scholarly journals Use of metabolites of therapeutic Lactic acid bacteria to inhibit four species veterinary pathogenic bacteria

2005 ◽  
Vol 29 (2) ◽  
pp. 49-55
Author(s):  
Ali H. A . Hamid
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Lactobacillus Reuteri ◽  
Inhibition Zone ◽  
Culture Cell ◽  
Inhibition Activity ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Mrs Broth

This study aimed to detect metabolites inhibition activity for three therapeuticLactic acid bacteria Lactobacillus acidophilus (Lb. acid.) , Lactobacillus reuteri(Lb. reut.) and Bifidobacterium ssp. (Bif.) which were grown in whole milk andMan Reqosa and Sharp (MRS) broth as single or double (Lb. acid. + Bif.) ormixed (Lb. reut + Bif. + Lb. acid) culture Cell Free Extract (CFE) of theseculture which contained their metabolites of Lactic acid bacteria (exclusion Lb.reut.) showed good inhibition against four species of pathogenic Escherichiacoli ; Salmonella typhimurium ; Proteus volgaris and Staphylococcus aureus.inhibition activity against E. coli culture showed that 72 hours was the bestincubation time for Lactic acid bacteria to produce more metabolite with bestinhibition activity. Metabolite (CFE) of Lb. Acid culture grown in milk andMRS broth showed the best inhibition activity against all of Gram Positive andGram negative test bacteria with over all inhibition zone diameter was 14.6 and15.3 mm for milk and MRS broth supernatant respectively and this activityremained for more than one week as inhibition zone diameter were 13.4 and14.5 mm for supernatant of milk and MRS respectively.

scholarly journals POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

2015 ◽  
Vol 1 (2) ◽  
pp. 126
Author(s):  
Urnemi ◽  
Sumaryati Syukur ◽  
Endang Purwati ◽  
Sanusi Ibrahim ◽  
Jamsari
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Sds Page ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE.  Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative                                                      

Inhibition of Coliform Bacteria by Lactic Acid Bacteria Isolated from Nham Hed (Fermented Mushroom)

2019 ◽  
Vol 886 ◽  
pp. 56-60
Author(s):  
Suttida Wittanalai ◽  
Keerati Tanruean ◽  
Phanida Mapoong
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Carbon Sources ◽  
Inhibition Zone ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Control Food ◽  
Microscopic Morphology

Four samples of Nham Hed which fermented from different carbon sources; Homnil rice (HN), sticky rice (SR), LeumPua rice (LP) and rice berry (RB) were evaluated for total viable count of lactic acid bacteria (LAB). The rice berry Nham Hed samples showed the highest of total lactic bacteria count with values 2.83 x 105 cfu/g. The thirty one distinct colonies of LAB were isolated and categorized into 6 groups on the basis of their colony characteristics on MRS agar, microscopic morphology and biochemical characteristic. These 6 isolates were screened for their antimicrobial activity against 2 strains of coliform bacteria and it was found that LAB isolate E exhibited the highest antimicrobial activity against Escherichia coli and Enterobacter sp. which the zone of inhibition zone 14.22 ± 1.50 mm and 13.38 ± 1.25 mm, respectively. According to the morphology characterization, isolate E was probably classified to Weissella spp. These obtained results revealed the possibility for further characterization and purification the antimicrobial compound produced by the studied isolate as food bio preservatives to control food spoilage and pathogenic bacteria.

Effect of bovine colostrum, cheese whey, and spray-dried porcine plasma on the in vitro growth of probiotic bacteria and Escherichia coli

2014 ◽  
Vol 60 (5) ◽  
pp. 287-295 ◽  
Author(s):  
Claude P. Champagne ◽  
Yves Raymond ◽  
Yves Pouliot ◽  
Sylvie F. Gauthier ◽  
Martin Lessard
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Cheese Whey ◽  
Probiotic Bacteria ◽  
E Coli ◽  
Spray Dried ◽  
Mrs Broth

The aim of this study is to evaluate the effects of defatted colostrum (Col), defatted decaseinated colostrum whey, cheese whey, and spray-dried porcine plasma (SDPP) as supplements of a growth medium (de Man – Rogosa – Sharpe (MRS) broth) on the multiplication of lactic acid bacteria, probiotic bacteria, and potentially pathogenic Escherichia coli. Using automated spectrophotometry (in vitro system), we evaluated the effect of the 4 supplements on maximum growth rate (μmax), lag time (LagT), and biomass (ODmax) of 12 lactic acid bacteria and probiotic bacteria and of an E. coli culture. Enrichment of MRS broth with a Col concentration of 10 g/L increased the μmax of 5 of the 12 strains by up to 55%. Negative effects of Col or SDPP on growth rates were also observed with 3 probiotic strains; in one instance μmax was reduced by 40%. The most effective inhibitor of E. coli growth was SDPP, and this effect was not linked to its lysozyme content. The positive effect of enrichment with the dairy-based ingredient might be linked to enrichment in sugars and increased buffering power of the medium. These in vitro data suggest that both Col and SDPP could be considered as supplements to animal feeds to improve intestinal health because of their potential to promote growth of probiotic bacteria and to inhibit growth of pathogenic bacteria such as E. coli.

In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics

2013 ◽  
Vol 4 (3) ◽  
pp. 267-275 ◽  
Author(s):  
B.C. Silva ◽  
L.R.C. Jung ◽  
S.H.C. Sandes ◽  
L.B. Alvim ◽  
M.R.Q. Bomfim ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Lactobacillus Reuteri ◽  
Cell Surface Hydrophobicity ◽  
Lactobacillus Paraplantarum ◽  
Production Of Hydrogen

Lactic acid bacteria were isolated and identified in the faeces of Chinese Crested and Yorkshire terrier pups and their probiotic features were investigated in vitro. Thirty seven isolates were identified as Lactobacillus or Enterococcus. Out of these isolates, 31 were lactic acid bacteria (LAB) and belonged to the species Lactobacillus reuteri (16/37; 43.3%), Lactobacillus animalis (7/37; 18.9%), Lactobacillus acidophilus (3/37; 8.1%), Lactobacillus sanfranciscensis (2/37; 5.4%), Lactobacillus murinus (2/37; 5.4%), and Lactobacillus paraplantarum (1/37; 2.7%), while six other LAB isolates were Enterococcus spp. (6/37; 16.2%). Strains were tested for resistance to gastric acidity (pH 2.5 for 3 h) and bile salts (0.3% ox gall), cell surface hydrophobicity by microbial adhesion to solvents, antagonism against pathogenic bacteria (Staphylococcus aureus, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa, Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes), production of hydrogen peroxide, and antibiotic susceptibility. Thirty four strains were highly resistant to acidic conditions with slight (18 strains) to moderate (16 strains) growth inhibition by bile salts. Seven isolates had highly hydrophobic cellular surfaces and 28 strains exhibited strong antagonism against the bacterial pathogens tested, although 8 isolates tested against Leptospira interrogans had no effect on pathogen growth. All isolates produced low rates of hydrogen peroxide. Based on these results, two Lactobacillus strains showed promising probiotic-related features and merit investigation as probiotics for dogs.

scholarly journals IDENTIFIKASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PADA ACAR KETIMUN (Cucumis sativus L.) SEBAGAI AGENSI PROBIOTIK

2021 ◽  
Vol 1 (1) ◽  
pp. 31-37
Author(s):  
Febry Surbakti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Reuteri ◽  
Sampling Technique ◽  
Fermented Foods ◽  
Biochemical Tests ◽  
Cucumis Sativus L ◽  
De Man ◽  
Mrs Broth

Di Indonesia terkenal dengan berbagai macam makanan tradisional fermentasi. Jenis makanan tradisional yang banyak dijumpai yang diproses dengan menggunakan proses fermentasi adalah tape, asinan, acar dan lainnya yang mengandung banyak bakteri asam laktat (BAL). Bakteri asam laktat ini merupakan kekayaan alam mikroba yang masih harus dieksplorasi dibidang kesehatannya. Penelitian ini bertujuan untuk mengetahui jenis-jenis dan karakteristik bakteri asam laktat yang terdapat pada acar ketimun. Penelitian ini menggunakan metode deskriptif. Teknik pengambilan sampel langsung dilakukan secara aseptis. Bahan yang digunakan adalah bakteri asam laktat yang diambil dari cairan acar ketimun dengan variasi isi ketimun, ketimun nenas, ketimun nenas dan cabai dan ditumbuhkan pada media MRS Broth (de Man Rogosa Sharpe). Berdasarkan hasil penelitian identifikasi dan karakterisasi bakteri asam laktat pada acar ketimun dengan menggunakan uji morfologi, pewarnaan gram dan uji biokimia maka diperoleh 2 jenis bakteri asam laktat pada acar ketimun. Adapun bakteri asam laktat yang ditemukan antara lain adalah Lactobacillus plantarum dan Lactobacillus reuteri. Karakterisitik secara umum adalah basil, gram positif, katalase negatif, tidak motil, suhu optimum 250°C- 300°C dan memiliki tipe fermentasi heterofermentatif dan homofermentatif.  ABSTRACT: In Indonesia it is famous for various kinds of traditional fermented foods. Traditional food types that are often found that are processed using fermentation are tape, pickled, pickled and others that contain a lot of lactic acid bacteria (LAB). This lactic acid bacteria is a natural wealth of microbes that must still be explored in the field of health. This study aims to determine the types and characteristics of lactic acid bacteria found in pickles to Cucumber. This research uses a descriptive method. The direct sampling technique is carried out aseptically. The material used is lactic acid bacteria taken from pickled liquid to Cucumber with various contents to Cucumber, to Pineapple Cucumber, to Cucumber pineapple and chili and grown on MRS Broth media (de Man Rogosa Sharpe). Based on the results of the study of identification and characterization of lactic acid bacteria on pickles to Cucumber using morphological tests, gram staining and biochemical tests, 2 types of lactic acid bacteria were obtained on pickles to Cucumber. The lactic acid bacteria found include Lactobacillus plantarum and Lactobacillus reuteri. General characteristics are basil, gram positive, negative catalase, not motile, optimum temperature 250C-300C and have heterofermentative and homofermentative fermentation types. Keywords: Lactic acid bacteria, Probiotik, Pickled cucumber

scholarly journals Antibacterial activity of lime (Citrus aurantifolia) essential oil and limonene against fish pathogenic bacteria isolated from cultured olive flounder (Paralichthys olivaceus)

2018 ◽  
Vol 26 (2) ◽  
pp. 131-139 ◽  
Author(s):  
Hansani N.K.S. Pathirana ◽  
Sudu H.M.P. Wimalasena ◽  
Benthotage C.J. De Silva ◽  
Sabrina Hossain ◽  
Gang-Joon Heo
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Paralichthys Olivaceus ◽  
Inhibition Zone ◽  
Olive Flounder ◽  
Gram Negative ◽  
Inhibition Zone Diameter ◽  
Citrus Aurantifolia ◽  
Zone Diameter

Abstract The antibacterial activity of lime (Citrus aurantifolia) essential oil (LEO) and limonene was tested against seven Gram-negative and nine Gram-positive fish pathogenic bacteria isolated from cultured olive flounder, Paralichthys olivaceus (Temminck & Schlegel) in Korea. Limonene was >99% concentrated and LEO consisted of eleven chemical compounds including 56.22% of limonene. Disk diffusion assay, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) tests were done. LEO and limonene inhibited the growth of both Gram-negative and Gram-positive bacteria. LEO and limonene (MBC/MIC= 2-8) were both bactericidal and bacteriostatic for the strains tested. In every fish pathogenic bacteria, the inhibition zone diameter (IZD) increased in proportion to the oil concentration and the maximum effect was found at 100% (V/V) concentrations of LEO and limonene. The antibiogram pattern indicated that all the bacterial strains, excluding three strains of S. iniae (S186, S530, and S131), showed resistance to one or more antibiotics. The percentage of the relative inhibition zone diameter (RIZD %) exhibited high values at higher concentrations of all the agents. Since antibacterial activities of LEO and limonene were considerably effective against fish pathogenic bacteria, they could be used as alternatives to treat bacterial infections in aquaculture.

scholarly journals KEMAMPUAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT Salmonella thypii

2021 ◽  
Vol 1 (3) ◽  
pp. 143-151
Author(s):  
Rahmiati Rahmiati ◽  
Helen Anjelina Simanjuntak ◽  
Toberni S. Situmorang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Differential Staining ◽  
Bacterial Isolates ◽  
Gram Positive Bacteria ◽  
Clean Area ◽  
The University ◽  
Biology Laboratory

Lactic acid bacteria are known to have the ability to produce antimicrobial compounds known as bacteriocins. This study aims to determine the ability of lactic acid bacteria to inhibit the growth of Salmonella thypii bacteria. In this study, the lactic acid bacteria used were a collection of the Biology Laboratory of the University of Medan Area. Eight types of lactic acid bacterial isolates were used, including IN01, IN02, SF01, SF02, NN01, NN02 SPU01 and SPU04. A confirmation test was carried out on the growth of lactic acid bacteria and Salmonella thypii by visual and microcopic confirmation through differential staining. The results showed that all lactic acid bacteria were a group of gram-positive bacteria in the form of bacilli. The survival of lactic acid bacterial isolates in the environment with variations in pH and salt levels was indicated by the number of colonies that grew after the incubation period. The antagonistic ability of lactic acid bacteria in suppressing pathogenic bacteria was proven by the presence of an inhibition zone in the form of a clean area around the pathogenic colony. It is known that the SPU01 and SF01 bacterial isolates have the highest inhibition zone values, namely 29.79 mm and 28.13 mm.

scholarly journals Antibacterial activity of cinnamon (Cinnamomum zeylanicum) essential oil and cinnamaldehyde against fish pathogenic bacteria isolated from cultured olive flounder Paralichthys olivaceus

2019 ◽  
Vol 66 (2) ◽  
Author(s):  
H.N.K.S. Pathirana ◽  
S.H.M.P. Wimalasena ◽  
B.C.J. De Silva ◽  
S. Hossain ◽  
G.J. Heo
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Paralichthys Olivaceus ◽  
Inhibition Zone ◽  
Cinnamomum Zeylanicum ◽  
Gram Negative ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Olive Flounder Paralichthys Olivaceus

Antibacterial activity of cinnamon (Cinnamomum zeylanicum) essential oil (CEO) and cinnamaldehyde was tested against seven Gram negative and nine Gram positive fish pathogenic bacteria isolated from cultured olive flounder (Paralichthys olivaceus) in Korea. Disk diffusion assay, MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) tests were done. Cinnamon and cinnamaldehyde inhibited the growth of both Gram negative and Gram positive bacteria. Cinnamaldehyde showed lower MIC values than CEO which ranged from 0.001 to 0.015% (V/V). CEO (MBC/MIC 2-4) was bactericidal for all tested strains while cinnamaldehyde was bactericidal for all except 6 strains. For all fish pathogenic bacteria, the inhibition zone diameter (IZD) increased in proportion to the oil concentration and the maximum effect was found at 100% (V/V) concentration of CEO and cinnamaldehyde.  The antibiogram pattern indicated that all the bacterial strains excluding three strains of Streptococcus iniae(S186, S530 and S131) showed resistance to one or more antibiotics. Higher percentages of relative inhibition zone diameter (RIZD %) were exhibited at higher concentrations of CEO and cinnamaldehyde. Since antibacterial activities of CEO and cinnamaldehyde were considerably effective against fish pathogenic bacteria, these could be used as alternatives to treat bacterial infections in aquaculture.

Antimicrobial Potential of Immobilized Lactococcus lactis subsp. lactis ATCC 11454 against Selected Bacteria

2004 ◽  
Vol 67 (6) ◽  
pp. 1184-1189 ◽  
Author(s):  
M. MILLETTE ◽  
W. SMORAGIEWICZ ◽  
M. LACROIX
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Pathogenic Bacteria ◽  
Chelating Agent ◽  
Inhibition Zone ◽  
Whey Protein Concentrate ◽  
Lactobacillus Curvatus ◽  
Lactococcus Lactis Subsp ◽  
Antimicrobial Potential

Immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. This study evaluated the inhibition potential of immobilized Lactococcus lactis subsp. lactis ATCC 11454 on selected bacteria by a modified method of the agar spot test. L. lactis was immobilized in calcium alginate (1 to 2%)–whey protein concentrate (0 and 1%) beads. The antimicrobial potential of immobilized L. lactis was evaluated in microbiological media against pathogenic bacteria ( Escherichia coli, Salmonella, and Staphylococcus aureus) or Pseudomonas putida, a natural meat contaminant, and against seven gram-positive bacteria used as indicator strains. Results obtained in this study indicated that immobilized L. lactis inhibited the growth of S. aureus, Enterococcus faecalis, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus sakei, Kocuria varians, and Pediococcus acidilactici. Only 4 h of incubation at 35°C resulted in a clear inhibition zone around the beads that increased with time. With the addition of 10 mM of a chelating agent (EDTA) to the media, results showed growth inhibition of E. coli; however, P. putida and Salmonella Typhi were unaffected by this treatment. These results indicate that immobilized lactic acid bacteria strains can be successfully used to produce nisin and inhibit bacterial growth in semisolid synthetic media.

scholarly journals ISOLATION, IDENTIFICATION AND SENSITIVITY OF AMILOLITIC BACTERIA FROM MANGROVE ECOSYSTEM SEDIMENT IN PURNAMA MARINE STATION DUMAI ON THE PATHOGENIC BACTERIA

2020 ◽  
Vol 2 (3) ◽  
pp. 257-266
Author(s):  
Lamtiur Rotua Silitonga ◽  
Nursyirwani Nursyirwani ◽  
Irwan Effendi
Keyword(s):  
16S Rrna ◽  
Pathogenic Bacteria ◽  
Dna Analysis ◽  
Bacterial Species ◽  
Inhibition Zone ◽  
Bacterial Isolates ◽  
16S Rrna Sequence ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Marine Station

Litter from the weathering of dead mangrove stems and leaves contains a lot of starch which has potential to be degraded by amylolytic bacteria into simple compounds with the help of the amylase enzyme. Amylolytic bacteria are bacteria that hydrolyze starch into simpler compounds namely glucose with the help of the amylase enzyme. This study aims to 1) isolate, identify and test sensitivity of amylolytic bacterial isolates found at the Purnama Dumai Marine Station, 2) the ability of amylolytic bacterial isolates to inhibit the growth of pathogenic bacteria (Escherichia coli, Pseudomonas aeruginosa and Vibrio alginolyticus) and 3) to determine the of amylolytic bacterial species by 16S rRNA sequence analysis. The results showed 10 bacterial isolates (TR 2, TR 6, TR 7, TR 9, TR 11, TR 13, TR 15, TR 16, TR 18 and TR 20) were able to inhibit the growth of pathogenic bacteria (E.coli, P.aeruginosa and V.alginolyticus). The sensitivity test of isolate TR 20 against E.coli was categorized into weak with inhibition zone diameter of 4.65 mm. Sensitivity of isolate TR 6 against P.aeruginosa was categorized into medium with inhibition zone diameter of 5.22 mm. Then sensitivity of isolate TR 11 against V.algynolyticus was categorized into medium with inhibition zone diameter of 5.55 mm. DNA analysis using 16S rRNA method and BLAST analysis showed similarity of each isolate. Isolate TR 6 was similar to Bacillus paramycoides strain MCCC 1A04098, isolate TR 11 was in a group of Enterobacter cloacae strain ATCC 13047 and TR 20 was in a group of Vibrio harveyi strains of NBRC 15634.

Sign in / Sign up

Export Citation Format

Share Document