scholarly journals The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

10.5219/1239 ◽  
2020 ◽  
Vol 14 ◽  
pp. 69-75 ◽  
Author(s):  
Miroslava Kačániová ◽  
Ľudmila Nagyová ◽  
Jana Štefániková ◽  
Soňa Felsöciová ◽  
Lucia Godočíková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kluyveromyces Lactis ◽  
Microbiological Quality ◽  
Aerobic Condition ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Microscopic Fungi ◽  
Gram Positive ◽  
Gram Negative

The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.

scholarly journals Strong Synergy between a Eukaryotic Antimicrobial Peptide and Bacteriocins from Lactic Acid Bacteria

2003 ◽  
Vol 69 (3) ◽  
pp. 1797-1799 ◽  
Author(s):  
Torben Lüders ◽  
Gunn Alice Birkemo ◽  
Gunnar Fimland ◽  
Jon Nissen-Meyer ◽  
Ingolf F. Nes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Inhibition ◽  
Specific Activity ◽  
Antimicrobial Effect ◽  
Gram Positive ◽  
Gram Negative ◽  
E Coli ◽  
Listeria Ivanovii ◽  
High Concentrations

ABSTRACT The antimicrobial effect obtained upon combining the prokaryotic antimicrobial peptides (AMPs; more commonly referred to as bacteriocins) pediocin PA-1, sakacin P, and curvacin A (all produced by lactic acid bacteria [LAB]) with the eukaryotic AMP pleurocidin (from fish) has been investigated. The three LAB AMPs alone were active against gram-positive Listeria ivanovii bacteria at nanomolar concentrations, whereas they were inactive against gram-negative Escherichia coli bacteria. Pleurocidin alone was active against both of these types of bacteria at micromolar concentrations. Little if any synergy between the LAB AMPs and pleurocidin against the gram-positive L. ivanovii strain was obtained. In contrast, the LAB AMPs and pleurocidin acted highly synergistically against the gram-negative E. coli strain. Nanomolar concentrations of LAB AMPs increased the growth inhibitory potency of pleurocidin by about fourfold. When micromolar concentrations of LAB AMPs were combined with 2 μg of pleurocidin/ml, 100% growth inhibition was attained, whereas pleurocidin alone at a concentration of 2 μg/ml gave no growth inhibition. Most noteworthy, when high concentrations (128 μg/ml) of pleurocidin in the absence of LAB AMPs were used over a long period of incubation (1 week), some growth of E. coli was observed, whereas 16 μg of pleurocidin/ml completely abolished growth in the presence of 64 to 128 ng of LAB AMPs/ml over the same period of time. The results clearly demonstrate that combining eukaryotic and prokaryotic AMPs can greatly increase the specific activity and broaden the target-cell range of these peptides.

scholarly journals KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

2019 ◽  
Vol 7 (1) ◽  
pp. 85-92
Author(s):  
Annytha Detha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selective Medium ◽  
Plate Count ◽  
Gram Positive ◽  
Negative Results ◽  
Gram Staining ◽  
Total Plate Count ◽  
Agar Media ◽  
Veterinary Laboratory

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).      

Antimicrobial Effect of Medicinal Plants on Microbiological Quality of Grape Juice

2021 ◽  
Vol 5 (1) ◽  
pp. 28-35
Author(s):  
Miroslava Kačániová ◽  
Jakub Mankovecký ◽  
Lucia Galovičová ◽  
Petra Borotová ◽  
Simona Kunová ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medicinal Plants ◽  
Control Sample ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Coliform Bacteria ◽  
Cabernet Sauvignon ◽  
Microscopic Fungi

Abstract The safety of plant-based food of plant origin is a priority for producers and consumers. The biological value of food products enriched with herbal ingredients is getting more popular among consumers. The present study was aimed to evaluate microbiological quality of grape juice enriched with medicinal plants. There were two varieties of grapes -Welschriesling and Cabernet Sauvignon and six species of medicinal plants used for the experiment: Calendula officinalis L., Ginkgo biloba, Thymus serpyllum, Matricaria recutita, Salvia officinalis L., and Mentha aquatica var. citrata. A total of 14 samples of juice were prepared and two of them were used as controls and 12 samples were treated with medicinal plants. Total microbial count, coliforms, lactic acid bacteria and yeasts and microscopic fungi for testing the microbiological quality were detected. All the samples were negative for lactic acid bacteria. There were neither coliform bacteria nor yeast and fibrous microscopic fungi present in some of the treated samples apart from the control samples. Coliform bacteria of 1 log cfu/mL were detected during the first testing and identified Proteus vulgaris in the control sample of grape juice of the variety Welschriesling. The yeast of the genus Candida was present in 2 log cfu/mL and it was detected during first and second testing in the control sample of Cabernet Sauvignon, unlike the other samples. The sample of grape juice with the addition of sage had the most significant inhibitory effect on total count of bacteria. The most common microorganisms in all samples were Bacillus cereus and Acinetobacter johnsonii, however, those microorganisms were absent during second testing due to the action of naturally occurring antimicrobials in the grapes.

scholarly journals Bryndza cheese of Slovak origin as potential resources of probiotic bacteria

10.5219/1413 ◽  
2020 ◽  
Vol 14 ◽  
pp. 641-646
Author(s):  
Miroslava Kačániová ◽  
Petra Borotová ◽  
Margarita Terenjeva ◽  
Simona Kunová ◽  
Soňa Felsöciová ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Klebsiella Pneumoniae ◽  
Enterococcus Faecalis ◽  
Yersinia Enterocolitica ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative

Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei.

scholarly journals The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

Microbiological Quality of Rabbit Meat

2004 ◽  
Vol 67 (5) ◽  
pp. 966-971 ◽  
Author(s):  
JOSE M. RODRÍGUEZ-CALLEJA ◽  
JESÚS A. SANTOS ◽  
ANDRÉS OTERO ◽  
MARÍA-LUISA GARCÍA-LÓPEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Meat Production ◽  
Total Bacterial Count ◽  
Indicator Organisms ◽  
Ph Values ◽  
Rabbit Meat ◽  
Microbial Groups

World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 ± 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P < 0.05) than that (4.96 ± 0.90 log CFU/g) for carcasses dressed at a large abattoir in automated slaughter lines. Both groups of carcasses had mean pH values of 5.98. The dominant contaminants on carcasses from the small abattoir were Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 ± 0.18) stored at −1 to + 1° C (supermarket 1), mean aerobic mesophilic count was 5.87 ± 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 ± 0.18) displayed at −1 to + 5° C (supermarket 2), mean aerobic mesophilic count was 6.60 ± 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

scholarly journals Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3502
Author(s):  
Loredana Biondi ◽  
Andrea Fulgione ◽  
Federico Capuano ◽  
Morena Nappa ◽  
Angelo Citro ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physical Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Buffalo Milk ◽  
Total Bacterial Count ◽  
Mozzarella Cheese ◽  
Preliminary Results

Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker “γ4-casein”, have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the γ4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese.

scholarly journals Diversity of microorganisms in the traditional Slovak cheese

10.5219/1061 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 532-538
Author(s):  
Miroslava Kačániová ◽  
Simona Kunova ◽  
Elena Horská ◽  
Ľudmila Nagyová ◽  
Czeslaw Puchalski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Count ◽  
Raw Milk ◽  
Lactobacillus Helveticus ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Organoleptic Characteristics ◽  
Microbiological Methods

The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.

scholarly journals Malaysian Isolates of Lactic Acid Bacteria with Antibacterial Activity against Gram-Positive and Gram-Negative Pathogenic Bacteria

2012 ◽  
Vol 1 (1) ◽  
pp. 110 ◽  
Author(s):  
Belal J Muhialdin ◽  
Zaiton Hassan ◽  
Mohamed Muftah Ahmed Imdakim ◽  
Fredy Kesnawan Shah Abdul Kahar ◽  
Mohamed Mustafa Aween
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Fermented Foods ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Antibiotic Resistant ◽  
Gram Negative ◽  
Global Issue

<p>Contamination of foodstuff with foodborne and pathogenic bacteria are global issue and it is serious hazard for the health of the human. Lactic acid bacteria are well known for their health properties and their antimicrobial activity against spoilage and pathogenic bacteria. In this study, three isolates <em>Lactobacillus fermentum </em>Te007,<em> Pediococcus pentosaceus </em>Te010, <em>L. pentosus </em>G004 isolated from Malaysian fermented foods and fruits such as (tempeh, tempoyak, guava and banana) were evaluated for their antibacterial activity and antibiotic resistant against Gram-positive and Gram-negative bacteria by dual agar overlay method. The three isolates inhibited the growth of indicator bacteria and the activity was varied between weak and strong. All the isolates were resistant to the antibiotic nalidixic acid and vancomycin. The tested bacteria can be added to food as antibacterial agents to prevent the growth of harmful microorganisms.</p>

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