Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Growth Inhibition of Some Food-Borne Microorganisms by Lactic Acid Bacteria Isolated from Feces of Newborn Baby and from Dongchimi

Lee, Ji-Young;Park, Yeong-Soo;Lee, Na-Young;Shin, Dong-Hwa

  • Published : 20021000
⟨ Previous Next ⟩

Abstract

Lactic acid bacteria were isolated from the feces of clinically healthy Korean newborn babies and Dongchimi samples. Selection criteria of the isolates were the ability of the strain to withstand extreme environmental conditions such as low pH (pH 3.0) and high bile concentration (>0.15%). Antimicrobial effects of filtrated culture supernatant from the isolated strains were investigated against six food-borne microorganisms including Listeria monocytogenes. Filtrated culture supernatant of seven strains (K1, D1, D2, F35-1, F35-2, F35-4, and F42-3) showed strong antimicrobial activities higher than 90%. When isolated strains (K1, D2, F35-2) and L. monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7 were co-cultured in YS medium, the food-borne microorganisms were completely inhibited within 72 hr of incubation at a ratio of 5: 1 (isolate: pathogen). When beef inoculated with L monocytogenes was immersed in filtrated culture supernatant from the isolated strains, the supernatant showed a growth inhibitory effect. Total viable cell and total coli-form counts in beef immersed in filtrated culture supernatant and lactic acid solution decreased compared to those of the control. These finding indicate that filtrated culture supernatant from isolated strains have a potential to be used in food preservation.

Keywords

References

  1. Official Methods of Food Additives Korea Food and Drug Administration
  2. Korean J. Food Sci. Technol. v.30 Antimicrobial activities of natural medicinal herbs on the food spoilage or foodborne disease microorganisms Oh, D.H.;Ham, S.S.;Park, B.K.;Ahn, C.;Yu, J.Y.
  3. Korean J. Food Sci. Technol. v.26 Antimicrobial effect of ethanol extracts of Sinomenium acutum (Thunb.) rehd. et wils and Glycyrrhiza glabra L. var. glandulifera regel et zucc on Listeria monocytogenes Shin, D.H.;Han, J.S.;Kim, M.S.
  4. Food Ind. Nutr. v.4 The material of natural anti-bacterial agents for the food preservative Ahn, B.J.
  5. Food Sci. Biotechnol. v.10 Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes Ahn, E.S.;Kim, Y.S.;Shin, D.H.
  6. Journal of the American Oil Chemists��� Society v.61 no.2 Antimicrobial agent derived from fatty acid Kabara, J.J. https://doi.org/10.1007/BF02678802
  7. J. Food Prot. v.56 Influence of temperature, pH, and glycerol monolaurate on growth and survival of Listeria monocytogenes Oh, D.H.;Marshall, D.L.
  8. Journal of Agricultural and Food Chemistry v.41 no.6 Inhibition of Listeria monocytogenes by monoacylglycerols synthesized from coconut oil and milkfat by lipase-catalyzed glycerolysis Wang, L.L.;Yang, B.K.;Parkin, K.L.;Johnson, E.A. https://doi.org/10.1021/jf00030a033
  9. Meat Science v.55 no.1 Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples Con, A.H.;Gokalp, H.Y. https://doi.org/10.1016/S0309-1740(99)00129-1
  10. J. Food Prot. v.62 Identification and characterization of two bacteriocin-producing bacteria isolated from garlic and ginger root Janes, M.E.;Nannapaneni, R.;Johnson, M.G.
  11. International Journal of Food Microbiology v.63 no.1 Comparative study on the use of flow cytometry and colony forming units for assessment of the antibacterial effect of bacteriocins Budde, B.B.;Rasch, M.A. https://doi.org/10.1016/S0168-1605(00)00399-8
  12. J. Food Prot. v.64 The effects of cultivating lactic starter culture with bacteriocin-producing lactic acid bacteria Oumer, A.;Garde, S.;Gaya, P.;Medina, M.;Nunez, M.
  13. Food Sci. Biotechnol. v.9 Bacteriocin production by Lactococcus lactis KCA 2386 isolated from white kimchi Ko, S.H.;Ahn, C.
  14. Food Sci. Biotechnol. v.9 Purification and molecular characterization of a bacteriocin from Pediococcus sp. KCA 1303-10 isolated from fermented flatfish Kim, C.H.;Ji, G.E.;Ahn, C.
  15. Trends in Food Science & Technology v.10 no.4-5 Bifidobacterium spp. and Lactobacillus acidophilus: Biological, biochemical, technological and therapeutical properties relevant for use as probiotics Gomes, A.M.P.;Malcata, F.X. https://doi.org/10.1016/S0924-2244(99)00033-3
  16. Trends in Food Science & Technology v.10 no.12 The probiotic century: historical and current perspectives Shortt, C. https://doi.org/10.1016/S0924-2244(00)00035-2
  17. Archives. Institut. Pasteur d'Algerie. v.62 In vitro study of antagonistic activity of Bifidobacteria against Campylobacter and Escherichia coli causing gastroenteritis in children Loucif, F.;Melzi. A.
  18. Antimicrob. Agents and Chemother. v.18 Streptococcus faecium-derived antibacterial substance antagonistic to Bifidobacteria Harasawa, R.;Suzuki, K.;Mitsuoka, T. https://doi.org/10.1128/AAC.18.1.58
  19. J. Food Prot. v.62 Behavior of Listeria monocytogenes in pasteurized milk during fermentation with lactic acid bacteria Pitt, W.M.;Harden, T.J.;Hull, R.R.
  20. J. Food Prot. v.62 Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157: H7 during growth and refrigerated storage Brashears, M.M.;Durre, W.A.
  21. Food Control v.8 no.5 Review of the sensitivity of different foodborne pathogens to fermentation Adams, M.R.;Nicolaides, L. https://doi.org/10.1016/S0956-7135(97)00016-9
  22. Intestinal Bacteriology Mitsuoka, T.
  23. Lactobacillus strains and methods of selection Gorbach, S.L.;Goldin, B.R.
  24. Microbial inhibition by some lactic bacteria from kimchi Kweon, J.J.
  25. J. Food Prot. v.63 Inhibitory power of Kefir: the role of organic acids Garrote, G.L.;Abraham, A.G.;Antoni, G.L.
  26. Korean J Food Hyg. v.4 Antagonistic action of Lactobacilli toward pathogenic bacteria in associative cultures Kang, K.H.;Sung, M.H.
  27. Korean J. Appl. Microbiol. Bioeng. v.13 Effect of Bifidobacteria longum on growth inhibition of enterotoxigenic Escherichia coli A2 Sung, M.H.;Shin, H.J.;Kang, K.H.
  28. Korean J. Food Hyg. Safety. v.12 Growth inhibition of E. coli O157:H7 and Salmonella Typhimurium by lactic acid bacteria and Bifidobacteria Ahn, Y.T.;Shin, P.K.;Kim, H.U.
  29. Int. J. Syst. Bacteriol. v.47 Restriction fragment length polymorphism analysis of PCR-amplified 16S ribosomal DNA for rapid identification of Saccharomyces strains Yoon, J.H.;Lee, S.T.;Kim, S.B.;Kim, W.Y.;Goodfellow, M.;Park, Y.H. https://doi.org/10.1099/00207713-47-1-111
  30. Growth inhibition of some food-borne microorganisms by lactic acid bacteria isolated from feces of newborn baby and Dongchimi Lee, J.Y.
  31. J. Food Prot. v.56 Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins Elkhateib, T.;Yousef, A.E.;Ockerman, H.W.
  32. Identification of antimicrobial components from plants on food poisoning bacteria and application to food preservation Han, J.S.
  33. Korean J. Food SCI. Technol. v.33 Isolation and identification of active antimicrobial substance from Ruta graveolens Linne on Listeria monocytogenes Ahn, Y.S.;Shin, D.H.;Baek, N.I.
  34. J. Food Prot. v.62 Inactivation of Listeria monocytogenes, Pseudomonas biofilms by peracid sanitizer Payman, F.;Frank, J.F.
  35. Acetic, Propionic, and Lactic Acids of Starter Culture Bacteria as Biopreservatives;Food Biopreservatives of Microbial Origin Ray, B.;Sandine, W.E.
  36. J. Food Prot. v.64 Inplant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses Castillo, A.;Lucia, L.M.;Mercado, I.;Acuff, G.R.