STUDY OF THE ANTAGONISTIC ACTIVITY OF LACTIC ACID BACTERIA AGAINST ESCHERICHIA COLI (E.COLI)

2021 ◽  
Author(s):  
М.Б. ЕРДЕНБЕКОВА ◽  
С.Д. ЖАНТЛЕСОВА ◽  
Ф.К. АЛАЙДАР ◽  
А.Д. МАСИРБАЕВА
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Indicators ◽  
Dairy Products ◽  
Fermented Milk ◽  
Antagonistic Activity ◽  
Coli Strain ◽  
The Body ◽  
Dairy Beverages

В современное рыночное время наряду с производством чистых молочных продуктов встречаются производства, производящие продукцию с добавлением в ее состав бесполезных добавок. Поэтому одним из важных вопросов является изучение качественных показателей существующих продуктов в производстве молочных напитков, в том числе, на рынке. Известно, что к качественным определяющим факторам молочных напитков относятся такие показатели, как содержание витаминов, углеводов, белков, жиров и кислотность.Кроме того, проявлением кисломолочными бактериями антагонистических свойств, особенно к штамму Escherichia coli, определяет их важную роль в организме. In modern market times, along with the production of pure dairy products, there are industries that produce products with the addition of useless additives to its composition. Therefore, one of the important issues is to study the quality indicators of existing products in the production of dairy beverages, including ones on the market. It is known that the qualitative determinants of milk drinks include such indicators as the content of vitamins, carbohydrates, proteins, fats and acidity. Also, the manifestation of antagonistic properties in fermented milk bacteria, especially against Escherichia coli strain, determines their important role in the body.

scholarly journals The ecological cleanliness of milk and products of its processing when using the sorption-probiotic supplement in the diet of cows

2020 ◽  
Vol 27 ◽  
pp. 00006
Author(s):  
Vasily E. Ulitko ◽  
Svetlana P. Lifanova ◽  
Lidia A. Pykhtina ◽  
Oksana E. Erisanova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Dry Matter ◽  
The Body ◽  
Environmental Friendliness ◽  
Natural Mineral ◽  
Group Iii ◽  
Ulyanovsk Region ◽  
Efficiency And Productivity

In the study, in the conditions of the dairy complex of the agricultural Firm Tetyushskoe in the Ulyanovsk region, five groups of cows (26 heads per group) were fed according to detailed standards. Cows of groups II, III, IV and V were fed a new sorption-probiotic Supplement (SPD) Biopinnular at a dose of 0.25; 0.50; 0.75 and 1.00 % of dry matter. SPD was made from the natural mineral diatomite (sorbent) and probiotic microbiota (Bacillus subtilius). Such a formulation reduces impact on the body of endo- and exotoxins, in the digestive tract inhibits the development of pathogenic and stimulates the proliferation of lactic acid bacteria and bifidobacteria, enhances the digestibility and assimilation of nutrients, for exceeds efficiency and productivity of cows, improve the sustainability of milk and its products. On 100 EKE fed, 7.88, 12.54, 3.73 and 3.48 % more milk was obtained from cows of the experimental groups than from control cows (63.86 kg). The highest efficiency of the diet was observed in group III. The SPD corrects the environmental friendliness of milk and its processing products. The concentration of Pb and Cd in them did not exceed the MPC and was dependent on the dose of the fed Supplement. The least effective dose for reducing ecotoxicants in products was 0.25 %. Therefore, to increase the efficiency of the diet and reduce ecotoxicants content in dairy products, it is advisable to use SPD in diets at a dose of 0.50 % of dry matter.

scholarly journals Antagonistic activity against Listeria monocytogenes and Escherichia coli from lactic acid bacteria isolated from raw milk

2012 ◽  
Vol 33 (5) ◽  
pp. 1877-1888 ◽  
Author(s):  
Ronaldo Tamanini ◽  
Vanerli Beloti ◽  
Livia Cavaletti C da Silva ◽  
Henrique Lopes da Angela ◽  
Alberto Koji Yamada ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Antagonistic Activity

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Prasad Patil ◽  
Akanksha Wadehra ◽  
Kanchan Munjal ◽  
Pradip Behare
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Fermented Milk Products ◽  
Exopolysaccharides Production

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as <italic>S. thermophilus</italic>, 2 were <italic>Lb. rhamnosus</italic> and 2 were confirmed as <italic>Lb. fermentum</italic>. Two <italic>S. thermophilus</italic> strains (PD7 and PD11) and <italic>Lb. fermentum</italic> strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

Using of the nutrient complex for the identification of filling crops in dairy products

Bacteriology ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 25-32
Author(s):  
T.P. Morozova ◽  
◽  
L.V. Domotenko ◽  
Yа.V. Podkopaev ◽  
I.S. Kosilova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Key Words ◽  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Nutrient Media ◽  
Milk Products ◽  
Primary Identification ◽  
Fermented Milk Products

The possibility of using the nutrient media complex produced by SCRAMB for the isolation, primary identification and counting of viable lactic acid bacteria and bifidobacteria in the fermented milk products was studied. Key words: Lactic acid bacteria, Lactobacillus, Streptococcus thermophilus, Lactococcus, Bifidobacterium, MRS agar, М 17 agar, OBB medium, Blikfeldt's medium

Viabilitas Bakteri Asam Laktat dan Aktivitas Antibakteri Produk Susu Fermentasi Komersial terhadap Beberapa Bakteri Patogen Enterik

2014 ◽  
Vol 19 (1) ◽  
Author(s):  
Ekawati Purwijantiningsih
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Milk Products

AbstractFermented milk products could be found on the marketplace in great quantities of brand and type. Fermented milk has potentials for functional food because it has health benefits for human body and acts as antimicrobial. However from all brands and types, the viability of lactic acid bacteria (LAB) and antibacterial activity is not surely known, especially in Yogyakarta. The aim of this study was to determine the viability of lactic acid bacteria and antibacterial effect to three enteric pathogenic bacteria. Tests were carried out on 18 samples of fermented milk from supermarkets in Yogyakarta. Base on LAB viability test, 12 samples fulfilled the concentration of probiotic bacteria, number of viable bacteria at least 108 CFU/ml. Antibacterial activity from 18 brands against Staphylococcus aureus, Escherichia coli and Salmonella sp. by using well diffusion method. Fermented milk products have different antibacterial activities. Brand R showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to milk fermented products were S. aureus, whereas the least sensitive pathogen was Salmonella sp.Keywords: Antibacterial, fermented milk, viability of lactic acid bacteriaAbstrakProduk susu fermentasi dapat ditemukan di pasaran dalam berbagai merk dan jenis. Susu fermentasi tersebut berpotensi sebagai pangan fungsional karena memiliki manfaat kesehatan bagi manusia dan berperan sebagai antimikrobia. Akan tetapi dari berbagai merk dan jenis yang ada belum diketahui secara pasti mengenai viabilitas bakteri asam laktat (BAL) dan aktivitas antibakterinya terutama yang beredar di wilayah Yogyakarta. Penelitian ini bertujuan mengetahui viabilitas BAL dan efek antibakteri terhadap tiga bakteri patogen enterik. Uji dilakukan pada 18 sampel susu fermentasi yang berasal dari supermaket di kota Yogyakarta. Berdasarkan uji viabilitas BAL, ada 12 sampel yang memenuhi standar konsentrasi bakteri probiotik,paling tidak mengandung 108 CFU/ml. Aktivitas antibakteri dari 18 merk diuji terhadap Staphylococcus aureus, Escherichia coli dan Salmonella sp. menggunakan metode difusi sumuran. Produk minuman susu fermentasi memiliki kemampuan antibakteri yang berbeda. Merk R menunjukkan efek antibakteri paling tinggi terhadap beberapa bakteri patogen. Bakteri patogen yang paling sensitif terhadap produk susu fermentasi adalah S. aureus, yang paling tidak sensitif adalah Salmonella sp.Kata kunci: Antibakteri, susu fermentasi, viabilitas BAL

DEVELOPMENT OF A MULTIWELL ANTAGONISTIC ACTIVITY ASSAY FOR THE DETECTION OF BACTERIOCIN PRODUCTION BY LACTIC ACID BACTERIA

2009 ◽  
Vol 17 (1) ◽  
pp. 32-45 ◽  
Author(s):  
KAOUTAR YAAKOUBI ◽  
NOREDDINE BENKERROUM ◽  
FLORENT WIOROWSKI ◽  
FRANÇOISE SANSON ◽  
JULIEN HAYDERSAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antagonistic Activity ◽  
Bacteriocin Production ◽  
Activity Assay

scholarly journals Lactic acid bacteria biofilms and their ability to mitigate Escherichia coli O157:H7 surface colonization

2021 ◽  
Author(s):  
L Cisneros ◽  
N Cattelan ◽  
MI Villalba ◽  
C. Rodriguez ◽  
DO Serra ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Escherichia Coli O157 ◽  
Surface Colonization
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