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Sample records for acid bacteria isolated

  1. CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM SUMBAWA MARE MILK

    Nengah Sujaya

    2008-06-01

    Full Text Available A study was carried out to isolate and characterize lactic acid bacteria (LAB from the Sumbawa mares milk The Isolation of LAB was conducted in Man Rogosa Sharpe (MRS agar. The isolates were characterized by standard methods, such as Gram staining, cell morphology study and fermentation activities. The ability of the isolates to inhibit some pathogenic bacteria was studied by dual culture assay. Isolates showing the widest spectrum of inhibiting pathogenic bacteria were further identified using API 50 CHL. The results showed that Sumbawa mare milk was dominated by lactobacilli and weisella/leuconostoc. As many as 26 out 36 isolates belong to homofermentative lactobacilli and another 10 isolates belong to both heterofermentative lactobacilli and weissella or leuconostoc. Twenty four isolates inhibited the growth of Escherichia coli 25922, Shigela flexneri, Salmonella typhimurium, and Staphylococcus aureus 29213. Two promising isolates with the widest spectrum of inhibiting pathogenic bacteria, Lactobacillus sp. SKG34 and Lactobacillus sp. SKG49, were identified respectively as Lactobacillus rhamnosus SKG34 and Lactobacillus ramnosus SKG49. These two isolates were specific strains of the sumbawa mare milk and are very potential to be developed as probiotic for human.

  2. Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage

    Wu, Jing-Jing; Du, Rui-ping; Gao, Min; Sui, Yao-qiang; Xiu, Lei; Wang, Xiao

    2014-01-01

    Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria were isolated from TPS. Based on the phenotypic and chemotaxonomic characteristics, 16S rDNA sequence ...

  3. Lactic acid bacteria isolated from soy sauce mash in Thailand.

    Tanasupawat, Somboon; Thongsanit, Jaruwan; Okada, Sanae; Komagata, Kazuo

    2002-08-01

    Fourteen sphere-shaped and 30 rod-shaped lactic acid bacteria were isolated from soy sauce mash of two factories in Thailand. These strains were separated into two groups, Group A and Group B, by cell shape and DNA-DNA similarity. Group A contained 14 tetrad-forming strains, and these strains were identified as Tetragenococcus halophilus by DNA similarity. Group B contained 30 rod-shaped bacteria, and they were further divided into four Subgroups, B1, B2, B3, and B4, and three ungrouped strains by phenotypic characteristics and DNA similarity. Subgroup B1 contained 16 strains, and these strains were identified as Lactobacillus acidipiscis by DNA similarity. Subgroup B2 included two strains, and the strains were identified as Lactobacillus farciminis by DNA similarity. Subgroup B3 contained five strains. The strains had meso-diaminopimelic acid in the cell wall, and were identified as Lactobacillus pentosus by DNA similarity. The strains tested produced DL-lactic acid from D-glucose. Subgroup B4 contained four strains. The strains had meso-diaminopimelic acid in the cell wall, and they were identified as Lactobacillus plantarum by DNA similarity. Two ungrouped strains were homofermentative, and one was heterofermentative. They showed a low degree of DNA similarity with the type strains tested, and were left unnamed. The distribution of lactic acid bacteria in soy sauce mash in Thailand is discussed. PMID:12469319

  4. Naturally occurring lactic Acid bacteria isolated from tomato pomace silage.

    Wu, Jing-Jing; Du, Rui-Ping; Gao, Min; Sui, Yao-Qiang; Xiu, Lei; Wang, Xiao

    2014-05-01

    Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria were isolated from TPS. Based on the phenotypic and chemotaxonomic characteristics, 16S rDNA sequence and carbohydrate fermentation tests, the isolates were identified as 17 species namely: Lactobacillus coryniformis subsp. torquens (0.97%), Lactobacillus pontis (0.97%), Lactobacillus hilgardii (0.97%), Lactobacillus pantheris (0.97%), Lactobacillus amylovorus (1.9%), Lactobacillus panis (1.9%), Lactobacillus vaginalis (1.9%), Lactobacillus rapi (1.9%), Lactobacillus buchneri (2.9%), Lactobacillus parafarraginis (2.9%), Lactobacillus helveticus (3.9%), Lactobacillus camelliae (3.9%), Lactobacillus fermentum (5.8%), Lactobacillus manihotivorans (6.8%), Lactobacillus plantarum (10.7%), Lactobacillus harbinensis (16.5%) and Lactobacillus paracasei subsp. paracasei (35.0%). This study has shown that TP can be well preserved for 90 days by ensilaging and that TPS is not only rich in essential nutrients, but that physiological and biochemical properties of the isolates could provide a platform for future design of lactic acid bacteria (LAB) inoculants aimed at improving the fermentation quality of silage. PMID:25049999

  5. Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage

    Wu, Jing-jing; Du, Rui-ping; Gao, Min; Sui, Yao-qiang; Xiu, Lei; Wang, Xiao

    2014-01-01

    Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria were isolated from TPS. Based on the phenotypic and chemotaxonomic characteristics, 16S rDNA sequence and carbohydrate fermentation tests, the isolates were identified as 17 species namely: Lactobacillus coryniformis subsp. torquens (0.97%), Lactobacillus pontis (0.97%), Lactobacillus hilgardii (0.97%), Lactobacillus pantheris (0.97%), Lactobacillus amylovorus (1.9%), Lactobacillus panis (1.9%), Lactobacillus vaginalis (1.9%), Lactobacillus rapi (1.9%), Lactobacillus buchneri (2.9%), Lactobacillus parafarraginis (2.9%), Lactobacillus helveticus (3.9%), Lactobacillus camelliae (3.9%), Lactobacillus fermentum (5.8%), Lactobacillus manihotivorans (6.8%), Lactobacillus plantarum (10.7%), Lactobacillus harbinensis (16.5%) and Lactobacillus paracasei subsp. paracasei (35.0%). This study has shown that TP can be well preserved for 90 days by ensilaging and that TPS is not only rich in essential nutrients, but that physiological and biochemical properties of the isolates could provide a platform for future design of lactic acid bacteria (LAB) inoculants aimed at improving the fermentation quality of silage. PMID:25049999

  6. PROBIOTIC POTENTIALS AMONG LACTIC ACID BACTERIA ISOLATED FROM CURD

    Shruthy VV

    2011-02-01

    Full Text Available Curd is a commonly used fermented milk product in India since time immemorial. The scientific use of curd as a source of probiotic (good bacteria for health has not been much examined. The yougurt (curd containing probiotics is in Indian market and highly acclaimed. Therefore the status of curd as a source of probiotics is in question and requires scientific examination of its content, so the study was carried out. Probiotic potentials of two bacterial isolates from 20 different curd samples were identified as Lactobacillus spp. by the determination of morphological, cultural, physiological and biochemical characteristics, were investigated. The antibacterial potential against diarrhoegenic bacterial pathogens was also examined. The reference strain used was Lactobacillus acidophilus, MTCC 447. The percentage survivability of the strains at pH 3.5, was found to be satisfactory (>90%. Bile salt resistance (0.3% sodium thioglycollate was found to be between 80.41% and 83.2%. The pH decrease of the strains with time showed slow acidification activity. The lactic acid production of the strains ranges from 1.83 ± 0.12 to 3.93 ± 0.07 g. The strains were β-galactosidase producer and were resistant to principal antibiotics tested. But the absence of plasmids showed that they are intrinsically resistant or chromosome encoded. Strains showed maximum inhibition zone against V. cholerae O139 (13.67 ± 0.57 to 15.33 ± 0.57 mm in comparison to other diarrhoeagenic bacteria. Only 10% of the examined curd samples had probiotic bacteria. Isolated strains of Lactobacillus spp. showed satisfactory probiotic potentials in comparison with reference strains and with antibacterial activity against diarrhoeagenic pathogens and thus maybe useful in the management of diarrhoea and also in functional food industry.

  7. Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

    Nour-Eddine, Karam; Halima, Zadi-Karam; Mourad, Kacem

    2004-01-01

    This study was undertaken with the aim of obtaining lactic acid bacteria with the ability to ferment olives for possible use as starter cultures. For this reason, 32 isolates of lactic acid bacteria isolated from the spontaneous fermentation of green olives were characterized and identified on the basis of morphological and biochemical criteria. 14 of them were identified as Lactococcus lactis, 11 isolates as Lactobacillus plantarum and 7 isolates as Enterococcus sp. Of the 18 isolates examin...

  8. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential.

    Mohd Adnan, Ahmad Faris; Tan, Irene K P

    2007-05-01

    Two traditional fermented food 'tapai' (fermented tapioca) and 'tempoyak' (fermented durian flesh), chilli puree and fresh goat's milk were used as sources for the isolation of lactic acid bacteria (LAB). A total of 126 isolates were obtained and by sequential screening for catalase activity and Gram-staining, 55 were determined to be LAB out of which 16 were established to be homofermentative by the gel plug test. Seven isolates were identified by use of the API 50CHL kit and two lactobacilli strains and one lactococci strain were selected to study their growth and lactic acid production profiles in a time course experiment. The lactobacilli strains, both isolated from 'tapai', produced higher amounts of cells and lactic acid from glucose as compared to the lactococci strain isolated from fresh goat's milk. PMID:16872826

  9. Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

    Martín Fraga Cotelo; Karen Perelmuter Schein; Sheila Solange Giacaman Salvo; Pablo Miguel Zunino Abirad; Silvana Beatriz Carro Techera

    2013-01-01

    Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobac...

  10. Isolation and identification of indigenous lactic acid bacteria from North Sumatra river buffalo milk

    2015-01-01

    Buffalo milk is a source of various lactic acid bacteria (LAB) which is potential as culture starter as well as the probiotic. This study was conducted to isolate and identify LAB from indigenous North Sumatra river buffalo milk. Lactic acid bacteria was isolated and grown in medium De Man Rogosa Sharpe Agar (MRSA). The isolation was conducted to obtain pure isolate. The identification of LAB was studied in terms of morphology, physiology, biochemistry and survival on low pH. Morphology test...

  11. Isolation and characterisation of lactic acid bacteria from donkey milk.

    Soto Del Rio, Maria de Los Dolores; Andrighetto, Christian; Dalmasso, Alessandra; Lombardi, Angiolella; Civera, Tiziana; Bottero, Maria Teresa

    2016-08-01

    During the last years the interest in donkey milk has increased significantly mainly because of its compelling functional elements. Even if the composition and nutritional properties of donkey milk are known, its microbiota is less studied. This Research Communication aimed to provide a comprehensive characterisation of the lactic acid bacteria in raw donkey milk. RAPD-PCR assay combined with 16S rDNA sequencing analysis were used to describe the microbial diversity of several donkey farms in the North West part of Italy. The more frequently detected species were: Lactobacillus paracasei, Lactococcus lactis and Carnobacterium maltaromaticum. Less abundant genera were Leuconostoc, Enterococcus and Streptococcus. The yeast Kluyveromyces marxianus was also isolated. The bacterial and biotype distribution notably diverged among the farms. Several of the found species, not previously detected in donkey milk, could have an important probiotic activity and biotechnological potential. This study represents an important insight to the ample diversity of the microorganisms present in the highly selective ecosystem of raw donkey milk. PMID:27600975

  12. Antimicrobial susceptibility of lactic acid bacteria isolated from Sombor cheese

    Bulajić Snežana

    2011-01-01

    Full Text Available Extensive literature data pointed out that some lactic acid bacteria (LABs, the predominant microbiota in fermented dairy products, may serve as reservoirs of antibiotic resistance genes potentially transferable to human pathogens. Hence, there is a growing interest in the possible role of Las vectors of antibiotic resistance determinants. This paper reports the susceptibility patterns of a number of Lspecies (belonging to the genera Lactococcus, Lactobacillus, and Enterococcus isolated from different batches of autochthonous Sombor cheese, traditionally made without the addition of starter cultures, and currently proposed as a candidate for PDO/PGI designation. The experimental work was performed to select strains that do not contain antibiotic resistance genes among those with desirable technological characteristics such as rapid acidification, proteolysis, ability to metabolise citrate and form aromogenic compounds. In addition, the results of these screening procedures could also indicate the types and degrees of antimicrobial resistance already present among the Lcommunity of Sombor cheese, which according to their geographically restricted areas of production, specific manufacturing process and characteristic aroma and appearance, represent a distinct ecological niche.

  13. Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

    Karam, Nour-Eddine; Leghouchi, Essaid; Boudjerda, Jamel; Idoui, Tayeb

    2009-01-01

    A study of the microflora of traditionally fermented black olives in Eastern Algeria is presented. A count of the following microbial groups was carried out: mesophilic bacteria, enterobacteria, lactic acid bacteria (LAB), staphylococci and yeast. In a second phase, the identification and assessment of the technological traits of LAB was performed. Seventeen lactic acid bacteria were isolated and identified. These isolates were represented by two genera: Lactobacillus and Leuconostoc. The res...

  14. Isolation of lactic acid bacteria with potential protective culture characteristics from fruits

    Hashim, Nurul Huda; Sani, Norrakiah Abdullah

    2015-09-01

    Lactic acid bacteria are also known as beneficial microorganisms abundantly found in fermented food products. In this study, lactic acid bacteria were isolated from fresh cut fruits obtained from local markets. Throughout the isolation process from 11 samples of fruits, 225 presumptive lactic acid bacteria were isolated on MRS agar medium. After catalase and oxidase tests, 149 resulted to fit the characteristics of lactic acid bacteria. Further identification using Gram staining was conducted to identify the Gram positive bacteria. After this confirmation, the fermentation characteristics of these isolates were identified. It was found that 87 (58.4%) isolates were heterofermentative, while the rest of 62 (41.6%) are homofermentative lactic acid bacteria. Later, all these isolates were investigated for the ability to inhibit growth of Staphylococcus aureus using agar spot assay method. Seven (4.7%) isolates showed strong antagonistic capacity, while 127 (85.2%) and 8 (5.4%) isolates have medium and weak antagonistic capacity, respectively. The other 7 (4.7%) isolates indicated to have no antagonistic effect on S. aureus. Results support the potential of LAB isolated in this study which showed strong antagonistic activity against S. aureus may be manipulated to become protective cultures in food products. While the homofermentative or heterofermentative LAB can be utilized in fermentation of food and non-food products depending on the by-products required during the fermentation.

  15. Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

    Krischina Singer Aplevicz; Jaciara Zarpellon Mazo; Eunice Cassanego Ilha; Andréia Zilio Dinon; Ernani Sebastião Sant´Anna

    2014-01-01

    Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characteri...

  16. Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

    Martín Fraga Cotelo

    2013-12-01

    Full Text Available Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.

  17. ISOLATION OF LACTIC ACID BACTERIA UNDER LOW TEMPERATURE FOR THE PREPARATION OF YOGURT

    Javid Ahmad Bhat; Mohd Irfan Naik; R.K Tenguria

    2014-01-01

    An investigation of isolation of Lactic acid bacteria was carried out under low temperature for the preparation of Yogurt by using various food supplements like carrot, ground-nut and tomato juices. Methods: Various samples of Cow milk, Skimmed milk were processed along with nutrients like Carrot, ground nut and tomato juices with Tryptone glucose yeast extract agar (TGYA) at different temperatures like 50C, 150C and 220C for the isolation of Lactic acid bacteria for the preparation of yogurt...

  18. Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods

    K Beheshti-Maal

    2010-06-01

    Full Text Available Background and Objectives: Acetic acid bacteria (AAB are useful in industrial production of vinegar. The present study aims at isolation and identification of acetic acid bacteria with characterization, optimization, and evaluation of their acetic acid productivity."nMaterials and Methods: Samples from various fruits were screened for presence of acetic acid bacteria on glucose, yeast extract, calcium carbonate (GYC medium. Carr medium supplemented with bromocresol green was used for distinguishing Acetobacter from Gluconobacter. The isolates were cultured in basal medium to find the highest acetic acid producer. Biochemical tests followed by 16S rRNA and restriction analyses were employed for identification of the isolate and phylogenic tree was constructed. Bacterial growth and acid production conditions were optimized based on optimal inoculum size, pH, temperature, agitation, aeration and medium composition."nResults: Thirty-seven acetic acid bacteria from acetobacter and gluconobacter members were isolated. Acetic acid productivity yielded 4 isolates that produced higher amounts of acid. The highest producer of acid (10.03% was selected for identification. The sequencing and restriction analyses of 16S rRNA revealed a divergent strain of Acetobacter pasteurianus (Gene bank accession number # GU059865. The optimum condition for acid production was a medium composed of 2% glucose, 2% yeast extract, 3% ethanol and 3% acid acetic at inoculum size of 4% at 3L/Min aeration level in the production medium. The isolate was best preserved in GYC medium at 12oC for more than a month. Longer preservation was possible at -70oC."nConclusion: The results are suggestive of isolation of an indigenous acetic acid bacteria. Pilot plan is suggested to study applicability of the isolated strain in acetic acid production.

  19. Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan

    Yi-sheng Chen

    2010-12-01

    Full Text Available The objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB from ripe mulberries collected in Taiwan. Ripe mulberry samples were collected at five mulberry farms, located in different counties of Taiwan. Eighty-eight acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype, then into groups by restriction fragment length polymorphism (RFLP analysis and sequencing of 16S ribosomal DNA (rDNA. Phenotypic and biochemical characteristics led to identification of four bacterial groups (A to D. Weissella cibaria was the most abundant type of LAB distributed in four mulberry farms, and Lactobacillus plantarum was the most abundant LAB found in the remaining farm. Ten W. cibaria and one Lactococcus lactis subsp. lactis isolate produced bacteriocins against the indicator strain Lactobacillus sakei JCM 1157T. These results suggest that various LAB are distributed in ripe mulberries and W. cibaria was the most abundant LAB found in this study.

  20. Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

    L.B. Acurcio

    2014-06-01

    Full Text Available Lactic acid bacteria species were molecularly identified in milk from Lacaune, Santa Inês and crossbred sheep breeds and their in vitro probiotic potential was evaluated. The species identified were Enterococcus faecium (56.25%, E. durans (31.25% and E. casseliflavus (12.5%. No other lactic acid bacteria species, such as lactobacilli, was identified. Most of the isolated enterococci were resistant to gastric pH (2.0 and to 0.3% oxgall. All tested enterococci were resistant to ceftazidime, oxacillin and streptomycin and sensible to clindamycin, erythromycin and penicillin. The resistance to ciprofloxacin, gentamicin, tetracycline and vancomycin varied among tested species. All tested enterococci strongly inhibited (P<0.05 Escherichia coli and Listeria monocytogenes, moderately inhibited E. faecalis and Staphylococcus aureus and did not inhibit Pseudomonas aeruginosa, Salmonella enterica var. Typhimurium and also one E. durans sample isolated from sheep milk. Four samples of E. faecium, one of E. durans and one of E. casseliflavus presented the best probiotic potential.

  1. Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

    Topisirović Ljubiša; Veljović Katarina; Terzić-Vidojević Amarela; Strahinić Ivana; Kojić Milan

    2007-01-01

    Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to ...

  2. ISOLATION AND IDENTIFICATION OF LACTIC ACID PRODUCING BACTERIA FROM CAMEL MILK

    Toqeer Ahmad, Rashida Kanwal, Izhar Hussain Athar1, Najam Ayub

    2002-01-01

    Lactic acid bacteria (LAB) were isolated from camel milk by culturing the camel milk on specific media and pure culture was obtained by sub culturing. Purification of culture was confirmed by Gram's staining and identified by different bio-chemical tests. Camel milk contains lactic acid producing bacteria including Strpptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus L. acidophilus grows more rapidly in camel milk than others as its growth is supported by cam...

  3. Taxonomic homogeneity of a salt-tolerant lactic acid bacteria isolated from shoyu mash.

    Hanagata, Hiroshi; Shida, Osamu; Takagi, Hiroaki

    2003-04-01

    Forty-seven salt-tolerant lactic acid bacteria, which had been isolated from different places and grown in 15% NaCl, were examined to assess their taxonomic heterogeneity. Among the isolates, 42 were isolated from shoyu mash during the acid fermentation phase, 2 were from miso and 3 were from anchovy pickles. All isolates were identified as Tetragenococcus halophilus on the basis of DNA relatedness values. We further examined 102 phenotypic characteristics of them. The isolates exhibited differences in only 16, supporting the conclusion obtained from the DNA relatedness analysis. PMID:12833212

  4. Isolation of acetic, propionic and butyric acid-forming bacteria from biogas plants.

    Cibis, Katharina Gabriela; Gneipel, Armin; König, Helmut

    2016-02-20

    In this study, acetic, propionic and butyric acid-forming bacteria were isolated from thermophilic and mesophilic biogas plants (BGP) located in Germany. The fermenters were fed with maize silage and cattle or swine manure. Furthermore, pressurized laboratory fermenters digesting maize silage were sampled. Enrichment cultures for the isolation of acid-forming bacteria were grown in minimal medium supplemented with one of the following carbon sources: Na(+)-dl-lactate, succinate, ethanol, glycerol, glucose or a mixture of amino acids. These substrates could be converted by the isolates to acetic, propionic or butyric acid. In total, 49 isolates were obtained, which belonged to the phyla Firmicutes, Tenericutes or Thermotogae. According to 16S rRNA gene sequences, most isolates were related to Clostridium sporosphaeroides, Defluviitoga tunisiensis and Dendrosporobacter quercicolus. Acetic, propionic or butyric acid were produced in cultures of isolates affiliated to Bacillus thermoamylovorans, Clostridium aminovalericum, Clostridium cochlearium/Clostridium tetani, C. sporosphaeroides, D. quercicolus, Proteiniborus ethanoligenes, Selenomonas bovis and Tepidanaerobacter sp. Isolates related to Thermoanaerobacterium thermosaccharolyticum produced acetic, butyric and lactic acid, and isolates related to D. tunisiensis formed acetic acid. Specific primer sets targeting 16S rRNA gene sequences were designed and used for real-time quantitative PCR (qPCR). The isolates were physiologically characterized and their role in BGP discussed. PMID:26779817

  5. Isolation and identification of indigenous lactic acid bacteria from North Sumatra river buffalo milk

    Heni Rizqiati

    2015-06-01

    Full Text Available Buffalo milk is a source of various lactic acid bacteria (LAB which is potential as culture starter as well as the probiotic. This study was conducted to isolate and identify LAB from indigenous North Sumatra river buffalo milk. Lactic acid bacteria was isolated and grown in medium De Man Rogosa Sharpe Agar (MRSA. The isolation was conducted to obtain pure isolate. The identification of LAB was studied in terms of morphology, physiology, biochemistry and survival on low pH. Morphology tests were conducted by Gram staining and cell forming; physiology tests were conducted for growing viability at pH 4.5 and temperature at 45oC; whereas biochemistry tests were conducted for CO2, dextran and NH3 productions. Determination of LAB species was conducted using Analytical Profile Index (API test CHL 50. Results of identification showed that 41 isolates were identified as LAB with Gram-positive, catalase-negative, rod and round shaped characteristics. Resistance test done to low pH (pH 2 for the lactic acid bacteria showed decrease of bacteria viability up to1.24±0.68 log cfu/ml. The resistant isolates at low pH were L12, L16, L17, L19, L20, M10, P8, S3, S19 and S20. Identification with API test CHL 50 for 10 isolates showed that four isolates were identified as Lactobacillus plantarum, L. brevis, L. pentosus and Lactococuslactis.

  6. Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

    Abdelkader Mezaini

    2009-01-01

    Full Text Available In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml−1 with a bacteriocine production rate of 9.3 (AU ml−1 h−1. In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4–8; this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

  7. Lactic acid bacteria against post-harvest moulds and ochratoxin A isolated from stored wheat

    Belkacem-Hanfi, N.; Fhoula, I.; Semmar, N.; Guesmi, A.; Perraud Gaime, Isabelle; Ouzari, H. I.; A. Boudabous; Roussos, Sevastianos

    2014-01-01

    A total of 54 lactic acid bacteria (LAB) were isolated from stored wheat samples sourced from grain silos in North Tunisia. Fifteen representative isolates were identified by 16S rDNA sequencing as Pediococcus pentosaceus, Lactobacillus plantarum, Lactobacillus graminis, Lactobacillus coryniformis and Weissella cibaria. These isolates were screened for antifungal activity in dual culture agar plate assay against eight post-harvest moulds (Penicillium expansum, Penicillium chrysogenum, Penicil...

  8. Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

    Cássia Regina Nespolo; Adriano Brandelli

    2010-01-01

    Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS). The BLS produced by both isol...

  9. Lactic acid bacteria from Jijel's traditional butter: Isolation, identification and major technological traits

    Idoui, Tayeb; Karam, Nour-Eddine

    2008-01-01

    Twenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.Se aíslan veintisiete (27) bacterias acidolácticas de la mantequilla tradicional de Jijel. Éstas pertenecen a los géneros Lactococcus, Lactobacill...

  10. Bile Salt and Acid Tolerant of Lactic Acid Bacteria Isolated from Proventriculus of Broiler Chicken

    E. Damayanti

    2014-08-01

    Full Text Available The aim of this research was to obtain the lactic acid bacteria (LAB as probiotic candidates which have resistance to bile salt and acid condition. LAB was obtained using isolation method from proventriculus of broiler chicken. Selective MRS media with 0.2% CaCO3 addition were used for LAB isolation using pour plate sampling method under anaerobic condition. The result showed that four selected isolates had morphological and biochemical characteristics as LAB. The selected LAB was characterized as follow: antibacterial activities, antibiotic sensitivity, resistance on bile salt, gastric juice and acid condition, and biochemical identification. Antibacterial activities assay of cell free supernatant was confirmed using disc paper diffusion method which was arranged on factorial design and each treatment consisted of three replications. The cell free supernatant of LAB isolates had antibacterial activities against Escherichia coli, Pseudomonas aerugenosa, and Salmonella pullorum. Molecular identification procedure using 16S rRNA sequence analysis showed that R01 and R02 as Pediococcus acidilactici. The viability of the two isolates were tested by acid pH (pH 1, 2, and 3, gastric juice pH 2, and bile salt condition for digestives tract simulation. The result showed that R01 and R02 had a high viability percentages at pH 1, 2, and 3 (95.45%, 99.49%, 104.01%, and 67.17%, 120.74%, 103.4%, respectively and at bile salt simulation for 1-2 hours (100.35%-102.71% and 100.02%-102.65%, respectively, but at gastric juice simulation for 1-2 hours, the P. acidilactici R01 had higher viability than P. acidilactici R02 (59.69%-76.53% versus 43.57%-40.69%, respectively. In the antibiotic sensitivity test for three antibiotics (i.e. erythromicin 15 µg, penicillin G 10 µg, and streptomycin 10 µg, the P. acidilactici R02 showed resistance to Streptomycin and Penicillin. It is concluded that P. acidilactici R01 and P. acidilactici R02 isolated from proventriculus

  11. Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria

    Choi, Suk-Ho

    2016-01-01

    Background Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares’ milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respe...

  12. Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

    Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae

    2012-09-01

    This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively. PMID:24471087

  13. Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter

    Iyer, Bharti K.; Singhal, Rekha S.; Ananthanarayan, Laxmi

    2011-01-01

    An Indian traditional fermented food, idli batter, was used as a source for isolation of lactic acid bacteria (LAB). A total of 15 LAB strains were isolated on the basis of their Gram nature and catalase activity. Of these, one lactobacilli strain and one lactococci strain which showed antimicrobial activity were identified using biochemical characterization, sugar utilization and molecular sequencing. The microbes, labeled as IB-1 (Lactobacillus plantarum) and IB-2 (Lactococcus lactis) were ...

  14. Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

    Krischina Singer Aplevicz

    2014-04-01

    Full Text Available Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

  15. Selection of exopolysaccharide-producing lactic acid bacteria isolates from Inner Mongolian traditional yoghurt

    Zhang Chun-lei; Li Jia-qi; Guo Hai-tao; Wang Jie; Xu Ri-hua

    2014-01-01

    Lactic acid bacteria (LAB) isolated from Inner Mongolian traditional yoghurt were evaluated for the production of exopolysaccharides (EPS) by phenol-sulphuric acid method after ethanol precipitation and dialysis. Total polysaccharide was extracted from sucrose-containing MRS broth cultures of the selected LAB strains. Comparison of the EPS yields revealed that among tested LAB, strain 37 exhibited the highest production of 536.904 mg/L. The strain was identified as Leuconostoc citreum with ca...

  16. The aflatoxin B1 isolating potential of two lactic acid bacteria

    Adel Hamidi; Reza Mirnejad; Emad Yahaghi; Vahid Behnod; Ali Mirhosseini; Sajad Amani; Sara Sattari; Ebrahim Khodaverdi Darian

    2013-01-01

    Objective:To determine lactic acid bacteria’s capability to enhance the process of binding and isolating aflatoxin B1 and to utilize such lactic acid bacteria as a food supplement or probiotic products for preventing absorption of aflatoxin B1 in human and animal bodies. Methods: In the present research, the bacteria were isolated from five different sources. For surveying the capability of the bacteria in isolating aflatoxin B1, ELISA method was implemented, and for identifying the resultant strains through 16S rRNA sequencing method, universal primers were applied. Results: Among the strains which were isolated, two strains of Lactobacillus pentosus and Lactobacillus beveris exhibited the capability of absorbing and isolating aflatoxin B1 by respectively absorbing and discharging 17.4%and 34.7%of the aforementioned toxin existing in the experiment solution. Conclusions:Strains of Lactobacillus pentosus and Lactobacillus beveris were isolated from human feces and local milk samples, respectively. And both strains has the ability to isolate or bind with aflatoxin B1.

  17. Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products

    Martinis Elaine C.P. De

    2001-01-01

    Full Text Available Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH, three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented antilisterial activity and a potential application as biopreservatives in meat systems.

  18. Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

    Topisirović Ljubiša

    2007-01-01

    Full Text Available Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.

  19. Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

    Karam, Nour-Eddine

    2009-12-01

    Full Text Available A study of the microflora of traditionally fermented black olives in Eastern Algeria is presented. A count of the following microbial groups was carried out: mesophilic bacteria, enterobacteria, lactic acid bacteria (LAB, staphylococci and yeast. In a second phase, the identification and assessment of the technological traits of LAB was performed. Seventeen lactic acid bacteria were isolated and identified. These isolates were represented by two genera: Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional product.Un estudio sobre la microflora de aceitunas negras fermentada por métodos tradicionales en el Este de Argelia es presentado. Se realizo el siguiente recuento de grupos de microorganismos: bacterias mesófilas, enterobacterias, bacterias ácido lácticas (LAB, staphylococcus y levaduras. En una segunda fase, la identificación y evaluación de aspectos tecnológicos de LAB fue realizada. Setenta bacterias ácido lácticas fueron aisladas e identificadas. Estos aislados contenían principalmente dos géneros: Lactobacillus y Leuconostoc. Los resultados mostraron que Lactobacillus plantarum fue la especie predominante en este producto tradicional.

  20. Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

    Ghabbour, N.; Lamzira, Z.; Thonart, P.; Cidalia, P.; Markaouid, M.; Asehraoua, A.

    2011-07-01

    A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo-4-chloro-3-indolyl {beta}-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis. (Author).

  1. Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

    A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo-4-chloro-3-indolyl β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis. (Author).

  2. Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

    Ghabbour, N.; Lamzira, Z.; Thonart, P.; Cidalia, P.; Markaoui, M.; Asehraou, A.

    2011-01-01

    A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade ole...

  3. Efficacy of Locally Isolated Lactic Acid Bacteria Against Antibiotic-Resistant Uropathogens

    Manzoor, Asma; Ul-Haq, Ikram; Baig, Shahjhan; Qazi, Javed Iqbal; Seratlic, Sanja

    2016-01-01

    Background: Antibiotic resistance represents a serious global health threat to public health, so infections such as pneumonia and urinary tract infection (UTI) are becoming harder to treat. Therefore, it is necessary to develop an action plan to restrain the problem of antibiotic resistance. One approach in UTI control could be the use of lactobacilli because these indigenous inhabitants in human intestine have been found to play an important role in protecting the host from various infections. Objectives: We sought to check the efficacy of locally isolated Lactobacillus species to eradicate antibiotic-resistant pathogenic bacteria causing UTI. Materials and Methods: Lactic acid bacteria isolated from spoiled fruits and vegetables and grown in MRS medium were screened against multi-drug-resistant Candida albicans, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli, and Enterococcus fecalis. Results: Fifty-four lactic acid bacteria were isolated from spoiled fruits and vegetables, of which 11 Gram-positive and catalase-negative Lactobacillus isolates were identified by carbohydrate assimilation profiles as Lactobacillus acidophilus, L. paracasei, L. delbrueckii, L. casei, L. helveticus, L. brevis, L. salivarius, L. fermentum, L. rhamnosus, L. animalis, and L. plantarum. The latter organism had the highest abundance of all the samples, so its isolates were also verified through 16S rRNA gene sequencing. The isolated Lactobacilli were screened against multi-drug-resistant uropathogens, viz. C. albicans, P. aeruginosa, K. pneumoniae, E. fecalis, and E. coli. The growth inhibition zone (GIZ) was over 10 mm against all the uropathogenic test organisms, where L. fermentum and L. plantarum strains demonstrated remarkable inhibitory activities against E. coli and E. faecalis, with a GIZ up to 28 mm. The susceptibility test to 16 antibiotics showed multidrug resistance (3 to 5 antibiotics) among all the tested uropathogens. Conclusions: The obtained results

  4. Lactic acid bacteria from Jijel's traditional butter: Isolation, identification and major technological traits

    Idoui, Tayeb

    2008-12-01

    Full Text Available Twenty seven (27 lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.Se aíslan veintisiete (27 bacterias acidolácticas de la mantequilla tradicional de Jijel. Éstas pertenecen a los géneros Lactococcus, Lactobacillus y Leuconostoc. Los resultados muestran que Lactobacillus plantarum es la especie predominante en dicha mantequilla. Diversas cepas presentan algunas propiedades tecnológicas interesantes.

  5. Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

    Hamasaki, Yoshikatsu; Ayaki, Mitsuko; Fuchu, Hidetaka; Sugiyama, Masaaki; Morita, Hidetoshi

    2003-01-01

    Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the...

  6. Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses

    Terzić-Vidojević Amarela; Mihajlović Sanja; Uzelac Gordana; Golić Nataša; Fira Đ.; Kojić M.; Topisirović Lj.

    2014-01-01

    The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows’ milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The ...

  7. Screening of biogenic amine production by lactic acid bacteria isolated from grape musts and wine

    Moreno-Arribas, M. Victoria; Polo, María Carmen; Jorganes, Felisa; Muñoz, Rosario

    2003-01-01

    The potential to produce the biogenic amines tyramine, histamine and putrescine, was investigated for lactic acid bacteria (LAB) of various origin, including commercial malolactic starter cultures, type strains and 78 strains isolated from Spanish grape must and wine. The presence of biogenic amines in a decarboxylase synthetic broth was determined by reverse-phase high performance liquid chromatography (RP-HPLC). Tyramine was the main amine formed by the LAB strains investigated. ...

  8. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives

    Doulgeraki, Agapi; Pramateftaki, Paraskevi; Argyri, Anthoula; Nychas, George John; Tassou, Chrysoula; Panagou, Efstathios

    2012-01-01

    A total of 145 lactic acid bacteria (LAB) isolates have been recovered from fermented table olives and brine and characterized at strain level with molecular tools. Pulsed-Field Gel Electrophoresis (PFGE) of ApaI macrorestriction fragments was applied for strain differentiation. Species differentiation was based either on Denaturing Gradient Gel Electrophoresis (PCR-DGGE) (black olives) or on restriction analysis of the amplified 16S rRNA gene (PCR-ARDRA) (brine and green olives). Species ide...

  9. SELECTED PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM RAW COW'S MILK

    Miroslav Kročko

    2012-02-01

    Full Text Available Normal 0 21 false false false MicrosoftInternetExplorer4 For the identification of lactic acid bacteria derived from raw cow's milk, 151 colonies were isolated. The grow conditions of lactic acid bacteria were at temperature 37 °C for 3 days on MRS medium. Based on microscopical preparation, negative catalase and Gram-positive test were 81 isolates confirmed as genus Lactobacillus. Out of these, 9 isolates were evaluated for acidifying activity in UHT milk at 25 °C, 30 °C and 37 °C at regular intervals during 24 hours. The average count of NSLAB lactobacilli in raw cow's milk reached the value 1.54.104 KTJ.ml-1. It was found that all tested strains of lactobacilli did not cause significant changes of titratable acidity in milk at 25 °C and 30 °C. Only one strain significantly improved the titratable acidity of milk at 37 °C after 24 hours. The acidity reached the value from 7.5 °SH to 41.9 °SH. This strain was confirmed by PCR method as Lactobacillus helveticus.doi:10.5219/177

  10. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

    Sengun, Ilkin Yucel; Nielsen, Dennis Sandris; Karapinar, Mehmet;

    2009-01-01

    Tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in Turkey. The aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (LAB) isolated during...... processing of Tarhana. Samples were collected from eight different regions of Turkey. In order to explore the relationship between raw material and the microbiology of Tarhana, yogurt and wheat flour were also analyzed. A total of 226 Gram-positive and catalase-negative isolates were obtained from MRS, M17...... and S. thermophilus was found to be the yogurt....

  11. Diversity of lactic acid bacteria isolated from raw milk in Elsharkia province, Egypt

    Alnakip, Mohamed E. A.; Mohamed, Asmaa S.; Kamal, Rania M.; Elbadry, Seham

    2016-01-01

    A total of 50 raw cow’s milk samples were collected from different areas of Elsharkia province, Egypt for characterizing lactic acid bacteria (LAB) load. Using 16S rRNA gene sequencing, a total of 41 LAB isolates have been identified corresponding to Enterococcus sp. (51.22 %) as the most predominant LAB genus, followed in order by Aerococcus (26.82 %), Lactococcus (7.32 %), Lactobacillus (7.32 %), Leuconostic (4.88 %) and Pediococcus (2.44 %) genera. All isolates were identified to species l...

  12. Characterization, Identification and Application of Lactic Acid Bacteria Isolated from Forage Paddy Rice Silage

    Ni, Kuikui; Wang, Yanping; Li, Dongxia; Cai, Yimin; Pang, Huili

    2015-01-01

    There has been growing interest to develop forage rice as a new feed resource for livestock. This study was to characterize the natural population of lactic acid bacteria (LAB) and select potentially excellent strains for paddy rice silage preparation in China. One hundred and twenty-six strains were isolated and screened from paddy rice silage prepared using a small-scale fermentation system, and ninety-nine of these isolates were considered to be LAB based on their Gram-positive and catalas...

  13. Antibiotic Resistance of Probiotic Strains of Lactic Acid Bacteria Isolated from Marketed Foods and Drugs

    CHANG LIU; ZHUO-YANG ZHANG; KE DONG; JIAN-PING YUAN; XIAO-KUI GUO

    2009-01-01

    Objective To identify the antimicrobial resistance of commercial lactic acid bacteria present in microbial foods and drug additives by analyzing their isolated strains used for fermentation and probioties. Methods Antimicrobial susceptibility of 41 screened isolates was tested with disc diffusion and E-test methods after species-level identification. Resistant strains were selected and examined for the presence of resistance genes by PCR. Results Distribution of resistance was found in different species. All isolates were susceptible to chloramphenicol, tetracycline, ampicillin, amoxicillin/clavulanic acid, cephalothin, and imipenem. In addition, isolates resistant to vancomycin, rifampicin, streptomycin, bacitracin, and erythromycin were detected, although the incidence of resistance to these antibiotics was relatively low. In contrast, most strains were resistant to ciprofloxacin, amikacin, trimethoprim/sulphamethoxazole, and gentamycin. The genes msrC, vanX, and dfrA were detected in strains of Enterococcus faecium, Lactobacillus plantarum, Streptococcus thermophilus, and Lactococcus lactis. Conclusion Antibiotic resistance is present in different species of probiotic strains, which poses a threat to food safety. Evaluation of the safety of lactic acid bacteria for human consumption should be guided by established criteria, guidelines and regulations.

  14. Novel Simplified and Rapid Method for Screening and Isolation of Polyunsaturated Fatty Acids Producing Marine Bacteria

    Ashwini Tilay

    2012-01-01

    Full Text Available Bacterial production of polyunsaturated fatty acids (PUFAs is a potential biotechnological approach for production of valuable nutraceuticals. Reliable method for screening of number of strains within short period of time is great need. Here, we report a novel simplified method for screening and isolation of PUFA-producing bacteria by direct visualization using the H2O2-plate assay. The oxidative stability of PUFAs in growing bacteria towards added H2O2 is a distinguishing characteristic between the PUFAs producers (no zone of inhibition and non-PUFAs producers (zone of inhibition by direct visualization. The confirmation of assay results was performed by injecting fatty acid methyl esters (FAMEs produced by selected marine bacteria to Gas Chromatography-Mass Spectrometry (GCMS. To date, this assay is the most effective, inexpensive, and specific method for bacteria producing PUFAs and shows drastically reduction in the number of samples thus saves the time, effort, and cost of screening and isolating strains of bacterial PUFAs producers.

  15. ISOLATION AND IDENTIFICATION OF LACTIC ACID PRODUCING BACTERIA FROM CAMEL MILK

    Toqeer Ahmad, Rashida Kanwal, Izhar Hussain Athar1, Najam Ayub

    2002-03-01

    Full Text Available Lactic acid bacteria (LAB were isolated from camel milk by culturing the camel milk on specific media and pure culture was obtained by sub culturing. Purification of culture was confirmed by Gram's staining and identified by different bio-chemical tests. Camel milk contains lactic acid producing bacteria including Strpptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus L. acidophilus grows more rapidly in camel milk than others as its growth is supported by camel milk. A variety of food can be preserved by lactic acid fermentation, so starter culture was prepared from strains which were isolated from camel milk. Camel and buffalo's milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and can coagulate the milk in less lime. Camel milk cheese was prepared and compared with buffalo's milk cheese. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.

  16. ISOLATION OF LACTIC ACID BACTERIA UNDER LOW TEMPERATURE FOR THE PREPARATION OF YOGURT

    Javid Ahmad Bhat

    2014-02-01

    Full Text Available An investigation of isolation of Lactic acid bacteria was carried out under low temperature for the preparation of Yogurt by using various food supplements like carrot, ground-nut and tomato juices. Methods: Various samples of Cow milk, Skimmed milk were processed along with nutrients like Carrot, ground nut and tomato juices with Tryptone glucose yeast extract agar (TGYA at different temperatures like 50C, 150C and 220C for the isolation of Lactic acid bacteria for the preparation of yogurt. The characteristic isolates were identified by using various biochemical tests and direct microscopy. Results: Lactic acid bacteria (LAB dominated the microbial population of Yogurt, and were identified according to their morphological and physiological characteristics. Among these lactobacilli were frequently occurring organisms. The most abundant species were Lactobacillus delbrueckii subspecies Bulgaricus and Streptococcus thermophilus. The Lactic Streptococci was subjected to bio-chemical tests to identify the species. Based on the biochemical reactions the species was identified as Lactococcus Lactis, sub species di-acetylactis. Isolated culture of lactic Streptococci was found to grow at low temperature. When this was used as an inoculum to prepare yogurt at 50C, 150C and 220C curdling took place in 3days time. In order to reduce the setting time, nutrients in the form of carrot, ground-nut and tomato juices were added. The yogurt was found to set at 50C in 30hrs which is considered useful. Acidity of yogurt was found to be 0.53%- 0.55%. The yogurt was found to contain di-acetyl and quality of yogurt was good.

  17. Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues.

    Yang, Jinsong; Tan, Haisheng; Cai, Yimin

    2016-07-01

    The natural lactic acid bacteria (LAB) population, chemical composition, and silage fermentation of fruit residues were studied. Eighty-two strains of LAB were isolated from fruit residues such as banana leaf and stem, pineapple peel, and papaya peel. All strains were gram-positive and catalase-negative bacteria, and they were divided into 7 groups (A-G) according to morphological and biochemical characters. Strains in groups A to F were rods, and group G was cocci. Group F produced gas from glucose; other groups did not. Groups A to C and F formed dl-lactic acid, whereas groups D, E, and G formed l-lactic acid. Based on the 16S rRNA gene sequence and DNA-DNA hybridization analysis, groups A to G strains were identified as Lactobacillus plantarum (54.9% of the total isolates), Lactobacillus paraplantarum (3.6%), Lactobacillus nagelii (8.5%), Lactobacillus perolens (4.9%), Lactobacillus casei (11.0%), Lactobacillus fermentum (9.8%), and Enterococcus gallinarum (7.3%), respectively. Lactobacillus plantarum and Lactobacillus casei are the most frequently isolated from fruit residues as a dominant species, and they could grow at a lower pH conditions and produce more lactic acid than other isolates. Pineapple and papaya peels contained higher crude protein (11.5-13.8%) and water-soluble carbohydrate (16.8-22.4%), but lower acid detergent fiber contents (21.2 to 26.4%) than banana stems and leaves (8.2% crude protein, 42.8% acid detergent fiber, and 5.1% water-soluble carbohydrate). Compared with banana stem and leaf silages, the pineapple and papaya peel silages were well preserved with a lower pH and higher lactate content. The study suggests that the fruit residues contain excellent LAB species and abundant feed nutrients, and that they can be preserved as silage to be potential food resources for livestock. PMID:27108171

  18. Isolation of Lactic Acid Bacteria Showing Antioxidative and Probiotic Activities from Kimchi and Infant Feces.

    Ji, Keunho; Jang, Na Young; Kim, Young Tae

    2015-09-01

    The purpose of this study was to investigate lactic acid bacteria with antioxidative and probiotic activities isolated from Korean healthy infant feces and kimchi. Isolates A1, A2, S1, S2, and S3 were assigned to Lactobacillus sp. and isolates A3, A4, E1, E2, E3, and E4 were assigned to Leuconostoc sp. on the basis of their physiological properties and 16S ribosomal DNA sequence analysis. Most strains were confirmed as safe bioresources through nonhemolytic activities and non-production of harmful enzymes such as β-glucosidase, β- glucuronidase and tryptophanase. The 11 isolates showed different resistance to acid and bile acids. In addition, they exhibited antibacterial activity against foodborne bacteria, especially Bacillus cereus, Listeria monocytogenes, and Escherichia coli. Furthermore, all strains showed significantly high levels of hydrophobicity. The antioxidant effects of culture filtrates of the 11 strains included 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity, 2.2'- azino-bis (2-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity, and superoxide dismutase activity. The results revealed that most of the culture filtrates have effective scavenging activity for DPPH and ABTS radicals. All strains appeared to have effective superoxide dismutase activity. In conclusion, the isolated strains A1, A3, S1, and S3 have significant probiotic activities applicable to the development of functional foods and health-related products. These strains might also contribute to preventing and controlling several diseases associated with oxidative stress, when used as probiotics. PMID:25951843

  19. Antimicrobial Activity of Cell Free Supernatant of Irradiated Lactic Acid Bacteria Isolates

    Attempts were made to isolate bio preservatives using food wastes with no value and low cost. Whey is the raw material achieved that value. Whey and many other food wastes are used in our study to isolate Lactic acid bacteria (LAB). Cell free supernatants (CFS) of isolates are used to evaluate their antimicrobial activity against indicator pathogenic bacterial strains. CFS-9 isolate from whey has the highest inhibitory activity compared to all other isolates. The inhibitory activity of CFS-9, Nisin (400 IU / ml) and the standard Lactococcus Lactis Subsp. Lactis ATCC 11454 (Lacto) were determined. Furthermore, isolate-9 and Lacto strains were exposed to irradiation at different doses. The inhibition zones of; control isolate-9 (non-irradiated) showed the highest values against all indicator strains, CFS of irradiated Lacto at dose 250 Gy was the highest value against Bacillus cereus and Escherichia coli compared to other irradiation treatments, CFS of irradiated Lacto at dose 100 Gy was the highest value against Staph aureus, while the inhibition zone was in the highest value in CFS of irradiated Lacto at dose 500 Gy against Salmonella typhimurium. Nisin (400 IU / ml) was significantly higher than all CFS of irradiated isolate-9 while, the inhibition zones of all CFS-Lacto (irradiated and nonirradiated) are better and higher than nisin-400

  20. Utilization of Vinegar for Isolation of Cellulose Producing Acetic Acid Bacteria

    Wastes of traditionally fermented Turkish vinegar were used in the isolation of cellulose producing acetic acid bacteria. Waste material was pre-enriched in Hestrin-Schramm medium and microorganisms were isolated by plating dilution series on HS agar plates The isolated strains were subjected to elaborate biochemical and physiological tests for identification. Test results were compared to those of reference strains Gluconacetobacter xylinus DSM 46604, Gluconacetobacter hansenii DSM 5602 and Gluconacetobacter liquefaciens DSM 5603. Seventeen strains, out of which only three were found to secrete the exopolysaccharide cellulose. The highest cellulose yield was recorded as 0.263±0.02 g cellulose L-1 for the strain AS14 which resembled Gluconacetobacter hansenii in terms of biochemical tests.

  1. Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

    Cássia Regina Nespolo

    2010-12-01

    Full Text Available Lactic acid bacteria (LAB were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS. The BLS produced by both isolates showed antimicrobial activity against Listeria monocytogenes, whereas that produced by L. plantarum LCN 17 presented higher stability to different temperature, pH and enzyme treatments. These strains present potential for production of BLS, and for use as starter cultures.

  2. Utilization of Vinegar for Isolation of Cellulose Producing Acetic Acid Bacteria

    Aydin, Y. Andelib; Aksoy, Nuran Deveci

    2010-06-01

    Wastes of traditionally fermented Turkish vinegar were used in the isolation of cellulose producing acetic acid bacteria. Waste material was pre-enriched in Hestrin-Schramm medium and microorganisms were isolated by plating dilution series on HS agar plates The isolated strains were subjected to elaborate biochemical and physiological tests for identification. Test results were compared to those of reference strains Gluconacetobacter xylinus DSM 46604, Gluconacetobacter hansenii DSM 5602 and Gluconacetobacter liquefaciens DSM 5603. Seventeen strains, out of which only three were found to secrete the exopolysaccharide cellulose. The highest cellulose yield was recorded as 0.263±0.02 g cellulose L-1 for the strain AS14 which resembled Gluconacetobacter hansenii in terms of biochemical tests.

  3. Isolation and Identification of Lactic Acid Bacteria Isolated from a Traditional Jeotgal Product in Korea

    Cho, Gyu Sung; Do, Hyung Ki

    2006-06-01

    Seventeen lactic acid bacterial strains (LAB) were isolated using MRS agar medium from Jeotgal, a Korean fermented food, purchased at the Jukdo market of Pohang. To identify the strains isolated, they were tested by examining their cell morphologies, gram-staining, catalase activity, arginine hydrolase activity, D-L lactate form and carbohydrate fermentation. According to the phenotypic characteristics, three strains were tent atively identified as Lactobacillus spp., ten were Enterococcus spp. (or Streptococcus spp., or Pediococcus spp.) and the rest were Leuconostoc spp. (or Weissella spp.). Five strains among 17 were chosen by preliminary bacteriocin activity test. Four bacterial strains which inhibited both indicator microorganisms were identified by 16S rRNA sequencing. The results are as follows; Leuconostoc mesenteroides (HK 4), Leuconostoc mesenteroides (HK 5), Leuconostoc mesenteroides(HK 11), Streptococcus salivarius(HK 8). In order to check LAB which are showing a high survival rate in gut, we investigated three strains inhibiting both indicator microorganisms in artificial gastric acid and bile juice -all except HK8. The three strains mentioned above grew in extreme low acid conditions.

  4. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon

    Tome, Elisabetta; Teixeira, Paula; Gibbs, Paul A.

    2006-01-01

    The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail. Packs were stored at 5 1C and examined for chemical and microbiological characteristic...

  5. Isolation and Selection of Anti-Candida albicans Metabolites Producing Lactic Acid Bacteria from Various Sources

    Tanes SUNGSRI

    2015-02-01

    Full Text Available Five hundred and fifty-two of lactic acid bacteria (LAB have been isolated and screened from fermented foods, natural sources and dairy effluents on De Mann Rogosa Sharpe (MRS agar. Fifty-one isolates, in the percentile of 9.24, produced the secondary metabolites that could inhibit the growth of Candida albicans BCC6120 by using dual culture overlay assay. The culture broth of LAB, moreover, showed anti-C. albicans activity in acidic condition at pH range of 3.0-5.0 by using agar well diffusion method. Interestingly, the isolate L-47-2 showed much more colonization surrounding the surface of sterile toothpick and test tube when growing in MRS broth. The identification of isolate L-47-2 by morphological and biochemical characteristics using API 50 CHL Test Kit and further confirmed by 16S rRNA gene sequence analysis revealed that isolate L47-2 was similar to Lactobacillus paracasei with 99% nucleotide identity.    

  6. Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: a traditional fermented seafood product in Indonesia.

    Kobayashi, Takeshi; Kajiwara, Michika; Wahyuni, Mita; Kitakado, Toshihide; Hamada-Sato, Naoko; Imada, Chiaki; Watanabe, Etsuo

    2003-10-01

    Lactic acid bacteria from "terasi" shrimp paste, a highly popular fermented seafood in Indonesia were isolated and characterized. Viable cell counts were 10(4) to 10(6) cfu/g on MRS medium. All the isolates were catalase-negative, gram-positive cocci and were able to grow at 15% NaCl. Numerical phenotypic analysis showed that the isolates clustered into one group. However, they could be classified into two types: the Tetragenococcus halophilus group and the T. muriaticus group as revealed by a restriction fragment length polymorphism (RFLP) analysis and sequencing of the 16S rRNA gene. This study is the first to show that both species of Tetragenococcus are distributed in Indonesian fermented foods. PMID:14673751

  7. ANTIBIOTIC RESISTANCE IN LACTIC ACID BACTERIA ISOLATED FROM FERMENTED DAIRY PRODUCTS AND BOZA

    Gamze Başbülbül

    2015-06-01

    Full Text Available In this study, the resistance of 83 strains of lactic acid bacteria isolated from Turkish cheese, yogurt, kefir and boza samples to 6 antibiotics (gentamicin, tetracycline, chloramphenicol, erythromycin, vancomycin and ciprofloxacin was evaluated. The 83 isolates were identified by 16S rRNA gene sequencing and according to BLAST comparisons with sequences in the data banks, those strains showing the highest similarities with the isolates were Enterococcus faecium (10, Lactococcus lactis subsp. Lactis (10, Lactobacillus fermentum (6, Lactobacillus plantarum (6, Lactobacillus coryniformis (7, Lactobacillus casei (13, Leuconostoc mesenteroides (14, Pediococcus pentosaceus (10, Weisella confusa (7. Antimicrobial resistance of strains to 6 antibiotics was determined using the agar dilution method. The antibiotic resistance among all the isolates was detected against chloramphenicol (31,3 % of the isolates, tetracycline (30,1 %, erythromycin (2,4 %, ciprofloxacin (2,41%, vancomycin (73,5 %, intrinsic resistance. Overall 19,3 % of the isolates showed resistance against multiple antibiotics. Antibiotic resistance genes were studied by PCR and the following genes were detected; tet(M gene in Lactobacillus fermentum (1, Lactobacillus plantarum (1, Pediococcus pentosaceus (5, Enterococcus faecium (2, Weisella confusa (4 and the vancomycin resistance gene van(A in one Weisella confusa strain.

  8. Antimicrobial Potentials of Lactic Acid Bacteria Isolated From a Nigerian Menstruating Woman

    Funmilola Abidemi Ayeni

    2013-06-01

    Full Text Available ABSTRACT Background: Racial differences affect the composition of lactic acid bacteria (LAB in women’s vagina. However, the bacteria present in women’s vagina exert protective effect against invading uropathogens through production of several inhibitory compounds. The LAB composition of the vagina of a menstruating Nigerian woman was examined to detect any difference between the subject’s vaginal LAB flora and reported cases of women from western world and to investigate the antimicrobial activities of these lactic acid bacteria against potential uropathogens and enteropathogens with analysis of possible compounds that may be responsible for inhibition. Methods: Informed consent was obtained from the subject. LAB were identified by partially sequencing the 16S rRNA gene. The organic acids were detected through High Performance Liquid Chromatography (HPLC while the volatile compounds were detected by gas chromatography. The hydrogen peroxide production was assayed through enzymatic reactions. Results: Enterococcus faecalis FAA025 and Streptococcus equines FAA026 were the only bacterial strains isolated. The two LAB strains inhibited the growth of all tested uropathogens and enteropathogens to remarkable degree. Both strains produced high quantities of lactic acid while high quantities of hydrogen peroxide, acetic acid and ethanol were only observed in Streptococcus equines FAA026. Conclusions: The results of this study suggest that in spite of absence of lactobacilli during menstruation in the subject, other LAB present (Enterococcus faecalis FAA025 and Streptococcus equines FAA026 can exert protective effects against invading uropathogens. Also, the LAB composition of the Nigerian woman is similar to her counterparts in the West. [TAF Prev Med Bull 2013; 12(3.000: 283-290

  9. Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

    Shu; Chen; Wang; Chen; Kai; Chang; Shu; Chang; Chan; Jiunn; Shiuh; Shieh; Chih; Kwang; Chiu; Pin-Der; Duh

    2014-01-01

    Objective:To evaluate the ability of lactic acid bacteria(LAB)strains isolated from fermented mustard to lower the cholesterol in vitro.Methods:The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method.The LAB isolates were analyzed for their resistance to acid and bile salt.Strains with lowering cholesterol activity,were determined adherence to Caco-2 cells.Results:Strain B0007,B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC17010.The isolated strains showed tolerance to pH 3.0 for 3h despite variations in the degree of viability and bile-tolerant strains,with more than 10~s CFU/mL after incubation for 24 h at 1%oxigall in MRS.In addition,strain B0007 and B0022 identified as Lactobacillus plantarum with 16S rDNA sequences were able to adhere to the Caco-2 cell lines.Conclusions:These strains B0007 and B0022 may be potential functional sources for cholesterollowering activities as well as adhering to Caco-2 cell lines.

  10. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains.

    Leite, A M O; Miguel, M A L; Peixoto, R S; Ruas-Madiedo, P; Paschoalin, V M F; Mayo, B; Delgado, S

    2015-06-01

    A total of 34 lactic acid bacteria isolates from 4 different Brazilian kefir grains were identified and characterized among a group of 150 isolates, using the ability to tolerate acidic pH and resistance to bile salts as restrictive criteria for probiotic potential. All isolates were identified by amplified ribosomal DNA restriction analysis and 16S rDNA sequencing of representative amplicons. Eighteen isolates belonged to the species Leuconostoc mesenteroides, 11 to Lactococcus lactis (of which 8 belonged to subspecies cremoris and 3 to subspecies lactis), and 5 to Lactobacillus paracasei. To exclude replicates, a molecular typing analysis was performed by combining repetitive extragenic palindromic-PCR and random amplification of polymorphic DNA techniques. Considering a threshold of 90% similarity, 32 different strains were considered. All strains showed some antagonistic activity against 4 model food pathogens. In addition, 3 Lc. lactis strains and 1 Lb. paracasei produced bacteriocin-like inhibitory substances against at least 2 indicator organisms. Moreover, 1 Lc. lactis and 2 Lb. paracasei presented good total antioxidative activity. None of these strains showed undesirable enzymatic or hemolytic activities, while proving susceptible or intrinsically resistant to a series of clinically relevant antibiotics. The Lb. paracasei strain MRS59 showed a level of adhesion to human Caco-2 epithelial cells comparable with that observed for Lactobacillus rhamnosus GG. Taken together, these properties allow the MRS59 strain to be considered a promising probiotic candidate. PMID:25841972

  11. Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

    Shu Chen Wang; Chen Kai Chang; Shu Chang Chan; Jiunn Shiuh Shieh; Chih Kwang Chiu; Pin-Der Duh

    2014-01-01

    Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro.Methods:The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were analyzed for their resistance to acid and bile salt. Strains with lowering cholesterol activity, were determined adherence to Caco-2 cells. Results: Strain B0007, B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC 17010. The isolated strains showed tolerance to pH 3.0 for 3 h despite variations in the degree of viability and bile-tolerant strains, with more than 108 CFU/mL after incubation for 24 h at 1%oxigall in MRS. In addition, strain B0007 and B0022 identified as Lactobacillus plantarum with 16S rDNA sequences were able to adhere to the Caco-2 cell lines.Conclusions:These strains B0007 and B0022 may be potential functional sources for cholesterol-lowering activities as well as adhering to Caco-2 cell lines.

  12. Effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity

    Chen-Kai; Chang; Shu-Chen; Wang; Chih-Kwang; Chiu; Shih-Ying; Chen; Zong-Tsi; Chen; Pin-Der; Duh

    2015-01-01

    Objective: To investigate the effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity Methods: One hundred and fifty nine strains of lactic acid bacteria isolated from traditional Taiwan fermented mustard were evaluated for their immunopotentiating activity on a murine macrophage cell line RAW 264.7.Results: Of the strains, pronounced increases in the levels of nitric oxide(NO), tumor necrosis factor-α and interleukin-6 were observed in strains B0040, B0110 and B0145. Among them,strain B0145 had the highest NO and tumor necrosis factor-α generation in RAW 264.7 cells;strains B0040 and B0110 were also superior to that of Lactobacillus casei. These results demonstrated that NO and cytokines were effectively induced when the bacterial stimulants were treated with macrophages. In addition, strains B0040 and B0110 were identified as Lactobacillus plantarum, and B0145 as Weissella cibaria using 16 S rDNA analysis.Conclusions: The results implicated selected strains may be regarded as a biological response modifier and had a broad application prospects in exploiting new functional food or as a feed additive.

  13. Selection of exopolysaccharide-producing lactic acid bacteria isolates from Inner Mongolian traditional yoghurt

    Zhang Chun-lei

    2014-11-01

    Full Text Available Lactic acid bacteria (LAB isolated from Inner Mongolian traditional yoghurt were evaluated for the production of exopolysaccharides (EPS by phenol-sulphuric acid method after ethanol precipitation and dialysis. Total polysaccharide was extracted from sucrose-containing MRS broth cultures of the selected LAB strains. Comparison of the EPS yields revealed that among tested LAB, strain 37 exhibited the highest production of 536.904 mg/L. The strain was identified as Leuconostoc citreum with carbohydrate assimilation profiling, 16S rRNA and pheS gene sequencing. The Ln. citreum 37 was found to be a novel EPS producing strain. It was found that there was no direct linear relation between the colony size and EPS yield, so the colony size could not to be used to screen EPS-producing strains.

  14. Isolation and identification of lactic acid bacteria from abalone (Haliotis asinina as a potential candidate of probiotic

    YAYAN SOFYAN

    2010-01-01

    Full Text Available Sarkono, Faturrahman, Sofyan Y. 2010. Isolation and identification of lactic acid bacteria from abalone (Haliotis asinina as a potential candidate of probiotic. Nusantara Bioscience 2: 38-42. The purpose of this study was to isolate, select and characterize lactic acid bacteria (LAB from abalone as a potential candidate probiotic in abalone cultivation system. Selective isolation of LAB performed using de Man Rogosa Sharpe medium. LAB isolate that potential as probiotics was screened. Selection was based on its ability to suppress the growth of pathogenic bacteria, bacterial resistance to acidic conditions and bacterial resistance to bile salts (bile. Further characterization and identification conducted to determine the species. The results showed that two of the ten isolates potential to be developed as probiotic bacteria that have the ability to inhibit several pathogenic bacteria such as Eschericia coli, Bacillus cereus dan Staphylococus aureus, able to grow at acidic condition and bile tolerance during the incubation for 24 hour. Based on the API test kit, the both of isolate identified as members of the species Lactobacillus paracasei ssp. paracasei.

  15. Draft Genome Sequences of Gluconobacter cerinus CECT 9110 and Gluconobacter japonicus CECT 8443, Acetic Acid Bacteria Isolated from Grape Must

    Sainz, Florencia

    2016-01-01

    We report here the draft genome sequences of Gluconobacter cerinus strain CECT9110 and Gluconobacter japonicus CECT8443, acetic acid bacteria isolated from grape must. Gluconobacter species are well known for their ability to oxidize sugar alcohols into the corresponding acids. Our objective was to select strains to oxidize effectively d-glucose. PMID:27365351

  16. Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location

    Terzić-Vidojević Amarela

    2009-01-01

    Full Text Available Eighty-one strains of lactic acid bacteria (LAB were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter culture. All isolates of LAB were characterized by phenotypic and genotypic tests. Identification of strains was done by the repetitive extragenic palindromic-polymerase chain reaction (rep-PCR with (GTG5 primer and 16S rDNA sequence analysis. The most present species in Zlatar BGNV cheese were Lactobacillus casei/paracasei (65.43% and Enterococcus faecalis (29.63%. Two facultative heterofermentative rods were identified as Lactobacillus plantarum (2.47%, and two obligate hetrofermentative LAB isolates as Lactobacillus parabuchneri (2.47%. Among all 81 tested isolates, only eight enterococci were producers of antimicrobial compounds. Fourteen of 16 tested lactobacilli isolates showed medium to very good proteolytic activity. All 57 lactobacilli from the Zlatar BGNV cheese curdled milk very slowly or did not curdle milk at all. However, three isolates of enterococci, BGNV1-63, BGNV1-76 and BGNV1-80, showed very good activity in milk and curdled milk within 5 h. They showed very high proteolytic activity hydrolyzing completely αs1- and κ-casein after 3 h, and β-casein after 30 min of incubation. In addition, those three enterococcal isolates degraded gelatin. Comparing obtained results with those previously achieved in examination of LAB microflora in another Zlatar BGZLS cheese made also from raw cow's milk, it can be concluded that LAB microflora in the Zlatar BGNV cheese is less diverse.

  17. Isolation and Selection of Anti-Candida albicans Producing Lactic Acid Bacteria

    Monthon LERTCANAWANICHAKUL

    2005-06-01

    Full Text Available The forty isolates of lactic acid bacteria (LAB were obtained from various fermented foods. The cross streak plate method was used to preliminary screen for antimicrobial activity. LAB were isolated by selective medium, Mann Rogosa Sharpe (MRS. Most of the isolates showed inhibition against Staphylococcus aureus TISTR 517, Bacillus subtilis TISTR 008, Micrococcus luteus TISTR 884, Escherichia coli TISTR 887, Pseudomonas aeruginosa TISTR 781, and Candida albicans DMST 5239. Only sterile culture supernatant of isolate No. L14, later identified as Lactococcus lactis, showed antifungal activity by means of agar well diffusion assay. The activity was stable during heat treatment and was retained even after autoclaving at 121 °C for 15 minutes. Maximum activity was observed at pH values between 2.5-4.0, and was lost at higher pH values. The anti-C. albicans activity was fully regained after readjustment of the pH to the initial value (pH 3.5.

  18. Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

    2009-06-01

    Full Text Available Twenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria. These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exopolysaccharide.

    Veintiséis bacterias lácticas fueron aisladas de “Sheep´s Dhan”, una mantequilla tradicional hecha con leche de oveja en Jijel (al Este de Argelia. Estas cepas pertenecen a tres géneros: Lactococcus, Leuconostoc y Lactobacillus. Los resultados mostraron que Lactococcus lactis ssp diacetylactis fue la especie predominante en esta mantequilla tradicional. Los resultados de la evaluación de la aptitud tecnológica indican que la principal cepa tiene una buena aptitud de acidificación, algunas de ellas mostraron una buena actividad proteolítica y únicamente Leuconostoc mesenteroides ssp. dextranicum fue capaz de producir exopolisacárido.

  19. Characteristics of Lactic Acid Bacteria Isolated from Gastrointestinal Tract of Cemani Chicken and Their Potential Use as Probiotics

    S. N. Jannah

    2014-12-01

    Full Text Available The aims of this study were to screen and characterize lactic acid bacteria (LAB isolated from gastrointestinal (GI tract of Cemani chicken, one of Indonesian local chicken and to investigate their potential use as probiotics. LAB were isolated from GI tract using MRSA and GYPA media and incubated anaerobically. Selected LAB were determined their probiotic properties with several assays. Identification of selected LAB was based on 16S rDNA sequences, morphological and biochemical characteristics. Ninety five bacteria were isolated and characterized as lactic acid bacteria (Gram positive, catalase negative, non sporeforming and acid producing. Twenty four isolates of LAB demonstrated antimicrobial activity against Escherichia coli JCM 1649 and Salmonella enteritidis B2586, and three selected isolates, i.e. CCM011, CSP004, and CVM002 showed the highest inhibition activity. The isolates had characters of high cell surface hydrophobicity and inter-isolate coaggregation ability of LAB, high survival at low pH, high phytase and protease activity (but no amylase and lipase activity, weak coaggregation with pathogen and no resistance to the examined antibiotics. The isolates were identified based on sequence analysis of 16S rRNA gene as Lactobacillus salivarius, however, each isolate had different profiles of sugar fermentation. Therefore the three LAB isolates had potential application as probiotics for chicken.

  20. Toward Probiotict Food Product from Meat Through Isolation and Identification Lactic Acid Bacteria As Probiotic Culture Stater

    Yunilas Yunilas; Lili Warly; Edi Mirwandhono

    2014-01-01

    Probiotic food products of meat can provide extensive benefits, to increase the shelf life and nutritional value also improve the taste. The use of lactic acid bacteria culture (LAB) derived from the isolation of the meat and the addition of probiotic cultures (Lactobacilli and Bifidobacteria) in fermented sausage processing is expected to produce a probiotic sausage products with nutritional value, and better shelf life and improve health. This study aimed to isolate and identify lactic acid...

  1. Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from the human gut.

    Pereira, Dora I A; Gibson, Glenn R

    2002-09-01

    The objective of this study was to evaluate the effect of human gut-derived lactic acid bacteria and bifidobacteria on cholesterol levels in vitro. Continuous cultures inoculated with fecal material from healthy human volunteers with media supplemented with cholesterol and bile acids were used to enrich for potential cholesterol assimilators among the indigenous bacterial populations. Seven potential probiotics were found: Lactobacillus fermentum strains F53 and KC5b, Bifidobacterium infantis ATCC 15697, Streptococcus bovis ATCC 43143, Enterococcus durans DSM 20633, Enterococcus gallinarum, and Enterococcus faecalis. A comparative evaluation regarding the in vitro cholesterol reduction abilities of these strains along with commercial probiotics was undertaken. The degree of acid and bile tolerance of strains was also evaluated. The human isolate L. fermentum KC5b was able to maintain viability for 2 h at pH 2 and to grow in a medium with 4,000 mg of bile acids per liter. This strain was also able to remove a maximum of 14.8 mg of cholesterol per g (dry weight) of cells from the culture medium and therefore was regarded as a candidate probiotic. PMID:12200334

  2. Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages.

    Landeta, G; Curiel, J A; Carrascosa, A V; Muñoz, R; de las Rivas, B

    2013-10-01

    Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, Lactobacillus paracasei and 52% of the Enterococcus faecium strains showed lipolytic activity and only Lactobacillus sakei strains (43%) were able to form biofilms. Related to safety aspects, E. faecium strains were the most resistant to antibiotics, whereas, L. sakei strains were the most sensitive. In relation to virulence factors, in the E. faecium strains analyzed, only the presence of efaA gene was detected. The analysis of biogenic amine production showed that most E. faecium strains and L. sakei Al-142 produced tyramine. In conclusion, L. paracasei Al-128 and L. sakei Al-143 strains possess the best properties to be selected as adequate and safe meat starter cultures. PMID:23743032

  3. Characterization, Identification and Application of Lactic Acid Bacteria Isolated from Forage Paddy Rice Silage

    Ni, Kuikui; Wang, Yanping; Li, Dongxia; Cai, Yimin; Pang, Huili

    2015-01-01

    There has been growing interest to develop forage rice as a new feed resource for livestock. This study was to characterize the natural population of lactic acid bacteria (LAB) and select potentially excellent strains for paddy rice silage preparation in China. One hundred and twenty-six strains were isolated and screened from paddy rice silage prepared using a small-scale fermentation system, and ninety-nine of these isolates were considered to be LAB based on their Gram-positive and catalase-negative morphology and the production of most of their metabolic products as lactic acid. These isolates were divided into eight groups (A-H) on the basis of their morphological and biochemical characteristics. The Group A to H strains were identified as Lactobacillus (L.) plantarum subsp. plantarum (species ratio: 8.1%), L. casei (5.1%), Leuconostoc (Ln.) pseudomesenteroides (11.1%), Pediococcus (P.) pentosaceus (24.2%), Enterococcus (E.) mundtii (12.1%), Lactococcus (Lc.) garvieae (15.2%), E. faecium (9.1%) and Lc. lactis subsp. lactis (15.2%) based on sequence analyses of their 16S rRNA and recA genes. P. pentosaceus was the most abundant member of the LAB population in the paddy rice silage. A selected strain, namely L. casei R 465, was found to be able to grow under low pH conditions and to improve the silage quality with low pH and a relatively high content of lactic acid. This study demonstrated that forage paddy rice silage contains abundant LAB species and its silage can be well preserved by inoculation with LAB, and that strain R 465 can be a potentially excellent inoculant for paddy rice silage. PMID:25803578

  4. Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

    Ghabbour, N.

    2011-03-01

    Full Text Available A total of 177 strains of lactic acid bacteria (LAB were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%, Lactobacillus pentosus (25.99%, Lactobacillus brevis (9.61% and Pediococcus pentosaceus (19.77%. All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3% were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo- 4-chloro-3-indolyl β-D-glucuronide (X-Gluc as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis.

    Un total de 177 cepas de bacterias ácido lácticas (LAB fueron aisladas en las primeras etapas de la fermentación de aceitunas verdes marroquíes Picholine, incluyendo Lactobacillus plantarum (44.63%, Lactobacillus pentosus (25.99%, Lactobacillus brevis (9.61% y Pediococcus pentosaceus (19.77%. Todos los aislados fueron evaluados mediante su tolerancia a extractos de hojas de olivo y oleuropeína. La mayoría de los aislados (85,3% degradaron oleuropeína, cuando fueron evaluados usando oleuropeína o 5-Bromo-4-cloro- 3-indolil β-D-glucuronido (X-Gluc como sustrato. La capacidad de biodegradación de las cepas seleccionadas para cada especie fue confirmada mediante análisis por HPLC.

  5. Isolation and Identification of Concrete Environment Bacteria

    Irwan, J. M.; Anneza, L. H.; Othman, N.; Husnul, T.; Alshalif, A. F.

    2016-07-01

    This paper presents the isolation and molecular method for bacteria identification through PCR and DNA sequencing. Identification of the bacteria species is required in order to fully utilize the bacterium capability for precipitation of calcium carbonate in concrete. This process is to enable the addition of suitable catalyst according to the bacterium enzymatic pathway that is known through the bacteria species used. The objective of this study is to isolate, enriched and identify the bacteria species. The bacteria in this study was isolated from fresh urine and acid mine drainage water, Kota Tinggi, Johor. Enrichment of the isolated bacteria was conducted to ensure the bacteria survivability in concrete. The identification of bacteria species was done through polymerase chain reaction (PCR) and rRDNA sequencing. The isolation and enrichment of the bacteria was done successfully. Whereas, the results for bacteria identification showed that the isolated bacteria strains are Bacillus sp and Enterococus faecalis.

  6. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese.

    Nikolic, Milica; Terzic-Vidojevic, Amarela; Jovcic, Branko; Begovic, Jelena; Golic, Natasa; Topisirovic, Ljubisa

    2008-02-29

    The Bukuljac cheese is traditionally homemade cheese, produced from heat-treated goat's milk without the addition of any bacterial starter culture. The presence of lactic acid bacteria (LAB) in Bukuljac cheese has been analyzed by using a polyphasic approach including microbiological and molecular methods such as rep-PCR with (GTG)5 primer. Lactobacillus paracasei subsp. paracasei represents a dominant strain in the microflora of analyzed cheese. Out of 55 Gram-positive and catalase-negative isolates, 48 belonged to L. paracasei subsp. paracasei species. Besides lactobacilli, five Lactococcus lactis subsp. lactis and two Enterococcus faecalis were found. Results of PCR-denaturing gradient gel electrophoresis (DGGE) of DNA extracted directly from the fresh cheese revealed the presence of Leuconostoc mesenteroides. Only lactobacilli showed a high proteolytic activity and hydrolyzed alpha(s1)- and beta-caseins. They are also producers of diacetyl. In addition, 34 out of 55 isolates, all determined as lactobacilli, showed the ability of auto-aggregation. Among 55 isolates, 50 also exhibited antimicrobial activity. PMID:18177967

  7. Inhibition of Paenibacillus larvae by lactic acid bacteria isolated from fermented materials.

    Yoshiyama, Mikio; Wu, Meihua; Sugimura, Yuya; Takaya, Noriko; Kimoto-Nira, Hiromi; Suzuki, Chise

    2013-01-01

    We evaluated the potential application of lactic acid bacteria (LAB) isolated from fermented feeds and foods for use as probiotics against Paenibacillus larvae, the causal agent of American foulbrood (AFB) in vitro. We also assessed the ability of LAB to induce the expression of antimicrobial peptide genes in vivo. Screening of the 208 LAB isolated from fermented feeds and foods revealed that nine strains inhibited the in vitro growth of P. larvae. The LAB strains were identified by 16S rRNA gene sequencing as Enterococcus sp., Weissella sp. and Lactobacillus sp. These strains were screened for their abilities of immune activation in honeybees by real-time RT-PCR using antimicrobial peptide genes as markers. After oral administration of several of the screened LAB to larvae and adults, the transcription levels of antimicrobial peptide genes, such as abaecin, defensin and hymenoptaecin, were found to increase significantly. These findings suggested that selected LAB stimulate the innate immune response in honeybees, which may be useful for preventing bacterial diseases in honeybees. This is the first report to characterize the probiotic effects of LAB isolated from fermented feeds and foods in honeybees. PMID:23000777

  8. Investigation of antibacterial activity of Lactic Acid Bacteria isolated from traditional kordish cheese in comparison with commercial strains

    Fereshteh Tofangsazan

    2013-12-01

    Full Text Available Background and Aim: The health benefits of lactic acid bacteria in human, especially their anti-pathogenic properties has been the focus of recent interests. The objective of this study was to investigate the antibacterial activity of lactic acid bacteria (LAB isolated from traditional Kurdish cheese against a few bacterial pathogens. Materials and Methods: The cell free culture supernatant of LAB isolated from Kurdish cheese which was treated with heat and NaOH were tested for their antibacterial activity by Agar Disk Diffusion method. Moreover, Minimum Inhibition Concentration and Co-aggregation of LAB against pathogens were determined. Each test was repeated for three times. Results: The LAB isolates, in comparison with commercial lactic acid bacteria, showed suitable antibacterial activity. Heating the bacterial supernatant eliminated its anti-bacterial property; however, alkali treatment did not have any effect. The Minimum Inhibition Concentration did not show significant differences between native and commercial lactic acid bacteria; however, the native LAB showed suitable co-aggregation with pathogens. Conclusion: Traditional lactic acid bacteria and their metabolites can inhibit growth of pathogens. This shows the positive role of LAB in human health which necessitates their increase usage as natural antimicrobial agent.

  9. Toward Probiotict Food Product from Meat Through Isolation and Identification Lactic Acid Bacteria As Probiotic Culture Stater

    Yunilas Yunilas

    2014-01-01

    Full Text Available Probiotic food products of meat can provide extensive benefits, to increase the shelf life and nutritional value also improve the taste. The use of lactic acid bacteria culture (LAB derived from the isolation of the meat and the addition of probiotic cultures (Lactobacilli and Bifidobacteria in fermented sausage processing is expected to produce a probiotic sausage products with nutritional value, and better shelf life and improve health. This study aimed to isolate and identify lactic acid bacteria (LAB of meat as a starter culture fermented sausages. The parameters observed were gram test, catalase, motility, gas production, type of fermentation, growth at various temperatures and pH. The results were obtained 28 isolates, 17 isolates were able to produce acid and 8 of them are lactic acid bacteria (LAB with the characteristics of gram-positive, catalase negative, not motile, produces gas, are hetero and homo fermentative, optimum growth temperature of 300C and a few of them are able to grow on pH 3.5. Lactic acid bacteria that able to be combined with probiotics as sausage starter culture to the probiotic food products of meat.

  10. Identification and Antimicrobial Activity Detection of Lactic Acid Bacteria Isolated from Corn Stover Silage

    Li, Dongxia; Ni, Kuikui; Pang, Huili; Wang, Yanping; Cai, Yimin; Jin, Qingsheng

    2015-01-01

    A total of 59 lactic acid bacteria (LAB) strains were isolated from corn stover silage. According to phenotypic and chemotaxonomic characteristics, 16S ribosomal DNA (rDNA) sequences and recA gene polymerase chain reaction amplification, these LAB isolates were identified as five species: Lactobacillus (L.) plantarum subsp. plantarum, Pediococcus pentosaceus, Enterococcus mundtii, Weissella cibaria and Leuconostoc pseudomesenteroides, respectively. Those strains were also screened for antimicrobial activity using a dual-culture agar plate assay. Based on excluding the effects of organic acids and hydrogen peroxide, two L. plantarum subsp. plantarum strains ZZU 203 and 204, which strongly inhibited Salmonella enterica ATCC 43971T, Micrococcus luteus ATCC 4698T and Escherichia coli ATCC 11775T were selected for further research on sensitivity of the antimicrobial substance to heat, pH and protease. Cell-free culture supernatants of the two strains exhibited strong heat stability (60 min at 100°C), but the antimicrobial activity was eliminated after treatment at 121°C for 15 min. The antimicrobial substance remained active under acidic condition (pH 2.0 to 6.0), but became inactive under neutral and alkaline condition (pH 7.0 to 9.0). In addition, the antimicrobial activities of these two strains decreased remarkably after digestion by protease K. These results preliminarily suggest that the desirable antimicrobial activity of strains ZZU 203 and 204 is the result of the production of a bacteriocin-like substance, and these two strains with antimicrobial activity could be used as silage additives to inhibit proliferation of unwanted microorganism during ensiling and preserve nutrients of silage. The nature of the antimicrobial substances is being investigated in our laboratory. PMID:25924957

  11. Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

    Østergaard, Anya; Embarek, Peter Karim Ben; Wedell-Neergaard, C.;

    1998-01-01

    Thai fermented fish products were screened for lactic acid bacteria capable of inhibiting Listeria sp. (Listeria innocua). Of 4150 assumed lactic acid bacteria colonies from MRS agar plates that were screened by an agar-overlay method 58 (1.4%) were positive. Forty four of these strains were...... further characterized and 43 strains were inhibitory against Listeria monocytogenes. The strains were inhibitory to other Gram- positive (lactic acid) bacteria probably because of production of bacteriocins. All 44 strains inhibited both Vibrio cholerae and Vibrio parahaemolyticus and 37 were inhibitory...... to a mesophilic fish spoilage bacterium tan Aeromonas sp.). Inhibition of Gram-negative bacteria was attributed to production of lactic acid. Most strains were identified as Lactobacillus spp., and all grew well at ambient temperatures (25-37 degrees C) and tolerated up to 6.5% NaCl. Glucose was...

  12. Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses

    Terzić-Vidojević Amarela

    2014-01-01

    Full Text Available The aim of this study was to identify and characterize the lactic acid bacteria (LAB of artisanal Golija raw and cooked cows’ milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis bv. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides. In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42 and lactococci (12/31, while the good proteolytic activity demonstrated lactococci (13/31 and lactobacilli (10/29. [Projekat Ministarstva nauke Republike Srbije, br. 173019

  13. Isolation of Endotoxin Eliminating Lactic Acid Bacteria and a Property of Endotoxin Eliminating Protein.

    Kondo, Ayaka; Asami, Kyoko; Suda, Yoshihito; Shimoyamada, Makoto; Kanauchi, Makoto

    2016-06-01

    Recently, many scholars have reported lactic acid bacteria (LAB) functions, such as anticancer activity and anti-inflammatory activity for intestines. To decrease inflammatory substances such as endotoxins, LAB consumed safely with meals were isolated from food and food ingredients. First, LAB were isolated as 168 strains of bacillus LAB (49 strain) and coccus LAB (119 strains) from food ingredients and fermented foods such as rice, rice bran, malt, grains, miso soy paste, and some pickles. Their LAB (168 strains) were cultivated in medium containing endotoxin from Escherichia coli O18 LPS at 15 and 30 °C for 64 h to identify endotoxin-eliminating LAB. Consequently, the AK-23 strain was screened as an endotoxin-eliminating LAB strain. The strain decreased endotoxin in YP medium without sugar at 30 °C for 64 h until 9% of endotoxin. The strain was identified as Pediococcus pentosaceus according to morphological characteristics such as its cell shape, physiological characteristics related to its fermentation type, assimilation of sugars, pH tolerance, optimum growth temperature, and molecular biological characteristics as its homology to 16S rRNA. To investigate the location of the endotoxin-eliminating substance, 4 fractions were separated from AK-23 cells as extracellular, cell wall digestion, cytoplasm, and cell membrane fractions. The endotoxin-decreasing substance, located on a cell wall, was identified as a 217 kDa protein. PMID:27096744

  14. Diversity and Antimicrobial Properties of Lactic Acid Bacteria Isolated from Rhizosphere of Olive Trees and Desert Truffles of Tunisia

    Imene Fhoula; Afef Najjari; Yousra Turki; Sana Jaballah; Abdelatif Boudabous; Hadda Ouzari

    2013-01-01

    A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the genera Lactococcus, Pediococcus, Lactobacillus, Weissella, and Enterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while onl...

  15. Bacteria isolated from amoebae/bacteria consortium

    Tyndall, Richard L.

    1995-01-01

    New protozoan derived microbial consortia and method for their isolation are provided. Consortia and bacteria isolated therefrom are useful for treating wastes such as trichloroethylene and trinitrotoluene. Consortia, bacteria isolated therefrom, and dispersants isolated therefrom are useful for dispersing hydrocarbons such as oil, creosote, wax, and grease.

  16. Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses.

    Morales, Fredy; Morales, Jesús I; Hernández, César H; Hernández-Sánchez, Humberto

    2011-07-01

    Isolated strains of halotolerant or halophilic lactic acid bacteria (HALAB) from Cotija and doble crema cheeses were identified and partially characterized by phenotypic and genotypic methods, and their technological abilities were studied in order to test their potential use as dairy starter components. Humidity, a(w), pH, and salt concentration of cheeses were determined. Genotypic diversity was evaluated by randomly amplified polymorphic DNA-polymerase chain reaction. Molecular identification and phylogenetic reconstructions based on 16S rRNA gene sequences were performed. Additional technological abilities such as salt tolerance, acidifying, and proteolytic and lipolytic activities were also investigated. The differences among strains reflected the biodiversity of HALAB in both types of cheeses. Lactobacillus acidipiscis, Tetragenococcus halophilus, Weissella thailandensis, and Lactobacillus pentosus from Cotija cheese, and L. acidipiscis, Enterococcus faecium, Lactobacillus plantarum, Lactobacillus farciminis, and Lactobacillus rhamnosus from doble crema cheese were identified based on 16S rRNA. Quantitative and qualitative assessments showed strains of T. halophilus and L. plantarum to be proteolytic, along with E. faecium, L. farciminis, and L. pentosus to a lesser extent. Lipolytic activity could be demonstrated in strains of E. faecium, L. pentosus, L. plantarum, and T. halophilus. Strains belonging to the species L. pentosus, L. plantarum, and E. faecium were able to acidify the milk media. This study evidences the presence of HALAB that may play a role in the ripening of cheeses. PMID:21327742

  17. Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese.

    Silva, Luana Faria; Casella, Tiago; Gomes, Elisangela Soares; Nogueira, Mara Correa Lelles; De Dea Lindner, Juliano; Penna, Ana Lúcia Barretto

    2015-02-01

    The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important role in the technological and sensory quality of mozzarella cheese. In this study, the aim was to evaluate the diversity of the autochthones viable LAB isolated from water buffalo mozzarella cheese under storage. Samples were collected in 3 independent trials in a dairy industry located in the southeast region of Brazil, on the 28th day of storage, at 4 ºC. The LAB were characterized by Gram staining, catalase test, capacity to assimilate citrate, and production of CO2 from glucose. The diversity of LAB was evaluated by RAPD-PCR (randomly amplified polymorphic DNA-polymerase chain reaction), 16S rRNA gene sequencing, and by Vitek 2 system. Twenty LAB strains were isolated and clustered into 12 different clusters, and identified as Streptococcus thermophilus, Enterococcus faecium, Enterococcus durans, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus helveticus. Enterococcus species were dominant and citrate-positive. Only the strains of L. mesenteroides subsp. mesenteroides and L. fermentum produced CO2 from glucose and were citrate-positive, while L. casei was only citrate positive. This is the first report which elucidates the LAB diversity involved in Brazilian water buffalo mozzarella cheese. Furthermore, the results show that despite the absence of natural whey cultures as starters in production, the LAB species identified are the ones typically found in mozzarella cheese. PMID:25597646

  18. Isolation and Molecular Screening of Glucansucrase Gene Harboring-Lactic Acid Bacteria

    Ajitya Kurnia Hermawati

    2010-04-01

    Full Text Available Exopolysaccharides (EPS have been possessed to be used in pharmaceutical, cosmetic and food industries. Lactic acid bacteria (LAB produce a wide variety of exopolysaccharides and have been well reported carrying sucrase genes glucansucrase/ glucosyltransferase (gtf and fructansucrase/fructosyltransferases (ftf, enzymes that are able to produce EPS. In this study, the isolation and screening of EPS producing-LAB (EPS-LAB were carried out on modified de Mann-Rogosa-Sharpe (MRS agar medium supplemented with 10% of sucrose on LAB isolated from various unique sugar containing-foods and -beverages originated from local sources. Besides obtaining EPS-LAB, this study aimed to screen for gtf gene as well as to molecular identify strains by using PCR technique. Degenerate primer pairs DegFor and DegRev which targeted the conserved region of gtf genes catalytic domain were used, whereas LABfw and LABrv were used to molecular identify strains using 16S rRNA gene. An approximately 660 base pairs (bp amplicons which targeted gtf gene were obtained from 13 out of 16 srains chosen. Moreover, from PCR of 16S rRNA gene identification on gtf positive strains result, all strains were molecular identified as LAB after DNA sequencing analysis of 700 bp amplicons by using blastn. A rare EPS-producing LAB were obtain from both foods and beverages i.e. Weissella. Results revealed that strains obtained in this study are potential sources for exploring novel sucrase gene/s and obtain unique EPS polymer product/s.

  19. Cholesterol Assimilation by Lactic Acid Bacteria and Bifidobacteria Isolated from the Human Gut

    Dora I A Pereira; Gibson, Glenn R.

    2002-01-01

    The objective of this study was to evaluate the effect of human gut-derived lactic acid bacteria and bifidobacteria on cholesterol levels in vitro. Continuous cultures inoculated with fecal material from healthy human volunteers with media supplemented with cholesterol and bile acids were used to enrich for potential cholesterol assimilators among the indigenous bacterial populations. Seven potential probiotics were found: Lactobacillus fermentum strains F53 and KC5b, Bifidobacterium infantis...

  20. Selection of probiotic lactic acid bacteria able to inhibit β-hemolytic Escherichia coli isolated from diarrheal piglets

    Malawach, T.

    2007-05-01

    Full Text Available A total of 306 isolates of lactic acid bacteria were isolated from 250 samples of piglet faeces. The strains were investigated for preliminary probiotic properties based on their stability in bile salts (0.30%and high acidity (pH 3.0. Ability to utilize protein, fat and starch, growth in the absence of vitamin B12 and growth with both aerobic and anaerobic conditions were also considered. As a result of above criteria, 20isolates were selected. Using an agar spot method, all isolates were able to inhibit β-hemolytic Escherichia coli 240/2 under aerobic and anaerobic condition. A further investigation using a co-culture techniqueshowed that only six isolates inhibited β-hemolytic E. coli 240/2, E. coli K88 and E. coli K 99 by more than 90 percent. The selected isolates were resistant to the following antibiotics: amikacin, polymyxin B andnalidixic acid; however the strains were susceptible to erythromycin and chloramphenicol. All six active isolates were identified as Lactobacillus plantarum by API 50 CH system.

  1. Antimicrobial Activity and Antibiotic Sensitivity of Three Isolates of Lactic Acid Bacteria From Fermented Fish Product, Budu

    Liasi, S. A.

    2009-01-01

    Full Text Available Three isolates of lactic acid bacteria (LAB from the fermented food product, Budu, were identified as genus lactobacillus (Lactobacillus casei LA17, Lactobacillus plantarum LA22 and L. paracasei LA02, and the highest population was Lb. paracasei LA02. The antibacterial agent produced by the isolates inhibited the growth of a range of gram-positive and gram-negative microorganisms. Antimicrobial sensitivity test to 18 different types of antibiotic were evaluated using the disc diffusion method. Inhibition zone diameter was measured and calculated from the means of five determinations and expressed in terms of resistance or susceptibility. All the LAB isolates were resistant to colestin sulphate, streptomycin, amikacin, norfloxacin, nalidixic acid, mecillinam, sulphanethoxazole/ trimethoprim, kanamycin, neomycin, bacitracin and gentamycin but susceptible to erythromycin, penicillin G, chloramphenicol, tetracycline, ampicillin and nitrofurantion.

  2. Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves.

    Fessard, Amandine; Bourdon, Emmanuel; Payet, Bertrand; Remize, Fabienne

    2016-07-01

    From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted. PMID:27197991

  3. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.

    Bevilacqua, Antonio; Altieri, Clelia; Corbo, Maria Rosaria; Sinigaglia, Milena; Ouoba, Labia Irène Ivette

    2010-10-01

    Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties for the selection of multifunctional starter cultures for table olives. The bacteria were first identified by phenotyping and genotyping, then characterized for the production of biogenic amines, growth at different pH, NaCl concentrations, and temperatures. The potentiality of the bacteria to have some probiotic properties (antimicrobial activity against foodborne pathogens, survival in low pH and in the presence of bile salts, ability to adhere to the mammalian cells model IPEC-J2) was also investigated. Eighteen of the studied isolates were identified as Lactobacillus plantarum and one as Enterococcus faecalis. All bacteria were able to grow at a range of pH between 4.0 and 10.0 as well as in media supplemented with 2.5 to 7.5% of NaCl and 0.3% bile salts and survived in MRS broth acidified at pH 2.5; moreover, they inhibited significantly Escherichia coli O157:H7. The adhesion to IPEC-J2 cells was in general low to moderate (5.3 to 8.3%); however, 2 isolates of L. plantarum (c16 and c19) showed interesting higher adhesion values (up to 16%). Our results suggest that at least 3 isolates could be possible multifunctional starters for Bella di Cerignola olives: L. plantarum 16 and 19 for mainly their probiotic properties and L. plantarum 10 for mainly its technological characteristics. Practical Application: A functional starter is a microorganism exerting benefits on human health (probiotic) and able to guide a fermentation (starter). The main goal of this article was to select a functional starter for table olives. PMID:21535510

  4. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.

    Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

    2010-07-15

    Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth at 25% NaCl for characterization and investigation of volatile compound production. All selected isolates were Gram-positive cocci with pairs/tetrads and grew at 0-25% NaCl, pH 4.5-9.0. Results of 16S rRNA gene sequence analysis showed 99% homology to Tetragenococcus halophilus ATCC 33315. The restriction fragment length polymorphism (RFLP) patterns of all isolates were also similar to those of T. halophilus ATCC 33315. These isolates were, thus, identified as T. halophilus. All isolates hydrolyzed fish protein in the medium containing 25% NaCl. Intracellular aminopeptidase of 7 isolates exhibited the highest activity of 2.85-3.67 U/ml toward Ala-p-nitroanilide (Ala-pNA). T.halophilus strains MS33 and M11 showed the highest alanyl aminopeptidase activity (Phalophilus MS33 and MRC5-5-2 were 1-propanol, 2-methylpropanal, and benzaldehyde, corresponding to major volatile compounds in fish sauce. T.halophilus appeared to play an important role in volatile compound formation during fish sauce fermentation. PMID:20541276

  5. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods

    Kongo, J.M.; Kongo, A. J.; Malcata, F. X.; Wiedman, M.

    2007-01-01

    Aims: To identify, using phenotypic and genotypic methods, the dominant lactic acid bacteria (LAB) present in São Jorge cheese – one of the 11 Portuguese cheeses currently bearing an Appéllation d’Origine Protegée status. Methods and Results:  A total of 225 isolates from milk, curd and cheeses throughout ripening were identified to the genus level, 108 to the species level and ten to the strain level. Phenotypic methods indicated that lactobacilli, followed by enterococci, were the domina...

  6. Solid and liquid media for isolating and cultivating acidophilic and acid-tolerant sulfate-reducing bacteria.

    Ňancucheo, Ivan; Rowe, Owen F; Hedrich, Sabrina; Johnson, D Barrie

    2016-05-01

    Growth media have been developed to facilitate the enrichment and isolation of acidophilic and acid-tolerant sulfate-reducing bacteria (aSRB) from environmental and industrial samples, and to allow their cultivation in vitro The main features of the 'standard' solid and liquid devised media are as follows: (i) use of glycerol rather than an aliphatic acid as electron donor; (ii) inclusion of stoichiometric concentrations of zinc ions to both buffer pH and to convert potentially harmful hydrogen sulphide produced by the aSRB to insoluble zinc sulphide; (iii) inclusion of Acidocella aromatica (an heterotrophic acidophile that does not metabolize glycerol or yeast extract) in the gel underlayer of double layered (overlay) solid media, to remove acetic acid produced by aSRB that incompletely oxidize glycerol and also aliphatic acids (mostly pyruvic) released by acid hydrolysis of the gelling agent used (agarose). Colonies of aSRB are readily distinguished from those of other anaerobes due to their deposition and accumulation of metal sulphide precipitates. Data presented illustrate the effectiveness of the overlay solid media described for isolating aSRB from acidic anaerobic sediments and low pH sulfidogenic bioreactors. PMID:27036143

  7. Isolation of Lactic Acid Bacteria from Malaysian Non-Broiler Chicken (Gallus gallus Intestine with Potential Probiotic for Broiler Feeding

    Tengku Haziyamin Tengku Abdul Hamid

    2011-12-01

    Full Text Available Probiotic supplement can function as substitute for antibiotics especially in the broiler chicken feeding which can form an integral part of organic farming. Broiler forms one of an important protein source in South East Asia. Lactic acid bacteria (LAB are important inhabitants of animal intestine and are useful source of probiotic microorganisms. Non-broiler chicken could be an ideal source of probiotic microorganisms that can be utilized for large scale broiler feeding. Our studies have successfully identified, through morphological and biochemical tests, 11 LAB isolates from gastrointestinal tract of local non-broiler chicken (Gallus gallus. These isolates have the ability to utilize lactose as part of their metabolism process and all showed negative reactions on catalase test. Out of the eleven (11 isolates, three (3 isolates were Gram-positive cocci and remaining isolates were of Gram-positive bacilli. Three isolates (E4, E11 and E17 showed at least 10 mm inhibitory effects on disc diffusion test against pathogenic bacteria Salmonella typhimurium. The partial 16S rRNA gene sequencing showed that one isolate (E17 has 89% similarity with Lactobacillus rhamnosus. These LAB strains isolated from Malaysian domestic non-broiler chicken gastrointestinal tract can potentially be used as a component for probiotics formulation in poultry feeding.ABSTRAK: Makanan tambahan probiotik boleh berfungsi sebagai pengganti antibiotik terutamanya dalam pemakanan ayam pedaging yang akan membentuk bahagian kamiran dalam penternakan organik. Ayam pedaging merupakan sumber protein penting di Asia Tenggara. Bakteria asid laktik (lactic acid bacteria (LAB merupakan penghuni penting dalam usus haiwan dan merupakan sumber penting dalam mikroorganisma probiotik. Ayam bukan pedaging sesuai dijadikan sumber mikroorganisma probiotik agar dapat digunakan sebagai pemakanan ayam pedaging secara besar-besaran. Kajian telah berjaya mengenal pasti, melalui kaedah morfologi dan

  8. Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources

    Chris Henning

    2015-03-01

    Full Text Available Bacteriocin-producing (Bac+ lactic acid bacteria (LAB were isolated from a variety of food products and animal sources. Samples were enriched in de Man, Rogosa, and Sharpe (MRS Lactocilli broth and plated onto MRS agar plates using a “sandwich overlay” technique. Inhibitory activity was detected by the “deferred antagonism” indicator overlay method using Listeria monocytogenes as the primary indicator organism. Antimicrobial activity against L. monocytogenes was detected by 41 isolates obtained from 23 of 170 food samples (14% and 11 of 110 samples from animal sources (10% tested. Isolated Bac+ LAB included Lactococcus lactis, Lactobacillus curvatus, Carnobacterium maltaromaticum, Leuconostoc mesenteroides, and Pediococcus acidilactici, as well as Enterococcus faecium, Enterococcus faecalis, Enterococcus hirae, and Enterococcus thailandicus. In addition to these, two Gram-negative bacteria were isolated (Serratia plymuthica, and Serratia ficaria that demonstrated inhibitory activity against L. monocytogenes, Staphylococcus aureus, and Enterococcus faecalis (S. ficaria additionally showed activity against Salmonella Typhimurium. These data continue to demonstrate that despite more than a decade of antimicrobial interventions on meats and produce, a wide variety of food products still contain Bac+ microbiota that are likely eaten by consumers and may have application as natural food preservatives.

  9. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.

    Azat, Ramila; Liu, Yan; Li, Wei; Kayir, Abdurihim; Lin, Ding-Bo; Zhou, Wen-Wen; Zheng, Xiao-Dong

    2016-08-01

    Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry. PMID:27487805

  10. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.

    Fraqueza, Maria João

    2015-11-01

    Dry-fermented sausages are meat products highly valued by many consumers. Manufacturing process involves fermentation driven by natural microbiota or intentionally added starter cultures and further drying. The most relevant fermentative microbiota is lactic acid bacteria (LAB) such as Lactobacillus, Pediococcus and Enterococcus, producing mainly lactate and contributing to product preservation. The great diversity of LAB in dry-fermented sausages is linked to manufacturing practices. Indigenous starters development is considered to be a very promising field, because it allows for high sanitary and sensorial quality of sausage production. LAB have a long history of safe use in fermented food, however, since they are present in human gastrointestinal tract, and are also intentionally added to the diet, concerns have been raised about the antimicrobial resistance in these beneficial bacteria. In fact, the food chain has been recognized as one of the key routes of antimicrobial resistance transmission from animal to human bacterial populations. The World Health Organization 2014 report on global surveillance of antimicrobial resistance reveals that this issue is no longer a future prediction, since evidences establish a link between the antimicrobial drugs use in food-producing animals and the emergence of resistance among common pathogens. This poses a risk to the treatment of nosocomial and community-acquired infections. This review describes the possible sources and transmission routes of antibiotic resistant LAB of dry-fermented sausages, presenting LAB antibiotic resistance profile and related genetic determinants. Whenever LAB are used as starters in dry-fermented sausages processing, safety concerns regarding antimicrobial resistance should be addressed since antibiotic resistant genes could be mobilized and transferred to other bacteria. PMID:26002560

  11. Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia.

    Fhoula, Imene; Najjari, Afef; Turki, Yousra; Jaballah, Sana; Boudabous, Abdelatif; Ouzari, Hadda

    2013-01-01

    A total of 119 lactic acid bacteria (LAB) were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the genera Lactococcus, Pediococcus, Lactobacillus, Weissella, and Enterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria of Stenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borne Staphylococcus aureus, and Listeria monocytogenes was recorded. Antifungal activity evaluation showed that Botrytis cinerea was the most inhibited fungus followed by Penicillium expansum, Verticillium dahliae, and Aspergillus niger. Most of the active strains belonged to the genera Enterococcus and Weissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota. PMID:24151598

  12. Diversity and Antimicrobial Properties of Lactic Acid Bacteria Isolated from Rhizosphere of Olive Trees and Desert Truffles of Tunisia

    Imene Fhoula

    2013-01-01

    Full Text Available A total of 119 lactic acid bacteria (LAB were isolated, by culture-dependant method, from rhizosphere samples of olive trees and desert truffles and evaluated for different biotechnological properties. Using the variability of the intergenic spacer 16S-23S and 16S rRNA gene sequences, the isolates were identified as the genera Lactococcus, Pediococcus, Lactobacillus, Weissella, and Enterococcus. All the strains showed proteolytic activity with variable rates 42% were EPS producers, while only 10% showed the ability to grow in 9% NaCl. In addition, a low rate of antibiotic resistance was detected among rhizospheric enterococci. Furthermore, a strong antibacterial activity against plant and/or pathogenic bacteria of Stenotrophomonas maltophilia, Pantoea agglomerans, Pseudomonas savastanoi, the food-borne Staphylococcus aureus, and Listeria monocytogenes was recorded. Antifungal activity evaluation showed that Botrytis cinerea was the most inhibited fungus followed by Penicillium expansum, Verticillium dahliae, and Aspergillus niger. Most of the active strains belonged to the genera Enterococcus and Weissella. This study led to suggest that environmental-derived LAB strains could be selected for technological application to control pathogenic bacteria and to protect food safety from postharvest deleterious microbiota.

  13. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.

    Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2016-05-16

    Wheat bread is the most popular staple food consumed in Tunisia and, despite the niche production of some typical breads (e.g. Tabouna, Mlawi, Mtabga), the major part is currently produced with baker's yeast at industrial or, mainly, at artisanal level, while the use of sourdough fermentation is rarely reported. Considering the growing national demand for cereal baked goods, it can be hypothesized that sourdough fermentation through the use of selected lactic acid bacteria as starters could improve the overall quality and the diversification of local products. Different cereal grains were collected from the regions of Ariana, Bizerta, Beja Nabeul, and Seliana, and the autochthonous lactic acid bacteria were isolated, identified, characterized and selected on the basis of the kinetics of acidification, the proteolytic activity, and the quotient of fermentation. Lactobacillus curvatus MA2, Pediococcus pentosaceus OA2, and Pediococcus acidilactici O1A1 were used together as mixed starter to obtain a selected sourdough. According to the backslopping procedure, a type I sourdough was made from a Tunisian flour (spontaneous sourdough). Compared to the use of the spontaneous sourdough, the one obtained with selected and mixed starters by a unique fermentation step, favored the increase of the concentrations of organic acids, phenols, and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities, that increased ca. 20% compared to the control. Moreover, the selected starters improved the in vitro protein digestibility (ca. 82% when selected sourdough was used), textural and sensory features of the breads, as determined by textural profile analysis and panel test, respectively. This study aimed at exploiting the potential of selected autochthonous lactic acid bacteria and extending the use of a sourdough (type II), thanks to the set-up of a two-step fermentation protocol designed for application at the

  14. Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria.

    Tormo, Hélène; Ali Haimoud Lekhal, Djamila; Roques, C

    2015-10-01

    Lactic acid bacteria, in particular Lactococcus lactis, play a decisive role in the cheese making process and more particularly in lactic cheeses which are primarily produced on goat dairy farms. The objective of this study was therefore to identify the main lactic acid bacteria found in raw goats' milk from three different regions in France and evaluate if certain farming practices have an effect on the distribution of species of lactic acid bacteria in the various milk samples. Identification at genus or species level was carried out using phenotypic tests and genotypic methods including repetitive element REP-PCR, species-specific PCR and 16S rRNA gene sequencing. The distribution of the main bacterial species in the milk samples varied depending on farms and their characteristics. Out of the 146 strains identified, L. lactis was the dominant species (60% of strains), followed by Enterococcus (38%) of which Enterococcus faecalis and Enterococcus faecium. Within the species L. lactis, L. lactis subsp lactis was detected more frequently than L. lactis subsp cremoris (74% vs. 26%). The predominance of L. lactis subsp cremoris was linked to geographical area studied. It appears that the animals' environment plays a role in the balance between the dominance of L. lactis and enterococci in raw goats' milk. The separation between the milking parlor and the goat shed (vs no separation) and only straw in the bedding (vs straw and hay) seems to promote L. lactis in the milk (vs enterococci). PMID:26082325

  15. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.

    Corona, Onofrio; Alfonzo, Antonio; Ventimiglia, Giusi; Nasca, Anna; Francesca, Nicola; Martorana, Alessandra; Moschetti, Giancarlo; Settanni, Luca

    2016-10-01

    Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those observed in the control trial. The microbiological investigation showed levels of approximately 10(9) CFU/mL in almost all sourdoughs and the comparison of the genetic polymorphisms of the dominating LAB with those of the pure cultures evidenced the persistence of the added strains over time. The resulting breads were evaluated for several quality parameters. The breads with the greatest height were obtained with the quadruple combination of leuconostocs and weissellas. The highest softness was registered for the breads obtained from fermentations performed by W. cibaria PON10032 alone and in combination. The different inocula influenced also the color, the void fraction, the cell density and the mean cell area of the breads. Different levels of acids, alcohols, aldehydes, esters, hydrocarbons, ketones, terpenes, furans and phenol were emitted by the breads. The sensory tests indicated the breads from the sourdoughs fermented with the seven LAB inocula as sweeter and less acidic than control breads and the breads from the trials with the highest complexity of LAB inoculums were those more appreciated by tasters. A multivariate approach found strong differences among the trials. In particular, control breads and the breads obtained with different starter LAB were quite distant and a more

  16. Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

    Stadie, Jasmin; Gulitz, Anna; Ehrmann, Matthias A; Vogel, Rudi F

    2013-09-01

    Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main representatives of water kefir yeasts and lactobacilli was studied in a co-culture model system. Co-cultivation of yeasts and lactobacilli in water kefir medium significantly increased cell yield of all interaction partners, delineating the interaction of these water kefir isolates as mutualism. The support of Zygotorulaspora (Z.) florentina was due to the acidification of the medium by the lactobacilli, whereas lactobacilli are improved in growth by the disposal of essential nutrients produced by yeasts. The trophic interaction between Lactobacillus (Lb.) hordei and yeasts is constituted by the release of amino acids and Vitamin B6 from yeasts, whereas Lb. nagelii is supported in growth by their production of amino acids. The interaction of Z. florentina and Lb. nagelii was further examined to reveal that co-cultivation induced the yeast to release arginine, which was essential for Lb. nagelii. PMID:23664259

  17. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food.

    Cho, Young-Hee; Shin, Il-Seung; Hong, Sung-Moon; Kim, Cheol-Hyun

    2015-01-01

    The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10(9) CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties. PMID:26761827

  18. Characterization of fatty acid modifying enzyme activity in staphylococcal mastitis isolates and other bacteria

    Lu Thea

    2012-06-01

    Full Text Available Abstract Background Fatty acid modifying enzyme (FAME has been shown to modify free fatty acids to alleviate their bactericidal effect by esterifying fatty acids to cholesterol or alcohols. Although it has been shown in previous studies that FAME is required for Staphylococcus aureus survival in skin abscesses, FAME is poorly studied compared to other virulence factors. FAME activity had also been detected in coagulase-negative staphylococci (CNS. However, FAME activity was only surveyed after a bacterial culture was grown for 24 h. Therefore if FAME activity was earlier in the growth phase, it would not have been detected by the assay and those strains would have been labeled as FAME negative. Results Fifty CNS bovine mastitis isolates and several S. aureus, Escherichia coli, and Streptococcus uberis strains were assayed for FAME activity over 24 h. FAME activity was detected in 54% of CNS and 80% S. aureus strains surveyed but none in E. coli or S. uberis. While some CNS strains produced FAME activity comparable to the lab strain of S. aureus, the pattern of FAME activity varied among strains and across species of staphylococci. All CNS that produced FAME activity also exhibited lipase activity. Lipase activity relative to colony forming units of these CNS decreased over the 24 h growth period. No relationship was observed between somatic cell count in the milk and FAME activity in CNS. Conclusions Some staphylococcal species surveyed produced FAME activity, but E. coli and S. uberis strains did not. All FAME producing CNS exhibited lipase activity which may indicate that both these enzymes work in concert to alter fatty acids in the bacterial environment.

  19. Stress response of some lactic acid bacteria isolated from Romanian artisan dairy products.

    Zamfir, Medana; Grosu-Tudor, Silvia-Simona

    2014-02-01

    Understanding the mechanisms of stress response and adaptation to stress in the case of lactic acid bacteria (LAB), especially in the case of strains with functional properties, is very important when such strains are potential candidates for starter cultures or probiotics. In this context, our study shows the response of some LAB [four exopolysaccharide (EPS)-producing strains and one strain with potential probiotic effect] to the stresses induced by low and high incubation temperatures, acidity, NaCl, and bile salts, often encountered during the technological processes in food or during the passage through the human gastro-intestinal tract. The strains were able to grow at temperatures up to 40 °C (the mesophilic strains) and 47 °C (the thermophilic strain), in medium with an initial pH of at least 4.0 (Lactobacillus acidophilus IBB801), or in the presence of NaCl up to 10% (Weissella confusa/cibaria 38.2), or bile salts up to 0.2% (L. acidophilus IBB801). The protein and isoenzyme patterns of the strains subjected to various stress conditions presented several differences compared with the control patterns, among which the overexpression of some proteins of about 50-60 kDa, differences in the bands intensity in the case of the intracellular enzymes, or the complete loss of some of these bands. The best survival to low pH values and high temperatures was observed for strain L. acidophilus IBB801, the candidate probiotic strain. The EPS production of the four tested strains was, in general, directly related to the growth, the highest yields being obtained when strains were incubated at 24 °C. PMID:23933743

  20. Identification of lactic acid bacteria isolated from wine using real-time PCR.

    Kántor, Attila; Kluz, Maciej; Puchalski, Czeslaw; Terentjeva, Margarita; Kačániová, Miroslava

    2016-01-01

    Different lactic acid bacteria strains have been shown to cause wine spoilage, including the generation of substances undesirable for the health of wine consumers. The aim of this study was to investigate the occurrence of selected species of heterofermentative lactobacilli, specifically Lactobacillus brevis, Lactobacillus hilgardii, and Lactobacillus plantarum in six different Slovak red wines following the fermentation process. In order to identify the dominant Lactobacillus strain using quantitative (real time) polymerized chain reaction (qPCR) method, pure lyophilized bacterial cultures from the Czech Collection of Microorganisms were used. Six different red wine samples following malolactic fermentation were obtained from selected wineries. After collection, the samples were subjected to a classic plate dilution method for enumeration of lactobacilli cells. Real-time PCR was performed after DNA extraction from pure bacterial strains and wine samples. We used SYBR® Green master mix reagents for measuring the fluorescence in qPCR. The number of lactobacilli ranged from 3.60 to 5.02 log CFU mL(-1). Specific lactobacilli strains were confirmed by qPCR in all wine samples. The number of lactobacilli ranged from 10(3) to 10(6) CFU mL(-1). A melting curve with different melting temperatures (T(m)) of DNA amplicons was obtained after PCR for the comparison of T(m) of control and experimental portions, revealing that the most common species in wine samples was Lactobacillus plantarum with a T(m) of 84.64°C. PMID:26549195

  1. Genetic diversity and some aspects of antimicrobial activity of lactic acid bacteria isolated from goat milk.

    Cavicchioli, Valéria Quintana; Dornellas, Wesley Dos Santos; Perin, Luana Martins; Pieri, Fábio Alessandro; Franco, Bernadette Dora Gombossy de Melo; Todorov, Svetoslav Dimitrov; Nero, Luís Augusto

    2015-03-01

    Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and characterized as bacteriocinogenic. Fingerprinting by pulsed field gel electrophoresis (PFGE) demonstrated high genetic diversity, and 30 strains were selected and exhibited strong antimicrobial activity against 46 target strains (LAB, spoilage, and foodborne pathogens). Six strains (Lactococcus lactis: GLc03 and GLc05; and Enterococcus durans: GEn09, GEn12, GEn14, and GEn17) were selected to characterize their bacteriocinogenic features, using Listeria monocytogenes ATCC 7644 as the target. The six strains produced bacteriocins at higher titer when incubated in MRS at 37 °C up to 12 h, when compared to growth at 25 and 30 °C. The produced bacteriocins kept their antimicrobial activity after exposure to 100 °C for 2 h and 121 °C for 20 min; the antimicrobial activity was also observed after treatment at pH 2.0 to 10.0, except for GLc03. L. monocytogenes populations were reduced approximately two logs after treatment with cell-free supernatants from the selected strains. These data show that goat milk can contain a diverse microbiota able to inhibit L. monocytogenes, a common pathogen found in dairy products, and can be potentially employed in biopreservation of food produced under different processing conditions. PMID:25637509

  2. Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.

    Chuah, Li-Oon; Shamila-Syuhada, Ahamed Kamal; Liong, Min Tze; Rosma, Ahmad; Thong, Kwai Lin; Rusul, Gulam

    2016-09-01

    This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak. PMID:27217364

  3. In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

    Giusi Macaluso

    2016-02-01

    Full Text Available Bacteriocins are antimicrobial proteins produced by bacteria that inhibit the growth of other bacteria with a bactericidal or bacteriostatic mode of action. Many lactic acid bacteria (LAB produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognised as safe (GRAS and useful to control the frequent development of pathogens and spoilage microorganisms. For this reason they are commonly used as starter cultures in food fermentations. In this study, the authors describe the results of a screening on 699 LAB isolated from wooden vat surfaces, raw milk and traditional Sicilian cheeses, for the production of bacteriocin-like inhibitory substances, by comparing two alternative methods. The antagonistic activity of LAB and its proteinaceous nature were evaluated using the spot-on-the-lawn and the well-diffusion assay (WDA and the sensitivity to proteolytic (proteinase K, protease B and trypsin, amylolytic (α-amylase and lipolytic (lipase enzymes. The indicator strains used were: Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis. A total of 223 strains (belonging to the species Enterococcus spp., Lactobacillus spp., Pediococcus spp., Streptococcus spp., Leuconostoc spp. and Lactococcus lactis were found to inhibit the growth of Listeria monocytogenes by using the spot-on-the-lawn method; only 37 of these were confirmed by using the WDA. The direct addition of bacteriocin-producing cultures into dairy products can be a more practical and economic option for the improvement of the safety and quality of the final product.

  4. Identification of lactic acid bacteria with bio-preservative potential isolated from contaminated avian blood obtained at the slaughterhouse

    MV Zbrun

    2013-01-01

    Full Text Available Blood is a common by-product of the meat industry, which has several potential applications in the animal feed industry. However, since blood is highly susceptible to microbial spoilage, blood and its fractions are often not suitable ingredients for the feed industry. Biopreservation appears as an alternative for the improvement of blood's quality towards its use as an ingredient in foodstuff. The objective of this work was to isolate and identify Lactic Acid Bacteria (LAB in avian blood obtained from industrial slaughterhouses and evaluate their antimicrobial activity. Ninety-six LAB were isolated from avian blood and genotyped. Eleven Amplified rDNA Restriction Analysis groups were identified. Between two and five different species were detected in each blood sample (31 strains in all blood samples which were selected to study antagonistic activity. Twenty-eight of them produced antimicrobial compounds such as organic acids, 11 strains produced hydrogen peroxide (H2O2 and two released bacteriocin-like compounds. The latter, identified as Lactobacillus salivarius (DSPV 027SA and Enterococcus faecalis (DSPV 008SA, inhibited the growth of Escherichia coli, Pseudomonas aeruginosa and some serotypes of Salmonella spp. These two LAB strains would be candidates for potential application as a blood biopreservation system. This biotechnological tool is cheaper than others sanitation techniques and could reduce the risk of pathogens transmission thought food chain.

  5. Determination of Probiotic properties of lactic acid bacteria isolated from animal sources and its comparison with commercially available probiotic preparations

    M.A.DHOTRE; V. S. SHEMBEKAR

    2013-01-01

    Probiotics means live microorganisms that have beneficial effects on their host's health. Although probiotic strains can be isolated from many sources; for fish applications the main criteria is animal origin. Atotal of 15 milk samples (05 each from Cow, Buffalo and Goat) were analyzed. Out of these 11 isolates were identified as prominent probiotics, among them 3 isolates each from Cow, Buffalo and Goat were excellent probiotics. The probiotic properties of the isolated and bacteria from com...

  6. Mitogenic response and probiotic characteristics of lactic acid bacteria isolated from indigenously pickled vegetables and fermented beverages.

    Kumar, Mukesh; Ghosh, Moushumi; Ganguli, Abhijit

    2012-02-01

    Lactic acid bacteria from indigenous pickled vegetables and fermented beverages (fermented rice and Madhuca longifolia flowers) were isolated and investigated for their functional characteristics in vitro as potential new probiotic strains. Four isolates (all Lactobacillus spp.) selected on the basis of high tolerance to bile (0.2%) were identified by standard and molecular methods (16S rDNA) as L. helveticus, L. casei, L. delbrueckii and L. bulgaricus from pickled vegetables and fermented beverages respectively. These selected strains had antibiotic resistance, tolerance to artificial gastric juice and phenol (0.4%), enzymatic profile, and antagonistic activity against enteric pathogens (Enterobacter sakazakii, Salmonella typhimurium, Shigella flexneri 2a, Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophila). All strains survived well in artificial gastric juice at low pH (3.0) values for 4 h, possessed bile salt hydrolase activity and were susceptible to most antibiotics including vancomycin. Additionally, the isolates exhibited high tolerance to phenol, high cell surface hydrophobicity (>60%) and induced proliferation of murine splenocytes. All the four strains of present study suppressed the Con A-stimulated proliferation of the mouse spleen cells, although L. casei had the strongest suppressive effect. The results of this study suggest a potential application of the strains (following human clinical trials), for developing probiotic foods. PMID:22806866

  7. Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications.

    Andrabi, Syed Tabia; Bhat, Bilqeesa; Gupta, Mahak; Bajaj, Bijender Kumar

    2016-09-01

    Wide variations among multifaceted-health benefitting attributes of probiotics fueled investigations on targeting efficacious probiotics. In the current study, lactic acid bacteria (LAB) isolated from poultry gut, feces of rat, chicken, human infants, and fermented foods were characterized for desired probiotic functional properties including the phytase-producing ability which is one of the wanted characteristics for probiotics for potential applications for upgrading animal nutrition, enhancing feed conversion, and minimizing anti-nutritional properties. Among 62 LAB isolates Weissella kimchii R-3 an isolate from poultry gut exhibited substantial phytase-producing ability (1.77 U/ml) in addition to other functional probiotic characteristics viz. hydrophobicity, autoaggregation, coaggregation with bacterial pathogens, and antimicrobial activity against pathogens. Survival of W. kimchii R-3 cells (in free and calcium alginate encapsulated state) was examined sequentially in simulated gastric and intestinal juices. Encapsulated cells exhibited better survival under simulated gut conditions indicating that encapsulation conferred considerable protection against adverse gut conditions. Furthermore, simulated gastric and intestinal juices with pepsin and pancreatin showed higher survival of cells than the juices without pepsin and pancreatin. W. kimchii R-3 due to its significant functional probiotic attributes may have prospective for commercial applications in human/animal nutrition. PMID:27349529

  8. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains

    Jensen, Marie Elisabeth Penderup; Ardö, Ylva Margareta; Vogensen, Finn Kvist

    2009-01-01

    Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses...... was identical to the rep-PCR profile of the Lact. helveticus adjunct culture used in the specific cheese, but their pulsed field gel electrophoresis profiles differed slightly. Conclusion: It was possible to isolate cultivable thermophilic bacteria from ripened cheeses manufactured with mesophilic...... starter and thermophilic adjunct cultures by using an enumeration step. Significance and Impact of the Study: Isolation of cultivable thermophilic bacteria from ripened cheeses made with mesophilic starters offers an original source for new dairy-relevant cultures....

  9. Ammonia production by human faecal bacteria, and the enumeration, isolation and characterization of bacteria capable of growth on peptides and amino acids

    Richardson Anthony J

    2013-01-01

    Full Text Available Abstract Background The products of protein breakdown in the human colon are considered to be detrimental to gut health. Amino acid catabolism leads to the formation of sulfides, phenolic compounds and amines, which are inflammatory and/or precursors to the formation of carcinogens, including N-nitroso compounds. The aim of this study was to investigate the kinetics of protein breakdown and the bacterial species involved. Results Casein, pancreatic casein hydrolysate (mainly short-chain peptides or amino acids were incubated in vitro with suspensions of faecal bacteria from 3 omnivorous and 3 vegetarian human donors. Results from the two donor groups were similar. Ammonia production was highest from peptides, followed by casein and amino acids, which were similar. The amino acids metabolized most extensively were Asp, Ser, Lys and Glu. Monensin inhibited the rate of ammonia production from amino acids by 60% (P = 0.001, indicating the involvement of Gram-positive bacteria. Enrichment cultures were carried out to investigate if, by analogy with the rumen, there was a significant population of asaccharolytic, obligately amino acid-fermenting bacteria (‘hyper-ammonia-producing’ bacteria; HAP in the colon. Numbers of bacteria capable of growth on peptides or amino acids alone averaged 3.5% of the total viable count, somewhat higher than the rumen. None of these were HAP, however. The species enriched included Clostridium spp., one of which was C. perfringens, Enterococcus, Shigella and Escherichia coli. Conclusions Protein fermentation by human faecal bacteria in the absence of sugars not only leads to the formation of hazardous metabolic products, but also to the possible proliferation of harmful bacteria. The kinetics of protein metabolism were similar to the rumen, but HAP bacteria were not found.

  10. Isolasi dan Identifikasi Bakteri Asam Laktat dari Cairan Rumen Sapi Bali sebagai Kandidat Biopreservatif ISOLATION AND IDENTIFICATION OF ACID LACTIC BACTERIA FROM BALI CATTLE’S GASTRIC FLUID AS A POTENTIAL CANDIDATE OF BIOPRESERVATIVE

    I Wayan Suardana

    2007-12-01

    Full Text Available A study was conducted to isolate and identify of lactic acid bacteria originated from gastric fluid of bali cattle, and to determine their potential as the candidates of biopreservative. Lactic acid bacteria were isolated by culturing the gastric fluid of bali cattle in de Mann, Rogosa, Sharpe (MRS medium; screening the bacteria, and identification of bacteria species by Analytical Profile Index (API 50 CHL Kit. The results showed that, the new species of lactic acid bacteria were isolated and identified as Lactococcus lactis spp lactis 1 (SR21 isolate and Lactobacillus brevis 1 (SR54 isolate that have broad spectrum antimicrobial activities. It is clear from this study that a potential lactic acid bacteria producing antimicrobial agent can be isolated from the gastric fluid of bali cattle.

  11. Isolation and Characterization of Lactic Acid Bacteria (LAB) Produced Exo cellular Polysaccharide

    Isolation and characterization of exo cellular polysaccharide was studied in order to evaluate some parameters in the synthesis of exo polysaccharide (EPS) and improve their production through submerged fermentation processes. Isolation strains Lactobacillus delbrueckii ssp bulgaricus (IS1), Lactococcus lactis ssp cremoris (IS2) and Lactobacillus delbrueckii ssp bulgaricus (IS3) were studied in shake flasks using yeast extract, surfactants and different exposure doses of gamma irradiation.The optimum concentration of (EPS) formation (0.762 g/l) by Lactococcus lactis ssp cremoris (IS2), 3.0 (g/l) yeast extract, 1.72 (g/l) at 0.5 (%) surfactant Triton X-100. Also, EPS (1.842 g/l) was produced when Lactococcus lactis ssp cremoris (IS2) exposed to 0.2 kGy dose level.

  12. In Vitro Detection And Characterization Of Bacteriocin-Like Inhibitory Activity Of Lactic Acid Bacteria (Lab) Isolated From Senegalese Local Food Products

    Diop, Mb.; Dubois Dauphin, Robin; Dortu, C.; Destain, Jacqueline; Tine, E.; Thonart, Philippe

    2008-01-01

    The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 109 CFU/g in millet flour and milk products, and 103 CFU/g in seafood products. These food products are generally preserved by spontaneous fermentation (without addition of starters). Of 220 lactic acid bacteria strains randomly selected from such products, 12 isolates capable of producing bacteriocin-like substances (bac+) were detected. Based on the use of API 50 CH test kits and 16S rDNA seq...

  13. Solubilization of inorganic phosphate and production of organic acids by bacteria isolated from a Moroccan mineral phosphate deposit

    Mardad, Illham; Serrano, Aurelio; Soukri, Abdelaziz

    2013-01-01

    Three efficient inorganic-phosphate solubilizing bacteria (PSB) were isolated from a phosphate rock deposit of a Moroccan mine. The phosphate solubilization index of these isolates, determined in National Botanical Research Institute's phosphate (NBRIP) medium supplemented with tribasic calcium phosphate, ranging from 2.8 to 4.4. The medium pH dropped from 7.0 to 3.5 units after growth under continuous agitation for seven days. PSB6, the most efficient PSB, closely related to Enterobacter hor...

  14. Genetic and phenotypic diversity of 2,4-dichlorophenoxyacetic acid (2,4-D)-degrading bacteria isolated from 2,4-D-treated field soils.

    Ka, J O; Holben, W E; Tiedje, J M

    1994-01-01

    Forty-seven numerically dominant 2,4-dichlorophenoxyacetic acid (2,4-D)-degrading bacteria were isolated at different times from 1989 through 1992 from eight agricultural plots (3.6 by 9.1 m) which were either not treated with 2,4-D or treated with 2,4-D at three different concentrations. Isolates were obtained from the most dilute positive most-probable-number tubes inoculated with soil samples from the different plots on seven sampling dates over the 3-year period. The isolates were compare...

  15. Screening and characterization of purine nucleoside degrading lactic acid bacteria isolated from Chinese sauerkraut and evaluation of the serum uric acid lowering effect in hyperuricemic rats.

    Ming Li

    Full Text Available Hyperuricemia is well known as the cause of gout. In recent years, it has also been recognized as a risk factor for arteriosclerosis, cerebrovascular and cardiovascular diseases, and nephropathy in diabetic patients. Foods high in purine compounds are more potent in exacerbating hyperuricemia. Therefore, the development of probiotics that efficiently degrade purine compounds is a promising potential therapy for the prevention of hyperuricemia. In this study, fifty-five lactic acid bacteria isolated from Chinese sauerkraut were evaluated for the ability to degrade inosine and guanosine, the two key intermediates in purine metabolism. After a preliminary screening based on HPLC, three candidate strains with the highest nucleoside degrading rates were selected for further characterization. The tested biological characteristics of candidate strains included acid tolerance, bile tolerance, anti-pathogenic bacteria activity, cell adhesion ability, resistance to antibiotics and the ability to produce hydrogen peroxide. Among the selected strains, DM9218 showed the best probiotic potential compared with other strains despite its poor bile resistance. Analysis of 16S rRNA sequences showed that DM9218 has the highest similarity (99% to Lactobacillus plantarum WCFS1. The acclimated strain DM9218-A showed better resistance to 0.3% bile salt, and its survival in gastrointestinal tract of rats was proven by PCR-DGGE. Furthermore, the effects of DM9218-A in a hyperuricemia rat model were evaluated. The level of serum uric acid in hyperuricemic rat can be efficiently reduced by the intragastric administration of DM9218-A (P<0.05. The preventive treatment of DM9218-A caused a greater reduction in serum uric acid concentration in hyperuricemic rats than the later treatment (P<0.05. Our results suggest that DM9218-A may be a promising candidate as an adjunctive treatment in patients with hyperuricemia during the onset period of disease. DM9218-A also has potential

  16. Antimicrobial Activity of Chlorhexidine, Peracetic acid/ Peroxide hydrogen and Alcohol based compound on Isolated Bacteria in Madani Heart Hospital, Tabriz, Azerbaijan, Iran

    Reza Ghotaslou

    2012-06-01

    Full Text Available Purpose: The aim of present study was to investigate the effect of chemical agents on the clinical isolates in Madani Heart Hospital, Tabriz, Iran. Methods: The minimum bactericide concentration (MBC of disinfectants including chlorhexidine (Fort, peracetic acid (Micro and an alcohol based compound (Deconex on selected bacteria at various dilutions were determined by the standard suspension technique. Results: MBC of Micro, Fort and Deconex were 2-128 mg/L, 2-64 mg/L and 4 - 32 mg/L, respectively. The Gram negative bacteria were more resistance to disinfectant relation to Gram positive bacteria. Conclusion: The results showed that these agents are able to eradicate the bacteria and they can be used lonely.

  17. The use of lactic acid bacteria isolated from intestinal tract of Nile tilapia (Oreochromis niloticus, as growth promoters in fish fed low protein diets

    Maurilio Lara-Flores

    2013-07-01

    Full Text Available In this study, the effect as growth promoter of five lactic acid strains (Enterococcus faecium, E. durans, Leuconostoc sp., Streptococcus sp. I and Streptococcus sp. II, isolated from intestinal tract of Nile tilapia (Oreochromis niloticus, was evaluated. Eight isocaloric diets were formulated: one containing 40% of protein as positive control, and seven with 27% protein. Five diets with 27% protein were supplemented with one of the isolated lactic acid bacteria in a concentration of 2.5x10(6 cfu g-1 of diet. A commercial probiotic based on S. faecium and Lactobacillus acidophilus was added at the same concentration to one 27% protein diet as a comparative diet, and the last diet was not supplemented with bacteria (negative control. Tilapia fry (280 mg basal weight stocked in 15 L aquaria at a density of two per liter were fed for 12 weeks with experimental diets. Results showed that fry fed with native bacteria supplemented diets presented significantly higher growth and feeding performance than those fed with control diet. Treatment with Streptococcus sp. I isolated from the intestine of Tilapia produced the best growth and feeding efficiency, suggesting that this bacteria is an appropriate native growth promoter.

  18. Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudžuk during fermentation

    Čolo Josip

    2015-01-01

    Full Text Available Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB, a total number of 160 Lstrains were isolated from five samples of Bosnian sudžuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the Lisolates. Identification of Lstrains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total Lstrains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides. [Projekat Ministarstva nauke Republike Srbije, br. 173019

  19. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation

    Paludan-Müller, Christine; Huss, Hans Henrik; Gram, Lone

    1999-01-01

    Lactic acid bacteria (LAB) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a Thai low-salt fermented fish product) were characterized by API 50- CH and other phenotypic criteria. Lactococcus lactis subsp. lactis and Leuconostoc citreum were specifically a...... alone. This is the first report describing the role of garlic as carbohydrate source for LAB in fermented fish products. (C) 1999 Elsevier Science B.V. All rights reserved...

  20. Lactic Acid Bacteria

    ToddKlaenhammer

    2013-04-01

    Full Text Available Lactic acid bacteria (LAB are a diverse group of Gram-positive bacteria found in a vast array of environments including dairy products and the human gastrointestinal tract. In both niches, surface proteins play a crucial role in mediating interactions with the surrounding environment. The sortase enzyme is responsible for covalently coupling a subset of surface dependent proteins (SDPs to the cell wall of Gram-positive organisms through recognition of a conserved C-terminal LPXTG motif. Genomic sequencing of LAB and annotation has allowed for the identification of sortase and SDPs. Historically, sortase and SDPs were predominately investigated for their role in mediating pathogenesis. Identification of these proteins in LAB has shed light on their important roles in mediating nutrient acquisition through proteinase P as well as positive probiotic attributes including adhesion, mucus barrier function, and immune signaling. Furthermore, sortase expression signals in LAB have been exploited as a means to develop oral vaccines targeted to the gastrointestinal tract. In this review, we examine the collection of studies which evaluate sortase and SDPs in select species of dairy associated and health promoting LAB.

  1. Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread

    Axel, Claudia

    2015-01-01

    As part of the “free-from” trend, biopreservation for bread products has increasingly become important to prevent spoilage since artificial preservatives are more and more rejected by consumers. A literature review conducted as part of this thesis revealed that the evaluation of more suitable antifungal strains of lactic acid bacteria (LAB) is important. Moreover, increasing the knowledge about the origin of the antifungal effect is fundamental for further enhancement of biopreservation. This...

  2. In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

    Tieking, Markus; Korakli, Maher; Ehrmann, Matthias A.; Gänzle, Michael G.; Vogel, Rudi F.

    2003-01-01

    EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four strains produced glucan. It was remarkable that formation of glucan and fructan was most frequently ...

  3. Isolation of Lactic Acid Bacteria from Malaysian Non-Broiler Chicken (Gallus gallus) Intestine with Potential Probiotic for Broiler Feeding

    Tengku Haziyamin Tengku Abdul Hamid; and Ezureen Ezani

    2011-01-01

    Probiotic supplement can function as substitute for antibiotics especially in the broiler chicken feeding which can form an integral part of organic farming. Broiler forms one of an important protein source in South East Asia. Lactic acid bacteria (LAB) are important inhabitants of animal intestine and are useful source of probiotic microorganisms. Non-broiler chicken could be an ideal source of probiotic microorganisms that can be utilized for large scale broiler feeding. Our studies have su...

  4. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation

    Paludan-Müller, Christine; Huss, Hans Henrik; Gram, Lone

    1999-01-01

    Lactic acid bacteria (LAB) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a Thai low-salt fermented fish product) were characterized by API 50- CH and other phenotypic criteria. Lactococcus lactis subsp. lactis and Leuconostoc citreum were specifically...... associated with fish fillet and minced fish, Lactobacillus paracasei subsp. paracasei with boiled rice and Weisella confusa with garlic mix and banana leaves. In addition, Lactobacillus plantarum, Lactobacillus pentosus and Pediococcus pentosaceus were isolated from raw materials. A succession of aciduric...

  5. Acidophilic, Heterotrophic Bacteria of Acidic Mine Waters

    Wichlacz, Paul L.; Unz, Richard F.

    1981-01-01

    Obligately acidophilic, heterotrophic bacteria were isolated both from enrichment cultures developed with acidic mine water and from natural mine drainage. The bacteria were grouped by the ability to utilize a number of organic acids as sole carbon sources. None of the strains were capable of chemolithotrophic growth on inorganic reduced iron and sulfur compounds. All bacteria were rod shaped, gram negative, nonencapsulated, motile, capable of growth at pH 2.6 but not at pH 6.0, catalase and ...

  6. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

    NEENA GARG

    2015-01-01

    Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and antifungal compounds such as organic acids, bacteriocins, diacetyl, hydrogen peroxide and reutrin. LA...

  7. 野生型乳酸菌的分离·筛选及鉴定%Isolation, Screening and Identification of Wild Lactic Acid Bacteria

    秦云; 徐国良

    2013-01-01

    [目的]研究从传统乳制品中分离鉴定出乳酸菌,并对其发酵性能进行简单筛选.[方法]以10份传统自制酸乳食品为样品,对发酵性能优良的乳酸菌进行了分离、鉴定和产酸性研究.[结果]样品中共分离出55株乳酸菌,经凝乳试验筛选出27株凝乳效果较好的乳酸菌,鉴定为有乳杆菌属13株、乳球菌属2株和肠球菌属8株.将凝乳最快的2只杆菌SC1、SC4和1只球菌EB1以及按1∶1复配的SC1+ EB1和SC4+ EB1 5个样品发酵复原乳,分别测定了这5种发酵剂在37和42℃下发酵2~9h产酸的速率.结果表明,分离得到的菌种37℃下产酸速率都大于42℃下的;且相比单个菌种,复配后的菌种发酵的酸乳产酸速率在37和42℃下都属于中速,但最终酸度最适合饮用,口感最佳.[结论]研究可为以后挑选出优良的野生菌种提供参考.%[Objective] To study isolating lactic acid bacteria from traditional dairy products,and simply screening its fermentation performance.[Method] With 10 traditional indigenous dairy products as samples,lactic acid bacteria with superior fermentation properties were isolated,identified,the acid production was also studied.[Result] There are 55 lactic acid bacteria in the samples,among which,total of 27 strains of lactic acid bacteria were isolated and identified into three genera Lactobacillus(13 isolates),Lactococcus(2 isolatees) and Enterococcus (8 isolates).After identification,3 isolates were selected and mixed.Potential of these isolates for lactic acid production were also observed at 37 ℃ and 42 ℃ for 9hrs with one hour intervals.There were generally trend that acid production at 37 ℃ were faster than 42 ℃.Mixed isolates were slow at acid production,but they could ferment yoghurt with better taste.[Conclusion] The study could provide reference for selecting superior wild bacteria.

  8. IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS

    Prosekov, A.; Babich, O.; Bespomestnykh, K.

    2013-01-01

    Universal genus-specific primers for comparative analysis of two aligned 16S rRNA gene nucleotide sequences of lactic acid bacteria were constructed. The method to identify lactic acid bacteria and a comprehensive plan for their genus and species identification may be used to characterize isolated strains of the Lactobacillus genus bacteria and in quality control of foodstuffs enriched with Lactobacillus.

  9. Growth and fatty acid characterization of microalgae isolated from municipal waste-treatment systems and the potential role of algal-associated bacteria in feedstock production.

    Stemmler, Kevin; Massimi, Rebecca; Kirkwood, Andrea E

    2016-01-01

    Much research has focused on growing microalgae for biofuel feedstock, yet there remain concerns about the feasibility of freshwater feedstock systems. To reduce cost and improve environmental sustainability, an ideal microalgal feedstock system would be fed by municipal, agricultural or industrial wastewater as a main source of water and nutrients. Nonetheless, the microalgae must also be tolerant of fluctuating wastewater quality, while still producing adequate biomass and lipid yields. To address this problem, our study focused on isolating and characterizing microalgal strains from three municipal wastewater treatment systems (two activated sludge and one aerated-stabilization basin systems) for their potential use in biofuel feedstock production. Most of the 19 isolates from wastewater grew faster than two culture collection strains under mixotrophic conditions, particularly with glucose. The fastest growing wastewater strains included the genera Chlorella and Dictyochloris. The fastest growing microalgal strains were not necessarily the best lipid producers. Under photoautotrophic and mixotrophic growth conditions, single strains of Chlorella and Scenedesmus each produced the highest lipid yields, including those most relevant to biodiesel production. A comparison of axenic and non-axenic versions of wastewater strains showed a notable effect of commensal bacteria on fatty acid composition. Strains grown with bacteria tended to produce relatively equal proportions of saturated and unsaturated fatty acids, which is an ideal lipid blend for biodiesel production. These results not only show the potential for using microalgae isolated from wastewater for growth in wastewater-fed feedstock systems, but also the important role that commensal bacteria may have in impacting the fatty acid profiles of microalgal feedstock. PMID:26989618

  10. Growth and fatty acid characterization of microalgae isolated from municipal waste-treatment systems and the potential role of algal-associated bacteria in feedstock production

    Stemmler, Kevin; Massimi, Rebecca

    2016-01-01

    Much research has focused on growing microalgae for biofuel feedstock, yet there remain concerns about the feasibility of freshwater feedstock systems. To reduce cost and improve environmental sustainability, an ideal microalgal feedstock system would be fed by municipal, agricultural or industrial wastewater as a main source of water and nutrients. Nonetheless, the microalgae must also be tolerant of fluctuating wastewater quality, while still producing adequate biomass and lipid yields. To address this problem, our study focused on isolating and characterizing microalgal strains from three municipal wastewater treatment systems (two activated sludge and one aerated-stabilization basin systems) for their potential use in biofuel feedstock production. Most of the 19 isolates from wastewater grew faster than two culture collection strains under mixotrophic conditions, particularly with glucose. The fastest growing wastewater strains included the genera Chlorella and Dictyochloris. The fastest growing microalgal strains were not necessarily the best lipid producers. Under photoautotrophic and mixotrophic growth conditions, single strains of Chlorella and Scenedesmus each produced the highest lipid yields, including those most relevant to biodiesel production. A comparison of axenic and non-axenic versions of wastewater strains showed a notable effect of commensal bacteria on fatty acid composition. Strains grown with bacteria tended to produce relatively equal proportions of saturated and unsaturated fatty acids, which is an ideal lipid blend for biodiesel production. These results not only show the potential for using microalgae isolated from wastewater for growth in wastewater-fed feedstock systems, but also the important role that commensal bacteria may have in impacting the fatty acid profiles of microalgal feedstock. PMID:26989618

  11. Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil.

    Tulini, Fabricio L; Hymery, Nolwenn; Haertlé, Thomas; Le Blay, Gwenaelle; De Martinis, Elaine C P

    2016-02-01

    Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified as Streptococcus uberis (strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified as Weissella confusa FT424, W. hellenica FT476, Leuconostoc citreum FT671 and Lactobacillus plantarum FT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain was L. plantarum FT723 that inhibited Penicillium expansum in modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed against Yarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified as Enterococcus faecalis (strains FT132 and FT522) and Lactobacillus paracasei FT700 were confirmed by SDS-PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production. PMID:26608755

  12. Isolation of lactic acid bacteria exhibiting high scavenging activity for environmental hydrogen peroxide from fermented foods and its two scavenging enzymes for hydrogen peroxide.

    Watanabe, Akio; Kaneko, Chiaki; Hamada, Yasuhiro; Takeda, Kouji; Kimata, Shinya; Matsumoto, Takashi; Abe, Akira; Tanaka, Naoto; Okada, Sanae; Uchino, Masataka; Satoh, Junichi; Nakagawa, Junichi; Niimura, Youichi

    2016-01-01

    To obtain lactic acid bacteria that scavenge environmental hydrogen peroxide, we developed a specialized enrichment medium and successfully isolated Pediococcus pentosaceus Be1 strain from a fermented food. This strain showed vigorous environmental hydrogen peroxide scavenging activity over a wide range of hydrogen peroxide concentrations. High Mn-catalase and NADH peroxidase activities were found in the cell-free extract of the P. pentosaceus Be1 strain, and these two hydrogen peroxide scavenging enzymes were purified from the cell-free extract of the strain. Mn-catalase has been purified from several microorganisms by several researchers, and the NADH peroxidase was first purified from the original strain in this report. After cloning the genes of the Mn-catalase and the NADH peroxidase, the deduced amino acid sequences were compared with those of known related enzymes. PMID:27118075

  13. Identification of dominant lactic acid bacteria isolated from grape juices. Assessment of its biochemical activities relevant to flavor development in wine

    Fabiana Maria Saguir

    2009-06-01

    Full Text Available Fabiana Maria Saguir1,3, Iris Eleonora Loto Campos1, Carmen Maturano1, Maria Cristina Manca de Nadra1,2,31Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina; 2Centro de Referencia para Lactobacilos (Cerela, Tucumán, Argentina; 3Career Investigators from Consejo Nacional de Investigaciones Científicas y Técnicas, ArgentinaAbstract: We investigated the dominant lactic acid bacteria (LAB from grape juice and commencement of malolactic fermentation (MLF samples of a cellar located in Argentina and assessment of its β-glucosidase activity and butter aroma compounds production. LAB number found in grape juice (approximately log10 3.3 was lower than that obtained in the MLF samples. Oenococcus oeni was predominant, accounting for 68% of the 81 LAB isolated. Majority of whole cells derived from O. oeni cultures at the end of the exponential growth showed detectable β-glucosidase activity. Contrarily, the highest proportion of them did not produce diacetyl, acetoin, and 2,3-butylene glycol. A direct relation between both properties among the O. oeni strains could not be established. In the selected MS25 strain, L-malic acid was compatible with good enzyme activity and was partially able to annul the negative influence of the low pH (3.8. In different conditions, the aroma compounds were lower than 4 mg/ml, especially at pH 3.8 and in presence of L-malic acid (2.5 g/l. This strain could have adequate characteristics for potential use in winemaking. Finally, the assessment of both biochemical properties in O. oeni should be considered as a quality criterion for selecting starter cultures for the improvement of the wines aroma.Keywords: isolation, lactic acid bacteria, biochemical properties, aroma, wine

  14. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

    Florin Barla; Takashi Koyanagi; Naoko Tokuda; Hiroshi Matsui; Takane Katayama; Hidehiko Kumagai; Toshihide Michihata; Tetsuya Sasaki; Atsushi Tsuji; Toshiki Enomoto

    2016-01-01

    Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydr...

  15. Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period.

    Delavenne, E; Mounier, J; Déniel, F; Barbier, G; Le Blay, G

    2012-04-16

    Antifungal lactic acid bacteria (ALAB) biodiversity was evaluated in raw milk from ewe, cow and goat over one year period. Lactic acid bacteria were enumerated using 8 semi-selective media, and systematically screened for their antifungal activity against 4 spoilage fungi commonly encountered in dairy products. Depending on the selective medium, between 0.05% (Elliker agar) and 5.5% (LAMVAB agar) screened colonies showed an antifungal activity. The great majority of these active colonies originated from cow (49%) and goat (43%) milks, whereas only 8% were isolated from ewe milk. Penicillium expansum was the most frequently inhibited fungus with 48.5% of colonies active against P. expansum among the 1235 isolated, followed by Mucor plumbeus with 30.6% of active colonies, Kluyveromyces lactis with only 12.1% of active colonies and Pichia anomala with 8.7% of active colonies. In the tested conditions, 94% of the sequenced active colonies belonged to Lactobacillus. Among them, targeted fungal species differed according to the Lactobacillus group, whose presence largely depended on year period and milk origin. The Lb. casei and Lb. reuteri groups, predominantly recovered in summer/fall, were overrepresented in the population targeting M. plumbeus, whereas isolates from the Lb. plantarum group, predominantly recovered in spring, were overrepresented in the population targeting K. lactis, the ones belonging to the Lb. buchneri group, predominantly recovered in spring, were overrepresented in the population targeting P. anomala. Raw milk, especially cow and goat milks from the summer/fall period appeared to be a productive reservoir for antifungal lactobacilli. PMID:22364725

  16. Selection of lactic acid bacteria able to ferment inulin hydrolysates

    Octavian BASTON; Oana Emilia CONSTANTIN

    2012-01-01

    Eight homofermentative lactic acid bacteria isolates were tested for lactic acid production using chicory and Jerusalem artichoke hydrolysate as substrate. The pH, lactic acid yield and productivity were used to select the best homolactic bacteria for lactic acid production. The selected strains produced lactic acid at maximum yield after 24 hours of fermentation and the productivity was greater at 24 hours of fermentation. From all studied strains, Lb1 and Lb2 showed the best results regardi...

  17. Isolation of Bacillus sp. strains capable of decomposing alkali lignin and their application in combination with lactic acid bacteria for enhancing cellulase performance.

    Chang, Young-Cheol; Choi, Dubok; Takamizawa, Kazuhiro; Kikuchi, Shintaro

    2014-01-01

    Effective biological pretreatment method for enhancing cellulase performance was investigated. Two alkali lignin-degrading bacteria were isolated from forest soils in Japan and named CS-1 and CS-2. 16S rDNA sequence analysis indicated that CS-1 and CS-2 were Bacillus sp. Strains CS-1 and CS-2 displayed alkali lignin degradation capability. With initial concentrations of 0.05-2.0 g L(-1), at least 61% alkali lignin could be degraded within 48 h. High laccase activities were observed in crude enzyme extracts from the isolated strains. This result indicated that alkali lignin degradation was correlated with laccase activities. Judging from the net yields of sugars after enzymatic hydrolysis, the most effective pretreatment method for enhancing cellulase performance was a two-step processing procedure (pretreatment using Bacillus sp. CS-1 followed by lactic acid bacteria) at 68.6%. These results suggest that the two-step pretreatment procedure is effective at accelerating cellulase performance. PMID:24316485

  18. Food preservation using antifungal lactic acid bacteria

    Crowley, Sarah Catherine Mary

    2013-01-01

    Fungal spoilage of food and feed prevails as a major problem for the food industry. The use antifungal-producing lactic acid bacteria (LAB) may represent a safer, natural alternative to the use of chemical preservatives in foods. A large scale screen was undertaken to identify a variety of LAB with antifungal properties from plant, animal and human sources. A total of 6,720 LAB colonies were isolated and screened for antifungal activity against the indicator Penicillium expansum. 94 broad-spe...

  19. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

    NEENA GARG

    2015-10-01

    Full Text Available Lactic acid bacteria (LAB is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus which are grouped together in the family lactobacillaceae. LAB shows numerous antimicrobial activities due to production of antibacterial and antifungal compounds such as organic acids, bacteriocins, diacetyl, hydrogen peroxide and reutrin. LAB are used as starter culture, consortium members and bioprotective agents in food industry that improve food quality, safety and shelf life. A variety of probiotic LAB species are available including Lactobacillus acidophilus, L. bulgaricus, L. lactis, L. plantarum, L. rhamnosus, L. reuteri, L. fermentum, Bifidobacterium longum, B. breve, B. bifidum, B. esselnsis, B. lactis, B. infantis that are currently recommended for development of functional food products with health-promoting capacities.

  20. Lactic Acid Bacteria in Total Mixed Ration Silage Containing Soybean Curd Residue: Their Isolation, Identification and Ability to Inhibit Aerobic Deterioration

    Li, Y.; Wang, F.; Nishino, N.

    2016-01-01

    We investigated the effects of the predominant lactic acid bacteria (LAB) on the fermentation characteristics and aerobic stability of total mixed ration (TMR) silage containing soybean curd residue (SC-TMR silage). The SC-TMR materials were ensiled in laboratory silos for 14 or 56 days. LAB predominant in SC-TMR silage were identified (Exp. 1). Lactobacillus fermentum (L. fermentum) and Streptococcus bovis (S. bovis) were found in the untreated materials, Leuconostoc pseudomesenteroides (L. pseudomesenteroides) in 14-day silage and Lactobacillus plantarum (L. plantarum) in all silages. Pediococcus acidilactici (P. acidilactici), Lactobacillus paracasei (L. paracasei), and Lactobacillus brevis (L. brevis) formed more than 90% of the isolates in 56-day silage. Italian ryegrass and whole crop maize were inoculated with P. acidilactici and L. brevis isolates and the fermentation and aerobic stability determined (Exp. 2). Inoculation with P. acidilactici and L. brevis alone or combined improved the fermentation products in ryegrass silage and markedly enhanced its aerobic stability. In maize silage, P. acidilactici and L. brevis inoculation caused no changes and suppressed deterioration when combined with increases in acetic acid content. The results indicate that P. acidilactici and L. brevis may produce a synergistic effect to inhibit SC-TMR silage deterioration. Further studies are needed to identify the inhibitory substances, which may be useful for developing potential antifungal agents. PMID:26949952

  1. Lactic Acid Bacteria in Total Mixed Ration Silage Containing Soybean Curd Residue: Their Isolation, Identification and Ability to Inhibit Aerobic Deterioration.

    Li, Y; Wang, F; Nishino, N

    2016-04-01

    We investigated the effects of the predominant lactic acid bacteria (LAB) on the fermentation characteristics and aerobic stability of total mixed ration (TMR) silage containing soybean curd residue (SC-TMR silage). The SC-TMR materials were ensiled in laboratory silos for 14 or 56 days. LAB predominant in SC-TMR silage were identified (Exp. 1). Lactobacillus fermentum (L. fermentum) and Streptococcus bovis (S. bovis) were found in the untreated materials, Leuconostoc pseudomesenteroides (L. pseudomesenteroides) in 14-day silage and Lactobacillus plantarum (L. plantarum) in all silages. Pediococcus acidilactici (P. acidilactici), Lactobacillus paracasei (L. paracasei), and Lactobacillus brevis (L. brevis) formed more than 90% of the isolates in 56-day silage. Italian ryegrass and whole crop maize were inoculated with P. acidilactici and L. brevis isolates and the fermentation and aerobic stability determined (Exp. 2). Inoculation with P. acidilactici and L. brevis alone or combined improved the fermentation products in ryegrass silage and markedly enhanced its aerobic stability. In maize silage, P. acidilactici and L. brevis inoculation caused no changes and suppressed deterioration when combined with increases in acetic acid content. The results indicate that P. acidilactici and L. brevis may produce a synergistic effect to inhibit SC-TMR silage deterioration. Further studies are needed to identify the inhibitory substances, which may be useful for developing potential antifungal agents. PMID:26949952

  2. Engineering robust lactic acid bacteria

    Bron, P.A.; Bokhorst-van de Veen, van H.; Wels, M.; Kleerebezem, M.

    2011-01-01

    For centuries, lactic acid bacteria (LAB) have been industrially exploited as starter cultures in the fermentation of foods and feeds for their spoilage-preventing and flavor-enhancing characteristics. More recently, the health-promoting effects of LAB on the consumer have been widely acknowledged,

  3. ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIAL ISOLATES

    Utkarsha S. Shivsharan

    2013-08-01

    Full Text Available Micro-organisms have tendency to produce antimicrobial substances which show biological activity against other kind of micro-organisms. This phenomenon of bacterial antagonism is observed in lactic acid bacteria with competitive advantages. The lactic acid bacteria are commonly present in many fermented products, fruits and milk products. The variety of antimicrobial substances produced by lactic acid bacteria showing good inhibition capacity include production of lactic acid, acetic acid, hydrogen peroxide, carbon dioxide, diacetyl and bacteriocin. Bacteriocins produced by lactic acid bacteria are the subject of intense research because of their antimicrobial activity against food born bacteria such as Listeria monocytogenes, staphylococcus aureus, Bacillus cereus, Clostridium botulinum and several others .Bacteriocins may be bacteriostatic or bactericidal with narrow or broad range of activity. The main of the study was to study the antimicrobial activity of such lactic acid bacterial isolates.

  4. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

    Florin Barla

    2016-06-01

    Full Text Available Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates, Lactobacillus brevis (6 isolates, and Weissella hellenica (2 isolates had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates, L. buchneri (2 isolates, and W. hellenica (2 isolates was stronger than that of all whey cultured with soy protein media, and these IC50 were < 1 mg protein/ml. Three of 10 isolates had high GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH.

  5. Lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi

    Trias Mansilla, Rosalia; Bañeras Vives, Lluís; Montesinos Seguí, Emilio; Badosa Romañó, Esther

    2008-01-01

    This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, Xanthomonas campestris, Erwinia carotovora, Penicillium expansum, Monilinia laxa, and Botrytis cinerea. The antagonistic activity of 496 LAB strains was tested in vitro and all tested microorganisms except P. expansum were inhibited by at least one isolate. The 496 isolates were also analyzed for the inhibit...

  6. Electron transport chains of lactic acid bacteria

    Brooijmans, R.J.W.

    2008-01-01

    Lactic acid bacteria are generally considered facultative anaerobic obligate fermentative bacteria. They are unable to synthesize heme. Some lactic acid bacteria are unable to form menaquinone as well. Both these components are cofactors of respiratory (electron transport) chains of prokaryotic bacteria. Lactococcus lactis, and several other lactic acid bacteria, however respond to the addition of heme in aerobic growth conditions. This response includes increased biomass and robustness. In t...

  7. Isolation and identification of a type strain bacteria with the highest ability to produce organophosphorus acid anhidrase

    Ali Mohammad Latifi

    2009-01-01

    Full Text Available (Received 5 Oct, 2008; Accepted 14 Feb, 2009AbstractBackground and purpose: In Iran, Organ phosphorus pesticides such as chloropyrifos and diazinon are widely used in agriculture. These compounds inhibit activity of cholinesterase in nearly irreversible manner resulting in malfunction of nerve impulse transmission. This result in humans can produce illness or even death.Therefore, the present study aims to isolate various bacterial strains in specified contaminated regions. We selected one of the isolates that contain the highest OP-hydrolyzing capability for using such strain, in decontaminating environmentally harmful OP residues.Materials and methods: In this study, vast waters from chemical factories and contaminated agricultural soil samples were used for isolation of several bacterial strains that contain OPAA enzyme are capable of utilizing chloropyrifos and diazinon as a source of carbon and phosphorus by selective enrichment on mineral salt medium (MSM, which contains chloropyrifos or diazinon. One strain was selected for analysis of degradation ability with growth studies and HPLC technique and characterization by Bergey, s manual.Results: From vast water and soil, ten bacterial strains were isolated using chloropyrifos and diazinon as source of carbon and phosphorus. One of them named IHU strain4; grows most rapidly and luxuriously and displays the highest organophosphate-hydrolyzing capability. On the basis of morphological and biochemical characteristics, the bacterial isolate was identified as a member of the genus pseudomonas.Conclusion: From these findings, it can be concluded that the isolated bacterial strain is able to utilize Organ phosphorus pesticides as a source of carbon and phosphorus. Utilization of these compounds by soil microorganisms is a crucial phenomenon by which these compounds are removed from the environment, thus, preventing environmental pollution.Results from the present study suggest that the isolated

  8. Antibiotic resistance and multidrug-resistant efflux pumps expression in lactic acid bacteria isolated from pozol, a nonalcoholic Mayan maize fermented beverage.

    Wacher-Rodarte, Maria Del Carmen; Trejo-Muñúzuri, Tanya Paulina; Montiel-Aguirre, Jesús Fernando; Drago-Serrano, Maria Elisa; Gutiérrez-Lucas, Raúl L; Castañeda-Sánchez, Jorge Ismael; Sainz-Espuñes, Teresita

    2016-05-01

    Pozol is a handcrafted nonalcoholic Mayan beverage produced by the spontaneous fermentation of maize dough by lactic acid bacteria. Lactic acid bacteria (LAB) are carriers of chromosomal encoded multidrug-resistant efflux pumps genes that can be transferred to pathogens and/or confer resistance to compounds released during the fermentation process causing food spoiling. The aim of this study was to evaluate the antibiotic sensibility and the transcriptional expression of ABC-type efflux pumps in LAB isolated from pozol that contributes to multidrug resistance. Analysis of LAB and Staphylococcus (S.) aureus ATCC 29213 and ATCC 6538 control strains to antibiotic susceptibility, minimal inhibitory concentration (MIC), and minimal bactericidal concentration (MBC) to ethidium bromide were based in "standard methods" whereas the ethidium bromide efflux assay was done by fluorometric assay. Transcriptional expression of efflux pumps was analyzed by RT-PCR. LAB showed antibiotic multiresistance profiles, moreover, Lactococcus (L.) lactis and Lactobacillus (L.) plantarum displayed higher ethidium bromide efflux phenotype than S. aureus control strains. Ethidium bromide resistance and ethidium bromide efflux phenotypes were unrelated with the overexpression of lmrD in L. lactics, or the underexpression of lmrA in L. plantarum and norA in S. aureus. These findings suggest that, moreover, the analyzed efflux pumps genes, other unknown redundant mechanisms may underlie the antibiotic resistance and the ethidium bromide efflux phenotype in L. lactis and L. plantarum. Phenotypic and molecular drug multiresistance assessment in LAB may improve a better selection of the fermentation starter cultures used in pozol, and to control the antibiotic resistance widespread and food spoiling for health safety. PMID:27247772

  9. Antifungal Activity of Selected Lactic Acid Bacteria and Propionic Acid Bacteria against Dairy-Associated Spoilage Fungi

    Aunsbjerg, Stina Dissing

    Bacterial cultures of lactic and propionic acid bacteria are widely used in fermented products including dairy products. Spoilage fungi may constitute a quality and safety issue in these products. The antifungal properties of some lactic and propionic acid bacteria make them potential candidates...... metabolites produced. Besides diacetyl and lactic acid, 6 antifungal hydroxy acids were identified. Of these, 3 have previously been reported from antifungal lactic acid bacteria, whereas the other 3 hydroxy acids have not previously been reported produced by antifungal lactic acid bacteria....... for prolonging shelf-life of food without the addition of specific preservatives. Increased interest in the use of these bacteria for biopreservation has led to identification of a range of potent strains, and in addition, isolation and identification of various antifungal metabolites produced by...

  10. Lactic Acid Bacteria Differentially Activate Natural Killer Cells

    Fink, Lisbeth Nielsen; Christensen, Hanne Risager; Frøkiær, Hanne

    antigen presenting cells and T-cells. Bacteria translocating across the gastrointestinal mucosa are presumed to gain access to NK cell compartments, as consumption of certain strains of lactic acid bacteria has been shown to increase in vivo NK cytotoxic activity. On-going research in our lab aims at...... describing strain-dependent effects of lactic acid bacteria on regulatory functions of NK-cells. Here, we have investigated how human gut flora-derived non-pathogenic lactic acid bacteria affect NK cells in vitro, by measuring proliferation and IFN-gamma production of human peripheral blood NK cells upon...... bacterial stimulation. Methods: CD3-CD56+ NK cells were isolated from buffy coats by negative isolation using a lineage specific antibody cocktail and magnetic beads binding the labelling antibodies on non-NK cells. NK cells were incubated either with 10 microg/ml UV-inactivated lactic acid bacteria or 10...

  11. Ammonia production by human faecal bacteria, and the enumeration, isolation and characterization of bacteria capable of growth on peptides and amino acids

    Richardson Anthony J; McKain Nest; Wallace R John

    2013-01-01

    Abstract Background The products of protein breakdown in the human colon are considered to be detrimental to gut health. Amino acid catabolism leads to the formation of sulfides, phenolic compounds and amines, which are inflammatory and/or precursors to the formation of carcinogens, including N-nitroso compounds. The aim of this study was to investigate the kinetics of protein breakdown and the bacterial species involved. Results Casein, pancreatic casein hydrolysate (mainly short-chain pepti...

  12. 四川发酵香肠中乳酸菌的分离与鉴定%Isolation and identification of lactic acid bacteria in Sichuan fermented sausage

    帅瑾; 杨勇; 姚伟伟; 廖定容; 张平; 吕舒

    2012-01-01

    从四川发酵香肠中分离得到126株乳酸菌,采用透明圈法进行初筛,以发酵特性为复选指标,筛选得到2株乳酸杆菌(L1、L2)和1株乳酸球菌(P3)。对筛选出的3株乳酸菌研究其主要发酵特性,并进行产酸、耐盐和耐亚硝酸实验。结果表明,乳酸杆菌与乳酸球菌的产酸特性不同,杆菌比球菌生长快,pHT降快;3株乳酸菌对食盐和亚硝酸盐均具有较好的耐受性;对蛋白质、脂肪无明显的分解作用;对大肠杆菌、金黄色葡萄球菌有较好的抑制作用。生化鉴定以及菌株的16SrRNA测序结果表明,L1为植物乳杆菌,L2为植物乳杆菌,P3为戊糖片球菌。%A total of 126 strains of lactic acid bacteria(LAB) were isolated from Sichuan natural fermented sausages,two strains of lactobacillus(L1,L2) and one strain of streptococcus lactis(P3) were selected by transparent ring method and fermention capacity. Their important fermentation characteristics were identified by acid-producing,salt-tolerating and nitrite-tolerating experiments,respectively. Results indicated that there were some differences in growing curve and the ability of producing acid between the lactobacillus and the streptococcus lactis. The growth rate and pH decline rate of lactobacillus were more quickly than streptococcus lactis. Three strains of lactic acid bacteria exhibited excellent tolerance to salt and nitrite, no degradation ability to protein and fat,and excellent inhibitory effect against Escherichia coil and Staphylococcus aureus. According to biochemical characteristics and 16S rRNA sequences, L1, L2, P3 were identified to be Lactobacillus plantarum, Lactobacillus plantarum, Pediococcus pentosaceus.

  13. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

    Cho, Young-Hee; Shin, Il-Seung; Hong, Sung-Moon; Kim, Cheol-Hyun

    2015-01-01

    The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704,...

  14. Isolation and characterization of lactic acid bacteria from xi-gua-mian (fermented watermelon, a traditional fermented food in Taiwan

    YI-SHENG CHEN

    2016-03-01

    Full Text Available Young watermelon fruit was peeled and pickled for fermentation to produce a unique fermented food named xi-gua-mian (fermented watermelon in Taiwan. In this study, we investigated the LAB microflora in xi-gua-mian. A total of 176 LAB isolates were identified; 118 cultures were isolated from the xi-gua-mian sample collected from three different farmers markets and 58 from six young watermelon fruit samples. These isolates were characterized phenotypically and then divided into seven groups (A to G by restriction fragment length polymorphism analysis, sequencing of 16S ribosomal DNA and other genotypic analysis. Lactobacillus plantarum was the most abundant LAB found in xi-gua-mian samples collected in southern Taiwan, Tainan City and Pediococcuspentosaceus was the most abundant LAB in northern Taiwan, Taoyuan County. We found that LAB stains are similar in samples collected in the same geographic region but significant variationswere observed between samples collected among different regions. On the other hand, a greater LAB diversity was observed in the young watermelon fruit samples. In addition, 10 Lactococcuslactis subsp. lactis showed inhibitory activity against the indicator strain L. sakei subsp. sakei JCM 1157T. This is the first report describing the distribution and varieties of LAB existing in the xi-gua-mian and the young watermelon fruits.

  15. Genetics of Lactic Acid Bacteria

    Zagorec, Monique; Anba-Mondoloni, Jamila; Coq, Anne-Marie Crutz-Le; Champomier-Vergès, Marie-Christine

    Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro-biota, then, by a volunteer addition of starters, often performed by back-slopping, without knowing precisely the microbial species involved. It is only since about 50 years that well defined bacterial cultures have been used as starters for the fermentation of dry sausages. Nowadays, the indigenous micro-biota of fermented meat products is well identified, and the literature is rich of reports on the identification of lactic acid bacteria (LAB) present in many traditional fermented products from various geographical origin, obtained without the addition of commercial starters (See Talon, Leroy, & Lebert, 2007, and references therein).

  16. Acid resistance in enteric bacteria.

    Gorden, J; Small, P L

    1993-01-01

    Shigella species require a uniquely small inoculum for causing dysentery. One explanation for the low infective dose is that Shigella species are better able to survive the acidic conditions encountered in the stomach than are other enteric pathogens. We have tested Shigella species, Escherichia coli, and Salmonella species for the ability to survive at pH 2.5 for at least 2 h. Most isolates of Shigella and E. coli survived this treatment, whereas none of the Salmonella isolates were able to ...

  17. Efficacy of oral administration of lactic acid bacteria isolated from cocoa in a fermented milk preparation: reduction of colitis in an experimental rat model.

    Dos Santos, T F; Melo, T A; Santos, D S; Rezende, R P; Dias, J C T; Romano, C C

    2016-01-01

    We investigated the probiotic potential of lactic acid bacteria (LAB) obtained from cocoa fermentation using an experimental rat model of colitis. Cocoa beans were collected from fermentation boxes every 12 h for 5 days to isolate the microorganisms. Strains were isolated by serial dilution and plating on MRS agar. Gram-positive and catalase-negative rods were subjected to DNA extraction, polymerase chain reaction, and sequencing. Ten strains were randomly pooled and used to prepare a fermented milk drink that was used to treat the experimental colitis. A parallel group was treated with a single strain drink. Serum concentrations of cytokines and IgA, total and differential counts of blood leukocytes, and histological appearance were compared with the untreated control colitis group. Eighty strains of LAB were identified as Lactobacillus fermentum (68) and Lactobacillus plantarum (12). The multi-strain LAB pool significantly reduced the total number of leukocytes. There was a significant reduction in the percentage of neutrophils and monocytes compared with the control colitis group. IFN-γ concentration was downregulated in animals treated with the LAB pool. IL-10 and IgA increased significantly in the group treated with the strains. Histological analysis showed that the LAB pool reduced the inflammatory infiltrate and restored tissue architecture. The group treated with the single strain LAB drink (L. fermentum) showed no signs of inflammation remission. The results confirm the probiotic action of cocoa-derived LAB in the treatment of experimental colitis. Studies using isogenic models and humans will clarify the mechanisms of immune response modulation in inflammatory bowel disease. PMID:27525878

  18. Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses.

    Casado Muñoz, María Del Carmen; Benomar, Nabil; Lavilla Lerma, Leyre; Knapp, Charles W; Gálvez, Antonio; Abriouel, Hikmate

    2016-12-01

    Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological cut-off values). 2-15% of the isolates were found to be biocide resistant: Leuconostoc Pseudomesenteroides, which were resistant to hexachlorophene, and Lactobacillus pentosus to cetrimide and hexadecylpiridinium. We analyzed the effect of different physico-chemical stresses, including antimicrobials, on the phenotypic and genotypic responses of LAB, providing new insights on how they become resistant in a changing environment. Results indicated that similar phenotypic responses were obtained under three stress conditions: antimicrobials, chemicals and UV light. Susceptibility patterns to antibiotics changed: increasing MICs for ampicillin, chloramphenicol, ciprofloxacin, teicoplanin and tetracycline, and decreasing the MICs for clindamycin, erythromycin, streptomycin and trimethoprim in most strains. Statistically, cross resistance between different antibiotics was detected in all stress conditions. However, expression profiles of selected genes involved in stress/resistance response (rpsL, recA, uvrB and srtA) differed depending on the stress parameter, LAB species and strain, and the target gene. We conclude that, despite the uniform phenotypic response to stresses, the repertoire of induced and repressed genes differs. So, a search for a target to improve stress tolerance of LAB, especially those of importance as starter/protective cultures or probiotics, may depend on the individual screening of each strain, even though we could predict the antibiotic phenotypic response to all stresses. PMID:27554140

  19. Method for isolating nucleic acids

    Hurt, Jr., Richard Ashley; Elias, Dwayne A.

    2015-09-29

    The current disclosure provides methods and kits for isolating nucleic acid from an environmental sample. The current methods and compositions further provide methods for isolating nucleic acids by reducing adsorption of nucleic acids by charged ions and particles within an environmental sample. The methods of the current disclosure provide methods for isolating nucleic acids by releasing adsorbed nucleic acids from charged particles during the nucleic acid isolation process. The current disclosure facilitates the isolation of nucleic acids of sufficient quality and quantity to enable one of ordinary skill in the art to utilize or analyze the isolated nucleic acids for a wide variety of applications including, sequencing or species population analysis.

  20. Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...

    Nour-Eddine, Karam

    2006-09-01

    Full Text Available The microflora of naturally fermented green olives produced in Western Algeria was studied over 15, 60 and 90 day fermentation periods. Different microorganisms (aerobic bacteria, coliforms, staphylococci, lactic acid bacteria, lactobacilli, enterococci, yeasts, psychrotrophs and lipolytic bacteria were recorded at 15 and 60 days of fermentation. After 90 days (pH 4.40 of fermentation, the lactic acid bacteria population became dominant and persisted together with yeasts throughout the fermentation period. The lactic acid bacteria isolated (343 isolates were identified as L. casei, L. rhamnosus, L. paracasei, L. plantarum, L. lactis subsp. lactis, E. faecalis, E. faecium and E. durans. The dominant species was L. plantarum. Yeasts were isolated from all samples (32 isolates and were identified as Saccharomyces cerevisiae or Candida parapsilosis. Also, in this study we reported that brine solutions obtained at the end of olive fermentation were able to stimulate the growth of several L. plantarum strainsLa microflora de las aceitunas verdes fermentadas naturalmente elaboradas en Argelia Occidental fue estudiada en períodos de fermentación de 15, 60 y 90 días. Diferentes microorganismos (bacterias aeróbicas, coliformes, estafilococos, bacterias del ácido láctico, lactobacilos, enterococos, levaduras, psicotrofos y bacterias lipolíticas fueron detectados a los 15 y 60 días de fermentación. Después de 90 días de fermentación (pH 4.40, la población de bacterias lácticas se hizo dominante y persistió junto con las levaduras a lo largo de todo el proceso. Las bacterias lácticas aisladas (343 fueron identificadas como L. casei, L. rhamnosus, L. paracasei, L. plantarum, L. lactis subsp. lactis, E. faecalis, E. faecium y E. durans. La especie dominante fue L. plantarum. Las levaduras aisladas (32 de todas las muestras fueron identificadas como Saccharomyces cerevisiae o Candida parapsilosis. También se recoge en este estudio que las

  1. Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product

    Paludan-Müller, Christine; Valyasevi, R.; Huss, Hans Henrik;

    2002-01-01

    AIMS: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. p...

  2. Progress on Technologies of Isolation and Identification of Lactic Acid Bacteria in Animal Intestines%动物肠道乳酸菌的分离鉴定技术研究进展

    梁彦彦; 兰道亮; 林宝山; 黄偲; 陈亚冰; 李键

    2015-01-01

    乳酸菌是可发酵碳水化合物产生大量乳酸的细菌的统称,是对人和畜禽有益的益生菌。动物肠道中的乳酸菌耐受胃酸有更好的适应性,更易于在肠道中定植抵抗病原微生物的黏附,并且耐酸性好易于生存。论文综述了动物肠道乳酸菌分离培养的几种方法,总结出更适合分离乳酸菌的培养基。归纳了动物肠道乳酸菌的鉴定方法,包括形态鉴定、生化鉴定以及分子生物学的鉴定,重点介绍了16 S rDNA 的分子生物学鉴定方法。这对建立动物肠道中乳酸菌分离鉴定的方法,研究动物肠道中的微生物菌群组成有重要意义。%The bacteria which can ferment carbohydrates to produce large amounts of lactic acid are called as lactic acid bacteria.They are probiotics beneficial to people and livestock and poultry.Lactic acid bacteria of animal intestines have a better adaptability because it has resistance to the acid.It could survive easily in the gut to resist pathogenic microorganism adhesion.This paper reviewed several methods of isolation and cultivation of lactic acid bacteria of animal intestines and summarized the better media to isolate lactic acid bacteria.This report summarized the methods to identificate actic acid bacteria in the intestines of animals, including morphological identification,biochemical identification and molecular biological identification methods,and focused on the 16 S rDNA of molecular biological identification.It has important significance to establish the methods for isolation and identification of lactic acid bacteria in the animal intestines and study the composition of microbial flora in the intestines of animals.

  3. 酸奶中乳酸菌的分离及发酵风味物质测定%Studies on the Isolation and Fermentation Characteristics of Lactic acid bacteria in Yogurt

    张晶

    2012-01-01

      利用 MRS 琼脂培养基对酸奶中的乳酸菌进行分离,共分离出 A1、S2两株乳酸菌。对两株菌在牛奶中的发酵风味物质进行研究,结果表明:两株菌均有较强的酸度、乙醛和丁二酮生成能力。%  In this paper,two lactic acid bacteria strains A1, S2 were isolated from the yogurt by the use of MRS agar media.The fermentation characteristics of isolated lactic acid bacteria were analyzed in milk .Results revealed that two strains had high pH, aldehydes and diacetyls production .

  4. Diversity and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Aquaculture%水产源乳酸菌的多样性及抑菌活性研究

    刘君; 林俊芳; 郭丽琼; 叶志伟; 方再光; 郭心悦; 李梓良

    2015-01-01

    The experiment was conducted to study lactic acid bacteria distribution in different aquatic prod‐ucts and to screen lactic acid bacteria inhibiting common aquatic pathogenic bacteria .Lactic acid bacteria screening culture medium was applied to separate lactic acid bacteria and 16 s rDNA was used identify the lactic acid bacteria from guts of aquatic animals .The punching method bacteriostatic test was applied to test antibacterial activity of 15 strains of common aquatic pathogenic bacteria including lactic acid bacteria inhibiting Aeromonas hydrophila ,Vibrio parahaemolyticus ,V .alginolyticus and so on .In this study , 156 strains of lactic acid bacteria were isolated from the guts of 30 samples including fishes ,shrimps , shellfishes ,and clams from tropical waters in South Asia .Subsequently ,the species distribution and anti‐microbial activity of these isolates were investigated .Gram staining and microscopic inspection revealed that the morphology of these isolates were diversiform ,such as rod ,short rod ,sphere ,and chains .16S rDNA identification showed that these isolates were comprised of 11 species of lactic acid bacteria ,predom‐inant Lactococcus lactis ,Pediococcus pentosaceus ,and L .garvieae .According to the results ,Leuconostoc pseudomesenteroides ,L .mesenteroides ,P .pentosaceus ,L .lactis ,Lactobacillus sake ,and Weissella con‐f usa had a wide antimicrobial spectrum and efficiently antibacterial activity .The findings provide a theo‐retical basis for the application of lactic acid bacteria in aquaculture .%为探究常见水产品中乳酸菌的分布情况,以及筛选出抑制水产常见致病菌的乳酸菌,从市场采集不同水产品的肠道,用乳酸菌分离筛选培养基分离乳酸菌;用16S rDNA 鉴定对所分离的乳酸菌分类鉴定;应用打孔法抑菌试验测试乳酸菌对嗜水气单胞菌、副溶血弧菌、溶藻弧菌等15种水产致病菌的抑菌活性。从市场采集不同南亚热

  5. Amino acid catabolism and generation of volatiles by lactic acid bacteria

    Tavaria, F. K.; Dahl, S.; Carballo, F. J.; Malcata, F. X.

    2002-01-01

    Twelve isolates of lactic acid bacteria, belonging to the Lactobacillus, Lactococcus, Leuconostoc, and Enterococcus genera, were previously isolated from 180- d-old Serra da Estrela cheese, a traditional Portuguese cheese manufactured from raw milk and coagulated with a plant rennet. These isolates were subsequently tested for their ability to catabolize free amino acids, when incubated independently with each amino acid in free form or with a mixture thereof. Attempts...

  6. Isolation and identification of thermophilic and mesophylic proteolytic bacteria from shrimp paste "Terasi"

    Murwani, R.; Supriyadi, Subagio, Trianto, A.; Ambariyanto

    2015-12-01

    Terasi is a traditional product generally made of fermented shrimp. There were many studies regarding lactic acid bacteria of terasi but none regarding proteolitic bacteria. This study was conducted to isolate and identify the thermophilic and mesophylic proteolytic bacteria from terasi. In addition, the effect of different salt concentrations on the growth of the isolated proteolytic bacteria with the greatest proteolytic activity was also studied. Terasi samples were obtained from the Northern coast region of Java island i.e. Jepara, Demak and Batang. The study obtained 34 proteolytic isolates. Four isolates were identified as Sulfidobacillus, three isolates as Vibrio / Alkaligenes / Aeromonas, two isolates as Pseudomonas, 21 isolates as Bacillus, three isolates as Kurthia/ Caryophanon and one isolates as Amphibacillus. The growth of proteolytic bacteria was affected by salt concentration. The largest growth was found at 0 ppm salt concentrations and growth was declined as salt concentration increased. Maximum growth at each salt concentration tested was found at 8 hours incubation.

  7. Amino acid substitutions in malate dehydrogenases of piezophilic bacteria isolated from intestinal contents of deep-sea fishes retrieved from the abyssal zone.

    Saito, Rie; Kato, Chiaki; Nakayama, Akihiko

    2006-02-01

    To examine the occurrence in other deep-sea bacteria of two amino acid substitutions (Ala-180 and His-229) in malate dehydrogenase (MDH) found previously in the deep-sea piezophilic Moritella sp. strain 2D2, we cloned and sequenced MDH genes of deep-sea piezophilic Moritella and Shewanella strains isolated from intestinal contents of deep-sea fishes, as well as other Moritella species from deep-sea water and sediments: M. marina, M. japonica, and M. yayanosii. The piezophilic Moritella strains had a Val residue or an Ala residue at position 180 and all the Moritella strains except for one had a His residue at position 229. However, four piezophilic-strain-specific substitutions at positions 103, 111, 229, and 283 were found to be completely conserved in the MDH of the intestinal Moritella strains of deep-sea fishes, indicating the substitutions may be habitat-specific. The piezophilic Shewanella strains had a Val residue and a Gln residue at positions 180 and 229, respectively. However, the MDHs of the Shewanella strains had five piezophilic-strain-specific substitutions at positions 61, 65, 107, 161, and 202. Therefore, the enzymatic strategies for responding to deep-sea high pressure environments of the MDHs between the genera Moritella and Shewanella are potentially different. Moreover, homology modeling shows these substitutions found in the MDHs of both genera except for position 229 in the subunit interface are located on the exposed region of the MDH molecules, indicating the substitutions may be related to the hydration state of the molecules. PMID:16598154

  8. EVALUACIÓN IN VITRO DEL POTENCIAL PROBIÓTICO DE BACTERIAS ÁCIDO LÁCTICAS AISLADAS DE SUERO COSTEÑO IN VITRO EVALUATION OF PROBIOTIC POTENTIAL OF LACTIC BACTERIA ACID ISOLATED FROM COASTAL SERUM

    María C. Cueto-Vigil

    2010-12-01

    Full Text Available Un grupo de 53 bacterias ácido lácticas (BAL aisladas del suero costeño, fueron sometidas a estudios preliminares in vitro simulando las condiciones del tracto digestivo, para determinar sus características como potenciales probióticos: se evaluó la tolerancia a pH ácido (MRS pH: 2,0 y sales biliares (MRS con sales biliares al 0,3% y posteriormente se determinó la población sobreviviente como log UFC/ml. A las cepas tolerantes a las condiciones mencionadas, se les determinó la resistencia a 14 antibióticos de uso comercial, se evaluó la adhesión a mucus intestinal y la producción de ácido láctico por cromatografía líquida de alta precisión (HPLC. Se encontró que 54,7% de las BAL evaluadas son tolerantes a las condiciones de pH ácido y 49,1 a 0,3% de sales biliares con una población de 10(6 log UFC/ml en promedio. Siete cepas fueron seleccionadas por presentar sensibilidad a vancomicina antibiótico de importancia epidemiológica y se adhirieron a mucus intestinal, reuniendo las condiciones requeridas para considerarse como potencialmente probióticas. Adicionalmente la cuantificación de ácido láctico para las cepas seleccionadas presentó un rango entre 0,13 ± 0,05 y 1,0 ± 0,08 g/l.A group of 53 lactic acid bacteria (LAB isolated from costal serum were evaluated with preliminary in vitro studies simulating the conditions of the digestive tract, to determine their characteristics as potential probiotics; acid pH tolerance (MRS pH: 2.0 and bile salts (MRS with 0.3% bile salts and subsequently the surviving population was determined as log CFU/ml. Strains tolerant to such conditions were evaluated for resistance to 14 antibiotics of commercial use; we assessed adherence to intestinal mucus and the production of lactic acid by high performance liquid chromatography (HPLC. It was shown that 54.7% of the LAB evaluated were tolerant to acid pH conditions and 49.1 to 0.3% bile salts with a population of 10(6 log CFU/ml on

  9. Lactic Acid Bacteria in the Gut

    Stolaki, M.; Vos, de W.M.; Kleerebezem, M.; Zoetendal, E.G.

    2012-01-01

    From all bacterial groups, the lactic acid bacteria (LAB) are probably the group of bacteria that is most associated with human lifestyle. The term LAB mainly refers to the ability of these organisms to convert sugars to lactic acid. The LAB comprise non-sporing, aerotolerant, coccus or rod-shaped,

  10. Comparative genomics of the lactic acid bacteria

    Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. We report nine genome sequences representing the phylogenetic and functional diversity of these bacteria. The small genomes of lactic acid bacter...

  11. Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses

    Gaglio, R; Francesca, N; Di Gerlando, R; Cruciata, M; Guarcello, R; B. Portolano; Moschetti, G; Settanni, L

    2014-01-01

    Traditional cheeses made without starter cultures can be characterised by the attribute of instability. The addition of autochthonous starter cultures can ensure stability without compromising the characteristics of the final product. This study aimed to characterise the autochthonous lactic acid bacteria (LAB) population in “Vastedda della valle del Belìce” cheeses, which have a protected designation of origin (PDO) status, in order to develop an ad hoc starter culture to be used in its futu...

  12. Probiotic Lactic Acid Bacteria and Skin Health.

    Jeong, Ji Hye; Lee, Chang Y; Chung, Dae Kyun

    2016-10-25

    Human skin is the first defense barrier against the external environment, especially microbial pathogens and physical stimulation. Many studies on skin health with Lactic acid bacteria (LAB) have been published for many years, including prevention of skin disease and improvement of skin conditions. LAB, a major group of gram-positive bacteria, are known to be beneficial to human health by acting as probiotics. Recent studies have shown that LAB and their extracts have beneficial effects on maintenance and improvement of skin health. Oral administration of Lactobacillus delbrueckii inhibits the development of atopic disease. In addition, LAB and LAB extracts are known to have beneficial effects on intestinal diseases, with Lactobacillus plantarum having been shown to attenuate IL-10 deficient colitis. In addition to intestinal health, L. plantarum also has beneficial effects on skin. pLTA, which is lipoteichoic acid isolated from L. plantarum, has anti-photoaging effects on human skin cells by regulating the expression matrix meralloprotionase-1 (MMP-1) expression. While several studies have proposed a relationship between diseases of the skin and small intestines, there are currently no published reviews of the effects of LAB for skin health through regulation of intestinal conditions and the immune system. In this review, we discuss recent findings on the effects of LAB on skin health and its potential applications in beauty foods. PMID:26287529

  13. STUDY ON PROBIOTIC POTENTIAL AND LABORATORY SCALE PRODUCTION OF LACTIC ACID BACTERIA

    Ambule A.H.; Timande S.P; Soni S.B

    2012-01-01

    Lactic acid bacteria were isolated from dairy food. They were identified on the basis of theirmorphological, cultural and biochemical characterastics.The cell free supernatant of lactic acid bacteria were ableto inhibit the growth ofE.coli,Klebsiella aerogens,Salmonella spp. , S.aureus, P.mirabilies and Ps .aeruginosa.The probiotic properties of isolate of lactic acid bacteria (LAB-VI) were investigated. The LAB-VI wassusceptible to antibiotics like ampicillin, gentamycin, ciprofloxacin, oflo...

  14. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.

    Larsen, Nadja; Werner, Birgit Brøsted; Vogensen, Finn Kvist; Jespersen, Lene

    2015-03-01

    Milk acidification by DL-starter cultures [cultures containing Lactococcus lactis diacetylactis (D) and Leuconostoc (L) species] depends on the oxidation-reduction (redox) potential in milk; however, the mechanisms behind this effect are not completely clear. The objective of this study was to investigate the effect of dissolved oxygen on acidification kinetics and redox potential during milk fermentation by lactic acid bacteria (LAB). Fermentations were conducted by single strains isolated from mixed DL-starter culture, including Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Leuconostoc mesenteroides ssp. cremoris, by the DL-starter culture, and by the type strains. High and low levels of oxygen were produced by flushing milk with oxygen or nitrogen, respectively. The kinetics of milk acidification was characterized by the maximum rate and time of acidification (Vamax and Tamax), the maximum rate and time of reduction (Vrmax and Trmax), the minimum redox potential (Eh7 final), and time of reaching Eh7 final (Trfinal). Variations in kinetic parameters were observed at both the species and strain levels. Two of the Lc. lactis ssp. lactis strains were not able to lower redox potential to negative values. Kinetic parameters of the DL-starter culture were comparable with the best acidifying and reducing strains, indicating their additive effects. Acidification curves were mostly diauxic at all oxygen levels, displaying 2 maxima of acidification rate: before (aerobic maximum) and after (anaerobic maximum) oxygen depletion. The redox potential decreased concurrently with oxygen consumption and continued to decrease at slower rate until reaching the final values, indicating involvement of both oxygen and microbiological activity in the redox state of milk. Oxygen flushing had a negative effect on reduction and acidification capacity of tested LAB. Reduction was significantly delayed at high initial oxygen, exhibiting longer Trmax, Trfinal, or both

  15. Quorum sensing mechanism in lactic acid bacteria

    Hatice Yılmaz - Yıldıran

    2015-04-01

    and detection occurs as a consecution it is hard to understand their QS mechanism. In this review, connection between QS mechanism and some characteristics of lactic acid bacteria are evaluated such as concordance with its host, inhibition of pathogen development and colonization in gastrointestinal system, bacteriocin production, acid and bile resistance, adhesion to epithelium cells. Understanding QS mechanism of lactic acid bacteria will be useful to design metabiotics which is defined as novel probiotics.

  16. Design and application of the method for isolating magnetotactic bacteria

    XIAO Zhijie; LIAN Bin; CHEN Jun; H. Henry Teng

    2007-01-01

    A simple apparatus was designed to effectively isolate magnetotactic bacteria from soils or sediments based on their magnetotaxis. Through a series of processes including sample incubation, MTB harvesting, isolation, purification and identification, several strains of bacteria were isolated from the samples successfully. By Transmission Electron Microscopy (TEM) and Energy-Dispersive X-ray Analysis (EDXA), these bacteria were certificated to be magnetotactic bacteria. The phylogenetic relationship between the isolated magnetic strains and some known magnetotactic bacteria was inferred by the construction of phylogenetic tree based on 16SrDNA sequences. This apparatus has been proven to have the advantages of being inexpensive, simple to assemble, easy to perform and highly efficient to isolate novel magnetotactic bacteria. The research indicated that the combined approach of harvesting MTB by home-made apparatus and the method of plate colony isolation could purify and isolate magnetotactic bacteria effectively.

  17. Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product

    Paludan-Müller, Christine; Valyasevi, R.; Huss, Hans Henrik; Gram, Lone

    2002-01-01

    AIMS: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. pH d...... IMPACT OF THE STUDY: The present study indicates the role of fructans (garlic/inulin) as carbohydrate sources for LAB. Fructan fermenters may have several biotechnological applications, for example, as probiotics....

  18. Genetics of proteinases of lactic acid bacteria

    Kok, Jan; Venema, Gerhardus

    1988-01-01

    Because it is essential for good growth with concomitant rapid acid production, and for the production of flavorous peptides and amino acids, the proteolytic ability of lactic acid bacteria is of crucial importance for reliable dairy product quality. In view of this importance, considerable research

  19. Phytase-active lactic acid bacteria from sourdoughs

    Nuobariene, Lina; Cizeikiene, Dalia; Gradzeviciute, Egle;

    2015-01-01

    Whole-grain foods play an important role in human diet as they are relatively rich in minerals, however, the absorption of those minerals in human gut can be very low due to high content of the mineral binding phytate. Therefore, the object of this study was to identify phytase-active lactic acid...... bacteria (LAB) which could be used as a starter to increase mineral bioavailability in whole-meal bread. Hence, LAB isolates were isolated from Lithuanian sourdoughs, tested for phytase activity, and phytase active isolates were identified. Studies of phytase activity of the isolates were carried out at...

  20. Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

    Baljinder Kaur

    2013-01-01

    Full Text Available Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB, and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel of LAB isolates for their ability to release phenolics from agrowaste materials like rice bran and their biotransformation to industrially important compounds such as ferulic acid, 4-ethyl phenol, vanillic acid, vanillin, and vanillyl alcohol. Bacterial isolates were evaluated using ferulic acid esterase, ferulic acid decarboxylase, and vanillin dehydrogenase assays. This work highlights the importance of lactic acid bacteria in phenolic biotransformations for the development of food grade flavours and additives.

  1. Isolation and identification of lactic acid bacteria producing anti-Staphylococcus aureus bacteriocin%分泌抗金黄色葡萄球菌细菌素乳酸菌的分离鉴定

    王全溪; 许丽惠; 邓红玉; 吴雪珍; 庄育彬

    2014-01-01

    为分离和筛选产抗金黄色葡萄球菌乳酸菌素的优势乳酸菌,利用乳酸菌分离培养基MRS从收集的各种腌制菜汁中分离培养乳酸菌,通过细菌培养特性、革兰氏染色特点、生理生化特性初步鉴定,同时根据Genbank中乳酸菌的16S rDNA 序列设计特异性引物,采用PCR方法进一步鉴定,并以金黄色葡萄球菌为指示菌对乳酸菌的发酵上清液进行抑菌特性研究。结果表明,从腌渍菜汁中分离获得90株产酸菌,通过形态学、生理生化特性和PCR鉴定,结果73株产酸菌为乳酸杆菌;分泌产物抑菌试验表明,有10株菌具有抑制金黄色葡萄球菌活性,经酸排除和过氧化氢排除试验,仍然有5株乳酸菌的分泌产物具有抑制金黄色葡萄球菌活性。可见,从腌渍菜汁分离到的乳酸菌具有抑制金黄色葡萄球菌活性的特性,主要是通过分泌乳酸菌素来发挥作用。%The study was carried out to separate the lactic acid bacteria which could produce the bacteriocin against S.aureus. In this experiment, the lactic acid bacteria were isolated from the salted and preserved vegetables with the MRS medium. Identification was done by bacterial culture characteristics, Gram stain characteristics, physiological and biochemical characterization, And the bacteria was identified by PCR. The antibacterial properties of lactic acid bacteria fermentation supernatant was studied. The results showed that 73 strains acid-producing bacteria were isolated, and were identified to Lactobacillus by morphological characteristics, biochemi-cal characteristics and PCR. The antibacterial test showed that there were ten strains Lactobacillus which secretory products could in-hibit staphylococcus aureus. Ruled out by acid and hydrogen peroxide exclusion experiments, there were still 5 strains of lactic acid bacteria which secretion can inhibit staphylococcus aureus. Therefore, in this experiment the lactic acid

  2. Comparative genomics of the lactic acid bacteria

    Makarova, K.; Slesarev, A.; Wolf, Y.; Sorokin, A.; Mirkin, B.; Koonin, E.; Pavlov, A.; Pavlova, N.; Karamychev, V.; Polouchine, N.; Shakhova, V.; Grigoriev, I.; Lou, Y.; Rokhsar, D.; Lucas, S.; Huang, K.; Goodstein, D. M.; Hawkins, T.; Plengvidhya, V.; Welker, D.; Hughes, J.; Goh, Y.; Benson, A.; Baldwin, K.; Lee, J. -H.; Diaz-Muniz, I.; Dosti, B.; Smeianov, V; Wechter, W.; Barabote, R.; Lorca, G.; Altermann, E.; Barrangou, R.; Ganesan, B.; Xie, Y.; Rawsthorne, H.; Tamir, D.; Parker, C.; Breidt, F.; Broadbent, J.; Hutkins, R.; O' Sullivan, D.; Steele, J.; Unlu, G.; Saier, M.; Klaenhammer, T.; Richardson, P.; Kozyavkin, S.; Weimer, B.; Mills, D.

    2006-06-01

    Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. We report nine genome sequences representing the phylogenetic and functional diversity of these bacteria. The small genomes of lactic acid bacteria encode a broad repertoire of transporters for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities that indicate both prototrophic and auxotrophic strains. Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats.

  3. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages Avaliação da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adição na qualidade de salsichas cozidas

    María de Lourdes Pérez-Chabela; Alfonso Totosaus; Isabel Guerrero

    2008-01-01

    The thermotolerant capacity of several lactic acid bacteria strains isolated from cooked commercial sausages was determined. Four strains were positively identified as Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilacti, after surviving thermal treatment (70 °C during 60 minutes). Thermotolerant strains were inoculated in sausage batters before cooking in order to determine their effect on color, texture, acceptance and inhibition of Enterob...

  4. Isolation of methanotrophic bacteria from termite gut.

    Reuss, Julia; Rachel, Reinhard; Kämpfer, Peter; Rabenstein, Andreas; Küver, Jan; Dröge, Stefan; König, Helmut

    2015-10-01

    The guts of termites feature suitable conditions for methane oxidizing bacteria (MOB) with their permanent production of CH4 and constant supply of O2 via tracheae. In this study, we have isolated MOB from the gut contents of the termites Incisitermes marginipennis, Mastotermes darwiniensis, and Neotermes castaneus for the first time. The existence of MOB was indicated by detecting pmoA, the gene for the particulate methane monooxygenase, in the DNA of gut contents. Fluorescence in situ hybridization and quantitative real-time polymerase chain reaction supported those findings. The MOB cell titer was determined to be 10(2)-10(3) per gut. Analyses of the 16S rDNA from isolates indicated close similarity to the genus Methylocystis. After various physiological tests and fingerprinting methods, no exact match to a known species was obtained, indicating the isolation of new MOB species. However, MALDI-TOF MS analyses revealed a close relationship to Methylocystis bryophila and Methylocystis parvus. PMID:26411892

  5. Isolation and characterization of novel chitinolytic bacteria

    Gürkök, Sümeyra; Görmez, Arzu

    2016-04-01

    Chitin, a linear polymer of β-1,4-N-acetylglucosamine units, is one of the most abundant biopolymers widely distributed in the marine and terrestrial environments. It is found as a structural component of insects, crustaceans and the cell walls of fungi. Chitinases, the enzymes degrading chitin by cleaving the β-(1-4) bond, have gained increased attention due to their wide range of biotechnological applications, especially for biocontrol of harmful insects and phytopathogenic fungi in agriculture. In the present study, 200 bacterial isolates from Western Anatolia Region of Turkey were screened for chitinolytic activity on agar media amended with colloidal chitin. Based on the chitin hydrolysis zone, 13 isolates were selected for further study. Bacterial isolates with the highest chitinase activity were identified as Acinetobacter calcoaceticus, Arthrobacter oxydans, Bacillus cereus, Bacillus megaterium, Brevibacillus reuszeri, Kocuria erythromyxa, Kocuria rosea, Novosphingobium capsulatum, Rhodococcus bratislaviensis, Rhodococcus fascians and Staphylococcus cohnii by MIS and BIOLOG systems. The next aims of the study are to compare the productivity of these bacteria quantitatively, to purify the enzyme from the most potent producer and to apply the pure enzyme for the fight against the phytopathogenic fungi and harmful insects.

  6. ldentification and Mutagenesis of Lactic Acid Bacteria from Chinese Sauerkraut

    Yajing CHAl; Hao SHl; Ri NA

    2015-01-01

    ln order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from lnner Mongolia and Northeast China were col ected and isolated with a Man-Rogosa-Sharpe (MRS) culture. Sixteen strains of lactic acid bacteria were identified by combining both phenotype and genotype methods. After activation, the 16 strains were inoculated into the MRS medium with a concentration of 4%and then incubated at 37 ℃. The pH and the absorbance of the culture were mea-sured. The activated strains were then mutagenized in a field of 4 KV/cm mutation, with dosages administered within 20 minutes and 30 minutes, respectively. The variation curves of the pH and the absorbance of the culture were determined. The experimental results showed that the lactic acid bacteria isolated from the soup were identified as Lactobacil us and the acid production of the bacteria was signifi-cantly improved by the mutagenesis of the corona electric field.

  7. Molecular Identification of Lactic Acid Bacteria Producing Antimicrobial Agents from Bakasang, An Indonesian Traditional Fermented Fish Product

    Helen Joan Lawalata; Langkah Sembiring; Endang Sutriswati Rahayu

    2015-01-01

    AbstractTwenty seven strains of lactic acid bacteria (LAB) were isolated from bakasang, Indonesian traditional fermented fish product. In general, LAB have inhibitory activity againts pathogenic bacteria and spoilage bacteria. Screening for antimicrobia activity of isolates were performed with well-diffusion method. One isolate that was designed as Pediococcus BksC24 was the strongest against bacteria pathogenic and spoilage bacteria. This strain was further identified by 16S rRNA gen sequenc...

  8. Amino Acid Decarboxylase Activity of Some Lactic Acid Bacteria

    Pelin ERTÜRKMEN; Turhan, İlkay; Öner, Zübeyde

    2015-01-01

    Microorganisms which have decarboxylase activity can form biogenic amine by enzymatic decarboxylation of amino acids in foods. Histamine poisoning results from consumption of foods typically certain types of fish and cheeses that contain unusually high levels of histamine. Therefore, decarboxylase activity is an important problem at the selection of lactic acid bacteria as a starter culture in fermented products. In this study, decarboxylase activities of 161 lactic acid bacteria (LAB) strain...

  9. Isolation and identification of marine fish tumour (odontoma) associated bacteria

    Ramalingam Vijayakumar; Kuzhanthaivel Raja; Vijayapoopathi Singaravel; Ayyaru Gopalakrishnan

    2015-01-01

    Objective: To identify fish tumour associated bacteria. Methods: The marine fish Sphyraena jello with odontoma was collected from in Tamil Nadu (Southeast India), and tumour associated bacteria were isolated. Then the isolated bacteria were identified based on molecular characters. Results: A total of 4 different bacterial species were isolated from tumour tissue. The bacterial species were Bacillus sp., Pontibacter sp., Burkholderia sp. and Macrococcus sp., and the se...

  10. Isolation and identification of marine fish tumour (odontoma) associated bacteria

    Ramalingam Vijayakumar; Kuzhanthaivel Raja; Vijayapoopathi Singaravel; Ayyaru Gopalakrishnan

    2015-01-01

    Objective: To identify fish tumour associated bacteria. Methods: The marine fish Sphyraena jello with odontoma was collected from in Tamil Nadu (Southeast India), and tumour associated bacteria were isolated. Then the isolated bacteria were identified based on molecular characters. Results: A total of 4 different bacterial species were isolated from tumour tissue. The bacterial species were Bacillus sp., Pontibacter sp., Burkholderia sp. and Macrococcus sp., and the sequences were submitted in DNA Data Bank of Japan with accession numbers of AB859240, AB859241, AB859242 and AB859243 respectively. Conclusions: Four different bacterial species were isolated from Sphyraena jello, but the role of bacteria within tumour needs to be further investigated.

  11. Selection of lactic acid bacteria able to ferment inulin hydrolysates

    Octavian BASTON

    2012-12-01

    Full Text Available Eight homofermentative lactic acid bacteria isolates were tested for lactic acid production using chicory and Jerusalem artichoke hydrolysate as substrate. The pH, lactic acid yield and productivity were used to select the best homolactic bacteria for lactic acid production. The selected strains produced lactic acid at maximum yield after 24 hours of fermentation and the productivity was greater at 24 hours of fermentation. From all studied strains, Lb1 and Lb2 showed the best results regarding lactic acid yields andproductivity. After 48 hours of chicory and Jerusalem artichhoke hydrolysates fermentation, from all the studied strains, Lb2 produced the highest lactic acid yield (0.97%. Lb2 produced after 48 hours of fermentation the lowest pH value of 3.45±0.01. Lb2 showed greater lactic acid productivity compared to the other studied lactic acid bacteria, the highest values, 0.13 g·L-1·h-1fromJerusalem artichoke hydrolysate and 0.11g·L-1·h-1 from chicory hydrolysate, being produced after 24 hours of fermentation.

  12. Growth inhibition of Streptococcus mutans by cellular extracts of human intestinal lactic acid bacteria.

    Ishihara, K; Miyakawa, H; Hasegawa, A.; Takazoe, I; Kawai, Y.

    1985-01-01

    The in vitro growth of Streptococcus mutans was completely inhibited by water-soluble extracts from cells of various intestinal lactic acid bacteria identified as Streptococcus faecium, Streptococcus equinus, Lactobacillus fermentum, and Lactobacillus salivarius. The growth inhibition was dependent on the concentrations of the extracts. In contrast, the extracts did not inhibit the growth of the major indigenous intestinal lactic acid bacteria isolated from humans. These lactic acid bacteria ...

  13. 泡菜中乳酸菌的分离及其发酵液抑菌活性研究%Study on the Isolation of the Lactic Acid Bacteria from Pickled Vegetable and Its Antibiotic Activity

    陈静; 朱强; 朱明

    2011-01-01

    [ Objective ] The reference for the production of the ferment of pure lactic acid bacteria and the improvement of traditional lactic acid fermentation was provided through the research on the isolation of the lactic acid bacteria from pickled vegetable and the formation of its antibiotic material. [ Method] The bacterium for acid formation was isolated from the pickled vegetable by means of the medium of lactic acid isolation and the product was identified based on the experiment in acid formation and morphologic/biochemical character. The antibiotic activity of the supernatant was tested. [ Result] 11 bacterium strains were isolated from pickled vegetable and the experiment in the acid-producing of the strain indicated that the strain: J-4, J-5, J-9 and J-11, was better strain. The preliminary identification of morphologic/biochemical character indicated that 4 bacterium strains belonged to lactic acid bacteria spp. The experiment in antibiotic activity of the supernatant indicated that the four bacterium strains was with stronger antibiotic activity, among which, the strain: J-4, had broad-spectrum antibiotic activity.[ Conclusion] The research could provide the inspiration and reference value of development and application of the fermentation and antibacterial factor of lactic acid bacteria.%[目的]从泡菜中分离筛选优势乳酸菌并时其产抑菌物质进行研究,为生产纯菌乳酸茵发酵剂、改进传统乳酸发酵食品生产提供参考.[方法]利用乳酸菌分离培养基从泡菜中分离产酸菌,并通过产酸试验、形态学及生化特性判断是否为乳酸菌属;取发酵上清液进行抑菌活性研究.[结果]从泡菜中分离获得11株产酸菌,产酸试验表明J-4、J-5、J-9、J-11为优势产酸菌;通过形态学及生化特性,初步鉴定4株产酸菌均为乳酸杆菌属;发酵上清液抑菌试验表明,4株菌均具有较强的抑菌活性,其中,J-4还具有广谱抑菌活性.[结论]研究对于纯种发

  14. Antibiotic resistance of lactic acid bacteria

    Bulajić Snežana

    2008-01-01

    Full Text Available Knowledge on the antibiotic resistance of lactic acid bacteria is still limited, possibly because of the large numbers of genera and species encountered in this group, as well as variances in their resistance spectra. The EFSA considers antibiotic resistances, especially transferable resistances, an important decision criterion for determining a strain's QPS status. There are no approved standards for the phenotypic or genotypic evaluation of antibiotic resistances in food isolates. Also, the choice of media is problematic, as well as the specification of MIC breakpoint values as a result of the large species variation and the possible resulting variation in MIC values between species and genera. The current investigations in this field showed that we might end up with a range of different species- or genus-specific breakpoint values that may further increase the current complexity. Another problem associated with safety determinations of starter strains is that once a resistance phenotype and an associated resistance determinant have been identified, it becomes difficult to show that this determinant is not transferable, especially if the resistance gene is not located on a plasmid and no standard protocols for showing genetic transfer are available. Encountering those problems, the QPS system should allow leeway for the interpretations of results, especially when these relate to the methodology for resistance phenotype determinations, determinations of MIC breakpoints for certain genera, species, or strains, the nondeterminability of a genetic basis of a resistance phenotype and the transferability of resistance genes.

  15. Atividade antimicrobiana de bactérias lácticas de embutidos curados frente a Listeria monocytogenes Antimicrobial activity of lactic acid bacteria isolated from Brazilian dry fermented sausages against Listeria monocytogenes

    C.S. Prado

    2000-08-01

    Full Text Available Cepas de bactérias lácticas recuperadas de 336 colônias isoladas e selecionadas foram submetidas ao teste de atividade antimicrobiana direta, que identificou as produtoras de substâncias antimicrobianas capazes de inibir in vitro o desenvolvimento de duas cepas indicadoras de Listeria monocytogenes. As 108 cepas que inibiram diretamente pelo menos uma das cepas indicadoras receberam a denominação DTEI e foram selecionadas para o teste de atividade antimicrobiana indireta contra as mesmas cepas de L. monocytogenes, assim como frente a outras cepas de bactérias lácticas de origens diversas. Essa atividade inibidora indireta foi avaliada por meio de sobrenadantes isentos de células, esterilizados por meio de microfiltração, eliminando-se os principais compostos responsáveis por ela, como por exemplo os ácidos orgânicos e o peróxido de hidrogênio, mediante o ajuste do pH e a liofilização dos sobrenadantes. Oito cepas de bactérias lácticas apresentaram atividade antimicrobiana indireta frente a pelo menos um dos microrganismos indicadores utilizados, sugerindo terem produzido substâncias semelhantes a bacteriocinas. Três destas cepas foram caracterizadas e identificadas como pertencentes ao gênero Lactobacillus sp.The direct antimicrobial activity of 336 samples of lactic acid bacteria, isolated from Brazilian dry fermented sausages, was evaluated in vitro against two strains of Listeria monocytogenes, using agar diffusion assay. A total of 108 strains of lactic acid bacteria showed direct inhibitory activity against at least one of the two strains of Listeria monocytogenes, probably due to production of organic acids, hydrogen peroxide, and oxygen metabolites, in addition to other substances. These 108 strains were further tested for indirect antimicrobial activity against the same strains of Listeria monocytogenes, as well as against other strains of lactic acid bacteria. Indirect antimicrobial activity was evaluated using

  16. Study of fatty acid-bacteria interactions

    Complete text of publication follows. During our work we investigated fatty acid-bacteria interactions. The antibacterial property of fatty acids was reported by several authors. Despite of them there is not reassuring explanation about the mechanism of the antibacterial activity of these compounds. An effect can considerably change in case of different structured fatty acids. Our earlier studies conduct that small changes in the structures can modify changes in their behavior towards bacteria. The stearic acid does not cause any antibacterial effects during the first few hours of the investigation, may even help the bacterial growth. However, linolic acid (C18:2) shows a strong antibacterial effect during the first hours. After 24 hours this effect wears out and the bacteria have adapted to the stress. We studied the antibacterial activity using direct bioautography. This method has the advantage to allow examining lipophilic compounds. The linoleic acid decomposes in time under different physiological conditions creating numerous oxidized molecules. This may be the reason of its antimicrobial effect. For studying this phenomenon we used infrared and mass spectroscopic methods. We applied infrared spectroscopy for indicating any changes in the spectra of the fatty acids after the interaction of fatty acids with bacteria. So we are able to deduct on what could happen during these process. We paid great attention towards the changes of double bonds, on methylation and demethylation processes. Using mass spectroscopy we searched for oxidized products that may play important role in this process. These studies are only part of our more widespreading investigations, dealing with the antimicrobial properties of fatty acids.

  17. Discovering lactic acid bacteria by genomics

    Klaenhammer, T; Altermann, E; Arigoni, F; Bolotin, A; Breidt, F; Broadbent, J; Cano, R; Chaillou, S; Deutscher, J; Gasson, M; van de Guchte, M; Guzzo, J; Hartke, A; Hawkins, T; Hols, P; Hutkins, R; Kleerebezem, M; Kok, J; Kuipers, O; Maguin, E; McKay, L; Mills, D; Nauta, A; Overbeek, R; Pel, H; Pridmore, D; Saier, M; van Sinderen, D; Sorokin, A; Steele, J; O'Sullivan, D; de Vos, W; Weimer, B; Zagorec, M; Siezen, R

    2002-01-01

    This review summarizes a collection of lactic acid bacteria that are now undergoing genomic sequencing and analysis. Summaries are presented on twenty different species, with each overview discussing the organisms fundamental and practical significance, environmental habitat, and its role in ferment

  18. Evaluación de la Actividad Bactericida de Bacterias Ácido Lácticas Aisladas en Calostro de Cerdas Frente a Salmonella typhimurium / Bactericidal Evaluation of Lactic Acid Bacteria Isolated in Sow Colostrum Against Salmonella tiphymurium

    Juliana María Vélez Zea

    2014-12-01

    Full Text Available Resumen. En los sistemas de crianza intensiva especialmenteen cerdos, la resistencia antimicrobiana de algunas bacteriaspatógenas, se ha convertido en un problema mundial, tantopara los productores como para los consumidores. El uso demicroorganismos probióticos aislados de calostro de cerda criadasen sistemas intensivos han demostrado eficacia en la inhibicióndel crecimiento de algunos patógenos entéricos. Se eligierondos cepas denominadas como BAL1 y BAL3, a las cuales se lesevaluó el potencial bactericida de los extractos bacterianos sobreel patógeno Salmonella thipymurium, por el método de difusiónen pozos en agar Mueller Hinton. Los extractos se obtuvieronajustando el inóculo a 0,5 McF en caldo MRS, centrifugados a6.000 rpm por 5 minutos y filtrados con membrana de 0,2 μm.Ambos extractos mostraron tener un alto potencial bactericidafrente a esta bacteria, con promedios de halo de inhibición de 11mm in vitro.  / Abstract. In intensive farming systems especially in pigs, theantimicrobial resistance of some pathogenic bacteria has becomea global problem, both for producers and consumers. The use ofprobiotic microorganisms isolated of sow colostrum in intensivefarms have demonstrated the ability to inhibit the growth of someenteric pathogens. Two of these strains named as BAL1 and BAL3were chosen for evaluate the bactericidal potential of their extractsagainst the pathogen Salmonella typhimurium. The well diffusionmethod, in Mueller Hinton agar was used. The BAL extractswere obtained, adjusted the BAL inoculum in MRS broth at 0.5MacFarland, centrifuged at 6,000 rpm for 5 minutes and filteredwith a 0.2 um membrane. Both extracts demonstrated to havebactericidal activity against this bacterium with mean inhibitionhalos of 11 mm in vitro.

  19. Acetic acid bacteria: A group of bacteria with versatile biotechnological applications.

    Saichana, Natsaran; Matsushita, Kazunobu; Adachi, Osao; Frébort, Ivo; Frebortova, Jitka

    2015-11-01

    Acetic acid bacteria are gram-negative obligate aerobic bacteria assigned to the family Acetobacteraceae of Alphaproteobacteria. They are members of the genera Acetobacter, Gluconobacter, Gluconacetobacter, Acidomonas, Asaia, Kozakia, Swaminathania, Saccharibacter, Neoasaia, Granulibacter, Tanticharoenia, Ameyamaea, Neokomagataea, and Komagataeibacter. Many strains of Acetobacter and Komagataeibacter have been known to possess high acetic acid fermentation ability as well as the acetic acid and ethanol resistance, which are considered to be useful features for industrial production of acetic acid and vinegar, the commercial product. On the other hand, Gluconobacter strains have the ability to perform oxidative fermentation of various sugars, sugar alcohols, and sugar acids leading to the formation of several valuable products. Thermotolerant strains of acetic acid bacteria were isolated in order to serve as the new strains of choice for industrial fermentations, in which the cooling costs for maintaining optimum growth and production temperature in the fermentation vessels could be significantly reduced. Genetic modifications by adaptation and genetic engineering were also applied to improve their properties, such as productivity and heat resistance. PMID:25485864

  20. ISOLATION AND IDENTIFICATION OF ACR YLAMIDE DEGRADING BACTERIA FROM SOIL

    Nidhi Jain; John, P. J.; Kanti Prakash Sharma; Soni, I.

    2013-01-01

    Acrylamide is an aliphatic amide, which is produced by industrial processes and during heating of food. It is neurotoxic and a suspected carcinogen. In the present study an attempt was made to isolate acrylamide degrading bacteria from soil. The optimum growth conditions and physiological characteristics for the isolated acrylamide degrading bacteria were investigated. The isolated bacterium was identified as Bacillus clausii strain 1779 based on full 16S rRNA molecular phylogeny. The bacteri...

  1. Microbial Cellulose Production from Bacteria Isolated from Rotten Fruit

    Rangaswamy, B.E.; Vanitha, K. P.; Hungund, Basavaraj S.

    2015-01-01

    Microbial cellulose, an exopolysaccharide produced by bacteria, has unique structural and mechanical properties and is highly pure compared to plant cellulose. Present study represents isolation, identification, and screening of cellulose producing bacteria and further process optimization. Isolation of thirty cellulose producers was carried out from natural sources like rotten fruits and rotten vegetables. The bacterial isolates obtained from rotten pomegranate, rotten sweet potato, and rott...

  2. Lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi.

    Trias, Rosalia; Bañeras, Lluís; Montesinos, Emilio; Badosa, Esther

    2008-12-01

    This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, Xanthomonas campestris, Erwinia carotovora, Penicillium expansum, Monilinia laxa, and Botrytis cinerea. The antagonistic activity of 496 LAB strains was tested in vitro and all tested microorganisms except P. expansum were inhibited by at least one isolate. The 496 isolates were also analyzed for the inhibition of P. expansum infection in wounds of Golden Delicious apples. Four strains (TC97, AC318, TM319, and FF441) reduced the fungal rot diameter of the apples by 20%; only Weissella cibaria strain TM128 decreased infection levels by 50%. Cell-free supernatants of selected antagonistic bacteria were studied to determine the nature of the antimicrobial compounds produced. Organic acids were the preferred mediators of inhibition but hydrogen peroxide was also detected when strains BC48, TM128, PM141 and FF441 were tested against E. carotovora. While previous reports of antifungal activity by LAB are scarce, our results support the potential of LAB as biocontrol agents against postharvest rot. PMID:19204894

  3. LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY

    Ziba Guley; Harun R. Uysal; Sevda Kilic

    2014-01-01

    The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB) isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates,...

  4. Isolation and Characterisation of Endophytic Nitrogen Fixing Bacteria in Sugarcane

    Muangthong, Ampiga; Youpensuk, Somchit; Rerkasem, Benjavan

    2015-01-01

    Endophytic nitrogen fixing bacteria were isolated from the leaves, stems and roots of industrial variety (cv. U-Thong 3; UT3), wild and chewing sugarcane plants grown for 6 weeks in nitrogen (N)-free sand. Eighty nine isolates of endophytic bacteria were obtained on N-free agar. An acetylene reduction assay (ARA) detected nitrogenase activity in all 89 isolates. Three isolates from the chewing (C2HL2, C7HL1 and C34MR1) sugarcane and one isolate from the industrial sugarcane (UT3R1) varieties ...

  5. Bacteriocins From Lactic Acid Bacteria: Interest For Food Products Biopreservation

    Dortu, C.; Thonart, Philippe

    2009-01-01

    Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in ...

  6. 健康奶牛乳中乳酸菌的分离与鉴定%Isolation and Identiifcation of Lactic Acid Bacteria from Dairy Milk of Healthy Cows

    丁佳; 马晨; 赵洁; 席晓敏; 王慧艳; 张和平

    2014-01-01

    乳房炎是奶牛养殖业中的顽疾,给奶牛业造成了巨大的经济损失。传统的抗生素疗法存在诸多问题,乳酸菌作为抗生素的替代物在许多治疗乳房炎的案例中取得成功。因此,对于有针对性治疗乳房炎的乳酸菌菌株的筛选显得尤为重要。本试验从20头健康泌乳期荷斯坦牛的乳样中分离细菌,采用16SrRNA基因序列对分离获得的乳酸菌进行鉴定,最终获得黏膜乳杆菌、粪肠球菌、乳酸乳球菌、双歧杆菌等22株乳酸菌。该试验中获得的乳酸菌为今后乳房炎的治疗提供了优良的乳酸菌菌种资源。%Bovine mastitis is the recurring illness of dairy farming, and it bring about huge economic losses to dairy industry. However the traditional antibiotic therapy appears many negative problems, so the lactic acid bacteria(LAB) applied to many cases of the treatment of mastitis have achieved success as the substitutes of antibiotic. Therefore, the screening of LAB which used to treatment of mastitis is particularly important. In this study, milk samples were collected from 20 head of lactation period healthy Holstein cows to isolate and screen bacteria, and use 16S rRNA gene sequences analysis to identify the isolates. As result, we isolate 22 strains of LAB that they were respectively identiifed as Lactobacillus mucosae, Enterococcus faecium, Lactococcus Lactis, Biifdo bacteriumetal. The LAB obtained from the experiment not only enriched the lactic acid bacteria species resources but also provides excellent strains of LAB resources for the future treatment of mastitis test.

  7. Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity Isolamento de bactérias lácticas produtoras de bacteriocinas a partir de carnes e produtos cárneos e seu espectro de atividade inibitória

    Renata Bromberg; Izildinha Moreno; Cíntia Lopes Zaganini; Roberta Regina Delboni; Josiane de Oliveira

    2004-01-01

    A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were...

  8. SCREENING OF BACTERIA FOR LACTIC ACID PRODUCTION FROM WHEY WATER

    Vethakanraj Helen Shiphrah

    2013-01-01

    Full Text Available Lactobacilli have the property of converting lactose and other sugars to lactic acid through fermentation. So whey water, the greenish translucent liquid rich in lactose, vitamins, proteins and mineral salts, obtained as a by-product after the precipitation of cheese can be used as a substrate for Lactobacilli for lactic acid production which otherwise is a serious environmental pollutant when disposed without pre-treatment. 16 isolates of Lactic acid producing bacteria isolated from various biological sources were inoculated in whey water (1% inoculum and kept at 37°C in the shaker at a speed of 150 revolutions per minute for 36 h. Lactic acid production was estimated after 36 h and the strains 4a, 12a and 15b showed lactic acid production of which 12a produced the highest concentration. The amount of Lactic acid produced by 12a was 0.62 g L-1 under unadjusted condition which is comparable to previously reported strains in enriched medium. So the lactic acid production by strain 12a was further investigated to find the effect of pH and temperature on the production efficiency. Lactic acid production was also checked in Luria-Bertani broth and whey water was found to be the medium of choice for prolonged lactic acid production.

  9. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation ▿

    Lefeber, Timothy; Janssens, Maarten; Camu, Nicholas; De Vuyst, Luc

    2010-01-01

    The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a...

  10. Isolation of radiation-resistant bacteria without exposure to irradiation

    Resistance to desiccation was utilized in the selection of highly radiation-resistant asporogenous bacteria from nonirradiated sources. A bacterial suspension in phosphate buffer was dried in a thin film at 250C and 33% relative humidity. Storage under these conditions for 15 days or more reduced the number of radiation-sensitive bacteria. Further selection for radiation-resistant bacteria was obtained by irradiation of bacteria on velveteen in the replication process, therby avoiding the toxic effect of irradiated media. The similarity of radiation resistance and identifying characteristics in irradiated and non-irradiated isolates should allay some concerns that highly radiation-resistance bacteria have been permanently altered by radiation selection

  11. Current taxonomy of phages infecting lactic acid bacteria

    Jennifer eMahony

    2014-01-01

    Full Text Available Phages infecting lactic acid bacteria have been the focus of significant research attention over the past three decades. Through the isolation and characterization of hundreds of phage isolates, it has been possible to classify phages of the dairy starter and adjunct bacteria Lactococus lactis, Streptococcus thermophilus, Leuconostoc spp. and Lactobacillus spp. Among these, phages of L. lactis have been most thoroughly scrutinized and serve as an excellent model system to address issues that arise when attempting taxonomic classification of phages infecting other LAB species. Here, we present an overview of the current taxonomy of phages infecting LAB genera of industrial significance, the methods employed in these taxonomic efforts and how these may be employed for the taxonomy of phages of currently underrepresented and emerging phage species.

  12. Screening and characterization of novel bacteriocins from lactic acid bacteria.

    Zendo, Takeshi

    2013-01-01

    Bacteriocins produced by lactic acid bacteria (LAB) are expected to be safe antimicrobial agents. While the best studied LAB bacteriocin, nisin A, is widely utilized as a food preservative, various novel ones are required to control undesirable bacteria more effectively. To discover novel bacteriocins at the early step of the screening process, we developed a rapid screening system that evaluates bacteriocins produced by newly isolated LAB based on their antibacterial spectra and molecular masses. By means of this system, various novel bacteriocins were identified, including a nisin variant, nisin Q, a two-peptide bacteriocin, lactococcin Q, a leaderless bacteriocin, lacticin Q, and a circular bacteriocin, lactocyclicin Q. Moreover, some LAB isolates were found to produce multiple bacteriocins. They were characterized as to their structures, mechanisms of action, and biosynthetic mechanisms. Novel LAB bacteriocins and their biosynthetic mechanisms are expected for applications such as food preservation and peptide engineering. PMID:23649268

  13. Antibiotic resistance in food lactic acid bacteria--a review.

    Mathur, Shalini; Singh, Rameshwar

    2005-12-15

    Antibiotics are a major tool utilized by the health care industry to fight bacterial infections; however, bacteria are highly adaptable creatures and are capable of developing resistance to antibiotics. Consequently, decades of antibiotic use, or rather misuse, have resulted in bacterial resistance to many modern antibiotics. This antibiotic resistance can cause significant danger and suffering for many people with common bacterial infections, those once easily treated with antibiotics. For several decades studies on selection and dissemination of antibiotic resistance have focused mainly on clinically relevant species. However, recently many investigators have speculated that commensal bacteria including lactic acid bacteria (LAB) may act as reservoirs of antibiotic resistance genes similar to those found in human pathogens. The main threat associated with these bacteria is that they can transfer resistance genes to pathogenic bacteria. Genes conferring resistance to tetracycline, erythromycin and vancomycin have been detected and characterized in Lactococcus lactis, Enterococci and, recently, in Lactobacillus species isolated from fermented meat and milk products. A number of initiatives have been recently launched by various organizations across the globe to address the biosafety concerns of starter cultures and probiotic microorganisms. The studies can lead to better understanding of the role played by the dairy starter microorganisms in horizontal transfer of antibiotic resistance genes to intestinal microorganisms and food-associated pathogenic bacteria. PMID:16289406

  14. Freeze-drying of lactic acid bacteria.

    Fonseca, Fernanda; Cenard, Stéphanie; Passot, Stéphanie

    2015-01-01

    Lactic acid bacteria are of great importance for the food and biotechnology industry. They are widely used as starters for manufacturing food (e.g., yogurt, cheese, fermented meats, and vegetables) and probiotic products, as well as for green chemistry applications. Freeze-drying or lyophilization is a convenient method for preservation of bacteria. By reducing water activity to values below 0.2, it allows long-term storage and low-cost distribution at suprazero temperatures, while minimizing losses in viability and functionality. Stabilization of bacteria via freeze-drying starts with the addition of a protectant solution to the bacterial suspension. Freeze-drying includes three steps, namely, (1) freezing of the concentrated and protected cell suspension, (2) primary drying to remove ice by sublimation, and (3) secondary drying to remove unfrozen water by desorption. In this chapter we describe a method for freeze-drying of lactic acid bacteria at a pilot scale, thus allowing control of the process parameters for maximal survival and functionality recovery. PMID:25428024

  15. [Bacteria isolated from pleural fluid and their resistance to antimicrobials].

    Dorobăţ, Olga-Mihaela; Moisoiu, Adriana; Tălăpan, Daniela

    2006-01-01

    The aim of this study is to evaluate the frequency of microorganisms isolated from pleural fluids and their resistance to antimicrobial agents. A total of 272 pleural fluids were studied between July 2004 - July 2005 from the patients hospitalized in ICU/surgery (127) and respiratory diseases wards (145) at Marius Nasta Institute. The laboratory investigations included: direct microscopy, cultures for aerobic and anaerobic bacteria, identification, disk diffusion method according with CLSI recommendations for resistance and Etest for detection of metallo-beta-lactamase producing isolates of Pseudomonas aeruginosa. Microorganisms were isolated from 159 samples (58.4%), 48 pleural fluids were positive only in microscopy (17.6%). The most frequent isolated strain was P. aeruginosa (49.6%), followed by Staphylococcus aureus (12.8%) and Enterobacteriaceae (11.2%) polymicrobial infections were mostly due to combinations of Pseudomonas with Enterobacteriaceae. For P. aeruginosa the resistance rate was higher than 71% for all beta-lactams. For aminoglycosides the lower resistance rate was to amikacin (18.0%). For quinolones, resistance of P. aeruginosa was 67.8% to ciprofloxacin. P. aeruginosa isolated from patients hospitalized in ICU/surgery were more resistant to some antimicrobials than the strains isolated in the respiratory diseases wards: resistance to amikacin was 24.5% versus 10% respectively. From 21 P. aeruginosa imipenem and multidrug resistant strains tested, 3 were probably producing of metallo-beta-lactamase. S. aureus showed 47.1% oxacillin resistance, 38.9% resistance to gentamicin and ciprofloxacin and 27.7% to erythromycin. All S.aureus strains were susceptible to linezolid, teicoplanin and vancomycin. The resistance of Enterobacteriaceae strains was high to ampicillin (80.0%), amoxicillin/clavulanic acid and trimethoprim/sulfamethoxazole e(57.6%); the lowest resistance rate was to cefoperazone/sulbactam (7.7%) and to imipenem and ciprofloxacin (10

  16. Probiotic lactic acid bacteria for applications in vegetarian food products

    Charernjiratrakul, W.

    2007-07-01

    Full Text Available Total of 225 isolates of lactic acid bacteria were isolated from 152 samples of various fermented foods. The strains were investigated for their probiotic properties based on stability in bile salt (0.30% and high acidity (pH 3, growth under both aerobic and anaerobic conditions, ability to grow without vitamin B12. According to the above criteria, 40 isolates were selected. Using an agar spot method, 16 isolates were able to inhibit Salmonella typhimurium, S. typhi, S. enteritidis, S. paratyphi and 4 strains of E. coli O157 : H7 as clear zone greater than 10 mm. Moreover, utilization of protein or fat or starch was also considered. Only 5 isolates were able to utilize protein and further selected for antibiotics sensitivity test. The selected isolates were susceptible to following antibiotics: ampicillin, chloramphenicol, erythromycin , kanamycin, tetracycline and vancomycin; however they were resistant to ceptazidime and norfloxacin. They all showed better growth in vegetarian medium (coconut juice medium than MRS medium both under static and shaking conditions. Five active isolates were identified as Lactobacillus plantarum LL13, LN18, LP11, LS35 and Pediococcus pentosaceus LT02 by API 50 CH system. All cultures grew well in carrot juice by reducing pH from 6.4 to below 4.0 after 24 h of fermentation at 35oC. The lactic cultures in fermented carrot juice lost their viability about 2 log cycles after 15 days of cold storage at 4oC.

  17. PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Acid Bacteria Isolated from breast milk

    Ni Nyoman Puspawati1*

    2010-06-01

    Full Text Available Lactic acid bacteria are the most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria, identify the Lactic Acid Bacteria capable of surviving and evaluate the best cryogenic agents that protect the viability of Lactic Acid Bacteria during freeze drying. Four cryogenic agents, i.e. sucrose, lactose, skim milk and maltodextrin, were used in freeze drying of three species of Lactic Acid Bacteria, i.e. Pediococcus pentosaceus A16, Lactobacillus brevis A17 and Lactobacillus rhamnosus R21 isolated from breast milk. Evaluation included viability before and after freeze drying, survival of freeze dried culture in 0.5 % bile salt and low pH for 5 hours. The result showed that three of cryogenics, i.e. sucrose, lactose and skim milk improved the viability of freeze dried of all lactobacilli, except maltodextrin that did not give protection to L. rhamnosus R21. Evaluation on the survival of LAB in 0.5 % bile salt showed that cryogenic agents improved the survival rate of all Lactic Acid Bacteria during freeze drying. The cryogenic also improved the survival rate of LAB at low pH, with the best protection given by skim milk on L. rhamnosus R21.

  18. The isolation, enumeration, and characterization of Rhizobium bacteria of the soil in Wamena Biological Garden

    SRI PURWANINGSIH

    2005-04-01

    Full Text Available The eleven soil samples have been isolated and characterized. The aims of the study were to get the pure culture and some data which described about enumeration and especially their characters in relation to the acids and bases reaction in their growth. The isolation of the bacteria use Yeast Extract Mannitol Agar medium (YEMA while the characterization by using YEMA medium mixed with Brom Thymol Blue and Congo Red indicators respectively. The results showed that eighteen isolates have been isolated which consisted of three low growing and fifteen fast growing bacteria. Two isolates were not indicated Rhizobium and sixteen were Rhizobium. Density of Rhizobium enumeration was varied which related to soil organic matter content. The enumeration bacteria in YEMA medium were in the range of 0.6 x 105 and 11.6 x 105 CFU /g soil. The highest population was found in soil sample of Wieb vegetation.

  19. Isolation and identification of marine fish tumour (odontoma associated bacteria

    Ramalingam Vijayakumar

    2015-09-01

    Full Text Available Objective: To identify fish tumour associated bacteria. Methods: The marine fish Sphyraena jello with odontoma was collected from in Tamil Nadu (Southeast India, and tumour associated bacteria were isolated. Then the isolated bacteria were identified based on molecular characters. Results: A total of 4 different bacterial species were isolated from tumour tissue. The bacterial species were Bacillus sp., Pontibacter sp., Burkholderia sp. and Macrococcus sp., and the sequences were submitted in DNA Data Bank of Japan with accession numbers of AB859240, AB859241, AB859242 and AB859243 respectively. Conclusions: Four different bacterial species were isolated from Sphyraena jello, but the role of bacteria within tumour needs to be further investigated.

  20. EVALUASI IN VITRO TERHADAP KEMAMPUAN ISOLAT BAKTERI ASAM LAKTAT ASAL AIR SUSU IBU UNTUK MENGASIMILASI KOLESTEROL DAN MENDEKONJUGASI GARAM EMPEDU [In Vitro Evaluation of Cholesterol Assimilation and Bile Salt Deconjugation by Lactic Acid Bacteria Isolated from Breast Milk

    Lilis Nuraida1,2*

    2011-06-01

    Full Text Available Hypercholesterolemia is a risk factor for cardiovascular disease, the leading cause of death in many countries. Several studies have shown that reduction of excessive levels of cholesterol in the blood decreases the risk of cardiovascular disease. It is therefore important to develop ways of reducing serum cholesterol. Based on in vitro and in vivo studies, some of lactic acid bacteria (LAB having potential probiotic properties can reduce total cholesterol and low-density lipoprotein cholesterol levels. The aim of this study was to evaluate the ability of LAB isolated from breast milk in reducing cholesterol by assimilation and by bile salt deconjugation activity in vitro.Thirteen strains of LABs were evaluated for their acid and bile salt resistance and selected to test their ability to assimilate cholesterol and to deconjugate bile salt (natrium taurocholate in vitro. Cholesterol assimilation activity was determined by measuring the difference between the remaining cholesterol in broth medium inoculated with LAB with cholesterol in control after incubation. Bile salt deconjugation activity was determined by measuring free cholic acid released in broth medium after incubation with LAB. The results shows that most of the isolates was susceptible to low pH and all isolates used were able to survive in the presence of 0.5% bile salt. The LAB were also able to assimilate cholesterol at varying levels ranging from 0.86-14.97 µg/ml, with the highest activity showed by Pediococcus pentosaceus 1-A38, Pediococcus pentosaceus 2-B2 and Pediococcus pentosaceus 2-A16. Taurocholate deconjugation assay showed that the isolates have weak bile salts deconjugation activity as indicated by free cholic acid released ranging from 0.06-0.25 µmol/ml, with the highest release in Pediococcus pentosaceus 1-A38 and Pediococcus pentosaceus 1-A22. The present study suggest that Pediococcus pentosaceus 1-A38 was potential for the development of probiotic products with

  1. Aggregative Behavior of Bacteria Isolated from Canine Dental Plaque

    Elliott, D. R.; Wilson, M; Buckley, C. M. F.; Spratt, D. A.

    2006-01-01

    Interbacterial adhesion of bacteria isolated from canine dental plaque was assessed by performing a visual coaggregation assay. Using conditions mimicking those likely to be encountered in vivo, the entire cultivable plaque microbiota from a single dog was assessed, and eight (6.7%) unique coaggregation interactions were detected for 120 crosses. Transmission electron microscopy was used to visualize several of the bacteria in isolation and as coaggregates, which revealed surface structures t...

  2. Molecular Identification of Lactic Acid Bacteria Producing Antimicrobial Agents from Bakasang, An Indonesian Traditional Fermented Fish Product

    Helen Joan Lawalata

    2015-11-01

    Full Text Available AbstractTwenty seven strains of lactic acid bacteria (LAB were isolated from bakasang, Indonesian traditional fermented fish product. In general, LAB have inhibitory activity againts pathogenic bacteria and spoilage bacteria. Screening for antimicrobia activity of isolates were performed with well-diffusion method. One isolate that was designed as Pediococcus BksC24 was the strongest against bacteria pathogenic and spoilage bacteria. This strain was further identified by 16S rRNA gen sequence comparison. Isolates LAB producing antimicrobial agents from bakasang were identified as Pediococcus acidilactici.Keywords : Bakasang, LAB, antimicrobial, phenotypic characteristics, 16S rRNA gene

  3. Antibiotic resistance in lactic acid bacteria and Micrococcaceae/Staphylococcaceae isolates from artisanal raw milk cheeses, and potential implications on cheese making.

    Rodríguez-Alonso, P; Fernández-Otero, C; Centeno, J A; Garabal, J I

    2009-08-01

    Antibiotic susceptibility against 19 antimicrobial agents was evaluated in isolates of the genera Lactococcus (46 isolates), Leuconostoc (22), Lactobacillus (19), Staphylococcus (8), Enterococcus (7), and Microccoccus/Kocuria (5) obtained from the predominant microflora of nonrecent and recent types of artisanal raw cow's milk cheeses. Beta-lactams showed broad activity against all genera, although leuconostocs and lactobacilli were highly resistant to oxacillin (80% to 95.5%). Resistance to aminoglycosides was frequent for lactococci and enterococci (particularly for streptomycin), whereas lower rates of resistance were detected for lactobacilli and leuconostocs. Technologically interesting traits for the food industry were distributed among isolates that showed different degrees of resistance to common antibiotics. However, isolates showing resistance to less than 2 antibiotics were mainly those with properties of greatest technological interest (acidifying activity, proteolytic/lipolytic activities, or diacetyl production). PMID:19723213

  4. Biosynthesis of myristic acid in luminescent bacteria

    In vivo pulse-label studies have demonstrated that luminescent bacteria can provide myritic acid (14:0) required for the synthesis of the luciferase substrate myristyl aldehyde. Luminescent wild type Vibrio harveyi incubated with [14C] acetate in a nutrient-depleted medium accumulated substantial tree [14C]fatty acid (up to 20% of the total lipid label). Radio-gas chromatography revealed that > 75% of the labeled fatty acid is 14:0. No free fatty acid was detected in wild type cells labeled prior to the development of bioluminescence in the exponential growth phase, or in a dark mutant of V. harveyi (mutant M17) that requires exogenous 14:0 for light emission. The preferential accumulation of 14:0 was not observed when wild type cells were labeled with [14C]acetate in regular growth medium. Moreover, all V. harveyi strains exhibited similar fatty acid mass compositions regardless of the state of bioluminescence. Since earlier work has shown that a luminescence-related acyltransferase (defective in the M17 mutant) can catalyze the deacylation of fatty acyl-acyl carrier protein in vitro, the present results are consistent with a model in which this enzyme diverts 14:0 to the luminescence system during fatty acid biosynthesis. Under normal conditions, the supply of 14:0 by this pathway is tightly regulated such that bioluminescence development does not significantly alter the total fatty acid composition

  5. Adaptation and tolerance of bacteria against acetic acid.

    Trček, Janja; Mira, Nuno Pereira; Jarboe, Laura R

    2015-08-01

    Acetic acid is a weak organic acid exerting a toxic effect to most microorganisms at concentrations as low as 0.5 wt%. This toxic effect results mostly from acetic acid dissociation inside microbial cells, causing a decrease of intracellular pH and metabolic disturbance by the anion, among other deleterious effects. These microbial inhibition mechanisms enable acetic acid to be used as a preservative, although its usefulness is limited by the emergence of highly tolerant spoilage strains. Several biotechnological processes are also inhibited by the accumulation of acetic acid in the growth medium including production of bioethanol from lignocellulosics, wine making, and microbe-based production of acetic acid itself. To design better preservation strategies based on acetic acid and to improve the robustness of industrial biotechnological processes limited by this acid's toxicity, it is essential to deepen the understanding of the underlying toxicity mechanisms. In this sense, adaptive responses that improve tolerance to acetic acid have been well studied in Escherichia coli and Saccharomyces cerevisiae. Strains highly tolerant to acetic acid, either isolated from natural environments or specifically engineered for this effect, represent a unique reservoir of information that could increase our understanding of acetic acid tolerance and contribute to the design of additional tolerance mechanisms. In this article, the mechanisms underlying the acetic acid tolerance exhibited by several bacterial strains are reviewed, with emphasis on the knowledge gathered in acetic acid bacteria and E. coli. A comparison of how these bacterial adaptive responses to acetic acid stress fit to those described in the yeast Saccharomyces cerevisiae is also performed. A systematic comparison of the similarities and dissimilarities of the ways by which different microbial systems surpass the deleterious effects of acetic acid toxicity has not been performed so far, although such exchange

  6. Diversity of lactic acid bacteria of the bioethanol process

    Azevedo Vasco

    2010-11-01

    Full Text Available Abstract Background Bacteria may compete with yeast for nutrients during bioethanol production process, potentially causing economic losses. This is the first study aiming at the quantification and identification of Lactic Acid Bacteria (LAB present in the bioethanol industrial processes in different distilleries of Brazil. Results A total of 489 LAB isolates were obtained from four distilleries in 2007 and 2008. The abundance of LAB in the fermentation tanks varied between 6.0 × 105 and 8.9 × 108 CFUs/mL. Crude sugar cane juice contained 7.4 × 107 to 6.0 × 108 LAB CFUs. Most of the LAB isolates belonged to the genus Lactobacillus according to rRNA operon enzyme restriction profiles. A variety of Lactobacillus species occurred throughout the bioethanol process, but the most frequently found species towards the end of the harvest season were L. fermentum and L. vini. The different rep-PCR patterns indicate the co-occurrence of distinct populations of the species L. fermentum and L. vini, suggesting a great intraspecific diversity. Representative isolates of both species had the ability to grow in medium containing up to 10% ethanol, suggesting selection of ethanol tolerant bacteria throughout the process. Conclusions This study served as a first survey of the LAB diversity in the bioethanol process in Brazil. The abundance and diversity of LAB suggest that they have a significant impact in the bioethanol process.

  7. Isolation and identification of conjunctival bacteria in cattle in Mosul

    H. H. Ali

    2011-01-01

    Full Text Available This study included examination of (120 eye swabs, from cows from different ages and regions in Mosul city. This study extended from September – December 2009. The samples were collected from clinically healthy and infected eyes of animals. 11 bacterial species were isolated they included Staphylococcus spp. 22.4%, Bacillus spp. 18.2%, Corynebacterium 17.6%, Streptococcus spp. 7%, Staphylococcus aureus 8.2%, Moraxella bovis 10.6%, E. coli 5.9%, Pseudomonas spp. 4.7%, Klebsiella spp. 2.4%, Micrococcus spp. 1.8%, Proteus spp. 1.2%. The isolated bacteria were 170, Gram positive bacteria were 128/170 while Gram negative bacteria 42/170 (24.7%. Many types of bacteria isolated from healthy swabs 110 (64.7% and 60 (35.3% from infected swabs.

  8. Probiotic properties of endemic strains of lactic acid bacteria

    Flora N. Tkhruni

    2013-01-01

    Full Text Available Strains of lactic acid bacteria (LAB isolated from various samples of matsun, yogurt and salted cheese from natural farms of Armenia were studied. They have high antimicrobial and probiotic activities, growth rate and differ by their resistance to enzymes. Supernatants of LAB retain bactericidal activity at рН 3.0-8.0 and inhibit growth of various microflora. The application of different methods of identification and LAB genotyping (API 50 CH, 16S rRNA sequencing, GS-PCR, RAPD PCR showed that isolated LAB evidenced a 99.9% similarity with L. rhamnosus, L. plantarum and L. pentosus species and coccoid forms of Streptococcus and Enterococcus species. It can be concluded, that some strains of lactic acid bacteria, isolated from dairy products from natural farms of Armenia, can be properly used for biopreservation of some foodstuffs. On the basis of experimental data, the LAB can be used as basis for obtaining the new products of functional nutrition.

  9. ISOLATION AND IDENTIFICATION OF ACR YLAMIDE DEGRADING BACTERIA FROM SOIL

    Nidhi Jain

    2013-02-01

    Full Text Available Acrylamide is an aliphatic amide, which is produced by industrial processes and during heating of food. It is neurotoxic and a suspected carcinogen. In the present study an attempt was made to isolate acrylamide degrading bacteria from soil. The optimum growth conditions and physiological characteristics for the isolated acrylamide degrading bacteria were investigated. The isolated bacterium was identified as Bacillus clausii strain 1779 based on full 16S rRNA molecular phylogeny. The bacteria can degrade 800 mg l-1acrylamide after eight days of incubation with concomitant cell growth. In addition to above, it also grows optimally at a concentration of acrylamide between 500-2000 mg l-1between pH 8-10 and temperature and 25 – 45 0C. Thus the isolate would be useful in the bioremediation of environment from acrylamide in alkali conditions.

  10. Hexavalent chromium-resistant bacteria isolated from river sediments.

    Luli, G W; Talnagi, J W; Strohl, W R; Pfister, R M

    1983-01-01

    Hexavalent chromium [Cr(VI)] is a known carcinogen and mutagen; however, the actual mechanisms of Cr toxicity are unknown. Two approaches were used to isolate Cr(VI)-resistant bacteria from metal-contaminated river sediments. Diluted sediments were plated directly onto a peptone-yeast extract (PYE) medium containing 0 to 100 micrograms of Cr(VI) ml-1. Approximately 8.4 x 10(5) CFU g-1 were recovered on 0 microgram of Cr(VI) ml-1, whereas 4.0 x 10(2) CFU g-1 were recovered on PYE plus 100 micrograms of Cr(VI) ml-1. Alternatively, continuous culture enrichment techniques were employed using PYE and 100 micrograms Cr(VI) ml-1 input at dilution rates of 0.02 and 0.10 h-1. After six residence periods, 10(9) CFU were recovered on PYE agar containing 0 microgram of Cr(VI) ml-1 and 10(7) CFU on PYE agar plus 100 micrograms of Cr(VI) ml-1. Of 89 isolates obtained by direct plating onto PYE, 47% were resistant to 100 micrograms of Cr(VI) ml-1, and 29% were resistant to 250 micrograms of Cr(VI) ml-1. When the same isolates were plated onto PYE containing Cr(III), 88% were resistant to 100 micrograms ml-1 but only 2% were resistant to 250 micrograms ml-1. Cr, Co, Sb, and Zn were found in significantly higher concentrations at an industry-related contaminated site than at a site 11 km downstream. Total Cr in the sediments at the contaminated site averaged 586 micrograms (dry weight) g-1, and the downstream site averaged 71 micrograms (dry weight) g-1. The Cr recovered from acid-digested Ottawa River sediment samples was predominantly hexavalent. Five acid digestion procedures followed by atomic absorption spectroscopy were compared and found to be 30 to 70% efficient for recovery of Cr relative to neutron activation analysis. A population of aerobic, heterotrophic bacteria was recovered from sediments containing elevated levels of Cr.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:6639032

  11. Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines

    Lafon-Lafourcade, S.; Carre, E.; Ribéreau-Gayon, P.

    1983-01-01

    We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of Lactobacillus and Leuconostoc mesenteroides were isolated from grapes and must, Leuconostoc oenos was the only species isolated after alcoholic fermentation. This organism was responsible for...

  12. Atividade proteolítica e lipolítica de bactérias lácticas isoladas de salames artesanais / Proteolytic and lipolytic activity of lactic acid bacteria isolated from artisanal sausages

    Danielle Carpiné

    2010-04-01

    Full Text Available Algumas cepas de bactérias lácticas de produtos cárneos fermentados sintetizam proteases e lipases. Estas enzimas contribuem para a formação do aroma e promovem alterações desejáveis na textura e flavour do produto. O objetivo desta pesquisa foi verificar a atividade proteolítica e lipolítica de 46 cepas de bactérias lácticas isoladas de salames obtidos por fermentação espontânea. A atividade proteolítica foi testada em dois meios contendo caseína e extrato de carne. Para os ensaios de verificação de lipólise também foram utilizados dois meios diferenciais usando o Ágar Base Tributirina, um com adição de Tributirina e o segundo meio com adição de banha de porco. A atividade enzimática foi mensurada pela formação de halos ao redor de colônias isoladas. Das cepas avaliadas mais de 80% apresentaram atividade proteolítica, enquanto que nenhuma das cepas apresentou atividade lipolítica. AbstractSome strains of lactic acid bacteria in meat products have the ability to synthesize proteases and lipases, enzymes which contribute for the development of the flavor and promote desirable texture alterations of the product. The objective of this research was to verify the lipolytic and proteolytic activity of 46 lactic acid bacteria strains, isolated from fermented sausages obtained from spontaneous fermentation. The proteolytic activity was tested in different medium supplemented with casein and meat extract. For the lipolytic assays Tributyrin Agar Base supplemented with tributyrin and pork fats were both used. The enzymatic activity was measured by zone formation around the isolated colonies. Among the evaluated strains more than 80% demonstrated proteolytic activity; however none of the strains presented lipolytic activity.

  13. The effect of lactic acid bacteria on cocoa bean fermentation.

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2015-07-16

    Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences

  14. New and Rare Carotenoids Isolated from Marine Bacteria and Their Antioxidant Activities

    Kazutoshi Shindo; Norihiko Misawa

    2014-01-01

    Marine bacteria have not been examined as extensively as land bacteria. We screened carotenoids from orange or red pigments-producing marine bacteria belonging to rare or novel species. The new acyclic carotenoids with a C30 aglycone, diapolycopenedioc acid xylosylesters A–C and methyl 5-glucosyl-5,6-dihydro-apo-4,4′-lycopenoate, were isolated from the novel Gram-negative bacterium Rubritalea squalenifaciens, which belongs to phylum Verrucomicrobia, as well as the low-GC Gram-positive bacteri...

  15. Beneficial Bacteria Isolated from Grapevine Inner Tissues Shape Arabidopsis thaliana Roots

    Enrico Baldan; Sebastiano Nigris; Chiara Romualdi; Stefano D'Alessandro; Anna Clocchiatti; Michela Zottini; Piergiorgio Stevanato; Andrea Squartini; Barbara Baldan

    2015-01-01

    We investigated the potential plant growth-promoting traits of 377 culturable endophytic bacteria, isolated from Vitis vinifera cv. Glera, as good biofertilizer candidates in vineyard management. Endophyte ability in promoting plant growth was assessed in vitro by testing ammonia production, phosphate solubilization, indole-3-acetic acid (IAA) and IAA-like molecule biosynthesis, siderophore and lytic enzyme secretion. Many of the isolates were able to mobilize phosphate (33%), release ammoniu...

  16. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.

    Paik, Hyun-Dong; Lee, Joo-Yeon

    2014-08-01

    Lactobacillus brevis KGR3111, Lactobacillus curvatus KGR 2103, Lactobacillus plantarum KGR 5105, and Lactobacillus sakei KGR 4108 isolated from kimchi were investigated for their potential to be used as starter culture for fermented sausages with the capability to reduce and tolerate nitrate/nitrite. The reduction capability of tested strains for nitrate was not dramatic. All tested strains, however, showed the capability to produce nitrite reductase with the reduction amount of 58.46-75.80 mg/l of NO(2)(-). L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71 log cfu/ml and 8.81 log cfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24 log cfu/ml and 8.25 log cfu/ml, respectively. As a result, L. brevis, L. plantarum, and L. sakei isolated from kimchi showed a tolerance against nitrate or nitrite with a good nitrite reduction capability, indicating the satisfaction of one of the selection criteria to be used as starter culture for fermented sausages. PMID:24821591

  17. A Novel Lactic Acid Bacteria Growth-stimulating Peptide from Broad Bean (Vicia faba .) Protein Hydrolysates

    Ping Xiao; Yuan Liu; Rizwan-ur-Rehman; Ran Kang; Yanping Wang

    2015-01-01

    In this study, broad bean protein hydrolysates (BPH) produced by alcalase with strong-stimulating activity for lactic acid bacteria (LAB) was first time reported. In order to obtain the key peptide that have growth-stimulating activity for lactic acid bacteria (LAB), gel filtration chromatography and Reverse Phase High Performance Liquid Chromatography (RP-HPLC) were applied to isolate and purify the peptides from BPH. Finally, F4-2 elicited the highest activity for LAB, corresponding to amin...

  18. ISOLATION AND CHARACTERIZATION OF METHANOTROPHIC BACTERIA FROM RICE FIELDS

    IMAN RUSMANA; ALINA AKHDIYA

    2009-01-01

    Methane is a greenhouse gas capable of depleting the ozone layer. Rice fields are significant sources of atmospheric methane. The application of chemical fertilizer in rice fields increases the methane emission. Methanotrophic bacteria has a unique ability as it can utilize methane as a source of carbon and energy. This research was able to isolate and characterize successfully the methanotrophic bacteria from rice fields in Bogor and Sukabumi, in West Java, Indonesia. Methane oxidation was...

  19. New and Rare Carotenoids Isolated from Marine Bacteria and Their Antioxidant Activities

    Kazutoshi Shindo

    2014-03-01

    Full Text Available Marine bacteria have not been examined as extensively as land bacteria. We screened carotenoids from orange or red pigments-producing marine bacteria belonging to rare or novel species. The new acyclic carotenoids with a C30 aglycone, diapolycopenedioc acid xylosylesters A–C and methyl 5-glucosyl-5,6-dihydro-apo-4,4′-lycopenoate, were isolated from the novel Gram-negative bacterium Rubritalea squalenifaciens, which belongs to phylum Verrucomicrobia, as well as the low-GC Gram-positive bacterium Planococcus maritimus strain iso-3 belonging to the class Bacilli, phylum Firmicutes, respectively. The rare monocyclic C40 carotenoids, (3R-saproxanthin and (3R,2′S-myxol, were isolated from novel species of Gram-negative bacteria belonging to the family Flavobacteriaceae, phylum Bacteroidetes. In this review, we report the structures and antioxidant activities of these carotenoids, and consider relationships between bacterial phyla and carotenoid structures.

  20. Isolation and characterization of pigmented algicidal bacteria from seawater

    Shaima, A.; Gires, U.; Asmat, A.

    2014-09-01

    Some dinoflagellate species are toxic and widely distributed in Malaysian marines ecosystems. They can cause many problems to aquatic life due to the production of various potential and natural toxins that accumulate in filter feeding shellfish and cause food poisoning to human. In recent decades, bacteria have been widely used as a biological control against these harmful algae. In the present study, pigmented bacteria isolated from marine water of Port Dickson beach was studied for their anti-algal activity towards toxic dinoflagellate Alexandrium minutum. Four isolates were studied and only one was capable of inhibiting algal growth when treated with bacterial culture. The algilytic effect on dinoflagellate was evaluated based on direct cell count under the microscope. Results showed that only isolate Sdpd-310 with orange colour has an inhibitory effect on A. minutum growth. This study demonstrated the rapid algicidal activity of a marine pigmented bacteria against the toxic dinoflagellate A. minutum.

  1. Identification of dominant lactic acid bacteria isolated from grape juices. Assessment of its biochemical activities relevant to flavor development in wine

    Fabiana Maria Saguir; Iris Eleonora Loto Campos; Carmen Maturano; Maria Cristina Manca de Nadra

    2009-01-01

    Fabiana Maria Saguir1,3, Iris Eleonora Loto Campos1, Carmen Maturano1, Maria Cristina Manca de Nadra1,2,31Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina; 2Centro de Referencia para Lactobacilos (Cerela), Tucumán, Argentina; 3Career Investigators from Consejo Nacional de Investigaciones Científicas y Técnicas, ArgentinaAbstract: We investigated the dominant lactic acid ...

  2. Isolation and identification of Profenofos degrading bacteria

    Saadatullah Malghani

    2009-12-01

    Full Text Available An enrichment culture technique was used to isolate bacterial strains responsible for the biodegradation of profenofos in a soil from Hubei province of central China. Two pure bacterial cultures, named W and Y, were isolated and subsequently characterized by sequencing of 16S rRNA genes and biochemical tests. Isolate W showed 96% similarity to the 16S rRNA gene of a Pseudomonas putida unlike Y which showed 99% similarity to the 16S rRNA gene of Burkholderia gladioli. Both strains grew well at pH 5.5-7.2 with a broad temperature profile ranging from 28º to 36 ºC. Bioremediation of profenofos-contaminated soil was examined using soil treated with 200 ug g-1; profenofos resulted in a higher degradation rate than control soils without inoculation. In a mineral salt medium (FTW reduction in profenofos concentration was 90% within 96 hours of incubation. A literature survey revealed that no data is available regarding the role of Burkholderia gladioli on pesticide biodegradation as well as on profenofos.

  3. ANTILISTERIAL ACTYVITY OF LACTIC ACID BACTERIA ISOLATED FROM GILTHEAD BREAMS AND SEA BASSES FILLETS PACKAGED MAP AGAINST PRIMITIVE STRAINS OF LISTERIA MONOCYTOGENES

    M. Barile

    2011-04-01

    Full Text Available Listeria monocytogenes is the causative agent of listeriosis typically caused by ready-to-eat processed food that have a refrigerated shelf-life, but lightly preserved fish products also belong to a high-risk category. Aim of the work was to evaluate antimicrobial activity linked bacteriocin-producing of LAB isolated from gilthead breams and sea basses fillets packaged in modified atmospheres. Fifty-five LAB strains were screened against 21 strains of Listeria monocytogenes, 1 Listeria innocua held in the culture collection of Department of Zootechnical Sciences and Food Ispection (SIA and submitted to antagonistic activity using the spot on lawn and the agar well diffusion assay. Lactococcus lactis sub. lactis Sa31 was able to produce bacteriocin in agar and different broth medium. The bacteriocin man31 showed sensitivity to trypsin, pronase E and papain, inactivation at temperatures ≥ 100°C, bactericidal mode of action and antilisterial act, rapidly. The bacteriocin man31 caused a reduction of L. monocytogenes ½ c growth about log10 > 3 UFC/ml, when was applied on indicator strain at 20,480 AU/ml concentration, in vitro.

  4. Functional genomics of lactic acid bacteria: from food to health

    Douillard, F.P.; Vos, de, W.M.

    2014-01-01

    Genome analysis using next generation sequencing technologies has revolutionized the characterization of lactic acid bacteria and complete genomes of all major groups are now available. Comparative genomics has provided new insights into the natural and laboratory evolution of lactic acid bacteria and their environmental interactions. Moreover, functional genomics approaches have been used to understand the response of lactic acid bacteria to their environment. The results have been instrumen...

  5. Inhibition of citrus fungal pathogens by using lactic acid bacteria.

    Gerez, C L; Carbajo, M S; Rollán, G; Torres Leal, G; Font de Valdez, G

    2010-08-01

    The effect of lactic acid bacteria (LAB) on pathogenic fungi was evaluated and the metabolites involved in the antifungal effect were characterized. Penicillium digitatum (INTA 1 to INTA 7) and Geotrichum citri-aurantii (INTA 8) isolated from decayed lemon from commercial packinghouses were treated with imazalil and guazatine to obtain strains resistant to these fungicides. The most resistant strains (4 fungal strains) were selected for evaluating the antifungal activity of 33 LAB strains, among which only 8 strains gave positive results. The antifungal activity of these LAB strains was related to the production of lactic acid, acetic acid, and phenyllactic acid (PLA). A central composite design and the response surface methodology were used to evaluate the inhibitory effect of the organic acids produced by the LAB cultures. The antifungal activity of lactic acid was directly related to its concentration; however, acetic acid and PLA showed a peak of activity at 52.5 and 0.8 mM, respectively, with inhibition rates similar to those obtained with Serenade((R)) (3.0 ppm) imazalil (50 ppm) and guazatine (50 ppm). Beyond the peak of activity, a reduction in effectiveness of both acetic acid and PLA was observed. Comparing the inhibition rate of the organic acids, PLA was about 66- and 600-fold more effective than acetic acid and lactic acid, respectively. This study presents evidences on the antifungal effect of selected LAB strains and their end products. Studies are currently being undertaken to evaluate the effectiveness in preventing postharvest diseases on citrus fruits. PMID:20722936

  6. 从腐败食品中分离的乳酸菌生物被膜形成的影响因素%Effect of Different Cultivation Conditions on Biofilm Formation of Lactic Acid Bacteria Isolated from Spoiled Food

    谢丽斯; 张宏梅; 刘学禄; 张文艳; 黄宝威; 许佳晶; 郑添信; 刘彦兰

    2011-01-01

    从腐败的蔬菜和肉质食品中分离筛选乳酸菌(LAB),并以其作为研究对象,对乳酸菌生物成膜不同影响因素进行研究.生化分离鉴定乳酸菌,在不同的营养物质浓度及培养条件下,用96孔板法检测乳酸菌成膜.在无外添加物,37℃和42℃的培养温度,pH 4有利于乳酸菌生物膜的形成,低温不利于生物膜的形成.低浓度的NaCl可促进LAB形成生物膜,但高于某浓度,就抑制LAB成膜.不同LAB菌株对不同葡萄糖浓度成膜效果不同,且与温度交互作用.结果表明,腐败食品中乳酸菌具有一定的生物被膜形成能力,控制乳酸菌生物膜的形成对于防治食品的腐败变质具有一定的意义.%To isolate and identify lactic acid bacteria (LAB) from spoiled food and investigate the effect of different factors on biofilm formation. The strains were identified by the biochemistry methods. Biofilm formation was tested by microtiter-plate method under the different nutrient conditions, temperature and pH. The strains' biofilm was detected by microtiter - plate method. 37℃, 42℃ and pH4 suboptimal for growth increased the production of biofilm. Low concentration of sodium chloride enhanced the biofilm formation (BF), but above a certain level, BFs were restrained. Different concentrations of glucose have different effect on strains biofilm formation at different temperatures. BFs were spread widely among lactic acid bacteria from spoiled food. Preventing the formation of BFs has its significance in food preservation.

  7. Isolation of bacteria from ectomycorrhizae of Tuber aestivum Vittad

    Milana Gryndler

    2013-12-01

    Full Text Available Fifteen different cultivation media were used to isolate bacteria with the idea to obtain taxa specifically associated with ectomycorrhizae of Tuber aestivum. Ectomycorrhizae were collected at the sampling points previously analyzed for bacterial molecular diversity. We isolated 183 bacterial strains and identified them on the basis of the partial sequence of 16S rDNA. Out of these isolates, only 4 corresponded to operational taxonomic units significantly associated with T. aestivum ectomycorrhizae in previous molecular study. Preliminary study of the effect of 12 selected isolates on growth of T. aestivum mycelium showed no stimulation and one isolate induced the damage of hyphae. Different isolation strategy has to be developed to increase the probability of cultivation of potentially important components of T. aestivum mycorrhizosphere.

  8. 新疆传统香肠中抗李斯特菌乳酸菌的分离%Anti-listerial Inhibitory Lactic Acid Bacteria Isolated from Sausage in Xinjiang

    王俊钢; 刘成江; 李宇辉; 郭安民; 韩冬印; 李开雄

    2012-01-01

    香肠在贮藏末期,乳酸菌检出量很高,其中还有一些具有抑制其他微生物的乳酸菌。在北疆市场上抽到8批样品,真空包装后,将其贮藏在4℃条件下,分别在贮藏前后检测其理化指标。各样品的pH值、水分活度和盐分基本一致;香肠中微生物的生长也比较一致,初期乳酸菌水平比较低(10。CFU/g),贮藏末期,乳杆菌占多数(10^7CFU/g),肠杆菌相对较低(10^5CFU/g)。这表明,乳酸菌具有相对的竞争优势。其中,贮藏前后,样品中均没有检出李斯特菌。抑菌圈试验发现,分离出的乳酸菌中有41%对李斯特菌有抑菌特性,经过进一步试验,发现大部分的乳酸菌不具有产细菌素能力,但这些乳酸菌仍然具有竞争优势,对于香肠的贮藏仍有积极的作用。%The natural microflora of sausage at the end of shelf-life are lactic acid bacteria. Some of these bacte- ria display an ability to inhibit other pathogenic micro-organisms. Eight batches of sausage from shihezi, Karamay and tacheng were collected at retail. Packs were stored at 4℃ and examined for chemical and microbiological characteris- tics at purchase date and at expiration date. pH, water activity and salt content were similar among all these products. There was a consistent pattern in the development of the microflora on sausage. The initial level of LAB was low on freshly produced sausage (102 CFU/g). At the end of the stated shelf-life, these micro-organisms represented mainly by Lactobacillus spp. attained 107 CFU/g while Enterobacteriaceae counts were consistently lower (105 CFU/g), which indicated that lactic acid bacteria had relatively competitive advantage. L. monocytogenes was not found in any sample. Forty-one percent of isolated LAB strains exhibited inhibitory ability against Listeria innocua in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but these lactic acid

  9. Isolation of antifungal bacteria from Japanese fermented soybeans, natto.

    Murata, Daichi; Sawano, Sayaka; Ohike, Tatsuya; Okanami, Masahiro; Ano, Takashi

    2013-12-01

    An inhibitory effect of a traditional Japanese fermented food, natto, was found against plant pathogens such as Rhizoctonia solani and Fusarium oxysporum, and the bacteria which showed inhibition were isolated from the natto. Among isolated bacteria, BC-1 and GAc exhibited a strong antagonistic effect in vitro against plant pathogens on an agar medium. The supernatant of bacterial culture also showed strong activity against R. solani, which meant the antimicrobial substances were produced and secreted into the medium. Both of the bacteria were estimated as Bacillus amyloliquefaciens from a partial sequence of the 16s rRNA gene. High performance liquid chromatography analysis clearly showed the production of the lipopeptide antibiotic iturin A by BC-1 and GAc. PMID:25078814

  10. Isolation of some pathogenic bacteria from the great spruce bark beetle, Dendroctonus micans and its specific predator, Rhizophagus grandis.

    Yaman, M; Ertürk, O; Aslan, I

    2010-01-01

    Some bacteria were isolated from Dendroctonus micans and its specific predator, Rhizophagus grandis. Six bacteria from D. micans were identified as Bacillus pumilus, Enterobacter intermedius, Citrobacter freundii, Cellulomonas flavigena, Microbacterium liquefaciens and Enterobacter amnigenus, three bacteria from R. grandis as Klebsiella pneumoniae, Pantoea agglomerans and Serratia grimesii, on the basis of fatty acid methyl ester analysis and carbon utilization profile by using Microbial Identification and Biolog Microplate Systems. Their insecticidal effects were tested on larvae and adults of D. micans. PMID:20336502

  11. Lactic Acid and Probiotic Bacteria from Fermented and Probiotic Dairy Products

    B.K.L. Karna; Virginia L. Barraquio; O. C. Emata

    2007-01-01

    Lactic acid and probiotic bacteria were enumerated and isolated from commercially available yoghurt andprobiotic milk products. Lactobacillus delbrueckii ssp. bulgaricus were enumerated and isolated usingMRS agar incubated anaerobically at 37oC for 72 hrs. M17 agar was used for the enumeration andisolation of Streptococcus thermophilus incubated aerobically at 37oC for 48 hrs. MRS agar and modifiedMRS agar (MRS + L-cysteine + LiCl + Na propionate) were used for the enumeration and isolation ...

  12. Natural populations of lactic acid bacteria in douchi from Yunnan Province, China*

    Liu, Chen-jian; Gong, Fu-ming; Li, Xiao-ran; Li, Hai-Yan; Zhang, Zhong-Hua; Feng, Yue; Nagano, Hiroko

    2012-01-01

    This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese salt-fermented soybean food, douchi, from Yunnan, China. The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological methods. Two hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan, and those strains were divided into twe...

  13. Towards lactic acid bacteria-based biorefineries.

    Mazzoli, Roberto; Bosco, Francesca; Mizrahi, Itzhak; Bayer, Edward A; Pessione, Enrica

    2014-11-15

    Lactic acid bacteria (LAB) have long been used in industrial applications mainly as starters for food fermentation or as biocontrol agents or as probiotics. However, LAB possess several characteristics that render them among the most promising candidates for use in future biorefineries in converting plant-derived biomass-either from dedicated crops or from municipal/industrial solid wastes-into biofuels and high value-added products. Lactic acid, their main fermentation product, is an attractive building block extensively used by the chemical industry, owing to the potential for production of polylactides as biodegradable and biocompatible plastic alternative to polymers derived from petrochemicals. LA is but one of many high-value compounds which can be produced by LAB fermentation, which also include biofuels such as ethanol and butanol, biodegradable plastic polymers, exopolysaccharides, antimicrobial agents, health-promoting substances and nutraceuticals. Furthermore, several LAB strains have ascertained probiotic properties, and their biomass can be considered a high-value product. The present contribution aims to provide an extensive overview of the main industrial applications of LAB and future perspectives concerning their utilization in biorefineries. Strategies will be described in detail for developing LAB strains with broader substrate metabolic capacity for fermentation of cheaper biomass. PMID:25087936

  14. Genome Sequences of the High-Acetic Acid-Resistant Bacteria Gluconacetobacter europaeus LMG 18890T and G. europaeus LMG 18494 (Reference Strains), G. europaeus 5P3, and Gluconacetobacter oboediens 174Bp2 (Isolated from Vinegar) ▿

    Andrés-Barrao, Cristina; Falquet, Laurent; Sandra P Calderon-Copete; Descombes, Patrick; Ortega Pérez, Ruben; Barja, François

    2011-01-01

    Bacteria of the genus Gluconacetobacter are usually involved in the industrial production of vinegars with high acetic acid concentrations. We describe here the genome sequence of three Gluconacetobacter europaeus strains, a very common bacterial species from industrial fermentors, as well as of a Gluconacetobacter oboediens strain.

  15. Multiresistant Bacteria Isolated from Chicken Meat in Austria

    Gernot Zarfel

    2014-12-01

    Full Text Available Multidrug resistant bacteria (MDR bacteria, such as extended spectrum beta-lactamase (ESBL Enterobacteriaceae, methicillin resistant Staphylococcus aureus (MRSA, and vancomycin-resistant Enterococci (VRE, pose a challenge to the human health care system. In recent years, these MDR bacteria have been detected increasingly outside the hospital environment. Also the contamination of food with MDR bacteria, particularly of meat and meat products, is a concern. The aim of the study was to evaluate the occurrence of MDR bacteria in chicken meat on the Austrian market. For this study, 50 chicken meat samples were analysed. All samples originated from chickens slaughtered in Austrian slaughterhouses and were marked as produced in Austria. Samples were analysed for the presence of ESBL Enterobacteriaceae, methicillin resistant Staphylococci and VRE. Resistance genes of the isolated bacteria were characterised by PCR and sequencing. In the present study 26 ESBL producing E. coli, five mecA gene harbouring Staphylococci (but no MRSA, and four VRE were detected in chicken meat samples of Austrian origin. In 24 (48% of the samples no ESBL Enterobacteriaceae, MRSA, methicillin resistant coagulase negative Staphylococcus (MRCNS or VRE could be detected. None of the samples contained all three types of investigated multiresistant bacteria. In concordance to previous studies, CTX-M-1 and SHV-12 were the dominant ESBL genes.

  16. Antifouling potential of bacteria isolated from a marine biofilm

    Gao, Min; Wang, Ke; Su, Rongguo; Li, Xuzhao; Lu, Wei

    2014-10-01

    Marine microorganisms are a new source of natural antifouling compounds. In this study, two bacterial strains, Kytococcus sedentarius QDG-B506 and Bacillus cereus QDG-B509, were isolated from a marine biofilm and identified. The bacteria fermentation broth could exert inhibitory effects on the growth of Skeletonema costatum and barnacle larvae. A procedure was employed to extract and identify the antifouling compounds. Firstly, a toxicity test was conducted by graduated pH and liquid-liquid extraction to determine the optimal extraction conditions. The best extraction conditions were found to be pH 2 and 100% petroleum ether. The EC 50 value of the crude extract of K. sedentarius against the test microalgae was 236.7 ± 14.08 μg mL-1, and that of B. cereus was 290.6 ± 27.11 μg mL-1. Secondly, HLB SPE columns were used to purify the two crude extracts. After purification, the antifouling activities of the two extracts significantly increased: the EC 50 of the K. sedentarius extract against the test microalgae was 86.4 ± 3.71 μg mL-1, and that of B. cereus was 92.6 ± 1.47 μg mL-1. These results suggest that the metabolites produced by the two bacterial strains are with high antifouling activities and they should be fatty acid compounds. Lastly, GC-MS was used for the structural elucidation of the compounds. The results show that the antifouling compounds produced by the two bacterial strains are myristic, palmitic and octadecanoic acids.

  17. Selection of Lactic Acid Bacteria as Probiotic Candidate for Chicken

    F. Hamida

    2015-08-01

    Full Text Available Lactic acid bacteria (LAB regarded as safe microorganisms; they can naturally live in gastrointestinal tract, so appropriately used as a probiotic for chicken. This study aimed to select six isolates of LAB (E1223, E3, E4, E5, E7, and E8 to obtain the isolates potentially as probiotic candidate for chicken. The six isolates were derived from spontaneous fermented corn obtained from Laboratory of Animal Biotechnology and Biomedical, PPSHB, Bogor Agricultural University, Indonesia. LAB isolates were tested their susceptibility to antibiotics (bambermycin, erythromycin, chloramphenicol, and tetracycline then were examined in vitro for their tolerance to gastrointestinal pH (2, 3, 4, and 7.2 and 0.5% bile salt condition, antimicrobial activity against Salmonella enteritidis and Enterococcus casseliflavus, and ability to adhere to chicken ileal cells. The results showed the isolates E5, E7, and E8 were sensitive to tetracycline and chloramphenicol, they could survive at pH 2, 3, 4, and 7.2, could survive at 0.5% bile salts, produced antimicrobial activity, and able to adhere to ileal cells (9.40±0.00 Log CFU/cm2 of E8 and were significantly (P<0.05 higher than those of control (5.30±0.14 Log CFU/cm2. In conclusion, this study showed that isolate E8 had better potential compared to isolates E5 and E7 in most in vitro assays as a probiotic candidate for chicken. E5, E7, and E8 were closely related with Pediococcus pentosaceus based on 16S rRNA gene.

  18. Study of Lactic Acid Bacteria Community From Raw Milk of Iranian One Humped Camel and Evaluation of Their Probiotic Properties

    Davati, Nafiseh; Tabatabaee Yazdi, Farideh; Zibaee, Saeed; Shahidi, Fakhri; Edalatian, Mohammad Reza

    2015-01-01

    Background: Camel milk is amongst valuable food sources in Iran. On the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product. Objectives: The objectives of the present research were the isolation and molecular identification of lactic acid bacteria from camel milk and evaluation of their probiotic properties. Materials and Methods: A total of ten samples of camel milk were collec...

  19. ISOLATION AND CHARACTERIZATION OF METHANOTROPHIC BACTERIA FROM RICE FIELDS

    IMAN RUSMANA

    2009-01-01

    Full Text Available Methane is a greenhouse gas capable of depleting the ozone layer. Rice fields are significant sources of atmospheric methane. The application of chemical fertilizer in rice fields increases the methane emission. Methanotrophic bacteria has a unique ability as it can utilize methane as a source of carbon and energy. This research was able to isolate and characterize successfully the methanotrophic bacteria from rice fields in Bogor and Sukabumi, in West Java, Indonesia. Methane oxidation was determined through Gas Chromatography and it shows that all isolates performed methane oxidation activity. The highest methane oxidation activity was performed by BGM 9 isolate. And the DNA amplification of BGM 9 genome was performed by a single band of mmoX in the size of 500 bp and three bands of pmoA in the size of 1000, 750 and 500 bp respectively

  20. Stress Physiology of Lactic Acid Bacteria.

    Papadimitriou, Konstantinos; Alegría, Ángel; Bron, Peter A; de Angelis, Maria; Gobbetti, Marco; Kleerebezem, Michiel; Lemos, José A; Linares, Daniel M; Ross, Paul; Stanton, Catherine; Turroni, Francesca; van Sinderen, Douwe; Varmanen, Pekka; Ventura, Marco; Zúñiga, Manuel; Tsakalidou, Effie; Kok, Jan

    2016-09-01

    Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB robustness in the food industry. Survival of probiotic LAB in the host and the potential relatedness of LAB virulence to their stress resilience have intensified interest in the field. Thus, a wealth of information concerning stress responses exists today for strains as diverse as starter (e.g., Lactococcus lactis), probiotic (e.g., several Lactobacillus spp.), and pathogenic (e.g., Enterococcus and Streptococcus spp.) LAB. Here we present the state of the art for LAB stress behavior. We describe the multitude of stresses that LAB are confronted with, and we present the experimental context used to study the stress responses of LAB, focusing on adaptation, habituation, and cross-protection as well as on self-induced multistress resistance in stationary phase, biofilms, and dormancy. We also consider stress responses at the population and single-cell levels. Subsequently, we concentrate on the stress defense mechanisms that have been reported to date, grouping them according to their direct participation in preserving cell energy, defending macromolecules, and protecting the cell envelope. Stress-induced responses of probiotic LAB and commensal/pathogenic LAB are highlighted separately due to the complexity of the peculiar multistress conditions to which these bacteria are subjected in their hosts. Induction of prophages under environmental stresses is then discussed. Finally, we present systems-based strategies to characterize the "stressome" of LAB and to engineer new food-related and probiotic LAB with improved stress tolerance. PMID:27466284

  1. Isolation and characterization of facultative mixotrophic ammonia-oxidizing bacteria from constructed wetlands

    Soulwène Kouki; Neila Saidi; Fadhel M'hiri; Houda Nasr; Hanène Cherif; Hadda Ouzari; Abdermaceur Hassen

    2011-01-01

    Autotrophic ammonia-oxidizing bacteria (AOB) have been widely studied in constructed wetlands systems,while mixotrophic AOB have been less thoroughly examined.Heterotrophic bacteria were isolated from wastewater and rhizospheres of macrophytes of constructed wetlands,and then cultivated in a mixotrophic medium containing ammonium and acetic acid.A molecular characterization was accomplished using ITS-PCR amplification,and phylogenetic analysis based on 16S rRNA gene sequences.Results showed the presence of 35 bacteria,among 400 initially heterotrophic isolates,that were able to remove ammonia.These 35 isolates were classified into 10 genetically different groups based on ITS pattern.Then,a collection of 10 isolates were selected because of their relatively high ammonia removal efficiencies (ARE ≥ 80%) and their phylogenetic diversity.In conditions of mixotrophy,these strains were shown to be able to grow (increase of optical density OD660 during incubation with assimilation of nitrogen into cellular biomass) and to oxidize ammonia (important ammonia oxidation efficiencies,AOE between 79% and 87%).Among these facultative mixotrophic AOB,four isolates were genetically related to Firmicutes (Bacillus and Exiguobacterium),three isolates were affiliated to Actinobacteria (Arthrobacter) and three other isolates were associated with Proteobacteria (Pseudomonas,Ochrobactrum and Bordetella).

  2. Fermentation of Fructooligosaccharides by Lactic Acid Bacteria and Bifidobacteria†

    Kaplan, Handan; Hutkins, Robert W.

    2000-01-01

    Lactic acid bacteria and bifidobacteria were screened of their ability to ferment fructooligosaccharides (FOS) on MRS agar. Of 28 strains of lactic acid bacteria and bifidobacteria examined, 12 of 16 Lactobacillus strains and 7 of 8 Bifidobacterium strains fermented FOS. Only strains that gave a positive reaction by the agar method reached high cell densities in broth containing FOS.

  3. Functional genomics of lactic acid bacteria: from food to health

    Douillard, F.P.; Vos, de W.M.

    2014-01-01

    Genome analysis using next generation sequencing technologies has revolutionized the characterization of lactic acid bacteria and complete genomes of all major groups are now available. Comparative genomics has provided new insights into the natural and laboratory evolution of lactic acid bacteria a

  4. Evaluation of antimicrobial activity of extracts of Tibouchina candolleana (melastomataceae, isolated compounds and semi-synthetic derivatives against endodontic bacteria

    Fernanda M. dos Santos

    2012-06-01

    Full Text Available This work describes the phytochemical study of the extracts from aerial parts of Tibouchina candolleana as well as the evaluation of the antimicrobial activity of extracts, isolated compounds, and semi-synthetic derivatives of ursolic acid against endodontic bacteria. HRGC analysis of the n-hexane extract of T. candolleana allowed identification of b-amyrin, a-amyrin, and b-sitosterol as major constituents. The triterpenes ursolic acid and oleanolic acid were isolated from the methylene chloride extract and identified. In addition, the flavonoids luteolin and genistein were isolated from the ethanol extract and identified. The antimicrobial activity was investigated via determination of the minimum inhibitory concentration (MIC using the broth microdilution method. Amongst the isolated compounds, ursolic acid was the most effective against the selected endodontic bacteria. As for the semi-synthetic ursolic acid derivatives, only the methyl ester derivative potentiated the activity against Bacteroides fragilis.

  5. Isolation and Screening of Rhizosphere Bacteria from Grasses in East Kavango Region of Namibia for Plant Growth Promoting Characteristics.

    Haiyambo, D H; Chimwamurombe, P M; Reinhold-Hurek, B

    2015-11-01

    A diverse group of soil bacteria known as plant growth promoting rhizobacteria (PGPR) is able to inhabit the area close to plant roots and exert beneficial effects on plant growth. Beneficial interactions between rhizospheric bacteria and plants provide prospects for isolating culturable PGPR that can be used as bio-fertilizers for sustainable crop production in communities that cannot easily afford chemical fertilizers. This study was conducted with the aim of isolating rhizospheric bacteria from grasses along the Kavango River and screening the bacterial isolates for plant growth promoting characteristics. The bacteria were isolated from rhizospheres of Phragmites australis, Sporobolus sp., Vetiveria nigritana, Pennisetum glaucum and Sorghum bicolor. The isolates were screened for inorganic phosphate solubilization, siderophore production and indole-3-acetic acid (IAA) production. The nitrogen-fixing capability of the bacteria was determined by screening for the presence of the nifH gene. Up to 21 isolates were obtained from P. australis, Sporobolus sp., S. bicolor, P. glaucum and V. nigritana. The genera Bacillus, Enterobacter, Kocuria, Pseudomonas and Stenotrophomonas, identified via 16S rDNA were represented in the 13 PGPR strains isolated. The isolates exhibited more than one plant growth promoting trait and they were profiled as follows: three phosphate solubilizers, four siderophore producers, eight IAA producing isolates and five nitrogen-fixers. These bacteria can be used to develop bio-fertilizer inoculants for improved soil fertility management and sustainable production of local cereals. PMID:26254764

  6. Atividade antimicrobiana de bactérias ácido-lácticas isoladas de queijos de coalho artesanal e industrial frente a microrganismos indicadores Antimicrobial activity of lactic acid bacteria isolated from artisanal and industrial "coalho" cheese against indicator microorganisms

    L.G. Guedes Neto

    2005-09-01

    Full Text Available Quatro cepas de Lactobacillus spp. e duas cepas de Lactococcus spp. isoladas de queijos de coalho artesanal e industrial foram testadas quanto às suas atividades antimicrobianas. Observou-se atividade antagonista dessas bactérias ácido-lácticas frente a elas, a outras bactérias ácido-lácticas isoladas de queijo de coalho, aos patógenos isolados dos mesmos queijos e a cepas de patógenos de referência. Verificou-se diferença (PFour strains of Lactobacillus spp. and two strains of Lactococcus spp. were isolated from artisanal and industrial "coalho" cheese and tested for inhibitory activity. It was observed antagonistic activity of the lactic acid bacteria against themselves and other lactic acid bacteria and pathogens isolated from the same cheese samples, as well as against pathogenic strains from other sources. Significant difference (P<0.05 was observed among the antagonistic activities, except when lactic acid bacteria were used as indicator. From the tested bacteria, Lactobacillus spp. showed the strongest antagonistic activity.

  7. Isolation of novel psychrophilic bacteria from Arctic sea ice

    2006-01-01

    The phylogenetic diversity of culturable psychrophilic bacteria associated with sea ice from the high latitude regions of Canadian Basin and Chukchi Sea, Arctic, was investigated. A total of 34 psychropilic strains were isolated using three methods of (Ⅰ) dilution plating (at 4 ℃), (Ⅱ) bath culturing (at -1 ℃) and dilution plating, and (Ⅲ) cold shock (-20 ℃ for 24 h), bath culturing and dilution plating under aerobic conditions. Sea-ice samples were exposed to -20 ℃ for 24 h that might reduce the number of common microorganisms and encourage outgrowth of psychrophilic strains. This process might be able to be introduced to isolation psychrophilic bacteria from other environmental samples in future study. 16S rDNA nearly full-length sequence analysis revealed that psychrophilic strains felled in two phylogenetic divisions, γ-proteobacteria (in the genera Colwellia、Marinobacter、Shewanella、Glaciecola、Marinomonas and Pseudoalteromonas) and Cytophaga-Flexibacter-Bacteroides (Flavobacterium and Psychroflexus). Fifteen of bacterial isolates quite likely represented novel species (16S rDNA sequence similarity below 98%). One of strains (BSi20002) from Canadian Basin showed 100% sequence similarity to that of Marinobacter sp. ANT8277 isolated from the Antarctic Weddell sea ice, suggesting bacteria may have a bipolar distribution at the species level.

  8. Screening and isolation of halophilic bacteria producing industrially important enzymes

    Sumit Kumar

    2012-12-01

    Full Text Available Halophiles are excellent sources of enzymes that are not only salt stable but also can withstand and carry out reactions efficiently under extreme conditions. The aim of the study was to isolate and study the diversity among halophilic bacteria producing enzymes of industrial value. Screening of halophiles from various saline habitats of India led to isolation of 108 halophilic bacteria producing industrially important hydrolases (amylases, lipases and proteases. Characterization of 21 potential isolates by morphological, biochemical and 16S rRNA gene analysis found them related to Marinobacter, Virgibacillus, Halobacillus, Geomicrobium, Chromohalobacter, Oceanobacillus, Bacillus, Halomonas and Staphylococcus genera. They belonged to moderately halophilic group of bacteria exhibiting salt requirement in the range of 3-20%. There is significant diversity among halophiles from saline habitats of India. Preliminary characterization of crude hydrolases established them to be active and stable under more than one extreme condition of high salt, pH, temperature and presence of organic solvents. It is concluded that these halophilic isolates are not only diverse in phylogeny but also in their enzyme characteristics. Their enzymes may be potentially useful for catalysis under harsh operational conditions encountered in industrial processes. The solvent stability among halophilic enzymes seems a generic novel feature making them potentially useful in non-aqueous enzymology.

  9. Lactic acid bacteria and their antimicrobial peptides : Induction,detection,partial characterization, and potential applications

    Abbas Hilmi, Hanan

    2010-01-01

    Bacteriocin-producing lactic acid bacteria and their isolated peptide bacteriocins are of value to control pathogens and spoiling microorganisms in foods and feed. Nisin is the only bacteriocin that is commonly accepted as a food preservative and has a broad spectrum of activity against Gram-positive organisms including spore forming bacteria. In this study nisin induction was studied from two perspectives, induction from inside of the cell and selection of nisin inducible strains with increa...

  10. The evolution of lactic acid bacteria community during the development of mature sourdough

    Savić Dragiša S.; Joković Nataša M.; Žugić-Petrović Tanja D.

    2009-01-01

    In order to follow the composition and changes in lactic acid bacteria (LAB) population of rye flour sourdough that was continuously propagated by a repeated inoculation, sixty-two strains of LAB were isolated and characterized. The LAB were the only bacteria detected, both at the end of the second propagation step and in the stage of mature sourdough (after two weeks of continuous daily refreshment). The stable ecological system in rye sourdough could be established from the second propagati...

  11. 高产酸乳酸菌的分离鉴定及生物学特性研究%Isolation and Identification of High Yield Lactic Acid Bacteria

    刘倩; 尹乐斌; 赵良忠

    2015-01-01

    Using the modified lactic acid bacteria selective medium from tofu acid ,3 strains with different colony morphology of lactic acid bacteria were separated .Monitoring of the 3 kinds of bacteria in the fermentation process of pH and acid production, the dominant strain of producing acid was selected (No.LDS201).The results showed that the colonies were round, milky white, the edge of the neat, opaque, gram positive, the bacteria were short, single or in a short chain; According to physiologicalbiochemical characteristics and 16S rRNA gene sequence analysis , LDS201 was identified as Lactobacillus amylolyticus.%采用改良乳酸菌选择性培养基从豆清发酵液中分离纯化出3株菌落形态各异的乳酸菌,对这3种菌发酵过程中 pH 及产酸量进行监测,筛选出一株产酸较多的优势菌株(编号 LDS201)。结果表明:该菌落呈圆形,乳白色,边缘整齐,不透明,革兰氏染色阳性,菌体呈短杆状,单生或呈短链;经生理生化和16S rRNA 基因序列分析鉴定该菌株为产酸解淀粉乳杆菌。

  12. Isolation and characterization of polymeric galloyl-ester-degrading bacteria from a tannery discharge place.

    Franco, A R; Calheiros, C S C; Pacheco, C C; De Marco, P; Manaia, C M; Castro, P M L

    2005-11-01

    The culturable bacteria colonizing the rhizosphere of plants growing in the area of discharge of a tannery effluent were characterized. Relative proportions of aerobic, denitrifying, and sulfate-reducing bacteria were determined in the rhizosphere of Typha latifolia, Canna indica, and Phragmites australis. Aerobic bacteria were observed to be the most abundant group in the rhizosphere, and plant type did not seem to influence the abundance of the bacterial types analyzed. To isolate bacteria able to degrade polyphenols used in the tannery industry, enrichments were conducted under different conditions. Bacterial cultures were enriched with individual polyphenols (tannins Tara, Quebracho, or Mimosa) or with an undefined mixture of tannins present in the tannery effluent as carbon source. Cultures enriched with the effluent or Tara tannin were able to degrade tannic acid. Six bacterial isolates purified from these mixed cultures were able to use tannic acid as a sole carbon source in axenic culture. On the basis of 16S ribosomal DNA sequence analysis, these isolates were closely related to organisms belonging to the taxa Serratia, Stenotrophomonas maltophilia, Klebsiella oxytoca, Herbaspirillum chlorophenolicum, and Pseudomonas putida. PMID:16341641

  13. COMPARISON OF OCCURENCE LACTIC ACID BACTERIA IN CHOSEN YOGURTS

    Silvia Pinterová

    2010-11-01

    Full Text Available The yogurt is healthy food, which contains at least 100 million cultures per gram. Probiotic bacteria have been proven to reduce the effects of some gastrointestinal problems, probiotics can greatly reduce lactose intolerance, have also been proven to prevent colon cancers, there are also a natural immune system booster. In our research we detected numbers of lactid acid bacteria in yogurts in slovak market. There were classical yogurts, yogurts with probiotics, yogurts with fat and non fat. We numbered lactid acid bacteria from and after expiration, in agars MRS and Lee´s. In examined yogurts we detected from expiration from 78.107  to 169.107  and after expiration from 59.107 to 133.107 lactic acid bacteria in 1 ml of yogurt. In agreement with Food Codex of SR (2010 of rules all these yogurts satisfy number of lactid acid bacteria. doi:10.5219/31

  14. The impact of lactic acid bacteria on sourdough fermentation

    Savić Dragiša S.; Joković Nataša

    2005-01-01

    The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable...

  15. Biofilm Formation by Bacteria Isolated from Intravenous Catheters

    Sina Hedayati

    2015-10-01

    Full Text Available Background: Reports on the association of nosocomial bacterial infections with indwelling medical devices such as intravenous catheters (IVC has increased in recent years. The potential to form biofilm on these devices seems to be the main reason for establishment of such infections. The aim of this study was to measure the potential of biofilm formation by bacterialisolates from IVCs.Methods: Seventy-one IVCs were collected from hospitalized patients in ICU, NICU, hematology and oncology wards at Taleghani Hospital from Jan 2010 to Jan 2011. The bacterial isolates were identified using the standard biochemical tests and the potential to form biofilms was determined by the microtiter plate assay method (MTP and colony morphology using Congo red agar plates (CRA.Results: Overall, 54 (71% IVCs were colonized and 76 bacteria were isolated among which, 64 (84.2% were coagulase negative staphylococci (CoNS, 3 (3.9% S. aureus, 3 (3.9% Enterococcus spp., 2 (2.6% E. coli and 4 (5.3% were miscellaneous isolates not further identified. Among the CoNS, biofilm formation was observed in 68.7% and 82.8% of bacteriausing MTP and CRA methods, respectively. S. aureus and E. coli isolates also were biofilm producers but Enterococcus and other unknown isolates were biofilm negative.Conclusions: Our results confirm that the prevalent biofilm forming bacteria on IVCs were CoNS and that was the reason for high rates of nosocomial infections.

  16. Isolation of imidacloprid degrading bacteria from industrial sites

    Immidacloprid is a cyclodiene organochlorine used as an insecticide all over the world and possessing a serous environmental threat. It is mostly used for cotton insects (bollworm, aphid and white fly). For isolation of imidacloprid degrading bacteria, two soil samples were collected from industrial contaminated sites of Kala Shah Kahu district sheikupura, having ten year history of use. Soil samples were analyzed by measuring pH and electric conductivity. The isolation of imidacroprid degrading bacteria was performed by enrichment technique. Eight bacterial strains, S/sub 1-a/ S/2-2-b/ S/2-c/ S/2-d/ S/2-e/ S/sub 2-f/ and S/sub 2-g/ and S/sub e-a/ were isolated on the basis of their colony morphologies. The purified colonies were characterized morphologically, physiologically and biochemically. Gram staining was done and Gram negative strain were confirmed on MacConkey agar and Eosin Methylene Blue. Bacterial strains were also checked for different minimal media in which only carbon source was the imidcloprid. For this purpose. FTW, FTW without N/sub 2/ NSM, M/sub 9/ and MM/sub 2/ media were used and their optical densities were taken on spectrophotometer isolates were checked for resistance to antibiotics and heavy metals. On these characteristics, S/sub 2-d/ and S/sub c-a/ were assigned to Enterobacteriaceae, S/sub 2-b/ to Pseudomonad and rest of the bacterial isolates were affiliated to bacillaceae. (author)

  17. "DRUG RESISTANCE PATTERN IN ISOLATED BACTERIA FROM BLOOD CULTURES"

    A. Sobhani

    2004-05-01

    Full Text Available Bacteremia is an important infectious disease which may lead to death. Common bacteria and pattern of antibiotic resistance in different communities are different and understanding these differences is important. In the present study, relative frequency and pattern of drug resistance have been examined in bacteria isolated from blood cultures in Razi Hospital laboratory. The method of the study was descriptive. Data collection was carried out retrospectively. Total sample consisted of 311 positive blood cultures from 1999 to 2001. Variables under study were bacterial strains, antibiotics examined in antibiogram, microbial resistance, and patients' age and sex. The most common isolated bacteria were Salmonella typhi (22.2% and the least common ones were Citrobacter (1.6%. The highest antibiotic resistance was seen against amoxicillin (88.4%. The proportion of males to females was1: 1/1 and the most common age group was 15-44 (47.3%. Common bacteria and pattern of antibiotic resistance were different in some areas and this subject requires further studies in the future.

  18. Identification of lead- resistant endophytic bacteria isolated from rice.

    Alexander Pérez-Cordero

    2015-06-01

    Full Text Available   The objective of this study was to evaluate in vitro the endophytic bacteria resistance to different lead concentrations. The sampling was undertaken in the first half of 2013, when tissue samples of commercial varieties of rice at tillering stage were collected in Montería, Cordoba, Colombia. Each tissue was subjected to surface cleaning. Endophytic bacteria in agar R2A medium were isolated. Population density (CFU/g tissue was determined from each tissue, by direct counting of R2A medium surface. morphotypes were classified by shape, color, size, and appearance. A total of 168 morphotypes were isolated from root, tillers, and leaf of different commercial varieties of rice. The lead resistance test was performed in vitro, to do that, suspensions of endophytic bacteria in log phase were prepared and inoculated in minimal medium with five concentrations of lead as Pb(NO32. The experiment was incubated at 32 °C and agitated at 150 rpm, for five days. Every hour afterstarting the test, turbidimetry measuring at 600 nm was conducted. Results showed the ability of endophytic bacteria to grow at concentrations of 100% of Pb as Pb(NO32. The results of the identification with kit API20E confirmed the presence of Burkholderia cepacia and Pseudomonas putida, which showed resistance to different lead concentrations.

  19. Isolation of endophyic bacteria from purwoceng (Pimpinella alpina Kds.

    Tri Widayat

    2012-09-01

    andits derivatives has wide biological activity spectrum as antifungal, anticoagulation, anti infl amation and it can be an additive in certain food or cosmetic additive. This study aimed to isolate endophytic bacteria frompurwoceng, to assess the growth of endophytic bacteria within coumarin containing medium and to reveal the affect of endophytic bacteria to the coumarin content of the medium.Methods: Endophytic bacteria were isolated from purwoceng roots and leaves. Pure culture of endophytic bacteria was selected by growing the bacteria in the ammonium salt sugar medium containing purwoceng herbalinfusion. The effect of the bacteria to coumarin content in the medium was assessed through the cultivation of chosen bacteria in medium that was similar with the medium used in the selection step. Coumarin content inthe medium was detected by using thin layer chromatography (TLC.Results: Nine isolates obtained from purwoceng roots and leaves could be alive in the basic medium containing purwoceng herbal infusion and had generation time (g 2.7-5.7 hours and specifi c growth rate (μ 0,14-0,26/hour. Cultivation of chosen isolate showed that BAP5 could grow in the medium containing 1072 arbitrary unit (AU of coumarin. The TLC exhibited Rf 0.27 of the compound that was assumed as coumarin.Conclusion: Endophytic bacteria were successfully isolated from purwoceng and prevented the coumarin loss from the medium. (Health Science Indones 2012;1:31-6 

  20. Colistin-oxolinic acid blood agar: a selective medium for the isolation of Gardnerella vaginalis.

    Thompson, J. S.

    1985-01-01

    Colistin-oxolinic acid medium is proposed as a selective isolation medium for Gardnerella vaginalis. The medium is effective in inhibiting staphylococci and gram-negative bacteria while allowing growth of G. vaginalis.

  1. Tannic acid degradation by Klebsiella strains isolated from goat feces

    Arezoo Tahmourespour

    2016-03-01

    Full Text Available Background and Objectives: Tannins are toxic polyphenols that either bind and precipitate or condense proteins. The high tannin content of some plants is the preliminary limitation of using them as a ruminant feed. So, the aim of this study was the isolation and characterization of tannic acid degrading bacterial strains from goat feces before and after feeding on Pis- tachio-Soft Hulls as tannin rich diet (TRD.Materials and Methods: Bacterial strains capable of utilizing tannic acid as sole carbon and energy source were isolated and characterized from goat feces before and after feeding on TRD. Tannase activity, maximum tolerable concentration and biodegradation potential were assessed.Results: Four tannase positive isolates were identified as Klebsiella pneumoniae. Isolated strains showed the maximum tolerable concentration of 64g/L of tannin. The tannic acid degradation percentage at a concentration of 15.0 g/L reached a maximum of 68% after 24 h incubation, and more than 98% after 72 h incubation. The pH of the medium also decreased along with tannic acid utilization.Conclusions: It is obvious that TRD induced adaptive responses. Thus, while the bacteria were able to degrade and detoxify the tannic acids, they had to adapt in the presence of high concentrations of tannic acid. So, these isolates have an amazing potential for application in bioremediation, waste water treatment, also reduction of tannins antinutritional effects in animal feeds.Keywords: Biodegradation; Goat feces; Klebsiella strains; Tannic acid

  2. Competitive selection of lactic acid bacteria that persist in the human oral cavity

    Snel, J.; Marco, M.L.; Kingma, F.; Noordman, W.M.; Rademaker, J.; Kleerebezem, M.

    2011-01-01

    Lactic acid bacteria (LAB) might offer opportunities as oral probiotics provided candidate strains persist in the mouth. After intake of a mixture of 69 LAB, strains of Lactobacillus fermentum and Lactobacillus salivarius were especially recovered. Coaggregation with other microbes is likely not a prerequisite for persistence since L. salivarius strongly coaggregated with typical oral cavity isolates, whereas L. fermentum failed to display this phenotype.

  3. Inducible gene expression and environmentally regulated genes in lactic acid bacteria

    Kok, Jan

    1996-01-01

    Relatively recently, a number of genes and operons have been identified in lactic acid bacteria that are inducible and respond to environmental factors. Some of these genes/operons had been isolated and analysed because of their importance in the fermentation industry and, consequently, their transc

  4. Comparison of phenotypic and molecular tests to identify lactic acid bacteria

    Paula Mendonça Moraes; Luana Martins Perin; Abelardo Silva Júnior; Luís Augusto Nero

    2013-01-01

    Twenty-nine lactic acid bacteria (LAB) isolates were submitted for identification using Biolog, API50CHL, 16S rDNA sequencing, and species-specific PCR reactions. The identification results were compared, and it was concluded that a polyphasic approach is necessary for proper LAB identification, being the molecular analyzes the most reliable.

  5. Bacteria and Archaea in acidic environments and a key to morphological identification

    Robbins, E.I.

    2000-01-01

    Natural and anthropogenic acidic environments are dominated by bacteria and Archaea. As many as 86 genera or species have been identified or isolated from pH <4.5 environments. This paper reviews the worldwide literature and provide tables of morphological characteristics, habitat information and a key for light microscope identification for the non-microbiologist.

  6. Isolation of Biosurfactant Producing Bacteria from Oil Reservoirs

    A Tabatabaee, M Mazaheri Assadi, AA Noohi,VA Sajadian

    2005-01-01

    Full Text Available Biosurfactants or surface-active compounds are produced by microoaganisms. These molecules reduce surface tension both aqueous solutions and hydrocarbon mixtures. In this study, isolation and identification of biosurfactant producing bacteria were assessed. The potential application of these bacteria in petroleum industry was investigated. Samples (crude oil were collected from oil wells and 45 strains were isolated. To confirm the ability of isolates in biosurfactant production, haemolysis test, emulsification test and measurement of surface tension were conducted. We also evaluated the effect of different pH, salinity concentrations, and temperatures on biosurfactant production. Among importance features of the isolated strains, one of the strains (NO.4: Bacillus.sp showed high salt tolerance and their successful production of biosurfactant in a vast pH and temperature domain and reduced surface tension to value below 40 mN/m. This strain is potential candidate for microbial enhanced oil recovery. The strain4 biosurfactant component was mainly glycolipid in nature.

  7. Evaluating Antimutagenic Activity of Probiotic Bacteria Isolated from Probiotic Products

    R Kazemi Darsanki

    2012-07-01

    Full Text Available

    Background and Objectives: Probiotic bacteria are microbial nutrition supplements which have useful effects on human health by maintaining of bowel microbial balance. There are many studies that have been suggested the use of probiotic products as cancer risk reducer. The aim of this study, is isolation and detection of probiotic agents from yoghurt and probiotical tablet and evaluation of their abilities to decrease some effects of mutagenic and carcinogenic agents.

     

    Methods: In this study, probiotic bacteria were isolated from yogurt and probiotic tablet by using MRS in anaerobic condition (5% Co2 and gas peck and temperature of 37°c. Then, they were detected by using biochemical tests. Their anti mutagenic effects of supernatant culture were evaluated against mutagenic agents of azid Sodium and Potassium Permanganate by ames test (Salmonella typhimurium TA100 in presence and absence of S9.

     

    Results: Six probiotic bacteria were isolated from yogurt and probiotic tablet. Their anti mutagenic activity results based on ames test showed they can inhibit mutagenic agents more than 40% in some species, which is considered as a good result.

     

    Conclusion: The results of this study show that the use of probiotic bacteria found in different products such as yogurt and probiotic tablets, have proper anti mutagenic and anti carcinogenic effects. They change the micro flora of bowel and, as a result, reduce absorption of mutagenic and carcinogenic agents and help to maintain human health.

     

  8. Development of a Method for Detection of Lactic Acid Bacteria Producing Exclusively the l-(+)- Isomer of Lactic Acid

    Jehanno, D.; Thuault, D; Bourgeois, C. M.

    1992-01-01

    A method was developed for the detection and isolation, within a population of lactic acid bacteria, of strains producing exclusively the l-(+)- isomer of lactic acid; the visual detection of colonies of these particular strains can be carried out directly on agar plates (50 to 70 colonies per plate). The method is based on an enzymatic stereospecific reaction involving d-(−)-lactate dehydrogenase and linked to a staining reaction; the diffusion area of the d-(−)- isomer stains red around the...

  9. Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

    Terzić-Vidojević Amarela; Nikolić Milica; Veljović Katarina; Tolinački Maja; Busarčević M.; Topisirović L.

    2009-01-01

    A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lac...

  10. Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period

    Terzić-Vidojević Amarela; Lozo Jelena; Topisirović Ljubiša

    2009-01-01

    In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done b...

  11. Quorum sensing mechanism in lactic acid bacteria

    Hatice Yılmaz - Yıldıran; Aynur Gül Karahan; Gülden Başyiğit - Kılıç

    2015-01-01

    For a long time, microorganisms were considered as just multiplying, finding nutrients and living by themselves organisms. But that belief changed 50 years ago along with the discovery of bacteria communication with each other and environment by microbiologists. The language used in the communication consists of signal molecules and these molecules are generally called 'auto inducer'. Bacteria are capable of measuring density of these molecules and by this way they are able to detect amoun...

  12. Whey protein isolate edible film: a carrier for probiotic bacteria

    Odila Pereira, Joana; Gomes, Ana; Pintado, Manuela

    2014-01-01

    The use of edible films formulated with bioactive compounds in food products in order to convey new functionalities or extend shelf-life opens new possibilities as support for functional lactic acid bacteria. Thus, active coatings can be obtained by immobilization of the microorganisms in the film, which when in contact with food, will enable the release of microbial bioactive principles and/or after ingestion can directly exert functionality in the human body. Such action may ...

  13. 山西老陈醋发酵过程菌群微生态分析及乳酸菌分离%Analysis of Microbial Community Microecology in Shanxi Aged Vinegar Fermentation Process and Isolation of Lactic Acid Bacteria

    王梦颖; 赵国忠; 赵建新; 张灏; 陈卫

    2016-01-01

    Shanxi aged vinegar is one of Chinese four famous vinegars,with unique flavor,long history and being beneficial to human health,in order to promote the development of Shanxi aged vinegar industry and prevent corruption caused by microorganisms,16S rDNA metagenomics sequencing is used to analyze the microecology of microbial community during the fermentation process of Shanxi aged vinegar,to make bacterial species and the relative abundance of them clearly,which plays a leading role during the fermentation process of Shanxi aged vinegar.Based on the study mentioned above,lactic acid bacteria are isolated and identified,in order to excavate potential microorganism resources in traditional fermented food.%山西老陈醋作为中国四大名醋之一,风味独特,历史悠久,且对人体健康有较好的促进作用。为了促进山西老陈醋发酵工业的发展及对其生产中出现的不可控微生物腐败造成的质量问题进行预防,研究采用16S rDNA 宏基因组的测序手段对山西老陈醋发酵过程中的菌群微生态进行分析,了解陈醋在酒精发酵及醋酸发酵两个重要过程中起主导作用的细菌种类及各种属微生物的相对丰度,并在对主要发酵微生物有一定了解的基础上对其中的乳酸菌进行分离、鉴定,充分挖掘传统发酵食品中具有潜力的微生物资源。

  14. Interaction of neptunium with humic acid and anaerobic bacteria

    Humic acid and bacteria play an important role in the migration of radionuclides in groundwaters. The interaction of neptunium with humic acid and anaerobic bacteria has been investigated by liquid/liquid and solid/liquid extraction systems. For liquid/liquid extraction, the apparent complex formation constant, βα was obtained from the distribution between two phases of neptunium. For solid/liquid extraction, the ratio of sorption to bacteria, Kd, was measured. Kd of humic acid can be evaluated from βα. The large value of βα and Kd means strong interaction of neptunium with organisms. In order to examine the effect of the nature of organism on interaction, the interaction with humic acid was compared to that with non-sterilized or sterilized mixed anaerobic bacteria. The value of βα of humate depended on neptunium ion concentration as well as pH, which showed the effect of polyelectrolyte properties and heterogeneous composition of humic acid. The comparison of interaction with humic acid and bacteria indicated that the Kd value of humic acid was larger than that of bacteria and more strongly depend on pH. (author)

  15. Production of Value-added Products by Lactic Acid Bacteria

    Lactic acid bacteria (LAB) are a group of facultative anaerobic, catalase negative, nonmotile and nonsporeforming–Gram positive bacteria. Most LAB utilize high energy C sources including monomer sugars to produce energy to maintain cellular structure and function. This anaerobic fermentation proce...

  16. Isolation, screening and characterization of bio surfactant producing bacteria

    Bio surfactant producing bacteria were enriched from oil, oil contaminated soil and formation water collected from some local oil wells; Balkassar, Joyamair, Dullian, Meyal and Khore, and oil-riched soils from Karachi coastal area and Petroleum Refinery Limited (PRL) Karachi, by rowing them on different growth media with various carbon sources. These enriched cultures were analysed qualitatively and quantitatively for various types of bacteria. Morphologically different colonies present in these enriched cultures were quantified and different bacterial strains were isolated by single colony isolation method. Sixty two isolates were screened out by growing them individually on Khaskheli crude oil and comparing for the above parameters. Two bacterial strains which did not fulfill this criteria were also used for comparison in further studies. The selected strains were grown on n-hexadecane/glucose and the spent culture broth were tested for reduction in surface tension (ST) and interfacial tension (IFT). The surface tension was checked after every 24 hours and the minimum time required for the reduction in surface tension 33 mN/m was noted. On the basis of these observation, six groups of bacteria were made. These cultures were also grown on blood agar plates to test for hemolysis. Sixty six percent of these selected cultures were found to reduce surface tension lesser than 33 mN/m and IFT lesser than 3 mN/m whereas 85% of them showed hemolytic activity. IFT of these culture broths was found to be positively correlated to surface tension. Among the isolates from different localities Pseudomonas spp. was found to be most prevalent while some Micrococcus and Acinetobacter were also found. (author)

  17. Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques

    Lactic Acid Bacteria (LAB) are considered to be the most useful microorganisms. They are beneficial in flavoring foods, inhibiting pathogenic as well as spoilage bacteria in food products. The isolates of LAB were obtained from traditional Syrian dairy products (white cheese and curdled yogurt) obtained from different regions in Syria. The isolates were subjected to phenotypic characterization analyses. The PCR technique of bacterial DNA was evaluated as an advanced tool for the identification of LAB. It was found that strains: E. faecium, E. faecalis and S. thermophilus dominate in white cheese and in yogurt. Our results demonstrated that we could identify LAB using Fourier transform infrared spectroscopy (FT-IR) patterns. (Authors)

  18. Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques

    Lactic Acid Bacteria (LAB) are considered to be the most useful microorganisms. They are beneficial in flavoring foods, inhibiting pathogenic as well as spoilage bacteria in food products. The isolates of LAB were obtained from traditional Syrian dairy products (white cheese and curdled yogurt) obtained from different regions in Syria. The isolates were subjected to phenotypic characterization analyses. The PCR technique of bacterial DNA was evaluated as an advanced tool for the identification of LAB. It was found that strains: E. faecium, E. faecalis and S. thermophilus dominate in white cheese and in yogurt. Our results demonstrated that we could identify LAB using Fourier transform infrared spectroscopy (FT-IR) patterns. (author)

  19. Inhibition of seafood-borne bacteria in cooked mackerel (Rastrelliger kanagurta) fish meat by lactic acid bacteria

    Kanappan, S.; G. Gopikrishna

    2008-01-01

    Antagonistic activity of lactic acid bacteria (LAB) namely Streptococcus faecalis, Pediococcus cerevisiae and Lactobacillus casei was tested against seafood-borne bacteria such as Staphylococcus aureus, Bacillus cereus, Escherichia coli, Clostridium perfringens and Listeria monocytogenes. Three lactic acid bacteria such as Streptococcus faecalis, Lactobacillus casei and Pediococcus cerevisiae were coated on cooked mackerel meat, individually and in combination against fish-borne bacteria. S. ...

  20. Isolation and screening of lactic acid bacteria and preparation of microbial ecological agents%乳酸菌的分离筛选及其微生态制剂的制备

    刘变芳; 雒丹; 石磊

    2011-01-01

    该研究用市售酸奶中分离纯化到的乳酸菌株和实验室保藏的多种乳酸菌株作为材料,研究不同乳酸菌对大肠杆菌、沙门氏菌、志贺氏菌、金黄色葡萄球菌4种致病菌株的抑菌作用.采用双层平板法从出发菌株中选育到对致病菌株有明显抑制功能的乳酸菌,并将抗菌性能良好的乳酸菌株进行优化组合.组合菌剂转接到脱脂乳中,静置培养48h后,采用真空冷冻干燥技术制备乳酸菌微生态制剂.试验结果表明,从原始菌株中选育到11株对4种致病菌有较强抑制功能的乳酸菌株;优化组合乳酸菌在MRS培养液中,静置培养17h活菌数达到最大值;冷冻干燥过程采用2%麦芽糖作为保护剂,微生态制剂中乳酸菌活菌数为3.36× 105cfu/g,存活率达到68.6%.%Antibacterial effect of lactic acid bacteria purified from yogurt and preserved in our laboratory on pathogenic strains of Higellae pathogenic, Staphylococcus aureus, Salmonella, and Escherichia coli were studied. Double-plate method was adopted to select lactic acid bacteria that had a significant inhibition function on pathogenic strains, and lactic acid bacteria strains with good anti-bacterial performances was combined and optimized. Combined strains were inoculated with skim milk to produce microbial ecological agents of lactic acid bacteria by vacuum freeze-drying after 48h static culture. The experimental results shown that among the original lactic acid bacteria strains, eleven strains had significant inhibition effect on the four pathogenic strains, and the number of optimized combination reach its peak after 17h static culture in MRS medium. When using 2% of maltose as protective agent, the number of survival bacteria was 3.36x105cfu/g, the survival rate of lactic acid bacteria in microbial ecological agents after vacuum freeze-drying could reach 68.6%.

  1. Ten years of subproteome investigations in lactic acid bacteria: A key for food starter and probiotic typing

    Mangiapane, E.; Mazzoli, R.; Pessione, A.;

    2015-01-01

    in bacteria, chiefly lactic acid bacteria. Production of desired and undesired metabolites, differences between strains belonging to same species but isolated from different ecological niches, the effect of cryoprotectants on survival to lyophilization as well as the adhesive capability of strains, were...

  2. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations

    Previous studies using traditional biochemical methods to study the ecology of commercial sauerkraut fermentations revealed that four lactic acid bacteria species, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis were the primary microorganisms in...

  3. Aromatic compound degradation by iron reducing bacteria isolated from irrigated tropical paddy soils

    LU Wenjing; WANG Hongtao; HUANG Changyong; W. Reichardt

    2008-01-01

    Forty-six candidate phenol/benzoate degrading-iron reducing bacteria were isolated from long term irrigated tropical paddy soils by enrichment procedures. Pure cultures and some prepared mixed cultures were examined for ferric oxide reduction and phenol/benzoate degradation. All the isolates were iron reducers, but only 56.5% could couple iron reduction to phenol and/or benzoate degradation, as evidenced by depletion of phenol and benzoate after one week incubation. Analysis of degradative capability using Biolog MT plates revealed that most of them could degrade other aromatic compounds such as ferulic acid, vanillic acid, and hydroxybenzoate. Mixed-cultures and soft samples displayed greater capacity for aromatic degradation and iron reduction than pure bacterial isolates, suggesting that these reactions may be coupled via a consortia-based mechanism in paddy soils.

  4. Phylogenetic analysis of antimicrobial lactic acid bacteria from farmed seabass Dicentrarchus labrax.

    Bourouni, Ouissal Chahad; El Bour, Monia; Calo-Mata, Pilar; Mraouna, Radhia; Abedellatif, Boudabous; Barros-Velàzquez, Jorge

    2012-04-01

    The use of lactic acid bacteria (LAB) in the prevention or reduction of fish diseases is receiving increasing attention. In the present study, 47 LAB strains were isolated from farmed seabass ( Dicentrarchus labrax ) and were phenotypically and phylogenetically analysed by 16S rDNA and randomly amplified polymorphic DNA - polymerase chain reaction (RAPD-PCR). Their antimicrobial effect was tested in vitro against a wide variety of pathogenic and spoilage bacteria. Most of the strains isolated were enterococci belonging to the following species: Enterococcus faecium (59%), Enterococcus faecalis (21%), Enterococcus sanguinicola (4 strains), Enterococcus mundtii (1 strain), Enterococcus pseudoavium (1 strain), and Lactococcus lactis (1 strain). An Aerococcus viridans strain was also isolated. The survey of their antimicrobial susceptibility showed that all isolates were sensitive to vancomycin and exhibited resistance to between 4 and 10 other antibiotics relevant for therapy in human and animal medicine. Different patterns of resistance were noted for skin and intestines isolates. More than 69% (32 strains) of the isolates inhibited the growth of the majority of pathogenic and spoilage bacteria tested, including Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Aeromonas salmonicida, Vibrio anguillarum, and Carnobacterium sp. To our knowledge, this is the first report of bioactive enterococcal species isolated from seabass that could potentially inhibit the undesirable bacteria found in food systems. PMID:22439634

  5. Cell wall structure and function in lactic acid bacteria

    Kulakauskas, Saulius

    2014-01-01

    The cell wall of Gram-positive bacteria is a complex assemblage of glycopolymers and proteins. It consists of a thick peptidoglycan sacculus that surrounds the cytoplasmic membrane and that is decorated with teichoic acids, polysaccharides, and proteins. It plays a major role in bacterial physiology since it maintains cell shape and integrity during growth and division; in addition, it acts as the interface between the bacterium and its environment. Lactic acid bacteria (LAB) are traditionall...

  6. Controlled overproduction of proteins by lactic acid bacteria

    Kuipers, Oscar P; Ruyter, Pascalle G.G.A. de; Kleerebezem, Michiel; de Vos, Willem M

    1997-01-01

    Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the regulated overproduction of any desirable protein by lactic acid bacteria. Some systems benefit from the fact that the expression vectors, marker genes and inducing factors can be used directly in food applications since they are all derived ...

  7. Flow cytometric assessment of viability of lactic acid bacteria

    Bunthof, C.J.; Bloemen, K.; Breeuwer, P.; Rombouts, F. M.; Abee, T

    2001-01-01

    The viability of lactic acid bacteria is crucial for their applications as dairy starters and as probiotics. We investigated the usefulness of flow cytometry (FCM) for viability assessment of lactic acid bacteria. The esterase substrate carboxyfluorescein diacetate (cFDA) and the dye exclusion DNA binding probes propidium iodide (PI) and TOTO-1 were tested for live/dead discrimination using a Lactococcus, a Streptococcus, three Lactobacillus, two Leuconostoc, an Enterococcus, and a Pediococcu...

  8. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

    Argyri, Anthoula; Zoumpopoulou, Georgia; Karatzas, Kimon Andreas; Tsakalidou, Effie; Nychas, George John; Panagou, Efstathios; Tassou, Chrysoula

    2012-01-01

    The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Seventy one (71) lactic acid bacterial strains (17 Leuconostoc mesenteroides, 1 Ln. pseudomesenteroides, 13 Lactobacillus plantarum, 37 Lb. pentosus, 1 Lb. paraplantarum, and 2 Lb. paracasei sub...

  9. Isolation and identification of bacteria by means of Raman spectroscopy.

    Pahlow, Susanne; Meisel, Susann; Cialla-May, Dana; Weber, Karina; Rösch, Petra; Popp, Jürgen

    2015-07-15

    Bacterial detection is a highly topical research area, because various fields of application will benefit from the progress being made. Consequently, new and innovative strategies which enable the investigation of complex samples, like body fluids or food stuff, and improvements regarding the limit of detection are of general interest. Within this review the prospects of Raman spectroscopy as a reliable tool for identifying bacteria in complex samples are discussed. The main emphasis of this work is on important aspects of applying Raman spectroscopy for the detection of bacteria like sample preparation and the identification process. Several approaches for a Raman compatible isolation of bacterial cells have been developed and applied to different matrices. Here, an overview of the limitations and possibilities of these methods is provided. Furthermore, the utilization of Raman spectroscopy for diagnostic purposes, food safety and environmental issues is discussed under a critical view. PMID:25895619

  10. [Properties of pectolitic phytopathogenic bacteria isolates obtained in Ukraine].

    Maksimenko, L A; Parkhomenko, N I; Moroz, S N; Gorb, T E

    2013-01-01

    Bacteria obtained from potato tubers having symptoms of soft rot and grown in different regions of Ukraine are identified as Pectobacterium carotovorum subsp. carotovorum. These bacteria strains are able to produce bacteriocines. Their killer activity in respect of P. carotovorum and Esherichia coli has been studied. The sensitivity to bactericines has been shown. Purified fractions of bacteriocines having high molecular weight (MCTV) have been obtained. The difference in composition of proteins from phage tails as compared to the ones in P. carotovorum J2 has been studied by the method of electrophoresis. It was found that the composition of MCTV major proteins of studied isolates mostly corresponds to P. carotovorum J2. The set of enzyme minor fractions has some different compositions as compared to P. carotovorum J2. It has been hypothesized that this difference is responsible for killer specificity. PMID:24450188

  11. The impact of lactic acid bacteria on sourdough fermentation

    Savić Dragiša S.

    2005-01-01

    Full Text Available The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

  12. Microbial Cellulose Production from Bacteria Isolated from Rotten Fruit

    B. E. Rangaswamy

    2015-01-01

    Full Text Available Microbial cellulose, an exopolysaccharide produced by bacteria, has unique structural and mechanical properties and is highly pure compared to plant cellulose. Present study represents isolation, identification, and screening of cellulose producing bacteria and further process optimization. Isolation of thirty cellulose producers was carried out from natural sources like rotten fruits and rotten vegetables. The bacterial isolates obtained from rotten pomegranate, rotten sweet potato, and rotten potato were identified as Gluconacetobacter sp. RV28, Enterobacter sp. RV11, and Pseudomonas sp. RV14 through morphological and biochemical analysis. Optimization studies were conducted for process parameters like inoculum density, temperature, pH, agitation, and carbon and nitrogen sources using Gluconacetobacter sp. RV28. The strain produced 4.7 g/L of cellulose at optimum growth conditions of temperature (30°C, pH (6.0, sucrose (2%, peptone (0.5%, and inoculum density (5%. Characterization of microbial cellulose was done by scanning electron microscopy (SEM.

  13. Isolation of imidacloprid degrading bacteria from cotton fields

    Imidacloprid is cyclodiene organochlorine, used as an insecticide all over the world an possess a serious environmental threat. It is mostly used for cotton insects (bollworm, aphid and white fly). For isolation of imidacloprid degrading bacteria three soil samples were collected from cotton fields of district Layyah having five years history of use. Soil samples were analyzed by measuring pH and electric conductivity. The isolation of imidacroprid degrading bacteria was performed by enrichment technique. Fourteen bacterial strains: S/sub i-a/, S/sub i-b/, S/sub i-c/, S/sub i-d/, S/sub i-e/, S/sub a-a/, S/a-b/, S/a-c/, S/a-d/, S/sub b-a/, S/sub b-b/, S/sub b-c/, S/sub b-d/ and S/b-e/ were isolated on the basis of their colony morphologies. The purified colonies were characterized morphologically physiologically and biochemically. Gram staining was done and Gram staining was done and Gram negative strains were confirmed on macConkey agar and Eosin methylene blue. Bacterial strains were also checked for different minimal media in which only carbon source was the imidacloprid. For this purpose FTW, FTW without N/sun 2/, NSM, M/sub 9/ and MM/sub 2/ media were used and their optical densities were taken on spectrophotometer, isolates were checked for resistance to antibiotics and heavy metals. On the basis of these characteristics. S/sub a-c/ and S/sub l-d/ were assigned to Enterobacteriaceae, S/sub a-b/ to Pseudomonadaceae and rest of the bacterial isolates were affiliated. (author)

  14. Repetitive sequence based polymerase chain reaction to differentiate close bacteria strains in acidic sites

    XIE Ming; YIN Hua-qun; LIU Yi; LIU Jie; LIU Xue-duan

    2008-01-01

    To study the diversity of bacteria strains newly isolated from several acid mine drainage(AMD) sites in China,repetitive sequence based polymerase chain reaction (rep-PCR),a well established technology for diversity analysis of closely related bacteria strains,was conducted on 30 strains of bacteria Leptospirillum ferriphilium,8 strains of bacteria Acidithiobacillus ferrooxidans,as well as the Acidithiobacillus ferrooxidans type strain ATCC (American Type Culture Collection) 23270.The results showed that,using ERIC and BOX primer sets,rep-PCR produced highly discriminatory banding patterns.Phylogenetic analysis based on ERIC-PCR banding types was made and the results indicated that rep-PCR could be used as a rapid and highly discriminatory screening technique in studying bacterial diversity,especially in differentiating bacteria within one species in AMD.

  15. Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers

    Xiaoyi Ji; Yuan Wu; Xingzhu Wu; Yonghua Lin; Weiwei Xu; Hui Ruan; Guoqing He

    2013-01-01

    The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seven organic acids i.e., oxalic, tartaric, malic, lactic, acetic, citric and succinic acid during cucum...

  16. Isolation of Cellulolytic Bacteria and Characterization of the Enzyme

    Nisa Rachmania; Titi Candra Sunarti; Besty Maranatha; Wahyu Widosari; Anja Meryandini; Hasrul Satria

    2009-01-01

    Four of cellulolitic bacteria isolates had beencharacterized. The determination of cellulase activity was conducted at the highest production time, using crudeenzymes with the modification of Miller methods (1959) on pure cellulose substrates such as CMC (Carboxymethylcellulose), Avicel and Filter paper Whatman No. 1 as well as agriculture waste such as rice straw, corn cob and bananapeel. Cellulase from C4-4, C5-1, C5-3 and C11-1 showed optimum activity at pH 5, 70°C, pH 3.5, 90°C, pH 5, 80°...

  17. Selective isolation and characterization of agriculturally beneficial endopytic bacteria from wild hemp using canola

    Endophytic bacteria can provide a useful alternative to synthetic fertilizers to improve plant growth. Wild plants are little investigated as a source of growth promoting endophytic bacteria for commercial application to crops. In present study, endophytic bacteria were isolated from Cannabis sativa L. (hemp) using two different methods to examine their ability to promote canola growth. Besides direct isolation from the roots, endophytic bacteria were also selectively isolated from the rhizosphere of C. sativa using canola. Under gnotobiotic conditions, six bacteria from the selective isolation significantly improved canola root growth, as compared to the two bacteria isolated from direct method. Overall, three isolates performed distinctly well, namely, Pantoea vagans MOSEL-t13, Pseudomonas geniculata MOSEL-tnc1, and Serratia marcescens MOSEL-w2. These bacteria tolerated high salt concentrations and promoted canola growth under salt stress. Further, the isolated bacteria possessed plant growth promoting traits like IAA production, phosphate solubilization, and siderophore production. Most isolates produced plant cell-wall degrading enzymes, cellulase and pectinase. Some isolates were also effective in hindering the growth of two phytopathogenic fungi in dual culture assay, and displayed chitinase and protease activity. Paenibacillus sp. MOSEL-w13 displayed the greatest antifungal activity among all the isolates. Present findings conclude that wild plants can be a good source for isolating beneficial microbes, and validates the employed selective isolation for improved isolation of plant-beneficial endophytic bacteria. (author)

  18. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages Avaliação da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adição na qualidade de salsichas cozidas

    María de Lourdes Pérez-Chabela

    2008-03-01

    Full Text Available The thermotolerant capacity of several lactic acid bacteria strains isolated from cooked commercial sausages was determined. Four strains were positively identified as Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilacti, after surviving thermal treatment (70 °C during 60 minutes. Thermotolerant strains were inoculated in sausage batters before cooking in order to determine their effect on color, texture, acceptance and inhibition of Enterobacteria during 12 days at 8 °C. No significant effect of the inoculated strains was detected on color parameters. Textural profile parameters, cohesiveness and resilience, were not affected by the inoculation of thermotolerant lactic acid bacteria, but L. curvatus sausages resulted softer than the rest of the treatments. Samples inoculated with L. curvatus also obtained the lowest scores for the sensory attributes evaluated, with the remaining treatments causing no unfavorable effects on sausage acceptance. There was a reduction in enterobacterial counts after 12 days of cold storage in inoculated samples. The performance of inoculated lactic acid bacteria strains can be explained in a similar way as that of starter cultures in dry-fermented sausages, where the growth in nests impairs other pathogenic microorganisms present in the rest of the sausage, since environmental conditions and the early inoculation of these thermotolerant strains favor them to become the dominant flora.A capacidade termotolerante de diversas cepas de bactérias lácticas isoladas de salsichas comerciais cozidas foi determinada. Quatro cepas foram identificadas positivamente como Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus e Pediococcus acidilacti, depois de sobreviver satisfatoriamente ao tratamento térmico (70 °C durante 60 minutos. As cepas termotolerantes foram inoculadas nas salsichas antes do cozimento, a fim de saber o seu efeito sobre a cor, a

  19. Effect of Indole-3-Acetic Acid-Producing Bacteria on Phytoremediation of Soil Contaminated with Phenanthrene and Anthracene by Mungbean

    Waraporn Chouychai; Thidarat Paemsom; Chittra Pobsuwan; Khanitta Somtrakoon; Hung Lee

    2016-01-01

    The use of indole-3-acetic acid (IAA)-producing bacteria isolated from non-contaminated weed rhizosphere to enhance plant growth and PAH phytoremediation capacity was investigated. IAA-producing bacterial isolates, designated NSRU1, NSRU2, and NSRU3, were isolated from the rhizosphere of Eleusine indica (Poaceae) and Chromolaena odorata (Asteraceae). The isolates were able to produce IAA in nutrient broth. However, when grown in the presence of 100 mg/l of either phenanthrene or anthracene, t...

  20. The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

    De Vuyst, Luc; Schrijvers, Vincent; Paramithiotis, Spiros; Hoste, Bart; Vancanneyt, Marc; Swings, Jean; Kalantzopoulos, George; Tsakalidou, Effie; Messens, Winy

    2002-01-01

    Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactob...

  1. Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    Pedersen, Thomas Bæk

    Undefined mesophilic cheese starters are complex ecosystems that contain both homofermentative and heterofermentative lactic acid bacteria, with the Lactococcus genera representing the former and Lceuonostoc and sometimes Lactobacillus the latter. These starters originate from old butter starters...... dairy strains had, in comparison with plant isolates, the ability to ferment citrate and lacked several genes involved in the fermentation of complex carbohydrates. The presented research in this thesis has gained insight in to the role of heterofermentative lactic acid bacteria in cheese flavour...... formation. The traditional DL-starters contained numerous of strains of heterofermentative Le. mesenteroides, whereas Le. pseudomesenteroides and  only were found in some starters. The potential of heterofermentative lactic acid bacteria to effect the flavour formation in cheese seems to be dependent on how...

  2. Making More of Milk Sugar by Engineering Lactic Acid Bacteria

    Vos, Willem M. de; Hols, Pascal; Kranenburg, Richard van; Luesink, Evert; Kuipers, Oscar P.; Oost, John van der; Kleerebezem, Michiel; Hugenholtz, Jeroen

    1998-01-01

    By exploiting their genetic and metabolic capacity, lactic acid bacteria can be used to generate a variety of products from milk sugar lactose other than the archetypical lactic acid. This review will outline the different genetic and metabolic engineering strategies that can be applied to lactic ac

  3. Remediation of Acid Mine Drainage with Sulfate Reducing Bacteria

    Hauri, James F.; Schaider, Laurel A.

    2009-01-01

    Sulfate reducing bacteria have been shown to be effective at treating acid mine drainage through sulfide production and subsequent precipitation of metal sulfides. In this laboratory experiment for undergraduate environmental chemistry courses, students design and implement a set of bioreactors to remediate acid mine drainage and explain observed…

  4. Isolation and identification of acetogenic bacteria obtained from deer rumen and their potential for methanogenesis inhibitor

    Amlius Thalib

    2008-10-01

    Full Text Available Methanogenesis can be inhibited by various chemicals through different mechanism reaktion. The use of acetogenic bacteria as H2 sink is assumed to be a promising approach. Isolation and identification of acetogenic bacteria obtained from deer rumen had been conducted. Two types of media used for isolation were hydrogen-carbondioxide utilizing acetogens and carbonmonoxide utilizing acetogens. Identification of species of acetogens isolates was based on descriptions of morphology, Gram type, motility, bioreaction results, and oksygen requirement. The compositions of methane and volatile fatty acids (VFA were determined on minimal media or added with sheep rumen liquid innoculated with pure isolates. The identification results showed that the isolate cultured on media of hydrogen-carbondioxide utilizing acetogens was Acetoanaerobium noterae and the ones cultured on media of carbonmonoxide utilizing acetogens was Acetobacterium woodii. Inoculumn of A. noterae and A. woodii could decreased the composition of methane resulted from substrate fermented by fresh rumen liquid of sheep (CRDF, that is culture of A. noterae added FPM and defaunator decreased methane production by 28.8% (P CH3COOH + 2H2O by which reduction of CO2 with H2 producing CH4 can be inhibited or decreased. Their function as methanogenesis inhibitor would be more significant when they are combined with microbial growth factors and defaunator.

  5. Isolation of Indole Utilizing Bacteria Arthrobacter sp. and Alcaligenes sp. From Livestock Waste.

    Kim, Minsu; Lee, Jin-Hyung; Kim, Eonmi; Choi, Hyukjae; Kim, Younghoon; Lee, Jintae

    2016-06-01

    Indole is an interspecies and interkingdom signaling molecule widespread in different environmental compartment. Although multifaceted roles of indole in different biological systems have been established, little information is available on the microbial utilization of indole in the context of combating odor emissions from different types of waste. The present study was aimed at identifying novel bacteria capable of utilizing indole as the sole carbon and energy source. From the selective enrichment of swine waste and cattle feces, we identified Gram-positive and Gram-negative bacteria belonging to the genera Arthrobacter and Alcaligenes. Bacteria belonging to the genus Alcaligenes showed higher rates of indole utilization than Arthrobacter. Indole at 1.0 mM for growth was completely utilized by Alcaligenes sp. in 16 h. Both strains produced two intermediates, anthranilic acid and isatin, during aerobic indole metabolism. These isolates were also able to grow on several indole derivatives. Interestingly, an adaptive response in terms of a decrease in cell size was observed in both strains in the presence of indole. The present study will help to explain the degradation of indole by different bacteria and also the pathways through which it is catabolized. Furthermore, these novel bacterial isolates could be potentially useful for the in situ attenuation of odorant indole and its derivatives emitted from different types of livestock waste. PMID:27570307

  6. Can electrophoretic types of listeria monocytogenes induce different sensitivity to lactic acid bacteria bacteriocins?

    Dimitrijević Mirjana

    2005-01-01

    Full Text Available The aim of this study was to find if electrophoretic types (ETs of Listeria monocytogenes, typed by multilocus enzyme electrophoresis (MEE, can induce different sensitivity to lactic acid bacteria bacteriocins. Bacteriocins are extracellular peptides or protein molecules, produced by lactic acid bacteria, which not only have bactericidal or bacteriostatic effects, on usually closely related bacterial strains, but also they may have destructive effects on some not so closely related Gram positive bacteria, for example Listeria monocytogenes. Listeria monocytogenes is commonly found in the intestines of humans and animals, in milk, soil, leafy vegetables and in food processing environments. These bacteria have been isolated in a variety of foods, including raw and cooked poultry, meat, seafood, salads and sandwiches. Many techniques for typing of Listeria monocytogenes in foodstuffs, have been developed for the purpose of identification of the origin of infection for epidemiological and epizootological studies. Among the 98 examined isolates of Listeria monocytogenes (50 clinical/human and 48 from food of animal origin 32 electrophoretic types have been detected. Bacteriocins, which we have used in the study, originated from the following lacic acid bacteria: Lactobacillus sake 148, Lactococcus UW, Lactobacillus sake 706, Pediococcus 347 and Lactobacillus sake 265. In this study, on the basis of a dendogram, our results indicate that a reliable relationship between genetic distance of Listeria monocytogenes electrophoretic types and their sensitivity to lactic acid bacteria bacteriocins cannot been found. MEE may, however, be of future benefit in establishing links between isolates from human disease cases and thus be useful in establishing the epidemiology of not only sporadic cases, but of outbreaks of listeriosis, as well.

  7. Bacteriocinogenic Bacteria Isolated from Raw Goat Milk and Goat Cheese Produced in the Center of México.

    Hernández-Saldaña, Oscar F; Valencia-Posadas, Mauricio; de la Fuente-Salcido, Norma M; Bideshi, Dennis K; Barboza-Corona, José E

    2016-09-01

    Currently, there are few reports on the isolation of microorganisms from goat milk and goat cheese that have antibacterial activity. In particular, there are no reports on the isolation of microorganisms with antibacterial activity from these products in central Mexico. Our objective was to isolate bacteria, from goat products, that synthesized antimicrobial peptides with activity against a variety of clinically significant bacteria. We isolated and identified Lactobacillus rhamnosus, L. plantarum, L. pentosus, L. helveticus and Enterococcus faecium from goat cheese, and Aquabacterium fontiphilum, Methylibium petroleiphilum, Piscinobacter aquaticus and Staphylococcus xylosus from goat milk. These bacteria isolated from goat cheese were able to inhibit Staphylococcus aureus, Bacillus cereus, Escherichia coli, Listeria monocytogenes, L. inoccua, Pseudomona aeruginosa, Shigella flexneri, Serratia marcescens, Enterobacter cloacae and Klebsiella pneumoniae. In addition, bacteria from goat milk showed inhibitory activity against B. cereus, L. lactis, E. coli, S. flexneri, E. cloacae and K. pneumonia; S. aureus, L. innocua, S. agalactiae and S. marcescens. The bacteriocins produced by these isolates were shown to be acid stable (pH 2-6) and thermotolerant (up to 100 °C), but were susceptible to proteinases. When screened by PCR for the presence of nisin, pediocin and enterocin A genes, none was found in isolates recovered from goat milk, and only the enterocin A gene was found in isolates from goat cheese. PMID:27407294

  8. BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE

    T. Ahmed and R. Kanwal

    2004-01-01

    Lactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk...

  9. Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity Isolamento de bactérias lácticas produtoras de bacteriocinas a partir de carnes e produtos cárneos e seu espectro de atividade inibitória

    Renata Bromberg

    2004-06-01

    Full Text Available A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gram-negative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens.Um total de 285 amostras de carnes e produtos cárneos foi avaliado para detecção de culturas produtoras de bacteriocinas pelo método do "sanduíche". A partir de 174 destas amostras, 813 linhagens de bactérias lácticas com atividade inibitória sobre Staphylococcus aureus CTC 033 e/ou Listeria innocua Lin 11 foram isoladas. Quando examinadas pelo método de antagonismo simultâneo em poços, 128 destas linhagens inibiram o crescimento dos microrganismos indicadores. O espectro de atividade das linhagens isoladas foi avaliado com diversos microrganismos Gram-positivos e Gram-negativos. De um modo geral, S. aureus foi o microrganismo indicador mais sensível, enquanto Enterococcus faecalis e Lactobacillus plantarum foram os mais resistentes. Todos os compostos antimicrobianos produzidos pelas bactérias lácticas testadas foram completa ou parcialmente inativados por

  10. Frequency of Antibiotic Resistance Patterns in Bacteria Isolated from Children

    Esmaeili, R.

    2014-06-01

    Full Text Available Background and Objective: Bacterial infectioins in particular meningitis, pneumonia and septicemia are still some of the most causes of mortalities in children.The aim of present study was to identify the most common bacterial agents causing infectionis in children under 14 and detection of antibiotic resistance paterns. Material and Methods: During two years,1897samples were obtained from the patients suspected bacterial infectioins. They were investigated for bacterial cultures, age, sex and antibiogram patterns. The species were identified by biochemical and serological methods. Results: Of 1897 samples, 563 (29.6% had positve bacterial culture. Of these 74.7% were gram negative and 25.3% gram positive . The most common species were Escherichia coli(34.1%, Staphylococcus aureus (17.1%, Psuedomonas aeroginosa (12.4%, Kelebsiella (11% and Staphylococcus epidermidis (5.7%. The most effective antibiotics against both gram positive and gram negative bacteria were ceftriaoxne, nitrofurantoin, nalidixic acid, amikacin and gentamycin. Conclusion: The gram negative bacteria in particular Escherichia coli, Psuedomonas aeroginosa and Kelebsiella are the predominant causes of bacterial infections in children under 14 in these regions. Most species showed a high relative resisitance to routine antibiotics such as ampicillin, trimethoprim and chloramphenicol. Key Words: Bacteria; Infection; Children; Antibiotic

  11. Comparative functional genomics of amino acid metabolism of lactic acid bacteria

    Pastink, M.I.

    2009-01-01

    The amino acid metabolism of lactic acid bacteria used as starters in industrial fermentations has profound effects on the quality of the fermented foods. The work described in this PhD thesis was initiated to use genomics technologies and a comparative approach to link the gene content of some well-known lactic acid bacteria to flavor formation and to increase our general knowledge in the area of amino acid metabolism. The three well-known lactic acid bacteria that were used in these studies...

  12. Antimicrobial activities of novel cultivable bacteria isolated from marine sponge Tedania anhelans

    ZENG Zhen; ZHAO Jing; KE Caihuan; WANG Dexiang

    2013-01-01

    Marine sponge Tedania anhelans distributes throughout the intertidal zone of Fujian,southeastern China,and is a potential source of natural bioactive products.The sponge harbors a large number of bacterial groups that have been identified using various techniques,including fluorescent in situ hybridization (FISH).Fractionation of dissociated sponge allowed isolation of 25 bacterial species.Based on 16S rRNA gene sequencing,phylogenetic analysis attributed most of these eubacteria to a-Proteobacteria,γ-Proteobacteria,Cytophaga/Flavobacterium/Bacteroidetes (CFB group),and the family Bacillaceae of Gram-positive bacteria.In sequence similarity,five putatively novel species were identified with less than 98% similarity to other strains in the NCBI database.Tests for antimicrobial activities were performed against Gram-positive bacteria,Gram-negative bacteria,fungi,antitumor indicators Escherichia coli 343/591 (with DNA repair deficiency),regular E.coli 343/636 (with different DNA repair capacity),and 10 bacterial isolates exhibited inhibitory bioactivities.Among these strains,three isolates were detected involving function gene NRPS-A domains,which were most closely related to the amino acid sequences of linear gramicidin synthetase and pyoverdine synthetase.These results contribute to our knowledge of the microbes associated with marine sponges and further reveal novel bacterial resources for the screening of bioactive marine natural products.

  13. Fatty acid composition of cream fermented by probiotic bacteria

    Lutfiye Yilmaz-Ersan

    2013-01-01

    The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of the fatty acid content showed that during storage the amount of linoleic and α-linolenic acids increased in the probiotic cream fermented with B. lactis compared to the control cream. Probiotic bacteria were all associated with increases in medium ch...

  14. Frequency and Antibiotic Susceptibility Pattern of Amp C Beta Lactamase Producing Bacteria Isolated from a Tertiary Care Hospital of Pakistan

    Afreenish Hassan; Javaid Usman; Fatima Kaleem; Maria Omair; Ali Khalid; Muhammad Iqabal

    2011-01-01

    Objective: Amp C beta lactamases are cephalosporinases which hydrolyze cephamycins and are poorlyinhibited by clavulanic acid. Amp C beta lactamases confer resistance to a wide variety of antibiotics andpose both diagnostic and therapeutic challenges, The objective was to detect the frequency and antibioticsusceptibility pattern of Amp C beta lactamase producing bacteria isolated from a tertiary care hospital ofPakistan.Methodology: Organisms were isolated from various clinical specimens. Fir...

  15. Isolation of aerobic bacteria from ticks infested sheep in Iraq

    Waleed Ibrahem Jalil; Mohammad Mushgil Zenad

    2016-01-01

    Objective: To highlight the presence of aerobic bacteria in live ticks infested sheep, in Diyala Governorate, Iraq. Methods: One hundred and thirty adult alive ticks were picked up from sheep which were reared in different farms in Diyala Governorate, Iraq, during the period from November 2012 to May 2013. Ticks were classified in the Natural History Museum in Baghdad. They were dissected aseptically for extraction of the salivary gland and mid-gut. The removed tissue from each organ was inoculated in buffer peptone water (1%) and incubated for 2 h at 37℃, to maintain weak and/or injured bacterial cells, then transmitted to nutrient broth incubated at 37℃ for 18 h. Culturing was done on three solid bacteriological media (nutrient, blood and McConkey agars), and then incubated at 37℃ for 24 h. Bacterial identification was performed by using multiple biochemical tests and API-20 strips. Data were analyzed by using Statistical Analysis System version 9.1, 2010. Chi-square test was used for comparison at significant level of P ≤0.05. Results: Two species of ticks were identified [Rhipicephalus (Boophilus) annulatus and Hyalomma turanicum]. High bacterial isolation rate was observed (483 isolates). A significant high isolation rate was recorded from Rhipicephalus annulatus (63.14%). Six bacterial species were identified [Escherichia coli (28.36%), Pseudomonas aeruginosa (18.01%), Bacillus cereus (14.69%), Staphylococcus aureus (13.66%), Citrobacter freundii (13.04%), and Enterobacter species (12.21%)]. Also the high bacterial isolation rates were recorded in the temperate months (November, March and April); these coin-cided with high reproductive performance of ticks. Conclusions: The high isolation rate of aerobic pathogens from ticks might reflect the active contribution of this arthropod in environmental contamination and increase the probability of transmitting bacterial pathogens to their hosts.

  16. Food-grade Selection Markers in Lactic Acid Bacteria

    Song He; Fanghong Gong; Ya'nan Guo; Dechun Zhang.

    2012-01-01

    Lactic acid bacteria (LAB) are generally regarded as safe (GRAS) microorganisms and widely used in industry and medicine. We are trying to add additional properties to them by gene engineering. However, the genetically modified bacteria are not acceptable to use in food and medicine due to the presence of antibiotic resistance genes in plasmids. Thus, it is necessary to develop food-grade selection markers. Food-grade markers can be divided into three classes based on their selected character...

  17. Adaptation of lactic acid bacteria to butanol

    Butanol can be produced biologically through fermentation of various substrates by Gram-positive Clostridium species. However, to profitably produce butanol at industrial scales, new microbial biocatalysts with increased tolerance to butanol are needed. In this study we report the isolation and se...

  18. Antimicrobial resistance of coagulase-negative staphylococci and lactic acid bacteria from industrially produced dairy products

    Nevijo Zdolec

    2013-03-01

    Full Text Available In this research, the susceptibility to clindamycin, tetracycline, amikacin, amoxicillin + clavulanic acid, enrofloxacine, vancomycin, trimethoprim + sulphametoxazol, tobramycin, chloramphenicol, ciprofloxacin, erythromycin, penicillin and trimethoprim was tested in coagulase-negative staphylococci (n=78 and lactic acid bacteria (n=30 by means of disk diffusion test and E-test. The isolates were collected from soft and hard cheeses, butter and brine. All isolates of coagulase-negative staphylococci were susceptible to clindamycin, amikacin, amoxicillin + clavulanic acid, enrofloxacine, vancomycin, chloramphenicol and ciprofloxacin according to CLSI breakpoints. A total of 30 staphylococci isolates (38.46 % were resistant to erythromycin, 18 to penicillin (23.07 %, 4 to tetracycline (5.12 %, and one isolate to trimethoprim, tobramicin and trimethoprim + sulphametoxazol (1.28 %. Among 78 tested staphylococci, 35 of them were resistant to at least one antimicrobial substance (44.87 %. The rate of resistant isolates of different soft cheese types ranged from 22 to 70 %, while resistant staphylococci were absent in hard cheese and brine. The growth of lactic acid bacteria was not influenced by trimethoprim + sulphametoxazol (n=29, vancomycin (n=29, trimethoprim (n=28, amikacin (n=10 and tobramycin (n=10. The results show that significant part of apathogenic microbiota in different dairy products is phenotypically resistant to antimicrobial agents.

  19. TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD

    Amanda de Souza Motta

    2015-12-01

    Full Text Available Eacters of coccus or rods Gram-positive, catalase negative, non-sporulating, which produce lactic acid as the major end product during the fermentation of carbohydrates. When applied on food, provides beneficial effects to consumers through its functional and technological properties. With this the present review article, explore the potential application of lactic acid bacteria in food. The following genera are considered the principal lactic acid bacteria: Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. These cultures have been used as starter or adjunct cultures for the fermentation of foods and beverages due to their contributions to the sensorial characteristics of these products and by microbiological stability. Their probiotic properties have also been investigated. More recent studies by indigenous cultures have received increased attention in light of the search for isolated cultures of a given raw material and a certain region. These microorganisms are being investigated for its functional and technological potential that may be applied in product development with its own characteristics and designation of origin. Those properties will be discussed in the present review in order to highlight the performance of these bacteria and the high degree of control over the fermentation process and standardization of the final product. The use of autochthonous cultures will be considered due the increase of studies of new cultures of lactic acid bacteria isolated of milk and meat of distinct products.

  20. Optimization of β-galactosidase production from lactic acid bacteria

    Carević Milica

    2015-01-01

    Full Text Available β-galactosidase, commonly known as lactase, represents commercially important enzyme that is prevalently used for lactose hydrolysis in milk and whey. To the date, it has been isolated from various sources. In this study different strains of lactic acid bacteria were assessed for their β-galactosidase productivity, and Lactobacillus acidophilus ATCC 4356 resulted with the highest production potential. Thereafter, optimal conditions for accomplishing high yields of β-galactosidase activity were determined. Maximal specific activity (1.01 IU mL-1 was accomplished after 2 days shake flask culture fermentation (150 rpm at 37ºC, with modified Man Rogosa Sharpe culture broth using lactose (2.5% as sole carbon source. Finally, in order to intensify release of intracellular β-galactosidase different mechanical and chemical methods were conducted. Nevertheless, vortexing with quartz sand (150 μm as abrasive was proven to be the most efficient method of cell disruption. The optimum temperature of obtained β-galactosidase was 45°C and the optimum range pH 6.5-7.5.

  1. Co-culture-inducible bacteriocin production in lactic acid bacteria.

    Chanos, Panagiotis; Mygind, Tina

    2016-05-01

    It is common knowledge that microorganisms have capabilities, like the production of antimicrobial compounds, which do not normally appear in ideal laboratory conditions. Common antimicrobial discovery techniques require the isolation of monocultures and their individual screening against target microorganisms. One strategy to achieve expression of otherwise hidden antimicrobials is induction by co-cultures. In the area of bacteriocin-producing lactic acid bacteria, there has been some research focusing into the characteristics of co-culture-inducible bacteriocin production and particularly the molecular mechanism(s) of such interactions. No clear relationship has been seen between bacteriocin-inducing and bacteriocin-producing microorganisms. The three-component regulatory system seems to be playing a central role in the induction, but inducing compounds have not been identified or characterized. However, the presence of the universal messenger molecule autoinducer-2 has been associated in some cases with the co-culture-inducible bacteriocin phenotype and it may play the role in the additional regulation of the three-component regulatory system. Understanding the mechanisms of induction would facilitate the development of strategies for screening and development of co-culture bacteriocin-producing systems and novel products as well as the perseverance of such systems in food and down to the intestinal tract, possibly conferring a probiotic effect on the host. PMID:27037694

  2. Nucleotide Metabolism and its Control in Lactic Acid Bacteria

    Kilstrup, Mogens; Hammer, Karin; Jensen, Peter Ruhdal;

    2005-01-01

    Most metabolic reactions are connected through either their utilization of nucleotides or their utilization of nucleotides or their regulation by these metabolites. In this review the biosynthetic pathways for pyrimidine and purine metabolism in lactic acid bacteria are described including the...... interconversion pathways, the formation of deoxyribonucleotides and the salvage pathways for use of exogenous precursors. The data for the enzymatic and the genetic regulation of these pathways are reviewed, as well as the gene organizations in different lactic acid bacteria. Mutant phenotypes and methods for...... manipulation of nucleotide pools are also discussed. Our aim is to provide an overview of the physiology and genetics of nucleotide metabolism and its regulation that will facilitate the interpretation of data arising from genetics, metabolomics, proteomics, and transcriptomics in lactic acid bacteria....

  3. Taxonomic status and ecologic function of methanogenic bacteria isolated from the oral cavity of humans

    Kemp, C.W.

    1985-01-01

    The detection of methane gas in samples of dental plaque and media inoculated with dental plaque was attributed to the presence of methane-producing bacteria in the plaque microbiota. The results of a taxonomic analysis of the 12 methanogenic isolates obtained from human dental plaque, (ABK1-ABK12), placed the organisms in the genus Methanobrevibacter. A DNA-DNA hybridization survey established three distinct genetic groups of oral methanogens based on percent homology values. The groups exhibited less than 32% homology between themselves and less than 17% homology with the three known members of the genus methanobrevibacter. The ecological role of the oral methanogens was established using mixed cultures of selected methanogenic isolates (ABK1, ABK4, ABK6, or ABK7) with oral heterotrophic bacteria. Binary cultures of either Streptococcus mutans, Streptococcus sanguis, Veillonella rodentium, Lactobacillus casei, or Peptostreptococcus anaerobius together with either methanogenic isolates ABK6 or ABK7 were grown to determine the effect of the methanogens on the distribution of carbon end products produced by the heterotrophs. Binary cultures of S. mutans and ABK7 exhibited a 27% decrease in lactic acid formation when compared to pure culture of S. mutans. The decrease in lactic acid production was attributed to the removal of formate by the methanogen, (ABK7), which caused an alteration in the distribution of carbon end products by S. mutans.

  4. Mineral Phosphate Solubilizing Bacteria Isolated from Various Plant Rhizosphere under Different Aluminum Content

    Dolly Iriani Damarjaya

    2015-10-01

    Full Text Available The objectives of this study was to isolate and characterize the mineral phosphate solubilizing bacteriafrom rhizosphere and evaluate their potential as plant growth promoting bacteria in Al-toxic soils. The halozone formation method was used to isolate PSB using the media containing insoluble phosphates (Ca-P or Al-Pas a source of phosphate. Eight of acid and Al-tolerant PSB isolates that were able to solubilize Ca-P wereobtained from rhizosphere of clover, wheat, corn, and sunflower grown in Al-toxic soil. Identification of theisolates based on the 16S rRNA gene sequence analysis demonstrated that the isolates were strains of Burkholderia(5 strains, Pseudomonas (1 strain, Ralstonia (1 strain, and unidentified bacterium (1 strains. All PSB isolatesshowed the capability to dissolve Ca-P, and only 1 strain (Ralstonia strain was able to dissolve Al-P in agar platemedium. The P-solubilization by these isolates was correlated with pH of medium. Inoculation of the bacterialstrains on clover on Al-toxic medium showed that all isolates increased the plant dry weight compared withuninoculated treatment. Our results showed that those PSB isolates have potential to be developed as a biofertilizerto increase the efficiency of P-inorganic fertilizer used in Al-toxic soils.

  5. Heterologous surface display on lactic acid bacteria: non-GMO alternative?

    Zadravec, Petra; Štrukelj, Borut; Berlec, Aleš

    2015-01-01

    Lactic acid bacteria (LAB) are food-grade hosts for surface display with potential applications in food and therapy. Alternative approaches to surface display on LAB would avoid the use of recombinant DNA technology and genetically-modified organism (GMO)-related regulatory requirements. Non-covalent surface display of proteins can be achieved by fusing them to various cell-wall binding domains, of which the Lysine motif domain (LysM) is particularly well studied. Fusion proteins have been isolated from recombinant bacteria or from their growth medium and displayed on unmodified bacteria, enabling heterologous surface display. This was demonstrated on non-viable cells devoid of protein content, termed bacteria-like particles, and on various species of genus Lactobacillus. Of the latter, Lactobacillus salivarius ATCC 11741 was recently shown to be particularly amenable for LysM-mediated display. Possible regulatory implications of heterologous surface display are discussed, particularly those relevant for the European Union. PMID:25880164

  6. Isolation and Identification of Lactic Acid Bacteria from Nature Fermented Dough%自然发酵面团中乳酸菌菌株的分离与鉴定

    2013-01-01

    We obtained two lactic acid bacteria strains from fermented dough by MRS medium and M17 medium. Through the observation of colony and mycelia morphologies and physiological and biochemical experiment, the strain 1 was Lactobacillus plantarum, the strain 2 was Streptococcus thermophilus.%  利用MRS和M17培养基,从自然发酵面团中分离纯化出2株乳酸菌菌株,通过菌落形态、菌体形态观察和生理生化试验鉴定,菌株1为植物乳杆菌(Lactobacillus plantarum),菌株2为嗜热链球菌(Streptococcus thermophilus)。

  7. LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY

    Ziba Guley

    2014-12-01

    Full Text Available The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates, different results were obtained according to the identification technique. The overall LAB profile of Konya Kuflu cheese samples revealed that Lactobacillus brevis, Lactobacillus paracasei/Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, and Enterococcus faecalis are the predominant species. In addition, 1 Pediococcus parvulus and 1 Enterococcus durans were also identified.

  8. Incidence and transferability of antibiotic resistance in the enteric bacteria isolated from hospital wastewater

    Mohammad Zubair Alam

    2013-09-01

    Full Text Available This study reports the occurrence of antibiotic resistance and production of β-lactamases including extended spectrum beta-lactamases (ESβL in enteric bacteria isolated from hospital wastewater. Among sixty-nine isolates, tested for antibiotic sensitivity, 73.9% strains were resistant to ampicillin followed by nalidixic acid (72.5%, penicillin (63.8%, co-trimoxazole (55.1%, norfloxacin (53.6%, methicillin (52.7%, cefuroxime (39.1%, cefotaxime (23.2% and cefixime (20.3%. Resistance to streptomycin, chloramphenicol, nitrofurantoin, tetracycline, and doxycycline was recorded in less than 13% of the strains. The minimum inhibitory concentration (MIC showed a high level of resistance (800-1600 µg/mL to one or more antibiotics. Sixty three (91% isolates produced β-lactamases as determined by rapid iodometric test. Multiple antibiotic resistances were noted in both among ESβL and non-ESβL producers. The β-lactamases hydrolyzed multiple substrates including penicillin (78.8% isolates, ampicillin (62.3%, cefodroxil (52.2%, cefotoxime (21.7% and cefuroxime (18.8%. Fifteen isolates producing ESβLs were found multidrug resistant. Four ESβL producing isolates could transfer their R-plasmid to the recipient strain E. coli K-12 with conjugation frequency ranging from 7.0 x 10-3 to 8.8 x 10-4. The findings indicated that ESβL producing enteric bacteria are common in the waste water. Such isolates may disseminate the multiple antibiotic resistance traits among bacterial community through genetic exchange mechanisms and thus requires immediate attention.

  9. Microbiological and biochemical studies on certain antibiotic-resistant bacteria isolated from certain clinical specimens

    Infection is a dynamic process involving invasion of the body by pathogenic microorganisms and reactions of the tissues to microorganisms and their toxins. Pathogenic microorganisms isolated from clinical samples are of great threat to human health.The outcome of an infection depends on the virulence of the pathogen and the relative degree of resistance or susceptibility to antimicrobial chemotherapy. Antimicrobial agents interfere with specific processes that are essential for growth and division.Development of antibiotic resistance in bacteria is a problem of great concern. The high prevalence of resistant bacteria seems to be related to uncontrolled usage of antibiotics. B-lactamases are the most common cause of bacterial resistance to B-lactam antimicrobial agents, and it is one of the most important reason for increasing the resistance in pathogenic bacteria against some antibiotics especially those acting on inhibition of cell wall synthesis. One hundred and seven clinical samples and specimens were collected from public, private hospitals and National Cancer Institute (NCI) in Cairo, Egypt. Out of them 72 cases positive for microbial infection. Twelve cases were showed mixed infection. Eighty four isolates of pathogenic bacteria and yeast were collected from single and mixed culture. Susceptibilities of the isolates to 20 different antimicrobial agents were determined according to Kirby-Bauer method. Nine multi-drug resistant gram-negative bacterial strains were identified by (Micro Scan WalkAway 96 SI System). Six of them urine isolates, 2 wound (pus) isolates and one sputum isolate. The identified strains were exposed to in-vitro gamma irradiation at dose level of 24.4 Gy, which is biologically equivalent to the fractionated multiple therapeutic dose used in the protocol of cancer treatment of some patients. The antimicrobial susceptibility of the nine multi-drug resistant strains were carried out by disk diffusion method before and after irradiation

  10. Piezophilic Bacteria Isolated from Sediment of the Shimokita Coalbed, Japan

    Fang, J.; Kato, C.; Hori, T.; Morono, Y.; Inagaki, F.

    2013-12-01

    The Earth is a cold planet as well as pressured planet, hosting both the surface biosphere and the deep biosphere. Pressure ranges over four-orders of magnitude in the surface biosphere and probably more in the deep biosphere. Pressure is an important thermodynamic property of the deep biosphere that affects microbial physiology and biochemistry. Bacteria that require high-pressure conditions for optimal growth are called piezophilic bacteria. Subseafloor marine sediments are one of the most extensive microbial habitats on Earth. Marine sediments cover more than two-thirds of the Earth's surface, and represent a major part of the deep biosphere. Owing to its vast size and intimate connection with the surface biosphere, particularly the oceans, the deep biosphere has enormous potential for influencing global-scale biogeochemical processes, including energy, climate, carbon and nutrient cycles. Therefore, studying piezophilic bacteria of the deep biosphere has important implications in increasing our understanding of global biogeochemical cycles, the interactions between the biosphere and the geosphere, and the evolution of life. Sediment samples were obtained during IODP Expedition 337, from 1498 meters below sea floor (mbsf) (Sample 6R-3), 1951~1999 mbsf (19R-1~25R-3; coalbed mix), and 2406 mbsf (29R-7). The samples were mixed with MB2216 growth medium and cultivated under anaerobic conditions at 35 MPa (megapascal) pressure. Growth temperatures were adjusted to in situ environmental conditions, 35°C for 6R-3, 45°C for 19R-1~25R-3, and 55°C for 29R-7. The cultivation was performed three times, for 30 days each time. Microbial cells were obtained and the total DNA was extracted. At the same time, isolation of microbes was also performed under anaerobic conditions. Microbial communities in the coalbed sediment were analyzed by cloning, sequencing, and terminal restriction fragment length polymorphism (t-RFLP) of 16S ribosomal RNA genes. From the partial 16S r

  11. Characterization of N/sub 2/-fixing bacteria and their role in plant growth under humic acid treatment

    Diazo trophic bacteria isolated from rice belonged to the six genera i.e. Pseudomonas, Azospirillum, Azotobacter, Xanthobacter, Flavobacterium and Zoogloea. During reinoculation studies it was observed that the rice roots grow well under humic acid treatment. The maximum root length 49.5 cm, was recorded at 10 ppm in plants inoculated with Azospirillum strain K-1. The total plant dry weight increase was also observed with the same organism at the similar humic acid concentration. In wheat the bacterial inoculation or humic acid treatment separately increased the dry weight of plant, however the humic acid treatment followed by inoculation of bacteria always cause decrease in total dry weight of plants. (author)

  12. Structure of an Extracellular Polysaccharide from a Strain of Lactic Acid Bacteria

    顾笑梅; 马桂荣; 吴厚铭

    2003-01-01

    A new extracellular polysaccharide (EPS-I) isolated and purified from Z222, a strain of Lactic acid bacteria has been investigated. Sugar composition analysis, methylation analysis and 1H NMR and 13C NMR spectroscopy reveal that the EPS-I is composed of a pentasaccharide repeating unit. The sequence of sugar residue was determined by using two-dlmensional NMR spectroscopy, including heteronudear multiple-bond correlation(HMBC) and nuclear overhauser effect spectroscopy (NOESY).

  13. Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.

    Yao, Amenan Anastasie; Dortu, Carine; Egounlety, Moutairu; Pinto, Cristina; Vinodh, A. Edward; Huch, Melanie; Franz, Charles M. A. P.; Holzapfel, Willhelm; Mbugua, Samuel; Mengu, Moses; Thonart, Philippe

    2009-01-01

    Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected on the basis of their biochemical properties with a view to selecting appropriate starter cultures during cassava fermentation for gari production. In this study, the potential of these pre-selected strains as suitable freeze-dried cultures was eval...

  14. In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

    Mehmet Tokatlı; Gökşen Gülgör; Simel Bağder Elmacı; Nurdan Arslankoz İşleyen; Filiz Özçelik

    2015-01-01

    The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconju...

  15. Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji

    Kingston, J. J.; Radhika, M.; Roshini, P. T.; Raksha, M. A.; H.S. Murali; Batra, H. V.

    2010-01-01

    The lactic acid bacteria (LAB) play an important role in the fermentation of vegetables to improve nutritive value, palatability, acceptability, microbial quality and shelf life of the fermented produce. The LAB associated with beetroot and carrot fermentation were identified and characterized using different molecular tools. Amplified ribosomal DNA restriction analysis (ARDRA) provided similar DNA profile for the 16 LAB strains isolated from beetroot and carrot fermentation while repetitive ...

  16. PROTEOLYTIC AND FIBRINOLYTIC ACTIVITIES OF HALOPHILIC LACTIC ACID BACTERIA FROM TWO INDONESIAN FERMENTED FOODS

    Prihanto, Asep A.; Darius; Muhamad Firdaus

    2013-01-01

    Exploration of fermented foods as sources of fibrinolytic enzymes is increased in the last decades. Terasi and Jambal roti is Indonesian traditional fermented fish products, which were famous in Java Island. Both are important products in Indonesian dishes, especially in Java. Investigation on halophilic lactic acid bacteria using MRS and M-17 agar obtained seventy four isolated strains. Their proteolytic and fibrinolytic activities were determined using skim milk agar and plasminogen-free fi...

  17. Lactic acid bacteria affect serum cholesterol levels, harmful fecal enzyme activity, and fecal water content

    Chung Myung; Shin Hea; Lee Kyung; Kim Mi; Baek Eun; Jang Seok; Lee Do; Kim Jin; Lee Kang; Ha Nam

    2009-01-01

    Abstract Background Lactic acid bacteria (LAB) are beneficial probiotic organisms that contribute to improved nutrition, microbial balance, and immuno-enhancement of the intestinal tract, as well as lower cholesterol. Although present in many foods, most trials have been in spreads or dairy products. Here we tested whether Bifidobacteria isolates could lower cholesterol, inhibit harmful enzyme activities, and control fecal water content. Methods In vitro culture experiments were performed to ...

  18. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

    José Luis Parada; Carolina Ricoy Caron; Adriane Bianchi P. Medeiros; Carlos Ricardo Soccol

    2007-01-01

    Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therap...

  19. Rapid In Situ Assay for Indoleacetic Acid Production by Bacteria Immobilized on a Nitrocellulose Membrane

    Bric, John M.; Richard M Bostock; Silverstone, Sara E.

    1991-01-01

    We have developed a new assay that differentiates between indoleacetic acid (IAA)-producing and -nonproducing bacteria on a colony plate lift. Medium supplemented with 5 mM L-tryptophan is inoculated with isolates of interest, overlaid with a nitrocellulose membrane, and then incubated until bacterial colonies reach 1 to 2 mm in diameter. The membrane is removed to a filter paper saturated with Salkowski reagent and incubated until distinct red haloes form around the colonies. The colorimetri...

  20. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

    Dalgaard, Paw; Vancanneyt, M.; Vilalta, N.E.; Swings, J.; Fruekilde, Palle; Leisner, J.J.

    2003-01-01

    MAP shrimps were characterized by phenotypic tests and identified as lactic acid bacteria (78 isolates), other Gram-positive bacteria (13 isolates) and Gram-negative bacteria (11 isolates). A selection of 48 LAB isolates were further characterized and identified by phenotypic tests and SDS-PAGE...... dominant parts of spoilage associations of cooked and brined MAP shrimps stored at high and low temperatures, respectively. Significance and Impact of the Study: The SDS-PAGE technique and simple biochemical keys allowed the majority of LAB isolates from spoilage associations of cooked and brined MAP...

  1. Isolation of Cellulolytic Bacteria and Characterization of the Enzyme

    Nisa Rachmania

    2009-04-01

    Full Text Available Four of cellulolitic bacteria isolates had beencharacterized. The determination of cellulase activity was conducted at the highest production time, using crudeenzymes with the modification of Miller methods (1959 on pure cellulose substrates such as CMC (Carboxymethylcellulose, Avicel and Filter paper Whatman No. 1 as well as agriculture waste such as rice straw, corn cob and bananapeel. Cellulase from C4-4, C5-1, C5-3 and C11-1 showed optimum activity at pH 5, 70°C, pH 3.5, 90°C, pH 5, 80°Cand pH 8, 70°C, respectively. Avicel is a appropriate substrate for C4-4 cellulase whereas CMC for the other three.C11-1 cellulase has the highest cellulase enzyme activity on rice straw substrate whereas C4-4 cellulase on banana peelsubstrates. C5-1 and C5-3 cellulase have relatively low cellulase activities in degrading substrates of agriculture waste.However, isolates of C5-1 and C5-3 have high cellulase activities on banana peel substrates.

  2. Antibiotic Resistance of Isolated Bacteria from Urban and Hospital Wastewaters in Hamadan City

    M Karimi

    2011-04-01

    Full Text Available "nBackground and Objectives: widely use of antibiotics as therapy and uncontrolled discharge of them to receiving waters increased the percentages of antibiotic resistant bacteria in various environments which may cause problems in therapy. The aim of this study was to investigate the antibiotic resistance of E. coli, K. pneumoniae and P. aeruginosa bacteria isolated from urban and hospital wastewaters. Nine antibiotics namely Chloramphenicol, Ciprofloxacin, Trimethoprim Sulfamethoxazol, Gentamycin, Ceftizoxime, Nalidixic Acid, Ceftazidime, Ceftriaxon and Cefalexin were investigated in this study."nMaterials and Methods: through a cross-sectional descriptive study the isolation of bacteria from hospital and urban wastewater samples was performed by microbiological identification techniques. The resistance to nine antibiotics was tested by application of the standard disc diffusion technique and zone-size interpretation chart of Kirby-Baeur. Non-parametric Mann-Whitney test was used to assessing two environments differences."nResults: The resistance percentage of E. coli to studied antibiotics was significantly less (ranged from 1.81 to 51.02% than the resistance percentage of P. aeroginosa (ranged from 3.57 to 61.76 and K. pneumoniae (ranged from 6.45 to 91.83%. the highest resistance to antibiotics studied was for K. pneumonia in comparison with others. E. coli, K. pneumonia and P. aeroginosa bacteria showed the highest resistance to CAZ, SXT and CN, respectively. The study showed the resistance rate in hospital wastewater is more than urban wastewater."nConclusion: Easy access and uncontrolled usage of antibiotics cause discharge of antibiotics to wastewaters and consequently diminish the drugs' effectiveness. High concentration of antibiotic and diversity in wastewater of hospital in comparison with urban wastewater causes to transfer resistant agents between bacteria and increased the multiple resistances.

  3. Chemotactic behavior of deep subsurface bacteria toward carbohydrates, amino acids and a chlorinated alkene

    Lopez de Victoria, G. (Puerto Rico Univ., Rio Piedras (Puerto Rico). Dept. of Biology)

    1989-02-01

    The chemotactic behavior of deep terrestrial subsurface bacteria toward amino acids, carbohydrates and trichloroethylene was assayed using a modification of the capillary method and bacterial enumeration by acridine orange direct counts. Eleven isolates of bacteria isolated from six different geological formations were investigated. A bimodal response rather than an absolute positive or negative response was observed in most assays. Most of the isolates were positively chemotactic to low concentrations of substrates and were repelled by high concentrations of the same substrate. However, this was not the case for trichloroethylene (TCE) which was mostly an attractant and elicited the highest responses in all the isolates when compared with amino acids and carbohydrates. The movement rates of these isolates in aseptic subsurface sediments in the absence and presence of TCE were also determined using a laboratory model. All of the isolates showed distinct response range, peak, and threshold concentrations when exposed to the same substrates suggesting that they are possibly different species as has been inferred from DNA homology studies. 101 refs., 4 figs., 57 tabs.

  4. Phytobeneficial Properties of Bacteria Isolated from the Rhizosphere of Maize in Southwestern Nigerian Soils.

    Abiala, M A; Odebode, A C; Hsu, S F; Blackwood, C B

    2015-07-01

    Biocontrol agents isolated outside Africa have performed inconsistently under field conditions in Africa. The development of indigenous phytobeneficial microbial strains that suit local environments may help enhance competitiveness with in situ microorganisms and effectiveness at suppressing local pathogen strains. We isolated bacteria from the rhizosphere of maize growing in southwestern Nigeria and assessed them for growth-promoting characteristics. The best isolates were characterized using 16S rRNA genes and were further evaluated in the greenhouse on maize seedlings. Four isolates (EBS8, IGBR11, EPR2, and ADS14) were outstanding in in vitro assays of antagonistic activity against a local strain of Fusarium verticillioides, phosphate solubilization efficiency, chitinase enzyme activity, and indole-3-acetic acid production. Inoculation of maize seeds with these isolates resulted in ≥95% maize seed germination and significantly enhanced radicle and plumule length. In the greenhouse, maize seedling height, stem girth, number of leaves, leaf area, shoot mass (dry matter), and nutrient contents were significantly enhanced. The bioprotectant and phytobeneficial effects were strongest and most consistent for isolate EBS8, which was identified as a Bacillus strain by 16S rRNA gene analysis. As a bacterial strain that exhibits multiple growth-promoting characteristics and is adapted to local conditions, EBS8 should be considered for the development of indigenous biological fertilizer treatments. PMID:25956774

  5. Surface Binding of Aflatoxin B1 by Lactic Acid Bacteria

    Haskard, Carolyn A.; El-Nezami, Hani S.; Kankaanpää, Pasi E.; Salminen, Seppo; Ahokas, Jorma T.

    2001-01-01

    Specific lactic acid bacterial strains remove toxins from liquid media by physical binding. The stability of the aflatoxin B1 complexes formed with 12 bacterial strains in both viable and nonviable (heat- or acid-treated) forms was assessed by repetitive aqueous extraction. By the fifth extraction, up to 71% of the total aflatoxin B1 remained bound. Nonviable bacteria retained the highest amount of aflatoxin B1. Lactobacillus rhamnosus strain GG (ATCC 53103) and L. rhamnosus strain LC-705 (DS...

  6. Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables.

    Vescovo, M; Torriani, S; Orsi, C; Macchiarolo, F; Scolari, G

    1996-08-01

    Five psychrotrophic strains of lactic acid bacteria (Lactobacillus casei, Lact. plantarum and Pediococcus spp.) were isolated from 22 samples of commercial salads. These strains were shown to inhibit Aeromonas hydrophila, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus on MRS agar, in salads and in juice prepared from vegetable salads. Lactobacillus casei IMPCLC34 was most effective in reducing total mesophilic bacteria and the coliform group; Aer. hydrophila, Salm. typhimurium and Staph. aureus disappeared after 6 d of storage, while the counts for L. monocytogenes remained constant. The potential application of antimicrobial-producing lactic acid bacteria as biopreservatives of ready-to-use vegetables is suggested. PMID:8760320

  7. SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

    Yasmeen Y. A. Elyas

    2015-04-01

    Full Text Available Forty isolates of lactic acid bacteria (LAB were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cell-free cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin, effect of heat treatment (60°C for 60min, 100°C for 20min and 121°C for 15min and effect of pH ( pH 2.0, pH 6.5, and pH 9.0. The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0, whereas they were active at acidic pH (2.0. The antimicrobial activity of bacteriocin-like substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry.

  8. Effects of lactic acid bacteria contamination on lignocellulosic ethanol fermentation

    Slower fermentation rates, mixed sugar compositions, and lower sugar concentrations may make lignocellulosic fermentations more susceptible to contamination by lactic acid bacteria (LAB), which is a common and costly problem to the corn-based fuel ethanol industry. To examine the effects of LAB con...

  9. Mucosal Vaccination and Therapy with Genetically Modified Lactic Acid Bacteria

    Wells, J.

    2011-01-01

    Lactic acid bacteria (LAB) have proved to be effective mucosal delivery vehicles that overcome the problem of delivering functional proteins to the mucosal tissues. By the intranasal route, both live and killed LAB vaccine strains have been shown to elicit mucosal and systemic immune responses that

  10. Lactic acid bacteria in a changing legislative environment

    Feord, J.

    2002-01-01

    The benefits of using lactic acid bacteria in the food chain, both through direct consumption and production of ingredients, are increasingly recognised by the food industry and consumers alike. The regulatory environment surrounding these products is diverse, covering foods and food ingredients, pr

  11. Make use of lactic acid bacteria in biomass to biofuel

    Lactic acid bacteria (LAB) have been widely used in dairy fermentations, nutraceuticals, and probiotic/prebiotic applications. Selected strains from the LAB could potentially be used as microbial catalysts for production of fuels and chemicals from lignocellulosic biomass. The unique traits of lac...

  12. PRODUCTION OF MANNITOL BY LACTIC ACID BACTERIA: A REVIEW

    Mannitol, a naturally occurring polyol, can be produced by lactic acid bacteria (LAB) by fermentation. Some homofermentative LAB produce small amounts of mannitol from glucose. Several heterofermentative LAB can produce mannitol effectively from fructose. In this article, a review on mannitol pro...

  13. Identification and characterisation of probiotic lactic acid bacteria

    Španová, A.; Rittich, B.; Horák, Daniel; Dráb, V.; Drbohlav, J.

    Hydebarad : Osmania University, 2008. s. 17. [International Congress on Bioprocesses in Food Industries /3./ & Convention of the Biotech Research Society India /5./. 06.11.2008-08.11.2008, Hyderabad] Institutional research plan: CEZ:AV0Z40500505 Keywords : probiotic lactic acid bacteria Subject RIV: CE - Biochemistry

  14. The Study of Isolated Bacteria Application for Bioremediation Agent of Uranium Radionuclide in the Environment

    Application of the isolated bacteria on the Low Level Uranium Waste as uranium bioremediation agent in the environment has been studied. The objective of this research is to study the possibility of isolated bacteria to be used on uranium remediation process. The isolation of uranium resistance bacteria was carried out on the selective medium SBS containing 10 mg/l uranium, incubated at 37°C until the growth was visible. Selection of binding uranium bacteria was carried out based on their ability to grow on liquid medium containing various concentration of uranium that shacked on 120 rpm speed. The isolated bacteria with the highest specific growth rate constant (μ) were selected for biochemical characterization and identification by matching profile method. The result of this research showed that three selected isolate bacteria were able to grow well on liquid SBS medium until 100 mg/l uranium concentration. The identification results showed that two of them were suspected belong to the genus Pseudomonas and one isolates belong to the genus of Bacillus. The uranium reduction studied was performed by growing up the isolated bacteria on the SBS liquid medium that containing 40 mg/l uranium. Bacterial growth were measured by weighted of bacterial biomass and uranium concentration were measured by spectrophotometer. The research result showed that the selected isolates bacteria may applicable for bioremediation agent because of their ability to grow well on liquid SBS medium and their ability on uranium concentration reduction. The efficiency of reduction by Pseudomonas in the isolated bacteria one were 78.51 % and in the isolated bacteria three were 91.47 % , and Bacillus in the isolate bacteria six were 52.73%. (author)

  15. A Novel Lactic Acid Bacteria Growth-stimulating Peptide from Broad Bean (Vicia faba . Protein Hydrolysates

    Ping Xiao

    2015-03-01

    Full Text Available In this study, broad bean protein hydrolysates (BPH produced by alcalase with strong-stimulating activity for lactic acid bacteria (LAB was first time reported. In order to obtain the key peptide that have growth-stimulating activity for lactic acid bacteria (LAB, gel filtration chromatography and Reverse Phase High Performance Liquid Chromatography (RP-HPLC were applied to isolate and purify the peptides from BPH. Finally, F4-2 elicited the highest activity for LAB, corresponding to amino acid sequence Ser-Ala-Gln (304.10Da was identified by Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF/TOF MS/MS. Thus, this study shows that broad bean peptide is a good source to promote the LAB growth and this function is reported for the first time.

  16. Isolation of humic acids from leonardite

    Shah, S.B.; Tartamella, T.L.; Lee, S. [Univ. of Akron, OH (United States). Dept. of Chemical Engineering; Kulik, C.J. [Ancon International, Newark, CA (United States)

    1996-12-31

    The primary interest in humic acid is its use as an effective fertilizer. Humic substances, found commonly in low-rank coals, enhance plant growth directly through positive physiological effects and indirectly by affecting the properties of the soil. Humic acids have traditionally been defined as the dark-colored organic matter that can be extracted from soil by dilute alkali and other reagents and which is insoluble in dilute acid. This paper discusses the isolation of humic acid from leonardite using the alkaline extraction method and the subsequent characterization using elemental analysis and infrared spectroscopy techniques. In this study, yields of more than 60% were obtained.

  17. Acetic acid bacteria spoilage of bottled red wine -- a review.

    Bartowsky, Eveline J; Henschke, Paul A

    2008-06-30

    Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and ethanol rich environments. This family of Gram-positive bacteria are well known for their ability to produce acetic acid, the main constituent in vinegar. The oxidation of ethanol through acetaldehyde to acetic acid is well understood and characterised. AAB form part of the complex natural microbial flora of grapes and wine, however their presence is less desirable than the lactic acid bacteria and yeast. Even though AAB were described by Pasteur in the 1850s, wine associated AAB are still difficult to cultivate on artificial laboratory media and until more recently, their taxonomy has not been well characterised. Wine is at most risk of spoilage during production and the presence of these strictly aerobic bacteria in grape must and during wine maturation can be controlled by eliminating, or at least limiting oxygen, an essential growth factor. However, a new risk, spoilage of wine by AAB after packaging, has only recently been reported. As wine is not always sterile filtered prior to bottling, especially red wine, it often has a small resident bacterial population (Bottled red wines, sealed with natural cork closures, and stored in a vertical upright position may develop spoilage by acetic acid bacteria. This spoilage is evident as a distinct deposit of bacterial biofilm in the neck of the bottle at the interface of the wine and the headspace of air, and is accompanied with vinegar, sherry, bruised apple, nutty, and solvent like off-aromas, depending on the degree of spoilage. This review focuses on the wine associated AAB species, the aroma and flavour changes in wine due to AAB metabolism, discusses the importance of oxygen ingress into the bottle and presents a hypothesis for the mechanism of spoilage of bottled red wine. PMID:18237809

  18. [Isolation identification and characterization of halotolerant petroleum-degrading bacteria].

    Wu, Tao; Xie, Wen-Jun; Yi, Yan-Li; Li, Xiao-Bin; Wang, Jun; Hu, Xiang-Ming

    2012-11-01

    To obtain efficient halotolerant petroleum-degrading bacteria, 39 bacteria strains were isolated from 30 petroleum contaminated saline soil samples in Yellow River Delta, an important base of petroleum production in China. One bacterium (strain BM38) was found to efficiently degrade crude oil in highly saline environments based on a series of liquid and soil incubation experiments. According to its morphology, physiochemical characteristics and 16S rDNA sequence analysis, this strain was identified as Pseudomonas putida. Moreover, a series of liquid incubation experiments were conducted to investigate its characteristics such as halotolerance, biosurfactants production and degrading efficiency for various hydrocarbons. The salt resistance test demonstrated that strain BM38 grew well at NaCl concentrations ranging from 0.5% to 6.0%. Petroleum degradation experiments showed that strain BM38 could degrade 73.5% crude oil after 7 days in a liquid culture medium containing 1.0% NaCl and remove more than 40% of total petroleum hydrocarbons after 40 days in the soil with 0.22% and 0.61% of salinity, these results proved that the strain was effective in removing petroleum hydrocarbons. Strain BM38 could produce a bioemulsifier in a liquid culture medium. The NaCl concentration had the significant effect on the EI24 of fermentation broth, which decreased sharply if the NaCl concentration was greater than 1.0%. However, the EI24 of BM38 was still quite high in the presence of 2.0% of NaCl, and the value was 61.0%. Furthermore, this strain was also able to grow in mineral liquid media amended with hexadecane, toluene, phenanthrene, isooctane and cyclohexane as the sole carbon sources. Among these hydracarbons, strain BM38 showed relatively high ability in degrading n-alkanes and aromatic hydracarbons. The results indicated that strain BM38 had potential for application in bioremediation of petroleum-contaminated saline soil. PMID:23323430

  19. STUDY ON PROBIOTIC POTENTIAL AND LABORATORY SCALE PRODUCTION OF LACTIC ACID BACTERIA

    Ambule A.H.

    2012-08-01

    Full Text Available Lactic acid bacteria were isolated from dairy food. They were identified on the basis of theirmorphological, cultural and biochemical characterastics.The cell free supernatant of lactic acid bacteria were ableto inhibit the growth ofE.coli,Klebsiella aerogens,Salmonella spp. , S.aureus, P.mirabilies and Ps .aeruginosa.The probiotic properties of isolate of lactic acid bacteria (LAB-VI were investigated. The LAB-VI wassusceptible to antibiotics like ampicillin, gentamycin, ciprofloxacin, ofloxacin and streptomycin. Maximumbiomass of LAB – VI was obtained at pH: 5, inoculum size 4% v/v & incubation period 48 hrs. Efficacy ofcoconut extract medium (Type I and Type II on growth, lactic acid and hydrogen peroxide production by LAB-VI was studied using laboratory bioreactor in batch fermentation. The type II coconut extract medium gave higherbiomass yield than type I (coconut extract medium. The biomass production from MRS was more than coconutextract medium. The formulated coconut extract medium (Type II should be used to substitute MRS, since thesubstrate is economical, readily available and reduce quantity of the expensive supplements. The bacteriocinactivity of the bacteriocin from fermented Type I & Type II coconut extract media were 1:6 & 1:8 respectively.The bacteriocin activity was tested againstKlebsiella aerogens

  20. Isolation of dextran-hydrolyzing intestinal bacteria and characterization of their dextranolytic activities.

    Kim, Jin Kyoung; Shin, So-Yeon; Moon, Jin Seok; Li, Ling; Cho, Seung Kee; Kim, Tae-Jip; Han, Nam Soo

    2015-06-01

    The aim of this study was to isolate dextran-hydrolyzing bacteria from the human intestines and to identify their dextranolytic enzymes. For this, dextranase-producing microorganisms were screened from fecal samples by using blue dextran-containing media. Colonies producing a decolorized zone were isolated and they were grouped using RAPD-PCR. 16S rRNA gene sequencing analysis revealed the isolates were Bacteroides (B.) thetaiotaomicron, B. ovatus, B. vulgatus, B. dorei, B. xylanisolvens, B. uniformis, and Veillonella (V.) rogosae. Thin layer chromatography analysis showed that the dextranases exhibit mainly endo-type activity and produce various oligosaccharides including isomaltose and isomaltotriose. Zymogram analysis demonstrated that enzymes localized mainly in the cell membrane fraction and the molecular weight was 50-70 kDa. When cultured in a dextran-containing medium, all strains isolated in this study produced short-chain fatty acids, with butyric acid as the major compound. This is the first study to report that human intestinal B. xylanisolvens, B. dorei, and V. rogosae metabolize dextran utilizing dextranolytic enzymes. PMID:25652688

  1. Antimicrobial activity of extracellular metabolites from antagonistic bacteria isolated from potato (Solanum phureja crops

    Sinar David Granada García

    2014-09-01

    Full Text Available Microorganisms for biological control are capable of producing active compounds that inhibit the development of phytopathogens, constituting a promising tool toob tain active principles that could replace synthetic pesticides. This study evaluatedtheability of severalpotentialbiocontrol microorganismsto produce active extracellular metabolites. In vitro antagonistic capability of 50 bacterial isolates from rhizospheric soils of "criolla" potato (Solanum phureja was tested through dual culture in this plant with different plant pathogenic fungi and bacteria. Isolates that showed significantly higher antagonistic activity were fermented in liquid media and crude extracts from the supernatants had their biological activities assessed by optical density techniques. Inhibitory effecton tested pathogens was observed for concentrations between 0.5% and 1% of crude extracts. There was a correlation between the antimicrobial activity of extracts and the use of nutrient-rich media in bacteria fermentation. Using a bioguided method, a peptidic compound, active against Fusarium oxysporum, was obtained from the 7ANT04 strain (Pyrobaculum sp.. Analysis by nuclear magnetic resonance and liquid chromatography coupled to mass detector evidenced an 11-amino acid compound. Bioinformatic software using raw mass data confirmed the presence of a cyclic peptide conformed by 11 mostly non-standard amino acids.

  2. Examination of Lactic Acid Bacteria to Secretion of Bacteriocins

    Maira Urazova

    2014-01-01

    Full Text Available Introduction: Bacteriocins produced by lactic acid bacteria (LAB have the potential to cover a very broad field of applications, including the food industry and the medical sector. In the food industry, bacteriocinogenic LAB strains can be used as starter cultures, co-cultures, and bioprotective cultures, which would be used to improve food quality and safety. In the medical sector, bacteriocins of probiotic LAB might play a role in interactions, which take place in human gastrointestinal tract, and contribute to gut health. The aim of this study was the examine the effect of LAB antimicrobial activity. Methods: LAB were isolated from different commercial and home made products, such as kazy and sour cream. To screen for bacteriocin producing LAB, we used an agar diffusion bioassay, described in a previous study by Dr. Yang, with three modifications in cell-free supernatant (CFS. First we had a clear supernatant, second we adjusted the CFS to pH 6.0 to eliminate acids antimicrobial effects, and third the CFS pH 6.0 was treated with catalase to exclude the action of H2O2 and confirm action of bacteriocin-like substances. Pathogenic S.marcescens, E. coli, S.aureus cultures were used as indicators. Results: Screening of 95 strains of LAB through deferred antagonism to six indicator cultures showed that all of the selected strains had a high value of antibacterial activity. However, CFS of only 50 strains retained their antimicrobial activity, and 10 of them lost this activity in the second modification of CFS with pH 6.0 to test culture S.marcescens, which confirmed the acidic nature of antimicrobial activity of CFS. Lb.rhamnosus (P-1, Lb.fermentum (N-6, and Lc.lactis (7M lost antibacterial activity in the presence of the catalase. All modifications of CFS of three strains: Lb.pentosus (16al, Lb.pentosus (P-2, and Pediococcusacidilactici (8 retained inhibitory activity to E.coli and S. aureus. Supernatants of only Lactococcusgarvieae (10a and

  3. Isolation and selection of local isolates of chitinolitic bacteria that potent to biocontrol of larva stadia of Aedes aegypti L.

    SRI PUJIYANTO

    2008-01-01

    Full Text Available The dengue fever was the most dangerously epidemic in Indonesia, so it is important to prevent the population of Aedes aegypti L. The larva stages of Ae. aegypti had an exosceleton from chitin, so if its exosceleton had been degraded the larva would be died. Many bacteria had chitin degradation activities, and the bacteria had potential as a biocontrol for Ae. aegypti larva stages. This research was got many of the local chitinolitic bacteria that had been potential as a biocontrol for Ae. aegypti larva stages. The chitinolitic bacteria were isolated with selective agar medium. The sources of isolates were collected from Central Java and West Java water resources. Selected isolates was done to get the higher chitinolitic activity in mineral water medium. The isolate LMB1-5 was potential as a bioinsecticide for Ae. aegypti larva stages. This isolate decreased 86.7% of the larva population in 7 days.

  4. Isolation of the moderately halophilic bacteria and effects of pH and incubation on their growth

    Maryam Zanjirband

    2010-01-01

    Full Text Available Micro organisms that grow in habitats characterized by high or low temperatures, acidic or alkaline pHs, high salt concentrations and high pressures have been termed extremophiles. The halophilic microorganisms are a group of extremophiles that are able to grow in the presence of NaCl. For isolation of moderately halophilic bacteria, specimens were collected from sea water (Persian Gulf and different parts of tannery factory. Samples were enriched in specific medium for halophils, and bacteria were purred with streak plate method and were identified. To investigate the effects of various temperatures and various pH on their growth, drop plate method and microtitre plate method were used. In this study, 8 bacteria from different parts of tannery factory and 8 bacteria from Persian Gulf were isolated. Phenotypic and biotipic studies were accomplished the collected bacteria. Results indicated that, the best temperature for tannery factory and Persian Gulf isolates were 28C and 37C respectively. Optimum pH for tannery factory and Persian Gulf isolates was 7.2.

  5. Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho Phage resistance of acid lactic bacteria isolated from Coalho cheese industries

    Cristiane Pereira de Lima

    2012-06-01

    isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.

  6. Lactic Acid Bacteria – Friend or Foe? Lactic Acid Bacteria in the Production of Polysaccharides and Fuel Ethanol

    Lactic acid bacteria (LAB) have been widely used in the production of fermented foods and as probiotics. Alternan is a glucan with a distinctive backbone structure of alternating a-(1,6) and a-(1,3) linkages produced by the LAB Leuconostoc mesenteroides. In recent years, we have developed improved...

  7. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

    Dalgaard, Paw; Vancanneyt, M.; Vilalta, N.E.;

    2003-01-01

    Aims: To evaluate spoilage and identify lactic acid bacteria (LAB) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (MAP) at 0, 5, 8, 15 and 25degreesC. Methods and Results: Bacterial isolates (102) from spoilage associations of cooked and brined...... dominant parts of spoilage associations of cooked and brined MAP shrimps stored at high and low temperatures, respectively. Significance and Impact of the Study: The SDS-PAGE technique and simple biochemical keys allowed the majority of LAB isolates from spoilage associations of cooked and brined MAP...... MAP shrimps were characterized by phenotypic tests and identified as lactic acid bacteria (78 isolates), other Gram-positive bacteria (13 isolates) and Gram-negative bacteria (11 isolates). A selection of 48 LAB isolates were further characterized and identified by phenotypic tests and SDS...

  8. Lactic acid bacteria as a cell factory for riboflavin production.

    Thakur, Kiran; Tomar, Sudhir Kumar; De, Sachinandan

    2016-07-01

    Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the vital vitamins required by bacteria, plants, animals and humans. Here, we focus on the importance of microbial production of riboflavin over chemical synthesis. In addition, genetic abilities for riboflavin biosynthesis by lactic acid bacteria are discussed. Genetically modified strains by employing genetic engineering and chemical analogues have been developed to enhance riboflavin production. The present review attempts to collect the currently available information on riboflavin production by microbes in general, while placing greater emphasis on food grade lactic acid bacteria and human gut commensals. For designing riboflavin-enriched functional foods, proper selection and exploitation of riboflavin-producing lactic acid bacteria is essential. Moreover, eliminating the in situ vitamin fortification step will decrease the cost of food production. PMID:26686515

  9. Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

    Domenico Cerri

    2011-04-01

    Full Text Available The aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB present in milk and Caciotta della Garfagnana, a cheese produced either with raw or thermised cow’s milk in small dairies and family plants of Garfagnana (Tuscany, to obtain LAB strains with attributes suitable to be employed as starter cultures in this type of cheese, particularly when thermised milk is used to control spoilage microflora. Samples of raw milk, curd and cheese were collected from three representative farmers of the production area and used to isolate autochthonous LAB. Phenotypic and genotypic (species-specific PCR assay identification of isolated LAB was done. Twenty-eight strains of LAB isolated from milk, curd and cheese were screened for acidifying and proteolytic activities. LAB strains with the better attributes were used as mesophilic starter cultures in technological trials: experimental cheeses manufactured with the addition of autochthonous LAB and control cheeses were compared for LAB and pH evolution. Experimental cheeses presented a significant increase in the mesophilic lactic acid microflora up to 14 days of ripening and significantly lower pH values up to seven days of ripening. The use of wild selected mesophilic lactic acid bacteria, together with thermisation of milk, for the Caciotta della Garfagnana looks very promising and could help to both standardise the production and improve quality and traditional characteristics of this type of cheese.

  10. Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

    Barbara Turchi

    2011-05-01

    Full Text Available he aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB present in milk and Caciotta della Garfagnana, a cheese produced either with raw or thermised cow’s milk in small dairies and family plants of Garfagnana (Tuscany, to obtain LAB strains with attributes suitable to be employed as starter cultures in this type of cheese, particularly when thermised milk is used to control spoilage microflora. Samples of raw milk, curd and cheese were collected from three representative farmers of the production area and used to isolate autochthonous LAB. Phenotypic and genotypic (species-specific PCR assay identification of isolated LAB was done. Twenty-eight strains of LAB isolated from milk, curd and cheese were screened for acidifying and proteolytic activities. LAB strains with the better attributes were used as mesophilic starter cultures in technological trials: experimental cheeses manufactured with the addition of autochthonous LAB and control cheeses were compared for LAB and pH evolution. Experimental cheeses presented a significant increase in the mesophilic lactic acid microflora up to 14 days of ripening and significantly lower pH values up to seven days of ripening. The use of wild selected mesophilic lactic acid bacteria, together with thermisation of milk, for the Caciotta della Garfagnana looks very promising and could help to both standardise the production and improve quality and traditional characteristics of this type of cheese.

  11. Occurrence and role of lactic acid bacteria in seafood products

    Leroi, Francoise

    2010-01-01

    Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both vacuum (VP) and modified atmosphere (MAP) packaging commonly CO2 enriched, the growth of the Gram-ne...

  12. Frequency of Resistance and Susceptible Bacteria Isolated from Houseflies

    B Davari

    2010-12-01

    Conclusion: Houseflies collected from hospitals and slaughterhouse may be involved in the spread of drug resistant bacteria and may increase the potential of human exposure to drug resistant bacteria.

  13. Isolation and Properties of Ferromanganese-Depositing Budding Bacteria from Baltic Sea Ferromanganese Concretions

    Ghiorse, William C.; Hirsch, Peter

    1982-01-01

    Hyphal budding bacteria were observed by electron microscopy in thin sections of surface material from Baltic Sea ferromanganese concretions. Similar bacteria were also observed in and isolated from enrichment cultures prepared from the same concretion material. Three morphologically similar strains of Mn-Fe-depositing budding bacteria were isolated from the enrichment cultures. Strain B-4 possessed extracellular anionic polymers that accumulated Mn oxides. Mn deposition by B-4 was inhibited ...

  14. Antibiotic Resistance of Gram Negative Bacteria Isolated From Urine Cultures in Our Laboratory

    Hakan Temiz

    2008-12-01

    Full Text Available In this study; we analyzed the antimicrobial susceptibility of Gram negative bacteria isolated from urine cultures in the Microbiology Laboratory of Dicle University Medical Faculty Hospital from January 2006 to December 2006; retrospectively. Escherichia coli and Klebsiella species were the most frequently isolated bacteria from both outpatients and hospitalized patients. The most effective antibiotics to these bacteria were carbapenems. These results were suggested to be useful for empirical treatment of urinary system infections in our hospital.

  15. Resistance of Bacteria Isolated from Otamiri River to Heavy Metals and Some Selected Antibiotics

    I.C. Mgbemena; J.C. Nnokwe; L.A. Adjeroh; N.N. Onyemekara

    2012-01-01

    This study is aimed at determining the resistance of bacteria to heavy metals and some antibiotics. The ability of aquatic bacteria isolates from Otamiri River at Ihiagwa in Owerri North, Imo State to tolerate or resist the presence of certain selected heavy metals: Pb+, Zn2+ and Fe2+ and some antibiotics was investigated. Identification tests for the bacteria isolates from Otamiri River revealed them to belong to the genera Pseudomonas, Aeromonas, Bacillus, Escherichia, Micrococcus and Prote...

  16. Effect of Growth of Selected Lactic Acid Bacteria on Microbial Flora of Ground Beef under Workshop Conditions

    F. Akbari Nakhjavani; H. Lamea; Sh. Darvishi; F Darvish

    2004-01-01

    The effects of growth of two strains of lactic acid bacteria on microbial flora of ground beef after packaging in air permeable packs were studied under workshop conditions. The strains isolated from dairy products were added to ground beef at a density of 104 CFU/g after identification and antibiosis test against indicator bacteria (Escherichia coli and Staphylococcus aureus). The two strains were Lactobacillus casei subsp. casei 102, and Lactococcus lactis subsp. lactis var. diacetylactis 2...

  17. PCR of crtNM combined with analytical biochemistry : an efficient way to identify carotenoid producing lactic acid bacteria

    Turpin, W.; Renaud, Cécile; Avallone, S.; Hammoumi, A.; Guyot, Jean-Pierre; Humblot, Christèle

    2016-01-01

    Lactic acid bacteria (LAB) synthesize a wide variety of biochemical compounds during food fermentation. Carotenoids provide important biological functions for bacteria, and their consumption by humans has many beneficial effects. In this study, the presence of several genes involved in the production of carotenoids was determined by BLAST analysis and PCR in a collection of 156 LAB isolated from traditional amylaceous African fermented foods. Only the crtE gene and the crtNM operon were prese...

  18. Isolation and characterization of novel thermophilic lipase-secreting bacteria

    Mohammed Rabbani

    2013-12-01

    Full Text Available The purpose of the present study was to screen and identify the lipase-producing microorganisms from various regions of Iran. Samples collected from hot spring, Persian Gulf, desert area and oil-contaminated soil, were analyzed for thermophilic extracellular-lipase producing organisms. Six strains with high activity on rhodamine B plates were selected for chemical identification and further study. Among these isolated bacteria, four strains show higher activity in pH-Stat method at 55 °C. These strains were identified by PCR amplification of 16s rRNA genes using universal primers. Fermentation increased the activity up to 50%. The growth medium, designed for lipase production, increased the activity up to 4.55 folds. The crude supernatant of ZR-5 after fermentation and separation the cells, was lyophilized and the activity was measured. Total activity of this strain was 12 kU/g that shows its potential for industrial uses. Further study is required for purification of enzyme and calculation its specific activity. Immobilization is another approach should be considered.

  19. Isolation and characterization of novel thermophilic lipase-secreting bacteria.

    Rabbani, Mohammed; Bagherinejad, Mohammad Reza; Sadeghi, Hamid MirMohammad; Shariat, Ziaedin Samsam; Etemadifar, Zahra; Moazen, Fatemeh; Rahbari, Manizheh; Mafakher, Ladan; Zaghian, Saeideh

    2013-12-01

    The purpose of the present study was to screen and identify the lipase-producing microorganisms from various regions of Iran. Samples collected from hot spring, Persian Gulf, desert area and oil-contaminated soil, were analyzed for thermophilic extracellular-lipase producing organisms. Six strains with high activity on rhodamine B plates were selected for chemical identification and further study. Among these isolated bacteria, four strains show higher activity in pH-Stat method at 55 °C. These strains were identified by PCR amplification of 16s rRNA genes using universal primers. Fermentation increased the activity up to 50%. The growth medium, designed for lipase production, increased the activity up to 4.55 folds. The crude supernatant of ZR-5 after fermentation and separation the cells, was lyophilized and the activity was measured. Total activity of this strain was 12 kU/g that shows its potential for industrial uses. Further study is required for purification of enzyme and calculation its specific activity. Immobilization is another approach should be considered. PMID:24688500

  20. ISOLATION AND SELECTION OF ALKALINE PROTEOLYTIC BACTERIA FROM LEATHER PR OCESSING WASTE AND ENZYME CHARACTERIZATION

    MARITA ANGGARANi; Nisa R. Mubarik; BUDIASIH WAHYUNTARI

    2004-01-01

    The aims of this experiment were to isolate alkaline protease producing bacteria from leather processing waste, and to study the biochemical properties of the enzyme produced by the selected bacteria. Nine bacterial isolates incubated at 37"C, revealed proteolytic activity on skim milk containing media. Four isolates were grown at pH 9 and another four isolates at pH 10 and only one isolate at pH 11. However, in further subculture, there were only three isolates that showed proteolytic acti...

  1. Ability of fiber bacteria isolated from buffalo rumen in digesting various sources of forage

    Iwan Prihantoro

    2012-10-01

    Full Text Available Local buffalo rumen fluid is a source of fiber digesting bacteria. Such bacteria presumably are well adapted to feed stuffs derived from agricultural byproducts with low quality. The purposes of this study were: (1 to isolate the fiber-digesting bacteria from buffalo rumen fluid, (2 to determine the fiber digesting characteristics and adaptability of such bacteria, and (3 to characterize the bacterial diversity. Rumen fluids for the experiment were collected from buffaloes slaughtered at the Faculty of Animal Science, Bogor Agricultural University abattoir. Fiber-digesting bacteria were isolated using McDougall buffer supplemented with fibrous feed. A factorial experiment was conducted to study characteristics and adaptability of the bacteria using two factors: the type of bacteria and type of feed source of the fiber. Diversity among the bacteria was analyzed using the NTSys2.10 program.Results showed that nine bacterial isolates had a high adaptability to fiber feed based on CMCase. The highest CMCase activity bacteria for Pennisetum purpureum were A9 (11.36±1.70 unit/ml/h, A3 (11.22±0.60 unit/ml/h and A42 (10.62±1.96 unit/ml/h. CMCase activity of fiber digesting bacteria from buffalo rumen fluid was not correlated with the number of bacteria in the culture. Based on genetic similarity, nine isolates were grouped into five types having similarity≥46%.

  2. Antibacterial susceptibility of bacteria isolated from burns and wounds of cancer patients

    Sulaiman A. Alharbi

    2014-01-01

    Full Text Available In this study 540 burns and wound swabs were collected from cancer patients of some Egyptian hospitals. The single infection was detected from 210, and 70 cases among wounded and burned patients, while mixed infection was 30 and 45, respectively. We recovered where 60 isolates of Pseudomonas aeruginosa, 60 isolates of Staphylococcus aureus, 7 isolates of Staphylococcus epidermidis, 4 isolates of Streptococcus pyogenes, 25 isolates of Escherichia coli, 23 isolates of Klebsiella pneumoniae and 27 isolates of Proteus vulgaris from 355 burn and surgical wound infections . All bacterial isolates showed high resistance to the commonly used β-lactams (amoxycillin, cefaclor, ampicillin, vancomycin, amoxicillin/clavulonic, and low resistance to imepenim and ciprofloxacin. Plasmid analysis of six multidrug resistant and two susceptible bacterial isolates revealed the same plasmid pattern. This indicated that R-factor is not responsible for the resistance phenomenon among the isolated opportunistic bacteria. The effect of ultraviolet radiation on the isolated bacteria was studied.

  3. Cellular fatty acid composition, protein profile and antimicrobial activity of Bacillus sp., isolated from fish gut

    Pushparaj Sujith; Baskaran Rohini; Singaram Jayalakshmi

    2014-01-01

    Objective: To purify and partially characterize the antimicrobial compounds from bacteriaBacillus sp., isolated from fish gut. Methods: Protein and fatty acids were isolated from the bacteria and checked for the presence of antibacterial activity. Protein has been purified to apparent homogeneity from the supernatants of culture by means of ammonium sulphate precipitation followed by dialysis. Fourier transform infrared spectroscopy analyses were performed for proteins to identify the functional groups.Results:sulfate polyacrylamide gel electrophoresis. Fatty acids were extracted and subjected to gas chromatographic analysis.Conclusions:Protein showed an apparent molecular mass 56, 47 and 39 kDa on sodium dodecyl acids and proteins which holds promise for the development of new drugs. The antimicrobial activity of the bacteria might be due to the presence of fatty acids and proteins which holds promise for the development of new drugs.

  4. Cell wall structure and function in lactic acid bacteria.

    Chapot-Chartier, Marie-Pierre; Kulakauskas, Saulius

    2014-08-29

    The cell wall of Gram-positive bacteria is a complex assemblage of glycopolymers and proteins. It consists of a thick peptidoglycan sacculus that surrounds the cytoplasmic membrane and that is decorated with teichoic acids, polysaccharides, and proteins. It plays a major role in bacterial physiology since it maintains cell shape and integrity during growth and division; in addition, it acts as the interface between the bacterium and its environment. Lactic acid bacteria (LAB) are traditionally and widely used to ferment food, and they are also the subject of more and more research because of their potential health-related benefits. It is now recognized that understanding the composition, structure, and properties of LAB cell walls is a crucial part of developing technological and health applications using these bacteria. In this review, we examine the different components of the Gram-positive cell wall: peptidoglycan, teichoic acids, polysaccharides, and proteins. We present recent findings regarding the structure and function of these complex compounds, results that have emerged thanks to the tandem development of structural analysis and whole genome sequencing. Although general structures and biosynthesis pathways are conserved among Gram-positive bacteria, studies have revealed that LAB cell walls demonstrate unique properties; these studies have yielded some notable, fundamental, and novel findings. Given the potential of this research to contribute to future applied strategies, in our discussion of the role played by cell wall components in LAB physiology, we pay special attention to the mechanisms controlling bacterial autolysis, bacterial sensitivity to bacteriophages and the mechanisms underlying interactions between probiotic bacteria and their hosts. PMID:25186919

  5. Lactobionic and cellobionic acid production profiles of the resting cells of acetic acid bacteria.

    Kiryu, Takaaki; Kiso, Taro; Nakano, Hirofumi; Murakami, Hiromi

    2015-01-01

    Lactobionic acid was produced by acetic acid bacteria to oxidize lactose. Gluconobacter spp. and Gluconacetobacter spp. showed higher lactose-oxidizing activities than Acetobacter spp. Gluconobacter frateurii NBRC3285 produced the highest amount of lactobionic acid per cell, among the strains tested. This bacterium assimilated neither lactose nor lactobionic acid. At high lactose concentration (30%), resting cells of the bacterium showed sufficient oxidizing activity for efficient production of lactobionic acid. These properties may contribute to industrial production of lactobionic acid by the bacterium. The bacterium showed higher oxidizing activity on cellobiose than that on lactose and produced cellobionic acid. PMID:25965080

  6. Lactic acid bacteria fermentations in oat-based suspensions

    Mårtensson, Olof

    2002-01-01

    This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were grown in these oat-based suspensions...

  7. Lactic acid bacteria: the bugs of the new millennium

    Konings, W N; Kok, J; Kuipers, O P; Poolman, B.

    2000-01-01

    Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysin...

  8. Interactions between Cooccurring Lactic Acid Bacteria in Honey Bee Hives

    Rokop, Z. P.; Horton, M. A.; Newton, I. L. G.

    2015-01-01

    In contrast to the honey bee gut, which is colonized by a few characteristic bacterial clades, the hive of the honey bee is home to a diverse array of microbes, including many lactic acid bacteria (LAB). In this study, we used culture, combined with sequencing, to sample the LAB communities found across hive environments. Specifically, we sought to use network analysis to identify microbial hubs sharing nearly identical operational taxonomic units, evidence which may indicate cooccurrence of ...

  9. Research of Sichuan Paocai and Lactic Acid Bacteria

    Chen Gong; Yu Wen-Hua; Zhang Qi-sheng; Song Ping; Zhang Bei-Bei; Liu Zhu; You Jing-gang; Li Heng

    2014-01-01

    Sichuan Paocai with long history is a typical representative of Chinese pickles, which has been inherited for thousands years. Its strong vitality was largely due to its unique microbial fermentation style. In this study, molecular microbial technology and traditional microbial technology were employed to study the distributions and changes of the microorganisms during the fermentation. The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus plantarum...

  10. Isolation, Characterization, and Genetic Diversity of Ice Nucleation Active Bacteria on Various Plants

    DIANA ELIZABETH WATURANGI

    2009-06-01

    Full Text Available Ice nucleation active (INA bacteria is a group of bacteria with the ability to catalyze the ice formation at temperature above -10 oC and causing frost injury in plants. Since, most of the literature on INA bacteria were from subtropical area, studies of INA bacteria from tropical area are needed. We sampled eight fruits and 36 leaves of 21 plant species, and then identified through biochemical and genetic analysis. INA bacteria were characterized for INA protein classification, pH stability, and optimization of heat endurance. We discovered 15 INA bacteria from seven plants species. Most of bacteria are oxidase and H2S negative, catalase and citrate positive, gram negative, and cocoid formed. These INA bacteria were classified in to three classes based on their freezing temperature. Most of the isolates were active in heat and pH stability assay. Some isolates were analysed for 16S rRNA gene. We observed that isolates from Morinda citrifolia shared 97% similiarity with Pseudomonas sp. Isolate from Piper betle shared 93% similarity with P. pseudoalcaligenes. Isolate from Carica papaya shared 94% similarity with Pseudomonas sp. While isolate from Fragaria vesca shared 90% similarity with Sphingomonas sp.

  11. Antibacterial activity of Lactobacillus spp. isolated from the feces of healthy infants against enteropathogenic bacteria.

    Davoodabadi, Abolfazl; Soltan Dallal, Mohammad Mehdi; Rahimi Foroushani, Abbas; Douraghi, Masoumeh; Sharifi Yazdi, Mohammad Kazem; Amin Harati, Farzaneh

    2015-08-01

    Lactobacilli are normal microflora of the gastrointestinal (GI) tract and are a heterogeneous group of lactic acid bacteria (LAB). Lactobacillus strains with Probiotic activity may have health Benefits for human. This study investigates the probiotic potential of Lactobacillus strains obtained from the feces of healthy infants and also explores antibacterial activity of Lactobacillus strains with probiotic potential against enteropathogenic bacteria. Fecal samples were collected from 95 healthy infants younger than 18 months. Two hundred and ninety Lactobacillus strains were isolated and assessed for probiotic potential properties including ability to survive in gastrointestinal conditions (pH 2.0, 0.3% oxgall), adherence to HT-29 cells and antibiotic resistance. Six strains including Lactobacillus fermentum (4 strains), Lactobacillus paracasei and Lactobacillus plantarum showed good probiotic potential and inhibited the growth of enteropathogenic bacteria including ETEC H10407, Shigella flexneri ATCC 12022, Shigella sonnei ATCC 9290, Salmonella enteritidis H7 and Yersinia enterocolitica ATCC 23715. These Lactobacillus strains with probiotic potential may be useful for prevention or treatment of diarrhea, but further in vitro and in vivo studies on these strains are still required. PMID:25930687

  12. Intracellular pH of acid-tolerant ruminal bacteria.

    Russell, J B

    1991-01-01

    Acid-tolerant ruminal bacteria (Bacteroides ruminicola B1(4), Selenomonas ruminantium HD4, Streptococcus bovis JB1, Megasphaera elsdenii B159, and strain F) allowed their intracellular pH to decline as a function of extracellular pH and did not generate a large pH gradient across the cell membrane until the extracellular pH was low (less than 5.2). This decline in intracellular pH prevented an accumulation of volatile fatty acid anions inside the cells.

  13. The influence of stress conditions on the growth of selected lactic acid bacteria

    A study was undertaken to determine the effects of certain stress conditions on selected lactic acid bacteria. Where recontamination occurred, lactic acid bacteria was already the dominant bacterial group, with counts of higher than 106/g in vacuum-packaged 'shelf stable' meat products after 1 week storage at 25 and 37 degrees Celsius respectively. Some of the isolates were capable of growing at a pH of 3,9. The minimum pH for growth of a specific culture was dependant on the type of acid that was used to lower the pH. Lactic and acetic acid had the highest inhibitory action. Hydrochloric and citric acid showed similar inhibitory effects, while the effects when using ascorbic acid or gluconic acid for lowering the pH were also fairly similar. Increase in the activity of certain lactic acid bacteria was noticed where the ratio of undissociated to dissociated citric acid in the medium was increased. After exceeding a concentration of 0,048 moles/l undissosiated citric acid in the medium, the activity of the majority of cultures was progressively inhibited. This phenomenon was also found with acetic acid for certain cultures. Selected lactic acid bacteria were resistant to an water activity (a (sub w)) of 0,94 in MRS broth, where NaCl or glycerol was used as a humectant. The minimum a (sub w) for growth was dependent on the type of humectant used. Concentrations of sodium benzoate and potassium sorbate were necessary to inhibit the majority of strains. The % inhibition by sodium benzoate and methyl paraben did not significantly change with a lowering in the pH of the growth medium. Except in the case of lactic acid, the different acids used to lower the pH of the medium did not have a significant effect on the % inhibition by the chemical preservatives. For the cocci, gamma D10 values of between 0,82 and 1,29 kGy were recorded, whereas the lactobacilli were less resistant to gamma rays, with D10 values of between 0,21 and 0,54 kGy

  14. UJI SIFAT PROBIOTIK BAKTERI ASAM LAKTAT SEBAGAI KANDIDAT BAHAN PANGAN FUNGSIONAL [Probiotic Characteristics of laactic acid Bacteria as Candidate for Functional Food

    Ida Susanti

    2007-12-01

    Full Text Available Lactic acid bacteria have been reported to be useful as a healt adjunct and are commonly added to food as delivery mechanism. As a probiotic, lactic acid bacteria should have the ability to survive in the digestion process such as resistance towards acidic pH, varieties of bile salt concentrations and enteric pathogan. In this study, lactic acid bacteria were isolated from various sources. Twenty isolated of lactic acid bacteria selected for their resistancy toeards acidic pH (pH 2.5, 0.3% bile salt and their antagonistic activity against enteric pathogan (Esherichia coli, Staphylococcus aureus and Bacillus cereus. The result showed that most of all strauns had good resistance to acidic pH and there were no significant difference among theme (p>0.05. More over, all strains showed tolerance to 0,3% bile salt concentration (varietis among isolates were significant p>0.05. All strains showed inhibition activity against enteric pathogan bacteria, this was estimated from the size of the diameter of the inhibition zones. (The inhibition were significantly different among them (p>0,05. The best five stains that fulfilled these properties L casei FNCC262, L. acidophilus FNCC116, KL-3 isolate, Da-1 isolate, and Db-2 isolate. These strains could be used as probiotics in further and applications.

  15. Isolation and characterization of biosurfactant producing bacteria from Persian Gulf (Bushehr provenance).

    Hassanshahian, Mehdi

    2014-09-15

    Biosurfactants are surface active materials that are produced by some microorganisms. These molecules increase biodegradation of insoluble pollutants. In this study sediments and seawater samples were collected from the coastline of Bushehr provenance in the Persian Gulf and their biosurfactant producing bacteria were isolated. Biosurfactant producing bacteria were isolated by using an enrichment method in Bushnell-Hass medium with diesel oil as the sole carbon source. Five screening tests were used for selection of Biosurfactant producing bacteria: hemolysis in blood agar, oil spreading, drop collapse, emulsification activity and Bacterial Adhesion to Hydrocarbon test (BATH). These bacteria were identified using biochemical and molecular methods. Eighty different colonies were isolated from the collected samples. The most biosurfactant producing isolates related to petrochemical plants of Khark Island. Fourteen biosurfactant producing bacteria were selected between these isolates and 7 isolates were screened as these were predominant producers that belong to Shewanella alga, Shewanella upenei, Vibrio furnissii, Gallaecimonas pentaromativorans, Brevibacterium epidermidis, Psychrobacter namhaensis and Pseudomonas fluorescens. The largest clear zone diameters in oil spreading were observed for G. pentaromativorans strain O15. Also, this strain has the best emulsification activity and reduction of surface tension, suggesting it is the best of thee isolated strains. The results of this study confirmed that there is high diversity of biosurfactant producing bacteria in marine ecosystem of Iran and by application of these bacteria in petrochemical waste water environmental problems can be assisted. PMID:25037876

  16. Isolation and characterization of biosurfactant producing bacteria from Persian Gulf (Bushehr provenance)

    Highlights: • Biosurfactant producing bacteria were isolated from Persian Gulf. • There is high diversity of biosurfactant producing bacteria in the Persian Gulf. • These bacteria are very useful for management of oil pollution in the sea. - Abstract: Biosurfactants are surface active materials that are produced by some microorganisms. These molecules increase biodegradation of insoluble pollutants. In this study sediments and seawater samples were collected from the coastline of Bushehr provenance in the Persian Gulf and their biosurfactant producing bacteria were isolated. Biosurfactant producing bacteria were isolated by using an enrichment method in Bushnell-Hass medium with diesel oil as the sole carbon source. Five screening tests were used for selection of Biosurfactant producing bacteria: hemolysis in blood agar, oil spreading, drop collapse, emulsification activity and Bacterial Adhesion to Hydrocarbon test (BATH). These bacteria were identified using biochemical and molecular methods. Eighty different colonies were isolated from the collected samples. The most biosurfactant producing isolates related to petrochemical plants of Khark Island. Fourteen biosurfactant producing bacteria were selected between these isolates and 7 isolates were screened as these were predominant producers that belong to Shewanella alga, Shewanella upenei, Vibrio furnissii, Gallaecimonas pentaromativorans, Brevibacterium epidermidis, Psychrobacter namhaensis and Pseudomonas fluorescens. The largest clear zone diameters in oil spreading were observed for G. pentaromativorans strain O15. Also, this strain has the best emulsification activity and reduction of surface tension, suggesting it is the best of thee isolated strains. The results of this study confirmed that there is high diversity of biosurfactant producing bacteria in marine ecosystem of Iran and by application of these bacteria in petrochemical waste water environmental problems can be assisted

  17. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin

    Vieira-Dalodé, G.; Jespersen, Lene; Hounhouigan, J.;

    2007-01-01

    different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gowé fermentation were Lactobacillus fermentum, Weissella...

  18. Biofilm-associated indole acetic acid producing bacteria and their impact in the proliferation of biofilm mats in solar salterns

    Kerkar, S.; Raiker, L.; Tiwari, A.; Mayilraj, S.; Dastager, S.

    viz. Nerul and Curca to find a possible reason for the rapid proliferation of these solar biofilms. Out of the 125 bacteria isolated from these biofilms, 16 produced indole-3-acetic acid (IAA). Rapid in-situ assay with Salkowski reagent and HPLC...

  19. Probiotication of tomato juice by lactic acid bacteria.

    Yoon, Kyung Young; Woodams, Edward E; Hang, Yong D

    2004-12-01

    This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24-h-old culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to 0.65% or higher, and the viable cell counts (CFU) reached nearly 1.0 to 9.0 x 10(9)/ml after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from 10(6) to 10(8) CFU/ml after 4 weeks of cold storage at 4 degrees C. Probiotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products. PMID:15650688

  20. Honeybees and beehives are rich sources for fructophilic lactic acid bacteria.

    Endo, Akihito; Salminen, Seppo

    2013-09-01

    Fructophilic lactic acid bacteria (FLAB) are a specific group of lactic acid bacteria (LAB) characterized and described only recently. They prefer fructose as growth substrate and inhabit only fructose-rich niches. Honeybees are high-fructose-consuming insects and important pollinators in nature, but reported to be decreasing in the wild. In the present study, we analyzed FLAB microbiota in honeybees, larvae, fresh honey and bee pollen. A total of 66 strains of LAB were isolated from samples using a selective isolation technique for FLAB. Surprisingly, all strains showed fructophilic characteristics. The 66 strains and ten FLAB strains isolated from flowers in a separate study were genotypically separated into six groups, four of which being identified as Lactobacillus kunkeei and two as Fructobacillus fructosus. One of the L. kunkeei isolates showed antibacterial activity against Melissococcus plutonius, a causative pathogen of European foulbrood, this protection being attributable to production of an antibacterial peptide or protein. Culture-independent analysis suggested that bee products and larvae contained simple Lactobacillus-group microbiota, dominated by L. kunkeei, although adult bees carried a more complex microbiota. The findings clearly demonstrate that honeybees and their products are rich sources of FLAB, and FLAB are potential candidates for future bee probiotics. PMID:23845309

  1. Isolation and identification of α-Endosulfan degrading bacteria from insect microflora

    Özlem Gür Özdal

    2016-04-01

    Full Text Available Increasing of industrialization and population has resulted in the accumulation of a wide variety of chemicals. Especially, widespread use of synthetic and toxic chemicals have led to an effort to improve new technologies to reduce or eliminate these contaminants from the environment. Chemical methods that used for the treatment of toxic materials are expensive, time-consuming and difficult, especially in extensive agricultural areas. Furthermore these methods led to formation of new chemical pollutants. Recent years, one promising alternative treatment method is to use of microorganisms for the biodegradation of these toxic chemicals. This method is effective, minimally hazardous, economical, versatile and environment friendly. In this study, we thought that microflora of insecticide resistant insects may be a potential reservoir for the isolation of new bacteria that can be used for the biodegradation of insecticides. In this research work, totally 24 bacterial isolates capable of biodegradation α-endosulsan were isolated from the body microflora of insects belong to Orthoptera, Dermaptera, Mantodea and Hymenoptera orders. Based on the some morphological, physiological and biochemical characteristics and fatty acid profiles they were identified as Stenotrophomonas, Pseudomonas, Acinetobacter, Bacillus, Brevibacillus, Flavimonas and Rhodococcus. As a result, these isolates can be used for the treatment of α-endosulfan residues at different environments.

  2. Beneficial Bacteria Isolated from Grapevine Inner Tissues Shape Arabidopsis thaliana Roots.

    Baldan, Enrico; Nigris, Sebastiano; Romualdi, Chiara; D'Alessandro, Stefano; Clocchiatti, Anna; Zottini, Michela; Stevanato, Piergiorgio; Squartini, Andrea; Baldan, Barbara

    2015-01-01

    We investigated the potential plant growth-promoting traits of 377 culturable endophytic bacteria, isolated from Vitis vinifera cv. Glera, as good biofertilizer candidates in vineyard management. Endophyte ability in promoting plant growth was assessed in vitro by testing ammonia production, phosphate solubilization, indole-3-acetic acid (IAA) and IAA-like molecule biosynthesis, siderophore and lytic enzyme secretion. Many of the isolates were able to mobilize phosphate (33%), release ammonium (39%), secrete siderophores (38%) and a limited part of them synthetized IAA and IAA-like molecules (5%). Effects of each of the 377 grapevine beneficial bacteria on Arabidopsis thaliana root development were also analyzed to discern plant growth-promoting abilities (PGP) of the different strains, that often exhibit more than one PGP trait. A supervised model-based clustering analysis highlighted six different classes of PGP effects on root architecture. A. thaliana DR5::GUS plantlets, inoculated with IAA-producing endophytes, resulted in altered root growth and enhanced auxin response. Overall, the results indicate that the Glera PGP endospheric culturable microbiome could contribute, by structural root changes, to obtain water and nutrients increasing plant adaptation and survival. From the complete cultivable collection, twelve promising endophytes mainly belonging to the Bacillus but also to Micrococcus and Pantoea genera, were selected for further investigations in the grapevine host plants towards future application in sustainable management of vineyards. PMID:26473358

  3. Beneficial Bacteria Isolated from Grapevine Inner Tissues Shape Arabidopsis thaliana Roots.

    Enrico Baldan

    Full Text Available We investigated the potential plant growth-promoting traits of 377 culturable endophytic bacteria, isolated from Vitis vinifera cv. Glera, as good biofertilizer candidates in vineyard management. Endophyte ability in promoting plant growth was assessed in vitro by testing ammonia production, phosphate solubilization, indole-3-acetic acid (IAA and IAA-like molecule biosynthesis, siderophore and lytic enzyme secretion. Many of the isolates were able to mobilize phosphate (33%, release ammonium (39%, secrete siderophores (38% and a limited part of them synthetized IAA and IAA-like molecules (5%. Effects of each of the 377 grapevine beneficial bacteria on Arabidopsis thaliana root development were also analyzed to discern plant growth-promoting abilities (PGP of the different strains, that often exhibit more than one PGP trait. A supervised model-based clustering analysis highlighted six different classes of PGP effects on root architecture. A. thaliana DR5::GUS plantlets, inoculated with IAA-producing endophytes, resulted in altered root growth and enhanced auxin response. Overall, the results indicate that the Glera PGP endospheric culturable microbiome could contribute, by structural root changes, to obtain water and nutrients increasing plant adaptation and survival. From the complete cultivable collection, twelve promising endophytes mainly belonging to the Bacillus but also to Micrococcus and Pantoea genera, were selected for further investigations in the grapevine host plants towards future application in sustainable management of vineyards.

  4. Isolation and Characterisation of Diazotrophic Bacteria from Rhizosphere of Different Rice Cultivars of South Assam, India

    FOLGUNI LASKAR

    2013-04-01

    Full Text Available Free living heterotrophic bacteria were isolated from the rhizosphere of 10 local and cultivated varieties of rice grown in Karimganj district of South Assam. Among the 25 isolates, 11 isolates withplant growth promoting activity were identified based on phenotypic and 16S rDNA sequence analysis. The strains were identified as Shingomonasazotifigens, Pseudomonas putida, Stenotrophomonasmaltophila,Acinetobacterradioresistance, Alkaligenesfaecalis, Enterobactercloaceae subsp. dissolvens, Pantoeaagglomerans, Klebsiellapneumoneae, Achromobacterxyloxidans, Herbispirillumrubrisubalbicans and Herbispirillum sp . The efficient strains are isolated from the local varieties of rice plant. The isolate KR-23 ( Sphingomonasazotifigens was a novel bacteria reported for the first time as nitrogen fixing bacteria from India. The nitrogen fixing ability along with IAA production, ACC deaminase activity and P-solubilisation by the bacteria has shown their potential for plant-growth-promoting rhizobacteria. KR-6( Stenotrophomonasmaltophila and KR-7( Herbispirillumrubrisubalbicans have been reported earlier as plant pathogensbut theyhave shown a high potential for nitrogen fixing and auxin producing activity in the present study

  5. Isolation and Characterisation of Diazotrophic Bacteria from Rhizosphere of Different Rice Cultivars of South Assam, India

    FOLGUNI LASKAR; Sharma, G. D.

    2013-01-01

    Free living heterotrophic bacteria were isolated from the rhizosphere of 10 local and cultivated varieties of rice grown in Karimganj district of South Assam. Among the 25 isolates, 11 isolates withplant growth promoting activity were identified based on phenotypic and 16S rDNA sequence analysis. The strains were identified as Shingomonasazotifigens, Pseudomonas putida, Stenotrophomonasmaltophila,Acinetobacterradioresistance, Alkaligenesfaecalis, Enterobactercloaceae subsp. dissolvens, Pant...

  6. Characterization of predominant bacteria isolates from clean rooms in a pharmaceutical production unit

    2007-01-01

    Aims: To screen for the predominant bacteria strains distributed in clean rooms and to analyze their phylogenetic relationships. Methods and Results: The bacteria distributed in air, surfaces and personnel in clean rooms were routinely monitored using agar plates. Five isolates frequently isolated from the clean rooms of an aseptic pharmaceutical production workshop were selected based on their colony and cell morphology characteristics. Their physiological and biochemical properties, as well as partial 16S rDNA sequences, were analyzed. Results showed that all the five isolates belong to Gram positive bacteria, of which three were Staphylococcus, one Microbacterium and one Bacillus species. Sensitivity tests for these bacteria isolates to 3 disinfectants showed that isolate F03 was obtuse, and had low susceptivity to UV irradiation, while isolates F02, F01 and F04 were not sensitive to phenol treatment. Isolates F04, F01 and F05 were resistant to chlorhexidine gluconate. Conclusion: Bacteria widely distributed in clean rooms are mainly a group of Gram positive strains, showing high resistance to selected disinfectants. Significance and impact of the study: Clean rooms are essential in aseptic pharmaceutical and food production. Screening bacteria isolates and identifying them is part of good manufacturing practices, and will aid in finding a more effective disinfection method.

  7. Influence of adjunct use andcheese microenvironment on nonstarter lactic acid bacteria populations in Cheddar-type cheese

    Broadbent, Jeffery R.; Houck, K; Johnson, M E; Oberg, C. J.

    2003-01-01

    This study investigated population dynamics of starter, adjunct, and nonstarter lactic acid bacteria (NSLAB) in reduced-fat Cheddar and Colby cheese made with or without a Lactobacillus casei adjunct. Duplicate vats of cheese were manufactured and ripened at 7°C. Bacterial populations were monitored periodically by plate counts and by DNA fingerprinting of cheese isolates with the random amplified polymorphic DNA technique. Isolates that displayed a unique DNA fingerprint were identified to t...

  8. Phytic acid degrading lactic acid bacteria in tef-injera fermentation.

    Fischer, Maren M; Egli, Ines M; Aeberli, Isabelle; Hurrell, Richard F; Meile, Leo

    2014-11-01

    Ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (Eragrostis tef) flour. The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. PA chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. With the aim to formulate a starter culture that would substantially degrade PA during injera preparation, we assessed the potential of microorganisms isolated from Ethiopian household-tef fermentations to degrade PA. Lactic acid bacteria (LAB) were found to be among the dominating microorganisms. Seventy-six isolates from thirteen different tef fermentations were analyzed for phytase activity and thirteen different isolates of seven different species were detected to be positive in a phytase screening assay. In 20-mL model tef fermentations, out of these thirteen isolates, the use of Lactobacillus (L.) buchneri strain MF58 and Pediococcus pentosaceus strain MF35 resulted in lowest PA contents in the fermented tef of 41% and 42%, respectively of its initial content. In comparison 59% of PA remained when spontaneously fermented. Full scale tef fermentation (0.6L) and injera production using L. buchneri MF58 as culture additive decreased PA in cooked injera from 1.05 to 0.34±0.02 g/100 g, representing a degradation of 68% compared to 42% in injera from non-inoculated traditional fermentation. The visual appearance of the pancakes was similar. The final molar ratios of PA to iron of 4 and to zinc of 12 achieved with L. buchneri MF58 were decreased by ca. 50% compared to the traditional fermentation. In conclusion, selected LAB strains in tef fermentations can degrade PA, with L. buchneri MF58 displaying the highest PA degrading potential. The 68% PA degradation achieved by the application of L. buchneri MF58 would be expected to improve human zinc absorption from tef-injera, but further PA degradation is probably necessary if iron absorption has to

  9. Fermentation of Prefermented and Extruded Rice Flour by Lactic Acid Bacteria from Sikhae

    Lee, C. H.; Min, K. C.; Souane, M.;

    1992-01-01

    decreased in the same substrates. The final pH of the cereal lactic beverage was in the range of 3.4 - 4.1, L. mesenteroides(sikhae) had relatively higher pH compared to other lactic acid bacteria. L. mesenteroides(sikhae) produced apple juice-like flavor, while L. plantarum, L. casei and L. lactis yielded......The acid- and flavor-forming properties of Lactobacillus plantarum and Leuconostoc mesenteroides isolated from Sikhae, a Korean traditional lactic acid fermented fish product, were examined and compared to those of Lactobacillus casei and Lactococcus lactis subsp. diacetylactis DRC3. The effects of...... prefermentation of rice flour in solid-state with Bacillus laevolacticus and Saccharomyces cerevisiae, extrusion cooking and addition of soymilk as the substrate of lactic acid fermentation were tested. Extrusion cooking and prefermentation of rice increased the soluble solid and sugar contents before malt...

  10. Mechanistic modeling of biocorrosion caused by biofilms of sulfate reducing bacteria and acid producing bacteria.

    Xu, Dake; Li, Yingchao; Gu, Tingyue

    2016-08-01

    Biocorrosion is also known as microbiologically influenced corrosion (MIC). Most anaerobic MIC cases can be classified into two major types. Type I MIC involves non-oxygen oxidants such as sulfate and nitrate that require biocatalysis for their reduction in the cytoplasm of microbes such as sulfate reducing bacteria (SRB) and nitrate reducing bacteria (NRB). This means that the extracellular electrons from the oxidation of metal such as iron must be transported across cell walls into the cytoplasm. Type II MIC involves oxidants such as protons that are secreted by microbes such as acid producing bacteria (APB). The biofilms in this case supply the locally high concentrations of oxidants that are corrosive without biocatalysis. This work describes a mechanistic model that is based on the biocatalytic cathodic sulfate reduction (BCSR) theory. The model utilizes charge transfer and mass transfer concepts to describe the SRB biocorrosion process. The model also includes a mechanism to describe APB attack based on the local acidic pH at a pit bottom. A pitting prediction software package has been created based on the mechanisms. It predicts long-term pitting rates and worst-case scenarios after calibration using SRB short-term pit depth data. Various parameters can be investigated through computer simulation. PMID:27071053

  11. Cellular fatty acid composition, protein profile and antimicrobial activity of Bacillus sp., isolated from fish gut

    Pushparaj Sujith

    2014-01-01

    Full Text Available Objective: To purify and partially characterize the antimicrobial compounds from bacteria Bacillus sp., isolated from fish gut. Methods: Protein and fatty acids were isolated from the bacteria and checked for the presence of antibacterial activity. Protein has been purified to apparent homogeneity from the supernatants of culture by means of ammonium sulphate precipitation followed by dialysis. Fourier transform infrared spectroscopy analyses were performed for proteins to identify the functional groups. Results: Protein showed an apparent molecular mass 56, 47 and 39 kDa on sodium dodecyl sulfate polyacrylamide gel electrophoresis. Fatty acids were extracted and subjected to gas chromatographic analysis. Conclusions: The antimicrobial activity of the bacteria might be due to the presence of fatty acids and proteins which holds promise for the development of new drugs.

  12. In vitro activity of pipecolic acid amide of clindamycin (U-57930E) on anaerobic bacteria compared with those of clindamycin, cefoxitin, and chloramphenicol.

    Dhawan, V K; Bansal, M B; Thadepalli, H

    1982-01-01

    In vitro activity of pipecolic acid amide of clindamycin (U-57930E) against 265 isolates of anaerobic bacteria, including 66 strains of Bacteroides fragilis, was compared with those of clindamycin, chloramphenicol, and cefoxitin. At therapeutically achievable concentrations, the activities of all four antibiotics against anaerobic bacteria were similar.

  13. Screening of species-specific lactic acid bacteria for veal calves multi-strain probiotic adjuncts.

    Ripamonti, Barbara; Agazzi, Alessandro; Bersani, Carla; De Dea, Paola; Pecorini, Chiara; Pirani, Silvia; Rebucci, Raffaella; Savoini, Giovanni; Stella, Simone; Stenico, Alberta; Tirloni, Erica; Domeneghini, Cinzia

    2011-06-01

    The selection of promising specific species of lactic acid bacteria with potential probiotic characteristics is of particular interest in producing multi species-specific probiotic adjuncts in veal calves rearing. The aim of the present work was to select and evaluate in vitro the functional activity of lactic acid bacteria, Bifidobacterium longum and Bacillus coagulans strains isolated from veal calves in order to assess their potential use as multi species-specific probiotics for veal calves. For this purpose, bacterial strains isolated from faeces collected from 40 healthy 50-day-calves, were identified by RiboPrinter and 16s rRNA gene sequence. The most frequent strains belonged to the species B. longum, Streptococcus bovis, Lactobacillus animalis and Streptococcus macedonicus. Among these, 7 strains were chosen for testing their probiotic characteristics in vitro. Three strains, namely L. animalis SB310, Lactobacillus paracasei subsp. paracasei SB137 and B. coagulans SB117 showed varying individual but promising capabilities to survive in the gastrointestinal tract, to adhere, to produce antimicrobial compounds. These three selected species-specific bacteria demonstrated in vitro, both singularly and mixed, the functional properties needed for their use as potential probiotics in veal calves. PMID:21619939

  14. Characterization of Endophytic Diazotroph Bacteria Isolated from Rice

    JOKO PRAYITNO

    2010-06-01

    Full Text Available Attempt to extend the biological nitrogen fixation to important crops such as rice has been conducted by isolating endophytic diazotrophs from rice rhizosphere and roots. In this study, three bacterial isolates of R2, R4, and E4 isolated from rice-legume rotation in the Nile Delta Egypt and four bacterial isolates of R38-O, R38-T, R53, and R58 isolated from wild rice in the Philippines were characterized using classical methods of bacterial identification and using biochemical test kits (API20E and API20NE. R2 and R4 isolates were identified as Rhizobium sp., E4 isolate was identified as Rhizobium leguminosarum bv. trifolii, and R38-T, R53, and R58 isolates were identified as Sphingomonas, Azospirillum, and Agrobacterium, respectively. Of all Rhizobium isolates, only E4 could form nodules on legumes other than their original host berseem clover (Trifolium alexandrum L. as their original host.

  15. Affinity sensor using 3-aminophenylboronic acid for bacteria detection.

    Wannapob, Rodtichoti; Kanatharana, Proespichaya; Limbut, Warakorn; Numnuam, Apon; Asawatreratanakul, Punnee; Thammakhet, Chongdee; Thavarungkul, Panote

    2010-10-15

    Boronic acid that can reversibly bind to diols was used to detect bacteria through its affinity binding reaction with diol-groups on bacterial cell walls. 3-aminophenylboronic acid (3-APBA) was immobilized on a gold electrode via a self-assembled monolayer. The change in capacitance of the sensing surface caused by the binding between 3-APBA and bacteria in a flow system was detected by a potentiostatic step method. Under optimal conditions the linear range of 1.5×10(2)-1.5×10(6) CFU ml(-1) and the detection limit of 1.0×10(2) CFU ml(-1) was obtained. The sensing surface can be regenerated and reused up to 58 times. The method was used for the analysis of bacteria in several types of water, i.e., bottled, well, tap, reservoir and wastewater. Compared with the standard plate count method, the results were within one standard deviation of each other. The proposed method can save both time and cost of analysis. The electrode modified with 3-APBA would also be applicable to the detection of other cis-diol-containing analytes. The concept could be extended to other chemoselective ligands, offering less expensive and more robust affinity sensors for a wide range of compounds. PMID:20801635

  16. Biosynthesis of myristic acid in luminescent bacteria. [Vibrio harveyi

    Byers, D.M.

    1987-05-01

    In vivo pulse-label studies have demonstrated that luminescent bacteria can provide myritic acid (14:0) required for the synthesis of the luciferase substrate myristyl aldehyde. Luminescent wild type Vibrio harveyi incubated with (/sup 14/C) acetate in a nutrient-depleted medium accumulated substantial tree (/sup 14/C)fatty acid (up to 20% of the total lipid label). Radio-gas chromatography revealed that > 75% of the labeled fatty acid is 14:0. No free fatty acid was detected in wild type cells labeled prior to the development of bioluminescence in the exponential growth phase, or in a dark mutant of V. harveyi (mutant M17) that requires exogenous 14:0 for light emission. The preferential accumulation of 14:0 was not observed when wild type cells were labeled with (/sup 14/C)acetate in regular growth medium. Moreover, all V. harveyi strains exhibited similar fatty acid mass compositions regardless of the state of bioluminescence. Since earlier work has shown that a luminescence-related acyltransferase (defective in the M17 mutant) can catalyze the deacylation of fatty acyl-acyl carrier protein in vitro, the present results are consistent with a model in which this enzyme diverts 14:0 to the luminescence system during fatty acid biosynthesis. Under normal conditions, the supply of 14:0 by this pathway is tightly regulated such that bioluminescence development does not significantly alter the total fatty acid composition.

  17. Arsenic resistant bacteria isolated from arsenic contaminated river in the Atacama Desert (Chile).

    Escalante, G; Campos, V L; Valenzuela, C; Yañez, J; Zaror, C; Mondaca, M A

    2009-11-01

    In this study, arsenic resistant bacteria were isolated from sediments of an arsenic contaminated river. Arsenic tolerance of bacteria isolated was carried out by serial dilution on agar plate. Redox abilities were investigated using KMnO4. arsC and aox genes were detected by PCR and RT-PCR, respectively. Bacterial populations were identified by RapID system. Forty nine bacterial strains were isolated, of these, 55 % corresponded to the reducing bacteria, 4% to oxidizing bacteria, 8% presented both activities and in 33% of the bacteria none activity was detected. arsC gene was detected in 11 strains and aox genes were not detected. The activity of arsenic transforming microorganisms in river sediment has significant implications for the behavior of the metalloid. PMID:19779656

  18. Lipase Activity among Bacteria Isolated from Amazonian Soils

    André Luis Willerding; Luiz Antonio de Oliveira; Francisco Wesen Moreira; Mariana Gomes Germano; Aloísio Freitas Chagas

    2011-01-01

    The objective of this study was to select lipase-producing bacteria collected from different counties of the Amazon region. Of the 440 bacteria strains, 181 were selected for the lipase assay in qualitative tests at Petri dishes, being 75 (41%) lipase positive. The enzymatic index was determined during fifteen days at different temperatures (30°, 35°, 40°, and 45°C). The highest lipase activity was observed within 72 hours at 30°C. Twelve bacteria strains presented an index equal to or greate...

  19. Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids

    Helinck, Sandra; Le Bars, Dominique; Moreau, Daniel; Yvon, Mireille

    2004-01-01

    Although a large number of key odorants of Swiss-type cheese result from amino acid catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are not well known. In this study, we compared the in vitro abilities of Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, and Streptococcus thermophilus to produce aroma compounds from three amino acids, leucine, phenylalanine, and methionine, under mid-pH conditions of cheese ripening (pH 5.5), and we investigated the catabolic pathways used by these bacteria. In the three lactic acid bacterial species, amino acid catabolism was initiated by a transamination step, which requires the presence of an α-keto acid such as α-ketoglutarate (α-KG) as the amino group acceptor, and produced α-keto acids. Only S. thermophilus exhibited glutamate dehydrogenase activity, which produces α-KG from glutamate, and consequently only S. thermophilus was capable of catabolizing amino acids in the reaction medium without α-KG addition. In the presence of α-KG, lactobacilli produced much more varied aroma compounds such as acids, aldehydes, and alcohols than S. thermophilus, which mainly produced α-keto acids and a small amount of hydroxy acids and acids. L. helveticus mainly produced acids from phenylalanine and leucine, while L. delbrueckii subsp. lactis produced larger amounts of alcohols and/or aldehydes. Formation of aldehydes, alcohols, and acids from α-keto acids by L. delbrueckii subsp. lactis mainly results from the action of an α-keto acid decarboxylase, which produces aldehydes that are then oxidized or reduced to acids or alcohols. In contrast, the enzyme involved in the α-keto acid conversion to acids in L. helveticus and S. thermophilus is an α-keto acid dehydrogenase that produces acyl coenzymes A. PMID:15240255

  20. Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

    Baljinder Kaur; Debkumar Chakraborty; Balvir Kumar

    2013-01-01

    Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel...

  1. Development of Mucosal Vaccines Based on Lactic Acid Bacteria

    Bermúdez-Humarán, Luis G.; Innocentin, Silvia; Lefèvre, Francois; Chatel, Jean-Marc; Langella, Philippe

    Today, sufficient data are available to support the use of lactic acid bacteria (LAB), notably lactococci and lactobacilli, as delivery vehicles for the development of new mucosal vaccines. These non-pathogenic Gram-positive bacteria have been safely consumed by humans for centuries in fermented foods. They thus constitute an attractive alternative to the attenuated pathogens (most popular live vectors actually studied) which could recover their pathogenic potential and are thus not totally safe for use in humans. This chapter reviews the current research and advances in the use of LAB as live delivery vectors of proteins of interest for the development of new safe mucosal vaccines. The use of LAB as DNA vaccine vehicles to deliver DNA directly to antigen-presenting cells of the immune system is also discussed.

  2. Peptidoglycan Hydrolases of Local Lactic Acid Bacteria from Kazakh Traditional Food

    Serik Shaikhin

    2014-01-01

    Full Text Available Introduction: Peptidoglycan (PG is a major component of the cell wall of Gram-positive bacteria and is essential for maintaining the integrity of the bacterial cell and its shape. The bacteria synthesize PG hydrolases, which are capable of cleaving the covalent bonds of PG. They also play an important role in modeling PG, which is required for bacterial growth and division. In an era of increasing antibiotic-resistant pathogens, PG hydrolases that destroy these important structures of the cell wall act as a potential source of new antimicrobials. The aim of this study is to identify the main PG hydrolases of local lactic acid bacteria isolated from traditional foods that enhance probiotic activity of a biological preparation. Methods. Lactococcus lactis 17А and Lactococcus garvieae 19А were isolated from the traditional sausage-like meat product called kazy. They were isolated according to standards methods of microbiology. Genetic identification of the isolates were tested by determining the nucleotide sequences of 16S rDNA. The Republican collection of microorganisms took strains of Lactobacillus casei subsp. Rhamnosus 13-P, L. delbrueckii subsp. lactis CG-1 B-RKM 0044 from cheese, Lactobacillus casei subsp. casei B-RKM 0202 from homemade butter. They used the standard technique of renaturating polyacrylamide gel electrophoresis to detect PG hydrolases activity. Results. According to the profiles of PG hydrolase activity on zymograms, the enzymes of Lactococci 17A and 19A in kazy are similar in electrophoretic mobility to major autolysin AcmA, while the lactobacilli of industrial and home-made dairy products have enzymes similar to extracellular proteins p40 and p75, which have probiotic activity. Conclusions. Use of peptidoglycan hydrolases seems to be an interesting approach in the fight against multi-drug resistant strains of bacteria and could be a valuable tool for the treatment of diseases caused by these microorganisms in Kazakhstan.

  3. Draft Genome Sequences of Two Ureolytic Bacteria Isolated from Concrete Block Waste.

    Park, Hongjae; Park, Byeonghyeok; Kim, Hyun Jung; Park, Woojun; Choi, In-Geol

    2016-01-01

    We sequenced genomes of two ureolytic bacteria, Bacillus sp. JH7 and Sporosarcina sp. HYO08, which were isolated from concrete waste and have a potential for biocementation applications. PMID:27491992

  4. Draft Genome Sequences of Two Ureolytic Bacteria Isolated from Concrete Block Waste

    Park, Hongjae; Park, Byeonghyeok; Kim, Hyun Jung

    2016-01-01

    We sequenced genomes of two ureolytic bacteria, Bacillus sp. JH7 and Sporosarcina sp. HYO08, which were isolated from concrete waste and have a potential for biocementation applications. PMID:27491992

  5. Lipase Activity among Bacteria Isolated from Amazonian Soils.

    Willerding, André Luis; de Oliveira, Luiz Antonio; Moreira, Francisco Wesen; Germano, Mariana Gomes; Chagas, Aloísio Freitas

    2011-01-01

    The objective of this study was to select lipase-producing bacteria collected from different counties of the Amazon region. Of the 440 bacteria strains, 181 were selected for the lipase assay in qualitative tests at Petri dishes, being 75 (41%) lipase positive. The enzymatic index was determined during fifteen days at different temperatures (30°, 35°, 40°, and 45°C). The highest lipase activity was observed within 72 hours at 30°C. Twelve bacteria strains presented an index equal to or greater than the standard used like reference, demonstrating the potential of microbial resource. After the bioassay in Petri dishes, the selected bacteria strains were analyzed in quantitative tests on p-nitrophenyl palmitate (p-NPP). A group of the strains was selected for other phases of study with the use in oleaginous substrates of the Amazonian flora, aiming for the application in processes like oil biotransformation. PMID:22007294

  6. Lipase Activity among Bacteria Isolated from Amazonian Soils

    André Luis Willerding

    2011-01-01

    Full Text Available The objective of this study was to select lipase-producing bacteria collected from different counties of the Amazon region. Of the 440 bacteria strains, 181 were selected for the lipase assay in qualitative tests at Petri dishes, being 75 (41% lipase positive. The enzymatic index was determined during fifteen days at different temperatures (30°, 35°, 40°, and 45°C. The highest lipase activity was observed within 72 hours at 30°C. Twelve bacteria strains presented an index equal to or greater than the standard used like reference, demonstrating the potential of microbial resource. After the bioassay in Petri dishes, the selected bacteria strains were analyzed in quantitative tests on p-nitrophenyl palmitate (p-NPP. A group of the strains was selected for other phases of study with the use in oleaginous substrates of the Amazonian flora, aiming for the application in processes like oil biotransformation.

  7. MOLECULAR IDENTIFICATION OF BACTERIA ISOLATED FROM MEAT SAMPLE

    Farzad Sayyadifar; Morteza Haghi; T.Mohammad Munawar; D.Jayasimha Rayalu

    2012-01-01

    Contamination of food with bacteria moulds, yeasts, viruses, protozoa or parasites could occur within food premises and result in unfit or unsafe food. Microbial contamination is frequently the result of ignorance, carelessness or negligence by the food operator, or due to lack of space or inappropriate design of food areas. In this work we have identified meat contaminating bacteria through molecular techniques. The bacterium identified through morphological and biochemical tests was sporosa...

  8. Plasmid Mediated Antibiotic Resistance in Isolated Bacteria From Burned Patients

    Beige, Fahimeh; Baseri Salehi, Majid; Bahador, Nima; Mobasherzadeh, Sina

    2014-01-01

    Background: Nowadays, the treatment of burned patients is difficult because of the high frequency of infection with antibiotic resistance bacteria. Objectives: This study was conducted to evaluate the level of antibiotic resistance in Gram-negative bacteria and its relation with the existence of plasmid. Materials and Methods: The samples were collected from two hundred twenty hospitalized burned patients in Isfahan burn hospital during a three-month period (March 2012 to June 2012). The samp...

  9. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.

    Song, Nho-Eul; Cho, Hyoun-Suk; Baik, Sang-Ho

    2016-01-01

    A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25°C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66mg/L from 5.29mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation. PMID:26991285

  10. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine

    Nho-Eul Song

    2016-06-01

    Full Text Available Abstract A high concentration of histamine, one of the biogenic amines (BAs usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29 mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12 mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66 mg/L from 5.29 mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.

  11. Aflatoxin B1 binding capacity of autochthonous strains of lactic acid bacteria.

    Fazeli, Mohammad R; Hajimohammadali, M; Moshkani, Azamossadat; Samadi, Nasrin; Jamalifar, Hossein; Khoshayand, Mohammad R; Vaghari, Elham; Pouragahi, Samieh

    2009-01-01

    Some foods are prone to contamination with aflatoxins, with detrimental effect on human health. Lactic acid bacteria have been reported to bind aflatoxins and remove them from foods and feeds. Reduction of aflatoxin B1 (AFB1) from the liquid media by the autochthonous lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus fermentum) isolated from traditional Iranian sourdough and dairy products is reported in the current study. The effect of incubation time on the binding capacity of the strains to AFB1 was also investigated. Duplicates of individual bacteria with population equivalent to 2 X 10(10) CFU/ml were incubated in the presence of AFB1 at 37 degrees C for a period of 72 h, and the amounts of unbound AFB1 were quantitated by reverse-phase high-performance liquid chromatography. All the strains were capable of removal of AFB1, and the reduction of AFB1 ranged from 25 to 61% throughout the incubation period. Removal of AFB1 was a rapid process, with approximately 61 and 56% of the toxin taken instantly by L. fermentum and L. plantarum, respectively. Binding was of a reversible nature, and some of the bound AFB1 was released into the media by the repeated centrifugation and resuspension of the cell pellets. The stability of the bacteria-toxin complex was strain dependent, and L. casei was a stronger binder of AFB1 compared with the other bacteria. No toxin release was observed after 24 h. These findings tend to suggest that certain novel probiotic bacteria with high aflatoxin binding capacity could be selected for detoxification of foods. PMID:19205485

  12. Genome Sequences of Three Spore-Forming Bacteria Isolated from the Feces of Organically Raised Chickens

    Kennedy, Victoria; Van Laar, Tricia A.; Aleru, Omoshola; Thomas, Michael; Ganci, Michelle

    2016-01-01

    Antibiotic feed supplements have been implicated in the rise of multidrug-resistant bacteria. An alternative to antibiotics is probiotics. Here, we report the genome sequences of two Bacillus and one Solibacillus species, all spore-forming, Gram-positive bacteria, isolated from the feces organically raised chicken feces, with potential to serve as probiotics. PMID:27587809

  13. Genome Sequences of Three Spore-Forming Bacteria Isolated from the Feces of Organically Raised Chickens.

    Kennedy, Victoria; Van Laar, Tricia A; Aleru, Omoshola; Thomas, Michael; Ganci, Michelle; Rawat, Mamta

    2016-01-01

    Antibiotic feed supplements have been implicated in the rise of multidrug-resistant bacteria. An alternative to antibiotics is probiotics. Here, we report the genome sequences of two Bacillus and one Solibacillus species, all spore-forming, Gram-positive bacteria, isolated from the feces organically raised chicken feces, with potential to serve as probiotics. PMID:27587809

  14. Antibiotic Susceptibility Pattern of Aerobic and Anaerobic Bacteria Isolated From Surgical Site Infection of Hospitalized Patients

    Akhi, Mohammad Taghi; Ghotaslou, Reza; Beheshtirouy, Samad; Asgharzadeh, Mohammad; Pirzadeh, Tahereh; Asghari, Babak; Alizadeh, Naser; Toloue Ostadgavahi, Ali; Sorayaei Somesaraei, Vida; Memar, Mohammad Yousef

    2015-01-01

    Background: Surgical Site Infections (SSIs) are infections of incision or deep tissue at operation sites. These infections prolong hospitalization, delay wound healing, and increase the overall cost and morbidity. Objectives: This study aimed to investigate anaerobic and aerobic bacteria prevalence in surgical site infections and determinate antibiotic susceptibility pattern in these isolates. Materials and Methods: One hundred SSIs specimens were obtained by needle aspiration from purulent material in depth of infected site. These specimens were cultured and incubated in both aerobic and anaerobic condition. For detection of antibiotic susceptibility pattern in aerobic and anaerobic bacteria, we used disk diffusion, agar dilution, and E-test methods. Results: A total of 194 bacterial strains were isolated from 100 samples of surgical sites. Predominant aerobic and facultative anaerobic bacteria isolated from these specimens were the members of Enterobacteriaceae family (66, 34.03%) followed by Pseudomonas aeruginosa (26, 13.4%), Staphylococcus aureus (24, 12.37%), Acinetobacter spp. (18, 9.28%), Enterococcus spp. (16, 8.24%), coagulase negative Staphylococcus spp. (14, 7.22%) and nonhemolytic streptococci (2, 1.03%). Bacteroides fragilis (26, 13.4%), and Clostridium perfringens (2, 1.03%) were isolated as anaerobic bacteria. The most resistant bacteria among anaerobic isolates were B. fragilis. All Gram-positive isolates were susceptible to vancomycin and linezolid while most of Enterobacteriaceae showed sensitivity to imipenem. Conclusions: Most SSIs specimens were polymicrobial and predominant anaerobic isolate was B. fragilis. Isolated aerobic and anaerobic strains showed high level of resistance to antibiotics. PMID:26421133

  15. Enrichment and isolation of crude oil degrading bacteria from some mussels collected from the Persian Gulf.

    Bayat, Zeynab; Hassanshahian, Mehdi; Hesni, Majid Askari

    2015-12-15

    To date, little is known about existing relationships between mussels and bacteria in hydrocarbon-contaminated marine environments. The aim of this study is to find crude oil degrading bacteria in some mussels at the Persian Gulf. Twenty eight crude oil degrading bacteria were isolated from three mussels species collected from oil contaminated area at Persian Gulf. According to high growth and degradation of crude oil four strains were selected between 28 isolated strains for more study. Determination the nucleotide sequence of the gene encoding for 16S rRNA show that these isolated strains belong to: Shewanella algae isolate BHA1, Micrococcus luteus isolate BHA7, Pseudoalteromonas sp. isolate BHA8 and Shewanella haliotis isolate BHA35. The residual crude oil in culture medium was analysis by Gas Chromatography (GC). The results confirmed that these strains can degrade: 47.24%, 66.08%, 27.13% and 69.17% of crude oil respectively. These strains had high emulsification activity and biosurfactant production. Also, the effects of some factors on crude oil degradation by isolated strains were studied. The results show that the optimum concentration of crude oil was 2.5% and the best degradation take place at 12% of salinity. This research is the first reports on characterization of crude oil degrading bacteria from mussels at Persian Gulf and by using of these bacteria in the field the effect of oil pollution can be reduce on this marine environment. PMID:26581816

  16. Characterization and phylogenetic analysis of biosurfactant-producing bacteria isolated from palm oil contaminated soils

    Kanokrat Saisa-ard; Atipan Saimmai; Suppasil Maneerat

    2014-01-01

    Biosurfactant-producing bacteria were isolated from 89 different soil samples contaminated with palm oil in 35 palm oil industry sites in the south of Thailand. The phylogenetic diversity of the isolates was evaluated by 16S rRNA gene analysis. Among 1,324 colonies obtained, 134 isolates released extracellular biosurfactant when grown on low-cost substrates by a drop collapsing test. Among these, the 53 isolates that showed the highest biosurfactant production on different substra...

  17. Isolation and Characterization of Cellulose-decomposing Bacteria Inhabiting Sawdust and Coffee Residue Composts

    Eida, Mohamed Fathallh; Nagaoka, Toshinori; Wasaki, Jun; Kouno, Kenji

    2012-01-01

    Clarifying the identity and enzymatic activities of microorganisms associated with the decomposition of organic materials is expected to contribute to the evaluation and improvement of composting processes. In this study, we examined the cellulolytic and hemicellulolytic abilities of bacteria isolated from sawdust compost (SDC) and coffee residue compost (CRC). Cellulolytic bacteria were isolated using Dubos mineral salt agar containing azurine cross-linked (AZCL) HE-cellulose. Bacterial iden...

  18. Acetylene degradation by new isolates of aerobic bacteria and comparison of acetylene hydratase enzymes

    Rosner, Bettina M; Rainey, Frederick A.; Kroppenstedt, Reiner M.; Schink, Bernhard

    1997-01-01

    Aerobic acetylene-degrading bacteria were isolated from soil samples. Two isolates were assigned to the species Rhodococcus opacus, two others to Rhodococcus ruber and Gordona sp. They were compared with known strains of aerobic acetylene-, cyanide-, or nitrile-utilizing bacteria. The acetylene hydratases of R. opacus could be measured in cell-free extracts only in the presence of a strong reductant like titanium(III) citrate. Expression of these enzymes was molybdenum-dependent. Acetylene hy...

  19. Isolation and characterization of Fenitrothion-degrading bacteria from pestachio gardens in Kerman Provinance

    Mehrnosh Ghafari; Mehdi Hassanshahian; Mohammad Mahani

    2014-01-01

      Introduction : Pesticides with complex structure have high persistence in ecosystem and biosphere. Pesticides have harmful effects on farmlands, human and natural resources.   Materials and methods: In this study for isolation of pesticide-degrading bacteria (Fenitrothion) soil samples were collected from pistachio gardens in Kerman province. Collected soil samples were enriched in Bushnell Hass medium with this pesticide as only carbon and energy source. Isolated bacteria were identified b...

  20. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis. PMID:26398285

  1. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  2. Occurrence and role of lactic acid bacteria in seafood products.

    Françoise, Leroi

    2010-09-01

    Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both vacuum (VP) and modified atmosphere (MAP) packaging commonly CO(2) enriched, the growth of the Gram-negative aerobic bacteria group (predominantly pseudomonads) is effectively inhibited and the number reached by LAB during storage is higher than that achieved in air but always several log units lower than the trimethylamine oxide (TMA-O) reducing and CO(2)-resistant organisms (Shewanella putrefaciens and Photobacterium phosphoreum). Accordingly, LAB are not of much concern in seafood neither aerobically stored nor VP and MAP. However, they may acquire great relevance in lightly preserved fish products (LPFP), including those VP or MAP. Fresh fish presents a very high water activity (aw) value (0.99). However, aw is reduced to about 0.96 when salt (typically 6% WP) is added to the product. As a result, aerobic Gram-negative bacteria are inhibited, which allows the growth of other organisms more resistant to reduced aw, i.e. LAB, and then they may acquire a central role in the microbial events occurring in the product. Changes in consumers' habits have led to an increase of convenient LPFP with a relative long shelf-life (at least 3 weeks) which, on the other hand, may constitute a serious problem from a safety perspective since Listeria monocytogenes and sometimes Clostridium botulinum (mainly type E) may able to grow. In any case the LAB function in marine products is complex, depending on species, strains, interaction with other bacteria and the food matrix. They may have no particular effect or they may be responsible for spoilage and, in certain cases, they may even exert

  3. Preparation of lactic acid bacteria fermented wheat-yoghurt mixtures

    Michal Magala

    2013-09-01

    Full Text Available Background. Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefi ts like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters during fermentation of tarhana, when the level of salt and amount of yoghurt used were varied. Some functional and sensory characteristics of the fi nal product were also determined. Material and methods. Chemical analysis included determination of pH, titrable acidity, content of reducing saccharides, lactic, acetic and citric acid. Measured functional properties of tarhana powder were foaming capacity, foam stability, water absorption capacity, oil absorption capacity and emulsifying activity. Tarhana soups samples were evaluated for their sensory characteristics (colour, odor, taste, consistency and overall acceptability. Results. Fermentation of tarhana by lactic acid bacteria and yeasts led to decrease in pH, content of reducing saccharides and citric acid, while titrable acidity and concentration of lactic and acetic acid increased. Determination of functional properties of tarhana powder showed, that salt absence and increased amount of yoghurt in tarhana recipe reduced foaming capacity and oil absorption capacity, whereas foam stability and water absorption capacity were improved. Sensory evaluation of tarhana soups showed that variations in tarhana recipe adversly affected sensory parameters of fi nal products. Conclusion. Variations in tarhana recipe (salt absence, increased proportion of yoghurt led to changes in some chemical parameters (pH, titrable acidity, reducing saccharides, content of lactic, acetic and citric acid. Functional properties were also affected with changed tarhana recipe. Sensory characteristics determination showed, that

  4. Assessment of Antifungal Activity of Lactic Acid Bacteria Strains Against Bread Spoilage Fungus Aspergillus ochraceus

    Adrian Matei

    2015-11-01

    Full Text Available Lactic acid bacteria (LAB are generally recognized as safe and can be used against fungi that contaminate various food commodities. The aim of the research was to select LAB strains with high antifungal activity for the biocontrol of Aspergillus ochraceus. The antifungal activity of eight strains of lactic acid bacteria has been evaluated by overlay assay method against the spoilage fungus, Aspergillus ochraceus isolated from white bread. The antifungal effect was assessed by co-cultivation of lactic acid bacteria strains and Aspergillus ochraceus in liquid media and mycelium growth inhibition was monitored for over 14 days. The LAB strains Lpl, LAB 43 and LAB 13 presented intense antifungal activity with large inhibition zones of fungal growth and sporulation, but smaller for Lpa and LAB 15 strains. Total inhibition of mycelia growth was induced by the strains LAB 43, LAB 13 and Lpa. The strains LAB 15 and LAB 35 had a moderate inhibition activity on the mycelia growth. The results of this study demonstrated the antifungal activity of several LAB strains by overlay assay and by co-cultivation method. Therefore, it was confirmed the inhibitory effect of the strains LAB 43 and LAB 13 against Aspergillus ochraceus. The experiment revealed that these LAB strains could be further used as biocontrol agents.

  5. Growth of Bacteria on 3-Nitropropionic Acid as a Sole Source of Carbon, Nitrogen, and Energy▿

    Nishino, Shirley F.; Shin, Kwanghee A.; Payne, Rayford B.; Spain, Jim C.

    2010-01-01

    3-Nitropropionic acid (3NPA) is a widespread nitroaliphatic toxin found in a variety of legumes and fungi. Several enzymes have been reported that can transform the compound, but none led to the mineralization of 3NPA. We report here the isolation of bacteria that grow on 3NPA and its anion, propionate-3-nitronate (P3N), as the sole source of carbon, nitrogen, and energy. Experiments with resting cells, cell extracts, and purified enzymes indicate that the pathway involves conversion of 3NPA ...

  6. Overview on mechanisms of acetic acid resistance in acetic acid bacteria.

    Wang, Bin; Shao, Yanchun; Chen, Fusheng

    2015-02-01

    Acetic acid bacteria (AAB) are a group of gram-negative or gram-variable bacteria which possess an obligate aerobic property with oxygen as the terminal electron acceptor, meanwhile transform ethanol and sugar to corresponding aldehydes, ketones and organic acids. Since the first genus Acetobacter of AAB was established in 1898, 16 AAB genera have been recorded so far. As the main producer of a world-wide condiment, vinegar, AAB have evolved an elegant adaptive system that enables them to survive and produce a high concentration of acetic acid. Some researches and reviews focused on mechanisms of acid resistance in enteric bacteria and made the mechanisms thoroughly understood, while a few investigations did in AAB. As the related technologies with proteome, transcriptome and genome were rapidly developed and applied to AAB research, some plausible mechanisms conferring acetic acid resistance in some AAB strains have been published. In this review, the related mechanisms of AAB against acetic acid with acetic acid assimilation, transportation systems, cell morphology and membrane compositions, adaptation response, and fermentation conditions will be described. Finally, a framework for future research for anti-acid AAB will be provided. PMID:25575804

  7. Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles*

    Liu, Pei; Shen, Sheng-rong; Ruan, Hui; ZHOU, Qian; Ma, Liu-liu; He, Guo-qing

    2011-01-01

    Naturally fermented pickles harbour many lactic acid bacteria (LAB). Forty-three LAB strains with conjugated linoleic acid (CLA)-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, lp15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability (26.1% conversion) at 48 h in de Man Rogosa Sharpe (MRS) broth in the presence of 100 µg/ml of linoleic acid (LA). Compa...

  8. The potential of phosphate solubilizing bacteria isolated from sugarcane wastes for solubilizing phosphate

    Atekan

    2014-07-01

    Full Text Available Most of P in agricultural soils is in unavailable forms for plant growth. Phosphate solubilizing bacteria can increase soil P availability. This study was aimed to isolate phosphate solubilizing bacteria from sugarcane waste compost and to test ability of the isolated bacterial to dissolve phosphate. The bacteria were isolated from three types of sugarcane waste, i.e. filter cake compost, bagasse compost, and a mixture of filter cake + bagasse + trash biomass compost. The potential colony was further purified by the Pikovskaya method on selective media. Eight isolates of phosphate solubilizing bacteria were obtained from all wasted studied. Amongst them, T-K5 and T-K6 isolates were superior in dissolving P from Ca3(PO42 in the media studied. The two isolates were able to solubilize P with solubilizing index of 1.75 and 1.67 for T-K5 and T-K6, respectively. Quantitatively, T-K6 isolate showed the highest P solubilization (0.74 mg / L, followed by T-K5 isolate (0.56 mg / L, while the lowest P solubilization (0.41 mg / L was observed for T-K4 isolate. The increase of soluble P was not always followed by the decrease in pH.

  9. Isolation of multiple drug-resistant enteric bacteria from feces of wild Western Lowland Gorilla (Gorilla gorilla gorilla) in Gabon.

    Mbehang Nguema, Pierre Philippe; Okubo, Torahiko; Tsuchida, Sayaka; Fujita, Shiho; Yamagiwa, Juichi; Tamura, Yutaka; Ushida, Kazunari

    2015-05-01

    Prevalence of drug-resistant bacteria in wildlife can reveal the actual level of anthropological burden on the wildlife. In this study, we isolated two multiple drug-resistant strains, GG6-2 and GG6-1-1, from 27 fresh feces of wild western lowland gorillas in Moukalaba-Doudou National Park, Gabon. Isolates were identified as Achromobacter xylosoxidans and Providencia sp., respectively. Minimum inhibitory concentrations of the following 12 drugs-ampicillin (ABPC), cefazolin (CEZ), cefotaxime (CTX), streptomycin (SM), gentamicin (GM), kanamycin (KM), tetracycline (TC), nalidixic acid (NA), ciprofloxacin (CPFX), colistin (CL), chloramphenicol (CP) and trimethoprim (TMP)-were determined. Isolate GG6-2 was resistant to all antimicrobials tested and highly resistant to CTX, SM, TC, NA and TMP. Isolate GG6-1-1 was resistant to ABPC, CEZ, TC, CL, CP and TMP. PMID:25649412

  10. Screening of potential probiotic lactic acid bacteria based on gastrointestinal properties and perfluorooctanoate toxicity.

    Xing, Jiali; Wang, Fan; Xu, Qi; Yin, Boxing; Fang, Dongsheng; Zhao, Jianxin; Zhang, Hao; Chen, Yong Q; Wang, Gang; Chen, Wei

    2016-08-01

    The consumption of lactic acid bacteria capable of binding or degrading food-borne carcinogens may reduce human exposure to these deleterious compounds. In this study, 25 Lactobacillus strains isolated from human, plant, or dairy environments were investigated for their potential probiotic capacity against perfluorooctanoate (PFOA) toxicity. The PFOA binding, tolerance ability, and acid and bile salt tolerance were investigated and assessed by principal component analysis. Additionally, the effect of different pH levels and binding times was assessed. These strains exhibited different degrees of PFOA binding; the strain with the highest PFOA binding capability was Lactobacillus plantarum CCFM738, which bound to 49.40 ± 1.5 % of available PFOA. This strain also exhibited relatively good cellular antioxidative properties, acid and bile salt tolerance, and adhesion to Caco-2 cells. This study suggests that L. plantarum CCFM738 could be used as a potential probiotic in food applications against PFOA toxicity. PMID:27094185

  11. Burkholderia dabaoshanensis sp. nov., a Heavy-Metal-Tolerant Bacteria Isolated from Dabaoshan Mining Area Soil in China

    Honghui Zhu; Jianhua Guo; Meibiao Chen; Guangda Feng; Qing Yao

    2012-01-01

    Heavy-metal-tolerant bacteria, GIMN1.004(T), was isolated from mine soils of Dabaoshan in South China, which were acidic (pH 2-4) and polluted with heavy metals. The isolation was Gram-negative, aerobic, non-spore-forming, and rod-shaped bacteria having a cellular width of 0.5-0.6 µm and a length of 1.3-1.8 µm. They showed a normal growth pattern at pH 4.0-9.0 in a temperature ranging from 5 °C to 40 °C.The organism contained ubiquinone Q-8 as the predominant isoprenoid quinine, and C(16:0), ...

  12. Isolation and molecular characterization of multidrug-resistant Gram-negative bacteria from imported flamingos in Japan

    Fukumoto Yukio

    2009-11-01

    Full Text Available Abstract Imported animals, especially those from developing countries, may constitute a potential hazard to native animals and to public health. In this study, a new flock of lesser flamingos imported from Tanzania to Hiroshima Zoological Park were screened for multidrug-resistant Gram-negative bacteria, integrons and antimicrobial resistance genes. Thirty-seven Gram-negative bacterial isolates were obtained from the flamingos. Seven isolates (18.9% showed multidrug resistance phenotypes, the most common being against: ampicillin, streptomycin, tetracycline, trimethoprim/sulfamethoxazole and nalidixic acid. Molecular analyses identified class 1 and class 2 integrons, β-lactamase-encoding genes, blaTEM-1 and blaCTX-M-2 and the plasmid-mediated quinolone resistance genes, qnrS and qnrB. This study highlights the role of animal importation in the dissemination of multidrug-resistant bacteria, integrons and antimicrobial resistance genes from one country to another.

  13. Isolation of aerobic and anaerobic bacteria from suspected enterotoxaemia cases in lambs

    N. S. Mechael

    2012-01-01

    Full Text Available Ninety cases of clinically diagnosed enterotoxemia infection in lambs at AL-Hamdaniya region where studied for isolation of aerobic and anaerobic bacterial causes, faecal samples were collected from all suspected cases during January- June 2008, the results show that 41.6% of the isolates were Cl. perfringens as pure single isolates, while mixed infection of Cl. perfringens with each of Enterococci and staphylococcus in percentage of 26.04%, 20.83% respectively, also mixed infection of Cl. septicum with each of Staphylococcus and E.coli were isolated at the percentage of 5.2%, 6.25% respectively. Highest bacterial isolation was from the faecal samples collected during April. McIntosh jar method show isolation of pure culture of anaerobic bacteria (Cl. perfringens, while Candle jar method show detection of 56 isolates in mixed cultures of aerobic and anaerobic bacteria.

  14. Evaluation of different phenotypic methods for detection of amp c beta-lactamase producing bacteria in clinical isolates

    To compare the sensitivity and specificity of different phenotypic methods for detection of Amp C betalactamase producing bacteria. Study Design: Analytical study. Place and Duration of Study: Department of Microbiology, Army Medical College / National University of Sciences and Technology (NUST), Islamabad, Pakistan, from June 2010 to December 2010. Methodology: A total of 150 clinical isolates were screened for presence of Amp C beta-lactamase by using the cefoxitin disc. The confirmatory methods evaluated were inhibitor based assay (boronic acid), Amp C disc test and Amp C Etest. Three dimensional enzyme extract assay was used as the reference method for determining the sensitivity and specificity. Results: Among the total isolates tested, 62.8% bacteria showed the presence of Amp C beta-lactamase by standard three dimensional enzyme extract assay. Among the three methods compared, boronic acid disk test found out to be highly sensitive (88%) and specific (92%) for the detection of Amp C beta-lactamase producing bacteria. Conclusion: Detection of Amp C production is crucial in order to establish the antibiotic therapy and to attain the favourable clinical outcomes. Implementation of simple tests like boronic acid disk tests in the laboratories will help to alleviate the spread of Amp C beta-lactamase harboring organisms. (author)

  15. Diversity and biosynthetic potential of culturable aerobic heterotrophic bacteria isolated from Magura Cave, Bulgaria

    Tomova Iva

    2013-01-01

    Full Text Available Biocapacity of bacteria inhabiting karstic caves to produce valuable biologically active compounds is still slightly investigated. A total of 46 culturable heterotrophic bacteria were isolated under aerobic conditions from the Gallery with pre-historical drawings in Magura Cave, Bulgaria. Phylogenetic analysis revealed that most of bacterial isolates aff iliated with Proteobacteria (63%, followed by Actinobacteria (10.9%, Bacteroidetes (10.9%, and Firmicutes (6.5%. A strong domination of Gram-negative bacteria (total 81% belonging to nine genera: Serratia, Pseudomonas, Enterobacter, Sphingobacterium, Stenotrophomonas, Commamonas, Acinetobacter, Obesumbacterium, and Myroides, was observed. Gram-positive isolates were represented by the genera Bacillus, Arthrobacter, and Micrococcus. One isolate showed a signif icant phylogenetic distance to the closest neighbor and could represent а novel species. Heterotrophic bacterial isolates from Magura Cave were investigated for hydrolytic enzymes production, antimicrobial and hemolytic activity. Predominance of producers of protease (87%, followed by xanthan lyase (64%, lipase (40%, β-glycosidase (40%, and phytase (21% was observed. Over 75% of the isolates demonstrated antimicrobial and hemolytic activity. The results suggest that heterotrophic bacteria isolated from Magura Cave could be a valuable source of industrially relevant psychrotolerant enzymes and bioactive metabolites. This study is a f irst report on the taxonomic composition and biological activity of culturable bacteria inhabiting a cave in Bulgaria.

  16. Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation.

    Park, Hyunjoon; Shin, Heuynkil; Lee, Kyuyeon; Holzapfel, Wilhelm

    2016-05-16

    Bacteria use the cell density-dependent quorum signalling system to regulate particular gene expressions. In food microbiology, signalling is well known for its relation to (foodborne) pathogenicity, food spoilage, and biofilm formation. Quorum quenching and inhibition are thus being considered as a feasible approach in food preservation and safety. In the case of the luxS-mediated universal quorum sensing using autoinducer-2 (AI-2), however, it could be a different issue. Several studies have reported a luxS AI-2 synthase homologue in numerous bacteria, comprising both pathogens and beneficial strains. A recent study has shown the AI-2 signal to restore the balance of the major phyla of the gut microbiota in antibiotic-induced dysbiosis. We measured the AI-2 activity of the lactic fermented food, kimchi, and found different AI-2 signalling intensities. In order to trace the origin of the signal production, we obtained 229 lactic acid bacterial isolates from the kimchi samples, and detected the AI-2 properties of each isolate using a modified AI-2 bioluminescence assay. Our results showed isolates of dominant species of the genera Lactobacillus, Weissella and Leuconostoc which either produced or inhibited the AI-2 signal. No isolate of the dominant species Lactobacillus sakei (75 isolates) and Lactobacillus curvatus (28 isolates) showed AI-2 producing activity, while AI-2 inhibition could not be detected for any of the 31 Lactobacillus plantarum isolates. These results suggest the AI-2 activity of kimchi to result from the interaction of the associated microbial food cultures (MFCs) during fermentation. Thus far, only sparse information is available on AI-2 signalling interaction in fermented food, however, we suggest that fermented food may be a supplier of AI-2 signalling molecules via typical MFCs. PMID:26977818

  17. Production of probiotic cabbage juice by lactic acid bacteria.

    Yoon, Kyung Young; Woodams, Edward E; Hang, Yong D

    2006-08-01

    Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. L. casei, L. delbrueckii, and L. plantarum grew well on cabbage juice and reached nearly 10x10(8) CFU/mL after 48 h of fermentation at 30 degrees C. L. casei, however, produced a smaller amount of titratable acidity expressed as lactic acid than L. delbrueckii or L. plantarum. After 4 weeks of cold storage at 4 degrees C, the viable cell counts of L. plantarum and L. delbrueckii were still 4.1x10(7) and 4.5x10(5) mL(-1), respectively. L. casei did not survive the low pH and high acidity conditions in fermented cabbage juice and lost cell viability completely after 2 weeks of cold storage at 4 degrees C. Fermented cabbage juice could serve as a healthy beverage for vegetarians and lactose-allergic consumers. PMID:16125381

  18. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    Noda, Fumio; HAYASHI, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  19. The use of fatty acid methyl ester analysis (FAME) for the identification of heterotrophic bacteria present on three mural paintings showing severe damage by microorganisms.

    Heyrman, J; Mergaert, J; Denys, R; Swings, J

    1999-12-01

    Mural paintings in Carmona (Spain), Herberstein (Austria) and Greene (Germany), showing visible deterioration by microorganisms, were sampled to investigate the biodiversity of the heterotrophic bacteria present. Four hundred twenty-eight bacterial strains were isolated from which 385 were characterized by fatty acid methyl ester analysis (FAME). The isolates were grouped into 41 clusters on the basis of their FAME profiles, 20 isolates remained ungrouped. The majority (94%) of the isolates comprised the gram-positive bacteria and the main clusters were identified as Bacillus sp., Paenibacillus sp., Micrococcus sp., Arthrobacter sp. and Staphylococcus sp. Other clusters contain nocardioform actinomycetes and gram-negative bacteria, respectively. A cluster of the latter contained extreme halotolerant bacteria isolated in Herberstein. The FAME profiles of this cluster showed a high similarity with Halomonas. PMID:10564789

  20. Isolation and characterization of chromium-resistant bacteria from tannery effluents

    Basu, M.; Bhattacharya, S.; Paul, A.K. [Univ. of Calcutta (India)

    1997-04-01

    Chromium (Cr), a transition metal, is one of the major sources of environmental pollution. It is discharged into the environment through the disposal of wastes from industries like leather tanning, metallurgical and metal finishing, textiles and ceramics, pigment and wood preservatives, photographic sensitizer manufacturing, etc. In the environment chromium occurs mainly in trivalent and hexavalent forms. The hexavalent chromium (Cr{sup 6+}) compounds are comparatively much more toxic than those of trivalent chromium (Cr{sup 3+}). The reason for such toxicity appears to be due to its rapid permeability through biological membranes and subsequent interaction with intracellular proteins and nucleic acids. The tanning industry, which commonly utilizes {open_quotes}chrome liquor{close_quotes} in the tanning process, discharges the effluents into the environment containing chrome salts in excess of the maximum permissible limits. Sludge deposition from such effluents, therefore, provides a natural environment for enrichment of chromium-resistant bacteria. Chromium-resistant microorganisms from such chromium-contaminated sediments have been isolated by several investigators. The present study was an attempt to evaluate the status of chromium-resistant bacteria in the tannery effluent sediments of Calcutta-based tanning industries. 14 refs., 2 figs., 6 tabs.