The antibacterial effects of nine lactic acid bacteria (LAB) against Campylobacter jejuni were investigated by using agar gel diffusion and co-culture assays. Some differences were recorded between the inhibition effects measured with these two methods. Only two LAB, Lb.
View Article and Find Full Text PDFThe protective effects of the fatty acid composition and membrane action of the acidification activity of two strains of Lactobacillus kept at 20 degrees C were studied. The addition of sorbitol, monosodium glutamate and glycerol during storage is causing the decline of acidification and increased concentrations of unsaturated fatty acids observed in both strains. The addition of sorbitol and monosodium glutamate does not alter the fatty acid composition, whatever the strain, but increases the resistance to freeze-drying of L.
View Article and Find Full Text PDFSalmonella is a human pathogen that frequently infects poultry flocks. Consumption of raw or undercooked contaminated poultry products can induce acute gastroenteritis in humans. Faced with the public health concerns associated with salmonellosis, the European Union has established a European regulation forcing member states to implement control programs aimed at reducing Salmonella prevalence in poultry production, especially at the primary production level.
View Article and Find Full Text PDFBacteriocin produced by Lactobacillus curvatus CWBI-B28wt is not completely effective against Listeria monocytogenes in food models. There is evidence suggesting that bacteriocin-degrading proteolytic enzymes produced by the CWBI-B28wt strain and/or present in the food matrix contribute to this rebound of Listeria growth. To limit this problem, we have partially characterized an approximately 10-kb plasmid responsible for bacteriocin production in L.
View Article and Find Full Text PDFLactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in which fish are mostly transformed to guedj by spontaneous fermentation for 24 to 48 h at ambient temperatures near 30 degrees C followed by salting (with NaCl) and sun drying. Assays were performed on lean fish (Podamasys jubelini) and fat fish (Arius heudelotii) purchased at a local market.
View Article and Find Full Text PDFIn realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 degrees C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed.
View Article and Find Full Text PDFA thermotolerant acetic acid bacterium, designated strain CWBI-B418(T), isolated in Senegal from mango fruit (Mangifera indica), was characterized in detail by means of genotypic and phenotypic methods. The novel strain was strictly aerobic and exhibited optimal growth on YGM medium at 35 degrees C. Cells were Gram-negative, motile and coccoid.
View Article and Find Full Text PDFThe human blood-group determinants H-type 1 (α-L-Fuc-(1 → 2)-β-D-Gal-(1 → 3)β-D-GlcNAc), or type 2 (α-L-Fuc(1 → 2)-β-D-Gal(1 → 4)-β-D-GlcNAc) and their mono- and disaccharidic precursors, have been reported to induce D-glycanase (laminarinase) activity in Rubus cells (Y. Liénart et al. 1990, Plant Science 68, 197-202) and protoplasts (Y.
View Article and Find Full Text PDF© LitMetric 2025. All rights reserved.