Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

Čižeikienė, Dalia; Juodeikienė, Gražina; Paskevicius, Audrius; Bartkienė, Elena

doi:10.1016/j.foodcont.2012.12.004

Cited by 254 publications

(164 citation statements)

References 22 publications

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“…Bacteriocin production can be one of the most important factors for the successful establishment of probiotic bacteria (Asurmendi et al, 2015;Kermanshahi et al, 2015). Our previous studies showed, that Pediococcus strains, used in this experiment for dairy cattle feeding, produced bacteriocins (P. acidilactici produced pediocin Ac05-7 and P. pentosaceus produced pediocin 05-8), and inhibited most of the food pathogenic bacteria (Cizeikiene et al, 2013). Also, data are published that the P. pentosaceus bacteriocin was active over a wide range of pH values and was stable to various heat treatments.…”

Section: Pa -P Acidilactici Pp -P Pentosaceus; +++ -High Growth (Ymentioning

confidence: 69%

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Krunglevičiūtė

Želvytė

Monkevičienė

et al. 2017

Zemdirbyste-Agriculture

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The isolated Pediococcus acidilactici BaltBio01 and Pediococcus pentosaceus BaltBio02 strains were cultivated in barley and wheat bran (90/10, m/m) substrate, and the developed fermented feed stock, with high content of valuable Pediococcus, was used for Lithuanian black and white dairy cattle feeding. In addition, the influence of fermented feed stock on milk production and composition was determined. Isolated strains demonstrated versatile carbohydrate metabolism, grown at 30°C and 37°C temperatures, acidic tolerance, showed to be non resistant to antibiotics and have antimicrobial activity. Bioconversion of cereal byproducts (barley and wheat bran) using isolated microorganisms allows production of safer (reduced Enterobacteria, aerobic bacteria, yeast and mould count) fermented feed stock with high content of Pediococcus. At the beginning of the feeding experiment, no significant differences in feed intake, milk production and milk composition were established between the test groups. Control and trial groups received the same ration; however, the trial groups, in addition, received 200 g per dairy cattle of the fermented feed stock containing 9.6 log 10 CFU g -1 Pediococcus daily for 66 days (group B received 200 g fermented with P. acidilactici/dairy cattle/day feed stock, group C received 200 g fermented with P. pentosaceus/dairy cattle/day feed stock, and group D received 200 g fermented with P. acidilactici and P. pentosaceus/dairy cattle/day feed stock). After 33 days of experiment, significant milk yield increase in group D (yield 34.64 ± 3.56 kg d -1 ), compared with group A (yield 29.93 ± 3.55 kg d -1 ) and group C (yield 30.24 ± 3.99 kg d -1 ) was established. After 66 days of feeding, similar trends were found, i.e. milk yield significantly increased in group D (yield 35.04 ± 3.04 kg d -1 ) compared with group A (yield 29.04 ± 3.88 kg d -1 ). It can be inferred that barley and wheat bran could be used to promote growth of P. acidilactici BaltBio01 and P. pentosaceus BaltBio02, and the produced fermented feed stock could be recommended for dairy cattle feeding in order to increase milk production.

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Section: Pa -P Acidilactici Pp -P Pentosaceus; +++ -High Growth (Ymentioning

confidence: 69%

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Krunglevičiūtė

Želvytė

Monkevičienė

et al. 2017

Zemdirbyste-Agriculture

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“…Pediococcus species produce organic acids, hydrogen peroxide, and bacteriocins resulting in a pH decrease and inhibition of spoilage microorganisms, and thus contribute to the control of microbial proliferation during fermentation (Albano et al 2007). Some strains of Pediococcus species produce antimicrobial peptides that inhibit closely related LAB as well as Gram-positive spoilage and pathogenic bacteria (Cizeikiene et al 2013). Generally, inhibitory compounds are most likely secondary LAB metabolites which are produced after 48 h of fermentation (Rouse and van Sinderen 2008).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial activity of lactic acid bacteria multiplied in an alternative substrate and their influence on physiological parameters of new-born calves

Bartkienė¹,

Krunglevičiūtė²,

Antanaitis³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:Here, the ability of Pediococcus pentosaceus and Pediococcus acidilactici to utilise potato tuber juice for cell synthesis without an external nutrient supplement was investigated, and the influence of lactic acid bacteria (LAB) grown in this substrate on the growth performance of new-born calves, as well as blood biochemical and faecal microbiological parameters was evaluated. Calves were selected based on the analogy principle, treatment group (n = 21), control group (n = 27). Calves in the treatment group were administered 50 ml of fermented potato tubers juice containing 9.6 log CFU/ml of LAB mixture for 14 days. Also, determination of antimicrobial activities of tested LAB against a variety of pathogenic and opportunistic bacterial strains previously isolated from diseased cattle was performed. It was found that LAB supernatants effectively inhibited the growth of Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Corynebacter spp., Klebsiella pneomoniae, Enterococcus faecalis, and Bacillus cereus (the diameters of the inhibition zones varied between 11.0 ± 0.3 mm and 17.0 ± 0.6 mm). Thus, potato juice can be used as an alternative substrate for LAB cultivation (LAB cell concentration 9.6 ± 0.07 log CFU/ml). After lyophilisation (-48 °C) and spray-drying (+150 °C) viable cell concentrations in the fermented potato juice powder were 9.18 ± 0.09 log CFU/g and 9.04 ± 0.07 log CFU/g, respectively. The 50 ml of fermented potato tuber juice containing 9.6 log CFU/ml of LAB, administered every day for 14 days, reduced the risk of developing acidosis (stabilised blood pH; P < 0.05), reduced lactates and PCO 2 concentration (P < 0.05) and the risk of liver lesions (reduced serum alanine aminotransferase concentration; P < 0.005) in blood and E. coli in the faeces of new-born calves.

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“…The lactic acid bacteria (LAB) Pediococcus acidilactici KTU05-7, P. pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, previously isolated from spontaneous rye sourdoughs (Digaitiene et al 2005) showing antimicrobial activity against undesirable microorganisms in the food industry by producing organic acids and BLIS (Narbutaite et al 2008;Digaitiene et al 2012;Cizeikiene et al 2013) were used for JA tuber mash fermentation. The LAB were stored at −70°C and cultured at temperatures 35°C (KTU05-9 and KTU05-7) or 30°C (KTU05-6) for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) supplemented with 40 mmol×L −1 fructose and 20 mmol×L −1 maltose.…”

Section: Methodsmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) as bio-preservation organisms play a key role in food fermentations where they not only contribute to the development of desired sensory properties in the final product but also to their microbiological safety (Smaoui et al 2010;Cizeikiene et al 2013). The antimicrobial effect of LAB is related to the production of organic acids, short chain fatty acids, hydrogen peroxide and proteinaceous compounds -bacteriocins and bacteriocin-like inhibitory substances (BLIS) (Dalié et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…It remains active after the heat treatment at 100°C for 60 min (Digaitiene et al 2012). It was determined, that organic acids and BLIS of those LAB show fungicidal and fungistatic activities against yeast and fungi such as Fusarium culmorum, Penicillium chrysogenum, Aspergillus fumigatus, A. versicolor, P. expansum, A. niger, Debaryomyces hansenii and Candida parapsilosis (Cizeikiene et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

et al. 2014

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The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready -to cook -minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) -fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8. 94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

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Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

Cited by 254 publications

References 22 publications

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Antimicrobial activity of lactic acid bacteria multiplied in an alternative substrate and their influence on physiological parameters of new-born calves

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

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