Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Keryan, Andranik; Bazukyan, Inga; Trchоunian, Armen

doi:10.1111/1471-0307.12353

Cited by 5 publications

(4 citation statements)

References 27 publications

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“…Interestingly, Ca 2+ also stimulated the proteolytic activity of some our investigated LAB strains, as it was shown in previous work (Keryan et al 2014). The proteolytic activity of MDC9632 and MDC9633 strains was detected previously (Keryan et al 2017). So, we can consider that there is an interesting correlation between stimulation of antibacterial and proteolytic activity by Ca 2+ .…”

Section: Discussionmentioning

confidence: 53%

“…lactis INRA-2010-4.2 and L. delbrueckii subsp. bulgaricus INRA-2010-5.2 under the code numbers MDC9632 and MDC9633, respectively (Keryan et al 2017), Streptococcus thermophilus VKPM B-3809 , Enterococcus durans (provided by Institut Nationale de la Recherche Agronomique, Nantes, France, INRA), Lactobacillus delbrueckii subsp. bulgaricus B7 (the accession number is MK494928 and submitted in GenBank).…”

Section: Methodsmentioning

confidence: 99%

“…The antibacterial activity of 7 LAB strains was carried out previously (Keryan et al 2017; Movsesyan et al 2010). The antibacterial activity of 7 LAB isolates and 21 associations in MRS at different concentrations of Ca and Mg ions was determined by agar well diffusion method (Ndagano et al 2011).…”

Section: Methodsmentioning

confidence: 99%

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Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

2019

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The effects of divalent cations of Ca and Mg on antibacterial activity of lactic acid bacteria (LAB) isolates, as well as their different associations were studied. Most LAB strains and associations revealed significant inhibitory effects in MRS against Gram-positive and Gram-negative test-organisms at different Ca 2+ and Mg 2+ concentrations (determined specifically for each LAB strain and each association). Some LAB strains and communities inhibited the growth of pathogenic test-organisms depending on both ions concentrations and cultivation conditions. Interestingly, the presence of Mg ions in medium significantly decreased the antimicrobial activity of LAB communities against pathogenic test-organisms; on the other hand, the combined mixture of ions essentially increased the inhibitory effect in case of time-spaced cultivation. In contrast, the inhibitory effects of many associations were significantly increased at the presence of Mg 2+ and especially ions combination in case of simultaneous cultivation. The addition of ions combination didn’t affect antibacterial activity of LAB isolates. The results allow us to conclude that Ca and Mg ions had inducible effects on antibacterial activity in case of simultaneous cultivation. This probably can be prospective for creation of new antimicrobial preparations and their possible application.

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Section: Discussionmentioning

confidence: 53%

Section: Methodsmentioning

confidence: 99%

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Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

2019

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“…plantarum against the growth of M. plumbeus and P. aurantioviolaceum. Calcium, an essential metal for LAB growth, can stimulate the proteolytic activity of some LAB (Keryan et al, 2017). The antifungal properties of LAB through the competition for calcium ions were reported by Matevosyan et al (2020): Lp.…”

Section: Competition For Metal Ions With the Focus On Manganesementioning

confidence: 99%

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review

Shi

Maktabdar

2022

Front. Microbiol.

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Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of mycotoxin. Good hygiene practices are necessary to prevent contamination, but contamination may nevertheless occur at the production site and, not least, at the site of the consumer. In recent years, there has been a growing interest from consumers for “clean label” food products, which are natural, less-processed, and free of added, chemical preservatives, and a wish for shelf lives of considerable length in order to minimize food waste. This has sparked an interest in using lactic acid bacteria (LAB) or their metabolites as biopreservatives as a way to limit the growth of spoilage organisms in dairy products. A range of compounds produced by LAB with potential antifungal activity have been described as contributing factors to the inhibitory effect of LAB. More recently, growth inhibition effects caused by specific competitive exclusion have been elucidated. It has also become clear that the sensitivity toward both individual antifungal compounds and competition mechanisms differ among molds. In this review, the main spoilage molds encountered in dairy products are introduced, and an overview of the antifungal activity of LAB against different spoilage molds is presented including the main antifungal compounds derived from LAB cultures and the sensitivity of the spoilage molds observed toward these compounds. The recent findings of the role of competitive exclusion with emphasis on manganese depletion and the possible implications of this for biopreservation are described. Finally, some of the knowledge gaps, future challenges, and trends in the application of LAB biopreservation in dairy products are discussed.

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Probiotic beverages: Health benefits and current trends in the Middle East

Mollakhalili‐Meybodi

Nasab

Khorshidian

et al. 2021

Probiotic Beverages

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Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Cited by 5 publications

References 27 publications

Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review

Probiotic beverages: Health benefits and current trends in the Middle East

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