scholarly journals Identification, Characterization, and Investigation of the Antimicrobial Activities of Autochthonous Lactic Acid Bacteria Isolated from Iranian Traditional Sourdoughs

2020 ◽  
Vol 1 (1) ◽  
pp. 1-4
Author(s):  
Maryam Chandal ◽  
Reza Mahjub
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Media ◽  
Antimicrobial Activities ◽  
Biochemical Tests ◽  
Pathogenic Organism ◽  
Before And After ◽  
Inhibition Zones ◽  
Baked Products ◽  
Specific Culture

Background: The microflora of Iranian traditional sourdoughs was investigated by microscopic and biochemical tests. All of the isolated lactic acid bacteria (LAB) belonged to the genus Lactobacillus and most of them belonged to L. plantarum species. Methods: LAB of Iranian traditional sourdoughs were selected for antimicrobial activity by measuring diameters of the inhibition zones. Results: The best result belonged to Lactobacillus casei. The supernatant of the specified species was added to specific culture media of each pathogenic organism, and then the optical density before and after adding the supernatant was measured at 600 nm by UV spectrophotometer every 2 hours. Conclusion: The results showed that L. casei had suitable bacteriostatic and fungistatic effects and can be used as a potent biopreservative agent in preparing various baked products such as all kinds of bread.

scholarly journals Biochemical Characterization of Probiotics Available in Bangladesh

2016 ◽  
Vol 8 (1) ◽  
pp. 101-108 ◽  
Author(s):  
M. S. Hossain ◽  
M. A. A. Al-Bari ◽  
Mir I. I. Wahed
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Culture Media ◽  
Morphological Characteristics ◽  
Scientific Data ◽  
Lactobacillus Bulgaricus ◽  
Biochemical Tests ◽  
Beneficial Effects ◽  
Milk Coagulation

The pervasive beneficial effects of probiotics are important for the maintenance of mammalian homeostasis. The probiotic products are consumed by people in their various forms available in Bangladesh. In this context, this study is taken into consideration to identify and characterize bacteria to confirm the scientific data needed for improvement in probiotic products as current therapies. Five probiotic samples were collected from pharmaceutical companies available in the retail pharmacy, Rajshahi. The probiotic samples are tested before expiration dates as marked on manufacturer packages. The culture media used were Czapek Dox (pH 5.3), MRS and nutrient broth and agar for the investigation of lactic acid bacteria. The identified lactic acid bacteria (LAB) were lactobacillus acidophyllus (LAB 1), Lactobacillus bulgaricus (LAB 2), Lactococcus lactis (LAB 3) and Biffidobacterium biffidum (LAB 4) based on morphological characteristics, catalase activities, milk coagulation, carbohydrate fermentation profiles, resistance to antibiotics and other biochemical tests. The rejuvenation of probiotics particularly LAB from the probiotic samples can be used in other purposes such as biopreservation of lemon, orange juices with better tastes and fermented products like curds as well as hygienic qualities of other dairy products.

Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria

2013 ◽  
Vol 42 (6) ◽  
pp. 991-995 ◽  
Author(s):  
So-Lim Park ◽  
Sunhyun Park ◽  
Jieun Jang ◽  
Hye-Jung Yang ◽  
Sung-Won Moon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Media

Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates

2007 ◽  
Vol 70 (6) ◽  
pp. 1518-1522 ◽  
Author(s):  
V. B. SUÁREZ ◽  
M. L. CAPRA ◽  
M. RIVERA ◽  
J. A. REINHEIMER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Tripolyphosphate ◽  
Culture Media ◽  
Divalent Cations ◽  
Skim Milk ◽  
Inhibitory Effect ◽  
Lytic Cycle ◽  
High Solubility ◽  
Calcium Dependent

The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate–high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broths) and reconstituted (10%, wt/vol) commercial skim milk to which phosphates had been added at concentrations of 0.1, 0.3, and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broths and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk, they were not capable of maintaining the same inhibitory effect.

Bacteriocin Inhibition of Clostridium botulinum Spores by Lactic Acid Bacteria

1991 ◽  
Vol 54 (5) ◽  
pp. 349-353 ◽  
Author(s):  
AMECHI OKEREKE ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Clostridium Botulinum ◽  
Lytic Phage ◽  
Pediococcus Pentosaceus ◽  
Inhibitory Cell ◽  
Simultaneous Testing ◽  
Inhibition Zones

Twenty-three strains of lactic acid bacteria were tested by deferred antagonism methods for bacteriocin-like activity against types A and B spores from 11 proteolytic and nonproteolytic Clostridium botulinum strains. Pediococcus pentosaceus ATCC 43200, Pediococcus pentosaceus ATCC 43201, Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus acidophilus N2, Lactobacillus plantarum Lb75, Lactobacillus plantarum Lb592, and Lactobacillus plantarum BN exhibited bacteriocin-like inhibition of all C. botulinum strains tested. By excluding inhibition due to hydrogen peroxide, acid, and lytic phage and confirming their proteinaceous nature, the inhibitors were confirmed as bacteriocins. The minimum inhibitory cell concentrations (MICC) required to produce 1 mm radius inhibition zones were determined by direct antagonism testing. Only strains 43200, 43201, 11454, and N2 were inhibitory when cultured simultaneously with the botulinal spores. The MICCs of strains antagonistic to C. botulinum spores by simultaneous testing ranged between 1.6 × 105and 4.7 × 107CFU/ml. Based on the MICCs, P. pentosaceus 43200 was most inhibitory to C. botulinum.

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.

Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil

2015 ◽  
Vol 83 (1) ◽  
pp. 115-124 ◽  
Author(s):  
Fabricio L Tulini ◽  
Nolwenn Hymery ◽  
Thomas Haertlé ◽  
Gwenaelle Le Blay ◽  
Elaine C P De Martinis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Activity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Fermented Milk ◽  
Antimicrobial Activities ◽  
Penicillium Expansum ◽  
Streptococcus Uberis ◽  
Sds Page

Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.

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 Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk

2004 ◽  
Vol 3 (3) ◽  
pp. 174-179 ◽  
Author(s):  
Aly Savadogo . ◽  
Cheik A.T. Ouattara . ◽  
Imael. H.N. Bassole . ◽  
Alfred S. Traore .
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Burkina Faso ◽  
Fermented Milk ◽  
Antimicrobial Activities
Sign in / Sign up

Export Citation Format

Share Document