Research Article
BibTex RIS Cite

Year 2019, Volume: 66 Issue: 4, 337 - 342, 09.09.2019

Razieh Partovi Hassan Gandomi Afshin Akhondzadeh Basti

https://doi.org/10.33988/auvfd.502784
Cited By: 2

Abstract

References

  • 1. Albano H, Oliveira M, Aroso R, et al (2007): Antilisterial activity of lactic acid bacteria isolated from ‘‘Alherias” traditional Portuguese fermented sausages: In situ assays. Meat Sci, 76, 796–800.
  • 2. Aymerich MT, Garriga M, Monfort JM, et al (2000): Bacteriocin producing lactobacilli in Spanish-style fermented sausages: Characterization of bacteriocins. Food Microbiol, 17, 33–45.
  • 3. Belgacem ZB, Abriouel H, Omar NB, et al (2010): Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat. Food Control, 21, 462–470.
  • 4. Beyan A, Ketema T, Bacha K (2011): Antimicrobial susceptibility pattern of lactic acid bacteria isolated from Ergo, a traditional Ethiopian fermented milk, Jimma, south west Ethiopia. Ethiopia J Edu Sci, 7, 9-17.
  • 5. Cataloluk O, Gogebakan B (2004): Presence of drug resistance in intestinal lactobacilli of dairy and human origin in Turkey. FEMS Microbiol Lett, 236, 7–12.
  • 6. Collins EB, Aramaki K (1980): Production of H2O2 by Lactobacillus acidophilus. J Dairy Sci, 63, 353- 357.
  • 7. Costa MP, Rodriques BL, Frasao BS, et al (2018): Biogenic amines as food quality index and chemical risk for human consumption. 75-108. In: AM Holban, AM Grumezescu (Ed), Food Quality: Balancing Health and Disease, Handbook of Food Bioengineering. Academic Press, London, UK.
  • 8. Essid I, Medini M, Hassouna M (2009): Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat. Meat Sci, 81, 203–208.
  • 9. Fguiri I, Ziadi M, Atigui M, et al (2016): Isolation and characterization of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products. Int J Dairy Technol, 69, 103–113.
  • 10. Garai G, Dueñas MT, Irastorza A, et al (2007): Biogenic amine production by lactic acid bacteria isolated from cider. Lett Applied Microbiol, 45, 473-478.
  • 11. Halasz A, Barath A, Simon-Sarkadi L, et al (1994): Biogenic amines and their production by microorganisms in food. Food Sci Technol, 5, 42-49.
  • 12. Hoge CW, Gambel JM, Srijan A, et al (1998): Trends in antibiotic resistance among diarrheal pathogens isolated in Thailand over 15 years. Clin Infect Dis, 26, 341-345
  • 13. Horwitz W (1980): Official methods analysis of the Association of Official Analytical Chemists. 13th ed. Gaithersburg (MD): Association of Official Analytical Chemists.
  • 14. Kang DK, Oh HK, Ham JS, et al (2005): Identification and Characterization of H2O2-generating Lactobacillus fermentum CS12-1. Asian-Australas J Anim Sci, 18, 90-95.
  • 15. Klinberg TD, Axelsson L, Naterstad J, et al (2005): Identification of probiotic starter cultures for Scandinavian-type fermented sausage. Int J Food Microbiol, 105, 419–431.
  • 16. Kothari A, Sagar V (2008): Antibiotic resistance in pathogens causing community-acquired urinary tract infections in India: a multicenter study. J Infect Dev Ctries, 2, 354-358.
  • 17. Kovacova-Hanuskova E, Buday T, Gavliakova S, et al (2007): Histamine, histamine intoxication and intolerance. Allergol Immunopathol, 43, 498-506.
  • 18. Landete JM, Ferrer S, Pardo I (2007): Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control, 18, 1569–1574.
  • 19. Lorencová E, Buňková L, Matoulková D, et al (2012): Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer. Int J Food Sci Technol, 47, 2086–2091.
  • 20. Macfaddin JF (2000): Individual biochemical tests. 57–78. In: Macfaddin JF (Ed), Biochemical tests for identification of medical bacteria. Lippincott Williams & Wilkins.
  • 21. Maintz L, Novak N (2007): Histamine and histamine intolerance. Am J Clin Nutr, 85, 1185-1196.
  • 22. Mathur S, Singh R (2005): Antibiotic resistance in food lactic acid bacteria. Int J Food Microbiol, 105, 281–295.
  • 23. Messi P, Bondi M, Sabia C, et al (2001): Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. Int J Food Microbiol, 64, 193–198.
  • 24. Moreno-Arribas MV, Polo MC, Jorganes F, et al (2003): Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int J Food Microbiol, 84, 117–123.
  • 25. Nieto-Lozano JC, Reguera-Useros JI, Pélaez-Martinez, et al (2002): Bacteriogenic activity from starter cultures used in Spanish meat industry. Meat Sci, 62, 237–243.
  • 26. Obst U, Schwartz T, Volkmann H (2006): Antibiotic resistant pathogenic bacteria and their resistance genes in bacterial biofilms. Int J Artif Organs, 29, 387-394.
  • 27. Omafuvbe BO, Enyioha LC (2011): Phenotypic identification and technological properties of lactic acid bacteria isolated from selected commercial Nigerian bottled yoghurt. Afr J Food Sci, 5, 340 – 348.
  • 28. Papademas P, Aspri M (2015): Dairy Pathogens: Characteristics and Impact. 69-114. In: Papademas P (Ed), Dairy Microbiology. CRC Press.
  • 29. Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, et al (2003): Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci, 65, 859–867.
  • 30. Partovi R, Gandomi H, Akhondzadeh Basti A, et al (2015): Microbiological and chemical properties of Siahmazgi cheese, an Iranian artisanal cheese: isolation and identification of dominant lactic acid bacteria. J Food Process Preserv, 39, 871–880.
  • 31. Partovi R, Gandomi H, Akhondzadeh Basti A (2018): Technological properties of Lactobacillus plantarum strains isolated from Siahmazgi cheese. J Food Process Preserv, 42, e13629.
  • 32. Piraino P, Zotta T, Ricciardi A, et al (2008). Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multi-variate screening study. Int Dairy J, 18, 81–92.
  • 33. Reacher MH, Shah A, Livermore DM, et al (2000): Bacteraemia and antibiotic resistance of its pathogens reported in England and Wales between 1990 and 1998: trend analysis. Br Med J, 320, 213-216.
  • 34. Reenen CAV, Dicks LMT (2011): Horizontal gene transfer amongst probiotic lactic acid bacteria and other intestinal microbiota: what are the possibilities? A review. Arch Microbiol, 193, 157-168.
  • 35. Sakamoto M, Komagata K (1996): Aerobic growth and activities of NADH oxidase and NADH peroxidase in lactic acid bacteria. J Ferment Bioeng, 82, 210-216.
  • 36. Schellenberg JJ, Dumonceaux TJ, Hill JE, et al (2012): Selection, phenotyping and identification of acid and hydrogen peroxide producing bacteria from vaginal samples of Canadian and east African women. PLoS One, 7, e41217.
  • 37. Scott KP (2002): The role of conjugative transposons in spreading antibiotic resistance between bacteria that inhabit the gastrointestinal tract. Cell Mol Life Sci, 59, 2071-2082.
  • 38. Settanni L, Moschetti G (2010): Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol, 27, 691–697.
  • 39. Shao Y, Zhang W, Guo H, et al (2015): Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum. Food Control, 50, 250-258.
  • 40. Singh AK, Hertzberger RY, Knaus UG (2018): Hydrogen peroxide production by lactobacilli promotes epithelial restitution during colitis. Redox Biol, 16, 11-20.
  • 41. Suzzi G, Caruso M, Gardini F, et al (2000): A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino). J Applied Microbiol, 89, 267-274.
  • 42. Tynkkynen S, Singh KV, Varmanen P (1998): Vancomycin resistance factor of Lactobacillus rhamnosus GG in relation to enterococcal vancomycin resistance (van) genes. Int J Food Microbiol, 41, 195–204

Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese

Year 2019, Volume: 66 Issue: 4, 337 - 342, 09.09.2019

Razieh Partovi Hassan Gandomi Afshin Akhondzadeh Basti

https://doi.org/10.33988/auvfd.502784
Cited By: 2

Abstract

In
order to use lactic acid bacteria as starter and non-starter cultures in
fermentative products, their safety qualities should be evaluated. The
objective of the present study was to evaluate safety characteristics including
antibiotic sensitivity pattern, antimicrobial effect, H2O2
production, and biogenic amine production by Lactobacillus plantarum
strains isolated from Siahmazgi cheese. Lactobacillus plantarum strains
were unable to produce tyramine except for SD6 strain. All strains in the
current study were able to produce histamine but unable to decarboxylate
neither lysine nor ornithine. Lactobacillus plantarum strains showed
considerable antimicrobial activity against Salmonella typhimurium and Listeria
monocytogenes. All L. plantarum strains showed stronger
antimicrobial activity against S. typhimurium (3.5-42.55 mm) than L.
monocytogenes (1.5-30.49 mm). The SC9 strain had the strongest inhibitory
effect against both pathogens. After titering pH of the medium to approximately
6.5, no antimicrobial activity was noticed indicating that the antimicrobial
activity of L. plantarum strains was contributed to their acid
production and not to bacteriocin. All L. plantarum strains were capable
of producing H2O2. SA32 and SD13 strains with 2.37 and
0.77 mmol/L were the strongest and the weakest strains regarding H2O2
production, respectively (P˂ 0.05). All L. plantarum strains were
sensitive to chloramphenicol, erythromycin, rifampicin, and tetracycline, yet
resistant against vancomycin, and norfloxacin. Four patterns of antibiotic
resistance were observed among L. plantarum strains. Only two strains of
SC9 and SE4 were resistant against four antibiotics. L. plantarum
strains naturally found in Siahmazgi cheese do not generally possess dangerous
characteristics to be used in fermentative dairy products.

Keywords

Artisanal cheese food safety lactic acid bacteria L. plantarum Siahmazgi cheese

References

  • 1. Albano H, Oliveira M, Aroso R, et al (2007): Antilisterial activity of lactic acid bacteria isolated from ‘‘Alherias” traditional Portuguese fermented sausages: In situ assays. Meat Sci, 76, 796–800.
  • 2. Aymerich MT, Garriga M, Monfort JM, et al (2000): Bacteriocin producing lactobacilli in Spanish-style fermented sausages: Characterization of bacteriocins. Food Microbiol, 17, 33–45.
  • 3. Belgacem ZB, Abriouel H, Omar NB, et al (2010): Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat. Food Control, 21, 462–470.
  • 4. Beyan A, Ketema T, Bacha K (2011): Antimicrobial susceptibility pattern of lactic acid bacteria isolated from Ergo, a traditional Ethiopian fermented milk, Jimma, south west Ethiopia. Ethiopia J Edu Sci, 7, 9-17.
  • 5. Cataloluk O, Gogebakan B (2004): Presence of drug resistance in intestinal lactobacilli of dairy and human origin in Turkey. FEMS Microbiol Lett, 236, 7–12.
  • 6. Collins EB, Aramaki K (1980): Production of H2O2 by Lactobacillus acidophilus. J Dairy Sci, 63, 353- 357.
  • 7. Costa MP, Rodriques BL, Frasao BS, et al (2018): Biogenic amines as food quality index and chemical risk for human consumption. 75-108. In: AM Holban, AM Grumezescu (Ed), Food Quality: Balancing Health and Disease, Handbook of Food Bioengineering. Academic Press, London, UK.
  • 8. Essid I, Medini M, Hassouna M (2009): Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat. Meat Sci, 81, 203–208.
  • 9. Fguiri I, Ziadi M, Atigui M, et al (2016): Isolation and characterization of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products. Int J Dairy Technol, 69, 103–113.
  • 10. Garai G, Dueñas MT, Irastorza A, et al (2007): Biogenic amine production by lactic acid bacteria isolated from cider. Lett Applied Microbiol, 45, 473-478.
  • 11. Halasz A, Barath A, Simon-Sarkadi L, et al (1994): Biogenic amines and their production by microorganisms in food. Food Sci Technol, 5, 42-49.
  • 12. Hoge CW, Gambel JM, Srijan A, et al (1998): Trends in antibiotic resistance among diarrheal pathogens isolated in Thailand over 15 years. Clin Infect Dis, 26, 341-345
  • 13. Horwitz W (1980): Official methods analysis of the Association of Official Analytical Chemists. 13th ed. Gaithersburg (MD): Association of Official Analytical Chemists.
  • 14. Kang DK, Oh HK, Ham JS, et al (2005): Identification and Characterization of H2O2-generating Lactobacillus fermentum CS12-1. Asian-Australas J Anim Sci, 18, 90-95.
  • 15. Klinberg TD, Axelsson L, Naterstad J, et al (2005): Identification of probiotic starter cultures for Scandinavian-type fermented sausage. Int J Food Microbiol, 105, 419–431.
  • 16. Kothari A, Sagar V (2008): Antibiotic resistance in pathogens causing community-acquired urinary tract infections in India: a multicenter study. J Infect Dev Ctries, 2, 354-358.
  • 17. Kovacova-Hanuskova E, Buday T, Gavliakova S, et al (2007): Histamine, histamine intoxication and intolerance. Allergol Immunopathol, 43, 498-506.
  • 18. Landete JM, Ferrer S, Pardo I (2007): Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control, 18, 1569–1574.
  • 19. Lorencová E, Buňková L, Matoulková D, et al (2012): Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer. Int J Food Sci Technol, 47, 2086–2091.
  • 20. Macfaddin JF (2000): Individual biochemical tests. 57–78. In: Macfaddin JF (Ed), Biochemical tests for identification of medical bacteria. Lippincott Williams & Wilkins.
  • 21. Maintz L, Novak N (2007): Histamine and histamine intolerance. Am J Clin Nutr, 85, 1185-1196.
  • 22. Mathur S, Singh R (2005): Antibiotic resistance in food lactic acid bacteria. Int J Food Microbiol, 105, 281–295.
  • 23. Messi P, Bondi M, Sabia C, et al (2001): Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain. Int J Food Microbiol, 64, 193–198.
  • 24. Moreno-Arribas MV, Polo MC, Jorganes F, et al (2003): Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int J Food Microbiol, 84, 117–123.
  • 25. Nieto-Lozano JC, Reguera-Useros JI, Pélaez-Martinez, et al (2002): Bacteriogenic activity from starter cultures used in Spanish meat industry. Meat Sci, 62, 237–243.
  • 26. Obst U, Schwartz T, Volkmann H (2006): Antibiotic resistant pathogenic bacteria and their resistance genes in bacterial biofilms. Int J Artif Organs, 29, 387-394.
  • 27. Omafuvbe BO, Enyioha LC (2011): Phenotypic identification and technological properties of lactic acid bacteria isolated from selected commercial Nigerian bottled yoghurt. Afr J Food Sci, 5, 340 – 348.
  • 28. Papademas P, Aspri M (2015): Dairy Pathogens: Characteristics and Impact. 69-114. In: Papademas P (Ed), Dairy Microbiology. CRC Press.
  • 29. Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, et al (2003): Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci, 65, 859–867.
  • 30. Partovi R, Gandomi H, Akhondzadeh Basti A, et al (2015): Microbiological and chemical properties of Siahmazgi cheese, an Iranian artisanal cheese: isolation and identification of dominant lactic acid bacteria. J Food Process Preserv, 39, 871–880.
  • 31. Partovi R, Gandomi H, Akhondzadeh Basti A (2018): Technological properties of Lactobacillus plantarum strains isolated from Siahmazgi cheese. J Food Process Preserv, 42, e13629.
  • 32. Piraino P, Zotta T, Ricciardi A, et al (2008). Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multi-variate screening study. Int Dairy J, 18, 81–92.
  • 33. Reacher MH, Shah A, Livermore DM, et al (2000): Bacteraemia and antibiotic resistance of its pathogens reported in England and Wales between 1990 and 1998: trend analysis. Br Med J, 320, 213-216.
  • 34. Reenen CAV, Dicks LMT (2011): Horizontal gene transfer amongst probiotic lactic acid bacteria and other intestinal microbiota: what are the possibilities? A review. Arch Microbiol, 193, 157-168.
  • 35. Sakamoto M, Komagata K (1996): Aerobic growth and activities of NADH oxidase and NADH peroxidase in lactic acid bacteria. J Ferment Bioeng, 82, 210-216.
  • 36. Schellenberg JJ, Dumonceaux TJ, Hill JE, et al (2012): Selection, phenotyping and identification of acid and hydrogen peroxide producing bacteria from vaginal samples of Canadian and east African women. PLoS One, 7, e41217.
  • 37. Scott KP (2002): The role of conjugative transposons in spreading antibiotic resistance between bacteria that inhabit the gastrointestinal tract. Cell Mol Life Sci, 59, 2071-2082.
  • 38. Settanni L, Moschetti G (2010): Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Food Microbiol, 27, 691–697.
  • 39. Shao Y, Zhang W, Guo H, et al (2015): Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum. Food Control, 50, 250-258.
  • 40. Singh AK, Hertzberger RY, Knaus UG (2018): Hydrogen peroxide production by lactobacilli promotes epithelial restitution during colitis. Redox Biol, 16, 11-20.
  • 41. Suzzi G, Caruso M, Gardini F, et al (2000): A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino). J Applied Microbiol, 89, 267-274.
  • 42. Tynkkynen S, Singh KV, Varmanen P (1998): Vancomycin resistance factor of Lactobacillus rhamnosus GG in relation to enterococcal vancomycin resistance (van) genes. Int J Food Microbiol, 41, 195–204
There are 42 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Journal Section Articles
Authors

Razieh Partovi 0000-0001-9930-0940

Hassan Gandomi 0000-0003-0846-6633

Afshin Akhondzadeh Basti 0000-0001-7710-8966

Publication Date September 9, 2019
Published in Issue Year 2019Volume: 66 Issue: 4

Cite

APA Partovi, R., Gandomi, H., & Akhondzadeh Basti, A. (2019). Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 66(4), 337-342. https://doi.org/10.33988/auvfd.502784
AMA Partovi R, Gandomi H, Akhondzadeh Basti A. Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese. Ankara Univ Vet Fak Derg. September 2019;66(4):337-342. doi:10.33988/auvfd.502784
Chicago Partovi, Razieh, Hassan Gandomi, and Afshin Akhondzadeh Basti. “Safety Aspects of Lactobacillus Plantarum Strains Isolated from Siahmazgi Cheese”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 66, no. 4 (September 2019): 337-42. https://doi.org/10.33988/auvfd.502784.
EndNote Partovi R, Gandomi H, Akhondzadeh Basti A (September 1, 2019) Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese. Ankara Üniversitesi Veteriner Fakültesi Dergisi 66 4 337–342.
IEEE R. Partovi, H. Gandomi, and A. Akhondzadeh Basti, “Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese”, Ankara Univ Vet Fak Derg, vol. 66, no. 4, pp. 337–342, 2019, doi: 10.33988/auvfd.502784.
ISNAD Partovi, Razieh et al. “Safety Aspects of Lactobacillus Plantarum Strains Isolated from Siahmazgi Cheese”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 66/4 (September 2019), 337-342. https://doi.org/10.33988/auvfd.502784.
JAMA Partovi R, Gandomi H, Akhondzadeh Basti A. Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese. Ankara Univ Vet Fak Derg. 2019;66:337–342.
MLA Partovi, Razieh et al. “Safety Aspects of Lactobacillus Plantarum Strains Isolated from Siahmazgi Cheese”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 66, no. 4, 2019, pp. 337-42, doi:10.33988/auvfd.502784.
Vancouver Partovi R, Gandomi H, Akhondzadeh Basti A. Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese. Ankara Univ Vet Fak Derg. 2019;66(4):337-42.

Cited By

Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese
International Dairy Journal
https://doi.org/10.1016/j.idairyj.2021.105004
Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis
Journal of Dairy Science
https://doi.org/10.3168/jds.2020-18194