Antibacterial Activity of Lactic Acid Bacteria Isolated from Table Olives against Skin Pathogens
The aim of this study was to assess the effect of LAB
isolated from Iranian native olives on the opportunistic skin
pathogens, Pseudomonas aeruginosa and Staphylococcus aureus.
Lactic Acid Bacteria were isolated from the brine of each sample in
the prior of time. The samples were spread on MRS agar for isolation
of lactobacillus and for lactococcus. 28 strains of labs were isolated.
The labs were centrifuged, the supernatant was strewed and pellet
was used to inoculation in wells or at blank disks. 20μl of each pellet
was inoculated to blank disks and 40μl of each pellet was inoculated
to each well. The result of disk and well diffusion agar against these
pathogens were confirmed each other. The size of inhibition zone
was different according to the type of bacteria, the method and the
concentrations of labs.
[1] KJ. Ryan, and CG. Ray, Sherris Medical Microbiology (4th Ed.).
McGraw Hill. ISBN 0-8385-8529-9.
[2] MJ. Fine, MA. Smith, CA. Carson, SS. Mutha, SS. Sankey, LA.
Weissfeld, and WN. Kapoor, "Prognosis and outcomes of patients with
community-acquired pneumonia. A meta-analysis," JAMA, vol. 275, p.
134-141, 1996.
[3] EO. King, MK. Ward, and DE. Raney, "Two simple media for the
demonstration of pyocyanin and fluorescein," J Lab Clin Med, vol. 44,
p. 301- 307, 1954.
[4] J. Bowersox, "Experimental Staph Vaccine Broadly Protective in
Animal Studies," NIH, July 2007.
[5] N. Arab Soleimani, R. K. Kermanshahi, B. Yakhchali and T. Nejad
sattari, " Antagonistic activity of Probiotic lactobacilli against
Staphylococcus aureus isolated from bovin mastitis," African Journal of
Microbiology Research, vol. 4, p. 2169- 2173, 2010.
[6] P. De Bellis, F. Valerio, A. Sisto, S. L. Lonigro, and P. Lavermicocca,
"Probiotic table olives: microbial populations adhering on olive surface
in fermentation sets inoculated with the probiotic strain Lactobacillus
paracasei IMPC2.1 in an industrial plant," International Journal of Food
Microbiology, vol. 140, p. 6- 13, May 2010.
[7] A. Delgado, D. Brito, P. Fevereiro, C. Peres, and J. F. Marques,
"Antimicrobial activity of L. plantarum, isolated from a traditional lactic
acid fermentation of table olives," INRA, EDP Sciences, vol. 81, p. 203-
215, 2001.
[8] E. Gharaei Fathabad, and M. Eslamifar, "Isolation and application of
one strain of Lactobacillus paraplantarum from tea leaves (Camellia
sinensis)," American Journal of Food Technology, vol. 6, p. 429- 434,
2011.
[9] K. Mourad, and K. Nour-Eddine, "In vitro preselection criteria for
probiotic lactobacillus plantarum strains of fermented olives origin,"
International Journal of Probiotics and Prebiotics, vol. 1, p. 27- 32,
2006.
[10] G. Rodriguez, A. Lama, R. Rodriguez, A. Jimenez, R. Guillen, J. F.
Bolanos, " Olive stone an attractive source of bioactive and valuable
compounds," Bioresource Technology, vol. 99, p. 5261- 5269, 2008.
[11] A. Hurtado, C. Reguant, A. Bordons, N. Rozès, "Influence of fruit
ripeness and salt concentration on the microbial processing of
Arbequina table olives," Food Microbiology, vol. 26, p. 827-833,
December 2009.
[12] Yoda Y, Hu ZQ, and Zhao WH, "Different susceptibilities of
Staphylococcus and Gram-negative rods to epigallocatechin
gallate," J Infect Chemotherapy, vol. 10, p. 55-58, 2004.
[13] P. Su, A. Henriksson, and C. Nilsson, "Synergistic effect of green tea
extract and Probiotics on the pathogenic bacteria, Staphylococcus
aureus and Streptococcus pyogenes," World J microbial Biotechnol, vol.
24, p. 1837- 1842, 2008.
[1] KJ. Ryan, and CG. Ray, Sherris Medical Microbiology (4th Ed.).
McGraw Hill. ISBN 0-8385-8529-9.
[2] MJ. Fine, MA. Smith, CA. Carson, SS. Mutha, SS. Sankey, LA.
Weissfeld, and WN. Kapoor, "Prognosis and outcomes of patients with
community-acquired pneumonia. A meta-analysis," JAMA, vol. 275, p.
134-141, 1996.
[3] EO. King, MK. Ward, and DE. Raney, "Two simple media for the
demonstration of pyocyanin and fluorescein," J Lab Clin Med, vol. 44,
p. 301- 307, 1954.
[4] J. Bowersox, "Experimental Staph Vaccine Broadly Protective in
Animal Studies," NIH, July 2007.
[5] N. Arab Soleimani, R. K. Kermanshahi, B. Yakhchali and T. Nejad
sattari, " Antagonistic activity of Probiotic lactobacilli against
Staphylococcus aureus isolated from bovin mastitis," African Journal of
Microbiology Research, vol. 4, p. 2169- 2173, 2010.
[6] P. De Bellis, F. Valerio, A. Sisto, S. L. Lonigro, and P. Lavermicocca,
"Probiotic table olives: microbial populations adhering on olive surface
in fermentation sets inoculated with the probiotic strain Lactobacillus
paracasei IMPC2.1 in an industrial plant," International Journal of Food
Microbiology, vol. 140, p. 6- 13, May 2010.
[7] A. Delgado, D. Brito, P. Fevereiro, C. Peres, and J. F. Marques,
"Antimicrobial activity of L. plantarum, isolated from a traditional lactic
acid fermentation of table olives," INRA, EDP Sciences, vol. 81, p. 203-
215, 2001.
[8] E. Gharaei Fathabad, and M. Eslamifar, "Isolation and application of
one strain of Lactobacillus paraplantarum from tea leaves (Camellia
sinensis)," American Journal of Food Technology, vol. 6, p. 429- 434,
2011.
[9] K. Mourad, and K. Nour-Eddine, "In vitro preselection criteria for
probiotic lactobacillus plantarum strains of fermented olives origin,"
International Journal of Probiotics and Prebiotics, vol. 1, p. 27- 32,
2006.
[10] G. Rodriguez, A. Lama, R. Rodriguez, A. Jimenez, R. Guillen, J. F.
Bolanos, " Olive stone an attractive source of bioactive and valuable
compounds," Bioresource Technology, vol. 99, p. 5261- 5269, 2008.
[11] A. Hurtado, C. Reguant, A. Bordons, N. Rozès, "Influence of fruit
ripeness and salt concentration on the microbial processing of
Arbequina table olives," Food Microbiology, vol. 26, p. 827-833,
December 2009.
[12] Yoda Y, Hu ZQ, and Zhao WH, "Different susceptibilities of
Staphylococcus and Gram-negative rods to epigallocatechin
gallate," J Infect Chemotherapy, vol. 10, p. 55-58, 2004.
[13] P. Su, A. Henriksson, and C. Nilsson, "Synergistic effect of green tea
extract and Probiotics on the pathogenic bacteria, Staphylococcus
aureus and Streptococcus pyogenes," World J microbial Biotechnol, vol.
24, p. 1837- 1842, 2008.
@article{"International Journal of Biological, Life and Agricultural Sciences:59557", author = "M. Shafighi and Z. Emami and M. Shahsanaei and E. Khaliliyan", title = "Antibacterial Activity of Lactic Acid Bacteria Isolated from Table Olives against Skin Pathogens", abstract = "The aim of this study was to assess the effect of LAB
isolated from Iranian native olives on the opportunistic skin
pathogens, Pseudomonas aeruginosa and Staphylococcus aureus.
Lactic Acid Bacteria were isolated from the brine of each sample in
the prior of time. The samples were spread on MRS agar for isolation
of lactobacillus and for lactococcus. 28 strains of labs were isolated.
The labs were centrifuged, the supernatant was strewed and pellet
was used to inoculation in wells or at blank disks. 20μl of each pellet
was inoculated to blank disks and 40μl of each pellet was inoculated
to each well. The result of disk and well diffusion agar against these
pathogens were confirmed each other. The size of inhibition zone
was different according to the type of bacteria, the method and the
concentrations of labs.", keywords = "Olive, Probiotic, Lactic Acid Bacteria (LAB),
P.aeroginosa and S.aureus", volume = "6", number = "1", pages = "30-4", }
