Production of Hydrogen Peroxide by Lactobacillus acidophilus

Collins, E. B.; Aramaki, Koichiro

doi:10.3168/jds.s0022-0302(80)82938-9

Cited by 102 publications

(59 citation statements)

References 19 publications

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“…The beneficial effects of lactic acid bacteria has been attributed to their ability to suppress the growth of pathogens, probably by secretion of antibacterial substances such as lactic acid (Bhatia et al, 1989;Gibbe, 1987;Silva et al, 1987), peroxide (Collins and Aramalk, 1980), and bacteriocins (Barefood and Klaenhammer, 1983;McCormick and Savage, 1983). In the present study, we emphasized that strain DS-12 is super to some aspects for probiotics of aquiculture compared with the type strain of W. strain has high suppression against some pathogenic bacteria, in particular E. tarda, P. piscida, A. hydrophila, and V. anguillarum, using the differed assay method.…”

Section: Discussionmentioning

confidence: 99%

Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine.

Cai

Benno

Nakase

et al. 1998

J. Gen. Appl. Microbiol.

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Lactic acid bacteria (LAB) as probiotics have played an important role in beneficial functions for industrial animals (Pedigon et al., 1995). The administration of LAB improves intestinal microflora and promotes animal and human health. Gilliland et al. (1980) speculated that calves fed pasteurized whole milk containing Lactobacillus acidophilus exhibited greater increases in the number of lactobacilli and greater reductions in the number of coliforms in the feces. Pollman et al. (1980) reported that the administration of L. acidophilus induces a growth promotion effect in sibling and nearly mature pigs. However, the specific probiotics for inland or sea fish have not yet been developed. Lactobacillus DS-12 for sea fish production was isolated by Byun et al. (1997), and they reported that in the administration of DS-12 to flounder, the number of lactic acid bacteria became significantly higher and the number of coliforms significantly lower in feces than in control subjects, and that the oral administration of DS-12 effectively promoted the growth of flounder. The DS-12 strain was identified as a Lactobacillus species on the basis of some phenotypical characteristics (Byun et al., 1997), but its true taxomomic position was unclear.Because of the uncertain position of DS-12, in the present study its 16S rRNA sequencing, DNA-DNA homology experiments, and probiotics characterizations were studied. Materials and MethodsStrains studied. A total of 199 bacteria strains were isolated from the intestinal contents of 100 flounders. After the screening, the isolate DS-12 was selected as a probiotic strain (Byun et al., 1997 A total of 199 microorganisms were isolated from the intestinal contents of flounder (Paralichthys olivaceus) in a fish farm in Seoul, Korea. Among these strains, DS-12 was selected as a candidate for flounder probiotics because of its excellent exhibition of antimicrobial activity against fish pathogens such as edwardsiella, pasteurella, aeromonas, and vibrio, and initiate growth in 10% NaCl, 10% bile, and in broth at pH 3 for 90 min. This strain was Gram-positive, and catalase-negative coccoid rods that produced gas from glucose and formed more than 90% of lactate as the D(؊) isomer. This organism is positioned at a cluster in the genus Weissella on the phylogenetic tree based on 16S rRNA sequences, which were assigned to Weissella hellenica on the basis of DNA-DNA relatedness. However, the type strain of W. hellenica JCM 10103 T had no antibacterial activity against the fish pathogenic bacteria and was found to be quite different from the DS-12 strain in some sugar fermentation patterns of a a-methyl-D-glucoside, esculine, cellobiose, melibiose, D-raffinose, and D-turanose, being especially unable to grow at 15 and 35°C in 7% NaCl and 10% bile. The results obtained in the present study demonstrated that the type strain of W. hellenica had no probiotic characteristics, but the strain DS-12 could be used as a specific probiotic for flounder.

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Section: Discussionmentioning

confidence: 99%

Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine.

Cai

Benno

Nakase

et al. 1998

J. Gen. Appl. Microbiol.

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“…The growth of many psychotropic microorganisms and pathogens at refrigeration temperatures and also vaginal colonization by pathogenic species can be prevented using oral administration of different LABs with hydrogen peroxide production potential [Monteagudo-Mera et al, 2012]. It has been demonstrated that some strains of L. acidophilus from dairy origins were able to inhibit Pseudomonas species by producing 1.18 to 1.62 mmol/L of hydrogen peroxide in agitated cultures [Collins & Aramaki, 1980]. Moreover, foodborne pathogens such as E. coli O157:H7, Salmonella (Table 3).…”

Section: Hydrogen Peroxide Productionmentioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

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“…The dominant inhibitory factor produced by lactobacilli at refrigerating temperatures was identified as hydrogen peroxide [11,[19][20][21]. In this study production of hydrogen peroxide by L. delbrueckii at 5°C storage were obtained.…”

Section: Hydrogen Peroxide Production By L Delbrueckii During Storagmentioning

confidence: 99%

Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation

Hovhannisyan¹,

Goodarzi²,

Barseghyan³

2016

IJNFS

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Abstract:The objective of this study was to determine formation of antibacterial substances in supernatants of L. delbrueckii during cold storage and evaluate whether the application of this bacteria to raw ground beef would result in significant reductions of E. coli O157:H7 during refrigerated storage. Antibacterial activity of a newly isolated Lactobacillus delbrueckii MH 10 at refrigeration temperatures against food-borne pathogen Escherichia coli O157: H7 was studied. The size of inhibition zone depends on concentration of LAB cells. The cells (~10 9 CFU/ml) of L. delbrueckii produced significant amount of antibacterial substances mainly hydrogen peroxide ~ 35 µg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and ~ 40 µg/ml in beef broth at 5°C during submerged cultivation without of growth. Submerged cocultivation of E. coli O157: H7 with lactobacilli in NB broth at 5°C reducing the total number of the pathogen more than 3 log for 5 days. The cell suspension intendent for treatment must contain 10 8-9 CFU/ ml of LAB. L. delbrueckii reduced initial amount 2x10 5 of E. coli O157: H7 in ground beef cocultivation up to 3 log for 3 days and become undetectable after 7 days. The application of L. delbrueckii bacteria does not cause any changes in sensory characteristics of ground beef by itself; moreover promote expanding of shelflife due to inhibition of psychrophilic spoilage microorganisms.

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Production of Hydrogen Peroxide by Lactobacillus acidophilus

Cited by 102 publications

References 19 publications

Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine.

Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine.

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation

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Production of Hydrogen Peroxide by Lactobacillus acidophilus

Cited by 102 publications

References 19 publications

Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine.

Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine.

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Antimicrobial Substances Production at Refrigeration Temperatures by &lt;i&gt;Lactobacillus delbrueckii&lt;/i&gt; MH10: A Candidate for Food Biopreservation

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Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation