Recovery of clostridioides difficile in different enrichment culture media

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Inhibition of Clostridioides difficile by lactic acid bacteria

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In vitro antimicrobial activity of various essential oils against clostridioides difficile

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Effect of different conditions of growth and storage on the cell counts of two lactic acid bacteria after spray drying in orange juice

Consumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different conditions of temperature, light exposure and water activity. Cell viability during passage through simulated gastro-intestinal conditions was also investigated. Cells grown in culture medium containing fructose resulted in the worst survival rates during storage. High survival was observed for cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria was enhanced at 4 C, water activity of 0.03 and absence of daylight. For cells grown in standard culture medium and after 12 months of storage at 4 C in orange juice powder (about 109 cfu/mL), there was a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinal tract passage simulation. Using the conditions of growth and storage investigated, it is possible to improve the survival rate of lactic acid bacteria and produce an orange juice powder with probiotic characteristics with shelf life of at least 12 months.info:eu-repo/semantics/publishedVersio

Are indeed meats sold in Portugal without clostridium difficile?

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Survival of bacteriocinogenic cultures of lactic acid bacteria on organic substrate

Food borne pathogens can be introduced into the soil through various sources of contamination the use of animal faecal matter as fertiliser irrigation water, poor or naturally occurring agricultural practices 1 Thus, soil is a potential source of contamination and transmission to the food produced here Foodborne pathogens can cause foodborne illness, especially through consumption of these ready to eat products 2 Scientific literature has highlighted the ability of lactic acid bacteria ( e g Pediococcus acidilactici HA 6111 2 Lactiplantibacillus plantarum R 23 and Pediococcus pentosaceus DT 016 to produce antimicrobial compounds against pathogens present in various foods 3 In order to reduce the potential contamination of these foods, the use of LABs has emerged as a potential strategy for biocontrol of foodborne pathogens 4.info:eu-repo/semantics/publishedVersio

The inhibitory concentration of natural food preservatives may be biased by the determination methods

The demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their minimum inhibitory concentrations to assess microbial susceptibility. This study aimed to evaluate the minimum inhibitory concentrations of three natural antimicrobial compounds-chitosan, ethanolic propolis extract, and nisin-against 37 microorganisms (different pathogens and spoilage microorganisms) by the methods of agar dilution and drop diffusion on agar. Culture media at different pH values were used for both methods to simulate different food products. Most of the microorganisms were inhibited by chitosan (0.5% w/v) and propolis (10 mg/mL), and most of the Gram-positive bacteria by nisin (25 mu g/mL). Different pH values and the in vitro method used influenced the inhibition of each compound. Generally, lower minimum inhibitory concentrations were observed at lower pH values and for the agar dilution method. Furthermore, some microorganisms inhibited by the compounds on the agar dilution method were not inhibited by the same compounds and at the same concentrations on the drop diffusion technique. This study reinforces the need for using defined standard methods for the in vitro determination of minimum inhibitory concentrations. Natural compounds with potential antimicrobial action are a bet on food preservation. The use of standard techniques such as those used for antimicrobials of clinical applications are crucial to compare results obtained in different studies and different matrices.info:eu-repo/semantics/publishedVersio

Behavior of foodborne pathogens in soils incorporating lactic acid bacteria

Foodborne pathogens can be introduced into the soil through various sources of contamination : the use of animal faecal matter as fertilizer, irrigation water, poor agricultural practices or naturally occurring. The ability of these microorganisms to survive in manure used as fertilizer and potentially in the soil is a threat to the safety of agricultural products. [1] Subsequently, vegetables and fruits grown on these soils can be come a source of contamination. This can lead to serious health problems for consumers, especially as they are ready-to-eat products.[2] In an attempt to minimize these problems, some studies in corporating lactic acid bacteria (LAB)-producing bacteriocins against pathogens have been reported.info:eu-repo/semantics/publishedVersio

Survival of listeria monocytogenes strains from different ecological niches through acidic conditions

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