Inhibitiory Activity of Lactic Acid Bacteria against Hazardous Microbes

Ham, Jun-Sang; Kim, H. S.; Hong, KwangWon; Kim, J. G.; Jeong, Seok-Geun; Chae, Hyo-Seok; Ahn, Jae-Hyung; Kang, Dae‐Kyung; Kim, H. U.

doi:10.5713/ajas.2003.1550

Cited by 14 publications

(10 citation statements)

References 18 publications

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“…Kefir also contains a variety of aromatic substances that give it its characteristic flavor. Microorganisms present in the grains are called probiotics because they are beneficial to human health (Chen et al, 2003;Ham et al, 2003;Chen et al, 2004). These consist of lactobacilli, such as L. brevis, L. cellobiosus, L. acidophilus, L. casei, lactococci (including different subspecies of Lc.…”

Section: Introductionmentioning

confidence: 99%

Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains

Chen¹,

Liu²,

Lin³

et al. 2005

Asian Australas. J. Anim. Sci

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One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and chemical properties of the goat kefir. Thus, the objectives of the present study were to evaluate the characteristics of kefir grains in Taiwan on the microbial and chemical properties of goat milk kefir, as well as to understand the influence of culture conditions on production of medium chain-length triglycerides (MCT). Kefir grains were collected from households in northern Taiwan. Heat-treated goat milk was inoculated with 3-5% (V/W) kefir grains incubated at 15, 17.5, 20 or 22.5°C for 20 h, and the microflora count, ethanol content, and caproic (C6), caprylic (C8), and capric acid (C10) levels measured at 4 h intervals. Our results indicate that incubation with kefir grains results in 10 6 -10 7 CFU/ml microflora count and 1.18 g/L of ethanol content at 20 h of fermentation. Incubation with 5% kefir grain at 20-22.5°C produces the highest MCT levels.

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Section: Introductionmentioning

confidence: 99%

Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains

Chen¹,

Liu²,

Lin³

et al. 2005

Asian Australas. J. Anim. Sci

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“…Metabolites produced by LAB were reported to affect the growth of E. coli, S. aureus, Salmonella spp. in food items [47]. On the other hand, the H 2 O 2 treated boiled milk shown remarkable reduction in E. coli counts compared to the untreated boiled samples.…”

Section: Effect Of Lactoperoxidase System Activation On Growth Of Escherichia Colimentioning

confidence: 88%

Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria

Dashe¹,

Hansen²,

Kurtu³

et al. 2020

OJAS

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This study was conducted to investigate the effect of lactic acid bacteria (LAB) activated lactoperoxidase system (LPs) on keeping quality of raw camel milk at room temperature. Camel milk samples were collected from Errer valley, Babile district of eastern Ethiopia. The level of hydrogen peroxide (H 2 O 2 ) for activation of LPs was optimized using different levels of exogenous H 2 O 2 . Strains of LAB (Lactococcus lactis 22333, Weissella confusa 22308, W. confusa 22282, W. confusa 22296, S. Infatarius 22279 and S. lutetiensis 22319) with H 2 O 2 producing properties were evaluated, and W. confusa 22282 was selected as the best strain to produce H 2 O 2 . Storage stability of the milk samples was evaluated through the acidification curves, titratable acidity (TA), total bacterial count (TBC) and coliform counts (CC) at storage times of 0, 6, 12, 18, 24 and 48 hours. The LP activity and the inhibitory effect of activated LPs were evaluated by growing E. coli in pasteurized and boiled camel milk samples as contaminating agent. Results indicated that the W. confusa 22282 activated LPs generally showed significantly (P < 0.05) slower rates of acidification, lactic acid production and lower TBC and CC during the storage time compared to the non-activated sample. The H 2 O 2 producing LAB and exogenous H 2 O 2 activated LPs in pasteurized camel milk significantly reduced the growth of E. coli population compared to non-activated pasteurized milk. Overall, the result of acid production and microbial analysis indicated that the activation of LPs by H 2 O 2 producing LAB (i.e. W. confusa 22282) maintained the storage stability of raw camel milk. Therefore, it can be concluded that the activation of LPs by biological method using H 2 O 2 producing LAB can substitute the chemical activation method of LPs in camel milk.

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“…The inoculated medium was poured in sterile petri dishes and allowed to solidify. Ham et al (2003) modified this method by placing metal borers (8 mm) in the petri dish prior to pouring medium inoculated with the sensitive strain into the dish. Rogers and Montville (1991) increased the sensitivity of this method by using Lactobacillus sakei ATCC 15,521 as the indicator organism for nisin assays.…”

Section: Agar Well Diffusion Assaymentioning

confidence: 99%