Antagonistic activity of isolated lactic acid bacteria from Pliek U against gram-negative bacteria Escherichia coli ATCC 25922

2017 ◽  
Author(s):  
A. A. Kiti ◽  
I. Jamilah ◽  
H. Rusmarilin
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antagonistic Activity ◽  
Gram Negative Bacteria ◽  
Gram Negative

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.

In Vitro antibacterial activity of lactic acid bacteria isolated from goat’s raw milk of Mostaganem (West Algeria) against Gram negative bacteria responsible for urinary tract infections

2016 ◽  
Vol 6 (1) ◽  
pp. 15-22
Author(s):  
Zergoug Amina ◽  
Cheriguene Abderrahim ◽  
Chougrani Fadela
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Tract Infections ◽  
West Algeria

Urinary tract infections (UTI) are a serious bacterial pathological challenges all over the world, leading to respiratory infections, that’s why new strategies don’t cease to develop. Lactic acid bacteria having shown beneficial effects for years in various areas, may prove to be excellent candidates in medical field. The current research focused on the selection of lactic acid bacteria having the potential of an antibacterial activity against Gram negative bacteria responsible for UTI, for an eventual use as a therapeutic agent. A total of 40 isolates were isolated from goat’s raw milk of Mostaganem (West Algeria). In vitro tests were conducted in order to determine the efficiency of the isolates to produce antibacterial agents in interaction with uropathogens. Among 40 isolates, only 10 isolates identified as Lactobacilli and Lactococci were performant. The Screening showed that the inhibitor agent was proteinaceous substance. Therfore, it is noted that a treatment with presence of LAB is very encouraging as a result of the production of bacteriocin-like substance. On the other hand, LAB can be considered as a good alter-native to the large extent to the antibiotics in the treatment of UTI.

Method of Applying Sanitizers and Sample Preparation Affects Recovery of Native Microflora and Salmonella on Whole Cantaloupe Surfaces†

2004 ◽  
Vol 67 (5) ◽  
pp. 999-1004 ◽  
Author(s):  
DIKE O. UKUKU ◽  
WILLIAM F. FETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Treatment Method ◽  
Microbial Populations ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Selective Media ◽  
Selective Agar ◽  
Agar Media ◽  
Native Microflora

Standardized methods for applying sanitizer treatments to cantaloupes and for recovering surviving native microflora or Salmonella on inoculated cantaloupe after sanitizing are lacking. Accordingly, the objectives of this study were to compare four methods for applying sanitizers (dipping, dipping with rotation, dipping with agitation, and dipping with rubbing) using 200 ppm of chlorine or 5% H2O2, two recovery methods (homogenization of rind plugs in a stomacher or blender), and five selective recovery media for Salmonella. Whole cantaloupes were submerged in a cocktail of five strains of Salmonella (each at approximately 2 × 108 CFU/ml) for 10 min and allowed to dry for 1 h inside a biosafety cabinet and stored at 20° C for approximately 23 h before sanitizing. The recovery of Salmonella from whole cantaloupe without sanitizing averaged 5.09 log CFU/cm2 by blending and 4.30 log CFU/cm2 by homogenization in a stomacher for the five selective agar media. Microbial populations ( Salmonella or the indigenous aerobic mesophilic bacteria, gram-negative bacteria, lactic acid bacteria, Pseudomonas spp., and yeast and mold) were not significantly (P > 0.05) reduced by treating with water regardless of the treatment method used. Sanitizing with chlorine or H2O2 by dipping, with or without rotation for 2 min, also did not reduce microbial populations. However, populations of all classes of native microflora and Salmonella were significantly (P < 0.05) reduced by sanitizer treatments (2 min) applied with agitation or by rubbing. In general, sanitizer treatments applied by rubbing resulted in greater log reductions (by up to 1.7 log unit) than for treatments applied with agitation. Populations of native microflora and Salmonella recovered from cantaloupe were higher (by up to 1.8 log unit) by blending compared to homogenization in a stomacher. In most instances, selective media used did not differ significantly (P > 0.05) for recovery of Salmonella after washing treatments.

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

Microbicidal Activity of Tripotassium Phosphate and Fatty Acids toward Spoilage and Pathogenic Bacteria Associated with Poultry†

2005 ◽  
Vol 68 (7) ◽  
pp. 1462-1466 ◽  
Author(s):  
ARTHUR HINTON ◽  
KIMBERLY D. INGRAM
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Bacterial Flora ◽  
Aerobic Bacteria ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Microbicidal Activity ◽  
E Coli

The ability of solutions of tripotassium phosphate (TPP) and fatty acids (lauric and myristic acids) to reduce populations of spoilage and pathogenic microorganisms associated with processed poultry was examined. In vitro studies were conducted with cultures of bacteria (Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus aureus) and yeasts (Candida ernobii and Yarrowia lipolytica). Cultures of the bacteria and yeasts were suspended in solutions of TPP or mixtures of TPP with lauric or myristic acid and mixed for 5 min. Viable numbers (log CFU per milliliter) in the suspensions were enumerated on microbiological agar. Results indicated that TPP solutions are highly bactericidal toward gram-negative bacteria and that mixtures of TPP and fatty acids are highly microbicidal toward gram-negative bacteria, gram-positive bacteria, and yeasts. The microbicidal activity of mixtures of TPP and fatty acids toward the native bacterial flora of skin of processed broiler carcasses was also examined. Skin samples were washed in mixtures of TPP and fatty acid, and the populations of total aerobic bacteria, campylobacters, enterococci, E. coli, lactic acid bacteria, pseudomonads, staphylococci, and yeasts in the skin rinsates were enumerated on the appropriate microbiological media. Results indicated that washing the skin in mixtures of TPP and fatty acids produced significant reductions in the number of aerobic bacteria, campylobacters, E. coli, pseudomonads, and yeasts recovered from skin rinsates, but there was no significant reduction in the populations of enterococci, lactic acid bacteria, or staphylococci. These findings indicate that mixtures of TPP and fatty acids possess microbicidal activity against several microorganisms associated with processed poultry and that these solutions could be useful as microbicides to reduce the populations of some bacteria and yeasts associated with some poultry processing operations.

scholarly journals Isolasi dan Karakterisasi Bakteri Asam Laktat pada Usus Ayam Broiler

2013 ◽  
Vol 13 (1) ◽  
pp. 43-48 ◽  
Author(s):  
Meisji Liana Sari ◽  
Arfan Abrar ◽  
Merint Merint
Keyword(s):  
Small Intestine ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microscopic Observation ◽  
Gram Negative Bacteria ◽  
Plate Method ◽  
Gram Negative ◽  
Bacteria Growth ◽  
And Storage ◽  
White Colour

The isolated and characteristic lactic acid bacteria in broiler’s intestineABSTRACT. The objective of the research was to evaluate and characterize of a Lactic Acid Bacteria isolated frombroiler’s small intestine. The research was done by three steps : (1) Isolated Lactic Acid Bacteria, (2) Gram colourize and microscopic observation and (3) Inhibitory test with pathogen bacteria. The isolation of lactic acid bacteria was proceed by clone from broiler’s small intestine with MRS Broth for 24 hours, thinned until 10 ̄ 9with serial number, invested in MRS jell, purify by streak plate method and storage the lactic acid bacteria in an MRS angle jell. Gram colourize was done with crystal violet liquid, Iodium, Alkohol 95% and  Safranin, and also microscopic observation was done by electron microscope with 40 zooming. Inhibitory test with pathogen bacteria was evaluated with  Escherichia coli as testing bacteria in 2, 4, 6, 8, 10, 12, 24 dan 48 hours incubation period. The isolation result showed two sample of isolate (A1 dan A2) and consist of the observation in shape as well as colour of the bacteria growth, for sample of isolate A1 the colonies had coccus  and white colour. The isolate of A2 had sarcinar. After that, gram colouring was done and microscopic observation were identified into gram-negative bacteria became bacill and bacill cocco. Inhibitory test with pathogen bacteria showed that it produced antimicrobial with 11 mm clearing zone diameter. The result of the research got Lactobacillus sp as the genera of Lactic Acid Bacteria. 

scholarly journals Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2946
Author(s):  
Nikoletta Sameli ◽  
Eleni Sioziou ◽  
Loulouda Bosnea ◽  
Athanasia Kakouri ◽  
John Samelis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Leuconostoc Mesenteroides ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Spoilage Bacteria ◽  
Rrna Sequencing ◽  
Leuconostoc Lactis ◽  
Enterocin A

Although fresh whey cheeses are prone to rapid deterioration, mainly by psychrotrophic Gram-negative bacteria and lactic acid bacteria (LAB), data on the specific spoilage species in traditional Greek whey cheeses are scarce. Therefore, this study quantified growth and characterized the primary spoilage bacteria in fresh Anthotyros whey cheeses stored at 4 °C in a vacuum for 40 days, without or with an added 5% (v/w) of an enterocin A-B-P crude extract (CEntE). Psychrotrophic Pseudomonas spp., Aeromonas spp., Hafnia spp. and Serratia spp. grew faster than LAB during early storage. However, LAB outgrew the Gram-negative bacteria and prevailed by mid to late storage in all cheese batches, causing a strong or milder batch-dependent natural acidification. Two major non-slime-producing and two minor biotypes of Leuconostoc-like bacteria, all identified as Leuconostoc mesenteroides by 16S rRNA sequencing, dominated the LAB association (76.7%), which also included four subdominant Carnobacterium maltaromaticum biotypes (10.9%), one Leuconostoc lactis biotype (3.3%) and few Lactococcus (1.6%), mesophilic Lactobacillus (0.8%) and Enterococcus (0.8%). Growth and distribution of LAB and Gram-negative species were strongly batch-dependent and plant-dependent. The CEntE neither retarded growth nor altered the whey cheese spoilage association but enhanced LAB growth and the declines of Gram-negative bacteria by late storage.

Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork

1982 ◽  
Vol 45 (1) ◽  
pp. 74-81 ◽  
Author(s):  
M. O. HANNA ◽  
G. C. SMITH ◽  
J. W. SAVELL ◽  
F. K. McKEITH ◽  
C. VANDERZANT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Polyvinyl Chloride ◽  
Microbial Flora ◽  
Gram Negative Bacteria ◽  
Refrigerated Storage ◽  
Gram Negative ◽  
Pvc Film ◽  
Plate Counts ◽  
Packaged Beef

Aerobic plate counts (APC) of vacuum-packaged beef livers, beef kidneys and pork livers during refrigerated storage were nearly always, particularly after 14 days at 2 C, much lower than those of comparable samples packaged in polyvinyl chloride (PVC) film. The pH of vacuum-packaged livers and kidneys decreased during refrigerated storage; the same was true for products stored in PVC film except that the pH of kidneys increased. In refrigerated vacuum-packaged livers and kidneys, lactic acid bacteria (homo- and heterofermentative lactobacilli, streptococci, Leuconostoc sp.) became more predominant, whereas in products packaged in PVC film, gram-negative bacteria frequently became more dominant.

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