Lactic acid bacteria as probiotic candidate and their application (original) (raw)
Related papers
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
Journal of Molecular Microbiology and Biotechnology, 2007
In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studied in detail through mathematical modeling and positive predictive microbiology. Application of bacteriocin-producing starter cultures in sourdough (to increase competitiveness), in fermented sausage (anti-listerial effect), and in cheese (anti-listerial and anti-clostridial effects), have been studied during in vitro laboratory fermentations as well as on pilot-scale level. The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety. In addition, antimicrobial production by probiotic LAB might play a role during in vivo interactions occurring in the human gastrointestinal tract, hence contributing to gut health.
BACTERIOCIN PRODUCED BY LACTIC ACID BACTERIA: A PROBIOTIC Review Article
International Journal of Pharmacy and Pharmaceutical Sciences, 2024
Chemical preservatives, usually used during the long period, to protect the food materials by controlling undesirable bacteria and harmful spoiler, have been proved as toxic to human health. Conscious consumers have serious awareness to purchase safe foods without chemical additives. In the recent years, bio-preservation is gained increasing attention to harmonize consumer demands along with standard food quality. Various attempts are growing on the use of microorganisms or their antimicrobial metabolites for the protection of food products. The bacteriocins produced by lactic acid bacteria (LAB) have a relatively broad antimicrobial spectrum against variety of food-borne pathogenic and spoilage bacteria. Bacteriocin-producing lactic acid bacteria or bacteriocins can be used in foods as bio-preservatives. The review is focused on bacteriocin produced by lactic acid bacteria.
Bacteriocins of Lactic Acid Bacteria and their Industrial Application
Current Topics in Lactic Acid Bacteria and Probiotics, 2021
Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive microorganisms to those that affect only organism of close general. With the growing concern over the spread of antibiotic-resistant microorganisms and the possibility of current therapies becoming inefficient, it is imperative to find antibiotics alternatives. In food preservation, naturally occurring peptides with antimicrobial activity are favoured over chemical preservatives a more reason why there should be a holistic approach to taking advantage of bacteriocinogenic bacteria in medicine and food industry. This review focuses on the application of bacteriocin in food preservation, food industry, livestock and medicine.
International Journal of Philippine Science and Technology, 2015
Bacteriocins are antimicrobial peptides that help bacteria fight competing bacteria in microecological systems. Bacteriocins of lactic acid bacteria (LAB) have attracted much interest in recent years because of their properties that make them suitable as natural food preservatives against specific food pathogens, and as possible supplement to antibiotics against drug resistant bacterial strains. LAB bacteriocins are generally classified into the lantibiotics and non-lantibiotics, the latter divided into four subgroups. To date, only nisin and to a lesser extent, pediocin are the commercially applied bacteriocins for food use. Clinical applications are still limited to animal health. One of the more exciting prospects on the use of bacteriocins is the possibility of subjecting them to bioengineering to either increase antimicrobial activity or further specify their target microorganism. The latter would make it less damaging to the natural gut microflora, which is a common drawback of conventional antibiotic therapy. This paper focuses on the nature, biology, and applications of bacteriocins based on knowledge gained abroad and in the Philippines during the last two decades.
Review- Bacteriocins and lactic acid bacteria -a minireview
AFRICAN JOURNAL OF BIOTECHNOLOGY
is one of the oldest forms of biopreservation practised by mankind. Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention, particulary in the use of various strains of lactic acid bacteria. One important attribute of LAB is their ability to produce antimicrobicrobial compounds called bacteriocin. In recent years, interest in the compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and/or safety. This balance is achived by its inhibitory effect upon the harmful pathogenic microorganisms. This paper presents some background on the scientific research about lactic acid bacteria as probiotics and their bacteriocins for healthy nutrition of fermented food. Probiotics had been of interest in the promotion of good health in animals and man. Some of the positive effects of probiotics are: growth promotion of farm animals, protection of host from intestinal infections, alleviation of lactose intolerance, relief of constipation, anticarcinogenic effect, anticholesterolaemic effects, nutrient synthesis and bioavailability, prevention of genital and urinary tract infections and imunostimulatory effects.
Advances in Applied Biotechnology, 2012
Advances in Applied Biotechnology 64 vegetables and Korean kim-chi, Thai pak-sian-don, Chinese hum-choy, Malaysian pickled vegetables and Malaysian tempoyak. Lactic acid fermented cereals and tubers (cassava) include: Mexican pozol, Ghanaian kenkey, Nigerian gari; boiled rice/raw shrimp/raw fish mixtures: Philippine balao-balao, burong dalag; lactic fermented/leavened breads: sourdough breads in the Western world; Indian idli, dhokla, khaman, Sri-lankan hoppers; Ethiopian enjera, Sudanese kisra and Philippine puto; Lactic acid fermented cheeses in the Western world and Chinese sufu/tofu-ru. Lactic acid fermented yogurt/wheat mixtures: Egyptian kishk, Greek trahanas, Turkish tarhanas.
Determination of antimicrobial activity of bacteriocin of lactic acid producing bacteria
A study was conducted to explore the potential of bacteriocins, produced by lactic acid producing bacteria, against Staphylococcus aureus, Eneterococcus fecalis and Escherichia coli. Different lactic acid producing bacteria viz. Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus rhamnosus were isolated from milk, milk products of dairy animals and intestinal contents of healthy broiler chicken. The isolated bacterial species were identified morphologically and biochemically by conventional methods. From these bacteria, bacteriocins were isolated by precipitation method and antibacterial activity was determined by disk diffusion method. Isolated bacteriocin showed the inhibitory activity against Staphylococcus aureus and Enterococcus feacalis. Whereas bacteriocins showed very poor inhibitory activity (2mm) against Eschrechia coli. The study showed that bacteriocins are quite useful against commonly known food pathogens and thus can be used for the preservation of fo...
Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods
World Journal of Microbiology and Biotechnology, 2014
Lactic acid bacteria (LAB) isolated from different sources (dairy products, fruits, fresh and fermented vegetables, fermented cereals) were screened for antimicrobial activity against other bacteria, including potential pathogens and food spoiling bacteria. Six strains have been shown to produce bacteriocins: Lactococcus lactis 19.3, Lactobacillus plantarum 26.1, Enterococcus durans 41.2, isolated from dairy products and Lactobacillus amylolyticus P40 and P50, and Lactobacillus oris P49, isolated from bors. Among the six bacteriocins, there were both heat stable, low molecular mass polypeptides, with a broad inhibitory spectrum, probably belonging to class II bacteriocins, and heat labile, high molecular mass proteins, with a very narrow inhibitory spectrum, most probably belonging to class III bacteriocins. A synergistic effect of some bacteriocins mixtures was observed. We can conclude that fermented foods are still important sources of new functional LAB. Among the six characterized bacteriocins, there might be some novel compounds with interesting features. Moreover, the bacteriocin-producing strains isolated in our study may find applications as protective cultures.
Bacteriocins Produced by Lactic Acid Bacteria A Review Article
http://dx.doi.org/10.1016/j.apcbee.2012.06.010 ICBFS 3rd International Conference on Biotechnology and Food Science
A great number of Gram (+) and Gram negative (-) bacteria produce during their growth, substances of protein structure (either proteins or polypeptides) possessing antimicrobial activities, called bacteriocins. Although bacteriocins could be categorized as antibiotics, they are not. The major difference between bacteriocins and antibiotics is that bacteriocins restrict their activity to strains of species related to the producing species and particularly to strains of the same species, antibiotics on the other hand have a wider activity spectrum and even if their activity is restricted this does not show any preferential effect on closely related strains. In addition, bacteriocins are ribosomally synthesized and produced during the primary phase of growth, though antibiotics are usually secondary metabolites. Among the Gram (+) bacteria, lactic acid bacteria (LAB) especially, Lactobacilli have gained particular attention nowadays, due to the production of bacteriocins. These substances can be applied in the food industry as natural preservatives. The use of LAB and of their metabolic products is generally considered as safe (GRAS, Grade One). The application of the produced antimicrobial compounds as a natural barrier against pathogens and food spoilage caused by bacterial agents has been proven to be efficient. Nisin is the only bacteriocin that has been officially employed in the food industry and its use has been approved worldwide. Bacteriocins can be applied on a purified or on a crude form or through the use of a product previously fermented with a bacteriocin producing strain as an ingredient in food processing or incorporated through a bacteriocin producing strain (starter culture). Keywords: Lactic acid bacteria, Lactobacilli, Bacteriocins, Nisin, Plantaricins, Lantibiotics
AMB Express, 2012
The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro as well as on a food commodity.LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS) producing LAB using Lactobacillus sakei and Listeria innocua as indicator organisms. Out of 138 LAB isolates, 28 were found to inhibit these bacteria and were identified as strains of Enterococcus faecium, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus sakei subsp. sakei using 16S rRNA gene sequencing. Eight isolates were tested for antimicrobial activity at 5°C and 20°C against L. innocua, Escherichia coli, Bacillus cereus, Pseudomonas fluorescens, ...