Antimicrobial activity of novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT− and Klebsiella pneumoniae in raw and pasteurised camel milk

Bragason, Esben; Berhe, Tesfemariam; Dashe, Dakalo; Sørensen, Kim I.; Guya, Mituku Eshetu; Hansen, Egon Bech

doi:10.1016/j.idairyj.2020.104832

Cited by 11 publications

(7 citation statements)

References 29 publications

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“…Food safety incidents caused by food-borne pathogen biofilms have attracted wide research attention. Many different antibacterial treatments have been used to eliminate or reduce the ability of food-borne pathogens to form biofilms [26][27][28]. Li et al [29] found that ultrasonic treatment caused multi-target inactivation of S. aureus and E. coli due to different degrees of irreversible damages to the cell wall and plasma membrane.…”

Section: Discussionmentioning

confidence: 99%

Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against Staphylococcus aureus and Salmonella enteritidis

Zhang

Wang

Sun

et al. 2021

Foods

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This study evaluated the effect of the combination of ultrasound and phenyllactic acid (PLA) on inactivating Staphylococcus aureus and Salmonella Enteritidis biofilm cells and determined the possible antibiofilm mechanism. S. aureus and S. Enteritidis biofilm cells were separately treated with ultrasound (US, 270 W), phenyllactic acid (PLA, 0.5% and 1%), and their combination (US + 0.5% PLA, and US + 1% PLA) for 5, 10, 20, 30, and 60 min. Biofilm inactivation, polysaccharide, and respiratory chain dehydrogenase assays were conducted. US and PLA had a synergistic effect on inactivating bacterial cells in S. aureus and S. Enteritidis biofilms. The combination of US and PLA significantly decreased the contents of soluble and insoluble polysaccharides and the activity of respiratory chain dehydrogenase in the biofilm cells compared to the single treatment. Confocal laser scanning microscopy, scanning electron microscopy, and intracellular adenosine-triphosphate (ATP) analyses indicated that the combination of US and PLA seriously destroyed the cell membrane integrity of the S. aureus and S. Enteritidis biofilms and caused the leakage of intracellular ATP. These findings demonstrated the synergistic antibiofilm effect of US combined with PLA and offered a research basis for its application in the food industry.

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Section: Discussionmentioning

confidence: 99%

Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against Staphylococcus aureus and Salmonella enteritidis

Zhang

Wang

Sun

et al. 2021

Foods

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“…In addition, existence of Klebsiella pneumoniae in raw milk also remains a nonnegligible problem. Bragason et al (2020) discovered that the L. lactis strains isolated from camel milk can inhibit the growth of food-related pathogens in both raw and pasteurized camel milk, providing new ideas for the prevention and treatment of K. pneumoniae in raw milk. It offers a feasible solution to add microbial agents that inhibit pathogenic bacteria to dairy cow feed in pastures.…”

Section: Discussionmentioning

confidence: 99%

Single-molecule real-time sequencing reveals differences in bacterial diversity in raw milk in different regions and seasons in China

Liang

Wang

Zhao

et al. 2022

Journal of Dairy Science

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The quality of raw milk is a key factor influencing the whole dairy processing chain. The richness and diversity of bacteria in raw milk affect its quality and safety. However, traditional microbial detection methods mainly depend on the known microbe culture and are often time consuming. Thus, the development of efficient ways for supervising any possible microbiological contamination is desiderated. In the current work, single-molecule real-time (SMRT) sequencing, developed by Pacific Biosciences (PacBio), was applied to acquire long reads and applied for discrimination of bacteria at species level. Forty samples of raw milk obtained from Beijing, Hebei, Inner Mongolia, Shanghai, and Guangdong in China during summer, autumn, and winter were investigated. Among 35 bacteria species identified in these samples, Acinetobacter albensis, Pseudomonas gessardii, Pseudomonas weihenstephanensis, and Rahnella inusitata were the bacteria with the highest relative abundance in the overall sample, whereas the bacteria with the highest relative abundance in raw milk samples of different origins and seasons are different. Significant differences in bacterial richness and bacterial community diversity in raw milk grouped according to different production areas and different sampling seasons were confirmed by Welch's t-test. Interestingly, the transport distance and transport time positively correlated with the relative abundance of Pseudomonas weihenstephanensis, suggesting that the content of this bacteria was expected to be a standard for evaluating the freshness of raw milk. Pathogens Bacillus cereus and Klebsiella pneumoniae were detected in most samples, indicating that the raw milk was at risk of contamination by pathogenic bacteria. Moreover, the findings of this study provide important evidence for quality and safety monitoring and biological control of raw milk.

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“…Researchers have isolated new strains of lactic acid bacteria from raw CM that kill even very large numbers of different pathogens [8]. Additionally, the fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides exerting different activities in in vitro and in vivo [9] [10].…”

Section: Unique Compositionmentioning

confidence: 99%

The Efficacy of Sedation Depends on the Diet of Population

Amirova¹,

Azim²,

Foroughiasl³

et al. 2022

Health

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Physicians are often faced with the fact that the duration of anesthesia varies in different patients, which significantly complicates the process of surgical intervention and may confront the surgeon with an unforeseen situation. Recently, publications have appeared in the literature on the effects of various, including exotic products on anesthesia. There are also many conflicting statements about the effect of camel milk (CM) on the duration of anesthesia. Some data show that CM prolongs anesthesia, while other scientists argue the exact opposite: CM shortens the effect of the anesthetic. We decided to shed light on these studies by analyzing the effect of CM consumption on the effectiveness of local anesthesia in different patients. This article highlights the significant changes that occur in anesthesia due to the patients' diet. To achieve the set goal, we sort the twenty patients underwent local anesthesia into groups depending on the habit of using CM. The first, control, group consisted of practically healthy patients who did not use CM throughout their lives, and the second group had the habit of regularly taking CM. In both groups, local anesthesia was first performed without pre-drink CM. For the second time, participants in the control and experimental groups were asked to drink CM before the anesthesia procedure. Both in the control and experimental groups, patients drank CM one hour before local anesthesia. A significant correlation was found between the use of CM and the duration of anesthesia in both groups.

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Antimicrobial activity of novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT− and Klebsiella pneumoniae in raw and pasteurised camel milk

Cited by 11 publications

References 29 publications

Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against Staphylococcus aureus and Salmonella enteritidis

Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against Staphylococcus aureus and Salmonella enteritidis

Single-molecule real-time sequencing reveals differences in bacterial diversity in raw milk in different regions and seasons in China

The Efficacy of Sedation Depends on the Diet of Population

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