Identification of lactic acid bacteria from tomato fruit extract and antibacterial activity test against Klebsiella pneumoniae

2021 ◽  
Author(s):  
Habibi Hidayat ◽  
Rostyanesia ◽  
Yashinta S. Kurniati
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Klebsiella Pneumoniae ◽  
Tomato Fruit ◽  
Fruit Extract ◽  
Activity Test

scholarly journals Aktivitas Antibakteri Isolat Bakteri Asam Laktat Intestinal Udang Penaeid Tipe Liar Terhadap Bakteri Vibrio

2017 ◽  
Vol 20 (1) ◽  
pp. 7
Author(s):  
Subagiyo Subagiyo ◽  
Triyanto Triyanto ◽  
Sebastian Margino ◽  
Feri Setiawan ◽  
Wilis Ari Setyati ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Natural Waters ◽  
Penaeid Shrimp ◽  
Diffusion Method ◽  
North Coast ◽  
The North ◽  
Activity Test ◽  
Pathogenic Vibrio

Lactic acid bacteria are groups of bacteria that have been commonly used as probiotics with functional targets controlling pathogens. In this study, BAL were isolated from penaeid shrimp intestinum was captured in natural waters and were tested of antibacterial activity against 3 types of pathogenic vibrio bacteria in shrimp. The shrimp samples were taken from the North Coast of Java (Situbondo and Semarang) and the South coast of Java (Cilacap). BAL isolation was done by pour plate method using MRS medium enriched with CaCO3. The antibacterial activity test was performed by using paper diffusion method using V. harveyi, V. anguilarum and V. parahaemolyticus as bacteria indicator. The isolation result obtained 224 isolates of BAL intestinal of penaeid shrimp. The active BAL isolates against V. Harveyi, V. anguilarum and V. parahaemolyticus were 59, 83 and 66 isolates, respectively. Isolates are active against 3 types, 2 types and 1 type of Vibrio were 51, 25 and 11 isolates respectively.Keyword : lactic acid bacteria, antibacteria, vibrio, penaeid shrimp Bakteri asam laktat merupakan kelompok bakteri yang telah banyak digunakan sebagai probiotik dengan target fungsional mengendalikan pathogen. Pada penelitian ini telah dilakukan isolasi BAL dari intestinum udang penaeid yang ditangkap di perairan alam dan pengujian aktivitas antibakteri terhadap 3 jenis bakteri vibrio pathogenik pada udang. Sampel udang diambil dari Pantai Utara Jawa (Situbondo dan Semarang) dan pantai Selatan Jawa (Cilacap). Isolasi BAL dilakukan dengan metode taburan menggunakan medium MRS yang diperkaya dengan CaCO3. Uji aktivitas antibakteri dilakukan dengan paper diffusion method menggunakan bakteri uji V. harveyi, V. anguilarum dan V. parahaemolyticus. Hasil isolasi diperoleh 224 isolat BAL intestinal udang penaeid. Isolat BAL yang aktif terhadap V. Harveyi, V. anguilarum dan V. parahaemolyticus berturut-turut 59, 83 dan 66 isolat. Isolat yang aktif terhadap 3 jenis, 2 jenis dan 1 jenis Vibrio uji berurut-turut 51, 25 dan 11 isolat. Kata Kunci : bakteri asam laktat, antibakteri, vibrio, udang penaeid

Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111263
Author(s):  
Hajime Takahashi ◽  
Ayaka Nakamura ◽  
Nanami Fujino ◽  
Yuzuru Sawaguchi ◽  
Miki Sato ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Allyl Isothiocyanate ◽  
Clove Oil

scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

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.

Isolation and characteristics of lactic acid bacteria with antibacterial activity against Helicobacter pylori

2021 ◽  
pp. 101446
Author(s):  
Hui Huang ◽  
Fei Peng ◽  
Junyi Li ◽  
Zhanggen Liu ◽  
Mingyong Xie ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria

Autochthonous lactic acid bacteria isolated from pig faeces in Thailand show probiotic properties and antibacterial activity against enteric pathogenic bacteria

2018 ◽  
Vol 119 ◽  
pp. 208-215 ◽  
Author(s):  
Wandee Sirichokchatchawan ◽  
Puwiya Pupa ◽  
Prasert Praechansri ◽  
Nutthee Am-in ◽  
Somboon Tanasupawat ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Probiotic Properties

Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Fermented Foods

KSBB Journal ◽  
2017 ◽  
Vol 32 (3) ◽  
pp. 199-205 ◽  
Author(s):  
Chang-Ho Kang ◽  
Seul Hwa Han ◽  
YongGyeong Kim ◽  
Yulah Jeong ◽  
Nam-Soo Paek
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Traditional Fermented Foods

Selection and characterization of potential probiotic Lactobacilli spp isolated from chicken feces may be used as a potent antibacterial agent

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Nazila Aazami ◽  
Enayatollah Kalantar ◽  
Helen Poormazaheri ◽  
Nassimeh Setayesh vali Pour ◽  
Gholamreza Salehi Jouzan
Keyword(s):  
Antibacterial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Resistance Test ◽  
Effect Of Temperature ◽  
Rdna Sequencing

<italic>Lactobacillus</italic> strains commonly used as probiotics which possess some properties such as resistance to gastric acidity and bile salts, production of antimicrobial compounds, the ability to modulate immune responses, and adhesion to gut tissues. This study aimed to isolate, identify, production and characterization of the probiotic strains. Total of 10 digestive tracts of chickens fed without antibiotics for presence of <italic>Lactobacillus spp</italic> was evaluated. All isolates were grown with different conditions like effect of temperature, pH, pepsine, bile, sodium chloride tolerance, aggregation, adhesion and antibiotic resistance test tested and then antibacterial activity was determined.In this study, 34 lactic acid bacteria were investigated as putative probiotic candidates. Based on the molecular identification using 16S rDNA sequencing the isolates belonged to <italic>Lactobacillus</italic> species. The strains showed potent antibacterial activity. The results on acid tolerance showed that all the strains tested survived at pH 2.0 to 5.5. <italic>L. agilis</italic> strain M18, <italic>L. salivarius</italic> strain M10, <italic>L.vaginalis</italic> strains M8 and M19, and <italic>L. crispatus</italic> strains Or2 and M10 showed the lowest sensitivity to pepsine. All the studied Lactobacillus strains were able to grow at both 15 and 45°C . Five Lactobacillus strains adhered well to the Caco-2 cells. The result of antibiotic resistance test of 34 lactic acid bacteria showed that most of them were resistant or intermediate. Based on 34 <italic>Lactobacillus</italic> strains, <italic>L. vaginalis</italic> strain M8 and <italic>L. reuteri</italic> strain M6 were selected for the further in vivo assays and possible eventual use as prophylactic and therapeutic agent.

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