Antimicrobial Activity, Antibiotic Resistance and the Safety of Lactic Acid Bacteria in Raw Milk Valtellina Casera Cheese

2014 ◽  
Vol 35 (2) ◽  
pp. 193-205 ◽  
Author(s):  
S. Morandi ◽  
T. Silvetti ◽  
J.M. Miranda Lopez ◽  
M. Brasca
Keyword(s):  
Antimicrobial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk

scholarly journals Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent E. coli Isolated from a Fermented Sorghum-Millet Beverage

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Stellah Byakika ◽  
Ivan Muzira Mukisa ◽  
Robert Mugabi ◽  
Charles Muyanja
Keyword(s):  
Antimicrobial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Brain Heart Infusion ◽  
Antimicrobial Effect ◽  
Effective Control ◽  
Fermented Foods ◽  
E Coli ◽  
Acid Stable

Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined. The presumptive E. coli was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG)5 rep-PCR fingerprinting and identified using 16S rRNA sequencing. E. coli was screened for Shiga toxins (Stx 1 and Stx 2) and Intimin (eae) virulence genes as well as antibiotic resistance. The spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as E. coli, Shigella, and Lysinibacillus. The Stx 2 gene and antibiotic resistance were detected in some E. coli isolates. The LAB were antagonistic against the E. coli. Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. Obushera lactic acid bacteria could be used to improve the safety of fermented foods.

Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)

2005 ◽  
Vol 22 (5) ◽  
pp. 455-459 ◽  
Author(s):  
M.A. Herreros ◽  
H. Sandoval ◽  
L. González ◽  
J.M. Castro ◽  
J.M. Fresno ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts

2012 ◽  
Vol 95 (9) ◽  
pp. 4775-4783 ◽  
Author(s):  
N. Zhou ◽  
J.X. Zhang ◽  
M.T. Fan ◽  
J. Wang ◽  
G. Guo ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria

scholarly journals Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting

2014 ◽  
Vol 52 (7) ◽  
pp. 4124-4134 ◽  
Author(s):  
Joana Šalomskienė ◽  
Asta Abraitienė ◽  
Dovilė Jonkuvienė ◽  
Irena Mačionienė ◽  
Jūratė Repečkienė
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pcr Fingerprinting ◽  
Selection Of

Cell-free supernatants produced by lactic acid bacteria reduce Salmonella population in vitro

Microbiology ◽  
2021 ◽  
Vol 167 (11) ◽  
Author(s):  
Alberto Gonçalves Evangelista ◽  
Jessica Audrey Feijó Corrêa ◽  
João Vitor Garcia dos Santos ◽  
Eduardo Henrique Custódio Matté ◽  
Mônica Moura Milek ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Antimicrobial Resistance ◽  
Lactic Acid Bacteria ◽  
Type Species ◽  
Feed Additives ◽  
Poultry Feed ◽  
Content Type ◽  
Link Type

The genus Salmonella is closely associated with foodborne outbreaks and animal diseases, and reports of antimicrobial resistance in Salmonella species are frequent. Several alternatives have been developed to control this pathogen, such as cell-free supernatants (CFS). Our objective here was to evaluate the use of lactic acid bacteria (LAB) CFS against Salmonella in vitro. Seventeen strains of LAB were used to produce CFS, and their antimicrobial activity was screened towards six strains of Salmonella . In addition, CFS were also pH-neutralized and/or boiled. Those with the best results were lyophilized. MICs of lyophilized CFS were 11.25–22.5 g l–1. Freeze-dried CFS were also used to supplement swine and poultry feed (11.25 g kg–1) and in vitro simulated digestion of both species was performed, with Salmonella contamination of 5×106 and 2×105 c.f.u. g−1 of swine and poultry feed, respectively. In the antimicrobial screening, all acidic CFS were able to inhibit the growth of Salmonella . After pH neutralization, Lactobacillus acidophilus Llorente, Limosilactobacillus fermentum CCT 1629, Lactiplantibacillus plantarum PUCPR44, Limosilactobacillus reuteri BioGaia, Lacticaseibacillus rhamnosus ATCC 7469 and Pediococcus pentosaceus UM116 CFS were the only strains that partially maintained their antimicrobial activity and, therefore, were chosen for lyophilization. In the simulated swine digestion, Salmonella counts were reduced ≥1.78 log c.f.u. g–1 in the digesta containing either of the CFS. In the chicken simulation, a significant reduction was obtained with all CFS used (average reduction of 0.59±0.01 log c.f.u. ml–1). In general, the lyophilized CFS of L. fermentum CCT 1629, L. rhamnosus ATCC 7469 and L. acidophilus Llorente presented better antimicrobial activity. In conclusion, CFS show potential as feed additives to control Salmonella in animal production and may be an alternative to the use of antibiotics, minimizing problems related to antimicrobial resistance.

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