Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food

Valenzuela, Antonio Sánchez; Ruiz, Gloria Díaz; Omar, Nabil Ben; Abriouel, Hikmate; López, Rosario Lucas; Martı́nez-Cañamero, Magdalena; Ortega, Elena; Gálvez, Antonio

doi:10.1016/j.foodcont.2007.08.009

Cited by 23 publications

(8 citation statements)

References 31 publications

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“…In contrast to our results, L. palantarum showed a great inhibitory effect on both E. coli O 157 and Salmonella sp. when examined on MRS medium [35]. These results showed also that the increased bacterial count of the probiotic strains might hinder the ability of release of the antibacterial compounds from the probiotic bacteria in vitro or it might prevent the ability of heaving pure supernatant carrying the probiotic released components which have great antibacterial activity as the supernatant will contain probiotic bacterial cells which did not precipitate after centrifugation due to over bacterial growth.…”

Section: A Results and Discussionmentioning

confidence: 95%

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Supplementation of Some Fruit Nectars with Technological Barley Preparations as Prebiotic Sources

Barakat¹,

Abd-Elmoez²,

Masoud³

et al. 2013

JOLST

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Prebiotics are being implicated in gut health maintenance, colitis prevention, cancer inhibition, immunepotentiaton, cholesterol removal, reduction of cardiovascular disease and prevention of obesity and constipation. It was found that barley had a great positive effect on viability and enhanced the growth of bifidobacterium group. This search acts as a trial to produce some functional nectars using the technological preparations of barley Talbina as prebiotic sources. Strawberry, guava and mango nectars were supplemented with classic and instant barley Talbina by 5% and 7%, respectively, as prebiotic sources. The results revealed the capability of the classic and instant Talbina to enhance the bacterial growth of highly beneficial bacteria as Bifidobacterium langium, Lactobacillus acidophilus and L. palantarum. Data showed that addition of both instant and classic Talbina increased protein, carbohydrates, fiber, βglucan, viscosity, TSS and pH and slightly decreased acidity of nectars. The results recommend that addition of the classic or instant Talbina to the nectars did not affect the sensory properties of these fruit nectars.

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Section: A Results and Discussionmentioning

confidence: 95%

“…[36] demonstrated that feed mice with probiotic B. thermacidophilum can reduce the severity of E. coli: O157 infection. Also, [35] reported that L. palantarum showed a great inhibitory effect against both E. coli: O157 and Salmonella sp. when examined on MRS medium.…”

Section: A Results and Discussionmentioning

confidence: 99%

Supplementation of Some Fruit Nectars with Technological Barley Preparations as Prebiotic Sources

Barakat¹,

Abd-Elmoez²,

Masoud³

et al. 2013

JOLST

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“…Plantaricin 35d produced by a L. plantarum strain showed a large broad spectrum of antimicrobial activity including S. aureus and L. monocytogenes (Messi et al, 2001). Valenzuela et al (2008) (Gong et al, 2010;Xie et al, 2011). Xie et al (2011) described an active bacteriocin against strains of Lactobacillus, Listeria, Sreptococcus and Pediococcus.…”

Section: Resultsmentioning

confidence: 99%

Purification and Molecular Characterization of Two-Antimicrobial Peptides Produced by Lactobacillus plantarum DU10

Amina¹,

Noureddine²,

Arul³

et al. 2015

International J. of Biological Chemistry

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The aim of this study was the partial characterization of plantaricin MZ, a two-component antimicrobial peptides produced by the putative probiotic bacteria Lactobacillus plantarum DU10, which was isolated from Algerian raw camel milk. This biomolecule was secreted in the supernatant of a L. plantarum DU10 culture and showed diverse spectrum of antimicrobial activities against several pathogenic bacteria. The activity as determined by the proteolytic action of trypsin, pepsin and proteinase K, plantaricin MZ was maintained even after a treatment at 121°C for 15°C and a pH range from 2-10. This putative probiotic strain was found to produce antimicrobial substances proteinaceous in nature. Molecular mass determination was estimated with tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis, then confirmed by mass-assisted laser desorption ionization time of flight mass spectrometry. The producing strain and its antimicrobial peptides may find an application as a bio-preservative agent.

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“…from ben saalga, a traditional pearl millet fermented food from Burkina Faso) produced strong inhibitory activity in malted millet fl our, decreasing the survival of B. cereus , E. coli O157:H7 and S. enterica (Sánchez Valenzuela et al 2008 ). The authors of this study suggested that this strain could be applied as a starter culture to improve the microbiological safety of cereal gruels.…”

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confidence: 82%

Food Biopreservation

Gálvez¹,

Grande²,

López³

et al. 2014

SpringerBriefs in Food, Health, and Nutrition

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Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food

Cited by 23 publications

References 31 publications

Supplementation of Some Fruit Nectars with Technological Barley Preparations as Prebiotic Sources

Supplementation of Some Fruit Nectars with Technological Barley Preparations as Prebiotic Sources

Purification and Molecular Characterization of Two-Antimicrobial Peptides Produced by Lactobacillus plantarum DU10

Food Biopreservation

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