Microbiological Characteristics of Fermented Catfish (Clarias gariepinus) Sausage as The Result of Carrageenan Addition

2016 ◽  
Vol 6 (3) ◽  
pp. 77-82
Author(s):  
Happy Nursyam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Interaction ◽  
Pathogenic Bacteria ◽  
Clarias Gariepinus ◽  
Cross Link ◽  
Microbiological Characteristics ◽  
Fermented Sausages ◽  
Spoilage Bacteria

Fermented sausages are the emulsion product and their stability is strongly determined by protein interaction which acts as an emulsifier along with binder compound in order to form cross-link. Thus the products become compact and resistant to the infection of pathogenic and spoilage bacteria. The current research was aimed to investigate the microbiological character-istics of sausage as the result of carrageenan addition. This descriptive re-search was repeated three times. The result revealed that pH will gradually decrease following to the length of fermentation. At the end of the fermen-tation, the lowest pH (4.84±0.01) found 2.5 % additional carrageenan. Addi-tion of carrageenan 1.25% up to 5% could inhibit the growth of pathogenic bacteria 14th day onwards up to 28th day of fermentation, but not for lactic acid bacteria (LAB). Surprisingly, on the last day of fermentation, carragee-nan did not affecting LAB growth. The growth of LAB on the treatment of 0 to 5 % carrageenan was not significantly different with 6.5134±0.08 and 6.6466±0.14 log CFU/ml, respectively. It is clear that the addition of carra-geenan to the concentration of 5% will only inhibit pathogenic bacteria but not for LAB.

Effect of l-Glucose and d-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

2000 ◽  
Vol 63 (1) ◽  
pp. 71-77 ◽  
Author(s):  
DERRICK A. BAUTISTA ◽  
RONALD B. PEGG ◽  
PHYLLIS J. SHAND
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Control Sample ◽  
Processed Meat ◽  
Meat Industry ◽  
Spoilage Bacteria

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, ∼2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. l-Glucose and d-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of d-glucose. Results showed that both l-glucose and d-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, d-glucose, l-glucose, and d-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P < 0.05) slower for the formulation containing d-tagatose than those containing l-or d-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P < 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing d-glucose, the shelf life of the chopped and formed ham containing d-tagatose at 10°C was extended by 7 to 10 days. These results indicate that d-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

scholarly journals REDUCTION OF PATHOGENIC BACTERIA DURING FERMENTATION OF MASIN BY PROTEASE AND BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA

AQUASAINS ◽  
2018 ◽  
Vol 7 (1) ◽  
pp. 629
Author(s):  
Heru Pramono ◽  
Pipin Suciati ◽  
Taruna Fernando Putra ◽  
Nova Andika ◽  
Sri Utari
Keyword(s):  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Fermentation Process ◽  
Starter Culture ◽  
Mud Crab ◽  
Spoilage Bacteria ◽  
Microbial Analysis

Contamination of pathogenic and spoilage bacteria on fermentation process of seafood and fisheries product is a major concern on food safety. The aims of this study were isolating and applying the bacteriocin- and protease-producing lactic acid bacteria from the gastrointestinal tract of mud crab for starter culture of masin, a traditional fermented shrimp from East Java. This study consisted of characterization of lactic acid bacteria, the application on the fermentation process and microbial analysis. Ninety-four isolates were isolated from mud crab was screened for the bacteriocin and protease producing as well as characterized by pH, salinity and biochemical. Isolate IKP-29 was exhibited strong protease and bacteriocin activity. Application of Isolate IKP-29 on masin fermentation showed that sharp reduction of Escherichia coli, Vibrio sp. and lactic acid bacteria counted. This study suggested that the application of lactic acid bacteria which producing bacteriocin and protease improved the food safety of traditional fermented fish.

scholarly journals Physiological and Microbiological Characteristics of Fresh-cut Cucumber Stored in CA/MAP in Relation to High CO2 Atmosphere

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805D-806 ◽  
Author(s):  
Hidemi Izumi* ◽  
Moritoshi Tachibana ◽  
Chika Yamamoto ◽  
Mio Nagano
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Storage Period ◽  
Packaging Films ◽  
High Co2 ◽  
Controlled Atmospheres ◽  
Respiration Rates ◽  
Microbiological Characteristics ◽  
Fresh Cut

Fresh-cut cucumber slices were stored at 10 and 20 °C in high CO2 controlled atmospheres (5%, 10%, and 20%) or in MAP of OPP non-perforated and perforated with 50 micro m pores (P-plus) films. In CA storage, respiration rates and surface yellowing of slices were reduced by high CO2 atmospheres at 10°C, but increased with increasing CO2 levels at 20 °C. Counts of mesophiles, psychrotrophs and coliform group on slices stored at 10 °C were not affected by high CO2, except lactic acid bacteria, which the counts increased when stored in 20% CO2. At 20°C, all bacterial counts were higher with slices in 10% or 20% CO2 than those in air or 5% CO2. For MAP study, the used films were non-perforated OPP films (1170 mL/m2/day/atm, O2 permeability) and P-plus films having high (51000 and 74000 mL/m2/day/atm for storage at 10 and 20 °C, respectively) and low (17000 and 51000 mL/m2/day/atm for storage at 10 and 20 °C, respectively) O2 permeability. Cucumber slices were stored in MAP for 7 days at 10 °C and 2 days at 20 °C. The CO2 accumulated to 17.5% and 30% and O2 depleted to 2.5 and 3% at 10 and 20°C, respectively, in the non-perforated OPP film packages. Ethylene accumulated only in non-perforated OPP films at both temperatures. Growth of coliform group at 20 °C and lactic acid bacteria at 10 and 20 °C was greater in slices packaged in non-perforated OPP films than in P-plus films, while growth of mesophiles and psychrotrophs was similar in any packaging films. At the end of storage period, the bacteria isolated frequently from cucumber slices were Enterobacteriaceae and plant pathogenic bacteria. Lactic acid bacteria such as Leuconostoc citreum were detected on slices in non-perforated OPP films.

scholarly journals Microbiological hazards at several stages of production and distribution of cooked sausages

2018 ◽  
Vol 53 (3) ◽  
pp. 201
Author(s):  
D. SERGELIDIS (Δ. ΣΕΡΓΚΕΛΙΔΗΣ) ◽  
A. ABRAHIM (Α. AMIN) ◽  
A. SARIMVEI (Α. ΣΑΡΗΜΒΕΗ) ◽  
C. GENIGEORGIS (Κ. ΓΕΝΗΠΩΡΓΗΣ)
Keyword(s):  
Lactic Acid ◽  
Thermal Treatment ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Salmonella Spp ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Cooked Meat ◽  
Cooked Meat Products

Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log10CFU/g. Coliforms were regularly present reaching populations of 93->2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log10CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes examined before. No recovery of any injured cells of the pathogenic bacteria and coliforms was observed after their storage at 4°C for 20 days. TPC of the cooked sausage samples, after thermal treatment, ranged between 3-4,7 Log10CFU/g and consisted mainly of lactic acid bacteria (range <2-4,5 Log10CFU/g) and sporeformers (range 3-4,5 Log10CFU/g). After 20 days storage at 4°C the TPC and lactid acid bacteria counts of the cooked sausages, increased by <1 Log. We also examined 16 surface and center samples of cooked sausages and meat products without casings, consisting of big meat pieces (bacon, smoked ham,etc). Surface TPC ranged between 5-5,3 Log10CFU/g and from the center of the meats they ranged between 2-3,5 Log1 0CFU/g. Coliforms, E. coli, L. monocytogenes and Salmonella spp were not detected. Lactic acid bacteria were the main flora. Furthermore we examined surface samples of cooked meat products, without casings, during several stages following thermal treatment and up to storage for 24 h at 4° C, without any protective package. TPC immediately after thermal treatment were <2 Log^CFU/g, after cooling with water increased they increased at 3 Log10CFU/g and remained the same during the following 24 h storage at 4°C. Coliforms were detected in the stored products. Their populations exceeded 2.400 MPN/g on the surface of the samples after storage for a few days at 4°C. It is assumed that the flora on the surface of these products originated from the environment and the cooling water. Finally we examined 69 samples from surfaces of the slicing and packaging equipment of cooked meat products in 3 meat factories and 28 samples from 12 super markets. L. monocytogenes was detected in 6 and 14,2% of the samples that originated from the slicing blades in the factories and super markets respectively. The results of this study underline the importance of GMP for the prevention of contamination of cooked sausages with pathogens and the control of the growth of the spoilage bacteria population which minimize the self life of these products. This is especially true after thermal treatment during peeling and slicing.

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 Antimicrobial Susceptibility of Lactic Acid Bacteria Strains of Potential Use as Feed Additives - The Basic Safety and Usefulness Criterion

2021 ◽  
Vol 8 ◽  
Author(s):  
Ilona Stefańska ◽  
Ewelina Kwiecień ◽  
Katarzyna Jóźwiak-Piasecka ◽  
Monika Garbowska ◽  
Marian Binek ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistance Genes ◽  
Pathogenic Bacteria ◽  
Feed Additives ◽  
Health Concern ◽  
Resistant Bacteria ◽  
Safety Criterion ◽  
Phenotypic Resistance

The spread of resistance to antibiotics is a major health concern worldwide due to the increasing rate of isolation of multidrug resistant pathogens hampering the treatment of infections. The food chain has been recognized as one of the key routes of antibiotic resistant bacteria transmission between animals and humans. Considering that lactic acid bacteria (LAB) could act as a reservoir of transferable antibiotic resistance genes, LAB strains intended to be used as feed additives should be monitored for their safety. Sixty-five LAB strains which might be potentially used as probiotic feed additives or silage inoculants, were assessed for susceptibility to eight clinically relevant antimicrobials by a minimum inhibitory concentration determination. Among antimicrobial resistant strains, a prevalence of selected genes associated with the acquired resistance was investigated. Nineteen LAB strains displayed phenotypic resistance to one antibiotic, and 15 strains were resistant to more than one of the tested antibiotics. The resistance to aminoglycosides and tetracyclines were the most prevalent and were found in 37 and 26% of the studied strains, respectively. Phenotypic resistance to other antimicrobials was found in single strains. Determinants related to resistance phenotypes were detected in 15 strains as follows, the aph(3″)-IIIa gene in 9 strains, the lnu(A) gene in three strains, the str(A)-str(B), erm(B), msr(C), and tet(M) genes in two strains and the tet(K) gene in one strain. The nucleotide sequences of the detected genes revealed homology to the sequences of the transmissible resistance genes found in lactic acid bacteria as well as pathogenic bacteria. Our study highlights that LAB may be a reservoir of antimicrobial resistance determinants, thus, the first and key step in considering the usefulness of LAB strains as feed additives should be an assessment of their antibiotic resistance. This safety criterion should always precede more complex studies, such as an assessment of adaptability of a strain or its beneficial effect on a host. These results would help in the selection of the best LAB strains for use as feed additives. Importantly, presented data can be useful for revising the current microbiological cut-off values within the genus Lactobacillus and Pediococcus.

scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

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