Identification of Potential Biopreservative Lactic Acid Bacteria Strains Isolated from Algerian Cow's Milk and Demonstration of Antagonism Against <i>S. aureus</i> in Cheese

Abstract

The prevalence of Staphylococcus aureus in dairy products in North Africa is high. Biopreservation promises to be one of the most sustainable strategies for reducing the risk of this pathogen. In this perspective, we screened local raw milk samples for LAB strains exhibiting anti-pathogenic activity against S. aureus and 11 other notorious food-borne pathogens. From the initial 120 LAB isolates, we selected the best-performing strains based on the breadth of their anti-pathogenic activity spectra. Lactobacillus paracasei subsp. paracasei KU517839 showed the best antibiosis against S. aureus with inhibition zones of (3.53 ± 0.05 cm) and the largest antibacterial activity spectrum as it inhibited all the other 11 pathogenic strains. Furthermore, a reduction of 5 log in S. aureus cell number was registered in fermented milk co-cultures and it significantly inhibited its growth in fresh cheese (8 log reduction; p < 0.001) even after 21 days of storage at 4℃.

Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

“…(SS) by cheese descriptive category for the two bio-interventions strategies meta-analysed. Khay et al, 2014;Rilla et al, 2004;Achemchem et al, 2006;Torlak and Nizamlioglu, 2011;Hassanien et al, 2014;Ehsani et al, 2019;Izquierdo et al, 2009;Kavas and Kavas, 2016;Scatassa et al, 2017;Castro et al, 2018;Ehsani and Mahmoudi, 2013;Smith-Palmer et al, 2001;Rodríguez et al, 2005;Sadeghi et al, 2016;Hamedo and Abdelmigid, 2009;Dal Bello et al, 2012;Han et al, 2015;Morandi et al, 2019;Mahgoub et al, 2013;Ehsani et al, 2016;Sadeghi et al, 2013;Aspri, 2017;Azizkhani et al, 2016;Liu et al, 2008;Hamedi et al, 2014;Raeisi et al, 2014;de Carvalho et al, 2015;Coelho et al, 2014;Han et al, 2014;Abdelfatah and Mahboub, 2018;Tetili et al, 2017;Hassanzadazar et al, 2014;Mahmoudi et al, 2012;Gomes de Oliveira et al, 2014;Ben Slama et al, 2013;Nassim and Rihab, 2017;Langa et al, 2018;Medveďová et al, 2011;Kim et al, 2018;Parsaeimehr et al, 2010). The study ...…”

Genotypic and Phenotypic Characterization of Bacteriocinogenic Lactic Acid Bacterial Strains for Possible Beneficial, Virulence, and Antibiotic Resistance Traits

“…LAB produces organic acids, primarily lactic acid, which promote its fast acidification. Their ability to produce acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and some enzymes contribute in the extension of shelf life, improved microbiological safety, and enhance the sensory features of the final product (Madi & Boushaba, 2017, Sathe et al, 2007, Sedaghat et al, 2016, Tuntisuwanno et al, 2014. The utility of LAB as probiotic has also gained increasing attention in recent years due to the upward trend of health-conscious population.…”