1. Introduction. Microbial pathogens in food may cause spoilage and contribute to foodborne disease incidence, and the emergence of multidrug resistant and disinfectant resistant bacteria—such as Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Pseudomonas aeruginosa (P. aeruginosa)—has increased rapidly, causing the increase of morbidity and mortality [].
For all 5 strains of E. coli O157:H7, the addition of up to 9% or 15% (w/v) NaCl increased the survival levels of E. coli O157:H7 treated with acetic acid at low pH and in some strains of E. coli O157:H7, addition of 6% or 9% (w/v) NaCl resulted in the greatest increase in the survival of E. coli O157:H7 (Fig. 1). These high concentrations of
Escherichia coli, Staphylococcus aureus, Shigella dysenteriae, and Lactobacillus acidophilus Ilham Lexmana Azhari 1 , Herla Rusmarilin 1 , Dwi Suryanto 1 , De wi Restuana
Live Lactobacillus rhamnosus strain GG was found to prevent morphological changes to the epithelial cell barrier due to entero-hemorrhagic E. coli (Parassol et al., 2005). Additionally, Lactobacillus plantarum 299v was found to protect against E. coli-induced increase in intestinal permeability of rats (Mangell et al., 2002).

However, intracellular ATP pools were largely unaffected in E. coli and L. innocua cultures upon exposure to 50 mmol l(-1) vanillin, while ATP production was stimulated in Lact. plantarum cultures. In contrast to the more potent activity of carvacrol, a well studied phenolic flavour compound, the extent of membrane damage caused by vanillin is

The results obtained by Millette et al. (2006) showed that the whey isolated from fermentation of milk transformed by strains CL1285 ® Lb. acidophilus and Lb. casei (presently designated as LBC80R) was able to inhibit the growth of pathogenic bacteria such as S. aureus (MSSA) by 85%, Listeria monocytogenes by 78% and E coli 0157:H by 77%.
Lactobacillus spp. are facultative anaerobe, gram-positive, catalase-negative, non-spore-forming rods. They can produce lactic acid as end product of homolactic fermentation . About 200 species are associated with the Lactobacillus genus complex [33, 34]. Various Lactobacillus spp. are part of the normal human gastrointestinal and vaginal flora

Previous studies has demonstrated the antibacterial effect of Lactobacillus against Clostridium difficile, 9 Escherichia coli, 10 Shigella spp., 11 Streptococcus mutans, 12 Pseudomonas aeruginosa, 13 and Staphylococcus aureus. 14 Carbapenemase, including new Delhi metallo-β-lactamase (NDM), Klebsiella pneumoniae carbapenemase (KPC), and OXA-48

The results of the experiments described above may still indicate that a relatively unstable biocide is produced by this L. casei strain. In an attempt to characterize the biochemical nature of this putative biocide, the supernatant of a freshly grown L. casei culture was treated with protease K for 1 h at 37 °C.
E. coli O157:H7 was reduced by 6.5 log 10 CFU/g in sausages containing 750 and 1,000 ppm AIT after 21 and 16 days of processing, respectively. E. coli O157:H7 numbers were reduced by 4.75 log 10 CFU/g after 28 days of processing in treatments with 500 ppm AIT, and the organism was not recovered from this treatment beyond 40 days. During sensory
Several Lactobacillus species increased mucin expression in the human intestinal cell lines Caco-2 (MUC2) and HT29 (MUC2 and 3), thus blocking pathogenic E. coli invasion and adherence (78, 87). However, this protective effect was dependent on Lactobacillus adhesion to the cell monolayers, which likely does not occur in vivo. Lactobacillus rhamnosus GR-1 potentiates Escherichia coli-induced NF-κB responses. T24 cells were stimulated for 24 h with 1 × 10 8 CFU mL −1 of heat-killed E. coli , 2 × 10 7 CFU mL −1 viable (V), heat-killed (HK) L. rhamnosus GR-1, or with 0.3 mg mL −1 of released products (RP), followed by measurement of NF-κB activity using the

Lactobacilli are among the most studied bacteria in the microbiome of the orodigestive and genitourinary tracts. As probiotics, lactobacilli may provide various benefits to the host. These benefits include regulating the composition of the resident microbiota, preventing – or even potentially reverting- a dysbiotic state. Candida albicans is an opportunistic pathogen that can influence and

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For this study, the researchers chose to encapsulate a type of commercially available probiotic known as Bio-K+, which consists of three strains of Lactobacillus bacteria. These strains are known to kill methicillin-resistant Staphylococcus aureus (MRSA). The exact mechanism by which they do this is not known, but one possibility is that the Three strains of poultry meat i.e. M3, M7, M11, had shown antibacterial activity against all three indicator strains. While one strain M1 was active against Pseudomonas aeruginosa and E. coli but it was found not to be active against Staphylococcus aureus. E. coli and Staphylococcus aureus were not susceptible to M2. The minimum inhibitory concentration (MIC) of wasabi against E. coli O157:H7 or S. aureus was 1% (or 10 mg/ml). Wasabi at 4% displayed higher bactericidal activity against S. aureus than against E. coli O157:H7. The MIC of AITC against either pathogen was between 10 and 100 μg/ml. AITC at 500 μg/ml was bactericidal against both pathogens Xu et al. developed a novel phage lysin (PlyEc2) to kill pathogenic E. coli and other key Gram-negative pathogens on produce; a single dose (500 μg/mL, which is a dose corresponding to 111 μg of lysin/cm 2 of treated leaf surface) of the lysin inactivated almost all E. coli O157:H7 cells (99.7%) on contaminated lettuce without negatively
Effect of Lactobacillus crispatus KS120.1 and Lactobacillus jensenii KS121.1 strains on the internalization of Escherichia coli Afa/Dr IH11128 within HeLa cells. The experimental conditions are described in Materials and methods. The inoculum of Escherichia coli contained 10 8 CFU mL −1. Each value shown is the mean±SD from three experiments.
If you followed news headlines in the spring/summer of 2011, you may recognize E. coli as the agent responsible for outbreaks of serious diarrheal illness in Germany. But this is only one small part of the story of E. coli; its relationship to human health and the food we eat is much more complex. Not all E. coli are bad - in fact most are not - and some are even beneficial! In this report the
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