Antimicrobial characteristics of lactic acid bacteria in African yam bean-based drink

Olaniyi O. I., . and Adeniran H. A., . and Abiose S. H., . Antimicrobial characteristics of lactic acid bacteria in African yam bean-based drink. pp. 1733-1740. ISSN 0116-6514

Fermented drinks containing strains of Pediococcus pentosaceus and Lactobacillus paracasei which were inoculated with strains of Bacillus cereus and Pseudomonas aeruginosa were studied for antagonistic features of the lactic acid bacteria (LAB). Antimicrobial activities of LAB isolates from local fermented foods against selected foodborne pathogens: B. cereus Staphylococcus aureus Escherichia coli Pseudomonas aeruginosa and Salmonella typhosa were tested in vivo using agar spot assay. LAB strains that demonstrated high antimicrobial activities were selected to ferment two types of milk blends while the survival of these pathogens were monitored in vitro. LAB strains isolated from the local fermented foods were phenotypically identified. These strains inhibited the growth of the selected foodborne pathogens except Lactococcus lactis and L. paracasei. The results also showed that L. paracasei exhibited 51.5 inhibition against B. cereus while P. pentosaceus exhibited 54. Their combination was also highly effective in inhibiting the pathogens.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/09%20-...

Abstract

Fermented drinks containing strains of Pediococcus pentosaceus and Lactobacillus paracasei which were inoculated with strains of Bacillus cereus and Pseudomonas aeruginosa were studied for antagonistic features of the lactic acid bacteria (LAB). Antimicrobial activities of LAB isolates from local fermented foods against selected foodborne pathogens: B. cereus Staphylococcus aureus Escherichia coli Pseudomonas aeruginosa and Salmonella typhosa were tested in vivo using agar spot assay. LAB strains that demonstrated high antimicrobial activities were selected to ferment two types of milk blends while the survival of these pathogens were monitored in vitro. LAB strains isolated from the local fermented foods were phenotypically identified. These strains inhibited the growth of the selected foodborne pathogens except Lactococcus lactis and L. paracasei. The results also showed that L. paracasei exhibited 51.5 inhibition against B. cereus while P. pentosaceus exhibited 54. Their combination was also highly effective in inhibiting the pathogens.

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Item Type:	Article
AGROVOC Term:	Fermented products
AGROVOC Term:	African yam beans
AGROVOC Term:	Drinks
AGROVOC Term:	In vivo experimentation
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Isolation of microorganisms
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Bacillus cereus
AGROVOC Term:	Pseudomonas aeruginosa
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8755

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