Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: potential use as starters or probiotics

Research Areas: Food Science & TechnologyTraditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.info:eu-repo/semantics/publishedVersio

Antibacterial activity of Ethyl Acetate extract from Sideritis montana L.Species

Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whole plant. Sideritis montana L. (Lamiaceae) is the annual species with low branched trunk, up to 40 cm high. Inhabits sand arid meadows and rocky in the Europe and the Mediterranean. Sideritis montana was collected in July 2008, from the region of Suva Planina Mt. in eastern Serbia. Antimicrobial activity of extract was tested by microdilution method and minimum inhibitory (MIC) and microbicidal concentrations (MBC) were determined. The tested extracts showed significant antibacterial activity against species of the genus Bacillus (MlC 0.625 mg/ml, MBC 1.25 mg/ml) and Staphylococcus aureus (MIC 1.25 mg/ml, MBC 5 mg/ml) while showed moderate and limited antibacterial activity against pathogenic Escherichia coli, Pseudomonas aeruginosa, Enterococus faecalis, Proteus mirabilis and Salmonella enterica

Synthesis, characterization and antimicrobial activity of novel platinum(IV) and palladium(II) complexes with meso-1,2-diphenyl-ethylenediamine-N,N -di-3-propanoic acid - Crystal structure of H-2-1,2-dpheddp center dot 2HCl center dot H2O

In the reaction of meso-1,2-diphenyl-ethylenediamine (1,2-dphen) with neutralized 3-chlor-propanoic acid, the new linear tetradentate edda-like ligand (edda = ethylenediamine-N,N-diacetic ion) meso-1, 2-diphenyl-ethylenediamine-N,N-di-3-propanoic acid dihydrochloride monohydrate (H-2-1,2-dpheddp center dot 2HCl center dot H2O) was prepared. The corresponding platinum(IV) complex, s-cis-dichlorido-(meso-1,2-diphenyl-ethylenediamine-N,N-di-3-propanoate)-platinum(IV) ([PtCl2(1,2-dpheddp)]) was synthesized by heating potassium-hexachloridoplatinate(IV) and H-2-1,2-dpheddp center dot 2HCl center dot H2O on steam bath for 12 h with neutralization by means of lithium-hydroxide. The palladium(II) complex, cis-dichlorido-(meso-1,2diphenyl-ethylenediamine-N,N-di-3-propanoate)-palladium(II) (IPdCl2(1,2-dpheddp)]) was obtained in the similar way using potassium-tetrachloridopalladate(II), H-2-1,2-dpheddp-2HCl center dot H2O and lithium-hydroxide. The compounds were characterized by elemental analysis and infrared spectroscopy. The spectroscopically predicted structure of the synthesized tetradentate ligand was confirmed by X-ray analysis of the H-2-1,2-dpheddp.2HCl center dot H2O. Antimicrobial activity of the ligand and corresponding palladium(II) and platinum(IV) complexes is investigated against 25 species of microorganisms. Testing is preformed by microdilution method and minimum inhibitory concentrations (MIC) and minimum microbicidal concentration (MMC) have been determined. The difference between antimicrobial activity of the ligand and corresponding platinum(IV) and palladium(II) complex is noticed and, in general, palladium(II) complex was the most active. (C) 2012 Elsevier B.V. All rights reserved

Antimicrobial potential of wild edible herbaceous species

Natural products, either as pure compounds or as standardized extracts, provide unlimited opportunities to control microbial growth, owing to their chemical composition and diversity. Many herb and spice extracts possess antimicrobial activity against a range of bacteria, yeast, and moulds. Because of their antimicrobial properties, they could be very useful, either as food preservatives or as natural biopesticides. In particular, extracts from wild edible herbaceous species are rich in phenolic compounds. A wide variety of phenolics derived from herbs and spices possesses potent biological activities contributing to their effect against spoilage microorganisms. Many studies have pointed out the antimicrobial properties of certain classes of phenolic compounds, such as hydroxybenzoic, coumaric, and caffeic acid derivatives, flavonoids and coumarins, catechin, epicatechin, proanthocyanidins, and tannins. Moreover, some authors studied the relationship between molecular structure and antimicrobial activity of some phenolic compounds. The antimicrobial activity of polyphenols is principally due to inhibition of some important cellular functions (nucleic acid synthesis, cytoplasmatic membrane functionality, etc.) and to disruption of membrane integrity with consequent leakage of cellular contents. This chapter reviews the most important phenol-rich wild edible herbaceous species known within the Mediterranean area, highlighting the relationship between phenolic composition and antimicrobial activity of their extracts. Moreover, the problem of standardization and safety of plant extracts is analyzed in the light of the latest literature