Technological Properties of Lactococcus lactis subsp. lactis I23 Isolated from Nigerian Beef and Characterization of Bacteriocin Produced by It

Olaoye, Olusegun A.

doi:10.9734/bbj/2014/11719

Cited by 4 publications

(13 citation statements)

References 22 publications

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“…The strains of Lactococcus used in this study were isolated and identified in a previous report (Olaoye, 2014). The indicator spoilage and pathogenic organisms used in challenging the antimicrobial activities of the Lactococcus strains were obtained from the Food Microbiology laboratory of the Department of Microbiology, University of Ibadan ( Figure 1 shows the result of in vitro test for antimicrobial activities of the Lactococcus strains against Yersinia enterocolitica NCTC 10460, using the spot on agar method.…”

Section: Resultsmentioning

confidence: 99%

“…The Lactococcus strains used in the present study consisted of five microbial isolates that have been isolated and identified from Nigerian beef in a previous study (Olaoye, 2014). The indicator spoilage and pathogenic organisms used in challenging the antimicrobial activities of the Lactococcus strains were obtained from the Food Microbiology laboratory of the Department of Microbiology, University of Ibadan (Table 1 Olaoye et al (2008) was used to measure the organic acids production by the Lactococcus strains in vitro assay.…”

Section: Source Of Lactococcus Strains Spoilage/pathogenic Organisms and Culture Conditionsmentioning

confidence: 99%

“…The present study reports the production of some antimicrobial agents by some strains of Lactococcus which have been isolated from beef in a previous study (Olaoye, 2014). Their antimicrobial activities against known spoilage organisms of food and pathogenic organisms are also reported, with the objective of proposing suitable strains for use in the biopreservation of food as a results of the generally regarded as safe (GRAS) status of LAB.…”

Section: Introductionmentioning

confidence: 95%

“…Many LAB produce a range of 888 antimicrobial substances that are generally active towards other LAB (especially closely related strains) and food borne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus (Noonpakdee et al, 2003). LAB comprise of many genera including Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus (Olaoye, 2014). The genus Lactococcus comprises many species, and they have been isolated from several food sources, especially dairy and meat.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activities of Five Strains Of Lactococcus Isolated from Beef Against Indicator Organisms of Public Health Significance

Olaoye

2016

Turkish JAF Sci.Tech.

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Five strains of Lactococcus, including L. garviae K2, L. piscium SU4, L. lactis subsp. cremoris E22, L. plantarum L7 and L. lactis subsp. hordinae E91 were screened for production of antimicrobial agents. The strains were also analysed for antimicrobial activities against spoilage and pathogenic organisms, including Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Yersinia enterocolitica, Pseudomonas aeruginosa, Klebsiella pneumoniae, Listeria monocytogenes, Bacillus cereus and Pseudomonas fluorescens. Result revealed that L. piscium SU4, L. plantarum L7 and L. lactis subsp. cremoris E22 had lactic acid production (g/107 colony forming units, CFU) of 7.23, 7.20 and 7.19. The value of 6.83 recorded as lactic acid produced by L. garviae K2 was significantly different from those obtained for others. The highest acetic acid production (3.55 g/107 CFU) was recorded for L. garviae K2 while L. piscium SU4 had the lowest (2.99 g/107 CFU). L. lactis subsp. hordinae E91 had diacetyl production of 71.99 (µg/107 CFU), which was higher than those recorded for other Lactococcus strains. Test for antimicrobial activities showed that Escherichia coli NCTC 86, Yersinia enterocolitica NCTC 10460, Pseudomonas aeruginosa NCIMB 10848, Bacillus cereus NCTC 21113 and Pseudomonas flourescens recorded higher susceptibilities to the antimicrobial action of the Lactococcus strains than others; zones of inhibition of 5 mm and above were recorded for the indicator organisms compared to lower values (

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Section: Resultsmentioning

confidence: 99%

Section: Source Of Lactococcus Strains Spoilage/pathogenic Organisms and Culture Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activities of Five Strains Of Lactococcus Isolated from Beef Against Indicator Organisms of Public Health Significance

Olaoye

2016

Turkish JAF Sci.Tech.

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“…Although the antimicrobial activities of the L. plantarum used as starter culture were not demonstrated in this study, the lower counts of TBC and Y & M recorded in the product may be attributed to production of antimicrobial agents by the LAB strain. This was because production of antimicrobial agents such as lactic acid, diacetyl, hydrogen peroxide, and bacteriocin by LAB such as L. plantarum against other microorganisms has been demonstrated in other research investigations [24][25][26]. The L. plantarum was also believed to display antimicrobial activity against Salmonella spp.…”

Section: Microbial Counts Of Kunnu-ayamentioning

confidence: 99%

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Olaoye¹,

Ndife²,

Raymond³

2017

Journal of Food Quality

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Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC) over the uninoculated control sample (UCS). The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG). Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported.

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Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment

Olaoye

Ohuche

Nwachukwu

et al. 2022

HighTech. Innov. J.

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The objective of the present study was to isolate Lactic Acid Bacteria (LAB) from ogiri, a Nigerian fermented vegetable product, with the primary focus of selecting suitable isolates as candidates for starter cultures for use in possible improvements in the quality of the product. LAB was isolated from ogiri using phenotypic methods and then subjected to technological tests to evaluate suitability as starter cultures. Based on their considerable technological properties, two isolates of LAB were selected as candidates for starter cultures. The starter cultures were inoculated at 103 CFU/g during the production of ogiri, while un-inoculated samples served as a control. The ogiri samples were stored over nine days, within which samples were taken for microbial and proximate analyses. Four LAB isolates were isolated and identified phenotypically from ogiri procured from a commercial market, including Lactobacillus acidophilus, Lactobacillus fermentum, Enterococcus sp. and Lactobacillus plantarum. The species of Lactobacillus displayed the usual cell shapes of rods when examined under the microscope, which is typical of most members of the genus. The cells of the Enterococcus sp. were, however, cocci in shape, and this is also typical of members of the genus. The basis of the identification of the LAB isolates was their ability to utilize a wide range of carbon sources in their physiological and biochemical activities. Among the LAB isolates, L. acidophilus, L. fermentum produced less than 0.35 and 0.024 mg/l of acetic acid and hydrogen peroxide respectively, and were therefore chosen as starter cultures for production of ogiri. Inoculated ogiri samples showed reduced counts of coliforms, yeast, and moulds in comparison with their un-inoculated counterparts during storage. Coliform counts increased beyond 105 CFU/g in the un-inoculated control samples, whereas counts were lower in samples inoculated with L. acidophilus and L. fermentum. Yeast and mould count of 8.1 106 CFU/g was recorded as the highest value in the un-inoculated control samples, but count was generally below 106 CFU/g in the starter culture inoculated samples. Inoculation with LAB did not have significant difference (p > 0.05) in the proximate compositions of the fermented product. The LAB cultures L. acidophilus and L. fermentum demonstrated considerable control of coliforms and fungi in ogiri. Storage of the fermented product should not exceed 5 days for safety concerns, as increase in counts of coliforms was recorded beyond this period. No significant difference (p > 0.05) was recorded in the proximate compositions of starter culture inoculated ogiri and un-inoculated samples. Doi: 10.28991/HIJ-2022-03-01-04 Full Text: PDF

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Technological Properties of Lactococcus lactis subsp. lactis I23 Isolated from Nigerian Beef and Characterization of Bacteriocin Produced by It

Cited by 4 publications

References 22 publications

Antimicrobial Activities of Five Strains Of Lactococcus Isolated from Beef Against Indicator Organisms of Public Health Significance

Antimicrobial Activities of Five Strains Of Lactococcus Isolated from Beef Against Indicator Organisms of Public Health Significance

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment

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