Relevant bibliographies by topics / Antifungal lactic acid bacteria

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Academic literature on the topic 'Antifungal lactic acid bacteria'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Antifungal lactic acid bacteria"

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Schnürer, Johan, and Jesper Magnusson. "Antifungal lactic acid bacteria as biopreservatives." Trends in Food Science & Technology 16, no. 1-3 (January 2005): 70–78. http://dx.doi.org/10.1016/j.tifs.2004.02.014.

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CABO, M. L., A. F. BRABER, and P. M. F. J. KOENRAAD. "Apparent Antifungal Activity of Several Lactic Acid Bacteria against Penicillium discolor Is Due to Acetic Acid in the Medium." Journal of Food Protection 65, no. 8 (August 1, 2002): 1309–16. http://dx.doi.org/10.4315/0362-028x-65.8.1309.

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Fifty-six dairy bacteria belonging to the genera Lactococcus, Lactobacillus, Pediococcus, Propionibacterium, Streptococcus, Enterococcus, Leuconostoc, and Brevibacterium were screened for antifungal activity against four species of fungi relevant to the cheese industry (Penicillium discolor, Penicillium commune, Penicillium roqueforti, and Aspergillus vesicolor). Most of the active strains belonged to the genus Lactobacillus, whereas Penicillium discolor was found to be the most sensitive of the four fungi investigated. Further studies on P. discolor showed antifungal activity only below pH 5. This effect of pH suggests that organic acids present in the culture could be involved in the detected activity. Determination of acid composition revealed lactic acid production for active dairy strains and the presence of acetic acid in active as well as inactive strains. It was demonstrated that the undissociated acetic acid originates from the bacterial growth medium. The synergistic effect of the acetic acid present and the lactic acid produced was likely the main factor responsible for the antifungal properties of the selected bacteria. These results could explain some discrepancies in reports of the antifungal properties of lactic acid bacteria, since the role of acetic acid has not been considered in previous studies.
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Djaaboub, Serra, Abdallah Moussaoui, Boumedien Meddah, Souad Makhloufi, Saif Gouri, and Rami El Khatib. "Antifungal Activity of Some Indigenous Lactic Acid Bacteria Isolated from Soft Wheat." Journal of Pure and Applied Microbiology 12, no. 1 (March 30, 2018): 111–18. http://dx.doi.org/10.22207/jpam.12.1.14.

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Mohamed, Cissé, N’guessan Elise Amoin, and Assoi Sylvie. "Identification of Antifungal Metabolites of Lactic Acid Bacteria." International Journal of Current Microbiology and Applied Sciences 8, no. 1 (January 10, 2019): 109–20. http://dx.doi.org/10.20546/ijcmas.2019.801.014.

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Batish, V. K., Utpal Roy, Ram Lal, and Sunita Grower. "Antifungal Attributes of Lactic Acid Bacteria—A Review." Critical Reviews in Biotechnology 17, no. 3 (January 1997): 209–25. http://dx.doi.org/10.3109/07388559709146614.

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Broberg, Anders, Karin Jacobsson, Katrin Ström, and Johan Schnürer. "Metabolite Profiles of Lactic Acid Bacteria in Grass Silage." Applied and Environmental Microbiology 73, no. 17 (July 6, 2007): 5547–52. http://dx.doi.org/10.1128/aem.02939-06.

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ABSTRACT The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydroxybenzoic acid, (trans, trans)-3,4-dihydroxycyclohexane-1-carboxylic acid, p-hydrocoumaric acid, vanillic acid, azelaic acid, hydroferulic acid, p-coumaric acid, hydrocaffeic acid, ferulic acid, and caffeic acid. Among these metabolites, the antifungal compounds 3-phenyllactic acid and 3-hydroxydecanoic acid were previously isolated in our laboratory from liquid cultures of the same LAB strains by bioassay-guided fractionation. It was concluded that other metabolites, e.g., p-hydrocoumaric acid, hydroferulic acid, and p-coumaric acid, were released from the grass by the added LAB strains. The antifungal activities of the identified metabolites in 100 mM lactic acid were investigated. The MICs against Pichia anomala, Penicillium roqueforti, and Aspergillus fumigatus were determined, and 3-hydroxydecanoic acid showed the lowest MIC (0.1 mg ml−1 for two of the three test organisms).
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Matei, Gabi Mirela, Sorin Matei, Adrian Matei, and Elena Draghici. "Antifungal activity of a biosurfactant-producing lactic acid bacteria strain." EuroBiotech Journal 1, no. 3 (July 20, 2017): 212–16. http://dx.doi.org/10.24190/issn2564-615x/2017/03.02.

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Abstract Lactic acid bacteria are frequently utilized in food industry and they are also recognized as antimicrobial agents due to their capability to produce metabolites such as: organic acids, biosurfactants, bacteriocins, hydrogen peroxide, cyclic dipeptides, exopolysaccharides. The main goal of this paper was to present the results of the research carried out on the strain LCM2 of lactic acid bacteria isolated from brined cucumbers, for production of biosurfactants and to assess its antifungal properties. The emulsification capacity of biosurfactant was measured using kerosene as the hydrophobic substrate. The value of emulsification index E24 was 89.04% showing a high emulsification activity of the biosurfactant. The structural characterization of biosurfactant by TLC revealed its glycolipidic nature. Assay of the ionic charge established the anionic charge of the biosurfactant revealed by the presence of precipitation lines towards the cationic surfactant dodecyl-dimethyl-ammonium chloride. The biosurfactant presented antibiofilm activity with low adherence capacity, structural damages of the hyphal net, conidiophores and delays or lack of sporulation and decreased biomass accumulation in four mycotoxigenic Penicillium and Aspergillus isolates. Results of in vitro assays recommend the biosurfactant produced by the new lactic acid bacteria strain LCM2 for biotechnological purposes, as alternative antifungal agent in food industry.
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Klewicka, El�bieta, and Lidia Lipi�ska. "Antifungal activity of lactic acid bacteria of Lactobacillus genus." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 104, no. 1 (2016): 17–31. http://dx.doi.org/10.15193/zntj/2016/104/098.

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Song, June-Seob, Joo-Yeon Jang, Chang-Hoon Han, and Min-Ho Yoon. "Production of Phenyl Lactic Acid (PLA) by Lactic Acid Bacteria and its Antifungal Effect." Korean Journal of Soil Science and Fertilizer 48, no. 2 (April 30, 2015): 125–31. http://dx.doi.org/10.7745/kjssf.2015.48.2.125.

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Chowdhury, Tasneem, and Jannatul Ferdouse. "Isolation, Characterization and Antimicrobial Activity of Lactic Acid Bacteria from Local Milk and Milk Products." Bangladesh Journal of Microbiology 29, no. 2 (June 25, 2016): 76–82. http://dx.doi.org/10.3329/bjm.v29i2.28440.

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In the present study fifteen Lactic Acid Bacteria (LAB) from milk and milk products were isolated, identified and tested for their antagonistic activity. All the samples were found to be acidic with a pH range of 6.0 to 6.8.The collected samples showed higher number of total bacterial load ranging from 3.24´10 5 to 1.04´10 8 cfu/ml. Out of fifteen isolates, nine isolates were found to belong to the genus Lactobacillus and identified as L. casei subsp. pseudoplantarum, L. homohiochii, L. salivarius, L. xylosus, L.fermentum, L.leichmannii , L.heterohiochii, L.casei, and L.plantarum,.The others were found to belong to the genus Streptococcus and identified as S. thermophilus , S. lactis, S. uberis, S.suis, S. faecalis, and S. equnius.The isolates showed antibacterial activity against four gram positive bacteria (Bacillus cereus, B. subtilis, B.megaterium, Staphylococcus aureus) and six gram negative bacteria (Escherichia coli, Shigella dysenteriae, Salmonella typhi, Salmonella paratyphi, Vibrio cholerae and Pseudomonas aeruginosa) by using the disc diffusion method. They also showed their antifungal activity against two fungi (Penicillium sp. and Aspergillus flavus) by modifying poisoned food technique. All of the fifteen isolates were active against one or more test pathogenic bacterial strains. Among them L. homohiochii (TM3/a) showed the highest zone of inhibition (30.3mm) against Salmonella typhi. Lactobacillus spp. showed more antifungal activity than Streptococcus spp. and Streptococcus uberis (TY4 /a) showed the highest antifungal activity (50%) against Penicillium sp.This preliminary work shows the potential application of LAB to improve safety of traditional fermented food and milk products.Bangladesh J Microbiol, Volume 29, Number 2, Dec 2012, pp 76-82
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Dissertations / Theses on the topic "Antifungal lactic acid bacteria"

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Magnusson, Jesper. "Antifungal activity of lactic acid bacteria /." Uppsala : Dept. of Microbiology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/a397.pdf.

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Sjögren, Jörgen. "Bioassay-guided isolation and characterisation of antifungal metabolites : studies of lactic acid bacteria and propionic acid bacteria /." Uppsala : Dept. of Chemistry, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200517.pdf.

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Ström, Katrin. "Fungal inhibitory lactic acid bacteria : characterization and application of Lactobacillus plantarum MiLAB 393 /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200537.pdf.

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Morgan, Joanne. "Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53582.

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Thesis (MSc)--Stellenbosch University, 2003.
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ENGLISH ABSTRACT: Winemaking is an age-old tradition that dates back to as early as 6000 BC. In our modern era there are several insects and microorganisms that pose a threat to the grapevine, the environment and the final wine product. Farmers and winemakers are becoming aware of the threat and the fight against disease, spoilage and/or pathogenic microorganisms is on the rise. Currently, the natural environment is being altered through rural developments, pollution and disaster, which in turn is responsible for altering the natural micro flora. The result is a harsh battle between man and microorganism. The weapon used often against microorganisms is chemical preservatives, such as sulphur dioxide. These chemical preservatives change the nutritional value, quality and wholesomeness of the wine. Chemical preservatives suppress the quality of the wine with a reduction in wine consumption by the consumers. Until the 18th century, wine was regarded as a safe drink and prescribed by doctors. In the zo" century alcohol consumption became the focus point of some health campaigners. Medical science restored the good name of wine in the 1990s when it came to light that moderate red wine consumption may aid in preventing heart disease and assist in stress management. The only drawback that lowers consumption levels is the use of chemical preservatives. It is of utmost importance to place the focus on health issues and the development of natural preservation methods that are environmentally friendly and contributes to the overall wholesomeness of the wine. Due to these demands, the scientific community placed the focus of research projects on the development and enhancement of biopreservation methods, in order to minimise chemical preservation use. One of the most promising biocontrol agents is bacteriocins. These proteinaceous molecules produced by various lactic acid bacteria exert antimicrobial activity towards closely related organism. Research has shown that bacteriocins may aid in the prevention of wine-spoilage and enhance natural preservation techniques. Most of the research on biopreservation in food and beverages has been performed on the bacteriocins of LAB. No evidence could be found that indicated bacteriocin production by wine isolated LAB in South Africa. This study is therefore, of utmost importance and is considered to be novel pioneering work for the South African wine industry. The main objective of this study was to screen wine isolated LAB for the production of antimicrobial and/or antifungal compounds. This was followed by the isolation and characterisation of the produced bacteriocins. This study forms part of a greater project that focuses on wine preservation, under the auspices of the Institute for Wine Biotechnology.The research results in this study indicated the production of bacteriocins by wine isolated LAB of South African origin. It was found that numerous isolates exerted antimicrobial activity towards other wine associated LAB. The most predominant species that gave the highest activity was Lactobacillus brevis and Lactobacillus paracasei. Experimental results indicated that the bacteriocins produced by these two species were thermo-stable and active over a wide pH range, including the temperatures and pH values that reign in the South African wine environment. The antimicrobial activity was lost after treatment with proteolytic enzymes, such as proteinase K and lysozyme. The size, production and growth kinetic curves of the bacteriocins under investigation showed similar results that are comparable to other findings in the literature. Antifungal activity was detected against Botryfis cinerea that indicated limited inhibitory activity towards spore germination, but had no effect on hyphal growth. This study provides novel information regarding bacteriocin production by LAB isolated from the South African wine industry. The results indicate the suitability of these bacteriocins as possible biopreservatives in the wine environment. The proposed results obtained in this study will aid in the development of bacteriocinproducing, tailored made wine yeast or LAB that may in future, play vital roles in the winemaking process.
AFRIKAANSE OPSOMMING: Wynmaak is 'n eeu oue tradisie wat terugdateer tot so vroeg soos 6000 jaar v.C. In ons moderne eeu is daar verskeie insekte en mikro-organismes wat In bedreiging vir die wingerdstok, asook die omgewing en die finale wynproduk inhou. Boere en wynmakers word al hoe meer bewus van hierdie bedreiging, terwyl die stryd teen siektes, bederf en/of patogene mikro-organismes ook aan die toeneem is. Tans word die natuurlike omgewing deur landelike ontwikkeling, besoedeling en natuurlike rampe verander, wat op sy beurt weer verantwoordelik is vir die verandering van mikroflora. Die gevolg is 'n harde stryd tussen die mens en mikro-organismes. Die wapen wat gereeld ingespan word in die stryd teen mikro-organismes, is chemiese preserveermiddels, soos swaweidioksied. Hierdie chemiese preserveermiddels verander die voedingswaarde, kwaliteit en die voedsaamheid van die wyn. Dit onderdruk ook die gehalte van wyn, wat meebring dat minder wyn deur die verbruiker gedrink word. Tot en met die agtiende eeu is wyn deur dokters as 'n veilige drankie voorgeskryf. In die twintigste eeu het alkoholverbruik die fokuspunt van gesondheidskamvegters geword. In die 1990's het die mediese wetenskap wyn se goeie naam in ere herstel toe dit aan die lig gekom het dat In matige verbruik van rooiwyn moontlik hartsiektes kan voorkom en help om stres te beheer. Die enigste nadelige faktor wat verbruikersvlakke verlaag, is die gebruik van chemiese preserveermiddels. Dit is uiters noodsaaklik om die fokus op gesondheidskwessies te plaas en die ontwikkeling van natuurlike preserveermetodes wat omgewingsvriendelik is en tot die algehele voedsaamheid van wyn bydra. As gevolg van hierdie eise het wetenskaplikes die fokus geplaas op navorsingsprojekte vir die ontwikkeling en verbetering van biopreserveringsmetodes met die doelom die gebruik van chemiese preserveermiddels te verminder. Een van die belowendste biokontrolemiddels is bakteriosiene. Hierdie proteïenagtige molekule word deur verskeie melksuurbakterieë vervaardig en oefen anti-mikrobiese aktiwiteit teenoor nabyverwante organismes uit. Navorsing het getoon dat bakteriosiene moontlik kan help in die voorkoming van wynbederf en natuurlike preserveertegnieke kan verbeter. Die meeste van die navorsing op biopreservering in voedsel en drank is op die bakteriosiene van melksuurbakterieë uitgevoer. Geen bewys kon gevind word in Suid Afrika wat bakteriosienproduksie deur wyn-geïsoleerde melksuurbakterieë aangedui het nie. Hierdie studie is daarom baie belangrik en word as baanbreker werk vir die Suid Afrikaanse wynbedryf beskou. Die hoofdoel van hierdie studie was om wyn-geïsoleerde melksuurbakterieë vir die produksie van anti-mikrobiese en/of anti-fungiese substanse te toets. Dit is gevolg deur die isolasie en karakterisering van die geproduseerde bakteriosiene. Hierdie studie maak deel uit van 'n groter projek wat fokus op wynpreservering en wat onder leiding van die Instituut van Wynbiotegnologie uitgevoer word. Navorsingsresultate van hierdie studie dui op die produksie van bakteriosiene deur wyn-geïsoleerde melksuurbakterieë van Suid Afrikaanse oorsrong. Daar is gevind dat verskeie isolate anti-mikrobiese aktiwiteit teenoor ander wynverwante malksuurbakterieë uitgeoefen het. Die oorheersende spesie wat die hoogste aktiwiteit getoon het, was Lactobacillus brevis en Lactobacillus paracasei. Eksperimentele uitslae dui daarop dat die bakteriosiene wat deur hierdie twee spesies geproduseer word, termostabiel en aktief is oor 'n wye pH reeks, insluitende die temperature en pH-waardes wat in die Suid Afrikaanse wynomgewing voorkom. Die anti-mikrobiese aktiwiteit het verlore gegaan na behandeling met proteolitiese ensieme soos proteïnase K. Die groote, produksie en groeikinetika kurwes van die bakteriosiene wat ondersoek is, toon vergelykbare resultate met ander bevindings in die literatuur. Anti-fungiese aktiwiteit is opgemerk teen Botrytis cinerea, wat beperkte inhiberende aktiwiteit ten opsigte van spoorontkieming aangedui het, maar geen effek op hifegroei gehad nie. Hierdie studie verskaf nuwe inligting aangaande bakteriosienproduksie deur melksuurbakterieë wat van die Suid Afrikaanse wynomgewing geïsoleer is. Die resultate dui op die geskiktheid van hierdie bakteriosiene as moontlike biopreserveermiddels in die wynbedryf. Die voorgestelde resultate deur hierdie studie verkry sal help in die ontwikkeling van bakteriosien produserende, spesifiek vervaardigse wyngis of melksuurbakterieë, wat in die toekoms 'n baie belangrike rol in die wynmaakproses sal speel.
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Zhao, Hui. "Inhibition of Fusarium Growth and Trichothecene Accumulation in Grain by Antifungal Compounds from Lactic Acid Bacteria." Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/26870.

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Fusarium head blight (FHB) is a widely occurring plant disease, which is caused by fungi in the genus Fusarium. FHB leads to mycotoxin accumulation on grain, which causes food safety risk and economic loss. In addition to chemical treatments, biological strategies, like application of lactic acid bacteria (LAB), could be useful in preventing and/or eradicating mycotoxigenic Fusarium growth and mycotoxin production.After comparision of the anti-Fusarium activities by a microdilution assay against Fusarium graminearum 08/RG/BF/51, Lactobacillus rhamnosus VT1 was found to have the highest anti-Fusarium activity. Response surface methodology (RSM) was employed to optimize the incubation conditions for the production of cell-free Lactobacillus culture supernatant (CFLCS) from the strain. The best combination included 34??C, 55 hours, and shaking at 170 rpm for production of CFLCS from L. rhamnosus VT1. Under these incubation conditions, a 10% cell-free culture of Lactobacillus rhamnosus VT1 inhibited 83.7% of the Fusarium growth on microplate. MIC value of the CFLCS with a 104 conidia /well inoculum concentration is 18%.To identify the mechanisms of anti-Fusarium activity, a stepwise regression, with ?? to enter = 0.15 and ?? to remove = 0.15, was performed to analyze the data of the RSM design. It was indicated that pH, total acidity, and 3-phenyllactic acid were the most important factors and could be used to explain 39.2% variation of the anti-Fusarium activity. In addition, proteinaceous compounds might be important due to the possible synergistic effect in the CFLCS. CFLCS applied directly to grain not only prevented Fusarium growth, but also changed mycotoxin accumulation. Fusarium growth was inhibited completely by a 50% concentration (V/V) of the CFLCS applied on rice media after 14 days incubation, and almost no mycotoxins were detected. Concentrations of 15%, 30% and 50% of CFLCS as steeping water inhibited Fusarium growth and mycotoxin accumulation on barley in the malting process. Almost no mycotoxins were detected in the samples treated by 50% CFLCS. However, the germination ability of the barley samples was inhibited. In general, the CFLCS showed potential effective anti-Fusarium activity. However, the strategies of application of the CFLCS on grain should be further investigated.
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Zhao, Dan. "Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/542.

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A large amount of cheese is lost every year due to mold contamination. Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti-mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 105 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well-diffusion method was used to demonstrate anti-mold activity in concentrated cell-free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti-mold compound(s) produced by all the strains was heat-resistant (100o C for 15 min). Supernatants from 5 strains retained the anti-mold activity when the pH was adjusted to 6.8 ± 0.2, while one strain DC2 isolated from cheese lost its anti-mold activity at that pH. Temperature of incubation of cultures affected anti-mold activity. The optimum was 37o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C. A preliminary study of applying anti-mold lactobacilli in Cheddar cheese was completed. Anti-mold LAB was added to the cheese milk as an adjunct to give 105 cfu/ml. After 1-week and 1-month ripening, mold (10~20spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1-week old cheese “NB in milk” until the 6th day after the control cheese (made without strain NB) showed signs of mold. The 1-month old cheese “NB in milk ” extended the shelf life 17 days longer than the control cheese.
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ANGRI, MATTEO. "FOOD SAFETY AND QUALITY IN DEVELOPING COUNTRIES: THE ROLE OF LACTIC ACID BACTERIA." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10797.

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La sicurezza e la qualità degli alimenti sono tutt’ora un problema critico per i paesi in via di sviluppo. Le diete a basso contenuto di acido folico, per esempio, possono causare gravi problemi di salute, soprattutto nei bambini. Gravi disturbi legati al tubo neurale (DTN) nei neonati possono derivare infatti da madri che hanno insufficiente apporto di acido folico (400-600 g / giorno) durante il periodo di gravidanza. Inoltre, se non adeguatamente protetti o trattati, I prodotti alimentari possono essere vettori di funghi e batteri patogeni rappresentando una fonte potenziale di malattie per l’uomo e una perdita economica per le industrie agro-alimentari. Nella seguente tesi si è quindi quindi studiato il ruolo di batteri lattici selezionati (LAB) in grado di aumentare il valore nutrizionale del latte attraverso la produzione di acido folico durante il processo di fermentazione. Inoltre, ci si è concentrati sul loro uso come "bio-conservanti" contro funghi e batteri, attraverso la sintesi di composti antimicrobici (batteriocine) in grado di inibire la crescita di funghi filamentosi e/o batteri patogeni.
The safety and quality of food are still a critical issue in developing countries. Diets with a low content of folic acid, for example, may cause serious health problems, especially in children. Severe disorders related to neural tube (NTD) in infants may arise from mothers having inadequate intakes of folic acid (400-600 g/dia) during the mother pregnancy period. Moreover foods, when not properly protected or treated, can be vectors of pathogenic fungi and bacteria thereby representing a potential source of human diseases and an economical loss for the food industry. In the following thesis we have therefore investigated the role of selected lactic acid bacteria (LAB) in increasing the nutritional value of milk through the production of folic acid during the fermentation process. In addition, we focused on their use as “bio-preservatives” against fungal and bacterial spoilage, through the synthesis of antimicrobial compounds (bacteriocins) able to inhibit the growth of filamentous fungi and /or pathogenic bacteria.
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Delavenne, Emilie. "Propriétés antifongiques de bactéries lactiques isolées de laits crus." Thesis, Brest, 2012. http://www.theses.fr/2012BRES0085/document.

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Les produits laitiers fermentés tels que les yaourts, les laits fermentés et les fromages frais, occupent une place importante dans l’économie française. La stabilité de ces produits et leurs chances d’exportation sont cependant limitées par de fréquentes altérations fongiques. De plus, l’augmentation des résistances de certains champignons aux conservateurs chimiques ainsi que la forte demande des consommateurs pour des produits dépourvus d’additifs poussent les industriels à en réduire l’ajout. Dans ce contexte, il est nécessaire de développer des alternatives innovantes, telle que la bio-conservation. Les bactéries lactiques, utilisées depuis des millénaires dans la fermentation de nombreux aliments, et généralement reconnues comme inoffensives pour la santé, sont potentiellement de bonnes candidates pour la bio-conservation. Dans le but d’obtenir une ou deux souches de bactéries lactiques antifongiques, capables d’être compétitives au sein de produits laitiers fermentés tels que le yaourt, une collection de bactéries lactiques antifongiques a d’abord été constituée. Pour cela, un criblage de colonies isolées de laits crus de vache, de chèvre et de brebis a été effectué sur une période d’une année. Ce criblage, ciblé contre 4 champignons communément retrouvés dans les produits laitiers contaminés, a abouti à l’isolement de 1235 colonies de bactéries lactiques antifongiques. Ceci a permis d’évaluer la biodiversité des bactéries lactiques antifongiques d’une part, et celle des champignons, d’autre part, dans ces échantillons de lait, afin d’observer une éventuelle corrélation entre la présence de champignons et l’expression des activités antifongiques. L’influence de l’origine du lait, de la période d’échantillonnage, du milieu d’isolement et du champignon ciblé, sur le pourcentage de colonies actives isolées a été mise en évidence. Parmi les champignons ciblés, Pénicillium expansum était le plus facilement inhibé, et la majorité des colonies ont été isolées durant la troisième période d’échantillonnage, majoritairement sur les milieux à base de MRS. Les laits de vache et de chèvre se sont révélés être des réservoirs de bactéries lactiques antifongiques, contrairement aux laits de brebis. La majorité des bactéries lactiques antifongiques isolées et identifiées appartenait au genre Lactobacillus, majoritairement du groupe Lb. casei. Onze isolats, dont 10 appartenant au groupe Lb. casei, ont été sélectionnés selon l’intensité de leur activité antifongique et leur spectre d’action sur milieu MRS. Certaines de leurs propriétés technologiques ont été caractérisées, en vue de leur utilisation comme cultures protectrices dans des produits laitiers fermentés. Leur activité antifongique a également été testée dans le lait et dans le yaourt, contre 6 contaminants fongiques communément responsables d’altérations dans les yaourts. Une souche, Lb. harbinensis K.V9.3.1Np, a révélé de fortes activités antifongiques dans le yaourt contre 6 cibles fongiques. Les études complémentaires effectuées ont permis de montrer que la variation de certains paramètres technologiques (présence ou absence de saccharose, temps de fermentation) n’avait pas d’influence sur l’activité antifongique de cette souche. La découverte du potentiel antifongique de Lb. harbinensis K.V9.3.1Np est innovante. Cette espèce, isolée pour la première fois en 2005 d’un produit fermenté végétal, n’avait encore jamais été décrite comme présentant des activités antimicrobiennes. Sa forte activité antifongique dans le yaourt fait de Lb. harbinensis K.V9.3.1Np un bon candidat pour la bioconservation de produit(s) laitier(s) fermenté(s)
Fermented dairy products such as yogurt, fermented milks and fresh cheeses are of great importance in the French economy. The stability of these products and export opportunities are however limited by frequent fungal spoilages. In addition, the increase of fungal resistances to Chemical preservatives and the strong consumer demand for products deprived of Chemical additives are pushing manufacturers to reduce the quantities of added Chemical preservatives in these products. In this context, it is necessary to develop alternatives to classical food preservation methods, such as biopreservation. Lactic acid bacteria (LAB), used for millennia for diverse food fermentations, and generally recognized as safe for human health, can potentially be used for biopreservation. In order to select 1 or 2 LAB strains with antifungal activity capable to compete in fermented dairy products such as yogurt, a collection of antifungal LAB was first created. This was done by screening colonies isolated from cow, goat and ewe raw milk samples over a one-year period. This screening step, targeted against 4 fungi found in contaminated dairy products, resulted in the isolation of 1235 antifungal colonies. The biodiversity of the isolated antifungal LAB was then determined along with that of the fungi found in the different raw milks, in order to observe a possible correlation between the presence of fungi and the expression of antifungal activities. The influence of milk origin, sampling period, isolation medium and targeted fungus on the percentage of isolated active colonies was highlighted and clearly showed that both cow and goat milks were reservoirs of antifungal LAB. Among the targeted fungi, P. expansum was more easily inhibited, and the majority of colonies were isolated during the third sampling period, mainly on MRS-based media. The majority of identified antifungal LAB belonged to the genus Lactobacillus, mainly to the Lb. casei group. Eleven isolates, including 10 belonging to the Lb. casei group, were selected from these lactobacilli, according to their activity level and action spectrum in MRS medium. Some of their technological properties were characterized for their potential use as protective cultures in fermented dairy products and their antifungal activity was tested in milk and yogurt. To do this, 6 fungal contaminants commonly encountered in yogurt spoilage were used. A particular strain, Lb. harbinensis K.V9.3.1Np, showed a strong antifungal activity in yogurt. Additional experiments showed that the variation of technological parameters (presence or absence of sugar, fermentation time) had no influence on the antifungal activity of this strain. This is the first time that an antifungal potential has been observed for Lb. harbinensis, a species isolated for the first time in 2005 from a fermented vegetable product. Because of its effectiveness in yogurt, Lb. harbinensis K.V9.3.1Np is a promising strain for biopreservation of fermented dairy product(s)
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Leyva, Salas Marcia. "Cultures antifongiques applicables comme ferments de bioprotection dans les produits laitiers : sélection, évaluation à l'échelle pilote et identification de composés supports de l'activité." Thesis, Brest, 2018. http://www.theses.fr/2018BRES0058/document.

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La contamination fongique des produits laitiers est à l’origine de pertes économiques conséquentes et de gaspillage alimentaire. Dans un contexte de demande pour plus de « naturalité », les cultures de bioprotection et leurs métabolites représentent une alternative d’intérêt aux conservateurs chimiques pour lutter contre ces contaminants.Les objectifs de cette thèse étaient i) de sélectionner des micro-organismes présentant une activité antifongique, pour élaborer des cultures de bioprotection applicables dans des produits laitiers, et ii) d’étudier les composés potentiellement supports de l’activité antifongique observée. Dans un premier temps, l’activité antifongique de 32 souches de bactéries lactiques et propioniques a été étudiée en modèles « fromage » et « yaourt ». L’étude de combinaisons de souches et de leur innocuité a conduit à sélectionner 2 combinaisons binaires de lactobacilles (A1 et A3). Leur efficacité et applicabilité a été évaluée à l’échelle pilote en fabrication de crème fraîche et de fromage.Les challenges tests et tests d’usages ont montré que selon le produit laitier, A1 et A3 ont une activité antifongique similaire ou supérieure que les cultures bioprotectrices commerciales. Selon l’inoculum ajouté, ces cultures n’impactent pas les caractéristiques technologiques et organoleptiques des produits laitiers. Des méthodes chromatographiques des composés antifongiques suivies d’analyses statistiques ont permis de mettre en évidence des « cocktails » de 2 à 17 composés, selon la matrice et la culture considérée, qui sont probablement supports de l’activité antifongique.Ces travaux contribuent à une meilleure compréhension des mécanismes d’action de l’activité antifongique et devraient conduire au développement de cultures antifongique pour remplacer les conservateurs dans les produits laitiers
Fungal contamination of dairy products is responsible for economic losses and food waste. In a context of “preservative-free” product demand, bioprotective cultures and their metabolites represe,t an alternative of interest of chemical preservatives to control these spoilers.The objective of this study was i) to select microorganisms exhibiting an antifungal activity, in order to elaborate bioprotectivecultures applicable in dairy products, and ii) to study the compounds potentially supporting the observed activity. Firstly, the antifungal activity of 32 strains of lactic acid and propionic bacteria screened in cheese model and yogurt. Strain combinaison study and safety assessment led to the selection of 2 binary lactobacilli combinations (A1 and A3). Their efficiency and applicability were then evaluated in pilot-scale productions of sour cream and cheese.Challenge and shelf life tests showed that depending on the dairy product, A1 and A3 have a similar or higher antifungal activity than the commercial bioprotective cultures. In addition, depending of inoculum, A1 and A3 did not impact the technological and organoleptic characteristics. Chromatographic methods and statistical analyses allowed identifying cocktails of 2 to 17 compounds, according to the considered dairy product and culture that probably support the antifungal activity.The obtained results contribute to a better understanding of the antifungal activity action mechanisms and should lead to the development of antifungal cultures to replace preservatives in dairy products
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Humphreys, S. "Glycopeptide resistance in lactic acid bacteria." Thesis, University of Cambridge, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.604779.

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The glycopeptide antibiotics vancomycin and teicoplanin are used to treat infections caused by Gram positive bacteria. The formation of nascent peptidoglycan chains and cross linking of the cell wall is inhibited because the drugs bind specifically to the D-alanyl-D-alanine portion of the pentapeptide chain in peptidoglycan precursors. Plasmid-mediated, high-level resistance to both antibiotics in Enterococcus sp. is associated with production of a novel D-alanine:D-alanine (D-Ala:D-Ala) ligase of altered substrate specificity. This enzyme, VanA, synthesises the depsipeptide D-alanyl-D-lactate (D-Ala-D-Lac), which is incorporated into cell wall precursors, instead of D-Ala-D-Ala. Vancomycin has a 1000 fold lower affinity for cell wall precursors terminating in the hydroxyacid. VanA and other plasmid-borne van genes essential for high-level glycopeptide resistance in enterococci lie within the inverted repeats of a transposon; Tn1546, which has a distinctly different G+C ratio to enterococcal DNA, suggesting an exogenous origin. Lactic acid bacteria such as Lactobacillus sp. and Leuconostoc sp. are intrinsically resistant to glycopeptide antibiotics. Analysis of their cell wall precursors reveals that they terminate in D-Lac, suggesting a similar mechanism of resistance to that of the enterococci. The mechanism of cell wall synthesis in vancomycin-sensitive and resistant lactic acid bacteria and VanA-type enterococci was investigated. The D-Ala:D-Ala ligase from the glycopeptide-sensitive lactic acid bacterium, Lactobacillus delbrueckii, was purified directly from cell extracts and characterised. No D-Ala:D-hydroxyacid ligase activity was detected in extracts from the glycopeptide-resistant Lactobacillus brevis. Subsequently, the ligase of Leuconostoc mesenteroides (Lmddl), which had already been sequenced, was cloned and overexpressed, to allow purification and characterisation of the enzyme.
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Books on the topic "Antifungal lactic acid bacteria"

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Ström, Katrin. Fungal inhibitory lactic acid bacteria: Characterization and application of Lactobacillus plantarum MiLAB 393. Uppsala: Swedish University of Agricultural Sciences, 2005.

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Holzapfel, Wilhelm H., and Brian J. B. Wood, eds. Lactic Acid Bacteria. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118655252.

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Kanauchi, Makoto, ed. Lactic Acid Bacteria. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-8907-2.

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Faruk Bozoğlu, T., and Bibek Ray, eds. Lactic Acid Bacteria. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0.

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Zhang, Heping, and Yimin Cai, eds. Lactic Acid Bacteria. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-8841-0.

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Chen, Wei, ed. Lactic Acid Bacteria. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7283-4.

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Chen, Wei, ed. Lactic Acid Bacteria. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7832-4.

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Holzapfel, W. H. N. Genera of lactic acid bacteria. [S.l.]: Springer, 2012.

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De Vuyst, Luc, and Erick J. Vandamme, eds. Bacteriocins of Lactic Acid Bacteria. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1.

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Wood, Brian J. B., and Philip J. Warner, eds. Genetics of Lactic Acid Bacteria. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0191-6.

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Book chapters on the topic "Antifungal lactic acid bacteria"

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Kadyan, Saurabh, and Diwas Pradhan. "Antifungal Lactic Acid Bacteria (LAB): Potential Use in Food Systems." In Novel Strategies to Improve Shelf-Life and Quality of Foods, 73–94. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003010272-6.

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Makhloufi, Souad, Serra Djaboub, Abdallah Moussaoui, and Sliman Benouis. "Antifungal Activity of Isolated Lactic Acid Bacteria Strain from Wheat Against Some Fusarium graminearum Strains." In Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions, 345–46. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70548-4_109.

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Teuber, Michael. "Lactic Acid Bacteria." In Biotechnology, 325–66. Weinheim, Germany: Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620821.ch10.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Lactic acid bacteria." In Microbiological Examination Methods of Food and Water, 189–206. Second edition. | Leiden, The Netherlands ; Boca Raton : CRC Press/Balkema, [2018]: CRC Press, 2018. http://dx.doi.org/10.1201/9781315165011-14.

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Ruiz-Rodríguez, Luciana, Juliana Bleckwedel, Maria Eugenia Ortiz, Micaela Pescuma, and Fernanda Mozzi. "Lactic Acid Bacteria." In Industrial Biotechnology, 395–451. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2016. http://dx.doi.org/10.1002/9783527807796.ch11.

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Lorca, Graciela L., Taylor A. Twiddy, and Milton H. Saier. "Lactic Acid Bacteria." In Biotechnology of Lactic Acid Bacteria, 55–79. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118868386.ch4.

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König, Helmut, and Jürgen Fröhlich. "Lactic Acid Bacteria." In Biology of Microorganisms on Grapes, in Must and in Wine, 3–41. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60021-5_1.

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Axelsson, Lars, and Siv Ahrné. "Lactic Acid Bacteria." In Applied Microbial Systematics, 367–88. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4020-1_13.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Lactic acid bacteria." In Microbiological Examination Methods of Food and Water, 189–206. Second edition. | Leiden, The Netherlands ; Boca Raton : CRC Press/Balkema, [2018]: CRC Press, 2017. http://dx.doi.org/10.1201/b13740-14.

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Kanauchi, Makoto. "Screening the Lactic Acid Bacteria converting Hydroxy Fatty Acid from Unsaturated Fatty Acid." In Lactic Acid Bacteria, 119–27. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8907-2_11.

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Conference papers on the topic "Antifungal lactic acid bacteria"

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Zhang, Xudong. "Research on the Screening of Antifungal Lactic Acid Bacteria and Its Characteristics." In 2016 5th International Conference on Environment, Materials, Chemistry and Power Electronics. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/emcpe-16.2016.21.

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Mares-Mares, Everardo, Paola Itzel Bautista-Espinoza, Maria Azucena Rocha-Mendoza, C�sar Ozuna-L�pez, Estefan�a Odemaris Ju�rez-Hern�ndez, and Maria Guadalupe de Lourdes Acosta-Castillo. "Obtaining and encapsulation of a hydrolysate with antifungal potential from the fermentation of sub-products of tortilla corn with lactic acid bacteria." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100214.

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Borisenko, O. A. "MINIMUM NUTRIENT ENVIRONMENT FOR LACTIC ACID BACTERIA." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-22-24.

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Fokina, N. A., G. T. Uryadova, and L. V. Karpunina. "Exopolysaccharides of lactic acid bacteria: applied aspects." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.075.

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Exopolysaccharides Lactococcus lactis B-1662 and, to a greater extent, Streptococcus thermophilus have a healing effect on burns in rats. The exopolysaccharide Streptococcus thermophilus also has a prebiotic effect in the poultry body.
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Liu, Xuejun, Mengmeng Wang, Chang Zhu, Mengxing Gou, and Xiaohui Yan. "Research progress of functional lactic acid bacteria." In 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/iceesd-17.2017.116.

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Ünal, Emel, Selin Kalkan, and Zerrin Erginkaya. "Use of lactic acid bacteria biofilms as biocontrol agents." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0040.

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Gou, Jingxuan, Wenbin Dong, and Qiao Zeng. "Isolation and identification of probiotic lactic acid bacteria from pickles." In 2011 International Conference on Human Health and Biomedical Engineering (HHBE). IEEE, 2011. http://dx.doi.org/10.1109/hhbe.2011.6028979.

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Reis, Nayara Alves, Norma Suely Evangelista-Barreto, Margarete Alice Fontes Saraiva, Marly Silveira Santos, Adriana Pereira Sampaio, and Alessandra Santana Silva. "Antimicrobial Resistance of Lactic Acid Bacteria Isolated From Human Milk." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-305.

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Alipin, Kartiawati, and Ratu Safitri. "The potential of indigenous lactic acid bacteria against Salmonella sp." In TOWARDS THE SUSTAINABLE USE OF BIODIVERSITY IN A CHANGING ENVIRONMENT: FROM BASIC TO APPLIED RESEARCH: Proceeding of the 4th International Conference on Biological Science. Author(s), 2016. http://dx.doi.org/10.1063/1.4953505.

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Lombogia, C. A., M. Tulung, J. Posangi, and T. E. Tallei. "Gut-associated Lactic Acid Bacteria (LAB) in Apis nigrocincta (Smith)." In 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210810.006.

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Reports on the topic "Antifungal lactic acid bacteria"

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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