Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens
محورهای موضوعی : food microbiologyM. El-Kholy 1 , S.H. El-Shinawy 2 , A. M. S. Meshref 3 , A. M. Korny 4
1 - Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt
2 - Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt.
3 - Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt.
4 - Food Hygiene Department, Faculty of Veterinary Medicine, Beni-Suef University, Egypt
کلید واژه: E. coli O157:H7, Probiotics, Quality, S. aureus, Yoghurt,
چکیده مقاله :
The objectives of this study were to assess the microbiological quality of Egyptian yoghurt and to investigate the antagonistic activity of some probiotic bacteria against some food borne pathogens in vitro and in yoghurt. The results indicated a poor microbiological quality of yoghurt, since the microbiological parameters recorded higher values than the admissible levels. Results from the agar spot test and well diffusion assay showed the capability of probiotic bacteria to inhibit the growth of S. aureus, E. coli O157:H7 and L. monocytogenes in vitro. Yoghurt produced from milk artificially contaminated with S. aureus (8.48 log cfu mL-1) and E. coli O157:H7 (8.3 log cfu mL-1) was used for studying the ability of L. acidophilus La-5 and B. longum ATCC15707 to inhibit the growth of such pathogens. During the refrigerated storage the counts of both pathogens decreased significantly in the probiotic yoghurt than in control one. Survival of both L. acidophilus La-5 and B. longum ATCC15707 in yoghurt was satisfactory as both bacteria remained viable at levels > 107 cfu g-1 after 15 d of storage at 4 ºC, which indicate that the yoghurt would be a suitable vehicle for probiotics.
Abd Elaal, S. F. A. (2008). Microbiological research on some dairy products. Assiut Vet. Med. J. 54(119), 54-68.
Aboul-Khier, F. A., El-Bassiony, T. & Gad El-Rab, H. (1985). Enterobacteriaceae in some milk products in Sohag city. Assiut Vet. Med. J. 14(28), 80-85.
Akalin, A. S., Fenderya, S. & Akbulut, N. (2004). Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. Int. J. Food Sci. Technol. 39, 613-621.
Al-Delaimy, K. S. & Hamamdeh, Y. M. (2103). Inhibition of Staphylococcus aureus by lactic acid bacteria and /or Bifidobacterium lactis during milk fermentation and storage. J. Microbiol. Biotech. and Food Sci. 2(4),2406-2419.
Ayeni, F. A., Adeniyi, B. A., Ogunbanwo, S. T., Tabasco, R., Paarup, T., Pelaez, C. & Requena, T. (2009). Inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow’s intestine in Western Nigeria. Arch Microbiol., 191, 639-648.
Bachrouri, M., Quinto, E. J. & Mora, M. T. (2002). Survival of Escherichia coli O157:H7 during storage of yoghurt at different temperatures. J. Food Sci. 67(5), 1899-1903.
Bennett, R. W. & Monday, S. R. (2003. Staphylococcus aureus. In: International handbook of foodborne pathogens. Edited by Miliotis, M.D. and Bier, J.W., Marcel Dekker, Inc., New York.
Bergamini, C. V., Hynes, E. R., Quiberoni, A., Suarez, V. B. & Zalazar, C. A. (2005). Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in semi-hard Argentinean cheese. Food Research International, 38, 597-604.
Bradley, R. L., Arnold, Jr. E., Barbano, Jr. D. M., Semerad, R. G., Smith, D. E. & Vines, B. K. (1992). Chemical and physical methods. In: R.T. Marshall eds., Standard methods for the examination of dairy products. American Public Health Association, Washington, DC.
Bullerman, L. B. (1981): Public health significance of molds and mycotoxins in fermented dairy products. J. Dairy Sci., 64: 2439-2452.
Canganella, F., Giontella, D., Nespica, M.L., Massa, S. & Trovatelli, L. D. (2000). Survival of Lactobacillus acidophilus and Bifidobacterium infantis in yoghurts manufactured from cowmilk and soymilk during storage at two temperatures. Annals of Microbiol. 50, 43-53.
Canganella, F., Ovidi, M., Paganini, S., Vettraino, A. M., Bevilacqua, L. & Trovatelli, L. D. (1998). Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures. Food Microbiol. 15, 71-77.
Dave, R. L. & Shah, N. P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J. 7, 33-41.
Dineen, S. S., Takeuchi, K., Soudah, J. E. & Boor, K. J. (1998). Persistence of Escherichia coli O157: H7 in dairy fermentation systems. J. Food Prot. 61(12), 1602-1608.
Donkor, O. N., Henriksson, A., Vasiljevic, T. & Shah, N. P. (2006). Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int. Dairy J. 16, 1181-1189.
Egyptian Standards, (2005). Egyptian Organization for Standardization and Quality. ES:1000/ 2005/ yoghurt.
El-Diasty, E. M. & El-Kaseh, R. M. (2009). Microbiological monitoring of raw milk and yoghurt samples collected from El-Beida city. Arab J. Biotech. 12(1), 57-64.
El-Kasas, W. M. A. (2004). Microbiological studies on fermented milks in Kafr El-Sheikh Governorate. M.V.Sc. Thesis, Fac.Vet. Med. Tanta Uni.
El-Malt, L. M., Abdel Hameed, K. G. & Mohammed, A. S. (2013). Microbiological evaluation of yoghurt products in Qena city, Egypt. Vetworld 400- 404.
El-Prince, E., Sayed, M., Farghaly, M. & Abdel-Rahman, M. A. (2010). Investigation of milk and some dairy products for fecal pollution indicators. Assiut Vet. Med. J. 56(127), 96-107.
El-Shinawy, S. H. H., El-Kholy, A. M., Meshref, A. M. S. & Hafez, D. A. A. (2011). Sanitary condition of some processed milk products sold in Beni-Suef city. 11th Sci. Cong. Egyptian Society for Cattle Disease, 5-8 Dec. 2011, Luxor Egypt.
FAO/WHO. (Food Agriculture organization/World Health Organization) (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of A Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties in food including powdered milk with live lactic acid bacteria, Cordoba, Argentina.
Gilliland, S. E. & Speck, M. L. (1977). Instability of Lactobacillus acidophilus in yoghurt. J. Dairy Sci. 60(9), 1394-1398.
Gilliland, S. E., Reilly, S. S., Kim, G. B. & Kim, H. S. (2002). Viability during storage of selected probiotic lactobacilli & bifidobacteria in a yoghurt-like product. J. food Sci. 67(8), 3091-3095.
Goktepe, I. (2006). Probiotics as biopreservatives for enhancing food safety. In Goktepe, I., Juneja, V.K. and Ahmedna, M. ed., Probiotics in food safety and human health. CRC, Taylor &Francis group. 285-307.
Gueimonde, M., Delgado, S., Mayo, B., Ruas-Madiedo, P., Margolles, A. & Reyes-Gavilan, C.G. De los (2004). Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Res. Int. 37, 839-850.
Gulmez, M. & Guven, A. (2003). Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in ayran and modified kefir as pre- and postfermentation contaminant. Vet. Med.-Czech, 48(5), 126-132.
Halawa, M. A. & Abouzeid, A. M. (2000). Behaviour of enterohemorrhagic Escherichia coli and enterotoxigenic Staphylococcus aureus in yoghurt and acidified milk. Vet. Med. J. Giza, 48(2), 319-326.
Hassan, G. M. (2003). Quality assessment of some dairy products at consumer level. Ph.D. Thesis, Fac. Vet. Med., Cairo Uni.
Hsin-Yi, C. & Chou, C. C. (2001). Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk product. Int. J. Food Microbiol. 70, 189-195.
ICMSF. (2005). Microorganisms in Foods. Microbial Ecology of food commodities. Chap.16: Milk and dairy products. 2nd edition, Kluwer Academic/Plenum Publishers, 643-715.
Kailasapathy, K. & Rybka, S. (1997). L. acidophilus and Bifidobacterium spp.- their therapeutic potential and survival in yoghurt. Aust J. Dairy Tech. 52(1), 28-35.
Karagozlu, N., Karagozlu, C. & Ergonul, B. (2007). Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation. Czech J. Food Sci. 25 (4), 202-207.
Kasimoglu, A. & Akgun, S. (2004). Survival of E. coli O157:H7 in the processing and post-processing stages of acidophilus yoghurt. Int. J. Food Sci. Technol. 39, 563-568.
Kerouanton, A., Hennekinne, J. A., Letertre, C., Petit, L., Chesneau, O., Brisabois, A. & De Buyser, M. L. (2007). Characterization of Staphylococcus aureus strains associated with food poisoning in France. Int. J. Food Microbiol. 115, 369-375.
Klaver, F. A. M., Kingma, F. &Weerkamp, A. H. (1993). Growth and survival of bifidobacteria in milk, Netherlands Milk and Dairy J. 47, 151-164.
Massa, S., Altieri, C., Quaranta, V. & De Pace, R. (1997). Survival of Escherichia coli O157:H7 in yoghurt during preparation and storage at 4 °C. Lett. Appl. Microbiol. 24(5), 347-350.
Medina, L. M. & Jordano, R. (1994). Survival of constitutive microflora in commercially fermented milk containing bifidobacteria during refrigerated storage. J. food protect. 57 (8), 731-733.
Mezyed, E. M., Sharaf, E. M. & Abou El-Roos, N. A. (2008). Occurrence of some enteric pathogens in raw milk and some dairy products. Vet. Med. J. Giza, 56(1), 29-36.
Millette, M., Luquet, F. M. & Lacroix, M. (2007). In vitro growth control of selected pathogens by Lactobacillus acidophilus and Lactobacillus Casei-fermented milk. Lett. Appl. Microbiol., 44(3), 314-319.
Modler, H. W., & Villa-Garcia, L. (1993). The growth of Bifidobacterium longum in a whey based medium and viability of this organism in frozen yoghurt with low and high levels of developed acidity. Cultured Dairy Products J. 28 (1), 4-8.
Musaiger, A. O., Al-Saad, J. A., Al-Hooti, D. S. & Khunji, Z. A. (1998). Chemical composition of fermented dairy products consumed in Bahrain. Food Chemistry 61(1-2), 49-52.
Nighswonger, B. D., Brashears, M. M., & Gilliland, S. E. (1996). Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage. J. dairy Sci. 79, 212-219.
Ogwaro, B. A., Gibson, H., Whitehead, M. & Hill, D. J. (2002). Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation. Int. J. Food Microbiol. 79, 105-112.
Ozer, B. & Kirmaci, H. A. (2010). Quality attributes of yoghurt and functional dairy products. In: Yildiz, F. ed. Development and manufacture of yoghurt and other functional dairy products, CRC Press, Taylor &Francis group. 229-265.
Pazakova, J., Turek, P. & Laciakova, A. (1997). The survival of Staphylococcus aureus during the fermentation and storage of yoghurt. J. Appl. Microbiol. 82(5), 659-662.
Quinn, P. J., Carter, M. E., Markey, B. & Carter, G. R. (2002). Clinical veterinary microbiology, Edinburgh: Mosby.Roberts, D. & Greenwood, M. (2003). Practical Food Microbiology. Third edition, Blackwell publishing Ltd.
Samona, A. & Robinson, R. K. (1994). Effect of yoghurt cultures on the survival of bifidobacteria in fermented milks. J. Soc. Dairy Technol., 47 (2), 58-60.
Shafa, H. E. A. (2012). Sanitary evaluation of some locally manufactured fermented milks. M.V.Sc. Thesis, Fac. Vet. Med., Assiut Uni.
Shah, N. P. & Lankaputhra, W. E. V. (1997). Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. In yoghurt. Int. Dairy J. 7, 349-356.
Shah, N. P., Lankaputhra, W. E. V., Britz, M. L. & Kyle, W. S. A. (1995). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. Int. Dairy J. 5, 515-521.
Tejero-Sarinena, S., Barlow, J., Costabile, A., Gibson, G. R. & Rowland, J. (2012). In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids. Anaerobe, 18, 530-538.
Tesfaye, A., Mehari, T. & Ashenafi, M. (2011). Inhibition of some foodborne pathogens by pure and mixed LAB cultures during fermentation and storage of Ergo, A traditional Ethiopian fermented milk. ARPN J.Agric.Biolog.Sci. 6 (4), 13-19.
Tsegaye, M. & Ashenafi, M. (2005). Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products. Int. J. Food Microbiol. 103, 11-21.
Zuniga-Estrada, A., Sanchez Mendoza, M., Mota de la Garza, L. & Ortigoza Ferado, J. (1999). Behaviour of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yoghurt starter culture. Rev Latinoam Microbiol. 41(1), 5-10.
