Volume 8, Issue 4 (December 2021)
J. Food Qual. Hazards Control 2021, 8(4): 162-168 |
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Rezaei Z, Salari A, Khanzadi S. Biofilm Formation and Antibacterial Properties of Lactobacillus Isolated from Indigenous Dairy Products. J. Food Qual. Hazards Control 2021; 8 (4) :162-168
URL: http://jfqhc.ssu.ac.ir/article-1-797-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-797-en.html
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , Khanzadi@um.ac.ir
Abstract: (1203 Views)
Background: The health benefits of probiotic bacteria are not unknown to anyone. On the other hand, indigenous dairy sources are a potential source of native probiotics. This study aimed to describe the inhibitory activity of Cell-Free Supernatant (CFS), planktonic cells, and biofilm form of Lactobacillus strains isolated from native dairy sources on food pathogens.
Methods: Antibacterial activities of the CFS of lactobacillus strains were assessed by the microplate method and via violet staining, and in planktonic cells, and biofilm forms were performed by the spread plate method.
Results: The results showed that despite the large differences in biofilm formation power among the strains, most of them can produce biofilm. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus brevis, and Lactobacillus lactis subsp. lactis formed the strongest biofilm, respectively. Planktonic states reduce the pathogens bacterial by about 1.43 log, but in biofilm forms, decreased Listeria monocytogenes by about 4.8 log compared to the control, and in the case of Pseudomonas aeruginosa, a growth reduction of about 2.8 logs was observed.
Conclusion: According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, indigenous dairy sources can be considered by researchers to extract natural and beneficial probiotics.
DOI: 10.18502/jfqhc.8.4.8257
Methods: Antibacterial activities of the CFS of lactobacillus strains were assessed by the microplate method and via violet staining, and in planktonic cells, and biofilm forms were performed by the spread plate method.
Results: The results showed that despite the large differences in biofilm formation power among the strains, most of them can produce biofilm. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus brevis, and Lactobacillus lactis subsp. lactis formed the strongest biofilm, respectively. Planktonic states reduce the pathogens bacterial by about 1.43 log, but in biofilm forms, decreased Listeria monocytogenes by about 4.8 log compared to the control, and in the case of Pseudomonas aeruginosa, a growth reduction of about 2.8 logs was observed.
Conclusion: According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, indigenous dairy sources can be considered by researchers to extract natural and beneficial probiotics.
DOI: 10.18502/jfqhc.8.4.8257
Keywords: Biofilms, Lactobacillales, Lactobacillus, Probiotics, Anti-Infective Agents, Dairy Products
Type of Study: Original article |
Subject:
Special
Received: 20/12/07 | Accepted: 21/10/23 | Published: 21/12/29
Received: 20/12/07 | Accepted: 21/10/23 | Published: 21/12/29
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