Antagonistic activities of lactic acid bacteria from fermented foods and beverage of Ladakh against Yersinia enterocolitica in refrigerated meat

Angmo, Kunzes; Kumari, Avnesh; Monika, .; Savitri, .; Bhalla, Tek Chand

doi:10.1016/j.fbio.2015.12.004

Cited by 22 publications

(14 citation statements)

References 25 publications

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“…Pediococcus is commonly known LAB belonging to homofermentative group capable of catabolizing one mole of glucose in presence of limited oxygen in Embden-Meyerhof-Parnas (EMP) pathway to yield lactic acid only 31 . Reports have shown that production of lactic acid results in lowering of the pH in case of LAB, resulting in lowering or stopping the growth of bacterial pathogens and sometimes even killing them 32 . No pediocin activity was exhibited by P. acidilactici SMVDUDB2, but statistical optimization of medium components and fermentation parameters may result in bacteriocin production 33 .…”

Section: Discussionmentioning

confidence: 99%

“…Standard MTCC cultures (1% of the bacterial solution having 10 8 cfu/mL) were inoculated in Luria-Bertani broth (E. coli, S. aureus) and nutrient broth (B. subtilis, M. smegmatis and P. vulgaris) containing CFE of LAB (0, 2, 4, 6, 8, 10 and 12%) and incubated for a period of 24 h at 37 °C under aerobic conditions 49 . The filter sterilized CFEs were assayed as follows: Fraction A, cell-free supernatant and Fraction B, consisted of pH neutralized supernatant (pH 7.0) for detection of inhibition by organic acids 32 . MIP was monitored by measuring optical density (OD600 nm).…”

Section: Purification and Characterization Of Phytase Enzyme Partialmentioning

confidence: 99%

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Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Bhagat

Raina

Kumar

et al. 2020

Sci Rep

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The nutritional challenge faced by the monogastric animals due to the chelation effects of phytic acid, fuel the research on bioprospecting of probiotics for phytase production. Pediococcus acidilactici SMVDUDB2 isolated from Kalarei, exhibited extracellular phytase activity of 5.583 U/mL after statistical optimization of fermentation conditions viz. peptone (1.27%); temperature (37 °C); pH (6.26) and maltose (1.43%). The phytase enzyme possessed optimum pH and temperature of 5.5 and 37 °C, respectively and was thermostable at 60 °C. The enzyme was purified 6.42 fold with a specific activity of 245.12 U/mg with hydrophobic interaction chromatography. The purified enzyme had K m and V max values of 0.385 mM and 4.965 μmol/min respectively, with sodium phytate as substrate. The strain depicted more than 80% survival rate at low pH (pH 2.0, 3.0), high bile salt concentration (0.3 and 0.5%), after gastrointestinal transit, highest hydrophobicity affinity with ethyl acetate (33.33 ± 0%), autoaggregation (77.68 ± 0.68%) as well as coaggregation (73.57 ± 0.47%) with Staphylococcus aureus (MTCC 3160). The strain exhibited antimicrobial activity against Bacillus subtilis (MTCC 121), Mycobacterium smegmatis (MTCC 994), Staphylococcus aureus (MTCC 3160), Proteus vulgaris (MTCC 426), Escherichia coli (MTCC 1652) and Lactobacillus rhamnosus (MTCC 1408). The amount of exopolysaccharide produced by the strain was 2 g/L. This strain having the capability of phytate degradation and possessing probiotic traits could find application in food and feed sectors.

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Section: Discussionmentioning

confidence: 99%

Section: Purification and Characterization Of Phytase Enzyme Partialmentioning

confidence: 99%

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Bhagat

Raina

Kumar

et al. 2020

Sci Rep

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“…A recent study on E. coli isolates recovered from pork meat sold in China indicated that the isolates exhibited resistance to old antibiotics, such as tetracycline, ampicillin, and amoxicillin [22]. Furthermore, the food industry argues with the fact that the population knows how to prepare the meat; thus, contamination of raw meat with bacteria is not of concern [2], but, this is not always verifiable truth as we identified contaminants in several ready-to-eat products (personal communication).…”

Section: Bacteriologic Analysis Indicated the Presence Of Antibiotic mentioning

confidence: 99%

“…e contamination of food with microorganisms, their persistence, growth, multiplication, and/or toxin production has emerged as an important public health concern [1]. Meat remains one of the most consumed products, but it is very perishable and rapidly deteriorated [2]. In Ecuador, artisanal meat-based foods are mainly sold on the street; therefore, they are prone to contamination.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Substances Produced by NativeLactobacillus plantarumUTNCys5-4 Control Microbial Population Growth in Meat

Tenea

Guaña

2019

Journal of Food Quality

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Microbial contamination is the cause of extensive economic loss in the food sector. Previously, the wide-range antimicrobial capacity of inhibitory substances secreted by the Lactobacillus plantarum UTNCys5-4 strain was demonstrated in vitro; however, its mechanism of action in the food matrix remains unclear. This study was aimed to evaluate the effect of antimicrobials produced by the Cys5-4 strain in raw meat applied as pure cell cultures, cell-free supernatant (CFS), and partially purified peptides. The bacteriological results indicated the presence of commensal microbes exhibiting resistance to several antibiotics in meat samples purchased from the local market. Dipping solutions containing antimicrobial substances produced by Cys5-4 resulted in a decrease by 1.91, 1.69, and 1.55 log10 in cell counts upon addition of CFS, peptides and respectively pure cell culture in raw meat at day 9 of storage with refrigeration. The microbial population was maintained in the untreated meat samples during storage. An increase in pH and a concentration of released ammonia was detected in nontreated meat, indicating protein degradation. The Cys5-4 peptides exerted their bacteriolytic mode of action inducing damage in the cell membrane of the target bacteria, allowing the leaching of DNA/RNA content. The results indicate that coating meat with CFS containing Cys5-4 is a promising approach to protect against further contamination by microorganism spoilage, as well as an alternative for increasing the shelf life of raw meat.

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“…Antibacterial activity was performed on double plate (upper Luria-Bertani including 0.7% agar and lower Luria-Bertani including 2% agarin aerobic incubator) and agar well diffusion method as described by Angmo, Kumari, and Bhalla (2016) was adopted. Antibacterial activity was performed on double plate (upper Luria-Bertani including 0.7% agar and lower Luria-Bertani including 2% agarin aerobic incubator) and agar well diffusion method as described by Angmo, Kumari, and Bhalla (2016) was adopted.…”

Section: Antibacterial Activitymentioning

confidence: 99%

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

Zhu

Wang

Guo

et al. 2019

J Food Process Preserv

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To improve quality and safety of fermented sausages, Lactobacillus pentosus isolated from kimchi was first used to partial replacement of sodium nitrite in sausages preparation. The study illustrated that the strain exhibited the ability of synthesis of nitrosylmyoglobin (Mb‐NO) due to the presence of nitric oxide synthase (NOS) and metmyoglobin (MetMb) reductase and possible generation mechanism of Mb‐NO was proposed. More importantly, the strain could prevent sausages from corruption due to its antibacterial ability. Furthermore, the strain could degrade nitrite and resist against lipid oxidation and protein decomposition. Texture and color of the sausages were superior to the controls. Hence, L. pentosus has great potential to partially substitute nitrite in sausages for its unique ability of producing NO‐Mb and antibacterial activity. The combination of L. pentosus and low levels of sodium nitrite addition would be a new significant strategy to improve the quality and safety of the fermented sausages. Practical applications Results support the possibility of reducing sodium nitrite concentration in fermented sausages by inoculation with Lactobacillus pentosus in which provided superior color‐cured, microbial stability, and oxidation stability. The combination of L. pentosus and low levels of sodium nitrite addition can be applied by a simple process during processing which facilitates their use in meat industry.

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Antagonistic activities of lactic acid bacteria from fermented foods and beverage of Ladakh against Yersinia enterocolitica in refrigerated meat

Cited by 22 publications

References 25 publications

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Inhibitory Substances Produced by NativeLactobacillus plantarumUTNCys5-4 Control Microbial Population Growth in Meat

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

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