scholarly journals AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI AIR SUSU IBU (ASI) TERHADAP Listeria monocytogenes FNCC 0156

2020 ◽  
Vol 9 (1) ◽  
pp. 96
Author(s):  
Made Juli Antari ◽  
Ni Nyoman Puspawati ◽  
Putu Ari Sandhi Wipradnyadewi
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Breast Milk ◽  
Lactic Acid Bacteria ◽  
Bacteriocin Production ◽  
Diffusion Method ◽  
Contact Method ◽  
Agar Diffusion ◽  
Agar Diffusion Method

The aim of the research was to find the potency of Lactic Acid Bacteria isolated from breast milk on inhibiting Listeria monocytogenes FNCC 0156 and to find the magnitude of lactic acid bacteria from breast milk in inhibiting L. monocytogenes FNCC 0156. This reseach consists of two phase: antimicrobial activity of lactic acid bacteria from breast milk and activity of bacteriocin against L. monocytogenes FNCC 0156. Isolate used in this research was A1, A3, A6, A8, A9, B3, B7, B8, and B10b. Antimicrobial activity of lactic acid bacteria from breast milk against L. monocytogenes FNCC 0156 was performed cell free supernatant, cell free neutral supernatant, and cell free neutral heated supernatant. The test was performed by well-agar diffusion method and contact method. The activity of bacteriocin was carried out according to the optimum incubation time of bacteriocin production in cell free heated neutral supernatant. The highest antimicrobial activity was supernatant treatment by well-agar diffusion method and contact method showed by isolate A1 with inhibition diameter of 10.60 mm and a decrease of 1.66 log cycle. The highest antimicrobial activity was neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate B8 with inhibition diameter of 5.11 mm and increased only by 0.18 log cycle. The highest antimicrobial activity on the heated neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate A6 with inhibition diameter of 0.85 mm and a decrease of 0.48 log cycle. The two isolates of cell free neutral heated supernatant treatment was isolate A6 and isolate B8 suspected to have bacteriocin compounds was then continued with isolation of bacteriocin. The result of the second phase showed that optimum time for bacteriocin production of isolate A6 was 36 hours and B8 was 60 hours. The highest antimicrobial activity of bacteriocin was showen by isolate A6 with an average inhibition diameter of 5.36 mm, followed by B8 with an average inhibition diameter of 2.44 mm. Keywords: lactic acid bacteria, breast milk, Listeria monocytogenes FNCC 0156, antimicrobial activity, bacteriocin

scholarly journals Lactic Acid Bacteria against Listeria monocytogenes

2021 ◽  
Vol 49 ◽  
Author(s):  
Juliana Sousa Bogea ◽  
Luciane Manto ◽  
Jucilene Sena Dos Santos ◽  
Lara Franco Dos Santos ◽  
Franciele Maria Gotardo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Biofilm Formation ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Polystyrene Surface ◽  
Bifidobacterium Animalis ◽  
Agar Diffusion

Background: Listeria monocytogenes is a pathogenic bacterium that can contaminate food and cause public health problems due its ability to form biofilms and resistance to sanitizers, it is responsible for sanitary and economic losses in food producing establishments. The difficulties in controlling biofilms and increasing resistance to traditional antibacterial agents is motivating studies of alternative potential biological agents for the control of pathogenic biofilms, among which lactic acid bacteria (LABs) are included. The objective of this work was to evaluate the activity of LABs against Listeria monocytogenes biofilm formation on polystyrene plates, a surface commonly used in the food industry.Materials, Methods & Results: Lyophilized commercial strains of Bifidobacterium animalis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus salivaris and Lactobacillus acidophilus were used. The strain of Listeria monocytogenes (L4) was isolated from polystyrene mats from a poultry slaughterhouse cutting room and demonstrated the ability to attach to microplates and resistance to sanitizers (sodium hypochlorite and hydrogen peroxide) at all times, temperatures and tested surfaces. The antimicrobial activity of LABs was evaluated by the agar diffusion method. The LABs that presented action on Listeria monocytogenes were selected for the inhibition and/or removal of biofilms in microplates, and all experiments were carried out in triplicate. Only Bifidobacterium animalis and Lactobacillus plantarum demonstrated action against Listeria. monocytogenes in the agar diffusion assays and were selected for inhibition and competition assays. Furthermore, competition of LABs against Listeria monocytogenes adhesion was evaluated. There was no significant difference between LABs and Listeria monocytogenes, alone or in combination, at temperatures of 30ºC and 37ºC in the Listeria monocytogenes inhibition assays on polystyrene surface. The lactic acid bacteria evaluated did not demonstrate inhibition of Listeria monocytogenes adhesin testes with optical density visualization, however, it was possible to identify a reduction in Listeria monocytogenes counts with the application of Bifidobacterium animals and Lactobacillus plantarum in the testes of competition against biofilm formation. In competition tests Bifidobacterium animalis and Lactobacillus plantarum have an injunction in Listeria monocytogenes, indicating that these lactic acid bacteria can retard Listeria biofilm formation on polystyrene surfaces and thus help control the pathogen in the food industry.Discussion: A potential mechanism to control biofilm adhesion and formation of pathogens for nutrients and fixation on surfaces, multiplication factors and surfaces are a challenge in controlling biofilms of pathogenic microorganisms, alternative measures to traditional methods for inactivating pathogens and biofilm formers bacteria are necessary. In this sense, lactic acid bacteria generate high levels of bacteriocin and are effective in inhibiting the biofilm of pathogenic bacteria, however, our study did not reveal this. We verified that Bifidobacterium animalis and Lactobacillus plantarum have an inhibitory action on Listeria monocytogenes, indicating that these lactic acid bacteria can be used to delay the formation of biofilms by Listeria on polystyrene surfaces, helping to control this pathogen in food industry.Keywords: control of biofilm, pathogenic bacteria, food industry, polystyrene surface, FTDs.

scholarly journals Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum

2019 ◽  
Vol 20 (3) ◽  
pp. 173
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Bacteriocin Production ◽  
Diffusion Method ◽  
Activity Test ◽  
Purity Evaluation

The objectives of this study were to isolate lactic acid bacteria (LAB) from Indonesian local goat colostrum and to characterize their suitable properties for bacteriocin production. LAB was isolated from goat colostrum. The characterization of LAB was carried out based on the shape, colony dispersal, and catalase test. For antimicrobial activity, LAB was tested by a well diffusion method followed by an antimicrobial activity test against pathogenic bacteria B. cereus, E.coli, S. aureus and S. thypimurium. A total of 8 strains of LAB were successfully isolated from goat colostrum and coded CT1 to CT8. All the isolates were rod-shaped, single or paired colonies, negative catalase, and glucose fermenting LAB. The isolates consist of four L. casei, two L. brevis or L. plantarum, one L. rhamnosus, and one, L. paracasei. CT3 isolate has 84% similarity with L. plantarum and 14.3% with L. brevis 1while CT8 isolate is 71% similar to L. brevis 1 and 28.9% to L. plantarum. Purity evaluation showed that CT3 and CT8 were L. plantarum. Well difusion test showed that all LAB strains possess very solid resistances, with diameters over 17 mm, against B. cereus, E.coli, S. aureus and S. thypimurium. The average inhibitory resistance against B. Cereus, E.coli, S.aureus and S.typhimurium was was 17.68 mm, 19.38, 19.30 and 19.03 mm, respectively. LAB isolated from Indonesian  local goat colostrum are potential candidates for bacteriocin-producing bacteria.

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 Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 276 ◽  
Author(s):  
María Georgina Venegas-Ortega ◽  
Adriana Carolina Flores-Gallegos ◽  
Cristóbal Noé Aguilar ◽  
Raúl Rodríguez-Herrera ◽  
José Luis Martínez-Hernández ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Inhibition ◽  
Competitive Inhibition ◽  
Radical Scavenging ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Agar Diffusion ◽  
Chihuahua Cheese

The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.

scholarly journals CHARACTERIZATION OF LACTIC ACID BACTERIA AND ANTIMICROBIAL ACTIVITY IN SUI WU’U FROM BAJAWA DISTRICT, NUSA TENGGARA TIMUR, INDONESIA

2020 ◽  
pp. 44-49
Author(s):  
ROSALINA YULIANA AYEN ◽  
ENDANG KUSDIYANTINI ◽  
SRI PUJIYANTO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Diffusion Method ◽  
E Coli ◽  
Query Cover

Objective: This research aimed to isolate, determine the characteristics of lactic acid bacteria (LAB) of Sui Wu’u from Bajawa, Nusa Tenggara Timur and identify LAB using 16S rRNA potential as antimicrobial activity against pathogenic bacteria. Methods: Sui Wu’u which has been stored for 6 months was obtained from Bajawa district, inoculated on de Man Rogosa-Sharpe Agar (Merck) + 0.5% CaCO3, purification of LAB, characterization of selected isolates, biochemical test, tolerance test for pH, viability to test temperature, and content NaCl, determination of antimicrobial action by the agar well disk diffusion method using antibiotic (Amoxicillin) as a control and as indicator bacteria (Staphylococcus aureus and Escherichia coli) and isolation of genomic 16S rRNA; molecular identification. Results: Based on research results obtained five isolates of LAB, Gram staining the LAB isolated from Sui Wu’u showed that the isolated bacteria (bacilli and coccus) are Gram-positive, catalase-negative and the isolates have tolerance of viability at temperatures of 10°C, 45°C, and 50°C and to salinitas of 4% and 6.5%. The inhibitory zone LAB isolates (2PKT) against E. coli bacteria (20 mm) and S. aureus (12 mm), and (2PKB) against E. coli bacteria (17 mm) and S. aureus (10 mm). The two selected isolates were identified as Lactobacillus fermentum strain HB bacteria with 100% identification value and 98.93% query cover and L. fermentum strain HT with 100% identification value and 99.23% query cover. Conclusion: L. fermentum from Sui Wu’u has antibacterial activity against Staphylococcus aureus and Escherichia coli.

Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes on frankfurters formulated with and without lactate/diacetate

Meat Science ◽  
2012 ◽  
Vol 92 (4) ◽  
pp. 533-537 ◽  
Author(s):  
Ok-Kyung Koo ◽  
Mallory Eggleton ◽  
Corliss A. O'Bryan ◽  
Philip G. Crandall ◽  
Steven C. Ricke
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria

scholarly journals Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors

2015 ◽  
Vol 24 (4) ◽  
Author(s):  
Dovile Jonkuviene ◽  
Joana Šalomskienė ◽  
Asta Abraitienė ◽  
Irena Mačionienė ◽  
Jūratė Repečkienė ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Food Production ◽  
Negative Impact ◽  
Antagonistic Activity ◽  
Diffusion Method ◽  
High Antimicrobial Activity ◽  
Technological Factors

This study examined the changes in antagonistic activity of selected lactic acid bacteria (LAB) in response to technological factors used in food production. The antimicrobial activity of 12 selected LAB strains was assessed against the bacterial and fungal strains using the agar well diffusion method. Sodium chloride (NaCl) 6.5–8.0%, glucose 20-30% and pH 4.0, pH 8.0 and higher were the most crucial factors in reducing the spectra of the microorganisms antagonized. Heating at 80 °C or 100 °C had a greater negative impact than 63 °C on the antifungal activity of LAB. Freezing at –72 °C eliminated the antifungal activity, or it changed from fungicidal to fungistatic. Although each LAB demonstrated the ability to retain antimicrobial activity induced by various technological factors, Lactococcus lactis 768/5 was superior in retaining high antimicrobial activity against tested indicator strains.

scholarly journals Antimicrobial activity of bacteriocin like inhibitory substance (BLIS) and lactic acid bacteria (LAB) isolated from traditional fermented buffalo milk from West Sumatra, Indonesia

2021 ◽  
Vol 924 (1) ◽  
pp. 012082
Author(s):  
F Hayati ◽  
T Yuliana ◽  
T Rialita
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Buffalo Milk ◽  
Food Preservation ◽  
Diffusion Method ◽  
Milk Product ◽  
Safe Alternative ◽  
Lactobacillus Pentosus ◽  
West Sumatra

Abstract Food preservation by chemical preservatives addition is not recommended in large quantities. However, lactic acid bacteria (LAB) metabolites can be used as a safe alternative. LAB can produce a type of antimicrobial peptide known as bacteriocin. One source of LAB that can be used as a bacteriocin-producing candidate is dadih, a traditional fermented buffalo milk product from West Sumatra, Indonesia. In this study, eight bacterial isolates isolated from dadih were identified using the catalase test and Gram straining and obtained 6 isolates that were taken as LAB. An antimicrobial activity test was carried out using the diffusion method on LAB liquid isolates suspension and crude bacteriocins from the six isolates. The isolates with the highest antimicrobial activity were DK8, the diameter of inhibiting zone of liquid isolates was 15.75 mm (Salmonella sp.), 14.25 mm (Escherichia coli), and 12.25 mm (Staphylococcus aureus). Meanwhile, the diameter of crude bacteriocin inhibition of DK 8 isolates was 8 mm (Salmonella sp.). 8 mm (E. coli), and 8.5 mm (S. aureus). Furthermore, 16S rRNA sequencing confirmed DK8 as Lactobacillus pentosus.

Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenes

1989 ◽  
Vol 52 (6) ◽  
pp. 384-387 ◽  
Author(s):  
L. J. HARRIS ◽  
M. A. DAESCHEL ◽  
M. E. STILES ◽  
T. R. KLAENHAMMER
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Proteolytic Enzymes

Fourteen bacteriocin-producing strains from the genera Lactobacillus, Leuconostoc, Pediococcus, and Lactococcus were evaluated for their ability to inhibit the growth of eight strains of Listeria monocytogenes. Seven strains of lactic acid bacteria were antagonistic toward L. monocytogenes by deferred antagonism testing on agar. Cell-free supernatants from cultures of three of the seven bacteriocin-producing strains which inhibited growth of L. monocytogenes in deferred antagonism testing also inhibited growth in well diffusion assays. The eight strains of L. monocytogenes were identical in their sensitivity or resistance to bacteriocins. The action of the bacteriocins was eliminated by proteolytic enzymes.

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