scholarly journals Probiotic Bifunctionality of Bacillus subtilis—Rescuing Lactic Acid Bacteria from Desiccation and Antagonizing Pathogenic Staphylococcus aureus

2019 ◽  
Vol 7 (10) ◽  
pp. 407 ◽  
Author(s):  
Hadar Kimelman ◽  
Moshe Shemesh
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacterium ◽  
Probiotic Bacteria ◽  
Mammalian Host ◽  
Beneficial Effects

Live probiotic bacteria obtained with food are thought to have beneficial effects on a mammalian host, including their ability to reduce intestinal colonization by pathogens. To ensure the beneficial effects, the probiotic cells must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss of viability of the probiotic bacteria during the drying process, in the acidic conditions of the stomach, and in the high bile concentration in the small intestine. Bacillus subtilis, a spore-forming probiotic bacterium, can effectively maintain a favorable balance of microflora in the GIT. B. subtilis produces a protective extracellular matrix (ECM), which is shared with other probiotic bacteria; thus, it was suggested that this ECM could potentially protect an entire community of probiotic cells against unfavorable environmental conditions. Consequently, a biofilm-based bio-coating system was developed that would enable a mutual growth of B. subtilis with different lactic acid bacteria (LAB) through increasing the ECM production. Results of the study demonstrate a significant increase in the survivability of the bio-coated LAB cells during the desiccation process and passage through the acidic environment. Thus, it provides evidence about the ability of B. subtilis in rescuing the desiccation-sensitive LAB, for instance, Lactobacillus rhamnosus, from complete eradication. Furthermore, this study demonstrates the antagonistic potential of the mutual probiotic system against pathogenic bacteria such as Staphylococcus aureus. The data show that the cells of B. subtilis possess robust anti-biofilm activity against S. aureus through activating the antimicrobial lipopeptide production pathway.

scholarly journals POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

2015 ◽  
Vol 1 (2) ◽  
pp. 126
Author(s):  
Urnemi ◽  
Sumaryati Syukur ◽  
Endang Purwati ◽  
Sanusi Ibrahim ◽  
Jamsari
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Sds Page ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE.  Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative                                                      

scholarly journals Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese

2021 ◽  
Author(s):  
Sharmineh Sharafi ◽  
Leila Nateghi ◽  
Shahriyar Yousefi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamic Acid ◽  
Pathogenic Bacteria ◽  
Probiotic Bacteria ◽  
Gamma Aminobutyric Acid ◽  
Low Fat ◽  
Protein Amino Acid ◽  
Gaba Production ◽  
Ultra Filtration

Background and Objectives: Gamma-aminobutyric acid (GABA) is a non-protein amino acid produced by lactic acid bacteria. Among GABA-producing bacteria, lactic acid bacteria have received more attention due to their probiotic nature and properties such as inhibiting pathogenic bacteria, strengthening the immune system, and so on. Materials and Methods: Investigation on the effect of three independent variables including pH (4.7, 4.9 and 5.1), glutamic acid (1, 2 and 3 mgg-1) and salt (2, 2.5 and 3%) on GABA production in low fat cheese by probiotic bacteria. Results: By increasing the amount of glutamic acid and decreasing the pH from 5.1 to 4.7, the amount of GABA production in ultra-filtration cheese significantly increased on the 15th and 30th days of production (p≤0.05), while by increasing the amount of salt the production GABA decreased on the 15th and 30th days. Simultaneous optimal conditions to achieve maximum GABA production in cheese on the 15th and 30th production day was respectively 167.7917 mg/kg-1 and 220.125 mg/ kg-1 using 3 mg/g glutamic acid, 2% salt at pH 4.7. Conclusion: The results showed that by identifying probiotic bacteria with the highest potential for GABA production and optimizing the culture medium, more GABA can be produced in food products and a positive step can be taken to produce pragmatic products and promote consumer health.

Effect of bovine colostrum, cheese whey, and spray-dried porcine plasma on the in vitro growth of probiotic bacteria and Escherichia coli

2014 ◽  
Vol 60 (5) ◽  
pp. 287-295 ◽  
Author(s):  
Claude P. Champagne ◽  
Yves Raymond ◽  
Yves Pouliot ◽  
Sylvie F. Gauthier ◽  
Martin Lessard
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Cheese Whey ◽  
Probiotic Bacteria ◽  
E Coli ◽  
Spray Dried ◽  
Mrs Broth

The aim of this study is to evaluate the effects of defatted colostrum (Col), defatted decaseinated colostrum whey, cheese whey, and spray-dried porcine plasma (SDPP) as supplements of a growth medium (de Man – Rogosa – Sharpe (MRS) broth) on the multiplication of lactic acid bacteria, probiotic bacteria, and potentially pathogenic Escherichia coli. Using automated spectrophotometry (in vitro system), we evaluated the effect of the 4 supplements on maximum growth rate (μmax), lag time (LagT), and biomass (ODmax) of 12 lactic acid bacteria and probiotic bacteria and of an E. coli culture. Enrichment of MRS broth with a Col concentration of 10 g/L increased the μmax of 5 of the 12 strains by up to 55%. Negative effects of Col or SDPP on growth rates were also observed with 3 probiotic strains; in one instance μmax was reduced by 40%. The most effective inhibitor of E. coli growth was SDPP, and this effect was not linked to its lysozyme content. The positive effect of enrichment with the dairy-based ingredient might be linked to enrichment in sugars and increased buffering power of the medium. These in vitro data suggest that both Col and SDPP could be considered as supplements to animal feeds to improve intestinal health because of their potential to promote growth of probiotic bacteria and to inhibit growth of pathogenic bacteria such as E. coli.

scholarly journals Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

2017 ◽  
Vol 5 (2) ◽  
pp. 125 ◽  
Author(s):  
Selin Kalkan ◽  
Elçin Taş ◽  
Zerrin Erginkaya ◽  
Emel Ünal Turhan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Starter Cultures ◽  
Garlic Extract ◽  
Resistant Bacteria

In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract.

scholarly journals Isolation of Lactic Acid Bacteria That Produce Protease and Bacteriocin-Like Substance From Mud Crab (Scylla sp.) Digestive Tract (Isolasi Bakteri Asam Laktat yang Menghasilkan Protease dan Senyawa Bacteriocin-Like dari Saluran Pencernaan Kepiting

2015 ◽  
Vol 20 (1) ◽  
pp. 33 ◽  
Author(s):  
Heru Pramono ◽  
Pipin Suciati ◽  
Sapto Andriyono
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Digestive Tract ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Mud Crab ◽  
Isolation And Characterization ◽  
Spoilage Bacteria

Saluran pencernaan merupakan lingkungan kompleks yang terdiri atas berbagai spesies bakteri. Saluran pencernaan biota perairan terdiri atas bakteri aerob dan anaerob yang mampu memproduksi senyawa antibakteri dan enzim. Tujuan penelitian ini adalah untuk mengisolasi bakteri asam laktat yang menghasilkan protease dan senyawa bakteriosin-like dari saluran pencernaan kepiting bakau. Isolasi dan karakterisasi isolat dilakukan menggunakan media MRS. Supernatan netral bebas sel isolat telah diuji dengan menggunakan disc difusi agar terhadap bakteri patogen dan pembusuk. Uji produksi enzim protease telah diuji dengan metode disc diffusion agar menggunakan media kasein agar. Di antara seratus isolat, terdapat 96 isolat menunjukkan zona bening di MRS + CaCO3,, katalase negatif, dan bakteri Gram positif. Tiga puluh empat isolat bakteri asam laktat menghasilkkan protease dan hanya empat isolat (yaitu IKP29, IKP30, IKP52, dan IKP94) menunjukkan penghambatan yang kuat terhadap bakteri patogen dan pembusuk. Terdapat tiga pola inhibisi dari keempat isolate terhadap Bacillus subtilis, Staphylococcus aureus, Eschericia coli, dan Salmonella sp. Empat isolat tersebut berpotensi untuk dimanfaatkan sebagai starter pada produksi fermentasi produk hasil perikanan. Penelitian ini adalah penelitian pertama terkait isolasi bakteri asam laktat yang menghasilkan protease dan bakteriosin dari saluran pencernaan dari kepiting bakau.Kata kunci: Bakteri Asam Laktat, Bakteriosin-like substance, Protease, Scylla  sp. Digestive tract is complex environment consist of large amount of bacteria’s species. Fish intestine bacteria consist of aerobic or facultative anaerob bacteria which can produce antibacterial and enzym. The objectives of this research were to isolated lactic acid bacteria that produce bacteriocin-like and protease from mud crab digestive tract. Isolation and characterization of isolates were conducted employing media MRS.  Neutralized cell free supernatant of isolates were tested using disc diffusion agar of against pathogenic and spoilage bacteria to indicate bacteriocin-like-producing lactic acid bacteria. Protease-producing isolate was tested using disc diffusion method in casein agar. Among a hundred isolates, 96 isolates were showed clear zone in MRS+CaCO3,, catalase negative, and Gram positive bacteria. Thirty four isolates produced protease and only four isolates (i.e. IKP29, IKP30, IKP52, and IKP94) showed strong inhibition against pathogenic and spoilage bacteria. There were three patterns of inhibition among three isolates against Bacillus subtilis, Staphylococcus aureus, Eschericia coli, and Salmonella sp. All three isolates showed potential uses for produce starter culture for fishery product fermentation purpose. This is the first report of isolation lactic acid bacteria that produced protease and bacteriocin-like from digestive tract of mud crab. Keywords: Lactic acid bacteria, Bacteriocin-like substance, Protease, Scylla  sp.

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry

2016 ◽  
Vol 79 (2) ◽  
pp. 246-252 ◽  
Author(s):  
GEANY TARGINO de SOUZA ◽  
RAYSSA JULLIANE de CARVALHO ◽  
JOSSANA PEREIRA de SOUSA ◽  
JOSEAN FECHINE TAVARES ◽  
DONALD SCHAFFNER ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Viable Cell ◽  
Inhibitory Effects ◽  
Origanum Vulgare ◽  
Cell Counts ◽  
Cheese Slurry

ABSTRACT This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes ,respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.

scholarly journals Staphylococcus aureus adheres to human intestinal mucus but can be displaced by certain lactic acid bacteria

Microbiology ◽  
2006 ◽  
Vol 152 (6) ◽  
pp. 1819-1826 ◽  
Author(s):  
Satu Vesterlund ◽  
Matti Karp ◽  
Seppo Salminen ◽  
Arthur C. Ouwehand
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Gastrointestinal Diseases ◽  
Staph Aureus ◽  
Antimicrobial Substances ◽  
Intestinal Mucus

There is increasing evidence that Staphylococcus aureus may colonize the intestinal tract, especially among hospitalized patients. As Staph. aureus has been found to be associated with certain gastrointestinal diseases, it has become important to study whether this bacterium can colonize the intestinal tract and if so, whether it is possible to prevent colonization. Adhesion is the first step in colonization; this study shows that Staph. aureus adheres to mucus from resected human intestinal tissue. Certain lactic acid bacteria (LAB), mainly commercial probiotics, were able to reduce adhesion and viability of adherent Staph. aureus. In displacement assays the amount of adherent Staph. aureus in human intestinal mucus was reduced 39–44 % by Lactobacillus rhamnosus GG, Lactococcus lactis subsp. lactis and Propionibacterium freudenreichii subsp. shermanii. Moreover, adherent Lactobacillus reuteri, Lc. lactis and P. freudenreichii reduced viability of adherent Staph. aureus by 27–36 %, depending on the strain, after 2 h incubation. This was probably due to the production of organic acids and hydrogen peroxide and possibly in the case of L. reuteri to the production of reuterin. This study shows for the first time that Staph. aureus can adhere to human intestinal mucus and adherent bacteria can be displaced and killed by certain LAB strains via in situ production of antimicrobial substances.

scholarly journals Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

2019 ◽  
Vol 20 (12) ◽  
Author(s):  
Sri Melia ◽  
Endang Purwati ◽  
Yulianti Fitri Kurnia ◽  
Dhiva Rezzy Pratama
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Escherichia Coli O157 ◽  
Pediococcus Acidilactici ◽  
Antimicrobial Potential

Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.

Viabilitas Bakteri Asam Laktat dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial terhadap Beberapa Bakteri Patogen Enterik

2014 ◽  
Vol 19 (1) ◽  
Author(s):  
Ekawati Purwijantiningsih
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Milk Products

AbstractFermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.Keywords: Antibacterial, fermented milk, viability of lactic acid bacteriaAbstrakProduk susu fermentasi dapat ditemukan di pasaran dalam berbagai merk dan jenis. Susu fermentasi tersebut berpotensi sebagai pangan fungsional karena memiliki manfaat kesehatan bagi manusia dan berperan sebagai antimikrobia. Akan tetapi dari berbagai merk dan jenis yang ada belum diketahui secara pasti mengenai viabilitas bakteri asam laktat (BAL) dan aktivitas antibakterinya terutama yang beredar di wilayah Yogyakarta. Penelitian ini bertujuan mengetahui viabilitas BAL dan efek antibakteri terhadap tiga bakteri patogen enterik. Uji dilakukan pada 18 sampel susu fermentasi yang berasal dari supermaket di kota Yogyakarta. Berdasarkan uji viabilitas BAL, ada 12 sampel yang memenuhi standar konsentrasi bakteri probiotik,paling tidak mengandung 108 CFU/ml. Aktivitas antibakteri dari 18 merk diuji terhadap Staphylococcus aureus, Escherichia coli dan Salmonella sp. menggunakan metode difusi sumuran. Produk minuman susu fermentasi memiliki kemampuan antibakteri yang berbeda. Merk R menunjukkan efek antibakteri paling tinggi terhadap beberapa bakteri patogen. Bakteri patogen yang paling sensitif terhadap produk susu fermentasi adalah S. aureus, yang paling tidak sensitif adalah Salmonella sp.Kata kunci: Antibakteri, susu fermentasi, viabilitas BAL

scholarly journals THE EFFECT OF INTERNAL ENVIRONMENT OF ANIMALS ON PROPERTIES OF PROBIOTIC BACTERIA

2014 ◽  
Vol 19 ◽  
pp. 89-94
Author(s):  
V. O. Aheyev
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Properties ◽  
Antagonistic Activity ◽  
Probiotic Bacteria ◽  
Internal Environment ◽  
Size And Shape

The paper depicts the results of the study of influence of internal environment of animals on preservation of initial biological properties of probiotic bacteria. The increased by 10–15 % antagonistic activity was observed in Bacillus subtilis 44-p strain after its translocation to the laboratory rabbits while for B. subtilis B3 the changes in the morphology of colonies (size and shape) were noticed. Nevertheless, the properties of the studied lactic acid bacteria after exposition to the internal environment of the macroorganism remain unchanged.

Sign in / Sign up

Export Citation Format

Share Document