<i>Lactococcus lactis</i>subsp.<i>lactis</i>isolated from fermented milk products and its antimicrobial potential

Akbar, Ali; Sadiq, Muhammad Bilal; Imran, Ali; Anwar, Muhammad; Muhammad, Niaz; Muhammad, Javed; Shafee, Muhammad; Ullah, Sami; Gul, Zareen; Qasim, Said; Ahmad, Shaikh Meshbahuddin; Anal, Anil Kumar

doi:10.1080/19476337.2019.1575474

Cited by 30 publications

(18 citation statements)

References 25 publications

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“…Several, studies have reported that the Lactobacillus strains exhibited significant antibacterial activities via the production of metabolites, competition with nutrients utilization, and inhibition of bacterial adhesion to the mucosa and improve the immune response [26,27]. In vitro studies also suggested that Lactobacillus lactis exhibited strong antibacterial activities against E. coli, S. aureus, P. aeruginosa, S. typhimurium and E. faecalis [41,42]. The CFS of RWP-3 and RWP-7 exhibited significant antibacterial activity against tested pathogens.…”

Section: Discussionmentioning

confidence: 99%

Isolation of Lactococcus lactis from Whole Crop Rice and Determining Its Probiotic and Antimicrobial Properties towards Gastrointestinal Associated Bacteria

Ilavenil

Yoon²,

Muthusamy

et al. 2021

Microorganisms

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Antimicrobial resistance is an emerging condition that increases the risk of spreading and prolonging infectious diseases globally. Therefore, a new alternative strategy for antibiotics is required urgently to control pathogens spreading. Probiotics are considered as an alternative for antibiotics that inhibit pathogens. In the present study, potent lactic acid bacteria (LAB) were isolated and screened for their probiotic characteristics and antagonistic activity against intestinal pathogens by agar well diffusion, Time and Dose-dependent killing assay, minimum inhibitor, and minimum bactericidal concentration (MIC/MBC), and co-culture methods. The Lactococcus lactis RWP-3 and RWP-7 fermented the different carbohydrate substrates and produced different extracellular enzymes. Both isolates showed significant tolerant capability in the gastric, duodenal, and intestinal juices. In addition, RWP-3 and RWP-7 had hydrophobicity and aggregation properties in a time-dependent manner. Furthermore, the cell-free secondary metabolites (CFS) of RWP-3 and RWP-7 showed strong antibacterial activity against Escherichia coli,Staphylococcus aureus, Pseudomonas aeruginosa and Enterococcus faecalis. A co-culture study revealed that the RWP-3 and RWP-7 strongly compete with pathogen growths. RWP-3 and RWP-7 showed strong antagonistic activities against tested pathogens with significant probiotic characteristics, suggesting that these strains obtained could be used as an alternative strategy for the antibiotic to control infectious pathogens.

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Section: Discussionmentioning

confidence: 99%

Isolation of Lactococcus lactis from Whole Crop Rice and Determining Its Probiotic and Antimicrobial Properties towards Gastrointestinal Associated Bacteria

Ilavenil

Yoon²,

Muthusamy

et al. 2021

Microorganisms

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“…Lactis biovar diacetyactis are used for the production of fermented milk products. L. lactis cremoris is particularly preferred for the production of cheese [ [10] , [11] , [12] ]. Exposure to unpasteurized dairy products has been suggested as a risk factor for L. lactis cremoris infection [ 13 ].…”

Section: Discussionmentioning

confidence: 99%

Lactococcus lactis ssp lactis a rare cause of liver abscesses: A case report and literature review

Hattabi

Bouali

Sylvestre

et al. 2021

International Journal of Surgery Case Reports

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Highlights Lactococcus lactis is a rare cause of liver abscesses. Lactococcus lactis ssp lactis can cause liver abcesses in immunocompetent people. The exposition to unpasteurized dairy products may lead to liver abcess due to L. lactis ssp lactis. Young and immunocompetent people can develop liver abscesses, even for bacteria considered as non-pathogenic. Antibiotics and percutaneous drainage are the first line for treatment of liver abscesses and have improved the death rate.

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“…The most common bacteria used as probiotics are Lactic Acid Bacteria (Dinçer and Kıvanç 2021). Organic acids produced by LAB, hydrogen peroxide, bacteriocin and other antimicrobial properties of synthesized substances prevent the development of undesired microorganisms and pathogens in food (Akbar et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Investigation of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Probiotic Products and Preparations on Staphylococcus aureus

Tetik

Rayaman

et al. 2022

Preprint

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Lactococcus lactissubsp.lactisisolated from fermented milk products and its antimicrobial potential

Abstract: View related articles View Crossmark data Citing articles: 1 View citing articles Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

Cited by 30 publications

References 25 publications

Isolation of Lactococcus lactis from Whole Crop Rice and Determining Its Probiotic and Antimicrobial Properties towards Gastrointestinal Associated Bacteria

Isolation of Lactococcus lactis from Whole Crop Rice and Determining Its Probiotic and Antimicrobial Properties towards Gastrointestinal Associated Bacteria

Lactococcus lactis ssp lactis a rare cause of liver abscesses: A case report and literature review

Investigation of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Probiotic Products and Preparations on Staphylococcus aureus

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