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Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments BABT
Nwuche,Charles Ogugua.
In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total of 752 colonies isolated from the condiments. Out of the 30, only five strains retained activity after the pH of the broth supernatant was adjusted to 6.5. When evaluated by the agar-well diffusion assay, the spectra of inhibitory activity showed that Staphylococcus aureus was the most sensitive indicator organism tested, while Listeria monocytogenes was the most resistant. One strain (UG 2) was active against Escherichia coli. The assays using the cell-free supernatant of the cultures showed that the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 'Ugba'; 'Okpiye'; Lactic acid bacteria; Bacteriocins; Inhibitory activity; Condiments; Cell free supernatant.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100013
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Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity BJM
Bromberg,Renata; Moreno,Izildinha; Zaganini,Cíntia Lopes; Delboni,Roberta Regina; Oliveira,Josiane de.
A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gram-negative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Lactic acid bacteria; Meat; Inhibitory activity.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100023
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Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity BJPS
Silvestre,Marialice Pinto Coelho; Silva,Mauro Ramalho; Silva,Viviane Dias Medeiros; Souza,Mariana Wanessa Santana de; Lopes Junior,Carlos de Oliveira; Afonso,Wendel de Oliveira.
The aim of this study was to prepare enzymatic hydrolysates from whey protein concentrate with a nutritionally adequate peptide profile and the ability to inhibit angiotensin-converting enzyme (ACE) activity. The effects of the type of enzyme used (pancreatin or papain), the enzyme:substrate ratio (E:S ratio=0.5:100, 1:100, 2:100 and 3:100) and the use of ultrafiltration (UF) were investigated. The fractionation of peptides was performed by size-exclusion-HPLC, and the quantification of the components of the chromatographic fractions was carried out by a rapid Corrected Fraction Area method. The ACE inhibitory activity (ACE-IA) was determined by Reverse Phase-HPLC. All parameters tested affected both the peptide profile and the ACE-IA. The best peptide...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey proteins; Protein hydrolysates; Peptide profile; Inhibitory activity; Angiotensin-converting enzyme.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400019
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