Isolation of Pediococcus acidilacticiKp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

Abbasiliasi, Sahar; Tan, Joo Shun; Ibrahim, Tengku Azmi Tengku; Ramanan, Ramakrishnan Nagasundara; Vakhshiteh, Faezeh; Mustafa, Shuhaimi; Ling, Tau Chuan; Rahim, Raha Abdul; Ariff, Arbakariya

doi:10.1186/1471-2180-12-260

Cited by 76 publications

(63 citation statements)

References 44 publications

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“…The ability to survive better in low pH rather than in the presence of bile salts was also reported for P. acidilactici [33] and L. plantarum [34] strains.…”

Section: Gastro-intestinal Tract Simulationmentioning

confidence: 62%

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

2016

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Consumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different conditions of temperature, light exposure and water activity. Cell viability during passage through simulated gastro-intestinal conditions was also investigated. Cells grown in culture medium containing fructose resulted in the worst survival rates during storage. High survival was observed for cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria was enhanced at 4˝C, water activity of 0.03 and absence of daylight. For cells grown in standard culture medium and after 12 months of storage at 4˝C in orange juice powder (about 10 9 cfu/mL), there was a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinal tract passage simulation. Using the conditions of growth and storage investigated, it is possible to improve the survival rate of lactic acid bacteria and produce an orange juice powder with probiotic characteristics with shelf life of at least 12 months.

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“…The ability to survive better in low pH rather than in the presence of bile salts was also reported for P. acidilactici [33] and L. plantarum [34] strains.…”

Section: Gastro-intestinal Tract Simulationmentioning

confidence: 62%

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

2016

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“…5 Thus the identication and characterization of bacteriocin-producing LAB has grown rapidly in the last decade. 6 Bacteriocins had demonstrated remarkable diversity in their effects on numerous bacterial species. Bacteriocins produces by LAB are considered as safe natural biopreservatives in view of the fact that proteases in the gastrointestinal tract could easily degrade it, 7 hence harmless to the human body and surrounding environment.…”

Section: Introductionmentioning

confidence: 99%

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

et al. 2017

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Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their biopreservative properties. LAB have ability to produce various types of antimicrobial compounds, the most important being bacteriocins. Bacteriocins and bacteriocin-producing cultures have the potential to increase the shelf-life of foods and contribute towards decreasing the incidence of food-borne diseases. In this respect, food preservation through in situ production of bacteriocins by LAB introduced into the food system would be the most logical approach. However, there is a need to understand the relationship between bacterial growth and bacteriocin production in various types of food system. Bacteriocin production by LAB is dependent on a number of factors such as the types of carbon and nitrogen sources and their concentrations in the media formulation. Other factors which need to be considered are the culture conditions which include pH, temperature and aeration which greatly influence the cultivation performance of bacteriocins producing LAB. Economic aspects pertaining to the optimization of fermentation process for the enhancement of bacteriocin production should also be given due considerations. Failure to acknowledge or recognize this hidden economic element would be a substantial financial loss to the industry especially from the point of view that the product is costly and highly sought after. Thus, the fermentation factors which influence the production of bacteriocins by LAB and the approaches to improve the production not only in term of yield and productivity but also in term of economic and regulation are reviewed in this paper.

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“…According to (Abbasiliasi et al, 2012) total microbial count obtained was 155,000 colonies. The values of fat%, fat, proteins and ash are 3.6, 3.2, 0.8 and 0.7% (Mayeux et al, 1962) while the pH is 6.5 to 6.75 (M. H Yassin et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Physiochemical evaluation and liability of dromedary camels milk in combating various pathogens

Ghouri¹,

Afshan²,

Javed³

et al. 2016

Afr. J. Microbiol. Res.

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Dromedary camel's milk is a natural source of probiotics; enzymes and secondary metabolites that have the ability to combat many pathogens. The aim of this study was to compare the effectiveness of filtered and non-filtered dromedary camel's milk activity against various pathogens. Filtered and nonfiltered (raw and boiled) dromedary milk was assessed against different pathogens by using agar well diffusion on Muller Hinton agar (MHA) and Blood agar assays. The sensitivity pattern against all pathogens was determined on MHA plate, by incubating for 24 h at 37°C. Streptococcus and Lactobacillus have antagonistic activity against various pathogens. The results showed that effectiveness of non-filtered milk was about 40 and 60% of boiled and raw milk respectively. Filtered milk had a 50% of effectiveness for both raw and boil milk. The antibacterial activity of filtered milk indicates the presence of such Immunoglobulins and enzymes that help in providing immunity. The streptococci inhibit 64% of the test organisms, while Lactobacillus suppresses 54% of pathogens. Acinetobacter baumannii is more susceptible to 37mm zone while Lactobacillus suppressed the growth of Micrococcus luteus with 45 mm zone.

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Isolation of Pediococcus acidilacticiKp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

Cited by 76 publications

References 44 publications

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

Physiochemical evaluation and liability of dromedary camels milk in combating various pathogens

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