GROWTH INHIBITION OF PATHOGENS BY LACTIC ACID BACTERIA PRODUCING INHIBITORY SUBSTANCES

Authors

  • FARROKH A. NAKHDJAVANI From the Department of Microbiology, Medical Science Faculty, Tarbiat Modarres University, Tehran
  • HASSAN LAMEA the Food Science and Technology Center, Postgraduate and Advanced Research Branch, Islamic Azad University, P.O. Box 19395-1775, Tehran, Islamic Republic of Iran.
  • NASRIN MOAZAMI , the Department of Biotechnology, Iranian Research Organization for Science and Technology, p.o. Box 15815-3338, Tehran
Abstract:

71 samples of milk and dairy products were collected from 18 cities throughout Iran. 93 strains of lactic acid bacteria (LAB) were isolated and assayed against four opportunistic patho gens including E. coli, proteus and klebsiella as gram-negative and S. aureus as a gram-positive organism. All indicators (organisms) were hospital strains. Among isolated bacteria, lactobacilli (37 isolates) had stronger activity against gram-negative pathogens. 37 isolates were lactococci out of which 9 strains were leuconostocs and seven strains were S.jaecalis. S. aureus was more sensitive to lactococci than lactobacilli. Only one isolate of leuconostoc inhibited the growth of gram-negative indicators, but five isolates inhibited S. aureus. The use of bacteriocin-producing lactic acid bacteria in dairy products provides a natural mean of preservation.

Download for Free

Sign up for free to access the full text

Already have an account?login

similar resources

growth inhibition of pathogens by lactic acid bacteria producing inhibitory substances

71 samples of milk and dairy products were collected from 18 cities throughout iran. 93 strains of lactic acid bacteria (lab) were isolated and assayed against four opportunistic patho gens including e. coli, proteus and klebsiella as gram-negative and s. aureus as a gram-positive organism. all indicators (organisms) were hospital strains. among isolated bacteria, lactobacilli (37 isolates) had...

full text

Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork.

The antibacterial effects of a 3% solution of lactic acid at 55 degrees C were assessed, by examining aerobic bacterial growth on artificially-inoculated pork fat and lean tissue. Discs of fat or lean tissues, each of 10 cm2 surface area, were aseptically excised from pork Longissimus dorsi muscle and inoculated with the cold tolerant pathogens Listeria monocytogenes 4b Scott A no. 3, Yersinia ...

full text

Antimicrobial microbes-bacteriocin producing lactic acid bacteria

The contribution of lactic acid bacteria (LAB) to the improvement of food safety and stability of fermented foods has long been known. LAB overgrow other microorganisms of the same ecological niche in food products mainly due to lowering the pH, competing for nutrients, producing various antimicrobial substances such as organic acids, hydrogen peroxide, antibiotics and bacteriocins. Among these...

full text

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inocula...

full text

Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

Seventy-five bacterial contaminants which still persisted to cleaning system from three puff pastry production lines (dough forming, layer and filling forming, and shock freezing) were identified using 16S rDNA as seven genera of Bacillus, Corynebacterium, Dermacoccus, Enterobacter, Klebsiella, Pseudomonas, and Staphylococcus with detection frequencies of 24.00, 2.66, 1.33, 37.33, 1.33, 2.66, a...

full text

In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making

Bacteriocins are antimicrobial proteins produced by bacteria that inhibit the growth of other bacteria with a bactericidal or bacteriostatic mode of action. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognised as safe (GRAS) and useful to control the frequent development of pathogens and spoilage microorganisms. For t...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 10  issue 2

pages  159- 163

publication date 1996-08

{@ msg @}

By following a journal you will be notified via email when a new issue of this journal is published.

Keywords

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023