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Ocena zdolności przeciwdrobnoustrojowych i bakteriocynogennych Lactobacillus rhamnosus ATCC 7469

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Warianty tytułu
EN
Evaluation of antimicrobial and bacteriocinogenic activity of Lactobacillus rhamnosus ATCC 7469
Języki publikacji
PL
Abstrakty
PL
Celem badań była ocena aktywności przeciwdrobnoustrojowej płynów pohodowlanych L. rhamnosus ATCC 7469 oraz weryfikacja zdolności szczepu do biosyntezy bakteriocyn. Aktywność przeciwdrobnoustrojową oznaczano metodą słupkowo-dyfuzyjną, krążkowo-dyfuzyjną oraz w podłożach płynnych w warunkach Bioscreen C. Pałeczki mlekowe hodowano w podłożu MRS (de Man, Rogosa i Sharpe), w temp. 37°C przez 24 h. Szczepy testowe stanowiły E. coli, S. Enteritidis, E. cloaceae, P. mirabilis, Y. enterocolitica, P. aeruginosa, S. aureus oraz B. cereus. Płyny pohodowlane hamowały wzrost wszystkich szczepów testowych. Wydłużyły się fazy adaptacyjne i zmniejszyły właściwe szybkości wzrostu (μmax) bakterii testowych. Po zastosowaniu płynów pohodowlanych po korekcie pH obserwowano całkowity brak stref zahamowania w metodzie krążkowo-dyfuzyjnej, a w trakcie hodowli w podłożach płynnych niezmieniony przebieg krzywych wzrostu drobnoustrojów testowych. Płyn uzyskany po hodowli L. rhamnosus ATCC 7469 w podłożu MRS hamował wzrost wszystkich bakterii testowych, a najbardziej wrażliwym okazał się B. cereus ATCC 11778. W warunkach doświadczenia badany szczep L. rhamnosus nie wytwarzał bakteriocyny.
EN
Some of Lactobacillus rhamnosus strains (eg. L. rhamnosus GG) are used in the production of yoghurt and cheese, as well as diet supplements during bacterial infections. The antagonistic metabolites produced by L. rhamnosus include lactic acid, hydrogen peroxide and bacteriocins. The ability to produce bacteriocins is depended on the strain and genetically determined. The aim of the study was to evaluate antimicrobial activity of post-harvest liquids of L. rhamnosus ATCC 7469 and verification for the ability of strain to the biosynthesis of bacteriocins. Antimicrobial activity was determined by agar-disk diffusion methods, disk diffusion method and during culturing in the liquid media in Bioscreen C. The cells of L. rhamnosus ATCC 7469 were grown in MRS medium (liquid or solidified with agar) for 24 hours in temperature 37°C. Test strains were E. coli 113-3, E. coli ATCC 25922, S. Enteritidis ATCC 13076, E. cloaceae ATCC 13047, P. mirabilis ATCC 35659, Y. enterocolitica PZH.03, P. aeruginosa ATCC 27853, S. aureus ATCC 25923 and B. cereus ATCC 11778. During an agar-disk diffusion and a disk-diffusion methods the post-harvest liquids of L. rhamnosus ATCC 7469 inhibited the growth of all test strains. The largest growth inhibition zone was found for B. cereus ATCC 11778 strain. The growth of Enterobacteriaceae was inhibited in a smaller extent. Addition of post-harvest liquids of L. rhamnosus resulted in extending the adaptive phase, and the reduction of the specific growth rate (μmax) of all test strains during culturing in Bioscreen C. In the second part of the study we verify the ability of L. rhamnosus ATCC 7469 to the synthesis of bacteriocins. The impact of lactic acid was overcame by changing the pH of the post-harvest liquids to 6.5. There were observed a total lack of inhibition zones in the disk diffusion method. During the cultivation in Bioscreen C additive of post-harvest liquid with pH correction did not change in the course of the growth curves test organisms. The post-harvest liquid of L. rhamnosus ATCC 7469 inhibited the growth of Gram-positive and Gram-negative test bacteria. The most sensitive to action of post-culture liquids of lactic acid bacteria was Bacillus cereus ATCC 11778. The experiments do not confirmed the ability of the L. rhamnosus ATCC 7469 strain to bacteriocin production in MRS medium.
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Rocznik
Tom
585
Opis fizyczny
s.65-73,rys.,tab.,bibliogr.
Twórcy
autor
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
  • SILLIKER Polska Sp. z o.o., grupa Mèrieux NutriSciences
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
autor
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
autor
  • Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
Bibliografia
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  • Dimitrijevič R., Stojanowič M., Zivkovič I., Petersen A., Jankov R.M., Dimitrijevič L., Gavrovič-Jankulovič M., 2009. The identification of a low molecular mass bacteriocin, rhamnosis A, produced by Lactobacillus rhamnosus strain 68. J. Appl. Microbiol. 107(6), 2108– 2015.
  • Hyun H.T., Tamura T., 2005. Trienzyme extraction in combination with microbiologic assay in food folate analysis: an updated review, Exp. Biol. Med. 230, 444–454.
  • Jorjăo A.L. , de Oliveira F.E. , Pereira Leăo M.V., Carvalho C.A.T, Jorge A.O.C., de Oliveira L.D., 2015. Live and heat-killed Lactobacillus rhamnosus ATCC 7469 may induce modulatory cytokines profiles on macrophages RAW 264.7 Sci. World J. Article ID 7167.
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  • Maragkoudakis P.A., Mountzouris K.C., Psyrras D., Cremonese S., Fischer J., Canter M.O., Tsakalidon E., 2009. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella Enteritidis. Int. J. Food Microbiol. 130(3), 219–226.
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  • Morita H., Toh H., Oshima K., Murakmi M., Taylor T.D., Igimi S., Hattori M., 2009. Complete genome sequence of probiotic Lactobacillus rhamnosus ATCC 53103. J. Bacteriol. 191(24), 7630–7631.
  • Mullin J.R., Duch S.D., 2000. Folic acid. In Modern chromatographic analysis of vitamins (Leenheer PA, Lambert EW, Nelis JH) CRC Press, New York, 271–280.
  • Pounce A.G., Moreira M.R., Valle C.E., Roura S.I., 2008. Preliminary characterization of bakteriocin-like substances from lactic bacteria isolated from organic leafy vegetables, LWT- Food Sci. Technol. 41(3), 432–441.
  • Saito H., Watanabe T., Tado O., 1980. Protective effects of lactobacilli on experimental Escherichia coli infection. Med. Biol. 101, 61–64.
  • Sarika A.R., Lipton A.P., Aishwarya M.S., 2010. Bacteriocin production by a new isolate of Lactobacillus rhamnosus GP1 under different culture conditions. Adv. J. Food Sci. Technol. 2(5), 291–297.
  • Schillinger U., 1999. Isolation and identification of lactobacilli in novel-type probiotic mild yoghurts and their stability during refrigerated storage. Int. J. Food Microbiol. 47, 79–87.
  • Srinivasan R., Kumawat D.K., Kumar S., Saxena A.K., 2013. Purification and characterization of a bacteriocin from Lactobacillus rhamnosus L34. Ann Microbiol. 63, 387–392.
  • Stiles J., Penkar S., Plocková M., Chumchalová J., Bullerman L.B., 2002. Antifungal activity of sodium acetate and Lactobacillus rhamnosus. J. Food Prot. 65, 1188–1191.
  • Suzuki H.W., Nomura M., Morichi T., 1991. Isolation of lactic acid bacteria which suppress mold growth and show antifungal action. Milchwiss. 46, 635–639.
  • Todorov S.D., Dicks L.M.T., 2004. Effect of medium components on bacteriocin production by Lactobacillus Pentosus ST151BR, a strain isolated from beer produced by the fermentation of maize, barley and soy flour. World J. Microbiol. Biotechnol. 20, 643–650.
  • Todorov S.D., Dicks L.M.T., 2005a. Effect of growth medium on bacteriocins production by Lactobacillus plantarum ST194B2 a strain isolated from Boza. Food Technol. Biotechnol. 43(2), 165–173.
  • Todorov S.D., Dicks L.M.T., 2005b. Growth parameters influencing the production of Lactobacillus rhamnosus bacteriocins ST461BZ and ST462BZ. Ann Microbiol. 55(4), 283–289.
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Typ dokumentu
Bibliografia
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