Antibacterial activity of lactic cultures isolated of Italian salami

Maciel, Janeeyre Ferreira; Teixeira, Magdala Alencar; Moraes, Célia Alencar de; Gomide, Lúcio Alberto de Miranda

doi:10.1590/s1517-83822003000500041

Cited by 49 publications

(13 citation statements)

References 6 publications

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“…Lactic acid and other final products of their metabolism act as biopreservatives, reducing the risks of foodborne diseases (Maciel et al . ) and increasing the shelf life of foods (Deegan et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…LAB, such as lactobacilli, Lactococcus lactis and Streptococcus thermophilus, inhibit food spoilage and pathogenic bacteria and preserve the nutritive qualities of raw food material for an extended shelf life (Heller 2001;O'Sullivan et al 2002). Lactic acid and other final products of their metabolism act as biopreservatives, reducing the risks of foodborne diseases (Maciel et al 2003) and increasing the shelf life of foods (Deegan et al 2006). Thus, the presence of LAB may confer desirable qualities and increase the safety of fermented products (Adams and Nicolaides 1997).…”

Section: Introductionmentioning

confidence: 99%

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Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (Dahi and Raita)

Varalakshmi

Balasubramanyam

Surendranath

et al. 2013

Journal of Food Safety

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Attempts were made to isolate natural antagonistic lactic acid bacteria (LAB) and use them in production of dahi and raita for increased safety. Seventy isolates of LAB were isolated from dahi obtained from different sources. These isolates were tested for their antagonistic activity against selected pathogenic strains of Staphylococcus aureus subsp. aureus and Escherichia coli AB 1157 by adopting agar well assay method. Out of the 70 lactic acid bacterial isolates, 8 were found to have antagonistic activity against both pathogenic organisms. These isolates achieved the desired fermentation rate. Dahi produced by these isolates was found acceptable according to sensory evaluation. The LAB isolates with antagonistic activity were identified by molecular characterization. It is concluded that the identified antagonistic cultures were effective in inhibiting the growth of E. coli and Sta. aureus in dahi and raita. Practical Applications Milk products like dahi and raita are widely consumed, and market for them has existed in many parts of the world for many generations. There is an increased demand by the consumer for high‐quality natural food, free from artificial preservatives and contaminating microorganisms. The presence of Escherichia coli in milk products indicates the presence of enteropathogenic microorganisms, which constitute a public health hazard. Staphylococcus aureus causes minor skin infection to life‐threatening diseases such as pneumonia, meningitis, endocarditis and septicemia. Because the fermented products are very popular in Indian diet, the use of a starter culture that can ferment as well as check the growth of pathogenic organism would be very ideal. Hence, novel antagonistic strains of lactic acid bacteria was identified from natural sources and used successfully as starter culture for production of indigenous fermented milk products, namely dahi and raita, with increased safety.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (Dahi and Raita)

Varalakshmi

Balasubramanyam

Surendranath

et al. 2013

Journal of Food Safety

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“…The reduction of the pH by the lactic acid secreted by lactic acid bacteria is one example of these desirable changes (11). The abilities of the lactic acid bacteria, in particular lactobacilli, to reduce the pH and to produce bacteriocins prevent the growth of pathogenic and spoilage microorganisms, improving the safety and conservation of meat products (2,6,8,10,15,16,22).…”

Section: Introductionmentioning

confidence: 99%

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

Sawitzki

Fiorentini

Brod

et al. 2007

Braz. J. Microbiol.

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The purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and speciesspecific PCR were performed. Genomic DNA from each isolated strain and from the reference strains L. plantarum ATCC 8014 and L. pentosus ATCC 8041 were amplified using two pairs of L. plantarum speciesspecific primers (16/Lpl and LbP11/LbP12). The results of the phenotypic characterization and speciesspecific PCR indicated that five out of ten isolates were Lactobacillus plantarum.

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“…In this investigation, we have carried out the identification and purification of the antimicrobial compound produced by a naturally fermented salami isolate of lactic acid bacteria, L. lactis subsp. lactis PD6.9 (Maciel, 1998). In fact, the nisin production phenotype has been widely found among L. lactis strains from cheese, raw milk, grain, fish, fermented vegetable and river (Choi et al, 2000;Zendo et al, 2003;Mitra et al, 2005;De Kwaadsteniet et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis PD6.9

Saraiva¹,

Nes²,

Baracat‐Pereira³

et al. 2014

J. Microbiol. Antimicrob.

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In this study, a bacteriocin produced by Lactococcus lactis subsp. lactis PD6.9 was purified, characterized and identified. The bacteriocin was purified to homogeneity from culture supernatant by cation exchange and reversed-phase liquid chromatography, and its molecular weight was determined by mass spectrometry. The presence of the nisin gene was confirmed by polymerase chain reaction (PCR) and DNA sequencing. The gene showed that it was a natural nisin variant, nisin Z, as indicated by substitution of an asparagine residue for histidine at position 27. The purified bacteriocin was biochemically pure, and the molecular weight was approximately 3329.571 Da. The peak of nisin Z production by L. lactis PD6.9 occurred after 5 h of culture during stationary phase. This bacteriocin demonstrated inhibitory activity towards significant foodborne pathogens and Staphylococcus aureus strains isolated from dairy cattle diagnosed with mastitis, it may be useful for future applications.

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Antibacterial activity of lactic cultures isolated of Italian salami

Cited by 49 publications

References 6 publications

Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (Dahi and Raita)

Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (Dahi and Raita)

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis PD6.9

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