scholarly journals ANTAGONISTIC EFFECT OF LACTOBACILLUS ACIDOPHILUS AGAINST ENTEROPATHOGENS AND ITS UTILIZATION FOR DEVELOPMENT OF PROBIOTIC FOOD MIXTURES

2021 ◽  
Vol 21 (2) ◽  
Author(s):  
Sharon C.L ◽  
Usha V ◽  
Aneena E.R ◽  
Lakshmy P.S. ◽  
Seeja Thomachan
Keyword(s):  
Staphylococcus Aureus ◽  
Lactobacillus Acidophilus ◽  
Salmonella Enteritidis ◽  
Antagonistic Effect ◽  
Zone Of Inhibition ◽  
E Coli ◽  
Beneficial Effects ◽  
Freeze Dried ◽  
Probiotic Food ◽  
Recommended Level

Probiotics are live microbial supplement, which beneficially affect the host by improving the intestinal microbial balance. Lactobacillus acidophilus is one of the most common probiotic bacteria which have beneficial effects on the microbiota of the gastrointestinal tract. In the present study, L. acidophilus was used as the probiotic culture. The antagonistic effect of L. acidophilus against the enteropathogens strains of E. coli (MTCC 40), Salmonella enteritidis (MTCC 3219), Bacillus cereus (MTCC 430), Staphylococcus aureus (MTCC 430) and Shigella flexineri (MTCC 1457) was studied. The results showed that L.acidophilus was able to inhibit the growth of some of the selected pathogens in varying degrees. It was found to be most effective with a zone of inhibition of 24 mm recorded against Staphylococcus aureus. The antagonistic effect may be due to the production of organic acids, bacteriocins and hydrogen peroxide. Later, an attempt wasmade to develop probiotic food mixtures containing banana flour, soya flour, tomato, mango and papaya involving L acidophilus. The food mixture (25g) was mixed with 150ml water and stirred to obtain uniform slurry. Adjusted the pH to 4.5 and autoclaved at 121°C (1.5 kg cm-2) for 15 minutes. After cooling this was inoculated with 300µl (8.07log cfu ml-1) liquid culture of L. acidophilus (24 hour old culture) and incubated at 37° C for 24 hours. After fermentation it was freeze dried. The viability of the developed food mixtures were assessed for 6 months and it showed good viability which was within the recommended level of probiotic organism to assure health benefits.

Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

2004 ◽  
Vol 67 (7) ◽  
pp. 1497-1500 ◽  
Author(s):  
Y. INATSU ◽  
M. L. BARI ◽  
S. KAWASAKI ◽  
K. ISSHIKI
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Detectable Level ◽  
Escherichia Coli O157 ◽  
Inoculum Level ◽  
Initial Inoculum ◽  
E Coli

The survival of gram-positive and gram-negative foodborne pathogens in both commercial and laboratory-prepared kimchi (a traditional fermented food widely consumed in Japan) was investigated. It was found that Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes could survive in both commercial and laboratory-prepared kimchi inoculated with these pathogens and incubated at 10°C for 7 days. However, when incubation was prolonged, the S. aureus level decreased rapidly from the initial inoculum level to the minimum detectable level within 12 days, whereas Salmonella Enteritidis and L. monocytogenes took 16 days to reach similar levels in commercial kimchi. On the other hand, E. coli O157:H7 remained at high levels throughout the incubation period. For laboratory-prepared kimchi, the S. aureus level decreased rapidly from the initial inoculum level to the minimum detectable level within 12 days, and L. monocytogenes took 20 days to reach a similar level. E. coli O157:H7 and Salmonella Enteritidis remained at high levels throughout the incubation period. The results of this study suggest that the contamination of kimchi with E. coli O157:H7, Salmonella Enteritidis, S. aureus, or L. monocytogenes at any stage of production or marketing could pose a potential risk.

scholarly journals Produção de itens de ensaio de proficiência contendo bactérias em matriz frango utilizando a técnica de liofilização

2021 ◽  
Vol 9 (2) ◽  
pp. 59-67
Author(s):  
Ingrid Camelo da Silva ◽  
◽  
Paula Vasconcelos Costa ◽  
Luiza Vasconcellos ◽  
Pablo Tavares Coimbra ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Salmonella Enteritidis ◽  
E Coli ◽  
Iso Guide 35

Introdução: A participação em ensaios de proficiência (EP) é utilizada para avaliar a competência de laboratórios de ensaio e calibração. Objetivo: Avaliar a viabilidade da técnica de liofilização na produção de seis lotes de itens de EP, dois contendo Escherichia coli, dois contendo Bacillus cereus e Staphylococcus aureus concomitantemente, e dois contendo Salmonella Enteritidis em matriz frango desfiado cozido. Método: Foram realizados testes de homogeneidade segundo o protocolo harmonizado e de estabilidade em longo prazo pelo modelo clássico e curto prazo pelo modelo isócrono segundo a ISO Guide 35. Resultados: Todos os lotes produzidos foram considerados suficientemente homogêneos. No estudo de estabilidade em longo prazo, todos os lotes se apresentaram suficientemente estáveis nas temperaturas de -80 ± 10ºC e -20 ± 4ºC, exceto o lote contendo B. cereus e S. aureus. Os outros lotes apresentaram estabilidade por pelo menos 126 dias a -80 ± 10ºC e 84 dias a -20 ± 4ºC. Na avaliação da estabilidade em curto prazo, foram analisados apenas os lotes suficientemente estáveis no estudo em longo prazo. Os lotes foram suficientemente estáveis nas temperaturas de 5 ± 3ºC e 35 ± 2ºC, com exceção do lote contendo Salmonella Enteritidis a 35 ± 2ºC, devido ao decréscimo significativo da concentração celular. Conclusões: A técnica de liofilização foi satisfatória para produção de itens de ensaio contendo E. coli e Salmonella Enteritidis em matriz frango viáveis para utilização em um EP, sendo que o lote contendo Salmonella Enteritidis deve ser transportado aos laboratórios participantes em temperatura ≤ 8ºC por até quatro dias. Lotes contendo S. aureus e B. cereus, simultaneamente, apresentaram estabilidade insuficiente, indicando que a produção de lotes individuais contendo cada bactéria individualmente é necessária.

scholarly journals Production of Antiseptic Tablet Aloe Vera Soap

2020 ◽  
Vol 5 (8) ◽  
pp. 612-615
Author(s):  
Muhammad Sulaiman Rahama ◽  
Abubakar Sani
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Research Work ◽  
Aloe Vera ◽  
Reducing Sugar ◽  
Phytochemical Screening ◽  
Zone Of Inhibition ◽  
E Coli ◽  
Commercial Soap ◽  
Phytochemical Constituents

This research work aimed at investigating some phytochemical constituents present in aloe vera based antiseptic soap and its activity against some selected microorganisms. The soap was produced using hot process and the antimicrobial activity was performed against Staphylococcus aureus, Escherichia Coli and Candida albicans using the method of agar well diffusion. The produced soap exhibited highest zone of inhibition on Staphylococcus aureus with 8.6 mm, 10.1 mm, 13.8 mm and 15.1 mm at 25 mg/mL, 50 mg/mL, 100 mg/mL and 200 mg/mL respectively, no inhibition was observed on E. Coli while the C. albicans was slightly inhibited by the soap by 7.6 mm, 9.0 mm, 13.2 mm at 50 mg/mL, 100 mg/mL, 200mg/mL respectively. The phytochemical screening conducted confirmed the presence of tannins, saponins, reducing sugar and flavonoid in the plant extract. The results of the investigations clearly indicated that aloe vera based soap had possessed antimicrobial activity against the tested microorganisms due to the presence of the confirmned phytoconstituents. Likewise pH, formability, and antimicrobial activity of the produced soap were comparable with the commercial soap.

scholarly journals EFFICACY OF CHAKRAMARDA PATRA SWARASA (CASSIA TORA LINN) AND DADHI IN KRIMIJA ATISARAM: A PRECLINICAL APPROACH

2020 ◽  
Vol 11 (5) ◽  
pp. 212-217
Author(s):  
Sreelekshmi S ◽  
Priya S ◽  
Priyalatha B
Keyword(s):  
Staphylococcus Aureus ◽  
Public Health Problem ◽  
Signs And Symptoms ◽  
Major Public Health Problem ◽  
Trial Group ◽  
Zone Of Inhibition ◽  
Scientific Validity ◽  
E Coli ◽  
And Staphylococcus Aureus

Diarrhoea is a major public health problem especially in developing countries. The signs and symptoms of Diarrhoea can nearly be co-related to Atisara. Diarrhoea caused by bacterial pathogens can be equated with the lakshanas seen in Krimija Atisara. Hetu vyadhi pratyanika chikitsa is explained by Acharya Sushruta for treating Krimija Atisara. In Yogamritam Atisara chikitsa Adhikara; it is explained that Chakramarda patra Swarasa, taken along with Dadhi is effective in Atisara. Hence, the study has been undertaken as a pre-clinical step- In vitro Agar well diffusion model, Microorganisms used for the study are E coli and Staphylococcus aureus. Two trial groups were included in this study; trial group 1- Chakramarda patra Swarasa alone, Trial group 2- Chakramarda patra Swarasa with Dadhi. Gentamicin was used as Standard. It was observed that the 2 trial groups showed Zone of inhibition against E coli and Staphylococcus aureus. Both the trial groups showed More Zone of inhibition against Staphylococcus aureus than E coli. Mean zone of inhibition of the 2 trial groups was found to be lower as compared to that of Mean zone of inhibition of the standard against E coli and Staphylococcus aureus. Student ’t’ test is used to analyze the data. The ‘t’ value is not statistically significant at the level of P < 0.05. Hence null hypothesis is accepted and alternate hypothesis is rejected.This article aims to give a scientific validity to usage of Chakramarda patra Swarasa with Dadhi in Krimija Atisara.

Antagonistic Action of Lactobacillus acidophilus Toward Intestinal and Foodborne Pathogens in Associative Cultures1

1977 ◽  
Vol 40 (12) ◽  
pp. 820-823 ◽  
Author(s):  
S. E. GILLILAND ◽  
M. L. SPECK
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Lactobacillus Acidophilus ◽  
Inhibitory Effect ◽  
Enteropathogenic Escherichia Coli ◽  
Anaerobic Conditions ◽  
Antagonistic Action ◽  
E Coli

Lactobacillus acidophilus exerted antagonistic actions on growth of Staphylococcus aureus, Salmonella typhimurium, enteropathogenic Escherichia coli, and Clostridium perfringens when grown with each in associative cultures. S. aureus and C. perfringens were more sensitive to the inhibition than were S. typhimurium and E. coli. The amount of the antagonism produced varied among strains of L. acidophilus and could not be directly related to amounts of acid produced; hydrogen peroxide produced by the lactobacilli appeared to be partially responsible for the antagonistic interaction. The inhibitory effect was produced also under anaerobic conditions in a pre-reduced medium.

scholarly journals Analysis of colostrum IgA against bacteria involved in neonatal infections

2017 ◽  
Vol 15 (3) ◽  
pp. 256-261 ◽  
Author(s):  
Elizabeth Moreira Dias ◽  
Denise Bertulucci Rocha Rodrigues ◽  
Vinícius Rangel Geraldo-Martins ◽  
Ruchele Dias Nogueira
Keyword(s):  
Escherichia Coli ◽  
Molecular Weight ◽  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Salmonella Enteritidis ◽  
Clinical Evidence ◽  
Immune Protection ◽  
Neonatal Infections ◽  
E Coli ◽  
Iga Antibodies

ABSTRACT Objective To describe e compare the specificity of IgA antibodies against bacteria extract of Klebsiella pneumoniae , Staphylococcus aureus , Escherichia coli , and Salmonella enteritidis . Methods Colostrum samples were aseptically collected in the first 12 hours after C-section delivery. The specificity of IgA against bacteria extracts was analyzed by the Western blot. Results The findings showed proteins of high molecular weight frequently detectable in the samples. S. aureus was the most frequently found bacterium in the samples (p<0.05). Approximately 93.8, 56.3, 62.5 and 60.4% of samples presented IgA reactive to S. aureus , K. pneumoniae , S. enteritidis, and E. coli, respectively. Roughly 40% of samples showed no IgA reactive to K. pneumoniae, S. enteritidis and E. coli . Conclusion Clinical evidence of the importance of breastfeeding for the immune protection of neonates was consistent with the observed immunological findings, since most samples showed IgA reactive against the species tested. The application and development of immunotherapies during pregnancy, focused on frequently detected antigens, could be an important tool to enhance the presence of IgA in colostrum.

scholarly journals Atividade antibacteriana de desinfetantes para uso na produção orgânica de aves

2010 ◽  
Vol 40 (2) ◽  
pp. 354-358 ◽  
Author(s):  
Fátima Regina Ferreira Jaenisch ◽  
Suzana Satomi Kuchiishi ◽  
Arlei Coldebella
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Enteritidis ◽  
E Coli

A determinação de produtos eficazes para a desinfecção e que não causem danos ao meio ambiente é um grande desafio para a avicultura orgânica. Neste trabalho foram avaliadas as atividades antibacterianas de quatro desinfetantes: ácido peracético, amônia quaternária, hipoclorito de sódio a 1% e a 0,1% de cloro ativo e do composto de ácidos orgânicos (cítrico, lático e ascórbico), frente às amostras padrão de Escherichia coli, Salmonella enteritidis e Staphylococcus aureus, na presença e ausência de matéria orgânica, sob duas diferentes temperaturas e tempo de contato de 20 minutos. Os ácidos orgânicos mostraram-se menos efetivos na presença de matéria orgânica. No entanto, o ácido peracético, na ausência desta, foi o mais eficaz frente à S. Enteritidis e igualmente efetivo, independente da matéria orgânica, frente ao S. aureus e E. coli, revelando-se uma opção válida para desinfecção na avicultura orgânica, desde que precedida de limpeza criteriosa.

scholarly journals Phytochemical And Antibacterial Activityof Leave Extracts Of Guiera Senegalensis Lam On Selected Species Of Gram Positive And Gram Negative Bacteria

2013 ◽  
Vol 2 (1) ◽  
pp. 262-268 ◽  
Author(s):  
IA Mamman ◽  
MA Isa
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Methanolic Extract ◽  
Ethanolic Extract ◽  
Clinical Isolates ◽  
Gram Negative Bacteria ◽  
Zone Of Inhibition ◽  
Klebsiella Species ◽  
E Coli ◽  
Guiera Senegalensis

The aim of this study was to determine the preliminary phytochemical component and antibacterial activity of the leaves extract of Guiera senegalensis lam (Combretaceae) against three clinical isolates (Staphylococcus aureus, E. coli and Klebsiella species) using standard method of analysis. The test for phytochemical component revealed the presence of alkaloid, anthraquinolones, tannin and phlobatanins. The result of antibacterial activity showed that the ethanolic extract exhibit higher zone of inhibition against all the clinical isolates, with E. coli and Klebsiella species showed zone of inhibition of 35mm followed Staphylococcus aureus 30mm. Similarly, both aqueous and methanolic extract were sensitive to all the clinical isolate except Klebsiella species which showed resistance to the methanolic extract of the leaves. The results obtained in this research imply that the leaves extract of Guiera senegalensis lam could be useful in the treatment of infections caused by Staphylococcus aureus, E. coli and Klebsiella species. International Journal of Environment, Volume-2, Issue-1, Sep-Nov 2013, Pages 262-268 DOI: http://dx.doi.org/10.3126/ije.v2i1.9226

scholarly journals Studies of antagonistic effect between Lactobacillus sakei on Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

2012 ◽  
Vol 3 (1) ◽  
pp. 10-17
Author(s):  
Augustus Caeser Franke Portella ◽  
Raimundo Wagner de Souza Aguiar ◽  
Jefferson da Luz Costa ◽  
André Luís Lopes Da Silva ◽  
Gessiel Newton Scheidt
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Antagonistic Effect ◽  
Lactobacillus Sakei ◽  
E Coli ◽  
And Staphylococcus Aureus

A atividade antimicrobiana de uma cultura comercial probiótica  deLactobacillus  sakei  (ATCC  1521)  foi avaliada em termos de concentração celular (30, 42, 60, 78 e 90 mcg / ml, 105 - 107UFC/mL), temperatura de incubação (4, 10, 20, 30, 37 ° C) e pH inicial do meio de cultura (3.5, 4.0, 4.5, 5.0 e 5.5) contra três patógenos alimentares, Escherichia coli, Listeria monocytogenes e Staphylococcus aureus. O efeito antagônico da cultura probiótica in vitro foi realizada através da aplicação de método quantitativo espectrofotométrico. Os resultados indicaram que uma substância inibitória presente em caldo de cultura de 24 horas poderia ser vantajoso quando mantendo a cultura dominante durante fermentações mais prolongadas. Para a maior produção de ácido láctico (1,04%v/v), o período de incubação da bactéria em caldo MRS foi de 24 horas em condições aeróbicas e a 37 ºC, com um valor de pH mínimo do sobrenadante (3,5). Os dados sugerem que o sobrenadante pode ter atividade bacteriostática significativa contra E. coli,L. monocytogenes e S. aureus, e pode fornecer carnes curadas com um grau de protecção contra este microorganismo, particularmente se empregada com uma combinação de pH ácido, e de refrigeração adequada.

Fate of Selected Pathogens in Vacuum-Packaged Dry-Cured (Country-Style) Ham Slices Stored at 2 and 25°C†

1997 ◽  
Vol 60 (12) ◽  
pp. 1541-1547 ◽  
Author(s):  
WOOI FANG NG ◽  
BRUCE E. LANGLOIS ◽  
WILLIAM G. MOODY
Keyword(s):  
Staphylococcus Aureus ◽  
Treatment Group ◽  
Salmonella Enteritidis ◽  
Storage Temperature ◽  
Salmonella Spp ◽  
Treatment Groups ◽  
E Coli ◽  
Dry Cured Ham ◽  
And Storage ◽  
Storage Temperatures

Whole dry-cured (country-style) hams from six manufacturers were sliced and the slices randomly allotted into five treatment groups per manufacturer. One treatment group served as a control and slices in the four other treatment groups were inoculated with approximately 105 CFU/g of ham of either Escherichia coli O157:H7, Listeria monocytogenes, a mixture of three Salmonella spp. (Salmonella typhimurium, Salmonella enteritidis and Salmonella choleraesuis), or Staphylococcus aureus. All ham slices were vacuum-packaged with half of the packages in each treatment group stored at 25°C and half stored at 2°C. Two packages from each manufacturer for each treatment and storage temperature were examined after storage for 0,7, 14,21, and 28 days. S. aureus was detected in 2 of 60 control slices, Salmonella in 2 of 120, L. monocytogenes in 4 of 120, and E. coli O157:H7 was not detected in any of the 120 control ham slices analyzed before or after storage. Aerobic (26 and 35°C) populations of the control vacuum-packaged hams slices increased (P &lt; 0.05) with storage time and the increase in populations was greater (P &lt; 0.05) in vacuum-packaged hams slices at 25 than at 2°C. The extent of the decreases in populations of the inoculated pathogens during storage of vacuum-packaged dry-cured ham slices varied with manufacturer (P &lt; 0.05) and storage temperature (P &lt; 0.05). Decreases in Salmonella spp. and E. coli O157:H7 populations were greater (P &lt; 0.05) in slices stored at 25 than at 2°C, while decreases in L. monocytogenes were similar at both storage temperatures. Staphylococcus aureus enterotoxin was not detected in either S. aureus-inoculated or control ham slices after storage for 28 days. Survival of these pathogens in vacuum-packaged dry-cured ham slices suggests that contaminated hams may pose a safety risk to consumers if consumed without adequate cooking.

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