Antimicrobial susceptibility of microflora from ovine cheese

Kmet, V.; Drugdova, Zuzana

doi:10.1007/s12223-012-0128-3

Cited by 18 publications

(8 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A total of 96 isolates were evaluated for their purity and morphological characteristics using phase contrast microscopy and Gram staining. Forty-nine pure strains with different morphologies were used for detailed identification by Matrix Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS, Bruker Daltonik GmbH, Leipzig, Germany) using the MALDI BioTyper (TM) system (Bruker Daltonik GmbH, Germany) according to [58]. The obtained raw spectra were analyzed using BioTyper software (version 2.0, Bruker Daltonik GmbH, Leipzig, Germany).…”

Section: Methodsmentioning

confidence: 99%

Assessment of Chemical Impact of Invasive Bryozoan Pectinatella magnifica on the Environment: Cytotoxicity and Antimicrobial Activity of P. magnifica Extracts

et al. 2016

View full text Add to dashboard Cite

Pectinatella magnifica, an invasive bryozoan, might significantly affect ecosystem balance due to its massive occurrence in many areas in Europe and other parts of the world. Biological and chemical analyses are needed to get complete information about the impact of the animal on the environment. In this paper, we aimed to evaluate in vitro cytotoxic effects of five extracts prepared from P. magnifica using LDH assay on THP-1 cell line. Antimicrobial activities of extracts against 22 different bacterial strains were tested by microdilution method. Our study showed that all extracts tested, except aqueous portion, demonstrated LD 50 values below 100 µg/mL, which indicates potential toxicity. The water extract of P. magnifica with LD 50 value of 250 µg/mL also shows potentially harmful effects. Also, an environmental risk resulting from the presence and increasing biomass of potentially toxic benthic cyanobacteria in old colonies should not be underestimated. Toxicity of Pectinatella extracts could be partially caused by presence of Aeromonas species in material, since we found members of these genera as most abundant bacteria associated with P. magnifica. Furthermore, P. magnifica seems to be a promising source of certain antimicrobial agents. Its methanolic extract, hexane, and chloroform fractions possessed selective inhibitory effect on some potential pathogens and food spoiling bacteria in the range of MIC 0.5-10 mg/mL. Future effort should be made to isolate and characterize the content compounds derived from P. magnifica, which could help to identify the substance(s) responsible for the toxic effects of P. magnifica extracts.

show abstract

Section: Methodsmentioning

confidence: 99%

Assessment of Chemical Impact of Invasive Bryozoan Pectinatella magnifica on the Environment: Cytotoxicity and Antimicrobial Activity of P. magnifica Extracts

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Each sample spot was overlaid with 2 μl of the matrix solution (saturated solution of α-cyano-4-hydroxy-cinnamic acid in 50% acetonitrile with 2.5% trifluoroacetic acid) and air-dried again for 15 min (Bruker Daltonik GmbH, Bremen, Germany). To identify the microorganisms, the raw spectra obtained with each isolate were imported into BioTyper software, Version 2.0 (Bruker Daltonik GmbH, Bremen, Germany), and analysed without any user intervention (Kmeť & Drugdová 2012).…”

Section: Methodsmentioning

confidence: 99%

Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Smetanková¹,

Hladíková²,

Zimanová³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Smetanková J., Hladíková Z., Zimanová M., Greif G., Greifová M. (2014): Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties. Czech J. Food Sci., 32: 152-157.A total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity. All selected strains were active against the indicator bacteria and moulds. The highest inhibitory effect was observed with the strains lactobacillus paracasei 314, l. paracasei 316, l. plantarum K816, l. plantarum L718, and l. plantarum 2L2. The subsequent research was focused on the metabolites causing this inhibition. The production of lactic and acetic acids was studied under different cultivation conditions (0, 2, 4, and 6.5% NaCl addition; cultivation at 15, 30, 37, and 45°C; and pH value of the broth before sterilisation 5 and 9). l. plantarum L718 produced the highest concentration of lactic and acetic acids under most of the cultivation conditions. Antimicrobial substances such as phenyllactic acid (62.54-101.62 mg/dm 3 ), H 2 O 2 (0.78-2.30 μg/cm 3 ), and diacetyl (produced by l. plantarum K816 and L718) were studied as well. Keywords: lactobacillus plantarum; lactobacillus paracasei; antimicrobial potentialIt is known that the natural microflora, present in the traditional biotechnological processes during manufacturing, participates in the production of the characteristic aroma, taste, and texture of different cheeses. At first, only artisanal starters were used for the dairy although fermentations. Although they are still used in certain cases, their microbiological instability promoted the evolution of more precisely defined mixtures of lactic acid bacteria (LAB). As cheesemaking became more industrialised, pasteurised milk and standardised bacterial and fungal inocula were introduced with the aim of obtaining a more stable acidifying activity and consistent quality of the products (Carminati et al. 2010). In spite of this trend, the production of raw milk cheeses is still significant, as consumers seek organic foods or traditional sensory characteristics. However, the diversity of microbial populations that have developed in the original cheesemaking environments is largely undefined and is a valuable source of new strains for commercial uses (Laurenčík et al. 2008). For example, non-starter LABs with the potential to inhibit the undesirable microflora are used in the biopreservation of foods (Rodríguez et al. 2000).As far as the technology is concerned, several characteristic properties of the bacterial strains of LAB (acid production in different media and at different temperatures, proteinase and peptidase activities, autolysis, production of volatile compounds, resistance to bacteriophages, production of inhibitory compounds) are important for their use as starters or adjuncts and have been evaluated in the sc...

show abstract

“…PCR analyses with specific primer pairs were performed for all isolates, as described above. The isolates were identified also by MALDI-TOF MS (Kmet & Drugdova 2012).…”

Section: Probioticmentioning

confidence: 99%

Direct identification of bifidobacteria from probiotic supplements

Bunešová¹,

Vlková²,

Rada³

et al. 2014

Czech J. Food Sci.

Self Cite

View full text Add to dashboard Cite

Bunešová V., Vlková E., Rada V., Hovorková P., Musilová Š., Kmeť V. (2014): Direct identification of bifidobacteria from probiotic supplements. Czech J. Food Sci., 32: 132-136.The DNA of 14 probiotic supplements was isolated directly from various products without previous cultivation. The bifidobacteria composition declared by the manufacturer was determined by species-specific PCR. Such species found were in accordance with those listed on the products. This approach can be performed in less than 5 h and is applicable to other genera of probiotic bacteria. Bifidobacteria were also detected by culture-dependent analysis and MALDI-TOF MS. These methods drew the same results; however, they are more expensive and time consuming. So, we propose direct identification of bifidobacteria for routine quality control inspections of species composition in probiotic supplements.

show abstract

Antimicrobial susceptibility of microflora from ovine cheese

Cited by 18 publications

References 11 publications

Assessment of Chemical Impact of Invasive Bryozoan Pectinatella magnifica on the Environment: Cytotoxicity and Antimicrobial Activity of P. magnifica Extracts

Assessment of Chemical Impact of Invasive Bryozoan Pectinatella magnifica on the Environment: Cytotoxicity and Antimicrobial Activity of P. magnifica Extracts

Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties

Direct identification of bifidobacteria from probiotic supplements

Contact Info

Product

Resources

About