Investigating Antibiotic Activity of the Genus Bacillus Strains and Properties of Their Bacteriocins in Order to Develop Next-Generation Pharmaceuticals

Zimina, Maria; Сухих, Станислав; Babich, Olga; Носкова, Светлана; Abrashina, A. A.; Prosekov, Alexander

doi:10.21179/2308-4057-2016-2-92-100

Cited by 26 publications

(12 citation statements)

References 22 publications

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“…Finalmente, se incubó en una placa multipocillo (×96) a 37 °C por 24 h en un Multiskan™ FC Microplate Photometer (Thermo Scientific™), acorde a los tratamientos presentados en la Tabla 1, y se midió la densidad óptica a 620 nm cada 30 min por espectrofotometría durante la incubación (Gellert et al, 1999;Zimina et al, 2016). Cada tratamiento se realizó por cuadruplicado; como control positivo se utilizó se utilizó la cepa Lactobacillus plantarum (Orla-Jensen) Bergey et al (ATCC® 8014™) y como controles negativos se utilizaron: medio LB y agua estéril (Control 1) y medio MRSB y medio LB (Control 2), ambas inoculadas con 15 μL de L. monocytogenes (1,5×105 UFC/mL).…”

Section: Prueba En Medio Líquido Preparación De Sobrenadantes Y Patógenounclassified

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2021

Rep. cient. FACEN

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Resumen: Las bacterias ácido lácticas (BAL) son microorganismos que poseen una gran capacidad para la bioconservación. Son conocidas por la producción de una variedad de compuestos antagónicos, entre ellos la bacteriocinas. Su potencial antimicrobiano está definido por la acción combinada de los metabolitos sobre bacterias no deseadas. En este trabajo se evalúa la actividad antimicrobiana de 8 cepas de BAL aisladas de leche cruda y queso Paraguay contra E. coli y S. aureus mediante dos metodologías: antibiograma y ensayos en medio líquido. Se observó inhibición de los patógenos con ambas metodologías. Sin embargo, encontramos mejores resultados con el ensayo en medio líquido.

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Section: Prueba En Medio Líquido Preparación De Sobrenadantes Y Patógenounclassified

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2021

Rep. cient. FACEN

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“…Однако нарастающие объемы производства, дорогостоящее сырье для производства натуральных ферментов и острая нехватка животных сычугов привели к выработки новых ферментных препаратов. В настоящее время все большей популярностью пользуются ферменты, которые вырабатывают в процессе своей жизнедеятельности некоторые виды плесневых грибов -микробиальные ферменты [4][5][6][7][8].…”

Section: протеолитическиеunclassified

Structural and Mechanical Characteristics of Fermented Whipped Dairy Products

Podlegaeva

Kostina

2020

Food Processing: Techniques and Technology

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Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make it possible to get products with programmed sensory, structural, and mechanical properties. Enzymatic processing of milk base is one of the modern directions in the development of whipping process, as it requires no artificial components. Enzyme preparations of plant and microbial origin were developed to satisfy the needs of the increasing production demand and to compensate for the acute shortage of animal rennet. These enzymes have a high proteolytic activity and exhibit good technological properties in dairy industry. The research objective was to study the fermentation process with preparations of different origin and optimize the proteolysis process to obtain a milk base with a high foaming capacity and maximal stability. Study objects and methods. The research featured samples of fermented reduced skim milk. The following enzymes were selected for enzymatic hydrolysis: animal origin – rennet-beef enzyme SG-50 (Russia), chicken-beef enzyme KG-50 (Russia), pepsin (Russia); microbial nature – Fromase 750 (France), Pronase E (Russia); recombinant chymosin-preparation CHY-MAX M (Denmark). The fermented systems were tested for foaming ability, foam stability, relative content of free amino acids, and the diameter of casein micelles during hydrolysis by the ratio of the height of the foam column to the initial volume. The relative content of free amino acids was determined using the method of formal titration. The diameter of casein micelles during hydrolysis was determined by dynamic light scattering using a particle size analyzer in low-volume plastic cuvettes. These indicators were determined after inactivation of enzymes by pasteurization at 90–92°C for 3–5 sec. Results and discussion. Enzyme preparations of various natures were added to milk. The temperature and duration were measured as rational parameters of fermentation. After inactivation of the enzymes by pasteurization method, the foaming capacity, foam stability, and the relative content of free amino acids were determined every 30 minutes after application of the preparation. The greatest foaming properties (800%) were observed in the milk base fermented with the recombinant enzyme CHY-MAX M. However, the use of this preparation in commercial production was found undesirable due to the high activity of the enzyme and the resulting complexity of the control process. The lowest foaming ability was observed in the milk sample fermented with preparations of animal origin – SG-50, KG-50, and pepsin. The optimal foaming capacity and stable whipped mass were registered in the samples hydrolyzed with microbial preparations Fromase and Pronase. Under certain rational parameters, the foaming capacity of milk was 740% and 700%, respectively, while the stability was 80%. Conclusion. The research featured a comparative analysis of the foaming capacity and stability of reduced skim milk foam obtained using preparations of animal and microbial origin. The enzymes of the microbial group showed the best results for the enzymatic hydrolysis of proteins in reduced milk.

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“…Cultures of microorganisms (Bacillus pumilus, Bacillus safensis) were isolated from fruit and vegetables [Zimina et al, 2016]. Triturated fruit were placed into a liquid nutrient broth medium (meat-peptone broth) and cultivated at 30±2°C, 37±2°C and 45±2°C for 1-5 days.…”

Section: Bacteriocin Preparationmentioning

confidence: 99%

Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes

Babich¹,

Dyshlyuk²,

Сухих³

et al. 2019

Pol. J. Food Nutr. Sci.

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During the cultivation and harvesting of fruit and vegetables, a large number of microorganisms accumulate on their surface. Their active and excessive reproduction leads to spoilage of products. The purpose of the study was to assess the effect of combining various packaging technologies with different biopreservatives on the stability of physicochemical and microbiological characteristics of fresh vegetables and fruit during storage. Samples of fruit and vegetable products (apples, tomatoes) were subjected to the following procedures: packaging without treatment, treatment with a mixture of bacteriocin-like substances and packaging with or without modifi ed atmosphere. Packaged samples were stored in a refrigerator at a temperature of 4°C for 25 days. The bacteriocin-like substances in combination with modifi ed atmosphere reduced the contamination of samples by pathogenic microorganisms at least 4 times while maintaining the quality characteristics of the fruit during the storage period. A biopreservative in combination with modifi ed atmosphere can be used to control microbial spoilage and to keep fruit and vegetables fresh after harvest.

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Investigating Antibiotic Activity of the Genus Bacillus Strains and Properties of Their Bacteriocins in Order to Develop Next-Generation Pharmaceuticals

Cited by 26 publications

References 22 publications

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Structural and Mechanical Characteristics of Fermented Whipped Dairy Products

Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes

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