Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.2008.2545.2552KantachoteDuangporn CharernjiratrakulWilawan 1220081122Lactic Acid Bacteria (LAB) from fermented plant beverages
were selected based on their antibacterial actions against potential food
borne pathogenic bacteria (Staphylococcus aureus PSSCMI 0004, Escherichia
coli PSSCMI 0001, Salmonella typhimurium PSSCMI 0034 and Vibrio
parahaemolyticus VP 4). Antibacterial activities were measured using
an agar spot method. The Lactobacillus plantarum W90A strain isolated
from a wild forest noni (Morinda coreia Ham) beverage was used
as an inoculant. Three different inoculation procedures were conducted
with the fruit of wild forest noni fermentations to establish which one
was the best for controlling the numbers of yeast in the finished product.
A 5% inoculum of L. plantarum W90A (LAB set), initial cell density
8.6 log cfu mL-1, produced a better product and inhibitory
properties against the test organisms, particularly E. coli PSSCMI
0001 than one with no inoculum or with a 5% inoculum from a previous natural
fermented product. An LAB inoculum resulted in a reduced total bacterial
count and no yeast throughout fermentation period (90 days). The lower
yeast resulted in a reduction of the ethanol content to 2.9 g L-1
compared to 12.2 g L-1 inthe culture with no inoculum.
The highest acidity (1.3-1.4%) with the same pH (3.3) was observed in
both sets of inoculated fermentations, whereas the uninoculated set gave
a pH value of 3.7 (1.2% acidity).]]>Adams, M.R. and M.O. Moss,20002nd Edn.,AOAC.,200217th Edn.,Axelsson, L.,20042004pp: 1-66pp: 1-66Battcock, M. and S. Azam-Ali, 1998FAO Agricultural Services Bulletin No. 134,Chung, H.J. and A.E. Yousef,2005Lactobacillus curvatus produce a bacteriocin-like agent active against gram negative pathogenic bacteria.]]>255979Clavero, M.R. and L.R. Beuchat,1996Escherichia coli O157: H7 in broth and processed salami as influenced by pH, water activity and temperature and suitability of media for its recovery.]]>6227352740Daeschel, M.A., R.E. Andersson and H.P. Fleming,198746357367Dubois, M., K.A. Gilles, J.K. Hamilton, P.A. Rebers and F. Smith,195628350356FAO/WHO,20022002FDA,20012001Fooks, L.J. and G.R. Gibson,2002In vitro investigations of the effect of probiotics and prebiotics on selected human intestinal pathogens.]]>396775Foster, J.W.,1991Salmonella acid shock proteins are required for the adaptive acid tolerance response.]]>17368966902Gao, Y., M.J. van Belkum and M.E. Stiles,19996543294333Hammes, W.P. and R.F. Vogel,1995Lactobacillus.]]>1995pp: 19-54pp: 19-54Hernández, D., E. Cardell and V. Zarate,2005Lactobacillus plantarum TF711.]]>997784Inoue, K., H. Nayeshiro, H. Inouye and M. Zenk,1981Morinda citrifolia.]]>2016911700Ivanova, I., P. Kabadjova, A. Pantev, S. Danova and X. Dousset,2000Lactococcus lactis subsp. lactis B14 isolated from Boza-Bulgarian traditional cereal beverage.]]>414753Kang, D.H. and D.Y. Fung,1999Escherichia coli O157: H7 and Salmonella Typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation.]]>62975979Kantachote, D., W. Charernjiratrakul and N. Aussawariangpipop,200527601615Kantachote, D., M. Ongsakol, W. Charernjiratrakul, C. Chaiyasut and N. Poosaran,20052005Kantachote, D. and W. Charernjiratrakul,200711173180Lindgren, S.E. and W.J. Dobrogosz,19907149163Molin, G.,2001Lactobacillus plantarum 299v.]]>73380s385sOsmanagagaoglu, O., F. Kiran and N. Gul,2005Leuconostoc mesenteroides OZ-N3 cells.]]>25303317Prachyakij, P., J. Schnurer, W. Charernjiratrakul and K. Kantachote,200729211218Schillinger, U. and F.K. Lucke,1989Lactobacillus sake isolated from meat.]]>5519011906Simango, C. and G. Rukure,1992733740Sjogren, J., J. Magnusson, A. Broberg, J. Schnurer and L. Kenne, 2003Lactobacillus plantarum milab 14.]]>6975547557Spelhaug, S.R. and S.K. Halander,1989Lactococcus lactis and Pediococcus pentosaceous.]]>52856862Yang, M. and Y. Choong,200175101108Yap, P.S. and S.E. Gilliland,2000Lactobacillus delbrueckii subsp. lactis for hydrogen peroxide production at 5°C.]]>83628632Zalan, Z., E. Nemeth, A. Barath and A. Halasz,2005Lactobacillusv strains.]]>43219225