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Article: Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dips

TitleAntimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dips
Authors
KeywordsAntimicrobial property
Cheese-based dips
Probiotics
Spoilage organisms
Issue Date2009
Citation
International Food Research Journal, 2009, v. 16 n. 3, p. 261-276 How to Cite?
AbstractSpot-on lawn, spot and streak, co-culturing techniques and HPLC analysis were used for the detection and screening of inhibitory activity produced by probiotic bacteria against spoilage and pathogenic bacteria. After incubation, plates were examined for either zones of inhibition and for other effects of suppression around the wells/spots and streaks or cfu/g of target bacteria. The spore-formers were inhibited by the probiotic organisms to a greater extent than the non-spore formers. The inhibitory effect of all probiotic bacteria was weakest against E. coli and strongest against B. cereus. S. aureus was inhibited to a greater extend by B. animalis and by L. rhamnosus. The order of probiotic bacteria in terms of level of inhibition on agar plates (and zone of inhibition in mm) was L. rhamnosus (21)> L. acidophilus (19) = L. casei (19) > L. paracasei subsp. paracasei (18) > B. animalis (15) > P. freudenreichii subsp. shermanii (11). Though co-culturing of target organisms with probiotic bacteria in reconstituted skim milk showed inhibitory effect against target organisms; however, in French onion dip, there was no additive effect in controlling the bacterial population except that for B. cereus. Varying quantities of organic acids (acetic, lactic, formic, propionic, butyric, benzoic and phenyllactic) that were responsible for the inhibition were detected. © All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144367
ISSN
2015 SCImago Journal Rankings: 0.387
References

 

DC FieldValueLanguage
dc.contributor.authorTharmaraj, Nen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:39Z-
dc.date.available2012-01-20T09:01:39Z-
dc.date.issued2009en_HK
dc.identifier.citationInternational Food Research Journal, 2009, v. 16 n. 3, p. 261-276en_HK
dc.identifier.issn1985-4668en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144367-
dc.description.abstractSpot-on lawn, spot and streak, co-culturing techniques and HPLC analysis were used for the detection and screening of inhibitory activity produced by probiotic bacteria against spoilage and pathogenic bacteria. After incubation, plates were examined for either zones of inhibition and for other effects of suppression around the wells/spots and streaks or cfu/g of target bacteria. The spore-formers were inhibited by the probiotic organisms to a greater extent than the non-spore formers. The inhibitory effect of all probiotic bacteria was weakest against E. coli and strongest against B. cereus. S. aureus was inhibited to a greater extend by B. animalis and by L. rhamnosus. The order of probiotic bacteria in terms of level of inhibition on agar plates (and zone of inhibition in mm) was L. rhamnosus (21)> L. acidophilus (19) = L. casei (19) > L. paracasei subsp. paracasei (18) > B. animalis (15) > P. freudenreichii subsp. shermanii (11). Though co-culturing of target organisms with probiotic bacteria in reconstituted skim milk showed inhibitory effect against target organisms; however, in French onion dip, there was no additive effect in controlling the bacterial population except that for B. cereus. Varying quantities of organic acids (acetic, lactic, formic, propionic, butyric, benzoic and phenyllactic) that were responsible for the inhibition were detected. © All rights reserved.en_HK
dc.languageengen_US
dc.relation.ispartofInternational Food Research Journalen_HK
dc.subjectAntimicrobial propertyen_HK
dc.subjectCheese-based dipsen_HK
dc.subjectProbioticsen_HK
dc.subjectSpoilage organismsen_HK
dc.titleAntimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dipsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-70349410547en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-70349410547&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume16en_HK
dc.identifier.issue3en_HK
dc.identifier.spage261en_HK
dc.identifier.epage276en_HK
dc.identifier.scopusauthoridTharmaraj, N=6507832534en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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