The Combined Effect of Fortification of Media with Peptone and Control of Acidity on the Growth of Lactic Acid Bacteria

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.

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Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

Food Control ◽

10.1016/j.foodcont.2010.09.027 ◽

2011 ◽

Vol 22 (3-4) ◽

pp. 457-461 ◽

Cited By ~ 50

Author(s):

Juan L. Arqués ◽

Eva Rodríguez ◽

Manuel Nuñez ◽

Margarita Medina

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Combined Effect ◽

Food Borne Pathogens ◽

Food Borne

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Combined effect of bacteriocin‐producing lactic acid bacteria and lactoperoxidase system activation on Listeria monocytogenes in refrigerated raw milk

Journal of Applied Microbiology ◽

10.1046/j.1365-2672.1997.00243.x ◽

1997 ◽

Vol 83 (3) ◽

pp. 389-395 ◽

Cited By ~ 25

Author(s):

E. Rodríguez ◽

J. Tomillo ◽

M. Nuñez ◽

M. Medina

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Raw Milk ◽

Combined Effect ◽

Lactoperoxidase System ◽

System Activation

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Uji Daya Hidup Bakteri Asam Laktat Dari Usus Itik Pada Media Tumbuh Dengan Penambahan Variasi Konsentrasi Molasis

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v16i1.74 ◽

2017 ◽

Vol 16 (1) ◽

Author(s):

Rudy Sutrisna ◽

Christina Nugroho Ekowati ◽

Riska Damayanti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Key Words ◽

Population Size ◽

Total Population ◽

Concentration Variation ◽

The Media ◽

And Control ◽

Mrs Medium

This study aims to determine differences in the viability of Lactic Acid Bacteria (LAB) isolates on MRS medium supplemented with various concentrations molasses. Concentration variation molasis used as controls were 0%, 1%, 2% and 3%. Variation of time incubation on each of the media that is 0 hours, 24 hours, 48 hours and 72 hours. The viability of each isolate was viewed with the population of Log (cells/ml) which grow on the medium and the number of generations and time of generations. The results showed that the concentration molasses added to MRS affect the viability of LAB. Concentration of 1% makes LAB better viability than controls. Total population continues to increase at the end of the incubation with a yield of 1.17 generations in time 20.46 hours/generation. In contrast to controls, reduced population size at the end of the incubation so as not to produce a generation. LAB viability in addition molasses 2% and 3% live on 48 hours of incubation. This is indicated by the number of population increased at 48 hours of incubation, and then decreased at the end of incubation. The addition of concentration variation in the types of bacteria showed different viability. At B1 adding molasses 2% and 3% live on 48 hours of incubation and control can only live on a 24 hours incubation, whereas the B3, the control can remain alive at 48 hours of incubation. In contrast to the controls on B4 can survive on 48 hours of incubation, whereas the addition of 3% molasses can only live on a 24 hours incubation. Key words : Lactic Acid Bacteria/LAB, Molasses, Viability

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Plant Trials of Bacon Made with Lactic Acid Bacteria, Sucrose and Lowered Sodium Nitrite

Journal of Food Protection ◽

10.4315/0362-028x-48.8.679 ◽

1985 ◽

Vol 48 (8) ◽

pp. 679-686 ◽

Cited By ~ 36

Author(s):

NOBUMASA TANAKA ◽

LOUISE MESKE ◽

MICHAEL P. DOYLE ◽

EDWIN TRAISMAN ◽

DONALD W. THAYER ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sodium Nitrite ◽

Clostridium Botulinum ◽

Sodium Ascorbate ◽

Pumping Rate ◽

Challenge Experiment ◽

Residual Nitrite ◽

Plant Trials ◽

And Control

Bacon prepared with 40 and 80 mg/kg (ppm) sodium nitrite, 0.7% sucrose and a culture of Pediococcus acidilactici (Wisconsin Process), and control bacon prepared with 120 ppm sodium nitrite and no added sucrose or bacterial culture were produced at three commercial bacon production plants. Sodium chloride, phosphate and sodium ascorbate (or sodium erythorbate) levels, as well as other processing conditions such as pumping rate, smokehouse temperature and time, forming and slicing conditions, were those normally used by each plant. Randomly selected samples of each lot were used for a challenge experiment with Clostridium botulinum (types A and B), with ca. 1,000 heat-shocked spores/g of bacon inoculated on each slice, vacuum packaged and incubated at 27°C. Samples were taken periodically up to 56 d of incubation and examined for the presence of botulinal toxin. The challenge experiment revealed that test bacon was substantially greater in antibotulinal properties than the control bacon. Residual nitrite levels of test bacon were lower than those of the control bacon, as were nitrosamines formed upon frying. Average N-nitrospyrrolidine level was 8.6 μg/kg (ppb) in the control, <2.7 ppb in the 80-ppm nitrite product, and <1.6 ppb in the 40-ppm nitrite product. This study indicates that bacon commercially prepared by the Wisconsin Process with 40 or 80 ppm sodium nitrite has a lesser risk of nitrosamine and botulinal toxin formation than bacon prepared with 120 ppm sodium nitrite and no added sucrose and lactic acid bacteria.

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Antimicrobial activity of lacticin 3147 against oenological lactic acid bacteria. Combined effect with other antimicrobial agents

Food Control ◽

10.1016/j.foodcont.2013.01.027 ◽

2013 ◽

Vol 32 (2) ◽

pp. 477-483 ◽

Cited By ~ 9

Author(s):

Almudena García-Ruiz ◽

Teresa Requena ◽

Carmen Peláez ◽

Begoña Bartolomé ◽

M. Victoria Moreno-Arribas ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antimicrobial Agents ◽

Combined Effect ◽

Lacticin 3147

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The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

Food Research International ◽

10.1016/j.foodres.2021.110216 ◽

2021 ◽

Vol 142 ◽

pp. 110216

Author(s):

Serena Bocchi ◽

Gabriele Rocchetti ◽

Marina Elli ◽

Luigi Lucini ◽

Chong-Yoon Lim ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

In Vitro Digestion ◽

Combined Effect

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Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.8.1.06 ◽

2020 ◽

Vol 8 (1) ◽

pp. 65-78

Author(s):

Aditya Chaudhary ◽

Khushbu Verma ◽

Baljeet Singh Saharan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Low Cost ◽

Antioxidant Properties ◽

Titratable Acidity ◽

Food Product ◽

Good Health ◽

Probiotic Strains ◽

And Control

The present study assesses the feasibility of blueberry as a raw substrate for the production of the probiotic blueberry jam by lactic acid bacteria (L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2). Changes in pH, titratable acidity (lactic acid), cell survival, antioxidant properties, and in vitro cholesterol reduction properties of lacto- fermented as well as non-fermented blueberry jam were examined during fermentation and up to 28 days of storage. All the strains grew well in a lacto-fermented blueberry jam after 48 h fermentation. Set A (5.88 g/100 ml) and Set B (5.96 g/100 ml) produced less lactic acid than Set C (6.67 g/100 ml) which has the consortia of probiotic strains. After 28 days of cold storage, all the tested strains survived the low-pH conditions in lacto-fermented blueberry jam. The blueberry jam fermented with the consortia of probiotic strains (Set C) had a high antioxidant capacity (71.47 ± 3.57) in comparison with Set A, Set B, and control which showed anti-oxidant capacity viz. 70.52 ± 3.52, 70.25 ± 3.18, and 64.12 ± 2.47, respectively after 28 days of refrigerated storage. The lacto- fermented blueberry jam in Set C (58.48%) had shown the in vitro cholesterol-lowering ability better than Set B (18.87%) whereas Set A and control did not show any in vitro reduction in cholesterol level after 28 days of storage. Sensory quality studies were carried out after 28 days of storage. Sensory evaluation data showed the considerable acceptability of the lacto-fermented blueberry jam. Finally, we found that L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2 are optimal probiotics for fermentation with blueberry jam. In this investigation, the results could be an indicator of the development of health-promoting fruit jam. This lacto-fermented blueberry jam is a low-cost healthy food product, provide better nutrition and good health to the population.

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Mixed Lactobacillus plantarum Strains Inhibit Staphylococcus aureus Induced Inflammation and Ameliorate Intestinal Microflora in Mice

BioMed Research International ◽

10.1155/2017/7476467 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 6

Author(s):

Dayong Ren ◽

Shengjie Gong ◽

Jingyan Shu ◽

Jianwei Zhu ◽

Fengjun Rong ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Intestinal Microflora ◽

Inflammatory Factor ◽

Intestinal Infection ◽

Microbiome Composition ◽

Control Serum ◽

And Control

Objective. Staphylococcus aureus is an important pathogen that causes intestinal infection. We examined the immunomodulatory function of single and mixed Lactobacillus plantarum strains, as well as their impacts on the structure of the microbiome in mice infected with Staphylococcus aureus. The experiment was divided into three groups: protection, treatment, and control. Serum IFN-γ and IL-4 levels, as well as intestinal sIgA levels, were measured during and 1 week after infection with Staphylococcus aureus with and without Lactobacillus plantarum treatment. We used 16s rRNA tagged sequencing to analyze microbiome composition. IFN-γ/IL-4 ratio decreased significantly from infection to convalescence, especially in the mixed Lactobacillus plantarum group. In the mixed Lactobacillus plantarum group the secretion of sIgA in the intestine of mice (9.4–9.7 ug/mL) was significantly higher than in the single lactic acid bacteria group. The dominant phyla in mice are Firmicutes, Bacteroidetes, and Proteobacteria. Treatment with mixed lactic acid bacteria increased the anti-inflammatory factor and the secretion of sIgA in the intestine of mice infected with Staphylococcus aureus and inhibited inflammation.

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