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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Kačániová, Miroslava, Simona Kunova, Elena Horská, Ľudmila Nagyová, Czeslaw Puchalski, Peter Haščík, and Margarita Terentjeva. "Diversity of microorganisms in the traditional Slovak cheese." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (June 28, 2019): 532–38. http://dx.doi.org/10.5219/1061.
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The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.
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Herich, R., and M. Levkut. "Lactic acid bacteria, probiotics and immune system." Veterinární Medicína 47, No. 6 (March 30, 2012): 169–80. http://dx.doi.org/10.17221/5821-vetmed.
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Mucous membranes of the body are in direct contact with the outside environment and they are colonised by a large number of different bacteria. Through mucous membranes, the organism is in permanent con-tact with different antigens. Mucous surfaces are protected by many defence mechanisms that ensure a permanent and effective protection. They include the production of secretory IgA, the production of mucus, cytoprotective peptides, defensins etc. Indigenous microflora markedly affects the structure of the host mucous, its function, and the development of the whole immune system. Protective microflora prevents pathogens from adhering by competi-tion for substrates and places of adhesion, and they simultaneously produce antibacterial substances and stimulate the production of specific antibodies and mucus. The early colonisation of the gut with living micro-organisms is important for the development of the gut protection barrier. The number of immune and epithelial cells increases. Probiotic micro-organisms including lactic acid bacteria (LAB) positively influence the composition of the gut microflora; they stimulate the production of secretory IgA; they affect the targeted transportation of the luminal antigens to Peyer’s patches and they increase the production of IFN-g. LAB stimulate the activity of non-specific and specific immune cells. These properties of the LAB depend on the particular species or strain of bacteria. These singularities are probably determined by differences in the cell wall composition. LAB belong to a group of benefi-cially acting bacteria and they are able to eliminate damage to the gut microenvironment; they stimulate local and systemic immune responses and they maintain the integrity of the gut wall.
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Xu, Yunli, Guowei Shu, Yu Liu, Lin Ma, Yichao Li, He Chen, and Chao Shan. "Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification." Acta Universitatis Cibiniensis. Series E: Food Technology 27, no. 1 (June 1, 2023): 71–82. http://dx.doi.org/10.2478/aucft-2023-0006.
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Abstract Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain (Lactococcus lactis 2C6, Lactobacillus helveticus 6171, Lactobacillus plantarum 4M2 and Saccharomyces cerevisiae 6Y6) were examined for their ability to protein hydrolysis, water holding capacity, alcohol production, acid and bile salt tolerance and identified by 16S rDNA. The proteolytic ability, alcohol generation, and acid and bile salt tolerance of 4M2 and 6Y6 were excellent. Lyophilization was used to create bacterial powder, which laid the foundation for the subsequent development of direct-vat-set (DVS) kefir starter.
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Punia Bangar, Sneh, Nitya Sharma, Aastha Bhardwaj, and Yuthana Phimolsiripol. "Lactic acid bacteria." Quality Assurance and Safety of Crops & Foods 14, no. 2 (April 13, 2022): 13–31. http://dx.doi.org/10.15586/qas.v14i2.1014.
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Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages during handling and storage, owing to immense economic losses and serious human health concerns including immunosuppression and carcinogenic effects. Furthermore, these species are also known to produce mycotoxins. Aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA), and deoxynivalenol (DON) are the most commonly occurring mycotoxins. The removal of mycotoxins from the contaminated feed using lactic acid bacterias (LABs) has been proposed as a green, inexpensive, safe, and promising mycotoxin decontamination strategy. LABs can control fungal growth by secreting antimicrobial compounds out of their cell wall, thus employing lactobacilli defense mechanisms to destroy bacterial and fungal cells. This article provides systematic review of LABs as bio-green preservative anti-mycotoxin for sustainable food safety.
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Wackett, Lawrence P. "Lactic acid bacteria." Microbial Biotechnology 9, no. 4 (June 24, 2016): 525–26. http://dx.doi.org/10.1111/1751-7915.12371.
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Robinson, Richard K. "Lactic Acid Bacteria." British Food Journal 95, no. 4 (April 1993): 29–30. http://dx.doi.org/10.1108/00070709310038075.
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Earnshaw, Richard. "LACTIC ACID BACTERIA." Nutrition & Food Science 90, no. 4 (April 1990): 2–3. http://dx.doi.org/10.1108/eb059300.
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Rahmiati, Rahmiati, Helen Anjelina Simanjuntak, and Toberni S. Situmorang. "KEMAMPUAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT Salmonella thypii." Journal of Natural Sciences 1, no. 3 (March 31, 2021): 143–51. http://dx.doi.org/10.34007/jns.v1i3.25.
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Lactic acid bacteria are known to have the ability to produce antimicrobial compounds known as bacteriocins. This study aims to determine the ability of lactic acid bacteria to inhibit the growth of Salmonella thypii bacteria. In this study, the lactic acid bacteria used were a collection of the Biology Laboratory of the University of Medan Area. Eight types of lactic acid bacterial isolates were used, including IN01, IN02, SF01, SF02, NN01, NN02 SPU01 and SPU04. A confirmation test was carried out on the growth of lactic acid bacteria and Salmonella thypii by visual and microcopic confirmation through differential staining. The results showed that all lactic acid bacteria were a group of gram-positive bacteria in the form of bacilli. The survival of lactic acid bacterial isolates in the environment with variations in pH and salt levels was indicated by the number of colonies that grew after the incubation period. The antagonistic ability of lactic acid bacteria in suppressing pathogenic bacteria was proven by the presence of an inhibition zone in the form of a clean area around the pathogenic colony. It is known that the SPU01 and SF01 bacterial isolates have the highest inhibition zone values, namely 29.79 mm and 28.13 mm.
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Al-Saman, Mahmoud Abd El-Hamid, Rafaat M. Elsanhoty, and A. E. Elhadary. "The impact of oil type and lactic acid bacteria on conjugated linoleic acid production." Journal of Biochemistry, Microbiology and Biotechnology 4, no. 2 (December 30, 2016): 25–29. http://dx.doi.org/10.54987/jobimb.v4i2.306.
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This work was conducted to investigate the effect of oil type and lactic acid bacteria on the conjugated linoleic acid (CLA) production in MRS medium. The ability of eight strains of lactic acids bacteria; Lactobacillus acidophilus (P2, ATCC 20552), Lactobacillus brevis (P102), Lactobacillus casei (P9, DSMZ 20011), Lactobacillus plantarum (P1), Lactobacillus pentosus (P4), Lactobacillus rhamnosus (P5, TISTR 541), Bifidobacterium longum (BL) and Bifidobacterium lactis (P7, Bb-12) for the production of CLA in the MRS broth was investigated. Two vegetable oils (sun flower oil & linseed oil) and cod liver oil were used as substrates in MRS media. The oils were added to MRS in concentration of 10 mg/ml and incubated for three days at 37°C. The ability of lactic acid bacteria under the investigation as inhibitors were evaluated by the determination of the amount of conjugated linoleic acid at the end of the fermentation period. The results indicated that there were significant differences between the microorganisms in their ability to produce CLA. Furthermore, there were significant differences between oil types as substrate on the impact of CLA production. Bifidobacterium lactis showed the highest production of CLA (618.13 µg/ml) in MRS media fortified with cod liver oil. From the results, it can be concluded that there were positive impacts for both oils and lactic acid bacteria on the production of CLA. Therefore, the lactic acid bacteria grown in these oils can be utilized for probiotic production purposes and to produce other bioactive compounds.
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Kačániová, Miroslava, Petra Borotová, Margarita Terenjeva, Simona Kunová, Soňa Felsöciová, Peter Haščík, Ľubomír Lopašovský, and Jana Štefániková. "Bryndza cheese of Slovak origin as potential resources of probiotic bacteria." Potravinarstvo Slovak Journal of Food Sciences 14 (August 28, 2020): 641–46. http://dx.doi.org/10.5219/1413.
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Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevis, Lactobacillus harbinensis, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei, Lactobacillus paraplantarum, Lactobacillus suebicus, Lactococcus lactis ssp. lactis, Lactococcus lactis, and Pediococcus acidilactici were tested in this study against Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonnei CCM 1373, Yersinia enterocolitica CCM 5671 and Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501 with agar diffusion method. Lactic acid bacteria showed activity 92% against Yersinia enterocolitica, 91% against Klebsiella pneumoniae, 88% against Escherichia coli, 84% against Listeria monocytogenes. The most effective bacteria against Gram-positive and Gram-negative bacteria tested was Lactobacillus paracasei ssp. paracasei.
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Yuliana, Alfina, and Minda Azhar. "Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat pada Dadih dengan Menggunakan Gen 16S rRNA." Natural Science 8, no. 1 (March 25, 2022): 72–78. http://dx.doi.org/10.15548/nsc.v8i1.3261.
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Dadih is a food product that is naturally fermented from buffalo milk which contains lactid acid bacteria. Determination of the genus or species of bacteria can be identified molecularly. Bacteria can be identified by phenotype and genotype. This study aims to determine the genus or species of lactic acid bacteria in dadih. Identification of lactic acid bacteria was carried out by isolating lactic acid bacteria from the dadih, then isolating the chromosomal DNA of bacterial isolate that had been obtained. Gene of 16S rRNA was amplificated using the Polymerase Chain Reaction (PCR) method with forward BactF1 and reverse UniB1 primers. The PCR amplicon was sequenced using the Dideoxy-Sanger method with a forward BactF1 primer. Sequencing data was read with the BioEdit program. The size of the 16S rRNA gene fragment obtained was 1040 bp. Analysis of the nucleotide base sequence of the 16S rRNA gene fragment showed that the isolate UBC-DTK-02 belonged to the Enterococcus genus and Enterococcus faecalis spesies.
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Güngör, ö. E., Z. Kırzıoğlu, E. Dinçer, and M. Kıvanç. "Who will win the race in childrens' oral cavities? Streptococcus mutans or beneficial lactic acid bacteria?" Beneficial Microbes 4, no. 3 (September 1, 2013): 237–45. http://dx.doi.org/10.3920/bm2012.0055.
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Adhesion to oral soft and hard tissue is crucial for bacterial colonisation in the mouth. The aim of this work was to select strains of oral lactic acid bacteria that could be used as probiotics for oral health. To this end, the adhesive properties of some lactic acid bacteria were investigated. Seventeen lactic acid bacteria including two Streptococcus mutans strains were isolated from the oral cavity of healthy children, while other strains were isolated from fermented meat products. The bacterial strains were applied to teeth surfaces covered with saliva or without saliva. A significant diversity in adhesion capacity to teeth surfaces among the lactic acid bacteria was observed. Lactic acid bacteria isolated from the oral cavity adhered the best to teeth surfaces covered with saliva, whereas lactic acid bacteria isolated from fermented meat samples adhered the best to tooth surface without saliva. All strains of lactic acid bacteria were able to reduce the number of S. mutans cells, in particular on saliva-coated tooth surface. Therefore, they might have potential as probiotics for the oral cavity.
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Shpak, M. S., S. A. Ryabtseva, A. D. Lodygin, and A. A. Semchenko. "The research of lactic acid bacteria cultivation in cheese whey and UF permeate for β-galactosidases production." Sovremennaya nauka i innovatsii, no. 2 (42) (2023): 133–44. http://dx.doi.org/10.37493/2307-910x.2023.2.13.
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Lactic acid microorganisms are potential sources of the β-galactosidase enzyme, which can be used for the hydrolysis of lactose in the production of low- and lactose-free food products, as well as a catalyst in the biosynthesis of lactulose, galactooligosaccharides, and other valuable food additives. The need of lactic acid bacteria for the presence in the cultivation medium of additional sources of carbon, nitrogen, and other components significantly increases the cost of bacterial β-galactosidases. Lactose-containing raw materials, in particular whey and its UV permeate, are a promising and fairly cheap analogue of expensive complex media for the cultivation of lactic acid microorganisms. In this work, the features of cultivation of various types of lactic acid bacteria (Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus rhamnosus LGG, Lactococcus lactis ssp.) in different types of secondary milk raw materials (whey and UV permeate) were studied.. It has been shown that cheese whey is a more favorable medium for their growth than UV permeates. The highest concentration of lactic acid was obtained in experiments with L. acidophilus. To accelerate the growth of lactic acid bacteria in the permeate; it was proposed to use the addition of 2% peptone.
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Tasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva, and Ainur Matibaeva. "Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 491–99. http://dx.doi.org/10.12944/crnfsj.6.2.23.
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Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.
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Zapaśnik, Agnieszka, Barbara Sokołowska, and Marcin Bryła. "Role of Lactic Acid Bacteria in Food Preservation and Safety." Foods 11, no. 9 (April 28, 2022): 1283. http://dx.doi.org/10.3390/foods11091283.
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Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics.
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Ibejekwe, Adaeze Ngozi, John Otumala Egbere, Michael Macvren Dashen, Anayochukwu Chibuike Ngene, Shawon Fredrick Akpagher, Joshua Ayobami Adetunji, Michael Eshioramhe Paul, et al. "Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae." Advanced Gut & Microbiome Research 2023 (October 16, 2023): 1–10. http://dx.doi.org/10.1155/2023/1917108.
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This study investigates the potential of lactic acid bacteria (LAB) from the Nigerian beverage “kunun zaki” as alternative therapeutic agents against Shigella dysenteriae infections. In light of rising antibiotic resistance, the decline in probiotic usage prompted interest in LAB’s role in countering bacterial dysentery. Shigella dysenteriae, a significant cause of dysentery in developing nations, prompted this research which aims to carry out a preliminary investigation on the therapeutic efficacy and safety of mixed probiotic lactic acid bacteria on albino rats challenged with Shigella dysenteriae. Lactic acid bacteria, known for treating infections, were isolated from the beverage and tested against Shigella dysenteriae. The study employed 15 albino rats for in vivo trials, inducing diarrhea and treating with Lactococcus lactis and Lactobacillus brevis separately (T1 and T2) and combined in a 1 : 1 ratio (T3). Clinical parameters were observed before and after treatment. This revealed that L. lactis and L. brevis administration lowered rectal temperature from an average of 42°C caused by infection to 36.5°C. Stool consistency improved from light brown loose to dark brown semisolid, signifying reduced diarrhea. Bacteriological analysis displayed significant reduction ( p < 0.05 ) in Shigella counts in rat intestines across all treatments— 220 ± 2.88 C F U / g to 19.00 ± 1.77 C F U / g , 8.33 ± 0.88 C F U / g , and 65.00 ± 2.88 C F U / g for T1, T2, and T3, respectively. The mixed LAB treatment was notably effective. Lactic acid bacteria counts increased significantly in Shigella-treated rats versus the positive control. Hematology and liver function parameters showed no significant differences between treatments and untreated controls. Lactic acid bacteria from “kunun zaki” exhibited curative potential, individually or combined, against Shigella dysenteriae. These lactic acid bacteria also positively influenced gut microbiota in Shigella-infected albino rats.
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Zupančič, Špela, Katja Škrlec, Petra Kocbek, Julijana Kristl, and Aleš Berlec. "Effects of Electrospinning on the Viability of Ten Species of Lactic Acid Bacteria in Poly(Ethylene Oxide) Nanofibers." Pharmaceutics 11, no. 9 (September 18, 2019): 483. http://dx.doi.org/10.3390/pharmaceutics11090483.
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Lactic acid bacteria can have beneficial health effects and be used for the treatment of various diseases. However, there remains the challenge of encapsulating probiotics into delivery systems with a high viability and encapsulation efficacy. The electrospinning of bacteria is a novel and little-studied method, and further investigation of its promising potential is needed. Here, the morphology, zeta potential, hydrophobicity, average cell mass, and growth characteristics of nine different species of Lactobacillus and one of Lactococcus are characterized. The electrospinning of polymer solutions containing ~10 log colony forming units (CFU)/mL lactic acid bacteria enabled the successful incorporation of all bacterial species tested, from the smallest (0.74 µm; Lactococcus lactis) to the largest (10.82 µm; Lactobacillus delbrueckii ssp. bulgaricus), into poly(ethylene oxide) nanofibers with an average diameter of ~100 nm. All of these lactobacilli were viable after incorporation into nanofibers, with 0 to 3 log CFU/mg loss in viability, depending on the species. Viability correlated with the hydrophobicity and extreme length of lactic acid bacteria, whereas a horizonal or vertical electrospinning set-up did not have any role. Therefore, electrospinning represents a promising method for the incorporation of lactic acid bacteria into solid delivery systems, while drying the bacterial dispersion at the same time.
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Ojobo, O. J., and J. O. Ugwuanyi. "Yeast and lactic acid population relationship in palm wine and their effects on the production of ethanol in Enugu Ezike south eastern Nigeria." Journal of Agriculture, Forestry and the Social Sciences 17, no. 1 (April 19, 2021): 1–11. http://dx.doi.org/10.4314/joafss.v17i1.1.
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Palm wine produced traditionally and consumed by many people in the South eastern part of Nigeria is a whitish liquid formed by naturally fermenting the sugary sap from various palm plants. In this study, we evaluated the population of yeast and lactic acid bacteria in palm wine with regards to its ethanol concentration from three communities in Enugu Ezike, Enugu State. We monitored the isolation of microbial population as well as biochemical characteristics of fermenting palm wine samples using culture-dependent and culture-independent methods. The fermentation step was performed within time interval and completed after 48hrs. Its acidity increasedprogressively with the production of lactic and acetic acids by bacteria.During the fermentation, palm wine microbial numbers (log10 CFU/ml) varied between 1.6 x104 to 7.6 x107 for yeast and 4.5 x 104 to 7.8 x 107 for lactic acid bacteria respectively. Similarly, pH and alcohol level of palm wine samples during the fermentation varied between 3.0 to 5.8 and 0.2 to 5.3 respectively. Statistical analysis revealed that there was no significant difference in both yeast and lactic acid bacteria population at 24hrs. At this time, there was an increased metabolic activity, leading to an increase in ethanol production. At 36-48hrs, there was a slight decrease in both the lactic acid bacteria and the yeast, indicating a reduction in source of carbon.The analysis of the yeast and the lactic acid bacterial population revealed different yeast and bacterial population. Bacteria compete with yeast for nutrients during ethanol production process, potentially causing economic losses. Therefore, it is important to have a better understanding of the abundance and the change in population of lactic acid bacteria and yeast throughout the bio-ethanol process in order to achieve design a more efficient relationship in lactic acid, yeast and ethanol production processes.
Keywords: Bacteria, ethanol, lactic acid, palm wine, yeast
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KARPIŃSKI, TOMASZ M., and ANNA K. SZKARADKIEWICZ. "Characteristic of Bacteriocines and Their Application." Polish Journal of Microbiology 62, no. 3 (2013): 223–35. http://dx.doi.org/10.33073/pjm-2013-030.
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Bacteriocines are small peptides with anti-bacterial properties. They are produced both by Gram-positive and Gram-negative bacteria. Until now, a few hundred bacteriocines were described. Classification of bacteriocines undergoes continuous alterations, as new developments regarding their structure, amino acid sequence and recognised mechanism of their action are available. Some of bacteriocins (lantibiotics) contain atypical amino acids, such as lantionine (Lan), methyllantionine (MeLan), dehydroalanine (Dha), dehydrobutyrine (Dhb), or D-alanine (D-Ala). The best recognized bacteriocines are produced by lactic acid bacteria, including nisine produced by strains of Lactococcus lactis. These bacteriocines have been recognized to be fully safe for humans. At present, nisine is used in food industry, as a preserving agent. Other lactic acid bacteria bacteriocines and probiotic preparations provide an alternative for antibiotics, and are used in food and in animal feed.
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MILLETTE, M., W. SMORAGIEWICZ, and M. LACROIX. "Antimicrobial Potential of Immobilized Lactococcus lactis subsp. lactis ATCC 11454 against Selected Bacteria." Journal of Food Protection 67, no. 6 (June 1, 2004): 1184–89. http://dx.doi.org/10.4315/0362-028x-67.6.1184.
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Immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. This study evaluated the inhibition potential of immobilized Lactococcus lactis subsp. lactis ATCC 11454 on selected bacteria by a modified method of the agar spot test. L. lactis was immobilized in calcium alginate (1 to 2%)–whey protein concentrate (0 and 1%) beads. The antimicrobial potential of immobilized L. lactis was evaluated in microbiological media against pathogenic bacteria ( Escherichia coli, Salmonella, and Staphylococcus aureus) or Pseudomonas putida, a natural meat contaminant, and against seven gram-positive bacteria used as indicator strains. Results obtained in this study indicated that immobilized L. lactis inhibited the growth of S. aureus, Enterococcus faecalis, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus sakei, Kocuria varians, and Pediococcus acidilactici. Only 4 h of incubation at 35°C resulted in a clear inhibition zone around the beads that increased with time. With the addition of 10 mM of a chelating agent (EDTA) to the media, results showed growth inhibition of E. coli; however, P. putida and Salmonella Typhi were unaffected by this treatment. These results indicate that immobilized lactic acid bacteria strains can be successfully used to produce nisin and inhibit bacterial growth in semisolid synthetic media.
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Danylenko, S. G., O. V. Naumenko, A. S. Onishchenko, S. M. Teterina, M. O. Khonkiv, and S. O. Skrotskyi. "Biotechnology of Newly Created Bacterial Composition for Siloing Based on Lactic Acid Bacteria." Mikrobiolohichnyi Zhurnal 83, no. 6 (December 17, 2021): 20–31. http://dx.doi.org/10.15407/microbiolj83.06.020.
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Peculiarities of high-quality silage production are the use of biological products based on lactic acid bacteria. The composition of such starters varies greatly according to the use of bacterial cultures, so among the starters available on the market, the range of their effectiveness is also different. It is very common to use a one-sided approach to the choice of bacterial components, which in combination with imperfect production technology have low preservative activity. The study of combined preparations, which combine homo- and heterofermentative types of lactic acid fermentation, allows to stabilize the preservative properties throughout the ensiling time, and increase the aerobic stability of the silage after access of oxygen. Aim. Development of biotechnology of bacterial preparation for corn ensiling, optimization of cultivation conditions of newly created bacterial composition, and selection of cryoprotectants for its lyophilization. Methods. The combined preparation was created on the basis of heterofermentative strain Lactobacillus buchneri 3806 combining it in two- and three-strain compositions with other representatives of lactic acid bacteria, which are characterized by obligate homofermentative and facultative heterofermentative types of metabolism. Optimization of the environment and technological parameters was carried out using a central-compositional plan, further statistical analysis of the obtained data and determination of optimal values of input parameters according to the created mathematical model of optical density response. The effectiveness of the selected protective media was tested for the survival of bacteria after lyophilization. Results. The most effective bacterial composition was found during experiments: L. buchneri 3806, Enterococcus faecium C-8-12, L. plantarum 3216. The effectiveness of the obtained composition was tested by laboratory silage of corn. Tests of the drug based on the selected bacterial composition showed an improvement in the chemical composition of the silage compared to the untreated control and treated only with monoculture L. buchneri 3806, namely: there was a decrease in dry matter loss by 2.21% and 2.04%, 22 due to the increase of lactic acid content, and increase of aerobic stability of silage – 341 h against 57 h of the control sample, and 313 h in case of using monoculture. For the obtained bacterial composition, the culture medium of the following composition was optimized: base (hydrolyzed milk with the addition of the following components: monosubstituted potassium phosphate – 2 g/L; 5-aqueous manganese sulfate – 0.05 g/L; 7-aqueous magnesium sulfate – 0.2 g/L; twin-80 – 1.0 g/L); glucose – 19.7 g/L; yeast extract – 7.8 g/L; corn extract – 23.6 g/L; peptone – 9.1 g/L; sodium citrate – 6.6 g/L; sodium acetate – 3,4 g/L. Cultivation of the bacterial composition on an optimized medium made it possible to obtain the maximum biomass yield, at which the optical density was 2.01 units, which is almost twice as much as the value obtained by culturing the same composition in MRS medium. The optimal technological parameters of culturing the bacterial composition were established, namely the best growth was observed at a temperature of 36.4±0.4°C with constant maintenance of the pH value in the culture medium at the level of 6.5±0.1 units. In addition, the optimal composition of the protective medium containing sodium citrate, sucrose and agar was selected, and ensures the survival rate of lactic acid bacteria 98.4% after lyophilization. Conclusions. The newly formed bacterial composition can be used for the production of preparations for corn silage, and tested on other raw materials, in particular on some perennial legumes (alfalfa, clover), and the conditions of its production can be used to scale the technology.
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KARYAWATI, AMOR TRESNA, LILIS NURAIDA, YULIN LESTARI, and ANJA MERYANDINI. "Characterization of abundance and diversity of lactic acid bacteria from Apis dorsata hives and flowers in East Nusa Tenggara, Indonesia." Biodiversitas Journal of Biological Diversity 19, no. 3 (May 1, 2018): 899–905. http://dx.doi.org/10.13057/biodiv/d190319.
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Karyawati AT, Nuraida L, Lestari Y, Meryandini A. 2018. Characterization of abundance and diversity of lactic acid bacteria from Apis dorsata hives and flowers in East Nusa Tenggara, Indonesia. Biodiversitas 19: 899-905. Previous research on lactic acid bacteria associated with honey bees has been conducted in temperate arid regions and wet tropical regions. We isolated lactic acid bacteria from giant honey bee (Apis dorsata) hives and flowers in East Nusa Tenggara, Indonesia, an area with a tropical savanna climate. Diversity of lactic acid bacteria was studied using Denaturing Gradient Gel Electrophoresis method. The purpose of this study was to obtain information about the diversity of lactic acid bacteria contained in Apis dorsata hives and flowers from tropical savanna climate. We identified seven Operational Taxonomy Units (OTU) within the hives and flowers. Two OTUs were closely related to LactoBacillus kunkeei strain YH-15 (T), while three others were closely related to Lactococcus lactis subsp. tructae strain L105 (T). This information is important to explore the potential utilization of lactic acid bacteria in maintaining human health
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PATEL, J. R., and X. NOU. "Effect of a Reactive Oxygen Species–Generating System for Control of Airborne Microorganisms in a Meat-Processing Environment†." Journal of Food Protection 71, no. 9 (September 1, 2008): 1922–25. http://dx.doi.org/10.4315/0362-028x-71.9.1922.
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The effectiveness of reactive oxygen species (ROS)–generating AirOcare equipment on the reduction of airborne bacteria in a meat-processing environment was determined. Serratia marcescens and lactic acid bacteria (Lactococcus lactis subsp. lactis and Lactobacillus plantarum) were used to artificially contaminate the air via a six-jet Collison nebulizer. Air in the meat-processing room was sampled immediately after aerosol generation and at various predetermined times at multiple locations by using a Staplex 6 stage air sampler. Approximately a 4-log reduction of the aerial S. marcescens population was observed within 2 h of treatment (P < 0.05) compared to a 1-log reduction in control samples. The S. marcescens populations reduced further by ~4.5 log after 24 h of exposure to ROS treatment. Approximately 3-log CFU/m3 reductions in lactic acid bacteria were observed following 2-h ROS exposure. Further ROS exposure reduced lactic acid bacteria in the air; however, the difference in their survival after 24 h of exposure was not significantly different from that observed with the control treatment. S. marcescens bacteria were more sensitive to ROS treatment than the lactic acid bacteria. These findings reveal that ROS treatment using the AirOcare unit significantly reduces airborne S. marcescens and lactic acid bacteria in meat-processing environments within 2 h.
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McMULLEN, LYNN M., and MICHAEL E. STILES. "Potential for Use of Bacteriocin-Producing Lactic Acid Bacteria in the Preservation of Meats." Journal of Food Protection 59, no. 13 (December 1, 1996): 64–71. http://dx.doi.org/10.4315/0362-028x-59.13.64.
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ABSTRACT Bacterial spoilage and safety are major concerns in the marketing of raw and processed meats. When meat is packaged under modified atmosphere with elevated levels of carbon dioxide (including vacuum packaging), the prevailing microflora of meat is changed from aerobic, putrefactive bacteria to lactic acid bacteria. Some “new generation” convenience foods rely almost entirely on refrigeration for assurance of safety against growth of pathogenic bacteria. With the emergence of cold-tolerant foodborne pathogens it is desirable to increase the “hurdles” to pathogen growth. Lactic acid bacteria preserve meats by competitive exclusion of other microorganisms but they also produce inhibitory substances, including lactic and acetic acids and bacteriocins. Bacteriocins are naturally produced peptides that are antagonistic to other closely related bacteria. Although bacteriocins are expected to have a narrow range of antibacterial activity, nisin is a bacteriocin that is active against a relatively broad spectrum of gram-positive bacteria, including inhibition of the outgrowth of Clostridium botulinum spores. Nisin is not effective in meat systems; as a result, research on the lactic acid bacteria of meat is focused on the selection of lactic acid bacteria that do not cause meat spoilage and that enhance product safety.
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Makut, Makwin Danladi, Jibril Egwu Owuna, and Salmat Musah Salisu. "Molecular Identification of Lactic Acid Bacteria Isolated from Fermented Rice." AROC in Agriculture 2, no. 1 (December 11, 2022): 06–11. http://dx.doi.org/10.53858/arocagr02010611.
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Background: Fermented rice is known to possess probiotic capability. Probiotics are live microorganisms that confers consumer with enormous health benefits. This research was determined on isolation and molecularly identifies beneficial lactic acid bacteria from fermented rice water. Methods: Locally cultivated Osuemegbe Rice grains were steeped and fermented to isolate lactic acid bacteria strains. De Man Rogosa Sharpe (MRS) media was used for the isolation of lactic acid bacteria. The fermented rice water was serially diluted, plated and incubated at 37 °C for 48 hours under anaerobic conditions. Single colonies were subjected to biochemical analysis and gram-staining. Subsequently, 16s rRNA Identification of bacterial isolates was conducted. Results: The strains of LAB isolated were lactiplantibacillus plantarum CIP 103151and Limosilactobacillus fermentum CIP 102980 which are both beneficial and highly recommended as alternatives to antibiotics since their various mechanisms of growth inhibition against pathogenic bacteria have been extensively documented. Conclusion: The findings in this study confirmed rice to possess strains of probiotic Lactic acid bacteria (LAB) which can be exploited to achieving quality advancement in one health: integrated and unify approach aim at sustainably balance and optimize the health of people, animals, and ecosystem.
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Sumarlan, Awang Andrian, Agustina, and Gina Septiani. "Suplementasi bakteri asam laktat dalam mengendalikan infeksi bakteri Pseudomonas sp. pada ikan nila (Oreochromis niloticus)." Jurnal Ilmu Perikanan Tropis Nusantara (Nusantara Tropical Fisheries Science Journal) 2, no. 1 (March 8, 2023): 66–72. http://dx.doi.org/10.30872/jipt.v2i1.378.
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Bacterial disease in fish that is often a problem is caused by Pseudomonas sp. The purpose of this study was to examine the effect of supplementation with lactic acid bacteria on the body's resistance of tilapia infected with Pseudomonas sp. This research was conducted from March to April 2022 at the Laboratory of Microbiology and Aquaculture Biotechnology, Faculty of Fisheries and Marine Sciences, Mulawarman University. This study used a completely randomized design (CRD) with 4 treatments with different lactic acid bacteria and 3 replications of the same lactic acid bacteria. used, namely: P0 (PBS), P1 (Enterococcus feacalis), P2 (Lactobacillus plantarum), P3 (Lactococcus lactis) with a dose of 106 CFU/mL and mixed with 2% egg white given for 14 days. The results showed that lactic acid bacteria supplementation able to relieve clinical symptoms and anatomical pathology, increase survival compared to the control treatment in this study, the highest survival rate was 100% in the Enterococcus feacalis treatment. (P>0.05) and the lowest total colony average was 7.45 x 103 CFU/mL, namely the treatment with Enterococcus faecalis and the water quality parameters were still within normal limits.
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Bodzen, Aurore, Audrey Jossier, Sébastien Dupont, Pierre-Yves Mousset, Laurent Beney, Sophie Lafay, and Patrick Gervais. "Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity." Food Technology and Biotechnology 59, no. 4 (2021): 443–53. http://dx.doi.org/10.17113/ftb.59.04.21.7076.
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Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to freeze-drying. Adaptation of bacteria to an acid stress is based on maintaining the properties of the plasma membrane. Indeed, the fatty acid composition of the membrane of lactic acid bacteria is often changed after an acid prestress. However, few studies have measured membrane fluidity after an acid stress during lactic acid bacterial strain cultivation. Experimental approach. In order to use two pH profiles, the strains Lactococcus lactis NCDO 712 and NZ9000 were cultivated in two media, without any pH control. The two pH profiles obtained were representative of the initial medium composition, medium buffering properties and strain metabolism. Absorbance at 600 nm and pH were measured during bacterial cultivation. Then, the two strains were freeze-dried and their survival rates determined. Membrane fluidity was evaluated by fluorescence anisotropy measurements using a spectrofluorometer. Results and conclusions. Cultivation under more acidic conditions significantly increased the survival during freeze-drying (p<0.05, ANOVA) of both strains. Moreover, in both strains of L. lactis, a more acidic condition during cultivation significantly increased membrane fluidity (p<0.05, ANOVA). Our results revealed that cultivation under such conditions, fluidifies the membrane and allows a better survival during freeze-drying of the two L. lactis strains. A more fluid membrane can facilitate membrane deformation and lateral reorganization of membrane components, critical for the maintenance of cellular integrity during dehydration and rehydration. Novelty and scientific contribution. A better understanding of the involvement of membrane properties, especially of membrane fluidity, in bacterial resistance to dehydration is provided in this study.
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Mazorra-Manzano, Miguel A., Glen R. Robles-Porchas, Marcel Martínez-Porchas, Juan C. Ramírez-Suárez, Celia O. García-Sifuentes, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, and Belinda Vallejo-Cordoba. "Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures." Fermentation 8, no. 7 (July 20, 2022): 342. http://dx.doi.org/10.3390/fermentation8070342.
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The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitude after 60 h of fermentation (7 log CFU/mL), followed by one log reduction after 120 h (6 log CFU/mL) at 37 and 42 °C. Streptococcus and Lactobacillus counts ranged between 5–9 and 5–8 log CFU/mL, respectively. High-throughput sequencing of the 16S rRNA gene (V3-V4 region) used as a taxonomic marker revealed thirteen different bacterial phyla. Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria were detected in all fermentation treatments (32–50 °C, 0–120 h), where Firmicutes was the predominant phylum. Bacterial diversity included more than 150 bacterial genera with predominant lactic acid bacteria (belonging to Firmicutes) such as Lactobacillus, Lactococcus, Streptococcus, and Tetragenococcus. At the species level, fresh whey presented 61 predominant species (relative abundance > 0.05%); however, only 57.4% of these resisted the fermentation conditions (most of them belonging to lactic acid bacteria genera). Tetragenococcus halophilus, Lactococcus lactis, and Enterococcus casseliflavus were the predominant bacteria found in all treatments. Temperatures between 37–42 °C were more favorable for lactic acid production and could be considered appropriate conditions for fermented whey production and for the standardization of some artisanal cheese-making processes requiring acid whey addition for milk coagulation. The diversity of native beneficial bacteria found in fresh whey offers attractive technological characteristics, and their fermentative capacity would represent a biotechnological option to add value to cheese whey.
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Джакибаева, Г. Т., Д. А. Тлеубекова, А. Бердалиева, Г. Б. Баймаханова, and А. И. Байдалинов. "Ability of lactic acid bacteria to synthesis exopolysaccharides." МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, no. 4(35) (March 16, 2022): 27–37. http://dx.doi.org/10.53729/mv-as.2021.04.02.
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Изучена способность коллекционных молочнокислых бактерий и молочнокислых бактерий, входящих в консорциум, используемый для получения кисломолочных продуктов, синтезировать экзополисахариды. Установлено, что из 15 испытанных культур четыре (Lactobacillus casei 139, Lactobacillus plantarum №2, Lactobacillus cellоbiosus №20, Lactococcus lactis №K-1) проявляют экзополисахаридную активность. The ability of collection lactic acid bacteria and lactic acid bacteria included in the consortium used to obtain fermented milk products to synthesize exopolysaccharides has been studied. It was found that out of 15 tested cultures, four (Lactobacillus casei 139, Lactobacillus plantarum No. 2, Lactobacillus cellobiosus No. 20, Lactococcus lactis No. K-1) exhibit exopolysaccharide activity.
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Champagne, Claude P. "The lactic acid bacteria." International Dairy Journal 4, no. 7 (January 1994): 665–66. http://dx.doi.org/10.1016/0958-6946(94)90041-8.
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Stiles, Michael E. "The lactic acid bacteria, volume 2. The genera of lactic acid bacteria." International Dairy Journal 6, no. 5 (May 1996): 537–38. http://dx.doi.org/10.1016/0958-6946(95)00050-x.
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M. A., Abu, Amakoromo E. R., and Eruteya O. C. "Molecular Characterization of Lactic Acid Producing Bacteria Isolated from Tiger nut (Cyperus esculentus L) tuber and Soybean (Glycine max L) seeds." International Journal of Research and Innovation in Applied Science VII, no. IV (2023): 269–75. http://dx.doi.org/10.51584/ijrias.2023.8431.
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Lactic acid-producing bacteria (LAB) are a diverse group of bacteria which play a crucial role in fermentation processes. They produce lactic acid a primary product of fermentation, by exploiting food substances like carbohydrates proteins and lipids, leading to the production of secondary metabolites such as alcohols, aldehydes, acids, esters and Sulphur. The aim of this study was to characterize lactic acid bacterial isolated from tiger nut tubers (Cyperus esculentus L) and soybean seeds (Glycine max L), using 16S rRNA gene. Lactic acid production was determined by titrimetric method from 0 to 48h. Four of the ten isolates, identified as: Lactobacillus plantarum strain AMA2A, L. fermentum strain AMA5, L. buchneri strain AMA11 and L. plantarum strain AMA14 produced percentage lactic acid of 1.27, 0.93, 0.86 and 0.92 respectively after 48h. This study has demonstrated that the lactic acid producing bacteria namely: Lactobacillus plantarum AMA2A, Lactobacillus fermentum AMA5, Lactobacillus buchneri AMA11 and Lactobacillus plantarum AMA14 could be isolated from tiger nut and soybean since these substrates contain sufficient ingredients or nutrients which serve as enabling environments for their proliferation
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Zhu, Xiao-Meng, De-Dai Jiang, Bao-Jie Yuan, and Kui-Kui Ni. "Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C." Fermentation 8, no. 4 (April 1, 2022): 158. http://dx.doi.org/10.3390/fermentation8040158.
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This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on the fermentation quality and bacterial community of oat silage. Silage treatments were designed as control (with no additives), with FO3, FO5, FO8, and L214 inoculants. After 60 days of ensiling, the fermentation characteristics and bacterial community were analyzed. The results showed that the low-temperature-tolerant lactic acid bacteria were able to reduce the pH and NH3-N and increase crude protein and lactic acid contents. It is worth noting that the addition of FO3 also significantly inhibited butyric acid production. High-throughput sequencing technique showed that at the genus level, Lactiplantibacillus were the dominant bacteria in all oat silages, while at the species level, the bacterial abundance in the treated silages differed significantly from the control. The highest abundance of Lactiplantibacillus sp. was found in the control and L214 groups, while the abundance of Lactiplantibacillus curvatus was most abundant in the silage treated with low-temperature-tolerant lactic acid bacteria. The results indicated the potential effectiveness of low-temperature-tolerant lactic acid bacteria in improving fermentation quality and reducing protein losses.
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Ziarno, Małgorzata, Dorota Zaręba, Iwona Ścibisz, and Mariola Kozłowska. "Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products." Microorganisms 11, no. 6 (June 1, 2023): 1478. http://dx.doi.org/10.3390/microorganisms11061478.
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This study aimed to investigate the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings showed that the amount of cholesterol removed was dependent on the biomass, viability, and bacterial strain. Some cholesterol binding was stable and not released during gastrointestinal transit. The presence of cholesterol affected the fatty acid profile of bacterial cells, potentially influencing their metabolism and functioning. However, adding cholesterol did not significantly impact the survival of lactic acid bacteria during gastrointestinal transit. Storage time, passage, and bacterial culture type did not show significant effects on cholesterol content in fermented dairy products. Variations in cell survival were observed among lactic acid bacteria strains in simulated gastric and intestinal fluids, depending on the environment. Higher milk protein content was found to be more protective for bacterial cells during gastrointestinal transit than fat content. Future research should aim to better understand the impact of cholesterol on lactic acid bacteria metabolism and identify potential health benefits.
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Montero Castillo, Piedad M., Antonio Díaz Caballero, and Marlene Durán Lengua. "Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia." Revista Facultad Nacional de Agronomía Medellín 68, no. 2 (July 1, 2015): 7721–27. http://dx.doi.org/10.15446/rfnam.v68n2.50991.
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In the food industry, food preservation techniques that do not use chemical products are becoming more common. Therefore, the aim of this research was to evaluate the antagonistic activity (antibiosis) of lactic-acid bacterial strains against pathogenic microorganisms. Lactic-acid bacterial strains were isolated from layered cheese and a commercial product (yogurt); and the same was done with pathogenic bacteria solely from layered cheese. The lactic-acid bacterial strains were identified as species from the Lactobacilli family, while the pathogenic bacteria from layered cheese were identified as Micrococcaceae family species (Staphylococcus aureus). Subsequently, in the same culture medium, bacteria of each species were sowed in order to determine the inhibitory activity ability of the Lactic Acid Bacteria (BAL) As a result, the highly antagonistic activity of the Lactobacilli (inhibition halos were larger than 0.5 centimeters in diameter) against isolated pathogenic microorganisms was demonstrated.
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Malikha, Siti. "Review of the Characterization of Lactic Acid Bacteria in Tuna Fish." Jurnal Natur Indonesia 19, no. 1 (April 9, 2021): 18. http://dx.doi.org/10.31258/jnat.19.1.18-22.
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Bekasam is a type of fermented freshwater fish product with sour taste. Bekasam is made from fish that have been cleaned gills and entrails, washed, mixed with salt. After 2 days of fermentation, rice is added to this mixture and fermentation is continued for 5 to 7 days. Bekasam is thought to have antihypertensive activity due to the formation of bioactive peptides resulting from fish protein degradation during the fermentation process of the scars. This study aims to isolate indigenous lactic acid bacteria with high power. Lactic acid bacteria were isolated from tuna. Isolation was carried out using MRS agar + CaCO3 medium and screening of proteolytic lactic acid bacterial isolates was carried out using skim agar. Colonies that provide a clear zone on the skim to be identified as lactic acid bacteria. Of the 180 isolates of acid-producing bacteria that provide clear zones in the MRS to find 150 strains of lactic acid bacteria. The results of further morphological and biochemical tests indicate that these isolates are genera Lactobacillus, Pediococccus and Leuconostoc. The results of further selection were carried out on homofermentative lactic acid bacteria and had high proteolytic activity. The results of identification of isolate species using API CH50 showed that selected lactic acid bacteria were Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaceus
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Rampanti, Giorgia, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Lucia Aquilanti, and Andrea Osimani. "Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters." Foods 13, no. 7 (April 5, 2024): 1115. http://dx.doi.org/10.3390/foods13071115.
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Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.
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Kunene, Nokuthula F., Ifigenia Geornaras, Alexander von Holy, and John W. Hastings. "Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting." Applied and Environmental Microbiology 66, no. 3 (March 1, 2000): 1084–92. http://dx.doi.org/10.1128/aem.66.3.1084-1092.2000.
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ABSTRACT The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. In this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyzing the electrophoretic profiles of total soluble proteins. A total of 58 of the 180 strains wereLactobacillus plantarum strains, 47 were Leuconostoc mesenteroides strains, 25 were Lactobacillus sake-Lactobacillus curvatus strains, 17 were Pediococcus pentosaceus strains, 13 were Pediococcus acidilacticistrains, and 7 were Lactococcus lactis strains. L. plantarum and L. mesenteroides strains were the dominant strains during the fermentation process and were recovered from 87 and 73% of the households, respectively. The potential origins of these groups of lactic acid bacteria were assessed by amplified fragment length polymorphism fingerprint analysis.
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Hidayat, Sundari, Gina Saptiani, and Agustina. "Isolat bakteri asam laktat untuk mengendalikan Aeromonas hydrophila pada ikan nila (Oreochromis niloticus)." Jurnal Ilmu Perikanan Tropis Nusantara (Nusantara Tropical Fisheries Science Journal) 2, no. 1 (March 8, 2023): 41–49. http://dx.doi.org/10.30872/jipt.v2i1.250.
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Tilapia is one type of freshwater fish that has high economic value. With the increasing demand by the community, tilapia is cultivated in a semi-intensive system so that bacterial diseases caused by Aeromonas hydrophila arise. One way to treat disease in fish safely is the use of lactic acid bacteria. The purpose of this study was to examine the isolates of lactic acid bacteria in controlling diseases caused by Aeromonas hydrophila in tilapia. This study used a completely randomized design experimental method with 4 treatments and 3 replications. The treatments consisted of feed mixed with Phosphate Buffered Saline (PBS), Enterococcus faecalis isolate, Lactobacillus plantarum isolate and Lactococcus lactis isolate at a dose of 0.1 mL/g of feed at a concentration of 106 CFU/mL and mixed with 0.1 mL of egg white. The results showed that the treatment with lactic acid bacteria affected the condition of clinical symptoms and anatomical pathology of tilapia, but was better than the control treatment. The feed mixed with lactic acid bacteria also had an effect on increasing the immune response and showed higher survival than the control treatment. The condition of water quality in the rearing media showed the normal range for the life of tilapia.
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DSS, Ibrahim. "Nematicidal Activity of Lactic Acid Bacteria against Root-Knot Nematodes." Open Access Journal of Microbiology & Biotechnology 7, no. 1 (January 11, 2022): 1–12. http://dx.doi.org/10.23880/oajmb-16000216.
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Root-knot nematodes are economically important obligate parasites of plant root that parasitize more than 3000 species of plant. Lactic Acid Bacteria (LAB) are well known as strong producers for wide range of organic acids that have been suggested recently to possess a remarkable lethal effect on root-knot nematodes. In the present ‘study’ 37 LAB strains were isolated from soil and agricultural wastes by using MRS medium and screened for their nematicidal activity under lab conditions. Four bacterial isolates, recorded lethal effect on second stage juveniles by more than 94%, were selected and identified by molecular method. Further, the nematicidal activity at two concentrations (i.e 50 and 10%) of the most promising ten LAB cultures was screened. The nematicidal activity of LAB was positively correlated to the concentration of their suspension cultures.2S4 (Pediococcus pentosaceus MW558270), 2S5 (Pediococcus pentosaceus MW558883), 3S1 (Pediococcus pentosaceusMW558885) and 1A3 (Pediococcus pentosaceus MW558152) isolates showed significant mortality effect by 88.42, 87.37, 81.05 and 85.96%at the low concentration (10%), respectively. In order to confirm the relationship between organic acid production by LAB and their nematicidal activity, an artificial succinic acid, lactic acid, malic acid, acetic acid, and their mixtures were tested at concentration of 1% for their ability to inhibit juvenilesvitality. The mixture of acids induced the maximum mortality effect by 100% followed by lactic acid which recorded 99.66% mortality effect. The microscopic studies and the malformation pattern of the juveniles indicating that the nematicidal activity of LAB may be derived mainly from their natural organic acids mainly lactic acid.