scholarly journals The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2267
Author(s):  
Anna Łepecka ◽  
Piotr Szymański ◽  
Sylwia Rutkowska ◽  
Kinga Iwanowska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Conditions ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Indicator Bacteria ◽  
Diffusion Method ◽  
Food Matrix ◽  
The Impact

The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals CHARACTERIZATION OF LACTIC ACID BACTERIA AND ANTIMICROBIAL ACTIVITY IN SUI WU’U FROM BAJAWA DISTRICT, NUSA TENGGARA TIMUR, INDONESIA

2020 ◽  
pp. 44-49
Author(s):  
ROSALINA YULIANA AYEN ◽  
ENDANG KUSDIYANTINI ◽  
SRI PUJIYANTO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Diffusion Method ◽  
E Coli ◽  
Query Cover

Objective: This research aimed to isolate, determine the characteristics of lactic acid bacteria (LAB) of Sui Wu’u from Bajawa, Nusa Tenggara Timur and identify LAB using 16S rRNA potential as antimicrobial activity against pathogenic bacteria. Methods: Sui Wu’u which has been stored for 6 months was obtained from Bajawa district, inoculated on de Man Rogosa-Sharpe Agar (Merck) + 0.5% CaCO3, purification of LAB, characterization of selected isolates, biochemical test, tolerance test for pH, viability to test temperature, and content NaCl, determination of antimicrobial action by the agar well disk diffusion method using antibiotic (Amoxicillin) as a control and as indicator bacteria (Staphylococcus aureus and Escherichia coli) and isolation of genomic 16S rRNA; molecular identification. Results: Based on research results obtained five isolates of LAB, Gram staining the LAB isolated from Sui Wu’u showed that the isolated bacteria (bacilli and coccus) are Gram-positive, catalase-negative and the isolates have tolerance of viability at temperatures of 10°C, 45°C, and 50°C and to salinitas of 4% and 6.5%. The inhibitory zone LAB isolates (2PKT) against E. coli bacteria (20 mm) and S. aureus (12 mm), and (2PKB) against E. coli bacteria (17 mm) and S. aureus (10 mm). The two selected isolates were identified as Lactobacillus fermentum strain HB bacteria with 100% identification value and 98.93% query cover and L. fermentum strain HT with 100% identification value and 99.23% query cover. Conclusion: L. fermentum from Sui Wu’u has antibacterial activity against Staphylococcus aureus and Escherichia coli.

scholarly journals Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors

2015 ◽  
Vol 24 (4) ◽  
Author(s):  
Dovile Jonkuviene ◽  
Joana Šalomskienė ◽  
Asta Abraitienė ◽  
Irena Mačionienė ◽  
Jūratė Repečkienė ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Food Production ◽  
Negative Impact ◽  
Antagonistic Activity ◽  
Diffusion Method ◽  
High Antimicrobial Activity ◽  
Technological Factors

This study examined the changes in antagonistic activity of selected lactic acid bacteria (LAB) in response to technological factors used in food production. The antimicrobial activity of 12 selected LAB strains was assessed against the bacterial and fungal strains using the agar well diffusion method. Sodium chloride (NaCl) 6.5–8.0%, glucose 20-30% and pH 4.0, pH 8.0 and higher were the most crucial factors in reducing the spectra of the microorganisms antagonized. Heating at 80 °C or 100 °C had a greater negative impact than 63 °C on the antifungal activity of LAB. Freezing at –72 °C eliminated the antifungal activity, or it changed from fungicidal to fungistatic. Although each LAB demonstrated the ability to retain antimicrobial activity induced by various technological factors, Lactococcus lactis 768/5 was superior in retaining high antimicrobial activity against tested indicator strains.

scholarly journals Antimicrobial activity of bacteriocin like inhibitory substance (BLIS) and lactic acid bacteria (LAB) isolated from traditional fermented buffalo milk from West Sumatra, Indonesia

2021 ◽  
Vol 924 (1) ◽  
pp. 012082
Author(s):  
F Hayati ◽  
T Yuliana ◽  
T Rialita
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Buffalo Milk ◽  
Food Preservation ◽  
Diffusion Method ◽  
Milk Product ◽  
Safe Alternative ◽  
Lactobacillus Pentosus ◽  
West Sumatra

Abstract Food preservation by chemical preservatives addition is not recommended in large quantities. However, lactic acid bacteria (LAB) metabolites can be used as a safe alternative. LAB can produce a type of antimicrobial peptide known as bacteriocin. One source of LAB that can be used as a bacteriocin-producing candidate is dadih, a traditional fermented buffalo milk product from West Sumatra, Indonesia. In this study, eight bacterial isolates isolated from dadih were identified using the catalase test and Gram straining and obtained 6 isolates that were taken as LAB. An antimicrobial activity test was carried out using the diffusion method on LAB liquid isolates suspension and crude bacteriocins from the six isolates. The isolates with the highest antimicrobial activity were DK8, the diameter of inhibiting zone of liquid isolates was 15.75 mm (Salmonella sp.), 14.25 mm (Escherichia coli), and 12.25 mm (Staphylococcus aureus). Meanwhile, the diameter of crude bacteriocin inhibition of DK 8 isolates was 8 mm (Salmonella sp.). 8 mm (E. coli), and 8.5 mm (S. aureus). Furthermore, 16S rRNA sequencing confirmed DK8 as Lactobacillus pentosus.

scholarly journals AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI AIR SUSU IBU (ASI) TERHADAP Listeria monocytogenes FNCC 0156

2020 ◽  
Vol 9 (1) ◽  
pp. 96
Author(s):  
Made Juli Antari ◽  
Ni Nyoman Puspawati ◽  
Putu Ari Sandhi Wipradnyadewi
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Breast Milk ◽  
Lactic Acid Bacteria ◽  
Bacteriocin Production ◽  
Diffusion Method ◽  
Contact Method ◽  
Agar Diffusion ◽  
Agar Diffusion Method

The aim of the research was to find the potency of Lactic Acid Bacteria isolated from breast milk on inhibiting Listeria monocytogenes FNCC 0156 and to find the magnitude of lactic acid bacteria from breast milk in inhibiting L. monocytogenes FNCC 0156. This reseach consists of two phase: antimicrobial activity of lactic acid bacteria from breast milk and activity of bacteriocin against L. monocytogenes FNCC 0156. Isolate used in this research was A1, A3, A6, A8, A9, B3, B7, B8, and B10b. Antimicrobial activity of lactic acid bacteria from breast milk against L. monocytogenes FNCC 0156 was performed cell free supernatant, cell free neutral supernatant, and cell free neutral heated supernatant. The test was performed by well-agar diffusion method and contact method. The activity of bacteriocin was carried out according to the optimum incubation time of bacteriocin production in cell free heated neutral supernatant. The highest antimicrobial activity was supernatant treatment by well-agar diffusion method and contact method showed by isolate A1 with inhibition diameter of 10.60 mm and a decrease of 1.66 log cycle. The highest antimicrobial activity was neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate B8 with inhibition diameter of 5.11 mm and increased only by 0.18 log cycle. The highest antimicrobial activity on the heated neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate A6 with inhibition diameter of 0.85 mm and a decrease of 0.48 log cycle. The two isolates of cell free neutral heated supernatant treatment was isolate A6 and isolate B8 suspected to have bacteriocin compounds was then continued with isolation of bacteriocin. The result of the second phase showed that optimum time for bacteriocin production of isolate A6 was 36 hours and B8 was 60 hours. The highest antimicrobial activity of bacteriocin was showen by isolate A6 with an average inhibition diameter of 5.36 mm, followed by B8 with an average inhibition diameter of 2.44 mm. Keywords: lactic acid bacteria, breast milk, Listeria monocytogenes FNCC 0156, antimicrobial activity, bacteriocin

scholarly journals Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect

2021 ◽  
Author(s):  
Sevim Erdoğmuş ◽  
Uğur Erişmiş ◽  
Cevdet Uğuz
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Lactobacillus Curvatus ◽  
Isolation And Identification ◽  
Fermented Sausage ◽  
Antimicrobial Substances ◽  
Agar Well Diffusion Assay

In this study, 30 lactic acid bacteria (LAB) were isolated from 20 different fermented meat products obtained from the Afyonkarahisar province (Turkey). Molecular identification of these isolates was performed by amplification of the 16S rDNA gene using the polymerase chain reaction (PCR) method. LAB isolated from 'sucuk' (spicy and fermented sausage) samples were identified as Enterococcus faecalis (2 isolates), Enterococcus durans (1 isolate), Lactobacillus sakei (3 isolates), Lactobacillus curvatus (2 isolates), Weissella viridescens (3 isolates), Weissella cibaria (2 isolates) and Weissella hellenica (1 isolate). LAB, isolated from salami samples, were identified as W. viridescens (1 isolate), E. durans (3 isolates), Leuconostoc mesenteroides (4 isolates), Carnobacterium maltaromaticum (1 isolate), Macrococcus caseolyticus (1 isolate). Also, LAB, isolated from sausages samples, were identified as E. faecalis (1 isolate), E. durans (4 isolates), Lactobacillus plantarum (1 isolate). Both agar spot and agar well diffusion assay methods were used to determine the antimicrobial activity of the LAB isolates. Isolates of LAB showed higher antimicrobial activity against Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae NRRL B 4420, Pseudomonas aeruginosa ATCC 11778, Streptococcus faecalis NRRL B 14617 than against Escherichia coli ATCC 35218 and Bacillus subtilis NRS 744. Results showed that the LAB isolates produced antimicrobial substances that have a potential for different industrial and biotechnological uses.

scholarly journals Study of the Antimicrobial Potential of Bacteria found in Natural Resources

2021 ◽  
Author(s):  
Svetlana Noskova ◽  
Svetlana Ivanova ◽  
Alexander Prosekov ◽  
Lyubov Dyshlyuk ◽  
Elena Ulrikh ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Natural Resources ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Natural Sources ◽  
E Coli ◽  
Antagonistic Microorganisms ◽  
Its Nrdna

Bacteriocins are of great interest as potential antimicrobial agents against various types of bacteria, fungi, and viruses. Isolates of microorganisms derived from natural sources were used in the current study, including lactic acid bacteria and other antagonistic microorganisms. The species of the microorganisms were determined using 16S rDNA and ITS nrDNA analyses. E. coli, S. enterica, S. aureus, P. aeruginosa, B. mycoides, A. faecalis, P. vulgaris, S. flexneri , L. monocytogenes, C. albicans, A. flavus, and P. citrinum were used as pathogenic and opportunistic strains. It was found that 11 strains of antagonistic microorganisms have significant antimicrobial activity against all pathogenic and opportunistic microorganisms. The antimicrobial properties of these microorganisms are currently under study.

Antibacterial Activity and Optimisation of Bacteriocin Producing Lactic Acid Bacteria Isolated from Beef (Red Meat) Samples

2016 ◽  
Vol 59 (2) ◽  
pp. 85-98
Author(s):  
Saiqa Andleeb ◽  
Nazish Mazhar Ali ◽  
Bushra Mazhar ◽  
Iram Khadija ◽  
Bushra Kalim
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Meat Products ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Biochemical Tests ◽  
Food Borne ◽  
Meat Samples

Bacteriocin producing bacteria are commonly found in meat products to enhance theirshelf-life. In the present study, bacterial species were isolated from meat samples (beef) from differentlocalities of Lahore, Pakistan. MRS agar medium was used to isolate lactic acid bacteria (LAB) throughspread and streak methods (incubated for 72 h at 37 °C). Identification of bacteriocinogenic LAB strainswas done by using staining techniques, morphology based characteristics and biochemical tests. Thesestrains were BSH 1b, BSH 3a, BIP 4a, BIP 3a, BIP 1b and BRR 3a. Antibacterial activity of LAB wasperformed against food borne pathogens viz., Escherichia coli and Staphylococcus aureus through paperdisc diffusion method. Three bacterial strains showed maximum inhibition and characterised by ribotypingviz., BIP 4a was identified as Lactobacillus curvatus, BIP 3a was Staphylococcus warneri and BIP 1b wasLactobacillus graminis. Optimum pH 5-6.5 and 30-37 °C temperature for isolated bacterial strains wasrecorded. Protein concentration measured was 0.07 mg/mL for BSH 1b, 0.065 mg/mL for BSH 3a,0.057 mg/mL for BIP 4a, 0.062 mg/mL for BIP 1b, 0.065 mg/mL for BIP 3a and for BRR 3a 0.078 mg/mL,respectively. Bacteriocin of all isolates except BIP 3a was found to be sensitive towards pepsin and resistanttowards Rnase. Bacteriocin production was stable at between pH 5.0 and 6.0 and resistant temperaturewas 40 °C. It was concluded that lactic acid bacteria (LAB) from meat can be helpful as antibacterialagents against food-borne bacterial pathogens because of thermostable producing bacteriocin.

scholarly journals Anti-Bacterial Activity of Substances Produced from Lactic Acid Bacteria in Metata Ayib (Traditional Ethiopian Spiced Fermented Cottage)

2020 ◽  
Author(s):  
Alazar Essayas ◽  
Sujata Pandit ◽  
Deepak Kumar Verma
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibiotic Production ◽  
Bacterial Species ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Northern Ethiopia ◽  
Human Pathogens ◽  
Antibiotic Substance

AbstractThere have been incerases in antibiotic resistant strains of human pathogens and causing treatment of microbial infections difficult. These days more attention is given to seraching new antimicrobial drugs to combat pathogenic microbes. Traditional fermented cottage of Metata Ayib which is naturally enriched with lactic acid bacteria (LAB) and used to preserve cheese for long time in Northern Ethiopia, may have antimicrobial activity against various human pathogens. However, there was no scientific report on the antimicrobial activity of lactic acid bacteria isolated from Metata Ayib. The objective of this study is to evaluate antibacterial activity of lactic acid bacteria from Metata Ayib against clinical and standard human pathogens. The study was laboratory based experiment. Antibiotic production by the LAB was performed by inoculating the LAB isolates into 6.0 ml MRS medium and incubating at 30 °C. Cell free supernatants (CFS) were collected by centrifugation (10,000 rpm for 15 min at 4 °C) of the six day fermented broth cultures. The pH of the CFS was adjusted to 6.5 with 4 N NaOH to eliminate the effect of organic acids.The susceptibility of produced antibiotic against test organisms was done by growing on Muller Hinton agar in triplicate using well diffusion method and the inhibition zone was recorded. Preceddingly, MIC and MBC was determined using standard methods. The antibiotic substance exhibited antimicrobial activity towards standard and drug resistant bacteral strains with the inhibition zone ranges upto 25.33±3.21 mm. The result of MIC against tested ornaisnms showed a considerable antimicrobial activity of the antibiotic substance withn the range values 6.25% to12.5%. In addition, the result of this study showed that LAB obtained from Metata Ayib exhibits antimicrobial activity against standard and pathogenic pathogenic test bacterial species ranged from 12.5-25% of MBC value. This might be due to the production of organic acids, but also other compounds, such as ethanol, hydrogen peroxide, diacetyl, reuterin and bacteriocins. The results of this investigation can also provide baseline for information for future studies about the application of antibacterial substances produced by LAB from fermented Metata ayib.

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