Study of the inhibition effects of Bifidobacterium supernatants towards growth of Bacillus cereus and Escherichia coli

International Journal of Dairy Science

Volumn 2, Issue 2, 2007, Pages 116-125

  Cheikhyoussef, A ^a   Pogori, N ^a   Zhang, H ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antimicrobial activity; Bacillus cereus; Bacteriocin like compounds; Bacteriocins; Bifidobacterium; Escherichia coli

Indexed keywords

BACILLUS CEREUS; BIFIDOBACTERIUM; BIFIDOBACTERIUM ADOLESCENTIS; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM; ESCHERICHIA COLI;

EID: 37649010481     PISSN: 18119743     EISSN: 18119751     Source Type: Journal    
DOI: 10.3923/ijds.2007.116.125     Document Type: Article

References (24)

1. Anned, S.K., R.A. Sreenivasan and L.K. Rao, 1985. Antimicrobial activity associated with Bifidobacterium bifidum-I I. Cult. Dairy Prod. J., 2: 21-23.
2. Ballongue, J., 1998. Bifidobacteria and Probiotic Action. In: Lactic Acid Bacteria: Microbiology and Functional Aspects. Salminen, S. and A. von Wright (Eds.). 2nd Edn., Marcel Dekker, Inc., New York, NY, USA., pp: 519-587.
3. Bruno, F.A. and N.P. Shah, 2002. Inhibition of pathogenic and putrefactive microorganisms by Bifidobacterium sp. Milchwiss, 57: 617-621.
4. Collado, M.C., M. Hernández and Y. Sanz, 2005. Production of bacteriocin-like inhibitory compounds by human fecal Bifidobacterium strains. J. Food Prot., 68: 1034-1040.
5. De Man, J.C., M. Rogosa and M.E. Sharpe, 1960. A medium for the cultivation of lactobacilli. J. Applied Bacteriol., 23: 130-135.
6. De Vuyst, L., L. Avonts and L. Makras, 2004. Probiotics, Prebiotics and Gut Health. In: Functional Foods, Ageing and Degenerative Disease. Remacle, C. and B. Reusens (Eds.). 1st Edn., Woodhead Publishing Ltd., Cambridge, UK., pp: 416-482.
7. Fuller, R., 1989. Probiotics in man and animals. J. Applied Bacteriol., 66: 365-378.
8. Geis, A., J. Singh and M. Teuber, 1983. Potential of lactic streptococci to produce bacteriocin. Applied Environ. Microbiol., 45: 205-211.
9. Gibson, G.R. and X. Wang, 1994. Regulatory effects of bifidobacteria on the growth of other colonic bacteria. J. Applied Bacteriol., 77: 412-420.
10. Glass, K.A., J.M. Loeffelholz, J.P. Ford and M.P. Doyle, 1992. Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage. Applied Environ. Microbiol., 58: 2513-2515.
11. Ibrahim, S.A. and M.M. Salameh, 2001. Simple and Rapid method for screening antimicrobial activities of Bifidobacterium species of human isolates. Rapid Meth. Auto. Microbiol., 9: 52-63.
12. Ibrahim, S. and A. Bezkorovainy, 1993. Inhibition of Escherichia coli by bifidobacteria. J. Food Prot., 56: 713-715.
13. Ivanova, I,. P. Kabadjova, A. Pantev, S. Danova and X. Dousset, 2000. Detection, Purification and partial characterization of a novel bacteriocin substance produced by Lactococcus lactis subsp. lactis B14 isolated from Boza -Bulgarican traditional cereal beverage. Biocatalysis, 41: 47-53.
14. Kang, K.H., H.J. Shin, Y.H. Park and T.S. Lee, 1989. Studies on the antibacterial substances produced by lactic acid bacteria: Purification and some properties of antibacterial substance 'Bifilong' produced by B. longum. Korean Dairy Sci., 11: 204-216.
15. Kramer, J.M. and R.J. Gilbert, 1989. Bacillus cereus and other Bacillus species. In: Foodborne Bacterial Pathogens. Doyle, M.P. (Ed.), Marcel Dekker, New York, USA., pp: 21-77.
16. Larsen, H.D. and K. Jørgensen, 1997. The occurrence of Bacillus cereus in Danish pasteurized milk. Int. J. Food Microbiol., 34: 179-186.
17. Maher, M.M., K.N. Jordan, M.E. Upton and A. Coffey, 2001. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk. J. Applied Microbiol., 90: 201-207.
18. Makras, L. and L. De Vuyst, 2006. The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids. Int. Dairy J., 16: 1049-1057.
19. Meghrous, J., P. Euloge, A.M. Junelles, J. Ballongue and H. Petitdemange, 1990. Screening of Bifidobacterium strains for bacteriocin production. Biotechnol. Lett., 12: 575-580.
20. Rioradan, K.O. and G.F. Fitzgerald, 1998. Evaluation of bifidobacteria for the production of antimicrobial compounds and assessment of performance in cottage cheese at refrigeration temperature. J. Applied Microbiol., 85: 103-114.
21. Tagg, J.R., A.S. Adjoin and L.W. Watchmaker, 1976. Bacteriocins of gram positive bacteria. Microbiol. Rev., 40: 722-756.
22. Trejo, F.M., J. Minnaard, P.F. Perez and G.L. De Antoni, 2006. Inhibition of Clostridium difficile growth and adhesion to enterocytes by Bifidobacterium supernatants. Anaerobe, 12: 186-193.
23. Yildirim, Z. and M.G. Johnson, 1998. Characterization and antimicrobial spectrum of bifidocin B, a bacteriocin produced by Bifidobacterium bifidum NCFB 1454. J. Food Prot., 61: 47-51.
24. Zhao, T. and M.P. Doyle, 1994. Fate of enterohemorrhagic Escherichia coli O157: H7 in commercial mayonnaise. J. Food Prot., 57:780-783.