Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

Fatima, Djadouni; Kihal, Mebrouk

doi:10.1590/s1516-89132012000300015

Cited by 53 publications

(35 citation statements)

References 27 publications

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“…(Parada et al . ; Djadouni and Kihal ). It is presumed that acids or bacteriocins produced from LAB may eliminate pathogenic bacteria during fermentation (Mah et al .…”

Section: Introductionmentioning

confidence: 98%

“…LAB and/or their bioactive molecules, including bacteriocins are considered safe additives, useful to control the frequent development of pathogens and spoiling microorganisms in food and feed. (Parada et al 2007;Djadouni and Kihal 2012). It is presumed that acids or bacteriocins produced from LAB may eliminate pathogenic bacteria during fermentation (Mah et al 2001).…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi

Bajpai

Rather

Majumder

et al. 2016

Journal of Food Biochemistry

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This study characterized a lactic acid bacterium Leuconostoc mesenteroides HJ69 at biochemical and molecular level, isolate from traditional Korean fermented food Kimchi. Cell free supernatant (CFS) of L. mesenteroides HJ69 exhibited significant (P < 0.05) antibacterial effect as diameters of inhibition zones (14.34 ± 0.31 – 18.21 ± 0.23 mm) against the tested foodborne pathogenic bacteria with minimum inhibitory concentration and minimum bactericidal concentration values found in the range of 250–2,000 and 500–2,000 μg/mL, respectively. Further, CFS of L. mesenteroides HJ69 revealed its mode of action on membrane integrity as confirmed by the increased release of potassium ions (800 and 750 mM/L), loss of 260‐nm absorbing materials (3.85 and 3.77 OD), and increase in relative electrical conductivity (8.6 and 8.2%) against two selected bacteria L. monocytogenes KCTC‐3569 (Gram‐positive) and Escherichia coli O157:H7 (Gram‐negative), respectively. The above findings hypothesize that L. mesenteroides HJ69 compromised its mode of action on membrane integrity, suggesting its enormous potential in the food industry. Practical Applications Asian countries have enormous use of fermented food products enriched with large populations of health‐beneficial lactic acid bacteria (LAB). This study describes the isolation of a LAB strain Leuconostoc mesenteroides HJ69 from traditional Korean fermented food Kimchi along with its biochemical and molecular characterization. The cell free supernatant of L. mesenteroides HJ69 displayed remarkable antibacterial effect against various foodborne pathogenic bacteria with a hypothesized mode of action in several assays. These findings suggest that L. mesenteroides HJ69 could be an effective candidate for its practical application in food industry to control the proliferation of foodborne pathogenic bacteria as a natural antimicrobial agent.

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“…(Parada et al . ; Djadouni and Kihal ). It is presumed that acids or bacteriocins produced from LAB may eliminate pathogenic bacteria during fermentation (Mah et al .…”

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi

Bajpai

Rather

Majumder

et al. 2016

Journal of Food Biochemistry

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“…Most often, the lactic acid bacteria exhibit an antimicrobial effect on bacterial pathogens by the production of metabolites such as lactic and acetic acid, and subsequently decreasing the pH [20]. The low pH is the reason for increasing the solubility of organic acids in lipids, allowing them to break through the cell membrane and reach in to the cytoplasm of pathogens [21].…”

Section: Introductionmentioning

confidence: 99%

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

2017

ELSR

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In this study, a simple and reliable HPLC procedure has been developed for determination of lactic acid (LA) in liquid bacterial cultures. The lactic acid concentration is used as a criterion for strain selection. Eight LAB strains have been isolated from silage inoculants and food grade rice seeds. All strains showed the potential to produce more than 0.1 g/L LA, three strains produced LA above 0.8g/L, and one strain has the potential to produce 2.94g/L LA.

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“…Low molecular weight compounds, such as, hydrogen peroxide, carbon dioxide, diacetyl (2,3-butanedione), and bacteriocins also contribute to antimicrobial effects of LAB (Ammor et al, 2006; Sankarankutty and Palav, 2016), as they substantially inhibit the growths of pathogenic bacteria in food system. Nowadays, consumers show considerable interest in the use of LAB as natural additives in food industry due to their generally recognized as safe (GRAS) and antimicrobial effects (Parada et al, 2007; Djadouni and Kihal, 2012). …”

Section: Introductionmentioning

confidence: 99%

Characterization and Antibacterial Potential of Lactic Acid Bacterium Pediococcus pentosaceus 4I1 Isolated from Freshwater Fish Zacco koreanus

et al. 2016

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This study was undertaken to characterize a lactic acid bacterium 4I1, isolated from the freshwater fish, Zacco koreanus. Morphological, biochemical, and molecular characterization of 4I1 revealed it to be Pediococcus pentosaceus 4I1. The cell free supernatant (CFS) of P. pentosaceus 4I1 exhibited significant (p < 0.05) antibacterial effects (inhibition zone diameters: 16.5–20.4 mm) against tested foodborne pathogenic bacteria with MIC and MBC values of 250–500 and 500–1,000 μg/mL, respectively. Further, antibacterial action of CFS of P. pentosaceus 4I1 against two selected bacteria Staphylococcus aureus KCTC-1621 and Escherichia coli O157:H7 was determined in subsequent assays. The CFS of P. pentosaceus 4I1 revealed its antibacterial action against S. aureus KCTC-1621 and E. coli O157:H7 on membrane integrity as confirmed by a reduction in cell viability, increased potassium ion release (900 and 800 mmol/L), reduced absorption at 260-nm (3.99 and 3.77 OD), and increased relative electrical conductivity (9.9 and 9.7%), respectively. Gas chromatography–mass spectrometry (GC–MS) analysis of the CFS of P. pentosaceus 4I1 resulted in the identification of seven major compounds, which included amino acids, fatty acids and organic acids. Scanning electron microscopic-based morphological analysis further confirmed the antibacterial effect of CFS of P. pentosaceus 4I1 against S. aureus KCTC-1621 and E. coli O157:H7. In addition, the CFS of P. Pentosaceus 4I1 displayed potent inhibitory effects on biofilms formation by S. aureus KCTC-1621 and E. coli O157:H7. The study indicates the CFS of P. pentosaceus 4I1 offers an alternative means of controlling foodborne pathogens.

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Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

Cited by 53 publications

References 27 publications

Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi

Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

Characterization and Antibacterial Potential of Lactic Acid Bacterium Pediococcus pentosaceus 4I1 Isolated from Freshwater Fish Zacco koreanus

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