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Добірка наукової літератури з теми "Lactic and propionic acid bacteria"

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Опубліковано: 30 травня 2022
Оновлено: 31 травня 2022

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Статті в журналах з теми "Lactic and propionic acid bacteria"

1

Oliveira, Juliana Silva de, Augusto César de Queiroz, Hilário Cuquetto Mantovani, Marcelo Rodrigues de Melo, Edenio Detmann, Edson Mauro Santos, and Geraldo Fábio Viana Bayão. "Effect of propionic and lactic acids on in vitro ruminal bacteria growth." Revista Brasileira de Zootecnia 40, no. 5 (May 2011): 1121–27. http://dx.doi.org/10.1590/s1516-35982011000500025.

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The objective of this work was to evaluate the effect of the levels of lactic and propionic acids on in vitro fermentation of ruminal microorganisms. In experiment 1, the levels, in a total of 12 were the following: addition of 0 (control 1), 50, 100, 150, 200 and 250 mM of lactic acid and 0 (control 2), 50, 100, 150, 200 and 250 mM of propionic acid, respectively, in incubation flasks, which contained ruminal inoculum, glucose and synthetic culture medium, with two repetitions for each combination. In experiment 2, the combinations, in a total of 4, were the following: presence of 12 and 24 mM of propionic acid and 0 mg of glucose, respectively; presence of 12 and 24 mM of propionic acid and 40 mg of glucose, respectively, to the incubation flasks which contained ruminal inoculum, with or without glucose and in synthetic culture medium with two repetitions each. There was no effect on the specific growth velocity of ruminal microorganisms in the presence of lactic acid or propionic acid. However, when there were greater concentrations of these acids in the media, there was a longer lag phase in the microorganism phase. Acid propionic at the concentration of 24 mM inhibited the production of acid acetic and butyric acid in a media with glucose. Despite of not being used as a source of energy by the ruminal microorganisms, propionic acid affects their metabolism. Lactic and propionic acids inhibit growth of some ruminal microorganisms at elevated concentrations.
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OUATTARA, BLAISE, RONALD E. SIMARD, RICHARD A. HOLLEY, GABRIEL J. P. PIETTE, and ANDRÉ BÉGIN. "Inhibitory Effect of Organic Acids upon Meat Spoilage Bacteria." Journal of Food Protection 60, no. 3 (March 1, 1997): 246–53. http://dx.doi.org/10.4315/0362-028x-60.3.246.

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The relative ability of acetic, benzoic, citric, lactic, propionic, and sorbic acids to inhibit the growth of six common meat spoilage bacteria (Brochothrix thermosphacta, Carnobacterium piscicola, Lactobacillus curvatus, Lactobacillus sake, Pseudomonas fiuorescens, and Serratia liquefaciens) was compared under otherwise optimum conditions (BHI or MRS broths; 20°C). Because of their low solubility in the growth media, benzoic and sorbic acids could only be used in low concentrations (below 0.15% [wt/vol]) and did not efficiently inhibit bacterial growth. All other acids totally inhibited growth at concentrations ranging from 0.1 % to 1% (wt/vol). On a weight basis, acetic acid was found to be the most inhibitory, followed by propionic. lactic, and citric acid, while the order of efficiency was reversed (citric> lactic> propionic> acetic) when the acid concentrations were expressed on a molar basis or when the acid effectiveness was evaluated relative to the concentration of undissociated molecules. Overall, the lactobacilli were the bacteria most resistant to the action of organic acids, followed by P. fiuorescens and S. liquefaciens, while B. thermosphacta and C. piscicola were considerably more sensitive.
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Baer, Augustin, and Irène Ryba. "Interactions between propionic acid bacteria and thermophilic lactic acid bacteria." Le Lait 79, no. 1 (1999): 79–92. http://dx.doi.org/10.1051/lait:199916.

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Tasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva, and Ainur Matibaeva. "Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 491–99. http://dx.doi.org/10.12944/crnfsj.6.2.23.

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Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.
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Piveteau, P. G., S. Condon, and T. M. Cogan. "Interactions between lactic and propionic acid bacteria." Le Lait 75, no. 4-5 (1995): 331–43. http://dx.doi.org/10.1051/lait:19954-525.

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Kuley, Esmeray, Gulsun Özyurt, Ilyas Özogul, Mustafa Boga, Ismail Akyol, João M. Rocha, and Fatih Özogul. "The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability." Microorganisms 8, no. 2 (January 25, 2020): 172. http://dx.doi.org/10.3390/microorganisms8020172.

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Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 °C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg organic acid/100 g sample, respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg organic acid/100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg propionic acid/100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids—especially lactic, acetic, and propionic acids—during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.
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Jimeno, J., M. J. Lazaro, and H. Sollberger. "Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria." Le Lait 75, no. 4-5 (1995): 401–13. http://dx.doi.org/10.1051/lait:19954-530.

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Nurliyani, Harmayani Eni, Rahmatulloh Satyaguna, and Rakasivi Kanita Galih Julia. "Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats." International Journal of Probiotics and Prebiotics 14, no. 1 (October 16, 2019): 45–50. http://dx.doi.org/10.37290/ijpp2641-7197.14:45-50.

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Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.
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Drinan, Finbarr D., and Timothy M. Cogan. "Detection of propionic acid bacteria in cheese." Journal of Dairy Research 59, no. 1 (February 1992): 65–69. http://dx.doi.org/10.1017/s0022029900030259.

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SummaryMesophilic lactic starters and thermophilic lactobacilli but notStreptococcus salivariussubsp.thermophilusgrew on the sodium lactate agar (SLA) used for estimating the numbers of propionic acid bacteria (PAB) in cheese. The addition of cloxacillin (4 μg/ml) to SLA inhibited the starter bacteria but had no effect on the PAB. It was possible to count low numbers of PAB in the presence of high numbers of starter bacteria. A correlation coefficient of 0·9 was obtained between the level of propionic acid and the counts of PAB in cheese (n= 40). A disadvantage of the medium is that other bacteria found in cheese (mesophilic lactobacilli, enterococci,Clostridium tyrobutyricum) also grow on it; however, these bacteria are easily distinguishable from PAB on the basis of size, colour and absence of catalase.
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Maryati, Yati, Lilis Nuraida, and Ratih Dewanti Hariyadi. "Production of Organic Acid and Short-Chain Fatty Acids (SCFA) from Lactic Acid Bacteria Isolate on Oligosaccharide Media." Jurnal Kimia Sains dan Aplikasi 24, no. 6 (August 11, 2021): 213–21. http://dx.doi.org/10.14710/jksa.24.6.213-221.

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The growth of microorganisms in food, one of which is lactic acid bacteria (LAB), can produce metabolites beneficial to health. It is essential to study the results of LAB metabolism to improve the quality of a functional food product. This study aimed to evaluate the isolates Lactobacillus acidophilus FNCC 0051 and Lactobacillus rhamnosus R23 to metabolize oligosaccharides as a carbon source so that the final fermentation product can benefit health especially in lowering cholesterol. In vitro testing was carried out on MRS media with or without oligosaccharides, either singly or in a combination consisting of galactooligosaccharides (GOS), fructooligosaccharides (FOS), inulin (IN), inulin hydrolyzate (HI), or their combination as prebiotics by adding 0.3 % oxbile (bile salt) and inoculated with 1% v/v LAB isolate culture and incubated at 37°C for 24 hours. The results showed that the main product of oligosaccharide metabolism by L. acidophilus FNCC 0051 and L. rhamnosus R23 produced several organic acids (lactic acid), including short-chain fatty acids (SCFA) (acetic acid, propionic acid, and butyric acid). The single and combined carbon sources affected the proportion of lactic acid and acetic acid produced by L. acidophilus FNCC0051 (p<0.05). However, they did not affect the proportions of propionic acid and butyric acid. While in L. rhamnosus R23 (p<0.05), the presence of a single carbon source significantly affected the proportions of lactic acid, acetic acid, propionic acid, and butyric acid, while the combination of oligosaccharides affected the proportions of lactic acid and butyric acid produced. SCFA is the main product of prebiotic metabolism, but the characteristics of the acid produced have not been identified. The fermentation pattern is thought to be related to molecular weight, chain length, and oligosaccharide structure. Short-chain molecules, such as FOS generally ferment more rapidly than long-chain molecules such as inulin. The results of this study indicate that both isolates can be used as probiotics in the development of symbiotic products with the addition of oligosaccharides, which have a physiological effect in lowering cholesterol levels.
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Дисертації з теми "Lactic and propionic acid bacteria"

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Sjögren, Jörgen. "Bioassay-guided isolation and characterisation of antifungal metabolites : studies of lactic acid bacteria and propionic acid bacteria /." Uppsala : Dept. of Chemistry, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200517.pdf.

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

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

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

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

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Ahmad, Khalid Akeel. "Cloning Lux genes into lactic acid bacteria." Thesis, University of Nottingham, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280525.

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

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

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

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Archer, Martine. "Potential for lactic acid bacteria as food biopreservatives." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239170.

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Книги з теми "Lactic and propionic acid bacteria"

1

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

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2

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

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3

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

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4

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

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5

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

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6

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

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7

Holzapfel, W. H. N. Genera of lactic acid bacteria. [S.l.]: Springer, 2012.

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De Vuyst, Luc, and Erick J. Vandamme, eds. Bacteriocins of Lactic Acid Bacteria. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1.

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Wood, Brian J. B., and Philip J. Warner, eds. Genetics of Lactic Acid Bacteria. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0191-6.

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Sharma, Deepansh, Baljeet Singh Saharan, and Shailly Kapil. Biosurfactants of Lactic Acid Bacteria. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26215-4.

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Частини книг з теми "Lactic and propionic acid bacteria"

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Teuber, Michael. "Lactic Acid Bacteria." In Biotechnology, 325–66. Weinheim, Germany: Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620821.ch10.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Lactic acid bacteria." In Microbiological Examination Methods of Food and Water, 189–206. Second edition. | Leiden, The Netherlands ; Boca Raton : CRC Press/Balkema, [2018]: CRC Press, 2018. http://dx.doi.org/10.1201/9781315165011-14.

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Ruiz-Rodríguez, Luciana, Juliana Bleckwedel, Maria Eugenia Ortiz, Micaela Pescuma, and Fernanda Mozzi. "Lactic Acid Bacteria." In Industrial Biotechnology, 395–451. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2016. http://dx.doi.org/10.1002/9783527807796.ch11.

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Lorca, Graciela L., Taylor A. Twiddy, and Milton H. Saier. "Lactic Acid Bacteria." In Biotechnology of Lactic Acid Bacteria, 55–79. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118868386.ch4.

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König, Helmut, and Jürgen Fröhlich. "Lactic Acid Bacteria." In Biology of Microorganisms on Grapes, in Must and in Wine, 3–41. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60021-5_1.

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Axelsson, Lars, and Siv Ahrné. "Lactic Acid Bacteria." In Applied Microbial Systematics, 367–88. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4020-1_13.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Lactic acid bacteria." In Microbiological Examination Methods of Food and Water, 189–206. Second edition. | Leiden, The Netherlands ; Boca Raton : CRC Press/Balkema, [2018]: CRC Press, 2017. http://dx.doi.org/10.1201/b13740-14.

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

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

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Sun, Zhihong, Jie Yu, Tong Dan, Wenyi Zhang, and Heping Zhang. "Phylogenesis and Evolution of Lactic Acid Bacteria." In Lactic Acid Bacteria, 1–101. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-8841-0_1.

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Тези доповідей конференцій з теми "Lactic and propionic acid bacteria"

1

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

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

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

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Khaeva, Oksana, Boris Tsugkiev, and Larisa Ikoeva. "Isolation and Selection of Propionic Acid Bacteria Promising for Biotechnological Production." In Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.33.

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Ünal, Emel, Selin Kalkan, and Zerrin Erginkaya. "Use of lactic acid bacteria biofilms as biocontrol agents." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0040.

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Afiati, Fifi, Fitri Setiyoningrum, Gunawan Priadi, and Vania Qyasaty. "Quantification of Lactic Acid as Secondary Metabolite of Lactic Acid Bacteria Isolated from Milk and Its Derivatived Products." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010546700003108.

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Gou, Jingxuan, Wenbin Dong, and Qiao Zeng. "Isolation and identification of probiotic lactic acid bacteria from pickles." In 2011 International Conference on Human Health and Biomedical Engineering (HHBE). IEEE, 2011. http://dx.doi.org/10.1109/hhbe.2011.6028979.

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Reis, Nayara Alves, Norma Suely Evangelista-Barreto, Margarete Alice Fontes Saraiva, Marly Silveira Santos, Adriana Pereira Sampaio, and Alessandra Santana Silva. "Antimicrobial Resistance of Lactic Acid Bacteria Isolated From Human Milk." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-305.

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Alipin, Kartiawati, and Ratu Safitri. "The potential of indigenous lactic acid bacteria against Salmonella sp." In TOWARDS THE SUSTAINABLE USE OF BIODIVERSITY IN A CHANGING ENVIRONMENT: FROM BASIC TO APPLIED RESEARCH: Proceeding of the 4th International Conference on Biological Science. Author(s), 2016. http://dx.doi.org/10.1063/1.4953505.

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Lombogia, C. A., M. Tulung, J. Posangi, and T. E. Tallei. "Gut-associated Lactic Acid Bacteria (LAB) in Apis nigrocincta (Smith)." In 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210810.006.

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Звіти організацій з теми "Lactic and propionic acid bacteria"

1

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

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Анотація:
The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.
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Weinberg, Zwi G., Adegbola Adesogan, Itzhak Mizrahi, Shlomo Sela, Kwnag Jeong, and Diwakar Vyas. effect of selected lactic acid bacteria on the microbial composition and on the survival of pathogens in the rumen in context with their probiotic effects on ruminants. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598162.bard.

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Анотація:
This research project was performed in context of the apparent probiotic effect of selected lactic acid bacteria (LAB) silage inoculants on the performance of ruminants (improved feed intake, faster live-weight gain, higher milk yields and improved feed efficiency). The overall objective was to find out how LAB affect ruminant performance. The project included several “chapters” as follows: 1. The effect of LAB silage inoculants on the survival of detrimental bacteria in rumen fluid, in vitro study (Weinberg et al., The Volcani Center). An in vitro model was developed to study the interaction between selected LAB and an E. coli strain tagged with green fluorescence protein (GFP) in buffered RF. Results indicated that both LAB inoculants and E. coli survived in the RF for several days; both LAB inoculants and LAB-treated silages did not affect survival of E. coli in rumen fluid in vitro. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the performance of high-lactating cows (Weinberg et al., The Volcani Center). Treatments included control (no additive), Lacobacillusbuchneri40788 (LB), Lactobacillus plantarumMTD1 40027 (LP) and Pediococcuspentosaceus30168 (PP), each applied at 10⁶ cfu/g FM. The silages were included in the TMR of 32 high milking Holstein cows in a controlled feeding experiment. All baled silages were of good quality. The LB silage had the numerically highest acetic acid and were the most stable upon aerobic exposure. The cows fed the LB silages had the highest daily milk yields, percent milk fat and protein. The microbiome of baled wheat silages and changes during ensiling of wheat and corn (Sela et al., The Volcani Center). Bacterial community of the baled silages was dominated mainly of two genera in total, dominated by Lactobacillus and Clostridium_sensu_stricto_12 with 300 other genera at very low abundance. Fungal community was composed mainly of two genera in total, dominated by Candida and Monascuswith 20 other genera at very low abundance. In addition, changes in the microbiome during ensiling of wheat and corn with and without addition of L. plantarumMTD1 was studied in mini-silos. Overall 236 bacterial genera were identified in the fresh corn but after 3 months Lactobacillus outnumbered all other species by acquiring 95% of relative abundance. The wheat silage samples are still under analysis. The effect of applying LAB inoculants at ensiling on survival of E. coli O157:H7 in alfalfa and corn silages(Adesogan et al., University of Florida). E. coli (10⁵ cfu/g) was applied to fresh alfalfa and corn at ensiling with or without L. plantarumor L. buchneri. The pathogen was added again after about 3 moths at the beginning of an aerobic exposure period. The inoculants resulted in faster decrease in pH as compared with the control (no additives) or E. coli alone and therefore, the pathogen was eliminated faster from these silages. After aerobic exposure the pathogen was not detected in the LAB treated silages, whereas it was still present in the E. coli alone samples. 5. The effect of feeding corn silage treated with or without L. buchnerion shedding of E. coli O157:H7 by dairy cows (Adesogan et al., UFL). BARD Report - Project 4704 Page 2 of 12 Five hundred cows from the dairy herd of the University of Florida were screened for E. coli shedding, out of which 14 low and 13 high shedders were selected. These cows were fed a total mixed ration (TMR) which was inoculated with E. coli O157:H7 for 21 days. The TMR included corn silage treated with or without L. buchneri. The inoculated silages were more stable upon aerobic exposure than the control silages; the silage inoculant had no significant effect on any milk or cow blood parameters. However, the silage inoculant tended to reduce shedding of E. coli regardless of high or low shedders (p = 0.06). 6. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the rumen microbiome (Mizrahi et al., BGU). Rumen fluid was sampled throughout the feeding experiment in which inoculated wheat silages were included in the rations. Microbial DNA was subsequently purified from each sample and the 16S rRNA was sequenced, thus obtaining an overview of the microbiome and its dynamic changes for each experimental treatment. We observed an increase in OTU richness in the group which received the baled silage inoculated with Lactobacillus Plantarum(LP). In contrast the group fed Lactobacillus buchneri(LB) inoculated silage resulted in a significant decrease in richness. Lower OTU richness was recently associated in lactating cows with higher performance (Ben Shabatet al., 2016). No significant clustering could be observed between the different inoculation treatments and the control in non metric multi-dimentional scaling, suggesting that the effect of the treatments is not the result of an overall modulation of the microbiome composition but possibly the result of more discrete interactions. Significant phylum level changes in composition also indicates that no broad changes in taxa identity and composition occurred under any treatment A more discrete modulation could be observed in the fold change of several taxonomic groups (genus level analysis), unique to each treatment, before and after the treatment. Of particular interest is the LB treated group, in which several taxa significantly decreased in abundance. BARD Report - Project 4704 Page 3 of 12
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Shapira, Roni, Judith Grizzle, Nachman Paster, Mark Pines, and Chamindrani Mendis-Handagama. Novel Approach to Mycotoxin Detoxification in Farm Animals Using Probiotics Added to Feed Stuffs. United States Department of Agriculture, May 2010. http://dx.doi.org/10.32747/2010.7592115.bard.

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

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Анотація:
The trichothecene deoxynivalenol (DON, vomitoxin), one of the most common mycotoxin contaminants of grains, is produced by members of the Fusarium genus. DON poses a health risk to consumers and impairs livestock performance because it causes feed refusal, nausea, vomiting, diarrhea, hemolytic effects and cellular injury. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The overall objective of this project was to develop a protecting system using probiotic bacteria that will express trichothecene 3-O-acetyltransferase (Tri101) that convert T-2 to a less toxic intermediate to reduce ingested levels in-situ. The major obstacle that we had faced during the project is the absence of stable and efficient expression vectors in probiotics. Most of the project period was invested to screen and isolate strong promoter to express high amounts of the detoxify enzyme on one hand and to stabilize the expression vector on the other hand. In order to estimate the detoxification capacity of the isolated promoters we had developed two very sensitive bioassays.The first system was based on Saccharomyces cerevisiae cells expressing the green fluorescent protein (GFP). Human liver cells proliferation was used as the second bioassay system.Using both systems we were able to prove actual detoxification on living cells by probiotic bacteria expressing Tri101. The first step was the isolation of already discovered strong promoters from lactic acid bacteria, cloning them downstream the Tri101 gene and transformed vectors to E. coli, a lactic acid bacteria strain Lactococcuslactis MG1363, and a probiotic strain of Lactobacillus casei. All plasmid constructs transformed to L. casei were unstable. The promoter designated lacA found to be the most efficient in reducing T-2 from the growth media of E. coli and L. lactis. A prompter library was generated from L. casei in order to isolate authentic probiotic promoters. Seven promoters were isolated, cloned downstream Tri101, transformed to bacteria and their detoxification capability was compared. One of those prompters, designated P201 showed a relatively high efficiency in detoxification. Sequence analysis of the promoter region of P201 and another promoter, P41, revealed the consensus region recognized by the sigma factor. We further attempted to isolate an inducible, strong promoter by comparing the protein profiles of L. casei grown in the presence of 0.3% bile salt (mimicking intestine conditions). Six spots that were consistently overexpressed in the presence of bile salts were isolated and identified. Their promoter reigns are now under investigation and characterization.
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5

Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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