Antimicrobial activity of Lactobacillus plantarum strains against Salmonella pathogens

Teneva, Desislava; Denkova, Rositsa; Goranov, Bogdan; Denkova, Zapryana; Kostov, Georgi

doi:10.24263/2304-974x-2017-6-1-14

Cited by 11 publications

(11 citation statements)

References 5 publications

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“…One of the inhibitory mechanisms was by lowering pH by LAB metabolites, i.e., lactic acid and acetic acid (Tejero-Sariñena et al, 2012). Antimicrobial activity is derived from lactic acid and other organic acids (Teneva et al, 2017). The main role of antimicrobial components in food preservation is by inhibiting or deactivating pathogenic or food-decaying bacteria (Davidson & Zivanovic, 2003).…”

Section: Antimicrobial Properties Of Kefirmentioning

confidence: 99%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and microbiology properties of kefir prepared from milk, colostrum and milk-colostrum mixes. Kefir was prepared by adding kefir grains to 100% fresh milk, milk-colostrum mixes (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation was allowed under room temperature for 24 hours. Results showed that all treatments produced kefir with relatively similar titrable acidity, free fatty acids, and fat contents. The highest levels of ethanol, total solids and protein content were observed in kefir produced from 100% colostrum. The average total microbes were 6.37-7.51 log CFU/ml; 7.04-8.23 log CFU/ml bacteria; 6.92-7.48 log CFU/ml LAB and 5.54-6.55 log CFU/ml yeast. Water activity values ranged from 0.85 to 0.89. The highest microbial and antimicrobial properties were shown by kefir produced from milk-colostrum mix of 20:80%.

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Section: Antimicrobial Properties Of Kefirmentioning

confidence: 99%

Improving composition and microbiological characteristics of milk kefir using colostrum

et al. 2020

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“…In addition, many Lactobacillus strains with strong antimicrobial activity had also been screened. L. plantarum D1 and L. plantarum D2 show significant inhibitory activity against Salmonella (Teneva, Denkova, Goranov, Denkova, & Kostov, ). Lactobacillus acidophilus A2, L. acidophilus Ac, etc., can inhibit Candida albicans NBIMCC 74 by cocultivation (Denkova, Yanakieva, Denkova, Nikolova, & Radeva, ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

Ren

Zhou

et al. 2019

Food Science & Nutrition

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Many Lactobacillus plantarum strains can secrete some antimicrobial substances and be added to food as antimicrobial agents and preservatives. In this study, three L. plantarum strains (P1, S11, and M7) with strong antimicrobial activity against three pathogenic bacteria were isolated from Xinjiang traditional dairy products. Five common organic acids produced by fermentation of strains play a key role in inhibiting three pathogenic bacteria. At the same pH, the antimicrobial activity of the fermentation broth against Escherichia coli and Salmonella is stronger than that of the organic acid alone. Thus, three kinds of antimicrobial agents (P1‐1, M7‐1, and S11‐1) mixed with five common organic acids were produced. Moreover, the antimicrobial activity against Salmonella ASI.1174 of the antimicrobial agents was about 30% higher than that of the fermentation broth. In addition, organic acid antimicrobial agents combined in different proportions can inhibit different pathogenic bacteria. According to this result, it is a potential approach to develop novel antimicrobial agents used in food preservation by mixing different organic acids.

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“…The strain L. plantarum D2, isolated from mayonnaise food emulsion, with proven probiotic properties (Denkova-Kostova et al, 2018;Teneva et al, 2015;Teneva et al, 2017) was used in the present study. (Teneva et al, 2015). LAB grow in this medium.…”

Section: Microorganismsmentioning

confidence: 99%

“…The inoculated Petri dishes with the medium were incubated at 37 ±1°C for 48-72 hours under microaerophilic conditions to determine the concentration of viable lactobacilli cells. (Teneva et al, 2015). This was used for the preparation of appropriate tenfold dilutions of the chocolate mousse variant samples.…”

Section: Microorganismsmentioning

confidence: 99%

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2015

Acta Sci Pol Technol Aliment

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Background. The bio-preservation of food products using various natural ingredients and metabolites from various types of beneficial microorganisms released during targeted fermentation is a method that simultaneously has a preservative effect on the food product and provides a model of its composition in order to ensure its functional and health properties. This double effect can be achieved by incorporating ingredients with proven preservative and functional effects into the food product, such as essential oils from various plant species and probiotic bacteria. The aim of the present research was to study the synergistic effect of selected probiotic lactic acid bacteria (LAB) and essential oils with high antimicrobial activity against pathogenic and spoilage microorganisms for the bio-preservation of chocolate mousse food emulsion. Materials and methods. The susceptibility of the selected probiotic strain Lactobacillus plantarum D2 to different concentrations of the selected lemon or grapefruit essential oil was examined using the disc-diffusion method. Nine chocolate mousse variants were prepared with the inclusion of free or immobilized cells of the probiotic strain L. plantarum D2 and/or lemon or grapefruit zest essential oils. The chocolate mousse variants were stored for 20 days in refrigerated conditions, and changes in the concentration of viable lactobacilli cells, the pH and the microbiological purity were monitored in accordance with standard requirements by taking samples on the 0 th , 5 th , 10 th , 15 th , and 20 th days of storage. An organoleptic evaluation of the chocolate variants was performed on the 0 th day. Results. Concentrations of up to 1% lemon or grapefruit essential oil did not affect the growth of the probiotic strain L. plantarum D2, which revealed opportunities for their joint application for the bio-preservation of food emulsions. The obtained chocolate mousse variants were characterized by preserved organoleptic characteristics and microbiological safety. Free or immobilized probiotic L. plantarum D2 cells applied alone or in combination with lemon or grapefruit essential oils provided bio-preservation of the food emulsions, maintaining a high concentration of viable cells (10 6-10 7 cfu/g) during storage under refrigerated conditions for 20 days.

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Antimicrobial activity of Lactobacillus plantarum strains against Salmonella pathogens

Abstract: Keywords:Probiotic Lactobacillus Pathogen Antimicrobial Co-culturing Salmonella

Cited by 11 publications

References 5 publications

Improving composition and microbiological characteristics of milk kefir using colostrum

Improving composition and microbiological characteristics of milk kefir using colostrum

Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

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