scholarly journals Assessment of the Antimicrobial Activity of Lactic Acid Bacteria from Sorghum Slurry on Clinical Strains of Diarrhoeagenic Escherichia coli

2021 ◽  
Vol 7 (3) ◽  
pp. 282-291
Author(s):  
OL Okunye ◽  
BM Okanlawon ◽  
PA Idowu ◽  
O Adeleye ◽  
OC Fasuyi
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Inhibitory Activity ◽  
Progressive Increase ◽  
Microbiological Analysis ◽  
Enteropathogenic Escherichia Coli ◽  
Different Types

Background: Sorghum is a nutrient-rich grain ground into flour to make different types of delicacies, and it has been reported to possess probiotic potentials. Objective: To assess the antimicrobial activity of Lactobacillus plantarum obtained from sorghum slurry on strains of enteropathogenic Escherichia coli from cases of diarrhoea. Methods: A total of 36 samples of wet-milled sorghum slurry and liquor pH were obtained and cultured on MRSA and were, after that, biochemically characterized for Lactobacillus plantarum, which was tested by agar well diffusion against 15 strains of Escherichia coli isolated from cases of diarrhoea. Results: Microbiological analysis of the 36 samples of sorghum explored produced 15 isolates of Lactobacillus plantarum. A progressive increase in acidity in relation to an increase in the period of fermentation was observed. Ninety-five per cent of the Escherichia coli strains showed resistance against some standard antibiotics. At the same time, the isolates of Lactobacillus plantarum obtained inhibited isolates of diarrhoeagenic Escherichia coli tested, showing potential usefulness of the sorghum slurry as a probiotic. Conclusion: The inhibitory activity of Lactobacillus plantarum isolated from sorghum slurry showed antimicrobial potentials that could be used for therapeutic purposes in treating diarrhoea caused by   Escherichia coli, pending further investigation.

scholarly journals Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

2020 ◽  
Vol 12 (4) ◽  
pp. 357-365
Author(s):  
H.I. Atta ◽  
A. Gimba ◽  
T. Bamgbose
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Plant Pathogens ◽  
Resistant Bacteria ◽  
Fermented Foods ◽  
Environmental Isolates ◽  
E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

scholarly journals ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA (LAB) PRODUCING BACTERIOSIN-LIKE FROM SMOKED GIANT CATFISH (Arius thalassinus)

2021 ◽  
Vol 2 (3) ◽  
pp. 170-178
Author(s):  
Tita Rialita ◽  
Sumanti Debby Moody ◽  
Edy Subroto ◽  
Heditia Febby Susanto
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Ethylenediaminetetraacetic Acid ◽  
Sodium Dodecyl ◽  
Isolation And Identification ◽  
Smoked Fish ◽  
Giant Catfish ◽  
Strong Antimicrobial Activity

Bacteriocin was bacterial metabolite that have antimicrobial properties, so it had the potential to be used as food bio preservatives. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid; one of them was giant cathfish (Arius thalassinus). This study aims to obtain LAB isolates that have strong antimicrobial activity and have the potential to produce bacteriocin-like from smoked giant catfish (Arius thalassinus).  The research method used an experimental method that analyzed descriptively.  Based on the results, there were 15 isolates LAB isolated from smoked giant catfish. Three selected isolates showed strong antimicrobial activity inhibiting E. coli and S. aureus bacteria, and the most effective inhibiting Salmonella sp. One selected LAB isolates identified Pediococcus acidilactici suspected to produce pediocin bacteriocin-like, while the other two isolates identified Lactobacillus plantarum sp 1 and Lactobacillus plantarum sp 2 which suspected to produce plantaricin bacteriocin. Bacteriocin from the three isolates of LAB had characteristics stable to temperatures up to 121oC, stable in pH range 2-6, and bacteriocin activity increased with the addition of SDS (Sodium Dodecyl Sulfate) and EDTA (Ethylenediaminetetraacetic acid) surfactants. The conclusion was that the bacteriocin produced was stable at high temperature, low pH, and resistence in the presence of surfactants, so it had the potential to be developed as biopreservatives material in preserving fish-based foods

scholarly journals Isolation of Bifidobacterium from Infant’s Feces and Its Antimicrobial Activity

2020 ◽  
Vol 2 ◽  
pp. 00002
Author(s):  
Dyah Fitri Kusharyati ◽  
Pancrasia Maria Hendrati ◽  
Dini Ryandini ◽  
Tsani Abu Manshur ◽  
Meilany Ariati Dewi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Inhibition Activity ◽  
Antimicrobial Substance ◽  
Inhibitory Zone ◽  
E Coli

<p class="Abstract"><i>Bifidobacterium</i> is a group of Lactic Acid Bacteria (LAB) that commonly found in the gastrointestinal tract and vagina. LAB has many health benefits, such as produce an antimicrobial substance against a pathogen. This research aims to isolate <i>Bifidobacterium</i> from an infant’s feces and know its antimicrobial activity against <i>Escherichia coli</i> and <i>Candida albicans.</i> A total of 5 isolates <i>Bifidobacterium</i> spp. were isolated from the sample. <span lang="EN">The largest inhibitory activity against <i>E. coli</i> was shown by isolate Bb3F, with the inhibitory zone of 10.80 mm. While the largest inhibition activity against <i>C. albicans</i> was shown by isolate Bb1B and Bb3F with the inhibitory zone of 9.70 mm.</span><o:p></o:p></p>

Inhibition of Enteropathogenic Escherichia coli by Homofermentative Lactic Acid Bacteria in Skimmilk

1977 ◽  
Vol 40 (11) ◽  
pp. 754-759 ◽  
Author(s):  
J. F. FRANK ◽  
E. H. MARTH
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Enteropathogenic Escherichia Coli ◽  
Plate Method ◽  
E Coli ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Plating Method

Inhibition of enteropathogenic Escherichia coli in skimmilk at 21 and 32 C by 0.25 and 2.0% of added Streptococcus lactis, Streptococcus cremoris, or a mixed strain starter culture was studied. After 15 h of fermentation, fermented milks were refrigerated at 7 C and then were tested periodically for survival of E. coli. Three methods for enumeration of E. coli during these fermentations were compared. They included trypticase soy agar (TSA) pour plates, violet red bile agar (VRB) pour plates, and TSA surface plating with a VRB overlay. Lactic cultures had similar inhibitory properties at 32 C, but there were differences at 21 C, with S. lactis being least inhibitory and the mixed strain culture most inhibitory. The VRB pour plate method gave poorest recovery of E. coli when fermentation was at 32 C and when fermented milks were refrigerated. The TSA surface plating method apparently allowed for recovery of injured E. coli cells and gave results similar to the TSA pour plate method.

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.

scholarly journals Isolation and Identification of Bacteriocin-Producing Lactic Acid Bacteria from Urutan, Balinese Traditional Fermented sausage

2021 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Ni Made Sri Dwijastuti ◽  
I Nengah Sujaya ◽  
Ni Nengah Dwi Fatmawati
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecalis ◽  
Indicator Bacteria ◽  
Isolation And Identification ◽  
16S Rdna Gene ◽  
Fermented Sausage ◽  
Inhibition Zones

This study aimed to isolate and identify lactic acid bacteria (LAB) that could produce bacteriocins from urutan. Urutan is a Balinese sausage that is traditionally produced and naturally fermented. Urutans used in this study were obtained from several traders in the Baturiti, Mengwi, and Tegallalang region, Bali. More than 300 LAB colonies were isolated and underwent inhibition test against the growth of the indicator bacteria. Crude bacteriocins from two isolates, namely J2 and J6, showed inhibition zones against the growth of Lactobacillus plantarum E12.1 and Escherichia coli ATCC 8739. The J6 isolate also inhibited the growth of Enterococcus faecalis ATCC 29212. Both J2 and J6 were gram-positive, bacilli shaped, and showed negative catalase test. Based on the results of the 16S rDNA gene amplification, the two isolates were identified as Lactobacillus plantarum. Keywords: Lactic Acid Bacteria, Bacteriocin, Lactobacillus plantarum, Urutan

scholarly journals Bifidobacterium from infant stool: the diversity and potential screening

2020 ◽  
Vol 21 (6) ◽  
Author(s):  
DYAH FITRI KUSHARYATI ◽  
HENDRO PRAMONO ◽  
DINI RYANDINI ◽  
TSANI ABU MANSHUR ◽  
MEILANY ARIATI DEWI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Inhibition Activity ◽  
Exopolysaccharide Production ◽  
Healthy Infants ◽  
Stool Samples

Abstract. Kusharyati DF, Pramono H, Ryandini D, Manshur TA, Dewi MA, Khatimah K, Rovik A. 2020. Bifidobacterium from infant stool: the diversity and potential screening. Biodiversitas 21: 2506-2513. Bifidobacteria spp. are a group of Lactic Acid Bacteria commonly found in the gastrointestinal tract of adults and infants. LAB are known as probiotics and have many health benefits. This research aimed to isolate Bifidobacteria from infant stool, identify, explore their diversity, and screen their potential as probiotics. Stool samples were collected from 3 healthy infants in Banyumas Regency. The potential screening included lysozyme resistance, antimicrobial activity, and exopolysaccharide production. A total of 7 Bifidobacterium species were isolated from infant stool: B. catenulatum, B. minimum, B. indicum, B. dentium, B. asteroides, B. galicum, and B. coerinum. B. indicum isolates (Bb3F and Bb1B) had the greatest inhibition activity against Escherichia coli and Candida albicans with 10.80 and 9.70 mm, respectively. Bifidobacteria isolates were resistant to lysozyme from egg whites up to 200 µg.mL-1. B. catenulatum Bb1A isolate had the highest yield of exopolysaccharide production with 74 mg.L-1. Among them, three Bifidobacterium strains (Bb1B, Bb2A, and Bb2E) were considered potentially as probiotics.

Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria

1984 ◽  
Vol 47 (8) ◽  
pp. 591-597 ◽  
Author(s):  
M. RACCACH ◽  
M. E. SCHILZ ◽  
S. L. KOVAC
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Combined Effect ◽  
Pediococcus Pentosaceus ◽  
Combined Action

The combined effect of monotertiary butylhydroquinone (TBHQ; 0 to 2000 μg/g), meat and NaCl (3.0 and 3.6%) was examined on the fermentation of dextrose and sucrose by Pediococcus pentosaceus and Lactobacillus plantarum at 27 and 35°C. With both bacteria, the rate of fermentation of each carbohydrate was reduced to different extents with increases in the concentration of TBHQ. In most instances, increasing the concentration of NaCl from 3.0 to 3.6% enhanced the antimicrobial activity of TBHQ. The same phenomenon was observed when the temperature of fermentation was reduced from 35 to 27°C. The effect of increasing the concentration of NaCl (3.0 to 3.6%) on the rate of fermentation of dextrose was larger than that brought about by decreasing the temperature of fermentation. The reverse was found with sucrose. P. pentosaceus was more sensitive to the combined action of TBHQ and NaCl at both 27 and 35°C than L. plantarum. TBHQ, 1000 and 2000 μg/g (35°C) and 30 μg/g (27°C) in combination with 3.0 and 3.6% NaCl, respectively, stopped the fermentation of dextrose by P. pentosaceus. TBHQ, up to 2000 μg/g (35°C) and up to 30 μg/g (27°C) with 3.6% NaCl, reduced (up to 80%) but did not stop the fermentation of sucrose by P. pentosaceus in meat. The fermentation of dextrose and sucrose by L. plantarum in meat (27 and 35°C) was reduced (up to 73%), but was not stopped, by up to 2000 μg/g TBHQ.

Screening of Bacteria from the Cattle Gastrointestinal Tract for Inhibitory Activity against Enterohemorrhagic Escherichia coli O157:H7, O111:H−, and O26:H11

2006 ◽  
Vol 69 (12) ◽  
pp. 2843-2850 ◽  
Author(s):  
J. M. GOUGH ◽  
L. L. CONLAN ◽  
S. E. DENMAN ◽  
D. O. KRAUSE ◽  
W. J. M. SMITH ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Inhibitory Activity ◽  
Proteolytic Enzymes ◽  
Enterohemorrhagic Escherichia Coli ◽  
Microtiter Plates ◽  
Acid Producing Bacteria

A quick and reproducible microgel plate assay was adapted to screen bacteria from cattle gastrointestinal tracts for production of compounds inhibitory to the growth of three enterohemorrhagic Escherichia coli (EHEC) serotypes: O157:H7, O111:H−, and 026:H11. The inhibitory activity of 309 bacteria, isolated on several agar media, was assessed by a microgel assay performed in 96-well microtiter plates. Fifty-three isolates secreted inhibitory compounds with a molecular weight of less than 1,000. In 12 isolates, the inhibitory activity was attributable to compounds other than lactic or acetic acid. These compounds were highly heat tolerant, with varying sensitivity to digestion by proteolytic enzymes. The inhibitory isolates were identified as lactic acid–producing bacteria on the basis of a combination of analyses, including 16S-rDNA restriction fragment length polymorphisms, 16S-rDNA gene sequences, and fermentation end products. The lactic acid bacteria of ruminants may contain antibacterial compounds not yet described. Naturally occurring populations of lactic acid bacteria may have potential as probiotics, to reduce the carriage of EHEC in the gastrointestinal tract of ruminants.

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