Bioassay-Guided Isolation and Characterisation of Antifungal Metabolites Studies of Lactic Acid Bacteria and Propionic Acid Bacteria
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Lactic Acid Bacteria: A Potential Tool in Biological Preservation of Food
Lactic acid bacteria (LAB) have a major role in biopreservation of foods because they are considered safe and are designated as GRAS (Generally Recognized as Safe) organisms. The preservative property of LAB is attributed to the combined action of a range of antimicrobial substances viz. lactic acid, acetic acid, propionic acid, carbon dioxide, hydrogen peroxide, bacteriocins and antifungal pep...
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The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpent...
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The effects of a microbial inoculant (containing propionic and lactic acid bacteria) and formic acid onchemical composition, ruminal degradability of dry matter (DM) and nutrient digestibility of corn silage wereexamined. Whole-plant corn was ensiled for 60 days in plastic polyethylene bags, and three treatments werecompared, 1: control (no additive), 2: Propionibacterium acidipropionici plus L...
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Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
متن کاملThe Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran
Background: Identification of the dominant lactic acid bacteria involved in the production of traditional cheese in Semnan could be the initiative to protect national genetic resources and produce industrial cheese with desirable texture and organoleptic characteristics similar to traditional cheeses. The present study aimed to determine the biochemical, physiological, and phenotypic properties...
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