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.

scholarly journals Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

2020 ◽  
Vol 12 (4) ◽  
pp. 357-365
Author(s):  
H.I. Atta ◽  
A. Gimba ◽  
T. Bamgbose
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Plant Pathogens ◽  
Resistant Bacteria ◽  
Fermented Foods ◽  
Environmental Isolates ◽  
E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

scholarly journals The Inhibitory Effect of Lactobacillus acidophilus and Lactobacillus plantarum against Candida albicans Associated with Denture Stomatitis

2015 ◽  
Vol 12 (3) ◽  
pp. 479-484
Author(s):  
Baghdad Science Journal
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Solid Medium ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Denture Stomatitis ◽  
Inhibition Effect

In this study Candida speices was diagnosed in 26 swab samples from patients with denture stomatitis , investigates the antagonism activity of Lactobacillus was investigated against the yeast of Candida albicans in vitro.Results revealed that The inhibition effect of Lactic Acid Bacteria against C.albicans was examined in solid medium, L.plantarum gave higher inhibition average 11mm followed by L.acidophillus with average 9 mm and, L.fermentum , L.casei with averages 7 mm. Whereas the filtrates, the highest inhibition zone were 20 and 16 mm by L. plantarum and L.acidophillus, respectively.

Inhibition of Nonproteolytic Clostridium botulinum with Lactic Acid Bacteria and Their Bacteriocins at Refrigeration Temperatures

2003 ◽  
Vol 66 (4) ◽  
pp. 674-678 ◽  
Author(s):  
S. RODGERS ◽  
P. PEIRIS ◽  
G. CASADEI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Prussian Blue ◽  
Lactobacillus Acidophilus ◽  
Resistant Strain ◽  
Clostridium Botulinum ◽  
Incubation Temperature ◽  
Inhibition Zone ◽  
Zone Size

Nonproteolytic Clostridium botulinum (strains 17B, Beluga, and 202F) was found to be inhibited by Lactobacillus, Lactococcus, Streptococcus, and Pediococcus species in tests by the spot-on-the-lawn simultaneous-antagonism method at 10, 15, and 25°C. C. botulinum 17B was the most resistant strain. Inhibition zone size increased with decreasing incubation temperature. Six strains of Lactobacillus acidophilus and seven strains of bifidobacteria failed to produce an inhibition zone on buffered reinforced clostridium Prussian blue agar seeded with spores of any of the selected C. botulinum strains. C. botulinum 17B was sensitive to 50 to 100 IU of nisin per ml and to 10 to 20 AU of pediocin A per ml.

The production of L(+) and D(−) lactic acid in cultures of some lactic acid bacteria, with a special study of Lactobacillus acidophilus NCDO 2

1967 ◽  
Vol 34 (1) ◽  
pp. 31-38 ◽  
Author(s):  
Ellen I. Garvie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Special Study ◽  
Total Acid ◽  
Stage Of Development

SummaryA study of the production of L(+) and D(−) lactic acid in cultures of DL forming lactic acid bacteria has shown that they can be divided into 2 groups. The first includes the thermobacteria and Pediococcus cerevisiae in which the percentage of L(+) lactic acid is high initially but decreases as the cultures grow. The second includes Lactobacillus plantarum and the heterofermentative lactobacilli and in cultures of these species the percentage of L(+) acid changes little during growth and is generally below 50% of the total.In a strain of Lactobacillus acidophilus it has been found that if the pH is kept constant during growth the proportion of L(+) lactic acid decreased. However, when acid production stopped the proportion of total acid which is the L(+) isomer is greater than the proportion at the same stage of development in cultures where the pH was not adjusted. Cells harvested from young cultures formed more L(+) acid than cells harvested from older cultures.There is some evidence that the composition of the medium can affect the ratio of L(+):D(−) lactic acid.

scholarly journals Identification of Lactic Acid Bacteria Isolated from Local Commercial Yahe (Fermented Caridean-Shrimp) Products

2021 ◽  
Vol 1 (3) ◽  
Author(s):  
Say Sophakphokea ◽  
Rith Sokuncharya ◽  
Norng Chakriya ◽  
Ang Vichheka ◽  
Chheun Malyheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Acid Tolerance ◽  
Food Preservation ◽  
Starter Cultures ◽  
Caridean Shrimp ◽  
Food Fermentation

Fermentation was used since ancient times as an easy method of food preservation, which also maintains and/or improves the nutritional and sensory properties of food. A research as aimed at identifying strain of lactic acid bacteria (LAB) from fermented caridean-shrimp, which properties suitable for starter cultures in food fermentation. A total of 18 LAB stains were obtained from ten different samples, in each sample consisted of commercial LAB strain that isolated from ten samples of caridean-shrimp. The LAB strains from ten samples were screened for resistance to biological barriers (acid and bile salts), and the three most promising strains were selected. The three bacteria strains were isolated from samples of caridean[1]shrimp and were characterized by the API 50 CHL system of identification. Three lactic acid bacteria species were identified and included Lactobacillus plantarum, and Lactobacillus acidophilus. Strain Y’11b,2, Y’11e,2, Y’85,1, which showed probiotic characteristics reducing cell growth of cancer, could be suitable as a starter culture for food fermentation because of its strong acid production and high acid tolerance. This is the first report to describe bacteria, isolated from caridean[1]shrimp, Lactobacillus Plantarum (Y’11b,2, Y’11e,2) and Lactobacillus acidophilus (Y’85,1) which have the probiotic characteristics and the acid tolerance needed for its use as a starter culture in food fermentation.

scholarly journals Isolation and Identification of Bacteriocin-Producing Lactic Acid Bacteria from Urutan, Balinese Traditional Fermented sausage

2021 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Ni Made Sri Dwijastuti ◽  
I Nengah Sujaya ◽  
Ni Nengah Dwi Fatmawati
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecalis ◽  
Indicator Bacteria ◽  
Isolation And Identification ◽  
16S Rdna Gene ◽  
Fermented Sausage ◽  
Inhibition Zones

This study aimed to isolate and identify lactic acid bacteria (LAB) that could produce bacteriocins from urutan. Urutan is a Balinese sausage that is traditionally produced and naturally fermented. Urutans used in this study were obtained from several traders in the Baturiti, Mengwi, and Tegallalang region, Bali. More than 300 LAB colonies were isolated and underwent inhibition test against the growth of the indicator bacteria. Crude bacteriocins from two isolates, namely J2 and J6, showed inhibition zones against the growth of Lactobacillus plantarum E12.1 and Escherichia coli ATCC 8739. The J6 isolate also inhibited the growth of Enterococcus faecalis ATCC 29212. Both J2 and J6 were gram-positive, bacilli shaped, and showed negative catalase test. Based on the results of the 16S rDNA gene amplification, the two isolates were identified as Lactobacillus plantarum. Keywords: Lactic Acid Bacteria, Bacteriocin, Lactobacillus plantarum, Urutan

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.

Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria

1984 ◽  
Vol 47 (8) ◽  
pp. 591-597 ◽  
Author(s):  
M. RACCACH ◽  
M. E. SCHILZ ◽  
S. L. KOVAC
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Combined Effect ◽  
Pediococcus Pentosaceus ◽  
Combined Action

The combined effect of monotertiary butylhydroquinone (TBHQ; 0 to 2000 μg/g), meat and NaCl (3.0 and 3.6%) was examined on the fermentation of dextrose and sucrose by Pediococcus pentosaceus and Lactobacillus plantarum at 27 and 35°C. With both bacteria, the rate of fermentation of each carbohydrate was reduced to different extents with increases in the concentration of TBHQ. In most instances, increasing the concentration of NaCl from 3.0 to 3.6% enhanced the antimicrobial activity of TBHQ. The same phenomenon was observed when the temperature of fermentation was reduced from 35 to 27°C. The effect of increasing the concentration of NaCl (3.0 to 3.6%) on the rate of fermentation of dextrose was larger than that brought about by decreasing the temperature of fermentation. The reverse was found with sucrose. P. pentosaceus was more sensitive to the combined action of TBHQ and NaCl at both 27 and 35°C than L. plantarum. TBHQ, 1000 and 2000 μg/g (35°C) and 30 μg/g (27°C) in combination with 3.0 and 3.6% NaCl, respectively, stopped the fermentation of dextrose by P. pentosaceus. TBHQ, up to 2000 μg/g (35°C) and up to 30 μg/g (27°C) with 3.6% NaCl, reduced (up to 80%) but did not stop the fermentation of sucrose by P. pentosaceus in meat. The fermentation of dextrose and sucrose by L. plantarum in meat (27 and 35°C) was reduced (up to 73%), but was not stopped, by up to 2000 μg/g TBHQ.

Sign in / Sign up

Export Citation Format

Share Document