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Sample records for acid bacteria lab

  1. Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

    Cao, Rong; Liu, Qi; Chen, Shengjun; Yang, Xianqing; Li, Laihao

    2015-08-01

    Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria (LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 (obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

  2. Efficacy of Lactic Acid Bacteria (LAB) supplement in management of constipation among nursing home residents

    Kim Jung; Kim Mi; Lee Do; Jang Seok; Baek Eun; An Hyang; Lee Kang; Park Jong; Ha Nam

    2010-01-01

    Abstract Background Constipation is a significant problem in the elderly, specifically nursing home and/or extended-care facility residents are reported to suffer from constipation. 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 diarrhea and constipation effect. The objective of this study was to investigate the efficacy of this LAB supplement in the management o...

  3. Efficacy of Lactic Acid Bacteria (LAB supplement in management of constipation among nursing home residents

    Kim Jung

    2010-02-01

    Full Text Available Abstract Background Constipation is a significant problem in the elderly, specifically nursing home and/or extended-care facility residents are reported to suffer from constipation. 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 diarrhea and constipation effect. The objective of this study was to investigate the efficacy of this LAB supplement in the management of nursing home residents. Methods Nineteen subjects (8M, 11F; mean age 77.1 ± 10.1 suffering with chronic constipation were assigned to receive LAB (3.0 × 1011 CFU/g twice (to be taken 30 minutes after breakfast and dinner a day for 2 weeks in November 2008. Subjects draw up a questionnaire on defecation habits (frequency of defecation, amount and state of stool, and we collected fecal samples from the subjects both before entering and after ending the trial, to investigate LAB levels and inhibition of harmful enzyme activities. Results were tested with SAS and Student's t-test. Results Analysis of questionnaire showed that there was an increase in the frequency of defecation and amount of stool excreted in defecation habit after LAB treatment, but there were no significant changes. And it also affects the intestinal environment, through significantly increase (p p Conclusion LAB, when added to the standard treatment regimen for nursing home residents with chronic constipation, increased defecation habit such as frequency of defecation, amount and state of stool. So, it may be used as functional probiotics to improve human health by helping to prevent constipation.

  4. 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...

  5. Screening of lactic acid bacteria of the highest yield of nisin LAB EPS symbiotic strains%高产Nisin和高产LAB EPS乳酸菌共生株筛查

    弓耀忠; 王呈

    2012-01-01

    通过对10株产Nisin乳酸菌株和10株产LAB EPS乳酸菌株进行培养、筛选和测定,筛选出3株高产Nisin的乳酸菌株和3株高产LABEPS的乳酸菌株,进而对3株高产LAB EPS乳酸菌株和3株高产Nisin乳酸菌株进行复合发酵试验,最终筛选出可共生的高产Nisin乳酸菌株和高产LAB EPS乳酸菌株各1株。%Three strains of lactic acid bacteria and three strains of lactic acid bacteria of the high yield of LAB EPS are screened based on 10 strains producing Nisin lactic acid bacteria strains and 10 strains of producing LAB EPS strain of lactic acid bacteria were cultured,screened and determinated.One strain with high yield of Nisin strains of lactic acid bacteria symbiotic with one strain with high yield of EPS strains of lactic acid bacteria is screened by fermentation experiment.

  6. Identification of Key Factors Involved in the Biosorption of Patulin by Inactivated Lactic Acid Bacteria (LAB Cells.

    Ling Wang

    Full Text Available The purpose of this study was to identify the key factors involved in patulin adsorption by heat-inactivated lactic acid bacteria (LAB cells. For preventing bacterial contamination, a sterilization process was involved in the adsorption process. The effects of various physical, chemical, and enzymatic pre-treatments, simultaneous treatments, and post-treatments on the patulin adsorption performances of six LAB strains were evaluated. The pre-treated cells were characterized by scanning electron microscopy (SEM. Results showed that the removal of patulin by viable cells was mainly based on adsorption or degradation, depending on the specific strain. The adsorption abilities were widely increased by NaOH and esterification pre-treatments, and reduced by trypsin, lipase, iodate, and periodate pre-treatments. Additionally, the adsorption abilities were almost maintained at pH 2.2-4.0, and enhanced significantly at pH 4.0-6.0. The effects of sodium and magnesium ions on the adsorption abilities at pH 4 were slight and strain-specific. A lower proportion of patulin was released from the strain with higher adsorption ability. Analyses revealed that the physical structure of peptidoglycan was not a principal factor. Vicinal OH and carboxyl groups were not involved in patulin adsorption, while alkaline amino acids, thiol and ester compounds were important for patulin adsorption. Additionally, besides hydrophobic interaction, electrostatic interaction also participated in patulin adsorption, which was enhanced with the increase in pH (4.0-6.0.

  7. 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,

  8. 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.

  9. 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,

  10. 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...

  11. 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.

  12. Use of Potential Probiotic Lactic Acid Bacteria (LAB) Biofilms for the Control of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 Biofilms Formation

    Gómez, Natacha C.; Ramiro, Juan M. P.; Quecan, Beatriz X. V.; de Melo Franco, Bernadette D. G.

    2016-01-01

    Use of probiotic biofilms can be an alternative approach for reducing the formation of pathogenic biofilms in food industries. The aims of this study were (i) to evaluate the probiotic properties of bacteriocinogenic (Lactococcus lactis VB69, L. lactis VB94, Lactobacillus sakei MBSa1, and Lactobacillus curvatus MBSa3) and non-bacteriocinogenic (L. lactis 368, Lactobacillus helveticus 354, Lactobacillus casei 40, and Weissela viridescens 113) lactic acid bacteria (LAB) isolated from Brazilian’...

  13. 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...

  14. Use of Potential Probiotic Lactic Acid Bacteria (LAB) Biofilms for the Control of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 Biofilms Formation.

    Gómez, Natacha C; Ramiro, Juan M P; Quecan, Beatriz X V; de Melo Franco, Bernadette D G

    2016-01-01

    Use of probiotic biofilms can be an alternative approach for reducing the formation of pathogenic biofilms in food industries. The aims of this study were (i) to evaluate the probiotic properties of bacteriocinogenic (Lactococcus lactis VB69, L. lactis VB94, Lactobacillus sakei MBSa1, and Lactobacillus curvatus MBSa3) and non-bacteriocinogenic (L. lactis 368, Lactobacillus helveticus 354, Lactobacillus casei 40, and Weissela viridescens 113) lactic acid bacteria (LAB) isolated from Brazilian's foods and (ii) to develop protective biofilms with these strains and test them for exclusion of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium. LAB were tested for survival in acid and bile salt conditions, surface properties, biosurfactant production, β-galactosidase and gelatinase activity, antibiotic resistance and presence of virulence genes. Most strains survived exposure to pH 2 and 4% bile salts. The highest percentages of auto-aggregation were obtained after 24 h of incubation. Sixty-seven percentage auto-aggregation value was observed in W. viridescens 113 and Lactobacillus curvatus MBSa3 exhibited the highest co-aggregation (69% with Listeria monocytogenes and 74.6% with E. coli O157:H7), while the lowest co-aggregation was exhibited by W. viridescens 113 (53.4% with Listeria monocytogenes and 38% with E. coli O157:H7). Tests for hemolytic activity, bacterial cell adherence with xylene, and drop collapse confirmed the biosurfactant-producing ability of most strains. Only one strain (L. lactis 368) produced β-galactosidase. All strains were negative for virulence genes cob, ccf, cylLL, cylLs, cyllM, cylB, cylA and efaAfs and gelatinase production. The antibiotic susceptibility tests indicated that the MIC for ciprofloxacin, clindamycin, gentamicin, kanamycin, and streptomycin did not exceed the epidemiological cut-off suggested by the European Food Safety Authority. Some strains were resistant to one or more antibiotics and resistance

  15. 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...

  16. 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).

  17. 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

  18. 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...

  19. 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...

  20. 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

  1. 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. ...

  2. 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...

  3. Potential Antibacterials Compounds of Lactic Acid Bacteria (LAB from Quail Intestine (Coturnix japonica in Inhibition Growth of Escherichia coli and Salmonella typhimurium

    Osfar Sjofjan

    2010-10-01

    Full Text Available Quail (Coturnix japonica is a bird that have high protein content, but vulnerable to digestive diseases. The purpose of this research was to determine the ability of antibacterial compounds of LAB from intestinal quail origin in bacterial growth inhibition test. This research used Completely Randomized Design (CRD with variable concentrations of Cell Free Supernatant (CFS for 10, 20, 30, 40, 50, and 60% and bacterial pathogens of the digestive tract of quail (S. typhimurium, E. coli of human origin, and E. coli of bird origin by using the Minimum inhibitory Concentration (MIC and Minimal Bactericidal Concentration (MBC. The data obtained were analyzed by Analysis of Variance (ANOVA. The results obtained showed that the bacterium Lactobacillus fermentum and L. salivarius derived from quail intestine can produce antibacterial compounds that could inhibit the growth of Salmonella typhimurium, Escherichia coli (human, and E. coli (bird. Minimum concentration of the addition of CFS from L. fermentum in inhibiting the growth of tested bacteria was 30% for S. typhimurium, 30% for E. coli (human, and 20% for E. coli (bird. While the addition of CFS minimum concentration of L. salivarius in inhibiting the growth of tested bacteria was 20% for S. typhimurium, 20% for E. coli (human, and 10% for E. coli (bird.

  4. 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

  5. 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...

  6. 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

  7. 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...

  8. 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...

  9. 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...

  10. Bacillus spp. produce antibacterial activities against lactic acid bacteria that contaminate fuel ethanol plants

    Lactic acid bacteria (LAB) frequently contaminate commercial fuel ethanol fermentations, reducing yields and decreasing profitability of biofuel production. Microorganisms from environmental sources in different geographic regions of Thailand were tested for antibacterial activity against LAB. Fou...

  11. 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...

  12. 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...

  13. 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

  14. 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...

  15. 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...

  16. 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...

  17. 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 ...

  18. 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...

  19. 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...

  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. 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...

  2. 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...

  3. 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...

  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. 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.

  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. 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...

  8. The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria

    Esmeray Küley; Fatih Özogul; Esra Balikçi; Mustafa Durmus; Deniz Ayas

    2013-01-01

    The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p < 0.05). The highest AMN and TMA production by LAB strains were obser...

  9. Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows

    Pessione, Enrica

    2012-01-01

    Lactic Acid Bacteria (LAB) are ancient organisms that cannot biosynthesize functional cytochromes, and cannot get ATP from respiration. Besides sugar fermentation, they evolved electrogenic decarboxylations and ATP-forming deiminations. The right balance between sugar fermentation and decarboxylation/deimination ensures buffered environments thus enabling LAB to survive in human gastric trait and colonize gut. A complex molecular cross-talk between LAB and host exists. LAB moonlight proteins ...

  10. PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA [Addition of Encapsulated Lactic Acid Bacteria to Suppress the Growth of Pathogenic Bacteria during Tapioca Production

    Glisina Dwinoor Rembulan; Titi Candra Sunarti; Anja Meryandini

    2015-01-01

    Lactic acid bacteria (LAB) produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using mod...

  11. Metabolic engineering of lactic acid bacteria and characterization of novel enzymes for the production of industrially important compounds

    Aarnikunnas, Johannes Sakari

    2006-01-01

    Lactic acid bacteria (LAB) are a heterogeneous group of gram-positive bacteria that produce lactic acid as their main end-product during sugar fermentation. Because the LAB are able to rapidly lower pH through acid formation and additionally produce many flavor compounds, they are commonly used in the food and feed industry. LAB are also attractive organisms for metabolic engineering because their energy metabolism is generally not connected to their biosynthetic activity. Therefore, their su...

  12. 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...

  13. 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

  14. 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

  15. 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

  16. 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.

  17. 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...

  18. Comparative Antifungal Effect of Lactic Acid Bacteria Strains on Penicillium digitatum

    Adrian Matei

    2015-11-01

    Full Text Available Lactic acid bacteria (LAB are natural alternative to chemical preservatives for fruits. The aim of the research was to select LAB strains with high antifungal activity against Penicillium digitatum for the biopreservation of fruits. The antifungal activity of eight lactic acid bacteria strains has been evaluated against Penicilliuum digitatum isolated from orange, by overlay assay method and by optical microscope examination. The reversion of inhibition zone after 96 h was recorded as a fungistatic effect while those with inhibition zone for at least 7 days were recorded as fungicidal. The antifungal effect of efficient LAB strains was assessed by comparing inhibition of fungal biofilm formation in liquid media. The strains Lpl, Lpa, LAB 13, LAB 15, LAB 43 and LAB 58 presented intense antifungal activity with clear inhibition zones diameter over 20 mm. The microscopy evidenced atypical hyphae and delaying of conidial chain formation. The strains Lpa, LAB 13, LAB 15 fully inhibited the mycelia growth, strains LAB 43 and LAB 58 partly with delaying of biofilm formation on the surface of culture medium. The results of comparative antifungal activity of LAB strains evidenced the highest inhibition of fungal biofilm formation and structural damages of hyphae and spores caused by the strains Lpa, LAB 13 and LAB 15. These strains could be efficient biocontrol agents of Penicillium digitatum in fruits.

  19. 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

  20. 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.

  1. 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...

  2. 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

  3. 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

  4. Lactic Acid Bateria - 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 alpha-(1,6) and alpha-(1,3) linkages produced by the LAB Leuconostoc mesenteroides. In recent years, improved strains f...

  5. 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)

  6. 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)

  7. 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.

  8. 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.

  9. 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...

  10. Bio-detoxification of mycotoxins by lactic acid bacteria from different food matrices

    Inês, António; Guimarães, Ana; Maria, J. C.; Laranjo,V.; Venâncio, Armando; Abrunhosa, Luís

    2015-01-01

    Lactic acid bacteria (LAB) play a key role in the biopreservation of a wide range of fermented food products, such as yogurt, cheese, fermented milks, meat, fish, vegetables (sauerkraut, olives and pickles), certain beer brands, wines and silage, allowing their safe consumption, which gave to these bacteria a GRAS (Generally Recognised as Safe) status. Besides that, the use of LAB in food and feed is a promising strategy to reduce the exposure to dietary mycotoxins, improving their ...

  11. 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...

  12. 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...

  13. 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 ...

  14. 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...

  15. Immunomodulation of monocytes by probiotic and selected lactic Acid bacteria.

    Jensen, Hanne; Drømtorp, Signe Marie; Axelsson, Lars; Grimmer, Stine

    2015-03-01

    Some lactic acid bacteria (LAB), especially bacteria belonging to the genus Lactobacillus, are recognized as common inhabitants of the human gastrointestinal tract and have received considerable attention in the last decades due to their postulated health-promoting effects. LAB and probiotic bacteria can modulate the host immune response. However, much is unknown about the mediators and mechanisms responsible for their immunological effect. Here, we present a study using cytokine secretion from the monocytic cell line THP-1 and NF-κB activation in the monocytic cell line U937-3xkB-LUC to elucidate immune stimulating abilities of LAB in vitro. In this study, we investigate both commercially available and potential probiotic LAB strains, and the role of putative surface proteins of L. reuteri using mutants. L. reuteri strains induced the highest cytokine secretion and the highest NF-κB activation, whereas L. plantarum strains and L. rhamnosus GG were low inducers/activators. One of the putative L. reuteri surface proteins, Hmpref0536_10802, appeared to be of importance for the stimulation of THP-1 cells and the activation of NF-κB in U937-3xkB-LUC cells. Live and UV-inactivated preparations resulted in different responses for two of the strains investigated. Our results add to the complexity in the interaction between LAB and human cells and suggest the possible involvement of secreted pro- and anti-inflammatory mediators of LAB. It is likely that it is the sum of bacterial surface proteins and bacterial metabolites and/or secreted proteins that induce cytokine secretion in THP-1 cells and activate NF-κB in U937-3xkB-LUC cells in this study. PMID:25331988

  16. 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...

  17. 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.

  18. Variations in prebiotic oligosaccharide fermentation by intestinal lactic acid bacteria.

    Endo, Akihito; Nakamura, Saki; Konishi, Kenta; Nakagawa, Junichi; Tochio, Takumi

    2016-03-01

    Prebiotic oligosaccharides confer health benefits on the host by modulating the gut microbiota. Intestinal lactic acid bacteria (LAB) are potential targets of prebiotics; however, the metabolism of oligosaccharides by LAB has not been fully characterized. Here, we studied the metabolism of eight oligosaccharides by 19 strains of intestinal LAB. Among the eight oligosaccharides used, 1-kestose, lactosucrose and galactooligosaccharides (GOSs) led to the greatest increases in the numbers of the strains tested. However, mono- and disaccharides accounted for more than half of the GOSs used, and several strains only metabolized the mono- and di-saccharides in GOSs. End product profiles indicated that the amounts of lactate produced were generally consistent with the bacterial growth recorded. Oligosaccharide profiling revealed the interesting metabolic manner in Lactobacillus paracasei strains, which metabolized all oligosaccharides, but left sucrose when cultured with fructooligosaccharides. The present study clearly indicated that the prebiotic potential of each oligosaccharide differs. PMID:26888650

  19. 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.

  20. Perspectives of engineering lactic acid bacteria for biotechnological polyol production.

    Monedero, Vicente; Pérez-Martínez, Gaspar; Yebra, María J

    2010-04-01

    Polyols are sugar alcohols largely used as sweeteners and they are claimed to have several health-promoting effects (low-caloric, low-glycemic, low-insulinemic, anticariogenic, and prebiotic). While at present chemical synthesis is the only strategy able to assure the polyol market demand, the biotechnological production of polyols has been implemented in yeasts, fungi, and bacteria. Lactic acid bacteria (LAB) are a group of microorganisms particularly suited for polyol production as they display a fermentative metabolism associated with an important redox modulation and a limited biosynthetic capacity. In addition, LAB participate in food fermentation processes, where in situ production of polyols during fermentation may be useful in the development of novel functional foods. Here, we review the polyol production by LAB, focusing on metabolic engineering strategies aimed to redirect sugar fermentation pathways towards the synthesis of biotechnologically important sugar alcohols such as sorbitol, mannitol, and xylitol. Furthermore, possible approaches are presented for engineering new fermentation routes in LAB for production of arabitol, ribitol, and erythritol. PMID:20180114

  1. 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

  2. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation.

    Lee, Se Hee; Jung, Ji Young; Jeon, Che Ok

    2015-08-01

    This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate-counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources. LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source. Bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. LAB communities in initial kimchi were similar to the combined LAB communities of individual raw materials, suggesting that kimchi LAB were derived from their raw materials. LAB community analyses showed that species in the genera Leuconostoc, Lactobacillus, and Weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species. PMID:26133985

  3. 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.

  4. 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.

  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. 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.

  7. Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

    Ng'ong'ola-Manani, Tinna A; Østlie, Hilde Marit; Mwangwela, Agnes M.; Wicklund, Trude

    2014-01-01

    The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented ...

  8. 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,...

  9. 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...

  10. 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

  11. Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments

    Yanhua Cui

    2015-06-01

    Full Text Available Plasmids are widely distributed in different sources of lactic acid bacteria (LAB as self-replicating extrachromosomal genetic materials, and have received considerable attention due to their close relationship with many important functions as well as some industrially relevant characteristics of the LAB species. They are interesting with regard to the development of food-grade cloning vectors. This review summarizes new developments in the area of lactic acid bacteria plasmids and aims to provide up to date information that can be used in related future research.

  12. 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.

  13. 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.

  14. Antibiotics influence on lactic acid bacteria inhibiting gastrointestinal tract

    Andreja Čanžek Majhenič

    2001-04-01

    Full Text Available Lactic acid bacteria (LAB are common inhabitants of the gastrointestinal (GI tract and have important role in maintaining the equilibrium of GI flora, which can be influenced by various factors like diets, antimicrobials and stress. Minimal inhibitory concentrations (MIC and minimal bactericidal concentrations (MBC of 6 antibiotics, commonly used in human medicine for 8 selected lactobacilli strains were determined by macrodilution and microdilution methods in liquid media and by diffusion method on agar plates. The effects of Penicillin G and Ampicillin on intestinal LAB were tested in vivoon mice as well. Lactobacilli were sensitive to Penicillin G, (penicillines and their derivatives and Erythromycin (macrolides by in vitro testing. Clyndamycin (pyranosid showed moderate inhibitory effect. All lactobacilli strains were resistant to Kanamycin and Neomycin (aminoglycosides, while L. salivarius IM 124 has shown extra resistance to Erythromycin and Clyndamycin. The influence of orally administered Ampicillin showed no significant influence on LAB count in mice faeces. The effect of Penicillin G on mice LAB total count was significant, while no effect of orally administered lactobacilli was determined.

  15. From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria

    Gaspar, Paula; Carvalho, Ana L.; Vinga, Susana;

    2013-01-01

    The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied and a large body of compr...... food fermentations. Here we discuss recent metabolic engineering strategies to improve particular cellular traits of LAB and to design LAB cell factories for the bioproduction of added value chemicals.......The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied and a large body...... of comprehensive data on their metabolism and genetics was generated throughout the years. This knowledge has been instrumental in the implementation of successful applications in the food industry, such as the selection of robust starter cultures with desired phenotypic traits. The advent of genomics, functional...

  16. 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. ...

  17. 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 ...

  18. Investigation of immune-modulatory properties of non-digestible oligosaccharides and lactic acid bacteria

    Lehmann, Sarah

    2015-01-01

    This work characterizes immune-modulatory properties of non-digestible oligosaccharides (NDO) mimicking the natural distribution of NDO in human breast milk and different lactic acid bacteria (LAB) like Lactobacilli or Bifidobacteria in human immune cells. The obtained results indicate anti-inflammatory and direct, microbiota independent, immune-regulatory properties of NDO in dendritic cells and T cells, as well as specific immune-modulatory capacities of the tested LAB in an in vitro co-cul...

  19. Cytotoxic effects of various lactic acid bacteria on Caco-2 cells

    ER, Sevda; Koparal, Ayşe Tansu; Merih KIVANÇ

    2015-01-01

    Probiotics are live microbial food supplements that can be considered a functional food. They benefit the health of a host animal by maintaining their intestinal microbial balance. Most probiotic microorganisms are lactic acid bacteria (LAB) such as Lactobacillus spp., Bifidobacterium spp., and Enterococcus spp. LAB have been reported to possess certain anticancer properties. The vast majority of studies on their anticancer effects have dealt with colorectal cancers, although there have also ...

  20. 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...

  1. Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines

    Pessione, Enrica; Cirrincione, Simona

    2016-01-01

    Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive molecules in fermented products. Sometimes these compounds can have adverse effects on human health such as biogenic amines (tyramine and histamine), causing allergies, hypertensive crises, and headache. However, some LAB products also display benefits for the consumers. In the present review article, the ma...

  2. 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...

  3. 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

  4. 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...

  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. 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.

  7. Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review

    Gabriela Christina Kuhl; Juliano De Dea Lindner

    2016-01-01

    Conjugated linoleic acid (CLA) isomers have attracted significant attention due to their important physiological properties, which have been observed in humans. Many lactic acid bacteria (LAB) demonstrate the ability to produce CLA isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) from the linoleic acid (LA) present in milk or in synthetic media. CLA isomers can be synthesized in vitro by LAB using vegetable oils rich in LA. The aim of this review is to present an update on the studi...

  8. 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.

  9. Effect of green Spanish‐style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2

    Rodríguez-Gómez, Francisco; Romero-Gil, Verónica; García-García, Pedro; Arroyo-López, Francisco Noé; Garrido-Fernández, Antonio

    2015-01-01

    This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques...

  10. 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 ...

  11. 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

  12. 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.

  13. INHIBITION OF STAPHYLOCOCCUS AUREUS BY LACTIC ACID BACTERIA AND / OR BIFIDOBACTERIUM LACTIS DURING MILK FERMENTATION AND STORAGE

    Khalaf S. Al-Delaimy; Yaser M. Hamamdeh

    2013-01-01

    Survival and inhibition of Staphylococcus aureus by the lactic acid bacteria (LAB) starter culture (Sterptococcus thermophillus and Lactobacillus delbrukii subsp. bulgaricus) and/ or probiotic bacteria Bifidobacterium lactis during milk fermentation to yoghurt and storage up to 12 days was studied. Adding S. aureus (initial count log 6.64/ ml) with LAB (initial count log 6.8/ ml) in milk during yoghurt processing and storage resulted in no significant change in the counts of both S. aureus an...

  14. 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...

  15. Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

    GiuseppeSpano; VittorioCapozzi; DanielaFiocco; MariagiovannaFragasso

    2012-01-01

    Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifie...

  16. Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

    Capozzi, Vittorio; Russo, Pasquale; Fragasso, Mariagiovanna; de Vita, Pasquale; Fiocco, Daniela; Spano, Giuseppe

    2012-01-01

    Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifie...

  17. Relevance and application of sortase and sortase-dependent proteins in lactic acid bacteria

    ToddKlaenhammer

    2013-01-01

    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. Ge...

  18. Lactic acid bacteria: reviewing the potential of a promising delivery live vector for biomedical purposes

    Cano-Garrido, Olivia; Seras-Franzoso, Joaquin; Garcia-Fruitós, Elena

    2015-01-01

    Lactic acid bacteria (LAB) have a long history of safe exploitation by humans, being used for centuries in food production and preservation and as probiotic agents to promote human health. Interestingly, some species of these Gram-positive bacteria, which are generally recognized as safe organisms by the US Food and Drug Administration (FDA), are able to survive through the gastrointestinal tract (GIT), being capable to reach and colonize the intestine, where they play an important role. Besi...

  19. Towards metagenome-scale models for industrial applications-the case of Lactic Acid Bacteria

    Branco Dos Santos, F.; Vos, de W.M.; Teusink, B.

    2013-01-01

    We review the uses and limitations of modelling approaches that are in use in the field of Lactic Acid Bacteria (LAB). We describe recent developments in model construction and computational methods, starting from application of such models to monocultures. However, since most applications in food b

  20. Distinct gut-derived lactic acid bacteria elicit divergent dendritic cell-mediated NK cell responses

    Fink, Lisbeth Nielsen; Zeuthen, Louise Hjerrild; Christensen, Hanne;

    2007-01-01

    Lactic acid bacteria (LAB) are abundant in the gastrointestinal tract where they continuously regulate the immune system. NK cells are potently activated by dendritic cells (DCs) matured by inflammatory stimuli, and NK cells are present in the gut epithelium and in mesenteric lymph nodes, but it is...

  1. Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens

    Konstantinos Papadimitriou

    2013-02-01

    Full Text Available In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17% producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials.

  2. Lactic Acid Bacteria Inducing a Weak Interleukin-12 and Tumor Necrosis Alpha Response in Human Dendritic Cells Inhibit Strongly Stimulating Lactic Acid Bacteria but Act Synergistically with Gram-Negative Bacteria

    Zeuthen, Louise Hjerrild; Christensen, Hanne Risager; Frøkiær, Hanne

    2006-01-01

    The development and maintenance of immune homeostasis indispensably depend on signals from the gut flora. Lactic acid bacteria (LAB), which are gram-positive (G+) organisms, are plausible significant players and have received much attention. Gram-negative (G-) commensals, such as members of the...... family Enterobacteriaceae, may, however, be immunomodulators that are as important as G+ organisms but tend to be overlooked. Dendritic cells (DCs) are crucial immune regulators, and therefore, the present study aimed at investigating differences among human gut flora-derived LAB and G- bacteria in their...... patterns of DC polarization. Human monocyte-derived DCs were exposed to UV-killed bacteria, and cytokine secretion and surface marker expression were analyzed. Profound differences in the DC polarization patterns were found among the strains. While strains of LAB varied greatly in their capacity to induce...

  3. 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...

  4. Effects of Lactic Acid Bacteria Fermentation on the Quality of Little Yellow Croaker

    Yuan Wu

    2013-11-01

    Full Text Available This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of Lactobacillus plantarum and Lactobacillus acidophilus on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB starter not only resulted in a rapid pH decrease and suppression of spoilage bacteria, but also receded chemical changes such as total volatile base nitrogen and biogenic amines, its texture profile and whiteness also satisfying. Besides, Scanning Electron Micrograph (SEM images indicated some microstructure changes in LAB fermentation. The results demonstrated that the LAB starter could be developed as bio-preservatives to improve the quality of little yellow croaker in storage.

  5. Bacteriocins produced by lactic acid bacteria: A review

    Vesković-Moračanin Slavica M.

    2014-01-01

    Full Text Available Lactic acid bacteria (LAB have an essential role in the production of fermented products. With their metabolic activity, they influence the ripening processes - leading to desired sensory qualities while at the same time inhibiting the growth of undesired microorganisms. Because of their dominant role during fermentation and because of a long tradition of utilization, Lhave been designated as “safe microbiota”. Biological protection of LAB, as a naturally present and/or selected and intentionally added microflora, is realized through the production of non-specific (lactic acid, acetic acid and other volatile organic acids, hydrogen peroxide, diacetyl, etc and specific metabolites, bacteriocins. Bacteriocins are extracellularly released proteins or peptides which possess certain antibacterial activity towards certain types of microorganisms, usually related to the producing bacteria. Today, bacteriocins represent a very interesting potential for their application in the food industry. Their application can reduce the use of synthetic preservatives and/or the intensity of thermal treatment during food production consumer’s need for safe, fresh and minimally-processed food. With the intention of realizing this potential to the fullest, it is necessary to understand the nature of bacteriocins, their production mechanisms, regulations and actions, as well as the influence of external factors on the their antimicrobial activity. The composition of food, i.e. its characteristics (pH, temperature, ingredients and additives, types and quantities of epiphytic microbiota and the actual technological process used in production, can all influence the stability and activity of the added bacteriocins. The future research in this field should also aim to clarify this unknown aspect of the application of bacteriocins, to provide the necessary knowledge about the optimization of the external conditions and open up the possibility of discovering their new

  6. Lactic acid bacteria--20 years exploring their potential as live vectors for mucosal vaccination.

    Wyszyńska, Agnieszka; Kobierecka, Patrycja; Bardowski, Jacek; Jagusztyn-Krynicka, Elżbieta Katarzyna

    2015-04-01

    Lactic acid bacteria (LAB) are a diverse group of Gram-positive, nonsporulating, low G + C content bacteria. Many of them have been given generally regarded as safe status. Over the past two decades, intensive genetic and molecular research carried out on LAB, mainly Lactococcus lactis and some species of the Lactobacillus genus, has revealed new, potential biomedical LAB applications, including the use of LAB as adjuvants, immunostimulators, or therapeutic drug delivery systems, or as factories to produce therapeutic molecules. LAB enable immunization via the mucosal route, which increases effectiveness against pathogens that use the mucosa as the major route of entry into the human body. In this review, we concentrate on the encouraging application of Lactococcus and Lactobacillus genera for the development of live mucosal vaccines. First, we present the progress that has recently been made in the field of developing tools for LAB genetic manipulations, which has resulted in the successful expression of many bacterial, parasitic, and viral antigens in LAB strains. Next, we discuss the factors influencing the efficacy of the constructed vaccine prototypes that have been tested in various animal models. Apart from the research focused on an application of live LABs as carriers of foreign antigens, a lot of work has been recently done on the potential usage of nonliving, nonrecombinant L. lactis designated as Gram-positive enhancer matrix (GEM), as a delivery system for mucosal vaccination. The advantages and disadvantages of both strategies are also presented. PMID:25750046

  7. Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows.

    Enrica ePessione

    2012-06-01

    Full Text Available Lactic Acid Bacteria (LAB are ancient organisms that cannot biosynthesize functional cytochromes, and cannot get ATP from respiration. Besides sugar fermentation, they evolved electrogenic decarboxylations and ATP-forming deiminations. The right balance between sugar fermentation and decarboxylation/deimination ensures buffered environments thus enabling LAB to survive in human gastric trait and colonize gut. A complex molecular cross-talk between LAB and host exists. LAB moonlight proteins are made in response to gut stimuli and promote bacterial adhesion to mucosa and stimulate immune cells. Similarly, when LAB are present, human enterocytes activate expression of specific genes only. Furthermore, LAB antagonistic relationships with other microorganisms constitutes the basis for their antiinfective role. Histamine and tyramine are LAB bioactive catabolites that act on the CNS, causing hypertension and allergies. Nevertheless, some LAB biosynthesize both GABA, that has relaxing effect on gut smooth muscles, and beta-phenylethylamine, that controls satiety and mood. Since LAB have reduced amino acid biosynthetic abilities, they developed a sophisticated proteolytic system, that is also involved in antihypertensive and opiod peptide generation from milk proteins.Short-chain fatty acids are glycolytic and phosphoketolase end-products, regulating epithelial cellproliferation and differentiation. Nevertheless, they constitute a supplementary energy source for the host, causing weight gain. Human metabolism can also be affected by anabolic LAB products such as conjugated linoleic acids (CLA. Some CLA isomers reduce cancer cell viability and ameliorate insulin resistance, while others lower the HDL/LDL ratio and modify eicosanoid production, with detrimental health effects.A further appreciated LAB feature is the ability to fix selenium into seleno-cysteine Thus opening interesting perspectives for their utilization as antioxidant nutraceutical

  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. In vitro growth inhibition of intra root canal pathogenic microorganisms by Lactic Acid Bacteria, an Antibiosis method

    A. Nakhjavani F.

    2008-12-01

    Full Text Available "nBackground and Aim: Elimination of microorganisms and their byproducts from root canal system is one of important aims of root canal therapy. This object is gained by using of many chemomechanical techniques but with noncertain success. A new method is used of nonpathogenic bacteria for growth inhibition of pathogenic bacteria, Antibiosis, in root canal therapy.The aim of this study was in vitro evaluation of antimicrobial effect of probiotics, such as Lactic Acid Bacteria (LAB on the infected root canal bacteria. "nMaterials and Methods: Isolated bacteria from infected root canal were grown and then scattered onto the muller Hinton agar plates which contain wells, LAB, extracted from dairy products, were added into these wells, Inhibition effected of LAB was determined. Furthermore the sample taken from the inhibition zone and possible resistant monoclonal bacteria also were identified, then 6 sensitive and 14 resistant samples were selected and E. faecalis species were added to them; Then antimicrobial effects of LAB on these samples was reevaluated. "nResults: The results showed that 66.7% of the samples were sensitive at least to one type of LAB, and 33% were resistant to all kind of LAB. Meanwhile the outgrowing anaerobic bacteria inside the inhibition zone were from the low frequency oral bacterial flora. Furthermore, adding E. faecalis to the samples caused more sensitivity of them to LAB. Mc-Neamar test recognized the difference significant. "nConclusion: This study showed that the LAB inhibit growth of the pathogenic root canal bacteriae. Furthermore, presence of E. faecalis reinforces the antimicrobial effect of LAB. It seemed that LAB maybe have potential to use in endodontic practice for elimination of root canal infections.

  10. 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 ...

  11. In vitro competitive adhesion and production of antagonistic compounds by lactic acid bacteria against fish pathogens.

    Balcázar, José Luis; Vendrell, Daniel; de Blas, Ignacio; Ruiz-Zarzuela, Imanol; Gironés, Olivia; Múzquiz, José Luis

    2007-06-21

    The present study describes the screening of five lactic acid bacteria (LAB) for use as probiotics based on their competitive adhesion and production of antagonistic substances against some fish pathogens. A reduction of adhesion of all pathogenic strains tested was obtained with three of the LAB strains (Lactococcus lactis subsp. lactis CLFP100, Lactococcus lactis subsp. cremoris CLFP102 and Lactobacillus curvatus CLFP150). With the exception of fish pathogens Flavobacterium psychrophilum and Renibacterium salmoninarum that were not inhibited by LAB strains, production of antagonistic compounds by all tested LAB was observed against at least one of the indicator strains. Based on mucus adhesion, competitive exclusion, and suppression of fish pathogen growth, the selected LAB strains can be considered for future challenge experiments in fish as a very promising alternative to the use of chemotherapeutic agents. PMID:17336468

  12. 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.

  13. 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

  14. 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

  15. Myosin-cross-reactive antigens from four different lactic acid bacteria are fatty acid hydratases.

    Yang, Bo; Chen, Haiqin; Song, Yuanda; Chen, Yong Q; Zhang, Hao; Chen, Wei

    2013-01-01

    The 67 kDa myosin-cross-reactive antigen (MCRA) is a member of the MCRA family of proteins present in a wide range of bacteria and was predicted to have fatty acid isomerase function. We have now characterised the catalytic activity of MCRAs from four LAB stains, including Lactobacillus rhamnosus LGG, L. plantarum ST-III, L. acidophilus NCFM and Bifidobacterium animalis subsp. lactis BB-12. MCRA genes from these strains were cloned and expressed in Escherichia coli, and the recombinant protein function was analysed with lipid profiles by GC-MS. The four MCRAs catalysed the conversion of linoleic acid and oleic acid to their respective 10-hydroxy derivatives, which suggests that MCRA proteins catalyse the first step in conjugated linoleic acid production. This is the first report of MCRA from L. rhamnosus with such catalytic function. PMID:22955678

  16. 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

  17. Interactions between Cooccurring Lactic Acid Bacteria in Honey Bee Hives.

    Rokop, Z P; Horton, M A; Newton, I L G

    2015-10-01

    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 bacteria between environments. In the process, we identified interactions between noncore bacterial members (Fructobacillus and Lactobacillaceae) and honey bee-specific "core" members. Both Fructobacillus and Lactobacillaceae colonize brood cells, bee bread, and nectar and may serve the role of pioneering species, establishing an environment conducive to the inoculation by honey bee core bacteria. Coculture assays showed that these noncore bacterial members promote the growth of honey bee-specific bacterial species. Specifically, Fructobacillus by-products in spent medium supported the growth of the Firm-5 honey bee-specific clade in vitro. Metabolic characterization of Fructobacillus using carbohydrate utilization assays revealed that this strain is capable of utilizing the simple sugars fructose and glucose, as well as the complex plant carbohydrate lignin. We tested Fructobacillus for antibiotic sensitivity and found that this bacterium, which may be important for establishment of the microbiome, is sensitive to the commonly used antibiotic tetracycline. Our results point to the possible significance of "noncore" and environmental microbial community members in the modulation of honey bee microbiome dynamics and suggest that tetracycline use by beekeepers should be limited. PMID:26253685

  18. 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...

  19. Competition mechanisms of lactic acid bacteria and bifidobacteria: Fermentative metabolism and colonization

    Tabasco, Raquel; Fernández de Palencia, P.; Fontecha, F. Javier; Peláez, Carmen; Requena, Teresa

    2014-01-01

    Enzyme activities (α- and β-glucosidases, α- and β-galactosidases and β-fructofuranosidase) and organic acid production of four strains of lactic acid bacteria (LAB; Streptococcus thermophilus STY-31, Lactobacillus delbrueckii subsp. bulgaricus LBY-27, Lactobacillus casei LC-01 and Lactobacillus acidophilus LA-5) and Bifidobacterium lactis BB-12 were tested on milk and MRS fermentation broth with glucose, lactose or fructooligosaccharides (FOS) as carbon source. The highest β-galactosidase ac...

  20. Lactic acid bacteria in Hamei and Marcha of North East India

    Tamang, J. P.; Dewan, S.; Tamang, B.; Rai, A; Schillinger, U.; Holzapfel, W. H.

    2007-01-01

    Hamei and Marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in Manipur and Sikkim in India, respectively. These starters are traditionally prepared from rice with wild herbs and spices. Samples of Hamei and Marcha, collected from Manipur and Sikkim, respectively, were analysed for lactic acid bacterial composition. The population of lactic acid bacteria (LAB) was 6.9 and 7.1 Log cfu/g in Hamei and Marcha, respectively. On the basis of ph...

  1. 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

  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

    2014-05-01

    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

  3. 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

  4. Lactic acid bacteria activating innate immunity improve survival in bacterial infection model of silkworm.

    Nishida, Satoshi; Ono, Yasuo; Sekimizu, Kazuhisa

    2016-01-01

    Lactic acid bacteria (LAB) have been thought to be helpful for human heath in the gut as probiotics. It recently was noted that activity of LAB stimulating immune systems is important. Innate immune systems are conserved in mammals and insects. Silkworm has innate immunity in response to microbes. Microbe-associated molecular pattern (ex. peptidoglycan and β-glucan) induces a muscle contraction of silkworm larva. In this study, we established an efficient method to isolate lactic acid bacteria derived from natural products. We selected a highly active LAB to activate the innate immunity in silkworm by using the silkworm muscle contraction assay, as well. The assay revealed that Lactococcus lactis 11/19-B1 was highly active on the stimulation of the innate immunity in silkworm. L. lactis 11/19-B1 solely fermented milk with casamino acid and glucose. This strain would be a starter strain to make yogurt. Compared to commercially available yogurt LAB, L. lactis 11/19-B1 has higher activity on silkworm contraction. Silkworm normally ingested an artificial diet mixed with L. lactis 11/19-B1 or a yogurt fermented with L. lactis 11/19-B1. Interestingly, silkworms that ingested the LAB showed tolerance against the pathogenicity of Pseudomonas aeruginosa. These data suggest that Lactococcus lactis 11/19-B1 would be expected to be useful for making yogurt and probiotics to activate innate immunity. PMID:26971556

  5. Biotechnological and in situ food production of polyols by lactic acid bacteria.

    Ortiz, Maria Eugenia; Bleckwedel, Juliana; Raya, Raúl R; Mozzi, Fernanda

    2013-06-01

    Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation. PMID:23604535

  6. Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese-A review

    Thierry, Anne; Valence-Bertel, Florence; Deutsch, Stéphanie-Marie; Even, Sergine; Falentin, Hélène; Le Loir, Yves; Gagnaire Soumet, Valerie

    2015-01-01

    Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products.Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, many key phenotypic traits determining their interest for dairy applications depend on the strain wit...

  7. 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...

  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. 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

  10. 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.

  11. Effect of fermented broth from lactic acid bacteria on pathogenic bacteria proliferation.

    Gutiérrez, S; Martínez-Blanco, H; Rodríguez-Aparicio, L B; Ferrero, M A

    2016-04-01

    In this study, the effect that 5 fermented broths of lactic acid bacteria (LAB) strains have on the viability or proliferation and adhesion of 7 potentially pathogenic microorganisms was tested. The fermented broth from Lactococcus lactis C660 had a growth inhibitory effect on Escherichia coli K92 that reached of 31%, 19% to Pseudomonas fluorescens, and 76% to Staphylococcus epidermidis. The growth of Staph. epidermidis was negatively affected to 90% by Lc. lactis 11454 broth, whereas the growth of P. fluorescens (25%) and both species of Staphylococcus (35% to Staphylococcus aureus and 76% to Staph. epidermidis) were inhibited when they were incubated in the presence of Lactobacillus casei 393 broth. Finally, the fermented broth of Lactobacillus rhamnosus showed an inhibitory effect on growth of E. coli K92, Listeria innocua, and Staph. epidermidis reached values of 12, 28, and 76%, respectively. Staphylococcus epidermidis was the most affected strain because the effect was detected from the early stages of growth and it was completely abolished. The results of bacterial adhesion revealed that broths from Lc. lactis strains, Lactobacillus paracasei, and Lb. rhamnosus caused a loss of E. coli K92 adhesion. Bacillus cereus showed a decreased of adhesion in the presence of the broths of Lc. lactis strains and Lb. paracasei. Listeria innocua adhesion inhibition was observed in the presence of Lb. paracasei broth, and the greatest inhibitory effect was registered when this pathogenic bacterium was incubated in presence of Lc. lactis 11454 broth. With respect to the 2 Pseudomonas, we observed a slight adhesion inhibition showed by Lactobacillus rhamnosus broth against Pseudomonas putida. These results confirm that the effect caused by the different LAB assayed is also broth- and species-specific and reveal that the broth from LAB tested can be used as functional bioactive compounds to regulate the adhesion and biofilm synthesis and ultimately lead to preventing food and

  12. 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

  13. Mucosal targeting of therapeutic molecules using genetically modified lactic acid bacteria: an update.

    LeBlanc, Jean Guy; Aubry, Camille; Cortes-Perez, Naima G; de Moreno de LeBlanc, Alejandra; Vergnolle, Nathalie; Langella, Philippe; Azevedo, Vasco; Chatel, Jean-Marc; Miyoshi, Anderson; Bermúdez-Humarán, Luis G

    2013-07-01

    Lactic acid bacteria (LAB) represent a heterogeneous group of microorganisms naturally present in many foods and those have proved to be effective mucosal delivery vectors. Moreover, some specific strains of LAB exert beneficial properties (known as probiotic effect) on both human and animal health. Although probiotic effects are strain-specific traits, it is theoretically possible, using genetic engineering techniques, to design strains that can exert a variety of beneficial properties. During the two past decades, a large variety of therapeutic molecules has been successfully expressed in LAB, and although this field has been largely reviewed in recent years, approximately 20 new publications appear each year. Thus, the aim of this minireview is not to extensively assess the entire literature but to update progress made within the last 2 years regarding the use of the model LAB Lactococcus lactis and certain species of lactobacilli as live recombinant vectors for the development of new safe mucosal vaccines. PMID:23600579

  14. 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.

  15. 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

  16. Current status and emerging role of glutathione in food grade lactic acid bacteria

    Pophaly Sarang

    2012-08-01

    Full Text Available Abstract Lactic acid bacteria (LAB have taken centre stage in perspectives of modern fermented food industry and probiotic based therapeutics. These bacteria encounter various stress conditions during industrial processing or in the gastrointestinal environment. Such conditions are overcome by complex molecular assemblies capable of synthesizing and/or metabolizing molecules that play a specific role in stress adaptation. Thiols are important class of molecules which contribute towards stress management in cell. Glutathione, a low molecular weight thiol antioxidant distributed widely in eukaryotes and Gram negative organisms, is present sporadically in Gram positive bacteria. However, new insights on its occurrence and role in the latter group are coming to light. Some LAB and closely related Gram positive organisms are proposed to possess glutathione synthesis and/or utilization machinery. Also, supplementation of glutathione in food grade LAB is gaining attention for its role in stress protection and as a nutrient and sulfur source. Owing to the immense benefits of glutathione, its release by probiotic bacteria could also find important applications in health improvement. This review presents our current understanding about the status of glutathione and its role as an exogenously added molecule in food grade LAB and closely related organisms.

  17. Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting.

    Šalomskienė, Joana; Abraitienė, Asta; Jonkuvienė, Dovilė; Mačionienė, Irena; Repečkienė, Jūratė

    2015-07-01

    The aim of the study was a detail evaluation of genetic diversity among the lactic acid bacteria (LAB) strains having an advantage of a starter culture in order to select genotypically diverse strains with enhanced antimicrobial effect on some harmfull and pathogenic microorganisms. Antimicrobial activity of LAB was performed by the agar well diffusion method and was examined against the reference strains and foodborne isolates of Bacillus cereus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella Typhimurium. Antifungal activity was tested against the foodborne isolates of Candida parapsilosis, Debaromyces hansenii, Kluyveromyces marxianus, Pichia guilliermondii, Yarowia lipolytica, Aspergillus brasiliensis, Aspergillus versicolor, Cladosporium herbarum, Penicillium chrysogenum and Scopulariopsis brevicaulis. A total 40 LAB strains representing Lactobacillus (23 strains), Lactococcus (13 strains) and Streptococcus spp. (4 strains) were characterised by repetitive sequence based polymerase chain reaction fingerprinting which generated highly discriminatory profiles, confirmed the identity and revealed high genotypic heterogeneity among the strains. Many of tested LAB demonstrated strong antimicrobial activity specialised against one or few indicator strains. Twelve LAB strains were superior in suppressing growth of the whole complex of pathogenic bacteria and fungi. These results demonstrated that separate taxonomic units offered different possibilities of selection for novel LAB strains could be used as starter cultures enhancing food preservation. PMID:26139877

  18. 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...

  19. Metabolic engineering of lactic acid bacteria for the production of industrially important compounds

    Maria Papagianni

    2012-10-01

    Full Text Available Lactic acid bacteria (LAB are receiving increased attention for use as cell factories for the production of metabolites with wide use by the food and pharmaceutical industries. The availability of efficient tools for genetic modification of LAB during the past decade permitted the application of metabolic engineering strategies at the levels of both the primary and the more complex secondary metabolism. The recent developments in the area with a focus on the production of industrially important metabolites will be discussed in this review.

  20. 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.

  1. 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.

  2. PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA [Addition of Encapsulated Lactic Acid Bacteria to Suppress the Growth of Pathogenic Bacteria during Tapioca Production

    Glisina Dwinoor Rembulan

    2015-07-01

    Full Text Available Lactic acid bacteria (LAB produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using modified starch includes sour cassava starch, lintnerized cassava starch and nanocrystalline starch, utilize the starter for suppressing the growth of pathogenic bacteria in the production process of tapioca and characterize the functional properties of tapioca. The encapsulation of lactic acid bacteria was conducted by freeze drying at a temperature of -50°C for 48 hours. The viability of LAB after freeze drying with sour cassava starch matrix was 92% of the liquid starter, with lintnerized cassava starch matrix was 93%, while that with nanocrystalline matrix was 96%. After application of the LAB culture during settling process for tapioca extraction and the tapioca was stored at room temperature for 6 months, it was shown that E. coli, Salmonella and Shigella were  detected in the native tapioca starch (without treatment while the starch added with lactic acid bacteria starter was not absent for the pathogenic bacteria. The addition of lactic acid bacteria in extraction process can suppress the growth of pathogenic bacteria in tapioca. The results showed that lintnerized cassava starch matrix is the best matrix because after 6 months it still contained lactic acid bacteria as compared to liquid starter and that encapsulated with other matrixes.

  3. Investigation of lactic acid bacteria mediated bioprotection with applications in cereal industry. Case-study: malting process

    Oliveira, Pedro Miguel Rodrigues

    2014-01-01

    Antifungal compounds produced by Lactic acid bacteria (LAB) metabolites can be natural and reliable alternative for reducing fungal infections pre- and post-harvest with a multitude of additional advantages for cereal-base products. Toxigenic and spoilage fungi are responsible for numerous diseases and economic losses. This thesis includes an overview of the impact fungi have on aspects of the cereal food chain. The applicability of LAB in plant protection and cereal industry is discussed in ...

  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. 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...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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...

  10. Enzymatic hydrolysates from food wastewater as a source of peptones for lactic acid bacteria productions

    Vázquez, José Antonio; Murado García, Miguel Anxo

    2008-01-01

    A diverse group of peptones obtained by enzymatic hydrolysis of wastewater from the industrial processing of octopus showed their effectiveness to promote the growth of lactic acid bacteria (LAB) and the production of bacteriocins. The highest nisin formation by Lactococcus lactis was reached using peptones from papain hydrolysis for 24 h (enzyme concentration: 1.25 mg papain/g protein). On the other hand, the highest pediocin production by Pediococcus acidilactici was obtained with peptones ...

  11. 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...

  12. 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...

  13. The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats

    KAMIYA, Seitaro; OGASAWARA, Masayoshi; ARAKAWA, Masayuki; HAGIMORI, Masayori

    2013-01-01

    Thrombosis is characterized by congenital and acquired procatarxis. Lactic acid bacteria-fermented soybean milk products (FS-LAB) inhibit hepatic lipid accumulation and prevent atherosclerotic plaque formation. However, the therapeutic efficacy of FS-LAB against thrombosis has yet to be investigated. In this study, FS-LAB were administered subcutaneously into the tails of rats, with the subsequent intravenous administration of κ-carrageenan 12 hr after the initial injection. In general, administration of κ-carrageenan induces thrombosis. The length of the infarcted tail regions was significantly shorter in the rats administered a single-fold or double-fold concentration of the FS-LAB solution compared with the region in control rats. Therefore, FS-LAB exhibited significant antithrombotic effects. Our study is the first to characterize the properties of FS-LAB and, by testing their efficacy on an in vivo rat model of thrombosis, demonstrate the potency of their antithrombotic effect. PMID:24936368

  14. 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

  15. Natural Lactic Acid Bacteria Population and Silage Fermentation of Whole-crop Wheat.

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

    2015-08-01

    Winter wheat is a suitable crop to be ensiled for animal feed and China has the largest planting area of this crop in the world. During the ensiling process, lactic acid bacteria (LAB) play the most important role in the fermentation. We investigated the natural population of LAB in whole-crop wheat (WCW) and examined the quality of whole-crop wheat silage (WCWS) with and without LAB inoculants. Two Lactobacillus plantarum subsp. plantarum strains, Zhengzhou University 1 (ZZU 1) selected from corn and forage and grass 1 (FG 1) from a commercial inoculant, were used as additives. The silages inoculated with LAB strains (ZZU 1 and FG 1) were better preserved than the control, with lower pH values (3.5 and 3.6, respectively) (p<0.05) and higher contents of lactic acid (37.5 and 34.0 g/kg of fresh matter (FM), respectively) (p<0.05) than the control. Sixty LAB strains were isolated from fresh material and WCWS without any LAB inoculation. These LAB strains were divided into the following four genera and six species based on their phenotypic, biochemical and phylogenetic characteristics: Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, Lactococcus lactis subsp. lactis, Lactobacillus buchneri, and Lactobacillus plantarum subsp. plantarum. However, the prevalent LAB, which was predominantly heterofermentative (66.7%), consisted of Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, and Lactobacillus buchneri. This study revealed that most of isolated LAB strains from control WCWS were heterofermentative and could not grow well at low pH condition; the selective inoculants of Lactobacillus strains, especially ZZU 1, could improve WCWS quality significantly. PMID:26104520

  16. The effects of adding lactic acid bacteria and cellulase in oil palm (Elais guineensis Jacq.) frond silages on fermentation quality, chemical composition and in vitro digestibility

    Ebrahimi, Mahdi; Rajion, Mohamed Ali; Goh, Yong Meng; Farjam, Abdoreza Soleimani; Sazili, Awis Qurni; Schonewille, Jan Thomas

    2014-01-01

    The main objective of the current study was to evaluate whether oil palm frond (OPF) can be successfully ensiled without or with the additives cellulase or lactic acid bacteria (LAB). Thus, fresh OPF was ensiled either without additives or with cellulase or LAB or their combination. Ensiling was car

  17. The new direction of functional lactic acid bacteria (LAB)——the differentiation strategy%功能性乳酸菌研究的最新动态——菌株差异化策略

    马凯; 何方

    2012-01-01

    本文回顾了益生菌从早期发现和功能相关性研究、功能研究范式形成到肠道微生物群体与人体健康相关研究等益生菌研究模式的转变.重点介绍在肠道微生物群体研究的背景下,益生菌研究的差异化研究策略,双歧杆菌复合菌株对于过敏反应调节作用的优势、婴儿型双歧杆菌和成人型双歧杆菌功能的差别以及益生菌粘附性和血型关系等人群差异化益生菌研发策略.益生菌差异化策略的深入必将带来范式的转变,同时为人群细分策略提供科学依据.%The article aimed at the review of probiotics from original isolation and functional research and the R & D paradigm establishment to the relationship of intestinal microbes and human body health. We focused on differentiation strategy of R & D based on the intestinal flora research, such as the priority of complex Bifidobacterium strains to the allergies , the functional differentiation of infant - type and adult - type and the relationship of ABO blood type and LAB adhesion. The deepening of the differentiation strategy will promote to the paradigm shift and provide the scientific evidence for probiotics human group subdivision.

  18. 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...

  19. The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria

    Esmeray Küley

    2013-01-01

    Full Text Available The influences of fish infusion decarboxylase broth (IDB on biogenic amines (BA formation by lactic acid bacteria (LAB were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream IDB. The result of the study showed that significant differences in ammonia (AMN and BA production were observed among the LAB strains in fish IDB (p < 0.05. The highest AMN and TMA production by LAB strains were observed for white shark IDB. The all tested bacteria had decarboxylation activity in fish IDB. The uppermost accumulated amines by LAB strains were tyramine (TYM, dopamine, serotonin and spermidine. The maximum histamine production was observed in sardine (101.69 mg/L and mackerel (100.84 mg/L IDB by Leuconostoc mesenteroides subsp. cremoris and Pediococcus acidophilus, respectively. Lactobacillus delbrueckii subsp. lactis and Pediococcus acidophilus had a high TYM producing capability (2943 mg/L and 1157 mg/L in sardine IDB.

  20. Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

    Vittorio eCapozzi

    2012-03-01

    Full Text Available Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products. Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making. In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of innovation that might represent a cutting-edge advancement in pasta production.

  1. Resistance to antibiotics in Lacid acid bacteria - strain Lactococcus

    Filipić Brankica

    2015-01-01

    Full Text Available Lactic acid bacteria (LAB are widely used in the food industry, especially in the production of fermented dairy products and meat. The most studied species among Lis Lactococcus lactis. L. lactis strains are of great importance in the production of fermented dairy products such as yogurt, butter, fresh cheese and some kind of semi-hard cheese. Although L. lactis acquired the „Generally Regarded As Safe“ (GRAS status, many investigations indicated that lactococci may act as reservoirs of antibiotic resistance genes, which could be transferred to other bacterial species in human gastrointestinal tract includ­ing pathogens. The genome analysis of L. lactis indicated the presence of at least 40 putative drug transporter genes, and only four multidrug resistance (MDR transporters are functionally characterized: LmrA, LmrP, LmrCD i CmbT. LmrA is the first described MDR transporter in prokaryotes. LmrCD is responsible for resistance to cholate, which is an integral part of human bile and LmrCD is important for intestinal survival of lactococci that are used as probiotics. Secondary multidrug transporter LmrP confers resistance to lincosamides, macrolides, streptogramins and tetracyclines. CmbT protein has an effect on the host cell resistance to lincomycin, sulfadiazine, streptomycin, rifampicin, puromycin and sulfametox­azole. Since the food chain is an important way of transmitting resistance genes in human and animal population, it is of great importance to study the mechanisms of resistance in lactococci and other LAB, intended for the food industry. [Projekat Ministarstva nauke Republike Srbije, br. 173019: Izučavanje gena i molekularnih mehanizama u osnovi probiotičke aktivnosti bakterija mlečne kiseline izolovanih sa područja Zapadnog Balkana

  2. 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...

  3. Screening of lactic acid bacteria from Indonesia reveals glucansucrase and fructansucrase genes in two different Weissella confusa strains from soya

    Malik, Amarila; Radji, Maksum; Kralj, Slavko; Dijkhuizen, Lubbert

    2009-01-01

    Homopolysaccharide (glucan and fructan) synthesis from sucrose by sucrase enzymes in lactic acid bacteria (LAB) has been well studied in the genera Leuconostoc, Streptococcus and Lactobacillus. This study aimed to identify and characterize genes encoding glucansucrase/glucosyltransferase (GTF) and f

  4. 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.

  5. 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

  6. Interactions of the cell-wall glycopolymers of lactic acid bacteria with their bacteriophages

    Marie-Pierre eChapot-Chartier

    2014-05-01

    Full Text Available Lactic acid bacteria (LAB are Gram positive bacteria widely used in the production of fermented food in particular cheese and yoghurts. Bacteriophage infections during fermentation processes have been for many years a major industrial concern and have stimulated numerous research efforts. Better understanding of the molecular mechanisms of bacteriophage interactions with their host bacteria is required for the development of efficient strategies to fight against infections. The bacterial cell wall plays key roles in these interactions. First, bacteriophages must adsorb at the bacterial surface through specific interactions with receptors that are cell wall components. At next step, phages must overcome the barrier constituted by cell wall peptidoglycan to inject DNA inside bacterial cell. Also at the end of the infection cycle, phages synthesize endolysins able to hydrolyze peptidoglycan and lyse bacterial cells to release phage progeny. In the last decade, concomitant development of genomics and structural analysis of cell wall components allowed considerable advances in the knowledge of their structure and function in several model LAB. Here, we describe the present knowledge on the structure of the cell wall glycopolymers of the best characterized LAB emphasizing their structural variations and we present the available data regarding their role in bacteria-phage specific interactions at the different steps of the infection cycle.

  7. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. PMID:26489032

  8. Drying of micro-encapsulated lactic acid bacteria — Effects of trehalose and immobilization on cell survival and release properties

    Li, Xiaoyan; Chen, Xiguang

    2009-03-01

    Lactic acid bacteria (LAB) were encapsulated with alginate, gelatin and trehalose additives by the extrusion method and dried at 4 °C. The microcapsules were generally spherical and had a wrinkled surface with a size of 1.7 mm ± 0.2 mm. Trehalose as a carbohydrate source in the culture medium could reduce acid production and performed no function in the positive proliferation of LAB. Using trehalose as a carbohydrate source and protective medium simultaneously had a benefit in the protection of LAB cells during the storage at 4 °C. The density of live LAB cells could be 107 CFU g-1 after 8 weeks of storage. Cells of LAB could be continuously released from the capsules from the acidic (pH 1.2) to neutral conditions (pH 6.8). The release amounts and proliferation speeds of LAB cells in neutral medium were much larger and faster than those in acidic conditions. Additionally, immobilization of LAB could improve the survival of cells when they were exposed to acidic medium (pH 1.2) with a survival rate of 76 %.

  9. Drying of Micro-Encapsulated Lactic Acid Bacteria-Effects of Trehalose and Immobilization on Cell Survival and Release Properties

    LI Xiaoyan; CHEN Xiguang

    2009-01-01

    Lactic acid bacteria (LAB) were encapsulated with alginate, gelatin and trehalose additives by the extrusion method and dried at 4℃. The microcapsules were generally spherical and had a wrinkled surface with a size of 1.7mm±0.2mm. Trehalose as a carbohydrate source in the culture medium could reduce acid production and performed no function in the positive proliferation of LAB. Using trehalose as a carbohydrate source and protective medium simultaneously had a benefit in the protection of LAB cells during the storage at 4℃. The density of hve LAB cells could be 10- CFU g-1 after 8 weeks of storage. Cells of LAB could be con-tinuously released from the capsules from the acidic (pH 1.2) to neutral conditions (plt 6.8). The release amounts and proliferation speeds of LAB cells in neutral medium were much larger and faster than those m acidic conditions. Additionally, immobilization of LAB could improve the survival of cells when they, were exposed to acidic medium (pH 1.2) with a survival rate of 76 %.

  10. 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

  11. 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

  12. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.

    Yu, J; Wang, H M; Zha, M S; Qing, Y T; Bai, N; Ren, Y; Xi, X X; Liu, W J; Menghe, B L G; Zhang, H P

    2015-08-01

    Russian traditional fermented dairy foods have been consumed for thousands of years. However, little research has focused on exploiting lactic acid bacteria (LAB) resources and analyzing the LAB composition of Russian traditional fermented dairy foods. In the present study, we cultured LAB isolated from fermented mare and cow milks, sour cream, and cheese collected from Kalmykiya, Buryats, and Tuva regions of Russia. Seven lactobacillus species and the Bifidobacterium genus were quantified by quantitative PCR. The LAB counts in these samples ranged from 3.18 to 9.77 log cfu/mL (or per gram). In total, 599 LAB strains were obtained from these samples using de Man, Rogosa, and Sharpe agar and M17 agar. The identified LAB belonged to 7 genera and 30 species by 16S rRNA and murE gene sequencing and multiplex PCR assay. The predominant LAB isolates were Lactobacillus helveticus (176 strains) and Lactobacillus plantarum (63 strains), which represented 39.9% of all isolates. The quantitative PCR results revealed that counts of 7 lactobacilli species and Bifidobacterium spp. of 30 fermented cow milk samples ranged from 1.19±0.34 (Lactobacillus helveticus in Tuva) to 8.09±0.71 (Lactobacillus acidophilus in Kalmykiya) log cfu/mL of fermented cow milk (mean ± standard error). The numbers of Bifidobacterium spp., Lb. plantarum, Lb. helveticus, and Lb. acidophilus revealed no significant difference between the 3 regions; nevertheless, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus sakei, and Lactobacillus delbrueckii ssp. bulgaricus exhibited different degrees of variation across 3 regions. The results demonstrate that traditional fermented dairy products from different regions of Russia have complex compositions of LAB species. The diversity of LAB might be related to the type of fermented dairy product, geographical origin, and manufacturing process. PMID:26004836

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

    Terzić-Vidojević Amarela

    2009-01-01

    Full Text Available 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, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

  14. 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.

  15. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides.

    Zannini, Emanuele; Waters, Deborah M; Coffey, Aidan; Arendt, Elke K

    2016-02-01

    Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address. PMID:26621802

  16. Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gowé, a sour beverage from Benin

    Vieira-Dalodé, G.; Madodé, Y.E.; Hounhouigan, J.;

    2008-01-01

    evaluation. Growth of the lactic acid bacteria (LAB) and yeasts were verified by determination of colony forming units (CFU) and molecular biology techniques. A significant decrease in pH from 6.1 to 3.3, with a concomitant increase in titratable acidity (11 to 60 g/kg as lactic acid, dry weight), was...

  17. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages.

    Torino, María I; Font de Valdez, Graciela; Mozzi, Fernanda

    2015-01-01

    Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry. PMID:26441845

  18. A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

    Lilis Nuraida

    2015-06-01

    Full Text Available Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB, including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture. This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects. A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods. Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts. Hypocholesterolemic effects, stimulation of the immune system, and prevention of diarrhea by some probiotic strains have been shown in animal studies. However, human studies on the efficacy of probiotic strains are still limited. Two strains isolated from dadih, a fermented buffalo milk, are examples of promising probiotic strains that have gone through human studies. The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health. The studies should also consider factors that may influence the functional properties of probiotics, both in foods and in humans.

  19. Lactic acid bacteria as mucosal delivery vehicles: a realistic therapeutic option.

    Wang, Miao; Gao, Zeqian; Zhang, Yongguang; Pan, Li

    2016-07-01

    Recombinant lactic acid bacteria (LAB), in particular lactococci and lactobacilli, have gained increasing interest as mucosal delivery vehicles in recent years. With the development of mucosal vaccines, studies on LAB expression systems have been mainly focused on the generation of genetic tools for antigen expression in different locations. Recombinant LAB show advantages in a wide range of aspects over other mucosal delivery systems and represent an attractive candidate for the delivery of therapeutic and prophylactic molecules in different applications. Here, we review the recent data on the use of recombinant LAB as mucosal delivery vectors and the associated health benefits, including the prevention and treatment of inflammatory bowel diseases (IBDs), autoimmune disorders, and infections by pathogenic microorganisms from mucosal surfaces. In addition, we discuss the use of LAB as vehicles to deliver DNA directly to eukaryotic cells. Researches from the last 5 years demonstrate that LAB as vectors for mucosal delivery of therapeutic molecules seem to be a realistic therapeutic option both in human and animal diseases. PMID:27154346

  20. 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.

  1. Immunoregulatory Effects Triggered by Lactic Acid Bacteria Exopolysaccharides: New Insights into Molecular Interactions with Host Cells

    Jonathan Laiño

    2016-08-01

    Full Text Available Researchers have demonstrated that lactic acid bacteria (LAB with immunomodulatory capabilities (immunobiotics exert their beneficial effects through several molecules, including cell wall, peptidoglycan, and exopolysaccharides (EPS, that are able to interact with specific host cell receptors. EPS from LAB show a wide heterogeneity in its composition, meaning that biological properties depend on the strain and. therefore, only a part of the mechanism of action has been elucidated for these molecules. In this review, we summarize the current knowledge of the health-promoting actions of EPS from LAB with special focus on their immunoregulatory actions. In addition, we describe our studies using porcine intestinal epithelial cells (PIE cells as a model to evaluate the molecular interactions of EPS from two immunobiotic LAB strains and the host cells. Our studies showed that EPS from immunobiotic LAB have anti-inflammatory capacities in PIE cells since they are able to reduce the production of inflammatory cytokines in cells challenged with the Toll-like receptor (TLR-4-agonist lipopolysaccharide. The effects of EPS were dependent on TLR2, TLR4, and negative regulators of TLR signaling. We also reported that the radioprotective 105 (RP105/MD1 complex, a member of the TLR family, is partially involved in the immunoregulatory effects of the EPS from LAB. Our work described, for the first time, that LAB and their EPS reduce inflammation in intestinal epithelial cells in a RP105/MD1-dependent manner. A continuing challenge for the future is to reveal more effector-receptor relationships in immunobiotic-host interactions that contribute to the beneficial effects of these bacteria on mucosal immune homeostasis. A detailed molecular understanding should lead to a more rational use of immunobiotics in general, and their EPS in particular, as efficient prevention and therapies for specific immune-related disorders in humans and animals.

  2. Programmed Lab Experiments for Biochemical Investigation of Quorum-Sensing Signal Molecules in Rhizospheric Soil Bacteria.

    Nievas, Fiorela L; Bogino, Pablo C; Giordano, Walter

    2016-05-01

    Biochemistry courses in the Department of Molecular Biology at the National University of Río Cuarto, Argentina, are designed for undergraduate students in biology, microbiology, chemistry, agronomy, and veterinary medicine. Microbiology students typically have previous coursework in general, analytical, and organic chemistry. Programmed sequences of lab experiments allow these students to investigate biochemical problems whose solution is feasible within the context of their knowledge and experience. We previously designed and reported a programmed lab experiment that familiarizes microbiology students with techniques for detection and characterization of quorum-sensing (QS) and quorum-quenching (QQ) signal molecules. Here, we describe a sequence of experiments designed to expand the understanding and capabilities of biochemistry students using techniques for extraction and identification of QS and QQ signal molecules from peanut rhizospheric soil bacteria, including culturing and manipulation of bacteria under sterile conditions. The program provides students with an opportunity to perform useful assays, draw conclusions from their results, and discuss possible extensions of the study. © 2016 by The International Union of Biochemistry and Molecular Biology, 44:256-262, 2016. PMID:27027267

  3. 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.

  4. Antioxidant Activity of Peptides from Fermented Milk with Mix Culture of Lactic Acid Bacteria and Yeast

    Yun Li

    2015-02-01

    Full Text Available The aim of the present study is to investigate the production of antioxidant peptides during milk fermentation with co-culture of Lactic Acid Bacteria (LAB and yeast. Five LAB strains, previously screened with higher hydrolysis activity and Debaryomyces hansenii H2 which isolated from Tibet kefir were used in the study. The peptides separated from fermented milk were analysed antioxidant activity with DPPH radical scavenging, hydroxyl radical scavenging, chelation of metal ions and reducing power assays. The growth of Streptococcus. thermophilus Lactobacillus. delbrueckii ssp. bulgaricus and Lactococcus. lactis was enhanced with co-cultures and L. acidophilus was inhibited in co-culture with yeast. In co-culture with yeast, a significant decrease of the acidity was observed among all the fermentation and the pH reached higher values than in single LAB cultures. Except for L.delbrueckii ssp. bulgaricus, there was no significant difference of protein hydrolysis with other test LAB strains between co-culture and single culture. The co-incubation of LAB with the yeast developed a stronger antioxidant activity in DPPH radical and hydroxyl radical scavenging and no significant (p>0.05 difference in chelation of metal ions. The reducing power of L.delbrueckii ssp. bulgaricus and L. helveticus in co-culture was significant higher than those of single culture.

  5. 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.

  6. 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.

  7. Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

    Rodríguez-Gómez, F; Romero-Gil, V; García-García, P; Garrido-Fernández, A; Arroyo-López, Francisco N

    2014-01-01

    Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: (i) spontaneously fermented (F1), (ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and (iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41, and 6.77 log10 cfu/cm(2)) than their respective controls (1.66, 4.33, and 0.0 log10 cfu/cm(2), for F1, F2, and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9, and 100.0% for F1, F2, and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product. PMID:25232354

  8. Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2

    Francisco Rodriguez Gomez

    2014-09-01

    Full Text Available Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: i spontaneously fermented (F1, ii fermented using L. pentosus TOMC-LAB2 as starter (F2, and iii spontaneously fermented and then thermally treated (F3. Data showed that all inoculated treatments had higher population levels (5.49, 4.41 and 6.77 log10 cfu/cm2 than their respective controls (1.66, 4.33 and 0.0 log10 cfu/cm2, for F1, F2 and F3 treatments, respectively. The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days of 52.6, 57.9 and 100.0% for F1, F2 and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product.

  9. Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2

    Rodríguez-Gómez, F.; Romero-Gil, V.; García-García, P.; Garrido-Fernández, A.; Arroyo-López, Francisco N.

    2014-01-01

    Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: (i) spontaneously fermented (F1), (ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and (iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41, and 6.77 log10 cfu/cm2) than their respective controls (1.66, 4.33, and 0.0 log10 cfu/cm2, for F1, F2, and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9, and 100.0% for F1, F2, and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product. PMID:25232354

  10. 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

  11. 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...

  12. 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...

  13. Dual-coated lactic acid bacteria: an emerging innovative technology in the field of probiotics.

    Alvarez-Calatayud, Guillermo; Margolles, Abelardo

    2016-01-01

    Probiotics are living micro-organisms that do not naturally have shelf life, and normally are weakly protected against the digestive action of the GI tract. A new dual coating technology has been developed in an effort to maximize survival, that is, to be able to reach the intestine alive and in sufficient numbers to confer the beneficial health effects on the host. Dual-coating of lactic acid bacteria (LAB) is the result of fourth-generation coating technology for the protection of these bacteria at least 100-fold or greater than the uncoated LAB. This innovative technique involves a first pH-dependent protein layer that protects bacteria from gastric acid and bile salt, and a second polysaccharide matrix that protects bacteria from external factors, such as humidity, temperature and pressure, as well as the digestive action during the passage through the GI tract. Dual-coated probiotic formulation is applicable to different therapeutic areas, including irritable bowel syndrome, atopic dermatitis, acute diarrhea, chronic constipation, Helicobacter pylori eradication, and prevention of antibiotic-associated diarrhea. An updated review of the efficacy of doubly coated probiotic strains for improving bacterial survival in the intestinal tract and its consequent clinical benefits in humans is here presented. PMID:26780116

  14. 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.

  15. Display of recombinant proteins at the surface of lactic acid bacteria: strategies and applications.

    Michon, C; Langella, P; Eijsink, V G H; Mathiesen, G; Chatel, J M

    2016-01-01

    Lactic acid bacteria (LAB) are promising vectors of choice to deliver active molecules to mucosal tissues. They are recognized as safe by the World Health Organization and some strains have probiotic properties. The wide range of potential applications of LAB-driven mucosal delivery includes control of inflammatory bowel disease, vaccine delivery, and management of auto-immune diseases. Because of this potential, strategies for the display of proteins at the surface of LAB are gaining interest. To display a protein at the surface of LAB, a signal peptide and an anchor domain are necessary. The recombinant protein can be attached to the membrane layer, using a transmembrane anchor or a lipoprotein-anchor, or to the cell wall, by a covalent link using sortase mediated anchoring via the LPXTG motif, or by non-covalent liaisons employing binding domains such as LysM or WxL. Both the stability and functionality of the displayed proteins will be affected by the kind of anchor used. The most commonly surfaced exposed recombinant proteins produced in LAB are antigens and antibodies and the most commonly used LAB are lactococci and lactobacilli. Although it is not necessarily so that surface-display is the preferred localization in all cases, it has been shown that for certain applications, such as delivery of the human papillomavirus E7 antigen, surface-display elicits better biological responses, compared to cytosolic expression or secretion. Recent developments include the display of peptides and proteins targeting host cell receptors, for the purpose of enhancing the interactions between LAB and host. Surface-display technologies have other potential applications, such as degradation of biomass, which is of importance for some potential industrial applications of LAB. PMID:27142045

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

    Savić Dragiša S.

    2009-01-01

    Full Text Available 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 propagation step onward. The predominant genera of LAB during the development of sourdough were lactobacilli, which were grouped in eight clusters. Heterofermentative lactobacilli were in majority in both propagation step two and a mature sourdough participating 56% and 70% of total bacterial count, respectively. The identification based on a phenotypic characterization that was carried out by using a set of 36 tests, showed that the lactobacilli contained in the two sourdough steps did not clearly belong to any known species of the genus Lactobacillus. In addition, the structure of the bacterial population were monitored by two statistical techniques (Hierachical Cluster Analysis and Principal Component Analysis, being applied to phenotypical characteristics of the isolates.

  17. Lactic acid bacteria: reviewing the potential of a promising delivery live vector for biomedical purposes.

    Cano-Garrido, Olivia; Seras-Franzoso, Joaquin; Garcia-Fruitós, Elena

    2015-01-01

    Lactic acid bacteria (LAB) have a long history of safe exploitation by humans, being used for centuries in food production and preservation and as probiotic agents to promote human health. Interestingly, some species of these Gram-positive bacteria, which are generally recognized as safe organisms by the US Food and Drug Administration (FDA), are able to survive through the gastrointestinal tract (GIT), being capable to reach and colonize the intestine, where they play an important role. Besides, during the last decades, an important effort has been done for the development of tools to use LAB as microbial cell factories for the production of proteins of interest. Given the need to develop effective strategies for the delivery of prophylactic and therapeutic molecules, LAB have appeared as an appealing option for the oral, intranasal and vaginal delivery of such molecules. So far, these genetically modified organisms have been successfully used as vehicles for delivering functional proteins to mucosal tissues in the treatment of many different pathologies including GIT related pathologies, diabetes, cancer and viral infections, among others. Interestingly, the administration of such microorganisms would suppose a significant decrease in the production cost of the treatments agents since being live organisms, such vectors would be able to autonomously amplify and produce and deliver the protein of interest. In this context, this review aims to provide an overview of the use of LAB engineered as a promising alternative as well as a safety delivery platform of recombinant proteins for the treatment of a wide range of diseases. PMID:26377321

  18. Fermentation Quality and in Vitro Nutrient Digestibility of Fresh Rice Straw-Based Silage Treated with Lactic Acid Bacteria

    B. Santoso

    2014-08-01

    Full Text Available The aim of the experiment was to evaluate fermentation characteristics and in vitro nutrient digestibility of fresh rice straw-based silage ensiled with addition of epiphytic lactic acid bacteria (LAB inoculant. The experiment was arranged in a completely randomized design, with 2 × 2 factorial arrangement of treatments. The first factor was the ratio of fresh rice straw (FRS, tofu waste (TW and cassava waste (CW consisted of two levels i.e., 40 : 20 : 40 and 40 : 25 : 35, on dry matter (DM basis. The second factor was the level of LAB inoculant with two levels ie., 0 and 20 mL/kg FM. The treatments were (A FRS + TW + CW with the ratio of 40 : 20 : 40, without LAB inoculant; (B FRS + TW + CW with the ratio of 40 : 20 : 40 + LAB inoculant; (C FRS + TW + CW with the ratio of 40 : 25 : 35, without LAB inoculant; (D FRS + TW + CW with ratio of 40 : 25 : 35 + LAB inoculant. Results showed that addition of LAB inoculant in silage increased lactic acid concentration (P0.05 on chemical composition, fermentation quality of silage and in vitro digestibility. It was concluded that mixture silage with ratio of 40 : 20 : 40 with the addition of LAB inoculant had the best fermentation quality and nutrient digestibility than other silages.

  19. Application of lactic acid bacteria in removing heavy metals and aflatoxin B1 from contaminated water.

    Elsanhoty, Rafaat M; Al-Turki, I A; Ramadan, Mohamed Fawzy

    2016-01-01

    In this study selected lactic acid bacteria (LAB, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantrium and Streptococcus thermophiles) and probiotic bacteria (Bifidobacterium angulatum) were tested for their ability in removing heavy metals (HM) including cadmium (Cd), lead (Pb) and arsenic (As) as well as aflatoxin B1 (AFB1) from contaminated water. The biosorption parameters (pH, bacterial concentration, contact time and temperature) of removal using individual as well as mixed LAB and probiotic bacteria were studied. Removal of HM and AFB1 depended on the strain, wherein the process was strongly pH-dependent with high removal ability at a pH close to neutral. The increase in bacterial concentration enhanced the removal of Cd, Pb and As. Also, increasing of contact time and temperature increased the ability of LAB to remove HM. The effect of contact time on Cd removal was slightly different when freshly cultured cells were used. The removal of Cd, Pb and As decreased with the increase in the initial metal concentration. The most effective HM removers were Lactobacillus acidophilus and Bifidobacterium angulatum. The system was found to be adequate for concentrations of HM under investigation. At the end of the operation, the concentration of HM reached the level allowed by the World Health Organization regulations. PMID:27508367

  20. Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India

    Sonar, Nitin R; Halami, Prakash M.

    2014-01-01

    Fermented bamboo shoots such as Soibum, Soidon, Eup, Hirring, Hecche and Ekung etc. are non-salted acidic products obtained by natural fermentation predominantly with lactic acid bacteria (LAB). In this study, we have characterized 11-representative LAB that includes, Lactobacillus sp. (n = 2), Lactobacillus plantarum (n = 3), and one each of Lactobacillus fermentum, Lactococcus sp., Lactobacillus brevis, Lactobacillus curvatus, Leuconostoc sp. and Lactobacillus xylosus. Subsequently, these c...

  1. 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...

  2. Fermentation quality and nutritive value of rice crop residue based silage ensiled with addition of epiphytic lactic acid bacteria

    2011-01-01

    Silage is the feedstuff resulted from the preservation of forages through lactic acid fermentation. The aim of this study was to evaluate nutritive value, fermentation characteristics and nutrients digestibility of rice crop residue based silage ensiled with epiphytic lactic acid bacteria (LAB). The mixture of rice crop residue (RC), soybean curd residue (SC) and cassava waste (CW) in a 90: 5: 5 (on dry matter basis) ratio was used as silage material. Three treatments silage were (A) RC + SC...

  3. 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...

  4. 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)

  5. 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...

  6. 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...

  7. Diversity of lactic acid bacteria associated with fresh coffee cherries in Taiwan.

    Leong, Kun-hon; Chen, Yi-sheng; Pan, Shwu-fen; Chen, Jen-jye; Wu, Hui-chung; Chang, Yu-chung; Yanagida, Fujitoshi

    2014-04-01

    A total of 102 lactic acid bacteria (LAB) were isolated from three different coffee farms in Taiwan. These isolates were classified and identified by the restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Heterofermentative Leuconostoc, and Weissella species were the most common LAB found in two farms located at an approximate altitude of 800 m. Lactococcus lactis subsp. lactis was the most common LAB found in the remaining farm was located at an approximate altitude of 1,200 m. It is therefore suggested that the altitude and climate may affect the distribution of LAB. On the basis of phylogenetic analysis, two strains included in the genera Enterococcus were considered as two potential novel species or subspecies. In addition, a total of 34 isolates showed the antifungal activity against Aspergillus flavus. Moreover, seven Lactococcus lactis subsp. lactis strains and one Enterococcus faecalis strain were found to have bacteriocin-like inhibitory substance-producing capability. These results suggest that various LAB are associated with fresh coffee cherries in Taiwan. Some of the isolates found in this study showed potential as antifungal agents. PMID:24292770

  8. Lactic Acid Bacteria Strains Exert Immunostimulatory Effect on H. pylori-Induced Dendritic Cells

    Małgorzata Wiese

    2015-01-01

    Full Text Available The aim of this study was to find out if selected lactic acid bacteria (LAB strains (antagonistic or nonantagonistic against H. pylori in vitro would differ in their abilities to modulate the DCs maturation profiles reflected by their phenotype and cytokine expression patterns. Methods. Monocyte-derived DCs maturation was elicited by their direct exposure to the LAB strains of L. rhamnosus 900 or L. paracasei 915 (antagonistic and nonantagonistic to H. pylori, resp., in the presence or absence of H. pylori strain cagA+. The DCs maturation profile was assessed on the basis of surface markers expression and cytokines production. Results. We observed that the LAB strains and the mixtures of LAB with H. pylori are able to induce mature DCs. At the same time, the L. paracasei 915 leads to high IL-10/IL-12p70 cytokine ratio, in contrast to L. rhamnosus 900. Conclusions. This study showed that the analyzed lactobacilli strains are more potent stimulators of DC maturation than H. pylori. Interestingly from the two chosen LAB strains the antagonistic to H. pylori-L. rhamnosus strain 900 has more proinflammatory and probably antibactericidal properties.

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

    Terzić-Vidojević Amarela

    2009-01-01

    Full Text Available 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 by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR with (GTG5 primer. The LAB isolates from cheese BGPT9 (four days old belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum, while in the BGPT10 cheese (eight months old only two species were present (Lactobacillus plantarum and Enterococcus faecium. Proteolytic activity showed 30 LAB from BGPT9 cheese, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species possessed partial ability to hydrolyze β-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.

  10. 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...

  11. 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 ...

  12. 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

  13. 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.

  14. Fed-batch Fermentation of Lactic Acid Bacteria to Improve Biomass Production: A Theoretical Approach

    Beng Lee, Boon; Tham, Heng Jin; Chan, Eng Seng

    Recently, fed-batch fermentation has been introduced in an increasing number of fermentation processes. Previous researches showed that fed-batch fermentation can increase the biomass yield of many strains. Improvement of the biomass yield is interested because biomass from lactic acid bacteria (LAB) fermentation is widely used in food and pharmaceutical industry. The aim of this research is to study the ability and feasibility of fed-batch fermentation to improve biomass production of LAB. Appropriate model has been selected from literature. Monod equation described the substrate limitation of LAB and the product inhibition of LAB follows a non-competitive model. Furthermore, the lactic acid production follows Luedeking and Piret model. Then the models are applied to simulate the fermentation of batch and fed-batch cultures by using MATLAB. From the results of simulation, fed-batch fermentation showed that substrate limitation and substrate inhibition can be avoided. Besides that, the variable volume fed-batch fermentation also showed that product inhibition can be eliminated by diluting the product concentration with added fresh feed. However, it was found that fed-batch fermentation is not economically feasible because large amount of substrate is required to reduce the product inhibition effect. Therefore, fed-batch fermentation plays more importance role if the fermentation strain has high Ks value or low Kp value.

  15. 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

  16. 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

  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. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.

    Yu, J; Wang, W H; Menghe, B L G; Jiri, M T; Wang, H M; Liu, W J; Bao, Q H; Lu, Q; Zhang, J C; Wang, F; Xu, H Y; Sun, T S; Zhang, H P

    2011-07-01

    Spontaneous milk fermentation has a long history in Mongolia, and beneficial microorganisms have been handed down from one generation to the next for use in fermented dairy products. The objective of this study was to investigate the diversity of lactic acid bacteria (LAB) communities in fermented yak, mare, goat, and cow milk products by analyzing 189 samples collected from 13 different regions in Mongolia. The LAB counts in these samples varied from 3.41 to 9.03 log cfu/mL. Fermented yak and mare milks had almost identical mean numbers of LAB, which were significantly higher than those in fermented goat milk but slightly lower than those in fermented cow milk. In total, 668 isolates were obtained from these samples using de Man, Rogosa, and Sharpe agar and M17 agar. Each isolate was considered to be presumptive LAB based on gram-positive and catalase-negative properties, and was identified at the species level by 16S rRNA gene sequencing, multiplex PCR assay, and restriction fragment length polymorphism analysis. All isolates from Mongolian dairy products were accurately identified as Enterococcus faecalis (1 strain), Enterococcus durans (3 strains), Lactobacillus brevis (3 strains), Lactobacillus buchneri (2 strains), Lactobacillus casei (16 strains), Lactobacillus delbrueckii ssp. bulgaricus (142 strains), Lactobacillus diolivorans (17 strains), Lactobacillus fermentum (42 strains), Lactobacillus helveticus (183 strains), Lactobacillus kefiri (6 strains), Lactobacillus plantarum ssp. plantarum (7 strains), Lactococcus lactis ssp. lactis (7 strains), Leuconostoc lactis (22 strains), Leuconostoc mesenteroides (21 strains), Streptococcus thermophilus (195 strains), and Weissella cibaria (1 strain). The predominant LAB were Strep. thermophilus and Lb. helveticus, which were isolated from all sampling sites. The results demonstrate that traditional fermented dairy products from different regions of Mongolia have complex compositions of LAB species. Such diversity of

  20. Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines

    Pessione, Enrica; Cirrincione, Simona

    2016-01-01

    Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive molecules in fermented products. Sometimes these compounds can have adverse effects on human health such as biogenic amines (tyramine and histamine), causing allergies, hypertensive crises, and headache. However, some LAB products also display benefits for the consumers. In the present review article, the main nitrogen compounds produced by LAB are considered. Besides biogenic amines derived from the amino acids tyrosine, histidine, phenylalanine, lysine, ornithine, and glutamate by decarboxylation, interesting peptides can be decrypted by the proteolytic activity of LAB. LAB proteolytic system is very efficient in releasing encrypted molecules from several proteins present in different food matrices. Alpha and beta-caseins, albumin and globulin from milk and dairy products, rubisco from spinach, beta-conglycinin from soy and gluten from cereals constitute a good source of important bioactive compounds. These encrypted peptides are able to control nutrition (mineral absorption and oxidative stress protection), metabolism (blood glucose and cholesterol lowering) cardiovascular function (antithrombotic and hypotensive action), infection (microbial inhibition and immunomodulation) and gut-brain axis (opioids and anti-opioids controlling mood and food intake). Very recent results underline the role of food-encrypted peptides in protein folding (chaperone-like molecules) as well as in cell cycle and apoptosis control, suggesting new and positive aspects of fermented food, still unexplored. In this context, the detailed (transcriptomic, proteomic, and metabolomic) characterization of LAB of food interest (as starters, biocontrol agents, nutraceuticals, and probiotics) can supply a solid evidence-based science to support beneficial effects and it is a promising approach as well to obtain

  1. Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

    Dragana Pesic Mikulec

    2012-06-01

    Full Text Available The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A and combinations of autochthonous lactic acid bacteria (LAB strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.

  2. 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...

  3. Lactic Acid Bacteria Protects Caenorhabditis elegans from Toxicity of Graphene Oxide by Maintaining Normal Intestinal Permeability under different Genetic Backgrounds

    Zhao, Yunli; Yu, Xiaoming; Jia, Ruhan; Yang, Ruilong; Rui, Qi; Wang, Dayong

    2015-11-01

    Lactic acid bacteria (LAB) is safe and useful for food and feed fermentation. We employed Caenorhabditis elegans to investigate the possible beneficial effect of LAB (Lactobacillus bulgaricus) pretreatment against toxicity of graphene oxide (GO) and the underlying mechanisms. LAB prevented GO toxicity on the functions of both primary and secondary targeted organs in wild-type nematodes. LAB blocked translocation of GO into secondary targeted organs through intestinal barrier by maintaining normal intestinal permeability in wild-type nematodes. Moreover, LAB prevented GO damage on the functions of both primary and secondary targeted organs in exposed nematodes with mutations of susceptible genes (sod-2, sod-3, gas-1, and aak-2) to GO toxicity by sustaining normal intestinal permeability. LAB also sustained the normal defecation behavior in both wild-type nematodes and nematodes with mutations of susceptible genes. Therefore, the beneficial role of LAB against GO toxicity under different genetic backgrounds may be due to the combinational effects on intestinal permeability and defecation behavior. Moreover, the beneficial effects of LAB against GO toxicity was dependent on the function of ACS-22, homologous to mammalian FATP4 to mammalian FATP4. Our study provides highlight on establishment of pharmacological strategy to protect intestinal barrier from toxicity of GO.

  4. 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).

  5. 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).

  6. 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...

  7. 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....

  8. 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...

  9. 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

  10. Antibacterial Activity of Selected Standard Strains of Lactic Acid Bacteria Producing Bacteriocins – Pilot Study

    Malgorzata Bodaszewska-Lubas

    2012-10-01

    Full Text Available  Introduction:In this paper, an attempt was made to evaluate the antibacterial potential of standard strains of lactic acid bacteria (LAB producing bacteriocins of various classes, thus demonstrating various mechanisms of cell membrane damages against the Streptococcus agalactiae strains (Group B Streptococcus, GBS, depending on surface polysaccharides and surface alpha-like protein genes.Materials/Methods:Antimicrobial property of the strains of L. plantarum C 11, L. sakei DSMZ 6333, and L. lactis ATCC 11454 producing bacteriocins: JK and EF plantaricins, sakacin and nisin, respectively, against the GBS strains was evaluated. The chosen to the study GBS strains were represented by serotypes Ia, Ib, II, III, V and they had bca, epsilon, rib, alp2 or alp3 alpha-like protein genes. The experiment was conducted by means of suspension culture and the bacteria count was determined using the serial dilution method.Results:A great ability of L. plantarum C 11 strain was proven to inhibit the GBS growth. The strain of L. sakei DSMZ 6333 did not demonstrate any ability to inhibit the growth of GBS, whereas L. lactis ATCC 11454 inhibited the growth of S. agalactiae indicator strains to a minor extent. Statistically significant differences were demonstrated between the GBS strains representing various serotypes against the antimicrobial activity of model LAB strains. The least sensitive to the activity of bacteriocins were the strains representing serotypes Ib and III, whereas the strains representing serotype II were the most sensitive. The sensitivity of the GBS strains to the antimicrobial activity of LAB was not dependent on alpha-like protein genes.Discussion:Among the LAB standard strains producing bacteriocins, the strongest antimicrobial property was observed in the strain of L. plantarum C 11. Because of the generally known and verified strong antagonistic property of the strains of L. plantarum species against indicator bacteria, it is necessary