Physicochemical Characteristics of Bacteriocin Produced by Pediococcus pentosaceus H6

2014 ◽  
Vol 884-885 ◽  
pp. 485-489
Author(s):  
Jing Li Sun ◽  
Hui Liu ◽  
Hong Xing Zhang ◽  
Yuan Hong Xie
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Physicochemical Characteristics ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Dilution Method ◽  
16S Rrna Sequence ◽  
Pediococcus Pentosaceus ◽  
Gram Positive Bacteria

Lactic acid bacteria H6 was isolated from dried yak jerky by plate dilution method, and using theListeria monocytogenesas indicator, the Oxford cup method was used to test the bacteriostasis effect. Lactic acid bacteria H6 were identified asPediococcus pentosaceusby 16S rRNA sequence. The growth curve ofPediococcus pentosaceusH6 was determined by Turbidimetry, and the antibacterial activity of bacteriocin H6 was measured by two fold dilution method and the Oxford cup method. Studying on the thermal stability and pH stability, our results indicated that the barteriocin H6 has better antibacterial effect in acidic conditions or at 100 °C for 90min. The antibacterial spectrum of bacteriocin H6 proved its good inhibitory effect on proliferation ofListeria monocytogenesand other Gram-positive bacteria, and had a certain inhibitory effect onEscherichia coliand other Gram-negative bacteria, showing a broad-spectrum antibacterial property, which demonstrate its great potential in food preservation

scholarly journals Characterization of Antibacterial Lactic Acid Bacteria Isolated from Moroccan fermented Olives

2017 ◽  
Vol 14 (4) ◽  
pp. 1315-1329 ◽  
Author(s):  
Kaoutar El issaoui ◽  
Sanae Zinebi ◽  
Jamal Abrini ◽  
Rajae Zahli ◽  
Nadia Amajoud ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Table Olives ◽  
Gram Positive ◽  
Gram Negative ◽  
And Staphylococcus Aureus

The research for antibacterial activities of lactic acid bacteria isolated from Moroccan table olives, revealed 15 bacterial strains having an inhibitory activity against pathogenic germs: Listeria monocytogenes, Listeria innocua and Staphylococcus aureus; as well as Gram-negative germs, such as Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis and others. From 127 samples of table olives, 143 bacterial strains with antibacterial effect were isolated by the double layer method, 15 strains were retained. All are Gram positive, catalase negative and non-sporulating. Cocci constitute 66.33% of the total effective. The remaining 33.33% are represented by bacilli/Ovoid. The lactic acid bacteria retained have a greater inhibitory effect against Gram positive and Gram negative bacteria. Listeria monocytogenes CECT 4032 and Staphylococcus aureus MBLA were inhibited by all the lactic strains studied. The smallest inhibition zones were recorded for the two isolates LB15 and LB96 against E. coli 87739, with diameter less than 10 mm.

Resistance of Immobilized Lactic Acid Bacteria to the Inhibitory Effect of Quaternary Ammonium Sanitizers

LWT ◽  
2001 ◽  
Vol 34 (4) ◽  
pp. 239-243 ◽  
Author(s):  
Erika Trauth ◽  
Jean-Paul Lemaı̂tre ◽  
Christine Rojas ◽  
Charles Diviès ◽  
Rémy Cachon
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quaternary Ammonium ◽  
Inhibitory Effect

scholarly journals Developing Lactic Acid Bacteria as an Oral Healthy Food

Life ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 268
Author(s):  
Wei-Kuang Lai ◽  
Ying-Chen Lu ◽  
Chun-Ren Hsieh ◽  
Chien-Kei Wei ◽  
Yi-Hong Tsai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Periodontal Pathogen ◽  
Periodontal Pathogens ◽  
Health Food ◽  
Pocket Depth ◽  
Oral Tablet ◽  
Strong Inhibitory Effect ◽  
Oral Pathogens

Lactic acid bacteria have functions in immunoregulation, antagonism, and pathogen inhibition. The purpose of this study was to evaluate the effectiveness of lactic acid bacteria (LAB) in countering oral pathogens and develop related products. After a series of assays to 450 LAB strains, 8 heat-inactivated strains showed a strong inhibitory effect on a caries pathogen, Streptococcus mutans, and 308 heat-inactivated LAB strains showed a strong inhibitory effect on a periodontal pathogen, Porphyromonas gingivalis. The key reasons for inhibiting oral pathogens were bacteriocins produced by LAB and the coaggregation effect of the inactivated cells. We selected Lacticaseibacillus (Lb) paracasei 111 and Lb.paracasei 141, which had the strongest inhibitory effects on the above pathogens, was the main oral health food source. The optimal cultural conditions of Lb. paracasei 111 and Lb. paracasei 141 were studied. An oral tablet with a shelf life of 446 days made of the above strains was developed. A 40 volunteers’ clinical study (CSMUH IRB number: CS05065) was conducted with this tablet in the Periodontological Department of the Stomatology Research Center, Affiliated Hospital of Chung Shan Medical University (Taiwan). After 8 weeks of testing, 95% and 78.9% of patients showed an effect on reducing periodontal pathogens and improving probing pocket depth, respectively, in the oral tablet group.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

scholarly journals Effect of lactic acid bacteria on Listeria monocytogenes infection and innate immunity in rabbits

2020 ◽  
Vol 65 (No. 1) ◽  
pp. 23-30 ◽  
Author(s):  
Heping Zhao ◽  
Feike Zhang ◽  
Jun Chai ◽  
Jianping Wang
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Positive Control ◽  
Negative Control ◽  
Listeriolysin O ◽  
Serum Iga ◽  
Probiotic Lactic Acid Bacteria ◽  
Spleen And Lymph Nodes ◽  
Proinflammatory Factors

The present study aimed to investigate the effect of probiotic lactic acid bacteria (LAB) addition on Listeria monocytogenes translocation and its toxin listeriolysin O (LLO), proinflammatory factors, immune organ indexes and serum immunoglobulins in farmed rabbits. Five treatments included negative control (NC), positive control (PC) with L. monocytogenes infection and supplemental LAB at 3.0 × 10<sup>6 </sup>(low-LAB, L-LAB), 3.0 × 10<sup>8</sup> (medium-LAB, M-LAB) and 3.0 × 10<sup>10 </sup>(high-LAB, H-LAB) CFU/kg of diet, respectively. The LAB was a mixture of equal amounts of Lactobacillus acidophilus (ACCC11073), Lactobacillus plantarum (CICC21863) and Enterococcus faecium (CICC20430). A total of 180 weaned rabbits (negative for L. monocytogenes) were randomly assigned to 5 groups with 6 replicates of 6 rabbits each in response to the 5 treatments. L. monocytogenes infection occurred on the first day of feeding trial and dietary LAB supplementation lasted for 14 days. The results showed that on days 7 and 14 post administration, L. monocytogenes in caecum, liver, spleen and lymph nodes was reduced in M-LAB and H-LAB compared to PC (P &lt; 0.05), and linear and quadratic reducing trends were found in liver on day 7 (P ≤ 0.002). On day 14, mucosa LLO mRNA expression and serum TNFα, IL1β and IFNγ were reduced in the three LAB treatments (P &lt; 0.05), and linear and quadratic trends were found on TNFα and IL1β (P ≤ 0.025); indexes of thymus and spleen, serum IgA and IgG were increased in the LAB treatments (P &lt; 0.05). It is concluded that LAB can be used to alleviate L. monocytogenes infection and to improve the immune function of farmed animals.

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates

2007 ◽  
Vol 70 (6) ◽  
pp. 1518-1522 ◽  
Author(s):  
V. B. SUÁREZ ◽  
M. L. CAPRA ◽  
M. RIVERA ◽  
J. A. REINHEIMER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Tripolyphosphate ◽  
Culture Media ◽  
Divalent Cations ◽  
Skim Milk ◽  
Inhibitory Effect ◽  
Lytic Cycle ◽  
High Solubility ◽  
Calcium Dependent

The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate–high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broths) and reconstituted (10%, wt/vol) commercial skim milk to which phosphates had been added at concentrations of 0.1, 0.3, and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broths and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk, they were not capable of maintaining the same inhibitory effect.

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