scholarly journals Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens

2012 ◽  
Vol 28 (1) ◽  
pp. 45-47 ◽  
Author(s):  
M A Morhsed ◽  
AA Bashir ◽  
M H K Khan ◽  
M K Alam
Keyword(s):  
Molecular Weight ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Food Spoilage ◽  
Chemical Treatments ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Different Strains

The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 106 Da and after step by step pretreatments using alkali, acid and H2O2, the final molecular weight was found to be reduced to 2.7 X 104 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified the chitin. Chitosan, the deacetylated form of chitin, was dissolved in lactic acid and then irradiated to perform antimicrobial activity. To conduct the experiment, seven different strains of bacteria were isolated from spoiled orange and it was found that chitosan was more effective to inhibit the growth of these bacteria. The more efficient result was found with irradiated chitosan than the non-irradiated one and the efficiency was consistently along with the increasing   of the radiation dose. The best antimicrobial activity was observed with 32 kGy. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11809 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 45-47

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

2020 ◽  
Vol 36 ◽  
pp. 100635 ◽  
Author(s):  
Yesim Ozogul ◽  
Esmeray Kuley Boğa ◽  
Ismail Akyol ◽  
Mustafa Durmus ◽  
Yılmaz Ucar ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Thyme Essential Oil ◽  
Food Borne ◽  
Spoilage Bacteria

Antibacterial Activity of Pomegranate, Orange and Lemon Peel Extracts Against Food-Borne Pathogens and Spoilage Bacteria In vitro and on Poultry Skin

2015 ◽  
Vol 14 (4) ◽  
pp. 229-239 ◽  
Author(s):  
Hazem Ramadan ◽  
Byungjin Min ◽  
Amit K. Tiwari ◽  
Gopal Reddy ◽  
Abiodun Adesiyun ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lemon Peel ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

2020 ◽  
Vol 10 (20) ◽  
pp. 7309
Author(s):  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Anastasios Tsinas ◽  
Georgios Rozos ◽  
Athina Tzora ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Salmonella Spp ◽  
E Coli ◽  
Hazard Control ◽  
Spoilage Bacteria ◽  
Spoilage Microorganisms

Screening natural products for bacteriocin-producing bacteria may be the equilibrium point between the consumer demand for mild processing and the industry’s need for hazard control. Raw unprocessed honeycombs filled with oregano honey from the alpine mountainous territory of Epirus, Greece were screened for bacteriocinogenic lactic acid bacteria and Bifidobacterium spp., with inhibitory action towards some pathogens and spoilage microorganisms isolated from fresh fruits and vegetables (number and type of strains: three E. coli, two L. monocytogenes, two Salmonella spp., two B.cereus, two Erwinia spp., one Xanthomonas spp., L. innocua (ATCC 33090TM) and E. coli 0157:H7 (ATCC 69373)). Among the 101 collected isolates (73 Lactobacillus, 8 Lactococcus, 8 Leuconostoc and 12 Bifidobacterium species) from the oregano honeycombs (an original finding since there are no other reports on the microbial biodiversity of the flora of the oregano honey), 49 strains of lactic acid bacteria (LAB) and Bifidobacterium spp. were selected and tested for their bacteriocin-producing capacity (34 Lactobacillus, 6 Lactococcus, 5 Leuconostoc and 4 Bifidobacterium). The antibacterial activity exerted by the tested LAB and Bifidobacterium strains was not of the same potency. Our results suggest that the main molecules involved in the antimicrobial activity are probably bacteriocin-like substances (a conclusion based on reduced antibacterial activity after the proteolytic treatment of the cell-free supernatant of the cultures) and this antimicrobial activity is specific for the producing strains as well as for the target strains. The spoilage bacteria as well as the reference microorganisms showed increased resistance to the bacteriocin-like substances in comparison to the wild-type pathogens.

Sign in / Sign up

Export Citation Format

Share Document