Antibacterial Activity of Enterococcus faecium and Propionibacterium sp. against Food-borne and Pathogenic Bacteria

Abstract

L actic acid bacteria (LAB) and related microorganisms such as propionic acid bacteria are important microorganisms that are used in dairy and food industries. LAB and other food grade organisms have been subjected to intensive research due to their potential use as food preservatives (Stiles, 1996). Antimicrobial peptides (bacteriocins) produced by food-associated microorganisms can be used as natural preservatives. Bacteriocins are produced by numerous Grams-positive and Grams-negative bacteria (Tagg et al., 1976). Bacteriocins are ribosomally synthesized antimicrobial peptides or proteins with antagonistic activity (Cummins and Johnson, 1986; De Vuyst and Vandamme, 1994). They are consumed in LAB-fermented food and their actions result in desirable food characteristics, such as taste and appearance (eyeholes) in Swiss cheese. Thus, like LAB, they are a preferred source of antimicrobial agents that could be employed as new food preservatives because of their presumed non-toxicity for humans (Daeschel et al., 1990). Propionibacterium ssp. are able to produce a wide variety of biological compounds that enhance the human health like folic acid, proline, conjugated linoleic

Effect of Aspergillus japonicas culture filtrate on performance, carcase yield, digestive enzymes, intestinal microbiota and blood constituents of quail

“…Feed additives including organic acids have been added effectively in poultry feed to lower the existence of pathogenic bacteria, especially Salmonella spp. and mycotoxins produced by fungi; organic acids have the ability to lower pathogens in the intestines of poultry (Dittoe et al 2018;Al-Hashedi et al 2019;Ayoub et al 2019;Reda et al 2020b). The results of the present study were in agreement with Attia et al (2018) who stated that organic acids inhibit the activity of pathogenic bacteria and improve the beneficial bacteria in the gut.…”

Antibacterial activities of volatile compounds in cereals and cereal by‐products

“…The zone of inhibition was observed and measured after 18 hr of incubation. Further, the minimum inhibitory concentration (MIC) of different plant extracts was determined based on growth inhibitory assay against indicator pathogens such as H. pylori (Leight et al., 2018; Vesga et al., 2019) and S. aureus (Al‐Hashedi et al., 2019; Karanam et al., 2008).…”