scholarly journals The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1780
Author(s):  
Camelia Filofteia Diguță ◽  
George Daniel Nițoi ◽  
Florentina Matei ◽  
Gabriela Luță ◽  
Călina Petruța Cornea
Keyword(s):  
Inhibitory Activity ◽  
Pathogenic Bacteria ◽  
Fermented Food ◽  
Penicillium Expansum ◽  
Good Survival ◽  
Biotechnological Potential ◽  
Safety Issues ◽  
Listeria Ivanovii ◽  
Alternative Sources ◽  
Proteus Hauseri

In the past decade, the probiotic market has grown rapidly, both for foods and supplements intended to enhance wellness in healthy individuals. Different lactic acid bacteria (LAB), especially Lactobacillus spp., of different origins have already been used to develop commercial probiotic products. Nowadays, LAB new alternative sources, such as non-dairy fermented food products, are being exploited. One such source is Kombucha, a fermented low-alcohol beverage made of tea leaves. In this regard, we tested seven Pediococcus spp. strains isolated from a local industrial Kombucha for their biotechnological potential. Two, out of the seven isolates, identified as Pediococcus pentosaceus (L3) and Pediococcus acidiliactici (L5), were selected as successful candidates for the food industry, due to their probiotic and technological properties. In regard to their resistance in the gastro-intestinal tract, both selected strains were tolerant to a pH of 3.5, presence of 0.3% pepsin, and 0.5% bile salt concentration. On the antagonistic side, the fresh suspension of selected isolates had high inhibitory activity against pathogenic bacteria, such as Salmonella enterica Typhimurium, Listeria monocytogenes, Listeria ivanovii, Bacillus cereus, Proteus hauseri, and methicillin resistant Staphylococcus aureus. In addition, moderate to high inhibitory activity was noticed against foodborne molds (e.g., Penicillium expansum and Penicillium digitatum). These safety issues were supported by their negative hemolytic activity and good antioxidant potential (56–58%). Selected isolates were sensitive to ampicillin, penicillin, erythromycin, and lincomycin, while a broad range of other antibiotics were not effective inhibitors. On the technological side, both strains tolerated 5% NaCl and, during the freeze-drying process, had a good survival rate (86–92%). The selected Pediococcus strains have proven properties to be used for further development of functional products.

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

scholarly journals A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Adrienn Gréta Tóth ◽  
István Csabai ◽  
Gergely Maróti ◽  
Ákos Jerzsele ◽  
Attila Dubecz ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Pathogenic Bacteria ◽  
Gene Diversity ◽  
Fermented Food ◽  
Practical Significance ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Genetic Components ◽  
Antimicrobial Resistance Genes ◽  
Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

The inhibitory activity of Lactobacillus spp. isolated from breast milk on gastrointestinal pathogenic bacteria of nosocomial origin

Anaerobe ◽  
2011 ◽  
Vol 17 (6) ◽  
pp. 474-477 ◽  
Author(s):  
Solange Jara ◽  
Magaly Sánchez ◽  
Rodrigo Vera ◽  
Jaime Cofré ◽  
Erica Castro
Keyword(s):  
Breast Milk ◽  
Inhibitory Activity ◽  
Pathogenic Bacteria ◽  
Lactobacillus Spp

The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics

2021 ◽  
Vol 32 (4) ◽  
pp. 743-749
Author(s):  
Victoria Yulita Fitriani ◽  
Budi Suprapti ◽  
Muhammad Amin
Keyword(s):  
Lactobacillus Acidophilus ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Fruit Juice ◽  
Lactobacillus Reuteri ◽  
Antibacterial Properties ◽  
Fermented Food ◽  
Cow’S Milk ◽  
Cow's Milk

Abstract Objectives This study aims to determine the characteristics of Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk, respectively as probiotic candidate based on exposure to pH, bile salts, pathogenic bacteria, and antibiotics. Methods In vitro studies were conducted to examine the resistance of Lactobacillus acidophilus and Lactobacillus reuteri in pH 2, 2.5, 3.2, and 7.2, resistance to bile salts, resistance to pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Enterococcus faecalis) and antituberculosis antibiotics. Results Viability of Lactobacillus acidophilus and Lactobacillus reuteri isolates remained unchanged (6.3 × 107 CFU/mL and 5.03 × 107 CFU/mL) at various acidic pH, and had a low survival rate in Ox gall 0.3% (bile salts). These isolates also showed antibacterial properties against pathogens in the gastrointestinal tract. Both of these bacteria are quite safe to be used together with ofloxacin, linezolid, moxifloxacin, and levofloxacin, antibiotic for tuberculosis therapy. Conclusions The results showed that Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk respectively fulfilled the characteristics of probiotic and could potentially be used as adjunct therapy in tuberculosis drug-resistance.

scholarly journals Prevalence of Tonsillitis caused by Streptococcus spp. Among children and the effect of some Lactic acid bacterial (LAB) strain on it

2016 ◽  
Vol 13 (2) ◽  
pp. 218-227
Author(s):  
Baghdad Science Journal
Keyword(s):  
Inhibitory Activity ◽  
Pathogenic Bacteria ◽  
Biochemical Characterization ◽  
Bacterial Isolate ◽  
Inhibition Zone ◽  
Laboratory Culture ◽  
Diffusion Method ◽  
Inhibition Activity ◽  
Str System

In this study 100 samples were collected from infected children with acute and chronic tonsillitis who attended to Al-Yarmook Teaching Hospital (ENT consultation clinic) from 5/12/2013 to 1/3/2014. The result of laboratory culture was positive in 67 samples. Depending on their cultural, morphological and biochemical characterization of bacterial isolate of them were identified as (37.31%) belonged to Streptococcus pyogenes and the diagnosis is confirmed by the use of Remel Rapid STR System, (34.32%) belonged to S.parasanguinis, (11.94%) S.mitis, (11.94%) S.oralis and (4.47%) S.thoraltensis . Results confirmed that cup assay gave highest inhibition zone after 24 hrs compare with well diffusion methods for suspension of L.acidophilus gave highest inhibition zone after 48 hrs for incubation, while ahigh inhibition zone revealed for suspension of L.fermentum after 24 hrs incubation. the study included also the measurement of the inhibition activity for bacteriocins produced by L.acidophilus bacteria against pathogenic bacteria on nutrient agar by well diffusion method in which results revealed stability of the bacteriocins produced towards PH which kept its activity with PH 4-6 for 24 hrs, and the highest stability was with PH 4, however it lost a lot of its activity with acidic PH less than 2 and alkaline PH as 8. The treatment of bacteriocins with salts such as Nacl it revealed little effect in inhibition zone within 1 & 2% concetrations. The salt MgSo4 & Kcl showed reduction in the inhibitory activity in the low concentration, however the higher concentration of salt caused great reduction and 5% concentration led to loss of inhibitory activity for bacteriocins completely.

scholarly journals Antimicrobial and Efflux Pump Inhibitory Activity of Caffeoylquinic Acids from Artemisia absinthium against Gram-Positive Pathogenic Bacteria

PLoS ONE ◽  
2011 ◽  
Vol 6 (4) ◽  
pp. e18127 ◽  
Author(s):  
Yiannis C. Fiamegos ◽  
Panagiotis L. Kastritis ◽  
Vassiliki Exarchou ◽  
Haley Han ◽  
Alexandre M. J. J. Bonvin ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Pathogenic Bacteria ◽  
Efflux Pump ◽  
Artemisia Absinthium ◽  
Gram Positive ◽  
Caffeoylquinic Acids

scholarly journals Genome-Guided Characterization of Ochrobactrum sp. POC9 Enhancing Sewage Sludge Utilization—Biotechnological Potential and Biosafety Considerations

2018 ◽  
Vol 15 (7) ◽  
pp. 1501 ◽  
Author(s):  
Krzysztof Poszytek ◽  
Joanna Karczewska-Golec ◽  
Anna Ciok ◽  
Przemyslaw Decewicz ◽  
Mikolaj Dziurzynski ◽  
...  
Keyword(s):  
Sewage Sludge ◽  
Pathogenic Bacteria ◽  
Biogas Production ◽  
Treatment Plant ◽  
Antibiotic Resistance Genes ◽  
Biotechnological Potential ◽  
Sewage Sludge Sample ◽  
Complex Organic ◽  
Insight Into

Sewage sludge is an abundant source of microorganisms that are metabolically active against numerous contaminants, and thus possibly useful in environmental biotechnologies. However, amongst the sewage sludge isolates, pathogenic bacteria can potentially be found, and such isolates should therefore be carefully tested before their application. A novel bacterial strain, Ochrobactrum sp. POC9, was isolated from a sewage sludge sample collected from a wastewater treatment plant. The strain exhibited lipolytic, proteolytic, cellulolytic, and amylolytic activities, which supports its application in biodegradation of complex organic compounds. We demonstrated that bioaugmentation with this strain substantially improved the overall biogas production and methane content during anaerobic digestion of sewage sludge. The POC9 genome content analysis provided a deeper insight into the biotechnological potential of this bacterium and revealed that it is a metalotolerant and a biofilm-producing strain capable of utilizing various toxic compounds. The strain is resistant to rifampicin, chloramphenicol and β-lactams. The corresponding antibiotic resistance genes (including blaOCH and cmlA/floR) were identified in the POC9 genome. Nevertheless, as only few genes in the POC9 genome might be linked to pathogenicity, and none of those genes is a critical virulence factor found in severe pathogens, the strain appears safe for application in environmental biotechnologies.

scholarly journals Isolation, Characterization and Chemical Synthesis of Large Spectrum Antimicrobial Cyclic Dipeptide (l-leu-l-pro) from Streptomyces misionensis V16R3Y1 Bacteria Extracts. A Novel 1H NMR Metabolomic Approach

Antibiotics ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 270
Author(s):  
Ilhem Saadouli ◽  
Imène Zendah El Euch ◽  
Emna Trabelsi ◽  
Amor Mosbah ◽  
Alaeddine Redissi ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Chemical Synthesis ◽  
1H Nmr ◽  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Biologically Active ◽  
Penicillium Expansum ◽  
Cyclic Dipeptide ◽  
Synthetic Compound ◽  
Streptomyces Species

Streptomyces is the most frequently described genus of Actinomycetes, a producer of biologically active secondary metabolites. Indeed, the Streptomyces species produces about 70% of antibiotics and 60% of antifungal molecules used in agriculture. Our study was carried out with the goal of isolating and identifying antimicrobial secondary metabolites from Streptomyces misionensis V16R3Y1 isolated from the date palm rhizosphere (southern Tunisia). This strain presented a broad range of antifungal activity against Fusarium oxysporum, Aspergillus flavus, Penicillium expansum, Aspergillus niger, Candida albicans, Candida metapsilosis, and Candida parapsilosis and antibacterial activity against human pathogenic bacteria, including Escherichia fergusonii, Staphylococcus aureus, Salmonella enterica, Enterococcus faecalis, Bacillus cereus and Pseudomonas aeruginosa. The purification procedure entailed ethyl acetate extract, silica gel column, and thin layer chromatography. Based on 1H NMR metabolomic procedure application, also supported by the GC-MS analysis, cyclic dipeptide (l-Leucyl-l-Proline) was identified as the major compound in the bioactive fraction. In order to confirm the identity of the active compound and to have a large quantity thereof, a chemical synthesis of the cyclic dipeptide was performed. The synthetic compound was obtained with a very good yield (50%) and presented almost the same effect compared to the extracted fraction. This study indicates for the first time that Streptomyces misionensis V16R3Y1 exhibits a broad spectrum of antimicrobial activities, produced cyclic dipeptide (l-Leucyl-l-Proline) and might have potential use as a natural agent for pharmaceutical and agri-food applications.

Inhibition of Food-Related Pathogenic Bacteria by god-Transformed Penicillium nalgiovense Strains

1999 ◽  
Vol 62 (8) ◽  
pp. 940-943 ◽  
Author(s):  
ROLF GEISEN
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Activity ◽  
Type Strain ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Wild Type Strain ◽  
Antibacterial Effect ◽  
Wild Type ◽  
Penicillium Nalgiovense ◽  
And Staphylococcus Aureus

Two strains of Penicillium nalgiovense, which carried the god gene of Aspergillus niger and had increased glucose oxidase (GOD) activity compared with the wild-type strain, were tested for their ability to suppress the growth of certain food-related pathogenic bacteria. In contrast to the wild type, which showed no antibacterial effect when grown in mixed culture with different bacteria, the two tranformed strains were highly antagonistic. The strain that expressed higher amounts of GOD in general had higher inhibitory activity. Both strains showed antibacterial activity against Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The inhibitory activity was dependent on the glucose concentration in the medium. S. aureus was completely inhibited at 1% glucose in the presence of the higher GOD-producing transformant. In contrast, if arabinose was used as a carbon source, no inhibition occurred. If catalase was added to the medium, the inhibitory activity of the transformants was completely inactivated, indicating that the hydrogen peroxide produced was responsible for the antibacterial activity of the transformants.

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