Antimicrobial Substances Production at Refrigeration Temperatures by &amp;lt;i&amp;gt;Lactobacillus delbrueckii&amp;lt;/i&amp;gt; MH10: A Candidate for Food Biopreservation

Hovhannisyan, Hrachya; Goodarzi, Alireza; Barseghyan, Andranik

doi:10.11648/j.ijnfs.20160503.15

Cited by 2 publications

(2 citation statements)

References 22 publications

(30 reference statements)

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“…Several studies [78,[98][99][100] have examined the efficacy of CFS produced by selected strains of LAB as antimicrobials in vitro, targeting bacteria such as E. coli, S. aureus [100], Shigella sonnei, Pseudomonas fluorescens, S. Typhimurium, and L. monocytogenes. The results indicate that when used as a marinade for meat, the supernatant successfully reduces pathogenic bacteria such as those mentioned.…”

Section: Discussionmentioning

confidence: 99%

“…Although there were no significant differences in the final counts of E. coli, better outcomes were observed in T2, using a concentration of 0.03% of the crop. Some studies indicate that moderate concentrations of L. delbrueckii (5.3 log UFC g −1 ) [78] and L. dairy [79] manage to reduce the population of E. coli to three logarithmic units in a period of three days without altering the organoleptic characteristics.…”

Section: Antagonism Of Lactic Acid Bacteria On E Colimentioning

confidence: 99%

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Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

Morante-Carriel,

Abasolo,

Bastidas-Caldes

et al. 2023

Microbiology Research

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The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and tested against pathogenic strains of Escherichia coli and Salmonella sp. The pathogenic bacteria were cultured in a medium, and a previously reactivated LAB bacterial pellet was added. After incubation, halos were observed around the bacterial colonies of the pathogenic strains, indicating inhibition by the LAB. It was identified that the LAB strains used belonged to the genus Lactobacillus, and the CCN-5 strain showed high percentages of inhibition against Salmonella sp. (58.33%) and E. coli (59%). The effectiveness of LAB application methods (immersion, injection, and spraying) did not present statistical differences. Furthermore, no significant changes in the physicochemical characteristics of beef were observed after the application of LAB. The results obtained demonstrate the potential of cocoa mucilage, as a biological control agent through LAB application, for beef biopreservation due to its ability to inhibit the growth of pathogenic bacteria.

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Section: Discussionmentioning

confidence: 99%

Section: Antagonism Of Lactic Acid Bacteria On E Colimentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

Morante-Carriel,

Abasolo,

Bastidas-Caldes

et al. 2023

Microbiology Research

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Enhancement of Hydrogen Peroxide Production by RNA Polymerase rif Mutations of Lactobacillus delbrueckii subsp. lactis MDC 9617

Hovhannisyan

Gaboyan

Barseghyan

et al. 2022

Preprint

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It was found out that among rifampicin resistant mutants (Rif) of Lactobacillus delbrueckii subsp. lactis MDC 9617 the frequency of occurrence of active hydrogen peroxide producers is about five times higher than in Rif + strain. Aerobically growing Rif mutants show relatively higher kinetics of H 2 O 2 production and earlier entry into the stationary phase due to auto-inhibition caused by inhibitory concentrations of H 2 O 2 . As a result, they synthesize about the same amount of H 2 O 2 but with a smaller biomass. The concentration of H 2 O 2 , which causes auto-inhibition of aerobically growing cultures is approximately 2 times lower than the MIC of exogenous H 2 O 2 for anaerobically growing cultures. The higher sensitivity of aerobically growing cultures is rather due to the existing intracellular H 2 O 2 , which together with extracellular H 2 O 2 causes an additive/cumulative effect. Lack of auto-inhibition at 5 °C allows the mutants to accumulate 50-70% more peroxide than the parental strain. Reduction of the food-borne pathogen Escherichia coli O157:H7 by selected active Rif-4 mutant during co-cultivation in LAPTg at 5 °C was significantly higher than that of the parental strain. Due to high (~40%) co-aggregation ability of LAB with E. coli , the death of the pathogen detected at an early stage of co-cultivation in the absence of inhibitory concentrations of H 2 O 2 , may occur by direct release of H 2 O 2 onto the target cell. The ability of Rif mutants to produce higher amounts of H 2 O 2 with a smaller biomass enable them to extend the shelf-life of refrigerated food without risk of altering sensory characteristics of the latter.

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Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation

Cited by 2 publications

References 22 publications

Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

Enhancement of Hydrogen Peroxide Production by RNA Polymerase rif Mutations of Lactobacillus delbrueckii subsp. lactis MDC 9617

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