Traditional Kargı Tulum cheese |
Agar well diffusion assay |
Enterococcus faecalis KT11 |
Klebsiella pneumoniae ATCC 13883 |
14.0 ± 0.8 |
CSF |
N.M. |
p < 0.05 |
Abanoz & Kunduhoglu, 2018Abanoz, H. S., & Kunduhoglu, B. (2018). Antimicrobial activity of a bacteriocin produced by Enterococcus faecalis KT11 against some pathogens and antibiotic-resistant bacteria. Korean Journal for Food Science of Animal Resources, 38(5), 1064-1079. http://dx.doi.org/10.5851/kosfa.2018.e40. PMid:30479512. http://dx.doi.org/10.5851/kosfa.2018.e40...
|
Serratia marcescens NRRL 2544 |
18.0 ± 0.6 |
N.M. |
Enterobacter aerogenes ATCC 13048 |
15.0 ± 0.8 |
N.M. |
Pseudomonas aeruginosa ATCC 2783 |
14.0 ± 1.0 |
18.0 ± 1.0 |
Listeria monocytogenes LMG 13305 |
15.0 ± 0.5 |
N.M. |
Bacillus subtilis NRRL NRS 744 |
15.0 ± 0.8 |
N.M. |
M. luteus NRRL 1018 |
16.0 ± 1.6 |
15.0 ± 0.8 |
Staphylococcus aureus ATCC 25923 |
16.0 ± 1.8 |
15.0 ± 0.5 |
Mongolian Fermented Cheese |
Oxford cup assay |
L. plantarum KLDS 1.0344
|
Escherichia coli ATCC 43889
|
(+++) |
Sterile water |
N.D. |
p < 0.05 |
Muhammad et al., 2019Muhammad, Z., Ramzan, R., Abdelazez, A., Amjad, A., Afzaal, M., Zhang, S., & Pan, S. (2019). Assessment of the antimicrobial potentiality and functionality of Lactobacillus plantarum strains isolated from the conventional inner Mongolian fermented cheese against foodborne pathogens. Pathogens, 8(2), 71. http://dx.doi.org/10.3390/pathogens8020071. PMid:31117307. http://dx.doi.org/10.3390/pathogens80200...
|
Salmonella typhimurium ATCC 14028
|
(+++)* |
Staphylococcus aureus ATCC 25923
|
(+++)* |
Listeria monocytogenes ATCC 19115
|
(++)* |
Traditional cheese samples |
Agar well diffusion assay |
Lactiplantibacillus
plantarum
|
Listeria monocytogenes ATCC 7644 |
86.60% |
N.D. |
N.D. |
N.M. |
Afshari et al., 2022Afshari, A., Hashemi, M., Tavassoli, M., Eraghi, V., & Noori, S. M. A. (2022). Probiotic bacteria from 10 different traditional Iranian cheeses: isolation, characterization, and investigation of probiotic potential. Food Science & Nutrition, 10(6), 2009-2020. http://dx.doi.org/10.1002/fsn3.2817. PMid:35702287. http://dx.doi.org/10.1002/fsn3.2817...
|
Staphylococcus aureus PTCC 1431 |
80% |
Salmonella typhimurium ATCC 14028 |
93.30% |
Pseudomonas aeruginosa ATCC 9027 |
73.30% |
Escherichia coli PTCC 1338 |
66.60% |
Lactobacillus rhamnosus
|
Listeria monocytogenes ATCC 7644 |
80% |
Staphylococcus aureus PTCC 1431 |
93.30% |
Salmonella typhimurium ATCC 14028 |
86.60% |
Pseudomonas aeruginosa ATCC 9027 |
100% |
Escherichia coli PTCC 1338 |
93.30% |
Limosilactobacillus
fermentum
|
Listeria monocytogenes ATCC 7644 |
100% |
Staphylococcus aureus PTCC 1431 |
93.30% |
Salmonella typhimurium ATCC 14028 |
86.60% |
Pseudomonas aeruginosa ATCC 9027 |
93.30% |
Escherichia coli PTCC 1338 |
86.60% |
Carpathian cheese |
Agar well diffusion assay |
L. lactis IMAU32258 |
S. aureus PCM 458 |
8.4 ± 1.3 |
Bacteriocins producing culture |
20.2 ± 2.8 |
p < 0.05 |
Musiy et al., 2020Musiy, L. Y., Tsisaryk, O. Y., Slyvka, I. M., & Kushnir, I. I. (2020). Antagonistic activity of strains of lactic acid bacteria isolated from Carpathian cheese. Regulatory Mechanisms in Biosystems, 11(4), 572-578. http://dx.doi.org/10.15421/022089. http://dx.doi.org/10.15421/022089...
|
L. monocytogenes PCM 2191 |
17.1 ± 1.2 |
18.5 ± 1.6 |
S. typhimurium PCM 2182 |
18.9 ± 0.6 |
24.1 ± 1.9 |
E. coli PCM 2208 |
17.3 ± 2.1 |
18.7 ± 1.6 |
L. garvieae JB282647 2 |
S. aureus PCM 458 |
6.3 ± 0.9 |
8.4 ± 1.1 |
L. monocytogenes PCM 2191 |
6.2 ± 0.4 |
10.2 ± 0.9 |
S. typhimurium PCM 2182 |
7.4 ± 1.3 |
9.5 ± 1.4 |
E. coli PCM 2208 |
7.1 ± 1.3 |
8.4 ± 0.7 |
E. faecium IMAU9421 |
S. aureus PCM 458 |
6.1 ± 0.6 |
18.1 ± 1.4 |
L. monocytogenes PCM 2191 |
14.3 ± 2.1 |
14.4 ± 1.3 |
S. typhimurium PCM 2182 |
15.7 ± 1.7 |
20.3 ± 1.7 |
E. coli PCM 2208 |
16.5 ± 1.5 |
23.6 ± 2.4 |
E. faecium L3-23 |
S. aureus PCM 458 |
10.2 ± 1.7 |
19.5 ± 1.6 |
L. monocytogenes PCM 2191 |
18.5 ± 1.7 |
21.4 ± 0.8 |
S. typhimurium PCM 2182 |
20.1 ± 2.5 |
25.2 ± 1.2 |
E. coli PCM 2208 |
18.4 ± 2.7 |
20.1 ± 1.2 |
E. durans FMA8 |
S. aureus PCM 458 |
12.5 ± 2.9 |
20.6 ± 2.1 |
L. monocytogenes PCM 2191 |
22.6 ± 1.8 |
23.6 ± 1.3 |
S. typhimurium PCM 2182 |
23.8 ± 1.2 |
24.0 ± 0.9 |
E. coli PCM 2208 |
20.4 ± 1.4 |
20.3 ± 1.9 |
Minas artisanal cheeses |
Agar well diffusion assay |
Lb. plantarum 1QB77 |
S. aureus FRI S6 |
inhibited |
CSF |
N.D. |
p < 0.05 |
Margalho et al., 2020Margalho, L. P., Feliciano, M. D., Silva, C. E., Abreu, J. S., Piran, M. V. F., & Sant’Ana, A. S. (2020). Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—insights through multivariate analysis. Journal of Dairy Science, 103(9), 7908-7926. http://dx.doi.org/10.3168/jds.2020-18194. PMid:32684468. http://dx.doi.org/10.3168/jds.2020-18194...
|
S. aureus FRI 361 |
no zone was observed |
L. monocytogenes ATCC 3968 |
inhibited |
L. monocytogenes ATCC 3973 |
inhibited |
Manteiga |
lactobacillus sp. 3QB167 |
S. aureus FRI S6 |
inhibited |
S. aureus FRI 361 |
no zone was observed |
L. monocytogenes ATCC 3968 |
inhibited |
L. monocytogenes ATCC 3973 |
inhibited |
Manteiga |
L.lactis 1QB167 |
S. aureus FRI S6 |
inhibited |
S. aureus FRI 361 |
no zone was observed |
L. monocytogenes ATCC 3968 |
inhibited |
L. monocytogenes ATCC 3973 |
inhibited |
Caipira |
lactobacillus sp. 1QB459 |
S. aureus FRI S6 |
inhibited |
S. aureus FRI 361 |
no zone was observed |
L. monocytogenes ATCC 3968 |
inhibited |
L. monocytogenes ATCC 3973 |
inhibited |
Colonial |
Lb. plantarum 1QB314 |
S. aureus FRI S6 |
inhibited |
S. aureus FRI 361 |
inhibited |
L. monocytogenes ATCC 3968 |
inhibited |
L. monocytogenes ATCC 3973 |
inhibited |
white cheese |
Agar spot and well diffusion assay |
E. faecium S1113 |
E. coli ATCC 25922 |
(++)ǂ
|
Bacteriocins producing culture |
(+++)ǂ
|
p < 0.05 |
Mohammed & Çon, 2021Mohammed, S., & Çon, A. H. (2021). Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese. LWT, 152, 112319. http://dx.doi.org/10.1016/j.lwt.2021.112319. http://dx.doi.org/10.1016/j.lwt.2021.112...
|
B. cereus NRRL B-3711 |
(+++)ǂ
|
(+++)ǂ
|
E. durans S092 |
E. coli ATCC 25922 |
(++)ǂ
|
(++)ǂ
|
B. cereus NRRL B-3711 |
(+++)ǂ
|
(+++)ǂ
|
E. gallinarum S142 |
E. coli ATCC 25922 |
(++)ǂ
|
(+++)ǂ
|
B. cereus NRRL B-3711 |
(++)ǂ
|
(+++)ǂ
|
L. pentosus S056 |
E. coli ATCC 25922 |
(+)ǂ
|
(+++)ǂ
|
B. cereus NRRL B-3711 |
(+)ǂ
|
(+++)ǂ
|
E. durans S1121 |
E. coli ATCC 25922 |
(+++)ǂ
|
(+++)ǂ
|
B. cereus NRRL B-3711 |
(++)ǂ
|
(+++)ǂ
|