scholarly journals A POTENTIAL EFFECT OF SILVER NANOPARTICLES(Ag-NPs) ON SOME LACTIC ACID BACTERIA GROWTH

2016 ◽  
Vol 42 (3) ◽  
pp. 121-130
Keyword(s):  
Silver Nanoparticles ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potential Effect ◽  
Ag Nps ◽  
Bacteria Growth

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

The Inhibition of wine microorganisms by silver nanoparticles

10.5219/1604 ◽  
2021 ◽  
Vol 15 ◽  
pp. 995-1004
Author(s):  
Aleš Vavřiník ◽  
Kateřina Štůsková ◽  
Adrian Alumbro ◽  
Methusela Perrocha ◽  
Lenka Sochorová ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gluconobacter Oxydans ◽  
Lactobacillus Brevis ◽  
Inhibitory Effect ◽  
Silver Particles ◽  
Acetobacter Aceti ◽  
Inhibition Zones

The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Almudena García-Ruiz ◽  
Carolina Cueva ◽  
Eva M. González-Rompinelli ◽  
María Yuste ◽  
Mireia Torres ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Bacteria Growth ◽  
Phenolic Extracts

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Food Control ◽  
2008 ◽  
Vol 19 (9) ◽  
pp. 835-841 ◽  
Author(s):  
A. García-Ruiz ◽  
B. Bartolomé ◽  
A.J. Martínez-Rodríguez ◽  
E. Pueyo ◽  
P.J. Martín-Álvarez ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Bacteria Growth

Effect of Age of Cook-in-Bag Delicatessen Meats Formulated with Lactate-Diacetate on the Behavior of Listeria monocytogenes Contamination Introduced When Opening the Packages during Storage

2013 ◽  
Vol 76 (7) ◽  
pp. 1274-1278 ◽  
Author(s):  
IFIGENIA GEORNARAS ◽  
DARREN TOCZKO ◽  
JOHN N. SOFOS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Potential Effect ◽  
Meat Industry ◽  
Storage Product ◽  
Potassium Lactate ◽  
Yeasts And Molds ◽  
Effect Of Age

This study evaluated the potential effect of age of cook-in-bag ham and turkey breast delicatessen meats formulated with lactate-diacetate on survival and/or growth of Listeria monocytogenes introduced after opening of packages and slicing of product. Commercially prepared cured ham and turkey breast products formulated with potassium lactate and sodium diacetate were stored at 1.7°C unsliced, in their original cook-in-bags, and without postlethality exposure. On days 5, 90, 120, and 180 of storage, product slices (10.2 by 7.6 cm) were surface inoculated (1 to 2 log CFU/cm2) with a 10-strain mixture of L. monocytogenes, vacuum packaged (seven slices per bag), and stored at 4°C for up to 13 weeks. Inoculated levels of L. monocytogenes on both products were 1.4 to 1.5 log CFU/cm2. Irrespective of product age at slicing and inoculation, after 13 weeks of vacuum-packaged storage (4°C), pathogen counts on product slices were 1.5 to 2.3 (ham) and 2.3 to 2.5 (turkey) log CFU/cm2. Overall, the results of the study showed that the age of the cook-in-bag products prior to slicing and inoculation with the pathogen did not (P ≥ 0.05) affect the behavior of L. monocytogenes during vacuum-packaged storage (4°C, up to 13 weeks) of ham and turkey slices. Mean counts of lactic acid bacteria and yeasts and molds, when detected, did not exceed approximately 1 and 2 log CFU/cm2, respectively, among all stored samples. Findings of the study will be useful to the meat industry and risk assessors in their efforts to control L. monocytogenes in ready-to-eat meat products.

scholarly journals Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria

2010 ◽  
Vol 1 (1) ◽  
pp. 35
Author(s):  
Sheila L. Scher ◽  
Renata H. Barros Fuchs ◽  
Gisele T. de S. Sora ◽  
Laura P. Mardigan ◽  
Angela Kwiatkowski
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Vitis Labrusca ◽  
Bacteria Growth ◽  
Grape Extract

<p>The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of&nbsp; Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The average of total phenolic compounds in the Isabel grape extract was 14,80mg/mL, less than literature data. The amount of phenolic compounds on grape extract can be influenced by the type of extraction and techniques used in the production of the extract and by the reactions that occurs during its storage. The Isabel grape extract was more efficient on reducing Lactic acid bacteria growth than ethanol.</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.7</a></p><p>&nbsp;</p>

Effects of lactic acid bacteria and Saccharomyces cerevisiae on growth of Aspergillus westerdijkiae and ochratoxin A production and toxicity

2014 ◽  
Vol 7 (3) ◽  
pp. 313-320 ◽  
Author(s):  
M. Piotrowska ◽  
J. Roszak ◽  
M. Stańczyk ◽  
J. Palus ◽  
E. Dziubałtowska ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Lactobacillus Brevis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bacteria Growth ◽  
Yeast Strains ◽  
Aspergillus Westerdijkiae

The aim of this study was to examine three strains of the yeast Saccharomyces cerevisiae and three strains of lactic acid bacteria belonging to the genus Lactobacillus for their antifungal activity against the ochratoxin A producer Aspergillus westerdijkiae, as well as for their effect on OTA genotoxicity and cytotoxicity. When inoculated simultaneously, fungal growth was completely inhibited by S. cerevisiae. In the case of lactic acid bacteria, growth inhibition also occurred but to a less extent. A significant decrease in toxin production in co-culture with the yeast strains and LAB was observed. The supernatant of 24-h-old cultures of yeast strains in medium with OTA did not influence significantly the viability of porcine kidney epithelial LLC-PK1 cell line, whereas the supernatant from the LAB increased the viability compared to the control. Regarding genotoxicity, a decreased fragmentation of DNA was observed in the presence of the supernatant from wine and brewing yeasts, and Lactobacillus brevis strains. Based on the results obtained, it might be concluded that S. cerevisiae yeasts and lactic acid bacteria could be used to minimise the negative effect of OTA on humans and animals.

scholarly journals Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

2018 ◽  
Vol 80 ◽  
pp. 35-45 ◽  
Author(s):  
Tamás Czárán ◽  
Fergal P. Rattray ◽  
Cleide O.de A. Møller ◽  
Bjarke B. Christensen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Bacteria Growth
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