Antimicrobial effect of lactic acid producing bacteria culture condensate mixture (LCCM) against Salmonella enteritidis

Park, Jong Hwan; Seok, Seung Hyeok; Cho, Sun A.; Baek, Min Won; Lee, Hui Young; Kim, Dong Jae; Chung, Myung June; Kim, Soo Dong; Hong, Un Pyo; Park, Jae Hak

doi:10.1016/j.ijfoodmicro.2004.11.005

Cited by 20 publications

(13 citation statements)

References 10 publications

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“…The neutralizing results of pH revealed that antagonist property of Lactobacillus had not be related to lactic acid production which our result was similar to Park and his colleagues and Ammor's findings [22,23]. Drago and colleagues studied on effective antagonist of probiotics bacteria such as Lactobacillus, Bifidobacterium and Saccharomyces boulardii on bacteria such as Escherichia coli, Listeria monocytogenes, Vibrio cholerae and Salmonella and also, their effective were related to other mechanisms such as bacteriocins, H 2 O 2 and Diacetyl production of probiotic bacteria [29,30].…”

Section: Discussionsupporting

confidence: 90%

“…After incubation period and the creation of the colony of Lactobacilli, each plate overlayed with 7 ml of semi-solid of Trypticase Soy with inoculated bacteria separately. All plates were incubated at 37°C for 24 hours [22,23]. …”

Section: Culture Condition Of Commercial Probiotic Bacteriamentioning

confidence: 99%

“…Since, Lactobacillus produces lactic acid which it affects in reducing pH, a liquid culture of Lactobacillus in MRS broth was centrifuged for half an hour at 2700 rpm to assess the effects of acidic on inhibitory feature and achieved supernatant pH was neutralized by NaOH 0.1 normal. Then, antibiogram tests were done by good diffusion and inhibitory activity was studied as mentioned above [23].…”

Section: Antibacterial Sensitivitymentioning

confidence: 99%

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

Tebyanian

Bakhtiari

Karami

et al. 2017

ILNS

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Abstract. Probiotics have antibacterial effects against pathogenic bacteria in the gut while maintaining the balance of intestinal flora such as Lactobacillus. This study aimed to evaluate the antimicrobial activity of four Lactobacillus species against intestinal pathogenic. Four different species of Lactobacillus (Lactobacillus bulgaricus (PTCC 1332), Lactobacillus casei (PTCC 1608), Lactobacillus plantarum (PTCC 1058) and Lactobacillus Fermentum (PTCC 1638)) were experimented to investigate the inhibitory activity against 4 bacterial enteric pathogens (Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Salmonella paratyphi A) which were separately inoculated in MRS medium (de Man, Rogosa and Sharpe medium) for 48 hours at 37 °C and pH 7. Our results showed that enteropathogens growth was stopped in the presence of all Lactobacillus and inhibition zone was between 12 and 32 millimeter. It can be concluded that these four Lactobacillus strains had potential antimicrobial compounds against human enteric pathogens and should be further studied for their human health benefits.

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Section: Discussionsupporting

confidence: 90%

Section: Culture Condition Of Commercial Probiotic Bacteriamentioning

confidence: 99%

Section: Antibacterial Sensitivitymentioning

confidence: 99%

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

Tebyanian

Bakhtiari

Karami

et al. 2017

ILNS

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“…The efficacy of decontamination is Adopted from (Lawrie and Ledward 2006) determined mainly by water pressure, temperature of water, concentration of chemicals present and exposure time of carcass. Carcass spray-washing can accomplish 1-2 log reduction depending on the conditions (Park et al 2005). Using hot water for decontamination of carcass includes immersion or cascading of hot water, rinsing with hot water at low pressure, spraying at high pressure or combinations of hot water, warm water, low pressure, and high pressure can result in 1-3 log reduction of bacteria.…”

Section: Postharvest Intervention Technologiesmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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“…살모넬라에 대한 백신 및 사료 첨가 형태의 유기산, essential oil, 경쟁적 배제제, 유산균을 비롯한 프로바이오틱스, 프리바이오틱스 적용 및 백신과의 "combination therapy" 등에 관한 연구들이 수행되어 왔으며 (Dunkley et al, 2008;Kajikawa et al, 2007;Methner et al, 1999;Park et al, 2005), 최근에는 병원성균에 특이적으로 작용하여 사멸 시키는 박테리오파아지의 특성을 이용한 살모넬라 억제 박 테리오파아지에 대한 연구들이 진행되고 있다(Andreatti Filho et al, 2007;Huff et al, 2006). 특히, 박테리오파아지의 경 우 항생제 내성균에 대해서도 효과적으로 적용된다고 알려져 있어, 사료 첨가제로의 사용뿐만 아니라 염소 소독제와 식품 방부제에 의해서도 SE의 항생제 내성이 증가한다는 연구 내용 (Potenski et al, 2003) .…”

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Hygienic Management for Salmonella-Free Chicken Meat Production

Yang¹,

Hong²,

Lee³

et al. 2010

Korean Journal of Poultry Science

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Because some zoonotic Salmonella can be transmitted to human through poultry products, threatening human public health, Salmonella infections in poultry are increasingly worldwide subject to control measures and programs. Given the fact that there are numerous opportunities for Salmonella to gain entry to extensive, integrated poultry operations including the hatching, handling, feeding, and processing facilities, the whole supply chain of poultry meat should be an object of Salmonella control programs as well as biosecurity of poultry farms. This article reviews Salmonella food poisoning caused by poultry source and critical need to control Salmonella in poultry productions, and describes practical strategies.

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Antimicrobial effect of lactic acid producing bacteria culture condensate mixture (LCCM) against Salmonella enteritidis

Cited by 20 publications

References 10 publications

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

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

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Hygienic Management for Salmonella-Free Chicken Meat Production

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