• Journal of Dairy Science and Biotechnology
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• 제39권2호
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• pp.68-77
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• 2021

This study aimed to evaluate the effects of antibacterial activity of Tibetan mushroom exopolysaccharide against foodborne pathogenic bacteria Staphylococcus aureus 305, Listeria monocytogenes ATCC19114, Escherichia coli O157:H7 ATCC42894 and Escherichia coli O55. The yield of exopolysaccharide isolated from Tibetan mushroom culture was 620 mg/L. The antibacterial activity of exopolysaccharide against foodborne pathogenic bacteria exhibited 15 mm and 12 mm clear zone against S. aureus 305 and L. monocytogenes ATCC 19114, respectively. However, no clear zone was observed against E. coli O157:H7 ATCC 42894 and E. coli O55. In conclusion, exopolysaccharide isolated from Tibetan mushroom culture have the antibacterial activity only against Gram-positive foodborne pathogenic bacteria.

• Journal of Dairy Science and Biotechnology
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• 제39권3호
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• pp.121-127
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• 2021

Yogurt is produced by bacterial fermentation of milk and contains lactic acid bacteria (LAB), which produce various metabolites such as organic acid, hydrogen peroxide, and bacteriocin. This study aimed to investigate cell-free supernatants (CFS) of LAB isolated from Tibetan yogurt. CFS (TY1, TY2, TY3, TY4, TY5, TY6, and TY7) from selected strains of LAB were co-incubated with four different foodborne pathogenic bacteria, namely E. coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Inhibition of foodborne pathogenic bacterial growth was not affected in the presence of CFS (pH 6.5). In contrast, CFS without neutralization completely inhibited the growth of the bacteria. Furthermore, when the concentration of CFS (without neutralization) was changed to 1:4 and 1:8, a difference in inhibition was observed between Gram-positive and Gram-negative bacteria. CFS more effectively inhibited the growth of Gram-negative E. coli O157:H7 and S. Typhimurium than Gram-positive L. monocytogenes and S. aureus. These results suggest that organic acids in LAB may inhibit the growth of foodborne pathogenic bacteria, particularly Gram-negative bacteria.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.355-364
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• 2022

From independent swab samples of the cloaca of indigenous gamecocks (CIG), anus of healthy baby goats (AHG), and vagina of goats (VG) originating from Phitsanulok, Thailand, a total of 263 isolates of lactic acid bacteria (LAB) were collected. Only three isolates, designated C707, G502, and V202, isolated from CIG, AHG, and VG, respectively, exhibited an excellent inhibitory zone diameter against foodborne pathogenic bacteria when evaluated by agar spot test. Isolates C707 and G502 were identified as Enterococcus faecium, whereas V202 was identified as Pediococcus acidilactici, based on 16S rRNA sequence analysis. When foodborne pathogenic bacteria were co-cultured with chosen LAB in mixed BHI-MRS broth at 39℃, their growth was suppressed. These LAB were found to be capable of surviving in simulated stomach conditions. Only the isolate G502 was able to survive in the conditions of simulated intestinal juice. This research suggests that selected LAB could be used as a food/feed supplement to reduce foodborne pathogenic bacteria and improve the safety of animal-based food or feed.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.187-195
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• 2019

Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.

• 산업식품공학
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• 제21권3호
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• pp.191-200
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• 2017

There have been great efforts to develop a rapid and sensitive detection method to monitor the presence of pathogenic bacteria in food. While a number of methods have been reported for bacterial detection with a detection limit to a single digit, most of them are suitable only for the bacteria in pure culture or buffered solution. On the other hand, foods are composed of highly complicated matrices containing carbohydrate, fat, protein, fibers, and many other components whose composition varies from one food to the other. Furthermore, many components in food interfere with the downstream detection process, which significantly affect the sensitivity and selectivity of the detection. Therefore, isolating and concentrating the target pathogenic bacteria from food matrices are of importance to enhance the detection power of the system. The present review provides an introduction to the representative sample preparation strategies to isolate target pathogenic bacteria from food sample. We further describe the nucleic acid-based detection methods, such as PCR, real-time PCR, NASBA, RCA, LCR, and LAMP. Nucleic acid-based methods are by far the most sensitive and effective for the detection of a low number of target pathogens whose performance is greatly improved by combining with the sample preparation methods.

• 한국식품위생안전성학회지
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• 제35권5호
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• pp.419-429
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• 2020

식품 매개 병원균에 의한 문제는 식품산업뿐 아니라 세계 공공 보건에서도 문제가 된다. 최근 몇 년 간, 발효기술은 식품 내 병원성 미생물의 불활성화 및 이를 조절하기 위한 값 싸고 안전한 방법이라는 것이 밝혀졌다. 유산균 발효는 병원성 세균 및 바이러스에 대해 유의적인 항균효과를 갖는 과학적 증거를 보였다. 유기산, 박테리오신 및 과산화수소와 같은 유산균 대사체는 식품 매개 병원균에 대해 악영향을 미치고 이는 이들의 저해작용으로 이어진다. 이 화합물들은 물리적 결함만을 야기하는 것이 아니라 병원균의 유전자 발현에 대해서도 유의적인 저해 효과를 나타낸다. 게다가, 식품 내 유산균의 존재는 병원균에 대해 영양적인 경쟁을 제공하며 모든 요인이 그 성장을 억제한다. 본 연구는 유산균의 항균력, 분자생물학적 메커니즘 및 식품 매개 병원균의 불활성화를 위한 응용에 대하여 우리의 현 지식을 검토한다.

• 식품기술
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• 제22권3호
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• pp.502-512
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• 2009

• Asian Pacific Journal of Cancer Prevention
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• 제17권3호
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• pp.1341-1345
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• 2016

Gallic acid was isolated from Caesalpinia mimosoides Lamk and the structure s identified based on spectroscopic analysis and comparison with authentic compound. In this study we compared the ability of natural gallic acid (nGA) and commercial gallic acid (cGA) to inhibit the proliferation of cholangiocarcinoma cell lines (M213, M214) and foodborne pathogenic bacteria (Salmonella spp. and Plesiomonas shigelloides). Both nGA and cGA had the same inhibitory effects on cell proliferation by inducing apoptosis of cholangiocarcinoma cell lines. In addition, nGA inhibited growth of foodborne pathogenic bacteria in the same manner as cGA. Our results suggest that nGA from Caesalpinia mimosoides Lamk is a potential anticancer and antibacterial compound. However, in vivo studies are needed to elucidate the specific mechanisms involved.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1996년도 제11회 학술대회 및 정기총회 - 식품의 위생 안전성에 관한 최근 연구 동향
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• pp.3-7
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• 1996

• Archives of Pharmacal Research
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• 제29권4호
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• pp.298-301
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• 2006

This study was investigated the bactericidal effects of calcium oxide (CaO) on three common foodborne pathogenic bacteria: Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Each bacteria level was determined in a CaO solution (0.01, 0.03, 0.05, 0.10, 0.15, and $0.20\%$ [w/v]) exposed for either 15 sec, 30 sec, 1 min, 2 min, 3 min, 5 min, 10 min, or 30 min. All three bacteria were not greatly affected by CaO solutions at concentrations of 0.01 and $0.03\%$, however, the decline of E. coli $(99\%;\;2.78\;log_{10}CFU/mL)$, L. monocytogens $(45\%;\;1.44\;log_{10}CFU/mL)$, and S. typhimurium $(70\%;\;2.08\;log_{10}CFU/mL)$ was greatest when they were exposed to $0.05\%$ CaO solution for 10 min. Moreover, the bactericidal action of CaO was maintained for at least 24 h of storage. The results of this study provide evidence that CaO, as a substitute for synthetic chemical substances has potential for use in the disinfection and sanitization of foods and food processing equipment.