Microbial Regulation of the Antagonistic Activity of Lactic Acid Bacteria Strains under the Influence of Transient Bacilli of the Bacillus Genus

2015 ◽  
Vol 2 (2) ◽  
pp. 45-49
Author(s):  
N. Kravchenko
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Stimulation Index ◽  
Intestinal Bacteria ◽  
Antagonistic Activity ◽  
Ultra Sound ◽  
E Coli ◽  
Pathogenic Escherichia Coli ◽  
Bacillus Genus ◽  
Inspection Service

Aim. To study the effect of metabolites and components of aerobic spore-forming bacilli cells (MCASB) of the Bacillus genus on the antagonistic activity of lactic acid bacteria. Methods. Lactic acid bacteria, sampled from rectal and oral swabs from calves, were used in the study. Strains of conditionally pathogenic Escherichia coli, 055k59 No. 3912, Staphylococcus aureus No. 906, Proteus mirabilis, No. 3177, obtained from the collection of the city sanitary-epidemiological inspection service, were used as test cultures. MCASB were prepared using autoclaved microbial mass of Bacillus subtilis production strain 44-p via treatment with lysozyme and ultra- sound. The antagonistic activity of lactic acid bacteria was determined by agar blocks method. Results. It was demonstrated that the addition of MCASB to the culture medium stimulates the antagonistic activity of lactic acid bacteria to pathogenic and conditionally pathogenic microorganisms of intestinal bacteria. The highest average stimulation index (2.56) of the antagonistic activity of lactic acid bacteria was found for E. coli 055k59 No. 3912. Conclusions. The results obtained may be used to improve the microbiological foundations of elaborating novel probiotic preparations.

scholarly journals Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Katie R. Kirsch ◽  
Tamra N. Tolen ◽  
Jessica C. Hudson ◽  
Alejandro Castillo ◽  
Davey Griffin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shiga Toxin ◽  
Aging Process ◽  
Antagonistic Activity ◽  
E Coli ◽  
Application Method ◽  
Aging Period ◽  
Spoilage Bacteria ◽  
Intervention Efficacy

Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC) on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml) of rifampicin-resistant (100.0 μg/ml; RifR) O157 and non-O157 STEC. Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application) or air-assisted electrostatic sprayer (ESS). Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR) to determine STEC inhibition as a function of intervention application method (conventional, ESS) and refrigerated aging period (14, 28 days). Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p<0.05), although application method did not impact STEC reductions (p>0.05). Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.

scholarly journals INFLUENCE OF PREBIOTICS ON THE BIOLOGICAL ACTIVITY OF LACTIC ACID BACTERIA

2014 ◽  
Vol 20 ◽  
pp. 54-59
Author(s):  
N. O. Kravchenko ◽  
O. M. Dmytruk ◽  
L. V. Bozhok ◽  
V. O. Aheyev ◽  
O. V. Holovach
Keyword(s):  
Biological Activity ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Antagonistic Activity ◽  
Research Results ◽  
E Coli ◽  
Growth Activity ◽  
Different Origin

The paper presents the research results of prebiotics influence of different origin on the growth, enzymatic and antagonistic activity of representatives of normal cenosis of the cattle gastrointestinal tract. It was established that the lactulose prebiotic enhances growth activity of microorganisms from the gastrointestinal tract the most. Moreover, metabolites of aerobic bacilli had stimulated the most the antagonistic activity of lactic acid bacteria against S. typhimurium and E. coli.

Studies on the mode of action of probiotics: effects of the spore-specific dipicolinic acid on selected intestinal bacteria

2005 ◽  
Vol 143 (6) ◽  
pp. 529-535 ◽  
Author(s):  
A. JADAMUS ◽  
W. VAHJEN ◽  
O. SIMON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Dipicolinic Acid ◽  
Intestinal Bacteria ◽  
E Coli ◽  
Growth Inhibiting

Bacterial growth inhibiting effects of dipicolinic acid (DPA), which occurs in spores of probiotic Bacillus spp. strains, was studied with a range of Lactobacillus spp. (13), Enterococcus spp. (14), and E. coli strains (8) in vitro. In vivo effects were studied in a broiler chicken nutrition trial and DPA supplemented feed (10 g/kg).In vitro studies showed that DPA inhibited growth of most Lactobacillus spp. strains to a larger extent than E. coli strains. Enterococci were generally influenced less by DPA. However, in each group of bacteria some strains were less inhibited by DPA than others. Intestinal lactic acid bacteria in the jejunum and ileum showed a trend (P[les ]0·1) for lower counts in birds fed the DPA-supplemented feed on day 14 and 21. Counts of enterobacteria were not significantly influenced by DPA. No differences in colony counts were observed in 28-day-old animals. Digesta pH was not statistically reduced, but a lower crop pH was recorded throughout the nutrition trial.The study showed that dipicolinic acid, present in probiotic Bacillus spp. spores, is inhibitory for in vitro growth of most lactobacilli and enterobacteria, while growth of enterococci was less inhibited. Intestinal colony counts in young broiler chickens fed a DPA-supplemented diet in part mirrored in vitro results.

DEVELOPMENT OF A MULTIWELL ANTAGONISTIC ACTIVITY ASSAY FOR THE DETECTION OF BACTERIOCIN PRODUCTION BY LACTIC ACID BACTERIA

2009 ◽  
Vol 17 (1) ◽  
pp. 32-45 ◽  
Author(s):  
KAOUTAR YAAKOUBI ◽  
NOREDDINE BENKERROUM ◽  
FLORENT WIOROWSKI ◽  
FRANÇOISE SANSON ◽  
JULIEN HAYDERSAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antagonistic Activity ◽  
Bacteriocin Production ◽  
Activity Assay

Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria

1999 ◽  
Vol 62 (7) ◽  
pp. 773-777 ◽  
Author(s):  
GIANLUIGI MAURIELLO ◽  
MARIA APONTE ◽  
ROSAMARIA ANDOLFI ◽  
GIANCARLO MOSCHETTI ◽  
FRANCESCO VILLANI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Survival ◽  
Spray Drying ◽  
Antagonistic Activity ◽  
Cellular Damage ◽  
Bacteriocin Activity ◽  
Lactobacillus Curvatus ◽  
Significant Difference ◽  
Inhibitory Spectrum

Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: Lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); L. lactis subsp. lactis G35, isolated from pizza dough and producing nisin; Lactobacillus curvatus 32Y and Lactobacillus sp. 8Z, isolated from dry sausages. Trials were performed with bacteria suspended in skimmed milk or directly grown in whey. Three air temperatures at the inlet of the drier (160, 180, and 200°C) and three flow rates (10, 13, and 17 ml/min) were assayed. Cell viability and bacteriocin activity of the dried materials were determined immediately after the process and after 5, 15, 30, and 60 days of storage at 4°C. There was no significant difference between the two feeding suspensions in cell survival, always decreasing with the increase of inlet-air temperature. No loss of bacteriocin activity was detected in reconstituted powders, nor was any loss of ability to produce bacteriocin found after drying. Investigations of sensitivity to NaCl revealed only temporary damage to dried bacteria. During storage for 2 months at 4°C, all samples, but mainly the lactococcal strains, displayed a gradual decrease in cell survival. Bacteriocin activity remained at the same level, allowing powders to be considered as effective biopreservatives.

scholarly journals Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

2021 ◽  
Vol 31 (4) ◽  
pp. 2
Author(s):  
IDSAP Peramiarti
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Test Method ◽  
P Value ◽  
E Coli ◽  
Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of &lt;0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of &gt; 0.05.<p class="Default" align="center"> </p>

scholarly journals Viability of lactic acid bacteria in different components of Ogi with anti diarrhoeagenic E. coli activities

2019 ◽  
Vol 3 (6) ◽  
pp. 206-213
Author(s):  
Roseline Eleojo Kwasi ◽  
Iyanuoluwa Gladys Aremu ◽  
Qudus Olamide Dosunmu ◽  
Funmilola A. Ayeni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Culture Method ◽  
Antimicrobial Activities ◽  
Drying Methods ◽  
Bacterial Strains ◽  
E Coli ◽  
Log Reduction ◽  
Freeze Dried

Background: Ogi constitutes a rich source of lactic acid bacteria (LAB) with associated health benefits to humans through antimicrobial activities. However, the high viability of LAB in Ogi and its supernatant (Omidun) is essential. Aims: This study was carried out to assess the viability of LAB in various forms of modified and natural Ogi and the antimicrobial properties of Omidun against diarrhoeagenic E coli. Methods and Material: The viability of LAB was assessed in fermented Ogi slurry and Omidun for one month and also freeze-dried Ogi with and without added bacterial strains for two months. A further 10 days viability study of modified Omidun, refrigerated Omidun, and normal Ogi was performed. The antimicrobial effects of modified Omidun against five selected strains of diarrhoeagenic E. coli (DEC) were evaluated by the co-culture method. Results: Both drying methods significantly affected carotenoids and phenolic compounds. The Ogi slurry had viable LAB only for 10 days after which, there was a succession of fungi and yeast. Omidun showed 2 log10cfu/ml reduction of LAB count each week and the freeze-dried Ogi showed progressive reduction in viability. Refrigerated Omidun has little viable LAB, while higher viability was seen in modified Omidun (≥2 log cfu/ml) than normal Omidun. Modified Omidun intervention led to 2-4 log reduction in diarrhoeagenic E. coli strains and total inactivation of shigella-toxin producing E. coli H66D strain in co-culture. Conclusions: The consumption of Ogi should be within 10 days of milling using modified Omidun. There are practical potentials of consumption of Omidun in destroying E. coli strains implicated in diarrhea. Keywords: Ogi, Omidun, lactic acid bacteria, diarrhoeagenic Escherichia coli strains, Viability.

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