scholarly journals Probiotic Potential of Pediococcus acidilactici and Enterococcus faecium Isolated from Indigenous Yogurt and Raw Goat Milk

2020 ◽  
Vol 48 (3) ◽  
pp. 276-286
Author(s):  
Shovon Lal Sarkar ◽  
Iqbal Hossain ◽  
Sharmin Akter Monika ◽  
Santonu Kumar Sanyal ◽  
Pravas Chandra Roy ◽  
...  
Keyword(s):  
Enterococcus Faecium ◽  
Goat Milk ◽  
Pediococcus Acidilactici ◽  
Probiotic Potential

scholarly journals  Probiotic properties of Enterococcus faecium CE5-1 producing a bacteriocin-like substance and its antagonistic effect against antibiotic-resistant enterococci in vitro

2012 ◽  
Vol 57 (No. 11) ◽  
pp. 529-539 ◽  
Author(s):  
K. Saelim ◽  
N. Sohsomboon ◽  
S. Kaewsuwan ◽  
S. Maneerat
Keyword(s):  
Enterococcus Faecium ◽  
Probiotic Strain ◽  
Antagonistic Effect ◽  
Penicillin G ◽  
Probiotic Properties ◽  
Antibiotic Resistant ◽  
Good Tolerance ◽  
Probiotic Potential ◽  
Enterocin A

A bacteriocin-like substance (BLS) producing Enterococcus faecium CE5-1 was isolated from the gastrointestinal tract (GIT) of Thai indigenous chickens. Investigations of its probiotic potential were carried out. The competition between the BLS probiotic strain and antibiotic-resistant enterococci was also studied. Ent. faecium CE5-1 exhibited a good tolerance to pH 3.0 after 2 h and in 7% fresh chicken bile after 6 h, but the viability of Ent. faecium CE5-1 decreased by about 2–3 log CFU/ml after 2 h incubation in pH 2.5. It was susceptible to the antibiotics tested (tetracycline, erythromycin, penicillin G, and vancomycin). The maximum BLS production from Ent. faecium CE5-1 was observed at 15 h of cultivation. It showed activity against Listeria monocytogenes DMST17303, Pediococcus pentosaceus 3CE27, Lactobacillus sakei subsp. sakei JCM1157, and antibiotic-resistant enterococci. The detection by polymerase chain reaction (PCR) in the enterocin structural gene determined the presence of enterocin A gene in Ent. faecium CE5-1 only. Ent. faecium CE5-1 showed the highest inhibitory activity against two antibiotic-resistant Ent. faecalis VanB (from 6.68 to 4.29 log CFU/ml) and Ent. gallinarum VanC (from 6.76 to 4.31 log CFU/ml) after 12 h of co-cultivation. The results show the future possible use of Ent. faecium CE5-1 as a probiotic strain for livestock to control antibiotic-resistant enterococci.  

Evaluating Pediococcus acidilactici and Enterococcus faecium NRRL B-2354 as Thermal Surrogate Microorganisms for Salmonella for In-Plant Validation Studies of Low-Moisture Pet Food Products

2015 ◽  
Vol 78 (5) ◽  
pp. 934-939 ◽  
Author(s):  
ERDOGAN CEYLAN ◽  
DERRICK A. BAUTISTA
Keyword(s):  
Enterococcus Faecium ◽  
Thermal Inactivation ◽  
Food Product ◽  
Food Products ◽  
Pediococcus Acidilactici ◽  
Pet Food ◽  
Death Time ◽  
Salmonella Serovars ◽  
D Values ◽  
Thermal Death Time

Pediococcus acidilactici ATCC 8042 and Enterococcus faecium NRRL B-2354 were investigated as potential surrogates for Salmonella serovars using thermal death time kinetics in products such as dry pet foods. The D-values of P. acidilactici ATCC 8042, E. faecium NRRL B-2354, and a cocktail of seven Salmonella serovars associated with low-moisture products were determined in a preservative-free dry pet food product at moisture levels of 9.1, 17.9, and 27.0% and heated between 76.7 and 87.8°C. The D-values were calculated by least squares linear regression. The D-values of P. acidilactici ATCC 8042 were higher than those for the Salmonella serovar cocktail but lower than those for E. faecium NRRL 2354. At 9.1% moisture, D-values of 6.54, 11.51, and 11.66 min at 76.7°C, 2.66, 3.22, and 4.08 min at 82.2°C, and 1.07, 1.29, and 1.69 min at 87.8°C were calculated for Salmonella serovars, P. acidilactici ATCC 8042, and E. faecium NRRL B-2354, respectively. The data suggest that the thermal inactivation characteristics of P. acidilactici ATCC 8042 can be utilized as a surrogate to predict the response of Salmonella in dry pet food products that are thermally processed at <90°C.

1632 Inulin as prebiotic for Lactobacillus salivarius and Enterococcus faecium with probiotic potential in ruminants

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 794-795
Author(s):  
D. Hernández-Sánchez ◽  
J. L. Gómez-Hernández ◽  
M. M. Crosby-Galván ◽  
A. M. Hernández-Anguiano ◽  
J. E. Ramirez-Bribiesca ◽  
...  
Keyword(s):  
Enterococcus Faecium ◽  
Lactobacillus Salivarius ◽  
Probiotic Potential

Description of the bacteriocins produced by two strains of Enterococcus faecium isolated from Italian goat milk

2007 ◽  
Vol 24 (7-8) ◽  
pp. 752-758 ◽  
Author(s):  
L COCOLIN ◽  
R FOSCHINO ◽  
G COMI ◽  
M GRAZIAFORTINA
Keyword(s):  
Enterococcus Faecium ◽  
Goat Milk

Probiotic potential of Enterococcus hirae in goat milk and its survival in canine gastrointestinal conditions simulated in vitro

2021 ◽  
Author(s):  
Carina de Castro Santos Melo ◽  
Angelina da Silva Freire ◽  
Marcela Aragão Galdeano ◽  
Camila Fraga da Costa ◽  
Anay Priscilla David de Oliveira Gonçalves ◽  
...  
Keyword(s):  
Goat Milk ◽  
Enterococcus Hirae ◽  
Probiotic Potential ◽  
Gastrointestinal Conditions

scholarly journals Development of Kefir from goat milk added by guava pulp

2020 ◽  
Vol 9 (7) ◽  
pp. e468973943
Author(s):  
Nhaiara Monteiro de Farias Lima ◽  
Camila de Araújo Holanda ◽  
Gizele Almada Cruz ◽  
Lívia Gabrielle Maciel Sales ◽  
Laura Maria Bruno ◽  
...  
Keyword(s):  
Dairy Products ◽  
Physicochemical Parameters ◽  
Goat Milk ◽  
Fermented Milk ◽  
Positive Answer ◽  
Cow Milk ◽  
Laboratory Research ◽  
Microbiological Analysis ◽  
Acceptance Test ◽  
Probiotic Potential

Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market.

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