Activity of crude and fractionated extracts by lactic acid bacteria (LAB) isolated from local dairy, meat, and fermented products against Staphylococcus aureus

Yong, Cheng Chung; Khoo, Boon Yin; Sasidharan, Sreenivasan; Piyawattanametha, Wibool; Kim, Sae Hun; Khemthongcharoen, Numfon; Chuah, Li Oon; Ang, May Yen; Liong, Min‐Tze

doi:10.1007/s13213-014-0949-1

Cited by 7 publications

(4 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bulgasem et al (2015) observed the anti-adhesive efficiency of LAB supernatant against Candida species biofilms. Yong et al (2015) showed that CFF of all LAB, isolated from meat, dairy and fermented products, exhibit a significant inhibition against Staphylococcus aureus. Denkova et al (2013) revealed that probiotics have been shown to possess antimicrobial activity due to a variety of metabolites.…”

Section: Antibacterial and Anti-biofilm Activities Of Lab12 Culturementioning

confidence: 99%

Antibacterial and anti-adhesive efficiency of Pediococcus acidilactici against foodborne biofilm producer Bacillus cereus attached on different food processing surfaces

Reda

2018

Food Sci Biotechnol

View full text Add to dashboard Cite

This study aimed to assess the biofilm formation by Bacillus cereus on two novel surfaces namely: aluminum and cold steel in comparison study with stainless steel and polystyrene. Also, it aimed to study the inhibitory effect of a new strain Pediococcus acidilactici against biofilm formation by B. cereus grown on these surfaces. In this study, B. cereus M50 isolated from milky machine surface was selected as the highest biofilm producer. The number of M50 cells adhered to aluminum and stainless steel surfaces were more than that adhered to polystyrene and cold steel, respectively. The antimicrobial, anti-adhesive and SEM studies revealed that the P. acidilactici P12 culture and its cell free filtrate showed a significant potential inhibition of biofilm formation of M50 on all tested surfaces under different conditions. These results demonstrated that P. acidilactici strain are considered a new biotreatment for biofilm destruction of food borne pathogens, food biopreservation and food safety.

show abstract

Section: Antibacterial and Anti-biofilm Activities Of Lab12 Culturementioning

confidence: 99%

Antibacterial and anti-adhesive efficiency of Pediococcus acidilactici against foodborne biofilm producer Bacillus cereus attached on different food processing surfaces

Reda

2018

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

“…An alternative to avoid poor outcomes using live cultures, is use of crude extracts or purified metabolites, like bacteriocins (Yong et al, 2015) . The use of crude fractional extracts of LAB has become an inhibitor against different meat spoilage bacteria such as Leuconostoc spp.…”

Section: Lab Inhibition Potentialmentioning

confidence: 99%

“…The use of crude fractional extracts of LAB has become an inhibitor against different meat spoilage bacteria such as Leuconostoc spp. (Yong et al, 2015;Lee and Kim, 2011) , pathogens such as Staphylococcus aureus (Yong et al, 2015) , EHEC (Smith et al, 2005b) , Salmonella sp. (Makras et al, 2006;Smith et al, 2005b) and L. monocytogenes (Djenane et al, 2005) .…”

Section: Lab Inhibition Potentialmentioning

confidence: 99%

Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat

et al. 2019

View full text Add to dashboard Cite

Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the likebacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.

show abstract

“…Probiotics with antioxidant properties can prevent many diseases related to oxidative stress and reduce the risk of breast and colon cancer (Liu et al, 2010;Amaretti et al, 2013). Probiotics with antimicrobial activity can be used as biopreservatives (Yong et al, 2015). Cheese is a very important component of the human diet (Saric et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey

Kiliç Kanak

2023

Mljekarstvo

View full text Add to dashboard Cite

The aim of this study was to evaluate the probiotic properties of Lactobacillaceae strains isolated from Tulum, Turkey. Ten strains of Lactobacillaceae spp. were taxonomically identified as follows: Lactiplantibacillus plantarum subsp. plantarum (6), Lacticaseibacillus paracasei (2), Lacticaseibacillus rhamnosus (1) and Lacticaseibacillus casei (1). Their probiotic properties, antimicrobial activities and tolerance to simulated gastrointestinal conditions such as low pH, pepsin, pancreatin and bile salts were evaluated. The results show that 10 lactic acid bacterial strains have high auto aggregation, coaggregation and hydrophobic properties. Antibiotic resistance and haemolytic activity were determined for safety assessment of the strains. Selected isolates showing high antimicrobial activity and the ability to remove cholesterol were also detected. These bacteria were found to have antioxidant activity as well. Therefore, these ten extracted lactic acid bacteria are promising potential candidates for use as probiotics. In this comprehensive study, L. plantarum SM27, L. plantarum S74 and L. paracasei RU39-7 were found to have the best probiotic properties. Important information was obtained on the probiotic and functional properties of Lactobacillaceae strains isolated from traditionally fermented Tulum cheese, which can be used as a rich source of probiotic bacteria. It was found that it is possible to isolate probiotic bacteria from traditional fermented cheeses.

show abstract

Activity of crude and fractionated extracts by lactic acid bacteria (LAB) isolated from local dairy, meat, and fermented products against Staphylococcus aureus

Cited by 7 publications

References 43 publications

Antibacterial and anti-adhesive efficiency of Pediococcus acidilactici against foodborne biofilm producer Bacillus cereus attached on different food processing surfaces

Antibacterial and anti-adhesive efficiency of Pediococcus acidilactici against foodborne biofilm producer Bacillus cereus attached on different food processing surfaces

Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey

Contact Info

Product

Resources

About