Antimicrobial activity of bacteriocin producing lactic acid bacteria from fermented batter of green gram and bengal gram against food-borne pathogens

2015 ◽  
Vol 04 (06) ◽  
Author(s):  
Bandi Aruna
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Green Gram ◽  
Food Borne Pathogens ◽  
Bengal Gram ◽  
Food Borne

scholarly journals Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

2016 ◽  
Vol 10 (30) ◽  
pp. 1140-1147 ◽  
Author(s):  
Tatsinkou Fossi Bertrand ◽  
Anyangwe Irene ◽  
Tavea Frederic ◽  
Ebong Lucas Kome ◽  
Akenji Nkuo Theresa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Wine ◽  
Food Borne Pathogens ◽  
West Region ◽  
South West ◽  
Food Borne ◽  
South West Region

Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

Food Control ◽  
2011 ◽  
Vol 22 (3-4) ◽  
pp. 457-461 ◽  
Author(s):  
Juan L. Arqués ◽  
Eva Rodríguez ◽  
Manuel Nuñez ◽  
Margarita Medina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Combined Effect ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Usman Pato ◽  
YUSMARINI YUSUF ◽  
SHANTI FITRIANI ◽  
NIA NAIDYA JONNADI ◽  
MIMI SRI WAHYUNI ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Antimicrobial Compounds ◽  
Disk Diffusion Method ◽  
Food Borne ◽  
Paper Disk ◽  
Natural Preservatives

The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial components that play a role in inhibiting the growth of LM. The antimicrobial activity of the supernatant obtained from 12 strains of dadih LAB was determined using the paper disk diffusion method. The results showed that the supernatant from the 12 LAB strains was able to inhibit the growth of LM with various inhibition zones. However, out of the 12 LABs, only 9 strains were found to have an inhibition zone of more than 3.5 mm.  The antimicrobial compounds of 9 strains were tested and it was found that the antimicrobial compounds of strains R-8, R-14 and R-49 were derived from lactic acid. In addition, 6 strains namely R-43, R-32, R-19, R-55, R-45 and R-41 were derived from bacteriocin based on their sensitivity to pH, heat and enzyme treatments. Crude bacteriocin derived from 6 LAB strains inhibited the growth of LM, and the highest antimicrobial activity was obtained in Streptococcus faecalis subsp. liquefaciens R-55 with an average inhibition zone of 13.87 mm. Bacteriocin produced by strain R-55 can be used as natural preservatives for the prevention of food-borne disease caused by LM.

scholarly journals Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens

2012 ◽  
Vol 28 (1) ◽  
pp. 45-47 ◽  
Author(s):  
M A Morhsed ◽  
AA Bashir ◽  
M H K Khan ◽  
M K Alam
Keyword(s):  
Molecular Weight ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Food Spoilage ◽  
Chemical Treatments ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Different Strains

The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 106 Da and after step by step pretreatments using alkali, acid and H2O2, the final molecular weight was found to be reduced to 2.7 X 104 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified the chitin. Chitosan, the deacetylated form of chitin, was dissolved in lactic acid and then irradiated to perform antimicrobial activity. To conduct the experiment, seven different strains of bacteria were isolated from spoiled orange and it was found that chitosan was more effective to inhibit the growth of these bacteria. The more efficient result was found with irradiated chitosan than the non-irradiated one and the efficiency was consistently along with the increasing   of the radiation dose. The best antimicrobial activity was observed with 32 kGy. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11809 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 45-47

scholarly journals Microbiological Properties of Probioticated Kununzaki Drink Enriched with Cocoa Powder

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
H. A. Adeniran ◽  
D. M. Adeniyi ◽  
K. A. Taiwo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Fermentum ◽  
Broth Culture ◽  
Bacillus Brevis ◽  
Cocoa Powder ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Probiotic Lactic Acid Bacteria

Kununzaki- a popular and an affordable West African cereal-based beverage was enriched with cocoa powder and subjected to ‘probiotication’ with ‘probiotic’ lactic acid bacteria and subsequently investigated for sustained viability of the microbes and ability to suppress growth of food-borne bacteria. This study enumerated the different microbes in enriched kununzaki drink before and during storage, identified the isolated microbes and assessed the viability of the ‘probiotic’ lactic acid bacteria (LABs) in the drink and determined the antagonistic effect of the LABs on two selected food-borne pathogens. This was with a view to enhancing the health giving attributes of affordable kununzaki, which is already a popular beverage in Nigeria. Laboratory results revealed total viable bacteria, lactic acid bacteria and mould counts to range from 4.69 – 8.76, 6.45 – 9.74 and 6.04 – 8.77 log cfu ml-1, respectively. The microorganisms isolated were identified as: Bacillus brevis, B. Badius, B. polymyxa, B. macquariensis, B. pantothenticus, Staphylococcus aureus, S. epidermidis, Serratia marcescens, Lactobacillus delbrueckii, L. fermentum, L. plantarum, L. casei, Aspergillus niger, and Curvularia affinis. ‘Probiotic’ lactic acid bacteria were viable (69.75 log cfu ml-1) at the end of four weeks of storage. The viabilities of Lactobacillus fermentum which were 9.75 and 9.58 log cfu ml-1 at ambient and refrigerated temperatures, respectively were higher than those of other lactic acid bacteria species. The same organism was found to be active against one of the tested food-borne pathogens, Escherichia coli as evident in the diameter of zone of inhibition on plate and broth culture analyses. The study concluded that Lactobacillus fermentum could be effectively used for ‘probiotication’ of kununzaki enriched with 20% cocoa powder and the resulting product exhibited potential of checkmating a food-borne bacterial strain and by implication has the potential of promoting the health of consumers. The product was also found to be microbiologically stable for 4 weeks of storage at ambient and refrigeration temperatures.

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