التفاصيل البيبلوغرافية
| العنوان: |
Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential. |
| Alternate Title: |
Lactococcus lactis subsp. lactis aislada de productos lácteos fermentados y su potencial antimicrobiano. (Spanish) |
| المؤلفون: |
Akbar, Ali, Sadiq, Muhammad Bilal, Ali, Imran, Anwar, Muhammad, Muhammad, Niaz, Muhammad, Javed, Shafee, Muhammad, Ullah, Sami, Gul, Zareen, Qasim, Said, Ahmad, Shaikh, Anal, Anil Kumar |
| المصدر: |
CyTA: Journal of Food; 2019, Vol. 17 Issue 1, p214-220, 7p |
| مصطلحات موضوعية: |
LACTOCOCCUS lactis, FERMENTED milk, PATHOGENIC bacteria, LACTIC acid bacteria, DAIRY products, LISTERIA monocytogenes, SALMONELLA typhimurium, BILE salts |
| Abstract (English): |
The fermented milk samples (n = 25) were examined for the presence of lactic acid bacteria (LAB) with broad antimicrobial potential. Isolates were identified based on biochemical profiling. Antibacterial activity of the LAB was determined against Salmonella typhimurium, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. L. lactis subsp. lactis showed broad antimicrobial spectrum compared to other isolates and probiotic evaluation showed viability of L. lactis at low pH (3), 3% and 0.3% bile salts. Bacteriocin from the LAB isolate (L. lactis subsp. lactis) was partially purified by precipitation, dialysis and microfiltration followed by molecular weight determination. The partially purified bacteriocin was used for biopreservation of poultry meat against target bacteria (S. aureus and S. typhimurium). The antimicrobial metabolites were also found active against S. typhimurium (11.2 ± 1.72 mm) and E. coli (13.4 ± 1.15 mm). LAB reduced the number of target bacteria by 10-fold in milk after 24 h of incubation. Crude bacteriocin reduced the number of target bacteria in poultry meat, from initial count of 105–106 CFU/g to 101 CFU/g for S. aureus and to 102 CFU/g for S. typhimurium respectively. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): |
Se examinaron muestras de leche fermentada (n = 25) en busca de bacterias de ácido láctico (LAB) con amplio potencial antimicrobiano. Los aislados se identificaron a partir de perfiles bioquímicos utilizando kits API. Al respecto, se comprobó la actividad antibacteriana de las LAB contra Salmonella typhimurium, Staphylococcus aureus, Escherichia coli y Listeria monocytogenes. El aislado bacteriano de L. lactis subsp. lactis mostró tener un amplio espectro antimicrobiano en comparación con otros aislados. Asimismo, la evaluación de probióticos dio cuenta de la viabilidad de L. lactis a pH bajo (3), concentración de sal (NaCl) al 3% y de sales biliares al 0.3%. Posteriormente, se purificó parcialmente la bacteriocina del aislado de LAB (L. lactis subsp. lactis) empleando precipitación, diálisis y microfiltración, determinándose luego su peso molecular. La bacteriocina parcialmente purificada se utilizó para la conservación biológica de carne de aves de corral contra bacterias diana (S. aureus y S. typhimurium). Además, se constató la actividad de los metabolitos antimicrobianos contra S. typhimurium (11.2 ± 1.72 mm) y E. coli (13.4 ± 1.15 mm). Se comprobó que, después de 24 horas de incubación, las LAB redujeron en 10 veces la cantidad de bacterias diana en la leche. La bacteriocina en bruto redujo el número de bacterias diana en la carne de ave, que del recuento inicial de 105-106 CFU/g pasaron a 101 CFU/g para S. aureus y hasta 102 CFU/g para S. typhimurium. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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