Antibiosis by Lactic Culture Bacteria

Babel, F.J.

doi:10.3168/jds.s0022-0302(77)83943-x

Cited by 59 publications

(20 citation statements)

References 23 publications

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“…The faecal coliform counts decreased throughout the ripening period. The low counts of this group can be explained by the low pH of the cheese throughout ripening and the antagonistic action of the lactic acid bacteria ( Babel 1977).…”

Section: Resultsmentioning

confidence: 99%

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

et al. 2000

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D P. TO R RE . 2000. The evolution of physicochemical parameters, and the most important microbial groups, were determined for the following three batches of 'Cameros' goat's milk cheese during ripening: Batch R elaborated with raw milk, Batch RS elaborated with raw milk and with the addition of a starter culture, and Batch PS elaborated with pasteurized milk and with the addition of the same culture. No differences in total solids (TS) or in the content of NaCl, fat and total nitrogen (expressed as percentages of TS) were found during the ripening. The pH, fat acidity and non-protein nitrogen (NPN, expressed as a percentage of TN) showed significant differences between the batches. The inoculated batches showed the fastest drop in pH at the beginning of the ripening period, but the cheeses of Batch R showed a higher degree of lipolysis and proteolysis. The addition of a starter influenced the microbiological quality of the cheeses. Differences in the counts of Enterobacteriaceae and faecal coliforms were found between Batches R and RS after 15 days. Staphylococcus aureus increased in number during the early period of ripening and attained a population above 6 log cfu g −1 in Batch R in the period from 5 to 10 days. However, enterotoxins were not detected in this Batch. Batch R showed lower values of lactic acid bacteria at the beginning of the ripening period, but no significant differences were found between batches in the period from 5 to 15 days of ripening. At the beginning of the ripening, Lactococcus was the main lactic acid bacteria, with L. lactis lactis being predominant. After 15 days, the lactic acid bacteria counts decreased in the three batches, especially in the cheeses of Batch PS (only 2·2 log cfu g −1 was found at 60 days), as lactococci (the only lactic acid bacteria present in Batch PS) are incapable of growing under the conditions found in cheeses at the end of their ripening period. At this time, Lactobacillus was the predominant genus in Batches R and RS, with L. plantarum predominant. No lactococci were found from day 30 in Batch R and from day 40 in Batch RS. The cheeses of Batch RS received the most favourable scores from the tasting panel for all attributes judged: cut appearance, colour, aroma, taste, texture and general acceptance.

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Section: Resultsmentioning

confidence: 99%

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

et al. 2000

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“…Both the rate of growth and rate and extent of cellulose digestion are lower for the fungi. Babel (6) suggested the term antibiosis for this type of relationship, which he described as "an antagonistic association between two microorganisms to the detriment of one of them." This would appear to correctly describe the relationship observed between the bacteria and fungi in this study.…”

Section: Discussionmentioning

confidence: 99%

Antibiosis between Ruminal Bacteria and Ruminal Fungi

Dehority

Tirabasso

2000

Appl Environ Microbiol

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Cellulose digestion, bacterial numbers, and fungal numbers were monitored over time in vitro by using a purified cellulose medium with and without antibiotics (penicillin and streptomycin). All fermentations were inoculated with a 1:10 dilution of whole rumen contents (WRC). Without antibiotics, cellulose digestion was higher (P < 0.01) at 24, 30, 48, and 72 h; fungi had almost disappeared by 24 h, while bacterial concentrations increased over 100-fold in 24 h and then decreased gradually up to 72 h. In those fermentations with added antibiotics, fungal concentrations increased 4-fold by 30 h and up to 42-fold at 72 h; bacterial concentrations were markedly reduced by 24 h and remained low through 72 h. Similar results were obtained with ground alfalfa as a substrate. In further studies, the in vitro fermentation of purified cellulose without antibiotics was stopped after 18 to 20 h, and the microbial population was killed by autoclaving. Antibiotics were added to half of the tubes, and all tubes were reinoculated with WRC. After 72 h, extensive cellulose digestion had occurred in those tubes without antibiotics, as compared to very low cellulose digestion with added antibiotics. The extent of this inhibition was found to increase in proportion to the length of the initial fermentation period, suggesting the production of a heat-stable inhibitory factor or factors. The inhibitory activity was present in rumen fluid, could be extracted from lyophilized rumen fluid (LRF) with water, and was stable in response to proteolytic enzymes. In addition, the water-extracted residue of LRF was found to contain growth factor activity for rumen fungi in vitro.The flagellated microorganisms observed in rumen contents by Liebetanz in 1910 (36) and Braune in 1913 (13) were originally believed to be flagellate protozoa. However, in a series of classic studies, Orpin (39-45) determined that these organisms were actually flagellated zoospores of anaerobic fungi. Although concentrations of the fungi are relatively low in comparison to those of the bacteria and ciliate protozoa, they possess a wide range of enzymes which are capable of hydrolyzing most of the structural polysaccharides occurring in plant cell walls (21,26,35,48,53,55). The fungi also appear to be superior to the rumen bacteria in their ability to break down and degrade the structural barriers in plant material (2). They are able to weaken and partially or fully degrade the more recalcitrant plant tissues as well as penetrate the cuticle barrier (3, 5, 34). When fungi were removed from the rumen, both feed intake and fiber digestibility were decreased; however, total viable bacteria, cellulolytic bacteria, or ciliate protozoal concentrations were not affected (24). Based on in vitro studies with rumen fluid, using antibiotics and a fungicide to selectively culture either the bacteria or fungi, Akin and coworkers (1, 56) concluded that the bacteria were the most active fiberdigesting organisms, even though fungal numbers were increased in the antibiotic-treated cultur...

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“…LAB's capability to inhibit the growth of spoiler microorganisms may depend on several factors (section 2); most of the literature focusses on acid production as the key indicator of starter usefulness. Other factors such as hydrogen peroxide [41] and antibiotic [42] production may be of similar potential importance. LAB screening for spoiler growth inhibition deserves further study.…”

Section: Resultsmentioning

confidence: 99%

Lactic-acid fermentation as a low-cost means of food preservation in tropical countries

Cooke

Twiddy

Reilly

1987

FEMS Microbiology Letters

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The range of traditional lactic‐acid‐fermented foods in tropical countries is briefly reviewed. Recent studies on the lactic acid fermentation of fish and cassava products are described. Lactic‐acid‐fermented fish products may offer considerable scope for the development of new food products and for the use of under‐utilised fish species. Lactic‐acid‐fermented fish products are common in parts of Asia; methods to improve the product and shelf‐life quality, to reduce microbial risks and to accelerate the process are described. This work is based on fish/salt/carbohydrate model systems. The nutritional aspects of cassava fermentation are discussed with respect to factors involved in determining residual cyanide levels; the possible anti‐nutritional rôle of condensed tannins is mentioned. The increasing consumption of meat products in tropical countries emphasises the need for a preservation method that does not depend on refrigeration. The possible production of sausage ingredients preserved by lactic acid fermentation, and the associated research needs are described.

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Antibiosis by Lactic Culture Bacteria

Cited by 59 publications

References 23 publications

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)

Antibiosis between Ruminal Bacteria and Ruminal Fungi

Lactic-acid fermentation as a low-cost means of food preservation in tropical countries

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