scholarly journals Antimicrobial Activity of Lipopeptide Biosurfactants Against Foodborne Pathogen and Food Spoilage Microorganisms and Their Cytotoxicity

2021 ◽  
Vol 11 ◽  
Author(s):  
Konstantina Kourmentza ◽  
Xavier Gromada ◽  
Nicholas Michael ◽  
Charlotte Degraeve ◽  
Gaetan Vanier ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antifungal Activity ◽  
Foodborne Pathogen ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Byssochlamys Fulva ◽  
Lipopeptide Biosurfactants ◽  
First Time ◽  
High Antifungal Activity ◽  
Spoilage Microorganisms

Lipopeptide biosurfactants produced by Bacillus sp. were assessed regarding their antimicrobial activity against foodborne pathogenic and food spoilage microorganisms. Both Gram-positive and Gram-negative bacteria were found not to be susceptible to these lipopeptides. However, mycosubtilin and mycosubtilin/surfactin mixtures were very active against the filamentous fungi Paecilomyces variotti and Byssochlamys fulva, with minimum inhibitory concentrations (MICs) of 1–16 mg/L. They were also active against Candida krusei, MIC = 16–64 mg/L. Moreover it was found that the antifungal activity of these lipopeptides was not affected by differences in isoform composition and/or purity. Furthermore their cytotoxicity tested on two different cell lines mimicking ingestion and detoxification was comparable to those of approved food preservatives such as nisin. Overall, for the first time here mycosubtilin and mycosubtilin/surfactin mixtures were found to have high antifungal activity against food relevant fungi at concentrations lower than their toxicity level hence, suggesting their application for extending the shelf-life of products susceptible to these moulds. In addition combining nisin with mycosubtilin or mycosubtiliin/surfactin mixtures proved to be an effective approach to produce antimicrobials with broader spectrum of action.

scholarly journals Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

2020 ◽  
Vol 83 (11) ◽  
pp. 2018-2025 ◽  
Author(s):  
SAHAR ROSHANAK ◽  
FAKHRI SHAHIDI ◽  
FARIDEH TABATABAEI YAZDI ◽  
ALI JAVADMANESH ◽  
JEBRAEIL MOVAFFAGH
Keyword(s):  
Antimicrobial Activity ◽  
Synergistic Effect ◽  
Antimicrobial Peptides ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Minimum Fungicidal Concentration ◽  
E Coli ◽  
Spoilage Microorganisms

ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or minimum fungicidal concentration examinations showed that buforin I had higher antimicrobial activity than nisin on all microbial strains used in this study (P ≤ 0.5). E. coli was the most resistant to both antimicrobial agents, whereas L. innocua and S. epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis, and A. oryzae showed a synergistic effect, whereas it had no effect on Salmonella serovar Enteritidis and G. candidum. The combination of buforin I and nisin showed a partial synergistic effect on L. innocua, E. coli, and R. glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and fraction inhibitory concentrations indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservatives could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products. HIGHLIGHTS

scholarly journals Antimicrobial Activity of neo-Clerodane Diterpenoids isolated from Lamiaceae Species against Pathogenic and Food Spoilage Microorganisms

2015 ◽  
Vol 10 (11) ◽  
pp. 1934578X1501001 ◽  
Author(s):  
Petko Bozov ◽  
Tania Girova ◽  
Natalia Prisadova ◽  
Yana Hristova ◽  
Velizar Gochev
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Food Spoilage ◽  
Aerial Parts ◽  
Spoilage Bacteria ◽  
Microbial Strains ◽  
Clerodane Diterpenoids ◽  
Acetone Extracts ◽  
And Staphylococcus Aureus ◽  
Spoilage Microorganisms

Antimicrobial activity of nineteen neo-clerodane diterpenoids, isolated from the acetone extracts of the aerial parts of Scutellaria and Salvia species (Lamiaceae) were tested against thirteen strains belonging to nine different species of pathogenic and food spoilage bacteria Aeromonas hydrophila, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella abony and Staphylococcus aureus as well as against two yeast strains belonging to species Candida albicans. Seven of the evaluated compounds scutalpin A, scutalpin E, scutalpin F, salviarin, splenolide A, splenolide B and splendidin demonstrated antimicrobial activity against used test microbial strains, the rest of the compounds were inactive within the studied concentration range. Among all of the tested compounds the highest antimicrobial activity was detected for scutalpin A against Staphylococcus aureus (MIC 25 μg/mL).

scholarly journals Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7055
Author(s):  
Mduduzi P. Mokoena ◽  
Cornelius A. Omatola ◽  
Ademola O. Olaniran
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Packaging ◽  
Viral Infections ◽  
Empirical Studies ◽  
Fermented Foods ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Spoilage Microorganisms

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

Antimicrobial Activity of Essential Oils from Spices Against Psychrotrophic Food Spoilage Microorganisms

2010 ◽  
Vol 24 (sup1) ◽  
pp. 547-552 ◽  
Author(s):  
T. Girova ◽  
V. Gochev ◽  
L. Jirovetz ◽  
G. Buchbauer ◽  
E. Schmidt ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Spoilage ◽  
Spoilage Microorganisms

scholarly journals Isolation of flavonoids from Anemopaegma arvense (Vell) Stellf. ex de Souza and their antifungal activity against Trichophyton rubrum

2013 ◽  
Vol 49 (3) ◽  
pp. 559-565 ◽  
Author(s):  
Camila Di Giovane Costanzo ◽  
Vanessa Colnaghi Fernandes ◽  
Sônia Zingaretti ◽  
Rene Oliveira Beleboni ◽  
Ana Maria Soares Pereira ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Antifungal Activity ◽  
Cytotoxic Activity ◽  
Tumor Cells ◽  
Trichophyton Rubrum ◽  
Wild Type ◽  
Minimum Inhibitory Concentrations ◽  
The Family ◽  
First Time

Anemopaegma arvense (Vell) Stellf. ex de Souza belongs to the family Bignoniaceae, and is popularly known as catuaba. To evaluate the cytotoxic and antimicrobial activity of A. arvense, fraction F3 and flavonoids 1 (quercetin 3-O-α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranoside) (rutin) and flavonoid 2 (quercetin 3-O-α-L-rhamnopyranosyl-(1→6)-β-D-galactopyranoside) were isolated from the leaves of this plant. Fraction F3 and flavonoids 1 and 2 exhibited no antibacterial activity. Furthermore, no cytotoxic activity of fraction 3 or flavonoids 1 and 2 was observed against the tumor cells tested. However, analysis of the antifungal activity of flavonoids 1 and 2 revealed minimum inhibitory concentrations of 0.5 and 0.25 mg/mL, respectively, against the Trichophyton rubrum strains tested (wild type and mutant). This study demonstrates for the first time the antifungal activity of isolated flavonoids, validating the same activity for A. arvense.

scholarly journals Antimicrobial activity of Lactobacillus acidophilus against pathogenic and food spoilage microorganisms: A review

2017 ◽  
Vol 8 (1) ◽  
pp. 3-9 ◽  
Author(s):  
T. Dinev ◽  
G. Beev ◽  
S. Denev ◽  
D. Dermendzhieva ◽  
M. Tzanova ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Acidophilus ◽  
Food Spoilage ◽  
Spoilage Microorganisms
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