Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese

Pathogenic bacteria are etiological agents that cause diseases related to food consumption, and spoilage microorganisms convert foods in unacceptable for consumers. In dairy products, there exist groups of microorganisms like bacteria, yeast, and molds. These bacteria can be isolated from dairy prod...

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Detalles Bibliográficos
Autor principal:	Meléndrez A., Ronald D.
Otros Autores:	Osorio, Luis F.
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2020 2020
Materias:	Antagonism Bacillus Inhibition halo Metabolites
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6908

id	ZAMORANO6908
record_format	dspace
spelling	ZAMORANO69082024-05-15T08:12:48Z Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese Meléndrez A., Ronald D. Osorio, Luis F. Márquez, Mayra Jiménez, Rafael Antagonism Bacillus Inhibition halo Metabolites Pathogenic bacteria are etiological agents that cause diseases related to food consumption, and spoilage microorganisms convert foods in unacceptable for consumers. In dairy products, there exist groups of microorganisms like bacteria, yeast, and molds. These bacteria can be isolated from dairy products like Appenzeller® Swiss cheese. The bacteria can inhibit other types of pathogenic and spoilage microorganisms that can increase the shelf-life of the products. The research study assessed the antimicrobial activity of isolated bacteria from Appenzeller® Swiss Cheese and identified the strains. Phase 1: Isolation of the bacteria where 27 morphological different strains were found. Phase 2: Characterization of the strains, discovering that Bacillus like the principal genus and Staphylococcus. Phase 3: Evaluation of the antimicrobial activity presented by six different strains, four only with inhibition activity against Aspergillus fumigatus, one with inhibition against Bacillus amyloliquefaciens and Aspergillus fumigatus, and the last one with inhibition of Listeria innocua, and the other two microorganisms evaluated. The antagonistic effect could be attributed to chitinase, protease, and volatile organic compounds production as butan-1-ol and 3-methylbutan-1-ol. The further applications for the isolated bacteria can be tested on Aspergillus and Penicillium that affect the cheese industry, B. stearothermophilus, and B. coagulans that produce the flat sour flavors, and Aspergillus genera with potential mycotoxin production. Further studies need to evaluate metabolite characterization and extend the spectrum of microorganisms evaluated. 2020-11-30T22:09:29Z 2020-11-30T22:09:29Z 2020 Thesis https://bdigital.zamorano.edu/handle/11036/6908 eng 26 p. Copyright, Escuela Agrícola Panamericana, 2020 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2020
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Antagonism Bacillus Inhibition halo Metabolites
spellingShingle	Antagonism Bacillus Inhibition halo Metabolites Meléndrez A., Ronald D. Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
description	Pathogenic bacteria are etiological agents that cause diseases related to food consumption, and spoilage microorganisms convert foods in unacceptable for consumers. In dairy products, there exist groups of microorganisms like bacteria, yeast, and molds. These bacteria can be isolated from dairy products like Appenzeller® Swiss cheese. The bacteria can inhibit other types of pathogenic and spoilage microorganisms that can increase the shelf-life of the products. The research study assessed the antimicrobial activity of isolated bacteria from Appenzeller® Swiss Cheese and identified the strains. Phase 1: Isolation of the bacteria where 27 morphological different strains were found. Phase 2: Characterization of the strains, discovering that Bacillus like the principal genus and Staphylococcus. Phase 3: Evaluation of the antimicrobial activity presented by six different strains, four only with inhibition activity against Aspergillus fumigatus, one with inhibition against Bacillus amyloliquefaciens and Aspergillus fumigatus, and the last one with inhibition of Listeria innocua, and the other two microorganisms evaluated. The antagonistic effect could be attributed to chitinase, protease, and volatile organic compounds production as butan-1-ol and 3-methylbutan-1-ol. The further applications for the isolated bacteria can be tested on Aspergillus and Penicillium that affect the cheese industry, B. stearothermophilus, and B. coagulans that produce the flat sour flavors, and Aspergillus genera with potential mycotoxin production. Further studies need to evaluate metabolite characterization and extend the spectrum of microorganisms evaluated.
author2	Osorio, Luis F.
author_facet	Osorio, Luis F. Meléndrez A., Ronald D.
format	Tesis
author	Meléndrez A., Ronald D.
author_sort	Meléndrez A., Ronald D.
title	Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
title_short	Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
title_full	Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
title_fullStr	Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
title_full_unstemmed	Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
title_sort	evaluation of the antibacterial and antifungal activity of isolated bacteria from appenzeller® swiss cheese
publisher	Zamorano: Escuela Agrícola Panamericana, 2020
publishDate	2020
url	https://bdigital.zamorano.edu/handle/11036/6908
work_keys_str_mv	AT melendrezaronaldd evaluationoftheantibacterialandantifungalactivityofisolatedbacteriafromappenzellerswisscheese
_version_	1808118956387467264

Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese

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