Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Reis, Janaína Alves dos; Paula, Aline Teodoro de; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto

doi:10.1007/s12393-012-9051-2

Cited by 341 publications

(183 citation statements)

References 141 publications

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“…However, LA only slightly decreased in our experiments. Moreover, high LA concentration inhibited bacterial cell growth, resulting in bacterial cell death [31,32]. These findings were consistent with our previous report, in which BPCE treatment of cells led to the accumulation of pyruvate and inhibited the TCA cycle in bacterial cell respiration [14].…”

Section: Lactic Acid Contentsupporting

confidence: 92%

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Chen

Zou

et al. 2018

Journal of Food Quality

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The chemical composition and antimicrobial mechanism of action of black pepper chloroform extract (BPCE) were investigated, as well as the potential antibacterial activities of BPCE against Escherichia coli and Staphylococcus aureus. The results showed that 1H-Cycloprop[e]azulen-7-ol, decahydro-1,1,7-trimethyl-4-methylene-, [1ar-(1a ,4a ,7 ,7a, ,7b .)]-(8.39%) and 2-methylene-4,8,8-trimethyl-4-vinyl-bicyclo[5.2.0]nonane (6.92%) were identified as the two primary components of BPCE. The release of intracellular transaminases from bacteria after being incubated with BPCE revealed that the bacterial cell walls and membranes were degraded and that protein synthesis was inhibited to some extent. The inhibition of bacterial Na + /K + -ATPase activity upon the addition of BPCE also indicated an enhanced permeability of bacterial cell membranes. Moreover, an analysis of hexokinase and pyruvate kinase activities showed that BPCE affected the metabolic rate of glycolysis and disrupted the normal metabolism of bacteria. This phenomenon was supported by an observed accumulation of lactic acid (LA) in the treated bacterial cells. Overall, our results indicated that BPCE damaged bacterial cell walls and membranes, which was followed by a disruption of bacterial cell respiration.

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Section: Lactic Acid Contentsupporting

confidence: 92%

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Chen

Zou

et al. 2018

Journal of Food Quality

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“…LAB are known for their anti-microbial production capacity (organic acids, bacteriocins and hydrogen peroxide) (Marsilio et al, 2005, Reis et al, 2012.…”

Section: Tentative Examination Of Sensory Characteristicsmentioning

confidence: 99%

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Ghabbour¹,

Rokni²,

Lamzira³

et al. 2016

Grasas y Aceites

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SUMMARY:The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 °C. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus, lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives. KEYWORDS:Fermentation; Green olives; Lactobacillus; Oleuropein; Starter RESUMEN: Fermentación controlada de aceitunas verdes picholine marroquí mediante cepas de lactobacilos degradantes de oleuropeína. Se llevó a cabo el control del proceso de fermentación espontánea de aceitunas verdes sin desamargar picholine marroquí basado en la inoculación con dos cepas de lactobacilos (Lactobacillus plantarum S175 y Lactobacillus pentosus S100). Estas cepas, seleccionadas previamente en nuestro laboratorio por su capacidad de degradar a la oleuropeína, se inocularon en las aceitunas en salmuera al 5 % de NaCl, y después se incubaron a 30 °C. Los parámetros físico-químicos (pH, acidez libre, reducción de azúcares, cloruro sódico, oleuropeína y sus productos de hidrólisis) y los parámetros microbiológicos (bacterias aerobias mesófi-las, coliformes, estafilococos, bacterias lácticas y levaduras y mohos), fueron analizados regularmente durante el tiempo de fermentación. Los resultados obtenidos mostraron la eficacia de las cepas de bacterias lácticas para desarrollar una adecuada biodegradación de la oleuropeina y los procesos de fermentación láctica controlados más que en el caso de las aceitunas no inoculadas (control). Estos resultados fueron confirmados por la rápida eliminación de coliformes y estafilococos, por la acumulación de hidroxitirosol como resultado de biodegradación de la oleuropeína, y por ladrástica reducción de aceitunas estropeadas y por la buena calidad de las aceitunas fermentadas.

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“…Biopreservation is the use of natural microbiota or antimicrobials as a way of preserving food and extending its shelf life. The biopreservation of food, especially utilizing lactic acid bacteria (LAB) or herbal extract such as garlic that are inhibitory to food spoilage microbes has been practiced since early ages (Cizeikene, 2013;Reis, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The antimicrobial properties of LAB are mainly related to the production of antimicrobial active metabolites such as organic acids (mainly lactic and acetic acid), hydrogen peroxide and also other compounds, such as bacteriocins and antifungal peptides (Hayaloğlu and Erginkaya, 2001;Reis, 2012). LAB has the ability to inhibit spoilage and foodborne pathogenic bacteria.…”

Section: Introductionmentioning

confidence: 99%

Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

Kalkan

Tas

Erginkaya

et al. 2017

Turkish JAF Sci.Tech.

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In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract.

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Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Cited by 341 publications

References 141 publications

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

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