Simultaneous Control of Staphylococcus aureus and Bacillus cereus Using a Hybrid Endolysin LysB4EAD-LysSA11

Bacteriophage endolysins have attracted attention as promising alternatives to antibiotics, and their modular structure facilitates endolysin engineering to develop novel endolysins with enhanced versatility. Here, we constructed hybrid proteins consisting of two different endolysins for simultaneous control of two critical foodborne pathogens, Staphylococcus aureus and Bacillus cereus. The full-length or enzymatically active domain (EAD) of LysB4, an endolysin from the B. cereus-infecting phage B4, was fused to LysSA11, an endolysin of the S. aureus-infecting phage SA11, via a helical linker in both orientations. The hybrid proteins maintained the lytic activity of their parental endolysins against both S. aureus and B. cereus, but they showed an extended antimicrobial spectrum. Among them, the EAD of LysB4 fused with LysSA11 (LysB4EAD-LyaSA11) showed significantly increased thermal stability compared to its parental endolysins. LysB4EAD-LysSA11 exhibited high lytic activity at pH 8.0–9.0 against S. aureus and at pH 5.0–10.0 against B. cereus, but the lytic activity of the protein decreased in the presence of NaCl. In boiled rice, treatment with 3.0 µM of LysB4EAD-LysSA11 reduced the number of S. aureus and B. cereus to undetectable levels within 2 h and also showed superior antimicrobial activity to LyB4EAD and LysSA11 in combination. These results suggest that LysB4EAD-LysSA11 could be a potent antimicrobial agent for simultaneous control of S. aureus and B. cereus.

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Antimicrobial activity of oregan and clove essential oils against some foodborne pathogens

Semina Ciências Biológicas e da Saúde ◽

10.5433/1679-0367.2020v41n1p3 ◽

2020 ◽

Vol 41 (1) ◽

pp. 3

Author(s):

Flavia Debiagi ◽

Renata K.T. Kobayashi ◽

Gerson Nakazato ◽

Luciano Aparecido Panagio ◽

Suzana Mali

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Candida Albicans ◽

Aspergillus Niger ◽

Essential Oils ◽

Bacillus Cereus ◽

Streptococcus Mutans ◽

Enterococcus Faecalis ◽

Foodborne Pathogens ◽

Penicillium Citrinum

A preferência mundial para alimentos mais saudáveis e livres de aditivos químicos pelos consumidores, associada ao aumento da resistência bacteriana, resultaram na necessidade de medidas alternativas no setor de alimentos. Os óleos correspondem a antimicrobianos naturais e constituem uma classe emergente como substitutos dos produtos químicos sintéticos na conservação de alimentos. O objetivo deste trabalho foi avaliar a atividade antimicrobiana de óleos essenciais de orégano (OEO) e cravo (CEO ) frente a bactérias, fungos e leveduras de importância no setor de alimentos. OEO e CEO foram avaliados in natura (IN) e após processamento térmico (TP) a 120 o C por 5 minutos. Para avaliar a atividade antimicrobiana frente a cada microrganismo empregou-se o método de discodifusão e o teste de microdiluição em caldo (MIC). Tanto o OEO quanto o CEO apresentaram zonas de inibição semelhantes para amostras IN e TP, indicando que a atividade antimicrobiana desses óleos são resistentes a altas temperaturas. Os microrganismos mais sensíveis para ambos os óleos essenciais foram os fungos (Aspergillus niger, Penicillium citrinum e Candida albicans), seguidos por Staphylococcus aureus, Bacillus cereus e Staphylococcus aureus resistente à meticilina (MRSA). Já as cepas Streptococcus mutans e Enterococcus faecalis apresentaram uma maior resistência frente à atividade antimicrobiana dos óleos essenciais. Em geral, os maiores halos de inibição e menores valores de MIC foram obtidos quando empregado o OEO, sugerindo uma maior atividade microbiana do mesmo quando comparado ao CEO

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Time-Kill Assay of 4-Hydroxypanduratin A Isolated from Kaempferia Pandurata Against Foodborne Pathogens

Molekul ◽

10.20884/1.jm.2017.12.2.363 ◽

2017 ◽

Vol 12 (2) ◽

pp. 166

Author(s):

Soerya Dewi Marliyana ◽

Didin Mujahidin ◽

Yana M Syah ◽

Yaya Rukayadi

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Minimum Inhibitory Concentration ◽

Bacillus Cereus ◽

Foodborne Pathogens ◽

Proteus Mirabilis ◽

Inhibitory Concentration ◽

Time Curve ◽

Time Kill ◽

Strong Antimicrobial Activity

Time–kill assay was performed for 4-hydroxypanduratin A that was isolated from Kaempferia pandurata rizhome against four important foodborne pathogens, namely Bacillus cereus ATCC 21772, Bacillu subtilis ATCC 6633, Staphylococcus aureus ATCC 29737, and Proteus mirabilis ATCC 21100. The methods have been investigated in term of Minimum Inhibitory Concentration (MIC) and killing time curve using methods of Clinical and Laboratory Standards Institute (CLSI) guidelines. The results showed that 4-hydroxypanduratin A rapid acting in killing bacteria as follow: B. cereus : 1×MIC for 4 h, P. mirabilis: 4×MIC for 0.5 h, meanwhile B. subtilis and S. aureus were 1×MIC for 2 h. In conclusion, 4-hydroxypanduratin A showed strong antimicrobial activity against four important foodborne pathogens.

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Antimicrobial Activity of Six International Artisanal Kefirs against Bacillus cereus, Listeria monocytogenes, Salmonella enterica Serovar Enteritidis, and Staphylococcus aureus

Microorganisms ◽

10.3390/microorganisms8060849 ◽

2020 ◽

Vol 8 (6) ◽

pp. 849 ◽

Cited By ~ 1

Author(s):

Abrar Sindi ◽

Md. Bahadur Badsha ◽

Barbara Nielsen ◽

Gülhan Ünlü

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Listeria Monocytogenes ◽

Bacillus Cereus ◽

Foodborne Pathogens ◽

Salmonella Enterica ◽

Antimicrobial Activities ◽

Negative Control ◽

Salmonella Enterica Serovar Enteritidis ◽

Bacterial Indicator

Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the antimicrobial activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), the Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. Listeria monocytogenes CWD 1198, Salmonella enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923, and Bacillus cereus ATCC 14579 were inhibited by artisanal kefirs made with kefir grains from diverse origins. Kefirs A, B, and I inhibited all bacterial indicator strains examined at varying levels, except Escherichia coli ATCC 12435 (non-pathogenic, negative control). Kefirs K, L, and C inhibited all indicator strains, except S. aureus ATCC 25923 and E. coli ATCC 12435. Bacteriocins present in artisanal kefirs were determined to be the main antimicrobials in all kefirs examined. Kefir-based antimicrobials are being proposed as promising natural biopreservatives as per the results of the study.

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Screening and antimicrobial activity of actinomycetes isolated from the rhizosphere of Clitoria ternatea

Journal of Nature and Natural Sciences ◽

10.26859/jnnsci.v1i01.9591 ◽

2016 ◽

Vol 1 (01) ◽

Author(s):

Vemavarapu Bhaskara Rao ◽

Kandlagunta Guru Prasad ◽

Krishna Naragani ◽

Vijayalakshmi Muvva

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Candida Albicans ◽

Calcium Carbonate ◽

Rhizosphere Soil ◽

Soil Samples ◽

Antimicrobial Spectrum ◽

Clitoria Ternatea ◽

Primary Screening

The air dried rhizosphere soil samples pretreated with calcium carbonate was employed for the isolation of actinomycete strains. Serial dilution plate technique was used for the isolation of actinomycetes. A total of 20 actinomycete strains designated as BS1-BS20 were isolated from the rhizosphere of medicinal plant Clitoria ternatea. All the 20 strains were subjected to primary screening for antimicrobial activity. Among the 20 strains screened, 10 strains exhibited high antimicrobial spectrum against Staphylococcus aureus, Escherichia coli and Candida albicans.

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Preliminary phytochemical screening and susceptibility of bacteria pathogens to whole extract of evolvulus alsinoides (L.)

Journal of Bio-Science ◽

10.3329/jbs.v18i0.8769 ◽

1970 ◽

Vol 18 ◽

pp. 16-20

Author(s):

BA Omogbai ◽

FA Eze

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Antibacterial Activity ◽

Bacillus Cereus ◽

Pathogenic Bacteria ◽

Volatile Oil ◽

Salmonella Typhi ◽

Phytochemical Screening ◽

Evolvulus Alsinoides ◽

And Staphylococcus Aureus

Context: Plant based antimicrobial represent a vast untapped source for medicines and further exploration of plant antimicrobial neeto occur. Evolvulus alsinoides (L) (Convolvulaceae) is a perennial herb is used in traditional medicine in East Asia, India, Africa and Philippines to cure fever, cough, cold, venereal diseases, azoospermia, adenitis and dementia. Objective: The objective of this research was to evaluate the antimicrobial activity of the extracts of E. alsinoides on some clinical microbial isolates. Materials and Methods: The ed thanolic and aqueous extracts of the whole plant (leaves and twigs) were analysed for alkanoids, tannins, glycosides, steroids, flavonoids, saponins, volatile oil and resins. The determination of antibacterial activity was done using the agar well diffusion technique. Pure cultures of pathogenic bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus leutus, Klebsiella Pneumoniae, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhi were used for antibacterial activity assay, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results: The ethanolic extract of the plant had MIC values ranging from 16 mg/ml to 512.5 mg/ml. The least MIC was 16mg-ml against Salmonella typhi while Bacillus cereus and Staphylococcus aureus showed the highest MIC of 512.5 mg-ml. In the aqueous extract the MIC ranged between 512.5 to >1025 mg/ml. Salmonella typhi, Micrococcus luteus and Staphylococcus aureus were not inhibited by the water extract. Phytochemical result showed ethanol to be a better solvent for the extraction of the bioactive agents in this plant which include: glycosides, alkaloids, saponins, tannins, flavonoids and volatile oil. Conclusion: In this study the gram-negative organisms had the lowest MICs and MBCs. This suggests their higher susceptibility to the extract of this plant. On the basis of the result obtained in this investigation it can be concluded that ethanol extract of Evolvulus alsinoides had significant in vitro broad spectrum antimicrobial activity. Keywords: Evolvulus alsinoides; Phytochemical screening; Antibacterial activity. DOI: http://dx.doi.org/10.3329/jbs.v18i0.8769 JBS 2010; 18(0): 16-20

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Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

Journal of Food Protection ◽

10.4315/0362-028x-71.2.325 ◽

2008 ◽

Vol 71 (2) ◽

pp. 325-332 ◽

Cited By ~ 21

Author(s):

YONG-SUK KIM ◽

ZIAN-BIN ZHENG ◽

DONG-HWA SHIN

Keyword(s):

Staphylococcus Aureus ◽

Listeria Monocytogenes ◽

Bacillus Cereus ◽

Foodborne Pathogens ◽

Control Group ◽

Growth Inhibitory ◽

Side Dish ◽

Pepper Powder ◽

And Staphylococcus Aureus ◽

Vegetable Product

Kimchi is a unique Korean traditional vegetable product that is fermented by lactic acid bacteria (LAB) and is mainly consumed as a side dish with boiled rice. Its main ingredients are brined Chinese cabbage, red pepper powder, and fermented fish sauce, and these are combined with many spices such as garlic, green onion, ginger, and some seaweed. The relationship between the concentration of LAB or the pH and the growth of three gram-positive foodborne pathogens (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) was evaluated. Heat treatment (HT; 85°C for 15 min) or neutralization treatment (NT; pH 7.0) was conducted on day 0 (0-D group) and day 3 (3-D group) of incubation. The pH in the control group and the NT group dropped sharply to 4.12 to 4.30 after 2 days of incubation and slightly decreased thereafter, whereas the pH in the control group and HT group stayed at 7.0 during incubation. LAB were not detected in the HT kimchi during incubation. B. cereus in the NT-0-D, NT-3-D, and HT-3-D groups was reduced by 1.5 to 3.1 log CFU/ml but increased slightly in the HT-0-D group. L. monocytogenes in HT-3-D and NT-3-D groups disappeared after 5 days of incubation, and S. aureus in the NT-0-D group disappeared after 4 days. These findings indicate that growth of all the foodborne pathogens was inhibited by NT-0-D, HT-3-D, and NT-3-D, but B. cereus was not inhibited by HT-0-D. Thus, growth of LAB in kimchi is an important factor in the control of foodborne pathogens.

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Impact of Aluminum Oxide and Silica Oxide Nanocomposite on Foodborne Pathogens in Chicken Fillets

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v9i230054 ◽

2019 ◽

pp. 152-162 ◽

Cited By ~ 1

Author(s):

Alaa G. Osman ◽

Ahmed I. El-Desouky ◽

Mohamed K. Morsy ◽

Ahmed A. Aboud ◽

Mahmoud H. Mohamed

Keyword(s):

Staphylococcus Aureus ◽

Salmonella Typhimurium ◽

Bacillus Cereus ◽

Foodborne Pathogens ◽

Agricultural Research ◽

Control Sample ◽

Storage Period ◽

Edible Films ◽

Innovative Technology ◽

Al2o3 Nps

Nanotechnology is an innovative technology for improving food quality and safety. Aims: The aim of this study was to evaluate the efficacy of hydroxy propyl methyl cellulose (HPMC) films containing nanoparticles against three foodborne pathogens. Design of the Study: *This study was designed using two nanoparticles i.e. (Al2O3-NPs and SiO2-NPs), edible film (HPMC), and three foodborne pathogens i.e. Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium. Both nanoparticles were evaluated against foodborne pathogens as well applied in chicken fillets. Place and Duration: All experiments were done in the Food Technology Department, Benha University, Egypt; Nanomaterial Laboratory, Beni-Suef University, Egypt; and Agricultural Research Center, Egypt and were done within three months. Methodology: The preparation of edible films, the antimicrobial activity, mode of antimicrobial action, challenge study, and scanning electron microscopy had been carried out in different laboratories. As well the mechanical properties of the HPMC films were evaluated. Results: The results obtained from this study showed that the nanoparticles (~80 nm) at 80 ppm were active against Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium compared with 20 and 40 ppm. The HPMC films including Al2O3-NPs were active against B. cereus than S. aureus and S. typhimurium, while the SiO2-NPs were more effective against S. typhimurium and B. cereus compared with S. aureus. In challenge studies, HPMC films including Al2O3-NPs and SiO2-NPs at 80 ppm decreased the viability of the three-foodborne pathogens associated with chicken fillets stored at 4±1°C for 15 days, as compared with the control sample. HPMC films incorporated with nanoparticles inhibited the microbial population ~ 2-3 log10 CFU/cm2 over the chicken fillets during storage period. Conclusion: This work indicated that, HPMC films incorporated with Al2O3-NPs and SiO2-NPs (~80 nm) at 80 ppm could be reduce the microbiological loads of the refrigerated chicken fillets.

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PERBANDINGAN KADAR FENOLIK DAN AKTIVITAS ANTIMIKROBA RIMPANG JERINGAU (Acorus calamus) SEGAR DAN TERFERMENTASI

Jurnal Farmasi Medica/Pharmacy Medical Journal (PMJ) ◽

10.35799/pmj.3.1.2020.28959 ◽

2020 ◽

Vol 3 (1) ◽

pp. 16

Author(s):

Fitri Hardiansi ◽

Dwi Afriliana ◽

Anita Munteira ◽

Ernanin Dyah Wijayanti

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Candida Albicans ◽

Antimicrobial Agent ◽

Phenolic Content ◽

Plant Cells ◽

Acorus Calamus ◽

Antimicrobial Test

ABSTRACTCalamus rhizome contain phenolic as antimicrobial agent. Fermentation can increase thereleasing of phenolic content from plant cells. The aim of this research was to observe thecomparison of phenolic content and antimicrobial activity between fresh and fermentedcalamus rhizome extract. Phenolic content was determined by using Folin-Ciocalteu method,and antimicrobial test by agar well diffusion. Phenolic content of fresh and fermentedcalamus rhizome extract respectively are 97,272±0,525 and 223,553±3,542 mgGAE/gram.Inhibiton zone against Staphylococcus aureus are 4,04±0,05 and 8,24±0,58 mm, whileagainst Candida albicans are 14,90±0,57 and 18,16±1,47 mm. Fermentation increase phenoliccontent and antimicrobial activity of calamus rhizome.Key words: antimicrobial, calamus rhozome, fermentation, phenolicABSTRAKRimpang jeringau memiliki kandungan senyawa fenolik sebagai antimikroba. Fermentasidapat meningkatkan pelepasan senyawa fenolik pada sel tanaman. Penelitian ini bertujuanuntuk mengetahui perbandingan kadar fenolik dan aktivitas antimikoba ekstrak rimpangjeringau segar dan terfermentasi. Penetapan kadar fenolik dilakukan dengan metode Folin-Ciocalteu dan uji antimikroba dengan metode difusi sumuran. Kadar fenolik ekstrak jeringausegar dan fermentasi secara berurutan sebesar 97,272±0,525 dan 223,553±3,542mgGAE/gram. Daya hambat rimpang jeringau segar dan terfermentasi terhadapStaphylococcus aureus sebesar 4,04±0,05 dan 8,24±0,58 mm, sedangkan terhadap Candidaalbicans sebesar 14,90±0,57 dan 18,16±1,47 mm. Fermentasi dapat meningkatkan kadarfenolik dan aktivitas antimikroba rimpang jeringau.Kata kunci: antimikroba, fenolik, fermentasi, rimpang jeringau

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Antimicrobial Activity of the Constituents of Dalbergia tonkinensis and Structural-Bioactive Highlights

Natural Product Communications ◽

10.1177/1934578x1801300212 ◽

2018 ◽

Vol 13 (2) ◽

pp. 1934578X1801300 ◽

Cited By ~ 2

Author(s):

Ninh The Son ◽

Masataka Oda ◽

Naoki Hayashi ◽

Daiki Yamaguchi ◽

Yu Kawagishi ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Bacillus Cereus ◽

Biochanin A ◽

Chloroform Fraction ◽

Gram Positive ◽

Positive Skin ◽

Streptococcus Pneumonia ◽

Dalbergia Tonkinensis

The vulnerable plant Dalbergia tonkinensis Prain, is a rare species, native to Vietnam. Phytochemical investigations and biological evaluations of this species are quite limited. Antimicrobial screening has suggested that, at the low dose of 1.0 mg/mL, the methanol extracts of the leaf, stem bark, and root, as well as chloroform fraction of heartwood can serve as useful sources against seven gram-positive skin microbacteria, Bacillus cereus (ATCC27522), Escherichia coli (JM109), Staphylococcus aureus (ATCC25923), Staphylococcus epidermidis (ATCC14990), Streptococcus pneumonia (ATCC49619), Streptococcus pyogenes (ATCC12344), and Vibrio parahaemolyticus (RIMD2210010), and four oral gram-positive microbacteria Streptococcus mutans (ATCC 25175), Streptococcus mitis (ATCC903), Streptococcus sobrinus (ATCC 33478), and Porphyromonas gingivalis (ATCC33277), with an inhibitory percentage of 60-80% growth for several strains Bacillus cereus, Escherichia coli, and Streptococcus pneumonia. We further assessed antimicrobial activities of the enriched diverse flavonoids from chloroform fraction of its heartwood. Extensive structural activity relationship studies showed structure function closely related to the antimicrobial activity, in which methoxylation at C-2’, and 4’ in isoflavanones, hydroxylation at C-3’ in flavones, substitution at C-5 in isoflavones, and lactone opened ring in neoflavonoids were found to increase the effective inhibitions. In the second antimicrobial assessment, the isolated flavonoid liquiritigenin showed the MIC values of 50, and 100 μg/mL against the microbacterial strains Staphylococcus aureus subsp. aureus (ATCC 11632), and Aspergillus niger (439), respectively, whereas the MIC value of 100 μg/mL was assignable to biochanin A against microbacterium Staphylococcus aureus subsp. aureus.

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Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.8036 ◽

2019 ◽

Vol 8 (4) ◽

Cited By ~ 1

Author(s):

Francesca Pedonese ◽

Giada Verani ◽

Beatrice Torracca ◽

Barbara Turchi ◽

Antonio Felicioli ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Listeria Monocytogenes ◽

Bacillus Cereus ◽

Dairy Products ◽

Skim Milk ◽

Cow’S Milk ◽

Alcoholic Extract ◽

Cow's Milk

Propolis antimicrobial activity has been limitedly studied in food, particularly in dairy products. We studied the antimicrobial activity of an alcoholic extract of an Italian propolis in sterile skim milk, pasteurized cow’s milk, and cow’s and goat’s whey cheese (ricotta). Following the determination of the minimal inhibitory concentration on Gram+ and Gram- bacteria, the extract was employed at 2 and 5% (P2, P5), using controls with the same ethanol concentrations (E2, E5) and without any addition. In milk trials, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Pseudomonas fluorescens were tested. P2 and P5 samples registered significant decreases of Gram+ bacteria in skim milk. The same was true for P5 in cows’ milk, but only with S. aureus for P2. Ricotta was inoculated with L. monocytogenes, S. aureus and B. cereus and stored at 8.5°C. In cow’s milk ricotta, L. monocytogenes counts in P5 were always lower than control during the storage time, significantly so from the 14th day. In goat’s ricotta, L. monocytogenes counts in P5 were at least one logarithm lower than E5, whereas the extract didn’t show a significant effect on S. aureus and B. cereus. The antimicrobial activity of propolis, particularly on L. monocytogenes, could be employed in ready-to-eat refrigerated dairy products.

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