Antimicrobial activity of selected lactic acid cocci and production of organic acids

Hladíková, Zuzana; Smetanková, Jana; Greif, Gabriel; Greifová, Mária

doi:10.2478/v10188-012-0013-3

Cited by 20 publications

(14 citation statements)

References 18 publications

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“…Maleic and ascorbic acids were detected in lower quantities compared with the other organic acids. Hladíková et al (2012) reported similar results; they produced lactic acid, acetic and succinic acids from some lactic acid strains. Lactic acid concentration was 2.877-15.2829 g/L while acetic and succinic acids concentration were 0.696-0.954 g/L and 0.187-0.421 g/L, respectively.…”

Section: Hplc Analysis Of Organic Acidssupporting

confidence: 52%

“…The obtained results showed clearly that lactic acid bacteria produce substances, which have ability to inhibit or prevent the growth of foodcontaminating fungi. Many reports have suggested that antifungal activity is a combination of organic acids such as lactic, acetic, and phenyllactic acid (Yang and Clausen 2005;Hladíková et al, 2012) or bacteriocins (Mortvedt et al, 1991) and low molecular weight antimicrobial agents and peptides (Strom et al, 2002). El Sanhoty (2008) suggested that the antifungal effect of LAB could not simply the result of low pH, but is most probably due to the formation and secretion of pH dependent antifungal metabolites.…”

Section: Efficacy Of Lab For Inhibition Pathogenic Bacteriamentioning

confidence: 99%

See 1 more Smart Citation

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Hauka

Selim

El-Sawah

et al. 2014

Journal of Agricultural Chemistry and Biotechnology

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Organic acids production and antimicrobial activities of Lactobacillus acidophilus KF724889, Lactobacillus casei KF724890 and Streptococcus thermophilus KF724886, KF724887 and KF724888 strains, which isolated from dairy products as probiotics were screened. Eleven organic acids were detected in the different LAB filtrates, acetic, ascorbic, citric, formic, oxalic, malic, maleic, lactic, propionic, butyric and succinic acids. lactic and acetic acids were the major acids produced by the five strains. Lactobacillus in general and L. acidophilus in especial were the most active in acids production. Both L. acidophilus and L. casei produced the highest quantity of lactic acid, being 3257.4 and 2447.75 mg/100 ml, respectively, while Str. thermophilus strains KF724886, KF724887 and KF724888 produced 1613.36, 1964.52 and 2031.131 mg/100ml, respectively. Formic acid did not produce by Str. thermophilus KF724886. Supernatants obtained from the tested bacteria exhibited varying degrees of inhibitory effect against indicators pathogenic bacteria and yeast. All the tested bacteria have antagonistic effect against Staphylococcus aureus, Pseudomonas aeruginosa and Protus vulgaris. Among the isolates, L. acidophilus was the most effective strain for inhibiting pathogens growth with strong inhibitory effect against P. aeruginosa, L. monocytogenes and Candida albicans. Only L. acidophilus and Str. thermophilus KF724888 caused inhibitory effect against Bacillus cereus, L. monocytogenes and C. albicans. L. casei, Str. thermophilus KF724886 and Str. thermophilus KF724887 failed in inhibiting growth of E. coli, B. cereus, L. monocytogenes and C. albicans. L. acidophilus inhibited growth of E. coli, while Str. thermophilus KF724888 failed. The results showed that all cell free supernatants (CFSs) of LAB cultures have ability to inhibit all the tested foodcontaminating fungi. Based on dry weight measurements of fungal biomass, CFSs of L. acidophilus showed high antifungal activity against the tested fungi. CFSs of Str. thermophilus KF724887 strain showed strong inhibition percentages against growth of A. niger, T. harzianum, P. chrysogenum and A. pullulans (56.63, 54.84, 52.92 and 38.88%, respectively). The study revealed that lactic acid bacteria isolated from Egyptian fermented milk, are capable of producing organic acids and antimicrobial substances which have antagonistic effect on pathogenic organisms, thus, may be promising sources of preservative that may in future be applied to food.

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Section: Hplc Analysis Of Organic Acidssupporting

confidence: 52%

Section: Efficacy Of Lab For Inhibition Pathogenic Bacteriamentioning

confidence: 99%

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Hauka

Selim

El-Sawah

et al. 2014

Journal of Agricultural Chemistry and Biotechnology

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“…Antimicrobial effect of diacetyl, acetic acid and propionic acid against Salmonella typhimurium , Escherichia coli , S. aureus and Listeria monocytogenes has also been evaluated [ 32 , 33 ]. Regarding phenyllactic acid, produced by several LAB genera [ 34 ], it displayed both bactericidal (against L. monocytogenes and S. aureus ) [ 35 ] and antifungal effects [ 36 ]. As described, the organic acids produced by LAB contribute to the safety of foods by creating an adverse environment (by low pH) that interferes in the cell membrane permeability.…”

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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“…Uma alternativa para padronizar e melhorar os atributos de qualidade do queijo de manteiga, e ao mesmo tempo aproximar o seu processo de fabricação àquele que o originou, consiste no uso de culturas lácteas iniciadoras para acidificar o leite, e produzir o coágulo a ser fundido. O uso de bactérias lácticas iniciadoras pode ser vantajoso na elaboração do queijo de manteiga porque além delas converterem a lactose a ácido láctico necessário para reduzir o pH do leite (Goktepe, 2006;Walstra, et al, 2006), elas também produzem compostos aromáticos desejáveis, tais como diacetil, acetoína, e acetaldeído (Hladíková, et al, 2012), e uma ampla variedade de metabólitos antimicrobianos (Gálvez, et al, 2007).…”

Section: Introductionunclassified

Efeito da acidificação direta e microbiana sobre as propriedades químicas, físicas e microbiológicas do queijo de manteiga

Alexandre

Camatari

Santana

et al. 2020

RSD

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O Queijo de Manteiga é um produto de grande consumo e valor socioeconômico para o Nordeste brasileiro. Para sua elaboração, a Legislação estabelecida que a coagulação do leite seja realizada com ingredientes orgânicos; no entanto, os pequenos produtores realizam essa etapa da ação da microbiota natural do leite. O objetivo deste trabalho foi avaliar o uso da acidificação microbiana com cultura iniciante tipo “LD”, comparativamente à acidificação direta com o uso de emulsificante, sobre as características químicas, químicas e microbiológicas do produto final. O experimento foi realizado em triplicata, representando processos independentes. Os controles não tiveram impacto sobre o teor de gordura dos queijos, mas o pH, a umidade e o teor de cinzas do queijo elaborado por acidificação direta superior (p≤0, 05) ao queijo elaborado por acidificação microbiana. O queijo elaborado por acidificação direta mostrou menos firme e menor mastigabilidade (p≤0,05). Todos os queijos atendem ao estabelecido pela IN n ° 60/2019, com contagem de coliformes fecais <3,0 NMP / g, ausência de Salmonella sp e Staphylococcus spp <10,0 UFC / g. No entanto, uma contagem de bactérias lácticas foi maior no queijo elaborado por acidificação microbiana. Por apresentar menor pH e maior número de bactérias, é possível que queijo de manteiga permita uma acidificação microbiana, maior segurança alimentar ou queijo elaborado por acidificação direta, dado que bactérias láticas, afetado pela produção de bacteriocinas, preconceito ou efeito inibidor. sobre o crescimento de bactérias patogênicas. Estudos futuros devem explorar esta hipótese.

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Antimicrobial activity of selected lactic acid cocci and production of organic acids

Cited by 20 publications

References 18 publications

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Efeito da acidificação direta e microbiana sobre as propriedades químicas, físicas e microbiológicas do queijo de manteiga

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