scholarly journals Antibacterial activities of lactic acid bacteria isolated from cow faeces against potential enteric pathogens

2015 ◽  
Vol 15 (3) ◽  
pp. 888 ◽  
Author(s):  
BA Adeniyi ◽  
A Adetoye ◽  
FA Ayeni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Activities ◽  
Enteric Pathogens

scholarly journals Effect of Storage Duration on Physicochemical and Antibacterial Activities of Sweet Corn-based Synbiotic Yogurt with Honey

2020 ◽  
Vol 3 (2) ◽  
pp. 174
Author(s):  
Musyirna Rahmah Nasution ◽  
Winda Sri Wahyuni
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Corn ◽  
Ph Value ◽  
Fermented Milk ◽  
Antibacterial Activities ◽  
Quality Standard ◽  
Total Coliform ◽  
Storage Duration

Synbiotic yogurt is fermented milk containing probiotics and prebiotics. The quality of symbiotic yogurt products during cold storage must meet the SNI quality requirements (2981-2009). This study aimed to find the effect of yogurt storage duration on physicochemical properties and antibacterial activity for the best yogurt storage time. In this study, synbiotic yogurt was made from sweet corn, honey, and full cream milk as prebiotics and Lactobacillus acidophilus and Bifidobacterium bifidum as probiotics. The tests carried out include testing total coliform, total lactic acid bacteria, degree of acidity (pH), total titrated acid, organoleptic quality, and antibacterial activity. The tests were carried out on days 0, 5, 10, 15, and 20. The results showed that storage duration affected product quality and antibacterial activity. The best storage duration for yogurt was found to be ten days, where the yogurt stored for ten days found to have a total coliform of 0 APM/g, total lactic acid bacteria of 2.81 x 1012, total lactic acid of 1.684%, pH value of 3.5 and was still preferred and could be accepted by the panelists, based on the organoleptic assessments. The yogurt stored for ten days also gave the largest average inhibition diameter of 21.78 mm with the category 'very strong' against Escherichia coli and 22.13 mm with the classification 'very strong' against Salmonella typhi. The yogurt stored for up to 10 days still met the SNI yogurt quality standard requirements (2981: 2009).

scholarly journals Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
Endah Retnaningrum ◽  
TANIA YOSSI ◽  
RINI NUR’AZIZAH ◽  
FADILLA SAPALINA ◽  
PERISKILA DINA KALI KULLA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Enzymes ◽  
Antibacterial Activities ◽  
Sequencing Analysis ◽  
Rdna Sequencing ◽  
Nacl Concentration ◽  
West Sumatra ◽  
Antibacterial Spectrum

Abstract. Retnaningrum E, Yossi T, Nur'azizah R, Sapalina F, Kulla PDK. 2020. Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia. Biodiversitas 21: 4192-4198. A total of 4 isolates of lactic acid bacteria (strain BDL08, BDL11, BDL12, and BDL13) isolated from dadih soya were investigated for the ability to produce bacteriocin based on their antibacterial activities against Listeria monocytogenes ATCC 7644. Based on comparative 16S rDNA sequencing analysis, isolates BDL 11, BDL12, and BDL13 were identified as Lactobacillus plantarum while the isolates BDL 08 was identified as Leuconostoc mesenteroides. All crude bacteriocins producing strains revealed broad antibacterial spectrum against 7 different indicator bacteria, including Gram-positive and Gram-negative bacteria. L. plantarum BDL11 displayed the highest bacteriocin activity relative to others. The bacteriocin produced by the strain was not affected by pH, heating, and NaCl concentration but was sensitive to proteolytic enzymes. This research indicated that the bacteriocin in the food industry has the potential to be used as a biopreservative.

scholarly journals Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage

2015 ◽  
Vol 67 (3) ◽  
pp. 918-926 ◽  
Author(s):  
F.S. Dias ◽  
M.R.R.M. Santos ◽  
R.F. Schwan
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selection Criteria ◽  
Meat Products ◽  
Antibacterial Activities ◽  
Safety Properties ◽  
Pork Sausage ◽  
Pork Sausages ◽  
Microbiological Analyses

Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city) of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhiand Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05) was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products.

Indigenous Lactic Acid Bacteria from Halloumi Cheese as a Probiotics Candidate of Indonesian Origin

2021 ◽  
Vol 16 (1) ◽  
pp. 39-44
Author(s):  
D.K. Ratna ◽  
M.M. Evita ◽  
E.S. Rahayu ◽  
M.N. Cahyanto ◽  
R. Wikandari ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Juice ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Antibacterial Activities ◽  
Molecular Characteristics ◽  
Adhesion Properties ◽  
Fresh Milk ◽  
Good Ability

This study aimed to isolate lactic acid bacteria from Halloumi cheese produced by Mazaarat Artisan cheese Indonesia, to evaluate its potential as a probiotics, and to identify it based on molecular characteristics. The lactic acid bacteria were isolated from fresh milk, curd, and the Halloumi cheese and their morphology and physiology were identified. Screening of the lactic acid bacteria isolates for probiotics candidates was mainly based on the resistance of simulated gastric juice, bile salts, antibacterial activities against pathogens, and the adhesion properties by hydrophobicity test. The selected lactic acid bacteria strains as probiotics candidates were then identified molecularly using 16S ribosomal RNA. From this study, 13 lactic acid bacteria isolates were obtained. Among the 13 isolates, K3 isolate was the most potent as a probiotics candidate. This isolate had high tolerance for simulated gastric juice and bile salts, good ability to protect the gut against pathogenic bacteria since it has antibacterial activities and had ability to adhere to human epithelial cells. Based on molecular identification, this probiotics candidate was identified as Lactobacillus plantarum.

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