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Bacteriostatic Effect (bacteriostatic + effect)
Selected AbstractsNovel natural parabens produced by a Microbulbifer bacterium in its calcareous sponge host Leuconia niveaENVIRONMENTAL MICROBIOLOGY, Issue 6 2009Elodie Quévrain Summary A broad variety of natural parabens, including four novel structures and known ethyl and butyl parabens, were obtained from culture of a Microbulbifer sp. bacterial strain isolated from the temperate calcareous marine sponge Leuconia nivea (Grant 1826). Their structures were elucidated from spectral analysis, including mass spectrometry and 1D and 2D nuclear magnetic resonance. Their antimicrobial activity evaluated against Staphylococcus aureus was characterized by much higher in vitro activity of these natural paraben compounds 3,9 than commercial synthetic methyl and propyl parabens, usually used as antimicrobial preservatives. Compounds 4 and 9 revealed a bacteriostatic effect and compounds 6 and 7 appeared as bactericidal compounds. Major paraben compound 6 was also active against Gram positive Bacillus sp. and Planococcus sp. sponge isolates and was detected in whole sponge extracts during all seasons, showing its persistent in situ production within the sponge. Moreover, Microbulbifer sp. bacteria were visualized in the sponge body wall using fluorescence in situ hybridization with a probe specific to L4-n2 phylotypes. Co-detection in the sponge host of both paraben metabolites and Microbulbifer sp. L4-n2 indicates, for the first time, production of natural parabens in a sponge host, which may have an ecological role as chemical mediators. [source] The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAPINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2008Rogério Mendes Summary Sardine (Sardina pilchardus) is a species that for its abundance assumes great importance in the Portuguese fishing sector. In order to contribute for a better utilisation of this species, the aim of this study was to investigate the effect of the pre-treatment with soluble gas stabilisation (SGS) (100% CO2 at 2 bar, during 15 and 30 min) on the quality and shelf-life of sardine fillets, packed in air (AP), vacuum (VP) and modified atmosphere (MAP: 5% O2/35% CO2/60% N2). During the chilled storage, the quality changes were evaluated by sensory evaluation, chemical and microbiological analysis. The total volatile basic nitrogen content remained almost constant, between 16 and 19 mg N/100 g muscle, during the storage period, for all samples. The TBARs values increased with storage time, for all batches and storage conditions. The application of SGS treatment to sardine fillets, resulted in a bacteriostatic effect, contributing to the improvement of the microbiological quality of fillets. Considering a sensory criteria, the shelf-life of SGS pre-treated sardine fillets was found to be 5 days in AP and MAP while in VP-treated fillets a shelf-life of 8 days was reported. At sensory rejection, sardine fillets presented a K -value of 30% in AP and MAP batches and 40% in VP batch. [source] Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakeiJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2002T. Katla Aims: To evaluate the potential of sakacin P and sakacin P-producing Lactobacillus sakei for the inhibition of growth of Listeria monocytogenes in chicken cold cuts, by answering the following questions. (i) Is sakacin P actually produced in food? (ii) Is sakacin P produced in situ responsible for the inhibiting effect? (iii) How stable is sakacin P in food? Methods and Results:Listeria monocytogenes, a Lact. sakei strain and/or the bacteriocin sakacin P were added to chicken cold cuts, vacuum packed and incubated at 4 or 10°C for 4 weeks. Each of two isogenic Lact. sakei strains, one producing sakacin P and the other not, had an inhibiting effect on the growth of L. monocytogenes. The effect of these two isogenic strains on the growth of L. monocytogenes was indistinguishable, even though sakacin P was produced in the product by one of the two Lact. sakei strains. The addition of purified sakacin P had an inhibiting effect on the growth of L. monocytogenes. A high dosage of sakacin P (3·5 ,g g,1) had a bacteriostatic effect throughout the storage period of 4 weeks, while a low dosage (12 ng g,1) permitted initial growth, but at a slow rate. After 4 weeks of storage, the number of L. monocytogenes in the samples with a low dosage of sakacin P was 2 logs below that in the untreated control. When using a high dosage of sakacin P, the bacteriocin was detected in samples stored for up to 6 weeks. Conclusions: (i) Sakacin P is produced by a Lact. sakei strain when growing on vacuum-packed chicken cold cuts. (ii) Inhibiting effects of Lact. sakei, other than sakacin P, are active in inhibiting the growth of L. monocytogenes growing on chicken cold cuts. (iii) Sakacin P is stable on chicken cold cuts over a period of 4 weeks. Significance and Impact of the Study: Both sakacin P and Lact. sakei were found to have potential for use in the control of L. monocytogenes in chicken cold cuts. [source] Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese CabbageJOURNAL OF FOOD SCIENCE, Issue 9 2005Yasuhiro Inatsu ABSTRACT: This study was designed to evaluate the bactericidal or bacteriostatic effect of chitosan, an allyl isothiocyanate (AIT) product, and nisin for the artificially inoculated pathogenic bacteria (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes) or natural microflora of fermented Chinese cabbage. Addition of 0.1% chitosan decreased the population of pathogens from 0.7 to 1.7 log colony-forming units (CFU)/g after 4 d of storage at 10 °C. The bactericidal activity of chitosan was found to be stronger than that of nisin (0.05 mg/g). Addition of 0.2% of the AIT product (containing AIT and hop extract) exhibited a bacteriostatic effect. However, a combination of AIT product and chitosan enhanced bactericidal efficacy against L. monocytogenes. The addition of chitosan or AIT product was observed to suppress the populations of mesophilic and coliform bacteria during storage at 10 °C for 4 d. Moreover, the use of chitosan or the AIT product did not change the sensory quality of the lightly fermented vegetable. Therefore, these results suggest that chitosan or the AIT product could be useful to improve the microbial safety and quality of lightly fermented vegetable. [source] Inactivation of Cronobacter spp. (Enterobacter sakazakii) in infant formula using lactic acid, copper sulfate and monolaurinLETTERS IN APPLIED MICROBIOLOGY, Issue 3 2010M.A. Al-Holy Abstract Aims:, To investigate the effect of lactic acid (LA), copper (II), and monolaurin as natural antimicrobials against Cronobacter in infant formula. Methods and Results:, The effect of LA (0·1, 0·2 and 0·3% v/v), copper (II) (10, 50 and 100 ,g ml,1) and monolaurin (1000, 2000, and 3000 ,g ml,1) suspended into tween-80Ô or dissolved in ethanol against Cronobacter in infant formula was investigated. Reconstituted infant formula and powdered infant formula were inoculated with five strains of Cronobacter spp. at the levels of c. 1 × 106 CFU ml,1 and 1 × 103 CFU g,1, respectively. LA at 0·2% v/v had a bacteriostatic effect on Cronobacter growth, whereas 0·3% v/v LA resulted in c. 3 log10 reduction. Copper (II) at the levels of 50 ,g ml,1 and 100 ,g ml,1 elicited c. 1 and 2 log10 reductions, respectively. The combination of 0·2% LA and 50 ,g ml,1 copper (II) resulted in a complete elimination of the organism. Monolaurin exhibited a slight inhibitory activity against Cronobacter (c. 1·5 log10 difference) compared to the control when ethanol was used to deliver monolaurin. Conclusions:, A complete elimination of Cronobacter was obtained when a combination of sublethal concentrations of LA (0·2%) and copper (II) (50 ,g ml,1) was used. Significance and Impact of the Study:, The use of the synergistic interactive combination of LA and copper (II) could be beneficial to control Cronobacter in the infant formula industry. [source] | |||||||||||||