Antimicrobial activity of lactic acid bacteria isolated from bekasam against staphylococcus aureus ATCC 25923, escherichia coli ATCC 25922, and salmonella sp

Sari, Melia; Suryanto, Dwi; Yurnaliza, Yurnaliza

doi:10.1088/1755-1315/130/1/012011

Cited by 17 publications

(14 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Their antimicrobial activity is the most important probiotic characteristics. According to some research, strains of LAB can be used in foods as preservatives and probiotics (Brkic et al, 1995;Guarner & Malagelada, 2003;Lade et al, 2006;Sari et al, 2018). Pishva et al (2009) stated that the antimicrobial effect of LAB isolated from traditional yoghurts was determined by the spot test method against E. coli and Salmonella typhi.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

2021

View full text Add to dashboard Cite

This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial activities of overnight culture strains against Bacillus cereus CECT 131, Bacillus subtilis ATCC 6633, Campylobacter jejuni NCTC 11351, Candida albicans ATCC 14053, Enterobacter aerogenes ATCC 13048, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 12600 were investigated using the disc diffusion method. The antibiotic resistance/susceptibility profiles of the strains were determined using antibiotic discs, which included ampicillin (10µg), ampicillin (25µg), bacitracin (10µg), clindamycin (2µg), clindamycin (10µg), erythromycin (10µg), erythromycin (15µg), gentamicin (10µg), gentamicin (120µg), nalidixic acid (30µ), neomycin (10µg), novobiocin (5µg), oxacillin (1µg), penicillin (10units), streptomycin (25µg), streptomycin (300µg), tetracycline (30µg) and vancomycin (30µg). The results of the study showed that while the Streptococcus thermophilus strain SY8, Lactobacillus bulgaricus strains LY6, LY8, LY9 and LY10 showed antimicrobial activity for all test microorganisms, Streptococcus thermophilus SY5 strains showed the weakest antimicrobial effect. All the Lactobacillus bulgaricus and Streptococcus thermophilus strains were resistant to oxacillin (1μg) and nalidixic acid (30μg). Indeed, the highest antibiotic susceptibility was seen with antibiotics such as ampicillin (25μg), clindamycin (10μg) and erythromycin (15μg).

show abstract

Section: Resultsmentioning

confidence: 99%

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

2021

View full text Add to dashboard Cite

show abstract

“…SA3 and SA8 have the largest inhibition zone of 7 mm while SA7 is 6.7 mm. A study carried out by Sari et al (2018) found that bacteria isolated from "bekasam" food, a fermented fish from Aceh, were used to inhibit the E. coli, S. aureus, and S.typhi. They also stated the antagonistic tests using the disk diffusion method, with inhibition zones of MS2 isolates against E.coli, S. aureus, and S.typhi with values of 13.1 mm, 12.7 mm and 7.3 mm.…”

Section: Discussionmentioning

confidence: 99%

“…They also stated the antagonistic tests using the disk diffusion method, with inhibition zones of MS2 isolates against E.coli, S. aureus, and S.typhi with values of 13.1 mm, 12.7 mm and 7.3 mm. In general, the biggest inhibitory zone is owned by S.aureus bacteria [17]. Bacteriocin compounds produced by Lactic Acid Bacteria (LAB) can interfere with membrane permeability and damage the prototype motive force (PMF) capable of interfering with energy metabolism and protein biosynthesis.…”

Section: Discussionmentioning

confidence: 99%

Isolation, Characterization, and Molecular Identification of Indigenous Bacteria from Fermented Almonds (Prunus dulcis)

Nurhasanah

Fachrial

Lister

2020

MRJI

View full text Add to dashboard Cite

Aims: This study aims to isolate and identify the indigenous bacteria of almonds fermentation. Methods: Characterization of the indigeneous bacteria are using gram staining, biochemical tests, 16SrRNA gene sequencing, and the antimicrobial activity against Escherichia coli bacteria. Results: Approximately 28 x 106 CFU / mL bacteria were obtained from almonds fermentations with 14 isolates from enrichment results. Three randomly selected isolates were gram-positive rod-shaped with a negative catalase and positive fermentation test. However, one isolate showed positive results on the motility test. The antimicrobial test results from the three randomly selected isolates using the disk diffusion method obtained inhibition zones of 7 mm, 6.7 mm, and 7 mm, respectively. Therefore, by using 16S rRNA gene sequencing, three different microorganisms were found, namely Bacillus subtilis strain IAM 12118, Bacillus Piscis strain 16MFT21, and Bacillus licheniformis strain BaDB27. Conclusion: It was found that Bacillus subtilis strain IAM 12118, Bacillus Piscis strain 16MFT21, and Bacillus licheniformis strain BaDB27 in almonds fermentation and also can be used as probiotic bacteria.

show abstract

“…The culture was adjusted to pH 6.0 by 1N NaOH to inactivate antimicrobial activity of organic acids. Then the extract sterilized by using 0.45 µm pore size Seitz filter with single sheet to eliminate the possible presence of viable bacterial cells to obtain cell free crude bacteriocin (Sari et al, 2018).…”

Section: Extraction Of Crude Bacteriocinsmentioning

confidence: 99%

“…Bacteriocin is one of the antimicrobial metabolites produced by the LAB. It defined as ribosomally synthesized, extracellularly released bioactive peptides, which have a bactericidal or bacteriostatic effect on other species, usually closely related organisms (Sari et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

Eissa¹,

Elbarbary²,

Ibrahim³

et al. 2018

AJVS

View full text Add to dashboard Cite

The evaluation of the potentiality for Lactobacillus acidophilus and/or Lactobacillus rhamnosus bacteriocins with 3% inulin to inhibit Aspergillus niger and Saccharomyces cerevisiae growth in skim milk yoghurt was planned in this study. The manufactured yoghurt samples were examined for the starter cultures count, Aspergillus niger and Saccharomyces cerevisiae counts every 3 days till the appearance of the fungal spoilage. Results demonstrated that Aspergillus niger was not detected in (L. acidophilus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) and (L. rhamnosus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) yoghurt sample all over the storage period. Saccharomyces cerevisiae counts were decreased by the effect of both bacteriocins; Moreover, L. acidophilus bacteriocin showed higher antifungal activity than L. rhamnosus bacteriocin with 3% inulin. The current study proved that Lactobacillus acidophilus bacteriocin could be used as a natural antifungal agent in yoghurt

show abstract

Antimicrobial activity of lactic acid bacteria isolated from bekasam against staphylococcus aureus ATCC 25923, escherichia coli ATCC 25922, and salmonella sp

Cited by 17 publications

References 8 publications

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Isolation, Characterization, and Molecular Identification of Indigenous Bacteria from Fermented Almonds (Prunus dulcis)

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

Contact Info

Product

Resources

About