Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goat’s Colostrum
Abd El Gawad, I., A. Abd El Fatah, and K. Al Rubayyi. 2010. Identification and characterization of dominant lactic acid bacteria isolated from traditional rayeb milk in Egypt. Journal of American Science 6: 728-735.
Abdullah, S. A., and M. M. Osman. 2010. Isolation and identification of lactic acid bacteria from raw cow milk, white cheese and rob in Sudan. Pak. J. Nutr 9: 1203-1206.
Argüello, A., N. Castro, S. Alvarez, and J. Capote. 2006. Effects of the number of lactations and litter size on chemical composition and physical characteristics of goat colostrum. Small Rum. Res. 64: 53-59.
Cueto, C., D. García, F. Garcés, and J. Cruz. 2007. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product. Revista Latinoamericana de Microbiología 49: 11-17.
De Keersmaecker, S. C. et al. 2006. Strong antimicrobial activity of Lactobacillus rhamnosus GG against Salmonella typhimurium is due to accumulation of lactic acid. FEMS Microbiology Letters 259: 89-96.
Ghanbari, M., M. Jami, W. Kneifel, and K. J. Domig. 2013. Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish. Food Control 32: 379-385.
Górová, R. et al. 2011. Temporal variations in fatty acid composition of individual ewes during first colostrum day. Small Rum. Res. 95: 104-112.
Heredia-Castro, P. Y. et al. 2015. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese. J.Dairy Sci. 98: 8285-8293.
Khay, E. O. et al. 2013. Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk. African Journal of Biotechnology 10: 10447-10455.
Lee, K. W. et al. 2016. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT - Food Science and Technology 71: 130-137.
Liasi, S. et al. 2009. Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu. Malay J. Microbiol. 5: 33-37.
Muyanja, C., J. A. Narvhus, J. Treimo, and T. Langsrud. 2003. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int. J. Food Microbiol. 80: 201-210.
Park, J.-H. et al. 2005. Antimicrobial effect of lactic acid producing bacteria culture condensate mixture (LCCM) against Salmonella enteritidis. Int. J. Food Microbiol. 101: 111-117.
Rajaram, G., P. Manivasagan, B. Thilagavathi, and A. Saravanakumar. 2010. Purification and characterization of a bacteriocin produced by Lactobacillus lactis isolated from marine environment. Adv J Food Sci Technol 2: 138-144.
Savadogo, A., C. A. Ouattara, I. H. Bassole, and A. S. Traore. 2004. Antimicrobial activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk. Pakistan Journal of Nutrition 3: 174-179.
Setyawardani, W. P. Rahayu, R. R. A. Maheswari, and N. S. Palupi. 2014. Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk. International Food Research Journal 21: 959-964.
Setyawardani, T., W. Rahayu, R. Maheswari, and N. Palupi. 2011. Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milk. Anim . Prod. 13: 57-63.
Soomro, A. H., and T. Masud. 2007. Protein pattern and plasmid profile of lactic acid bacteria isolated from dahi, a traditional fermented milk product of Pakistan. Food Technology and Biotechnology 45: 447.
Stoyanova, L., E. Ustyugova, and A. Netrusov. 2012. Antibacterial metabolites of lactic acid bacteria: their diversity and properties. Applied Biochemistry and Microbiology 48: 229-243.
Todorov, S. D., and B. D. G. D. M. Franco. 2010. Lactobacillus plantarum: Characterization of the species and application in food production. Food Reviews International 26: 205-229.
Viswanathan, S., G. Preethi, P. Veilumuthu, M. A. R. Rajesh, and P. Suba. 2015. Probiotic studies in colostrum of buffalo. Global Vet. 14: 199-204.
Von-Wright, A., and L. Axelsson. 2012. Lactic acid bacteria: an introduction. In: S. Salminen, A. v. Wright, S. Lahtinen and A. Ouwehand (eds.) Lactic Acid Bacteria: Microbiological and Functional Aspects. p 1-15. CRC Press, New York.
Yang, X.-Y., J.-P. Chen, and F.-X. Zhang. 2009. Research on the chemical composition of Saanen goat colostrum. Int. J. Dairy Technol. 62: 500-504.
Zacharof, M. P., and R. W. Lovitt. 2012. Bacteriocins produced by lactic acid bacteria; a review article. APCBEE Procedia 2: 50-56.
Zouhir, A., E. Kheadr, I. Fliss, and J. B. Hamida. 2011. Partial purification and characterization of two bacteriocin-like inhibitory substances produced by bifidobacteria. African Journal of Microbiology Research 5: 411-418.
Metrics powered by PLOS ALM
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.