Study of the antimicrobial activities of Solanum indicum ssp. distichum (Schumach. and Thonning 1827) fruits (“gnangnan” berries) from a tropical humid zone (Côte d’Ivoire)

The antibacterial activity of both aqueous and ethanolic extracts of Solanum indicum ssp. distichum (Schumach. and Thonning, 1872) fruits was investigated. These extracts were evaluated for antibacterialactivity against two Gram positive (Listeria innocua LRGIA 01 and Staphylococcus aureus CNRZ3) and two Gram negative (Escherichia coli industrial strain and Pseudomonas aeruginosa ATCC 15742) strains. Thisevaluation was performed by following their growth by a spectrophotometric method in Brain Heart Infusion broth. L. innocua LRGIA01growth was completely inhibited by 0.04 g.mL-1 of aqueous extract of Solanumindicum berries, while a dose-dependent inhibition by 0.04 g.mL-1 and 0.1 g.mL-1 ethanolic extracts was observed. Conversely, the inhibitory activity of ethanolic extract on P. aeruginosa ATCC 15742 growth, was higher than that of aqueous extract. E. coli industrial strain and S. aureus CNRZ 3 growth were inhibited by 0.1 mg.mL-1 ethanolic extract but not by 0.04 mg.mL-1 ethanolic or aqueous extracts. These results suggest that different classes of compounds are likely responsible for the antibacterial activities. The high inhibitory activity of aqueous and ethanolic extracts on L. innocua LRGIA01 and P. aeruginosa ATCC 15742 strains, respectively calls for further studies to identify the antibacterial compounds present in Solanum indicum berriesand their mechanisms of action

Biopreservation of chocolate mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods are excellent vehicles for the delivery of probiotic bacteria. The aim of the study was to investigate the potential of chocolate mousse food matrix for the delivery of the probiotic strain Lactobacillus helveticus 2/20 (Lb. helveticus 2/20) and to investigate its capacity to inhibit the growth of two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Therefore, the populations of free or encapsulated in calcium alginate Lb. helveticus 2/20 cells and/or of each pathogen (used to voluntarily contaminate each sample) were monitored both in complex nutrient medium (MRS broth) and in chocolate mousse under refrigeration conditions and at room temperature. Lb. helveticus 2/20 alone in free or encapsulated state effectively inhibited the growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 in chocolate mousse when stored at 20 ± 2 °C. Practically no viable unwanted bacteria were identified on the 7th day from the beginning of the process. High viable Lb. helveticus 2/20 cell populations were maintained during storage under refrigerated conditions (4 ± 2 °C) and at room temperature. Chocolate mousse is thus a promising food matrix to deliver probiotic Lb. helveticus 2/20 cells, which could also protect it from contamination by unwanted bacteria

Antimicrobial activity of camel milk casein and its hydrolysates

The aim of this study was to evaluate the antimicrobial activity of camel caseins and their hydrolysates by gastrointestinal proteolytic enzymes against 3 Gram-positive and 2 Gram-negative bacterial strains. Camel caseins (CN) were hydrolysed by successive action of pepsin and pancreatin. Hydrolysis of CN was checked by electrophoresis and gel filtration chromatography (GFC). Both techniques showed that CN was hydrolysed into peptides. Among the tested bacteria, a decrease of 19.3%±0.02 of E. coli XL1 blue cells growth was observed in the presence of undigested camel casein at a concentration of 20 mg ml−1. After successive hydrolyses by pepsin and pancreatin, camel milk casein hydrolysates still exhibited anti-bacterial activity against E. coli XL1 blue strain (19.73±0.01% growth inhibition under the same conditions). Gram-positive strain growth was not affected by intact camel CN, while, at the same concentration (20 mg ml–1), their hydrolysates slightly inhibited the growth of these bacteria. This suggests that antibacterial peptidic fragments of caseins were generated by pepsin and pancreatin

Discriminating multi-species populations in biofilms with peptide nucleic acid fluorescence in situ hybridization (PNA FISH)

Background: ur current understanding of biofilms indicates that these structures are typically composed of many different microbial species. However, the lack of reliable techniques for the discrimination of each population has meant that studies focusing on multi-species biofilms are scarce and typically generate qualitative rather than quantitative data.Methodology/principal findings: we employ peptide nucleic acid fluorescence in situ hybridization (PNA FISH) methods to quantify and visualize mixed biofilm populations. As a case study, we present the characterization of Salmonella enterica/Listeria monocytogenes/Escherichia coli single, dual and tri-species biofilms in seven different support materials. Ex-situ, we were able to monitor quantitatively the populations of ~56 mixed species biofilms up to 48 h, regardless of the support material. In situ, a correct quantification remained more elusive, but a qualitative understanding of biofilm structure and composition is clearly possible by confocal laser scanning microscopy (CLSM) at least up to 192 h. Combining the data obtained from PNA FISH/CLSM with data from other established techniques and from calculated microbial parameters, we were able to develop a model for this tri-species biofilm. The higher growth rate and exopolymer production ability of E. coli probably led this microorganism to outcompete the other two [average cell numbers (cells/cm2) for 48 h biofilm: E. coli 2,1×108 (±2,4×107); L. monocytogenes 6,8×107 (±9,4×106); and S. enterica 1,4×106 (±4,1×105)]. This overgrowth was confirmed by CSLM, with two well-defined layers being easily identified: the top one with E. coli, and the bottom one with mixed regions of L. monocytogenes and S. enterica.Significance: while PNA FISH has been described previously for the qualitative study of biofilm populations, the present investigation demonstrates that it can also be used for the accurate quantification and spatial distribution of species in polymicrobial communities. Thus, it facilitates the understanding of interspecies interactions and how these are affected by changes in the surrounding environmen

Quaternary Ammonium-based Composite Particles for Antibacterial Finishing of Cotton-based Textiles

International audienceno abstrac

Examination of wooden shelves used in the ripening of a raw milk smear cheese by FTIR spectroscopy

International audienc

Anti-listeria effect of water-soluble extracts of Asiago cheese

Cheese ripening involves a complex series of biochemical events that leads to the characteristics taste, aroma and texture of each cheese variety. The most complex of these biochemical events, proteolysis, is caused by milk, milk-clotting, starter and secondary flora enzymes. During cheese ripening, peptides generation mainly results from caseinolysis. Some of these peptides are bioactive: they exert biological activities such as immunomodulatory, antithrombotic and antibacterial activities. Asiago is a \u201cProtected Denomination of Origin\u201d (PDO) cheese of the North-Eastern region of Italy produced in two different varieties according to the length of ripening. Asiago d\u2019Allevo is the variety produced with skimmed raw milk and ripened for periods varying from 6 to 18 months. The main goal of this research was to evaluate the presence of antibacterial peptides in Asiago d\u2019Allevo cheese toward two bacterial strains. The samples analysed were produced in alpine farms of Asiago plateau (Vicenza, Italy). The presence of antimicrobial peptides was assessed in water-soluble extracts (WSE) of Asiago cheese ultrafiltrated onto 10 kDa cut-off membranes to remove proteins and dialysed in 100 Da cutoff dialysis bags to remove salt and organic acids. The antimicrobial activity of these WSEs was tested on Listeria innocua first. The samples that presented an inhibition were subsequently tested on Listeria monocytogenes. Antimicrobial activity was assayed by a micro-method using 96-well microplates and a microplate reader to determine microbial growth inhibition