2 research outputs found
BACTERIOCIN-LIKE ACTIVITY FROM WEISSELLA CONFUSA AND PEDIOCOCCUS ACIDILACTICI ISOLATED FROM TRADITIONAL THAI FERMENTED SAUSAGES
Bacteriocin-like activity (BLA) was screened in 133 strains of lactic
acid bacteria (LAB) isolated from traditional Thai fermented sausages.
The inhibition assay against the test organisms showed that eight out
of 133 isolates (CP1-15, CP2-11, CP3-1, CP7-3, CP10-3, CP11-6, CP14-1
and CP14-4) suppressed the growth of Bacillus cereus and four (CP1-15,
CP7-3, CP14-2 and CP14-3) suppressed the growth of Staphylococcus
aureus but none could suppress the growth of Escherichia coli and
Salmonella sp. The isolates with the highest activity against the two
Gram positive test strains (CP3-1 for B. cereus and CP7-3 for S.
aureus) were further investigated for the effect of heat treatment at
different pH values and for combined effects of dual mixtures. The
increase in heating temperature (between 65 and 100 \ub0C) and time
(between 5 and 60 min) significantly decreased BLA, while the changes
in pH (between 4 and 6) had little effect. When the filtrates of the
two isolates were mixed, BLA seemed to be synergistic against each test
strain. Regression equations were obtained by fitting the experimental
percent inhibition data with second-order polynomial equations. The
simulated data agreed well with the experimental data within 10 % when
the filtrates were incubated at 65 \ub0C for 5, 15, 30 and 60 min and
at 80 \ub0C for 5, 15 and 30 min. The isolates CP3-1 and CP7-3, which
had an antagonistic effect against the two strains of Gram positive
foodborne bacteria, were formerly identified as Weissella confusa and
Pediococcus acidilactici, respectively. It is the researcher\u92s
belief that this is the first report on BLA from W. confusa against B.
cereus
Bacteriocin-like activity from weissella confusa and pediococcus acidilactici isolated from tradtional Thai fermented sausages
Bacteriocin-like activity (BLA) was screened in 133 strains of lactic
acid bacteria (LAB) isolated from traditional Thai fermented sausages.
The inhibition assay against the test organisms showed that eight out
of 133 isolates (CP1-15, CP2-11, CP3-1, CP7-3, CP10-3, CP11-6, CP14-1
and CP14-4) suppressed the growth of Bacillus cereus and four (CP1-15,
CP7-3, CP14-2 and CP14-3) suppressed the growth of Staphylococcus
aureus but none could suppress the growth of Escherichia coli and
Salmonella sp. The isolates with the highest activity against the two
Gram positive test strains (CP3-1 for B. cereus and CP7-3 for S.
aureus) were further investigated for the effect of heat treatment at
different pH values and for combined effects of dual mixtures. The
increase in heating temperature (between 65 and 100 °C) and time
(between 5 and 60 min) significantly decreased BLA, while the changes
in pH (between 4 and 6) had little effect. When the filtrates of the
two isolates were mixed, BLA seemed to be synergistic against each test
strain. Regression equations were obtained by fitting the experimental
percent inhibition data with second-order polynomial equations. The
simulated data agreed well with the experimental data within 10 % when
the filtrates were incubated at 65 °C for 5, 15, 30 and 60 min and
at 80 °C for 5, 15 and 30 min. The isolates CP3-1 and CP7-3, which
had an antagonistic effect against the two strains of Gram positive
foodborne bacteria, were formerly identified as Weissella confusa and
Pediococcus acidilactici, respectively. It is the researcher s
belief that this is the first report on BLA from W. confusa against B.
cereus