Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

A milk-based method for detecting antimicrobial substances produced by lactic acid bacteria

M S Salama1, W E Sandine, S J Giovannoni

  • 1Department of Microbiology, Oregon State University, Corvallis 97330-3804, USA.

Journal of Dairy Science
|June 1, 1995
PubMed
Summary

A novel milk agar assay effectively detects antimicrobial substances from lactic acid bacteria. This method improves the selection of compatible strains for industrial fermentation by identifying bacteriocin production missed by standard M17 agar plates.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Assessing the detection of floating plastic litter with advanced remote sensing technologies in a hydrodynamic test facility.

Scientific reports·2024
Same author

Associative Growth and Differential Enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus : A Review.

Journal of food protection·2019
Same author

Effect of Electrical Stimulation on Meat Microflora: Observations on Agar Media, in Suspensions and on Beef Carcasses.

Journal of food protection·2019
Same author

Milk Intolerance <sup>1</sup>.

Journal of food protection·2019
Same author

Effect of Feeding Lactobacilli on the Coliform and Lactobacillus Flora of Intestinal Tissue and Feces from Piglets <sup>1</sup>.

Journal of food protection·2019
Same author

Epigenetic suppression of neprilysin regulates breast cancer invasion.

Oncogenesis·2016

Area of Science:

  • Microbiology
  • Food Science
  • Bacteriology

Background:

  • Lactic acid bacteria (LAB) are crucial in food fermentations.
  • Identifying bacteriocin production is key for selecting compatible strains in mixed cultures.
  • Existing methods may not detect all antimicrobial substances produced by LAB.

Purpose of the Study:

  • To develop and validate a new technique for detecting antimicrobial substances from LAB.
  • To compare the efficacy of the new milk agar assay with standard M17 agar plates.
  • To optimize strain selection for industrial applications in milk fermentations.

Main Methods:

  • Milk agar plates supplemented with tetrazolium chloride or tetrazolium blue dyes were used.
  • Thirty bacterial strains were tested for antimicrobial substance production.

Related Experiment Videos

  • Milk agar assays were compared against M17 agar plates.

    • Main Results:

    • Thirteen out of 30 bacterial strains produced detectable bacteriocins or inhibitory substances on milk agar.
    • These substances were not detectable on standard M17 agar plates.
    • The milk agar assay proved superior in identifying potential bacteriocin producers.

    Conclusions:

    • The developed milk agar assay is a valuable tool for detecting antimicrobial substances from LAB.
    • This method enhances the identification of compatible strains for mixed lactococcal cultures.
    • It aids in preventing antagonistic interactions in industrial fermentation processes.