Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC

Hartayanie, Laksmi; Lindayani, Lindayani; Murniati, Monika Palupi

doi:10.5454/mi.10.2.5

Cited by 5 publications

(4 citation statements)

References 2 publications

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“…No CFS was obtained from 6 LAB that inhibited S. aureus , which is a Gram-positive bacteria because Gram-positive pathogens were less sensitive than Gram-negative pathogens ( Table 5 ). This result concurred with Hartayanie et al [2] who reported that Lactobacillus A1, A13, A17 and A19 isolated from bamboo shoot pickle had no antimicrobial capability against S. aureus , while Haghshenas et al [30] noted that Gram-positive pathogens ( B. cereus subsp. Kenyae PTCC 1539 and E. faecalis PTCC 1394) were more resistant than Gram-negative pathogens ( K. pneumoniae PTCC 1053 and Serratia marcescens PTCC 1187).…”

Section: Resultssupporting

confidence: 87%

“…Plant and animal-based fermented foods also offer important alternatives to isolate probiotic bacteria for viable and useful applications [1] . Possible sources of probiotic candidates isolated in Thailand are derived from fermented fruits (buay-dorng, loog-pling-dorng, ma-kaam-dorng and poot-sa-dorng), fermented vegetables (phak-gard-dorng, horm-dorng, hooa-phak-gard-dorng, kra-tiam-dorng, ginger and bamboo shoot pickles), fermented soybeans (see-iu, tao-hoo-yee and tao-jieo), fermented fishes (pla-ra, nam-pla, bu-du, pla-chom, kung-chom, pla-uan and som fak), fermented shrimp and other sea foods (ka-pi, koei-cha-loo, koei-nam, koong som, hoi-kraeng-dorng, hoi-som and poo-khem) and fermented animals (mam, naem and sai-krok-prieo) [2] – [4] .…”

Section: Introductionmentioning

confidence: 99%

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Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Suwannaphan

2021

AIMSMICRO

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<abstract> <p>The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as <italic>Weissella thailandensis</italic>, isolates f4 and f8 were identified as belonging to <italic>Enterococcus thailandicus</italic> and isolates K1, K4 and K9 were determined as <italic>Limosilactobacillus fermentum</italic>. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while <italic>W. thailandensis</italic> isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit <italic>Staphylococcus aureus</italic>. CFS derived from <italic>L. fermentum</italic> isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while <italic>L. fermentum</italic> isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas <italic>E. thailandicus</italic> isolate f8 exhibited resistance to most of the antibiotics tested. <italic>L. fermentum</italic> isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.</p> </abstract>

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Suwannaphan

2021

AIMSMICRO

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“…Several works have revealed the beneficial properties of traditional pickles. LAB from yellow bamboo (Dendrocalamus asper) shoot pickles have shown antimicrobial activity against Escherichia coli and Staphylococcus aureus (Hartayanie et al 2016). LAB produce several antimicrobial compounds including organic acids viz.…”

Section: Other Beneficial Properties and Related Concernsmentioning

confidence: 99%

Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent

Chakraborty¹,

Roy

2018

J Food Sci Technol

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The Himalayas have provided shelter to the various communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan belt is rich in biodiversity and have ushered mankind with numerous gifts for survival and existence. The art of pickling is believed to have developed independently among the different communities of this region. In this region, the main meal is supplemented with pickles or that not only adds flavour, but also enhances the value of the meal and often comes with inherent health benefits. The prime objective of this article was to enlist the diverse pickles that are being prepared and consumed by the different tribes and communities, and at the same time analyse the science behind pickle preparation and health benefits and concerns associated with pickles. We have enlisted about hundred monotypic pickles, that are prepared from single fruit or vegetable; but sometimes fungi such as and ferns like and have also been used. Also, fish and meat pickles are common mostly in the Eastern Himalayan region. Traditional pickles constitute the medicinal values of the ingredients and other beneficial properties conferred by the associated microorganisms.

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“…Eleven lactic acid bacteria (LAB) strains isolated from pickled yellow bamboo shoots (Lindayani et al 2015;Hartayanie et al 2016) were used in this study. The LAB were propagated in MRSB (Merck, Germany) containing 0.2% glucose (Merck, Germany) and incubated at 37 °C for 24 h. The microorganisms were propagated and maintained in NB (Nutrient Broth) medium.…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

The Effect of Carbon and Nitrogen Supplementation on Bacteriocin Production of Lactic Acid Bacteria from Pickled Yellow Bamboo Shoots (Dendrocalamus asper)

2018

Self Cite

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Six selected lactic acid bacteria (LAB) isolates from pickled Yellow Betung bamboo shoots were grown in the Mann Rogosa Sharpe-Broth (MRSB) media with different supplementation combination. The cell-free supernatant were evaluated for their ability to produce bacteriocin by adjusting its pH to 6.0 in order to remove organic acid effects. The bacteriocin activity was assayed by agar-well diffusion method. The inhibitory activity 2 -1 calculated in Activity Unit (AU in mm mL ) of bacteriocins. The aims of this paper is to explore the effect of different medium compositions on bacteriocin production and its inhibitory activity against pathogenic bacteria (Listeria monocytogenes FNCC 0156, Staphylococcus aureus FNCC 0047, and Escherichia coli FNCC 0091). Supplementations of carbon and nitrogen sources induced production of bacteriocins. LAB isolates grown in media without supplementation could not produce bacteriocins. Growth of isolate D44 in the presence of 2% of -1 glucose and 2% of yeast extract yielded the largest bacteriocin inhibitory activity levels of 3179 AU mL against -1 Listeria monocytogenes FNCC 0156, 4663 AU mL against Staphylococcus aureus FNCC 0047, and 3109 AU -1 mL against Escherichia coli FNCC 0091. Key words: bacteriocin, lactic acid bacteria, pickled bamboo shoots, supplementation Enam isolat bakteri asam laktat terpilih (LAB) yang diisolasi dari acar rebung bambu kuning ditumbuhkan di media Mann Rogosa Sharpe-Broth (MRSB) dengan kombinasi suplementasi yang berbeda. Supernatan bebas sel diatur pH menjadi 6,0 untuk menghilangkan efek asam organik dan dievaluasi aktivitas bakteriosinnya. Aktivitas bakteriosin diuji dengan metode difusi agar-well. Aktivitas penghambatan dihitung dalam Unit Aktivitas (AU 2 -1 dalam mm mL ) bakteriosin. Tujuan dari penelitian ini adalah untuk mengeksplorasi pengaruh komposisi medium yang berbeda pada produksi bakteriosin dan aktivitas penghambatannya terhadap bakteri patogen (Listeria monocytogenes FNCC 0156, Staphylococcus aureus FNCC 0047, dan Escherichia coli FNCC 0091). Suplementasi sumber karbon dan nitrogen menginduksi produksi bakteriosin. Isolat LAB yang tumbuh di media tanpa suplementasi tidak dapat menghasilkan bakteriosin. Pertumbuhan isolat D44 dengan adanya 2% glukosa -1 dan 2% yeast extract menghasilkan aktivitas penghambatan bakteriosin terbesar, yaitu 3179 AU mL terhadap -1 Listeria monocytogenes FNCC 0156, 4663 AU mL terhadap Staphylococcus aureus FNCC 0047, dan 3109 AU -1 mL terhadap Escherichia coli FNCC 0091. Kata kunci: acar rebung, bakteriosin, bakteri asam laktat, suplementasi MICROBIOLOGY INDONESIA

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Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC

Abstract: Kata kunci: Acar rebung, Aktivitas antimikroba, bakteri asam laktat, suhu fermentasi

Cited by 5 publications

References 2 publications

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent

The Effect of Carbon and Nitrogen Supplementation on Bacteriocin Production of Lactic Acid Bacteria from Pickled Yellow Bamboo Shoots (Dendrocalamus asper)

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