Artykuły w czasopismach na temat „Lactic acid”
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Orozco, F. G., A. Valadez-González, J. A. Domínguez-Maldonado, F. Zuluaga, L. E. Figueroa-Oyosa i L. M. Alzate-Gaviria. "Lactic Acid Yield Using Different Bacterial Strains, Its Purification, and Polymerization through Ring-Opening Reactions". International Journal of Polymer Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/365310.
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Laboratory-scale anaerobic fermentation was performed to obtain lactic acid from lactose, using five lactic acid bacteria:Lactococcus lactis, Lactobacillus bulgaricus, L. delbrueckii, L. plantarum,andL. delbrueckii lactis. A yield of 0.99 g lactic acid/g lactose was obtained withL. delbrueckii, from which a final concentration of 80.95 g/L aqueous solution was obtained through microfiltration, nanofiltration, and inverse osmosis membranes. The lactic acid was polymerized by means of ring-opening reactions (ROP) to obtain poly-DL-lactic acid (PDLLA), with a viscosity average molecular weight (Mv) of 19,264 g/mol.
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Admanova, G. B., Zh I. Kuanbay, R. Izimova, G. O. Keubassova i L. S. Kozhamzharova. "Some enzymatic properties of lactic acid bacteria isolated from dairy products". Bulletin of the Karaganda University. “Biology, medicine, geography Series” 112, nr 4 (30.12.2023): 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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RAO, R. D., W. L. WENDORFF i K. SMITH. "Changes in Galactose and Lactic Acid Content of Sweet Whey during Storage". Journal of Food Protection 67, nr 2 (1.02.2004): 403–6. http://dx.doi.org/10.4315/0362-028x-67.2.403.
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Whey is often stored or transported for a period of time prior to processing. During this time period, galactose and lactic acid concentrations may accumulate, reducing the quality of spray-dried whey powders in regard to stickiness and agglomeration. This study surveyed industry samples of Cheddar and mozzarella cheese whey streams to determine how galactose and lactic acid concentrations changed with storage at appropriate (4°C) and abuse (37.8°C) temperatures. Samples stored at 4°C did not exhibit significant increases in levels of lactic acid or galactose. Mozzarella whey accumulated the greatest amount of galactose and lactic acid with storage at 37.8°C. Whey samples derived from cheese made from single strains of starter culture were also evaluated to determine each culture's contribution to galactose and lactic acid production. Starter cultures evaluated included Streptococcus salivarius ssp. thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. cremoris, and Lactococcus lactis ssp. lactis. Whey derived from L. helveticus accumulated a significantly greater amount of lactic acid upon storage at 37.8°C as compared with the other cultures. Galactose accumulation was significantly decreased in whey from L. lactis ssp. lactis stored at 37.8°C in comparison with the other cultures. Results from this study indicate that proper storage conditions (4°C) for whey prevent accumulation of galactose and lactic acid while the extent of accumulation during storage at 37.8°C varies depending on the culture(s) used in cheese production.
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Al-Saman, Mahmoud Abd El-Hamid, Rafaat M. Elsanhoty i A. E. Elhadary. "The impact of oil type and lactic acid bacteria on conjugated linoleic acid production". Journal of Biochemistry, Microbiology and Biotechnology 4, nr 2 (30.12.2016): 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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Gawade, Pranotee. "Lactic Acid Bacteria as A Bio Preservative: Importance and Production". International Journal for Research in Applied Science and Engineering Technology 9, nr 10 (31.10.2021): 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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Hwang, Hyelyeon, i Jong-Hee Lee. "Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi". Molecules 23, nr 11 (21.11.2018): 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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Sârbu, Ionela, Tatiana Vassu, Ileana Stoica, Carmen Chifiriuc, Marcela Bucur, Elena Rusu, Robertina Ionescu i Diana Pelinescu. "Analysis on the antimicrobial activity of some lactic acid bacteria strains". Romanian Journal of Infectious Diseases 18, nr 2-3 (30.09.2015): 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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Karovičová, J., i Z. Kohajdová. "Lactic acid fermented vegetable juices". Horticultural Science 30, No. 4 (28.11.2011): 152–58. http://dx.doi.org/10.17221/3878-hortsci.
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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.
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GOURAMA, HASSAN, i LLOYD B. BULLERMAN. "Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review†". Journal of Food Protection 58, nr 11 (1.11.1995): 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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Vaitheeswaran, Nataraja Iyer, i Gajanan S. Bhat. "Influence of lactic cultures in denaturation of whey proteins during fermentation of milk". Journal of Dairy Research 55, nr 3 (sierpień 1988): 443–48. http://dx.doi.org/10.1017/s0022029900028697.
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SummaryUndenatured whey protein (UWP) content of skim milk acidified with lactic acid or cultured with lactic cultures was estimated by a dye-binding method. The UWP content decreased with increase in acidity and the denaturation was only partly reversible on neutralization to the original acidity. The decrease in UWP was higher in cultured milk than in the milk acidified to the same extent with lactic acid, indicating the effect of lactic cultures in denaturation of whey proteins during fermentation of milk. Among the lactic cultures the denaturation effect of Lactobacillus delbrueckii subsp. bulgaricus was highest, followed by Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lact. lactis biovar diacetylactis. Denaturation of whey proteins by lactic cultures was found to be partly irreversible.
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Ann, Yong-Geun. "[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria". Korean Journal of Food And Nutrition 24, nr 4 (31.12.2011): 817–32. http://dx.doi.org/10.9799/ksfan.2011.24.4.817.
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Tsuji, Hideto, Masato Yamasaki i Yuki Arakawa. "Synthesis and Stereocomplexation of New Enantiomeric Stereo Periodical Copolymers Poly(l-lactic acid–l-lactic acid–d-lactic acid) and Poly(d-lactic acid–d-lactic acid–l-lactic acid)". Macromolecules 54, nr 13 (16.06.2021): 6226–37. http://dx.doi.org/10.1021/acs.macromol.1c01099.
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KIM, C. R., J. O. HEARNSBERGER i J. B. EUN. "Gram-Negative Bacteria in Refrigerated Catfish Fillets Treated with Lactic Culture and Lactic Acid†". Journal of Food Protection 58, nr 6 (1.06.1995): 639–43. http://dx.doi.org/10.4315/0362-028x-58.6.639.
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Catfish fillets were treated with combinations of lactic culture (Lactococcus lactis spp. cremoris ATCC 19257) and lactic acid using a meat tumbler. Fillets were placed individually in Ziploc bags and stored at 4 or 10°C. Counts of gram-negative bacteria on crystal violet tetrazolium chloride agar (CVT), the pH, and the sensory quality of fillets were evaluated after 0, 3, 6, and 9 days of storage time. The combination of 2.5% lactic culture and either 2% lactic acid dip (5 min) or 3% lactic acid dip (1 or 5 min) effectively (P < 0.05) inhibited counts for 9 days. The most effective treatment combination was 2.5% lactic culture incubated for 48 h and 3% lactic acid dip. The pH of samples treated with lactic culture and lactic acid ranged from 5.6 to 6.1 for 9 days at 4 or 10°C Lactic culture and lactic acid combinations extended the refrigerated shelf life of catfish for an additional 3 days at 4 and 10°C and reduced CVT counts by two log cycles over untreated fish. The combination of lactic culture and lactic acid were generally preferred for flavor and odor compared to controls after 6 and 9 days of storage, respectively.
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Tanaka, Kenji, Kouji Katamune i Ayaaki Ishizaki. "Fermentative production of poly(β-hydroxybutyric acid) from xylose via L-lactate by a two-stage culture method employing Lactococcus lactis IO-1 and Alcaligenes eutrophus". Canadian Journal of Microbiology 41, nr 13 (15.12.1995): 257–61. http://dx.doi.org/10.1139/m95-194.
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A two-stage culture method employing Lactococcus lactis IO-1 and Alcaligenes eutrophus was developed for the production of polyhydroxyalkanoic acid (PHA) from xylose via L-lactate. In this culture method, xylose was converted into L-lactic acid and acetic acid by a culture of L. lactis IO-1, and the organic acids were then converted into PHA by a culture of A. eutrophus. Alcaligenes eutrophus grew at a specific growth rate of 0.61/h; however, the growth rate decreased as the lactate concentration in the medium increased. When the supernatant of the IO-1 culture broth containing 10-g/L L-lactate was used as a medium for A. eutrophus in batch culture, the cell concentration increased to 8.5 g/L in 24 h and 55% (w/w) of the content of the cells was found to be poly(β-hydroxybutyric acid), P(3HB). Furthermore, fed-batch culture of A. eutrophus was carried out with feeding of L-lactic acid to maintain the L-lactate concentration around 3.0 g/L. As a result, 41.0 g/L of cells and 28.7 g/L of P(3HB) were produced after 17 h of cultivation.Key words: polyhydroxybutyric acid, xylose, L-lactic acid, Alcaligenes eutrophus, Lactococcus lactis.
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Muthuramamoorthy, Muthumareeswaran, Ali Aldalbahi, Khwater Mishaal Radi Alanzi, Saravanan Pandiaraj, Ponmurugan Karuppiah i Periyasami Govindasami. "Production of low-cost lactic acid from dairy wastes and dates wastewater and bioactive silver-poly (lactic acid) nanocomposite for biological applications". BioResources 19, nr 3 (2.07.2024): 5632–53. http://dx.doi.org/10.15376/biores.19.3.5632-5653.
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L-Lactic acid-producing Lactobacillus lactis and L. plantarum were isolated from date wastes. The fermentation process was optimized using a one-variable-at-a-time approach. Dairy wastewater and wastewater from the date industry were utilized as low-cost culture media to produce lactic acid. The selected two bacterial strains were co-cultured in wastewater medium to produce L-lactic acid and D-lactic acid. Lactic acid production was significantly improved by glucose (carbon source), yeast extract (nitrogen source), initial inoculum level, and polysorbate 80. A central composite design and response surface methodology were used to optimize the variables and their levels to improve lactic acid yield. The supplemented yeast extract, glucose, and polysorbate 80 improved lactic acid. The predicted variables and their levels for maximum lactic acid production were glucose (67.5 g/L), yeast extract (10.28 g/L), and polysorbate 80 (0.48 mL/L). The prepared nanocomposites exhibited antibacterial activity against foodborne bacterial pathogens. The structural properties of the silver-polylactic acid nano compost materials were determined. The characterized compost materials exhibited a peak absorption wavelength of 430 nm. The silver and poly(lactic acid) were characterized using X-ray diffraction analysis and were 30 to 50 nm in size.
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Lockwood, Lewis B., David E. Yoder i Mitchell Zienty. "LACTIC ACID". Annals of the New York Academy of Sciences 119, nr 3 (16.12.2006): 854–67. http://dx.doi.org/10.1111/j.1749-6632.1965.tb47447.x.
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Young, Jay A. "Lactic Acid". Journal of Chemical Education 84, nr 9 (wrzesień 2007): 1420. http://dx.doi.org/10.1021/ed084p1420.
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Popova, N. V., I. V. Kalinina, A. K. Vasiliev i K. S. Kameneva. "Evaluation of effectiveness and optimisation of the process of fermentation of oat drink with lactic acid microorganisms". Agrarian science, nr 2 (20.02.2024): 127–32. http://dx.doi.org/10.32634/0869-8155-2024-379-2-127-132.
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Relevance. The development of lactose-free probiotic products has recently attracted the attention of many scientists. Such products are especially interesting for people with individual characteristics of the body, in particular intolerance to the chemical components of milk, or their own food preferences. As a food system for obtaining a probiotic product, plant-based drinks are increasingly being used: oatmeal, rice, soy almond and others. Plant-based drinks provide a range of nutrients, and fermentation processes using lactic acid microorganisms can enrich them with functional ingredients such as probiotics.The purpose of the study is to evaluate the possibility of fermentation of oatmeal drink by strains of probiotic lactic acid microorganisms and to search for optimal modes of this process.Methods. Fermentation of a non-alcoholic beverage from vegetable raw materials “Oat milk” was carried out using a starter culture Danisco Choozit MA 11 25 DCU, including Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris. The efficiency of the process was assessed by the accumulation of biomass, titratable and active acidity, lactic acid accumulation, and the most likely number of probiotic microorganisms. Additionally, the influence of the functional component — routine — on the activity of changes in these indicators was assessed.Results. The possibility of adaptation of lactic acid bacteria in the plant environment of an oat drink was established, the addition of rutin contributed to the activation of the fermentation process. The increase in the biomass of lactic acid bacteria without the introduction of rutin was 150%, and when applied — 230%. The variation of the temperature factor during fermentation of the drink for 12–20 hours allowed us to establish the optimum for the accumulation of lactic acid — 16 hours at a temperature of 34.7 °C. The number of probiotic microorganisms in the finished drink was 3.8–5.2 × 107, which makes it possible to classify drinks as functional products with probiotics. Thus, the research results confirm the possibility of using an oat-based vegetable drink for fermentation by lactic acid bacteria Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. cremoris. The research was carried out with the financial support of a grant from the Russian Science Foundation (RGNF) within the framework of the project 23-26-10063.
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T, Kilic. "Therapeutic Properties of Lactic Acid Bacteria". Open Access Journal of Microbiology & Biotechnology 9, nr 2 (2.04.2024): 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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Silva, Luana Faria, Tássila Nakata Sunakozawa, Diego Alves Monteiro, Tiago Casella, Ana Carolina Conti, Svetoslav Dimitrov Todorov i Ana Lúcia Barretto Penna. "Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin". Metabolites 13, nr 11 (6.11.2023): 1134. http://dx.doi.org/10.3390/metabo13111134.
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Lactic acid bacteria (LAB) are pivotal in shaping the technological, sensory, and safety aspects of dairy products. The evaluation of proteolytic activity, citrate utilization, milk pH reduction, and the production of organic compounds, acetoin, and diacetyl by cheese associated LAB strains was carried out, followed by Principal Component Analysis (PCA). Citrate utilization was observed in all Leuconostoc (Le.) mesenteroides, Le. citreum, Lactococcus (Lc.) lactis, Lc. garvieae, and Limosilactobacillus (Lm.) fermentum strains, and in some Lacticaseibacillus (Lact.) casei strains. Most strains exhibited proteolytic activity, reduced pH, and generated organic compounds. Multivariate PCA revealed Le. mesenteroides as a prolific producer of acetic, lactic, formic, and pyruvic acids and acetoin at 30 °C. Enterococcus sp. was distinguished from Lact. casei based on acetic, formic, and pyruvic acid production, while Lact. casei primarily produced lactic acid at 37 °C. At 42 °C, Lactobacillus (L.) helveticus and some L. delbrueckii subsp. bulgaricus strains excelled in acetoin production, whereas L. delbrueckii subsp. bulgaricus and Streptococcus (S.) thermophilus strains primarily produced lactic acid. Lm. fermentum stood out with its production of acetic, formic, and pyruvic acids. Overall, cheese-associated LAB strains exhibited diverse metabolic capabilities which contribute to desirable aroma, flavor, and safety of dairy products.
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Kačániová, Miroslava, Petra Borotová, Margarita Terenjeva, Simona Kunová, Soňa Felsöciová, Peter Haščík, Ľubomír Lopašovský i Jana Štefániková. "Bryndza cheese of Slovak origin as potential resources of probiotic bacteria". Potravinarstvo Slovak Journal of Food Sciences 14 (28.08.2020): 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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Porro, Danilo, Michele M. Bianchi, Luca Brambilla, Rossella Menghini, Davide Bolzani, Vittorio Carrera, Jefferson Lievense i in. "Replacement of a Metabolic Pathway for Large-Scale Production of Lactic Acid from Engineered Yeasts". Applied and Environmental Microbiology 65, nr 9 (1.09.1999): 4211–15. http://dx.doi.org/10.1128/aem.65.9.4211-4215.1999.
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ABSTRACT Interest in the production of l-(+)-lactic acid is presently growing in relation to its applications in the synthesis of biodegradable polymer materials. With the aim of obtaining efficient production and high productivity, we introduced the bovinel-lactate dehydrogenase gene (LDH) into a wild-type Kluyveromyces lactis yeast strain. The observed lactic acid production was not satisfactory due to the continued coproduction of ethanol. A further restructuring of the cellular metabolism was obtained by introducing the LDH gene into aK. lactis strain in which the unique pyruvate decarboxylase gene had been deleted. With this modified strain, in which lactic fermentation substituted completely for the pathway leading to the production of ethanol, we obtained concentrations, productivities, and yields of lactic acid as high as 109 g liter−1, 0.91 g liter−1 h−1, and 1.19 mol per mole of glucose consumed, respectively. The organic acid was also produced at pH levels lower than those usual for bacterial processes.
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Sukhanova, A. A., N. L. Ertiletskaya, A. N. Boyandin, S. N. Syrtsov, A. A. Sereda, Yu A. Prokopchuk i V. V. Brott. "Growth characteristics of lactic acid-producing strains using glucose syrup as a carbon source". Proceedings of Universities. Applied Chemistry and Biotechnology 13, nr 2 (2.07.2023): 245–54. http://dx.doi.org/10.21285/2227-2925-2023-13-2-245-254.
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This work investigates the growth and productivity characteristics of such lactic-acid producing strains, as Lactobacillus delbrueckii subsp. bulgaricus 19-11 (VKPM B-2368), Lactobacillus acidophilus 5 Ds (VKPM B-2846) and Lactococcus lactis subsp. lactis (VKM B-1662) on standard MRS medium using glucose syrup as a carbon substrate. According to the results of batch cultivation of the selected strains in 5L fermenters for 72 h, the productivity was established to decrease in the Lactobacillus delbrueckii subsp. bulgaricus 19-11 > Lactobacillus acidophilus 5 Ds > Lactococcus lactis subsp. lactis series. L. delbrueckii subsp. bulgaricus 19-11 showed the maximum lactic-acid productivity of 1.94 g/(l×h) with a glucose conversion degree of 87%. After cultivation, a slight decrease in the content of nitrogen, potassium and sodium in the culture liquid of the studied strains was observed. In all strains, the content of other macronutrients (phosphorus, calcium, sulphur, magnesium, barium and iron) increased in proportion to the addition of glucose syrup during cultivation, which is directly related to their significant content in its composition. The Lactobacillus delbrueckii subsp. bulgaricus 19-11 and Lactobacillus acidophilus 5 Ds strains produced racemic (DL) lactic acid, whereas Lactococcus lactis subsp. lactis produced lactic acid with a 73% L-isomer content. The use of glucose syrup in biotechnological processes can contribute to the implementation of waste-free production in the respective enterprises.
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KARYAWATI, AMOR TRESNA, LILIS NURAIDA, YULIN LESTARI i 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, nr 3 (1.05.2018): 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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Джакибаева, Г. Т., Д. А. Тлеубекова, А. Бердалиева, Г. Б. Баймаханова i А. И. Байдалинов. "Ability of lactic acid bacteria to synthesis exopolysaccharides". МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, nr 4(35) (16.03.2022): 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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PATEL, J. R., i 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, nr 9 (1.09.2008): 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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Sybesma, Wilbert, Marjo Starrenburg, Linda Tijsseling, Marcel H. N. Hoefnagel i Jeroen Hugenholtz. "Effects of Cultivation Conditions on Folate Production by Lactic Acid Bacteria". Applied and Environmental Microbiology 69, nr 8 (sierpień 2003): 4542–48. http://dx.doi.org/10.1128/aem.69.8.4542-4548.2003.
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ABSTRACT A variety of lactic acid bacteria were screened for their ability to produce folate intracellularly and/or extracellularly. Lactococcus lactis, Streptococcus thermophilus, and Leuconostoc spp. all produced folate, while most Lactobacillus spp., with the exception of Lactobacillus plantarum, were not able to produce folate. Folate production was further investigated in L. lactis as a model organism for metabolic engineering and in S. thermophilus for direct translation to (dairy) applications. For both these two lactic acid bacteria, an inverse relationship was observed between growth rate and folate production. When cultures were grown at inhibitory concentrations of antibiotics or salt or when the bacteria were subjected to low growth rates in chemostat cultures, folate levels in the cultures were increased relative to cell mass and (lactic) acid production. S. thermophilus excreted more folate than L. lactis, presumably as a result of differences in the number of glutamyl residues of the folate produced. In S. thermophilus 5,10-methenyl and 5-formyl tetrahydrofolate were detected as the major folate derivatives, both containing three glutamyl residues, while in L. lactis 5,10-methenyl and 10-formyl tetrahydrofolate were found, both with either four, five, or six glutamyl residues. Excretion of folate was stimulated at lower pH in S. thermophilus, but pH had no effect on folate excretion by L. lactis. Finally, several environmental parameters that influence folate production in these lactic acid bacteria were observed; high external pH increased folate production and the addition of p-aminobenzoic acid stimulated folate production, while high tyrosine concentrations led to decreased folate biosynthesis.
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Rampanti, Giorgia, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Lucia Aquilanti i Andrea Osimani. "Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters". Foods 13, nr 7 (5.04.2024): 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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Ramirez-Hernandez, Alejandra, Mindy M. Brashears i Marcos X. Sanchez-Plata. "Efficacy of Lactic Acid, Lactic Acid–Acetic Acid Blends, and Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions". Journal of Food Protection 81, nr 1 (13.12.2017): 17–24. http://dx.doi.org/10.4315/0362-028x.jfp-17-087.
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ABSTRACT The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts and comminuted poultry products. The regulatory approach encourages the use of intervention strategies to prevent and control foodborne pathogens in poultry products and thus improve food safety and protect human health. The present studies were conducted to evaluate the efficacy of antimicrobial interventions for reducing Salmonella on inoculated chicken parts under simulated commercial processing conditions. Chicken pieces were inoculated by immersion in a five-strain Salmonella cocktail at 6 log CFU/mL and then treated with organic acids and oxidizing agents on a commercial rinsing conveyor belt. The efficacy of spraying with six different treatments (sterile water, lactic acid, acetic acid, buffered lactic acid, acetic acid in combination with lactic acid, and peracetic acid) at two concentrations was evaluated on skin-on and skin-off chicken thighs at three application temperatures. Skinless chicken breasts were used to evaluate the antimicrobial efficacy of lactic acid and peracetic acid. The color stability of treated and untreated chicken parts was assessed after the acid interventions. The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts. Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs. No significant effect of treatment temperature for skin-on chicken thighs was found. Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts.
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Amirkhanova, Zhanar, Rahat Bodeeva, Saule Akhmetova, Altynay Tuyakova i Saken Kozhakhmetov. "Maldi mass spectrometry for identification lactic acid bacilli isolated from lactic acid products produced in the Karagandy region". Bulletin of the Karaganda University. “Biology, medicine, geography Series” 103, nr 3 (29.09.2021): 18–25. http://dx.doi.org/10.31489/2021bmg3/18-25.
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At present the traditional methods of identifying microorganisms are replaced by express methods, the mass spectrometric method using MALDI-TOF MS allows to reliably identify a variety of microorganisms in a short time, which is an indisputable advantage in work and allows to quickly identify many microorganisms in quickly. Classical methods for the identification of lactic acid bacteria based on their cultivation require a long time for their implementation. The advent of matrix laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) technology made significant changes in the workflows for the study of lactic acid bacteria, unmatched in speed characteristics. This article presents the study of the morphological, cultural properties, acid-forming ability, antibiotic sensitivity lactic acid bacteria of isolated from products (ayran, koumiss, ashykan kozhe, kurt, suzbe, cottage cheese) produced in different districts of the Karaganda region. The species identification of the isolated strains of lactic acid bacteria was carried out using a MALDI-TOF mass spectrometer. The studies carried out on cultural and morphological characters indicate that they belong to the genus Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Limosilactobacillus. As a result of identification on the mass spectrometer of the presented samples L. acidophilus (2 strains), L. delbrueckii subsp. bulgaricum (2 strains), L. rhamnosus (7 strains), L. plantarum (2 strains), L. paracasei (11 strains), L. fermentum (2 strains) were revealed. According to the Score values, the results indicate the accuracy of the identification.
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Shpak, M. S., S. A. Ryabtseva, A. D. Lodygin i A. A. Semchenko. "The research of lactic acid bacteria cultivation in cheese whey and UF permeate for β-galactosidases production". Sovremennaya nauka i innovatsii, nr 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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Chai, Li-Na, Hua Wu, Xue-Jiao Wang, Li-Juan He i Chun-Feng Guo. "The Mechanism of Antimicrobial Activity of Conjugated Bile Acids against Lactic Acid Bacilli". Microorganisms 11, nr 7 (17.07.2023): 1823. http://dx.doi.org/10.3390/microorganisms11071823.
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The mechanism underlying antimicrobial activity of conjugated bile acids against strains of lactic acid bacilli is not well understood. The purpose of this study was to investigate two typical conjugated bile acids (glycochenodeoxycholic acid and taurochenodeoxycholic acid) for their mechanisms of antimicrobial activity against four strains of different species of lactic acid bacilli at the physiological pH of the small intestine of humans. The bacterial cell membrane integrity, transmembrane potential, and transmembrane pH gradient were examined using the fluorescence probes SYTO 9 plus propidium iodide, 3,3′-dipropylthiadicarbocyanine iodide, and 5(6)-carboxyfluorescein diacetate N-succinimidyl ester, respectively. The intracellular ATP levels were measured by the firefly luciferase-based bioluminescence method. It was found that the antimicrobial activity of conjugated bile acids against the strains of lactic acid bacilli is strain-specific, and glycochenodeoxycholic acid showed significantly greater antimicrobial activity than taurochenodeoxycholic acid against the strains of lactic acid bacilli. The conjugated bile acids inhibited the growth of strains of lactic acid bacilli by disrupting membrane integrity, dissipating transmembrane potential, reducing the transmembrane pH gradient, and depleting intracellular ATP. In conclusion, the antimicrobial activity of conjugated bile acids against lactic acid bacilli is a multifactorial phenomenon. This study will provide valuable information for developing strategies to improve the ability of lactic acid bacilli to tolerate bile in vivo.
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Zhang, Bin, Lei Wu, Xiucai Liu i Jie Bao. "Plant Proteins as an Alternative Nitrogen Source for Chiral Purity L-Lactic Acid Fermentation from Lignocellulose Feedstock". Fermentation 8, nr 10 (16.10.2022): 546. http://dx.doi.org/10.3390/fermentation8100546.
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High optical purity lactic acid is in high demand as the precursor for synthesizing polylactic acid (PLA). The costs of expensive carbohydrates and nitrogen source materials accounts for a large portion of the production costs in lactic homo-fermentation. The use of lignocellulosic biomass for lactic acid production reduces the cost of the carbohydrate feedstock, but the cost of nitrogen sources is a big challenge when considering the high prices of general nitrogen sources. Low-cost nitrogen materials are vulnerable to being contaminated by exogenous mixed L-lactic acid and D-lactic acid; thus, their feasibility as nitrogen sources for the production of optically pure lactic acid products is hindered. The available reports focus on cost reduction using agro-industrial byproducts as nutrient sources, with these presenting fewer concerns on the effect of the optical purity of lactic acid-product monomers for polymerization. In this study, commonly used low-cost nutrient sources were characterized and screened for high optical purity L-lactic acid fermentation. Corn steep liquor (CSL), a widely used and cheap nutrient for lactic acid fermentation, was found not to be suitable because of its high content of mixed D-/L-lactic acids (up to 20%, w/w). On the other hand, cottonseed meal was found to be completely free of mixed L-/D-lactic acids. Therefore, the cottonseed meal was hydrolyzed with dilute sulfuric acid and used as a nitrogen source for L-lactic acid fermentation using lignocellulose feedstock as a substitution for yeast extract and peptone. The results showed that the final L-lactic acid titer reached 96.5 ± 0.2 g/L from 25% (w/w)-solids loaded pretreated and biodetoxified wheat straw with a yield of 0.31 g/g feedstock and an optical purity of 99.7%. The techno-economic evaluation indicated that the cost of the cottonseed meal was only USD 0.193/kg of lactic acid product, and the minimum lactic acid selling price (MLSP) was USD 0.813/kg of lactic acid product, which was only 25.1% compared to the use of yeast extract and peptone as the nutrients. Cellulosic L-lactic acid production using cottonseed meal as a complex nutrient source showed competitive performance when compared to starch feedstock from food crops.
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Hasan, Akhmad Endang Zainal, I. Made Artika i Syaeful Abidin. "Produksi Asam Laktat dan Pola Pertumbuhan Bakteri Asam Laktat dengan Pemberian Dosis Rendah Propolis Trigona spp asal Pandeglang Indonesia". Current Biochemistry 1, nr 3 (25.11.2016): 126–35. http://dx.doi.org/10.29244/cb.1.3.126-135.
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Propolis is known to have an antimicrobial activity and can prevent various diseases. Propolis consumption is feared to have negative impact on the activity of digestive lactid acid bacteria (LAB). The aim of this research was to examine the effect of propolis on the growth and lactic acid production of three LAB. Ethanol Extraction Propolis (EEP) concentrations examined were control, eep and X propolis 0% (control), 0.2%, 0.6%, 1.0% and X propolis at 0.4% concentration. The parameters analyzed were the growth of bacteria counted with Total Plate Count (TPC) method and lactic acid production using titrable acidity analysis. Propolis at 0,6% concentration stimulated the growth of Lactobacillus casei subsp. rhamnosus (LCR, 24.725x108 cell/mL), but inhibited the average lactic acid production (0.071%) lower than control (0,149%). Propolis did not affect the growth of Streptococcus thermophillus (STP), but propolis at 0,6% concentration stimulated lactic acid production (0.182%) higher than control (0.112%). Propolis inhibited the growth of Lactobacillus delbrueckii subsp. bulgaricus (LDB), but at 0,2% concentration, its population was still highest (3.775x108 cell/mL) and lactic acid production was stimulated (0.195%) higher than control (0.123%).
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Kačániová, Miroslava, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočíková, Peter Haščík, Elena Horská i Simona Kunová. "The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality". Potravinarstvo Slovak Journal of Food Sciences 14 (27.02.2020): 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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ARCALES, JULIE ANN ABOGANDA, i LODA MONTEDERAMOS NACIONAL. "Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage". Current Research in Nutrition and Food Science Journal 6, nr 3 (17.12.2018): 862–72. http://dx.doi.org/10.12944/crnfsj.6.3.29.
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Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.
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Hábová, V., K. Melzoch, M. Rychtera, L. Přibyl i V. Mejta. "Application of electrodialysis for lactic acid recovery". Czech Journal of Food Sciences 19, No. 2 (7.02.2013): 73–80. http://dx.doi.org/10.17221/6579-cjfs.
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The paper deals with the possibility of using two-stage electrodialysis for recovery of lactic acid from model solutions and from fermentation broth. In the first step lactate was concentrated with desalting electrodialysis using ion exchange membranes Ralex (Mega,Czech Republic). The highest final concentration of 111 g/l was reached in the concentrate, it means an increase more than 2.5-times in comparison with the initial concentration. At the most 2 g of lactate per litre remained in the feed. The second step was the electroconversion of sodium lactate to lactic acid by water-splitting electrodialysis with the bipolar membranes Neosepta (Tokuyama Corp.,Japan). The final lactic acid concentration of 157 g/l was reached in the diluate. Total required energy in both electrodialysis processes consisting of the energy consumption for lactate transfer and for its electroconversion to lactic acid was 142 Wh/mol. The fermentation broth was decolourised before electrodialysis experiments. The best decolourisation capacity was shown by granulated active charcoal filled in the column operated by a slow flow of broth.
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Herich, R., i M. Levkut. "Lactic acid bacteria, probiotics and immune system". Veterinární Medicína 47, No. 6 (30.03.2012): 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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Tasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva i 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, nr 2 (25.08.2018): 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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Hartke, Axel, Sandrine Bouché, Jean-Christophe Giard, Abdellah Benachour, Philippe Boutibonnes i Yanick Auffray. "The Lactic Acid Stress Response of Lactococcus lactis subsp. lactis". Current Microbiology 33, nr 3 (1.09.1996): 194–99. http://dx.doi.org/10.1007/s002849900099.
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Widiada, I. Gde Narda Widiada. "KARAKTERISASI FENOTIFIK ISOLAT BAKTERI ASAM LAKTAT (BAL) DARI SUSU KUDA LIAR BIMA". Jurnal Riset Kesehatan Poltekkes Depkes Bandung 13, nr 2 (29.10.2021): 304–9. http://dx.doi.org/10.34011/juriskesbdg.v13i2.1867.
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The wild horse milk are milk result of pressing out from laktasi horse which its wild life in free nature. The horse milk do not destroy during depository at room temperature. In the wild horse milk of Bima have been identified six species Lactic Acid Bacteria (LAB)1.
The aims of the research is to know phenotific characteristic from Lactic Acid Bacteria isolate result of isolation from wild horse milk of Bima. Examination of characteristic are done by phenotific characterization.
The result of research showed that species Lactic Acid Bacteria pertained LAB species with homofermentatif ferment pattern. The LAB species can grow goodness at temperature 37oC, media with NaCl 3,5% and 6,5% and also can grow at low pH (pH 4,5) and high pH (pH 9,6), except Lc. lactis subsp lactis do not grow at pH 9,6.
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Xu, Yunli, Guowei Shu, Yu Liu, Lin Ma, Yichao Li, He Chen i Chao Shan. "Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification". Acta Universitatis Cibiniensis. Series E: Food Technology 27, nr 1 (1.06.2023): 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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Hladíková, Zuzana, Jana Smetanková, Gabriel Greif i Mária Greifová. "Antimicrobial activity of selected lactic acid cocci and production of organic acids". Acta Chimica Slovaca 5, nr 1 (1.04.2012): 80–85. http://dx.doi.org/10.2478/v10188-012-0013-3.
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Antimicrobial activity of selected lactic acid cocci and production of organic acidsAntimicrobial activity and production of organic acids by selected lactic acid bacteria were monitored in this study. The largest antimicrobial activity against indicator microorganisms showed Pediococcus sp. G5, whereasStreptococcus thermophilushad no inhibitory effect. The inhibitory effect ofPediococcussp. G5 was strongest againstBacillus subtilis(17.78 %). Lactococci inhibited the growth ofEscherichia coli, Pseudomonas aeruginosaandStaphylococcus aureus(% of inhibition ≤ 5.25). The growth ofAsperglillus flavus, Penicillium funiculosumandRhizopus oryzaewas not inhibited by all of tested cocci. Cocci produced varying quantities of organic acids (lactic acid, acetic acid, succinic acid, etc.). Lactic acid was in large amounts and phenyllactic acid was produced only byPediococcussp. G5 (49.65 mg/L).
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Ismaili, Maha Alaoui, Abed Hamama, Bouchta Saidi, Mohamed Zahar i Aklani Meryem. "Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”". Current Research in Nutrition and Food Science Journal 5, nr 3 (24.12.2017): 383–90. http://dx.doi.org/10.12944/crnfsj.5.3.24.
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A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile. Theses samples were made from raw camel milk and kept to ferment spontaneously in a goat skin bag during about 12h at room temperature. The same fermentation process was observed in all the dairies. “Lfrik” samples showed the average respective values of 5.21, 0.42 % and 1.027 for pH, lactic acid content and density. Chemical composition average values were 9.55%, 0.84%, 3.41%, 3.80%, 2.46% and 0.22% for total solid, ash, fat, lactose, protein and NaCl contents, respectively. Microbiological analysis revealed the predominance of lactic acid bacteria, the presence of high numbers of coliforms and Enterococci and the absence of Salmonella and S.aureus in “Lfrik” samples analyzed. A major proportion of the 93 lactic acid bacteria isolated from these samples was identified as Lactobacilli (35%), the other isolates belonged to Lactococcus (25%), Enterococcus (17%), Leuconostoc (13%) and Streptococcus (10%). Among the identified lactic acid bacteria, the most dominant species were: Lactococcus lactis subsp lactis biovar diacetylactis, Lactobacillus brevis and Streptococcus salivarius subsp.thermophilus.
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Gordillo-Andia, Carlos, Jonathan Almirón, Jaime E. Barreda-Del-Carpio, Francine Roudet, Danny Tupayachy-Quispe i María Vargas. "Influence of Kluyveromyces lactis and Enterococcus faecalis on Obtaining Lactic Acid by Cheese Whey Fermentation". Applied Sciences 14, nr 11 (28.05.2024): 4649. http://dx.doi.org/10.3390/app14114649.
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Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (Kluyveromyces lactis and Enterococcus faecalis), were isolated from cheese whey and molecularly characterized, and the optimal growth conditions were determined. Then, using proteinized and deproteinized cheese whey, batch fermentation was carried out with the strains arranged in suspension and immobilized. The consumption of lactose and the production of lactic acid were measured through Brix degrees and acidity analysis. Afterwards, the lactic acid was purified, and its yield and physical and chemical characteristics were determined. It was proven that there were differences between each of the strains; arranged in free or encapsulated cells, the proteinized and deproteinized cheese wheys, under the same purification conditions, achieved different yields, colors, and densities of lactic acid. Immobilized Enterococcus faecalis had the highest yield (50.61 ± 34.94 g/L) using the deproteinized cheese whey compared to the immobilized Kluyveromyces lactis (35.70 ± 0.15 g/L) using the proteinized cheese whey.
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Punia Bangar, Sneh, Nitya Sharma, Aastha Bhardwaj i Yuthana Phimolsiripol. "Lactic acid bacteria". Quality Assurance and Safety of Crops & Foods 14, nr 2 (13.04.2022): 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, nr 4 (24.06.2016): 525–26. http://dx.doi.org/10.1111/1751-7915.12371.
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Dennis, Don, Morris Reichlin i Nathan O. Kaplan. "LACTIC ACID RACEMIZATION*†". Annals of the New York Academy of Sciences 119, nr 3 (16.12.2006): 868–76. http://dx.doi.org/10.1111/j.1749-6632.1965.tb47448.x.
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Robinson, Richard K. "Lactic Acid Bacteria". British Food Journal 95, nr 4 (kwiecień 1993): 29–30. http://dx.doi.org/10.1108/00070709310038075.
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Dunnett, Catherine, i Mark Dunnett. "Handling lactic acid". Equine Health 2011, nr 1 (sierpień 2011): 32. http://dx.doi.org/10.12968/eqhe.2011.1.1.32.
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