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.

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 PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals Evaluation of the Efficiency of Ethanol Precipitation and Ultrafiltration on the Purification and Characteristics of Exopolysaccharides Produced by Three Lactic Acid Bacteria

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Manel Ziadi ◽  
Taroub Bouzaiene ◽  
Sana M’Hir ◽  
Kaouther Zaafouri ◽  
Ferid Mokhtar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Ftir Analysis ◽  
Molecular Weights ◽  
Molar Ratios ◽  
Monomer Composition ◽  
Ethanol Precipitation

Exopolysaccharides (EPS) produced by three Lactic Acid Bacteria strains,Lactococcus lactisSLT10,Lactobacillus plantarumC7, andLeuconostoc mesenteroidesB3, were isolated using two methods: ethanol precipitation (EPS-ETOH) and ultrafiltration (EPS-UF) through a 10 KDa cut-off membrane. EPS recovery by ultrafiltration was higher than ethanol precipitation forLactococcus lactisSLT10 andLactobacillus plantarumC7. However, it was similar with both methods forLeuconostoc mesenteroidesB3. The monomer composition of the EPS fractions revealed differences in structures and molar ratios between the two studied methods. EPS isolated fromLactococcus lactisSLT10 are composed of glucose and mannose for EPS-ETOH against glucose, mannose, and rhamnose for EPS-UF. EPS extracted fromLactobacillus plantarumC7 andLeuconostoc mesenteroidesB3 showed similar composition (glucose and mannose) but different molar ratios. The molecular weights of the different EPS fractions ranged from 11.6±1.83 to 62.4±2.94 kDa. Molecular weights of EPS-ETOH fractions were higher than those of EPS-UF fractions. Fourier transform infrared (FTIR) analysis revealed a similarity in the distribution of the functional groups (O-H, C-H, C=O, -COO, and C-O-C) between the EPS isolated from the three strains.

scholarly journals Application of some lactic acid bacteria strains to improve fermentation and aerobic stability of maize silage

2019 ◽  
Vol 7 (1-2) ◽  
pp. 127-132
Author(s):  
Judit Peter Szucs ◽  
Agnes Suli ◽  
Timea Suli Zakar ◽  
Elizabet Berecz ◽  
Mate Pek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Enterococcus Faecium ◽  
Acid Production ◽  
Untreated Control ◽  
Raw Material ◽  
Aerobic Stability ◽  
Whole Plant

The object of the trial was to study the effect of some lactic acid bacteria strains on the fermentation and aerobic stability of whole plant maize silages.The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant air conditioned room temperature (22 oC) during 95 days. The average packing density of raw material was 211 kg DM/m3.The applied treatments: 1. Untreated control maize, 2. Enterococcus faecium 100,000 CFU/g fresh maize (FM), 3. Lactobacillus plantarum 50,000 CFU/g FM + Enterococcus faecium 50,000 CFU/g FM, 4. Lactococcus lactis 100,000 CFU/g FM, 5. Lactobacillus plantarum 50,000 CFU/g FM + Lactococcus lactis 50,000 CFU/g FM, 6. Lactobacillus plantarum 100,000 CFU/g FM.Aerobic stability study:  Applied Honig (1990 system).The main experiences are the following: Applied lactic acid bacteria strains improved the quality of fermentation of maize in general compare to untreated control one.Lactic acid bacteria strains significantly stimulated lactic acid production and decreased propionic and butyric acid production. The origin of ammonia decreased also under influence of lactic acid bacteria strains in unaerobic conditions.Enterococcus faecium and.Lactococcus lactis are not able to protect the maize silages against the aerobic deterioration with the applied dosage.  Lactobacillus plantarum itself produced the most favourable fermentation characteristics and protected the aerobic stability of silage the most effectively (during 4 day) compare to all other treated maize silages.

scholarly journals Microflora and Physical-Chemical Characteristics of Omani Laban

1999 ◽  
Vol 4 (2) ◽  
pp. 61
Author(s):  
N. Guizani ◽  
K. Al-Ramadani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Titratable Acidity ◽  
Fecal Coliforms ◽  
Chemical Characteristics ◽  
Microbiological Analysis ◽  
Physical Chemical ◽  
The Mean

Fifteen samples of Laban made at home in three Omani regions were subjected to physical-chemical and microbiological analysis. Laban had an average titratable acidity, pH, fat, protein and total solids of 1.12%, 3.98, 1.I2%, 2. 11% and 6.29%, respectively. The microbial flora of traditional Omani laban was found to be predominantly mesophilic lactococci. and homofemenentative lactobacili. The mean Lactococci and lactobacilli counts were 1.3 x 10 8 and 2.4 x 10 6/ml respectively. The main microbial types involved in the manufacture of Omani laban were Lactoeoccus lactis ssp lactis. Lacrococcus locus ssp locus biov. Diacetylactis, Lactococcus lactis ssp, Cremoris. and Lactobacillus plantarum. Leuconostoc species were present in low proportion compared to other lactic acid bacteria. All Laban samples contained high yeast numbers and were highly contaminated with coliforms, and fecal coliforms.

scholarly journals MEMPELAJARI VIABILITAS ENKAPSULASI SEL PROBIOTIK (LACTOBACILLUS PLANTARUM DAN STREPTOCOCCUS THERMOPHILUS) PADA ES KRIM

2018 ◽  
pp. 41-52
Author(s):  
Maryati Bilang ◽  
Mulyati Tahir ◽  
Darmayanti Haedar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Acid ◽  
Lactobacillus Plantarum ◽  
Bile Salts ◽  
Bacterial Resistance ◽  
Frozen Storage ◽  
Ice Cream ◽  
Streptococcus Thermophilus ◽  
Significant Difference

Encapsulation is one of the methods of protecting bacteria in unfavorable environmental conditions such as processing, storage and digestion. The aim of this research was to investigate the encapsulation effect of Lactobacillus plantarum and Streptococcus thermopillus on ice cream during frozen storage (-28oC). The study also was to investigate its resistance to stomach acid condition (pH 2.0) and bile salt (0.5%), and its effect on organoleptic and overrun ice cream. Encapsulation was performed using an emulsion technique with sodium alginate as a coating. Bacterial resistance was seen from the total amount of Lactic Acid Bacteria during storage. The results showed that there was no significant difference (P>0.05) on the organoleptic ice cream Lactic Acid Bacterial were encapsulated and not during storage. The value of overrun ice cream free lactic acid bacteria is greater than the ice cream in encapsulated lactic acid bacteria.The results showed that there was significant difference (P<0.05) on the viability Lactic Acid Bacteria were encapsulated and not during storage. Lactobacillus plantarum and Streptococcus thermopillus without encapsulation has decreased as much 1.25CFU Log g-1(12%)and 2.56CFU Log g-1 (25%). While Lactobacillus plantarum and Streptococcus thermopillus with encapsulated orespectively decreased to 0.20 log CFU g-1(2%) and 1.45CFU Log g-1 (14%)after eight weeks storage. Similarly, in gastric acid conditions pH 2 and 0.5% bile salts, encapsulated Lactic Acid Bacteria have better resilience than unencapsulated Lactic Acid Bacteria.Therefore, encapsulated lactic acid bacteria have better viability to freezing temperatures, gastric acid and bile salts during frozen storage

scholarly journals Chemical and microbiological characteristic of silomaize ensiled with some lactic acid bacteria strains

2018 ◽  
Vol 6 (1-2) ◽  
pp. 50-56
Author(s):  
Judit Péter Szűcs ◽  
Ágnes Süli ◽  
Tímea Süli-Zakar ◽  
Elizabet Berecz ◽  
Máté Pék
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Enterococcus Faecium ◽  
Nutritive Value ◽  
Raw Material ◽  
Microbiological Characteristics

The object of the trial was to study the effect of some lactic acid bacteria strains on the chemical composition, energy- and metabolisable protein (MP) content, microbiological characteristics and in-silo weight and dry matter losses of whole crop maize silages. The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant 25 °C room temperature on day 95. The average packing desity was 211kg DM/m3 The applied treatments: 1. Untreated control, 2. Enterococcus faecium 100.000 CFU/g FM, 3. Lactobacillus plantarum 50.000 CFU/g + Enterococcus faecium 50.000 CFU/g, 4. Lactococcus lactis 100.000 CFU/g, Lactobacillus plantarum 50.000 CFU + Lactococcus lactis 50.000 CFU/g, 6. Lactobacillus plantarum 100.000 CFU The main experiences are the following: Chemical composition of whole crop maize silages treated by lactic acid bacteria strains are significantly differed from the control in some cases on P 5% level but the nutritive value (energy and MP content) of silages did not change significantly compare to the control untreated silage. Number of yeast and mould CFU of control silage was the highest (4.5 x 104 CFU/g FM) among all kind of treated ones, which was significant on P 1% level. Weight loss and DM loss were lower in all of the lactic acid bacteria treated silages in general than it was measured in the control silage. Least weight loss and one-third of DM loss was detected in Lactobacillus plantarum 000 CFU/g treated silage among all kind of silages.  

scholarly journals Lactic Acid Bacteria Cause a Leaf Blight and Bulb Decay of Onion (Allium cepa)

Plant Disease ◽  
2017 ◽  
Vol 101 (1) ◽  
pp. 29-33 ◽  
Author(s):  
Jean M. Bonasera ◽  
Jo Ann E. Asselin ◽  
Steven V. Beer
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Allium Cepa ◽  
Growth Characteristics ◽  
Pathogenic Potential ◽  
Gram Positive Bacteria

Several members of the lactic acid bacteria group were isolated from diseased onion plants and bulbs. Based on growth characteristics and sequence analysis of 16S rRNA and rpoA genes, the strains were identified as Lactococcus lactis, Lactobacillus plantarum, and three species of Leuconostoc, i.e., citreum, mesenteroides, and pseudomesenteroides. Pathogenic potential to onion leaves and mature onion bulbs was assessed. L. plantarum and all three Leuconostoc species caused symptoms in both leaves and bulbs. L. lactis caused scale discoloration in bulbs but failed to cause lesions on leaves. Leuconostoc citreum caused bulb decay in 7 days at 18°C as well as 37°C. This is the first report of a group of gram-positive bacteria able to cause disease in onion leaves.

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.

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.

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