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Journal articles on the topic 'Biopreservation compounds'
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Mewa-Ngongang, Maxwell, Heinrich du Plessis, Seteno Ntwampe, Boredi Chidi, Ucrecia Hutchinson, Lukhanyo Mekuto, and Neil Jolly. "Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds." Foods 8, no. 2 (February 2, 2019): 51. http://dx.doi.org/10.3390/foods8020051.
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Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopreservation compounds. Production kinetics, subsequent to optimization using response surface methodology (RSM) for biopreservation compounds production was studied for three yeasts using GPE broth as a fermentation medium. The results showed that the highest volumetric zone of inhibition (VZI) was 1.24 L contaminated solidified media (CSM) per mL biopreservation compounds used (BCU) when Candida pyralidae Y1117 was inoculated in a pH 3-diluted GPE broth (150 g L−1) incubated at 25 °C for 24 h. Similar conditions were applied for Pichia kluyveri Y1125 and P. kluyveri Y1164, albeit under slightly elongated fermentation periods (up to 28 h), prior to the attainment of a maximum VZI of only 0.72 and 0.76 L CSM mL−1 ACU, respectively. The potential biopreservation compounds produced were identified to be isoamyl acetate, isoamyl alcohol, 2-phenyl ethylacetate and 2-phenyl ethanol.
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Vesković-Moračanin, Slavica, Dragutin Đukić, Vladimir Kurćubić, Pavle Mašković, and Mira Ač. "Natural antimicrobial compounds and biopreservation of food." Tehnologija mesa 56, no. 1 (2015): 16–25. http://dx.doi.org/10.5937/tehmesa1501016v.
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Li, Jianrong, Tingting Li, and Yang Jiang. "Chemical aspects of the preservation and safety control of sea foods." RSC Advances 5, no. 39 (2015): 31010–17. http://dx.doi.org/10.1039/c5ra03054d.
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Ramos-Vivas, José, María Elexpuru-Zabaleta, María Luisa Samano, Alina Pascual Barrera, Tamara Y. Forbes-Hernández, Francesca Giampieri, and Maurizio Battino. "Phages and Enzybiotics in Food Biopreservation." Molecules 26, no. 17 (August 25, 2021): 5138. http://dx.doi.org/10.3390/molecules26175138.
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Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives.
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Strack, Lariane, Rodrigo Cavalheiro Carli, Raíssa Vieira da Silva, Kátia Bitencourt Sartor, Luciane Maria Colla, and Christian Oliveira Reinehr. "Food biopreservation using antimicrobials produced by lactic acid bacteria." Research, Society and Development 9, no. 8 (August 6, 2020): e998986666. http://dx.doi.org/10.33448/rsd-v9i8.6666.
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There is a growing consumer demand for natural foods, and it is of great interest to develop and produce natural and effective substances for food preservation, replacing synthetic preservatives. The growth of bacteria can occur in food due to environmental conditions during handling and storage, even if good manufacturing practices have been observed. This can cause losses for the industry, also becoming a risk of contamination to the consumer, being necessary to develop new techniques for controlling these sources of contamination. Lactic acid bacteria are known for their benefits to the organisms of those who consume them and for the ability to produce, under appropriate conditions, natural antimicrobial compounds, which can be used as biopreservatives in food and contribute to the increase of shelf life. Bacteriocins are proteins or peptides produced in ribosomes that have the capacity to act against certain pathogens, preventing their multiplication in products during the periods of storage and distribution. The aim of this review is to present the main bacteriocin-producing microorganisms, the forms of production, as well as the techniques by which these bioproducts have been applied in the biopreservation of food products and the results obtained. Biopreservation using bacteriocins has been studied and established as a new and important method, however it is necessary to search for production processes of these bacteriocins on a larger scale and with cost reduction, so that their potential can be increasingly explored by science and industry. Studies related to mechanisms of action and applications in food are also necessary in order to support the decisions of regulatory agencies.
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METAXOPOULOS (Ι. ΜΕΤΑΞΟΠΟΥΛΟΣ), J., M. MATARAGAS (M. ΜΑΤΑΡΑΓΚΑΣ), and E. H. DROSINOS (Ε.Χ. ΔΡΟΣΙΝΟΣ). "Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. (II)." Journal of the Hellenic Veterinary Medical Society 54, no. 1 (December 19, 2017): 69. http://dx.doi.org/10.12681/jhvms.15221.
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Lactic acid bacteria produce a variety of small molecular weight compounds, which have antimicrobial properties. Such substances are: organic acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. Many of these compounds have a wide inhibitory spectrum but the bacteriocins are able to inhibit species, namely, related with the bacteriocin-producing strain. In the last years bacteriocins have gained a lot of concern because some of them are able to inhibit the growth of pathogenic bacteria, like Listeria monocytogenes. The term "biopreservation" refers to the extension of storage life, as well as to the enhancement of the food safety, using the bacteriocin-producing lactic acid strains or their metabolic antibacterial products. In this review will be reported bacteriocins, which are produced by the lactic acid bacteria and will be discussed the potential application of the bacteriocinogenic strains or their bacteriocins on the foods, as protective cultures or as protective compounds, respectively.
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Daly, Charles, and Ruth Davis. "The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health." Agricultural and Food Science 7, no. 2 (January 1, 1998): 251–65. http://dx.doi.org/10.23986/afsci.72862.
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Fermentation of various foodstuffs by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practised by mankind. In recent years, significant advances have been made in elucidating the genetic and physiological basis of key LAB traits involved in these industrially significant processes. One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. Interest in these compounds has grown substantially due to their potential usefulness as natural substitutes for chemical food preservatives in the production of foods with enhanced shelflife and/or safety. There is growing consumer awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating many positive health effects. In addition, some LAB are currently being assessed for their ability to act as live delivery vectors in the development of new oral vaccines.
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Iglesias, M. B., G. Echeverría, I. Viñas, M. L. López, and M. Abadias. "Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds." LWT 87 (January 2018): 581–88. http://dx.doi.org/10.1016/j.lwt.2017.09.025.
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Ricci, Annalisa, Valentina Bernini, Antonietta Maoloni, Martina Cirlini, Gianni Galaverna, Erasmo Neviani, and Camilla Lazzi. "Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds." Microorganisms 7, no. 12 (November 22, 2019): 607. http://dx.doi.org/10.3390/microorganisms7120607.
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Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.
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NILSSON, LILIAN, LONE GRAM, and HANS HENRIK HUSS. "Growth Control of Listeria monocytogenes on Cold-Smoked Salmon Using a Competitive Lactic Acid Bacteria Flora." Journal of Food Protection 62, no. 4 (April 1, 1999): 336–42. http://dx.doi.org/10.4315/0362-028x-62.4.336.
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A Lactobacillus sake strain LKE5 and four strains of Carnobacterium piscicola were evaluated as biopreservation cultures to control the growth of Listeria monocytogenes on vacuum-packed, cold-smoked salmon stored at 5°C. All five strains were antilisterial as live cultures in an agar diffusion assay. Cell-free supernatants of two strains of C. piscicola and L. sake LKE5 were also antilisterial because of the production of bacteriocins. The presence of high cell numbers of strains of C. piscicola had no influence on the sensory quality of cold-smoked salmon stored at 5°C, but L. sake LKE5 caused strong sulfurous offflavors and was rejected as a culture for biopreservation of cold-smoked salmon. A bacteriocin-producing strain of C. piscicola (A9b) initially caused a 7-day lag phase of L. monocytogenes, followed by a reduction in numbers of L. monocytogenes from 103 CFU/ml to below 10 CFU/ml after 32 days of incubation, coinciding with the detection of antilisterial compounds. The presence of a nonbacteriocin-producing strain of C. piscicola (A10a) prevented the growth of L. monocytogenes during the 32-day incubation. The growth of L. monocytogenes was strongly repressed on cold-smoked salmon in the presence of C. piscicola A9b and A10a, respectively. The initial cell numbers of L. monocytogenes that were found on Oxford plates incubated at 25°C reached low maximum cell counts of 104 and 2 × 103 after 14 and 20 days of storage in mixed culture with C. piscicola A9b and A10a.
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Tumbarski, Yulian, Anna Lante, and Albert Krastanov. "Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation." Open Biotechnology Journal 12, no. 1 (March 21, 2018): 25–32. http://dx.doi.org/10.2174/1874070701812010025.
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Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms. In recent decades, bacteriocins are increasingly becoming more important in different branches of the industry due to their broad antibacterial and antifungal spectrum - in the food industry for natural food preservation and expiry date extension; in the health sector for preparation of probiotic foods and beverages; in the clinical practice as alternatives of conventional antibiotics; in the agriculture as biocontrol agents of plant pathogens and alternatives of chemical pesticides for plant protection. The broad antimicrobial spectrum of bacteriocins has stimulated the research attention on their application mainly in the food industry as natural preservatives. Most scientific achievements concerning the application food biopreservation are related to bacteriocins produced by LAB. The lactic acid bacteria bacteriocins can be produced in the food substrate during its natural fermentation or can be added in the food products after obtaining byin vitrofermentations under optimal physical and chemical conditions. Moreover, the immobilization of LAB bacteriocins on different matrices of organic and inorganic origin has been proposed as an advanced approach in the natural food preservation for their specific antimicrobial activity, anti-biofilm properties and potential use as tools for pathogen detection.
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Corbo, Maria, Daniela Campaniello, Barbara Speranza, Antonio Bevilacqua, and Milena Sinigaglia. "Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables." Coatings 5, no. 4 (November 26, 2015): 931–61. http://dx.doi.org/10.3390/coatings5040931.
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The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.
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Neres, Daiana Jaqueline Gatti, Sidnei Emilio Bordignon Junior, and César Milton Baratto. "Nisin in the biopreservation of Bordô (Ives) and Niágara table wines from Santa Catarina, Brazil." Journal of Biotechnology and Biodiversity 4, no. 3 (August 1, 2013): 176–83. http://dx.doi.org/10.20873/jbb.uft.cemaf.v4n3.neris.
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The searches for new antimicrobial compounds to control the lactic acid bacteria in winemaking are based in the increasing global concern about the chemical preservatives restrictions and the development of super-resistant strains continuously exposed to sulfites in wineries for decades. The antimicrobial activity of the nisin as a biopreservative was studied for Bordô (Ives) and Niágara grape wines from Santa Catarina, Brazil. Measurements of antimicrobial activity were made by well-diffusion assays. From the eleven previously assessed strains of nisinsusceptible lactic bacteria (nisin concentration 1000 IU ml-1), four were selected for definitive assays with nisin (100 IU ml-1) dissolved in the wines. Positive results for inhibition were obtained for the four strains selected. Next, the direct inhibitory action was assessed in wines artificially inoculated and then treated with nisin. After 60 days of storage, there was reduction in the total bacterial population as compared to control, especially in Bordô (Ives) wine, while the physic-chemical parameters were not influenced by the nisin treatment. The inhibitory activity of nisin was not affected when it was dissolved in wine in the antimicrobial assays, and its potential utilization as biopreservative should be able to aid on the control of autochthonous microbiota, but further studies are required to conclude more precisely the nisin effects at long term in wines.
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Todorov, S. D., L. Favaro, P. Gibbs, and M. Vaz-Velho. "Enterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production." Beneficial Microbes 3, no. 4 (December 1, 2012): 319–30. http://dx.doi.org/10.3920/bm2012.0036.
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Strain ST211CH, identified as a strain of Enterococcus faecium, isolated from Lombo produced a bacteriocin that inhibited the growth of Enterococcus spp., Listeria spp., Klebsiella spp., Lactobacillus spp., Pseudomonas spp., Staphylococcus spp. and Streptococcus spp. The mode of action of the bacteriocin named as bacteriocin ST211Ch was bactericidal against Enterococcus faecalis ATCC19443. As determined by Tricine-SDS-PAGE, the approximate molecular mass of the bacteriocin was 8.0 kDa. Loss in antimicrobial activity was recorded after treatment with proteolytic enzymes. Maximum activity of bacteriocin ST211Ch was measured in broth cultures of E. faecium strain ST211Ch after 24 h; thereafter, the activity was reduced. Bacteriocin ST211Ch remained active after exposure to various temperatures and pHs, as well as to Triton X-100, Tween-80, Tween-20, sodium dodecyl sulfate, NaCl, urea and EDTA. Effect of media components on production of bacteriocin ST211Ch was also studied. On the basis of PCR reactions targeting different bacteriocin genes, i.e. enterocins, curvacins and sakacins, no evidences for the presence of these genes in the total DNA of E. faecium strain ST211Ch was obtained. The bacterium most probably produced a bacteriocin different from those mentioned above. Based on the antimicrobial spectrum, stability and mode of action of bacteriocin ST211CH, E. faecium strain ST211Ch might be considered as a potential candidate with beneficial properties for use in biopreservation to control food spoilage bacteria.
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Tumbarski, Yulian, Radosveta Nikolova, Nadezhda Petkova, Ivan Ivanov, and Anna Lante. "Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47." Food technology and biotechnology 57, no. 2 (2019): 230–37. http://dx.doi.org/10.17113/ftb.57.02.19.6128.
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Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.
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Longo, Alex, and Bruce Damer. "Factoring Origin of Life Hypotheses into the Search for Life in the Solar System and Beyond." Life 10, no. 5 (April 27, 2020): 52. http://dx.doi.org/10.3390/life10050052.
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Two widely-cited alternative hypotheses propose geological localities and biochemical mechanisms for life’s origins. The first states that chemical energy available in submarine hydrothermal vents supported the formation of organic compounds and initiated primitive metabolic pathways which became incorporated in the earliest cells; the second proposes that protocells self-assembled from exogenous and geothermally-delivered monomers in freshwater hot springs. These alternative hypotheses are relevant to the fossil record of early life on Earth, and can be factored into the search for life elsewhere in the Solar System. This review summarizes the evidence supporting and challenging these hypotheses, and considers their implications for the search for life on various habitable worlds. It will discuss the relative probability that life could have emerged in environments on early Mars, on the icy moons of Jupiter and Saturn, and also the degree to which prebiotic chemistry could have advanced on Titan. These environments will be compared to ancient and modern terrestrial analogs to assess their habitability and biopreservation potential. Origins of life approaches can guide the biosignature detection strategies of the next generation of planetary science missions, which could in turn advance one or both of the leading alternative abiogenesis hypotheses.
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Agriopoulou, Sofia, Eygenia Stamatelopoulou, Monika Sachadyn-Król, and Theodoros Varzakas. "Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects." Microorganisms 8, no. 6 (June 24, 2020): 952. http://dx.doi.org/10.3390/microorganisms8060952.
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Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.
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Tulini, Fabricio L., Nolwenn Hymery, Thomas Haertlé, Gwenaelle Le Blay, and Elaine C. P. De Martinis. "Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil." Journal of Dairy Research 83, no. 1 (November 26, 2015): 115–24. http://dx.doi.org/10.1017/s0022029915000606.
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Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.
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GRANDE, MARIA J., HIKMATE ABRIOUEL, ROSARIO LUCAS LÓPEZ, EVA VALDIVIA, NABIL BEN OMAR, MAGDALENA MARTÍNEZ-CAÑAMERO, and ANTONIO GÁLVEZ. "Efficacy of Enterocin AS-48 against Bacilli in Ready-to-Eat Vegetable Soups and Purees." Journal of Food Protection 70, no. 10 (October 1, 2007): 2339–45. http://dx.doi.org/10.4315/0362-028x-70.10.2339.
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The broad-spectrum bacteriocin enterocin AS-48 was tested for biopreservation of ready-to-eat vegetable foods (soups and purees) against aerobic mesophilic endospore-forming bacteria. By adding AS-48 (10 μg/ml), Bacillus cereus LWL1 was completely inhibited in all six vegetable products tested (natural vegetable cream, asparagus cream, traditional soup, homemade-style traditional soup, vegetable soup, and vichyssoise) for up to 30 days at 6, 15, and 22°C. A collection of strains isolated from spoiled purees showed slightly higher resistance to AS-48 in the order Paenibacillus sp. > Bacillus macroides > B. cereus, although they were also completely inhibited in natural vegetable cream by AS-48 at 10 μg/ml. However, cocktails of five or eight strains composed of B. cereus (three strains), B. macroides (two strains), and Paenibacillus sp., Paenibacillus polymyxa, and Paenibacillus amylolyticus showed higher bacteriocin resistance with AS-48 of up to 50 μg/ml required for complete inactivation in natural vegetable cream stored at 22°C. Repetitive extragenic palindromic sequence-based PCR (REPPCR) analysis showed that paenibacilli (along with some B. cereus) was the predominant survivor in the cocktails after bacteriocin treatment. To increase the effectiveness of enterocin AS-48, the bacteriocin was tested (at 20 μg/ml) against the eight-strain cocktail in natural vegetable cream in combination with other antimicrobials. The combination of AS-48 and nisin had a slight but significant additive effect. Bactericidal activity was greatly enhanced by phenolic compounds (carvacrol, eugenol, geraniol, and hydrocinnamic acid), achieving a rapid and complete inactivation of bacilli in the tested puree at 22°C.
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Alang, Hasria. "Review : Enterocyn from Enterococcus Genus as a Probiotic, Antimicrobial and Biopreservative." Pharmauho: Jurnal Farmasi, Sains, dan Kesehatan 6, no. 2 (September 29, 2020): 95. http://dx.doi.org/10.33772/pharmauho.v6i2.12276.
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Lactic acid bacteria (LAB) is agras, produces antimicrobial compounds called bacteriocin. It can reduce its dependence on antibiotic use. Enterococcus is one of member LA.B. This bacterium has a short and paired chain shape and produces bacteriocin called enterocin. This compound can inhibit the growth of pathogenic microbes that cause disease and food spoilage, so that it can be used as an antimicrobial and biopreservative and also as a probiotic candidate. The use of Enterococcus as a probiotic and biopreservative is often disputed. However, some studies suggest that cases of bacteremia and urinary tract infections by the genus only occur in people who have immune compromised and enterococcus that have been resistant to vancomycin.
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Djenane, Djamel, Malek Aboudaou, Fatiha Djenane, Diego García-Gonzalo, and Rafael Pagán. "Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract." Foods 9, no. 9 (September 22, 2020): 1336. http://dx.doi.org/10.3390/foods9091336.
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The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
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Siswara, H. N., I. I. Arief, and Z. Wulandari. "Plantarisin Asal Lactobacillus plantarum IIA-1A5 sebagai Pengawet Alami Daging Ayam Bagian Paha pada Suhu Refrigerator." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 7, no. 3 (October 31, 2019): 123–30. http://dx.doi.org/10.29244/jipthp.7.3.123-130.
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Naturally preservative has potential to appllied as food preservative. A biopreservative can used for food is bacteriocin. Bacteriocin is peptide compound produced by lactic acid bacteria and has antimicrobial activity. Lactobacillus plantarum is one of lactic acid bacteria produce bacteriocin called plantaricin. Plantaricin has antimicrobial activity against pathogen bacteria. Aplication of plantaricin will become an alternative for developing biotechnology in biopreservative. The aim of this research was to evaluate the effectiveness of plantaricin IIA-1A5 as biopreservative to physical properties and microbiological chicken meat at refrigerator temperature. There were two methods used, purification of plantaricin and its aplication to chicken meat. This research used completely randomized design with factorial pattern, then Duncan Multiple Rank Test. The results showed that there was a significant (P<0.05) interaction of gived plantarisin with specific storage time (0, 2, 4, 6, 8, and 10 days) in chicken meat on the quality of meat. As conclusion, plantaricin IIA-1A5 effectively inhibited pathogenic bacteria so total microbe was lower than control. Plantaricin could be recommended as a biopreservative for chicken meat.
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RAY, P., C. SANCHEZ, D. J. O'SULLIVAN, and L. L. McKAY. "Classification of a Bacterial Isolate, from Pozol, Exhibiting Antimicrobial Activity against Several Gram-Positive and Gram-Negative Bacteria, Yeasts, and Molds†." Journal of Food Protection 63, no. 8 (August 1, 2000): 1123–32. http://dx.doi.org/10.4315/0362-028x-63.8.1123.
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A bacterial isolate, designated CS93, capable of producing a broad-spectrum antimicrobial compound(s) effective against gram-positive and gram-negative bacteria, yeasts, and molds was isolated from pozol, a fermented maize product. This strain was phenotypically similar to another pozol isolate that was previously designated as Agrobacterium azotophilium by other investigators. By using biochemical, phenotypic, and 16S rRNA sequence analysis, both pozol isolates were identified as members of the genus Bacillus, possibly a variant of Bacillus subtilis. While the antimicrobial compound(s) was initially produced only on a solid medium, parameters were identified for production in broth. The compound(s) was heat stable (121°C for 15 min), exhibited activity over a wide pH range (pH 3 to pH 11), and was inactivated by pronase E. The antimicrobial compound(s) was bactericidal and bacteriolytic against Escherichia coli V517, bacteriostatic against Micrococcus luteus, and fungistatic against Saccharomyces cerevisiae. The inhibitory compound(s) could possibly serve as a food biopreservative.
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Desniar, Desniar, Iriani Setyaningsih, and Yoga Indra Purnama. "Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 30, 2016): 132. http://dx.doi.org/10.17844/jphpi.v19i2.13140.
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Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterial<br />substances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this study<br />were to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to produce<br />their antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarum<br />NS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was given<br />three treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate<br />50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimurium<br />ATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the second<br />stage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hours<br />in semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity were<br />measured every three hours during growth of bacteria. The results of the antibacterial screening showed<br />that L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,<br />whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition activity of L. plantarum (NS 9) was caused by the lower pH of supernatant. The antibacterial compouds were<br />produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.<br />The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the end<br />of the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimurium<br />ATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased to<br />simultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) during<br />growth of bacteria.
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YANG, E. J., Y. S. KIM, and H. C. CHANG. "Purification and Characterization of Antifungal δ-Dodecalactone from Lactobacillus plantarum AF1 Isolated from Kimchi." Journal of Food Protection 74, no. 4 (April 1, 2011): 651–57. http://dx.doi.org/10.4315/0362-028x.jfp-10-512.
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The aim of this study was to purify and identify an antifungal compound from Lactobacillus plantarum AF1, which was isolated from kimchi. The antifungal compound was purified by solid-phase extraction and recycling preparative high-performance liquid chromatography, and its structure was elucidated by using gas chromatography–mass spectrometry (GC-MS). The active compound from L. plantarum AF1 was confirmed to be δ-dodecalactone (molecular weight, 198.3) by comparison of its gas chromatographic retention time with the mass spectrum of standard δ-dodecalactone. The MICs of δ-dodecalactone against various fungi and bacteria ranged from 350 to 6,250 μg/ml. δ-Dodecalactone showed strong antifungal activity against molds Aspergillus flavus, A. fumigatus, A. petrakii, A. ochraceus, A. nidulans, and Penicillium roqueforti. The three tested yeast strains of Candida albicans were more resistant than the molds. Antibacterial activity was evident but less potent than the antifungal activity. δ-Dodecalactone produced pleasurable (fruity) organoleptic characteristics. The results indicate the potential of the δ-dodecalactone produced by L. plantarum AF1 as a biopreservative and flavoring compound, as well as a biosafe remedy for candidiasis.
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Teneva, Desislava, Zapryana Denkova, Bogdan Goranov, Rositsa Denkova, Georgi Kostov, Teodora Atanasova, and Pavel Merdzhanov. "Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (December 1, 2016): 39–52. http://dx.doi.org/10.1515/aucft-2016-0014.
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Abstract Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.
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ROUSE, SUSAN, and DOUWE VAN SINDEREN. "Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing." Journal of Food Protection 71, no. 8 (August 1, 2008): 1724–33. http://dx.doi.org/10.4315/0362-028x-71.8.1724.
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Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.
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Teneva, Desislava, Rositsa Denkova-Kostova, Bogdan Goranov, Yana Hristova-Ivanova, Aleksandar Slavchev, Zapryana Denkova, and Georgi Kostov. "Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms." Zeitschrift für Naturforschung C 74, no. 5-6 (May 27, 2019): 105–11. http://dx.doi.org/10.1515/znc-2018-0062.
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Abstract This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of Citrus aurantium L zest essential oil. The identification of the chemical compounds was done using chromatography analysis. The antioxidant activity was studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that the main components of the essential oil were limonene (85.22%), β-myrcene (4.3%), and α-pinene (1.29%). Regarding the DPPH radical scavenging ability, the zest essential oil showed higher activity than limonene. The antimicrobial activity of the essential oil against pathogenic [Staphylococcus aureus NBIMCC 3703, Salmonella sp. (clinical isolate), Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis NBIMCC 1208, Escherichia coli NBIMCC 3702] microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oil (inhibition zones being between 9 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oil displayed promising results for its application as a biopreservative agent.
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Arulkumar, Abimannan, Kumar Satheeshkumar, Sadayan Paramasivam, Palanivel Rameshthangam, and Jose M. Miranda. "Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)." Foods 9, no. 5 (May 14, 2020): 634. http://dx.doi.org/10.3390/foods9050634.
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Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storage.
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NURHIKMAYANI, RISKY, BUDI SETIADI DARYONO, and ENDAH RETNANINGRUM. "The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product." Biodiversitas Journal of Biological Diversity 20, no. 4 (March 22, 2019): 1063–68. http://dx.doi.org/10.13057/biodiv/d200418.
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Abstract. Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20: 1063-1068. Chao is traditional fermented fish made of anchovy (Stolephorus sp.), rice, salt, and fermented naturally on controlled environment. The product comes from Pangkep Regency, South Sulawesi. Chao has the potential for the source of high-grade lactic acid bacteria isolates, especially for antimicrobial compound. Antimicrobial compound produced by lactic acid bacteria is a biopreservative compound with many advantages. The purposes of this investigation were to isolate antimicrobial-producing lactic acid bacteria from chao and to identify their isolates based on the molecular properties. Lactic acid bacteria were isolated from chao using Man Ragosa Sharpe Agar (MRSA) medium added with 0.1 % CaCO3, followed by the ability test to produce antimicrobial compound against Staphylococcus aureus FNCC 0047 as an indicator. The spectrum of crude antimicrobial as cell-free supernatant (CFS) was determined by antagonism against S. aureus FNCC 0047 and Escherichia coli FNCC 0049 on agar well diffusion test. Selected isolates of antimicrobial-producing lactic acid bacteria molecularly identified from 16S rRNA marker using primer 27F and 1492R. We obtained four isolates of lactic acid bacteria that showed the antimicrobial activity. This crude antimicrobial compound could inhibit both gram-positive Staphylococcus aureus FNCC0047 and gram-negative bacteria Escherichia coli FNCC0049. The highest crude antimicrobial activity of isolates was observed on IB1C strain. The results of molecular characterization suggested that the IB1C and IB3B strain were identified as Lactobacillus plantarum, whereas IB3E and IB3F were identified as Pediococcus pentosaceus.
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Desniar, Desniar, Iriani Setyaningsih, and Yoga Indra Purnama. "Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (August 30, 2016): 132. http://dx.doi.org/10.17844/jphpi.v19i2.13458.
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<p>Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterial<br />substances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this study<br />were to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to produce<br />their antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarum<br />NS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was given<br />three treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate<br />50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimurium<br />ATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the second<br />stage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hours<br />in semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity were<br />measured every three hours during growth of bacteria. The results of the antibacterial screening showed<br />that L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,<br />whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition.</p><p>produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.<br />The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the end<br />of the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimurium<br />ATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased to<br />simultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) during<br />growth of bacteria.<br /><br /></p>
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Tejero, Paula, Alberto Martín, Alicia Rodríguez, Ana Isabel Galván, Santiago Ruiz-Moyano, and Alejandro Hernández. "In Vitro Biological Control of Aspergillus flavus by Hanseniaspora opuntiae L479 and Hanseniaspora uvarum L793, Producers of Antifungal Volatile Organic Compounds." Toxins 13, no. 9 (September 17, 2021): 663. http://dx.doi.org/10.3390/toxins13090663.
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Aspergillus flavus is a toxigenic fungal colonizer of fruits and cereals and may produce one of the most important mycotoxins from a food safety perspective, aflatoxins. Therefore, its growth and mycotoxin production should be effectively avoided to protect consumers’ health. Among the safe and green antifungal strategies that can be applied in the field, biocontrol is a recent and emerging strategy that needs to be explored. Yeasts are normally good biocontrol candidates to minimize mold-related hazards and their modes of action are numerous, one of them being the production of volatile organic compounds (VOCs). To this end, the influence of VOCs produced by Hanseniaspora opuntiae L479 and Hanseniaspora uvarum L793 on growth, expression of the regulatory gene of the aflatoxin pathway (aflR) and mycotoxin production by A. flavus for 21 days was assessed. The results showed that both yeasts, despite producing different kinds of VOCs, had a similar effect on inhibiting growth, mycotoxin biosynthetic gene expression and phenotypic toxin production overall at the mid-incubation period when their synthesis was the greatest. Based on the results, both yeast strains, H. opuntiae L479 and H. uvarum L793, are potentially suitable as a biopreservative agents for inhibiting the growth of A. flavus and reducing aflatoxin accumulation.
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Složilová, I., S. Purkrtová, M. Kosová, M. Mihulová, E. Šviráková, and K. Demnerová. "Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources." Czech Journal of Food Sciences 32, No. 2 (April 22, 2014): 145–51. http://dx.doi.org/10.17221/475/2012-cjfs.
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Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD<sup>®</sup> 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD<sup>® </sup>100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role.
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Karoui, Romdhane, and Abdo Hassoun. "Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C." Journal of AOAC INTERNATIONAL 100, no. 2 (March 1, 2017): 335–44. http://dx.doi.org/10.5740/jaoacint.16-0410.
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Abstract The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) onthe quality of Atlantic mackerel fillets stored at 2°C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, andspectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage. Based on TVB-N values, the shelf life of Atlantic mackerel fillets treated with rosemary and basil EOs was extended by 2 and 5 days, respectively, compared to the control group. Similar results were obtained with thiobarbituricacid–reactive substance analysis, which demonstrated an extended shelf life of Atlantic mackerel immersed with rosemary and basil EOs of 2 and 3 days, respectively, compared to the control group. The factorial discriminant analysis applied on the concatenated first five principal components corresponding to the physicochemical, textural, color, and fluorescence measurements allowed clear discrimination of the three groups, because a correct classification rate of 93.3% was obtained. Therefore, treatment with basil and rosemary EOs, as natural biopreservative compounds, could present a high-potential application in the seafood industry.
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Huang, Chung-Hsiung, Wei-Chen Chen, Yu-Huei Gao, Hsin-I. Hsiao, and Chorng-Liang Pan. "Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation." Processes 9, no. 4 (April 13, 2021): 678. http://dx.doi.org/10.3390/pr9040678.
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The concept of algae biorefinery is attracting attention because of the abundant valuable compounds within algal biomass. Phenyllactic acid (PhLA), a broad-spectrum antimicrobial organic acid that can be produced by lactic acid bacteria (LAB), is considered a potential biopreservative. In this study, a cascading biorefinery approach was developed to harvest PhLA from Porphyra residues by LAB fermentation. LAB strains were cultivated in de Man, Rogosa and Sharpe (MRS) broth to screen their ability to produce PhLA. As the strains of Lactobacillus plantarum KP3 and L. plantarum KP4 produced higher concentrations of PhLA at 0.09 mg/mL, these two strains were employed for fermentation. After phycobiliprotein extraction, the Porphyra residues, ultrafiltration eluate, phenylalanine (Phe) and yeast extract with a volume of 20 mL were inoculated with LAB strain KP3 and fermented at 37 °C for 120 h. The PhLA content of the fermented broth was 1.86 mg. To optimize the biorefinery process, the ultrafiltration eluate was replaced by commercial cellulase. Up to 4.58 mg of PhLA, which was 2.5 times greater than that produced from KP3 cultured in MRS broth, could be harvested. Taken together, the findings provide an optimized process for LAB fermentation, which is shown to be a feasible algae biorefinery approach to obtaining PhLA from Porphyra residues.
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Al-Mohammadi, Abdul-Raouf, Ahmed A. Ismaiel, Rehab A. Ibrahim, Ahmed H. Moustafa, Azza Abou Zeid, and Gamal Enan. "Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage." Molecules 26, no. 16 (August 19, 2021): 5026. http://dx.doi.org/10.3390/molecules26165026.
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Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds, antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography–mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the antimicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB). Staphylococcus aureus ATCC6538 (S. aureus) and Escherichia coli ATCC11229 (E. coli) were the organisms most susceptible to the antimicrobial activity of kombucha beverage preparations. Finally, the KFB preparation showed remarkable inhibitory activity against S. aureus and E. coli bacteria in a brain heart infusion broth and in some Egyptian fruit juices (apple, guava, strawberry, and tomato). These data reveal that kombucha is not only a prophylactic agent, but also appears to be promising as a safe alternative biopreservative, offering protection against pathogenic bacteria and fungi.
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Wibowo, Marlia Singgih, Isra Muzakiyah, Betty Nurhayati, Tjokorde Armina Padmasawitri, Yantyati Widiastuti, and Tutus Gusdinar. "Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives." Indonesian Food and Nutrition Progress 14, no. 1 (August 31, 2017): 68. http://dx.doi.org/10.22146/ifnp.24278.
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Biopreservation is one of the alternatives to obtain safe food products. The produced bacteriocin by Lactic Acid Bacteria (LAB) is potential as biopreservatives, which is safe for consumption, since it was a protein degradable by proteolytic enzymes. This study aimed to optimize bacteriocin production from L. plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in reducing the number of total plate count and Salmonella typhimurium in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2, under various conditions to yield the compound with the best antimicrobial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin. All three samples of ground beef were spiked with S. typhimurium and incubated for 0, 2, 6, 8, 12, 14 days at a temperature of 4-10 ° C. Total Plate Count (TPC) method was utilized to determine the number of bacteria in the samples. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. From day 0-14, the number of S. typhimurium, in sample added with L. plantarum IBL-2 fermentation supernatant, was lower than control and sample added with Nissin. The most optimal antimicrobial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.
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Thyab Gddoa Al-sahlany, Shayma, Ammar Altemimi, Alaa Al-Manhel, Alaa Niamah, Naoufal Lakhssassi, and Salam Ibrahim. "Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae." Foods 9, no. 3 (March 11, 2020): 324. http://dx.doi.org/10.3390/foods9030324.
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A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomyces cerevisiae (Baker’s yeast) by an ultrafiltration process (two membranes with cut-offs of 2 and 10 kDa) and purified using the ÄKTA Pure 25 system. Antibacterial peptide activity was characterized and examined against four bacterial strains including Gram-positive and Gram-negative bacteria. The optimum condition for yeast growth and antibacterial peptide production against both Escherichia. coli and Klebsiella aerogenes was 25–30 °C within a 48 h period. The isolated peptide had a molecular weight of 9770 Da, was thermostable at 50–90 °C for 30 min, and tolerated a pH range of 5–7 at 4 °C and 25 °C during the first 24 h, making this isolated antibacterial peptides suitable for use in sterilization and thermal processes, which are very important aspect in food production. The isolated antibacterial peptide caused a rapid and steady decline in the number of viable cells from 2 to 2.3 log units of gram-negative strains and from 1.5 to 1.8 log units of gram-positive strains during 24 h of incubation. The isolated antibacterial peptide from Saccharomyces cerevisiae may present a potential biopreservative compound in the food industry exhibiting inhibition activity against gram-negative and gram-positive bacteria.
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Tessema, Girum Tadesse, Trond M�retr�, Achim Kohler, Lars Axelsson, and Kristine Naterstad. "Complex Phenotypic and Genotypic Responses of Listeria monocytogenes Strains Exposed to the Class IIa Bacteriocin Sakacin P." Applied and Environmental Microbiology 75, no. 22 (September 18, 2009): 6973–80. http://dx.doi.org/10.1128/aem.00608-09.
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ABSTRACT Sakacin P is a class IIa bacteriocin that is active against the food-borne pathogen Listeria monocytogenes, and use of this compound as a biopreservative in foods has been suggested. In the present study, we characterized 30 spontaneous sakacin P-resistant mutants of L. monocytogenes obtained after single exposure to sakacin P. The frequency of development of sakacin P resistance for all strains was in the range from 10−8 to 10−9. Using the 50% inhibitory concentration (IC50) of sakacin P, the strains could be grouped into strains with high levels of resistance (IC50, ≥104 ng ml−1) and strains with low levels of resistance (IC50, <104 ng ml−1). Resistant strains belonging to the same IC50 group also had similar physiological and genetic characteristics. Generally, the resistant strains showed substantial variations in many parameters, such as differences in the stability of the acquired resistance to sakacin P, growth fitness, food-related stress tolerance, and biofilm-forming ability. Fourier transform infrared spectroscopy revealed differences between wild-type and resistant strains in polysaccharide, fatty acid, and, protein regions. A mannose-specific phosphotransferase (PTS) operon has been described for class IIa bacteriocin resistance, and the sakacin P-resistant strains displayed both up- and downregulation of the expression of the mptA gene encoding the PTS system. This is the first comprehensive study of the diversity of a large number of spontaneous resistant mutants obtained after one exposure to a class IIa bacteriocin, particularly to sakacin P. The great diversity among the resistant strains exposed to the same stress conditions suggests that there are different resistance mechanisms.
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Karim, Nurul U., Uzmaa S. A. A. Siddiq, Mohd R. M. Razak, Mohamad K. M. Zainol, and Mohd I. Abdullah. "Effects of moringa leaves (Moringa oleifera) extraction on quality changes and melanosis of giant freshwater prawn (Macrobrachium rosenbergii) during chilled storage." Italian Journal of Food Safety 7, no. 3 (September 26, 2018). http://dx.doi.org/10.4081/ijfs.2018.6846.
Full textAbstract:
An aqueous extraction of moringa (Moringa oleifera) leaves were prepared as the edible coats for keeping the quality of the giant freshwater prawn (Macrobrachium rosenbergii). In addition, the antioxidant properties and activity; total phenolic content (TPC), total flavonoid contents (TFC), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) of moringa leaves were also determined. The phenolic compounds and antioxidant properties in the moringa leaves are low; 16.14 mgGAEg-1 for TPC; 5.57 mgQEg-1 for TFC; 1.36 mgTEg-1 for DPPH; and 3.05 mgTEg-1 for FRAP. The experiment was further conducted by coating the M. rosenbergii with moringa leaves extraction before chilled storage at 4°C for 15 days. Moringa leaves extraction were effectively reduced the microflora count in M. rosenbergii (P<0.05). Total volatile basis nitrogen (TVB-N) value showed a significant (P<0.05) lower amount in treated samples compared to the controls. Melanosis were obvious in controls compared to the treated samples. After 15 days of chilled storage, the sensory properties; taste, texture and odour of treated samples were acceptable by the panelists. Biopreservation of moringa leaves extraction significantly benefits in keeping the quality of M. rosenbergii.
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Pegoraro, Kadigia, Mallu Jagnow Sereno, Valéria Quintana Cavicchioli, Cibeli Viana, Luís Augusto Nero, and Luciano Dos Santos Bersot. "BACTERIOCINOGENIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM ARTISANAL COLONIAL TYPE - CHEESE." Archives of Veterinary Science 25, no. 1 (March 31, 2020). http://dx.doi.org/10.5380/avs.v25i1.68261.
Full textAbstract:
Autochthonous microbiota from artisanal cheeses is predominantly composed of lactic acid bacteria (LAB), which are able to produce antimicrobial compounds, such as bacteriocins, suggesting their application in food biopreservation. Knowledge about LAB growth and bacteriocin production during food production and conservation is essential to determine their use. In this way, the study aimed at isolating bacteriocinogenic LAB from twenty-one artisanal cheeses from the western region of Parana state, Brazil, determining the best conditions for growth and bacteriocin production (25°C, 30°C, and 37°C/24h); bacteriocin stability under different ranges of pH (2, 4, 6, 8, and 10 for 2h) and temperature (60oC/2h; 80oC/2h; 121oC/15min). Their activity against different target microorganisms was also evaluated. A total of 34 LAB strains presented characteristics compatible with bacteriocin production. Most of them presented better results for bacteriocin production when cultured at 25ºC and 30ºC. Bacteriocins remained active against L. monocytogenes when exposed from pH 4 to 8 and a wide temperature range; some bacteriocins were even resistant to sterilization temperatures. Bacteriocins produced were able to inhibit spoilage and pathogenic microorganisms, such as L. monocytogenes, B. cereus, and P. fluorescens. These results indicated that isolated bacteriocinogenic LAB present potential to be used as food biopreservatives.
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Perez, Marta, Marina Calles-Enríquez, Beatriz del Rio, Begoña Redruello, Anne de Jong, Oscar P. Kuipers, Jan Kok, et al. "Construction and characterization of a double mutant of Enterococcus faecalis that does not produce biogenic amines." Scientific Reports 9, no. 1 (November 14, 2019). http://dx.doi.org/10.1038/s41598-019-53175-5.
Full textAbstract:
AbstractEnterococcus faecalis is a lactic acid bacterium characterized by its tolerance of very diverse environmental conditions, a property that allows it to colonize many different habitats. This species can be found in food products, especially in fermented foods where it plays an important role as a biopreservative and influences the development of organoleptic characteristics. However, E. faecalis also produces the biogenic amines tyramine and putrescine. The consumption of food with high concentrations of these compounds can cause health problems. The present work reports the construction, via homologous recombination, of a double mutant of E. faecalis in which the clusters involved in tyramine and putrescine synthesis (which are located in different regions of the chromosome) are no longer present. Analyses showed the double mutant to grow and adhere to intestinal cells normally, and that the elimination of genes involved in the production of tyramine and putrescine has no effect on the expression of other genes.