Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk

Abstract

Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsible of the food spoilage. This work is an advance on the biodiversity exploration of natural additives in food. Isolation, identification and screening of potential antimicrobial activity of LAB were the aims on this work. Species of Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei, and Lb. plantarum) and Pediococcus acidilactici were identified and their antagonism against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 7644 was demonstrated.

Identification of Lactic Acid Bacteria from Papuan Red Fruit (Pandanus conoideus Lam.) with Potential as Probiotics and Antibacterials

“…This means there was no gas production during the growth phase. These results make it possible to determine the potential to isolate technology in food industry applications [2]. Based on the tolerance test, 24 lived on 0.3% while 18 out of the total survived with 1% bile salts.…”

“…Hu et al [19] isolated three species of antimicrobial producing L. plantarum (strains P1; M7, and S11), with the capacity to inhibit some indicator bacteria, including S. aureus ATCC 12600, E. coli ATCC 35128, and Salmonella ASI.1174. A research conducted by Gutiérrez-Cortés et al [2] recognized the presence of four Lactobacillus (L. casei, L. brevis, L. paracasei, and L. plantarum) and Pediococcus acidilactici species with antagonistic properties against E. coli ATCC 25922, S. aureus ATCC 25923, and Listeria monocytogenes ATCC 7644. The five isolates of L. plantarum (S1B1, S2B1, S1T2, S2T4, and S1T1) are essential for further research on the intrinsic potentials as probiotic candidates for use as antibacterial and preservative agents.…”

“…These organisms have been applied as natural microflora or as starter culture introduced under controlled conditions [1]. According to Gutiérrez-Cortés et al [2], LAB metabolites can improve the organoleptic characteristics of fermented food and inhibit the growth of microorganisms responsible for food spoilage. These bacteria are classified as probiotics, considering the positive impact on human health.…”

Isolation and Identification of Lactic Acid Bacteria from Iranian Camel Milk

“…Fifty species determined for genus Enterococcus, which they classified into different groups, based on 16S rRNA sequence. Group D Includes; E. casseliflavus, E. galinarium and E. flavus (Gutierrez-Cortes et al, 2017). They have been the subject of extensive studies in recent years because of their potential use as a novel, natural food preservative.…”

Dynamic changes of psychrotrophic bacterial populations in Algerian refrigerated raw cow milk

“…plantarum can inhibit the growth of L. monocytogenes, S. aureus and other populations of undesirable bacteria in milk. This inhibition could result from the production of organic acids, especially lactic acid, which reduce pH environment, hydrogenous peroxide (H 2 O 2 ), diacetyl (2, 3-butanediona), reuterin, bacteriocins and carbon dioxide (CO 2 ) (Gutiérrez-Cortés et al, 2017).…”