scholarly journals Potential Screening of Bacteriocinogenic-Lactic Acid Bacteria from Mangrove Sediment of Logending Beach for Fisheries Product Preservation

2021 ◽  
Vol 6 (1) ◽  
pp. 61927
Author(s):  
Dyah Fitri Kusharyati ◽  
Taruna Dwi Satwika ◽  
Afifah Mariana ◽  
Anwar Rovik
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Proteolytic Enzymes ◽  
Shigella Flexneri ◽  
Salmonella Typhi ◽  
Mangrove Sediment ◽  
In Vitro Test ◽  
Cell Free Supernatant

The meat and fisheries products have high nutritional content which is highly ideal for bacterial growth. Lactic Acid Bacteria (LAB) have several potential advantages as a bio-preservative agent in the food industry because they produce antimicrobial substances against pathogenic bacteria e.g. bacteriocin. Our previous study has succeeded in isolating and characterizing LAB from the mangrove sediments of Logending Beach, Kebumen. This present study aimed to determine the activity of bacteriocinogenic-LAB against food-borne pathogens and their potential for fisheries product preservation. The study consisted of five serial stages, as follows: screening of LAB isolates, cell-free supernatant production and its inhibition activity, extraction of partially purified bacteriocin, bacteriocin confirmation against proteolytic enzymes, and in-vitro test of partially-purified bacteriocin against Listeria monocytogenes, Shigella flexneri, and Salmonella typhi. A total of 25 out of 99 isolates were able to grow on MRSA+1% CaCO3 medium. Initial screening showed that the cell-free supernatant of 14 LAB isolates was able to inhibit the growth of S. thypi, S. flexneri, and L. monocytogenes. There was an increased inhibitory activity of partially purified bacteriocin when compared with the cell-free supernatant which was statistically different (p<0.01). It indicated that the purification was successfully performed. Bacteriocin expressed a lower inhibition against S. typhi than L. monocytogenes and S. flexneri. The ANOVA test showed that each indicator pathogenic-bacterium expresses a very significant sensitivity to the partially purified bacteriocin.

scholarly journals In Vitro Antagonistic Effect of Lactic Acid Bacteria Isolated from Fermented Beverage and Finfish on Pathogenic and Foodborne Pathogenic Microorganism in Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Fitsum Dejene ◽  
Belayneh Regasa Dadi ◽  
Dagimawie Tadesse
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Enzymes ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Cell Free Supernatant ◽  
Wide Range ◽  
Fermented Beverage

Background. Lactic acid bacteria from fermented foods and fish can antagonistically inhibit the growth of foodborne pathogenic organism in fermented food and they stimulate the immune response to protect the fish from certain kinds of infections. The aim of this study was to evaluate the in vitro antagonistic activities of lactic acid bacteria isolated from fermented beverage (Borde) and finfish on foodborne pathogenic microorganisms. Methods. Laboratory-based experimental study was conducted from May 1 to Sep 1, 2020. Total sample numbers were 60 samples of fermented beverage (Borde) and 20 of finfish which were collected from different households and Chamo Lake (Arba Minch, Ethiopia). Each sample was firstly homogenized and serial dilution was prepared and spread on MRS agar plates in order to isolate pure culture. Different biochemical tests were performed to identify isolated bacteria. Then, cell-free supernatant (CFS) was prepared from MRS culture and used in an antimicrobial assay that was performed by agar diffusion method. The effects of pH, temperature, and enzymes on antimicrobial activity were evaluated in the same test. Simultaneously, the effects of lactic acid bacteria on aflatoxin production and on the permeability of the membrane were also evaluated. Data were analyzed using one-way ANOVA and Tukey post hoc analysis was performed by SPSS 25 statistical software. Result. A total of 40 lactic acid bacteria were isolated; among them, 4 lactic acid bacteria, belonging to the genera Enterococcus, Leuconostoc, and Weisellia from fermented beverage and Pediococcus from fish, were screened for antimicrobial activity. The cell-free supernatant of those four isolates exhibited a significant ( p < 0.05 ) antibacterial effect against tested pathogens and foodborne pathogenic bacteria. In addition, CFS showed antifungal and antiaflatoxigenic activities. The antimicrobial compounds synthesized by these isolates were sensitive to some proteolytic enzymes, and they were proved to be stable at high temperatures. It maintained/retained antimicrobial activity in a wide range of pH 2.0–10. Enterococcal CFS exhibited antibacterial activity against S. aureus on membrane permeability, as confirmed by the increase in absorbance value between 0.075 and 0.24 at OD280-nm and between 0.68 and 1.2 at OD260-nm. Conclusion. Cell-free supernatant produced by isolated lactic acid bacteria showed antimicrobial activity against a wide range of Gram-positive and Gram-negative foodborne bacteria, suggesting its potential application as a natural antimicrobial agent in tackling the rising drug resistance against foodborne pathogens.

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 In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

scholarly journals In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

2019 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Lactobacillus Paracasei ◽  
Steel Plates ◽  
Probiotic Properties ◽  
Sequence Comparisons

AbstractProbiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluatein vitroprobiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermentedTeff injeradough,ErgoandKochoproducts. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate at pH values (2, 2.5 and 3) for 3 and 6 h in that order. The four acid tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt tolerant LAB isolates were found inhibiting some foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. Thein vitroadherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged toLactobacillusspecies were identified to strain level using 16S rDNA gene sequence comparisons and namely wereLactobacillus plantarumstrain CIP 103151,Lactobacillus paracaseisubsp. tolerans strain NBRC 15906,Lactobacillus paracaseistrain NBRC 15889 andLactobacillus plantarumstrain JCM 1149. The fourLactobacillusstrains were found to have potentially useful to produce probiotic products.

scholarly journals Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

2021 ◽  
Vol 15 (01) ◽  
pp. 102-112
Author(s):  
Nazar Hussain ◽  
Muhammad Tariq ◽  
Per Erik Joakim Saris ◽  
Arsalan Zaidi
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
16S Rrna Gene Sequencing ◽  
Lactobacillus Delbrueckii ◽  
Human Consumption ◽  
Rrna Gene ◽  
Microdilution Method

Introduction: Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria. Methodology: LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC. Results: Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics. Conclusions: These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.

Effect of bovine colostrum, cheese whey, and spray-dried porcine plasma on the in vitro growth of probiotic bacteria and Escherichia coli

2014 ◽  
Vol 60 (5) ◽  
pp. 287-295 ◽  
Author(s):  
Claude P. Champagne ◽  
Yves Raymond ◽  
Yves Pouliot ◽  
Sylvie F. Gauthier ◽  
Martin Lessard
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Cheese Whey ◽  
Probiotic Bacteria ◽  
E Coli ◽  
Spray Dried ◽  
Mrs Broth

The aim of this study is to evaluate the effects of defatted colostrum (Col), defatted decaseinated colostrum whey, cheese whey, and spray-dried porcine plasma (SDPP) as supplements of a growth medium (de Man – Rogosa – Sharpe (MRS) broth) on the multiplication of lactic acid bacteria, probiotic bacteria, and potentially pathogenic Escherichia coli. Using automated spectrophotometry (in vitro system), we evaluated the effect of the 4 supplements on maximum growth rate (μmax), lag time (LagT), and biomass (ODmax) of 12 lactic acid bacteria and probiotic bacteria and of an E. coli culture. Enrichment of MRS broth with a Col concentration of 10 g/L increased the μmax of 5 of the 12 strains by up to 55%. Negative effects of Col or SDPP on growth rates were also observed with 3 probiotic strains; in one instance μmax was reduced by 40%. The most effective inhibitor of E. coli growth was SDPP, and this effect was not linked to its lysozyme content. The positive effect of enrichment with the dairy-based ingredient might be linked to enrichment in sugars and increased buffering power of the medium. These in vitro data suggest that both Col and SDPP could be considered as supplements to animal feeds to improve intestinal health because of their potential to promote growth of probiotic bacteria and to inhibit growth of pathogenic bacteria such as E. coli.

Effect of l-Glucose and d-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

2000 ◽  
Vol 63 (1) ◽  
pp. 71-77 ◽  
Author(s):  
DERRICK A. BAUTISTA ◽  
RONALD B. PEGG ◽  
PHYLLIS J. SHAND
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Control Sample ◽  
Processed Meat ◽  
Meat Industry ◽  
Spoilage Bacteria

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, ∼2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. l-Glucose and d-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of d-glucose. Results showed that both l-glucose and d-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, d-glucose, l-glucose, and d-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P &lt; 0.05) slower for the formulation containing d-tagatose than those containing l-or d-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P &lt; 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing d-glucose, the shelf life of the chopped and formed ham containing d-tagatose at 10°C was extended by 7 to 10 days. These results indicate that d-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics

2013 ◽  
Vol 4 (3) ◽  
pp. 267-275 ◽  
Author(s):  
B.C. Silva ◽  
L.R.C. Jung ◽  
S.H.C. Sandes ◽  
L.B. Alvim ◽  
M.R.Q. Bomfim ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Lactobacillus Reuteri ◽  
Cell Surface Hydrophobicity ◽  
Lactobacillus Paraplantarum ◽  
Production Of Hydrogen

Lactic acid bacteria were isolated and identified in the faeces of Chinese Crested and Yorkshire terrier pups and their probiotic features were investigated in vitro. Thirty seven isolates were identified as Lactobacillus or Enterococcus. Out of these isolates, 31 were lactic acid bacteria (LAB) and belonged to the species Lactobacillus reuteri (16/37; 43.3%), Lactobacillus animalis (7/37; 18.9%), Lactobacillus acidophilus (3/37; 8.1%), Lactobacillus sanfranciscensis (2/37; 5.4%), Lactobacillus murinus (2/37; 5.4%), and Lactobacillus paraplantarum (1/37; 2.7%), while six other LAB isolates were Enterococcus spp. (6/37; 16.2%). Strains were tested for resistance to gastric acidity (pH 2.5 for 3 h) and bile salts (0.3% ox gall), cell surface hydrophobicity by microbial adhesion to solvents, antagonism against pathogenic bacteria (Staphylococcus aureus, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa, Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes), production of hydrogen peroxide, and antibiotic susceptibility. Thirty four strains were highly resistant to acidic conditions with slight (18 strains) to moderate (16 strains) growth inhibition by bile salts. Seven isolates had highly hydrophobic cellular surfaces and 28 strains exhibited strong antagonism against the bacterial pathogens tested, although 8 isolates tested against Leptospira interrogans had no effect on pathogen growth. All isolates produced low rates of hydrogen peroxide. Based on these results, two Lactobacillus strains showed promising probiotic-related features and merit investigation as probiotics for dogs.

scholarly journals Improving Phenolic-Linked Antioxidant, Antihyperglycemic and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria

2021 ◽  
Vol 1 (2) ◽  
pp. 270-288
Author(s):  
Ashish Christopher ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Phenolic Content ◽  
Bifidobacterium Longum ◽  
Antibacterial Properties ◽  
Vitro Assay

Beneficial lactic acid bacteria (LAB)-based fermentation is an effective bioprocessing approach to improve human-health-targeted functional benefits of plant-based food substrates, such as cereal grains. Previously, we observed high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in whole grain Emmer (hulled). In this study, beneficial LAB (Lactiplantibacillus plantarum) was recruited to ferment (0–72 h) aqueous extracts (0.4 g/mL concentration) of previously optimized hulled Emmer wheat and conventional red spring wheat cv. Barlow. The fermented and unfermented (control) wheat extracts were analyzed for phenolic content, phenolic profile, antioxidant activity, and antihyperglycemic properties (α-amylase and α-glucosidase enzyme inhibitory activity) using in vitro assay models. Additionally, antimicrobial activity against pathogenic bacteria Helicobacter pylori, and potential prebiotic activity supporting the growth of beneficial Bifidobacterium longum were also investigated. Improvement in antioxidant activity and antihyperglycemic functional benefits were observed, while soluble phenolic content remained high after 72 h fermentation. Antimicrobial activity against H. pylori was also observed in 48 and 72 h fermented wheat extracts. This study provides an insight into the efficacy of LAB-based fermentation as a safe bioprocessing tool to design health-targeted functional foods and ingredients from underutilized whole grains like Emmer for targeting type 2 diabetes dietary benefits.

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