Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenes

Harris, Linda J.; Daeschel, Mark A.; Stiles, Michael E.; Klaenhammer, Todd R.

doi:10.4315/0362-028x-52.6.384

Cited by 312 publications

(149 citation statements)

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“…The sensitivity of the inhibitory agenst to lysozyme, pronase, trypsin and proteinase K indicates of their proteinaceous nature and thus might be considered as bacteriocin. Similar to this result, inhibition of pathogens like Listeria monocytogenes and Staphylococccus aureus by LAB was reported [14,15]. In this research, Bacteriocins were detected early in the logaritnic growth phase.…”

Section: Discussionsupporting

confidence: 75%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and to exploit their potential as bio preservative. Ten strains of Lactic acid bacteria isolated from ewe's milk, traditional yoghurt and sour buttermilk from different areas in Azarbayjan-e-sharqi, Iran were screened for their ability to produce bacteriocin like inhibitory substances (BLIS). According to results, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis, Pediococcus acidilactici were shown to produce proteinaceous substances inhibitory against a number of Gram positive and negative bacteria including Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis. The inhibitory activities of two Lactic acid bacteria (Lactobacillus paracasei and Pediococcus acidilactici isolated from ewe milk and buttermilk respectively) were unaffected by the action of pH neutralization and hydrogen peroxide while completely inhibited in the presence of proteolytic enzymes. The kinetic of bacteriocin like inhibitory substances against Staphylococcus aureus indicated a direct relationship between the growth rate and the amount of bacteriocin produced. The inhibitory activity of these lactic acid bacteria started in the early logarithmic phase and continued to the end of exponential phase. During ultrafiltration studies, bacteriocins produced by Pediococcus acidilactici, Lactobacillus paracasei were able to pass through the cellulose membranes with10 and 30 KDa. Titre of bacteriocins produced by Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus brevis were estimated 1600 AU/mL while the titre for bacteriocin which produced by Pediococcus acidilactici was calculated as 3200 AU/mL.

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Section: Discussionsupporting

confidence: 75%

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Iranmanesh¹,

Ezzatpanah²

2015

J Food Process Technol

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“…A sensibilidade da cepa de SE à ação do OEO foi avaliada pelo método de difusão em poços descrito por Harris et al (1989). Em placas de Petri, foram realizadas semeaduras de profundidade com cultura de SE contendo 10 4 UFC.mL -1 preparada conforme descrito no item 2.1 -e caldo triptona de soja com 1% de ágar (TSBA).…”

Section: Avaliação Do Efeito Antimicrobianounclassified

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Silva¹,

Duarte-Almeida²,

Pérez³

et al. 2010

Ciênc. Tecnol. Aliment.

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0,05), porém o OEO proveniente da região do Mediterrâneo com p-cimeno e γ-terpineno, além de carvacrol, apresentou maiores halos de inibição de SE que os demais OEO. Concluiu-se que a multiplicação de Salmonella Enteritidis in vitro pode ser inibida por OEO cuja ação antimicrobiana independe da região produtora de orégano. No entanto, óleos essenciais que possuem p-cimeno e γ-terpineno, além de carvacrol, podem ter o seu efeito antimicrobiano potencializado.]]>

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“…Some antagonistic lactic acid bacteria strains delaying Listeria growth were identified (Harris et al, 1989;Stiles & Hastings, 199 1) including one Leuconostoc mesenteroides and two Leuconostoc gelidurn (Harding & Shaw, 1990;Daba et al, 1991;. Bacteriocin purification was in some cases achieved, but only a few primary structures were directly determined or deduced from their gene sequence, e.g.…”

Section: Introductionmentioning

confidence: 99%

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides

Héchard

Dérijard

Letellier

et al. 1992

Journal of General Microbiology

217

116

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A Leuconostoc mesenteroides ssp. mesenteroides was isolated from goat's milk on the basis of its ability to inhibit the growth of Listeria monocytogenes. The antimicrobial effect was due to the presence in the culture medium of a compound, named mesentericin Y 105, excreted by the Leuconostoc mesenteroides Y 105. The compound displayed known features of bacteriocins from lactic acid bacteria. It appeared as a proteinaceous molecule exhibiting a narrow inhibitory spectrum limited to genus Listeria, The apparent relative molecular mass, as indicated by activity detection after SDS-PAGE, was 2-5-3-0 kDa. The bacteriocin was purified to homogeneity by a simple three-step procedure: a crude supernatant obtained from an early-stationary-phase culture in a defined medium was subjected to affinity chromatography on a blue agarose column, followed by ultrafiltration through a 5 kDa cut-off membrane, and finally by reverse-phase HPLC on a C4 column. Microsequencing of the pure bacteriocin and of tryptic fragments showed that mesentericin Y 105 is a 36 amino acid polypeptide whose primary structure is close to that of leucocin A-UAL 187, which contains an extra residue at the C-terminus and displays only two differences in the overlapping sequence. However, unlike leucocin A-UAL 187, mesentericin Y 105 displayed a bactericidal mode of action.

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Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenes

Cited by 312 publications

References 0 publications

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Characterization and Kinetics of Growth of Bacteriocin like Substance Produced by Lactic Acid Bacteria Isolated from Ewe Milk and Traditional Sour Buttermilk in Iran

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Characterization and purification of mesentericin Y105, an anti-Listeria bacteriocin from Leuconostoc mesenteroides

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