Relevant bibliographies by topics / Lactic acid bacteria

Academic literature on the topic 'Lactic acid bacteria'

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Published: 4 June 2021
Last updated: 14 September 2024

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Journal articles on the topic "Lactic acid bacteria"

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Ann, Yong-Geun. "[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria." Korean Journal of Food And Nutrition 24, no. 4 (December 31, 2011): 817–32. http://dx.doi.org/10.9799/ksfan.2011.24.4.817.

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GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review†." Journal of Food Protection 58, no. 11 (November 1, 1995): 1275–80. http://dx.doi.org/10.4315/0362-028x-58.11.1275.

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Lactic acid bacteria are extensively used in the fermentation of a wide variety of food products and are known for their preservative and therapeutic effects. Many lactic acid bacteria species have been reported to inactivate bacterial pathogens, and numerous antibacterial substances have been isolated. However, the antimycotic and antimycotoxigenic potential of lactic acid bacteria has still not been fully investigated. Fermented foods such as cheese can be contaminated by molds and mycotoxins. Mold causes spoilage and renders the product unusable for consumption, and the presence of mycotoxins presents a potential health hazard. A limited number of reports have shown that lactic acid bacteria affect mold growth and aflatoxin production. Although numerous lactic acid bacteria such as Lactobacillus spp. were found to inhibit aflatoxin biosynthesis, other lactic bacteria such as Lactococcus lactis were found to stimulate aflatoxin production. The morphology of lactic acid bacteria cells has also been found to be affected by the presence of fungal mycelia and aflatoxin. Lactococcus lactis cells became larger and formed long chains in the presence of Aspergillus flavus and aflatoxins. Numerous investigations reported that low pH, depletion of nutrients, and microbial competition do not explain the reason for aflatoxin inhibition. Some investigators suggested that the inhibition of aflatoxin is due to lactic acid and/or lactic acid bacteria metabolites. These metabolites have been reported to be heat-stable low-molecular-weight compounds.
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Sârbu, Ionela, Tatiana Vassu, Ileana Stoica, Carmen Chifiriuc, Marcela Bucur, Elena Rusu, Robertina Ionescu, and Diana Pelinescu. "Analysis on the antimicrobial activity of some lactic acid bacteria strains." Romanian Journal of Infectious Diseases 18, no. 2-3 (September 30, 2015): 87–91. http://dx.doi.org/10.37897/rjid.2015.2-3.6.

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Objective. The main objective of this study was to select lactic acid bacteria strains with antimicrobial activity and to identify and characterize the antimicrobial compounds. Methods. In this study we tested the antimicrobial activity of 153 lactic bacteria strains by disk diffusion method against 6 microbial pathogenic strains isolated from patients with urinary and vaginal infections. Results. Antimicrobial test results revealed that most of lactic acid bacteria strains exhibited high antimicrobial activity against pathogenic microorganisms. For most of lactic bacteria strains antimicrobial activity has been correlated with the production of organic acids and only for two strains with the biosynthesis of bacteriocins. Bacteriocin produced by Lactococcus (Lc.) lactis F2a strain presented a broad spectrum of activity and high activity (51,200 AU/ml) compared with bacteriocins isolated from Lactobacillus (Lb.) paracasei ssp. paracasei JR strain (400 AU/ml). The stability tests of bacteriocin revealed that the bacteriocin produced by Lc. lactis F2a strain, it is stable at acid pH while exposure for long time to 600C causes a drastic decrease in bacteriocin activity. Conclusions. Lactic bacteria strains showed a high antimicrobial activity against both prokaryotic and eukaryotic pathogen strains. Two bacterial strains have bacteriocins. Bacteriocins isolated from Lc. lactis F2a strain showed a high activity and a broad spectrum of action.
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T, Kilic. "Therapeutic Properties of Lactic Acid Bacteria." Open Access Journal of Microbiology & Biotechnology 9, no. 2 (April 2, 2024): 1–4. http://dx.doi.org/10.23880/oajmb-16000287.

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Lactic acid bacteria (LAB) are considered a significant member of the human and animal intestinal microbiota due to their effects on host health, such as regulating the balance of the human and animal gastrointestinal microbiota. Thus, microecological balance can be maintained, and microbial infections can be prevented. In addition, LAB are used in bioprotective cultures to prevent spoilage and pathogenic microorganisms in the food industry. The therapeutic agents possessed by LAB include metabolites containing antibacterial, antifungal, antiviral, antioxidant, anticancer, immunomodulatory, and anti-inflammatory properties. Lactobacillus and Lactococcus may have potential therapeutic properties. In conclusion, LAB are commonly used in several industries, including food, clinical, agricultural, and animal husbandry. This Review aims to summarize the therapeutic properties of LAB, including recombinant and antimicrobial. LAB metabolites with therapeutic properties may be an alternative strategy to antibiotics in controlling infections, or these metabolites may be used synergistically with antibiotics. Additionally, this Review presents the advantages of LAB's therapeutic properties.
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Admanova, G. B., Zh I. Kuanbay, R. Izimova, G. O. Keubassova, and L. S. Kozhamzharova. "Some enzymatic properties of lactic acid bacteria isolated from dairy products." Bulletin of the Karaganda University. “Biology, medicine, geography Series” 112, no. 4 (December 30, 2023): 7–13. http://dx.doi.org/10.31489/2023bmg4/7-13.

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This article presents data on the study of physiological and biochemical properties, antagonistic and enzymatic activity of lactic acid bacteria isolated from dairy products. 9 types of lactic acid bacteria were studied: Lactobacillus bulgaricus GM – 08, Lactobacillus bulgaricus KZh – 01, actobacillus bulgaricus GS – 03, Lactococcus cremoris – 6, Lactococcus cremoris – 17, Lactococcus cremoris – 26, Lactococcus lactis – 1, Lactococcus lactis – 15, Lactococcus lactis – 23. These strains were found to have resistance to 2% and 4%-vertical NaCl concentrations, bile and phenol. In addition, the antagonistic activity of Gram-positive and Gram-negative microorganisms in relation to test cultures of Staphylococcus aureus, Salmonella dublin,Escherichia coli, Bacillus subtilis, Sarcina flava was studied. All studied lactic acid bacteria showed activity in Test cultures with different inhibition zones. The Lactococcus lactis – 23 strains showed high activity for all cultures, with an inhibition zone of 17-25 mm. Further, 5 strains were selected from these strains and their aroma-forming properties, the formation of diacetyl and ammonia from arginine, hemolytic and lecithinase activity were studied. Compositions were compiled from these strains to make yeast. The compatibility of strains of lactic acid bacteria was checked with each strain individually and with the duration of milk clotting according to organoleptic indicators compared to the duration of milk clotting. Thus, the most active clot formation was obtained by the Lactococcus lactis – 23 strain of the selected combinations.
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Kačániová, Miroslava, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočíková, Peter Haščík, Elena Horská, and Simona Kunová. "The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality." Potravinarstvo Slovak Journal of Food Sciences 14 (February 27, 2020): 69–75. http://dx.doi.org/10.5219/1239.

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The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under aerobic condition. Gram-positive, Gram-negative and yeasts isolates were identified with MALDI-TOF MS Biotyper. Totally, a number of 1175 isolates of G-, G+ and yeast were identified with score higher than 2 and moulds. Escherichia coli and Stenotrophomonas maltophilia were the most frequently identified species of Gram-negative and Leuconostoc mesenteroides ssp. mesenteroides and Lactococcus lactis ssp. lactis from Gram-positive bacteria. Yarrowia lipolitica and Kluyveromyces lactis were the most distributed yeasts. Lactic acid bacteria group was represented by Lactobacillus, Lactococcus, Leuconostoc and Pediococcus. The most abundant genera of lactic acid bacteria were Lactobacillus with 11 species. This study describes the indigenous microbiota of the traditional ewe's milk cheeses from Slovakia.
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Gawade, Pranotee. "Lactic Acid Bacteria as A Bio Preservative: Importance and Production." International Journal for Research in Applied Science and Engineering Technology 9, no. 10 (October 31, 2021): 233–34. http://dx.doi.org/10.22214/ijraset.2021.38406.

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Abstract: Biopreservation is the method of employing natural microflora and their antimicrobial compounds to extend the storage life and improve the safety of foods. Streptococcus lactis was the first pure strain of lactic acid bacteria which was isolated from milk by Liszt. He named it bacterium lactis. Lactic acid bacteria are gram-positive, acid-tolerant, have low Guanine-Cytosine content and are generally non-sporulating, non-respiring, either spherical cocci or rod-shaped bacilli bacteria that share most of them their metabolic and physiological characteristics. These bacteria are mostly present in decomposing plants and milk products. They have an increased tolerance to acidity. Most species are incapable of respiration and therefore media used for lactic acid bacteria include a carbohydrate source. At the end of carbohydrate fermentation, these bacteria give out lactic acid as a major end product. The review focuses on the process of lactic acid production by lactic acid bacteria and its expanding importance in a variety of disciplines. Keywords: Lactic acid bacteria, bio preservative, food, microflora
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Sulastri, Ani, and Baso Manguntungi. "ANALISIS VIABILITAS LACTOBACILLUS LACTIS PADA INOVASI MEDIA DASAR PERTUMBUHAN ALTERNATIF DAN MEDIA DASAR PENEPUNGAN BAKTERI ASAM LAKTAT." Jurnal TAMBORA 4, no. 2 (July 23, 2020): 16–22. http://dx.doi.org/10.36761/jt.v4i2.635.

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The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.
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Yusuf, Biçer. "Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria." Mljekarstvo 71, no. 2 (March 16, 2021): 112–23. http://dx.doi.org/10.15567/mljekarstvo.2021.0204.

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The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey.
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Hwang, Hyelyeon, and Jong-Hee Lee. "Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi." Molecules 23, no. 11 (November 21, 2018): 3049. http://dx.doi.org/10.3390/molecules23113049.

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Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.
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Dissertations / Theses on the topic "Lactic acid bacteria"

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Magnusson, Jesper. "Antifungal activity of lactic acid bacteria /." Uppsala : Dept. of Microbiology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/a397.pdf.

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Humphreys, S. "Glycopeptide resistance in lactic acid bacteria." Thesis, University of Cambridge, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.604779.

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The glycopeptide antibiotics vancomycin and teicoplanin are used to treat infections caused by Gram positive bacteria. The formation of nascent peptidoglycan chains and cross linking of the cell wall is inhibited because the drugs bind specifically to the D-alanyl-D-alanine portion of the pentapeptide chain in peptidoglycan precursors. Plasmid-mediated, high-level resistance to both antibiotics in Enterococcus sp. is associated with production of a novel D-alanine:D-alanine (D-Ala:D-Ala) ligase of altered substrate specificity. This enzyme, VanA, synthesises the depsipeptide D-alanyl-D-lactate (D-Ala-D-Lac), which is incorporated into cell wall precursors, instead of D-Ala-D-Ala. Vancomycin has a 1000 fold lower affinity for cell wall precursors terminating in the hydroxyacid. VanA and other plasmid-borne van genes essential for high-level glycopeptide resistance in enterococci lie within the inverted repeats of a transposon; Tn1546, which has a distinctly different G+C ratio to enterococcal DNA, suggesting an exogenous origin. Lactic acid bacteria such as Lactobacillus sp. and Leuconostoc sp. are intrinsically resistant to glycopeptide antibiotics. Analysis of their cell wall precursors reveals that they terminate in D-Lac, suggesting a similar mechanism of resistance to that of the enterococci. The mechanism of cell wall synthesis in vancomycin-sensitive and resistant lactic acid bacteria and VanA-type enterococci was investigated. The D-Ala:D-Ala ligase from the glycopeptide-sensitive lactic acid bacterium, Lactobacillus delbrueckii, was purified directly from cell extracts and characterised. No D-Ala:D-hydroxyacid ligase activity was detected in extracts from the glycopeptide-resistant Lactobacillus brevis. Subsequently, the ligase of Leuconostoc mesenteroides (Lmddl), which had already been sequenced, was cloned and overexpressed, to allow purification and characterisation of the enzyme.
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Nuraida, Lilis. "Metabolic studies on lactic acid bacteria." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314794.

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Gostick, Dominic Owen. "Transcription regulators of lactic acid bacteria." Thesis, University of Sheffield, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.286585.

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Okuklu, Burcu Güneş Hatice. "Investigation of chromosomal and plasmid dna profiles of lactococcus lactics ssp. lactis/." [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/biyoloji/T000396.pdf.

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Thesis (Master)--İzmir Institute of Technology, İzmir, 2005
Keywords: Lactococcus lactis ssp. lactis, chromosome profiling, pulsed field gel electrophoresis, plasmid profiling, plasmid stability. Includes bibliographical references (leaves 58-63)
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Kishino, Shigenobu. "Production of conjugated fatty acids by lactic acid bacteria." Kyoto University, 2005. http://hdl.handle.net/2433/86244.

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Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第11617号
農博第1473号
新制||農||905(附属図書館)
学位論文||H17||N4010(農学部図書室)
UT51-2005-D366
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 清水 昌, 教授 加藤 暢夫, 教授 植田 充美
学位規則第4条第1項該当
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Ahmad, Khalid Akeel. "Cloning Lux genes into lactic acid bacteria." Thesis, University of Nottingham, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280525.

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Ha, Thi Quyen, and Thi Minh Tu Hoa. "Selection of lactic acid bacteria producing bacteriocin." Technische Universität Dresden, 2016. https://tud.qucosa.de/id/qucosa%3A32636.

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Lactic acid bacteria were isolated from 10 samples of the traditionally fermented foods (5 samples of Vietnamese fermented pork roll and 5 samples of the salted field cabbage) and 5 samples of fresh cow milks collected from households in Vietnam. 22 strains of lactic acid bacteria were isolated for inhibition to Lactobacillus plantarum JCM 1149. Of these, only 2 strains including DC1.8 and NC1.2 have rod shape, the others have coccus shape. 7 strains showing higher antibacterial activity were selected for checking spectrum of antibacteria with indicator bacteria consistting of Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 and Staphylococcus aureus TLU. By which, 3 strains including NC3.5 (from Vietnamese fermented pork roll), DC1.8 (from salted field cabbage) and MC3.19 (from fresh cow milk) were selected because of their higher antibacterial ability. However, the antibacterial activity of the lactic acid bacteria can be based on their disposable compounds and some other antibacterial compounds produced during their growth (such as lactic acid, H2O2, bacteriocins, etc.). For seeking lactic acid bacteria with capability of producing bacteriocins, antibacterial compounds with protein nature, 3 above strains were checked sensitiveness to proteases (including protease K, papain, α – chymotrypsin and trypsin). Because bacteriocins are proteinaceous antibacterial compounds, so their antibacterial activity will be reduced if proteases are added. The result showed DC1.8 and MC3.19 were capable of producing bacteriocin during culture process. They were identified as Lactobacillus acidophilus and Lactococcus lactis and classified, respectively, based on analysis chemical characterisitcs by standard API 50 CHL kit and phylogeny relationship by 16s rRNA sequences.
Các chủng vi khuẩn lactic được phân lập từ 10 mẫu thực phẩm lên men truyền thống (5 mẫu nem chua, 5 mẫu dưa cải bẹ muối) và 5 mẫu sữa bò tươi được thu thập từ các hộ gia đình ở Việt Nam. 22 chủng vi khuẩn lactic đã được phân lập với tiêu chí có khả năng kháng lại vi khuẩn kiểm định Lactobacillus plantarum JCM 1149. Trong số đó, 2 chủng DC1.8 và NC1.2 có tế bào hình que, các chủng còn lại có tế bào hình cầu. 7 chủng thể hiện hoạt tính kháng khuẩn cao được lựa chọn để xác định phổ kháng khuẩn rộng hơn với ba loài vi khuẩn kiểm định Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 và Staphylococcus aureus TLU. Từ đó lựa chọn được 3 chủng có hoạt tính kháng khuẩn cao hơn hẳn. Các chủng này gồm NC3.5 phân lập từ nem chua, DC1.8 phân lập từ dưa cải bẹ muối và MC3.19 phân lập từ sữa bò tươi. Tuy nhiên, hoạt tính kháng khuẩn của vi khuẩn lactic bao gồm những hợp chất nội tại có trong nó và cả những hợp chất được sinh ra trong quá trình phát triển của nó (như axit lactic, H2O2, bacteriocin, …). Với định hướng tìm chủng vi khuẩn lactic có khả năng sinh bacteriocin, chất kháng khuẩn có bản chất protein, 3 chủng trên được kiểm tra độ nhạy cảm với các protease (gồm protease K, papain, α – chymotrypsin và trypsin). Do bacteriocin là chất kháng khuẩn có bản chất protein nên hoạt tính kháng khuẩn của chúng sẽ bị giảm nếu protease được bổ xung vào. Kết quả lựa chọn được chủng DC1.8 và MC3.19 có khả năng sinh bacteriocin. Hai chủng này được phân loại đến loài nhờ vào phân tích đặc điểm sinh hóa bằng kit API 50 CHL và mối quan hệ di truyền thông qua trình tự gen 16s rRNA. Kết quả phân loại đã xác định chủng DC1.8 thuộc loài Lactobacillus acidophilus và chủng MC3.19 thuộc loài Lactococcus lactis.
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Jones, Rachael Ann. "Investigation of exopolysaccharide production by lactic acid bacteria." Thesis, Robert Gordon University, 2008. http://hdl.handle.net/10059/1252.

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This thesis is an investigation into the production of exopolysaccharides (EPS) produced by strains of Lactobacillus delbrueckii ssp. bulgaricus and Lactococcus lactis ssp. cremoris. These are used in the dairy industry for the production of yoghurt and fermented drinks products. For many years EPS producing lactic acid bacteria have been used by the dairy industry as a thickening agent in the production of yoghurt. However, this EPS producing trait is unstable and is readily lost which can cause an alteration in the texture of the final product. It was found that all the strains of Lb. delbrueclcii ssp. bulgaricus and Le. /aetis ssp. eremoris produced quantities of EPS that could be used for further analysis. They were found to be in the molecular weight range of 6.6 x 1 06g /mol to 1.26 x 1011 glmol and were composed of different quantities of glucose, galactose and rhamnose. Temperature, carbon source and shaking all affected the quantities of EPS produced by all strains of Le. laetis ssp. eremoris. The firmness and viscosity of fermented milks produced by strains of Lb. delbrueckii ssp. bulgaricus were higher than those produced by strains of Le. laetis ssp. cremoris indicating that firmness and viscosity are not solely related to the levels of EPS production. A 40kb plasmid was found in all strains of Le. /aetis ssp. cremoris that could potentially contain the genes for EPS production. The plasmid could not be removed using elevated temperature or with the addition of acriflavin. Fourier transform infrared spectroscopy (FTIR) showed that it was possible to differentiate different strains based on their spectra and that differences were found in the protein and EPS regions of the spectra. It was also established that the age of culture, whether the growth medium was liquid or solid and the carbon source of the growth media had an effect on the FTIR spectra produced and the ability to differentiate between strains. There is further potential to develop this technique to provide a quick and easy method of identifying strains of lactic acid bacteria and monitor their EPS producing ability.
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Fernandez-Morales, H. "Studies of gene expression in lactic acid bacteria." Thesis, Queen's University Belfast, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403179.

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Books on the topic "Lactic acid bacteria"

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Chen, Wei, ed. Lactic Acid Bacteria. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7283-4.

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Chen, Wei, ed. Lactic Acid Bacteria. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7832-4.

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Holzapfel, Wilhelm H., and Brian J. B. Wood, eds. Lactic Acid Bacteria. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118655252.

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Kanauchi, Makoto, ed. Lactic Acid Bacteria. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-8907-2.

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Faruk Bozoğlu, T., and Bibek Ray, eds. Lactic Acid Bacteria. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0.

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Zhang, Heping, and Yimin Cai, eds. Lactic Acid Bacteria. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-8841-0.

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Socie te de chimie biologique., ed. Lactic acid bacteria. Paris: Elsevier, under the auspices of Socie te de Chimie Bologique, 1988.

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Vinderola, Gabriel, Arthur Ouwehand, Seppo Salminen, and Atte von Wright. Lactic Acid Bacteria. 6th ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003352075.

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Kanauchi, Makoto, ed. Lactic Acid Bacteria. New York, NY: Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-4096-8.

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B, Wood Brian J., and Holzapfel W. H, eds. The lactic acid bacteria. London: Elsevier Applied Science, 1992.

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Book chapters on the topic "Lactic acid bacteria"

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Chen, Wei, Bo Yang, and Jianxin Zhao. "Lactic Acid Bacteria and Conjugated Fatty Acids." In Lactic Acid Bacteria, 21–41. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7283-4_2.

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Axelsson, Lars, Alessandra Fontana, Lorenzo Morelli, and Atte von Wright. "Lactic Acid Bacteria." In Lactic Acid Bacteria, 3–27. 6th ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003352075-2.

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Kanauchi, Makoto. "Screening the Lactic Acid Bacteria converting Hydroxy Fatty Acid from Unsaturated Fatty Acid." In Lactic Acid Bacteria, 119–27. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-8907-2_11.

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Wang, Shunhe, Pei Chen, and Hui Dang. "Lactic Acid Bacteria and γ-Aminobutyric Acid and Diacetyl." In Lactic Acid Bacteria, 1–19. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7283-4_1.

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Renault, Pierre. "Genetic Engineering Strategies." In Lactic Acid Bacteria, 1–14. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_1.

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Martin, Antonio M. "Role of Lactic Acid Fermentation in Bioconversion of Wastes." In Lactic Acid Bacteria, 219–52. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_10.

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Lücke, Friedrich-Karl. "Indigenous lactic acid bacteria of various food commodities and factors affecting their growth and survival." In Lactic Acid Bacteria, 253–67. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_11.

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Martin, Antonio M. "Fermentation Processes for the Production of Lactic Acid." In Lactic Acid Bacteria, 269–301. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_12.

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Poolman, Bert, Vincent Juillard, Edmund R. S. Kunji, Anja Hagting, and Wil N. Konings. "Casein-breakdown by Lactococcus lactis." In Lactic Acid Bacteria, 303–26. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_13.

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Moll, Gert N., Wil N. Konings, and Arnold J. M. Driessen. "Mechanism of Nisin-induced Pore-Formation." In Lactic Acid Bacteria, 327–45. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_14.

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Conference papers on the topic "Lactic acid bacteria"

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STOŠKUS, Robertas, Jonas JATKAUSKAS, Vilma VROTNIAKIENĖ, and Vida JUOZAITIENĖ. "THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.029.

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The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %. If the results were compared with the C silage, the inoculation significantly decreased the concentrations of butyric acid by 73 %, ethanol by 53 % and ammonia - N concentration by 33%. Inoculated silage had significantly lowered the yeast count by 59 % and moulds count by 34 %. Compared to the inoculated silage and during the aerobic exposure, the untreated silage maximum temperature was significantly higher (13.9 0C vs 4.6 0C) (P < 0.05). Therefore, the bacterial inoculant improved the quality of fermentation and aerobic stability in lucerne silages.
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Uryadova, G. T., N. A. Fokina, and L. V. Karpunina. "Film coatings based on exopolysaccharides of lactic acid bacteria and their use." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.263.

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Borisenko, O. A. "MINIMUM NUTRIENT ENVIRONMENT FOR LACTIC ACID BACTERIA." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-22-24.

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Fokina, N. A., G. T. Uryadova, and L. V. Karpunina. "Exopolysaccharides of lactic acid bacteria: applied aspects." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.075.

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Exopolysaccharides Lactococcus lactis B-1662 and, to a greater extent, Streptococcus thermophilus have a healing effect on burns in rats. The exopolysaccharide Streptococcus thermophilus also has a prebiotic effect in the poultry body.
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Liu, Xuejun, Mengmeng Wang, Chang Zhu, Mengxing Gou, and Xiaohui Yan. "Research progress of functional lactic acid bacteria." In 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/iceesd-17.2017.116.

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Ibrahim, Mohd Danial, Alyssa Asong Ananthan, Dayang Salyani Abang Mahmod, Awang Ahmad Sallehin Awang Husaini, Ngieng Ngui Sing, Shunsuke Nakano, Yuta Sunami, and Pierre Barroy. "Antibacterial Properties of Snakeskin Inspired PDMS Surfaces Layered With Poly-DL-lactic Acid Nanosheet." In ASME 2023 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2023. http://dx.doi.org/10.1115/smasis2023-111176.

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Abstract The increment of sterilization resistant bacteria minimizes the effectiveness of disinfectants which leads researchers into studying other means in minimizing bacterial contamination on surfaces. Hence, this study plans to investigate surfaces with the ability to discourage bacterial adhesion and reduces the need for frequent sterilization. This study tested the feasibility of applying snakeskin inspired microstructures onto a polydimethylsiloxane (PDMS) surface to reduce bacterial adhesion and increase its antibacterial properties. In theory, the microstructure of snakeskin is smaller or about the same size as a bacterium making it unfeasible for bacterial adhesion. The embeddedelastomeric stamping method was used for the biomimicry of snakeskin onto PDMS surfaces. The replicated snakeskin and controlled (no microstructure) PDMS samples were layered with Poly-DL-lactic acid (PDLLA) nanosheet of different thickness. Then, the morphology of the surfaces was observed using a scanning electron microscope. The surface of the samples was tested with Staphylococcus aureus and Bacillus with compliance of the ISO 22196 standard to evaluate the antimicrobial activity. Our results revealed, surfaces with snakeskin microstructures displayed a 16% reduction in bacterial adhesion compared to flat PDMS. Whereas the presence of nanosheet does not significantly affect the adhesion of bacteria on the replicated snakeskin. These findings suggest that surfaces with the presence of snakeskin microstructures possess antibacterial property.
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Bogdan-Golubi, Nina, and Valerina Slanina. "The viability of bacillus, pseudomonas and lactic acid bacteria strains after 15 years of storage." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.14.

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The National Collection of Nonpathogenic Microorganisms (NCNM) contains bacterial species like Rhizobium sp., Pseudomonas sp., Bacillus sp., which are known for their antimicrobial activity, plant stimulation effects, and exometabolites that can be used for plant protection. Some can be used for the insect and plant disease controls. The Collection also contains the lactic acid bacteria isolated from naturally fermented homemade dairy foods, that can be used for obtaining sour cream, fresh cheese, yoghurt, soy milk, brined cheese. These bacteria permit to create a better taste, flavor and texture of the fermented foods, and to ensure manufacturing dairy products enriched with beneficial microorganisms, with an extended shelf-life and enhanced food safety of food products (due to the production of the lactic acid as an antimicrobial substance). Cell viability during storage is of a great importance for the cultures used in the food and/or agriculture industries. Freeze-drying (lyophilization) provides a higher cell viability and is used for the longterm preservation. Depending on the resistance to the freeze-drying process there are three groups or bacteria: the resistant, the moderately resistant and the sensitive ones. According to this classification, bacteria from the Pseudomonas and Bacillus genus have been either resistant or moderately resistant to the lyophilization process. For the NCNM just like for any other similar collection conservation and long-term storage of valuable microbial strains (fungi, yeasts, actinomycetes, bacteria, cyanobacteria, microalgae) is of a special importance. The aim of the research was to check the viability and stability of the pure strains of Bacillus sp., Pseudomonas sp. and lactic acid bacteria strains a 15-year storage in the NCNM. Lactic acid bacteria included Lactococcus sp. and Streptococcus thermophilus. The number of viable cells was determined as the colony forming units per ml (CFU/ml), and the survival rate was calculated as CFU/ml after freeze-drying divided by CFU/ml before freeze-drying. The Bacillus sp. and Pseudomonas sp. strains were found to be viable and their titer ranged from 6,8 to 7,6 log10UFCml-1 and from 7,9 to 8,1 log10UFCml-1 respectively. It is known that the Pseudomonas and Bacillus bacteria can be stored for over 30 years in freeze-dried form with no changes in the high level cell viability at 6-7 log10UFCml-1. Lactic acid bacteria strains after 15 years of storage in freeze-dried form had a survival rate of 80% with the titer ranged from 6,2 to 8,3 log10UFCml-1. According to other studies the minimal viability of different species of Streptococcus, Staphylococcus, Brevibacterium, Pseudomonas, Corynebacterium, Lactobacillus, Salmonella, Bacillus after freeze-drying could reach 70%. Thus, the number of viable cells remaining in the tested ampoules was sufficient to maintain the culture. Microscopic examination confirmed the purity of the cultures. Bacillus sp. Was represented by rodshaped Gram-positive cells, and Pseudomonas sp - by Gram-negative. Lactic acid bacteria were present as cocci in short or long chains. All their strains were able to cause active milk coagulation, producing dense consistence, without gas eruption, and, therefore, respected the technological requirements for the lactic acid bacteria species. The obtained results confirmed the effectiveness of freeze-drying for the tested strains
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Ünal, Emel, Selin Kalkan, and Zerrin Erginkaya. "Use of lactic acid bacteria biofilms as biocontrol agents." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0040.

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"Survival of lactic acid bacteria in silanol-humane gels." In Seventh International Conference on Humic Innovative Technologies "Humic substances and technologies for resilience" (HIT – 2022). NP CBR "Humus Sapiens", 2022. http://dx.doi.org/10.36291/hit.2022.056.

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Meidiawati, Dyah Primarini, Musa, Arni Supriyanti, and Agus Eko Tjahjono. "Effective bioconversion of starch accumulated in parenchyma of oil palm trunk to lactic acid by lactic acid bacteria." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0185765.

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Reports on the topic "Lactic acid bacteria"

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Weinberg, Zwi G., Richard E. Muck, Nathan Gollop, Gilad Ashbell, Paul J. Weimer, and Limin Kung, Jr. effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance. United States Department of Agriculture, September 2003. http://dx.doi.org/10.32747/2003.7587222.bard.

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The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.
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Shapira, Roni, Judith Grizzle, Nachman Paster, Mark Pines, and Chamindrani Mendis-Handagama. Novel Approach to Mycotoxin Detoxification in Farm Animals Using Probiotics Added to Feed Stuffs. United States Department of Agriculture, May 2010. http://dx.doi.org/10.32747/2010.7592115.bard.

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T-2 toxin, a toxic product belongs to the trichothecene mycotoxins, attracts major interest because of its severe detrimental effects on the health of human and farm animals. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The hypothesis of this project was to develop a protecting system using probiotic bacteria that will express trichothecene 3-O-acetyltransferase (Tri101) that convert T-2 to a less toxic intermediate to reduce ingested levels in-situ. The major obstacle that we had faced during the project is the absence of stable and efficient expression vectors in probiotics. Most of the project period was invested to screen and isolate strong promoter to express high amounts of the detoxify enzyme on one hand and to stabilize the expression vector on the other hand. In order to estimate the detoxification capacity of the isolated promoters we had developed two very sensitive bioassays.The first system was based on Saccharomyces cerevisiae cells expressing the green fluorescent protein (GFP). Human liver cells proliferation was used as the second bioassay system.Using both systems we were able to prove actual detoxification on living cells by probiotic bacteria expressing Tri101. The first step was the isolation of already discovered strong promoters from lactic acid bacteria, cloning them downstream the Tri101 gene and transformed vectors to E. coli, a lactic acid bacteria strain Lactococcuslactis MG1363, and a probiotic strain of Lactobacillus casei. All plasmid constructs transformed to L. casei were unstable. The promoter designated lacA found to be the most efficient in reducing T-2 from the growth media of E. coli and L. lactis. A prompter library was generated from L. casei in order to isolate authentic probiotic promoters. Seven promoters were isolated, cloned downstream Tri101, transformed to bacteria and their detoxification capability was compared. One of those prompters, designated P201 showed a relatively high efficiency in detoxification. Sequence analysis of the promoter region of P201 and another promoter, P41, revealed the consensus region recognized by the sigma factor. We further attempted to isolate an inducible, strong promoter by comparing the protein profiles of L. casei grown in the presence of 0.3% bile salt (mimicking intestine conditions). Six spots that were consistently overexpressed in the presence of bile salts were isolated and identified. Their promoter reigns are now under investigation and characterization.
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Zhou, Ting, Roni Shapira, Peter Pauls, Nachman Paster, and Mark Pines. Biological Detoxification of the Mycotoxin Deoxynivalenol (DON) to Improve Safety of Animal Feed and Food. United States Department of Agriculture, July 2010. http://dx.doi.org/10.32747/2010.7613885.bard.

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The trichothecene deoxynivalenol (DON, vomitoxin), one of the most common mycotoxin contaminants of grains, is produced by members of the Fusarium genus. DON poses a health risk to consumers and impairs livestock performance because it causes feed refusal, nausea, vomiting, diarrhea, hemolytic effects and cellular injury. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The overall objective of this project was to develop a protecting system using probiotic bacteria that will express trichothecene 3-O-acetyltransferase (Tri101) that convert T-2 to a less toxic intermediate to reduce ingested levels in-situ. The major obstacle that we had faced during the project is the absence of stable and efficient expression vectors in probiotics. Most of the project period was invested to screen and isolate strong promoter to express high amounts of the detoxify enzyme on one hand and to stabilize the expression vector on the other hand. In order to estimate the detoxification capacity of the isolated promoters we had developed two very sensitive bioassays.The first system was based on Saccharomyces cerevisiae cells expressing the green fluorescent protein (GFP). Human liver cells proliferation was used as the second bioassay system.Using both systems we were able to prove actual detoxification on living cells by probiotic bacteria expressing Tri101. The first step was the isolation of already discovered strong promoters from lactic acid bacteria, cloning them downstream the Tri101 gene and transformed vectors to E. coli, a lactic acid bacteria strain Lactococcuslactis MG1363, and a probiotic strain of Lactobacillus casei. All plasmid constructs transformed to L. casei were unstable. The promoter designated lacA found to be the most efficient in reducing T-2 from the growth media of E. coli and L. lactis. A prompter library was generated from L. casei in order to isolate authentic probiotic promoters. Seven promoters were isolated, cloned downstream Tri101, transformed to bacteria and their detoxification capability was compared. One of those prompters, designated P201 showed a relatively high efficiency in detoxification. Sequence analysis of the promoter region of P201 and another promoter, P41, revealed the consensus region recognized by the sigma factor. We further attempted to isolate an inducible, strong promoter by comparing the protein profiles of L. casei grown in the presence of 0.3% bile salt (mimicking intestine conditions). Six spots that were consistently overexpressed in the presence of bile salts were isolated and identified. Their promoter reigns are now under investigation and characterization.
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Weinberg, Zwi G., Adegbola Adesogan, Itzhak Mizrahi, Shlomo Sela, Kwnag Jeong, and Diwakar Vyas. effect of selected lactic acid bacteria on the microbial composition and on the survival of pathogens in the rumen in context with their probiotic effects on ruminants. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598162.bard.

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This research project was performed in context of the apparent probiotic effect of selected lactic acid bacteria (LAB) silage inoculants on the performance of ruminants (improved feed intake, faster live-weight gain, higher milk yields and improved feed efficiency). The overall objective was to find out how LAB affect ruminant performance. The project included several “chapters” as follows: 1. The effect of LAB silage inoculants on the survival of detrimental bacteria in rumen fluid, in vitro study (Weinberg et al., The Volcani Center). An in vitro model was developed to study the interaction between selected LAB and an E. coli strain tagged with green fluorescence protein (GFP) in buffered RF. Results indicated that both LAB inoculants and E. coli survived in the RF for several days; both LAB inoculants and LAB-treated silages did not affect survival of E. coli in rumen fluid in vitro. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the performance of high-lactating cows (Weinberg et al., The Volcani Center). Treatments included control (no additive), Lacobacillusbuchneri40788 (LB), Lactobacillus plantarumMTD1 40027 (LP) and Pediococcuspentosaceus30168 (PP), each applied at 10⁶ cfu/g FM. The silages were included in the TMR of 32 high milking Holstein cows in a controlled feeding experiment. All baled silages were of good quality. The LB silage had the numerically highest acetic acid and were the most stable upon aerobic exposure. The cows fed the LB silages had the highest daily milk yields, percent milk fat and protein. The microbiome of baled wheat silages and changes during ensiling of wheat and corn (Sela et al., The Volcani Center). Bacterial community of the baled silages was dominated mainly of two genera in total, dominated by Lactobacillus and Clostridium_sensu_stricto_12 with 300 other genera at very low abundance. Fungal community was composed mainly of two genera in total, dominated by Candida and Monascuswith 20 other genera at very low abundance. In addition, changes in the microbiome during ensiling of wheat and corn with and without addition of L. plantarumMTD1 was studied in mini-silos. Overall 236 bacterial genera were identified in the fresh corn but after 3 months Lactobacillus outnumbered all other species by acquiring 95% of relative abundance. The wheat silage samples are still under analysis. The effect of applying LAB inoculants at ensiling on survival of E. coli O157:H7 in alfalfa and corn silages(Adesogan et al., University of Florida). E. coli (10⁵ cfu/g) was applied to fresh alfalfa and corn at ensiling with or without L. plantarumor L. buchneri. The pathogen was added again after about 3 moths at the beginning of an aerobic exposure period. The inoculants resulted in faster decrease in pH as compared with the control (no additives) or E. coli alone and therefore, the pathogen was eliminated faster from these silages. After aerobic exposure the pathogen was not detected in the LAB treated silages, whereas it was still present in the E. coli alone samples. 5. The effect of feeding corn silage treated with or without L. buchnerion shedding of E. coli O157:H7 by dairy cows (Adesogan et al., UFL). BARD Report - Project 4704 Page 2 of 12 Five hundred cows from the dairy herd of the University of Florida were screened for E. coli shedding, out of which 14 low and 13 high shedders were selected. These cows were fed a total mixed ration (TMR) which was inoculated with E. coli O157:H7 for 21 days. The TMR included corn silage treated with or without L. buchneri. The inoculated silages were more stable upon aerobic exposure than the control silages; the silage inoculant had no significant effect on any milk or cow blood parameters. However, the silage inoculant tended to reduce shedding of E. coli regardless of high or low shedders (p = 0.06). 6. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the rumen microbiome (Mizrahi et al., BGU). Rumen fluid was sampled throughout the feeding experiment in which inoculated wheat silages were included in the rations. Microbial DNA was subsequently purified from each sample and the 16S rRNA was sequenced, thus obtaining an overview of the microbiome and its dynamic changes for each experimental treatment. We observed an increase in OTU richness in the group which received the baled silage inoculated with Lactobacillus Plantarum(LP). In contrast the group fed Lactobacillus buchneri(LB) inoculated silage resulted in a significant decrease in richness. Lower OTU richness was recently associated in lactating cows with higher performance (Ben Shabatet al., 2016). No significant clustering could be observed between the different inoculation treatments and the control in non metric multi-dimentional scaling, suggesting that the effect of the treatments is not the result of an overall modulation of the microbiome composition but possibly the result of more discrete interactions. Significant phylum level changes in composition also indicates that no broad changes in taxa identity and composition occurred under any treatment A more discrete modulation could be observed in the fold change of several taxonomic groups (genus level analysis), unique to each treatment, before and after the treatment. Of particular interest is the LB treated group, in which several taxa significantly decreased in abundance. BARD Report - Project 4704 Page 3 of 12
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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