Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent Isolated from a Fermented Sorghum-Millet Beverage.

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ID: 84162
2019
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Abstract
Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive isolated from , a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from against the , was examined. The presumptive was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG) rep-PCR fingerprinting and identified using 16S rRNA sequencing. was screened for toxins ( and ) and () virulence genes as well as antibiotic resistance. The spot-on-the-lawn method was used to evaluate antimicrobial activity. Eighteen isolates were acid stable and are identified as , , and The 2 gene and antibiotic resistance were detected in some . isolates. The LAB were antagonistic against the . Lactic acid bacteria from traditional fermented foods can be applied in food processing to inhibit pathogens. lactic acid bacteria could be used to improve the safety of fermented foods.
Reference Key
byakika2019antimicrobialinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Byakika, Stellah;Mukisa, Ivan Muzira;Mugabi, Robert;Muyanja, Charles;
Journal international journal of microbiology
Year 2019
DOI
10.1155/2019/2013539
URL
Keywords Keywords not found

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