scholarly journals Attempts to Improve Antimicrobial Efficiency by Mixed-Lactobacillus Extracts as Crude or Nano-formulated Against Pathogenic and Food Spoilage Bacteria, Molds and Yeasts

2021 ◽  
Vol 12 (4) ◽  
pp. 5416-5430
Keyword(s):  
Lactobacillus Plantarum ◽  
Diethyl Ether ◽  
Methanol Extract ◽  
Specific Activity ◽  
Lactobacillus Rhamnosus ◽  
Food Preservation ◽  
Lactobacillus Helveticus ◽  
Microbial Pathogens ◽  
Food Spoilage ◽  
Spoilage Bacteria

Over the world, there are millions of disease cases, in addition to thousands of deaths due to food-based outbreaks every year. In order to diminish the risk of foodborne infection and intoxications and control microbial food spoilage, there is a great need to improve modes of food preservation. As well-known, nature-dependent preservation enables consumers to keep their safety while eating highly qualified food. This work aims to enhance the safety and quality of common popular food products by introducing new preservative applications suggestions. The idea is to use different lactobacilli-based fermentations; in single or mixed-status and study the obtained extracts to evaluate their influence to manage microbial contamination of food. A set of five Lactobacillus strains was utilized by this study, methanol extract of cold acetone precipitate, Diethyl ether extract, and both were tested as crude or Nano-formulated against common microbial pathogens and food spoilers. Methanol extract of all lactobacillus strains shows antibacterial-specific activity with inhibition zone ranging from 7 mm in the case of Lactobacillus rhamnosus against Salmonella enterica, to 24 mm in the case of Lactobacillus helveticus against Escherichia coli. Diethyl ether extracts based on Lactobacillus helveticus and Lactobacillus plantarum show a considerable inhibition to all utilized microbial concerns, including Saccharomyces cerviceae. Upon estimating three forms of mixed-Lactobacillus that are based on Lactobacillus helveticus (h), Lactobacillus plantarum (p), and Lactobacillus rhamnosus GG (G), the ph-dependant combination showed uprising inhibition that reached maximally 58% over that of single Lactobacilli. Nano formulation of mixed-based total extracts maximally upraised the inhibition to 39%, 32%, and 100% against gram-positive, gram-negative, and the fungus; Penicillium chrysogenum, respectively.

Isolation, Characterization, and Application of Bacteriophages Against Several Food Spoilages Bacteria

2020 ◽  
Author(s):  
Felicia Roseline Sujonoputri ◽  
Diana Elizabeth Waturangi ◽  
Yogiara Yogiara
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Soil Sample ◽  
Shewanella Putrefaciens ◽  
Food Preservation ◽  
Food Spoilage ◽  
Spoilage Bacteria ◽  
Retail Food

Abstract Objective: This study was conducted to isolate bacteriophages from soil sample, retail food, and wastewater from fish and then the bacteriophages will be characterized for their activity against several food spoilage bacteria, such as Bacillus cereus, Bacillus subtilis, and Shewanella putrefaciens and will be further investigated for application as food preservation.Results: Total of four bacteriophages were isolated with B. cereus, B. subtilis, and S. putrefaciens as host bacteria. Bacteriophage titers observed around 109 PFU mL-1. Bacteriophages that isolated with B. cereus and B.subtilis as host bacteria tend to have high EOP with the same species bacteria. All the Bacillus phages (S1-BC, S2-BC, and S1-BS) can reduce the Bacillus species bacteria concentration for more than 90%. Refers to their activity, the isolated bacteriophages in this study have a great potential as biocontrol against several food spoilage bacteria.

scholarly journals ISOLATION, CHARACTERIZATION, AND APPLICATION OF BACTERIOPHAGES AGAINST SEVERAL FOOD SPOILAGE BACTERIA: Bacillus subtilis, Bacillus cereus, AND Shewanella Putrefaciens

2021 ◽  
Vol 4 (2) ◽  
pp. e263
Author(s):  
Felicia Roseline ◽  
Diana Elizabeth Waturangi ◽  
Yogiara Y
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Shewanella Putrefaciens ◽  
Black Soil ◽  
Food Preservation ◽  
Bacillus Species ◽  
Wastewater Sample ◽  
Food Spoilage ◽  
Sample Collection ◽  
Spoilage Bacteria

Introduction: Bacteriophages can be the natural alternative method to prevent food spoilage caused by bacteria. This research was conducted to isolate bacteriophages from a soil sample, retail food, and wastewater from fish and then the bacteriophages will be characterized for their activity against several food spoilage bacteria, such as Bacillus cereus, Bacillus subtilis, and Shewanella putrefaciens and will be further investigated for application as food preservation. Experimental: B. cereus (Atma Jaya culture collection), B. subtilis ATCC 6633, and S. putrefaciens ATCC 8071 were used for bacteriophage isolation. Food samples (rice, pasta, tofu, tempeh), soil samples (black soil and laterite), and wastewater sample of freshwater fish and seawater fish were used in this research. The overall process consists of eight steps: inoculum preparation, sample collection, bacteriophage isolation, purification and enrichment, titer determination, host range determination, the efficiency of plating (EOP), and bacteriophage application. Results: A total of four bacteriophages were isolated with B. cereus, B. subtilis, and S. putrefaciens as host bacteria. Bacteriophage titers observed around 109 PFU mL-1. Bacteriophages that isolated with B. cereus and B. subtilis as host bacteria tend to have high EOP with the same species bacteria. All the Bacillus phages (S1-BC, S2-BC, and S1-BS) can reduce the Bacillus species bacteria concentration for more than 90%. Conclusion: Refers to their activity, the isolated bacteriophages in this study might have a great prospect to be used as food biocontrol and also can be further tested to make a phage cocktail.

Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

2008 ◽  
Vol 54 (3) ◽  
pp. 218-228 ◽  
Author(s):  
Ségolène Henri-Dubernet ◽  
Nathalie Desmasures ◽  
Micheline Guéguen
Keyword(s):  
Lactobacillus Plantarum ◽  
Gel Electrophoresis ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Bromocresol Green ◽  
Camembert Cheese ◽  
De Man

The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man – Rogosa – Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction – temperature gradient gel electrophoresis (PCR–TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR–TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri , Lactobacillus fermentum , Lactobacillus acidophilus , Lactobacillus helveticus , a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus , Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis , Lactobacillus kefiri , and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.

Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee

2016 ◽  
Vol 12 (4) ◽  
pp. 377-384 ◽  
Author(s):  
Nan Zhang ◽  
JinHui Liu ◽  
JingJie Li ◽  
Chong Chen ◽  
HuiTu Zhang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Penicillium Oxalicum ◽  
Food Preservation ◽  
Penicillium Citrinum ◽  
Penicillium Roqueforti ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Rhizopus Nigricans ◽  
Inhibition Effect ◽  
Excellent Candidate

Abstract In the present research, a strain of Lactobacillus plantarum TK9 was isolated from the Chinese naturally fermented congee and its characteristics for probiotic and food preservation were investigated. In terms of probiotic, the strain not only survives bile salts and simulated gastric juice but grows well under hypertonic conditions. Besides, the L. plantarum TK9 exhibited a broad antifungal spectrum, including most of the species closely related to food spoilage, like Penicillium roqueforti, Penicillium citrinum, Penicillium oxalicum, Aspergillus fumigatus, Aspergillus flavus and Rhizopus nigricans. But no evident inhibition effect was found on Aspergillus niger. To further evaluate its potential as bio-preservative, L. plantarum TK9 was inoculated into citrus, apples and yogurt prior to the addition of moulds. The results indicated that L. plantarum TK9 could obviously prolong shelf life of the test food for 72–96 h and represent an excellent candidate for food-related bio-preservative.

Synthesis and Antimicrobial Activity of Adamantyl Substituted Pyridoxine Derivatives

2019 ◽  
Vol 16 (12) ◽  
pp. 1360-1369 ◽  
Author(s):  
Rail Khaziev ◽  
Nikita Shtyrlin ◽  
Roman Pavelyev ◽  
Raushan Nigmatullin ◽  
Raylya Gabbasova ◽  
...  
Keyword(s):  
Influenza Virus ◽  
Lipid Membranes ◽  
Specific Activity ◽  
Tuberculosis H37rv ◽  
Microbial Pathogens ◽  
Adamantane Derivatives ◽  
Carbon Cage ◽  
H37rv Strain ◽  
Derivatives Of

Background: Adamantane derivatives possess multiple pharmacological activities such as antiviral, anticancer, antimycobacterial, antidiabetic, antiparkinsonian and others. The interest of medicinal chemists in adamantane compounds is due to their unique spatial structure, high lipophilicity, and carbon cage rigidity. As a result, these molecules can easily penetrate biological lipid membranes and often have unique target-specific activity profile. Another pharmacophore studied in this work is pyridoxine (vitamin B6). Pyridoxine plays highly important roles in living cells as a key cofactor of many enzymes. On the other hand, its molecular scaffold is a valuable structural platform which has led to the development of several launched drugs (Pyritinol, Pirisudanol, Cycletanine, Mangafodipir) and a wide number of preclinical and clinical drug candidates. Objective: The objective of this study is a synthesis of pyridoxine-adamantane and pyridoxinecyclooctane dipharmacophore molecules. The underlying idea was to assess the antibacterial and antiviral potential of such dipharmacophores, based on multiple examples of promising antiinfective agents which have in their structures adamantane and pyridoxine moieties. Another specific reason was to explore the ability of pyridoxine pharmacophore to suppress the potential of microbial pathogens to develop resistance to drug molecules. Methods: In this study, a series of pyridoxine-adamantane and pyridoxine-cyclooctane dipharmacophore molecules were synthesized based on reactions of three different cycloalkyl amines with the corresponding electrophilic derivatives of pyridoxine aldehydes, chlorides and acetates. All synthesized compounds have been tested for their in vitro activity against M. tuberculosis H37Rv strain and H3N2 (A/Aichi/2/68) influenza virus. Results: Series of pyridoxine-adamantane and pyridoxine-cyclooctane dipharmacophore molecules were synthesized based on reactions of three different cycloalkylamines with the corresponding electrophilic derivatives of pyridoxine aldehydes, chlorides and acetates. Reaction of cycloalkylamines with pyridoxine derivatives, in which meta-hydroxyl and ortho-hydroxymethyl groups are protected by acetyl groups, represents a useful alternative to reductive amination of aldehydes and nucleophilic substitution of alkyl halides. According to a tentative mechanism, it proceeds via paraand ortho-pyridinone methides which readily react with nucleophiles. None of the synthesized dipharmacophore compounds showed activity against M. tuberculosis H37Rv strain. At the same time, three compounds demonstrated some antiviral activity against H3N2 (A/Aichi/2/68) influenza virus (EC50 52-88 µg/mL) that was comparable to the activity of Amantadine, though lower than the activity of Rimantadine. The results of this work can be useful in the design of physiologically active derivatives of pyridoxine and adamantane. Conclusion: The results of this work can be useful in the design of physiologically active derivatives of pyridoxine and adamantane.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

scholarly journals Study of Extraction and Enzymatic Properties of Cell-Envelope Proteinases from a Novel Wild Lactobacillus plantarum LP69

Catalysts ◽  
2018 ◽  
Vol 8 (8) ◽  
pp. 325 ◽  
Author(s):  
He Chen ◽  
Jie Huang ◽  
Binyun Cao ◽  
Li Chen ◽  
Na Song ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Lactobacillus Plantarum ◽  
Industrial Development ◽  
Extraction Efficiency ◽  
Specific Activity ◽  
Cell Envelope ◽  
Serine Proteinase ◽  
Kinetic Studies ◽  
Predicted Values ◽  
Hydrolyze Whey Protein

Lactobacilli cell-envelope proteinases (CEPs) have been widely used in the development of new streams of blockbuster nutraceuticals because of numerous biopharmaceutical potentials; thus, the development of viable methods for CEP extraction and the improvement of extraction efficiency will promote their full-scale application. In this study, CEP from a novel wild Lactobacillus plantarum LP69 was released from cells by incubating in calcium-free buffer. The extraction conditions of CEP were optimized by response surface methodology with the enzyme activity and specific activity as the detective marker. The optimal extraction conditions were: time of 80 min, temperature of 39 °C and buffer pH of 6.5. Under these conditions, enzyme activity and specific activity were (23.94 ± 0.86) U/mL and (1.37 ± 0.03) U/mg, respectively, which were well matched with the predicted values (22.12 U/mL and 1.36 U/mg). Optimal activity of the crude CEP occurred at pH 8.0 and 40 °C. It is a metallopeptidase, activated by Ca2+, inhibited by Zn2+ and ethylene-diamine-tetra-acetic acid, and a serine proteinase which is inhibited by phenylmethylsulfonyl fluoride. Kinetic studies showed that CEP from LP69 could hydrolyze whey protein, lactoglobulin and casein. Our study improves the extraction efficiency of CEPs from LP69, providing the reference for their industrial development.

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