Inhibition of Botulinum Toxin Formation in Bacon by Acid Development

1980 ◽  
Vol 43 (6) ◽  
pp. 450-457 ◽  
Author(s):  
N. TANAKA ◽  
E. TRAISMAN ◽  
M. H. LEE ◽  
R. G. CASSENS ◽  
E. M. FOSTER
Keyword(s):  
Lactic Acid ◽  
Botulinum Toxin ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Lactobacillus Plantarum ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Protective Properties ◽  
Adequate Amount ◽  
Toxin Formation

Lactobacillus plantarum, as a producer of lactic acid, and sucrose as a fermentable carbohydrate were evaluated for use in lowering the amount of or eliminating sodium nitrite in bacon. This work was limited to effect on antibotulinal properties. Organoleptic effects were not considered. Slices of bacon were inoculated with spores of Clostridium botulinum types A and B with or without simultaneous inoculation with a culture of L. plantarum, vacuum-packaged and incubated at 27 C. Samples were taken after various periods of incubation and assayed for botulinal toxin. We found that (a) sodium nitrite alone, at 120 ppm, did not give bacon extended protection against development of botulinum toxin if a fermentable carbon source (sucrose in these instances) was not present; (b) without added lactic acid bacteria, the effectiveness of 120 ppm of sodium nitrite plus sugar was variable and depended upon growth of naturally contaminating bacteria and (c) lactic acid bacteria with an adequate amount of sucrose gave good protection against development of botulinal toxin. Upon temperature abuse, acid was produced and growth of C. botulinum was inhibited. Because the protective properties against development of botulinal toxin in the sugar-lactic acid bacteria system were not dependent on the presence of nitrite, nitrite can be lowered to the level necessary to make organoleptically acceptable products without sacrificing safety, thus less nitrosamine formation may be achieved.

Bacteriocin Inhibition of Clostridium botulinum Spores by Lactic Acid Bacteria

1991 ◽  
Vol 54 (5) ◽  
pp. 349-353 ◽  
Author(s):  
AMECHI OKEREKE ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Clostridium Botulinum ◽  
Lytic Phage ◽  
Pediococcus Pentosaceus ◽  
Inhibitory Cell ◽  
Simultaneous Testing ◽  
Inhibition Zones

Twenty-three strains of lactic acid bacteria were tested by deferred antagonism methods for bacteriocin-like activity against types A and B spores from 11 proteolytic and nonproteolytic Clostridium botulinum strains. Pediococcus pentosaceus ATCC 43200, Pediococcus pentosaceus ATCC 43201, Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus acidophilus N2, Lactobacillus plantarum Lb75, Lactobacillus plantarum Lb592, and Lactobacillus plantarum BN exhibited bacteriocin-like inhibition of all C. botulinum strains tested. By excluding inhibition due to hydrogen peroxide, acid, and lytic phage and confirming their proteinaceous nature, the inhibitors were confirmed as bacteriocins. The minimum inhibitory cell concentrations (MICC) required to produce 1 mm radius inhibition zones were determined by direct antagonism testing. Only strains 43200, 43201, 11454, and N2 were inhibitory when cultured simultaneously with the botulinal spores. The MICCs of strains antagonistic to C. botulinum spores by simultaneous testing ranged between 1.6 × 105and 4.7 × 107CFU/ml. Based on the MICCs, P. pentosaceus 43200 was most inhibitory to C. botulinum.

Plant Trials of Bacon Made with Lactic Acid Bacteria, Sucrose and Lowered Sodium Nitrite

1985 ◽  
Vol 48 (8) ◽  
pp. 679-686 ◽  
Author(s):  
NOBUMASA TANAKA ◽  
LOUISE MESKE ◽  
MICHAEL P. DOYLE ◽  
EDWIN TRAISMAN ◽  
DONALD W. THAYER ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Sodium Ascorbate ◽  
Pumping Rate ◽  
Challenge Experiment ◽  
Residual Nitrite ◽  
Plant Trials ◽  
And Control

Bacon prepared with 40 and 80 mg/kg (ppm) sodium nitrite, 0.7% sucrose and a culture of Pediococcus acidilactici (Wisconsin Process), and control bacon prepared with 120 ppm sodium nitrite and no added sucrose or bacterial culture were produced at three commercial bacon production plants. Sodium chloride, phosphate and sodium ascorbate (or sodium erythorbate) levels, as well as other processing conditions such as pumping rate, smokehouse temperature and time, forming and slicing conditions, were those normally used by each plant. Randomly selected samples of each lot were used for a challenge experiment with Clostridium botulinum (types A and B), with ca. 1,000 heat-shocked spores/g of bacon inoculated on each slice, vacuum packaged and incubated at 27°C. Samples were taken periodically up to 56 d of incubation and examined for the presence of botulinal toxin. The challenge experiment revealed that test bacon was substantially greater in antibotulinal properties than the control bacon. Residual nitrite levels of test bacon were lower than those of the control bacon, as were nitrosamines formed upon frying. Average N-nitrospyrrolidine level was 8.6 μg/kg (ppb) in the control, <2.7 ppb in the 80-ppm nitrite product, and <1.6 ppb in the 40-ppm nitrite product. This study indicates that bacon commercially prepared by the Wisconsin Process with 40 or 80 ppm sodium nitrite has a lesser risk of nitrosamine and botulinal toxin formation than bacon prepared with 120 ppm sodium nitrite and no added sucrose and lactic acid bacteria.

Differential Sensitivity of Clostridium botulinum Strains to Nisin is Not Biotype-Associated

1992 ◽  
Vol 55 (6) ◽  
pp. 444-448 ◽  
Author(s):  
THOMAS J. MONTVILLE ◽  
ANN M. ROGERS ◽  
AMECHI OKEREKE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Yeast Extract ◽  
Clostridium Botulinum ◽  
Differential Sensitivity ◽  
Vegetative Cells ◽  
Significant Difference ◽  
Peptone Yeast Extract Glucose

The sensitivities of proteolytic and nonproteolytic Clostridium botulinum strains to nisin and other bacteriocins were investigated. Although there were statistically different nisin sensitivities among vegetative cells from 18 C. botulinum strains, these differences were not biotype-associated. When inoculated into tryptose peptone yeast extract glucose broth containing nisin at various levels, spores from strain 56 A were not inhibited at all by 100 IU/ml of nisin. About 2,500 IU/ml was required to inhibit growth for 30 d. In contrast, only 10 IU/ml was required to inhibit strain 169 for 30 d. Both strains were completely inhibited at the 10,000 IU/ml limit allowed in processed cheeses. Spores from strains having limited (strain 56A), moderate (strain 25675), or extreme (strain 169) nisin sensitivity were examined for bacteriocin-mediated inhibition by Lactococcus lactis 11454, Pediococcus pentosaceus 43200, P. pentosaceus 43201, and Lactobacillus plantarum BN using the spot-on-the-lawn method. While the differences in nisin sensitivity were confirmed, there was no statistically significant difference in their sensitivities to the bacteriocins produced by other lactic acid bacteria.

scholarly journals Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu

2017 ◽  
Vol 37 (1) ◽  
pp. 96 ◽  
Author(s):  
Yusmarini Yusmarini ◽  
Usman Pato ◽  
Vonny Setiaries Johan ◽  
Akhyar Ali ◽  
Kusumaningrum Kusumaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Lactobacillus Plantarum ◽  
Morphological Identification ◽  
Sago Starch ◽  
Gram Positive ◽  
Processing Industry ◽  
Gram Positive Bacteria ◽  
Amylolytic Lactic Acid Bacteria

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

Inhibition of Clostridium botulinum Growth and Toxigenesis in a Model Gravy System by Coinoculation With Bacteriocin-Producing Lactic Acid Bacteria

1993 ◽  
Vol 56 (6) ◽  
pp. 485-488 ◽  
Author(s):  
ALLISON D. CRANDALL ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Bacteriocin Production ◽  
Botulinum Type ◽  
The Media ◽  
Mild Temperature

The ability of several lactic acid bacteria (LAB) to inhibit Clostridium botulinum toxigenesis was investigated. Acidification studies identified the bacteriocinogenic strains Lactococcus lactis ATCC 11454 and Pediococcus pentosaceus ATCC 43200 as the most promising based on their ability to rapidly acidify a model gravy system. These two strains, a third bacteriocinogenic strain Lactobacillus plantarum BN, and nonbacteriocinogenic strains as controls were then coinoculated along with C. botulinum type A and B spores into a model gravy system to determine if bacteriocin production and acidification are effective in preventing C. botulinum growth and toxin production. Triplicate tubes of gravy-like media containing either 0 or 0.5% glucose were coinoculated with the LAB at 104 CFU/ml and with the pool of heat-shocked C. botulinum spores at 102, 104, and 106 CFU/ml and incubated anaerobically at 15, 25, or 35°C. The media were monitored for C. botulinum growth, toxin production, and acidity. At 15°C, both the bacteriocinogenic and nonbacteriocinogenic strains of L. lactis and L. plantarum prevented toxigenesis in gravy containing glucose at all C. botulinum inocula levels. The bacteriocinogenic and nonbacteriocinogenic strains of P. pentosaceus prevented toxin production by C. botulinum at 102 and 104 CFU/ml in the presence of glucose. P. pentosaceus 43200 was the only strain tested showing inhibition in the absence of glucose, preventing toxigenesis by C. botulinum at 102 CFU/ml. At 25 and 35°C, none of the lactic acid bacteria tested prevented toxigenesis. The results suggest that acid production by these strains of LAB may afford some protection against mild temperature abuse and that bacteriocin production had little if any additional effect. The biopreservation system was ineffective at temperatures of 25 and 35°C.

scholarly journals KAJIAN ISOLAT BAKTERI ASAM LAKTAT DALAM MENURUNKAN KOLESTEROL SECARA IN VITRO DENGAN KEBERADAAN OLIGOSAKARIDA (A Study In Vitro of Lactic Acid Bacteria (LAB) Isolates on Cholesterol Lowering Ability in The Presence of Oligosaccharides)

2016 ◽  
Vol 36 (02) ◽  
pp. 196 ◽  
Author(s):  
Yati Maryati ◽  
Lilis Nuraida ◽  
Ratih Dewanti Hariyadi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Cell Surface ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Rhamnosus ◽  
Cholesterol Reduction ◽  
Cholesterol Binding

This work evaluated the abilities of five isolates of lactic acid bacteria (LAB) from different sources, i.e Lactobacillus fermentum S21209 and Lactobacillus plantarum 1-S27202 from tempe, Lactobacillus rhamnosus R23 and Pediococcus pentosaceus 1-A38 from human breast milk and a commercially available human isolates Lactobacillus acidophilus FNCC0051 in lowering cholesterol by in vitro and metabolizing the prebiotic oligosaccharide compounds. The effects of oligosaccharide compounds on the performance of the LAB isolates in lowering cholesterol were also evaluated. The tests were done in MRS based medium in vitro with or without oligosaccharides i.e. galactooligosacharrides (GOS), fructooligosaccharides (FOS), inulin, hydrolyzed inulin or combination of oligosaccharides as prebiotics. The results revealed that all isolates were able to reduce cholesterol in the medium, and the highest cholesterol reduction was observed for L. acidophilus FNCC0051 and L. rhamnosus R23. There are two different mechanism in the loweringof cholesterol; cholesterol assimilation and cholesterol binding on the cell surface. For the case of P. pentosaceus 1-A38, it involves the assimilation, while the other four isolates may involve cholesterol binding on the cell surface. In addition, the tested LAB’s has different ability to use prebiotics, as shown by the reduction of total sugar in the medium. Oligosaccharides metabolism by L. acidophilus FNCC0051 and L. rhamnosus R23 resulted in several organic acid and SCFA with lactic acid produced as the largest proportion followed by acetic acid. Furthermore, the proportion of propionic and butyric acids were influenced by the type of isolates and carbon source. L. acidophilus FNCC 0051 was able to reduce cholesterol in the MRS based medium with oligosaccharides and their combination as carbon source and cholesterol reducing ability seems to involve both assimilation and cholesterol binding on the cell surface.Keywords: Lactic acid bacteria (LAB), oligosaccharides, synbiotic, cholesterol reduction, prebioticsABSTRAKPenelitian ini mengevaluasi lima isolat bakteri asam laktat (BAL) dari sumber yang berbeda, yaitu Lactobacillus fermentum S21209 dan Lactobacillus plantarum 1-S27202 dari tempe, Lactobacillus rhamnosus R23 dan Pediococcus pentosaceus 1-A38 dari ASI dan isolat komersial Lactobacillus acidophilus FNCC 0051 dari percernaan manusia dalam kemampuannya menurunkan kolesterol secara in vitro dan kemampuannya memetabolisme senyawa oligosakarida prebiotik. Pengaruh senyawa oligosakarida terhadap kemampuan isolat BAL terpilih untuk menurunkan kolesterol juga dievaluasi. Pengujian dilakukan pada media berbasis MRS dengan atau tanpa oligosakarida terdiri dari galaktooligosakarida (GOS), fruktooligosakarida (FOS), inulin, hidrolisat inulin atau kombinasi oligosakarida sebagai prebiotik. Hasil penelitian menunjukkan bahwa semua isolat mampu menurunkan kolesterol, dan penurunan kolesterol tertinggi ditunjukkan oleh isolat L. acidophilus FNCC0051 dan L. rhamnosus R23. Penurunan kolesterol diduga terjadi melalui dua cara yang berbeda. Mekanisme penurunan kolesterol oleh isolat P. pentosaceus 1-A38 melibatkan asimilasi kolesterol, sedangkan pada keempat isolat lainnya kemungkinan melibatkan pengikatan kolesterol pada permukaan sel. Selain itu, isolat BAL juga memiliki kemampuan yang berbeda dalam memanfaatkan oligosakarida prebiotik, terlihat pada penurunan total gula dalam medium. Metabolisme senyawa oligosakarida oleh L. acidophilus FNCC0051 dan L. rhamnosus R23 menghasilkan beberapa asam organik termasuk SCFA dengan proporsi terbesar asam laktat diikuti oleh asam asetat. Selain itu, proporsi asam propionat dan butirat dipengaruhi oleh jenis isolat dan sumber karbon. L. acidophilus FNCC 0051 mampu menurunkan kolesterol dalam media berbasis MRS dengan keberadaan oligosakarida baik tunggal maupun kombinasi sebagai sumber karbon dan melibatkan mekanisme baik asimilasi dan pengikatan kolesterol pada permukaan sel.Kata kunci: Bakteri asam laktat (BAL), oligosakarida, sinbiotik, penurunan kolesterol, prebiotik

scholarly journals Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 963
Author(s):  
Jon Kepa Izaguirre ◽  
Leire Barañano ◽  
Sonia Castañón ◽  
Itziar Alkorta ◽  
Luis M. Quirós ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Inoculum Size ◽  
Process Time ◽  
Medical Applications ◽  
Bacterial Strains ◽  
Food Industries ◽  
Glucosidase Activity ◽  
Interesting Candidate

Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

scholarly journals Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

2021 ◽  
Vol 11 (13) ◽  
pp. 5765
Author(s):  
Joo-Yun Kim ◽  
Eun-Jung Choi ◽  
Jae-Ho Lee ◽  
Myeong-Seok Yoo ◽  
Keon Heo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Probiotic Strain ◽  
Optimal Growth ◽  
Control Group ◽  
High Survival ◽  
Vitamin B2 ◽  
Riboflavin Deficiency

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

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