scholarly journals Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

2020 ◽  
Vol 8 (2) ◽  
pp. 248 ◽  
Author(s):  
Francesco Martelli ◽  
Claudia Favari ◽  
Pedro Mena ◽  
Stefano Guazzetti ◽  
Annalisa Ricci ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Antioxidant Properties ◽  
Brown Seaweed ◽  
High Pressure Processing ◽  
Plate Count ◽  
Subtilis Strain ◽  
Natural Antimicrobial ◽  
Himanthalia Elongata

Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties. Three strains belonging to the Lactobacillus casei group (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus) and a Bacillus subtilis strain were used for the solid-state fermentation of commercial seaweeds, and bacterial growth was monitored using the plate count method. High-pressure processing (HPP) was also employed (6000 bar, 5 min, 5 °C) before extraction. The antimicrobial activity of the extracts was tested in terms of the main food pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus), and the phenolic content was estimated using the Folin–Ciocalteau method. In addition, targeted UHPLC-MS2 methods were used to unravel the profile of phlorotannins. H. elongata allowed the growth of the L. casei group strains and B. subtilis, showing the fermentability of this substrate. Significant antimicrobial activity toward L. monocytogenes was observed in the extracts obtained from unfermented samples, but neither fermentation nor HPP enhanced the natural antimicrobial activity of this seaweed species. The content in the phenolic compounds decreased because of the fermentation process, and the amount of phenolics in both the unfermented and fermented H. elongata extracts was very low. Despite phlorotannins being related to the natural antimicrobial activity of this brown seaweed, these results did not support this association. Even if fermentation and HPP were not proven to be effective tools for enhancing the useful compounds of H. elongata, the seaweed was shown to be a suitable substrate for L. casei group strains as well as for B. subtilis growth, and its extracts exhibited antimicrobial activity toward foodborne pathogens.

Antimicrobial Activity of some Lactobacillus Species against Intestinal Pathogenic Bacteria

2017 ◽  
Vol 65 ◽  
pp. 10-15 ◽  
Author(s):  
Hamid Tebyanian ◽  
Afsaneh Bakhtiari ◽  
Ali Karami ◽  
Ashraf Kariminik
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Intestinal Flora ◽  
Inhibition Zone ◽  
Enteric Pathogens ◽  
Shigella Dysenteriae ◽  
Lactobacillus Bulgaricus ◽  
Lactobacillus Species ◽  
De Man

Probiotics have antibacterial effects against pathogenic bacteria in the gut while maintaining the balance of intestinal flora such as Lactobacillus. This study aimed to evaluate the antimicrobial activity of four Lactobacillus species against intestinal pathogenic. Four different species of Lactobacillus (Lactobacillus bulgaricus (PTCC 1332), Lactobacillus casei (PTCC 1608), Lactobacillus plantarum (PTCC 1058) and Lactobacillus Fermentum (PTCC 1638)) were experimented to investigate the inhibitory activity against 4 bacterial enteric pathogens (Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Salmonella paratyphi A) which were separately inoculated in MRS medium (de Man, Rogosa and Sharpe medium) for 48 hours at 37 °C and pH 7. Our results showed that enteropathogens growth was stopped in the presence of all Lactobacillus and inhibition zone was between 12 and 32 millimeter. It can be concluded that these four Lactobacillus strains had potential antimicrobial compounds against human enteric pathogens and should be further studied for their human health benefits.

Antibacterial Activity of Rosmarinus officinalis and Lavandula angustifolia Essential Oils Against Selected Poultry Pathogenic Bacteria

2021 ◽  
Vol 1 (30) ◽  
pp. 49-57
Author(s):  
F.Moukhfi N.Chadli
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antioxidant Properties ◽  
Rosmarinus Officinalis ◽  
Poultry Feed ◽  
Gas Chromatography Mass Spectrometry ◽  
Bacterial Strains ◽  
Lavandula Angustifolia

Abstract- Poultry is the host of many species of bacteria and the intestine is the privileged place of their colonization and their persistence. These bacteria are the cause of several cases of food poisoning in humans through the consumption of eggs or soiled chicken meat. In addition, these bacteria develop resistance to antibiotics that are adjusted to poultry feed as growth promoters. Essential oils are considered as important secondary metabolites for plant defense by their antimicrobial and antioxidant properties. These essential oils may be considered as a source of natural antimicrobials for the conservation of poultry food. The aim of our study is to isolate and identify bacterial strains isolated from poultry and to determine the antibacterial and antioxidant activities of Rosmarinus officinalis and Lavandula angustifolia essential oils on these bacterial strains.Essential oils of Moroccan Rosmarinus officinalis and Lavandula angustifolia were extracted by hydrodistillation. The identification of their chemical composition are performed by gas chromatography-mass spectrometry. Antimicrobial activity of extracted essential oils against Staphylococcus aureus, Clostridium perfringens, Escherichia coli and Salmonella entiritidis was evaluated by aromatogram test and Microdilution in a liquid medium. The identification of strains are performed by several test: Gram staining, Kligler test, Catalase test, test Mobility and Api Gallery 20E. The results show that essential oils tested have a considerable antibacterial activity against all isolated bacterial strains. Keywords: Poultry feed, Essential oils, Bacterial strains, Antibiotic resistance, Antimicrobial activity.

scholarly journals Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei

2016 ◽  
Vol 16 (1) ◽  
pp. 49
Author(s):  
Cut Afria Mirdalisa ◽  
Yusdar Zakaria ◽  
Nurliana Nurliana
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Storage Time ◽  
Fermented Milk ◽  
Effect Of Temperature ◽  
Duration Of Storage ◽  
And Storage

ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P<0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5⁰C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus.  (Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei) ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P <0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5⁰C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.

scholarly journals Uji efektivitas ekstrak daun Andong (Cordyline fruticosa) sebagai bahan antimikroba alami

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Henky Manoppo
Keyword(s):  
Antimicrobial Activity ◽  
Aeromonas Hydrophila ◽  
Pathogenic Bacteria ◽  
Leaf Extract ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method ◽  
Natural Antimicrobial ◽  
Cordyline Fruticosa ◽  
Growth Of Bacteria

The purposed of research was to evaluate the ability of Andong leaf extract as natural antimicrobial against pathogenic bacteria, Aeromonas hydrophila. The plant was collected from yards at Kasuang Village, Tondano Disctrict of Minahasa Regency. After washing, the leaf was cut into small pieces, eased using a mortar and then extracted by maceration using alcohol 75% for 24 hours with ratio between simplicia and solvent was 1:1, 1:2, 1:4 and 1:8.  Antimicrobial activity of the extract was examined through disc diffusion method. The results showed that leaf extract of andong was able to inhibit the growth of bacteria  with strong and the sensitivity of the extract was categorized as strong.

ANTIMICROBIAL ACTIVITIES OF METHANOL EXTRACT FROM UNIDENTIFIED SPONGE ASSOCIATED BACTERIA IN LEMUKUTAN ISLAND, KALIMANTAN BARAT

2009 ◽  
Vol 1 (2) ◽  
Author(s):  
Risa Nofiani ◽  
Siti Nurbetty ◽  
Ajuk Sapar
Keyword(s):  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Pathogenic Bacteria ◽  
Methanol Extract ◽  
Agar Medium ◽  
Antimicrobial Activities ◽  
Antimicrobial Compounds ◽  
Associated Bacteria ◽  
Minimum Inhibitory Concentrations ◽  
Sponge Associated Bacteria

<p>The increase of issues on the antibiotics resistant pathogenic bacteria has triggered high exploration for new antimicrobial compounds. One of the potential sources is sponge-associated bacteria. The aim of this study was to get sponge-associated bacteria extract containing antimicrobial activities. On the basis screening of antimicrobial activity using by streaking on agar medium, there were two potential isolates with antimicrobial activities namely LCS1 and LCS2. The two isolates were cultivated,then secondary metabolite product were extracted using methanol as a solvent. Minimum inhibitory concentrations (MICs) of extract LCS 1 were 1,000 μg/well for S. aureus, 950 μg/well for Salmonella sp.and 800 μg/well for Bacillus subtilis. Minimum inhibitory concentrations of extract LCS 2 were 500 μg/well for S. aureus, 1,050 μg/well for Salmonella sp., 750 μg/well for Bacillus subtilis, 350 μg/well for P. aeruginosa, 750 μg/sumur terhadap B. subtilis. Based on the MIC values, the two assay extracts have a relatively low antimicrobial activity.</p> <p>Keywords:Antimicrobial,Sponges associated bacteria,MICs</p>

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©

Antimicrobial Activity of Phenolics and Glucosinolate Hydrolysis Products and their Synergy with Streptomycin against Pathogenic Bacteria

2010 ◽  
Vol 6 (3) ◽  
pp. 174-183 ◽  
Author(s):  
Maria Saavedra ◽  
Anabela Borges ◽  
Carla Dias ◽  
Alfredo Aires ◽  
Richard Bennett ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Pathogenic Bacteria ◽  
Hydrolysis Products
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