scholarly journals Characterization of Antibacterial Lactic Acid Bacteria Isolated from Moroccan fermented Olives

2017 ◽  
Vol 14 (4) ◽  
pp. 1315-1329 ◽  
Author(s):  
Kaoutar El issaoui ◽  
Sanae Zinebi ◽  
Jamal Abrini ◽  
Rajae Zahli ◽  
Nadia Amajoud ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Table Olives ◽  
Gram Positive ◽  
Gram Negative ◽  
And Staphylococcus Aureus

The research for antibacterial activities of lactic acid bacteria isolated from Moroccan table olives, revealed 15 bacterial strains having an inhibitory activity against pathogenic germs: Listeria monocytogenes, Listeria innocua and Staphylococcus aureus; as well as Gram-negative germs, such as Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis and others. From 127 samples of table olives, 143 bacterial strains with antibacterial effect were isolated by the double layer method, 15 strains were retained. All are Gram positive, catalase negative and non-sporulating. Cocci constitute 66.33% of the total effective. The remaining 33.33% are represented by bacilli/Ovoid. The lactic acid bacteria retained have a greater inhibitory effect against Gram positive and Gram negative bacteria. Listeria monocytogenes CECT 4032 and Staphylococcus aureus MBLA were inhibited by all the lactic strains studied. The smallest inhibition zones were recorded for the two isolates LB15 and LB96 against E. coli 87739, with diameter less than 10 mm.

scholarly journals Affectivity of Zatoria multiflora Boiss extracts Against Bacteria

2011 ◽  
Vol 46 (1) ◽  
pp. 105-110
Author(s):  
M Ur Rahman ◽  
S Gul ◽  
EA Odhano ◽  
Ir Hafeez ◽  
RB Tareen
Keyword(s):  
Staphylococcus Aureus ◽  
Methanol Extract ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
It Use ◽  
Gram Positive ◽  
Reference Drug ◽  
Gram Negative ◽  
Bacterial Diseases ◽  
Gram Positive Bacteria

The extracts of Zatoria multiflora Boiss were evaluated for prospective antibacterial activity against gram negative and gram positive bacteria. Cefoperazone is used as antibacterial reference drug. The activity of ethanol and methanol extract varied from organism to organism. The inhibitory effect of both the extracts and their 50/50 combination was more pronounced against gram positive bacteria. The MIC and MBC values were in the range of 1.718-6.25 and 2.832-6.25 mg/ml respectively. Significant (p=0.05) synergistic effect of combination of EtOH and MeOH extracts was recorded against Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923 while additive effect against rest of the bacterial strains. The present studies provide evidences for presence of antibacterial elements in alcoholic extracts and recommends for more exploration for it use against bacterial diseases. Key words: Extracts; Zatoria multiflora Boiss; Antibacterial; MIC; MBC; Synergistic. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.3652 Bangladesh J. Sci. Ind. Res. 46(1), 105-110, 2011

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.

Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp

2011 ◽  
Vol 74 (7) ◽  
pp. 1119-1125 ◽  
Author(s):  
NIMSHA S. WEERAKKODY ◽  
NOLA CAFFIN ◽  
GARY A. DYKES ◽  
MARK S. TURNER
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Aerobic Bacteria ◽  
Rosemary Extract ◽  
Spoilage Microflora ◽  
And Staphylococcus Aureus ◽  
Herb Extract

Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage microflora on cooked ready-to-eat shrimp stored for 16 days at 4 or 8°C. A combination of galangal, rosemary, and lemon iron bark significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 4°C on day 12 by 1.6 and 1.59 log CFU/g, respectively. By day 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb extract combination had significantly lower (P < 0.05) lipid oxidation from day 4 to day 16. Similarly, a combination of galangal and rosemary extract significantly reduced (P < 0.05) levels of aerobic bacteria and lactic acid bacteria at 8°C on day 8 by 2.82 and 2.61 log CFU/g, respectively. By days 12 and 16, levels of these bacteria were equivalent to those of controls. The shrimp treated with this spice and herb combination had significantly lower (P < 0.05) lipid oxidation on days 4 and 16. None of the spice and herb extract combinations had an effect on levels of L. monocytogenes or S. aureus or changed the color or pH of the shrimp during storage. The results of this study indicate that combinations of galangal, rosemary, and lemon iron bark extracts can be used to control the growth of spoilage microflora on ready-to-eat shrimp.

Autoinducer-2–like Activity in Lactic Acid Bacteria Isolated from Minced Beef Packaged under Modified Atmospheres

2011 ◽  
Vol 74 (4) ◽  
pp. 631-635 ◽  
Author(s):  
VASILIKI A. BLANA ◽  
AGAPI I. DOULGERAKI ◽  
GEORGE-JOHN E. NYCHAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Modified Atmospheres ◽  
Autoinducer 2 ◽  
Meat Spoilage ◽  
Minced Beef ◽  
Biosensor Strain

Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from minced beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)–like activity under certain growth conditions. Cell-free meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2–like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1−, sensor 2+) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2–like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2–like activity. The AI-2–like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C and at the initial and middle stages of storage at chill temperatures (0 and 5°C). The tested CFME samples displayed low AI-2–like activity and inhibited AI-2 activity regardless of the indigenous bacterial populations. The LAB isolated during meat spoilage exhibited AI-2–like activity, whereas the LAB strains retrieved depended on storage time and temperature. The production of AI-2–like molecules may affect the dominance of different bacterial strains during storage. The results provide a basis for further research concerning the effect of storage temperature on the expression of genes encoding AI-2 activity and on the diversity of the ephemeral bacterial population.

CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

1972 ◽  
Vol 35 (9) ◽  
pp. 514-523 ◽  
Author(s):  
Han's Riemann ◽  
W. H. Lee ◽  
C. Genigeorgis
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Clostridium Botulinum ◽  
Meat Product ◽  
Meat Products ◽  
Rapid Decline ◽  
Ph Values ◽  
And Staphylococcus Aureus ◽  
Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

The Impact of Peritonitis on Peritoneal and Systemic Acid-Base Status of Patients on Continuous Ambulatory Peritoneal Dialysis

1994 ◽  
Vol 14 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Jacques J. Sennesael ◽  
Godelieve C. De Smedt ◽  
Patricia Van der Niepen ◽  
Dierik L. Verbeelen
Keyword(s):  
Staphylococcus Aureus ◽  
Peritoneal Dialysis ◽  
Continuous Ambulatory Peritoneal Dialysis ◽  
Acid Base ◽  
Gram Positive ◽  
Gram Negative ◽  
Arterial Blood ◽  
Blood Ph ◽  
Acid Base Status ◽  
And Staphylococcus Aureus

Objective To assess the possible effects of peritonitis on peritoneal and systemic acid-base status. Design pH, pCO2, lactate, and total leukocyte and differential count were simultaneously determined in the overnight dwell peritoneal dialysis effluent (PDE) and arterial blood in noninfected patients (controls) and on days 1, 3, and 5 from the onset of peritonitis. Setting University multidisciplinary dialysis program. Patients Prospective analysis of 63 peritonitis episodes occurring in 30 adult CAPD patients in a single center. Results In controls, mean (±SD) acid-base parameters were pH 7.41 ±0.05, pCO2 43.5±2.6 mm Hg, lactate 2.5±1.5 mmol/L in the PDE, and pH 7.43±0.04, PaCO2 36.8±3.8 mm Hg, lactate 1.4±0.7 mmol/L in the blood. In sterile (n=6), gram-positive (n=34), and Staphylococcus aureus (n=9) peritonitis PDE pH's on day 1 were, respectively, 7. 29±0.07, 7. 32±0.07, and 7.30±0.08 (p<0.05 vs control). In gram -negative peritonitis (n=14) PDE pH was 7.21 ±0.08 (p<0.05 vs all other groups). A two-to-threefold increase in PDE lactate was observed in all peritonitis groups, but a rise in pCO2 was only seen in gram -negative peritonitis. Acid-base profile of PDE had returned to control values by day 3 in sterile, gram -positive and Staphylococcus aureus peritonitis and by day 5 in gramnegative peritonitis. Despite a slight increase in plasma lactate on the first day of peritonitis, arterial blood pH was not affected by peritonitis. Conclusion PDE pH is decreased in continuous ambulatory peritoneal dialysis (CAPD) peritonitis, even in the absence of bacterial growth. In gram-negative peritonitis, PDE acidosis is more pronounced and prolonged, and pCO2 is markedly increased. Arterial blood pH is not affected by peritonitis.

Synthesis and antimicrobial properties of new 2-((4-ethylphenoxy)methyl)benzoylthioureas

2011 ◽  
Vol 65 (1) ◽  
Author(s):  
Carmen Limban ◽  
Alexandru Missir ◽  
Ileana Chirita ◽  
George Nitulescu ◽  
Miron Caproiu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Quantitative Methods ◽  
Antimicrobial Properties ◽  
Phenyl Group ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Gram Negative ◽  
Fungal Strains ◽  
Qualitative And Quantitative Methods

AbstractNew acylthiourea derivatives, 2-((4-ethylphenoxy)methyl)-N-(phenylcarbamothioyl)benzamides, were tested by qualitative and quantitative methods on various bacterial and fungal strains and proved to be active at low concentrations against Gram-positive and Gram-negative bacteria as well as fungi. These compounds were prepared by the reaction of 2-((4-ethylphenoxy)methyl)benzoyl isothiocyanate with various primary aromatic amines, and were characterised by melting point and solubility. The structures were identified by elemental analysis, 1H and 13C NMR, and IR spectral data. The level of antimicrobial activity of the new 2-((4-ethylphenoxy)methyl)benzoylthiourea derivatives was dependent on the type, number and position of the substituent on the phenyl group attached to thiourea nitrogen. The iodine and nitro substituents favoured the antimicrobial activity against the Gram-negative bacterial strains, while the highest inhibitory effect against Gram-positive and fungal strains was exhibited by compounds with electron-donating substituents such as the methyl and ethyl groups.

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