Antimicrobial Activity of some &lt;i&gt;Lactobacillus&lt;/i&gt; Species against Intestinal Pathogenic Bacteria

Tebyanian, Hamid; Bakhtiari, Afsaneh; Karami, Ali; Kariminik, Ashraf

doi:10.18052/www.scipress.com/ilns.65.10

Cited by 8 publications

(6 citation statements)

References 28 publications

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“…The findings of the current study show that L. coryniformis BCH-4 AMCs had potent in vitro antibacterial and antifungal activities ( Figure 1 ) against tested pathogenic bacterial ( E. coli and S. aureus ) and fungal ( A. fumigatus and A. flavus ) strains. Inhibitory actions have also been reported for other Lactobacillus species, such as L. bulgaricus , L. casei , L. plantarum , L. fermentum against intestinal pathogens like E. coli , S. aureus , Shigella dysenteriae and Salmonella paratyphi A [ 30 ]. The AMCs of L. plantarum UM55 and L. buchneri UTAD104 also inhibited the growth of Penicillium nordicum , a foodborne pathogen [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

et al. 2020

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Lactic acid bacteria (LAB) can synthesize antimicrobial compounds (AMCs) with nutritional and bioprotective properties in crops and food products. In the current study, AMCs of Lactobacillus coryniformis BCH-4 were evaluated to control fungal spoilage in maize grains. On maize grains treated with 75%–100% (v/v) concentrated AMCs, no fungal growth was observed even after 72 h of Aspergillus flavus inoculation. Proximate analysis of treatments A1 (raw grains), A2 (A. flavus inoculated grains) and A3 (A. flavus + AMCs inoculated grains) revealed that moisture was significantly (p ≤ 0.05) high in A2 than A3 and A1. Meanwhile, protein, fat, fiber and ash contents were significantly decreased in A2 compared to A1 and A3. Moreover, β-carotene contents were not statistically different between A1 and A3, while in A2 it was significantly decreased. HPLC analysis revealed the presence of 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid and butanedioic acid, which also showed antifungal activity against Aspergillus flavus. FTIR spectroscopy revealed the presence of hydroxyl, carbonyl and ester-groups along with organic and fatty acids, thereby indicating their participation in inhibitory action. Furthermore, the AMCs were found to be a good alternative to chemical preservatives, thereby not only preserving the nutritive qualities but increasing the shelf life as well.

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Section: Discussionmentioning

confidence: 99%

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

et al. 2020

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“…The four Lactobacillus strains in the Tebyanian et al study presented many potential antimicrobial molecules to antagonize enteric pathogens in humans [30]. They recommended further studies of the mechanisms that allow probiotics to improve human health [30]. A study by Lashani et al found 15 isolates were inhibiting the growth of foodborne pathogenic bacteria while 24 other isolates lacked any inhibitory signaling effects [31].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…Probiotics such as Lactobacillus inhibited enteropathogenic growth, showing inhibition zones between 12 and 32 millimeters [30]. The four Lactobacillus strains in the Tebyanian et al study presented many potential antimicrobial molecules to antagonize enteric pathogens in humans [30]. They recommended further studies of the mechanisms that allow probiotics to improve human health [30].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Quantifying the antimicrobial activity of CRISPR-Cas9-accA modified ΔB. subtilismutants againstV. harveyiandE. Coli

Hillman¹

2021

Preprint

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Probiotics are increasingly popular, currently. Probiotics have been described with the ability to treat many disorders of the gastrointestinal tract (GIT) such as irritable bowel syndrome (IBS)and Crohns disease. Types of probiotics include bacterial strains from Lactobacillus and Bifidobacterium. Probiotics can restore balance to gut microbiota by outcompeting pathogenic bacteria for nutrients and secrete antimicrobials to eliminate these bacterial pathogens. However, the viability of most advertised probiotics lose their potency due to being freeze dried into powders during storage or for consuming. Many probiotics become ineffective and produce lower CFUs while traversing through the gastric acids of the digestive system. For these reasons, this study sought to enhance the antimicrobial response of a highly potent probiotic known as Bacillus subtilis. B. subtilis has been used to treat many disorders of the gut and secrete many antimicrobials lethal for pathogenic microbes. B. subtilis was genetically modified to express CRISPR-Cas9 nuclease deletion of the accA gene B.subtilis mutants, which inhibits expression of an essential accA gene a part of the fatty acid synthesis (FAS) metabolic pathway. The CRISPR-Cas9-accA B.subtilis mutants were co-cultured with V. harveyi and E. Coli. Bacterial growth, biofilm formation, antimicrobial activity, and antibiotic resistance were quantified. It was found that B. subtilis mutants co-cultured with V. harveyi and E. Coli lessened bacterial growth, amplified biofilm with V. harveyi, reduced biofilm formation of E. Coli, the co-cultures with the mutants lacked antimicrobial activity, and increased the antibiotic resistance of V. harveyi and E. Coli. It can be concluded that there is an immense potential for using genetically engineered probiotic strains to enhance the antimicrobial activity of B. subtilis, which can amplify the reduction of pathogenic bacteria. However, the safety and frugality of using B. subtilis as a probiotic requires further consideration.

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“…Acidification inhibits the growth of these spoilage agents and provides an additional hurdle for the pathogenic microorganisms. Bacteria like S. Typhimurium, S. dysenteriae, E. coli, B. cereus, and H. pylori cause many food poisoning cases [13][14][15][16][17]. Probiotic bacteria differ in the level of antagonism against specific pathogenic bacteria.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria From Milk and Their Effects on the Pathogenic Bacteria

Ghazaei

2020

Res. Mol. Med.

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Background: Probiotics are “live microbial cells” that are beneficial for human and animal health. Lactobacilli are such a diverse group of bacteria with similar metabolic and physiological characteristics, and constitute important and beneficial gut microflora. During carbohydrate fermentation, lactobacilli produce lactic acid as an end product in metabolism. Hence, lactobacilli have high significance to be used as probiotics in the food industry, because of their acidifying properties. Also, lactobacilli are considered “safe”, owing to their ubiquitous presence in the food. Many researchers provided evidence for the presence of lactobacilli in milk sources. Thus, the present study aimed to isolate and characterize different lactobacilli strains from milk sources and analyze their “probiotic potential”. Materials and methods: Forty-one lactobacilli isolates were obtained from raw cow milk. Then, the strains were characterized by morphological identification and biochemical tests. Besides, probiotic potentials were evaluated with the bile tolerance test, antibiotic susceptibility test, and determining suitable pH for the optimal growth of lactobacilli. The lactobacilli isolates were also analyzed for their probiotic characteristics and the release of antimicrobial substances. Their antimicrobial activities against pathogenic strains were assessed by determining the minimum inhibitory concentration, with the help of agar diffusion methods. Results: From 50 milk samples, 41 lactobacilli isolates were obtained, out of which five lactobacilli strains were identified as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, and Lactobacillus lactis. Moreover, 35 isolates showed an inhibitory effect. These strains were able to survive and grow in 0.5% to 2.5% bile salt concentrations. Lactic acid bacteria were susceptible to antibiotics, and 35 isolates obtained from raw milk showed an inhibitory effect against pathogenic bacteria. The observed minimum inhibitory concentration ranged from 50 to 100 µL and varied between the different pathogens. Conclusion: Out of 41 Lactobacillus isolates obtained from cow milk samples, 35 were identified with probiotic characteristics. Hence, this study highlighted the novel probiotic bacteria and validated the antimicrobial properties of the Lactobacillus spp against pathogenic bacteria.

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Antimicrobial Activity of some <i>Lactobacillus</i> Species against Intestinal Pathogenic Bacteria

Cited by 8 publications

References 28 publications

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

Quantifying the antimicrobial activity of CRISPR-Cas9-accA modified ΔB. subtilismutants againstV. harveyiandE. Coli

Isolation and Characterization of Lactic Acid Bacteria From Milk and Their Effects on the Pathogenic Bacteria

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