Abstract:La combinación de la actividad metabólica de cepas bacterianas potencializa la actividad antimicrobiana contra microorganismos patógenos, en comparación con la actividad que pueden presentar las cepas microbianas en forma individual. La formulación mixta de bacterias acido lácticas ha sido estudiada para la producción de preparados probióticos con actividad antimicrobiana contra patógenos. Listeria monocytogenes es considerado un microorganismo patógeno para el hombre y animales, causando principalmente, la en… Show more
“…1Standardized graph of antimicrobial activity against L. monocytogenes with W. cibaria and L. plantarum (treatment LP + WC). WC and LP monoculture controls correspond to literature data (García-Salazar et al., 2016; García-Gonzales et al., 2017). Fig.…”
Section: Resultssupporting
confidence: 84%
“…Different letters in columns represent significant differences among treatments. LP and WC values correspond to experimental data from García-Gonzales et al (2017), and the LB data corresponds to García-Salazar et al (2016).Time (h)LB c LP a WC bc LP + WC bc LB + LP + WC ab 1B2.23 ± 0.432.36 ± 0.221.60 ± 0.042.27 ± 0.192.23 ± 0.262A2.22 ± 0.252.49 ± 0.182.31 ± 0.372.18 ± 0.242.25 ± 0.086AB1.66 ± 0.292.81 ± 0.432.73 ± 0.312.31 ± 0.132.12 ± 0.2312AB2.10 ± 0.322.19 ± 0.132.44 ± 0.232.54 ± 0.272.28 ± 0.1724C1.84 ± 0.201.94 ± 0.131.57 ± 0.081.66 ± 0.091.90 ± 0.0448C1.75 ± 0.101.69 ± 0.071.56 ± 0.141.72 ± 0.111.72 ± 0.04…”
Section: Resultsmentioning
confidence: 99%
“…Antimicrobial activities of biomass and metabolites were compared with previous studies reported by García-Salazar et al. (2016) and García-Gonzales et al. (2017).…”
Section: Methodsmentioning
confidence: 98%
“…These bacteria have antimicrobial activity due to the final products of their metabolism such as lactic acid, acetic acid, hydrogen peroxide, diacetaldehyde, reuterin, and bacteriocins (Hugas, 1998). Therefore, lactic acid bacteria have been considered as an alternative to the use of chemical preservatives, which have allowed a decreasing in the intensity of thermal treatments and have shown antimicrobial activity against L. monocytogenes (García-Salazar et al., 2016; García-Gonzales et al., 2017).…”
Listeria monocytogenes is a pathogen difficult to control, due to its resistance to extreme conditions. The antimicrobial activity of a mixture of metabolites produced by lactic acid bacteria was evaluated against L. monocytogenes. Bacterial combined cultures in 1:1 ratio of Lactobacillus plantarum and Weissella cibaria (treatment LP + WC) and mixtures in ratio 1:1:1 of Lactobacillus brevis, L. plantarum, and W. cibaria, (treatment (LB + LP + WC) were grown by discontinuous fermentation, at 32 °C for 48 h. At 1, 2, 6, 12, 24 and 48 h of fermentation, samples were taken, the biomass was separated from the metabolites, and the antimicrobial activity of the metabolites was measured in vitro against L. monocytogenes. For comparison, experimental data published in the literature corresponding to monocultures of L. brevis (L.B), L. plantarum (LP) and W. cibaria (WC) were used. The antimicrobial activity was measured by a surface diffusion technique using absorbent paper discs impregnated with 60 μl from each metabolite and placed on the TSA agar surface (36 °C, 24 h). The metabolites from the microbial mixtures showed statistical differences with respect to their respective monocultures. With the treatment (LP + WC) an inhibition diameter of 2.54 cm was obtained at 12 h of fermentation, this value was higher than those obtained in the monoculture LP (2.19 cm), and WC (2.44 cm), during the same period. In the mixture (LB + LP + WC) during the first 12 h of fermentation, the antimicrobial activity was higher (2.12–2.28 cm) than the antimicrobial activity of the monoculture LB (1.66–2.23 cm). The use of metabolites from the co-culture of L brevis, L. plantarum and W. cibaria under the evaluated conditions, potentiate the antimicrobial activity of L. brevis against L. monocytogenes, therefore, they are promising in bio-preservation.
“…1Standardized graph of antimicrobial activity against L. monocytogenes with W. cibaria and L. plantarum (treatment LP + WC). WC and LP monoculture controls correspond to literature data (García-Salazar et al., 2016; García-Gonzales et al., 2017). Fig.…”
Section: Resultssupporting
confidence: 84%
“…Different letters in columns represent significant differences among treatments. LP and WC values correspond to experimental data from García-Gonzales et al (2017), and the LB data corresponds to García-Salazar et al (2016).Time (h)LB c LP a WC bc LP + WC bc LB + LP + WC ab 1B2.23 ± 0.432.36 ± 0.221.60 ± 0.042.27 ± 0.192.23 ± 0.262A2.22 ± 0.252.49 ± 0.182.31 ± 0.372.18 ± 0.242.25 ± 0.086AB1.66 ± 0.292.81 ± 0.432.73 ± 0.312.31 ± 0.132.12 ± 0.2312AB2.10 ± 0.322.19 ± 0.132.44 ± 0.232.54 ± 0.272.28 ± 0.1724C1.84 ± 0.201.94 ± 0.131.57 ± 0.081.66 ± 0.091.90 ± 0.0448C1.75 ± 0.101.69 ± 0.071.56 ± 0.141.72 ± 0.111.72 ± 0.04…”
Section: Resultsmentioning
confidence: 99%
“…Antimicrobial activities of biomass and metabolites were compared with previous studies reported by García-Salazar et al. (2016) and García-Gonzales et al. (2017).…”
Section: Methodsmentioning
confidence: 98%
“…These bacteria have antimicrobial activity due to the final products of their metabolism such as lactic acid, acetic acid, hydrogen peroxide, diacetaldehyde, reuterin, and bacteriocins (Hugas, 1998). Therefore, lactic acid bacteria have been considered as an alternative to the use of chemical preservatives, which have allowed a decreasing in the intensity of thermal treatments and have shown antimicrobial activity against L. monocytogenes (García-Salazar et al., 2016; García-Gonzales et al., 2017).…”
Listeria monocytogenes is a pathogen difficult to control, due to its resistance to extreme conditions. The antimicrobial activity of a mixture of metabolites produced by lactic acid bacteria was evaluated against L. monocytogenes. Bacterial combined cultures in 1:1 ratio of Lactobacillus plantarum and Weissella cibaria (treatment LP + WC) and mixtures in ratio 1:1:1 of Lactobacillus brevis, L. plantarum, and W. cibaria, (treatment (LB + LP + WC) were grown by discontinuous fermentation, at 32 °C for 48 h. At 1, 2, 6, 12, 24 and 48 h of fermentation, samples were taken, the biomass was separated from the metabolites, and the antimicrobial activity of the metabolites was measured in vitro against L. monocytogenes. For comparison, experimental data published in the literature corresponding to monocultures of L. brevis (L.B), L. plantarum (LP) and W. cibaria (WC) were used. The antimicrobial activity was measured by a surface diffusion technique using absorbent paper discs impregnated with 60 μl from each metabolite and placed on the TSA agar surface (36 °C, 24 h). The metabolites from the microbial mixtures showed statistical differences with respect to their respective monocultures. With the treatment (LP + WC) an inhibition diameter of 2.54 cm was obtained at 12 h of fermentation, this value was higher than those obtained in the monoculture LP (2.19 cm), and WC (2.44 cm), during the same period. In the mixture (LB + LP + WC) during the first 12 h of fermentation, the antimicrobial activity was higher (2.12–2.28 cm) than the antimicrobial activity of the monoculture LB (1.66–2.23 cm). The use of metabolites from the co-culture of L brevis, L. plantarum and W. cibaria under the evaluated conditions, potentiate the antimicrobial activity of L. brevis against L. monocytogenes, therefore, they are promising in bio-preservation.
“…En el caso de la bacterias ácido-lácticas (BAL), son las que poseen la capacidad de producir ácido láctico como el principal producto de la fermentación, la mayoría son catalasas negativas (Gorbeña & Sáenz, 2008), no forman micelios y pueden llegar a soportar temperaturas máximas de 45 °C, estas BAL tienen mayor tolerancia a pH ≤ 5 que el resto de las bacterias, lo que les proporciona ventajas para la producción de ácidos orgánicos. Son reconocidas como prebióticos, probióticos y capacidad antimicrobiana (Vanegas et al, 2017;García Gonzalez et al, 2017).…”
El uso de residuales de la industria como sustrato es tendencia a nivel mundial, el lactosuero es uno de ellos. El objetivo de la investigación fue encontrar la combinación de temperatura y pH que maximicen la productividad de ácido láctico con el uso de lactosuero y Lactobacillus casei. Se evaluaron las variables de temperatura en los valores de (29, 31.1, 37, 42.7 y 45 °C) y pH (4.8, 5, 5.5, 6 y 6.2) para encontrar parámetros óptimos del bioproceso que maximicen la productividad volumétrica de ácido láctico mediante el uso del Diseño Central Compuesto utilizando el programa Design Expert 11.0. Se realizaron trece corridas. Se verificó la validez del modelo cuadrático mediante 3 repeticiones con los parámetros óptimos sugeridos por el programa y se determinó que las condiciones de maximización de la productividad volumétrica son 40.2 °C de temperatura y 5.6 de pH, alcanzando valores de 1.2 gl-1h-1 y se confirmó que no existe diferencia significativa (p ≤ 0.05) con los valores brindados por el modelo. Concluyendo que los valores óptimos de temperatura y pH encontrados fueron cercanos a los reportados por otros autores y se demostró que el lactosuero tiene un gran potencial para ser utilizado como sustrato.
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