scholarly journals DETECÇÃO DE BACTERIOCINAS PRODUZIDAS POR Lactobacillus plantarum BN EM MELAÇO DE CANA-DE-AÇÚCAR SOB FERMENTAÇÃO SUBMERSA

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
JACIARA ZARPELLON MAZO ◽  
ERNANI S. SANT’ANNA ◽  
BERNADETTE D.G.M. FRANCO ◽  
ANNA C. S. PORTO ◽  
ÂNGELA M. FIORENTINI
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Sugar Cane ◽  
Ammonium Citrate ◽  
Diffusion Method ◽  
Exponential Growth Phase ◽  
Lactobacillus Sakei ◽  
Fermentation Time ◽  
Cane Molasses

Verificou-se a presença de bacteriocinas produzidas por Lactobacillus plantarum BN (microrganismo teste) em caldo com 3% de melaço de cana-de-açúcar, centrifugado e enriquecido com extrato de leveduras, acetato de sódio e citrato de amônia. Os testes foram realizados em fermentador com volume de trabalho de 3,0 L, sob agitação contínua a 100 rpm, temperatura de 30 ± 0,1°C, aeração de 0,7 vvm, tempo de fermentação de 24 horas e inóculo aproximado de 6,0 Log10 UFC/mL, com tomada de amostras em intervalos de 2 horas. O maior número médio de células viáveis foi de 10 Log10 ciclos logarítmicos, nos intervalos de 12 a 18 horas de fermentação. O pH inicial de 6,49, após 24 horas diminuiu para 5,05. A detecção de bacteriocinas foi realizada no sobrenadante obtido por centrifugação do meio de cultivo, pelo método de difusão em orifícios, usando Lactobacillus sakei ATCC 15521 como microrganismo indicador. Verificouse a presença de bacteriocinas no meio de cultivo a partir de 8 horas de fermentação pela formação de halo inibitório, quando o microrganismo encontrava-se na fase exponencial de crescimento. Comprovou-se a natureza protéica da bacteriocina pelo uso da enzima a-quimotripsina. A bacteriocina produzida por L. plantarum BN apresentou efeito inibitório sobre Listeria monocytogenes ATCC 19112, mas não sobre Staphylococcus aureus ATCC 15489. DETECTION OF BACTERIOCIN PRODUCED BY Lactobacillus plantarum BN IN SUGAR-CANE MOLASSES BY SUBMERSE FERMENTATION Abstract The presence of bacteriocins produced by Lactobacillus plantarum BN (test microorganism) in 3% sugar cane molasses, centrifuged and enriched with yeast extract, sodium acetate and ammonium citrate, was verified. The tests were realized in a fermenter with 3.0 L work volume, under continuous agitation of 100 rpm, at a temperature of 30 ± 0.1 °C, 0.7 vvm aeration and fermentation time of 24 hours with an approximate inoculum of 6.0 Log10 CFU/mL with sample being taken at every 2 hours interval. The greatest number of viable cells observed was 10 Log10 logarithmic cycles at 12 and 18 hours fermentation intervals. Initial pH was 6,49 and after 24 hours, it decreased to 5,05. Bacteriocins detection was accomplished using the supernatant obtained by centrifugation of cultivation media in the well diffusion method using Lactobacillus sakei ATCC 15521 as the indicator microorganism. From 8 hours on of fermentation, presence of colonies surrounded by a clear zone of inhibition indicated bacteriocins production in cultivation media when the microorganism was in the exponential growth phase. The proteic nature of the bacteriocin was certified by using the a-chimotrypsin enzyme. The bacteriocin produced by Lactobacillus plantarum BN presented inhibiting effect over Listeria monocytogenes ATCC 19112 while this effect was not observed in Staphylococcus aureus ATCC 15489.

scholarly journals Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam

2016 ◽  
Vol 19 (2) ◽  
pp. 132
Author(s):  
Desniar Desniar ◽  
Iriani Setyaningsih ◽  
Yoga Indra Purnama
Keyword(s):  
Antibacterial Activity ◽  
Lactobacillus Plantarum ◽  
Ph Value ◽  
Diffusion Method ◽  
Exponential Growth Phase ◽  
Anaerobic Conditions ◽  
Inhibitory Zone ◽  
Antibacterial Compounds ◽  
E Coli ◽  
Growth Of Bacteria

<p>Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterial<br />substances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this study<br />were to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to produce<br />their antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarum<br />NS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was given<br />three treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate<br />50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimurium<br />ATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the second<br />stage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hours<br />in semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity were<br />measured every three hours during growth of bacteria. The results of the antibacterial screening showed<br />that L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,<br />whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition.</p><p>produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.<br />The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the end<br />of the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimurium<br />ATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased to<br />simultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) during<br />growth of bacteria.<br /><br /></p>

scholarly journals Lactic Acid Bacteria against Listeria monocytogenes

2021 ◽  
Vol 49 ◽  
Author(s):  
Juliana Sousa Bogea ◽  
Luciane Manto ◽  
Jucilene Sena Dos Santos ◽  
Lara Franco Dos Santos ◽  
Franciele Maria Gotardo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Biofilm Formation ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Polystyrene Surface ◽  
Bifidobacterium Animalis ◽  
Agar Diffusion

Background: Listeria monocytogenes is a pathogenic bacterium that can contaminate food and cause public health problems due its ability to form biofilms and resistance to sanitizers, it is responsible for sanitary and economic losses in food producing establishments. The difficulties in controlling biofilms and increasing resistance to traditional antibacterial agents is motivating studies of alternative potential biological agents for the control of pathogenic biofilms, among which lactic acid bacteria (LABs) are included. The objective of this work was to evaluate the activity of LABs against Listeria monocytogenes biofilm formation on polystyrene plates, a surface commonly used in the food industry.Materials, Methods & Results: Lyophilized commercial strains of Bifidobacterium animalis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus salivaris and Lactobacillus acidophilus were used. The strain of Listeria monocytogenes (L4) was isolated from polystyrene mats from a poultry slaughterhouse cutting room and demonstrated the ability to attach to microplates and resistance to sanitizers (sodium hypochlorite and hydrogen peroxide) at all times, temperatures and tested surfaces. The antimicrobial activity of LABs was evaluated by the agar diffusion method. The LABs that presented action on Listeria monocytogenes were selected for the inhibition and/or removal of biofilms in microplates, and all experiments were carried out in triplicate. Only Bifidobacterium animalis and Lactobacillus plantarum demonstrated action against Listeria. monocytogenes in the agar diffusion assays and were selected for inhibition and competition assays. Furthermore, competition of LABs against Listeria monocytogenes adhesion was evaluated. There was no significant difference between LABs and Listeria monocytogenes, alone or in combination, at temperatures of 30ºC and 37ºC in the Listeria monocytogenes inhibition assays on polystyrene surface. The lactic acid bacteria evaluated did not demonstrate inhibition of Listeria monocytogenes adhesin testes with optical density visualization, however, it was possible to identify a reduction in Listeria monocytogenes counts with the application of Bifidobacterium animals and Lactobacillus plantarum in the testes of competition against biofilm formation. In competition tests Bifidobacterium animalis and Lactobacillus plantarum have an injunction in Listeria monocytogenes, indicating that these lactic acid bacteria can retard Listeria biofilm formation on polystyrene surfaces and thus help control the pathogen in the food industry.Discussion: A potential mechanism to control biofilm adhesion and formation of pathogens for nutrients and fixation on surfaces, multiplication factors and surfaces are a challenge in controlling biofilms of pathogenic microorganisms, alternative measures to traditional methods for inactivating pathogens and biofilm formers bacteria are necessary. In this sense, lactic acid bacteria generate high levels of bacteriocin and are effective in inhibiting the biofilm of pathogenic bacteria, however, our study did not reveal this. We verified that Bifidobacterium animalis and Lactobacillus plantarum have an inhibitory action on Listeria monocytogenes, indicating that these lactic acid bacteria can be used to delay the formation of biofilms by Listeria on polystyrene surfaces, helping to control this pathogen in food industry.Keywords: control of biofilm, pathogenic bacteria, food industry, polystyrene surface, FTDs.

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.

scholarly journals Propriedades probióticas in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra - MG

2014 ◽  
Vol 66 (5) ◽  
pp. 1592-1600 ◽  
Author(s):  
C.R.G. Andrade ◽  
M.R. Souza ◽  
C.F.A.M. Penna ◽  
L.B. Acurcio ◽  
F.M. Sant'Anna ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecalis ◽  
Salmonella Enterica ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Spp

O objetivo deste estudo foi determinar o potencial probiótico in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra, considerando-se o antagonismo entre amostras isoladas frente a microrganismos indicadores, a susceptibilidade a antimicrobianos, a sensibilidade ao ácido gástrico e a sensibilidade a sais biliares. Todas as bactérias ácido-lácticas testadas apresentaram resistência ao ácido gástrico (pH 2,0) e aos sais biliares (0,3%), bem como atividade antagonista contra Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica var. Typhimurium, Enterococcus faecalis e bactérias ácido-lácticas isoladas dos próprios queijos - Lactobacillus plantarum (D27) e Lactobacillus rhamnosus (B25). Todas as amostras foram sensíveis à eritromicina e tetraciclina e resistentes à ciprofloxacina, gentamicina, oxacilina, estreptomicina e vancomicina. L. plantarum(B17) apresentou melhor potencial probiótico, pois obteve resultados satisfatórios em todas as propriedades avaliadas. Mais estudos são necessários para verificar a presença e a capacidade de transmissão de genes de resistência antimicrobiana a outros microrganismos e para avaliar o potencial dos microrganismos in vivo. As bactérias selecionadas poderão ser utilizadas na elaboração de queijos em que sejam mantidos o sabor e a tradição do queijo minas artesanal do estado de Minas Gerais.

scholarly journals Antimicrobial Activity and Chemical Composition of Pistachia Atlantica Gum Sub Sp. Kurdica. Essential Oil

2019 ◽  
Author(s):  
Hasan Ellahi ◽  
Elham Khalili Sadrabad ◽  
Seyed Hossein Hekmatimoghaddam ◽  
Ali Jebali ◽  
Jalal Sadeghizadeh-yazdi ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Diffusion Method ◽  
E Coli ◽  
Significant Difference

Background: Staphylococcus aureus, Salmonella enterica, Escherichia Coli (E. Coli) and Listeria monocytogenes are considered as important foodborne pathogens. Pistachia atlantica sub sp. Kurdica, called wild pistachio, has been known as an antimicrobial compound. The aim of this study was to determine the antimicrobial activity and chemical composition of this essential oil (EO) on some of foodborne pathogens. Methods: The EO of Pistachia atlantica was obtained by hydro-distillation and analyzed by GC-MASS. The antibacterial effects of Pistachia atlantica were evaluated at two concentrations of 10 and 15 µL against Staphylococcus aureus, E. Coli, Salmonella enterica, and Listeria monocytogenes using disk diffusion method. The analysis was done by SPSS. Results: In the current study, α-pinene (92.5%) and ß-pinene (1.62%) were the main components of Pistachia atlantica EO. The EO was most effective on Salmonella enterica, whereas, its effect on Listeria monocytogenes was the weakest. The results showed a significant difference in reducing Salmonella enterica in comparison to others (P < 0.05). Conclusion: The EO has inhibitory effects on the studied bacteria. Therefore, this EO can be used as a natural preservative to extend the shelf life of foods.

scholarly journals Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam

2016 ◽  
Vol 19 (2) ◽  
pp. 132 ◽  
Author(s):  
Desniar Desniar ◽  
Iriani Setyaningsih ◽  
Yoga Indra Purnama
Keyword(s):  
Antibacterial Activity ◽  
Lactobacillus Plantarum ◽  
Ph Value ◽  
Diffusion Method ◽  
Exponential Growth Phase ◽  
Anaerobic Conditions ◽  
Inhibitory Zone ◽  
Antibacterial Compounds ◽  
E Coli ◽  
Growth Of Bacteria

Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterial<br />substances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this study<br />were to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to produce<br />their antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarum<br />NS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was given<br />three treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate<br />50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimurium<br />ATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the second<br />stage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hours<br />in semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity were<br />measured every three hours during growth of bacteria. The results of the antibacterial screening showed<br />that L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,<br />whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition activity of L. plantarum (NS 9) was caused by the lower pH of supernatant. The antibacterial compouds were<br />produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.<br />The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the end<br />of the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimurium<br />ATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased to<br />simultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) during<br />growth of bacteria.

scholarly journals Gene Identification for Bacteriocin Production by Lactic Acid Bacteria Isolated from Selected Fermented Foods

2020 ◽  
pp. 1-12
Author(s):  
I. H. Abdulkarim ◽  
S. S. D. Mohammed ◽  
A. A. Orukotan
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Leuconostoc Mesenteroides ◽  
Bacteriocin Production ◽  
Lactobacillus Fermentum ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Bacteriocin Genes

Bacteriocin genes are biosynthetic genes which encodes proteins involved in bacteriocin regulation, self-immunity, transport and modification. This research was aimed at identifying the gene for the synthesis of bacteriocin. Four strains of lactic acid bacteria previously isolated from fermented foods (Nono (N2), Ogi (O3), Dawadawa (D1 and D3) and Wara (W3) were identified using molecular technique and used to produce bacteriocin. The bacteriocin activity was assayed against some test bacteria (Staphylococcus aureus, Escherichia coli, Klebsiella sp and methicillin resistant Staphylococcus aureus) using agar well diffusion method and the bacteriocin genes were identified using BAGEL3. The LAB identified were Lactobacillus fermentum O3, Leuconostoc mesenteroides N2, Weissella cibaria D1 and 2 strains of Lactobacillus plantarum D3 and W3. The entire identified LAB was able to produce bacteriocin. The antimicrobial activity showed varied inhibitory effects of the bacteriocins on the test bacteria. Bacteriocin from isolate O3 showed the highest inhibition zone 16mm on S. aureus. The identified gene for these bacteriocins were plnJK gene for Lactobacillus plantarum str WCFS1 and strain LZ95 (W3 and D3), entA gene for Lactobacillus fermentum str 3872 (O3) and ppnC7 gene for Leuconostoc mesenteroides str SRA3 (N2) with the interaction of other peptides were responsible for bacteriocin production.

scholarly journals Effects of Flower and Fruit Extracts ofMelastoma malabathricumLinn. on Growth of Pathogenic Bacteria:Listeria monocytogenes, Staphylococcus aureus, Escherichia coli,andSalmonella typhimurium

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Siti Nurhadis Che Omar ◽  
Janna Ong Abdullah ◽  
Khairul Anuar Khairoji ◽  
Sieo Chin Chin ◽  
Muhajir Hamid
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method ◽  
Melastoma Malabathricum ◽  
Different Temperatures ◽  
Inhibition Zones ◽  
Inhibitory Activities

Melastoma malabathricumLinn. is a shrub that comes with beautiful pink or purple flowers and has berries-like fruits rich in anthocyanins. This study was carried out with the aim to evaluate the inhibitory activities of different concentrations of theM. malabathricumLinn. flower and fruit crude extracts againstListeria monocytogenesIMR L55,Staphylococcus aureusIMR S244,Escherichia coliIMR E30, andSalmonella typhimuriumIMR S100 using the disc diffusion method. The lowest concentrations of the extracts producing inhibition zones against the test microorganisms were used to determine their minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs). In addition, the growth ofListeria monocytogenesIMR L55 andStaphylococcus aureusIMR S244 grown in medium supplemented with the respective extracts at different temperatures (4°C, 25°C, and 37°C) and pHs (4, 6, 7, and 8) was determined.

Antibacterial Activity of Thujaoccidentalis,ThujaorientalisandChamaecyparisobtusa

2017 ◽  
Vol 8 (03) ◽  
Author(s):  
Kyoung- Sun Seo ◽  
Seong Woo Jin ◽  
Seongkyu Choi ◽  
Kyeong Won Yun
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Methanol Extract ◽  
The Other ◽  
Diffusion Method ◽  
E Coli ◽  
Agar Diffusion ◽  
Agar Diffusion Method ◽  
Crude Methanol Extract

The antibacterial activity of three Cupressaceae plants (Thujaoccidentalis,ThujaorientalisandChamaecyparisobtusa) was tested against three bacteria using the agar diffusion method. The ether and ethylacetate fraction of crude methanol extract from the three plants showed potent antibacterial activity against the tested microorganisms. The result showed that Staphylococcus aureus revealed the most sensitivity among the tested bacteria. Thujaoccidentalisether fraction and Thujaorientalis hexane fraction exhibited the highest antibacterial activity against Staphylococcus aureus. E. coli was shown the highest MIC values compared to the other two tested bacteria, which indicates the lowest antibacterial activity against the bacterium. This study promises an interesting future for designing a potentially active antibacterial agent from the three Cupressaceae plants.

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