Mehrere
Mittel
Lacticum acidum (Lac-ac) w C3H6O3/= Milchsäure/= E 270
Schwäche ohne Irritation +
= Puls.-ähnlich + unstabiler Zuckerhaushalt/= Ip. + Speichelfluss/= Nat-m.- ängstlich/empfindlich/= Arg-met. + eiternde/entzündete Halsdrüsen;
Thema: Verantwortung;
Lösung: Ewiges Mädchen;
Kind: Verdrießlich/launisch;
[Vermeulen]
Lacticum acidum seems to be the eternal child;
Negativ: A. Mager, B. Fröstelt;
Will keine Verantwortung tragen, will nicht unabhängig + nicht als kleines Mädchen behandelt sein, mürrisch/nachtragend, konsequent/rachesüchtig, Kindfrau/hohe
Stimme/braucht Anweisungen + Lob, sarkastisch/entmutigt/schwach/mager; scheut Arbeit/Körperübungen, Speichelfluss/Sodbrennen, DURST/AppeTIT + Abmagerung
+ oft URIN/übel morgens + brennen + essen, Schweiß (sauer/nicht Fußschweiß), Hypoglycaemia/Diabetes + Rheuma/Gicht, Gelenken/Brüsten, < 17 h;
Lacticum acidum (Lactic acid)
Morning sickness, diabetes, and
rheuma.
Pain in breasts, with enlargement of
axillary glands, and pain extends into hand.
Locally, in the tuberculous
ulceration of vocal cords.
Tongue dry, parched.
Thirst; voracious hunger.
Canker, copious salivation and
water-brash. Nausea; morning sickness (pale anaemic women).
Hot, acrid eructation.
Nausea; > eating.
Burning, hot gas from stomach to
throat, causing profuse secretion of tenacious mucus, < smoking.
[Mauritius Fortier-Bernoville]
Diabetes with marked polyuria.
The remedy is interesting to study in its action, because we know that
the muscles which while working products lactic acid while they become tired,
rather Sarcolactic acid which does not differ from real Lactic acid but by its
polarimetric rotation. This the game which is chased than the muscles very
stiff because of the formation of Sarcolatic acid. This fact denotes in
Homoeopathy great muscular weakness some types of influenza.
Useful in some cases of dyspeptic conditions with copious salivation,
nausea, > eating acid eructations or still in rheumatising condition with
weakness and trembling by the last effort. Naturally it will suit to diabetics
who will have the above symptoms.
[Farokh Master]
One interesting fact that I learned
from Anshutze about Lactic acid was in a case of acute arthritic rheumatism. We
all know from our knowledge of Materia Medica
that lactic acid is a very good
remedy for soft tissue rheumatism as well as rheumatism where articular
surfaces are concerned,
but there are certain very useful
confirmations that I have made after reading
Anshutze’s book, the most important
one is the ‘shifting pain Lac-ac.’. Like Am-m. Kali-s. Lac-c. Puls.
Lac-ac. has got what is known as a
wandering or shifting type of rheuma and the most important joints that is
affected are the elbows, the knees, the shoulders
and the wrist. These are the main
joints which can be affected and within that the most important modality is
motion.
Motion in any form < rheuma. The
sensation could be very sore and bruised kind of feeling. In the background,
usually you will find diabetes in such patients
and they will have profuse and sour
perspiration (hands and feet) which can resemble Calc.
Initially, when I used to read the
cases given in Anshutze’s lactic acid, I could nor believe that this remedy
could really cure an acute arthritis (patients totally bed-ridden
and those who cannot move at all, I
always wondered that how a simple remedy like lactic acid can make these
patients walk and make them normal till I started using
it myself. But I did not use simply
on the name of the disease, but as I mentioned earlier, I wanted to look for
the symptoms.
Another very important thing that I
saw in lactic acid is that, the patients who required lactic acid for articular
rheuma always had a stomach disorder (Chronic indigestion)
and this disorder of stomach is a
good concomitant for lactic acid. Usually love buttermilk and sweets (>).
[William Boericke]
Morning sickness, diabetes, and rheuma. Troubles in the breasts. Locally
(tuberculous ulceration of vocal cords).
Stomach: Tongue dry, parched. Thirst; voracious
hunger. Canker, copious salivation and water-brash. Nausea; morning sickness
(pale anæmic women).
Hot, acrid eructation.
Nausea: > eating. Burning, hot gas from stomach to throat, causing
profuse secretion of tenacious mucus, < smoking.
Throat: Fullness or lump like a puff ball. Keeps
swallowing. Constricted low down.
Chest: Pain in breasts, with enlargement of axillary
glands, and pain extends into hand.
Extremities: Rheumatic pain in joints and shoulders,
wrists, knees, with much weakness. Trembling of whole body while walking. Limbs
feel chilly.
Urine: Large quantities passed, frequently. Saccharine;
‡ Reaktionsmangel./blass/Temp. niedrig ‡;
Ursache: Immer wenn Selbstständigkeit + Verantwortung gefordert ist
(Pubertät/Studieren/heiraten);
[Fred Acree Jr./R.B. Turner/H.K. Gouck/Morton Beroza/Nelson Smith]
Abstract
L-Lactic acid was the major component in material isolated from humans
that was active as an attractant for female yellow fever mosquitoes, Aedes
aegypti (L.).
The L(+)-isomer was several times as attractive as the D-isomer. Good
correlation was found between the attractiveness of an individual to mosquitoes
and the
quantity of lactic acid present in an acetone washing of his hand.
Repertorium:
Lacticum acidum
Gemüt: Abhängig von anderen
< nach Aktivität
Alkoholismus
Angst [nachts (erwachend)/vor Husten]/Furcht (Fehler zu machen/grundlos/vor Trennung der Eltern)
< Denken/nach Einswerden, Vereinigung, Unio/Geschäft
Empfindlich (gegen Geräusche)
Entmutigt
Erschöpft geistig/exzentrisch, überspannt
Faul
Macht Fehler [schreibend (lässt Worte aus)/sprechend (Buchstabierend)]
Gedächtnisschwäche/Gedächtnis gut, aktiv/Gedanken quälend
Gleichgültig, Apathie
Hast, Eile
Heikel, pingelig
Hochgefühl
Hysterie
Reichtum an Ideen, Einfälle, Klarheit des Geistes
Kämpfen, möchte
Kindisches Verhalten
< Lesen
Liebevoll, voller Zuneigung, herzlich
Milde (bei Kindern)
Ödipus-Komplex
Offenherzig
Ruhelos
< geschmeichelt werden
Schreien [nachts (Mitternacht)]
Schweigsam
Mangel an Selbstvertrauen (möchte Unterstützung, Zuwendung)
Spotten Sarkasmus, beißender Spott/Lust an Satire
Tadelsüchtig, krittelig
Unabhängig, selbständig
Verächtlich
< Verantwortung
„Wie verlassen zu sein“/“Wie isoliert“
Verwirrt geistig (nachmittags)
Wahnideen (sei lange Strecke gegangen/würde kritisiert/würde auf rauer See hin und her geworfen/habe nicht genug geschlafen/würde sich in Urin verwandeln/
i.B. zu Weiblichkeit)
Weinen [tagsüber/essend (bei Kindern)]
Schwindel: im Allgemeinen
Morgens (6 - 9 h) < Aufstehen/nachts (22 - 6 h)
<: Aufstehen/< schnelle Kopfbewegung/durch Blutandrang/Bücken/wenn nüchtern;
Kopf schnell drehend o. bewegend
> nach Essen
„Als ob schwebend“
Kopf: „Als ob Scheitel abhebt“
Blutandrang (morgens/+ Pulsieren der Blutgefäße des äußeren Halses/“Als ob Nasenbluten einsetzen würde“/< Sitzen/in Stirn)
Geräusche im Kopf „Wie Flattern und Flügelschlagen“
Hautausschläge - Pickel am Hinterkopf
Hitze
Pulsieren (abends/in Schläfen)
Schmerz [nachmittags - 13 h - 13 - 17 h/abends (20 h)/nachts (erwachend)/> Baden/berstend/diagonal/dumpf/> erbrechend/mit Frösteln/< Hustend (berstend)/wund schmerzend/Hinterkopf (< Bewegung/erstr. Scheitel)/Scheitel [vormittags - 10 h/nachmittags/berstend/drückend nach außen/wund schmerzend/quer darüber (schießend)/
in Schläfen abends/in Schläfen < nach Aufstehen/l./Stirn (morgens erwachend/abends/nachts/# Schmerz im Hinterkopf/< im warmen Zimmer/erstr. Auge/über den Augen (erstr. Augen/erstr. Ohr)]
Schweregefühl (im Hinterkopf)
„Wie vergrößert“
Völlegefühl (vormittags - 10 - 22 h/nachmittags/< Bücken/bei Schwindel/in Scheitel/im Stirn)
Zusammenschnürung (im Stirn)
Auge: Hyperästhesie des Netzhautes
Photophobie
< Schließen
Schmerz [abends - 20 h/berstend/bückend (berstend)/< Kopf drehen (berstend)/drückend/< lesend/< durch Tageslicht/< Augen schließen/erstr. quer über Stirn]
Schweregefühl/Völlegefühl
Vorwölbung
Zuckende Oberlider
Pupillen erweitert
Sehen: dunkele Wolken vor den Augen
Nebelig (dunkle Wolken ziehen vorüber/< im Zimmer)
Verlust des Sehvermögens
Ohr: Geräusche im Ohr, Ohrgeräusche mehrere
Kälte über den Ohren
Schmerz
Nase: Absonderung - dick/gelb/klar/reichlich/schaumig/weiß/zäh/aus Choanen
rot - erysipelatös l.
Nasenbluten (morgens)/“Wie Nasenbluten“
Schnupfen/Katarrh
Trocken innerlich
Völlegefühl
Riechsinn überempfindlich
Niesen
Schmerz in Choanen (roh, „Wie wund“)
Verstopft/“Wie verstopft“ in Choanen
Gesicht: Blutandrang
rot (l./erysipelatös)
Hautausschläge (Bläschen auf Lippen/Bläschen auf Nase)
Hitze während Kopfschmerz
Schmerz in Parotis (erstr. Ohr)
Völle
Innerer Hals: Entzündet (l.)
rot
„Wie Klumpen“ [nicht > durch Schlucken/oberer Hals/Ösophagus (nach dem Essen)]
Rauheit
Räuspern geneigt
Schleim (dick/gelb)
Schlucken - schwierig (feste Speisen)/unmöglich durch Lähmung/ständige Neigung zu
Schlucken (durch einen Klumpen im Hals/durch Speichel/durch Völle im Hals)
Schmerz [nach Aufstoßen/brennend/drückend/roh, „Wie wund“/wund schmerzend/in Ösophagus (< Aufstoßen/brennend)]
Geschwollen ödematös/“Als ob Speisen im Hals stecken bleiben“ in Ösophagus
Trocken
Verlängerte Uvula
Völle
Würgen, Zusammenziehen
Zusammenschnürung
Äußerer Hals: Pulsieren in Karotiden/seitlich
Äußerer Hals und Nacken: Pulsieren in Blutgefäße: Aphthen (bei Kindern/Zunge)
Zunge blutend/“Wie vergrößert“/Zunge - gelb/rot/weiß (dicker Belag)/klebrig, zäh
Hautausschläge - Bläschen auf Zunge
Hitze
Schleimhaut - Exkoriation, Wundheit
Schmerz [wund schmerzend/ Gaumen („Wie verbrannt“/in Zunge (brennend/„Wie verbrannt“/wund schmerzend)
Skorbut des Zahnfleisches
Speichel etwas salzig
Speichelfluss (morgens/+ übel/reichlich/im Schlaf/< während Schwangerschaft)
Trocken [Gaumen/Zunge (seitlich)
Geschmack - faulig/nach Kupfer/metallisch/etwas salzig/sauer (< während Schwangerschaft)/scharf/schlecht
Geschwüre - Aphthen
Stomatitis ulcerosa, Stomakaze
Magen: Appetit - Heißhunger/vermehrt/vermindert
Aufstoßen (< Rauchen)/Art des Aufstoßens: brennend/von Flüssigkeit/heiß (< Rauchen)/sauer/scharf/schmeckt nach Speisen/Hochsteigen von
Wasser in den Mund (< während Schwangerschaft)
Durst/DURST
Entzündet
„Wie Hitze“/Hitzewallungen
Leeregefühl/Schweregefühl
Schmerz [brennend/drückend/stechend/< nach Trinken/erstr. innerer Hals (brennend)]
Sodbrennen (+ Übelkeit/< während Schwangerschaft)
Übel [morgens (< Aufstehen/erwachend)/vormittags - 11 h/anhaltend/< Bewegung/> Essen/> essend/< nach Essen/> nach Frühstück/< Hochräuspern von Schleim/
< wenn nüchtern/während Schwangerschaft/Seekrankheit]
Verdauungsstörung
Völlegefühl < nach Essen
Würgen (< nach Essen)
Erbricht (heftig + reichlichem Speichelfluss/< während Schwangerschaft/Art des Erbrochenen: ziehend/sauer/Wasser
Bauch: Beschwerden erstr. nach oben
Entzündet - Gastroenteritis
Jucken
Schmerz [abwärts drängend, zerrend/in Hypogastrium (< während Menses/“Wie durch Menses“/wenn Harndrang nicht nachgekommen wird)/in Leistengegend l.
(wenn Harndrang nicht nachgekommen wird)/in Nabelgegend/seitlich erstr. Samenstränge (stechend)]
Rektum: Blutung aus dem Anus
Durchfall (chronisch/während Schwangerschaft)
Exkoriation, Wundheit
Fissur
Obstipation
Schmerz (Tenesmus/wund schmerzend)
Stuhldrang plötzlich
Stuhl: Breiig, weich/mit Flatus/riecht sauer/geruchlos/gewaltsam, plötzlich, in einem Schwall/grün/hart/scharf, wund fressend/schwarz/teigig, breiig/dünn, flüssig/
gelb - grünlich/wässrig/weich
Nieren: Schmerz (in Nierengegend)
Blase: Schmerz [wenn Harndrang nicht nachgekommen wird/wund schmerzend (in Blasenhals/drückend)/Harndrang häufig/Wasser lassen häufig (tagsüber und nachts)]
Völlegefühl
Urin: blass/dunkel/gelb/zitronengelb/rot/braunrot/weiß (morgens)
Ein Häutchen bildet sich auf der Oberfläche
Reichlich (mehr als getrunken hat)
Sediment - rot
Spärlich/wolkig
Enthält Zucker
Männliche Genitalien: Erektionen - morgens/mit erotischen Träumen
rote Flecken auf Skrotum
Jucken auf Skrotum
Pollutionen (nachts mehrere)
Weibliche Genitalien: Fluor (gelb)
Jucken (< während Menses)
Menses - nachts - 23 h - Einsetzen des Ausflusses/blass/dunkel/geronnen/2 Tage zu früh/alle 2 Wochen/intermittierend/reichlich/spärlich/zu spät (17 Tage)
Schmerz in Ovarien [r./< schnell gehend/Wehtun)
(Beschwerden während) Schwangerschaft
Kehlkopf und Trachea: Kehlkopf empfindlich gegen kalte Luft
Krupp
Laryngismus stridulus (< im Schlaf)
Kehlkopf gereizt/verschleimt/trocken
Schmerz in Kehlkopf (brennend/reißend/„Wie roh“)
Stimme - flüsternd/heiser, Heiserkeit (schmerzhaft)/höher/krächzend/quiekend, piepsig/tief/verloren
Ulzeration der Stimmbänder - tuberkulös
Atmung: Atemnot, Dyspnoe, erschwertes Atmen + Schwindel/+ Übelkeit
< Erregung/bei Herzklopfen
hysterisch
Hyperventilation
Rauh - sägend/seufzend
Husten: Nachts (22 - 6 h)
Anhaltend
Aufstoßen erregt Husten
Heiser
Hustenreiz im Kehlkopf
< Frühling (und Herbst)/< im Herbst
Husten < kalte Luft
Krampfhaft, spasmodisch (< Rauchen (von Tabak)
< Rauchen (von Tabak)
Trocken
Auswurf: Morgens (6 - 9 h)
Gelb/schmeckt salzig/gräulich/schleimig/zäh
Brust: Empfindungslose Brustwarzen
Entzündete Mammae
Hautausschläge - Ekzem unter Mammae
Hühnerbrust, Pectus carinatum
Zusammenschnürung im Herzen (> Brust nach vorne Beugen)/Beklemmung (mit erschwerter Atmung/in Brustbein nach dem Essen)
Kleine Mammae
Liegen mit Armen dicht an der Brust
Schmerz viele
Schweiß in Achselhöhlen
Geschwollene Achseldrüsen + Schmerz in Mammae/Geschwollen Mammae [vor Menses/stillend/Brustwarzen (vor Menses)]
Tb. im engeren Sinne
Zittern innerlich
Beschwerden der Achseldrüsen/Beschwerden der Mammae (erstr. Kopf)
Rücken: Hautausschläge - Urtikaria
Jucken
Schmerz [während Frost/< Gehen/Wehtun/in Schulterblätter rheumatisch/unter l. Schulterblatt (stechend)/in Lumbalregion (morgens/Wehtun/vormittags - 11 h/nachts
(< im Bett/Wehtun/Bücken/stechend/< während Menses/erstr. Schultern)/Wirbelsäule (Wehtun/am Gehirnbasis erstr. Steißbein (Wehtun)/in Zervikalregion < Bücken]
Schweiß < Gehen
Glieder: Ameisenlaufen in Hände (abends)/in Unterschenkel (abends)
Entzündete Ellbogen/Gelenke (nachts/chronisch)/Knie
Arme - rote Flecken/Hüfte rot (Flecken)/rote Knie/rote Knöchel
Ober-/Unterschenkel mit entzündeten Flecken
Frösteln
Hautausschläge mehrere
Hitze [in Hände (abends)/Handgelenke]
Jucken
Kälte - Füße/Hände (r. mit Wärme der l. Hand)/Ober-/Unterschenkel
Krämpfe in Waden [morgens < Aufstehen/morgens < im Bett]
Ruhelose Arme
Schmerz <(<(<( viele )>)>)>
Schwäche - Knie (< Heruntergehen von Treppen/Oberschenkel
Schwankender Gang
Schweiß [Füße (nachmittags/reichlich)/Hände (mittags bis abends täglich)]
Geschwollen Ellbogen/(Finger/Hand)Gelenke/Zeigefinger/morgens/Knie/Schultern
Steife Ellbogen/Finger/Gelenke/Knie
Zittern (mit allgemeiner Schwäche)
Fieber: Nachmittags (13 - 18 h) - 13 h - 13 - 16 h [mit KopfSCHMERZ]/abends (18 - 22 h) - 18 h
Frost: Mittags (12 - 13 h)
Frösteln (mittags/während Kopfschmerz)
Schlaf: Ruhelos
Schlaflos (durch Schmerz im Rücken/wegen Schwindel)/schläfrig (und stumpf)
Träume: Abgrund/erotisch (mit Erektionen)/Koitus/Erektionen ohne Ejakulation/Viele
Komplementär: Bry. Psor.
Schweiß: im Allgemeinen/riecht sauer/kalt/reichlich/scharf
Haut: Hautausschläge (Erythem)
Jucken < kalte Luft
Wundliegen bei Kindern
Allgemeines: r./l./7 h/9 h/13 h/morgens/nachmittags (13 - 18 h) - 17 h
hell/blond/mager/Abmagerung/Anämie
Aktivität
< Aufstehen/< Bewegung/> Aufstoßen
Brüchige Knochen
Diabetes insipidus/Diabetes mellitus (+ Gicht/+ Heißhunger/+ rheumatischem Schmerz/+ flauem Gefühl im Magen/hepatische Form)
Entzündete Gelenke (rheumatoide Arthritis)/entzündet Knochen/entzündete serösen Häute
> essend/> nach Essen/< wenn nüchtern/> im Freien
„Wie Hitze“/Hitzewallungen/Lebenswärmemangel/Hitze in erkrankte Teile l.
< Wärme/< warme Luft/< bewölktes Wetter/< frostiges Wetter/< nasses Wetter/> Wind
Hypotonus (einschließlich arterieller Hypotonie)
< Kälte/< kalte Luft
Beschwerden i.B. Laktation
Matt (erwachend)/Ohnmacht
Schleimhautdick, schleimig/gelb
Schmerz [beißend/rheumatisch/stechend/äußerlich (brennend)/innerlich (brennend)/Gelenke (stechend)]
Speisen und Getränke: Abgeneigt: Gewürze, Würzmittel/Milch/Muttermilch/saure Speisen, Säuren/Süßigkeiten/warme Getränke/warme Speisen;
Verlangt: Alkohol/Brausegetränk/Buttermilch/Fisch/Getränke/Milch/Haferbrei, Haferschleim/Salz/saure Speisen, Säuren/Süßigkeiten;
Müde (morgens). <: Essig/Kaffee/Milch/Obst/saure Speisen, Säuren/Süßigkeiten; >: Süßigkeiten;
< Einatmen von Rauch
Schwäche [morgens (< Aufstehen)/bei Diabetes mellitus/erwachend]
Geschwollene Gelenke/geschwollen Knochen
empfindlich gegen Tabaksrauch/< Tabak
Tumoren - Atherom
Zittern äußerlich (< Gehen)
Beschwerden der serösen Häute
Gut gefolgt von: Tub. (wenn Lac-ac. versagt).
Vergleich: Enthalten in Lacs +
Lentinus edodes + Miel + Sol-t; Lac-c. Sycotic-co.
Geuze/Lambic (belgisch) enthält Aethyl + Lac-ac. + Hord-vg. +
Trit-vg.
Sacch-l. (wird gespalten in Lac-ac + But-ac).
Culx. (angezogen von moisture/Lac-ac./Carb-diox./body heat/movement). Spiru (verwertet Kohlendioxid).
Lactit = E 966/hergestellt aus Milch/=
Zuckeraustauschstoff.
Nisin = E 234/= Protein/erzeugt durch
Milchsäurebakterien/= Konservierungsmittel.
Spenglersan: Lactococcus comp.-Om zur
Behandlung von Lebensmittelallergien, vor allem Milcheiweissallergie. Ausserdem
wird es zur Mesenchymentgiftung eingesetzt.
SymbioLact® (erzeugt Milchsäurebakterien).
Siehe: Acidums + Bovisgruppe + Lacticums allgemein + Anhang (Roger Morrison)
Lac-ac (Muscle contractions of all kinds) ↔ Sol ↔ Rhus-t (movements/retractions)
Ip (Übel) + Nat-m (verschlossen/enttäuscht) + Arg-met (sensitiv) = Lac-ac.
Lacticum acidumgruppe
Lac-ac. = Puls-ähnlich + unstabiler Zuckerhaushalt/= Ip. + Speichelfluss/ = Nat-m. - ängstlich/empfindlich/= Arg-metx + eiternde/entzündete Halsdrüsen
Nat-p. Exzess Lac-ac./setzt Lac-ac um
Puls. = Phos - Großzügigkeit/= Ign - intensiv/=
Calc - pragmatisch + emotionell/‡
= Adon +
Unterleibbeschwerden ‡;
Sarcol-ac. = rechtsdrehender Lac-ac/= Ars-ähnlich + MÜDE
Syc. produziert Lac-ac
Wasserkefir (= Tibicos/= Japanese water crystals./= California Bees./ = einen Kultur aus
Bakterien (Lactobacillus/Strept u.a.) + Hefe. (Saccharomyces/Candida. u.a.)/produzieren Lac-ac. u.a.
Symbiosegruppe Fermentation/Gärung.)
Unverträglich: Coff. Kaffee/ Beschwerden, Reife Persönlichkeit
Antidotiert: Apis. Art-v. Arum-t. Podo. Psor.
Antidotiert von: Ars. Bry. Nat-p (zu viel Lac-ac)
Allerlei: entsteht in Verdauungstrakt, Lactobacillae stellen Lac-ac aus Kohlenhydraten her (tierischer/pflanzlicher Nahrung), sie kommen vor in Mund/Vagina/Gedärm,
Schock verursacht Anhäufung von Lac-ac. in Zellen + lässt die Zellen absterben, Lac-ac. kontrolliert Pilzbefall im Körper,
Laktosegehalt von Lebensmitteln (in 100 Gramm Lebensmittel):
Konsummilch (Frischmilch, H-Milch) 4,8 - 5,0
Joghurt 3,7 - 5,6
Kefir 3,5 - 6,0
Buttermilch 3,5 - 4,0
Sahne 2,8 - 3,6
Crème fraîche 2,0 - 3,6
Butter 0,6 - 1,7
Eiscreme (Milch/Frucht/Joghurt) 5,1 - 6,9
Sahneeis 1,9
Magerquark 4,1
Schmelzkäse 2,8 - 3,6
Hart-, Schnitt- und Weichkäse praktisch laktosefrei
Wirkung: lithämisch/choleirisch/rheumatisch ‡ l.seitig ‡
https://pdfs.semanticscholar.org/06a8/4ac416422ea8fe0fca08a493085bd0cd9de2.pdf
Lactic Acid Bacteria and its Antimicrobial Properties: A ReviewP.
Saranraj1*, M.A. Naidu2 and P. Sivasakthivelan Department of Microbiology,
Annamalai University, Chidambaram – 608 002, Tamil Nadu, India21.
INTRODUCTION Lactic acid bacteria have been used for thousands of years
in food and
alcoholic fermentations. Lactic
acid bacteria produce
various compounds such
as organic acids,
diacetyl, hydrogen peroxide,
and bacteriocin or
bactericidal proteins during lactic fermentations. The bacteriocins
from the lactic acid
bacterial isolates generally
recognized as safe
(GRAS) lactic acid
bacteria (LAB) have
arisen a great
deal of attention
as a novel
approach to control
pathogens in food-stuffs. Bacteriocins are antimicrobial
proteinaceous compounds that
are inhibitory towards sensitive strains and are produced
by both Gram-positive and Gram negative
bacteria. The antimicrobial
effect of lactic
acid bacteria has
been appreciated by
man for more
than 10000 years and has enabled him to extend the shelf
life of many foods through fermentation processesDepartment of Pharmaceutics,
Mandsaur Institute of Pharmacy, Mandsaur, Madhya Pradesh, IndiaReceived 12 Aug
2013; Revised 17 Nov 2013; Accepted 02 Dec 2013ABSTRACTFermented food products
being rich source of nutrients for human, can also serve as a good medium for
the growth and multiplication of microorganisms. The most lactic acid bacteria
(LAB) inhibit pathogenic, non-pathogenic
and spoilage organism
in fermenting foods
and beverages. Bioactive
compounds from plant
by-products act as
good preservatives. Antioxidants
poly phenolic fraction
from plant by-product are possible
alternatives to synthetic
antimicrobial agent can
be easily degraded
by living organisms.
They are based
on renewable raw
materials (Protein, oils)
and constitute eco-friendly
alternatives to synthetic
antimicrobial surfactants. Some
of the microbes
are best sources
of bio-active compounds
as they synthesize as secondary
metabolites for their self defense against other competitive
microorganisms.Lactic acid bacteria have been used successfully in all
fermented food products. The literature shows that the “Microbial
fermentation and production
of fermented food
products” are briefly
reviewed in this paper. Key words:Lactic acid bacteria,
Fermentation, Bacteriocins and Antimicrobial activity. [1]Lactic acid
bacteria have been
used in food
fermentations for more
than 4000 years.
It is important
to acknowledge that
the widespread term “Lactic acid bacteria” have no official
status in taxonomy and
is only a
general term of
convenience used to
describe the group
of functionally and genetically related
bacteria. Lactic acid
bacteria consist of
bacterial genera within
the Firmicutes comprised of
about 20 genera.
The main members
of the Lactic
acid bacteria are
genera Lactococcus,
Lactobacillus, Streptococcus, Leuconostoc, Pediococcus, Carnobacterium,
Aerococcus, Enterococcus, Oenococcus, Tetragenococcus, Vagococcus and Weisella.
Lactobacillus is the largest genus of this group, comprising
around 80 recognized
species. Lactic acid bacteria have
a long history of use in a variety
of cereal fermentations, especially
in the manufacture
of baked goods.
It has been
reported that around
50 different species
of Lactic acid
bacteria have been
isolated from sourdough. Lactobacillus strains are
the most frequently
observed bacteria in
this matrix, but
the species belonging
to the genera
Leuconostoc, Weissella, Pediococcus, Lactococcus or Enterococcus have been isolated as well . [2, 3]The ability
of the Lactic
acid bacteria to
prevent and cure
a variety of
diseases has lead
to the coining
of the term
probiotics or pro-life.
The most important
role of lactic
acid bacteria is
its protective role against
infections and colonization
P. Saranrajet al ./ Lactic Acid Bacteria and its Antimicrobial
properties: A Review1125© 2010, IJPBA. All Rights Reserved. of
pathogenic microorganisms in
the digestive track.
In most of
the cases inoculums
passively transits the
gastrointestinal track. The
probiotics can influence
the unspecific immunity,
which consists of
T- lymphocytes and
B-lymphocytes. The increase in the specific
immune response corresponds
with the activity
of B and T-lymphocytes, which
leads to an
increase of interleukin
and the level
of circulating antibodies[2]A major
development in the
distribution and storage of food came in 1940 with the
availability of low cost
home refrigerator and
freezers. Other development
includes the artificial; drying,
vacuum packing, ionizing
radiation, chemical preservation etc.
nowadays consumers are
concerned about the
synthetic chemicals used
as preservative in
food. Moreover the
side effects like
cancer, cardiovascular diseases
and aging pore
a major threat
to consumers. Despites,
improved manufacturing facilities and implementations of
effective process control
procedures such as
HACCP (Hazards Analysis
and Critical Control
Point) in the
food industries, these number of food borne illness is in
increased trend. Modern day
consumers are more
favorable to preservatives
of natural origin
than that of
chemical origin . [3]Members
of these genera
Lactobacillus plays an
essential role in the fermentation of food and feed. The most
important characteristics of
the lactic acid
bacteria are their
ability to ferment
sugars to lactic acid. This may desirable in making
products and these organisms
have been isolated
and screened by
using fermented foods
such as curd,
buttermilk, cheese and
yoghurt. Different antimicrobials such
as lactic acid,
acetic acid, hydrogen
peroxide,
carbon-di-oxide and bacteriocins produced by these bacteria
can inhibit pathogenic and spoilage microorganisms extending
the shelf-life and
enhancing the safety
of food products.There are many
potential applications of
protective cultures in various food systems. These organisms have
been isolated from
grains, dairy and
meat products, fermenting
vegetables and the
mucosal surface of
animals. The lactic
acid bacteria not
only have their
effect on food
and flavor but
they are also
known to produce
and excrete compounds
with antimicrobial activity,
such as bacteriocins.
Bacteriocins of LAB
are considered as
safe natural preservatives or
biopreservatives as it
is assumed that
they are degraded by the proteases in gastrointestinal
tract. Bacteriocins are generally
defined as extracellular released peptide
or protein that
shows a bactericidal activity against more
distantly related species. The inhibitory spectrum
of some bacteriocins also
include food spoilage
and for food
borne pathogenic microorganisms. The
discovery of nisin,
the first bacteriocin
used on a
commercial scale as
a food preservative
dates back of to the first half
of last century but research on bacteriocin of lactic acid bacteria has
expanded in the last two
decades, searching for
novel bacteriocin producing
strains from dairy, meat and plant
products, as well
as traditional fermented
products. Among the
Gram positive bacteria,
bacteriocins produced by many lactic acid bacteria used in
food fermentation and
dairy products, including
strains in the
genera Lactococcus,
Lactobacillus, Pediococcus and Leuconostoc.
2. LACTIC ACID BACTERIA Lactic acid
bacteria were first
discovered by Scheele . The lactic acid bacteria (LAB)
comprise a clade of Gram positive, acid
tolerant, non-sporulation, non-respiring rod
or cocci that
are associated by
their common metabolic
and physiological characteristics. These bacteria are usually
found in decomposing plants and
lactic products, produce
lactic acid as
the major metabolic
end product of
carbohydrate fermentation. This
trait has historically linked LAB with food
fermentation as acidification inhibits the
growth of spoilage
agents. The LAB
group comprises the
genera Lactobacillus,
Streptococcus, Lactococus, Leuconostoc,
Pediococcus, Aerococcus, Alloicoccus, Dolosigranulum, Enterococcus, Globicatella, Lactospaera,
Oenococcus, Carnobacterium, Tetragenococcus, Vagoccus
andWeissella. Historically, the
genera Lactobacillus,
Leuconostoc, Pediococcus and
Streptococcusform the core of the LAB group. [4] from
sour milk. Pasteur
discovered in 1857,
that the souring
of milk was
caused by the
microorganisms. Lactic acid
was first produced
commercially by M/s
Clinton processing company,
USA. Lactic acid
bacteria have been
widely used for
the fermentation of
many fermented product
such as cheese,
sourdough, buttermilk, brined
vegetables, yoghurt and
sauerkraut [5]Lactic acid bacteria
are widespread in
nature and predominant
microflora of milk
and its products. Lactic
acid bacteria are
one of the
important groups of
microorganisms in food fermentation. A wide variety of strains are routinely
used as starter cultures to manufacture
dairy products such
as . IJPBA, Nov-Dec, 2013, Vol.
4, Issue, 6
curd, cheese, whey
and yoghurt [6,
7]. These bacteria
produce organic acid
hydrogen peroxide and
several enzymes during
fermentation [8-10]. These
compounds not only contribute to desirable effect on
food flavor and
texture, but also
inhibit undesirable microflora
and extending shelf
life of products [11]. Growth
of spoilage and
pathogenic bacteria in the
fermented foods were inhibited due to
the production of
antimicrobial substances by
lactic acid bacteria
as their competition
for nutrients [12]The homofermentative rod
shaped lactic acid
bacteria with optimum
temperature around 40°C
(104°F) as thermobacterium, where
as those with
optimum temperature near
30°C (86°F) were
Streptobacteria. 3.
FERMENTATION BY LACTIC
ACID BACTERIA –
HOMOFERMENTATION & HETEROFEREMNTATION[13]. Homofermentative bacteria
such as Lactococcus
and Streptococcus yield two
lactates from one
glucose molecule where
as heterofermentative (Leuconostoc
and Wiessella) transform a glucose molecule into lactate, ethanol and
carbondioxide [14]. Toshinobs[15] reported
that homofermentative they
produced appreciable amounts
of volatile products
including alcohol, in
addition to lactic
acid. The homofermentative Lactobacillus
with optimal temperature of
35°C or above
include Lactobacillus bulgaricus,
Lactobacillus helviticus, Lactobacillus
delbrueckii, Lactobacillus acidophilus, Lactobacillus thermophilusand Lactobacillusfermentum is
the chief of
a heterofermented
Lactobacillus growing well
at high temperature.4. TAXONOMICAL
CLASSIFICATION OF LACTIC ACID BACTERIA Lactic acid
bacteria consist of
a number of
bacterial genera within the phylum fumicutes. The genera
Enterococcus, Lactobacillus, Lactococcus,
Lactosphera, Leuconostoc, Milissococcus, Oenococcus, Pediococcus,
Streptococcus, Tetragenococcus,
Vagococcus and Weissella are recognized as
lactic acid bacteria
[16]. Lactic acid
bacteria is a
non sporulating, catalase
negative dvoid of cytochromes,
but aerotolerent, fastidious, acid
tolerant and ferment
carbohydrates into energy and lactic acid depending on the
organism, metabolic pathways differ
when glucose is
the main carbon
source[17]The characteristics of
Lactobacillus are rods,
usually long and
slender, that forms
chains in most
species. They are
microaerophilic, but some
are strict anaerobe
is knowing, catalase-negative and Gram
positive, and they
ferments sugars to
yield lactic acid
as the main
product. They ferment
sugars chiefly to
lactic acid if
they are homofermentative, with
small amount of
acetic acid, carbon-di-oxide and
trace products, if
they are heterofermentative, they
produce appreciable amounts of volatile products, including
alcohol, in addition to lactic
acid. Most species
of this non
spore forming bacterium
ferment glucose into
lactate hence the
name Lactobacillus is
industrial production of
fermented food production
of fermented food products .
5. GENERAL POSITION
OF SPECIFIC LACTIC ACID BACTERIA 5.1.
Lactobacillus[18]. 5.2. StreptococcusThe
characteristics of cocci
occur in pairs,
short chains or
in long chain,
depending upon the
species and the
conditions of growth
and all are
homofermentative. Streptococcus
lactic grows well
in milk and
ferment the lactose
to 0.8 to
1.0 percent acid
of which L(+)
lactic acid constitutes
nearly all of
the acid formed,
although traces of
acetic and propionic
acid may be
present. Optimum temperature
of 30°C and
a temperature range of 10°C to 40°C were required [19].
5.3. PediococcusThe characteristics of
cocci occur in
single, in pairs or in short chains or in tetrads and
are Gram positive, catalase - negative
and microaerophilic. They
are homofermentative, fermenting
sugars to yield
0.5 to 0.9
percent acid, mostly
lactic and they
grow fairly well
in salt brines
upto 5.5 percent
and poorly in
concentrations of salt
upto about ten
percent. They grow
in the temperature
45°C but the best in 32°C. Pediococcus have been found growing,
during the fermentation
of brined vegetables [20]Lactic acid
bacteria was first
isolated from milk .
6. OCCURRENCE OF
LACTIC ACID BACTERIA IN NATURE[21-24] had
isolated lactic acid
bacteria from curd
which were tested
for inhibitory activity
against psychrophilic pathogens
via, Escherichia coli, Staphylococcus aureus,
Lactobacillus plantarumhad been
isolated from various
habitats via., cheese and
milk[25, 26]. Wild
lactic acid bacteria strains were
isolated from Egyptian
raw milk and
were screened based
on their yield
of biomass production
during fermentation process[27].
Eight stains of
lactic acid bacteria
were isolated from
brukino faso fermented
milk sample [28]IJPBA, Nov-Dec, 2013, Vol. 4, Issue,
6. The
isolated Lactobacillusplantarum strain from boza,
P. Saranrajet al ./ Lactic Acid Bacteria and its Antimicrobial
properties: A Review1127© 2010, IJPBA. All Rights Reserved. a
traditional drink produced
by fermentation of
different cereals with yeast and lactic acid bacteria [29]. Salim
Ammor et al.
[30]Tag et al. reported
the occurrence of
lactic acid bacteria (36
Lactobacillus sake, 22
Enterococcusfaecium, 16 Lactobacillusgraviae, 11
Vagococcuscaniphilusand 2 Enterococus sp.). 7.
ANTIMICROBIAL PROPERTIES OF
LACTIC ACID BACTERIA [31]
reported that the
difference in the
spectrum of inhibition of
pathogenic
microorganism by the
cell free culture
supernatants of the Lactobacillus isolates might be due to
the activity of
particular antibacterial substance
synthesized by the
organism and partly due to the presence of appropriate
receptor sites in the cell wall
of the susceptible
organisms. The Lactobacillus culture
filtrates showed an increased trend
in inhibition of
all the test
organisms, from 24 to 72
hours of incubation.
The antimicrobial activity of
all the Lactobacillus
was found to
decrease significantly at
96 hours incubation
against the test
organism Staphylococcusaureus[32,
33]. The most bacteriocins produced by LAB appear to have relatively
narrow inhibitory spectrum.
Some bacteriocins such
as nisin and
pediocin are active
against a wide
range of bacterial
spectra. In general, bacteriocins are sub-divided into 3
classes based on their
mode of action
and their structure.
Class I bacteriocins
including lanthionine as
such in nisin, class II
bacteriocins of small, heat-stable, non-lanthionine containing
peptides and Class
III bacteriocins of
relatively large molecular
weight and heat stability was
suggested [34]. The antimicrobial effect
by lactic acid
bacteria was the production of
lactic acid and reduction of pH. In addition
of lactic acid
produced, various antimicrobial
compounds which can
be classified as
low molecular mass
(LMM) compounds such
as hydrogen peroxide,
carbon-di-oxide, di-acety
(2,3-butanoide), uncharacterized compounds
like bacteriocins are
produced by lactic
acid bacteria was reported
[35]. Gilliland and Walker
[36]Blazeka Suskovic and
Matosic reported the
factors that have
to be considered
when selecting a
culture of Lactobacillus acidophilus as
a probiotic several
criteria include biosafety aspects, the
methods of administering
the probiotic, the
location in the
body where the
microorganisms of the
probiotic product must
be active, survival
and colonization in
the host and
the tolerance for bile.[37]
reported that nine strains
lactic acid bacteria
are commonly used
as started cultures
for the dairy
industry and ensiling six Lactobacillus bulgaricus,
Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus
lactis and Streptococcusfaecium had antimicrobial
activity. The most
sensitive strains are
Staphylococcusaureus was used
as a target
microorganism. The cultures
of Streptococcus faeciumand Lactobacillus plantarum
gave the most
intense antimicrobial activity
by adding CaCO3
to the medium
(to bind accumulated lactic
acid) increased the
antibiotic activity of
the lactic acid
bacteria.Biswas et al. [38] proved
that Lactococcin produced
by Lactococcuslactis reached
a maximum activity
at early stationary
phase. The highest
production was obtained
in MRS broth
at 6.5-7.0 initial
pH values, 30°C
temperature and 18-24
hours incubation time. Mortvedt et al. [39]demonstrated the
purification and amino
acid sequence of lactocin S, a
bacteriocin produced by Lactobacillus sake L45. It has been purified by ion
exchange, hydrophobic interaction,
reverse phase chromatography and
gel filtration. Lactocin
S contained approximately
33 amino acid
residues, of which
about 50% were
non polar amino
acids alanine, valine and leucine.
Bacteriocin producers have attracted
considerable interest in
recent years and
several works have
focused on the
isolation and development
of new strains
of bacteriocin-producing bacteria.
The detection rate
of bacteriocin producing
strains from LAB
isolates can be
as low as 0.2% and
therefore needs a
large number of
isolates from food
sources[40]. Chauviere et al. [41]Marie Helene Cocoonier
et al. studied
the antibacterial effect of
the adhering human
Lactobacillusacidophilus
strain. The strain
produces an antibacterial
activity against a wide range
of Gram negative
and Gram positive
pathogens. In contrast,
it did not inhibit
Lactobacilli and Bifidobacteria. [42]
observed the antimicrobial effect
of the adhering
human
Lactobacillusacidophilus
strain against a wide range
of Gram negative
and Gram positive
pathogen like Staphylococcusaureus, Salmonellatyphimurium,
Shigellaflexneri, Escherichiacoli, Klebsiellapneumoniae, Bacilluscereus,
Pseudomonasaeruginosa. Farida Khalid et al. [43]IJPBA, Nov-Dec, 2013, Vol. 4,
Issue, 6isolated a new
bacteriocin, lactocin LC-90, isolated from
a clinical sample
was inhibitory against
many species of
Lactobacilli and other
Gram positive bacteria.
The bacteriocin was
inactivated by protease
treatment. Curing of
LC-90 with acridine orange, ethidium bromide and by elevated temperature
resulted in mutants defective in bacteriocin production. Rongguang Yang and
Yanling [44]Lactic acid bacteria (LAB) are a group of catalase negative, Gram
positive bacteria which
have played a
very important role
in fermentation of
food. They often
produce a variety
of antimicrobial compounds
including lactic acid and acetic
acids, alcohol, aldehyde
and bacteriocins. Among
them, bacteriocins have
attracted a great
interest in food industry due to their potentiality in food
preservation reported the cell
growth of Lactobacillusacidophilus was
higher than
Pediococcusacidilacticiin dairy based
media and the
low level of
multiplication of Pediococcusacidilacticiwas due
to inability or
poor ability to
utilize lactose. Lactobacillusacidophilus is
lactose fermenters. Maximum
production of bacteriocin
was observed after
8 hours of
incubation for both
Lactobacillusacidophilusand Pediococcusacidilactici,
Lactobacillusacidophilusshowed
maximum bacteriocin activity than
the Pediococcusacidilactici.
[45]. Elilzete de
Raque et al. [46]performed the
isolation, identification and
physiological study of
Lactobacillus ferment for
use as probiotic
in chickens. Selection of
strains included various
criteria such as
agreement with bio
safety, viability during
storage, tolerance to
low pH/gastric juice,
bile and antimicrobial activity.
Cleveland et al. [47] discovered
nisin, the first
bacteriocin used on a commercial
scale as a
food preservative. Research
on bacteriocins of LAB has
expanded in the
last two decades,
searching for novel
bacteriocin producing strains
from dairy, meat
and plant products
as well as
traditional fermented products.Many
bacteriocins of LAB
are safe and
effective natural inhibitors of
pathogenic and food spoilage bacteria.
Nisin is the
classical example of
a commercially successful, naturally
produced inhibitory agent
[48]. Adesogan et al. [49]
studied the effect of Lactobacillus buchneri, Lactobacillus fermentum,
Leuconostoc mesenteroides inoculants or
a chemical additive
on the fermentation, aerobic
stability and nutritive
value of crimped
wheat grains. The
ability of the
inoculants was compared
and in conclusion,
bacterial inoculants containing
Lactobacillusbuchneri are promising
preservatives for crimped wheat grains.Yukio Yamamoto
et al. [50] demonstrated the
purification of bacteriocin produced by
Enterococcusfaecalis. LAB Enterococcusfaecalis isolated
from rice bran
exhibited a wide
spectrum of growth
inhibition in various
Gram positive bacteria.
A bacteriocin purified
from culture fluid was heat stable
and was not sensitive to acid and
alkali, but it
was sensitive to
several proteolytic enzymes.
Girum Tadesse et al.
[51]Lactobacilli isolates were
separately grown in
MRS and LAPTg (Lactose propyl thiogalactosidase) broth
and their antimicrobial
activity was tested
against the test
strains using the
well diffusion method.
All isolated, except
Escherichiacoli showed additional
3 to 4
mm of inhibition
zone. This was
<3 mm for
Escherichiacoli. Lactobacillus
isolates were the
inhibitor to the
test strains
followed by Pediococcus, Streptococcus and Leuconostoc. Eshcerichiacoliwas the least
sensitive in all cases.Nowroozi et al. [52]
reported that lactic
acid bacteria isolated
from sausage had
antibacterial activity and it was
done by an
agar spot, well
diffusion and blank disc method. The antibacterial activity was stable
at 100°C for 10 minutes and at 56°C for 30
minutes but actively
was lost after
autoclaving. The maximum
production of plantaricin
was obtained at 25 -
30°C at pH
6.5.Anne Vaughan et
al. [53] investigated the
antimicrobial efficacy of
a bacteriocin for
the development of
microbiologically stable beer.
Lactococcuslactis was shown
to produce the
antimicrobial activity during
growth under specific
conditions. The capacity of
the bacteriocin to
prevent microbial spoilage
of bacteriocin containing
beer at 30°C
or room temperature resulted in antimicrobial
activity. Aly Savadogo et al.
[54]Eva Rodriguez et
al. isolated eighty
strains of lactic
acid bacteria producing
bacteriocin were isolated
from Burkina Faso
fermented milk samples.
These strains were
identified to species
Lactobacillus fermentum, Pediococcus sp., Leuconostoc mesenteroides and Lactococcus.Isolated bacteriocin exhibited
antibacterial activity against Enterococcusfaecalis, Bacillus cereus, Staphylococcusaureus, and
Escherichia coliusing the agar drop
diffusion test. The
inhibition diameters obtained
with bacteriocin are between 8 mm
and 12 mm.
Gram positive indicator
bacteria were most
inhibited.[55]IJPBA, Nov-Dec, 2013, Vol. 4, Issue, 6 demonstrated the
combined effect of
high pressure treatments
and bacteriocin producing
lactic acid bacteria
on inactivation of
Escherichiacoli in raw
milk
cheese, pasteurization and
addition of bacteriocin
such as nisin,
enterocin produced by
LAB completely inactivated Escherichiacoli. Strompfova et al. [56]Dickson et al.
studied the effect
of probiotic strain
Lactobacillusfermentum on
Japanese quail. The
results demonstrated that
the 4 day
application of this
strain significantly increased
the population of
lactic acid bacteria
like Lactobacilli and
Enterococci and decreased
the counts of Escherichiacoli in faeces. The index of phagocytic activity
of leucocytes was
significantly improved.[57]
developed a species
– specific PCR assay
for identifying Lactobacillusfermentum. PCR
primers specific for
Lactobacillus were identified
by alignment of
bacterial 16S rRNA
genes and selection
of sequences specific for
Lactobacillusfermentum at their 3 ́ ends. This PCR assay provides a more
rapid, specific and
sensitive alternative to
conventional culture methods for the identification of
Lactobacillus fermentum.Padmanabha Reddy
et al. [58] selected
the Lactobacillusacidophiluscultures based
on their antibacterial activity
against Shigelladysenteriae, Escherichiacoli, Salmonellatyphi,
Yersiniaenterocolitica using agar
well assay technique
for determining their
possible use as
dietary adjutants in
probiotics dairy products.Ogunshe
et al. [59]Lue De
Vuyst and Frederic
Leroy isolated 50
bacteriocin producing
Lactobacillusstrains from some
Nigerian indigenous fermented foods
and beverages and
characterized as Lactobacillusacidophilus,
Lactobacilluscasei, Lactobacillusfermentum, Lactobacilluslactis and
Lactobacillusplantarum were screened
for these inhibitory
potentials against food borne pathogenic from the same or
similar to fermented
food sources and against
clinical indicator bacterial
isolates. The survival
rates of the
pathogenic indicator bacteria
in the fermented food sources were between 8 and 14 days
while the clinical
isolates survived in
simulated fermented food
samples between 5
and 9 days.[60] described the
production, purification and
food applications of
bacteriocins from lactic
acid bacteria. In
fermented foods, lactic
acid bacteria display
numerous antimicrobial activities
due to the
production of organic
acids and other
compounds such as bacteriocins.
Michael Baker Diop et al. [61]evaluated
that bacteriocin produced by
Lactobacilluslactis and
Enterococcusfaeciumshow antimicrobial activity
against
Listeriamonocytogenes and
Bacilluscoagulans whereas only that
produced by Lactococcuslactis has
an activity against
Bacilluscereus.
Bacteriocin producing
Lactococcuslactis strains were found in
variety of traditional
foods indicating a
high potential of
growth of this
strain in variable
ecological complex environment
and has been
selected for application in food preservation.Adetunji and
Adegoke [62]demonstrated
bacteriocin and cellulose production by lactic acid bacteria isolated
from West African
soft cheese. All the LAB used in this study produced
cellulose. The correlation between cellulose productions and bacterial growth
was highly significant
after 72 hours
of incubation. The
bacteriocin produced by
the strains could
be good for
biopreservation.Mechai
Adbelbasset and Kirane
Djamila [63]isolated twenty samples of traditional milk “Raib” were collected
in eastern Algeria
from individual household. From 13 of these samples 52
strains of Lactic acid bacteria
were isolated and
shown to exhibit
inhibitory activity against
the indicator strain Listeriamonocytogenes. Adesokan et al.
[64] isolated seven species of lactic acid
bacteria (LAB) namely
Lactobacillusfermentum, Lactobacilluscasei, Lactobacillusdelbureckii,
Lactobacillusacidophilus, Lactobacillusplantarum, Lactobacillusbrevis and
Leuconostocmesenteroides were isolated
from ogi, burukutu
and retted cassava.
The isolates were screened for quantitative production of
lactic acid using normal MRS broth and modified MRS broth under
varying conditions of
growth such as
temperature and pH
and influence of
carbon and nitrogen
sources. It was
observed that all
the test isolates
best utilized glucose
and yeast extract
at concentrations of
20g/lit and 5g/lit
respectively for production
of 30°C and
pH 5.5. Lactobacillusplantarum produced
the highest quantity
of lactic acid production. Rowaida Khalil et al. [65]1.Orberg P.K
and W.E. Sandline.
1985. Survey of antimicrobial
resistance in lactic Streptococci. Applied
Environmental Microbiology,
49: 538 - 542. reported the isolation
and characterization of
a bacteriocin produced by a newly isolated
Bacillusmegaterium19 strains. The
strain isolated from
a fermented vegetable
wastes produced a
bacteriocin that displayed
a wide spectrum
antimicrobial activity against
food spoilage microorganisms and
possessed a bactericidal mode of action.