. Whereas, metals like CuSO4 and MgSO4 at (0.5 % w/v) interfered with the antagonistic activity of partially purified bacteriocin. Ionic detergents like SDS and CTAB partially decreased the antimicrobial activity, while other non-ionic detergents inhibited the antimicrobial activity completely. The molecular weight of partially purified bacteriocin from Lactobacillus saniviri NKSS1 was found to be 10.9 kDa. It can be concluded that bacteriocin of L. saniviri NKSS1 holds a promising potential for extension of shelf-life and improvement of microbiological safety in food industries.

scholarly journals Probiotic candidates among dairy Lactobacilli and Streptococcus thermophiles strains for control of the oral pathogen Porphyromonas gingivalis

Folia Medica ◽  
2021 ◽  
Vol 63 (5) ◽  
pp. 720-725
Author(s):  
Michaela Michaylova ◽  
Tsvetelina Yungareva ◽  
Zoltan Urshev ◽  
Yana Dermendzieva ◽  
Blagovesta Yaneva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Porphyromonas Gingivalis ◽  
Antimicrobial Effect ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Culture Collection ◽  
Freeze Dried

Introduction: The gram-negative bacterium Porphyromonas gingivalis is a major causative agent of periodontitis in adults. It is also associated with disorders of the cardiovascular and endocrine systems, rheumatoid arthritis, pancreatic cancer, and Alzheimer’s disease. Lactic acid bacteria (LAB) present in the oral cavity or introduced as probiotic preparations can support successful treatment of periodontitis due to their antagonism with the pathogen. Aim: The aim of this study was in vitro assessment of the antimicrobial activity of Lactobacillus spp. and Streptococcus thermophilus against P. gingivalis. Materials and methods: The antimicrobial effect of lactobacilli or S. thermophilus from the LBB Culture collection against P. gingivalis DSM 20709 was evaluated with the well diffusion assay on Wilkins Chalgren blood agar. Inhibition of the pathogen was evaluated by measuring the diameter of clear zones around the wells. Results: Application of milk fermented with selected LAB resulted in а bacteriostatic effect. The most active culture was S. thermophilus 187/4, followed by L. delbr. ssp. bulgaricus (LBB.B1054, C3/2 and LBB.B120), L. helveticus LBB.H48/1 and L. rhamnosus I-1/13. The respective reconstituted freeze-dried preparations had a stronger inhibitory effect on the pathogen with the formation of clear bactericidal zones. The effect of milk acidified with lactic acid was apparent with minimal bactericidal zone observed at concentration of 0.1%. The effectiveness of the assay was confirmed with Elgydium and Eludril. Conclusions:P. gingivalis DSM 20709 was sensitive to the metabolites produced in fermented milk by selected strains of L. delbr. ssp. bulgaricus, L. helveticus, L. rhamnosus, and S. thermophilus. Reconstituted freeze dried fermented milk had а stronger inhibitory effect compared to fresh samples. Lactic acid produced by lactic acid bacteria was the key component for inhibition of the pathogen.

scholarly journals Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 271
Author(s):  
Jelena Stupar ◽  
Ingunn Grimsbo Holøymoen ◽  
Sunniva Hoel ◽  
Jørgen Lerfall ◽  
Turid Rustad ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Effect ◽  
Food Preservation ◽  
Rrna Gene ◽  
E Coli ◽  
Preservation Technology ◽  
Smoked Salmon

Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains (n = 99) isolated from ready-to-eat (RTE) seafood (cold-smoked salmon (CSS), gravlax, and sushi) towards two strains of Listeria monocytogenes (CCUG 15527, F11), Listeria innocua (CCUG 15531) and Escherichia coli (CCUG 38079). The LAB strains were assigned to five different genera (Carnobacterium spp., Lactobacillus spp., Leuconostoc spp., Weissella spp., and Enterococcus sp.) by sequencing a 1150 bp stretch of the 16S rRNA gene. A significant association between the seafood source and the distribution of LAB genera was found (p < 0.001), of which Leuconostoc spp. were most prevalent in sushi and Carnobacterium sp. and Lactobacillus sp. were most frequently isolated from CSS and gravlax. Antimicrobial activity among the LAB was significantly affected by LAB genera (F= 117.91, p < 0.001, one-way ANOVA), product of origin (F = 3.47, p < 0.05), and target (F = 4.64, p = 0.003). LAB isolated from sushi demonstrated a significantly higher antimicrobial effect than LAB from CSS and gravlax (p < 0.05). In general, a significantly higher antimicrobial activity was found towards Listeria spp. than E. coli (p < 0.05). However, Leuconostoc spp. demonstrated similar antimicrobial effects towards E. coli and Listeria spp., except for L. monocytogenes F11 being more sensitive (p < 0.05). This study suggested that seafood-derived LAB strains could be selected for technological application in RTE seafood systems.

Resistance of Immobilized Lactic Acid Bacteria to the Inhibitory Effect of Quaternary Ammonium Sanitizers

LWT ◽  
2001 ◽  
Vol 34 (4) ◽  
pp. 239-243 ◽  
Author(s):  
Erika Trauth ◽  
Jean-Paul Lemaı̂tre ◽  
Christine Rojas ◽  
Charles Diviès ◽  
Rémy Cachon
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quaternary Ammonium ◽  
Inhibitory Effect

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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