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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti y Nimas Ayu Rikmawati. "Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)". Jurnal Veteriner 18, n.º 3 (4 de septiembre de 2017): 428. http://dx.doi.org/10.19087/jveteriner.2017.18.3.428.
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Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Optimation concentration of fructooligosaccharides on the growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus can be determined based on OD (optical density), TPC (Total Plate Count), total lactic acid content and pH value. Suplementation of fructooligosaccharides 1 % (w/v) on the media MRSB increased significantly the growth of L. acidophilus, L.bulgaricus, S. thermophilus. Furthermore, L. acidophilus, L. bulgaricus and S. thermophilus experienced exponential growth phase during incubation period from 6 to 18 hours. Fermentation of L. acidophilus, L. bulgaricus, S. thermophilus in MRSB medium supplemented by fructooligosaccharides decreased the pH value of the formation of organic acids from 6.00 to 4.00.
ABSTRAK
Fruktooligosakarida adalah sumber prebiotik yang banyak digunakan dalam produk pangan olahan seperti susu fermentasi dan susu formula. Prebiotik adalah komponen bahan pangan fungsional yang tidak dapat dicerna di dalam saluran pencernaan secara enzimatik sehingga akan difermentasi oleh bakteri probiotik dalam usus besar. Penelitian ini bertujuan menentukan konsentrasi optimum fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Konsentrasi optimum fruktooligosakarida pada pertumbuhan Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus dapat ditentukan berdasarkan OD (optical density), TPC (Total Plate Count), total asam laktat tertitrasi dan nilai pH. Penambahan fruktooligosakarida 1% (b/v) pada media MRSB (Man, Rogosa Sharpe Broth) dapat meningkatkan secara signifikan pertumbuhan L. acidophilus, L. bulgaricus, S. thermophilus. Bakteri asam laktat L. acidophilus, L. bulgaricus dan S. thermophilus mengalami fase pertumbuhan eksponensial selama masa inkubasi 6-18 jam. Fermentasi L. acidophilus, L. bulgaricus, S. thermophilus pada MRSB dengan penambahan fruktooligosakarida dapat menurunkan nilai pH dari kisaran 6,00 hingga 4,00 karena pembentukan asam-asam organik.
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Guan, Le Luo, Karen E. Hagen, Gerald W. Tannock, Doug R. Korver, Gaylene M. Fasenko y Gwen E. Allison. "Detection and Identification of Lactobacillus Species in Crops of Broilers of Different Ages by Using PCR-Denaturing Gradient Gel Electrophoresis and Amplified Ribosomal DNA Restriction Analysis". Applied and Environmental Microbiology 69, n.º 11 (noviembre de 2003): 6750–57. http://dx.doi.org/10.1128/aem.69.11.6750-6757.2003.
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ABSTRACT The microflora of the crop was investigated throughout the broiler production period (0 to 42 days) using PCR combined with denaturing gradient gel electrophoresis (PCR-DGGE) and selective bacteriological culture of lactobacilli followed by amplified ribosomal DNA restriction analysis (ARDRA). The birds were raised under conditions similar to those used in commercial broiler production. Lactobacilli predominated and attained populations of 108 to 109 CFU per gram of crop contents. Many of the lactobacilli present in the crop (61.9% of isolates) belonged to species of the Lactobacillus acidophilus group and could not be differentiated by PCR-DGGE. A rapid and simple ARDRA method was developed to distinguish between the members of the L. acidophilus group. HaeIII-ARDRA was used for preliminary identification of isolates in the L. acidophilus group and to identify Lactobacillus reuteri and Lactobacillus salivarius. MseI-ARDRA generated unique patterns for all species of the L. acidophilus group, identifying Lactobacillus crispatus, Lactobacillus johnsonii, and Lactobacillus gallinarum among crop isolates. The results of our study provide comprehensive knowledge of the Lactobacillus microflora in the crops of birds of different ages using nucleic acid-based methods of detection and identification based on current taxonomic criteria.
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Рябцева, Светлана, Svetlana Ryabtseva, Валида Ахмедова, Valida Akhmedova, Георгий Анисимов y Georgiy Anisimov. "Ice cream as a carrier of Lactobacillus acidophilus". Food Processing: Techniques and Technology 48, n.º 2 (10 de enero de 2019): 5–27. http://dx.doi.org/10.21603/2074-9414-2018-2-5-27.
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Ice cream is a product with specific composition and properties that are highly valued by a wide range of consumers. Peculiarities of ice cream composition and production technology make it possible to consider the product as a promising carrier and means of biologically active compounds and useful microorganisms supply. The article reveals morphological, biochemical, physiological, genetic and technological characteristics of L. acidophilus. It systematizes information on the existing methods used for production of ice cream with L. acidophilus. The author shows the influence of various forms of the introduced acidophilus bacteria and methods for their adaptation on ice cream quality indicators. The article provides the data on the properties of ice cream fermented and unfermented with this cultures. It reveals information on the impact of various technological, physicochemical and physiological factors on the survival capacity of pure culture L. acidophilus and its combination with other microorganisms in the process of ice cream production, storage and consumption. The author considers perspective ways of acidophilic ice cream production using various combinations of prebiotics, dietary fibers, replacing refined sugar with honey and unrefined sugars, introducing whey proteins, fruit puree, grain additives and other ingredients. The article presents the data on the influence of functional components on the production process and properties of ice cream containing acidophilus bacteria. The author systematized information on ice cream production using different strains of L. acidophilus and Bifidobacterium spp. replacing cowʼs milk with vegetable analogues. Methods for producing ice cream with L. acidophilus and other starter cultures, including yogurt cultures are described. The review justifies practicability of L. acidophilus application in ice cream production. It reveals trends and issues in the area of functional use ice cream production.
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DRAKE, MARYANNE, CHRISTOPHER L. SMALL, KEMET D. SPENCE y BARRY G. SWANSON. "Rapid Detection and Identification of Lactobacillus spp. in Dairy Products by Using the Polymerase Chain Reaction". Journal of Food Protection 59, n.º 10 (1 de octubre de 1996): 1031–36. http://dx.doi.org/10.4315/0362-028x-59.10.1031.
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Species-specific primers for use in the polymerase chain reaction (PCR) were designed to differentially amplify DNA from the common dairy lactobacillus species Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus helveticus, and Lactobacillus acidophilus. A method for rapid extraction of bacterial DNA from dairy products was developed. The sensitivity of bacterial DNA extraction from food and subsequent amplification by PCR was 100 cells total. Lactobacillus DNA was extracted and identified from commercial yoghurts, acidophilus milk, and cheeses. The methodology allows the presumptive identification of dairy lactobacilli in less than 6 hours.
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Boyarineva, I. V. "PROBIOTIC PROPERTIES AND RELEVANCE OF PRACTICAL APPLICATION L. ACIDOPHILUS". Vestnik of Khabarovsk State University of Economics and Law, n.º 2 (106) (5 de agosto de 2021): 70–75. http://dx.doi.org/10.38161/2618-9526-2021-2-70-75.
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Creating probiotic complex starter cultures and increasing the probiotic activity of traditional dairy products is an urgent task today. The active principle of these products is live lactobacilli, in particular, L. Acidophilus, which have a wide range of probiotic activity. The article is devoted to the description of the probiotic culture of Lactobacillus acidophilus. The article describes the probiotic and biochemical properties of Lactobacillus Acidophilus, provides examples of the practical use of this culture in the medical and food industries.
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Journal, Baghdad Science. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells". Baghdad Science Journal 8, n.º 3 (4 de septiembre de 2011): 723–27. http://dx.doi.org/10.21123/bsj.8.3.723-727.
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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fermentum and L. plantarum) were more competitive than food lactobacilli (L. acidophilus and L. bulgaricus).
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Horáčková, Š., P. Sedláčková, M. Sluková y M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk". Czech Journal of Food Sciences 32, No. 6 (27 de noviembre de 2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.
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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.
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Khudhir, Zina Saab. "The synergistic effects of Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12 bacteriocins against E.coli O157 :H7 in milk". Iraqi Journal of Veterinary Medicine 38, n.º 2 (28 de diciembre de 2014): 35–40. http://dx.doi.org/10.30539/iraqijvm.v38i2.220.
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The aims of this study to evaluate the antibacterial potential of standard strains (Lactobacillus acidophilus ROO52 and Lactobacillus bulgaricus LB-12) that produce bacteriocins against E.coli O157:H7 in raw milk. Thirty raw milk samples randomly were collected weekly different markets of Baghdad city in order to investigate the prevalence of E.coli O157:H7 in milk. The prevalence of E.coli O157:H7 in raw milk samples was 6 out 30 (20%) by using the modern chromogenic media with serological latex agglutination test kit. The average diameter of the inhibition zone of crude bacteriocin against E .coli O157:H7 by using combination of 1:1 (v/v) of the Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12was (14mm) ,while that produced by bacteriocins of Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12 independently were 16 and 12mm respectively .L. delbrucekii ssp bulgaricus showed significantly (P<0.05) low antimicrobial effect against E.coli O157 :H7 .While the strongest antimicrobial effect was shown by Lactobacillus acidophilus ROO52. The bacteriocins of the reference strains used in this study did not result in an increase in inhibition when used in combination of 1:1 (v/v).
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Oh, Sejong. "Lactobacillus acidophilus as a Probiotics". Journal of Milk Science and Biotechnology 37, n.º 3 (septiembre de 2019): 155–66. http://dx.doi.org/10.22424/jmsb.2019.37.3.155.
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Solehah, Mar’atus, RR Riyanti, Veronica Wanniatie y Dian Septinova. "PENGARUH PEMBERIAN Lactobacillus acidophilus TERHADAP pH DAN DAYA IKAT AIR DAGING BROILER". Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 6, n.º 2 (1 de mayo de 2022): 151–57. http://dx.doi.org/10.23960/jrip.2022.6.2.151-157.
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This research aimed to (1) determine the effect of giving Lactobacillus acidophilus on pH and water holding capacity of broiler meat and (2) to determine the best concentration of Lactobacillus acidophilus on pH and water holding capacity of broiler meat. This research was carried out in September 2021 at the Animal Production Laboratory of the Animal Husbandry Department, University of Lampung and the Agricultural Product Technology Laboratory of Food Technology Department of the Lampung State Polytechnic. The research material used were 20 broiler chicken breast fillets. This study used a completely randomized design (CRD) with 4 treatments and 5 replications, namely without the addition of starter Lactobacillus acidophilus (P0), adding 5% starter Lactobacillus acidophilus (P1), adding 10% starter Lactobacillus acidophilus (P2), and adding 15% starter Lactobacillus acidophilus (P3). The observed variables were pH and water holding capacity. Data on pH and water holding capacity were analyzed using Analysis of Variance (ANOVA), and if the results obtained were significantly different, then followed by the Least Significant Difference Test (LSD). The results showed that the use of Lactobacillus acidophilus with concentrations of 5%, 10%, and 15% had a significant effect (P<0.05) on decreasing pH, but it had no significant effect (P>0.05) on water holding capacity. The best concentration of Lactobacillus acidophilus for pH value and water holding capacity was found in sample P3 with a concentration of 15% Lactobacillus acidophilus.
Keywords: Lactobacillus acidophilus, preservation, pH, water holding capacity
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Irkitova, A. N. y A. V. Matsyura. "Эколого-биологическая характеристика Lactobacillus acidophilus". Ukrainian Journal of Ecology 7, n.º 4 (22 de diciembre de 2017): 214–30. http://dx.doi.org/10.15421/2017_109.
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<p>Lactobacillus acidophilus - homofermentative lactobacillus, specializing in living in the gastrointestinal and urogenital tracts of mammals and birds. It accompanies a person from birth and throughout his life, providing a whole range of useful services, the main one of which is active participation in the body's defense system against the harmful action of undesirable microorganisms (preventing the growth of pathogenic bacteria and restraining populations of opportunistic microbes at a safe level) . It is this property of the acidophilus rod that explains its wide practical use in various probiotic products and preparations of dietary, medical and agricultural purposes.<br />Although the acidophilus rod is known and purposefully used for a long time, it still ha the great potential for the research. The use of gene-molecular approaches has made it possible to clarify the systematic position of L. acidophilus in the family of lactobacilli and to identify a group of closely related species, often indistinguishable by traditional physiological and biochemical identification methods. Today, the efforts of researchers are focused on elucidating the molecular mechanisms by which antagonistically active strains of L. acidophilus carry out a bactericidal and bacteriolytic effect on harmful microbes. Disclosure of these mechanisms will not only allow more efficient selection and use of strains of L. acidophilus, but also create a new class of antibiotics that are more effective and have less side effects than existing ones.<br />This review is devoted to the description of the probiotic microorganism Lactobacillus acidophilus. In the article the biological and ecological properties of the acidophilus rod are described in detail, examples of practical use of this microorganism in various branches of the national economy are given.</p>
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Bhattacharyya, Barun K., S. Chowdhury, S. Das, P. K. Saha, S. Mukherjee, A. Manna y D. Bhattacharjee. "Selective Enumeration of Lactobacillus acidophilus for Probiotic Formulations". International Journal of Pharmaceutical Sciences and Nanotechnology 7, n.º 4 (30 de noviembre de 2014): 2646–50. http://dx.doi.org/10.37285/ijpsn.2014.7.4.6.
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Probiotic microorganisms have been utilized for many years in food processing, preservations and for nutraceutical health benefits. There are a large number of pharmaceutical formulations containing probiotic microorganisms available in the market worldwide. Majority of these organisms are the members specifically from genera Lactobacillus, Lactococcus and Bifidobacterium. A number of media have been proposed for selective or differential enumeration of lactobacilli and bifidobacteria in mixed populations. The development of selective medium using different types of ingredients and antibiotic are well practiced. In the present study we have developed a selective medium for the enumeration of Lactobacillus acidophilus by utilizing the antibiotic ofloxacin resistance of the organism in Lactobacilli MRS-agar. Samples were analyzed by determining viable counts in reference Lactobacilli MRS agar and selective Lactobacilli MRS-ofloxacin agar media. The results were statistically analyzed to evaluate the precision, accuracy, reproducibility and selectivity of the method developed. Thus MRS containing ofloxacin medium can be used for selective enumeration of Lactobacillus acidophilus strains available in commercial formulations containing Bifidobacterium species.
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Tan, Rachael y Wai Mun Loke. "Gut Oxidative Modulation of Polyphenol, Prebiotic, Probiotic, and Postbiotic in Vitro". Current Research in Nutrition and Food Science Journal 10, n.º 1 (29 de abril de 2022): 56–70. http://dx.doi.org/10.12944/crnfsj.10.1.05.
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The study evaluated the individual and combined influence of polyphenol (quercetin), prebiotic (galactooligosaccharide), probiotic ( Lactobacillus acidophilus), and/ or postbiotic (inanimate Lactobacillus acidophilus) on the cellular oxidative status of CACO-2 intestinal epithelial cells. The CACO-2 cells were treated with quercetin (1 µmol L-1), galactooligosaccharide (4 mg mL-1), Lactobacillus acidophilus (2 x 106 CFU mL-1), and/or inanimate Lactobacillus acidophilus (2 x 106 CFU mL-1) individually and in all combinations over twenty four hours. Cellular antioxidant capacities (DPPH radical scavenging activity, Oxygen Radical Absorbance Capacity, Total Peroxyl Trapping Potential, and Trolox Equivalent Antioxidant Capacity), antioxidant enzyme activities (superoxide dismutase and peroxidase), and oxidative damages (F2-isoprostanes and lipid hydroperoxides) were measured. Intracellular quercetin and total short-chain fatty acids (acetic, propionic, and butyric acids) were determined. Treatments with quercetin or inanimate Lactobacillus acidophilus exhibited significant greater cellular antioxidant effects compared to those without quercetin or inanimate Lactobacillus acidophilus. Antioxidant capacities of treatments with quercetin and inanimate Lactobacillus acidophilus were significantly stronger than those with either one. Quercetin and short-chain fatty acids accumulated into the CACO-2 cells incubated with quercetin and inanimate Lactobacillus acidophilus, respectively. Polyphenol, probiotic, and postbiotic, individually or interdependently, influenced the oxidative status of intestinal epithelial CACO-2 cells and protected them from oxidative damage.
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Cheng, Haixin, Yi Ma, Xiaohui Liu, Chao Tian, Xuli Zhong y Libo Zhao. "A Systematic Review and Meta-Analysis: Lactobacillus acidophilus for Treating Acute Gastroenteritis in Children". Nutrients 14, n.º 3 (6 de febrero de 2022): 682. http://dx.doi.org/10.3390/nu14030682.
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The efficacy of probiotic strains of Lactobacillus acidophilus to manage acute gastroenteritis in children is still not established. We searched the Cochrane Library, PubMed, EMBASE, and three Chinese literature databases (CNKI, WanFang, and CBM) from their inception to February 2021 for RCTs that compared the use of Lactobacillus acidophilus with no Lactobacillus acidophilus. The grey literature was searched through Google Scholar. Authors of the original papers were contacted for additional data. The study included a total of 15 RCTs involving 1765 patients. Compared with placebo or no treatment, Lactobacillus acidophilus was associated with a reduced duration of diarrhea (moderate quality of evidence), but the effect was not statistically significant when only the individual probiotic strain was provided. Lactobacillus acidophilus was effective when used at a daily dose ≥ 109 CFU. There was no difference in the effect of Lactobacillus acidophilus on diarrhea duration among Asian, European, or American countries. Lactobacillus acidophilus reduced the frequency of diarrhea on day 2 to day 5. However, it was statistically significant on day 3. When administered at a dosage of more than 109 CFU to children with acute gastroenteritis, moderate- to low-quality data showed that Lactobacillus acidophilus reduced the duration of diarrhea and conferred a benefit for frequency of diarrhea.
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Beekwilder, Jules, Daniela Marcozzi, Samuele Vecchi, Ric de Vos, Patrick Janssen, Christof Francke, Johan van Hylckama Vlieg y Robert D. Hall. "Characterization of Rhamnosidases from Lactobacillus plantarum and Lactobacillus acidophilus". Applied and Environmental Microbiology 75, n.º 11 (3 de abril de 2009): 3447–54. http://dx.doi.org/10.1128/aem.02675-08.
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ABSTRACT Lactobacilli are known to use plant materials as a food source. Many such materials are rich in rhamnose-containing polyphenols, and thus it can be anticipated that lactobacilli will contain rhamnosidases. Therefore, genome sequences of food-grade lactobacilli were screened for putative rhamnosidases. In the genome of Lactobacillus plantarum, two putative rhamnosidase genes (ram1 Lp and ram2 Lp) were identified, while in Lactobacillus acidophilus, one rhamnosidase gene was found (ramA La). Gene products from all three genes were produced after introduction into Escherichia coli and were then tested for their enzymatic properties. Ram1Lp, Ram2Lp, and RamALa were able to efficiently hydrolyze rutin and other rutinosides, while RamALa was, in addition, able to cleave naringin, a neohesperidoside. Subsequently, the potential application of Lactobacillus rhamnosidases in food processing was investigated using a single matrix, tomato pulp. Recombinant Ram1Lp and RamALa enzymes were shown to remove the rhamnose from rutinosides in this material, but efficient conversion required adjustment of the tomato pulp to pH 6. The potential of Ram1Lp for fermentation of plant flavonoids was further investigated by expression in the food-grade bacterium Lactococcus lactis. This system was used for fermentation of tomato pulp, with the aim of improving the bioavailability of flavonoids in processed tomato products. While import of flavonoids into L. lactis appeared to be a limiting factor, rhamnose removal was confirmed, indicating that rhamnosidase-producing bacteria may find commercial application, depending on the technological properties of the strains and enzymes.
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Boris, Soledad, Juan E. Suárez, Fernando Vázquez y Covadonga Barbés. "Adherence of Human Vaginal Lactobacilli to Vaginal Epithelial Cells and Interaction with Uropathogens". Infection and Immunity 66, n.º 5 (1 de mayo de 1998): 1985–89. http://dx.doi.org/10.1128/iai.66.5.1985-1989.1998.
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ABSTRACT Three strains of Lactobacillus, identified asLactobacillus acidophilus, Lactobacillus gasseri, and Lactobacillus jensenii, were selected from among 70 isolates from the vaginas of healthy premenopausal women for properties relevant to mucosal colonization or antagonism. All three self-aggregated and adhered to epithelial vaginal cells, displacing well-known vaginal pathogens, such as G. vaginalis, and inhibiting the growth in vitro ofEscherichia coli and Streptococcus agalactiae. The surface components involved in self-aggregation appeared to be proteins for L. gasseri and lipoproteins for L. acidophilus and L. jensenii, as judged by susceptibility to treatment with appropriate degrading enzymes. The factors responsible for adherence to epithelial vaginal cells seemed to be glycoproteins (L. acidophilus and L. gasseri) and carbohydrate (L. jensenii). The receptors of the vaginal cells were glycolipids, which presumably were the targets of the competition observed between the lactobacilli and the pathogenic microbes.
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Berger, Bernard, R. David Pridmore, Caroline Barretto, Françoise Delmas-Julien, Kerstin Schreiber, Fabrizio Arigoni y Harald Brüssow. "Similarity and Differences in the Lactobacillus acidophilus Group Identified by Polyphasic Analysis and Comparative Genomics". Journal of Bacteriology 189, n.º 4 (1 de diciembre de 2006): 1311–21. http://dx.doi.org/10.1128/jb.01393-06.
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ABSTRACT A set of lactobacilli were investigated by polyphasic analysis. Multilocus sequence analysis, DNA typing, microarray analysis, and in silico whole-genome alignments provided a remarkably consistent pattern of similarity within the Lactobacillus acidophilus complex. On microarray analysis, 17 and 5% of the genes from Lactobacillus johnsonii strain NCC533 represented variable and strain-specific genes, respectively, when tested against four independent isolates of L. johnsonii. When projected on the NCC533 genome map, about 10 large clusters of variable genes were identified, and they were enriched around the terminus of replication. A quarter of the variable genes and two-thirds of the strain-specific genes were associated with mobile DNA. Signatures for horizontal gene transfer and modular evolution were found in prophages and in DNA from the exopolysaccharide biosynthesis cluster. On microarray hybridizations, Lactobacillus gasseri strains showed a shift to significantly lower fluorescence intensities than the L. johnsonii test strains, and only genes encoding very conserved cellular functions from L. acidophilus hybridized to the L. johnsonii array. In-silico comparative genomics showed extensive protein sequence similarity and genome synteny of L. johnsonii with L. gasseri, L. acidophilus, and Lactobacillus delbrueckii; moderate synteny with Lactobacillus casei; and scattered X-type sharing of protein sequence identity with the other sequenced lactobacilli. The observation of a stepwise decrease in similarity between the members of the L. acidophilus group suggests a strong element of vertical evolution in a natural phylogenetic group. Modern whole-genome-based techniques are thus a useful adjunct to the clarification of taxonomical relationships in problematic bacterial groups.
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Bruno-Bárcena, Jose M., Jason M. Andrus, Stephen L. Libby, Todd R. Klaenhammer y Hosni M. Hassan. "Expression of a Heterologous Manganese Superoxide Dismutase Gene in Intestinal Lactobacilli Provides Protection against Hydrogen Peroxide Toxicity". Applied and Environmental Microbiology 70, n.º 8 (agosto de 2004): 4702–10. http://dx.doi.org/10.1128/aem.70.8.4702-4710.2004.
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ABSTRACT In living organisms, exposure to oxygen provokes oxidative stress. A widespread mechanism for protection against oxidative stress is provided by the antioxidant enzymes: superoxide dismutases (SODs) and hydroperoxidases. Generally, these enzymes are not present in Lactobacillus spp. In this study, we examined the potential advantages of providing a heterologous SOD to some of the intestinal lactobacilli. Thus, the gene encoding the manganese-containing SOD (sodA) was cloned from Streptococcus thermophilus AO54 and expressed in four intestinal lactobacilli. A 1.2-kb PCR product containing the sodA gene was cloned into the shuttle vector pTRK563, to yield pSodA, which was functionally expressed and complemented an Escherichia coli strain deficient in Mn and FeSODs. The plasmid, pSodA, was subsequently introduced and expressed in Lactobacillus gasseri NCK334, Lactobacillus johnsonii NCK89, Lactobacillus acidophilus NCK56, and Lactobacillus reuteri NCK932. Molecular and biochemical analyses confirmed the presence of the gene (sodA) and the expression of an active gene product (MnSOD) in these strains of lactobacilli. The specific activities of MnSOD were 6.7, 3.8, 5.8, and 60.7 U/mg of protein for L. gasseri, L. johnsonii, L. acidophilus, and L. reuteri, respectively. The expression of S. thermophilus MnSOD in L. gasseri and L. acidophilus provided protection against hydrogen peroxide stress. The data show that MnSOD protects cells against hydrogen peroxide by removing O2 ·− and preventing the redox cycling of iron. To our best knowledge, this is the first report of a sodA from S. thermophilus being expressed in other lactic acid bacteria.
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Klein, Natalie, Paul E. Schoch y Burke A. Cunha. "Lactobacillus acidophilus liver abscess". Infectious Diseases Newsletter 10, n.º 12 (diciembre de 1991): 101–2. http://dx.doi.org/10.1016/0278-2316(91)90030-4.
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King, V. A. E. y J. T. Su. "Dehydration of Lactobacillus acidophilus". Process Biochemistry 28, n.º 1 (1993): 47–52. http://dx.doi.org/10.1016/0032-9592(94)80035-9.
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Chen, He, Li Yuan Ji, Guo Wei Shu y Zhao Wei Wang. "Effect of Lithium Chloride and Sodium Propionate on Growth of Selected Probiotics". Key Engineering Materials 480-481 (junio de 2011): 66–69. http://dx.doi.org/10.4028/www.scientific.net/kem.480-481.66.
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Effect of Lithium Chloride (LiCl) and Sodium Propionate (CH3CH2COONa) on growth of Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus rhamnosus was studied by measuring optical density at 600nm (OD600) and pH using MRS media as the control. The addition of each substance (%, w/v) was 0.025%, 0.05%, 0.1%, 0.2% and 0.3%. Results were as follows: addition of LiCl has the significant inhibition on growth of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus at incubation 12h. The optimum selective concentration of LiCl in MRS media was 0.1% both for Lactobacillus acidophilus and Lactobacillus bulgaricus. Lactobacillus rhamnosus can tolerate the substances mentioned above. Sodium Propionate has no effect for any of five strains.
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Denkova, Zapryana, Velichka Yanakieva, Bogdan Goranov, Teodora Tomova, Rositsa Denkova-Kostova, Nadia Oulahal, Georgi Kostov y Pascal Degraeve. "In vitro examination of the antimicrobial activity of a potentially probiotic Lactobacillus acidophilus strain against Escherichia coli, Staphylococcus aureus and Salmonella sp." BIO Web of Conferences 45 (2022): 02010. http://dx.doi.org/10.1051/bioconf/20224502010.
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An interesting property for many probiotic strains is to exhibit antimicrobial activity against pathogenic microorganisms. Therefore, the antimicrobial activity of the potentially probiotic strain Lactobacillus acidophilus L12 against Escherichia coli, Staphylococcus aureus and Salmonella sp. was examined in vitro through co-culturing of Lactobacillus acidophilus L12 with each of the pathogenic strains for 72 h. When cultured individually, all strains reached a final population always exceeding 1012 cfu/mL. When co-cultured with each of the pathogenic strains Lactobacillus acidophilus L12 population always exceeded 1012 cfu/mL, while the bacterial population of the pathogenic strains was reduced in a strain-specific manner. Lactobacillus acidophilus L12 demonstrated the highest inhibitory activity against the two Staphylococcus aureus strains, followed by the two E. coli strains, and the two Salmonella sp. strains tested. The kinetics of the co-culturing process of Lactobacillus acidophilus L12 with each of the test pathogenic strains was modelled using the logistic curve model. The obtained results show the strong antagonistic activity of the potentially probiotic strain Lactobacillus acidophilus L12, thus making it a promising candidate for inclusion in the composition of probiotic preparations and functional probiotic foods.
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Leme, Lúcia Aparecida Federighi Pereira, Karina Ferreira Rizzardi, Isis Bolsonaro Santos y Thaís Manzano Parisotto. "Exploring the Relationship between Salivary Levels of TNF-α, Lactobacillus acidophilus, Lactobacillus gasseri, Obesity, and Caries in Early Childhood". Pathogens 11, n.º 5 (14 de mayo de 2022): 579. http://dx.doi.org/10.3390/pathogens11050579.
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This research aimed to explore the relationship between tumor necrosis factor-α (TNF-α), Lactobacillus acidophilus (L. acidophilus), Lactobacillus gasseri (L. gasseri), obesity, and early childhood caries. After caries and obesity diagnosis based on the WHO criteria, 94 preschoolers were assessed. Unstimulated saliva was collected for analysis of TNF-α by the Milliplex system and for L. acidophilus and L. gasseri using real-time polymerase chain reaction (RT-PCR). In obese children, each unit increase in the body mass index (BMI), and the TNF-α levels was associated with a one-time increase in the number of decayed surfaces (p < 0.05). Meanwhile, in eutrophic preschoolers, the presence of L. gasseri and L. acidophilus was linked, respectively, to an increase of 3.04 and 1.59 times in the number of decayed surfaces (p < 0.05); in obese children, the presence of L. acidophilus was not significant (p > 0.05) and L. gasseri was shown as a possible protective indicator (RR:0.49–p < 0.05). In conclusion, TNF-α and BMI were connected to carious lesions only in obese preschoolers, suggesting that inflammation could be underscored when both pathologies are concomitant. The presence of both species of lactobacilli investigated was connected with early childhood caries in eutrophic children, whereas in obese children only L. gasseri was significant, and in an opposite way, reinforcing that obesity can modulate oral bacteria.
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Haarman, Monique y Jan Knol. "Quantitative Real-Time PCR Analysis of Fecal Lactobacillus Species in Infants Receiving a Prebiotic Infant Formula". Applied and Environmental Microbiology 72, n.º 4 (abril de 2006): 2359–65. http://dx.doi.org/10.1128/aem.72.4.2359-2365.2006.
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ABSTRACT The developing intestinal microbiota of breast-fed infants is considered to play an important role in the priming of the infants' mucosal and systemic immunity. Generally, Bifidobacterium and Lactobacillus predominate the microbiota of breast-fed infants. In intervention trials it has been shown that lactobacilli can exert beneficial effects on, for example, diarrhea and atopy. However, the Lactobacillus species distribution in breast-fed or formula-fed infants has not yet been determined in great detail. For accurate enumeration of different lactobacilli, duplex 5′ nuclease assays, targeted on rRNA intergenic spacer regions, were developed for Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus. The designed and validated assays were used to determine the amounts of different Lactobacillus species in fecal samples of infants receiving a standard formula (SF) or a standard formula supplemented with galacto- and fructo-oligosaccharides in a 9:1 ratio (OSF). A breast-fed group (BF) was studied in parallel as a reference. During the 6-week intervention period a significant increase was shown in total percentage of fecal lactobacilli in the BF group (0.8% ± 0.3% versus 4.1% ± 1.5%) and the OSF group (0.8% ± 0.3% versus 4.4% ± 1.4%). The Lactobacillus species distribution in the OSF group was comparable to breast-fed infants, with relatively high levels of L. acidophilus, L. paracasei, and L. casei. The SF-fed infants, on the other hand, contained more L. delbrueckii and less L. paracasei compared to breast-fed infants and OSF-fed infants. An infant milk formula containing a specific mixture of prebiotics is able to induce a microbiota that closely resembles the microbiota of BF infants.
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Hütt, P., P. Kõll, J. Stsepetova, B. Alvarez, R. Mändar, K. Krogh-Andersen, H. Marcotte, L. Hammarström y M. Mikelsaar. "Safety and persistence of orally administered human Lactobacillus sp. strains in healthy adults". Beneficial Microbes 2, n.º 1 (1 de marzo de 2011): 79–90. http://dx.doi.org/10.3920/bm2010.0023.
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The aim of the study was to evaluate the safety and persistence of selected Lactobacillus strains in the gastrointestinal tract (GIT) of healthy adult volunteers after oral consumption of high doses of lactobacilli to identify potential candidates for probiotic and biotechnological applications. In the first phase of the study, nine individuals consumed capsules containing Lactobacillus gasseri 177 and E16B7, Lactobacillus acidophilus 821-3, Lactobacillus paracasei 317 and Lactobacillus fermentum 338-1-1 (each daily dose 1×1010 cfu) for 5 consecutive days. Data on gut health, blood parameters, and liver and kidney function were collected. The persistence of Lactobacillus strains was assessed by culturing combined with arbitrarily primed polymerase chain reaction (AP-PCR) and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) on days 0, 5, 8, 10 and 20 from faecal samples. All strains survived gastrointestinal passage and were detected on the 5th day. L. acidophilus 821-3 was detected in four volunteers on the 8th day (4.3 to 7.0 log10 cfu/g) and in two on the 10th day (8.3 and 3.9 log10 cfu/g, respectively). In the second phase of the study, five additional volunteers consumed L. acidophilus 821-3 (daily 1×1010 cfu) for 5 consecutive days. The strain was subsequently detected in faeces of all individuals using real-time PCR on the 10th day (range 4.6-6.7; median 6.0 log10 cell/g) in both phases of the study for at least 5 days after discontinuation of consumption. The administration of high doses of different Lactobacillus strains did not result in any severe adverse effects in GIT and/or abnormal values of blood indices. Thus, the strain L. acidophilus 821-3 is a promising candidate for probiotic and biotechnological applications. Further studies will be performed to confirm the strain persistence and safety in a larger number of individuals.
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Dang Thi, Huong, Trung Nguyen Thanh, Trong Pham Nhu, Ba Tran Hong y Hong Hao Le Thi. "Development of the real-time PCR method for detecting lactobacillus acidophillus in some functional foods matrices". Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, n.º 2 (31 de mayo de 2019): 2–7. http://dx.doi.org/10.47866/2615-9252/vjfc.69.
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In the past decades, Lactobacillus species have been widely used in the market because they are thought to have biological properties and beneficial health effects. Conventional microbiological methods are often time consuming and labor-intensive. Real-time polymerase chain reaction (PCR) method will allow to identify and quantify rapidly Lactobacilli probiotics in food. In this study, the thermal shock protein target region (hsp60) was used to identify Lactobacillus acidophilus species. The limit of detection, specificity, and accuracy were of 104, 100 %, 100 %, respectively. This method is appropriate for application of detection of L. acidophilus bacteria in serveral food supplements.
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Fitriani, Victoria Yulita, Budi Suprapti y Muhammad Amin. "The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics". Journal of Basic and Clinical Physiology and Pharmacology 32, n.º 4 (25 de junio de 2021): 743–49. http://dx.doi.org/10.1515/jbcpp-2020-0482.
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Abstract Objectives This study aims to determine the characteristics of Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk, respectively as probiotic candidate based on exposure to pH, bile salts, pathogenic bacteria, and antibiotics. Methods In vitro studies were conducted to examine the resistance of Lactobacillus acidophilus and Lactobacillus reuteri in pH 2, 2.5, 3.2, and 7.2, resistance to bile salts, resistance to pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Enterococcus faecalis) and antituberculosis antibiotics. Results Viability of Lactobacillus acidophilus and Lactobacillus reuteri isolates remained unchanged (6.3 × 107 CFU/mL and 5.03 × 107 CFU/mL) at various acidic pH, and had a low survival rate in Ox gall 0.3% (bile salts). These isolates also showed antibacterial properties against pathogens in the gastrointestinal tract. Both of these bacteria are quite safe to be used together with ofloxacin, linezolid, moxifloxacin, and levofloxacin, antibiotic for tuberculosis therapy. Conclusions The results showed that Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk respectively fulfilled the characteristics of probiotic and could potentially be used as adjunct therapy in tuberculosis drug-resistance.
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Taghizadeh, Somayyeh, Tahereh Falsafi, Rouha Kasra Kermanshahi y Reihaneh Ramezani. "Antagonistic and Immunomodulant Effects of Two Probiotic Strains of Lactobacillus on Clinical Strains of Helicobacter pylori". Galen Medical Journal 9 (14 de octubre de 2020): 1794. http://dx.doi.org/10.31661/gmj.v9i0.1794.
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Background: The present study aimed to evaluate the in vitro and in situ antagonistic effects of Lactobacillus probiotic strains on clinical strains of Helicobacter pylori . Also to investigate their immunomodulation effects on a macrophage cell model. Materials and Methods: Anti-microbial effects of probiotic lactobacilli against H. pylori was assessed using the well and disk diffusion methods. Effects of lactobacilli probiotics strains, as well as their cell-free supernatant on adhesion of H. pylori to MKN-45 gastric epithelial cells, were examined in their presence and absence. Immunomodulation effects of probiotic lactobacilli were performed using the U937 macrophage cell model. Incubation of host cells with probiotics and their cell-free supernatants with cultured host cells was performed in different optimized conditions. The supernatant of host cells cultured in their presence and absence was used for cytokines measurement. Results: Two probiotics, Lactobacillus acidophilus ATCC4356, and Lactobacillus rhamnosus PTCC1607, could inhibit the growth of clinical H. pylori in vitro. They could also inhibit attachment of H. pylori to MKN-45 cells. Cell-free supernatant of L. acidophilus had a stimulating effect on the production of Interferon-gamma (IFN-γ) by U937 cells. Conclusion: The present study demonstrates that, L. acidophilus ATCC4356 and L. rhamnosus PTCC1607 probiotic strains can inhibit the growth of clinical H. pylori in vitro. Treatment of U937 with alive H. pylori plus cell-free supernatant of L. acidophilus, have a significantly higher capacity to stimulate IFN-γ production than H. pylori alone. So, the metabolite (s) of this probiotic may have an immunomodulatory effect in immune response versus H. pylori. [GMJ.2020;9:e1794]
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Vieira de Souza, F., R. Roque, J. L. Silva Moreira, M. Resende de Souza, J. R. Nicoli, E. Neumann y Á. Cantini Nunes. "Transfer of antibiotic resistance determinants between lactobacilli isolates from the gastrointestinal tract of chicken". Beneficial Microbes 3, n.º 2 (1 de junio de 2012): 137–44. http://dx.doi.org/10.3920/bm2011.0058.
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The aim of this study was to assess the potential horizontal transfer of genetic traits for antibiotic resistance between lactobacilli isolated from the chicken gut, both in vitro and in vivo. Thirty-seven Lactobacillus spp. strains isolated from the gizzard, small and large intestines and caeca of free-range broiler chickens showed multi-drug resistance as assessed by disc diffusion assays. The minimum inhibitory concentration (MIC) for vancomycin, tetracycline, erythromycin and chloramphenicol was determined in De Man, Rogosa and Sharpe broth in a microplate assay. Almost all the lactobacilli isolates were resistant to vancomycin (except strains belonging to the Lactobacillus acidophilus group) and to tetracycline (MIC≥128 μg/ml). Only five strains were resistant to erythromycin, and six to chloramphenicol. The transfer rate in filter mating experiments performed using L. acidophilus strain 4M14E (EmR), Lactobacillus vaginalis strain 5M14E (CmR), Lactobacillus salivarius strain 5C14C (EmR), and the 4G14L and 3C14C strains of Lactobacillus reuteri (CmR) showed a frequency of approximately 1×104 cfu/ml of double-resistant transconjugants for the different combinations. The exception was the L. salivarius 5C14C (EmR) and L. vaginalis 5M14E (CmR) mating combination, which produced no transconjugants. In vivo experiments performed in gnotobiotic mice by mating L. acidophilus 4M14E (EmR) with L. reuteri 3C14C (CmR), L. reuteri 4G14L (CmR) or L. vaginalis 5M14E (CmR) resulted in transconjugants at 3.95±0.29, 3.16±0.33, and 4.55±1.52 log10 cfu/g of faeces, respectively. Taken together, these data suggest that genetic exchange may occur between native bacterial strains within the gastrointestinal tract of chickens, which might maintain a dynamic gene pool conferring antibiotic resistance upon indigenous microbiota components, even in the absence of the pathogens. This possibility must be taken into account as a complementary criterion when lactobacilli are screened for probiotic use.
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Yeeh, Yeehn, Young Bae Jo y Oh Chang Kwon. "Protoplast fusion between Lactobacillus casei and Lactobacillus acidophilus". Biotechnology Letters 18, n.º 7 (julio de 1996): 805–8. http://dx.doi.org/10.1007/bf00127893.
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Widjiastuti, Ira, Adioro Soetojo y Febriastuti Cahyani. "Anti-glucan effects of propolis ethanol extract on Lactobacillus acidophillus". Dental Journal (Majalah Kedokteran Gigi) 50, n.º 1 (31 de marzo de 2017): 28. http://dx.doi.org/10.20473/j.djmkg.v50.i1.p28-31.
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Background: In deep dentinal caries cases, bacteria mostly found are Lactobacillus acidophilus classified as gram positive bacteria and as facultative aerobes producing glucosyltransferase (GTF) enzyme. GTF enzyme can alter sucrose into glucans. Glucan is sticky and insoluble in water. As a result, GTF enzyme can facilitate plaque formation and microorganism colonization on tooth surface. In addition, Lactobacillus acidophilus also can form acid leading to demineralization of organic and inorganic materials, resulting in dental caries. Multidrug-resistant phenomena, on the other hand, have led to the use of natural resources, one of which is propolis as an antimicrobial material and as a new anti-infective therapeutic strategy. Propolis is a resinous substances collected by worker bees (Apismellifera) from barks and leaves of plants. Propolis has a complex chemical composition and biological properties, such as antibacterial, antiviral, antifungal, anti-inflammatory, and antitumor. Purpose: This research aimed to reveal anti-glucan effects of propolis ethanol extract generated from honey bee, Apis mellifera spp on Lactobacillus acidophilus bacteria. Method: Before antiglucan test was conducted, glucan-formation test was performed on Lactobacillus acidophilus bacteria using SDSpage. Meanwhile, anti-glucan adhesion test on Lactobacillus acidophilus bacteria was carried by culturing the bacteria at 37ºC temperature in a jar with 10% CO2. Test tubes were placed at an angle of 30º for 18 hours to review the attachment of bacteria at the glass surfaces. After the incubation, the culture of bacteria was vibrated using a mixer vortex for a few minutes, and then cultured in solid MRS A media. Bacteria grown were measured by using colony counter. Result: The ethanol extract of propolis with a concentration of 1.56% was the lowest concentration inhibiting the attachment of glucan to Lactobacillus acidophilus bacteria. Conclusion: The ethanol extract of propolis with a concentration of 1.56% can be used as an anti-glucan material for Lactobacillus acidophilus bacteria.
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Wegmann, Udo, Karin Overweg, Nikki Horn, Alexander Goesmann, Arjan Narbad, Michael J. Gasson y Claire Shearman. "Complete Genome Sequence of Lactobacillus johnsonii FI9785, a Competitive Exclusion Agent against Pathogens in Poultry". Journal of Bacteriology 191, n.º 22 (18 de septiembre de 2009): 7142–43. http://dx.doi.org/10.1128/jb.01182-09.
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ABSTRACT Lactobacillus johnsonii is a member of the acidophilus group of lactobacilli. Because of their probiotic properties, including attachment to epithelial cells, immunomodulation, and competitive exclusion of pathogens, representatives of this group are being intensively studied. Here we report the complete annotated genome sequence of Lactobacillus johnsonii FI9785, a strain which prevents the colonization of specific-pathogen-free chicks by Clostridium perfringens.
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Schleifer, C. R., R. L. Benz, R. McAlack, J. Poupard y J. Calmon. "Lactobacillus Acidophilus Peritonitis in CAPO". Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis 9, n.º 3 (julio de 1989): 222–23. http://dx.doi.org/10.1177/089686088900900316.
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Schleifer, C. R. "Lactobacillus Acidophilus Peritonitis in CAPO". Peritoneal Dialysis International: Journal of the International Society for Peritoneal Dialysis 10, n.º 1 (enero de 1990): 117. http://dx.doi.org/10.1177/089686089001000137.
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Akolkar, S. K., A. Sajgure y S. S. Lele. "Lactase Production from Lactobacillus acidophilus". World Journal of Microbiology and Biotechnology 21, n.º 6-7 (octubre de 2005): 1119–22. http://dx.doi.org/10.1007/s11274-005-0079-9.
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Canchaya, Carlos, Marcus J. Claesson, Gerald F. Fitzgerald, Douwe van Sinderen y Paul W. O'Toole. "Diversity of the genus Lactobacillus revealed by comparative genomics of five species". Microbiology 152, n.º 11 (1 de noviembre de 2006): 3185–96. http://dx.doi.org/10.1099/mic.0.29140-0.
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The genus Lactobacillus contains over 80 recognized species, and is characterized by a high level of diversity, reflected in its complex phylogeny. The authors' recent determination of the genome sequence of Lactobacillus salivarius means that five complete genomes of Lactobacillus species are available for comparative genomics: L. salivarius, L. plantarum, L. acidophilus, L. johnsonii and L. sakei. This paper now shows that there is no extensive synteny of the genome sequences of these five lactobacilli. Phylogeny based on whole-genome alignments suggested that L. salivarius was closer to L. plantarum than to L. sakei, which was closest to Enterococcus faecalis, in contrast to 16S rRNA gene relatedness. A total of 593 orthologues common to all five species were identified. Species relatedness based on this protein set was largely concordant with genome synteny-based relatedness. A Lactobacillus supertree, combining individual phylogenetic trees from each of 354 core proteins, had four main branches, comprising L. salivarius–L. plantarum; L. sakei; E. faecalis; and L. acidophilus–L. johnsonii. The extreme divergence of the Lactobacillus genomes analysed supports the recognition of new subgeneric divisions.
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Hosoi, Tomohiro, Akio Ametani, Kan Kiuchi y Shuichi Kaminogawa. "Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin". Canadian Journal of Microbiology 46, n.º 10 (1 de octubre de 2000): 892–97. http://dx.doi.org/10.1139/w00-070.
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In an effort to demonstrate the potential usefulness of Bacillus subtilis (natto) as a probiotic, we examined the effect of this organism on the growth of three strains of lactobacilli co-cultured aerobically in vitro. Addition of B. subtilis (natto) to the culture medium resulted in an increase in the number of viable cells of all lactobacilli tested. Since B. subtilis (natto) can produce catalase, which has been reported to exhibit a similar growth-promoting effect on lactobacilli, we also examined the effect of bovine catalase on the growth of Lactobacillus reuteri JCM 1112 and L. acidophilus JCM 1132. Both catalase and B. subtilis (natto) enhanced the growth of L. reuteri JCM 1112, whereas B. subtilis (natto) but not catalase enhanced the growth of L. acidophilus JCM 1132. In a medium containing 0.1 mM hydrogen peroxide, its toxic effect on L. reuteri JCM 1112 was abolished by catalase or B. subtilis (natto). In addition, a serine protease from B. licheniformis, subtilisin, improved the growth and viability of L. reuteri JCM 1112 and L. acidophilus JCM 1132 in the absence of hydrogen peroxide. These results indicate that B. subtilis (natto) enhances the growth and (or) viability of lactobacilli, possibly through production of catalase and subtilisin.Key words: Bacillus subtilis (natto), Lactobacillus, probiotic, catalase, subtilisin.
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Shu, Guo Wei, He Chen, Tao Qin y Qi Ma. "Effect of the Extract of Fructus tribuli on Growth of Lactobacillus acidophilus". Key Engineering Materials 480-481 (junio de 2011): 261–65. http://dx.doi.org/10.4028/www.scientific.net/kem.480-481.261.
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Effect of the extract of Fructus tribuli (EFT) on growth of Lactobacillus acidophilus LA04, LA05, LA06 and LA09 was studied by measuring optical density at 600nm (OD600) and pH using MRS culture media as the control. The addition of EFT (v/v) was 1%, 2%, 3%, 4% and 5%. Results were as follows: addition of EFT could promote the growth of Lactobacillus acidophilus LA09, The optimum concentration of EFT in MRS media was 1% at incubation 24h, but addition of EFT on growth of Lactobacillus acidophilus LA04, LA05 and LA06 has no significant effect.
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Barros, M. R., R. L. Andreatti Filho, D. E. Oliveira, E. T. Lima y A. J. Crocci. "Comparação entre método bioquímico e reação em cadeia de polimerase para identificação de Lactobacillus spp., isolados de aves". Arquivo Brasileiro de Medicina Veterinária e Zootecnia 61, n.º 2 (abril de 2009): 319–25. http://dx.doi.org/10.1590/s0102-09352009000200006.
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Lactobacilos foram isolados do inglúvio e cecos de reprodutoras pesadas e caracterizados como Gram-positivo, catalase negativo, produtores de gás em glicose e não produtores de H2S em triple sugar iron e pela fermentação de carboidratos. Utilizaram-se os iniciadores: Lac 1/23-10C para detecção de Lactobacillus acidophilus, L. crispatus, L. amylovorus, L. gasseri, L. helveticus e L. jensenii; Lac 2/LU-1' para L. acidophilus; Fer 3/Fer 4 para L. fermentum; Reu 1/Reu 2 para L. reuteri e Sal 1 e Sal 2 para L. salivarius. L. reuteri e L. salivarius foram identificados pela reação em cadeia de polimerase (PCR) e pelo teste bioquímico, enquanto L. acidophilus, L. fermentum e Lactobacillus sp. somente pelo teste bioquímico. Os resultados obtidos na PCR foram mais precisos quando comparados aos obtidos com o método bioquímico, que demonstrou ser subjetivo devido às variações na fermentação de carboidratos, principalmente na diferenciação entre L. fermentum e L. reuteri.
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Goel, Shubhi, Chandra Shekar B R y Chandan S. "Evaluation of Antioxidant and Antimicrobial Efficacy of Camellia Sinensis and Alstonia Scholaris Extracts on Streptococcus Mutans and Lactobacillus Acidophilus - An in Vitro Study." Biomedical and Pharmacology Journal 14, n.º 1 (30 de marzo de 2021): 455–65. http://dx.doi.org/10.13005/bpj/2145.
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Context Dental caries is showing an upward trend in India and there is a need to explore innovative strategies to prevent the disease. Literature evaluating antibacterial activity of Camellia sinensis and Alstonia scholaris plant extracts on Streptococcus mutans and Lactobacillus acidophilus is practically non-existent. Objectives - To assess the minimum inhibitory concentration (MIC) and antimicrobial efficacy of Camellia sinensis and Alstonia scholaris on S. mutans and L. acidophilus. Materials and method: This was an in vitro study carried over a period of three months. The leaves of Camellia sinensis and Alstonia scholaris were collected, and crushed to obtain coarse powder. Plant extraction was performed using Soxhelet appartus. Anti- oxidant assay was performed for both the plant extracts against DPPH radical using Spectrophotometer at 517nm. Inhibition percentage was calculated through absorbance value measured from spectrophotometer. Anti- microbial activity of both the plant extracts against Microbial Type Culture Collection strains of Streptococcus mutans and Lactobacillus acidophilus was assessed using Agar well diffusion method. 0.2% Chlorhexidine was used as positive control and ethanol as negative control. The experiment was performed in triplicates. Mean inhibition zone in each set of experiment was computed using three readings after accounting for well diameter. One Way Analysis of Variance (ANOVA), Tukey’s post hoc test and independent sample‘t’ test were performed to compare the mean inhibition zone. Results: The plant extracts were effective against Streptococcus mutans and Lactobacillus acidophilus. Camellia sinensis at 4% concentration produced a mean inhibition zone of 30.3± 3.9 mm against Streptococcus mutans and 23.8± 2.2 mm against Lactobacillus acidophilus. Alstonia scholaris at 10% concentration produced a mean inhibition zone of 21.6± 2.8 mm against Streptococcus mutans and 24.1± 1.6 mm against Lactobacillus acidophilus. Conclusion: Camellia sinensis and Alstonia scholaris have significant anti- oxidant and anti- microbial property against Streptococcus mutans and Lactobacillus acidophilus.
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Arsenijevic, Slavica y Ljubisa Topisirovic. "Molecular analysis of mutatedLactobacillus acidophiluspromoter-like sequence P15". Canadian Journal of Microbiology 46, n.º 10 (1 de octubre de 2000): 938–45. http://dx.doi.org/10.1139/w00-077.
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The promoter-like sequence P15 that was previously cloned from the chromosome of Lactobacillus acidophilus ATCC 4356 is active in Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus acidophilus, and Escherichia coli, but not in Lactococcus lactis. N-methyl-N-nitroso-N-guanidine (MNNG) mutagenesis of P15 was used to select for a promoter active in L. lactis MG1363. Molecular analysis of the mutated promoter (designated P16) revealed a 90 bp deletion and a T[Formula: see text]A transversion. This deletion, in combination with the addition to the transversion, created a promoter with putative -35 and -10 hexamers identical to the consensus promoter sequence found in E. coli and Bacillus subtilis vegetative promoters. The activity of P16 was measured by its ability to promote chloramphenicol resistance in different bacteria when inserted in the promoter-probe plasmid pBV5030 (designated pLA16). The MIC of chloramphenicol in L. lactis, L. reuteri, L. plantarum, E. coli, and L. acidophilus harbouring pLA16 were 30, 170, 180, >500, and 3 µg/mL, respectively. This represents an increase in promoter activity compared to P15 in L. reuteri of 3-fold, in L. plantarum of 9-fold, and in E. coli of at least 2.5-fold, but a decrease in L. acidophilus of 7-fold.Key words: Lactobacillus acidophilus, promoter-like sequence, mutagenesis.
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Miksusanti, Miksusanti, Najmatul Asriah, Indah Solihah y Dina Permata Wijaya. "Antibacterial Edible Coating of Ipomea batatas Incorporated with Lactobacillus acidophilus". RAFFLESIA JOURNAL OF NATURAL AND APPLIED SCIENCES 2, n.º 2 (31 de octubre de 2022): 135–46. http://dx.doi.org/10.33369/rjna.v2i2.23933.
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This study was conducted to analyze the effect of variations concentration of Lactobacillus acidophilus in edible coatings and their antibacterial activity against E. coli using the well diffusion method. This study used an edible coating of Prebiotic from purple sweet potato starch and Lactobacillus acidophilus with dilution variations (10-6, 10-7, 10-8, 10-9) as probiotics. In this study physical properties were tested for edible coatings such as color tests with visual observations, water content by the gravimetric method and viscosity using Viscometer Ostwald. The content of organic acids in edible coating solutions was measured using the HPLC method. Organoleptic test was conducted with taste and color parameters on the A-E scale of 30 respondents. Research results showed edible coating discoloration before and after incorporation from deep purple to brown. The value of water content and viscosity also changed from 62,8% to 71,4% and 569,97 cp to 486,64 cp respectively. The best antibacterial activity of edible coating incorporation with Lactobacillus acidophilus was 263,76 mm2. Organoleptic test on grapes that have been coated with edible coating showed that covered with edible coating contains probiotics (Lactobacillus acidophilus) has no effect on respondents' perception. Lactic acid and acetic acid were exist in edible coating which were incorporated with Lactobacillus acidophilus.
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Lianah, Widriyatul, Novi Ayuwardani y Yetti Hariningsih. "AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL SELEDRI (Apium graveolens L) TERHADAP PERTUMBUHAN BAKTERI Actinomyces sp. dan Lactobacillus acidophilus". Duta Pharma Journal 1, n.º 1 (30 de junio de 2021): 32–39. http://dx.doi.org/10.47701/djp.v1i1.1190.
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Bakteri Actinomyces sp. dan Lactobacillus acidophilus merupakan bakteri yang paling dominan di saluran akar gigi dan dalam rongga mulut serta sangat berperan dalam terjadinya karies gigi. Pencegahan karies gigi menggunakan obat kumur dengan zat aktif Chlorhexidine dalam jangka panjang tidak dianjurkan karena efek samping yang sangat merugikan sehingga diperlukan alternatif dari bahan alam yang berpotensi antibakteri yaitu seledri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri dan Konsentrasi Hambat Minimum (KHM) ekstrak etanol seledri pada konsentrasi 12,5%; 25%; 50%;100% terhadap bakteri Actinomyces sp dan Lactobacillus acidophilus. Ekstraksi menggunakan metode maserasi dengan pelarut etanol 96%. Uji aktivitas antibakteri dilakukan secara in vitro dengan metode difusi cakram disk serta membandingkan zona hambat yang terbentuk dari masing-masing perlakuan dengan kontrol positif obat kumur “Minosep”. Hasil menunjukkan ekstrak etanol seledri memiliki respon hambatan kategori kuat terhadap bakteri Actinomyces sp dan Lactobacillus acidophilus. Uji One way Anova menunjukan adanya perbedaan yang signifikan dari masing-masing perlakuan yang dibuktikan dengan nilai (p=0,000). Kesimpulan dari penelitian ini adalah ekstrak etanol seledri memiliki aktivitas antibakteri terhadap Actinomyces sp dan Lactobacillus acidophilus dengan Konsentrasi Hambat Minimum (KHM) masing-masing 12,5% dengan rata-rata zona hambat 10,21 mm dan 10,79 mm.
Kata Kunci : Aktivitas antibakteri, ekstrak etanol herba seledri, Actinomyces sp, Lactobacillus acidophilus,daya hambat.
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Steinberg, R. S., M. Lima, N. L. Gomes de Oliveira, A. Miyoshi, J. R. Nicoli, E. Neumann y A. C. Nunes. "Effect of intestinal colonisation by two Lactobacillus strains on the immune response of gnotobiotic mice". Beneficial Microbes 5, n.º 4 (1 de diciembre de 2014): 409–19. http://dx.doi.org/10.3920/bm2013.0075.
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The effect of intestinal colonisation on the immune system was investigated in germ-free mice monoassociated with Lactobacillus strains isolated from calf faeces. Single doses of Lactobacillus acidophilus L36 or Lactobacillus salivarius L38 were administered to germ-free mice by intragastric gavage. Ten days later, the mice were euthanised. Gene expression levels of interleukin 5 (IL-5), IL-6, IL-10, IL-12b, IL-17a, gamma interferon (IFN-γ), transforming growth factor beta 1 (TGF-β1), and tumour necrosis factor alpha (TNF-α) were quantified in segments of the small and large intestines by real time quantitative polymerase chain reaction. All the mice were colonised rapidly after Lactobacillus administration with intestinal counts ranging from 6.53 to 8.26 log cfu/g. L. acidophilus L36 administration increased the expression of cytokines involved with the Th2 (IL-5, IL-6 and TGF-β1) and Th17 (IL-17a, TNF-α and IL-6) inflammatory response, whereas L. salivarius L38 appeared to stimulate a pattern of less diversified cytokines in the intestine. Intragastric gavage of L. acidophilus L36 and L. salivarius L38 induced similar levels of colonisation in the digestive tracts of germ-free mice but stimulated different immune responses in the intestinal mucosa. The different immunomodulation patterns might facilitate the potential use of these lactobacilli as probiotics to treat distinct pathological conditions, for example protection against Citrobacter rodentium infection by stimulating IL-17 production.
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PATURI, GUNARANJAN, MICHAEL PHILLIPS y KASIPATHY KAILASAPATHY. "Effect of Probiotic Strains Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 on Systemic Immune Functions and Bacterial Translocation in Mice". Journal of Food Protection 71, n.º 4 (1 de abril de 2008): 796–801. http://dx.doi.org/10.4315/0362-028x-71.4.796.
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The immunostimulatory effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 were evaluated to determine their probiotic properties for functional food applications. Mice were given oral doses of either L. acidophilus L10 or L. paracasei L26 (108 CFU/50 μl/day), and the effects on immune responses and bacterial translocation were assessed after the 14-day feeding trial. The proliferative responses of splenocytes to concanavalin A and lipopolysaccharide were significantly higher in mice fed L. acidophilus. Concanavalin A–induced splenocyte proliferative responses increased significantly in mice fed L. paracasei. Interleukin 10 and interferon γ production from the splenocytes stimulated with concanavalin A were enhanced in mice fed L. acidophilus or L. paracasei. The phagocytic activity of the peritoneal macrophages was significantly higher in mice fed either L. acidophilus or L. paracasei compared with control mice. In mice fed L. acidophilus or L. paracasei, the bacterial translocation of Lactobacillus spp. and total anaerobes to Peyer's patches and mesenteric lymph nodes was modulated compared with that in the control mice. Furthermore, there was no indication of disruption of intestinal mucosal integrity and thus no bacterial translocation to spleen, liver, or blood in mice fed either L. acidophilus or L. paracasei. The results of this study indicate that L. acidophilus and L. paracasei are potential enhancers of systemic immunity and are nonpathogenic, as suggested by their bacterial translocation profiles in healthy mice.
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Atta, H. I., A. Gimba y T. Bamgbose. "Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples". Agricultural Science and Technology 12, n.º 4 (diciembre de 2020): 357–65. http://dx.doi.org/10.15547/ast.2020.04.057.
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Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.
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Atta, H. I., A. Gimba y T. Bamgbose. "Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples". Agricultural Science and Technology 12, n.º 4 (diciembre de 2020): 357–65. http://dx.doi.org/10.15547/ast.2020.04.057.
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Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.
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Fajriani, Fajriani y Sartini Djide. "Pembuatan Pasta Gigi Katekin Teh Hijau dan Uji Daya Hambat terhadap Bakteri Streptococcus Mutans dan Lactobascillus Ascidopillus". Majalah Kedokteran Gigi Indonesia 1, n.º 1 (1 de junio de 2015): 27. http://dx.doi.org/10.22146/majkedgiind.8866.
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Pembuatan pasta gigi ini dilatar belakangi oleh keinginan peneliti agar memudahkan masyarakat menggunakan bahan alami katekin teh hijau yang hasilnya langsung di uji efektifitasnya terhadap daya hambat bakteri kariogenik. Penelitian ini bertujuan untuk melakukan pembuatan prodak pasta gigi katekin teh hijau dengan formula yang sesuai dengan hasil uji dan melakukan pengujian daya hambat pasta gigi katekin teh hijau terhadap bakteri streptococcus mutans dan lactobacillus acidophilus. Pembuatan pasta gigi katekin teh hijau didahului dengan pembuatan ekstrak katekin dan uji konsentrasi hambat minimal (KHM) dan uji konsentrasi bunuh minimal (KBH) menggunakan metode dilusi cair.Peracikan formula dan pembuatan pasta gigi katekin teh hijau dilakukan sesuai hasil uji KHM (MIC). Pasta gigi katekin teh hijau ini dilakukan pengukuran kadar total flavonoid dan total polifenol, selanjutnya pengukuran uji daya hambat pasta gigi katekin teh hijau dilakukan dengan metode difusi menggunakan well (sumuran) sebagai reservoar sampel uji terhadap bakteri streptococus mutans dan lactobacilus acidophilus. Hasil diperoleh prodak pasta gigi katekin teh hijau dengan kandungan kadar flavonoid 77% dan kadar polifenol 41%, sedangkan hasil uji diameter hambatan pasta gigi katekin teh hijau terhadap bakteri streptococcus mutans 17,2 mm dan bakteri lactobacillus acidophilus 19,6 mm. Hasil ini menunjukkan bahwa prodak katekin teh hijau ini sangat efektif digunakan sehari-hari sebagai perawatan gigi dan juga sebagai antibakteri kariogenik. Making Green Tea Catechin Toothpaste and Inhibition Test Against Streptococcus Mutans and Acidophilus Lactobaccilus. The manufacture of this toothpaste is motivated by the desire of researchers to facilitate the public to use natural ingredients of green tea catechins whose result effectiveness against cariogenic bacteria was directly tested inhibition. This study is to find the right formula composition for greentea catechins toothpaste based on the result of the inhibition properties of greentea cathecins against tostreptococcus mutans dan lactobacillus acidophilus. The manufacture of greentea catechins toothpaste was after making catechins extracts and testing minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) using liquid dilution method. The toothpaste was then made according to the result of MIC. The toothpaste’s flavonoid and polyphenol total contain was measured; then the inhibition property of the toothpaste to was measured using diffusion method with wells as the sample reservoar for streptococus mutans dan lactobacilus acidophilus. It is found that the toothpaste contains 77% flavonoid and 41% polyphenol, and the diameter of the inhibition property of green tea catechyn is 17.2 mm for streptococus mutans and 19.6 mm for lactobacilus acidophilus. This result shows that greentea catechyn toothpaste is very effective for daily oral care which is antibacterial.
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de VALDEZ, G. F. y G. S. de GIORI. "Effectiveness of Soy Milk as Food Carrier for Lactobacillus Acidophilus". Journal of Food Protection 56, n.º 4 (1 de abril de 1993): 320–22. http://dx.doi.org/10.4315/0362-028x-56.4.320.
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Three mild-fermented milk beverages prepared from soy milk and cow's milk were compared for their ability to preserve the cell viability of Lactobacillus acidophilus during refrigerated storage, in associative growth with Lactobacilus casei and Streptococcus thermophilus. The highest survival rate was obtained by using soy milk as substrate. The presence of L. casei in the starter culture had no influence on the viability of L. acidophilus, while the streptococcal cells showed a harmful effect. The culture activity measured as proteolysis and acid production remained fairly constant during the shelf life, despite the variations in colony counts observed for the different fermented milks analyzed.
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Zamudio., Karin L. y Amparo I. Zavaleta. "Estudio del potencial probiótico de lactobacilos aislados de fuentes naturales". Ciencia e Investigación 6, n.º 1 (16 de junio de 2003): 30–35. http://dx.doi.org/10.15381/ci.v6i1.3317.
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El uso de los lactobacilos como probióticos se ha incrementado debido a sus propiedades benéficas para la salud animal y humana. Con el objetivo de identificar y obtener cepas nativas de lactobacilos para ser utilizadas como probióticos, se seleccionaron 9 lactobacilos aislados de diferentes fuentes naturales. Las especies de Lactobacillus fueron identificadas por el perfil de fermentación de carbohidratos y por la Reacción en Cadena de la Polimerasa utilizando cebadores específicos diseñados a partir de los espaciadores intergénicos de los genes ribosómicos 16S-23S. Los lactobacilos seleccionados pertenecen a las especies: Lactobacillus plantarum, Lb. acidophilus, Lb. casei y Lb. fermentum correspondiendo en número de cepas por especie 3, 3, 2 y 1 respectivamente. El potencial probiótico de estos microorganismos se determinó por su estabilidad frente a pH básico, su tolerancia a la bilis y a su actividad antimicrobiana contra los patógenos entéricos Listería monocytogenes y Escherichia coli. Se encontró que Lb. acidophilus 4P-1 presenta las mejores características probióticas por resistir más de 24 horas a pH 3.5 e inhibir a los patógenos ensayados.