Enhancement the antibacterial properties of kefir by adding Lactobacillus fermentum grx08

2021 ◽  
Author(s):  
Tian Lv ◽  
Xueting Huang ◽  
Chenchen Zhang ◽  
Dawei Chen ◽  
Ruixia Gu ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Acetic Acid ◽  
Foodborne Pathogens ◽  
Antibacterial Properties ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Fermentation Time ◽  
Gram Negative ◽  
Kefir Grains

Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from longevous people was used to further improve the health properties of kefir. L. fermentum grx08 and kefir grains obtained from Xinjiang, China were mixed at ratios of 1:1, 5:1 and 25:1 as starters. The 6 Gram-positive and Gram-negative foodborne pathogens were able to grow in the supernatant of kefir, but not in the supernatant of kefir with L. fermentum grx08. With the increasing of amount of inoculated L. fermentum grx08, the antibacterial activity of the mixed fermented kefir gradually increased. The contents of lactic acid, fumaric acid and malic acid in the mixed fermented milk were significantly increased by adding L. fermentum grx08 (P < 0.05), while the content of acetic acid decreased with the increase of L. fermentum grx08, and the content of citric acid was unaffected. This study suggest that the addition of  L. fermentum grx08 shortened the fermentation time, improved the acidity and retained the quality of fermented milk. Moreover, the antibacterial properties of kefir is enhanced by increasing the production of certain acid.

scholarly journals Optimization of production of the fermented milk beverage based on Tibetan kefir grains

2021 ◽  
Vol 247 ◽  
pp. 01003
Author(s):  
Rustem Khabibullin ◽  
Mahmud Adylov ◽  
Galina Ezhkova
Keyword(s):  
Shelf Life ◽  
Fermented Milk ◽  
Quality Characteristics ◽  
Response Functions ◽  
Functional Dependencies ◽  
Fermentation Conditions ◽  
Milk Fermentation ◽  
Kefir Grains ◽  
Central Composite

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

Identification and Evaluation of Preservative Plants on Traditionally Fermented Cow Milk

2021 ◽  
Vol 9 (1) ◽  
pp. 329-337
Author(s):  
Zerihun Shambel ◽  
Ewonetu Kebede ◽  
Melese Mengistu ◽  
Tesfahun Lamboro
Keyword(s):  
Redox Potential ◽  
Fermented Milk ◽  
Cow Milk ◽  
Survey Study ◽  
Cultural Perceptions ◽  
Fermentation Time ◽  
Catha Edulis ◽  
Cultural Perception ◽  
Milk Samples

The majority of communities in different regions of Ethiopia are relying on a variety of plants to improve the quality of their dairy products. However, this cultural perception was scientifically not well strengthened. Therefore, the objectives of the study were to identify milk preservative plants and evaluate the effects of preservative plants on fermented milk redox potential, Potential hydrogen (pH), and sensory analysis. The survey study was conducted on purposefully selected 80 households in the Haramaya district. However, the laboratory study was conducted on four top-ranked plants for the preparation of fermented milk samples at ambient temperature following similar techniques and procedures observed at households. All the collected data were analysed by Statitsical Analysis software (SAS). In the study area, five plants in the families of Oleaceae, Celastraceae, Lamiaceae, and Rutaceae were identified and used by the majority of respondents with perceptions of enhancing the flavour of their products. The Analysis of variance (ANOVA) results of redox potential were proved the cultural perception of the majority of respondents that they were used both Olea Africana and Catha edulis in substitute to each other for the same purpose. The pH of all treatments was continuously decreased and the milk samples treated by Olea Africana and Catha edulis were recorded the lowest values at the end. The observed pH results have disproved the communities cultural perceptions that they believed smoking increased the shelf life and extended the fermentation time whereas the Hedonic scores of panelists proved the local perceptions of respondents that they were mainly intended to make their products much more acceptable and preferable by its flavour to the consumers.

Synthesis of Nano-Hydroxyapatite from Snakehead (Channa striata) Fish Bone and its Antibacterial Properties

2020 ◽  
Vol 840 ◽  
pp. 293-299
Author(s):  
Poedji Loekitowati Hariani ◽  
Muryati Muryati ◽  
Muhammad Said ◽  
Salni Salni
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Fish Bone ◽  
Molar Ratio ◽  
Temperature Variations ◽  
Gram Negative ◽  
Fish Bones ◽  
Channa Striata

Nano-hydroxyapatite was synthesized by coprecipitation method and tested its antibacterial properties. Nano-hydroxyapatite was synthesized using CaO precursors from snakehead (Channa striata) fish bones and (NH4)2HPO4. The synthesis was carried out with temperature variations of 30, 60, 80, and 100 °C. Antibacterial activity was determined using two types of bacteria, namely gram-positive and gram-negative. The XRD spectra show that the highest peak is hydroxyapatite synthesized at a temperature of 100 °C. Hydroxyapatite produced from various synthesis temperatures has the size of nanoparticles in the range 37.32-49.27 nm. The nano-hydroxyapatite functional groups are characterized using FTIR, the analysis indicate the presence of OH, CO32‒ and PO43‒. The molar ratio Ca/P is obtained of 1.71 approaching theoretical hydroxyapatite of 1.67. The resulted nano-hydroxyapatite has significant antibacterial properties to Escherichia coli and Staphylococcus aureus.

scholarly journals Physicochemical and Antibacterial Properties of Chitosan Extracted from Waste Shrimp Shells

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
José Carlos Vilar Junior ◽  
Daylin Rubio Ribeaux ◽  
Carlos Alberto Alves da Silva ◽  
Galba Maria De Campos-Takaki
Keyword(s):  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Degree Of Deacetylation ◽  
Shrimp Shells ◽  
Shrimp Shell ◽  
Ft Ir ◽  
High Degree

This research aims to study the production of chitosan from shrimp shell (Litopenaeus vannamei) of waste origin using two chemical methodologies involving demineralization, deproteinization, and the degree of deacetylation. The evaluation of the quality of chitosan from waste shrimp shells includes parameters for the yield, physical chemistry characteristics by infrared spectroscopy (FT-IR), the degree of deacetylation, and antibacterial activity. The results showed (by Method 1) extraction yields for chitin of 33% and for chitosan of 49% and a 76% degree of deacetylation. Chitosan obtained by Method 2 was more efficient: chitin (36%) and chitosan (63%), with a high degree of deacetylation (81.7%). The antibacterial activity was tested against Gram-negative bacteria (Stenotrophomonas maltophiliaandEnterobacter cloacae) and Gram-positiveBacillus subtilisand the Minimum Inhibitory Concentrations (MIC) and the Minimum Bactericidal Concentration (MBC) were determined. Method 2 showed that extracted chitosan has good antimicrobial potential against Gram-positive and Gram-negative bacteria and that the process is viable.

scholarly journals Studies on the antibacterial properties of some basic derivatives of cholane and norcholane

1947 ◽  
Vol 134 (877) ◽  
pp. 538-543 ◽  
Keyword(s):  
Staphylococcus Aureus ◽  
Surface Tension ◽  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Lactobacillus Helveticus ◽  
Bacteriostatic Activity ◽  
Gram Positive ◽  
Gram Negative ◽  
Derivatives Of

A series of basic derivatives of cholane and norcholane has been examined for bacteriostatic activity against the Gram-positive Staphylococcus aureus and Lactobacillus helveticus and the Gram-negative Bacillus lactis aerogenes . The basic derivatives, in general, were more highly bacteriostatic against the Gram-positive organisms than against the Gram-negative. Of the compounds studied, the highest antibacterial activity was shown by 3:7:12-trihydroxy-23-guanido-norcholane hydrochloride. No relationship was apparent between the lowering of the surface tension of the medium induced by the compounds and their bacteriostatic activity.

ANALYSIS OF ANTIBACTERIAL PROPERTIES CHELIDONIUM AND YODOPYRON TINCTURES

2021 ◽  
Author(s):  
T.V. Miller ◽  
◽  
S.S. Dikunina ◽  
E.P. Kotelnikova ◽  
◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Skin Diseases ◽  
Effective Means ◽  
Antibacterial Properties ◽  
Enterobacter Cloacae ◽  
Modern Medicine ◽  
Proteus Vulgaris ◽  
Gram Negative ◽  
Natural Origin ◽  
Treatment And Prevention

One of the promising and dynamically developing areas of modern medicine and pharmacy is the development of new effective means of herbal or natural origin for the treatment and prevention of acute and chronic diseases caused by various microorganisms. A pronounced antibacterial activity was shown by celandine tincture for all four gram-negative microorganisms. Recommended external use of celandine tincture in the treatment and prevention of skin diseases, in the pathogenesis of which are involved gram-negative microorganisms Enterobacter cloacae, Proteus mirabilis, Proteus vulgaris and Pseudomonas aeruginosа.

Synthesis of new thiophene dyes clubbed with sulfonamide for the creation of antibacterial polyester fabrics

2019 ◽  
Vol 90 (3-4) ◽  
pp. 376-385
Author(s):  
Aisha SM Hossan
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Coupling Reaction ◽  
Polyester Fabric ◽  
Proton Nuclear Magnetic Resonance ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Polyester Fabrics ◽  
Sulfonamide Dyes

The current study targets to synthesize some new sulfonamido-hydroxythiophene dyes for dyeing polyester fabrics with estimated antibacterial activity. The structure of sulfonamide dyes was adapted by conducting with sulfadimidine and sulfamethaxole through the coupling reaction. The synthesized derivatives were established by spectroscopic tools (Fourier transform infrared spectroscopy, proton nuclear magnetic resonance). Hydroxy-thiophene-containing sulfonamides were utilized for dyeing polyester fabric. The prepared sulfonamido-hydroxythiophene dyes were applied on polyester fabrics after establishing the optimum dye conditions, and afterward their dyeing properties, light, washing, perspiration, rubbing and sublimation fastness were determined. Meanwhile, the improved dyes demonstrated respectable fastness results and antibacterial properties against some gram-positive and gram-negative bacteria.

Inhibition and Inactivation of Five Species of Foodborne Pathogens by Chitosan

1992 ◽  
Vol 55 (11) ◽  
pp. 916-919 ◽  
Author(s):  
GUANG-HUA WANG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Yersinia Enterocolitica ◽  
Foodborne Pathogens ◽  
E Coli ◽  
No Inhibition

Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjusted to pH 6.5 or 5.5 with 2% acetic acid, and incubated at 30°C. The outgrowths of these bacteria were observed. At pH 6.5, in general, antibacterial activity of chitosan was relatively weak. The effectiveness of chitosan against S. aureus was greatest, followed by S. typhimurium, E. coli, and Y. enterocolitica. As the concentration of chitosan increased, the effectiveness of chitosan against these four species of pathogens also increased. No inhibition of L. monocytogenes by chitosan occurred. At pH 5.5, presence of chitosan inactivated these pathogens except that 0.5% chitosan did not affect the growth of S. typhimurium. Thus, the antibacterial activity of chitosan was stronger at pH 5.5 than at pH 6.5.

Nano-boron as an Antibacterial Agent for Functionalized Textiles

2015 ◽  
Vol 1793 ◽  
pp. 53-57
Author(s):  
Wazir Akbar ◽  
Ayse Karagoz ◽  
G.Bahar Basim ◽  
Mohamed Noor ◽  
Tofail Syed ◽  
...  
Keyword(s):  
Particle Size ◽  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Antibacterial Properties ◽  
Nano Particles ◽  
Fastness Properties ◽  
Shape Stability ◽  
Gram Negative ◽  
Bacteria Growth ◽  
Before And After

ABSTRACTThe antibacterial properties of boron-containing compounds are well known although there are limited studies available on the pure boron nanoparticles. In this study boron nano-particles were characterized in terms of their particle size, shape, stability and surface charge before and after they are applied to textile surfaces to study their impact on antibacterial activity in addition to cytotoxicity. It was observed that the boron nano-particles are affective in limiting bacteria growth on both gram-negative and gram-positive species without requiring any stimulation to initiate the antibacterial action. It was also found that the application of boron nano-particles on the textile surfaces through mixing them in hydrophobic finishing solutions helped improve the wettability performance of the textiles while showing no change in the physical and colour fastness properties at an optimal concentration of 0.02 % w/v of finishing solution.

scholarly journals Potensi Ekstrak Kasar Teripang Holothuria atra, Jaeger, 1833 (Holothuroidea : Holothuriidae) Dari Pulau Panjang, Jepara

2019 ◽  
Vol 8 (3) ◽  
pp. 262-268
Author(s):  
Sonny Rieldo Damanik ◽  
Bambang Yulianto ◽  
Subagiyo Subagiyo
Keyword(s):  
Antibacterial Activity ◽  
Foodborne Pathogens ◽  
Sea Cucumber ◽  
Sampling Method ◽  
Gram Positive ◽  
Meat Extract ◽  
Gram Negative ◽  
Paper Disk ◽  
Activity Unit ◽  
Holothuria Atra

Aktivitas antibakteri yang terdapat dalam Holothuria atra dapat dimanfaatkan sebagai makanan fungsional yang dapat mengendalikan mikroflora dalam saluran pencernaan. Tujuan dari penelitian ini adalah untuk mengetahui potensi aktivitas antibakteri dari teripang H. atra terhadap bakteri B. cereus (gram positif) dan V. alginolyticus (gram negatif) sebagai foodborne pathogens. Sampel teripang H. atra diambil dari ekosistem lamun perairan Pulau Panjang dengan metode purposive sampling method untuk mengambil teripang berukuran panjang > 16 cm sebanyak 1 kg. Sampel H. atra dibersihkan lalu dipisahkan antara daging dan jeroannya, kemudian di maserasi menggunakan pelarut etil asetat dengan perbandingan 1:3 (w:v) selama 1x24 jam. Hasil maserasi diuapkan dengan rotary evaporator pada suhu 38o C. Ekstrak daging dan jeroan yang diperoleh adalah 669,8 mg dan 625,2 mg. Uji aktivitas antibakteri dilakukan dengan metode paper disk diameter 6 mm dengan konsentrasi 500 µg/disk, 1000 µg/disk, 2000 µg/disk, dan 4000 µg/disk. Aktivitas antibakteri yang diperoleh dari perbedaan konsentrasi yang diberikan berbeda secara nyata  dengan adanya peningkatan Activity Unit (AU) di setiap kenaikan konsentrasi. Aktivitas antibakteri terbesar yang diperoleh dari ekstrak daging H. atra pada konsentrasi 4000 µg/disk terhadap bakteri V. alginolyticus  (gram negatif) dan B. cereus (gram positif) masing-masing adalah 14214,08 mm2/ml dan 10508,62 mm2/ml. Aktivitas antibakteri terbesar yang diperoleh dari ekstrak jeroan H. atra pada konsentrasi  4000 µg/disk terhadap bakteri V. alginolyticus  (gram negatif) dan B. cereus (gram positif) masing-masing adalah 7858,72 mm2/ml dan 4919,68 mm2/ml. Berdasarkan penelitian ini, daging dan jeroan teripang H. atra keduanya memiliki aktivitas antibakteri terhadap bakteri B. cereus (gram positif) dan V. alginolyticus (gram negatif). The antibacterial activity contained in the bioactive compounds of sea cucumber Holothuria atra can be used as functional foods that can control microflora in the digestive tract. The purpose of this study was to determine the potential antibacterial activity of sea cucumber H. atra against B. cereus (gram positive) and V. alginolyticus (gram negative) as foodborne pathogens. The samples of H. atra in this study were taken from the seagass ecosystem of Panjang Island waters using the purposive sampling method so that the sea cucumbers taken were > 16 cm long. The obtained sea cucumber samples were cleaned and separated between the meat and the viscera, then macerated using ethyl acetate with a ration of 1:3 (w/v) for 24 hours. The solvent was evaporated using rotary evaporator at 38o C. The obtained meat and viscera extract of H. atra in this study were 669,8 mg and 625,2 mg. The antibacterial activity test was carried out using the diffusion method with a 6 mm paper disk (Kirby-Bauer Method), and the concentrations of each extract are 500 µg/disk, 1000 µg/disk, 2000 µg/disk, and 4000 µg/disk. The antibacterial activity of extracts from different concentrations were significantly different in line with the increasing results of activity unit (AU) at each increased concentration.  The largest activity unit was obtained from meat extract at a concentration of 4000 µg/disk. The antibacterial activity unit from meat extract against V. alginolyticus (gram-negative) and B. cereus (gram-positive) are 14214,08 mm2 / ml and 10508,62 mm2 / ml. The largest antibacterial activity unit of viscera extract against V. alginolyticus and B. cereus are 7858,72 mm2 / ml and 4919,68 mm2 / ml. Based on this study, meat and viscera extracts from H. atra both have antibacterial activity against B. cereus (gram-positive) and V. alginolyticus (gram-negative).

Sign in / Sign up

Export Citation Format

Share Document