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Sample records for acid bacteria isolated

  1. Identification of lactic acid bacteria isolated from corn stovers

    National Research Council Canada - National Science Library

    PANG, Huili; ZHANG, Meng; QIN, Guangyong; TAN, Zhongfang; LI, Zongwei; WANG, Yanping; CAI, Yimin

    2011-01-01

    One hundred and twenty‐six strains were isolated from corn stover in Henan Province, China, of which 105 isolates were considered to be lactic acid bacteria (LAB) according to Gram‐positive, catalase...

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

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    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.

  3. Isolation of lactic acid-forming bacteria from biogas plants.

    Science.gov (United States)

    Bohn, Jelena; Yüksel-Dadak, Aytül; Dröge, Stefan; König, Helmut

    2017-02-20

    Direct molecular approaches provide hints that lactic acid bacteria play an important role in the degradation process of organic material to methanogenetic substrates in biogas plants. However, their diversity in biogas fermenter samples has not been analyzed in detail yet. For that reason, five different biogas fermenters, which were fed mainly with maize silage and manure from cattle or pigs, were examined for the occurrence of lactic acid-forming bacteria. A total of 197 lactic acid-forming bacterial strains were isolated, which we assigned to 21 species, belonging to the genera Bacillus, Clostridium, Lactobacillus, Pediococcus, Streptococcus and Pseudoramibacter-related. A qualitative multiplex system and a real-time quantitative PCR could be developed for most isolates, realized by the selection of specific primers. Their role in biogas plants was discussed on the basis of the quantitative results and on physiological data of the isolates.

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

    Science.gov (United States)

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

    2002-08-01

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

  5. Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts.

    Science.gov (United States)

    Zhou, N; Zhang, J X; Fan, M T; Wang, J; Guo, G; Wei, X Y

    2012-09-01

    The aim of this study was to evaluate the susceptibility of 43 strains of lactic acid bacteria, isolated from Chinese yogurts made in different geographical areas, to 11 antibiotics (ampicillin, penicillin G, roxithromycin, chloramphenicol, tetracycline, chlortetracycline, lincomycin, kanamycin, streptomycin, neomycin, and gentamycin). The 43 isolates (18 Lactobacillus bulgaricus and 25 Streptococcus thermophilus) were identified at species level and were typed by random amplified polymorphic DNA analysis. Thirty-five genotypically different strains were detected and their antimicrobial resistance to 11 antibiotics was determined using the agar dilution method. Widespread resistance to ampicillin, chloramphenicol, chlortetracycline, tetracyclines, lincomycin, streptomycin, neomycin, and gentamycin was found among the 35 strains tested. All of the Strep. thermophilus strains tested were susceptible to penicillin G and roxithromycin, whereas 23.5 and 64.7% of Lb. bulgaricus strains, respectively, were resistant. All of the Strep. thermophilus and Lb. bulgaricus strains were found to be resistant to kanamycin. The presence of the corresponding resistance genes in the resistant isolates was investigated through PCR, with the following genes detected: tet(M) in 1 Lb. bulgaricus and 2 Strep. thermophilus isolates, ant(6) in 2 Lb. bulgaricus and 2 Strep. thermophilus isolates, and aph(3')-IIIa in 5 Lb. bulgaricus and 2 Strep. thermophilus isolates. The main threat associated with these bacteria is that they may transfer resistance genes to pathogenic bacteria, which has been a major cause of concern to human and animal health. To our knowledge, the aph(3')-IIIa and ant(6) genes were found in Lb. bulgaricus and Strep. thermophilus for the first time. Further investigations are required to analyze whether the genes identified in Lb. bulgaricus and Strep. thermophilus isolates might be horizontally transferred to other species.

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

    Science.gov (United States)

    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

  7. Identification of lactic acid bacteria isolated from corn stovers.

    Science.gov (United States)

    Pang, Huili; Zhang, Meng; Qin, Guangyong; Tan, Zhongfang; Li, Zongwei; Wang, Yanping; Cai, Yimin

    2011-10-01

    One hundred and twenty-six strains were isolated from corn stover in Henan Province, China, of which 105 isolates were considered to be lactic acid bacteria (LAB) according to Gram-positive, catalase-negative and mainly metabolic lactic acid product. Analysis of the 16S ribosomal DNA sequence of 21 representative strains was used to confirm the presence of the predominant groups and to determine the phylogenetic affiliation of isolates. The sequences from the various LAB isolates showed high degrees of similarity to those of the GenBank type strains between 99.4% and 100%. The prevalent LAB, predominantly Lactobacillus (85.6%), consisted of L. plantarum (33.3%), L. pentosus (28.6%) and L. brevis (23.7%). Other LAB species as Leuconostoc lactis (4.8%), Weissella cibaria (4.8%) and Enterococcus mundtii (4.8%) also presented in corn stover. The present study is the first to fully document corn stover-associated LAB involved in the silage fermentation. The identification results revealed LAB composition inhabiting corn stover and enabling the future design of appropriate inoculants aimed at improving the fermentation quality of silage. © 2011 The Authors. Animal Science Journal © 2011 Japanese Society of Animal Science.

  8. Characterisation of lactic acid bacteria isolated from fermented milk "laban".

    Science.gov (United States)

    Chammas, Gisele I; Saliba, Rachad; Corrieu, Georges; Béal, Catherine

    2006-07-01

    The technological properties of 96 lactic acid bacteria isolated from Lebanese traditional fermented milk "laban" were characterised. They were classified by phenotypic and biochemical analyses as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, thus indicating that laban is a fermented milk similar to yogurt. Most strains of L. bulgaricus (87.5%) exhibited a high acidification activity, whereas strains of streptococci showed low acidification ability. 33.3% of streptococci strains and 25% of lactobacilli strains displayed similar acidification performances as European strains. Results obtained for syneresis, texture and rheological parameters led us to consider that isolated strains were not low polymer-producing strains. Some of them displayed interesting characteristics such as low syneresis and high values for rheological parameters. The major flavour compounds found in pure cultures were acetaldehyde, acetone, 2-butanone, dimethyl disulfide, acetoin, 2,3-butanedione, 2,3-pentanedione, and acetic, hexanoic and butanoic acids. Acetaldehyde (7.4%) and organic acids (48.3%) were mainly produced by L. bulgaricus strains, whereas streptococci cultures contained high relative levels of 2,3-butanedione and acetoin, which represented around 82% of the total flavour compounds. Finally, strains isolated from laban samples exhibited different technological properties than those used in yogurt production, thus conferring specific characteristics to this product.

  9. PROBIOTIC POTENTIALS AMONG LACTIC ACID BACTERIA ISOLATED FROM CURD

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    Shruthy VV

    2011-02-01

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

  10. Bacteriocin and cellulose production by lactic acid bacteria isolated ...

    African Journals Online (AJOL)

    SERVER

    2007-11-19

    Nov 19, 2007 ... bacteria isolated from West African soft cheese. Adetunji ... bacteriocin by agar well diffusion method using the supernatant of centrifuged test cultures. Four ... which are recalcitrant to traditional food preservation method ...

  11. Technologically important properties of lactic acid bacteria isolated ...

    African Journals Online (AJOL)

    SERVER

    2007-07-18

    Jul 18, 2007 ... strains displaying the general characteristics of lactic acid bacteria were chosen ...... Food Flavour: Generation Analysis and Process Influence. Amsterdam, The ... Farah Z, Streiff T, Bachmann M R (1990). Preparation and ...

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

    Science.gov (United States)

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

    2016-08-01

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

  13. Biogenic amine production by lactic acid bacteria isolated from cider.

    Science.gov (United States)

    Garai, G; Dueñas, M T; Irastorza, A; Moreno-Arribas, M V

    2007-11-01

    To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines. The presence of biogenic amines in a decarboxylase synthetic broth and in cider was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). Among the 54 LAB strains tested, six (five lactobacilli and one oenococci) were biogenic amine producers in both media. Histamine and tyramine were the amines formed by the LAB strains investigated. Lactobacillus diolivorans were the most intensive histamine producers. This species together with Lactobacillus collinoides and Oenococcus oeni also seemed to produce tyramine. No ability to form histamine, tyramine or putrescine by Pediococus parvulus was observed, although it is a known biogenic amine producer in wines and beers. This study demonstrated that LAB microbiota growing in ciders had the ability to produce biogenic amines, particularly histamine and tyramine, and suggests that this capability might be strain-dependent rather than being related to a particular bacterial species. Production of biogenic amines by food micro-organisms has continued to be the focus of intensive study because of their potential toxicity. The main goal was to identify the microbial species capable of producing these compounds in order to control their presence and metabolic activity in foods.

  14. A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods.

    Science.gov (United States)

    Zareian, Mohsen; Ebrahimpour, Afshin; Bakar, Fatimah Abu; Mohamed, Abdul Karim Sabo; Forghani, Bita; Ab-Kadir, Mohd Safuan B; Saari, Nazamid

    2012-01-01

    l-glutamaic acid is the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism. In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. The presumptive bacteria were tested for their ability to synthesize glutamic acid. Out of the 35 strains showing this capability, strain MNZ was determined as the highest glutamic-acid producer. Identification tests including 16S rRNA gene sequencing and sugar assimilation ability identified the strain MNZ as Lactobacillus plantarum. The characteristics of this microorganism related to its glutamic acid-producing ability, growth rate, glucose consumption and pH profile were studied. Results revealed that glutamic acid was formed inside the cell and excreted into the extracellular medium. Glutamic acid production was found to be growth-associated and glucose significantly enhanced glutamic acid production (1.032 mmol/L) compared to other carbon sources. A concentration of 0.7% ammonium nitrate as a nitrogen source effectively enhanced glutamic acid production. To the best of our knowledge this is the first report of glutamic acid production by lactic acid bacteria. The results of this study can be further applied for developing functional foods enriched in glutamic acid and subsequently γ-amino butyric acid (GABA) as a bioactive compound.

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

    OpenAIRE

    Sharafi, SM; I Rasooli; K Beheshti-Maal

    2010-01-01

    Background and Objectives Acetic acid bacteria (AAB) are useful in industrial production of vinegar. The present study aims at isolation and identification of acetic acid bacteria with characterization, optimization, and evaluation of their acetic acid productivity. Materials and Methods Samples from various fruits were screened for presence of acetic acid bacteria on glucose, yeast extract, calcium carbonate (GYC) medium. Carr medium supplemented with bromocresol green was used for distingui...

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

    Science.gov (United States)

    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.

  17. Isolation and Identification of Epiphytic Lactic Acid Bacteria from Guinea Grass (Panicum maximum

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    M. Pasebani

    2010-01-01

    Full Text Available Problem statement: Bacteria can perform a variety of beneficial functions, for example many lactic acid bacteria are responsible for fermentation of silage in the process of forage conservation. In the making of silage, epiphytic lactic acid bacteria are usually insufficient in numbers to promote efficient lactate fermentation. This study was conducted to identify the predominant indigenous bacteria, with emphasis on lactic acid bacteria, from Guinea grass (Panicum maximum. Approach: Two different condition of growth using nutrient and MRS agar were prepared for isolation of the bacteria. In total, 18 purified isolates were identified by BIOLOG identification system which comprised of 9 bacterial species. Standard plate count in the both conditions was considered. Results: Three bacterial species based on the first condition of growth were identified which were belonging to Flavimonas oryzihabitans, Enerobacter cloacae, Sphingomonas paucimobilis B. Lactic acid bacteria based on the second condition of growth were belonging to Weissella confusa, Weissella paramesenteroides, Leuconostoc mesenteroides ssp. dextranicum, Lactococcus lactis ssp. hordniae. Result of plate count showed that 8.3×103 CFU lactic acid bacteria are available per gram of fresh guinea grass. Conclusion: Three hetero-fermentative and one homo-fermentative lactic acid bacteria were identified which would be suggested to use as bacterial inoculants because of the insufficient amount of epiphytic lactic acid bacteria and the availability of pathogenic bacteria in the grass.

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

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    Martín Fraga Cotelo

    2013-12-01

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

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

    OpenAIRE

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

    2014-01-01

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

  20. Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.

    Science.gov (United States)

    van Beek, S; Priest, F G

    2000-12-01

    Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis, L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, and L. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception of L. hilgardii, these bacteria decarboxylated p-coumaric acid and/or ferulic acid, with the production of 4-vinylphenol and/or 4-vinylguaiacol, respectively, although the relative activities on the two substrates varied between strains. The addition of p-coumaric acid or ferulic acid to cultures of L. pentosus in MRS broth induced hydroxycinnamic acid decarboxylase mRNA within 5 min, and the gene was also induced by the indigenous components of malt wort. In a simulated distillery fermentation, a mixed culture of L. crispatus and L. pentosus in the presence of Saccharomyces cerevisiae decarboxylated added p-coumaric acid more rapidly than the yeast alone but had little activity on added ferulic acid. Moreover, we were able to demonstrate the induction of hydroxycinnamic acid decarboxylase mRNA under these conditions. However, in fermentations with no additional hydroxycinnamic acid, the bacteria lowered the final concentration of 4-vinylphenol in the fermented wort compared to the level seen in a pure-yeast fermentation. It seems likely that the combined activities of bacteria and yeast decarboxylate p-coumaric acid and then reduce 4-vinylphenol to 4-ethylphenol more effectively than either microorganism alone in pure cultures. Although we have shown that lactobacilli participate in the metabolism of phenolic compounds during malt whisky fermentations, the net result is a reduction in the concentrations of 4-vinylphenol and 4-vinylguaiacol prior to distillation.

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

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    K Beheshti-Maal

    2010-06-01

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

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

    Science.gov (United States)

    Sharafi, Sm; Rasooli, I; Beheshti-Maal, K

    2010-03-01

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

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

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    L.B. Acurcio

    2014-06-01

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

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

    OpenAIRE

    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...

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

    Science.gov (United States)

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

    2016-02-20

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

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

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    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.

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

    Directory of Open Access Journals (Sweden)

    Abdelkader Mezaini

    2009-01-01

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

  8. Probiotic characterization of lactic acid bacteria isolated from swine intestine

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    K. Balasingham

    2017-07-01

    Full Text Available Aim: A study was conducted with the objective to isolate probiotic microorganisms from swine intestine. Materials and Methods: In this study 63 isolates (24 caeca, 24 colon mucosal scrapings, and 15 rectal swab samples were collected from Large White Yorkshire pigs. The isolates were inoculated and grown in de Man Rogosa Sharpe broth at 37°C with 5% CO2 for 48 h and subjected to morphological identification. Colonies having Gram-positive rods were selected for further physiological and biochemical identification tests, which were conducted in triplicate in two runs for each of the selected isolates using a standard protocol. Probiotic properties among the identified species were determined through the implementation of several tests related with pH tolerance, bile tolerance, and antimicrobial activity. Results: Morphological identification revealed that only 23 isolates were Gram-positive rods. Physiological tests performed on these 23 isolates further revealed that four of them did not exhibit any growth, at all conditions studied. The rest 19 isolates were, therefore, selected and subjected to biochemical tests. Six isolates were rejected because they were oxidase and nitrate reduction positive. From the 13 isolates subjected to sugar fermentation tests, speciation of only two isolates could be ascertained, one of the isolates showed characteristics for Lactobacillus acidophilus and the other for Lactobacillus plantarum. These two isolates were assessed for the strain possessing maximum probiotic property, and it was inferred that both - L. plantarum and L. acidophilus could tolerate a wide pH range (2-9, a wide bile concentration (0.05-0.3% and revealed antimicrobial activity toward Escherichia coli, and Enterobacter spp. Conclusion: L. plantarum and L. acidophilus were isolated from swine intestine and were found to have good probiotic properties.

  9. Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production.

    Science.gov (United States)

    García-Hernández, Yaneisy; Pérez-Sánchez, Tania; Boucourt, Ramón; Balcázar, José L; Nicoli, Jacques R; Moreira-Silva, João; Rodríguez, Zoraya; Fuertes, Héctor; Nuñez, Odalys; Albelo, Nereyda; Halaihel, Nabil

    2016-10-01

    In livestock production, lactic acid bacteria (LAB) are the most common microorganisms used as probiotics. For such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. In the present study, LAB were isolated from broiler excreta, where a fermentation process was used. Nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16S rRNA gene) methods as Lactobacillus crispatus (n=1), Lactobacillus pentosus (n=1), Weissella cibaria (n=1), Pediococcus pentosaceus (n=2) and Enterococcus hirae (n=4). Subsequently, these bacteria were characterized for their growth capabilities, lactic acid production, acidic pH and bile salts tolerance, cell surface hydrophobicity, antimicrobial susceptibility and antagonistic activity. Lactobacillus pentosus strain LB-31, which showed the best characteristics, was selected for further analysis. This strain was administered to broilers and showed the ability of modulating the immune response and producing beneficial effects on morpho-physiological, productive and health indicators of the animals.

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

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    Nour-Eddine, Karam

    2004-12-01

    Full Text Available This study was undertaken with the aim of obtaining lactic acid bacteria with the ability to ferment olives for possible use as starter cultures. For this reason, 32 isolates of lactic acid bacteria isolated from the spontaneous fermentation of green olives were characterized and identified on the basis of morphological and biochemical criteria. 14 of them were identified as Lactococcus lactis, 11 isolates as Lactobacillus plantarum and 7 isolates as Enterococcus sp. Of the 18 isolates examined for antagonistic activity, 3 isolates of Lactobacillus plantarum and one isolate of Enterococcus sp. were able to give distinct zones of inhibition against 5 indicator strains of lactic acid bacteria isolated in this study. Cell free supernatant of Lactobacillus plantarum OL9 was active against Gram-positive bacteria (Lactobacillus, Enterococcus and Propionibacterium and also against one Gram-negative bacteria strain of spoilage significance (Erwinia.Este estudio se emprendió con el objetivo de obtener bacterias del ácido láctico con capacidad para utilizarse como cultivo iniciador en la fermentación de aceitunas. Por esta razón, 32 cepas de bacterias del ácido láctico procedentes de fermentaciones espontáneas de aceitunas verdes se caracterizaron e identificaron en función de criterios morfológicos y bioquímicos. Catorce cepas se identificaron como Lactococcus lactis, 11 cepas como Lactobacillus plantarum y 7 cepas como Enterococcus sp. De las 18 cepas que se examinaron para detectar actividades antagónicas, se encontró que 3 cepas de Lactobacillus plantarum y una de Enterococcus sp. mostraban zonas de inhibición contra 5 cepas indicadoras de bacterias del ácido láctico aisladas en este estudio. El sobrenadante libre de células Lactobacillus plantarum OL9 fue activo contra diversas bacterias Gram-positivas (Lactobacillus, Enterococcus y Propionibacterium y contra una cepa de bacteria Gram-negativa relacionada con alteraciones (Erwinia.

  11. Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food

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    Faride Tabatabaee

    2013-01-01

    Full Text Available Tarkhineh is a traditional Iranian fermented product produced from a mixture of doogh and wheat grout. The purposes of the present study were identifying of lactic acid bacteria (LAB isolated and Changes of lactic acid bacteria flora throughout spontaneous fermentation of Tarkhineh. Results have shown a total of ten strains of LAB were isolated from Tarkhineh on the 3th day of fermentation using MRS agar plates and identified on the basis of morphological, biochemical, and physiological characteristics. The isolates were identified as L.nagelii(67%, L.bifermentans(21.3%, Leu.cermoris(6%, L.fructosus(1.45%, L.fermentum(1%, L.intestinalis(0.9%, L.agilis(0.9% L.acidipiscis(0.9% was reported, and approximately %1 of isolated samples remained unknown. The naturally occurring lactic acid bacteria load was found to vary between 1.97×105 and 4.3×105 cfu/gr. The main source of lactic acid bacteria was found to be the doogh.

  12. Antioxidant activity of probiotic lactic acid bacteria isolated from Mongolian airag

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    E Uugantsetseg

    2014-12-01

    Full Text Available This research aimed to determine the antioxidant activity of probiotic lactic acid bacteria isolated from airag. In this study, 42 lactic acid bacteria were isolated from Mongolian airag. All isolates were identified by using morphological, biochemical and physiological methods. The isolated bacteria were studied for antagonistic effects on Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, 22 strains showed antibacterial activity. When we examined their probiotic properties such as bile acid tolerance and gastric acid tolerance, it is shown that only 6 bacterial strains can survive up to 3  hours in a pH 3.0 acid environment  and up to 8 hours in  0.3% bile acid environment. Selected probiotic strains were further identified to species by API 50CHL system. Antioxidant activity of  probiotic  strains were determined by 1,1-diphenyl-2 picrylhydrazyl (DPPH assay. While the antioxidant activity in cell free supernatant fluctuated between the range of 26.1-38.4%,  the antioxidant activity after 72 hours of fermentation in the whey fraction was between 17.23-55.12%. DOI: http://doi.dx.org/10.5564/mjc.v15i0.327 Mongolian Journal of Chemistry 15 (41, 2014, p73-78

  13. Isolation of Lactic Acid Bacteria Bacteriophages from Dairy Products

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    Elnaz Shokrani

    2013-09-01

    Full Text Available Backgrounds: Lactococcus lactis (L. lactis is one of the most important microorganisms used in dairy industry for production of fermented milk products. Bacteriophages which attack  L. lactis are a serious threat to the dairy industry because of their negative effects on fermentation processes. Methods: Samples of raw milk were examined for the presence of lactococcal bacteriophages. Samples were centrifuged and then filtered through 0.45µm pore size filters. The filtrates were added to early-exponential cultures of Lactococcus lactis subspp. Lactis (PTCC 1336. Overlay method was used to detect the formation of plaques. After isolation and concentration of phages, serial dilutions of phage stock were used to determine titer of phage in concentrated sample. Electron Microscopy was used for observation and characterization of structural details of bacteriophages. Results: Two phages were isolated; one of them had a hexagonal head of 45×30 nm in diameter and a flexible non-contractile tail of 70nm long which belonged to Siphoviridae. The other had a short tail and a hexagonal head of 53×60 nm in diameter which was a member of Podoviridae family. Conclusion: In this study, for the first time, two phages were isolated from milk. This does not reduce the significance of phage control in different stages of the production. The spread of the phages in the production plant can be very harmful.

  14. Screening, Isolation and Identification of Lactic Acid Bacteria From a Traditional Dairy Product of Sabzevar, Iran

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    Sara Rashid

    2014-11-01

    Full Text Available Background: Lactic acid bacteria (LAB are a major group of probiotics. Isolation of these bacteria is difficult, because they have a complex ecosystem in fermented dairy products. Objectives: The aim of this study was to detect Lactobacillus and Lactococcus in a conventional dairy product (Khameh and study their probiotic characteristics. Materials and Methods: To isolateLAB, samples were collected from four different villages. Afterwards, screening was performed in pH = 2.5. The selected strains were examined for their tolerance to acidic pH (3 and 0.3% bile salt. Moreover, the antimicrobial activity of the isolated strains against two pathogenic bacteria, Salmonella typhimurium and Staphylococcus aureus, was assessed using the disc plate method. Finally, the selected strains were identified by polymerase chain reaction (PCR screening and sequencing. Results: Among the isolated samples, two strains (Lactobacillus and Lactococcus were highly resistant to unfavorable conditions and the L1 strain showed the highest antimicrobial activity. Conclusions: This study showed that the conventional dairy product (Khameh contained probiotic bacteria, which are capable of fighting against pathogenic bacteria and living in the digestive tract.

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

    Institute of Scientific and Technical Information of China (English)

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

    2013-01-01

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

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

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    Topisirović Ljubiša

    2007-01-01

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

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

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    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.

  18. Bacteriocin-Producing Lactic Acid Bacteria Isolated from Traditional Fermented Food

    Science.gov (United States)

    Kormin, Salasiah; Rusul, Gulam; Radu, Son; Ling, Foo Hooi

    2001-01-01

    Lactic Acid Bacteria (LAB) isolated from several traditional fermented foods such as “tempeh”, “tempoyak” and “tapai” were screened for the production of bacteriocin. One strain isolated from “tempeh” gives an inhibitory activity against several LAB. The strain was later identified as Lactobacillus plantarum BS2. Study shows that the inhibitory activity was not caused by hydrogen peroxide, organic acids or bacteriophage. The bacteriocin production was maximum after 10 hours of incubation with an activity of 200 AU/ml. The bacteriocin was found to be sensitive towards trypsin, α-chymotrypsin, β-chymotrypsin, α-amylase and lysozyme. PMID:22973159

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

    Energy Technology Data Exchange (ETDEWEB)

    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).

  20. Isolation of alkaliphilic bacteria for production of high optically pure L-(+)-lactic acid.

    Science.gov (United States)

    Yokaryo, Hiroto; Tokiwa, Yutaka

    2014-01-01

    Lactic acid bacteria that grow under alkaline conditions (pH 10) were isolated from various sources in Okinawa (Japan). These alkali-tolerant and alkaliphilic bacteria were classified as follows: Microbacterium sp. (1 strain), Enterococcus spp. (9 strains), Alkalibacterium spp. (3 strains), Exiguobacterium spp. (5 strains), Oceanobacillus spp. (3 strains) and Bacillus spp. (7 strains) by 16S rRNA gene sequencing. By fermentation, many strains were able to convert glucose into mainly L-(+)-lactic acid of high optical purity in alkaline broth. This result indicated that valuable L-(+)-lactic acid-producing bacteria could be isolated efficiently by screening under alkaline conditions. Six strains were selected and their ability to produce lactic acid at different initial pH was compared. Enterococcus casseliflavus strain 79w3 gave the highest lactic acid concentration. Lactic acid concentration and productivity were 103 g L(-1) (optical purity of 99.5% as L-isomer) and 2.2 g L(-1) h(-1), respectively when 129 g L(-1) of glucose was used by batch fermentation.

  1. Isolation and identification of lactid acid bacteria originated from king grass (Pennisetum purpureophoides) as candidate of probiotic for livestock

    OpenAIRE

    Santoso B; Maunatin A; Hariadi BT; Abubakar H

    2013-01-01

    A study was conducted to isolate and identify strain of lactic acid bacteria (LAB) isolated from king grass, and to determine their potential as candidate of probiotic for livestock. The LAB was isolated by culturing king grass extract in De Man, Rogosa and Sharpe (MRS) medium. The pure culture LAB was used to identify strain of bacteria using Analytical Profile Index (API) 50 CH kit. The result showed that the strain bacteria was identified as Lactobacillus plantarum. L. plantarum was able t...

  2. Phytate degrading activities of lactic acid bacteria isolated from traditional fermented food

    Science.gov (United States)

    Damayanti, Ema; Ratisiwi, Febiyani Ndaru; Istiqomah, Lusty; Sembiring, Langkah; Febrisiantosa, Andi

    2017-03-01

    The objective of this study was to determine the potential of LAB with phytate degrading activity from fermented traditional food grain-based and legume-based. Lactic acid bacteria were isolated from different sources of traditional fermented food from Gunungkidul Yogyakarta Indonesia such as gembus tempeh (tofu waste), soybean tempeh, lamtoro tempeh (Leucaena bean) and kara tempeh. Isolation of LAB was performed using Total Plate Count (TPC) on de Man Rogosa Sharpe Agar (MRSA) medium supplemented with CaCO3. They were screened for their ability to degrade myo-inositol hexaphosphate or IP6 by using qualitative streak platemethod with modified de Man Rogosa-MorpholinoPropanesulfonic Acid Sharpe (MRS-MOPS) medium contained sodium salt of phytic acid as substrate and cobalt chloride staining (plate assay) method. The selected isolates were further assayed for phytase activities using quantitative method with spectrophotometer and the two selected isolates growth were optimized. Furthermore, thhe isolates that shown the highest phytase activity was characterized and identified using API 50 CH kitand 16S rRNA gene sequencing. The results showed that there were 18 LAB isolates obtained from samplesand 13 isolates were able to degrade sodium phytate based on qualitative screening. According to quantitative assay, the highest phytate degrading activities were found in TG-2(23.562 U/mL) and TG-1 (19.641 U/mL) isolated from gembus tempeh. The phytate activity of TG-2 was optimum at 37 °C with agitation, while the phytate activity of TG-1 was optimum at 45 °C without agitation. Characterization and identification of TG-2 isolate with the highest phytate degrading activity using API 50 CH and 16S rRNA showed that TG-2had homology with Lactobacillus fermentum. It could be concluded that LAB from from fermented traditional food grain-based and legume-based produced the extracellular phytase. Keywords: lactic acid bacteria, tempeh, phytatedegrading activity

  3. Identification and Characteristics of Lactic Acid Bacteria Isolated from Sour Dough Sponges.

    Science.gov (United States)

    Okada, S; Ishikawa, M; Yoshida, I; Uchimura, T; Ohara, N; Kozaki, M

    1992-01-01

    Lactic acid bacteria in four samples of sour dough sponges were studied quantitatively and qualitatively. In each sponge, there were one or two species of the genus Lactobacillus: L. reuteri and L. curvatus in San Francisco sour dough sponge, L. brevis and L. hilgardii in panettone sour dough sponge produced in Italy, L. sanfrancisco from a rye sour dough sponge produced in Germany, and L. casei and L. curvatus from a rye sour dough sponge produced in Switzerland. For all isolates except the L. reuteri strains oleic acid, a component of the Tween 80 added to the medium, was essential for growth. It was of interest that lactobacilli requiring oleic acid were the predominant flora of lactic acid bacteria in the microbial environment of sour dough sponges.

  4. Evaluation of the probiotic characteristics of newly isolated lactic acid bacteria.

    Science.gov (United States)

    Aswathy, Ravindran Girija; Ismail, Bindhumol; John, Rojan Pappy; Nampoothiri, Kesavan Madhavan

    2008-12-01

    Lactic acid bacteria were isolated from fermented vegetables, sour dough, milk products, sheep and human excreta. The newly isolated cultures were evaluated for a number of probiotic characteristics like bile salt resistance, salt tolerance in general, survival in low pH, hydrophobicity of the cell surface, resistance to low phenol concentration, antimicrobial activity and susceptibility pattern against vancomycin and erythromycin. The selected cultures were further screened for their ability to produce the nutraceticals such as folic acid and exopolysaccharide (EPS). Two potent isolates, CB2 (from cabbage) and SD2 (from sour dough) were found to produce both extracellular and intracellular folate. One of the isolates from yogurt (MC-1) and the one from whey (W3) produced significant amount of EPS with a maximum production of 8.79 +/- 0.05 g/l by MC-1.

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

    DEFF Research Database (Denmark)

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

    1998-01-01

    further characterized and 43 strains were inhibitory against Listeria monocytogenes. The strains were inhibitory to other Gram- positive (lactic acid) bacteria probably because of production of bacteriocins. All 44 strains inhibited both Vibrio cholerae and Vibrio parahaemolyticus and 37 were inhibitory...... in laboratory media whereas pH decreased only very slowly in fish juice supplemented with 4% glucose and 3.5% NaCl or in a rice-fish mixture. Only four of 44 isolates could degrade and ferment complex carbohydrates such as rice, potatoes and maize starch. This indicates that other types of bacteria may...

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

    OpenAIRE

    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...

  7. Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

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    Eun-Seo Lim

    2016-12-01

    Full Text Available Abstract The objectives of this study were to identify the histamine-forming bacteria and bacteriocin- producing lactic acid bacteria (LAB isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0–8.0 and heating for 10 min at 80 °C; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, α-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.

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

    Institute of Scientific and Technical Information of China (English)

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

    2009-01-01

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

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

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    Ashwini Tilay

    2012-01-01

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

  10. CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

    Directory of Open Access Journals (Sweden)

    E.P.L De Santis

    2013-02-01

    Full Text Available In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in triplicate from three dairy plants after 7 and 21 days of ripening. Each sample was analyzed for mesophilic and thermophilic lactic acid bacteria (LAB. From plates, 118 isolates were identified by Rep- PCR GTG5, species-specific PCR and DNA sequencing. The identified LAB belonged to 7 different species: Lb. paracasei, Lb. rhamnosus, Lb. delbrueckii, Lb. fermentum, E. faecalis, E. faecium e Lc. Lactis. Enterococci were the most common isolates, they were recovered from all the dairy plants and from all the products analysed at 7 and at 20 days of ripening. Although with some differences within the various producers, the technology used aids mesophilic LAB growth, guaranteeing a large biodiversity protection.

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

    Directory of Open Access Journals (Sweden)

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

    2002-03-01

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

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

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    Javid Ahmad Bhat

    2014-02-01

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

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

    Science.gov (United States)

    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.

  14. Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods.

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    Grosu-Tudor, Silvia-Simona; Stancu, Mihaela-Marilena; Pelinescu, Diana; Zamfir, Medana

    2014-09-01

    Lactic acid bacteria (LAB) isolated from different sources (dairy products, fruits, fresh and fermented vegetables, fermented cereals) were screened for antimicrobial activity against other bacteria, including potential pathogens and food spoiling bacteria. Six strains have been shown to produce bacteriocins: Lactococcus lactis 19.3, Lactobacillus plantarum 26.1, Enterococcus durans 41.2, isolated from dairy products and Lactobacillus amylolyticus P40 and P50, and Lactobacillus oris P49, isolated from bors. Among the six bacteriocins, there were both heat stable, low molecular mass polypeptides, with a broad inhibitory spectrum, probably belonging to class II bacteriocins, and heat labile, high molecular mass proteins, with a very narrow inhibitory spectrum, most probably belonging to class III bacteriocins. A synergistic effect of some bacteriocins mixtures was observed. We can conclude that fermented foods are still important sources of new functional LAB. Among the six characterized bacteriocins, there might be some novel compounds with interesting features. Moreover, the bacteriocin-producing strains isolated in our study may find applications as protective cultures.

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

    Science.gov (United States)

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

    2015-09-01

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

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

    Science.gov (United States)

    Cho, Gyu Sung; Do, Hyung Ki

    2006-06-01

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

  17. Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food.

    Science.gov (United States)

    El-Shafei, H A; Abd-El-Sabour, H; Ibrahim, N; Mostafa, Y A

    2000-03-01

    100 lactic acid bacterial strains isolated from traditional fermented foods (yoghurt, milk cream, sour dough and milk) were screened for bacteriocin production. Twenty six strains producing a nisin-like bacteriocin were selected. Most of these isolates gave only a narrow inhibitory spectrum, although one showed a broad inhibitory spectrum against the indicator strains tested, this strain was determined as Lactococcus lactis. The influence of several parameters on the fermentative production of nisin by Lactococcus lactis was studied. Production of nisin was optimal at 30 degrees C and in the pH range 5.5-6.3. The effect of different sulphur and nitrogen sources on Lactococcus lactis growth and nisin production was studied. Magnesium sulfate and manganese sulfate were found to be the best sulphur sources while triammonium citrate was the best inorganic nitrogen source and meat extract, peptone and yeast extract were the best organic nitrogen source for nisin production.

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

    Science.gov (United States)

    Aydin, Y. Andelib; Aksoy, Nuran Deveci

    2010-06-01

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

  19. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

    Science.gov (United States)

    2012-01-01

    The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro as well as on a food commodity. LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS) producing LAB using Lactobacillus sakei and Listeria innocua as indicator organisms. Out of 138 LAB isolates, 28 were found to inhibit these bacteria and were identified as strains of Enterococcus faecium, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus sakei subsp. sakei using 16S rRNA gene sequencing. Eight isolates were tested for antimicrobial activity at 5°C and 20°C against L. innocua, Escherichia coli, Bacillus cereus, Pseudomonas fluorescens, Erwinia carotovora, and Leuconostoc mesenteroides subsp. mesenteroides using the agar diffusion bioassay, and also against Penicillium expansum, Botrytis cinerea and Monilinia frucitcola using the microdilution plate method. The effect of selected LAB strains on L. innocua inoculated onto fresh-cut onions was also investigated. Twenty percent of our isolates produced BLS inhibiting the growth of L. innocua and/or Lact. sakei. Organic acids and/or H2O2 produced by LAB and not the BLS had strong antimicrobial effects on all microorganisms tested with the exception of E. coli. Ent. faecium, Strep. thermophilus and Lact. casei effectively inhibited the growth of natural microflora and L. innocua inoculated onto fresh-cut onions. Bacteriocinogenic LAB present in cheeses and yogurts may have potential to be used as biopreservatives in foods. PMID:22963659

  20. Isolation and characterization of lactic acid bacteria strains with ornithine producing capacity from natural sea salt.

    Science.gov (United States)

    Yu, Jin-Ju; Oh, Suk-Heung

    2010-08-01

    Two lactic acid bacteria (LAB) having ornithine-producing capacity were isolated from Korean natural sea salt. They were Gram-positive, short rod-type bacteria, and able to grow anaerobically with CO(2) production. The isolates grew well on MRS broth at 30-37 degrees C and a pH of 6.5-8.0. The optimum temperature and pH for growth are 37 degrees C and pH 7.0. The isolates fermented D-ribose, D-galactose, D-lactose, D-maltose, Dcellobiose, D-tagatose, D-trehalose, sucrose, D-melezitose, gentiobiose, D-glucose but not D-melibiose, inositol, and L-sorbose. The 16S rDNA sequences of the two isolates showed 99.5% and 99.6% homology with the Weissella koreensis S5623 16S rDNA (Access no. AY035891). They were accordingly identified and named as Weissella koreensis MS1-3 and Weissella koreensis MS1-14, and produced intracellular ornithine at levels of 72 mg/100 g cell F.W. and 105 mg/100 g cell F.W. and extracellular ornithine at levels of 4.5 mg/100 ml and 4.6 mg/100 ml medium, respectively, by culturing in MRS broth supplemented with 1% arginine. High cell growth was maintained in MRS broth with a NaCl concentration of 0-6%. These results show for the first time that Korean natural sea salts contain lactic acid bacteria Weissella koreensis strains having ornithine producing capacity.

  1. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.

    Science.gov (United States)

    Ong, Yien Yien; Tan, Wen Siang; Rosfarizan, Mohamad; Chan, Eng Seng; Tey, Beng Ti

    2012-10-01

    Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans. Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices. © 2012 Institute of Food Technologists®

  2. Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures

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    Joković, N.

    2014-09-01

    Full Text Available One hundred and seventy eight isolates of lactic acid bacteria (LAB were isolated by pour plate and enrichment techniques from a sample of milk used for kajmak production and three samples of kajmak from one month ripening period. The identification of isolates was performed by phenotypic characterization followed by molecular identification using (GTG5-PCR and sequence analysis of 16S rRNA gene. Isolates belonged to Lactococcus lactis and Enterococcus faecium were found in milk and kajmak samples while Leuconostoc mesenteroides and Enterococcus durans were the most frequently isolated species from kajmak samples. Streptococcus thermophilus were isolated from milk sample only with enrichment technique. Further characterization of LAB isolates was done for technological properties which are important for industrial application of LAB. Strains of Lc. lactis and S. thermophilus that showed very good acidification and proteolityc activities and L. mesenteroides strains that metabolized citrate can be used in development of starter cultures for eventual industrial production of kajmak. Additionally, producers of antimicrobial compounds belonged to Lc. lactis subsp. lactis biovar. diacetylactis can be used for control of undesirable microflora in kajmak production.

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

    Science.gov (United States)

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

    2003-10-01

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

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

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    Gamze Başbülbül

    2015-06-01

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

  5. Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products

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    Garmasheva I

    2016-09-01

    Full Text Available The aim of this study was to isolate, identify and analyze the diversity of the predominantlactic acid bacteria (LAB genera occurring in Ukrainian traditionally prepared dairy products and toassess their potential for industrial application. Fermented milk, soured cream, cottage cheese andbryndza made from raw cow’s, goat’s or sheep’s milk were prepared on traditional way without theaddition of a starter culture. The samples were collected from 9 regions in Ukraine. In total 950strains of LAB strains were isolated and identified using phenotypic and genotypic methods. Among allisolates, Enterococcussp. strains represented 60%,Lactococcussp.—27%,Lactobacillussp.—6%,Leuconostocsp.—3.5% andPediococcussp.—3%. The diversity of the isolated LAB strains wascorrelated with the type of product and the source of milk. The milk clotting activity of isolated LABstrains was preliminary tested to assess their potential for industrial application as starter cultures.Most (54% of the LAB strains isolated from Ukrainian traditional dairy products showed apotentially good acidifying activity and coagulated milk within 12 h. The milk coagulation rate wasnot strongly dependent on the LAB genus and was strain dependent. The time of milk clotting wascorrelated with product, from which strains were isolated. This is the first systematic study of theLAB diversity in Ukrainian artisanal dairy products, which can be a source of new LAB strains withgood technological and functional properties

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

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    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

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

    Institute of Scientific and Technical Information of China (English)

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

    2014-01-01

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

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

    Institute of Scientific and Technical Information of China (English)

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

    2014-01-01

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

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

    Institute of Scientific and Technical Information of China (English)

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

    2015-01-01

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

  10. Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria.

    Science.gov (United States)

    Kaškonienė, Vilma; Stankevičius, Mantas; Bimbiraitė-Survilienė, Kristina; Naujokaitytė, Gintarė; Šernienė, Loreta; Mulkytė, Kristina; Malakauskas, Mindaugas; Maruška, Audrius

    2017-02-01

    The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible. There are a lot of studies focusing on the isolation of new bacteriocins from traditional fermented food, dairy products and other foods or sometimes even from unusual non-food matrices. Bacteriocins producing bacteria have been isolated from different sources with the different antibacterial activity against food-borne microorganisms. This review covers the classification of bacteriocins, diversity of sources of bacteriocin(s) producing LAB, antibacterial spectra of isolated bacteriocins and analytical methods for the bacteriocin purification and analysis within the last 15 years.

  11. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.

    Science.gov (United States)

    Samelis, J; Maurogenakis, F; Metaxopoulos, J

    1994-10-01

    A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) and (ii) a new genus Weissella (120), which was recently proposed (Collins et al., 1993) to include Leuconostoc paramesenteroides and some other closely related species. Meat streptobacteria were identified as Lactobacillus curvatus (88 strains) and L. sake (76), whereas 5 strains were indistinguishable and, thus designated L. sake/curvatus. Non-psychrotrophic streptobacteria were also isolated and identified as L. plantarum (34 strains), L. farciminis (10), L. coryniformis (1) and L. casei subsp. pseudoplantarum (1). The majority of the Weissella strains (86) were leuconostoc-like bacteria; four of them were identified as W. viridescens, 11 belonged to the newly described W. hellenica (Collins et al., 1993), another 11 resembled W. paramesenteroides, whereas 60 isolates were not classified to any species. The latter group comprised strains that produced D(L)-lactate. The remaining Weissella were gas-forming, arginine-positive rods assigned to W. minor (31) and W. halotolerans (3). Other species identified were Enterococcus faecium (10), Leuconostoc mesenteroides (1), L. brevis (1) and Pediococcus sp. (1). The main criteria used to distinguish between above species as well as their distribution on the five salami batches in relation to their succession with time and suitability as starters were discussed.

  12. Viability of Lactic Acid Bacteria Isolated from Kombucha Tea Against Low pH and Bile Salt

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    Ni Nyoman Puspawati

    2016-03-01

    Full Text Available Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if it is able to survive to the human gastrointestinal tract, where in order to reach the digestive tract, lactic acid bacteria has to be resistant to the low pH in the stomach and bile salts. The purpose of this study was to determine the level of resistance of lactic acid bacteria in kombucha tea against low pH and bile salts. This study uses 20 isolates, each of these isolates were tested to the resistance of low pH 2.0 and 0.5 % bile salts with incubation time of 4 hours. The results indicated that from 20 isolates of lactic acid bacteria that were obtained from kombucha tea, 15 isolates were resistant to low pH and 13 isolates were resistant to bile salts. The isolates have a huge potential to be developed as a probiotic candidate that can contribute greatly to the health of the digestive tract.

  13. Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products

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    Gamal Fadl M. Gad

    2014-01-01

    Full Text Available A total of 244 lactic acid bacteria (LAB strains were isolated from 180 dairy and pharmaceutical products that were collected from different areas in Minia governorate, Egypt. LAB were identified phenotypically on basis of morphological, physiological and biochemical characteristics. Lactobacillus isolates were further confirmed using PCR-based assay. By combination of phenotypic with molecular identification Lactobacillus spp. were found to be the dominant genus (138, 76.7% followed by Streptococcus spp. (65, 36.1% and Lactococcus spp. (27, 15%. Some contaminant organisms such as (Staphylococcus spp., Escherichia coli, Salmonella spp., mould and yeast were isolated from the collected dairy samples but pharmaceutical products were free of such contaminants. Susceptibility of LAB isolates to antibiotics representing all major classes was tested by agar dilution method. Generally, LAB were highly susceptible to Beta-lactams except penicillin. Lactobacilli were resistant to vancomycin, however lactococci and streptococci proved to be very susceptible. Most strains were susceptible to tetracycline and showed a wide range of streptomycin MICs. The MICs of erythromycin and clindamycin for most of the LAB were within the normal range of susceptibility. Sixteen Lactobacillus,8 Lactococcus and 8 Streptococcus isolates including all tetracycline and/or erythromycin resistant strains were tested for the presence of tetracycline and/or erythromycin resistant genes [tet(M and/or erm(B]. PCR assays shows that some resistant strains harbor tet(M and/or erm(B resistance genes.

  14. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.

    Science.gov (United States)

    Domingos-Lopes, M F P; Stanton, C; Ross, P R; Dapkevicius, M L E; Silva, C C G

    2017-05-01

    A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate utilization profiles were obtained with the relevant API kits. Isolates were evaluated according to safety and technological criteria. The most frequently observed genus identified by 16S rRNA sequencing analysis was Enterococcus, whereas API system mostly identified Lactobacillus. The highest percentages of antibiotic resistance were to nalidixic acid (95%), and aminoglycosides (64-87%). All isolates were sensitive to several beta-lactam antibiotics and negative for histamine and DNase production. Gelatinase activity was detected in 49.1% of isolates, 43% were able to degrade casein and 93% were α-hemolytic. Most enterococci presented virulence genes, such as gelE, asaI, ace. Diacetyl production was found to be species dependent and one strain (Leu. citreum) produced exopolysaccharides. Selected strains were further studied for technological application and were found to be slow acid producers in milk and experimental cheeses, a desirable trait for adjunct cultures. Two strains were selected on the basis of technological and safety application as adjunct cultures in cheese production and presented the best cheese aroma and flavor in consumer preference tests. This is the first effort to characterize Pico cheese LAB isolates for potential application as adjunct cultures; the results suggest the potential of two strains to improve the quality of this traditional raw milk product.

  15. Antifungal Activity of Lactic Acid Bacteria Strains Isolated from Natural Honey against Pathogenic Candida Species

    Science.gov (United States)

    Bulgasem, Bulgasem Y.; Lani, Mohd Nizam; Wan Yusoff, Wan Mohtar; Fnaish, Sumaya G.

    2016-01-01

    The role of lactic acid bacteria (LAB) in honey as antifungal activity has received little attention and their mechanism of inhibitory of fungi is not fully understood. In this study, LAB were isolated from honey samples from Malaysia, Libya, Saudi Arabia, and Yemen. Twenty-five isolates were confirmed LAB by catalase test and Gram staining, and were screened for antifungal activity. Four LAB showed inhibitory activity against Candida spp. using the dual agar overlay method. And they were identified as Lactobacillus plantarum HS isolated from Al-Seder honey, Lactobacillus curvatus HH isolated from Al-Hanon honey, Pediococcus acidilactici HC isolated from Tualang honey and Pediococcus pentosaceus HM isolated from Al-Maray honey by the 16S rDNA sequence. The growth of Candida glabrata ATCC 2001 was strongly inhibited (>15.0 mm) and (10~15 mm) by the isolates of L. curvatus HH and P. pentosaceus HM, respectively. The antifungal activity of the crude supernatant (cell free supernatant, CFS) was evaluated using well diffusion method. The CFS showed high antifungal activity against Candida spp. especially The CFS of L. curvatus HH was significantly (p < 0.05) inhibited growth of C. glabrata ATCC 2001, C. parapsilosis ATCC 2201, and C. tropicalis ATCC 750 with inhibitory zone 22.0, 15.6, and 14.7 mm, respectively. While CFS of P. pentosaceus HM was significantly (p < 0.05) effective against C. krusei, C. glabrata, and C. albicans with inhibition zone 17.2, 16.0, and 13.3 mm, respectively. The results indicated that LAB isolated from honey produced compounds which can be used to inhibit the growth of the pathogenic Candida species. PMID:28154488

  16. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.

    Science.gov (United States)

    Franciosi, Elena; Carafa, Ilaria; Nardin, Tiziana; Schiavon, Silvia; Poznanski, Elisa; Cavazza, Agostino; Larcher, Roberto; Tuohy, Kieran M

    2015-01-01

    "Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a Sc. thermophilus.

  17. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.

    Science.gov (United States)

    Visintin, Simonetta; Alessandria, Valentina; Valente, Antonio; Dolci, Paola; Cocolin, Luca

    2016-01-04

    Yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) populations, isolated from cocoa bean heap and box fermentations in West Africa, have been investigated. The fermentation dynamicswere determined by viable counts, and 106 yeasts, 105 LAB and 82 AAB isolateswere identified by means of rep-PCR grouping and sequencing of the rRNA genes. During the box fermentations, the most abundant species were Saccharomyces cerevisiae, Candida ethanolica, Lactobacillus fermentum, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii, while S. cerevisiae, Schizosaccharomyces pombe, Hanseniaspora guilliermondii, Pichia manshurica, C. ethanolica, Hanseniaspora uvarum, Lb. fermentum, Lb. plantarum, A. pasteurianus and Acetobacter lovaniensis were identified in the heap fermentations. Furthermore, the most abundant species were molecularly characterized by analyzing the rep-PCR profiles. Strains grouped according to the type of fermentations and their progression during the transformation process were also highlighted. The yeast, LAB and AAB isolates were physiologically characterized to determine their ability to grow at different temperatures, as well as at different pH, and ethanol concentrations, tolerance to osmotic stress, and lactic acid and acetic acid inhibition. Temperatures of 45 °C, a pH of 2.5 to 3.5, 12% (v/v) ethanol and high concentrations of lactic and acetic acid have a significant influence on the growth of yeasts, LAB and AAB. Finally, the yeastswere screened for enzymatic activity, and the S. cerevisiae, H. guilliermondii, H. uvarumand C. ethanolica species were shown to possess several enzymes that may impact the quality of the final product.

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

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    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.

  19. Isolation of lactic acid bacteria from Allium cepa var. aggregatum and study of their probiotic properties

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    Nannu Shafakatullah

    2015-04-01

    Full Text Available The shallot (Allium cepa var. aggregatum or the A. cepa Aggregatum Group is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. Shallots are called "small onions" in South India and are used extensively in cooking. The scientific use of shallots as a source of Lactic Acid Bacteria (LAB has not yet been examined. Indigenous knowledge revealed shallots as a good health source. An attempt has been made to find out the possibilities of LAB in fresh shallots. Four isolates were identified on the basis of their morphological, cultural, physiological and biochemical tests and their probiotic properties were evaluated. These isolates were screened for resistance against bile salt, gastric juice, intestinal juice, different NaCl concentrations, acidic pH, ability to inhibit pathogens, antibiotic resistance, adherence capacity as well as survival under different storage temperatures. Isolated strains Bacillus coagulans (Lactobacillus sporogenes, Lactobacillus brevis, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis showed satisfactory probiotic potentials.

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

    Science.gov (United States)

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

    2013-12-01

    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 tested for their in vitro tolerance to bile salts, resistance to low pH values and acidifying activity. Both the strains showed good viability (IB1- 58.11%; IB2- 60.84%) when exposed to high bile salt concentration (2%) and acidic pH of ≤pH 3.0 (IB1- 88.13%; IB2- 89.85%). Lactic acid (IB1- 181.93 mM; IB2- 154.44 mM), biomass production (IB1- 0.65; IB2- 0.58 g/l) after 54 h as well as qualitative estimation of β-galactosidase and vitamin B12 production were also studied to check their suitability as an industrially important strain for production of important biomolecules.

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

    Science.gov (United States)

    Sainz, Florencia

    2016-01-01

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

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

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    Monthon LERTCANAWANICHAKUL

    2005-06-01

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

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

    Directory of Open Access Journals (Sweden)

    2009-06-01

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

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

  4. Isolation and identification of lactid acid bacteria originated from king grass (Pennisetum purpureophoides as candidate of probiotic for livestock

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    Santoso B

    2013-06-01

    Full Text Available A study was conducted to isolate and identify strain of lactic acid bacteria (LAB isolated from king grass, and to determine their potential as candidate of probiotic for livestock. The LAB was isolated by culturing king grass extract in De Man, Rogosa and Sharpe (MRS medium. The pure culture LAB was used to identify strain of bacteria using Analytical Profile Index (API 50 CH kit. The result showed that the strain bacteria was identified as Lactobacillus plantarum. L. plantarum was able to survive in extreme condition at pH 2 and 0.3% bile salt. L. plantarum also survived against pathogenic bacteria i.e. Staphylococcus aureus, Escherechia coli and Salmonella thypi. It is concluded that L. plantarum isolated from king grass could potentially to be used as probiotic for livestock.

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

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    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.

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

    Science.gov (United States)

    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

  7. Characterization, identification and application of lactic Acid bacteria isolated from forage paddy rice silage.

    Science.gov (United States)

    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.

  8. Characterization, identification and application of lactic Acid bacteria isolated from forage paddy rice silage.

    Directory of Open Access Journals (Sweden)

    Kuikui Ni

    Full Text Available 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.

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

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    Ghabbour, N.

    2011-03-01

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

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

  10. Diversity of bacteriocinogenic lactic acid bacteria isolated from Mediterranean fish viscera.

    Science.gov (United States)

    Migaw, Sarra; Ghrairi, Taoufik; Belguesmia, Yanath; Choiset, Yvan; Berjeaud, Jean-Marc; Chobert, Jean-Marc; Hani, Khaled; Haertlé, Thomas

    2014-04-01

    Nine lactic acid bacteria strains showing bacteriocin-like activity were isolated from various fresh fish viscera. The following species were identified based on 16S rDNA sequences: Enterococcus durans (7 isolates), Lactococcus lactis (1) and Enterococcus faecium (1). These strains were active against Listeria innocua and other LAB. Random amplified polymorphic DNA analyses showed four major patterns for the E. durans species. PCR analyses revealed a nisin gene in the genome of the Lc. lactis strain. Genes coding enterocins A, B and P were found in the genome of the E. faecium isolate. Enterocins A and B genes were also present in the genome of E. durans GM19. Hence, this is the first report describing E. durans strains producing enterocins A and B. Electrospray ionization mass spectrometry revealed that the purified bacteriocin produced by the E. durans GMT18 strain had an exact molecular mass of 6,316.89 Da. This bacteriocin was designated as durancin GMT18. Edman sequencing failed to proceed; suggesting that durancin GTM18 may contain terminal lanthionine residues. Overall, the results obtained revealed the presence of a variety of enterococci in Mediterranean fish viscera, as evidenced by their genetic profiles and abilities to produce different bacteriocins. These strains could be useful for food biopreservation or as probiotics.

  11. Isolation and Identification of Concrete Environment Bacteria

    Science.gov (United States)

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

    2016-07-01

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

  12. Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.

    Science.gov (United States)

    Yang, J; Cao, Y; Cai, Y; Terada, F

    2010-07-01

    Natural populations of lactic acid bacteria (LAB) and silage fermentation of vegetable residues were studied. Fifty-two strains of LAB isolated from cabbage, Chinese cabbage, and lettuce residues were identified and characterized. The LAB strains were gram-positive and catalase-negative bacteria, which were divided into 6 groups (A to F) according to morphological and biochemical characteristics. The strains in group A were rods that did not produce gas from glucose and formed the d and l isomers of lactate. Groups B and C were homofermentative cocci that formed l-lactic acid. Groups D, E, and F were heterofermentative cocci that formed d-lactic acid. Based on 16S rDNA gene sequence analysis, group A to F strains were identified as Lactobacillus plantarum, Lactococcus piscium, Lactococcus lactis, Leuconostoc citreum, Weissella soli and Leuconostoc gelidum, respectively. The prevalent LAB, predominantly homofermentative lactobacilli, consisted of Lactobacillus plantarum (34.6%), Weissella soli (19.2%), Leuconostoc gelidum (15.4%), Leuconostoc citreum (13.5%), Lactococcus lactis (9.6%), and Lactococcus piscium (7.7%). Lactobacillus plantarum was the dominant member of the LAB population in 3 types of vegetable residues. These vegetable residues contained a high level of crude protein (20.2 to 28.4% of dry matter). These silages prepared by using a small-scale fermentation system were well preserved, with low pH and a relatively high content of lactate. This study suggests that the vegetable residues contain abundant LAB species and nutrients, and that they could be well preserved by making silage, which is a potentially good vegetable protein source for livestock diets.

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

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    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.

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

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    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. Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards.

    Science.gov (United States)

    Drozdz, Iwona; Makarewicz, Malgorzata; Tuszyński, Tadeusz

    2013-01-01

    The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

  16. Identification and antimicrobial activity detection of lactic Acid bacteria isolated from corn stover silage.

    Science.gov (United States)

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

    2015-05-01

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

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

    Directory of Open Access Journals (Sweden)

    Dongxia Li

    2015-05-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

  19. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece.

    Science.gov (United States)

    Drosinos, Eleftherios H; Paramithiotis, Spiros; Kolovos, George; Tsikouras, Ioannis; Metaxopoulos, Ioannis

    2007-05-01

    The physicochemical and microbiological characteristics of spontaneously fermented sausages made by two medium-sized enterprises (MSE) located in southern Greece have been studied. A total of 300 lactic acid bacteria and 300 staphylococcal strains have been isolated and identified by their physiological characteristics. Lactobacillus plantarum strains were found to dominate the lactic acid bacteria microbiota in most of the cases with L. sakei strains prevailing in some of them and L. rhamnosus strains occasionally accompanying the dominant lactic acid bacteria microbiota. On the other hand, S. saprophyticus strains were found to dominate the staphylococcal microbiota in all spontaneously fermented sausages with of S. simulans, S. xylosus, S. gallinarum and S. cohnii cohnii strains being sporadically present. Following the identification, an evaluation of their technological properties, namely proteolytic and lipolytic capacities as well as production of biogenic amines and antimicrobial compounds, took place. None of the lactic acid bacteria and staphylococci was found to possess lipolytic activity whereas a total of 6 lactic acid bacteria and 51 staphylococci strains were found to be able to hydrolyse either the sarcoplasic, myofibrillar or both protein fractions. Furthermore, only one L. sakei strain and 185 staphylococci strains were found to possess decarboxylase activity against lysine, tyrosine, ornithine or histidine. Finally none of the staphylococcal microbiota and 3 lactic acid bacteria strains were found to be able to produce antimicrobial compounds of proteinaceous nature against Listeria monocytogenes.

  20. Lactic Acid Bacteria Isolated from Bovine Mammary Microbiota: Potential Allies against Bovine Mastitis.

    Directory of Open Access Journals (Sweden)

    Damien S Bouchard

    Full Text Available Bovine mastitis is a costly disease in dairy cattle worldwide. As of yet, the control of bovine mastitis is mostly based on prevention by thorough hygienic procedures during milking. Additional strategies include vaccination and utilization of antibiotics. Despite these measures, mastitis is not fully under control, thus prompting the need for alternative strategies. The goal of this study was to isolate autochthonous lactic acid bacteria (LAB from bovine mammary microbiota that exhibit beneficial properties that could be used for mastitis prevention and/or treatment. Sampling of the teat canal led to the isolation of 165 isolates, among which a selection of ten non-redundant LAB strains belonging to the genera Lactobacillus and Lactococcus were further characterized with regard to several properties: surface properties (hydrophobicity, autoaggregation; inhibition potential of three main mastitis pathogens, Staphylococcus aureus, Escherichia coli and Streptococcus uberis; colonization capacities of bovine mammary epithelial cells (bMEC; and immunomodulation properties. Three strains, Lactobacillus brevis 1595 and 1597 and Lactobacillus plantarum 1610, showed high colonization capacities and a medium surface hydrophobicity. These strains are good candidates to compete with pathogens for mammary gland colonization. Moreover, nine strains exhibited anti-inflammatory properties, as illustrated by the lower IL-8 secretion by E. coli-stimulated bMEC in the presence of these LAB. Full genome sequencing of five candidate strains allowed to check for undesirable genetic elements such as antibiotic resistance genes and to identify potential bacterial determinants involved in the beneficial properties. This large screening of beneficial properties while checking for undesirable genetic markers allowed the selection of promising candidate LAB strains from bovine mammary microbiota for the prevention and/or treatment of bovine mastitis.

  1. Lactic Acid Bacteria Isolated from Bovine Mammary Microbiota: Potential Allies against Bovine Mastitis.

    Science.gov (United States)

    Bouchard, Damien S; Seridan, Bianca; Saraoui, Taous; Rault, Lucie; Germon, Pierre; Gonzalez-Moreno, Candelaria; Nader-Macias, Fatima M E; Baud, Damien; François, Patrice; Chuat, Victoria; Chain, Florian; Langella, Philippe; Nicoli, Jacques; Le Loir, Yves; Even, Sergine

    2015-01-01

    Bovine mastitis is a costly disease in dairy cattle worldwide. As of yet, the control of bovine mastitis is mostly based on prevention by thorough hygienic procedures during milking. Additional strategies include vaccination and utilization of antibiotics. Despite these measures, mastitis is not fully under control, thus prompting the need for alternative strategies. The goal of this study was to isolate autochthonous lactic acid bacteria (LAB) from bovine mammary microbiota that exhibit beneficial properties that could be used for mastitis prevention and/or treatment. Sampling of the teat canal led to the isolation of 165 isolates, among which a selection of ten non-redundant LAB strains belonging to the genera Lactobacillus and Lactococcus were further characterized with regard to several properties: surface properties (hydrophobicity, autoaggregation); inhibition potential of three main mastitis pathogens, Staphylococcus aureus, Escherichia coli and Streptococcus uberis; colonization capacities of bovine mammary epithelial cells (bMEC); and immunomodulation properties. Three strains, Lactobacillus brevis 1595 and 1597 and Lactobacillus plantarum 1610, showed high colonization capacities and a medium surface hydrophobicity. These strains are good candidates to compete with pathogens for mammary gland colonization. Moreover, nine strains exhibited anti-inflammatory properties, as illustrated by the lower IL-8 secretion by E. coli-stimulated bMEC in the presence of these LAB. Full genome sequencing of five candidate strains allowed to check for undesirable genetic elements such as antibiotic resistance genes and to identify potential bacterial determinants involved in the beneficial properties. This large screening of beneficial properties while checking for undesirable genetic markers allowed the selection of promising candidate LAB strains from bovine mammary microbiota for the prevention and/or treatment of bovine mastitis.

  2. Isolation of Human Intestinal Bacteria Capable of Producing the Bioactive Metabolite Isourolithin A from Ellagic Acid

    Directory of Open Access Journals (Sweden)

    María V. Selma

    2017-08-01

    Full Text Available Urolithins are intestinal microbial metabolites produced from ellagitannin- and ellagic acid-containing foods such as walnuts, strawberries, and pomegranates. These metabolites, better absorbed than their precursors, can contribute significantly to the beneficial properties attributed to the polyphenols ellagitannins and ellagic acid (EA. However, both the ability of producing the final metabolites in this catabolism (urolithins A, B and isourolithin A and the health benefits associated with ellagitannin consumption differ considerably among individuals depending on their gut microbiota composition. Three human urolithin metabotypes have been previously described, i.e., metabotype 0 (urolithin non-producers, metabotype A (production of urolithin A as unique final urolithin and metabotype B (urolithin B and/or isourolithin A are produced besides urolithin A. Although production of some intermediary urolithins has been recently attributed to intestinal species from Eggerthellaceae family named Gordonibacter urolithinfaciens and Gordonibacter pamelaeae, the identification of the microorganisms responsible for the complete transformation of EA into the final urolithins, especially those related to metabotype B, are still unknown. In the present research we illustrate the isolation of urolithin-producing strains from human feces of a healthy adult and their ability to transform EA into different urolithin metabolites, including isourolithin A. The isolates belong to a new genus from Eggerthellaceae family. EA transformation and urolithin production arisen during the stationary phase of the growth of the bacteria under anaerobic conditions. The HPLC-DAD-MS analyses demonstrated the sequential appearance of 3,8,9,10-tetrahydroxy-urolithin (urolithin M6, 3,8,9-trihydroxy-urolithin (urolithin C and 3,9-dihydroxy-urolithin (isourolithin A while 3,8-dihydroxy-urolithin (urolithin A and 3-hydroxy-urolithin (urolithin B were not detected. For the first time

  3. Extraction, isolation and purification of exopolysaccharide from lactic acid bacteria using ethanol precipitation method

    Directory of Open Access Journals (Sweden)

    Vivek K. Bajpai

    2016-09-01

    Full Text Available Lactic acid bacteria are classified ‘Generally Recognized As Safe’ (GRAS with most effective potential to divert significant amount of fermentable sugars towards the biosynthesis of functional exopolysaccharide. Exopolysaccharides from lactic acid bacteria are receiving a renewed interest due to the claims of human health benefits, such as modulation of immune response system and more importantly in food and pharma industries as a texturizer, viscosifer, emulsifier and syneresis-lowering agent. Its purification methodology involves: a Extraction of cell-free supernatant from lactic acid bacteria; b Denature of protein using trichloroacetic acid; c Ethanol precipitation; d Dialysis; and e Freeze drying. However, depending on nature of research, compounds can be further purified using scanning electron microscopy (SEM, infrared spectrum (IR; and nuclear magnetic resonance (NMR spectral analyses.

  4. Bacteria isolated from amoebae/bacteria consortium

    Science.gov (United States)

    Tyndall, Richard L.

    1995-01-01

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

  5. Isolation and characterization of resin acid degrading bacteria found in effluent from a bleached kraft pulp mill.

    Science.gov (United States)

    Morgan, C A; Wyndham, R C

    1996-05-01

    Thirteen resin acid degrading bacteria enriched on abietic or dehydroabietic acids were isolated from waste water from the aerated stabilization basin of a bleached kraft pulp mill. Standard biochemical tests were used to characterize each isolate. Each isolate was tested for its ability to degrade six abietane- and pimarane-type resin acids. Resin acid concentrations were determined by high pressure liquid chromatography and UV absorbance. Cluster analysis based on phenotypic characteristics identified two distinct clusters of degraders that differed in their ability to utilize carbohydrates as carbon sources. Fatty acid methyl ester analysis of representative isolates from each cluster identified A19-6a and D11-13 as Comamonas and Alcaligenes species, respectively. To determine genotypic relatedness, enterobacterial repetitive intergenic consensus sequences were used to amplify genomic DNA fragments from 10 isolates. These results supported the phenotypic analysis for all isolates tested except A19-5 and A19-6b. These two organisms were clustered closely together based on phenotype but had distinctly different banding patterns, suggesting that they are not related genotypically. All isolates degraded a subset of the six resin acid congeners. Isolates A19-3, A19-6a, A19-6b, and D11-37 were the most effective at degrading all six congeners.

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

    Science.gov (United States)

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

    2011-07-01

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

  7. Assessment of the in vitro bioactive properties of lactic acid bacteria isolated from native ecological niches of Ecuador.

    Science.gov (United States)

    Benavides, Ana B; Ulcuango, Mario; Yépez, Lucía; Tenea, Gabriela N

    Lactic acid bacteria are known for their biotechnological potential. In various regions of Ecuador numerous indigenous biological resources are largely undocumented. In this study, we evaluated the potential probiotic characteristics and antagonistic in vitro properties of some lactic acid bacteria from native niches of the subtropical rain forests of Ecuador. These isolates were identified according to their morphological properties, standard API50CH fermentation profile and RAPD-DNA polymorphism pattern. The selected isolates were further evaluated for their probiotic potential. The isolates grew at 15°C and 45°C, survived at a pH ranging from 2.5 to 4.5 in the presence of 0.3% bile (>90%) and grew under sodium chloride conditions. All selected isolates were sensitive to ampicillin, amoxicillin and cefuroxime and some showed resistance to gentamicin, kanamycin and tetracycline. Moreover, the agar well diffusion assay showed that the supernatant of each strain at pH 3.0 and pH 4.0, but not at pH 7.0 exhibited increased antimicrobial activity (inhibition zone >15mm) against two foodborne pathogens, Escherichia coli and Salmonella spp. To our knowledge, this is the first report describing the antagonistic activity against two foodborne pathogens and the probiotic in vitro potential of lactic acid bacteria isolated from native biota of Ecuador. Copyright © 2016 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

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

    Science.gov (United States)

    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.

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

    DEFF Research Database (Denmark)

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

    1998-01-01

    further characterized and 43 strains were inhibitory against Listeria monocytogenes. The strains were inhibitory to other Gram- positive (lactic acid) bacteria probably because of production of bacteriocins. All 44 strains inhibited both Vibrio cholerae and Vibrio parahaemolyticus and 37 were inhibitory...

  10. Isolation and Quantification of Lactic Acid Bacteria from Traditional Fermented Products in Benin

    OpenAIRE

    Tchekessi, C.K.C.; Bokossa, I.Y; Azokpota, P.; Agbangla, C.; Daube, Georges; Scippo, Marie-Louise; Korsak Koulagenko, Nicolas; Angelov, A.

    2014-01-01

    In Africa, fermented food products are particularly used as weaning foods for young children, pregnant women and the seniors. In Benin, most of these cereals-based foods are manufactured and sold around the streets. These are ablo, dèguè, akpan, abotin, gowé etc ... This study focused on the isolation and enumeration of bacteria and yeast from twenty six (26) samples of traditional African fermented foods. Decimal dilution method allowed us to isolate a total of 42 different st...

  11. Low-Temperature Production of Urocanic Acid by Spoilage Bacteria Isolated from Mahimahi (Coryphaena hippurus).

    Science.gov (United States)

    Baranowski, J D

    1985-08-01

    Urocanic acid production was studied in 166 bacterial cultures isolated from mahimahi which had been stored for 14 days on ice in seawater. After 4 days of incubation at 10 degrees C in histidine-supplemented Trypticase soy broth (BBL Microbiology Systems, Cockeysville, Md.), urocanic acid was measured by thin-layer chromatography. Fifty-eight of the cultures were positive for urocanic acid, with the eight most active isolates producing ca. 10 mg/100 ml. These observations, coupled with a report that urocanic acid may be the predominant histidine metabolite in fish held at low temperatures, all suggest that urocanic acid may be a useful alternative to histamine as a spoilage index in scombroid and other fish that are rich in endogenous histidine.

  12. Growth, induction, and substrate specificity of dehydroabietic acid-degrading bacteria isolated from a kraft mill effluent enrichment.

    Science.gov (United States)

    Bicho, P A; Martin, V; Saddler, J N

    1995-09-01

    We investigated resin acid degradation in five bacteria isolated from a bleach kraft mill effluent enrichment. All of the bacteria grew on dehydroabietic acid (DHA), a resin acid routinely detected in pulping effluents, or glycerol as the sole carbon source. None of the strains grew on acetate or methanol. Glycerol-grown, high-density, resting-cell suspensions were found to undergo a lag for 2 to 4 h before DHA degradation commenced, suggesting that this activity was inducible. This was further investigated by spiking similar cultures with tetracycline, a protein synthesis inhibitor, at various times during the DHA disappearance curve. Cultures to which the antibiotic was added prior to the lag did not degrade DHA. Those that were spiked with the antibiotic after the lag phase (4 h) degraded DHA at the same rate as did controls with no added tetracycline. Therefore, de novo protein synthesis was required for DHA biodegradation, confirming that this activity is inducible. The five strains were also evaluated for their ability to degrade other resin acids. All strains behaved in a similar fashion. Unchlorinated abietane-type resin acids (abietic acid, DHA, and 7-oxo-DHA) were completely degraded within 7 days, whereas pimarane resin acids (sandaracopimaric acid, isopimaric acid, and pimaric acid) were poorly degraded (25% or less). Chlorination of DHA affected biodegradation, with both 12,14-dichloro-DHA and 14-chloro-DHA showing resistance to degradation. However, 50 to 60% of the 12-chloro-DHA was consumed within the same period.

  13. In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork.

    Science.gov (United States)

    Pilasombut, Komkhae; Rumjuankiat, Kittaporn; Ngamyeesoon, Nualphan; Duy, Le Nguyen Doan

    2015-01-01

    The aim of this study was to screen and In vitro characterize the properties of bacteriocin produced by lactic acid bacteria isolated from Vietnamese fermented pork (Nem chua). One hundred and fifty LAB were isolated from ten samples of Nem chua and screened for bacteriocin-producing lactic acid bacteria. Antimicrobial activity of bacteriocin was carried out by spot on lawn method against both gram positive and gram negative bacteria. One isolate, assigned as KL-1, produced bacteriocin and showed inhibitory activity against Lactobacillus sakei, Leuconostoc mesenteroides and Enterococcus faecalis. To characterize the bacteriocin-producing strain, optimum temperature, incubation period for maximum bacteriocin production and identification of bacteriocin-producing strain were determined. It was found that the optimum cultivation temperature of the strain to produce the maximum bacteriocin activity (12,800 AU/mL) was obtained at 30℃. Meanwhile, bacteriocin production at 6,400 AU/mL was found when culturing the strain at 37℃ and 42℃. The isolate KL-1 was identified as L. plantarum. Antimicrobial activity of cell-free supernatant was completely inhibited by proteolytic enzyme of trypsin, alpha-chymotrypsin and proteinase K. Bacteriocin activity was stable at high temperature up to 100℃ for 10 min and at 4℃ storage for 2 d. However, the longer heating at 100℃ and 4℃ storage, its activity was reduced.

  14. Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products.

    Science.gov (United States)

    Kelly, W J; Asmundson, R V; Huang, C M

    1996-12-01

    Lactic acid bacteria isolated from a range of foods sold in ready-to-eat form were screened for bacteriocin production. Twenty-two bacteriocin-producing cultures were isolated from 14 of the 41 foods sampled. Bacteriocin-producing isolates from meat, fish and dairy products were Lactobacillus and Leuconostoc species typically found associated with these products. Most of these isolates gave only a narrow inhibitory spectrum although two showed activity against Listeria monocytogenes. Fruit and vegetable products gave a broader range of organisms but most of the bacteriocin-producing cultures were found to be strains of Lactococcus. Several lactococci produced a nisin-like activity, and showed a broad inhibitory spectrum against the indicator strains tested. The ease with which bacteriocin-producing strains could be isolated implies that they are already being safely consumed in food, and highlights the potential for using bacteriocin-producing cultures for biopreservation, especially in association with minimally processed products.

  15. Inhibitory Effects of Gallic Acid Isolated from Caesalpinia mimosoides Lamk on Cholangiocarcinoma Cell Lines and Foodborne Pathogenic Bacteria.

    Science.gov (United States)

    Rattanata, Narintorn; Klaynongsruang, Sompong; Daduang, Sakda; Tavichakorntrakool, Ratree; Limpaiboon, Temduang; Lekphrom, Ratsami; Boonsiri, Patcharee; Daduang, Jureerut

    2016-01-01

    Gallic acid was isolated from Caesalpinia mimosoides Lamk and the structure s identified based on spectroscopic analysis and comparison with authentic compound. In this study we compared the ability of natural gallic acid (nGA) and commercial gallic acid (cGA) to inhibit the proliferation of cholangiocarcinoma cell lines (M213, M214) and foodborne pathogenic bacteria (Salmonella spp. and Plesiomonas shigelloides). Both nGA and cGA had the same inhibitory effects on cell proliferation by inducing apoptosis of cholangiocarcinoma cell lines. In addition, nGA inhibited growth of foodborne pathogenic bacteria in the same manner as cGA. Our results suggest that nGA from Caesalpinia mimosoides Lamk is a potential anticancer and antibacterial compound. However, in vivo studies are needed to elucidate the specific mechanisms involved.

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

    Directory of Open Access Journals (Sweden)

    Liasi, S. A.

    2009-01-01

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

  17. CHARACTERISTICS, STABILITY AND ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA (Leuconostoc sp ISOLATED FROM BROILER’S CAECUM DURING STORAGE

    Directory of Open Access Journals (Sweden)

    S. Sumarsih

    2014-10-01

    Full Text Available Lactic acid bacteria (LAB is one of the natural microbe which widely used as fermentation agents.The purpose of this study was to examine the characteristics, stability and antimicrobial properties oflactic acid bacteria (Leuconostoc sp isolated from broiler’s caecum during storage. This research wasconducted by the Complete Randomized Design with 4 treatments (time of storage: 0, 2, 4 dan 6 weekswith 12 replications. Parameters observed were total number and stability properties of Leuconostoc spisolate which known as lactic acid bacteria. The results obtained total number of Leuconostoc sp isolatewere significantly (P<0.05 decreased from 8 x 107 to 1 x 103 Colony Forming Unit (CFU/mL duringstorage. Stability properties of Leuconostoc sp isolate were not affected by the time of storage.Antimicrobial activity of Leuconostoc sp were significantly (P<0.05 decreased from 9.94 to 8.68, 7.23and 6.14 mm during storage at 2, 4 and 6 weeks.

  18. Isolation and characterization of anaerobic bacteria for symbiotic recycling of uric acid nitrogen in the gut of various termites.

    Science.gov (United States)

    Thong-On, Arunee; Suzuki, Katsuyuki; Noda, Satoko; Inoue, Jun-ichi; Kajiwara, Susumu; Ohkuma, Moriya

    2012-01-01

    Recycling of the nitrogenous waste uric acid (UA) of wood-feeding termites by their gut bacteria is one of the significant aspects of symbiosis for the conservation of nitrogen sources. Diverse anaerobic UA-degrading bacteria comprising 16 species were isolated from the gut of eight termite species, and were assigned to Clostridia, Enterobacteriaceae, and low G+C Gram-positive cocci. UA-degrading Clostridia had never been isolated from termite guts. UA-degrading ability was sporadically distributed among phylogenetically various culturable anaerobic bacteria from termite guts. A strain of Clostridium sp., which was commonly isolated from three termite species and represented a probable new species in cluster XIVa of clostridia, utilized UA as a nitrogen source but not as a sole carbon and energy source. This feature is in clear contrast to that of well-studied purinolytic clostridia or previously isolated UA degraders from termite guts, which also utilize UA as a sole carbon and energy source. Ammonia is the major nitrogenous product of UA degradation. Various purines stimulated the growth of this strain when added to an otherwise growth-limiting, nitrogen poor medium. The bacterial species involved the recycling of UA nitrogen in the gut microbial community of termites are more diverse in terms of both taxonomy and nutritional physiology than previously recognized.

  19. Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine.

    Science.gov (United States)

    Landete, José María; Pardo, Isabel; Ferrer, Sergi

    2007-04-20

    The ability of wine lactic acid bacteria to produce tyramine and phenylethylamine was investigated by biochemical and genetic methods. An easy and accurate plate medium was developed to detect tyramine-producer strains, and a specific PCR assay that detects the presence of tdc gene was employed. All strains possessing the tdc gene were shown to produce tyramine and phenylethylamine. Wines containing high quantities of tyramine and phenylethylamine were found to contain Lactobacillus brevis or Lactobacillus hilgardii. The main tyramine producer was L. brevis. The ability to produce tyramine was absent or infrequent in the rest of the analysed wine species.

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

    Science.gov (United States)

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

    2016-07-01

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

  1. Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors.

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    Filannino, Pasquale; Di Cagno, Raffaella; Addante, Rocco; Pontonio, Erica; Gobbetti, Marco

    2016-09-16

    Fructophilic lactic acid bacteria (FLAB) are strongly associated to the gastrointestinal tract (GIT) of Apis mellifera L. worker bees due to the consumption of fructose as a major carbohydrate. Seventy-seven presumptive lactic acid bacteria (LAB) were isolated from GIT of healthy A. mellifera L. adults, which were collected from 5 different geographical locations of Apulia region (Italy). Almost all the isolates showed fructophilic tendencies, which were identified as Lactobacillus kunkeei (69%) or Fructobacillus fructosus (31%). A high-throughput phenotypic microarray, targeting 190 carbon sources, was used to determine that 83 compounds were differentially consumed. Phenotyping grouped the strains into two clusters, reflecting growth performance. The utilization of phenolic acids, such as p-coumaric, caffeic, syringic or gallic acids, as electron acceptors was investigated in fructose based medium. Almost all FLAB strains showed tolerance to high phenolic acid concentrations. p-Coumaric acid and caffeic acid were consumed by all FLAB strains through reductases or decarboxylases. Syringic and gallic acids were partially metabolized. The data collected suggest that FLAB require external electron acceptors to regenerate NADH. The use of phenolic acids as external electron acceptors by 4 FLAB, showing the highest phenolic acid reductase activity, was investigated in glucose based medium supplemented with p-coumaric acid. Metabolic responses observed through phenotypic microarray suggested that FLAB may use p-coumaric acid as external electron acceptor, enhancing glucose dissimilation but less efficiently than other external acceptors such as fructose or pyruvic acid. Fructophilic lactic acid bacteria (FLAB) remain to be fully explored. This study intends to link unique biochemical features of FLAB with their habitat. The quite unique FLAB phenome within the lactic acid bacteria (LAB) group may have practical relevance in food fermentations. The FLAB phenome may have

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

    Science.gov (United States)

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

    2016-08-01

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

  3. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

    Science.gov (United States)

    Rubio, Raquel; Jofré, Anna; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

    2014-04-01

    A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures.

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

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    Tengku Haziyamin Tengku Abdul Hamid

    2011-12-01

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

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

    Science.gov (United States)

    Henning, Chris; Vijayakumar, Paul; Adhikari, Raj; Jagannathan, Badrinath; Gautam, Dhiraj; Muriana, Peter M

    2015-03-19

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

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

    Science.gov (United States)

    Fraqueza, Maria João

    2015-11-06

    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.

  7. Degradation of reactive dyes by ozonation and oxalic acid-assimilating bacteria isolated from soil.

    Science.gov (United States)

    Kurosumi, Akihiro; Kaneko, Erika; Nakamura, Yoshitoshi

    2008-07-01

    Ozonation and treatment of wastewaters with oxalic acid-assimilating bacterium was attempted for the complete degradation of reactive dyes. Oxalic acid-assimilating bacterium, Pandoraea sp. strain EBR-01, was newly isolated from soil under bamboo grove and was identified to be a member of the genus Pandoraea by physicochemical and biochemical tests including 16S rDNA sequence analysis. The bacterium was grown optimally at pH 7 and temperature of 30 degrees C under the laboratory conditions. Reactive Red 120 (RR120), Reactive Green 19 (RG19), Reactive Black 5 (RB5) and Remazol Brilliant Blue R (RBBR) were used in degradation experiments. At the initial reactive dye concentrations of 500 mg/l and the ozonation time of 80 min, it was confirmed that 75-90 mg/l oxalic acid was generated from reactive dyes by ozonation. Microbial treatment using EBR-01 greatly decreased the amount of oxalic acid in the mixture after 48 h, but it was not removed completely. TOC/TOC(0) of reactive dye solutions was also decreased to 80-90% and 20-40% by ozonation and microbial treatment using EBR-01, respectively. The study confirmed that consecutive treatments by ozone and microorganisms are efficient methods to mineralize reactive dyes.

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

    Science.gov (United States)

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

    2013-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Imene Fhoula

    2013-01-01

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

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

    Science.gov (United States)

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

    2016-05-16

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

  11. Assessment of probiotic properties in lactic acid bacteria isolated from wine.

    Science.gov (United States)

    García-Ruiz, Almudena; González de Llano, Dolores; Esteban-Fernández, Adelaida; Requena, Teresa; Bartolomé, Begoña; Moreno-Arribas, M Victoria

    2014-12-01

    Probiotic properties are highly strain-dependent but rarely studied in enological lactic acid bacteria (LAB). In this study, the probiotic features of 11 strains of Lactobacillus spp., Pediococcus spp., and Oenococcus oeni, including saliva and acid resistance, bile tolerance and exopolysaccharides' production, were investigated. The assays included two probiotic reference strains (Lactobacillus plantarum CLC 17 and Lactobacillus fermentum CECT5716). The Lactobacillus and Pediococcus strains showed high resistance to lysozyme (>80% resistance to 100 mg/L of lysozyme under conditions simulating the in vivo dilution by saliva) and were capable of surviving at low pH values (pH 1.8) and bile salts, suggesting good adaptation of the wine strains to gastrointestinal conditions. The ability of the strains to adhere to the intestinal mucosa and the inhibition of the adhesion of Escherichia coli to human intestinal cells were also evaluated. Adhesion levels of enological LAB to Caco-2 cells varied from 0.37% to 12.2%, depending on the strain. In particular, Pediococcus pentosaceus CIAL-86 showed a high percentage of adhesion to intestinal cells (>12%), even higher than that shown by the probiotic reference strains, and a high anti-adhesion activity against E. coli CIAL-153 (>30%), all of which support this wine LAB strain as a potential probiotic.

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

    Science.gov (United States)

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

    2015-10-01

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

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

    Science.gov (United States)

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

    2013-09-01

    Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main representatives of water kefir yeasts and lactobacilli was studied in a co-culture model system. Co-cultivation of yeasts and lactobacilli in water kefir medium significantly increased cell yield of all interaction partners, delineating the interaction of these water kefir isolates as mutualism. The support of Zygotorulaspora (Z.) florentina was due to the acidification of the medium by the lactobacilli, whereas lactobacilli are improved in growth by the disposal of essential nutrients produced by yeasts. The trophic interaction between Lactobacillus (Lb.) hordei and yeasts is constituted by the release of amino acids and Vitamin B6 from yeasts, whereas Lb. nagelii is supported in growth by their production of amino acids. The interaction of Z. florentina and Lb. nagelii was further examined to reveal that co-cultivation induced the yeast to release arginine, which was essential for Lb. nagelii. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2016-10-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

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

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    Lu Thea

    2012-06-01

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

  17. Gluconacetobacter medellinensis sp. nov., cellulose- and non-cellulose-producing acetic acid bacteria isolated from vinegar.

    Science.gov (United States)

    Castro, Cristina; Cleenwerck, Ilse; Trcek, Janja; Zuluaga, Robin; De Vos, Paul; Caro, Gloria; Aguirre, Ricardo; Putaux, Jean-Luc; Gañán, Piedad

    2013-03-01

    The phylogenetic position of a cellulose-producing acetic acid bacterium, strain ID13488, isolated from commercially available Colombian homemade fruit vinegar, was investigated. Analyses using nearly complete 16S rRNA gene sequences, nearly complete 16S-23S rRNA gene internal transcribed spacer (ITS) sequences, as well as concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB, allocated the micro-organism to the genus Gluconacetobacter, and more precisely to the Gluconacetobacter xylinus group. Moreover, the data suggested that the micro-organism belongs to a novel species in this genus, together with LMG 1693(T), a non-cellulose-producing strain isolated from vinegar by Kondo and previously classified as a strain of Gluconacetobacter xylinus. DNA-DNA hybridizations confirmed this finding, revealing a DNA-DNA relatedness value of 81 % between strains ID13488 and LMG 1693(T), and values <70 % between strain LMG 1693(T) and the type strains of the closest phylogenetic neighbours. Additionally, the classification of strains ID13488 and LMG 1693(T) into a single novel species was supported by amplified fragment length polymorphism (AFLP) and (GTG)5-PCR DNA fingerprinting data, as well as by phenotypic data. Strains ID13488 and LMG 1693(T) could be differentiated from closely related species of the genus Gluconacetobacter by their ability to produce 2- and 5-keto-d-gluconic acid from d-glucose, their ability to produce acid from sucrose, but not from 1-propanol, and their ability to grow on 3 % ethanol in the absence of acetic acid and on ethanol, d-ribose, d-xylose, sucrose, sorbitol, d-mannitol and d-gluconate as carbon sources. The DNA G+C content of strains ID13488 and LMG 1693(T) was 58.0 and 60.7 mol%, respectively. The major ubiquinone of LMG 1693(T) was Q-10. Taken together these data indicate that strains ID13488 and LMG 1693(T) represent a novel species of the genus Gluconacetobacter for which the name Gluconacetobacter

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

    Science.gov (United States)

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

    2015-03-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Science.gov (United States)

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

    2016-09-01

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

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

    Directory of Open Access Journals (Sweden)

    Giusi Macaluso

    2016-02-01

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

  2. In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making

    Science.gov (United States)

    Macaluso, Giusi; Fiorenza, Gerlando; Gaglio, Raimondo; Mancuso, Isabella

    2016-01-01

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

  3. Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

    Science.gov (United States)

    Hidalgo, C; Mateo, E; Mas, A; Torija, M J

    2012-05-01

    Persimmon (Diospyros kaki) is a seasonal fruit with important health benefits. In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end of these processes. During spontaneous fermentation, S. cerevisiae Sc1 was the predominant strain isolated throughout, while the commercial strain of S. cerevisiae was the most common strain isolated from the inoculated fermentations. The main non-Saccharomyces strains isolated included Pichia guilliermondii, Hanseniaspora uvarum, Zygosaccharomyces florentinus and Cryptococcus sp. A distinct succession of AAB was observed during the acetification process. Acetobacter malorun was abundant during the initial and mid-stages, while Gluconacetobacter saccharivorans was the main species during the final stages of these acetifications. Four additional AAB species, Acetobacter pasteurianus, Acetobacter syzygii, Gluconacetobacter intermedius and Gluconacetobacter europaeus, were also detected. We observed 28 different AAB genotypes, though only 6 of these were present in high numbers (between 25%-60%), resulting in a high biodiversity index.

  4. Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.

    Science.gov (United States)

    Thapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash

    2006-03-01

    Sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the Eastern Himalayan regions of Nepal and India. A total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. Population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts ranged from 4.7-8.3 to 5.1-8.5 log cfu g(-1), respectively. A total of 189 strains of LAB were isolated from sukako maacha, gnuchi, sidra and sukuti samples, out of which 171 strains were cocci and 15 strains, were heterofermentative lactobacilli. LAB were identified on the basis of phenotypic characters including API system as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus plantarum, Leuconostoc mesenteroides, Enterococcus faecium, Enterococcus faecalis, Pediococcus pentosaceus and Weissella confusa. LAB strains produced a wide spectrum of enzymes. Some strains of LAB showed antagonistic properties against pathogenic strains. None of the strains produced biogenic amines in the method applied. This paper is the first report on the microbial composition, mostly lactic acid bacteria, of traditionally processed fish products of Eastern Himalayas.

  5. Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

    Directory of Open Access Journals (Sweden)

    Charles Ogugua Nwuche

    2013-02-01

    Full Text Available In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total of 752 colonies isolated from the condiments. Out of the 30, only five strains retained activity after the pH of the broth supernatant was adjusted to 6.5. When evaluated by the agar-well diffusion assay, the spectra of inhibitory activity showed that Staphylococcus aureus was the most sensitive indicator organism tested, while Listeria monocytogenes was the most resistant. One strain (UG 2 was active against Escherichia coli. The assays using the cell-free supernatant of the cultures showed that the bacteriocins were completely inactivated by the proteolyses as well as by the chloroform treatment. In ethanol, the activity of the compounds was only partially modified. When incubated in a water bath at 80°C for 30 min, no significant activity loss was recorded. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria has potential for use in biopreservation of condiments against the spoilage and food - borne pathogens.

  6. Exopolysaccharides Isolated from Milk Fermented with Lactic Acid Bacteria Prevent Ultraviolet-Induced Skin Damage in Hairless Mice.

    Science.gov (United States)

    Morifuji, Masashi; Kitade, Masami; Fukasawa, Tomoyuki; Yamaji, Taketo; Ichihashi, Masamitsu

    2017-01-13

    We studied the mechanism by which fermented milk ameliorates UV-B-induced skin damage and determined the active components in milk fermented with lactic acid bacteria by evaluating erythema formation, dryness, epidermal proliferation, DNA damage and cytokine mRNA levels in hairless mice exposed to acute UV-B irradiation. Nine week-old hairless mice were given fermented milk (1.3 g/kg BW/day) or exopolysaccharide (EPS) concentrate (70 mg/kg BW/day) orally for ten days. Seven days after fermented milk or EPS administration began, the dorsal skin of the mice was exposed to a single dose of UV-B (20 mJ/cm²). Ingestion of either fermented milk or EPS significantly attenuated UV-B-induced erythema formation, dryness and epidermal proliferation in mouse skin. Both fermented milk and EPS were associated with a significant decrease in cyclobutane pyrimidine dimers and upregulated mRNA levels of xeroderma pigmentosum complementation group A (XPA), which is involved in DNA repair. Furthermore, administration of either fermented milk or EPS significantly suppressed increases in the ratio of interleukin (IL)-10/IL-12a and IL-10/interferon-gamma mRNA levels. Together, these results indicate that EPS isolated from milk fermented with lactic acid bacteria enhanced DNA repair mechanisms and modulated skin immunity to protect skin against UV damage.

  7. Analysis of 16S rRNA gene lactic acid bacteria (LAB) isolate from Markisa fruit (Passiflora sp.) as a producer of protease enzyme and probiotics

    Science.gov (United States)

    Hidayat, Habibi

    2017-03-01

    16S rRNA gene analysis of bacteria lactic acid (LAB) isolate from Markisa Kuning Fruit (Passiflora edulis var. flavicarpa) as a producer of protease enzyme and probiotics has been done. The aim of the study is to determine the protease enzyme activity and 16S rRNA gene amplification using PCR. The calculation procedure was done to M4 isolate bacteria lactic acid (LAB) Isolate which has been resistant to acids with pH 2.0 in the manner of screening protease enzyme activity test result 6.5 to clear zone is 13 mm againts colony diametre is 2 mm. The results of study enzyme activity used spectrophotometer UV-Vis obtainable the regression equation Y=0.02983+0.001312X, with levels of protein M4 isolate is 0.6594 mg/mL and enzyme activity of obtainable is 0.8626 unit/ml while the spesific enzyme activity produced is 1.308 unit/mg. Then, 16S rRNA gene amplificatiom and DNA sequencing has been done. The results of study showed that the bacteria species contained from M4 bacteria lactic acid (LAB) isolate is Weisella cibiria strain II-I-59. Weisella cibiria strain II-I-59 is one of bacteria could be utilized in the digestive tract.

  8. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese*#

    Institute of Scientific and Technical Information of China (English)

    Ramila AZAT; Yan LIU; Wei LI; Abdurihim KAYIR; Ding-bo LIN; Wen-wen ZHOU; Xiao-dong ZHENG

    2016-01-01

    Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains com-prisedLactobacilus rhamnosus (one strain),Lactobacillus helveticus (one strain), andEnterococcus hirae (four strains). Al of the six strains were tolerant to acidic and bile salt conditions. Among which, theL. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strainL. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals).L. rhamnosus R4 also demonstrated cholesterol and triglyceride degrada-tion by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan,Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fedEscherichia coli OP50 (as a negative control). Feeding ofL. rhamnosus R4 extended the mean lifespan ofC. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.%题目:新疆传统发酵奶酪中乳酸菌的益生特性研究目的:分离鉴定新疆牧民家庭自制的4份奶酪样品中的6株乳酸菌,研究其益生特性。创新点:通过对新疆传统发酵乳制品中乳酸菌的分离及其抗氧化和降脂特性的测定,筛选到益生特性良好同时也能延长模式生物秀丽线虫寿命的菌株。方法:对分离自传统发酵乳制品中的乳酸菌进行生理生化分析和16S rDNA分子生物学鉴定,筛选出6株乳酸菌,并测定其耐酸、耐胆盐、抑菌、亲水性和共聚集能力;测定其抗氧化、降解

  9. Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

    Directory of Open Access Journals (Sweden)

    Elena Franciosi

    2015-01-01

    Full Text Available “Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB developing during maturation of “Nostrano-cheeses” and evaluated their potential to produce γ-aminobutyric acid (GABA, an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months. A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR and differentiated into 583 clusters. LAB strains from dominant clusters (n=97 were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC. About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg was a Sc. thermophilus.

  10. Isolation and Characterization of Acid-Tolerant, Thermophilic Bacteria for Effective Fermentation of Biomass-Derived Sugars to Lactic Acid

    Science.gov (United States)

    Patel, Milind A.; Ou, Mark S.; Harbrucker, Roberta; Aldrich, Henry C.; Buszko, Marian L.; Ingram, Lonnie O.; Shanmugam, K. T.

    2006-01-01

    Biomass-derived sugars, such as glucose, xylose, and other minor sugars, can be readily fermented to fuel ethanol and commodity chemicals by the appropriate microbes. Due to the differences in the optimum conditions for the activity of the fungal cellulases that are required for depolymerization of cellulose to fermentable sugars and the growth and fermentation characteristics of the current industrial microbes, simultaneous saccharification and fermentation (SSF) of cellulose is envisioned at conditions that are not optimal for the fungal cellulase activity, leading to a higher-than-required cost of cellulase in SSF. We have isolated bacterial strains that grew and fermented both glucose and xylose, major components of cellulose and hemicellulose, respectively, to l(+)-lactic acid at 50°C and pH 5.0, conditions that are also optimal for fungal cellulase activity. Xylose was metabolized by these new isolates through the pentose-phosphate pathway. As expected for the metabolism of xylose by the pentose-phosphate pathway, [13C]lactate accounted for more than 90% of the total 13C-labeled products from [13C]xylose. Based on fatty acid profile and 16S rRNA sequence, these isolates cluster with Bacillus coagulans, although the B. coagulans type strain, ATCC 7050, failed to utilize xylose as a carbon source. These new B. coagulans isolates have the potential to reduce the cost of SSF by minimizing the amount of fungal cellulases, a significant cost component in the use of biomass as a renewable resource, for the production of fuels and chemicals. PMID:16672461

  11. Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

    Directory of Open Access Journals (Sweden)

    Ksenija Uroić

    2014-01-01

    Full Text Available The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk, as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for

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

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    MV Zbrun

    2013-01-01

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

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

    Science.gov (United States)

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

    2016-09-01

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

  14. Inhibition of uropathogens by lactic acid bacteria isolated from dairy foods and cow's intestine in western Nigeria.

    Science.gov (United States)

    Ayeni, Funmilola A; Adeniyi, Bolanle A; Ogunbanwo, Samuel T; Tabasco, Raquel; Paarup, Torsten; Peláez, Carmen; Requena, Teresa

    2009-08-01

    A total of 96 lactic acid bacteria (LAB) were isolated from African indigenous fermented products and cow's intestines to study their inhibitory capability against multi-drug-resistant uropathogens. Escherichia coli accounted for approximately 45% of isolated uropathogens, followed by Staphylococcus spp. (20%). The Gram negative uropathogens were highly resistant to quinolones, co-trimoxazole, teicoplanin and some beta-lactams, while the Staphylococcus spp. showed high resistance to aminoglycosides, beta-lactams and macrolides. Twenty-four LAB isolates were selected based on their antimicrobial activity against two uropathogenic Staphylococcus aureus strains and bacteriocin production. LAB strains showing antimicrobial activity were grouped into smaller groups through amplified ribosomal DNA restriction analysis (ARDRA). Representative strains were identified as Weissella spp., Enterococcus faecium, Lactococcus lactis and Lactobacillus brevis through sequencing of 16S rDNA. The Weissella spp. and L. brevis strains demonstrated remarkable inhibitory activity against seven strains of Gram negative uropathogens. Two strains of L. lactis produced a bacteriocin-like inhibitory substance active against Lactobacillus sakei. In this study, an unusual high rate of co-trimoxazole, quinolones and macrolides resistance among uropathogens from south west Nigeria was discovered. Based on their sensitivity to Weissella spp., there is a potential for using these LAB as a natural approach for the protection against the uropathogens assayed.

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

    Science.gov (United States)

    Kumar, Mukesh; Ghosh, Moushumi; Ganguli, Abhijit

    2012-02-01

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

  16. Characterization of an Antibacterial Compound, 2-Hydroxyl Indole-3-Propanamide, Produced by Lactic Acid Bacteria Isolated from Fermented Batter.

    Science.gov (United States)

    Jeevaratnam, Kadirvelu; Vidhyasagar, Venkatasubramanian; Agaliya, Perumal Jayaprabha; Saraniya, Appukuttan; Umaiyaparvathy, Muthukandan

    2015-09-01

    Lactic acid bacteria are known to produce numerous antimicrobial compounds that are active against various pathogens. Here, we have purified and characterized a novel low-molecular-weight (LMW) antimicrobial compound produced by Lactobacillus and Pediococcus isolated from fermented idly and uttapam batter. The LMW compound was extracted from cell-free supernatant using ice-cold acetone, purified by gel permeation and hydrophobic interaction chromatography. It exhibited antimicrobial activity against Gram-positive and Gram-negative pathogenic bacteria sparing the probiotic strains like Lactobacillus rhamnosus. The molecular weight of the LMW compound was identified as 204 Da using LC-MS-ESI. In addition, the structure of the compound was predicted using spectroscopic methods like FTIR and NMR and identified as 2-hydroxyl indole-3-propanamide. The LMW compound was differentiated from its related compound, tryptophan, by Salkowski reaction and thin-layer chromatography. This novel LMW compound, 2-hydroxyl indole-3-propanamide, may have an effective application as an antibiotic which can spare prevailing probiotic organisms but target only the pathogenic strains.

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

    Directory of Open Access Journals (Sweden)

    Richardson Anthony J

    2013-01-01

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

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

    Directory of Open Access Journals (Sweden)

    I Wayan Suardana

    2007-12-01

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

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

    DEFF Research Database (Denmark)

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

    2009-01-01

    to constitute 27% of the isolates, 19% were identified as Streptococcus thermophilus, 19% as Lactobacillus fermentum, 12% as Enterococcus faecium, 7% as Pediococcus pentosaceus, 5% as Leuconostoc pseudomesenteroides, 4% as Weissella cibaria, 2% as Lactobacillus plantarum, 2% as Lactobacillus delbrueckii spp...... and SBM (Slanetz and Bartley Medium). The isolates were grouped and identified using a combination of pheno- and genotypic methods including rep-PCR fingerprinting [(GTG)(5) primer], multiplex PCR, 16S rRNA gene sequencing and carbohydrate assimilation profiling. Pediococcus acidilactici were found...

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

    DEFF Research Database (Denmark)

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

    1999-01-01

    Lactic acid bacteria (LAB) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a Thai low-salt fermented fish product) were characterized by API 50- CH and other phenotypic criteria. Lactococcus lactis subsp. lactis and Leuconostoc citreum were specifically...

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

    DEFF Research Database (Denmark)

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

    2015-01-01

    was to investigate the effect of dissolved oxygen on acidification kinetics and redox potential during milk fermentation by lactic acid bacteria (LAB). Fermentations were conducted by single strains isolated from mixed DL-starter culture, including Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris...

  2. Antilisterial Activity of Bacteriocin Isolated from Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231 in the Production of Sremska Sausages: Lactic Acid Bacteria Isolation, Bacteriocin Identification and Meat Application Experiments

    Directory of Open Access Journals (Sweden)

    Marija Škrinjar

    2013-01-01

    Full Text Available Lactic acid bacteria (LAB have an essential role in the production of fermented meat products. The metabolic activity of LAB affects the ripening process, leading to the formation of the desired sensory characteristics of the products, while inhibiting the growth of undesirable microorganisms. Bacteriocins are extracellular peptides or protein molecules, produced by some LAB, which possess bactericidal properties against specific species or genera of microorganisms, usually related bacteria. Bacteriocin production by LAB can act in a selective and competitive way against the surrounding microbiota, which may contain spoilage bacteria or pathogenic microorganisms including Listeria monocytogenes. This pathogen is widely distributed in raw products, it survives in different production areas, and human infections have a high mortality rate, all of which makes the control of this microorganism important in food production. The aim of this work is to determine the possibilities of utilizing a novel bacteriocin isolated from Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231 in order to prevent the survival of Listeria monocytogenes in the production of traditional Serbian Sremska sausages. The bacteriocin-producing strain of Leuconostoc originated from the same sausage, which had been produced in the traditional manner. Bacteriocin was isolated using precipitation procedures with ammonium sulphate, and then its properties (strength and range of activities, relationship to high temperatures and proteolytic enzymes were determined under laboratory conditions. Also, based on the obtained laboratory results, the antilisterial effect of bacteriocin, included as an additive, was examined in the production of traditional Sremska sausages. Expressed antilisterial activity of bacteriocin has an interesting food safety potential which can be used in the meat industry in the production of fermented sausages. Further research will contribute to a better

  3. Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese

    OpenAIRE

    Macedo, Angela C.; Veira, Marta; Poças, Raquel; Malcata, F. X.

    2000-01-01

    Lactobacillus paracasei subsp. paracasei ESB 230, Leuconostoc mesenteroides subsp. mesenteroides ESB 136, Lactococcus lactis subsp. lactis ESB 117 and Enterococcus faecium ESB 50, previously isolated from certi"ed Serra da Estrela cheeses, were tested for their aminopeptidase, dipeptidyl aminopeptidase, endopeptidase, dipeptidase and carboxypeptidase activities. The crude cell-free extracts (CFE) of Lb. paracasei ESB 230 exhibited the highest aminopeptidase activity, followed by CFE ...

  4. Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan

    Science.gov (United States)

    Shangpliang, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti P.

    2017-01-01

    Dahi and datshi are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in dahi (pH 3.7) and datshi (pH 5.2) was 1.4 × 107 and 3.9 × 108 cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from dahi and datshi were identified as Enterococcus faecalis, E. faecium, Lactococcus lactis subsp. lactis. LAB strains were tested for some technological properties. All LAB strains except E. faecalis CH2:17 caused coagulation of milk at both 30°C for 48 h. Only E. faecium DH4:05 strain was resistant to pH 3. No significant difference (P > 0.05) of viable counts was observed in MRS broth with and without lysozyme. All LAB strains grew well in 0.3% bile showing their ability to tolerate bile salt. None of the LAB strains showed >70% hydrophobicity. This study, being the first of its microbiological analysis of the NFM of Bhutan, has opened up to an extent of research work that gives a new insight to the products. PMID:28203227

  5. Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese.

    Science.gov (United States)

    Oberg, Craig J; Oberg, Taylor S; Culumber, Michele D; Ortakci, Fatih; Broadbent, Jeffery R; McMahon, Donald J

    2016-01-01

    A Gram-stain positive, rod-shaped, non-spore-forming strain (WDC04T), which may be associated with late gas production in cheese, was isolated from aged Cheddar cheese following incubation on MRS agar (pH 5.2) at 6 °C for 35 days. Strain WDC04T had 97 % 16S rRNA gene sequence similarity with Lactobacillus hokkaidonensis DSM 26202T, Lactobacillus oligofermentans 533, 'Lactobacillus danicus' 9M3, Lactobacillus suebicus CCUG 32233T and Lactobacillus vaccinostercus DSM 20634T. API 50 CH carbohydrate fermentation panels indicated strain WDC04T could only utilize one of the 50 substrates tested, ribose, although it does slowly utilize galactose. In the API ZYM system, strain WDC04T was positive for leucine arylamidase, valine arylamidase, cysteine arylamidase (weakly), naphthol-AS-BI-phosphohydrolase and β-galactosidase activities. Total genomic DNA was sequenced from strain WDC04T using a whole-genome shotgun strategy on a 454 GS Titanium pyrosequencer. The sequence was assembled into a 1.90 Mbp draft genome consisting of 105 contigs with preliminary genome annotation performed using the RAST algorithm (rast.nmpdr.org). Genome analysis confirmed the pentose phosphate pathway for ribose metabolism as well as galactose, N-acetylglucosamine, and glycerol fermentation pathways. Genomic analysis places strain WDC04T in the obligately heterofermentative group of lactobacilli and metabolic results confirm this conclusion. The result of genome sequencing, along with 16S rRNA gene sequence analysis, indicates WDC04T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus wasatchensis sp. nov. is proposed. The type strain is WDC04T ( = DSM 29958T = LMG 28678T).

  6. In vitro modulation of tumor necrosis factor α production in THP-1 cells by lactic acid bacteria isolated from healthy human infants.

    Science.gov (United States)

    Ladda, Boonyarut; Theparee, Talent; Chimchang, Juntana; Tanasupawat, Somboon; Taweechotipatr, Malai

    2015-06-01

    The human microbiota is a source of probiotics capable of modulating the host immune system. In this study, we collected fecal samples from 100 healthy infants and isolated lactic acid bacteria which were screened for immune modulating effects on tumor necrosis factor α (TNF-α) production. Cell-free culture supernatants from 26 isolates were able to decrease TNF-α production in vitro and three of the isolates were selected as candidate probiotics (MSMC39-1, MSMC39-3, MSMC57-1). These isolates were identified using 16S ribosomal DNA sequencing as Lactobacillus paracasei, Lactobacillus casei, and Weissella confusa respectively. All three isolates were acid tolerant and bile tolerant to pH 3.0 and 4% bile respectively. Preparations of cell-free culture supernatants were processed and tested, and revealed that cell-free culture supernatants of isolates L. paracasei MSMC39-1, L. casei MSMC39-3, and W. confusa MSMC57-1 decreased the production of TNF-α significantly and were heat resistant. Only L. paracasei MSMC39-1 supernatant was proteinase-K sensitive. The effects of viable bacteria, heat-killed bacteria, and sonicated bacteria were compared. The heat-killed preparations of isolate W. confusa MSMC57-1 decreased the production of TNF-α. Sonicated cell preparations did not significantly alter TNF-α production. For isolates L. paracasei MSMC39-1 and L. casei MSMC39-3, this suggests that a substance in the cell-free culture supernatant may be responsible for in vitro cytokine modulation.

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

    Directory of Open Access Journals (Sweden)

    Ming Li

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

  8. Biodegradation of 2,4-dichlorophenoxyacetic acid by bacteria with highly antibiotic-resistant pattern isolated from wheat field soils in Kurdistan, Iran.

    Science.gov (United States)

    Karami, Solmaz; Maleki, Afshin; Karimi, Ebrahim; Poormazaheri, Helen; Zandi, Shiva; Davari, Behrooz; Salimi, Yahya Zand; Gharibi, Fardin; Kalantar, Enayatollah

    2016-12-01

    Recently, there has been increasing interest to clean up the soils contaminated with herbicide. Our aim was to determine the bioremediation of 2,4-dichlorophenoxyacetic acid (2,4-D) from wheat fields which have a long history of herbicide in Sanandaj. Based on our literature survey, this study is the first report to isolate and identify antimicrobial resistant bacteria from polluted wheat field soils in Sanandaj which has the capacity to degrade 2,4-D. From 150 2,4-D-exposed soil samples, five different bacteria were isolated and identified based on biochemical tests and 16S ribosomal RNA (rRNA). Pseudomonas has been the most frequently isolated genus. By sequencing the 16S rRNA gene of the isolated bacteria, the strains were detected and identified as a member of the genus Pseudomonas sp, Entrobacter sp, Bacillus sp, Seratia sp, and Staphylococcus sp. The sequence of Sanandaj 1 isolate displayed 87% similarity with the 16S rRNA gene of a Pseudomonas sp (HE995788). Similarly, all the isolates were compared to standard strains based on 16S rRNA. Small amounts of 2,4-D could be transmitted to a depth of 10-20 cm; however, in the depth of 20-40 cm, we could not detect the 2,4-D. The isolates were resistant to various antibiotics particularly, penicillin, ampicillin, and amoxicillin.

  9. Phenotypic and genotypic characterization of lactic acid bacteria isolated from cow, ewe and goat dairy artisanal farmhouses

    Directory of Open Access Journals (Sweden)

    Stella M. Reginensi

    2013-01-01

    Full Text Available Lactic acid bacteria collected from artisanal farmhouses were characterized using a polyphasic approach. Phenotypic methods including biochemical assays, ribosomal DNA restriction analysis and 16S rDNA sequence analysis were performed. This approach provides accuracy for identification, and helps to avoid the loss of natural biodiversity including potentially valuable strains.

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

    Directory of Open Access Journals (Sweden)

    Reza Ghotaslou

    2012-06-01

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

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

    Directory of Open Access Journals (Sweden)

    Čolo Josip

    2015-01-01

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

  12. Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria: isolation and identification of lactic acid bacteria and yeasts

    Directory of Open Access Journals (Sweden)

    Mourad, Kacem

    2006-06-01

    Full Text Available Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.19-0.36%, 1.04-2.15%, 64.03-65.11%, 34.40-34.99%, and 49.90-56% respectively. A total of 181 isolates of lactic acid bacteria were identified as Lactobacillus plantarum (40 strains, Lactobacillus delbrueckii ssp. bulgaricus (35 strains, Lactococcus lactis ssp. lactis biovar diacetylacti (22 strains, Lactococcus lactis ssp. cremoris (18 strains, Lactobacillus paracasei ssp. paracasei (10 strains, Leuconostoc pseudomesenteroides (9 strains and Leuconostoc gelidum (12 strains Enterococcus faecium (35 strains. Yeasts were isolated from all samples (55 isolates. Of these, 40 were identified as Saccharomyces cerevisiae and 15 isolates were identified as Saccharomyces sp.Se aislaron los microorganismos (bacterias aeróbicas, coliformes, bacterias acido lácticas, bacterias lipolíticas y levaduras de 20 muestras de “shmen”, una matequilla tradicional del Sahara argelino hecha a partir de leche de camella. Los valores de pH, acidez, libre, Nacl, solidos totales, humedad y grasa oscilaron entre 3,11-4,97, 0,19-0,36%, 1.04-2,15%, 64,03-65,11%, 34,40-34,99% y 49,90-56,00%, respectivamente. Entre los 181 cultivos puros de bacterias lácticas se identificaron Lactobacillus plantarum (40 cepas, Lactobacillus delbrueckii ssp. bulgaricus (35 cepas, Lactococcus lactis ssp. lactis biovar diacetylacti (22 cepas, Lactococcus lactis ssp. cremoris (18 cepas, Lactobacillus paracasei ssp. paracasei (10 cepas, Leuconostoc pseudomesenteroides (9 cepas and Leuconostoc gelidum (12cepas Enterococcus faecium (35 cepas. Asimismo, se detectaron levaduras en todas las muestras (55 cultivos puros. De estos, 40 se identificaron como

  13. Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour

    DEFF Research Database (Denmark)

    Kpikpi, Elmer Nayra; Glover, Richard L.K.; Dzogbefia, Victoria Pearl

    2010-01-01

    and oxidase tests. The LAB were further identified by biochemical and genotypic methods using rep-PCR, (GTG)5 primer, 16S rRNA gene sequencing and carbohydrate assimilation profiling. A total of 331 Lactic acid bacteria were isolated of which 47% were Lactobacillus plantarum , 18% Lactobacillus fermentum, 8...... in the initial pH from 6.9 before fermentation to 4.9 after fermentation with change in color of the product from grayish to dark brown as well as the development of a more desirable flavor. Lactic acid bacteria (LAB) with counts between 106 and 109 cfu/g were isolated on MRS agar and subjected to Gram, catalase......% Leuconostoc mesenteroides, 12% Pediococcus acidilactici and 15% as Lactobacillus brevis...

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

    Directory of Open Access Journals (Sweden)

    Maurilio Lara-Flores

    2013-07-01

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

  15. A comparative analysis of lactic acid bacteria isolated from honeybee gut and flowers, with focus on phylogeny and plasmid profiling

    OpenAIRE

    Linjordet, Marte S.

    2016-01-01

    Apis mellifera (honeybee) are of huge value as they are the most important pollinator worldwide. Declines in honeybee populations have made the honeybee subject to much scientific research. Lactic acid bacteria (LAB) have been discovered in the honeybee gut and are believed to be of great importance to the honeybee health, protecting them against bee pathogens. Comparing LAB communities in the honeybee gut to those found on flowers may help highlight the route and importance of floral transmi...

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

    Energy Technology Data Exchange (ETDEWEB)

    Idoui, T.; Boudjerda, J.; Leghouchi, E.; Karam, N. E.

    2009-07-01

    Twenty six lactic acid bacteria were isolated from sheep's Dhan, a traditional butter made from sheep's milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactic ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exo polysaccharide. (Author) 42 refs.

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

    Science.gov (United States)

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

    2014-01-01

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

  18. Cloning vectors based on cryptic plasmids isolated from lactic acid bacteria: their characteristics and potential applications in biotechnology.

    Science.gov (United States)

    Shareck, Julie; Choi, Young; Lee, Byong; Miguez, Carlos B

    2004-01-01

    Lactic acid bacteria (LAB) are Gram positive bacteria, widely distributed in nature, and industrially important as they are used in a variety of industrial food fermentations. The use of genetic engineering techniques is an effective means of enhancing the industrial applicability of LAB. However, when using genetic engineering technology, safety becomes an essential factor for the application of improved LAB to the food industry. Cloning and expression systems should be derived preferably from LAB cryptic plasmids that generally encode genes for which functions can be proposed, but no phenotypes can be observed. However, some plasmid-encoded functions have been discovered in cryptic plasmids originating from Lactobacillus, Streptococcus thermophilus, and Pediococcus spp. and can be used as selective marker systems in vector construction. This article presents information concerning LAB cryptic plasmids, and their structures, functions, and applications. A total of 134 cryptic plasmids collated are discussed.

  19. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

    OpenAIRE

    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...

  20. Isolasi dan Identifikasi Spesies Bakteri Asam Laktat Penghasil Senyawa Antimikrob Asal Kolon Sapi Bali (ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA SPECIES PRODUCING ANTI-MICROBIAL SUBSTANCE ISOLATED FROM COLON OF BALI CATTLE

    Directory of Open Access Journals (Sweden)

    Sri Anggreni Lindawati

    2017-01-01

    Full Text Available Bali cattle as one of the local cattle are known have uniquely genetic characteristics. They are easy toadapt at a less favorable environment, so that they are known as a pioneer cattle. According to theiruniquely, it may allow for the discovery of specific types of acid lactic bacteria compared with others. Thishypothesis is based on the assumption that the types of bacteria as a normal flora in the intestine tract ofcattle are highly dependent on several factors, and one of which is a feed factor. Based on the abovebackground, this study was conducted. The aim of study was to isolate and identify of a specific species oflactic acid bacteria that has anti-microbial substances. The study began by isolation of acid lacticbacteria originated from 20 fecal samples of colon of bali cattle through the growth on selective medium i.e.deMann, Rogosa, Sharpe (MRS medium followed by Gram staining and catalase test. The screening ofantimicrobial activity of each isolate was performed by culturing of isolates again indicator bacterial on blood agar medium. The selected isolates were continuously tested on medium contains 15% NaCl ,medium with ph 9.6, and medium with temperature 10°C, respectively in order to identification genus ofbacteria. The final stage of identification in order to know the specific isolate, which has antimicrobialsubstances, was confirmated by using the API 50 CHL kit. The results of study showed that one of theisolates that known have widely antimicrobial activities was isolate with 3A code. This isolate hasinhibitory zone to indicator bacterial i.e. Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC25922. This isolate is known as Lactococcus lactis ssp lactis 1 with its similarity value 65.7%. This isolateis potentially to continuously study in order to know the potency of isolate as a probiotic candidate and oras a food preservative.

  1. [Teichoic acids from lactic acid bacteria].

    Science.gov (United States)

    Livins'ka, O P; Harmasheva, I L; Kovalenko, N K

    2012-01-01

    The current view of the structural diversity of teichoic acids and their involvement in the biological activity of lactobacilli has been reviewed. The mechanisms of effects of probiotic lactic acid bacteria, in particular adhesive and immunostimulating functions have been described. The prospects of the use of structure data of teichoic acid in the assessment of intraspecific diversity of lactic acid bacteria have been also reflected.

  2. Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka.

    Science.gov (United States)

    Perumpuli, P A B N; Watanabe, Taisuke; Toyama, Hirohide

    2014-01-01

    From the pellicle formed on top of brewing coconut water vinegar in Sri Lanka, three Acetobacter strains (SL13E-2, SL13E-3, and SL13E-4) that grow at 42 °C and four Gluconobacter strains (SL13-5, SL13-6, SL13-7, and SL13-8) grow at 37 °C were identified as Acetobacter pasteurianus and Gluconobacter frateurii, respectively. Acetic acid production by the isolated Acetobacter strains was examined. All three strains gave 4% acetic acid from 6% initial ethanol at 37 °C, and 2.5% acetic acid from 4% initial ethanol at 40 °C. Compared with the two other strains, SL13E-4 showed both slower growth and slower acetic acid production. As well as the thermotolerant SKU1108 strain, the activities of the alcohol dehydrogenase and the aldehyde dehydrogenase of SL13E-2 and SL13E-4 were more stable than those of the mesophilic strain. The isolated strains were used to produce coconut water vinegar at higher temperatures than typically used for vinegar production.

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

    Directory of Open Access Journals (Sweden)

    Kevin Stemmler

    2016-03-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

  5. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.

    Science.gov (United States)

    Jones, Rhys J; Hussein, Hassan M; Zagorec, Monique; Brightwell, Gale; Tagg, John R

    2008-04-01

    The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were employed to screen 181 chilled meat and meat process-related LAB for strains inhibitory to pathogens and spoilage organisms of importance to the meat industry. Six meat-derived strains, including Lactobacillus sakei and Lactococcus lactis, were found to be inhibitory to one or more of the target strains Listeria monocytogenes, Brochothrix thermosphacta, Campylobacter jejuni and Clostridium estertheticum. The inhibitory agents appeared to be either cell-associated or molecules released extracellularly with bacteriocin-like properties. Variations detected in the antimicrobial activity of LAB associated with changes to test parameters such as substrate composition underlined the importance of further in situ evaluation of the inhibitory strains in stored meat trials.

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

    Science.gov (United States)

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

    2016-02-01

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

  7. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

    Science.gov (United States)

    Benito, M J; Martín, A; Aranda, E; Pérez-Nevado, F; Ruiz-Moyano, S; Córdoba, M G

    2007-08-01

    A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. Identification of the isolates revealed that 31.2% were Pediococcus pentosaceus, 26.9% Lactococcus lactis, 18.6% Pediococcus acidilactici, 17% Lactobacillus brevis, and sporadic isolates of Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus curvatus. Most of the strains did not produce gas from glucose and showed the capacity to produce lactic acid rapidly. Some 25% of the strains were able to degrade tributyrin (esterase activity), but none showed lipolytic activity against olive oil and pork fat. Only 3 strains of P. acidilactici showed weak proteolytic activity against myofibrillar or sarcoplasmic proteins. Also, the same strains showed antimicrobial activity against Listeria monocytogenes. Nine strains with the best properties were preselected and tested for biogenic amine production. The results showed that two of the strains, identified as P. acidilactici by polymerase chain reaction, had the potential to be further tested as starter cultures in pilot processing of Iberian sausages.

  8. Isolation and characterization of potential lactic acid bacteria (LAB from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste

    Directory of Open Access Journals (Sweden)

    Jini R

    2011-12-01

    Full Text Available Proteolytic and/or lipolytic lactic acid bacteria (LAB were isolated from visceral wastes of different fresh water fishes. LAB count was found to be highest in case of visceral wastes of Mrigal (5.88 log cfu/g and lowest in that of tilapia (4.22 log cfu/g. Morphological, biochemical and molecular characterization of the selected LAB isolates were carried out. Two isolates FJ1 (E. faecalis NCIM5367 and LP3 (P. acidilactici NCIM5368 showed both proteolytic and lipolytic properties. All the six native isolates selected for characterization showed antagonistic properties against several human pathogens. All the native isolates were sensitive to antibiotics cephalothin and clindamycin; and, resistant to cotrimoxazole and vancomycin. Considering individually, P. acidilactici FM37, P. acidilactici MW2 and E. faecalis FD3 were sensitive to erythromycin. The two strains FJ1 (E. faecalis NCIM 5367 and LP3 (P. acidilactici NCIM 5368 that had both proteolytic and lipolytic properties have the potential for application in fermentative recovery of lipids and proteins from fish processing wastes.

  9. Evaluation of Lactic Acid Bacteria Isolated from Fermented Plant Products for Antagonistic Activity Against Urinary Tract Pathogen Staphylococcus saprophyticus.

    Science.gov (United States)

    Tsai, Cheng-Chih; Lai, Tzu-Min; Lin, Pei-Pei; Hsieh, You-Miin

    2017-08-05

    Urinary tract infections (UTIs) are the most common infectious diseases in infants and the elderly; they are also the most common among nosocomial infections. The treatment of UTIs usually involves a short-term course of antibiotics. The purpose of this study was to identify the strains of lactic acid bacteria (LAB) that can inhibit the urinary tract pathogen Staphylococcus saprophyticus, as alternatives to antibiotics. In this study, we collected 370 LAB strains from fermented plant products and reference strains from the Bioresources Collection and Research Center (BCRC). Using spent culture supernatants (SCS), we then screened these LAB strains with for antimicrobial effects on urinary tract pathogens by the well-diffusion assay. Seven LAB strains-PM2, PM68, PM78, PM201, PM206, PM229, and RY2-exhibited inhibitory activity and were evaluated for anti-growth activity against urinary tract pathogens by the co-culture inhibition assay. Anti-adhesion and anti-invasion activities against urinary tract pathogens were evaluated using the SV-HUC-1 urothelial cell cultures. The results revealed that the survival rate of S. saprophyticus ranged from 0.9-2.96%, with the pH continuously decreasing after co-culture with LAB strains for 4 h. In the competitive adhesion assay, the exclusion and competition groups performed better than the displacement group. In the SV-HUC-1 cell invasion assay, PM201, PM206, PM229, and RY2 were found to inhibit the invasion of SV-HUC-1 cells by S. saprophyticus BCRC 10786. To conclude, RY2, PM229, and PM68 strains exhibited inhibitory activity against the urinary tract pathogen S. saprophyticus.

  10. Inhibitory Activity of Lactid Acid Bacteria Isolated from Tape Waterlily Seed to Enteric Pathogenic Bacteria (Vibrio cholera, Salmonella typhi, Shigella disentri, and E.coli and Its’ Susceptibility to Antibiotic, Bile Salt and Acidic Condition

    Directory of Open Access Journals (Sweden)

    Iin Khusnul Khotimah

    2012-03-01

    Full Text Available The aim of this research was to observe inhibitory activity of LAB isolated from tape waterlily seed to enteric pathogenic bacteria (Vibrio cholera, Salmonella typhi, Shigella disentri, E.coli ATCC 25922 and it’s susceptibility to antibiotic, in bile salt and under acidic condition. Microbia in the tape ( a fermented product of waterlily seed to showed were Streptococcus thermophilus (IKH-1, Pediococcus pentosaceus (IKH-2 and Leuconostoc mesentroides (IKH-8. Streptococcus thermophillus showed inhibition against the growth of Shigella disentri with inhibition zones 16,28 mm, but did not against the growth of V. Cholera, S. typhi, E.coli. Pediococcus pentosaceus inhibit Vibrio cholera, dan Salmonella thypi with inhibition zones 18,59 mm dan 7,91 mm. So that, Leuconostoc mesenteroides inhibit Salmonella thypi with zones inhibits average 8,25 mm. Chloramfenicol at 0.05 mg concentrations did not show inhibition against the growth of isolated Streptococcus thermophillus, Pediococcus pentosaceus and Leuconostoc mesentroides. These isolates could survive too in bile salt (2% and acidified media (pH 3.   Keyword : The tape of  waterlily seed, LAB, probiotic and enteric pathogenic   KEMAMPUAN PENGHAMBATAN BAKTERI ASAM LAKTAT DARI TAPE BIJI TERATAI TERHADAP PATOGENIK ENTERIK (VIBRIO CHOLERA, SALMONELLA THYPI, SHIGELLA DISENTRI, E. COLI, ANTIBIOTIK, KETAHANANNYA TERHADAP BILE SALT DAN ASAM   ABSTRAK   Penelitian ini bertujuan untuk menguji kemampuan penghambatan bakteri asam laktat yang diisolasi dari tape biji teratai terhadap patogenik enterik (Vibrio cholera, Salmonella thypi, Shigella disentri, E. Coli ATCC 25922, antibiotik, bile salt dan asam. Jenis bakteri yang diketahui tumbuh selama fermentasi tape biji teratai adalah Streptococcus thermopilus (IKH-1, Pediococcus pentosaceus(IKH-2, dan Leuconostoc mesentroides (IKH-8. Pengamatan terhadap uji penghambatan patogenik enterik (Vibrio cholera, Salmonella thypi, Shigella disentri, dan E. Coli ATCC

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

    DEFF Research Database (Denmark)

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

    2002-01-01

    AIMS: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. p......H decreased to 4.5 in 2 days, but omitting garlic resulted in a lack of acidification. LAB were predominant and approximately one third of 234 isolated strains fermented garlic and inulin (the carbohydrate reserve in garlic). These strains were identified as Lactobacillus pentosus and Lact. plantarum...... AND IMPACT OF THE STUDY: The present study indicates the role of fructans (garlic/inulin) as carbohydrate sources for LAB. Fructan fermenters may have several biotechnological applications, for example, as probiotics....

  12. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

    Li, Y; Wang, F; Nishino, N

    2016-04-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Y. Li

    2016-04-01

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

  16. Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

    Science.gov (United States)

    2016-01-01

    In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection. PMID:27621691

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

    DEFF Research Database (Denmark)

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

    2009-01-01

    was identical to the rep-PCR profile of the Lact. helveticus adjunct culture used in the specific cheese, but their pulsed field gel electrophoresis profiles differed slightly. Conclusion: It was possible to isolate cultivable thermophilic bacteria from ripened cheeses manufactured with mesophilic starter...... and thermophilic adjunct cultures by using an enumeration step. Significance and Impact of the Study: Isolation of cultivable thermophilic bacteria from ripened cheeses made with mesophilic starters offers an original source for new dairy-relevant cultures....

  18. Engineering robust lactic acid bacteria

    NARCIS (Netherlands)

    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,

  19. ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIAL ISOLATES

    Directory of Open Access Journals (Sweden)

    Utkarsha S. Shivsharan

    2013-08-01

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

  20. 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

    Directory of Open Access Journals (Sweden)

    Florin Barla

    2016-06-01

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

  1. Selection and characterisation of lactic acid bacteria isolated from different origins for ensilingRobinia pseudoacacia and Morus alba L. leaves

    Institute of Scientific and Technical Information of China (English)

    NI Kui-kui; YANG Hui-xiao; HUA Wei; WANG Yan-ping; PANG Hui-li

    2016-01-01

    The objective of this study was to isolate lactic acid bacteria (LAB) strains from different origins and to select the best strains for ensilingRobinia pseudoacacia (RB) and Morus albaL. (MB)leaves. The LAB strains were inoculated into the extracted liquid obtained from RB and MB leaves to evaluate the fermentation products. 11 LAB strains were selected for further experiments based on the highest products of lactic or acetic acid, including 1 strain of Weissela confusa, 2 ofLactobacilus reuteri and 8 ofLactobacilus plantarum.The API 50 CH fermentation experiment indicated that al of the selected 11 LAB strains utilised most of the carbohydrates. Al the strains grew at temperatures between 10 and 45°C and at a pH of 3.5 to 4.5; however,L. reuteri F7 and F8 tolerated a pH as low as 3.0. Al 11 LAB strains showed antibacterial activity against Listeria monocytogens,Escherichia coil,Salmonelasp. and Acetobacter pasteurianus; however, after excluding the effect of organic acids, only F7 and F8 stil exhibited antibacterial activity. The present study indicated that the selected 11 LAB strains could be used to prepare silages of RB and MB leaves, especialyL. reuteri F7 and F8.

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

    Directory of Open Access Journals (Sweden)

    Ali Mohammad Latifi

    2009-01-01

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

  3. Enrichment of aliphatic, alicyclic and aromatic acids by oil-degrading bacteria isolated from the rhizosphere of plants growing in oil-contaminated soil from Kazakhstan.

    Science.gov (United States)

    Mikolasch, Annett; Omirbekova, Anel; Schumann, Peter; Reinhard, Anne; Sheikhany, Halah; Berzhanova, Ramza; Mukasheva, Togzhan; Schauer, Frieder

    2015-05-01

    Three microbial strains were isolated from the rhizosphere of alfalfa (Medicago sativa), grass mixture (Festuca rubra, 75 %; Lolium perenne, 20 %; Poa pratensis, 10 %), and rape (Brassica napus) on the basis of their high capacity to use crude oil as the sole carbon and energy source. These isolates used an unusually wide spectrum of hydrocarbons as substrates (more than 80), including n-alkanes with chain lengths ranging from C12 to C32, monomethyl- and monoethyl-substituted alkanes (C12-C23), n-alkylcyclo alkanes with alkyl chain lengths from 4 to 18 carbon atoms, as well as substituted monoaromatic and diaromatic hydrocarbons. These three strains were identified as Gordonia rubripertincta and Rhodococcus sp. SBUG 1968. During their transformation of this wide range of hydrocarbon substrates, a very large number of aliphatic, alicyclic, and aromatic acids was detected, 44 of them were identified by GC/MS analyses, and 4 of them are described as metabolites for the first time. Inoculation of plant seeds with these highly potent bacteria had a beneficial effect on shoot and root development of plants which were grown on oil-contaminated sand.

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

    Science.gov (United States)

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

    2016-05-01

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

  5. Bacteria isolated from roots and rhizosphere of Vitis vinifera retard water losses, induce abscisic acid accumulation and synthesis of defense-related terpenes in in vitro cultured grapevine.

    Science.gov (United States)

    Salomon, María Victoria; Bottini, Rubén; de Souza Filho, Gonçalo Apolinário; Cohen, Ana Carmen; Moreno, Daniela; Gil, Mariana; Piccoli, Patricia

    2014-08-01

    Eleven bacterial strains were isolated at different soil depths from roots and rhizosphere of grapevines from a commercial vineyard. By 16S rRNA gene sequencing 10 different genera and 8 possible at species level were identified. From them, Bacillus licheniformis Rt4M10 and Pseudomonas fluorescens Rt6M10 were selected according to their characteristics as plant growth promoting rhizobacteria (PGPR). Both produced abscisic acid (ABA), indole-3-acetic acid (IAA) and the gibberellins A1 and A3 in chemically-defined medium. They also colonized roots of in vitro grown Vitis vinifera cv. Malbec plants. As result of bacterization ABA levels in 45 days-old in vitro plants were increased 76-fold by B. licheniformis and 40-fold by P. fluorescens as compared to controls. Both bacteria diminished plant water loss rate in correlation with increments of ABA. Twenty and 30 days post bacterization the plants incremented terpenes. The monoterpenes α-pinene, terpinolene, 4-carene, limonene, eucalyptol and lilac aldehyde A, and the sesquiterpenes α-bergamotene, α-farnesene, nerolidol and farnesol were assessed by gas chromatography-electron impact mass spectrometry analysis. α-Pinene and nerolidol were the most abundant (µg per g of tissue in plants bacterized with P. fluorescens). Only α-pinene, eucalyptol and farnesol were identified at low concentration in non-bacterized plants treated with ABA, while no terpenes were detected in controls. The results obtained along with others from literature suggest that B. licheniformis and P. fluorescens act as stress alleviators by inducing ABA synthesis so diminishing water losses. These bacteria also elicit synthesis of compounds of plant defense via an ABA independent mechanism.

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

    Directory of Open Access Journals (Sweden)

    YI-SHENG CHEN

    2016-03-01

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

  7. Kajian Isolat Bakteri Asam Laktat dalam Menurunkan Kolesterol Secara In Vitro dengan Keberadaan Oligosakarida (A Study In Vitro of Lactic Acid Bacteria (LAB) Isolates on Cholesterol Lowering Ability in The Presence of Oligosaccharides)

    OpenAIRE

    Yati Maryati; Lilis Nuraida1,2)*; Ratih Dewanti Hariyadi

    2016-01-01

    This work evaluated the abilities of five isolates of lactic acid bacteria (LAB) from different sources, i.e Lactobacillus fermentum S21209 and Lactobacillus plantarum 1-S27202 from tempe, Lactobacillus rhamnosus R23 and Pediococcus pentosaceus 1-A38 from human breast milk and a commercially available human isolates Lactobacillus acidophilus FNCC0051 in lowering cholesterol by in vitro and metabolizing the prebiotic oligosaccharide compounds. The effects of oligosaccharide compounds on the pe...

  8. Distribution and Catabolic Diversity of 3-Chlorobenzoic Acid Degrading Bacteria Isolated from Geographically-Separated Pristine Soils

    Science.gov (United States)

    1994-08-01

    Prostaglandins Anthraquinones Nucleic Acids Carbazoles Pyrroles Carbolines Quinolines Dibenzodioxins Terpenes Dibenzofurans Thiophenes Furans Examples...column (E. Merck, Darmstadt, Germany) using 70% methanol:30% 1% H3 PO4 as the mobile phase. The detector was set to record absorbance at 230 nm. 14C

  9. KARAKTERISASI ISOLAT BAKTERI ASAM LAKTAT DARI MANDAI YANG BERPOTENSI SEBAGAI PROBIOTIK (Characterization of Lactic Acid Bacteria Isolates from Mandai Function as Probiotic

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    Aswita Emmawati

    2015-09-01

    decrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against ATCC 13932,  ATCC 19433,  ATCC 10876, ATCC 25922 and   ATCC 14028. Ten isolates had good antimicrobial properties against LAB isolates obtained from  show promising probiotic properties. Keywords: Probiotic, lactic acid bacteria, antimicrobial   ABSTRAK Mandai merupakan pangan fermentasi yang terbuat dari dami atau bagian dalam kulit cempedak. Penelitian tentang , khususnya bakteri yang terlibat dalam fermentasi , masih belum banyak dilakukan. Tujuan penelitian ini adalah untuk melakukan isolasi dan karakterisasi bakteri asam laktat yang diisolasi dari  serta mengevaluasi potensinya sebagai probiotik. Sampel  diperoleh dari beberapa industri rumah tangga di Kalimantan Timur, yang dibuat dengan kadar garam 5, 10 dan 15%. Delapan puluh lima isolat bakteri asam laktat diperoleh dari pada hari ke-4, 8 dan 12 fermentasi dan dikaji sifat-sifat probiotiknya. Semua isolat menunjukkan toleransi yang baik terhadap pH rendah (pH 2,0 dengan penurunan jumlah sel hidup kurang dari 2 log cfu/ml. Isolat bakteri asam laktat dapat tumbuh dengan adanya 0,5% garam empedu walaupun jumlah sel hidupnya menurun dibandingkan dengan jumlah sel hidup pada medium tanpa garam empedu. Penurunan jumlah isolat viabel kurang dari 1 log cfu/ml teramati pada 21 isolat. Sembilan belas isolat dapat mentoleransi pH 2,0 dan garam empedu 0,5% lebih baik daripada yang lain dengan total penurunan jumlah sel hidup kurang dari 1 log cfu/ml. Sebagian besar isolat (11 dari 19 yang mentoleransi pH rendah diperoleh dari fermentasi  hari ke-8. Isolat MC812 dan MC809 mempunyai sifat antimikroba yang baik terhadap semua patogen uji(ATCC 13932,  ATCC 19433, ATCC 10876,  ATCC 25922 dan  ATCC 14028. Sembilan isolat lain mempunyai sifat antimikroba yang baik terhadap 3 atau lebih patogen uji

  10. Genetics of Lactic Acid Bacteria

    Science.gov (United States)

    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).

  11. Hydrocarbon Degrading Bacteria: Isolation and Identification

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    Lies Indah Sutiknowati

    2007-11-01

    Full Text Available There is little information how to identify hydrocarbon degrading bacteria for bioremediation of marine oil spills. We have used gravel which contaminated oil mousse from Beach Simulator Tank, in Marine Biotechnology Institute, Kamaishi, Japan, and grown on enrichment culture. Biostimulation with nutrients (N and P was done to analyze biodegradation of hydrocarbon compounds: Naphthalene, Phenanthrene, Trichlorodibenzofuran and Benzo[a]pyrene. Community of bacteria from enrichment culture was determined by DGGE. Isolating and screening the bacteria on inorganic medium contain hydrocarbon compounds and determination of bacteria by DAPI (number of cells and CFU. DNA was extracted from colonies of bacteria and sequence determination of the 16S rDNA was amplified by primers U515f and U1492r. Twenty nine strains had been sequence and have similarity about 90-99% to their closest taxa by homology Blast search and few of them have suspected as new species.

  12. Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels.

    Science.gov (United States)

    Masuda, Yasuyuki; Takahashi, Toshinari; Yoshida, Kazutoshi; Nishitani, Yosuke; Mizuno, Masashi; Mizoguchi, Haruhiko

    2012-09-01

    Lactic acid bacteria (LAB) in fermented foods have attracted considerable attention recently as treatment options for allergic diseases, the incidence of which has been increasing worldwide. Five strains of LAB isolated from kimoto, the traditional seed mash used for brewing sake, were screened for the ability to suppress IgE-mediated hypersensitivity reaction. Leuconostoc mesenteroides and Lactobacillus sakei, the normal microflora in kimoto, significantly suppressed the reaction, but the contaminant Lactobacillus curvatus did not. Next, we examined the effect of L. sakei LK-117 on atopic dermatitis in the NC/Nga mouse model. LK-117 supplementation significantly reduced the development of atopic dermatitis-like skin lesions in a manner independent of the IgE plasma levels. In the in vitro intestinal model constructed using the human intestinal epithelial cell line Caco-2 and murine macrophage cell line RAW 264.7, treatment with L. sakei LK-117, but not L. curvatus, significantly upregulated TNF-α production from RAW264.7 cells. This result indicated that L. sakei on the apical side affected the macrophages on the basolateral side, and this organism may have the ability to improve allergy symptoms mediated by the intestinal immune system.

  13. Isolation of a hop-sensitive variant of Lactobacillus lindneri and identification of genetic markers for beer spoilage ability of lactic acid bacteria.

    Science.gov (United States)

    Suzuki, Koji; Iijima, Kazumaru; Ozaki, Kazutaka; Yamashita, Hiroshi

    2005-09-01

    We have isolated a hop-sensitive variant of the beer spoilage bacterium Lactobacillus lindneri DSM 20692. The variant lost a plasmid carrying two contiguous open reading frames (ORF s) designated horB(L) and horC(L) that encode a putative regulator and multidrug transporter presumably belonging to the resistance-nodulation-cell division superfamily. The loss of hop resistance ability occurred with the loss of resistance to other drugs, including ethidium bromide, novobiocin, and cetyltrimethylammonium bromide. PCR and Southern blot analysis using 51 beer spoilage strains of various species of lactic acid bacteria (LAB) revealed that 49 strains possessed homologs of horB and horC. No false-positive results have been observed for nonspoilage LAB or frequently encountered brewery isolates. These features are superior to those of horA and ORF 5, previously reported genetic markers for determining the beer spoilage ability of LAB. It was further shown that the combined use of horB/horC and horA is able to detect all 51 beer spoilage strains examined in this study. Furthermore sequence comparison of horB and horC homologs identified in four different beer spoilage species indicates these homologs are 96.6 to 99.5% identical, which is not typical of distinct species. The wide and exclusive distribution of horB and horC homologs among beer spoilage LAB and their sequence identities suggest that the hop resistance ability of beer spoilage LAB has been acquired through horizontal gene transfer. These insights provide a foundation for applying trans-species genetic markers to differentiating beer spoilage LAB including previously unencountered species.

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

    Science.gov (United States)

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

    2016-07-29

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

  15. Electron transport chains of lactic acid bacteria

    NARCIS (Netherlands)

    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 bact

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

    Directory of Open Access Journals (Sweden)

    Nour-Eddine, Karam

    2006-09-01

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

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

    DEFF Research Database (Denmark)

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

    2002-01-01

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

  18. Identification of Lactic Acid Bacteria and Propionic Acid Bacteria using FTIR Spectroscopy and Artificial Neural Networks

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    Beata Nalepa

    2012-01-01

    Full Text Available In the present study, lactic acid bacteria and propionic acid bacteria have been identified at the genus level with the use of artificial neural networks (ANNs and Fourier transform infrared spectroscopy (FTIR. Bacterial strains of the genera Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Propionibacterium were analyzed since they deliver health benefits and are routinely used in the food processing industry. The correctness of bacterial identification by ANNs and FTIR was evaluated at two stages. At first stage, ANNs were tested based on the spectra of 66 reference bacterial strains. At second stage, the evaluation involved 286 spectra of bacterial strains isolated from food products, deposited in our laboratory collection, and identified by genus-specific PCR. ANNs were developed based on the spectra and their first derivatives. The most satisfactory results were reported for the probabilistic neural network, which was built using a combination of W5W4W3 spectral ranges. This network correctly identified the genus of 95 % of the lactic acid bacteria and propionic acid bacteria strains analyzed.

  19. Inhibition of Aquatic Pathogenic Bacteria by Lactic Acid Bacteria Isolated from Fish%鱼源乳酸菌对水产病原菌的抑制作用研究

    Institute of Scientific and Technical Information of China (English)

    苟小兰; 苏艳秋; 石锐; 顾继锐; 罗国强; 王利

    2015-01-01

    T he aim of this study w as to determine the anti‐bacterial properties of six lactic acid bacterial strains isolated from intestine of fish .The agar diffusion method (Oxford cup method) was performed for assessment of antimicrobial activity against pathogenic bacteria in aquaculture . Comparison of antimicrobial activity against A eromonas veronii by lactic acid bacteria with antibiotic drugs was also tested . Results showed that all selected strains inhibited the growth of A .hydrophila,A .sobria,A .veronii and A . caviae .However , there were no inhibition activities on Vibrio anguillarum , Escherichia coli , Citrobacter f reundii ,A .salmonicida and Yersinia enterocolitica ,and the antibacterial ability of fermentation supernatant was superior to bacteria .The drug susceptibility test revealed that growth of A .hydrophila was inhibited by four kinds of antibiotics ,and that the inhibition abilities of other antibiotics were found to be weakened or disappeared .Based on the results ,it was inferred that the inhibitory effects produced by lactic acid bacteria seemed better than antibiotics ,providing the foundation with development of alternatives to antibiotics .%为研究高活性乳酸菌的抑菌作用,采用牛津杯法体外评价了6株鱼源乳酸菌对9种水产致病菌的抑菌特性,并通过纸片扩散法测定21种抗生素对嗜水气单胞菌的抑制作用。试验结果表明,6株乳酸菌对嗜水气单胞菌、温和气单胞菌、维氏气单胞菌及豚鼠气单胞菌均有明显的抑制作用,而对鳗弧菌、大肠杆菌、弗氏柠檬酸杆菌、杀鲑气单胞菌、小肠结肠炎耶尔森菌无抑制效果,且发酵上清液的抑菌能力大于菌体。药敏试验发现仅3种药物能有效抑制嗜水气单胞菌的生长,而17种抗生素的抑菌效能已不同程度减弱甚至消失。与抗生素类药物相比,乳酸菌发酵液的抑菌能力在一定程度上优于抗生素,为抗生素替代品开发奠定基础。

  20. Sporolactobacillus shoreae sp. nov. and Sporolactobacillus spathodeae sp. nov., two spore-forming lactic acid bacteria isolated from tree barks in Thailand.

    Science.gov (United States)

    Thamacharoensuk, Tanatip; Kitahara, Maki; Ohkuma, Moriya; Thongchul, Nuttha; Tanasupawat, Somboon

    2015-04-01

    Two Gram-stain-positive, endospore-forming lactic acid bacteria, designated BK92(T) and BK117-1(T), were isolated from tree barks in Thailand. Cells were catalase-negative and facultatively anaerobic rods. 16S rRNA gene sequence analysis indicated that these strains belonged to the genus Sporolactobacillus . Strains BK92(T) and BK117-1(T) showed the highest 16S rRNA gene sequence similarity to Sporolactobacillus putidus QC81-06(T) with 97.7% and 97.1% similarity, respectively. Analysis of phylogenetic relationships based on 16S rRNA and gyrB gene sequencing revealed that the positions of strains BK92(T) and BK117-1(T) were clearly separated from all related species of the genus Sporolactobacillus . Strains BK92(T) and BK117-1(T) had low DNA-DNA relatedness between each other and also with S. putidus QC81-06(T) and Sporolactobacillus vineae SL153(T). The DNA G+C content of strains BK92(T) and BK117-1(T) was 46.6 mol% and 47.4 mol%, respectively. The major fatty acids of strains BK92(T) and BK117-1(T) were anteiso-C(17 : 0) and anteiso-C(15 : 0). They contained meso-diaminopimelic acid in cell-wall peptidoglycan and had menaquinone with seven isoprene units (MK-7) as the predominant menaquinone. Based on evidence including phenotypic, genotypic and chemotaxonomic studies, strains BK92(T) and BK117-1(T) should be classified as representatives of novel species of the genus Sporolactobacillus , for which the names Sporolactobacillus shoreae sp. nov. and Sporolactobacillus spathodeae sp. nov. are proposed, respectively. The type strains are BK92(T) ( = JCM 19541(T) = LMG 28365(T) = PCU 336(T) = TISTR 2234(T)) and BK117-1(T) ( = JCM 19542(T) = LMG 28366(T) = PCU 337(T) = TISTR 2235(T)).

  1. Bacteria Isolated from Post-Partum Infections

    Directory of Open Access Journals (Sweden)

    Nahid Arianpour

    2009-06-01

    Full Text Available Objective: This study was undertaken with an aim to determine bacterial species involved in post partum infections and also their abundance in patients admitted to at Khanevadeh hospital. In this study out of three different kinds of postpartum infections (i.e. genital, breast and urinary tract, only genital infection is considered.Materials and Methods: Post partum infection among 6077 patients (inpatients and re-admitted patients of Khanevadeh hospital from 2003 till 2008 was studied in this descriptive study. Samples were collected from patients for laboratory diagnosis to find out the causative organisms.Results: Follow up of mothers after delivery revealed 7.59% (461 patients had post partum infection, out of which 1.03% (63 patients were re-hospitalized. Infection was more often among younger mothers. Bacteria isolated and identified were both aerobic and anaerobic cocci and bacilli, majority of which were normal flora of the site of infection. Though, some pathogenic bacteria like Staphylococcus aureus, Neisseria gonorrhea, Chlamydia trachomatis,were also the causative agents. The commonest infection was infection at the site of episiotomy. Conclusion: Puerperal infection was detected in of 7.59% mothers. Bacteria isolated were both aerobic and anaerobic cocci and bacilli, majority of which were normal flora. However; some pathogenic bacteria were isolated.

  2. Fatty acid composition of selected prosthecate bacteria.

    Science.gov (United States)

    Carter, R N; Schmidt, J M

    1976-10-11

    The cellular fatty acid composition of 14 strains of Caulobacter speices and types, two species of Prosthecomicrobium, and two species of Asticcacaulis was determined by gas-liquid chromatography. In most of these bacteria, the major fatty acids were octadecenoic acid (C18:1), hexadecenoic acid (C16:1) and hexadecanoic acid (C16:0). Some cyclopropane and branched chain fatty acids were detected in addition to the straight chained acids. Hydroxytetradecanoic acid was an important component of P.enhydrum but significant amounts of hydroxy acids were not detected in other prosthecate bacteria examined.

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

    Institute of Scientific and Technical Information of China (English)

    张晶

    2012-01-01

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

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

    Institute of Scientific and Technical Information of China (English)

    刘君; 林俊芳; 郭丽琼; 叶志伟; 方再光; 郭心悦; 李梓良

    2015-01-01

    为探究常见水产品中乳酸菌的分布情况,以及筛选出抑制水产常见致病菌的乳酸菌,从市场采集不同水产品的肠道,用乳酸菌分离筛选培养基分离乳酸菌;用16S rDNA 鉴定对所分离的乳酸菌分类鉴定;应用打孔法抑菌试验测试乳酸菌对嗜水气单胞菌、副溶血弧菌、溶藻弧菌等15种水产致病菌的抑菌活性。从市场采集不同南亚热带鱼类、虾、贝、蛤等30个样品的肠道,分离出156株乳酸菌,并研究了这些乳酸菌的种属分布和抑菌活性。结果显示:菌株的革兰氏染色下的菌体形态主要有杆状、短杆状、球状、链状4种。16S rDNA鉴定主要包括乳酸乳球菌、戊糖片球菌、格氏乳球菌等11个种属。其中抑菌谱广、效果好的菌属有:假肠膜明串珠菌、肠膜明串珠菌、戊糖片球菌、乳酸乳球菌、乳明串珠菌、沙克乳杆菌和融合魏斯氏菌。本研究结果为乳酸菌在水产养殖上的应用提供理论依据。%The experiment was conducted to study lactic acid bacteria distribution in different aquatic prod‐ucts and to screen lactic acid bacteria inhibiting common aquatic pathogenic bacteria .Lactic acid bacteria screening culture medium was applied to separate lactic acid bacteria and 16 s rDNA was used identify the lactic acid bacteria from guts of aquatic animals .The punching method bacteriostatic test was applied to test antibacterial activity of 15 strains of common aquatic pathogenic bacteria including lactic acid bacteria inhibiting Aeromonas hydrophila ,Vibrio parahaemolyticus ,V .alginolyticus and so on .In this study , 156 strains of lactic acid bacteria were isolated from the guts of 30 samples including fishes ,shrimps , shellfishes ,and clams from tropical waters in South Asia .Subsequently ,the species distribution and anti‐microbial activity of these isolates were investigated .Gram staining and microscopic inspection revealed that the

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

    Science.gov (United States)

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

    2015-12-01

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

  6. 健康奶牛肠道中乳酸菌的分离与鉴定%Isolation and Identiifcation of Lactic Acid Bacteria from the Intestinal of Healthy Cows

    Institute of Scientific and Technical Information of China (English)

    王慧艳; 马晨; 赵洁; 席晓敏; 丁佳; 张和平

    2014-01-01

    Cows feed with microbial adjuvant has many advantages in the production, therefore, live strains with good properties is of great signiifcance for production practice. Lactic acid bacteria in the gut itself has adapted to the gut enviroment, and the intestinal pathogenic bacteria have long-term antagonism competition relations with LAB, thus LAB become the best source of live strains. This experiment using the improved MRS culture medium to separate of bacteria from 20 lactation healthy Holstein cows dung, the lactic acid bacteria were isolated based on 16S rRNA gene sequences. Eventually there were 18 strains of lactic acid bacteria, lactic acid milk coccus isolated from the rumen lactobacillus. The lactic acid bacteria obtained from the experiment not only enriched the lactic acid bacteria species resources, but also made attribution to the development of lactic acid bacteria resources in China from multiple perspectives and gave a foundation for its application in animal production.%在奶牛饲料中添加优良的乳酸菌微生物制剂对于生产实践有着重要的意义。由于奶牛肠道中的乳酸菌本身已适应奶牛肠道中的环境,并且与奶牛肠道中的致病菌长期拮抗竞争,因而是奶牛饲料中添加益生菌株的最佳来源。本试验利用改良MRS培养基从20头健康的荷斯坦泌乳牛粪便中进行菌群的分离鉴定,采用16SrRNA基因序列对分离的乳酸菌进行鉴定。最终获得瘤胃乳杆菌、乳酸乳球菌等18株乳酸菌。该试验中分离得到的乳酸菌为多角度开发我国乳酸菌资源和微生态制剂在畜牧生产中的应用奠定基础。

  7. Lactic Acid Bacteria in Health and Disease

    African Journals Online (AJOL)

    reports demonstrating the health promoting effects of ... therapy. In 1908, élie Metchinkoff, proposed that the acid-producing organisms (lactic acid bacteria) ... Phage resistance aids in .... In a study conducted [29] in children aged 3 it was found.

  8. Identification of Dominant Lactic Acid Bacteria Isolated from Different Fermented Milk in Xinjiang of China%新疆地区不同酸奶中优势乳酸菌的分离与鉴定

    Institute of Scientific and Technical Information of China (English)

    魏艳; 曾小群; 潘道东; 曹锦轩; 李和生

    2012-01-01

    在乳制品工业中乳酸菌被认为是重要的益生菌之一.本文对来自新疆的酸驼奶、酸牛奶、酸马奶、酸羊奶以及俄罗斯酸奶中的优势乳酸菌进行分离,结合165 rRNA序列同源性分析和生理生化试验,鉴定出几种优势乳酸杆菌,即发酵乳杆菌、干酪乳杆菌、植物乳杆菌、戊糖乳杆菌.%Lactic acid bacteria are important probiotics in the dairy industry. In this study, dominant lactic acid bacteria were isolated from fermented camel milk, fermented milk, fermented mare's milk and fermented goat's milk which were made by nomadic families in Xinjiang, China and Russia. Besides, several kinds of dominant lactic acid bacteria were identified by conventional identification and 16S rRNA sequencing analysis, these dominant lactic acid bacteria were Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus pentosus.

  9. Lactic Acid Bacteria in the Gut

    NARCIS (Netherlands)

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

    2012-01-01

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

  10. Lactic Acid Bacteria in the Gut

    NARCIS (Netherlands)

    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,

  11. Energy transduction in lactic acid bacteria

    NARCIS (Netherlands)

    Poolman, Bert

    In the discovery of some general principles of energy transduction, lactic acid bacteria have played an important role. In this review, the energy transducing processes of lactic acid bacteria are discussed with the emphasis on the major developments of the past 5 years. This work not only includes

  12. Isolation of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Antimicrobial Substances%具有广谱抑菌活性乳酸菌的筛选及抑菌物质分析

    Institute of Scientific and Technical Information of China (English)

    马妙莲; 赵静; 陈晓琳; 张付海; 朱敏; 张明

    2012-01-01

    A strain with strong inhibitory activity against Gram-positive bacteria,Gram-negative bacteria and mold,named as LPEM818,was isolated from Millet by the overlay plate method.The strain was identified as Lactobacillus pentosus by physiological and biochemical characterization and 16S rRNA sequence homology analysis.In the cell-free fermentation supernatant,some antimircrobial substances including lactic acid,acetic acid,succinic acid,citric acid,palmitic acid,oleic acid,stearic acid and linoleic acid were found by GC-MS and HPLC analyses.%采用双层平板法从食用小米中分离出一株对实验所测的革兰氏阳性菌、阴性菌和霉菌有明显抑制作用的菌株,通过生理生化特性和16S rRNA基因序列同源性分析,确定该菌株为戊糖乳杆菌(Lactobacillus pentosus)。经气相色谱-质谱联用仪和高效液相色谱初步分析该菌株发酵上清液中含有乳酸、乙酸、琥珀酸、柠檬酸、棕榈酸、油酸、硬脂酸和亚油酸等多种抑菌成分。

  13. Identifikasi dan Karakterisasi Bakteri Asam Laktat Isolat Susu Segar Sapi Bali (IDENTIFICATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BALI CATTLE’S RAW MILK

    Directory of Open Access Journals (Sweden)

    I Nengah Sujaya

    2016-07-01

    Full Text Available Bali cattle is an indigenous spesies in Bali, which pay great attention due to its uniqueness. Numerousarticles have been published on Bali cattle especially related to its disease, nutritional requirement forgrowth and domestication. Nevertherless, it was no any report has been published on the lactic acidbacteria (LAB assosiated with the cattles raw milk and its potential used as probiotic. This work isaimed to identify LAB isolated from bali cattle raw milk and its resistance to secondary bile acid (sodiumdeoxy cholic, a prequisite in development of probiotic for human. The results revealed that based upon thehomology studies of the variable region I, II, and III sequences of the 16S rDNA showed that 44 out of 62isolates were closely related to Pediococcus acidilactici; 11 out of 62 isolats were closely related to Enterococusgallinarum, five out of 62 isolates were closely related to Lactococcus garvieae, while only one isolate was closely related to Lactobacillus plantarum and Weisella confusa. Some isolates showed resistant to 0.2-0.6mM deoxy cholic acid, which might be also resist in human gastrointestinal tract conditions. Based onthose finding, it can be concluded that the LAB associated with raw bali cattle milk were closey related toP. acidilactici, E. gallinarum, Lac. garvieae, Lb. plantarum and W. confusa, which different from thosecommonly LAB found in others cattle raw milk. Somes isolates were potential to be developed as probioticfrom human helath.

  14. Quorum sensing mechanism in lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    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.

  15. Purification of bacterial genomic DNA in less than 20 min using chelex-100 microwave: examples from strains of lactic acid bacteria isolated from soil samples.

    Science.gov (United States)

    Reyes-Escogido, Lourdes; Balam-Chi, Mario; Rodríguez-Buenfil, Ingrid; Valdés, Jesús; Kameyama, Luis; Martínez-Pérez, Francisco

    2010-11-01

    We established a Chelex 100-Microwave method for the purification of bacterial genomic DNA (gDNA) in less than 20 min with high yield and good quality, useful for multiple purposes. It combines Chelex 100, proteinase K, RNase A and heating in a microwave oven. The resulting gDNA was used directly to identify bacterial species of the Order Lactobacillales by means of PCR amplification of their 16S rDNA gene, isolated from sediments on the Yucatan Peninsula, Mexico. This method produced gDNA free of phenolic and protein residual contaminants from 100 of these isolated bacteria. 16S rDNA amplification and sequencing showed Pediococcus acidilactici to prevail in inland lagoons, and Pediococcus pentosaceus, Lactobacillus plantarum, Lactobacillus sp., and Lactobacillus fermentum to be most abundant in the soils of livestock farms. The combination of Chelex 100, enzymes and microwave heating used in the Chelex 100-Microwave method produced large amounts of highly pure gDNA from Gram-positive and Gram-negative bacteria, in less than 20 min.

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

    Institute of Scientific and Technical Information of China (English)

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

    2007-01-01

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

  17. Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries

    DEFF Research Database (Denmark)

    Adimpong, David Bichala

    biotechnological and food bio-processing applications especially as live culture is the responsibility of the producer. This requires careful safety evaluations such as sensitivity to antimicrobial agents and production of virulence factors. The aim of this PhD Thesis was to characterize lactic acid bacteria (LAB......-decomposition analyses. In order to be able to accommodate strain ZN7a-9 within the L. delbrueckii subsp. taxon and to additionally distinguish it from the recognised members of this taxon, it was proposed as a new L. delbrueckii subspecies; Lactobacillus delbrueckii subsp. jakobsenii subsp. nov. (Appendix II...

  18. Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models

    National Research Council Canada - National Science Library

    Crowley, Sarah; Mahony, Jennifer; van Sinderen, Douwe

    2013-01-01

    A large-scale screen of some 7,000 presumptive lactic acid bacteria (LAB), isolated from animal, human, or plant origin, identified 1,149 isolates with inhibitory activity against the food-spoilage mould Penicillium expansum...

  19. Metabolite Profiles of Lactic Acid Bacteria in Grass Silage▿

    Science.gov (United States)

    Broberg, Anders; Jacobsson, Karin; Ström, Katrin; Schnürer, Johan

    2007-01-01

    The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydroxybenzoic acid, (trans, trans)-3,4-dihydroxycyclohexane-1-carboxylic acid, p-hydrocoumaric acid, vanillic acid, azelaic acid, hydroferulic acid, p-coumaric acid, hydrocaffeic acid, ferulic acid, and caffeic acid. Among these metabolites, the antifungal compounds 3-phenyllactic acid and 3-hydroxydecanoic acid were previously isolated in our laboratory from liquid cultures of the same LAB strains by bioassay-guided fractionation. It was concluded that other metabolites, e.g., p-hydrocoumaric acid, hydroferulic acid, and p-coumaric acid, were released from the grass by the added LAB strains. The antifungal activities of the identified metabolites in 100 mM lactic acid were investigated. The MICs against Pichia anomala, Penicillium roqueforti, and Aspergillus fumigatus were determined, and 3-hydroxydecanoic acid showed the lowest MIC (0.1 mg ml−1 for two of the three test organisms). PMID:17616609

  20. Genetic manipulation of the peptidolytic system in lactic acid bacteria

    NARCIS (Netherlands)

    Kok, J; Venema, G

    1995-01-01

    Due to their presumed involvenment in product flavour the peptidases of lactic acid bacteria have been subject to extensive research. A major breakthrough, was the isolation and purification of the various enzymes to homogeniety. This allowed a reevaluation of the number of different enzymes in one

  1. Genetics of proteinases of lactic acid bacteria

    NARCIS (Netherlands)

    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. Genetics of proteinases of lactic acid bacteria

    NARCIS (Netherlands)

    Kok, Jan; Venema, Gerhardus

    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

  3. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.

    Science.gov (United States)

    Curiel, J A; Ruiz-Capillas, C; de Las Rivas, B; Carrascosa, A V; Jiménez-Colmenero, F; Muñoz, R

    2011-07-01

    The occurrence of in vitro amino acid activity in bacterial strains associated with fresh pork sausages packaged in different atmospheres and kept in refrigeration was studied. The presence of biogenic amines in decarboxylase broth was confirmed by ion-exchange chromatography and by the presence of the corresponding decarboxylase genes by PCR. From the 93 lactic acid bacteria and 100 enterobacteria strains analysed, the decarboxylase medium underestimates the number of biogenic amine-producer strains. 28% of the lactic acid bacteria produced tyramine and presented the tdc gene. All the tyramine-producer strains were molecularly identified as Carnobacterium divergens. Differences on the relative abundance of C. divergens were observed among the different packaging atmospheres assayed. After 28 days of storage, the presence of argon seems to inhibit C. divergens growth, while packing under vacuum seems to favour it. Among enterobacteria, putrescine was the amine more frequently produced (87%), followed by cadaverine (85%); agmatine and tyramine were only produced by 13 and 1%, respectively, of the strains analysed. Packing under vacuum or in an atmosphere containing nitrogen seems to inhibit the growth of enterobacteria which produce simultaneously putrescine, cadaverine, and agmatine. Contrarily, over-wrapping or packing in an atmosphere containing argon seems to favour the growth of agmatine producer-enterobacteria. The production of putrescine and cadaverine was associated with the presence of the corresponding amino acid decarboxylase genes. The biogenic amine-producer strains were included in a wide range of enterobacterial species, including Kluyvera intermedia, Enterobacter aerogenes, Yersinia kristensenii, Serratia grimesii, Serratia ficaria, Yersinia rodhei, Providencia vermicola and Obesumbacterium proteus.

  4. Discovering lactic acid bacteria by genomics

    NARCIS (Netherlands)

    Klaenhammer, T.; Altermann, E.; Arigoni, F.; Bolotin, A.; Breidt, F.; Broadbent, J.; Cano, R.; Chaillou, S.; Deutscher, J.; Gasson, M.; Guchte, van de M.; Guzzo, J.; Hartke, A.; Hawkins, T.; Hols, P.; Hutkins, R.; Kleerebezem, M.; Kok, J.; Kuipers, O.; Lubbers, M.; Maguin, E.; McKay, L.; Mills, D.; Nauta, A.; Overbeek, R.; Pel, H.; Pridmore, D.; Saier, M.; Sinderen, van D.; Sorokin, A.; Steele, J.; O'Sullivan, D.; Vos, de 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, nvironmental habitat, and its role in

  5. Discovering lactic acid bacteria by genomics

    NARCIS (Netherlands)

    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

    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

  6. Lactic acid bacteria: microbiological and functional aspects

    National Research Council Canada - National Science Library

    Lahtinen, Sampo

    2012-01-01

    "Updated with the substantial progress made in lactic acid and bacteria research since the third edition, this fourth volume discusses improved insights in genetics and new molecular biological techniques...

  7. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.

    Science.gov (United States)

    de las Rivas, Blanca; Rodríguez, Héctor; Curiel, José Antonio; Landete, José María; Muñoz, Rosario

    2009-01-28

    The potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (LAB) isolated from Spanish grape must and wine. A PCR assay was developed for the detection of LAB that potentially produce volatile phenols. Synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. The pdc PCR assay amplifies a 321 bp DNA fragment from phenolic acid decarboxylase. The pdc PCR method was applied to 85 strains belonging to the 6 main wine LAB species. Lactobacillus plantarum, Lactobacillus brevis, and Pediococcus pentosaceus strains produce a positive response in the pdc PCR assay, whereas Oenococcus oeni, Lactobacillus hilgardii, and Leuconostoc mesenteroides strains did not produce the expected PCR product. The production of vinyl and ethyl derivatives from hydroxycinnamic acids in culture media was determined by high-performance liquid chromatography. A relationship was found between pdc PCR amplification and volatile phenol production, so that the LAB strains that gave a positive pdc PCR response produce volatile phenols, whereas strains that did not produce a PCR amplicon did not produce volatile phenols. The proposed method could be useful for a preliminary identification of LAB strains able to produce volatile phenols in wine.

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

    Institute of Scientific and Technical Information of China (English)

    王全溪; 许丽惠; 邓红玉; 吴雪珍; 庄育彬

    2014-01-01

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

  9. Biodegradation of C.I. Acid Red 1 by indigenous bacteria Stenotrophomonas sp. BHUSSp X2 isolated from dye contaminated soil.

    Science.gov (United States)

    Kumari, Lata; Tiwary, Dhanesh; Mishra, Pradeep Kumar

    2016-03-01

    A significant proportion of xenobiotic recalcitrant azo dyes are being released in environment during carpet dyeing. The bacterial strain Stenotrophomonas sp. BHUSSp X2 was isolated from dye contaminated soil of carpet industry, Bhadohi, India. The isolated bacterial strain was identified morphologically, biochemically, and on the basis of 16S rRNA gene sequence. The isolate decolorized 97 % of C.I. Acid Red 1 (Acid RED G) at the concentration of 200 mg/l within 6 h under optimum static conditions (temperature -35 °C, pH 8, and initial cell concentration 7 × 10(7) cell/ml). Drastic reduction in dye degradation rate was observed beyond initial dye concentration from 500 mg/l (90 %), and it reaches to 25 % at 1000 mg/l under same set of conditions. The analysis related to decolorization and degradation was done using UV-Vis spectrophotometer, HPLC, and FTIR, whereas the GC-MS technique was utilized for the identification of degradation products. Phytotoxicity analysis revealed that degradation products are less toxic as compared to the original dye.

  10. Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria.

    Science.gov (United States)

    Kaur, Baljinder; Chakraborty, Debkumar; Kumar, Balvir

    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 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  12. Isolation and characterization of novel chitinolytic bacteria

    Science.gov (United States)

    Gürkök, Sümeyra; Görmez, Arzu

    2016-04-01

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

  13. Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: Introduction of a probiotic product

    Directory of Open Access Journals (Sweden)

    F. Tabatabaei Yazdi

    2012-12-01

    Full Text Available Kimchi is the general term given to a group of acid fermented vegetable foods traditionally produced in Korea, China and other South Asian countries. In this study, two different formulations of Kimchi were produced in Iran. After acidification to pH=4.2, then LAB were isolated, enumerated and identified. Six strains of LAB were isolated from Kimchi during on the 3th day of fermentation processing with using MRS agar plates and then were on of identified on the basis of morphological, biochemical, and physiological characteristics. Isolates that were identified as Leu.mesenteroides (6.8%, L.bervis (11.28%, L.fructosus (13.5%, L.plantarum (16.5%, L.homohiochii (20.3%, and L.fermentum (31.6% Thus, 93.2% of the isolates were Lactobacillus and the rest (6.8% were leuconostoc. Also results showed that no significant difference between Iranian and Korean Kimchi about geniuses of LAB of Iranian and Korean Kimchi.

  14. Comparative genomics of the lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    DEFF Research Database (Denmark)

    Aunsbjerg, Stina Dissing

    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 these cultures......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...... defined interaction medium (CDIM) was developed allowing growth of protective Lb. paracasei and P. freudenreichii subsp. shermaniii as well as the spoilage fungi, Penicillium spp., Rhodotorula mucilaginosa and Debaryomyces hansenii isolated from fermented dairy products. Lb. paracasei and P...

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

    Institute of Scientific and Technical Information of China (English)

    Yajing CHAl; Hao SHl; Ri NA

    2015-01-01

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

  17. Characterization of sulfate reducing bacteria isolated from urban soil

    Science.gov (United States)

    Zhang, Mingliang; Wang, Haixia

    2017-05-01

    Sulfate reducing bacteria (SRB) was isolated from urban soil and applied for the remediation of heavy metals pollution from acid mine drainage. The morphology and physiological characteristics (e.g. pH and heavy metals tolerance) of SRB was investigated. The SRB was gram-negative bacteria, long rod with slight curve, cell size 0.5× (1.5-2.0) μm. The pH of medium had significant effect on SRB growth and the efficiency of sulfate reduction, and it showed that the suitable pH range was 5-9 and SRB could not survive at pH less than 4. The maximum tolerance of Fe (II), Zn (II), Cd (II), and Cu (II) under acidic condition (pH 5.0) was about 600 mg/L, 150 mg/L, 25 mg/L and 25 mg/L, respectively. The result indicated that SRB isolated in this study could be used for the bioremediation of acid mine drainage (pH>4) within the heavy metals concentrations tolerance.

  18. The proteolytic system of lactic acid bacteria.

    Science.gov (United States)

    Mayo, B

    1993-12-01

    Lactic acid bacteria are widely used throughout the world, empirically or deliberately, in the manufacturing of several food and feed stuffs, including milk products (such as cheese, butter, yoghurt, buttermilk, etc.), fermented vegetables (pickles, olives and sauerkraut), sausages, sourdough bread and silage, due to their ability to convert sugars into lactic acid. Of these, dairy products are of outstanding economic importance. Starter cultures used in the dairy industry are mixtures of carefully selected lactic acid bacteria which are added to the milk to fulfil the desired fermentation. Dairy starter cultures must reach high densities in milk in order to produce lactic acid at the required rates for manufacturing. Under these conditions, amino acids supply becomes limitant due to their scarce concentration in milk and to the auxotrophies shown by many starter bacteria. This implies the necessity of a proteolytic system, able to degrade the most abundant protein in milk, casein, into assimilable amino acids and peptides. Casein degradation and utilization require the concerted action of proteinases, peptidases and amino acid and peptide uptake systems. This whole set of enzymes constitutes the proteolytic system. In this article an overview of the recent biochemical and genetic data on the proteolytic system of lactic acid bacteria will be presented.

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

    Institute of Scientific and Technical Information of China (English)

    Ramalingam Vijayakumar; Kuzhanthaivel Raja; Vijayapoopathi Singaravel; Ayyaru Gopalakrishnan

    2015-01-01

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

  20. 酸马奶中乳酸菌的鉴定及生物学特性的研究%Identification and biological characteristics of lactic acid bacteria isolated from koumiss

    Institute of Scientific and Technical Information of China (English)

    霍小琰; 李少英; 郭荣荣

    2012-01-01

    [目的]对从酸马奶中分离出来的10株乳酸菌进行鉴定和生理生化特性研究,为工业生产筛选特性优良的菌种.[方法]通过形态学观察、生理生化特性、分子生物学特性及其对致病菌抑制作用的研究对其进行鉴定,并筛选特性优良菌株.[结果]10株乳酸菌分别为2株Lactobacillus plantarum、2株Enterococcus villorum、2株Enterococcus dispar、3株Enterococcus durans和1株Enterococcus raffinosus;其对Staphylococcus aureus、Escherichia coli和Enteritidis bacillus有不同程度的抑制作用.[结论]菌株HZ24、HZ25具有良好的生物学特性和益生功能,可以应用到食品发酵工业生产中.%The aim of the present study was to identify the genera and screen potential characteristics bacteria in the lactic acid bacteria isolated from koumiss.[Methods] The characteristics of lactic acid bacteria were studied by the experiments on some aspects, such as morphology, physiological and biochemical characteristics, molecular biology and the inhibition of pathogenic bacteria.[Results] There were two strains of Lactobacillus plantarum, two strains of Enterococcus villorum, two strains of Enterococcus dispar, three strains of Enterococcus durans and one strain of Enterococcus raffinosus.The tested bacteria had different degrees of inhibition to Staphylococcus aureus, Escherichia coli and Enteritidis bacillus.[Conclusion] HZ24 and HZ25 were good potential probiotics which may make great contributions to food fermentation industry.

  1. Lactic acid bacteria found in fermented fish in Thailand.

    Science.gov (United States)

    Tanasupawat, Somboon; Okada, Sanae; Komagata, Kazuo

    1998-06-01

    Forty-seven strains of homofermentative rod-shaped and 5 heterofermentative sphere-shaped lactic acid bacteria were isolated from 4 kinds of fermented fish (pla-ra, pla-chom, kung-chom, and hoi-dong) in Thailand. These bacteria were separated into four groups by phenotypic and chemotaxonomic characteristics, including fluorometric DNA-DNA hybridization. Five strains (Group I) contained meso-diaminopimelic acid in the cell wall. Four strains were identified as Lactobacillus pentosus, and one strain was L. plantarum. Tested strains of this group produced DL-lactic acid. The rest of the rod-shaped bacteria, 23 strains (Group II) and 19 strains (Group III), lacked meso-diaminopimelic acid in the cell wall and were identified as L. farciminis and Lactobacillus species, respectively. The tested strains of these groups produced L-lactic acid. The amount of cellular fatty acids of C16:0 and C18:1, and the DNA base compositions were significant for differentiating the strains in Groups II and III. Five strains of cocci in chains (Group IV) produced gas from glucose. The tested strains of this group produced d-lactic acid. They were identified as a Leuconostoc species. The distribution of these bacteria in fermented fish in Thailand is discussed.

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

    Institute of Scientific and Technical Information of China (English)

    陈静; 朱强; 朱明

    2011-01-01

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

  3. Antimicrobial susceptibility testing of lactic acid bacteria isolated from yoghurts%酸奶中乳酸菌的药物敏感性分析

    Institute of Scientific and Technical Information of China (English)

    周宁; 魏新元; 所辰宇; 张建新

    2012-01-01

    Objective:To investigate the susceptibility of lactic acid bacteria(LAB) isolated from yoghurts for medical purpose to 11 antimicrobial agents. Methods: 18 Lactobacillus bulgaricus and 28 Streptococcus thermophilus selected on modified MRS media from yoghurts were examined for antibiotic resistance by using the agar dilution method.Results.The same strain presented different sensitivity to different antibiotics, and different isolates also showed different resistance to the same antibiotic.Conclusions.Multidrug resistance was identified in most isolates and different resistance was seen in different isolates.%目的:分析和鉴定不同产地酸奶中乳酸菌对一些常用抗生素的敏感性,指导合理使用抗菌药物与合理使用乳酸菌发酵制品。方法:利用改良的MRS培养基从各地酸奶中分离获得乳酸菌,然后采用琼脂稀释法,对分离获得的18株保加利亚乳杆菌和28株嗜热链球菌对11种常用抗生素的药物敏感性进行检测和分析。结果:同一菌株对不同的抗生素具有不同的药物敏感性,不同菌株对同一种抗生素也显示出不同的敏感性。结论:乳酸菌对常用抗生素的多重耐药已成为普遍现象,不同来源的菌株表现出了不同的耐药性。

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

    Directory of Open Access Journals (Sweden)

    C.S. Prado

    2000-08-01

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

  5. Optimization of (-galactosidase production from lactic acid bacteria

    OpenAIRE

    2015-01-01

    β-galactosidase, commonly known as lactase, represents commercially important enzyme that is prevalently used for lactose hydrolysis in milk and whey. To the date, it has been isolated from various sources. In this study different strains of lactic acid bacteria were assessed for their β-galactosidase productivity, and Lactobacillus acidophilus ATCC 4356 resulted with the highest production potential. Thereafter, optimal conditions for accomplishing high yi...

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

    Directory of Open Access Journals (Sweden)

    Juliana María Vélez Zea

    2014-12-01

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

  7. 哈族传统乳制品中乳酸茵多样性及抑茵性研究%Diversity and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Kazakh Traditional Dairy Products

    Institute of Scientific and Technical Information of China (English)

    刘洁洁; 李开雄; 倪永清; 卢士玲; 雷静; 王俊刚

    2012-01-01

    Based on characteristics of physiological and biochemical and 16S rDNA gene sequences eleven lactic acid bacteria isolated from Kazakh traditional fermented dairy products of Altay was identified. Screened by disk diffusion method, most of the lactic acid bacteria showed inhibiting the growth of five indicator strains including Escherichia coli, Staphylococcus aureus, Pseudomonas aerugonosa, Bacillus subtilis, Listeria monocytogenes. Five strains of lactic acid bacteria identified as Lactobacillus casei ( TNG2 ) and Lactobacillu helveticus ( NS2-a, TNS 1-1, NS 1-1 and NS2-1 ) showed inhibition to all indicator strains.%从新疆阿勒泰地区哈萨克族传统发酵乳制品中分离得到11株乳酸菌,采用生理生化特性和16SrDNA序列同源性分析,对其进行鉴定。通过纸片法筛选,大多数乳酸菌对大肠杆菌(Escherichiacoli)、金黄色葡萄球菌(Staphylococcusaureus)、铜绿假单胞菌(Pseudomonasaerugonosa)、枯草芽孢杆菌(Bacillussubtil&)和李斯特氏菌(Listeriamonocytogenes)这5株指示菌有抑菌效果,其中1株干酪乳杆菌(TNG2)和4株瑞士乳杆菌(NS2-a,TNSl-1,NSl-1和NS2-1)对5株指示菌均有抑菌效果。

  8. [Bacteriocins produced by lactic acid bacteria].

    Science.gov (United States)

    Bilková, Andrea; Sepova, Hana Kinová; Bilka, Frantisek; Balázová, Andrea

    2011-04-01

    Lactic acid bacteria comprise several genera of gram-positive bacteria that are known for the production of structurally different antimicrobial substances. Among them, bacteriocins are nowadays in the centre of scientific interest. Bacteriocins, proteinaceous antimicrobial substances, are produced ribosomally and have usually a narrow spectrum of bacterial growth inhibition. According to their structure and the target of their activity, they are divided into four classes, although there are some suggestions for a renewed classification. The most interesting and usable class are lantibiotics. They comprise the most widely commercially used and well examined bacteriocin, nisin. The non-pathogenic character of lactic acid bacteria is advantageous for using their bacteriocins in food preservation as well as in feed supplements or in veterinary medicine.

  9. Characterization of Lactic Acid Bacteria Isolated from Xiangxi Traditional Low Salt Fermented Fish (Suan yu)%湘西传统酸鱼中乳酸菌的分离及特性研究

    Institute of Scientific and Technical Information of China (English)

    曾雪峰; 夏文水

    2012-01-01

    对从湘西传统酸鱼4个不同发酵阶段分离的196株乳酸菌种类进行了研究,分离出的乳酸菌主要包括植物乳杆菌、戊糖片球菌、食品乳杆菌、明串珠菌、肠球菌及干酪乳杆菌等,并且这些乳酸菌在发酵过程中呈现出一种动态的变化进程.同时对分离到的乳酸菌进行了一系列的生理生化试验;产酸速率实验,耐食盐、耐亚硝盐实验,耐酸及耐胆盐实验,氨基酸脱羧酶实验以及抑菌实验,选育出具有较好的发酵剂潜力的3株植物乳杆菌和1株戊糖片球菌.%A total of 196 lactic acid bacteria were isolated from Xiangxi traditional low salt fermented fish at four different stages of the ripening process. These bacteria mainly included Lactobacillus plantarum, Pediococcus pentosa-ceus , Lactobacillus alimentarius, Enterococcus durans, Lactobacillus casei, and the like. All of them showed a dynamic variation during fermentation. Characterization of isolated strains were studied, such as a series of physiological and biochemical tests, amino acid decarboxylase test, the test of rate of acid production, and antimicrobial activity against food-borne pathogens. Three L. plantarum strains and one P. pentosaceus strain showed the best properties as potential starter cultures for industry production.

  10. Anchoring of proteins to lactic acid bacteria

    NARCIS (Netherlands)

    Leenhouts, K; Buist, Girbe; Kok, Jan

    1999-01-01

    The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different types of anchoring domains that have been exp

  11. Why engineering lactic acid bacteria for biobutanol

    Science.gov (United States)

    The Gram-positive Lactic acid bacteria (LAB) are considered attractive biocatalysts for biomass to biofuels for several reasons. They have GRAS (Generally Recognized As Safe) status that are acceptable in food, feed, and medical applications. LAB are fermentative: selected strains are capable of f...

  12. Multidrug transporters in lactic acid bacteria

    NARCIS (Netherlands)

    Mazurkiewicz, P; Sakamoto, K; Poelarends, GJ; Konings, WN

    2005-01-01

    Gram-positive lactic acid bacteria possess several Multi-Drug Resistance systems (MDRs) that excrete out of the cell a wide variety of mainly cationic lipophilic cytotoxic compounds as well as many clinically relevant antibiotics. These MDRs are either proton/drug antiporters belonging to the major

  13. Proteolytic enzymes of lactic acid bacteria

    NARCIS (Netherlands)

    Law, J; Haandrikman, A

    The proteolytic system of lactic acid bacteria is essential for their growth in milk and contributes significantly to flavour development in fermented milk products where these microorganisms are used as starter cultures. The proteolytic system is composed of proteinases which initially cleave the

  14. Discovering lactic acid bacteria by genomics

    NARCIS (Netherlands)

    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

  15. Discovering lactic acid bacteria by genomics

    NARCIS (Netherlands)

    Klaenhammer, T.; Altermann, E.; Arigoni, F.; Bolotin, A.; Breidt, F.; Broadbent, J.; Cano, R.; Chaillou, S.; Deutscher, J.; Gasson, M.; Guchte, van de M.; Guzzo, J.; Hartke, A.; Hawkins, T.; Hols, P.; Hutkins, R.; Kleerebezem, M.; Kok, J.; Kuipers, O.; Lubbers, M.; Maguin, E.; McKay, L.; Mills, D.; Nauta, A.; Overbeek, R.; Pel, H.; Pridmore, D.; Saier, M.; Sinderen, van D.; Sorokin, A.; Steele, J.; O'Sullivan, D.; Vos, de 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, nvironmental habitat, and its role in fermenta

  16. Exopolysaccharides produced by lactic acid bacteria

    NARCIS (Netherlands)

    Caggianiello, Graziano; Kleerebezem, Michiel; Spano, Giuseppe

    2016-01-01

    A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and

  17. Multidrug transporters in lactic acid bacteria

    NARCIS (Netherlands)

    Mazurkiewicz, P; Sakamoto, K; Poelarends, GJ; Konings, WN

    2005-01-01

    Gram-positive lactic acid bacteria possess several Multi-Drug Resistance systems (MDRs) that excrete out of the cell a wide variety of mainly cationic lipophilic cytotoxic compounds as well as many clinically relevant antibiotics. These MDRs are either proton/drug antiporters belonging to the major

  18. The proteolytic systems of lactic acid bacteria

    NARCIS (Netherlands)

    Kunji, Edmund R.S.; Mierau, Igor; Hagting, Anja; Poolman, Bert; Konings, Wil N.

    1996-01-01

    Proteolysis in dairy lactic acid bacteria has been studied in great detail by genetic, biochemical and ultrastructural methods. From these studies the picture emerges that the proteolytic systems of lactococci and lactobacilli are remarkably similar in their components and mode of action. The proteo

  19. Anchoring of proteins to lactic acid bacteria

    NARCIS (Netherlands)

    Leenhouts, K; Buist, Girbe; Kok, Jan

    1999-01-01

    The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different types of anchoring domains that have been exp

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

    Science.gov (United States)

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

    2015-11-01

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

  1. [Characteristics of microbial community structure during isolation of electrical active bacteria].

    Science.gov (United States)

    Wang, Min; Zhao, Yang- Guo; Lu, Shan-Shan

    2014-10-01

    To investigate the effect of selective culturing on microorganisms and functional role of electrical active bacteria in biofilm, some exoelectrogens were isolated from microbial fuel cell (MFC) anodic biofilm using Hungate roll-tube technique with iron oxide as indicator. At the same time, the dynamics of the microbial community structure was monitored during the pure culture isolation. The results show that maximum voltages of MFCs feeding with lactic acid, acetic acid and steroid wastewater are 0.57, 0.60 and 0.40 V respectively. The dominant bacteria isolated from seed sludge and anodic films feeding with acetate and lactate belong to phylum Proteobacteria; while steroid wastewater contains relative high diversity of bacteria, i. e. Proteobacteria, Firmicutes and Bacteroidetes. After enriching and culturing, two bacteria were consequently obtained, which shared the highest similarity with Enterobacter ludwigii and Citrobacter freundii respectively. When inoculated in MFC with lactic acid as the substrate, they produced maximum voltage of 0.10 and 0.17 V individually. This study shows that electrical active bacteria can be isolated from the MFC anodic biofilm using anaerobic gradient dilution culture techniques with iron oxide as indicator. Microbial community structure presents markedly shifting during the bacteria isolation owing to its selectivity.

  2. Effects of culture conditions on acetic acid production by bacteria ...

    African Journals Online (AJOL)

    SARAH

    2015-11-30

    Nov 30, 2015 ... Keywords: Acetic acid bacteria, acetic acid production, Cocoa fermentation, culture conditions. INTRODUCTION ... assessed by acid forming colony characterized by a ... production capacity to ethanol, lactic acid, acetic acid.

  3. KAJIAN ISOLAT BAKTERI ASAM LAKTAT DALAM MENURUNKAN KOLESTEROL SECARA IN VITRO DENGAN KEBERADAAN OLIGOSAKARIDA (A Study In Vitro of Lactic Acid Bacteria (LAB Isolates on Cholesterol Lowering Ability in The Presence of Oligosaccharides

    Directory of Open Access Journals (Sweden)

    Yati Maryati

    2016-10-01

    Full Text Available This work evaluated the abilities of five isolates of lactic acid bacteria (LAB from different sources, i.e Lactobacillus fermentum S21209 and Lactobacillus plantarum 1-S27202 from tempe, Lactobacillus rhamnosus R23 and Pediococcus pentosaceus 1-A38 from human breast milk and a commercially available human isolates Lactobacillus acidophilus FNCC0051 in lowering cholesterol by in vitro and metabolizing the prebiotic oligosaccharide compounds. The effects of oligosaccharide compounds on the performance of the LAB isolates in lowering cholesterol were also evaluated. The tests were done in MRS based medium in vitro with or without oligosaccharides i.e. galactooligosacharrides (GOS, fructooligosaccharides (FOS, inulin, hydrolyzed inulin or combination of oligosaccharides as prebiotics. The results revealed that all isolates were able to reduce cholesterol in the medium, and the highest cholesterol reduction was observed for L. acidophilus FNCC0051 and L. rhamnosus R23. There are two different mechanism in the loweringof cholesterol; cholesterol assimilation and cholesterol binding on the cell surface. For the case of P. pentosaceus 1-A38, it involves the assimilation, while the other four isolates may involve cholesterol binding on the cell surface. In addition, the tested LAB’s has different ability to use prebiotics, as shown by the reduction of total sugar in the medium. Oligosaccharides metabolism by L. acidophilus FNCC0051 and L. rhamnosus R23 resulted in several organic acid and SCFA with lactic acid produced as the largest proportion followed by acetic acid. Furthermore, the proportion of propionic and butyric acids were influenced by the type of isolates and carbon source. L. acidophilus FNCC 0051 was able to reduce cholesterol in the MRS based medium with oligosaccharides and their combination as carbon source and cholesterol reducing ability seems to involve both assimilation and cholesterol binding on the cell surface. Keywords: Lactic

  4. Isolation and identification of lactic acid bacteria produced antimicrobial peptides from Sichuan pickles%泡菜中产抗菌素的乳酸菌筛选和性能鉴定

    Institute of Scientific and Technical Information of China (English)

    熊华; 张国栋; 宁霞蕊; 任亚妮

    2011-01-01

    主要是对自然发酵泡菜中的乳酸菌素产生菌株分离筛选、鉴定。采用TJA培养基初步筛选9株典型菌株进行抗菌素产生菌的筛选,供试菌为金黄色葡萄球菌(Staphylococcus aureus)、枯草芽孢杆菌(Bacillus subtilis)。通过抑菌实验,综合菌株的形态学特征、生理生化特征,筛选确定了2株细菌素产生菌菌株。%The lactic acid bacteria produced antimicrobial peptides was isolated and identified from Sichuan pickles.Using TJA medium,the 9 typical strains were screened,and the antimicrobial activities were investigated upon Staphylococcus aureus and Bacillus subti

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

    Institute of Scientific and Technical Information of China (English)

    丁佳; 马晨; 赵洁; 席晓敏; 王慧艳; 张和平

    2014-01-01

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

  6. Precision genome engineering in lactic acid bacteria.

    Science.gov (United States)

    van Pijkeren, Jan Peter; Britton, Robert A

    2014-08-29

    Innovative new genome engineering technologies for manipulating chromosomes have appeared in the last decade. One of these technologies, recombination mediated genetic engineering (recombineering) allows for precision DNA engineering of chromosomes and plasmids in Escherichia coli. Single-stranded DNA recombineering (SSDR) allows for the generation of subtle mutations without the need for selection and without leaving behind any foreign DNA. In this review we discuss the application of SSDR technology in lactic acid bacteria, with an emphasis on key factors that were critical to move this technology from E. coli into Lactobacillus reuteri and Lactococcus lactis. We also provide a blueprint for how to proceed if one is attempting to establish SSDR technology in a lactic acid bacterium. The emergence of CRISPR-Cas technology in genome engineering and its potential application to enhancing SSDR in lactic acid bacteria is discussed. The ability to perform precision genome engineering in medically and industrially important lactic acid bacteria will allow for the genetic improvement of strains without compromising safety.

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

    OpenAIRE

    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 ...

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

    Directory of Open Access Journals (Sweden)

    Vethakanraj Helen Shiphrah

    2013-01-01

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

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

    Science.gov (United States)

    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.

  10. Current taxonomy of phages infecting lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    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.

  11. Who will win the race in childrens' oral cavities? Streptococcus mutans or beneficial lactic acid bacteria?

    Science.gov (United States)

    Güngör, Ö E; Kırzıoğlu, Z; Dinçer, E; Kıvanç, M

    2013-09-01

    Adhesion to oral soft and hard tissue is crucial for bacterial colonisation in the mouth. The aim of this work was to select strains of oral lactic acid bacteria that could be used as probiotics for oral health. To this end, the adhesive properties of some lactic acid bacteria were investigated. Seventeen lactic acid bacteria including two Streptococcus mutans strains were isolated from the oral cavity of healthy children, while other strains were isolated from fermented meat products. The bacterial strains were applied to teeth surfaces covered with saliva or without saliva. A significant diversity in adhesion capacity to teeth surfaces among the lactic acid bacteria was observed. Lactic acid bacteria isolated from the oral cavity adhered the best to teeth surfaces covered with saliva, whereas lactic acid bacteria isolated from fermented meat samples adhered the best to tooth surface without saliva. All strains of lactic acid bacteria were able to reduce the number of S. mutans cells, in particular on saliva-coated tooth surface. Therefore, they might have potential as probiotics for the oral cavity.

  12. Freeze-drying of lactic acid bacteria.

    Science.gov (United States)

    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.

  13. ISOLATION AND CHARACTERIZATION OF BACTERIA FROM THE ...

    African Journals Online (AJOL)

    xx

    Key words: Drosophila melanogaster, gut-bacteria, larval development, Lysinibacillus sp. P-011 .... each test, 50 1st instar larvae and three replications were used. All the tests ..... molecules are produced by the blood-sucking insect Stomoxys.

  14. Screening and characterization of phosphate solubilizing bacteria from isolate of thermophilic bacteria

    Science.gov (United States)

    Yulianti, Evy; Rakhmawati, Anna

    2017-08-01

    The aims of this study were to select bacteria that has the ability to dissolve phosphate from thermophilic bacteria isolates after the Merapi eruption. Five isolates of selected bacteria was characterized and continued with identification. Selection was done by using a pikovskaya selective medium. Bacterial isolates were grown in selective medium and incubated for 48 hours at temperature of 55 ° C. Characterization was done by looking at the cell and colony morphology, physiological and biochemical properties. Identification was done with the Profile Matching method based on the reference genus Oscillospira traced through Bergey's Manual of Determinative Bacteriology. Dendogram was created based on similarity index SSM. The results showed there were 14 isolates of bacteria that were able to dissolve phosphate indicated by a clear zone surrounding the bacterial colony on selective media. Five isolates were selected with the largest clear zone. Isolates D79, D92, D110a, D135 and D75 have different characters. The result of phenotypic characters identification with Genus Oscillospira profile has a percentage of 100% similarity to isolate D92 and D110a; 92.31% for isolates D79, and 84.6% for isolates D75 and D135. Dendogram generated from average linkage algorithm / UPGMA using the Simple Matching Coefficient (SSM) algorithms showed, isolate thermophilic bacteria D75 and D135 are combined together to form cluster 1. D110a and D92 form a sub cluster A. Sub cluster A and D79 form cluster 2

  15. Bacteriocins and lactic acid bacteria - a minireview | Savadogo ...

    African Journals Online (AJOL)

    African Journal of Biotechnology ... Fermentation of various foods by lactic acid bacteria (LAB) is one of the oldest forms of ... scientific research about lactic acid bacteria as probiotics and their bacteriocins for healthy nutrition of fermented food.

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

    Directory of Open Access Journals (Sweden)

    Ramalingam Vijayakumar

    2015-09-01

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

  17. Isolation and Characterization of Hydrocarbon-utilizing Bacteria from ...

    African Journals Online (AJOL)

    ADOWIE PERE

    Sludge Samples obtained from Crude Oil Processing Facility in Nigeria. *. 1. WOKEM, VINCENT C ... bacteria isolated or found in the contaminated environments. This study ..... of a crude oil polluted tropical mangrove environment J. Appl. Sci.

  18. Biodegradation of monocrotophos by bacteria isolated from soil

    National Research Council Canada - National Science Library

    Srinivasulu M; Nilanjan P C; Chakravarthi B V S K; Jayabaskaran C; Jaffer M G; Naga R M; Manjunatha B; Darwin R O; Juan O T; Rangaswamy V

    2017-01-01

    Bacteria were isolated by enrichment culture technique from groundnut (Arachis hypogaea L.) soils and tested for their ability to degrade monocrotophos in mineral salts medium under aerobic conditions in the laboratory...

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

    Directory of Open Access Journals (Sweden)

    Charernjiratrakul, W.

    2007-07-01

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

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

    Directory of Open Access Journals (Sweden)

    SRI PURWANINGSIH

    2005-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Ni Nyoman Puspawati1*

    2010-06-01

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

  2. Progress in engineering acid stress resistance of lactic acid bacteria.

    Science.gov (United States)

    Wu, Chongde; Huang, Jun; Zhou, Rongqing

    2014-02-01

    Lactic acid bacteria (LAB) are widely used for the production of a variety of fermented foods, and are considered as probiotic due to their health-promoting effect. However, LAB encounter various environmental stresses both in industrial fermentation and application, among which acid stress is one of the most important survival challenges. Improving the acid stress resistance may contribute to the application and function of probiotic action to the host. Recently, the advent of genomics, functional genomics and high-throughput technologies have allowed for the understanding of acid tolerance mechanisms at a systems level, and many method to improve acid tolerance have been developed. This review describes the current progress in engineering acid stress resistance of LAB. Special emphasis is placed on engineering cellular microenvironment (engineering amino acid metabolism, introduction of exogenous biosynthetic capacity, and overproduction of stress response proteins) and maintaining cell membrane functionality. Moreover, strategies to improve acid tolerance and the related physiological mechanisms are also discussed.

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

    Directory of Open Access Journals (Sweden)

    Lilis Nuraida1,2*

    2011-06-01

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

  4. Glyphosate Utilization as the Source of Carbon: Isolation and Identification of new Bacteria

    Directory of Open Access Journals (Sweden)

    M. Mohsen Nourouzi

    2011-01-01

    Full Text Available Mixed bacteria from oil palm plantation soil (OPS were isolated to investigate their ability to utilize glyphosate as carbon source. Results showed that approximately all of the glyphosate was converted to aminomethyl-phosphonic acid (AMPA (99.5%. It is worthy to note that mixed bacteria were able to degrade only 2% of AMPA to further metabolites. Two bacterial strains i.e. Stenotrophomonas maltophilia and Providencia alcalifaciens were obtained from enrichment culture. Bacterial isolates were cultured individually on glyphosate as a sole carbon source. It was observed that both isolates were able to convert glyphosate to AMPA.

  5. Study on Isolation,Identification and Growth Characteristics of Lactic Acid Bacteria from Fermented Pepper%发酵辣椒中一株乳酸菌的分离鉴定及其生长特性的研究

    Institute of Scientific and Technical Information of China (English)

    王丽芳; 王修俊; 郑君花; 杨志波; 王纪辉

    2014-01-01

    In order to isolate and screen lactic acid bacteria with good performance and high quality for the production of strains of pure lactic acid bacteria starters,one strain of LAB with good growth is isolated and purified from natural fermented pepper sauce through the medium in this study.The results indicate that this bacterium is Pediococcus pentosaceus through the experiments of characteriza-tion of morphology,properties of physiological and biochemical and 16S ribosomal DNA identifica-tion.Growth characteristics of the bacterium show that the optimum growing temperature is 30~3 5 ℃ and this bacterium has fast lactic acid production rate in the pre-fermentation acid production and exhibits excellent tolerance to salt and pH.The results show this bacterium is suitable for pepper fermentation and is reserved for making starter cultures.%为生产纯菌乳酸菌发酵剂储备菌株,通过乳酸菌分离培养基从自然发酵辣椒汁中分离出一株生长性能较好的乳酸菌W-1,对其进行形态特征观察、生理生化、16 S rDNA序列测序及生长特性实验,鉴定结果表明:菌株 W-1为一株戊糖片球菌(Pediococcus pentosaceus);实验结果表明:菌株 W-1最适生长温度在30~35℃之间,在发酵前期产酸速度较快,对盐浓度具有一定的耐受能力,适合用于发酵辣椒。该研究为辣椒发酵菌剂的制备储备了菌株。

  6. Characterization of five phyllosphere bacteria isolated from Rosa rugosa leaves, and their phenotypic and metabolic properties.

    Science.gov (United States)

    Hashidoko, Yasuyuki; Itoh, Eriko; Yokota, Kentaro; Yoshida, Tadashi; Tahara, Satoshi

    2002-11-01

    Five gram-negative bacteria, all of which were Enterobacteriaceae, were isolated from the phyllosphere of green or senescing leaves of Rosa rugosa, and their phenotypic and physiological characteristics were examined. Partial 16S rDNA sequences led to identification of these isolates as Pantoea agglomerans, Klebsiella terrigena, Erwinia rhapontici, and two strains of Rahnella aquatilis. Interestingly, these phyllosphere bacteria had certain phenotypic and physiological convergences, while they showed their own metabolic properties toward phenolic compounds of plant origin. In particular, the two Ra. aquatilis isolates from the green leaves had a substrate-inducible gallate decarboxylase activity in the resting cells that had been cultured in 1 mM gallic acid- or protocatechuic acid-containing medium. The other three isolates from the senescing leaves did not have this enzyme activity. Simple phenolics that the Ra. aquatilis decarboxylatively produced from benzoic acid derivatives had better antimicrobial activities than those of the substrates.

  7. Diversity analysis of lactic acid bacteria isolated from the traditional fermented milk%传统发酵酸牛奶中乳酸菌多态性分析

    Institute of Scientific and Technical Information of China (English)

    魏冉冉; 方伟; 霍贵成

    2012-01-01

    以从内蒙古呼伦贝尔市牧区采集的1份传统发酵酸牛奶样品为研究对象,对其进行乳酸菌的分离鉴定。通过传统纯培养法分离出17株菌,并对17株菌进行16SrDNA序列分析、多位点pheS序列分析和生理生化鉴定,鉴定的结果为11株乳酸乳球菌乳酸亚种、1株格式乳球菌、1株粪肠球菌、2株植物乳杆菌植物亚种及2株弯曲乳杆菌。乳酸乳球菌乳酸亚种为优势菌(占总分离菌株的64.7%)。%17 isolates of lactic acid bacteria(LAB) were isolated from the traditional fermented milk gathering from the herdmen's home in Hulunbeier of Inner Mongolia by traditional pure culture method.Based on 16S rDNA sequence analysis,pheS sequence analysis and physiological and biochemical test,these isolates were identified as 11 strains of Lactococcus lactic.subsp.lactic,1 strain of Lactococcus garvieae,1 strain of Enterococcus faecalis,two strains of Lactobacillus plantarum subsp.plantarum and 2 strains Lactobacillus curvatus.Lactococcus lactic.subsp.lactic was the predominant strain(64.7% of the total isolates).

  8. Adaptation and tolerance of bacteria against acetic acid.

    Science.gov (United States)

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

    2015-08-01

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

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

    Directory of Open Access Journals (Sweden)

    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

  10. Isolation and characterization of soybean-associated bacteria and their potential for plant growth promotion.

    Science.gov (United States)

    Kuklinsky-Sobral, Júlia; Araújo, Welington Luiz; Mendes, Rodrigo; Geraldi, Isaias Olívio; Pizzirani-Kleiner, Aline Aparecida; Azevedo, João Lúcio

    2004-12-01

    Endophytic and epiphytic bacteria were isolated from two soybean cultivars (Foscarin and Cristalina). Significant differences were observed in bacterial population densities in relation to season of isolation, soybean growth phase and the tissues from which the isolates were obtained. The isolates were identified by partial 16S rDNA sequence analysis, with most of the isolates belonging to the Pseudomonaceae, Burkholderiacea and Enterobacteriaceae groups. The potential of the isolates for plant growth promotion was evaluated by screening for indoleacetic acid (IAA) production and mineral phosphate solubilization; 34% of endophytic bacteria produced IAA and 49% were able to solubilize mineral phosphate whereas only 21% of epiphytic bacteria produced IAA although 52% were able to solubilize mineral phosphate. A high frequency of IAA producing isolates occurred in the early ripening Foscarin cultivar whereas a high percentage of phosphate solubilizing isolates were obtained from plants in the initial development stage (V6). We also found that 60% of endophytic and 69% of epiphytic isolates that produced IAA and solubilized mineral phosphate were also able to fix nitrogen in vitro. The soybean-associated bacteria showing characteristics related to plant growth promotion were identified as belonging to the genera Pseudomonas, Ralstonia, Enterobacter, Pantoea and Acinetobacter.

  11. Isolation and Characterization of Three Siderophores from Marine Bacteria

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    One new siderophore (3) along with the previously reported nocardamine (1) and schizokinen A (2) were iso-lated from the culture broth of three bacteria isolated from unidentified marine sponges. The minimal active con-centrations of the compounds by chrome azurol S (CAS) liquid assay are 5, 4 and 156 μg/mL, respectively.

  12. Isolation and Identification of Lactic Acid Bacteria from Guangxi Traditional Fermented Rice Noodle%广西传统发酵米粉中乳酸菌的分离鉴定

    Institute of Scientific and Technical Information of China (English)

    史国英; 余功明; 胡春锦

    2012-01-01

    Six lactic acid bacterial strains were isolated from Guangxi traditional fermented rice noodle broth and were identified based on their morphology and 16S rDNA sequence analysis. The results indicated 4 of them were Pediococ-cus penlosaceus, and another 2 were Lactobacillus plantarum. These two kinds of lactic acid bacteria were probiotics and safety to human and animals. The results will lay a foundation for tapping and using the probiotics resources from the traditional fermented rice noodle.%对广西传统米粉发酵液中的乳酸菌进行分离筛选,获得6株纯培养优势菌株.通过形态学鉴定及16S rDNA序列分析,结果表明其中4株乳酸菌属于戊糖片球菌(Pediococcus pentosaceus),另外2株鉴定为植物乳杆菌(Lactobacillus plantarum).这2种乳酸菌均为对人类及动物安全的益生菌,该结果将为传统发酵米粉中有益微生物资源的挖掘和利用奠定基础.

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

    Directory of Open Access Journals (Sweden)

    Nidhi Jain

    2013-02-01

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

  14. Beneficial effects of antioxidative lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Hisako Nakagawa

    2017-01-01

    Full Text Available Oxidative stress is caused by exposure to reactive oxygen intermediates. The oxidative damage of cell components such as proteins, lipids, and nucleic acids one of the important factors associated with diabetes mellitus, cancers and cardiovascular diseases. This occurs as a result of imbalance between the generations of oxygen derived radicals and the organism’s antioxidant potential. The amount of oxidative damage increases as an organism ages and is postulated to be a major causal factor of senescence. To date, many studies have focused on food sources, nutrients, and components that exert antioxidant activity in worms, flies, mice, and humans. Probiotics, live microorganisms that when administered in adequate amounts provide many beneficial effects on the human health, have been attracting growing interest for their health-promoting effects, and have often been administered in fermented milk products. In particular, lactic acid bacteria (LAB are known to conferre physiologic benefits. Many studies have indicated the antioxidative activity of LAB. Here we review that the effects of lactic acid bacteria to respond to oxidative stress, is connected to oxidative-stress related disease and aging.

  15. Probiotic properties of endemic strains of lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    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.

  16. Isolation and characterization of bacteria and yeasts from contaminated soil

    Directory of Open Access Journals (Sweden)

    Karličić Vera M.

    2016-01-01

    Full Text Available Plant growth promoting (PGP bacteria and yeasts play an important role in bioremediation processes. Thirty bacterial and ten yeast isolates were obtained from PAH and PCB contaminated soil with an aim of determining the presence of PGP mechanisms (production of ammonia, indoleacetic acid, siderophores and solubilization of inorganic phosphate. As a result, three bacterial (Serratia liquefaciens, Micrococcus sp. and Serratia sp. and two yeast isolates (Candida utilis and Candida tropicalis were recognized as PGP strains. Among them, Serratia sp. showed the highest indole production (25.5 μg/ml. Analyses of metal tolerance (Cu+2, Cr+6 and Ni+2 revealed that Serratia liquefaciens, Micrococcus sp., Serratia sp. and Candida tropicalis were capable to tolerate significant concentration of metals. As a result of this study several bacterial and yeast strains were attributed as potential plant growth promoters which can be applied in future remediation activities and environmental quality improvements. [Projekat ministarstva nauke Republike Srbije, br. TR 31080 i FP-7 project AREA (316004

  17. Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria

    OpenAIRE

    Suzuki, Koji; Iijima, Kazumaru; Ozaki, Kazutaka; Yamashita, Hiroshi

    2005-01-01

    We have isolated a hop-sensitive variant of the beer spoilage bacterium Lactobacillus lindneri DSM 20692. The variant lost a plasmid carrying two contiguous open reading frames (ORF s) designated horBL and horCL that encode a putative regulator and multidrug transporter presumably belonging to the resistance-nodulation-cell division superfamily. The loss of hop resistance ability occurred with the loss of resistance to other drugs, including ethidium bromide, novobiocin, and cetyltrimethylamm...

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

    OpenAIRE

    M. Barile; A. Mormile; R Mercogliano; N. Murru

    2011-01-01

    Listeria monocytogenes is the causative agent of listeriosis typically caused by ready-to-eat processed food that have a refrigerated shelf-life, but lightly preserved fish products also belong to a high-risk category. Aim of the work was to evaluate antimicrobial activity linked bacteriocin-producing of LAB isolated from gilthead breams and sea basses fillets packaged in modified atmospheres. Fifty-five LAB strains were screened against 21 strains of Listeria monocytogenes, 1 Listeria innocu...

  19. Olfactory attraction of Drosophila suzukii by symbiotic acetic acid bacteria

    KAUST Repository

    Mazzetto, Fabio

    2016-03-24

    Some species of acetic acid bacteria (AAB) play relevant roles in the metabolism and physiology of Drosophila spp. and in some cases convey benefits to their hosts. The pest Drosophila suzukii harbors a set of AAB similar to those of other Drosophila species. Here, we investigate the potential to exploit the ability of AAB to produce volatile substances that attract female D. suzukii. Using a two-way olfactometer bioassay, we investigate the preference of D. suzukii for strains of AAB, and using solid-phase microextraction gas chromatography–mass spectrometry we specifically characterize their volatile profiles to identify attractive and non-attractive components produced by strains from the genera Acetobacter, Gluconobacter, and Komagataeibacter. Flies had a preference for one strain of Komagataeibacter and two strains of Gluconobacter. Analyses of the volatile profiles from the preferred Gluconobacter isolates found that acetic acid is distinctively emitted even after 2 days of bacterial growth, confirming the relevance of this volatile in the profile of this isolate for attracting flies. Analyses of the volatile profile from the preferred Komagataeibacter isolate showed that a different volatile in its profile could be responsible for attracting D. suzukii. Moreover, variation in the concentration of butyric acid derivatives found in some strains may influence the preference of D. suzukii. Our results indicate that Gluconobacter and Komagataeibacter strains isolated from D. suzukii have the potential to provide substances that could be exploited to develop sustainable mass-trapping-based control approaches. © 2016 Springer-Verlag Berlin Heidelberg

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

    Directory of Open Access Journals (Sweden)

    Danielle Carpiné

    2010-04-01

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

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

    DEFF Research Database (Denmark)

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

    1999-01-01

    associated with fish fillet and minced fish, Lactobacillus paracasei subsp. paracasei with boiled rice and Weisella confusa with garlic mix and banana leaves. In addition, Lactobacillus plantarum, Lactobacillus pentosus and Pediococcus pentosaceus were isolated from raw materials. A succession of aciduric....... paracasei, or garlic fermenting Lb. plantarum and Pd. pentosaceus, or a combination of these strains were inoculated into laboratory prepared som-fak with or without garlic. In som-fak without garlic, pH was above 4.8 after three days, irrespective of addition of mixed LAB cultures. The starch fermenting...

  2. Exopolysaccharides from sourdough lactic acid bacteria.

    Science.gov (United States)

    Galle, Sandra; Arendt, Elke K

    2014-01-01

    The use of sourdough improves the quality and increases the shelf life of bread. The positive effects are associated with metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS), and enzymes. EPS formed during sourdough fermentation by glycansucrase activity from sucrose influence the viscoelastic properties of the dough and beneficially affect the texture and shelf life (in particular, starch retrogradation) of bread. Accordingly, EPS have the potential to replace hydrocolloids currently used as bread improvers and meet so the consumer demands for a reduced use of food additives. In this review, the current knowledge about the functional aspects of EPS formation by sourdough LAB especially in baking applications is summarized.

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

    Science.gov (United States)

    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

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

    OpenAIRE

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

    2015-01-01

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

  5. Isolation and identification of lactic acid bacteria from cotton stalk in Xinjiang%新疆棉花秸秆中乳酸菌的分离与鉴定

    Institute of Scientific and Technical Information of China (English)

    张永辉; 严萍; 阿布都克尤木·麦麦提; 麦热姆妮萨·艾麦尔; 樊振; 乌斯满·依米提

    2011-01-01

    We used MRS+CaCO3 solid medium to isolated 4 strains of lactic acid bacteria from Cotton stak sample which was gathered from in Xinjiang. According to the morphological characters , physiological and biochemical properties, 16S rRNA gene sequence determination method. The results showed that Zi,Z2 strains of Lactobacillus plantarum , Z4Zs strains of pediococcus pentosaceus. The acid-production rate of the 4 strains was determined respectively, then found that the acid-production rate of Z2and Z5 were faster,which can be developed into silage additives.%实验用MRS+CaC03固体培养基,以新疆吐鲁番地区棉花秸秆为实验对象,分离纯化得到乳酸菌4株.经形态学、生理生化特性和16S rRNA序列同源性分析进行鉴定,结果表明:Z1、Z2菌株为植物乳杆菌(Lactobacillus plantarum),Z4、Z5菌株为戊糖片球菌(pediococcus pentosaceus).同时测定已鉴定的4株乳酸菌的产酸速率,结果发现,Z2和Z5表现出较强的产酸速率,可进一步研发成青贮饲料添加剂.

  6. Multiple antibiotic resistance among gram negative bacteria isolated from poultry.

    Science.gov (United States)

    Ansari, F A; Khatoon, H

    1994-03-01

    Gram negative bacteria, including species of Salmonella, Escherichia, Pseudomonas and Klebsiella, isolated from poultry, were screened for their resistance to the commonly used antibiotics: ampicillin, chloramphenicol, gentamycin, kanamycin, neomycin, polymyxin B, streptomycin and tetracycline. Of the 500 bacteria screened, 351 were found to be resistant to one or more antibiotics at the level of 50 micrograms/ml. Various patterns of antibiotic resistance observed during these studies have been reported.

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

    OpenAIRE

    A Sobhani; H. Shodjai S. Javanbakht

    2004-01-01

    Bacteremia is an important infectious disease which may lead to death. Common bacteria and pattern of antibiotic resistance in different communities are different and understanding these differences is important. In the present study, relative frequency and pattern of drug resistance have been examined in bacteria isolated from blood cultures in Razi Hospital laboratory. The method of the study was descriptive. Data collection was carried out retrospectively. Total sample consisted of 311 pos...

  8. Mycoplasma and associated bacteria isolated from ovine pink-eye.

    Science.gov (United States)

    Langford, E V

    1971-01-01

    A mycoplasma was recovered from the untreated conjunctival membranes of nine sheep affected by Pink-eye. It was neither isolated from the conjunctiva of treated animals which were affected nor from the conjunctiva of normal animals either in contact or not in contact with affected animals. Bacteria found on normal conjunctival membranes were Neisseria ovis, Escherichia coli, Staphylococcus epidermididis, Streptococcus and Bacillus spp. Bacteria found in clinical cases of Pink-eye were N. ovis, E. coli, a Streptococcus and Pseudomonas spp.

  9. Geno- and phenotypic characterization of lactic acid bacteria and Bacillus spp. strains isolated from African indigenous fermented food products and their applications in the food and feed industries

    DEFF Research Database (Denmark)

    Adimpong, David Bichala

    African indigenous fermented food products are characterized by complex and diverse groups of microorganisms and therefore offer a rich source for selection of microbial strains for various applications in the biotechnology and food bio-processing sectors. There is however, a global public health......) and Bacillus spp. strains isolated from selected African indigenous fermented food products in order to gain an in-depth knowledge on their physiology, safety and genomics in consideration for different biotechnological applications. The study was categorised into the 3 major research areas; microbial......).By the broth microdilution technique, the LAB strains and 85 Bacillus spp. strains representing 38 B. licheniformis, 29 B. subtilis subsp. subtilis and 18 B. sonorensis strains were characterised for susceptibility to antimicrobial compounds of clinical and veterinary importance. The LAB strains were...

  10. Isolation and characterization of pigmented algicidal bacteria from seawater

    Science.gov (United States)

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

    2014-09-01

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

  11. Isolation and Identification of Nitrite- oxidizing Bacteria

    Institute of Scientific and Technical Information of China (English)

    Yulong; CHEN; Wenyong; TAN; Da; YANG

    2015-01-01

    In order to select the strain that can degrade nitrite,we use the screening plate with nitrite as the sole nitrogen source to select the strain with ability to degrade nitrite,and get a strain with nitrite degrading capacity from the silt of shrimp farming pond in Hepu City,Guangxi Zhuang Autonomous Region. By identifying the strain from colony morphology,physiological and biochemical characteristics and 16 S r RNA sequence,we finally get a bacteria strain that can degrade nitrite,and this strain can grow well on the culture medium with nitrite concentration of 2 g / L. Based on morphology,nitrogen source requirements and evolutionary tree analysis of the above 16 S r RNA sequence,it is found that this strain belongs to Pannonibacter phragmitetus. According to the screening location,it is named HPPP007 strain.

  12. Isolation and identification of Profenofos degrading bacteria

    Directory of Open Access Journals (Sweden)

    Saadatullah Malghani

    2009-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Kazutoshi Shindo

    2014-03-01

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

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

    Directory of Open Access Journals (Sweden)

    M. Barile

    2011-04-01

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

  15. 笼养成年蛋鸡十二指肠中乳酸菌的分离与鉴定%Isolation and Identification of Lactic Acid Bacteria in Duodenum of Laying Hens Fed in Cage

    Institute of Scientific and Technical Information of China (English)

    王秋菊; 崔一喆; 刘胜军; 周瑞进

    2013-01-01

      Lactobaccillus isolated from duodenal contents of laying hens fed in cage were identified by Gram staining,observing strain morphous,and biochemistry fermentation. The results showed that totally 16 strains were gram staining positive,all strains were assayed by antibacterial activity to select better ones for identification by biochemistry fermentation with different sugar. In all, 7 Lactic acid bacteria were identified, which were Lactobacillus bulgaricus, salt tolerance of Lactobacillus, Lactobacillus amylophilus,acidophilus lactobacillus, Food starch Lactobacillus,Lactobacillus casei heat -resistant subsp,Leuconostoc mesenteroides subsp cremoris.%  试验从笼养蛋鸡十二指肠内容物中分离乳酸菌,经过革兰氏染色、菌落形态观察和糖发酵生化鉴定乳酸菌种属。结果显示,分离出16株革兰氏阳性菌,经抑菌试验选出7株乳酸菌,分别鉴定为乳杆菌保加利亚种,耐盐乳杆菌,嗜淀粉乳杆菌,坎氏乳杆菌,食淀粉乳杆菌,干酪乳杆菌耐热亚种,肠膜明串球菌乳脂亚种。

  16. 高加索酸奶中乳酸菌的分离与鉴定%Isolation and identification of Lactic acid bacteria (LAC) from yogurt of Russia's Caucasus region

    Institute of Scientific and Technical Information of China (English)

    杨郁荭; 邵景海; 李亮; 韩迪; 赵霞; 方曙光

    2012-01-01

    从自然发酵的5份酸奶样品中,通过平板划线等方法分离筛选乳酸菌.经形态特征,生理生化特性及糖发酵试验等,筛选到12株乳酸菌,分别为:乳杆菌7株,其中:3株德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus),3株瑞士乳杆菌(Lactobacillus helveticus),1株罗伊氏乳杆菌(Lactobacillus reuteri;乳酸球菌5株,包括3株嗜热链球菌(Streptococcus thermophilus),2株乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris.%12 strains of Lactic acid bacteria were isolated from 5 traditional fermented yogurt samples of Russia's Caucasus region. According to the morphological, physiological, biochemical characteristics, and the sugar-fermentation testing, among 12 strains, 7 strain were identified as lactobacillus, which include 3 strains of Lactobadllus detbrueckii ssp. Bulgaricus, 3 strains of Lactobacillus helveticus, and 1 strain of Lactobacillus reuteri; 5 strains were identified as lactococcus, which include 3 strains of Streptococcus thermophilus and 2 strains of Lactococcus lactis spp. Cremoris.

  17. 酸马奶中乳酸菌与酵母菌的共生发酵特性%Symbiotic Fermentation Characteristics of Lactic Acid Bacteria and Yeast Isolated from Koumiss in Inner Mongolia

    Institute of Scientific and Technical Information of China (English)

    闫彬; 贺银凤

    2012-01-01

    The co-cultivation of a strain of lactic acid bacteria and a strain of yeast isolated from koumiss in Ximeng region of Inner Mongolia was studied. The best fermentation conditions of two-strain system were preliminarily explored. The optimal conditions for maximum viable cell count of lactic acid bacteria were shake culture at 30 ℃ for 12 h and then stationary culture at 37 ℃ for another 20 h in a medium based on skim milk with the addition of 1 g/100 mL peptone, 0.5 g/100 mL sucrose and 0.5 g/100 mL yeast extract powder, while maximum viable cell count of yeast was achieved after stationary culture at 37 ℃ for 8 h and then shake culture at 30 ℃ for another 32 h in skim milk with the addition of 0.5 g/100 mL peptone, 0.5 g/100 mL sucrose and 0.5 g/100 mL yeast extract powder. The inoculum was a mixture of lactic acid bacteria and yeast at a ratio of 1:1 (m/m). In addition, the effect of secondary fermentation on the symbiotic interaction between the two species of microorganisms was explored under the optimal growth conditions. Active substances promoting the growth of lactic acid bacteria were formed during the first 12 h of shake culture of yeast in medium No. 5 at 30 ℃, while those promoting the growth of yeast were formed during the first 16 h of stationary culture of lactic acid bacteria in medium No. 1 at 37 ℃. During the secondary fermentation, the viable cell counts of yeast and lactic acid bacteria in co cultures were both significantly higher than those in pure cultures (P 〈 0.01).%对内蒙古锡盟地区酸马奶中分离出的1株乳酸菌和1株酵母菌进行混合培养,初步确定双菌混合发酵的最佳培养条件:双菌发酵计数乳酸菌活菌数的最佳发酵温度为30℃摇床培养12h再转到37℃静置培养,最佳发酵时间为20h,脱脂乳中添加的营养成分最优配方为蛋白胨lg/100mL、蔗糖0.5g/100mL、酵母浸粉0.5g/100mL:双菌发酵计数酵母菌活菌

  18. Isolation and Identification of Lactic Acid Bacteria of Degradation of Nitrite%降解亚硝酸盐乳酸菌的分离与鉴定

    Institute of Scientific and Technical Information of China (English)

    韩梅; 王衍强; 彭帅; 崔艺久; 王悦

    2011-01-01

    Isolated Lactobacillus from water was used to degrade nitrite. The strains wyq-1, wyq-2 and wyq-3 were identified by the characteristics of morphology, physiology and biochemistrytests and 16S rRNA sequence was analysed by molecular biological method. The degradation nitritea ability was based on GB/T 5009.33-2008. The three strains were identified as Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus plantarum. The degradation nitritea ability was detected in the hemoglobin MRS liquid medium and pork medium, the degradation rate of wyq-3 was 87.0% and 69.4%. Nitritea in meat products can be degradated well by Lactobacillus.%从水体中分离能够降解亚硝酸盐的乳酸菌.参照《伯杰细菌鉴定手册》对分离出的wyq-1、wyq-2和wyq-3株菌进行生理生化特性鉴定,并利用分子生物学方法进行16SrRNA序列分析,参照国家标准方法GB/T 5009.33-2008中的格里斯比色法测定降解亚硝酸盐的能力.结果表明:3株菌均为乳杆菌属( Lactobacillus),wyq-1为发酵乳杆菌(Lactobacillus fermentum)、wyq-2为嗜酸乳杆菌(Lactobacillus acidophilus)、wyq-3为植物乳杆菌(Lactobacillus plantarum).对3株菌在添加血红素的MRS液体培养基中和猪肉培养基中降解亚硝酸盐的能力进行了测试,菌株wyq-3降解能力最好,降解率分别为87.0%和69.4%.研究结果表明用乳酸菌降解肉制品中的亚硝酸盐可以取得较好的效果.

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

    Institute of Scientific and Technical Information of China (English)

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

    2011-01-01

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

  20. [Regulating acid stress resistance of lactic acid bacteria--a review].

    Science.gov (United States)

    Wu, Chongde; Huang, Jun; Zhou, Rongqing

    2014-07-04

    As cell factories, lactic acid bacteria are widely used in food, agriculture, pharmaceutical and other industries. Acid stress is one the important survival challenges encountered by lactic acid bacteria both in fermentation process and in the gastrointestinal tract. Recently, the development of systems biology and metabolic engineering brings unprecedented opportunity for further elucidating the acid tolerance mechanisms and improving the acid stress resistance of lactic acid bacteria. This review addresses physiological mechanisms of lactic acid bacteria during acid stress. Moreover, strategies to improve the acid stress resistance of lactic acid were proposed.

  1. Isolation of bacteria from ectomycorrhizae of Tuber aestivum Vittad

    Directory of Open Access Journals (Sweden)

    Milana Gryndler

    2013-12-01

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

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

    Science.gov (United States)

    Muangthong, Ampiga; Youpensuk, Somchit; Rerkasem, Benjavan

    2015-04-01

    Endophytic nitrogen fixing bacteria were isolated from the leaves, stems and roots of industrial variety (cv. U-Thong 3; UT3), wild and chewing sugarcane plants grown for 6 weeks in nitrogen (N)-free sand. Eighty nine isolates of endophytic bacteria were obtained on N-free agar. An acetylene reduction assay (ARA) detected nitrogenase activity in all 89 isolates. Three isolates from the chewing (C2HL2, C7HL1 and C34MR1) sugarcane and one isolate from the industrial sugarcane (UT3R1) varieties were characterised, and their responses to different yeast extract concentrations were investigated. Three different responses in nitrogenase activity were observed. Isolates C2HL2 and C7HL1 exhibited major increases with the addition of 0.005% yeast extract, C34MR1 exhibited no response, and UT3R1 exhibited a significant decrease in nitrogenase activity with 0.005% yeast extract. In all the isolates, nitrogenase activity decreased with further increase of the yeast extract to 0.05%. The highest nitrogenase activity was observed in isolates C2HL2 and C7HL1, which had 16S rRNA gene sequences that were closely related to Novosphingobium sediminicola and Ochrobactrum intermedium, respectively.

  3. Plasmid mediated antibiotic resistance in isolated bacteria from burned patients.

    Science.gov (United States)

    Beige, Fahimeh; Baseri Salehi, Majid; Bahador, Nima; Mobasherzadeh, Sina

    2015-01-01

    Nowadays, the treatment of burned patients is difficult because of the high frequency of infection with antibiotic resistance bacteria. This study was conducted to evaluate the level of antibiotic resistance in Gram-negative bacteria and its relation with the existence of plasmid. The samples were collected from two hundred twenty hospitalized burned patients in Isfahan burn hospital during a three-month period (March 2012 to June 2012). The samples were isolated and the Gram-negative bacteria were identified using phenotypic method and API 20E System. Antibiotic susceptibility and plasmid profile were determined by standard Agar disc diffusion and plasmid spin column extraction methods. Totally 117 Gram-negative bacteria were isolated, the most common were Pseudomonas aerugionsa (37.6%), P. fluorescens (25.6%), Acinetobacter baumanii (20/5%) and Klebsiella pneumoniae (7.6%), respectively. The isolates showed high frequency of antibiotic resistance against ceftazidime and co-amoxiclave (100%) and low frequency of antibiotic resistance against amikacin with (70%).The results indicated that 60% of the isolates harboured plasmid. On the other hand, the patients infected with A. baumanii and P. aeruginosa were cured (with 60% frequency) whereas, those infected with P. fluorescens were not cured. Hence, probably antibiotic resistance markers of A. baumanii and P. aeruginosa are plasmid mediated; however, P. fluorescens is chromosomally mediated. Based on our findings, P. aerugionsa is a major causative agent of wound infections and amikacin could be considered as a more effective antibiotic for treatment of the burned patients.

  4. Triclosan-resistant bacteria isolated from feedlot and residential soils.

    Science.gov (United States)

    Welsch, Tanner T; Gillock, Eric T

    2011-01-01

    Triclosan is an antimicrobial agent that is currently incorporated into hundreds of consumer and medical products. It can be either a bacteriostatic or bactericidal agent, depending on its formulation. It has activity against Gram-positive and Gram-negative bacteria, as well as some viruses and protists. The purpose of this study was to determine whether triclosan-resistant bacteria could be isolated from the soil. Soils from cattle feedlots and residential lawns were collected and assayed for the presence of these organisms by plating samples on growth media containing triclosan. Organisms were subsequently identified by partial 16S rRNA sequencing analysis. All the organisms isolated in this study were Gram-negative rods, with members of genus Pseudomonas being particularly well represented. This result may not be surprising because Gram-negative organisms are generally more resistant to triclosan, and since Pseudomonas bacteria are known to have numerous efflux mechanisms for dealing with harmful substances.

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

    Institute of Scientific and Technical Information of China (English)

    王俊钢; 刘成江; 李宇辉; 郭安民; 韩冬印; 李开雄

    2012-01-01

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

  6. EMULSAN ANALYSIS PRODUCED BY LOCALLY ISOLATED BACTERIA AND ACINETOBACTER CALCOACETICUS RAG-1

    Directory of Open Access Journals (Sweden)

    P. Chamanrokh, M. Mazaheri Assadi, A. Noohi, S. Yahyai

    2008-04-01

    Full Text Available Growth of previously isolated bacteria from Iranian oil reservoirs on different carbon and energy sources and under varying conditions have been used to produce a class of extracellular microbial protein-associated lipopolysaccharides named emulsan.Several Bacteria were previously isolated from Iranian oil reservoirs and designated as; Ilam-1 and Paydar-4. In present study, the isolated strains were compared with standard sample of Acinetobacter calcoaceticus RAG-1 from Persian Type Culture Collection (PTCC 1641, IROST. Among the isolated strains, two strains were found to produce an extracellular, emulsifying agent when grown in Mineral Salt Medium containing soya oil, ethanol or local crude oil. The isolated bacteria were cultured and further analysed using protein estimation, reducing sugar analysis, hemolytic activity, surface tension and emulsification activity tests. The crude emulsifier of RAG-1, PAYDAR-4 and ILAM-1 were concentrated from the cell-free culture fluid by ammonium sulfate precipitation to yield 1.89g, 1.78g and 1.69g of bioemulsan respectively. Emulsifying activity was observed over the entire production process. These investigations showed that emulsan produced by isolated Iranian crude oil reservoir were comparable with Acinetobacter calcoaceticus RAG-1 which is made of carbohydrate backbone as its hydrophilic part (N-acetyl-D-galactoseamine, N-acetylgalactoseamine uronic acid, diamino-6-deoxy-D-glucose and fatty acid chain as its hydrophobic portion.

  7. Multiresistant Bacteria Isolated from Chicken Meat in Austria

    Directory of Open Access Journals (Sweden)

    Gernot Zarfel

    2014-12-01

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

  8. Antifouling potential of bacteria isolated from a marine biofilm

    Science.gov (United States)

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

    2014-10-01

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

  9. Genome sequences of the high-acetic acid-resistant bacteria Gluconacetobacter europaeus LMG 18890T and G. europaeus LMG 18494 (reference strains), G. europaeus 5P3, and Gluconacetobacter oboediens 174Bp2 (isolated from vinegar).

    Science.gov (United States)

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

    2011-05-01

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

  10. Towards lactic acid bacteria-based biorefineries.

    Science.gov (United States)

    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.

  11. Isolation of Asphaltene-Degrading Bacteria from Sludge Oil

    Directory of Open Access Journals (Sweden)

    Pingkan Aditiawati

    2015-03-01

    Full Text Available Sludge oil contains 30%–50% hydrocarbon fractions that comprise saturated fractions, aromatics, resins, and asphaltene. Asphaltene fraction is the most persistent fraction. In this research, the indigenous bacteria that can degrade asphaltene fractions from a sludge oil sample from Balikpapan that was isolated using BHMS medium (Bushnell-Hass Mineral Salt with 0.01% (w/v yeast extract, 2% (w/v asphaltene extract, and 2% (w/v sludge oil. The ability of the four isolates to degrade asphaltene fractions was conducted by the biodegradation asphaltene fractions test using liquid cultures in a BHMS medium with 0.01% (w/v yeast extract and 2% (w/v asphaltene extract as a carbon source. The parameters measured during the process of biodegradation of asphaltene fractions include the quantification of Total Petroleum Hydrocarbon (g, log total number of bacteria (CFU/ml, and pH. There are four bacteria (isolates 1, 2, 3, and 4 that have been characterized to degrade asphaltic fraction and have been identified as Bacillus sp. Lysinibacillus fusiformes, Acinetobacter sp., and Mycobacterium sp., respectively. The results showed that the highest ability to degrade asphaltene fractions is that of Bacillus sp. (isolate 1 and Lysinibacillus fusiformes (Isolate 2, with biodegradation percentages of asphaltene fractions being 50% and 55%, respectively, and growth rate at the exponential phase is 7.17x107 CFU/mL.days and 4.21x107 CFU/mL.days, respectively.

  12. A computerised system for the identification of lactic acid bacteria.

    NARCIS (Netherlands)

    Wijtzes, T.; Bruggeman, M.R.; Nout, M.J.R.; Zwietering, M.H.

    1997-01-01

    A generic computerised system for the identification of bacteria was developed. The system is equipped with a key to the identification of lactic acid bacteria. The identification is carried out in two steps. The first step distinguishes groups of bacteria by following a decision tree with general i

  13. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.

    Science.gov (United States)

    Wu, Jia Jia; Ma, Ying Kun; Zhang, Fen Fen; Chen, Fu Sheng

    2012-05-01

    Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotypic approaches including inter-delta/PCR, PCR-RFLP, ERIC/PCR analysis, as well as 16S rRNA and 26S rRNA partial gene sequencing. In the alcoholic fermentation, the dominant yeast species Saccharomyces (S.) cerevisiae (96%) exhibited low phenotypic and genotypic diversity among the isolates, while Lactobacillus (Lb.) fermentum together with Lb. plantarum, Lb. buchneri, Lb. casei, Pediococcus (P.) acidilactici, P. pentosaceus and Weissella confusa were predominated in the bacterial population at the same stage. Acetobacter (A.) pasteurianus showing great variety both in genotypic and phenotypic tests was the dominant species (76%) in the acetic acid fermentation stage, while the other acetic acid bacteria species including A. senegalensis, A. indonesiensis, A. malorum and A. orientalis, as well as Gluconobacter (G.) oxydans were detected at initial point of alcoholic and acetic acid fermentation stage respectively.

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

    Directory of Open Access Journals (Sweden)

    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. Stress Physiology of Lactic Acid Bacteria.

    Science.gov (United States)

    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.

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

    Institute of Scientific and Technical Information of China (English)

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

    2011-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

  18. Isolation, identification and acid tolerance of acid-tolerant lactic acid bacteria from traditional milk product in Inner Mongolia%内蒙古传统乳制品中乳酸菌的分离鉴定及耐酸性能研究

    Institute of Scientific and Technical Information of China (English)

    邢良英; 陈琳; 侯保朝; 李言郡

    2016-01-01

    目的:筛选耐酸能力强、能耐受人体胃肠环境在肠道中存活的乳酸菌菌株。方法对采集自内蒙古地区牧民家庭中45份传统乳制品中的乳酸菌进行分离和和纯化,共分离出104株乳酸菌,并进行形态观察、碳水化合物代谢分析、16S rDNA序列分析、高通量耐酸性优良菌株的筛选和人工胃液耐受性分析等的研究。结果本研究共筛选到8株耐受人工胃液极佳的乳酸菌,经鉴定这些菌株为4株Lactobacillus plantarum(WHH727、WHH730、WHH777和WHH1118)、3株Lactobacillum fermentum(WHH734、WHH778和WHH868)和1株Lactobacillus acidophilus(WHH729)。其中,耐受人工胃液最佳的是L. fermentum WHH734,经pH为1.5的人工胃液处理2 h,存活率在86.32%,经pH为2.5的人工胃液处理2 h后,存活率为96.85%。结论菌株的分离鉴定以及高耐酸性菌株的筛选,对我国益生菌资源的保藏和开发有重要的意义。%Objective To screen acid–tolerant lactic acid bacteria strains, which can tolerate gastroenteric environment and survive in human intestine.Methods A total of 104 strains of lactic acid bacteria were isolated and purified from 45 samples of traditional milk products in Inner Mongolia, which were conducted morphological, physiological, biochemistry test, 16S rDNA sequencing analysis, acid-tolerant test and artificial gastric juice resistance test.Results Totally 8 strains of lactic acid bacteria were screened to have excellent resistance in artificial gastric juice, in which 4 strains were identified asLactobacillus plantarum(WHH727, WHH730, WHH777 and WHH1118), 3 strains were identified as Lactobacillum fermentum(WHH734, WHH778 and WHH868) and one strain was identified asLactobacillus acidophilus(WHH729). Among that, L. fermentum WHH734 was the best strain for tolerance of artificial gastric juice. The survival rates were 86.32% in the screening experiment of resistance to the artificial gastric juice (pH 1.5, 2 h), and 96.85% at pH 2

  19. Isolation, identification and acid tolerance of acid-tolerant lactic acid bacteria from traditional milk product in Inner Mongolia%内蒙古传统乳制品中乳酸菌的分离鉴定及耐酸性能研究

    Institute of Scientific and Technical Information of China (English)

    邢良英; 陈琳; 侯保朝; 李言郡

    2016-01-01

    Objective To screen acid–tolerant lactic acid bacteria strains, which can tolerate gastroenteric environment and survive in human intestine. Methods A total of 104 strains of lactic acid bacteria were isolated and purified from 45 samples of traditional milk products in Inner Mongolia, which were conducted morphological, physiological, biochemistry test, 16S rDNA sequencing analysis, acid-tolerant test and artificial gastric juice resistance test. Results Totally 8 strains of lactic acid bacteria were screened to have excellent resistance in artificial gastric juice, in which 4 strains were identified as Lactobacillus plantarum (WHH727, WHH730, WHH777 and WHH1118), 3 strains were identified as Lactobacillum fermentum (WHH734, WHH778 and WHH868) and one strain was identified as Lactobacillus acidophilus (WHH729). Among that, L. fermentum WHH734 was the best strain for tolerance of artificial gastric juice. The survival rates were 86.32%in the screening experiment of resistance to the artificial gastric juice (pH 1.5, 2 h), and 96.85%at pH 2.5. Conclusion The isolation and identification of strains and screening of high acid-tolerant strains have very important significance to the preservation and exploitation of probiotic resource.%目的:筛选耐酸能力强、能耐受人体胃肠环境在肠道中存活的乳酸菌菌株。方法对采集自内蒙古地区牧民家庭中45份传统乳制品中的乳酸菌进行分离和和纯化,共分离出104株乳酸菌,并进行形态观察、碳水化合物代谢分析、16S rDNA序列分析、高通量耐酸性优良菌株的筛选和人工胃液耐受性分析等的研究。结果本研究共筛选到8株耐受人工胃液极佳的乳酸菌,经鉴定这些菌株为4株 Lactobacillus plantarum(WHH727、WHH730、WHH777和 WHH1118)、3株 Lactobacillum fermentum(WHH734、WHH778和 WHH868)和1株Lactobacillus acidophilus(WHH729)。其中,耐受人工胃液最佳的是L. fermentum WHH734,经pH为1.5的人工胃液处理2 h

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

    Directory of Open Access Journals (Sweden)

    Fernanda M. dos Santos

    2012-06-01

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

  1. Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province%贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定

    Institute of Scientific and Technical Information of China (English)

    湛剑龙; 陈韵; 黄林波; 车璞; 胡萍

    2013-01-01

    采用传统微生物分离方法进行乳酸菌纯种分离,利用16S rRNA序列分析方法进行乳酸菌鉴定,从7个酸肉、酸鱼样品中共分离出14株乳酸菌,有乳杆菌属、环丝菌属、乳球菌属3个属,9个种.从其中鉴定出7株乳酸菌,分别是:植物乳杆菌(Lactobacillus plantarum)、消化乳杆菌(Lactobacillus alimentarius)、清酒乳杆菌(Lactobacillus sakei)、泡菜乳杆菌(Lactobacillus kinchi)、清酒乳杆菌亚种(肉)(Lactobacillus sakei subsp.carnosus)、草乳杆菌(Lactobacillus graminis)、弯曲乳杆菌(Lactobacillus curvatus).%A total of 14 strains of lactic acid bacteria were isolated from 7 samples of sour meat and sour fish popular with minor nationalities in Guizhou province by the traditional technique and identified based on 16S rRNA sequence analysis to belong to 9 species of the three genera Lactobacillus,Brochothrix and Lactococcus.Of these strains,7 were Lactobacillus plantarum,Lactobacillus alimentarius,Lactobacillus sakei,Lactobacillus Kimchi,Lactobacillus sakei subsp.carnosus,Lactobacillus graminis,Lactobacillus curvatus and Lactobacillus xsylosus,respectively.

  2. Flow cytometric assessment of viability of lactic acid bacteria

    NARCIS (Netherlands)

    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 b

  3. Compatible solutes in lactic acid bacteria subjected to water stress.

    NARCIS (Netherlands)

    Kets, E.P.W.

    1997-01-01

    The goal of the research project described in this thesis was to investigate the protective effect of compatible solutes on tactic acid bacteria subjected to drying. Dried preparations of lactic acid bacteria are applied as starter cultures in feed and food industries. Dried starter cultures compare

  4. Bacteriocins of lactic acid bacteria : extending the family

    NARCIS (Netherlands)

    Alvarez-Sieiro, Patricia; Montalbán-López, Manuel; Mu, Dongdong; Kuipers, Oscar P

    2016-01-01

    Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceo

  5. Heme and menaquinone induced electron transport in lactic acid bacteria

    NARCIS (Netherlands)

    Brooijmans, R.J.W.; Smit, B.; Santos, dos F.; Riel, van J.; Vos, de W.M.; Hugenholtz, J.

    2009-01-01

    ABSTRACT: BACKGROUND: For some lactic acid bacteria higher biomass production as a result of aerobic respiration has been reported upon supplementation with heme and menaquinone. In this report, we have studied a large number of species among lactic acid bacteria for the existence of this trait. RES

  6. 9th International Symposium on Lactic Acid Bacteria

    NARCIS (Netherlands)

    Kuipers, Oscar P.; Poolman, Berend; Hugenholtz, Jeroen

    2008-01-01

    What’s new in the field of lactic acid bacteria? The 9th International Symposium on Lactic Acid Bacteria (LAB9) will take place 31 August to 4 September 2008 in Egmond aan Zee, The Netherlands. Traditionally, the triannual LAB symposium focuses on the themes of genetics, physiology, and applications

  7. Lactic Acid Bacteria : embarking on 30 more years of research

    NARCIS (Netherlands)

    Kok, Jan; Johansen, Eric; Kleerebezem, Michiel; Teusink, Bas

    2014-01-01

    The 11th International Symposium on Lactic Acid Bacteria Lactic Acid Bacteria play important roles in the pro- duction of food and feed and are increasingly used as health-promoting probiotics. The incessant scientific interest in these microorganisms by academic research groups as well as by indust

  8. Bacteriocins of lactic acid bacteria : extending the family

    NARCIS (Netherlands)

    Alvarez-Sieiro, Patricia; Montalbán-López, Manuel; Mu, Dongdong; Kuipers, Oscar P

    2016-01-01

    Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are

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

    NARCIS (Netherlands)

    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

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

    NARCIS (Netherlands)

    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

  11. Bacteriocins of lactic acid bacteria : extending the family

    NARCIS (Netherlands)

    Alvarez-Sieiro, Patricia; Montalbán-López, Manuel; Mu, Dongdong; Kuipers, Oscar P

    2016-01-01

    Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceo

  12. Lactic Acid Bacteria : embarking on 30 more years of research

    NARCIS (Netherlands)

    Kok, Jan; Johansen, Eric; Kleerebezem, Michiel; Teusink, Bas

    2014-01-01

    The 11th International Symposium on Lactic Acid Bacteria Lactic Acid Bacteria play important roles in the pro- duction of food and feed and are increasingly used as health-promoting probiotics. The incessant scientific interest in these microorganisms by academic research groups as well as by

  13. Isolation and characterization of beneficial bacteria associated with citrus roots in Florida.

    Science.gov (United States)

    Trivedi, Pankaj; Spann, Timothy; Wang, Nian

    2011-08-01

    Cultivable diversity of bacteria associated with citrus was investigated as part of a larger study to understand the roles of beneficial bacteria and utilize them to increase the productive capacity and sustainability of agro-ecosystems. Citrus roots from Huanglongbing (HLB) diseased symptomatic and asymptomatic citrus were used in this study. A total of 227 and 125 morphologically distinct colonies were isolated and characterized from HLB asymptomatic and symptomatic trees, respectively. We observed that the frequency of bacterial isolates possessing various plant beneficial properties was significantly higher in the asymptomatic samples. A total of 39 bacterial isolates showing a minimum of five beneficial traits related to mineral nutrition [phosphate (P) solubilization, siderophore production, nitrogen (N) fixation], development [indole acetic acid (IAA) synthesis], health [production of antibiotic and lytic enzymes (chitinase)], induction of systemic resistance [salicylic acid (SA) production], stress relief [production of 1-amino-cyclopropane-1-carboxylate deaminase] and production of quorum sensing [N-acyl homoserine lactones] signals were characterized. A bioassay using ethidium monoazide (EMA)-qPCR was developed to select bacteria antagonistic to Candidatus Liberibacter asiaticus. Using the modified EMA-qPCR assay, we found six bacterial isolates showing maximum similarity to Paenibacillus validus, Lysinibacillus fusiformis, Bacillus licheniformis, Pseudomonas putida, Microbacterium oleivorans, and Serratia plymutica could significantly reduce the population of viable Ca. L. asiaticus in HLB symptomatic leaf samples. In conclusion, we have isolated and characterized multiple beneficial bacterial strains from citrus roots which have the potential to enhance plant growth and suppress diseases.

  14. Metabolite Profiles of Lactic Acid Bacteria in Grass Silage▿

    OpenAIRE

    Broberg, Anders; Jacobsson, Karin; Ström, Katrin; Schnürer, Johan

    2007-01-01

    The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydro...

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

    Science.gov (United States)

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

    2015-11-01

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

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

    Directory of Open Access Journals (Sweden)

    Sumit Kumar

    2012-12-01

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

  17. Isolation of novel psychrophilic bacteria from Arctic sea ice

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

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

  18. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

    CSIR Research Space (South Africa)

    Kostinek, M

    2007-03-01

    Full Text Available A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains...

  19. Plant growth-promoting potential of bacteria isolated from active volcano sites of Barren Island, India.

    Science.gov (United States)

    Amaresan, N; Kumar, K; Sureshbabu, K; Madhuri, K

    2014-02-01

    To elucidate the biodiversity of plant growth-promoting (PGP) bacteria in active volcano sites of Barren Island, India, a total of 102 bacteria were isolated and screened for their multifunctional PGP properties. The results revealed that 21 isolates (20.6%) survived heat shock at 72°C and 11 (10.8%) isolates were able to grow exposed to 25% NaCl (w/v). In assaying for PGP properties, 59 (57.8%) isolates shown indole acetic acid (IAA) like substances production, 57 isolates (55.9%) produced siderophore and 34 (33.3%) solubilized inorganic phosphate qualitatively. Whereas in the production of extracellular enzymes, 42 isolates (41.2%) produced protease and amylase, 26 (25.5%) isolates produced lipase and 24 (23.5%) isolates produced cellulase. In antagonistic activity, 30 isolates (29.4%) were found antagonistic against Macrophomina sp., 20 isolates (19.6%) against Rhizoctonia solani and 15 isolates (14.7%) against Sclerotium rolfsii. The results based on 16 rRNA gene sequencing revealed that the PGP bacteria belonged to 22 different species comprising 13 genera. Based on multifunctional properties, nine isolates were further selected to determine the PGP in brinjal and chilli seeds. Of the bacteria tested, the isolate BAN87 showed increased root and shoot length of both the crops followed in plant growth promotion by BAN86 and BAN43. The outcome of this research proves plausible practical applicability of these PGPB for crop production in soils of saline and arid environments. The present research shows diverse plant growth-promoting (PGP) bacteria could be isolated from the active volcano site and suggests that volcano sites represent an ecological niche, which harbours a diverse and hitherto largely uncharacterized microbial population with yet unknown and untapped potential biotechnological applications, for example, plant growth promoters, as evidenced from this study. The outcome of this research may have a practical effect on crop production methodologies in

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

    Directory of Open Access Journals (Sweden)

    L.G. Guedes Neto

    2005-09-01

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

  1. 新疆特色干酪中乳酸菌的分离鉴定%Isolation and identification of lactic acid bacteria from a traditional cheese in Xinjiang

    Institute of Scientific and Technical Information of China (English)

    马燕; 倪永清; 卢士玲; 刘晓琳; 李开雄

    2011-01-01

    Cheese products from different pasture in Xinjiang were collected, and lactic acid bacteria (LAB) in samples were isolated and purified. Similarity analysis based on. The physiological and chemical characteristics of the strains were analyzed and 16S rRNA gene was sequenced. The results showed that 104 LAB strains were isolated and purified, and among them 82 strains were identified as Lactobacillus, 12 strains were identified as Enterococcus, 10 strains were identified as Weissella. Identification with 16S rRNA indicated that homology reached 100% for TNM-2 and Lactobacillus casei, Y5-4 and Weissella cibaria, NS2-2 and Lactobacillus casei, and homology reached 99% for NM-2 and Lactobacillus helveticus, Y1-1 and Lactobacillus keGranofaciens, WG and Enterococcus durans.%从新疆不同牧区采集工艺不同的干酪制品,对其中的乳酸菌进行分离纯化、生理生化性质试验和16S rRNA分析.结果表明,分离、纯化出的104株乳酸菌种,有82株为乳杆菌属(Lactobacillus),12株为肠球菌属(Enterococcus),10株为魏斯氏菌属(Weissella).利用16S rRNA序列同源分析和系统发育树分析对具有不同生理生化特性的代表菌株进行了分子鉴定,鉴定结果为TNM-2与干酪乳杆菌(Lactobacillus casei)、Y5-4与食窦魏斯氏菌(Weissella cibaria)、NS2-2与植物乳杆菌(Lactobacillus plantarum)的同源性达到100%,NM-2与瑞士乳杆菌(Lactobacillus helveticus)、Y1-1与马乳酒乳杆菌(Lactobacillus kefiranofaciens)、WG与耐久肠球菌(Enterococcus durans)的同源性达到99%.

  2. Zinc Binding by Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Jasna Mrvčić

    2009-01-01

    Full Text Available Zinc is an essential trace element in all organisms. A common method for the prevention of zinc deficiency is pharmacological supplementation, especially in a highly available form of a metalloprotein complex. The potential of different microbes to bind essential and toxic heavy metals has recently been recognized. In this work, biosorption of zinc by lactic acid bacteria (LAB has been investigated. Specific LAB were assessed for their ability to bind zinc from a water solution. Significant amount of zinc ions was bound, and this binding was found to be LAB species-specific. Differences among the species in binding performance at a concentration range between 10–90 mg/L were evaluated with Langmuir model for biosorption. Binding of zinc was a fast process, strongly influenced by ionic strength, pH, biomass concentration, and temperature. The most effective metal-binding LAB species was Leuconostoc mesenteroides (27.10 mg of Zn2+ per gram of dry mass bound at pH=5 and 32 °C, during 24 h. FT-IR spectroscopy analysis and electron microscopy demonstrated that passive adsorption and active uptake of the zinc ions were involved.

  3. Isolation and selection of plant growth-promoting bacteria associated with sugarcane

    Directory of Open Access Journals (Sweden)

    Ariana Alves Rodrigues

    2016-06-01

    Full Text Available Microorganisms play a vital role in maintaining soil fertility and plant health. They can act as biofertilizers and increase the resistance to biotic and abiotic stress. This study aimed at isolating and characterizing plant growth-promoting bacteria associated with sugarcane, as well as assessing their ability to promote plant growth. Endophytic bacteria from leaf, stem, root and rhizosphere were isolated from the RB 867515 commercial sugarcane variety and screened for indole acetic acid (IAA production, ability to solubilize phosphate, fix nitrogen and produce hydrogen cyanide (HCN, ammonia and the enzymes pectinase, cellulase and chitinase. A total of 136 bacteria were isolated, with 83 of them presenting some plant growth mechanism: 47 % phosphate solubilizers, 26 % nitrogen fixers and 57 % producing IAA, 0.7 % HCN and chitinase, 45 % ammonia, 30 % cellulose and 8 % pectinase. The seven best isolates were tested for their ability to promote plant growth in maize. The isolates tested for plant growth promotion belong to the Enterobacteriaceae family and the Klebsiella, Enterobacter and Pantoea genera. Five isolates promoted plant growth in greenhouse experiments, showing potential as biofertilizers.

  4. Hydrolytic breakdown of lactoferricin by lactic acid bacteria.

    Science.gov (United States)

    Paul, Moushumi; Somkuti, George A

    2010-02-01

    Lactoferricin is a 25-amino acid antimicrobial peptide fragment that is liberated by pepsin digestion of lactoferrin present in bovine milk. Along with its antibacterial properties, lactoferricin has also been reported to have immunostimulatory, antiviral, and anticarcinogenic effects. These attributes provide lactoferricin and other natural bioactive peptides with the potential to be functional food ingredients that can be used by the food industry in a variety of applications. At present, commercial uses of these types of compounds are limited by the scarcity of information on their ability to survive food processing environments. We have monitored the degradation of lactoferricin during its incubation with two types of lactic acid bacteria used in the yogurt-making industry, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, with the aim of assessing the stability of this milk protein-derived peptide under simulated yogurt-making conditions. Analysis of the hydrolysis products isolated from these experiments indicates degradation of this peptide near neutral pH by lactic acid bacteria-associated peptidases, the extent of which was influenced by the bacterial strain used. However, the data also showed that compared to other milk-derived bioactive peptides that undergo complete degradation under these conditions, the 25-amino acid lactoferricin is apparently more resistant, with approximately 50% of the starting material remaining after 4 h of incubation. These findings imply that lactoferricin, as a natural milk protein-derived peptide, has potential applications in the commercial production of yogurt-like fermented dairy products as a multi-functional food ingredient.

  5. 中国市售酸奶乳酸菌的耐药性分析%Analysis on the antimicrobial resistance of lactic acid bacteria isolated from the yogurt sold in China

    Institute of Scientific and Technical Information of China (English)

    凡琴; 刘书亮; 李娟; 黄婷婷

    2012-01-01

    Objective To analyze the antimicrobial susceptibility of lactic acid bacteria (LAB) from yogurt, and to provide references for evaluating the safety of LAB and screening safe strains. Methods The sensitivity of 43 LAB strains, including 14 strains of Streptococcus thermophilus, 12 strains of Lactobacillus acidophilus, 9 strains of Lactobacillus bulgaricus and 8 strains of Bifidobacterium, to 22 antibiotics were tested by agar plate dilution method. Results All 43 LAB strains were resistant to trimethoprim, nalidixic acid, ciprofloxacin, lomefloxacin, danofloxacin and polymyxin E. Their resistances to kanamycin, tetracycline, clindamycin, doxycycline and cephalothin were varied. The sensitivity to other antibiotics were sensitive or moderate. All isolates were multidrug-resistant. Conclusion The antimicrobial resistance of tested LAB strains was comparatively serious, and continuously monitoring their antimicrobial resistance and evaluating their safety should be strengthened%目的 了解中国市售酸奶中常用乳酸茵菌种的耐药性.方法 采用琼脂平板稀释法,对14株嗜热链球菌、12株嗜酸乳杆菌、9株保加利亚乳杆菌、8株双歧杆菌共计43株乳酸茵进行了22种抗生素的药敏性检测.结果 43株乳酸菌对甲氧苄啶、萘啶酮酸、环丙沙星、诺氟沙星、达氟沙星及多粘菌素E均耐药;对卡那霉素、四环素、克林霉素多西环素及头孢噻吩表现出不同程度的耐受性;对其他抗生素敏感或中度敏感.多重耐药乳酸菌检出率100.0%.结论 市售酸奶中乳酸茵的耐药性已较为严重,应加强其耐药性连续监测及安全评价.

  6. Characterization of protease-producing bacteria isolated from terasi

    Directory of Open Access Journals (Sweden)

    Novi Arfarita

    2016-03-01

    Full Text Available Total of 117 bacterial strains were isolated from terasi samples and 69% of isolates (71 could perform distinctive proteolytic activity that related to the ability to produce protease enzymes. Their proteolytic activity was further tested using spot incubation technique. Strain S4-5 has shown the highest activity then was selected for further tests in this study. Gram staining test showed that S4-5 is gram positive bacteria and able to grow under anaerobic condition. Based on API biochemical profiles, S4-5 strain bacteria was Bacillus licheniformis. Similarity test of genome sequence among Bacillus species from gene bank (EMBL Sequence Version with Bacillus spp., strain S4-5 had similarity with Bacillus licheniformis genome. The optimal pH of this strain was 6 whereas the optimum temperature for Bacillus licheniformis strain S4-5 was 37ºC.

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

    Directory of Open Access Journals (Sweden)

    Alexander Pérez-Cordero

    2015-06-01

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

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

    Directory of Open Access Journals (Sweden)

    A. Sobhani

    2004-05-01

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

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

    DEFF Research Database (Denmark)

    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...... 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....... factors thereby facilitating development of new protective cultures. The aim of the current thesis was to determine and study metabolites involved in antifungal activity of protective Lactobacillus paracasei and Propionibacterium freudenreichii subsp. shermanii. This involved development of a suitable...

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

    Directory of Open Access Journals (Sweden)

    Tri Widayat

    2012-09-01

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

  11. COMPARISON OF OCCURENCE LACTIC ACID BACTERIA IN CHOSEN YOGURTS

    Directory of Open Access Journals (Sweden)

    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

  12. Isolation of Biosurfactant–Producing Bacteria with Antimicrobial Activity against Bacterial Pathogens

    Directory of Open Access Journals (Sweden)

    Siripun Sarin

    2011-01-01

    Full Text Available The aims of this research were to study biosurfactant producing bacteria isolated from soil and to determine their property and efficiency as biosurfactants in order to inhibit bacterial pathogens. The result showed that there were 8 bacterial isolates out of 136 isolates of the total biosurfactant producing bacteria screened that exhibited the diameter of clear zone more than 1.5 cm. in the oil spreading test. The highest potential of emulsifying activity (%EA24 of 54.4 and the maximum additive concentration, (%MAC of 24.2 was obtained from the fermentation broth of the G7 isolate which the G7 isolate was later identified as Pseudomonas fluorescens. Escherichia coli, Staphylococcus aureus and Psuedomonas aeruginosa were the tested bacterial pathogens that were most sensitive to the acid precipitated biosurfactant obtained from P. fluorescens G7 with the lowest minimum inhibitory concentration (MIC of 41.6 mg/ml and minimum bactericidal concentration (MBC of 41.6 mg/ml compared with the acid precipitated bisurfactants of the other isolates used in the antimicrobial activity test. The type of the separated crude biosurfactant produced by P. fluorescens G7 analyzed later by using the rhamose test, TLC and FT-IR techniques was rhamnolipid.

  13. [Isolation and biodiversity of copper-resistant bacteria from rhizosphere soil of Elsholtzia splendens].

    Science.gov (United States)

    Sun, Leni; He, Linyan; Zhang, Yanfeng; Zhang, Wenhui; Wang, Qi; Sheng, Xiafang

    2009-10-01

    Isolation and characterization of rhizosphere copper-resistant bacteria from a copper accumulator plant Elsholtzia splendens were investigated. Cultivable Cu-resistant bacteria were isolated by plating and screening from rhizosphere soils of Elsholtzia splendens growing on a copper mine tailing. Bacteria were characterized regarding characteristics that may be relevant for a beneficial plant-microbe interaction--Cu tolerance, phosphate-solubilizing, 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase, siderophore and indoleacetic acid production, and further classified by restriction analysis of 16S rDNA (ARDRA). Strains that produced ACC deaminase were identified by 16S rDNA sequence analysis. Twenty-seven Cu-resistant strains were isolated from rhizosphere soil of Elsholtzia splendens and classified by ARDRA in 7 different taxonomic groups at the similarity level of 60% . All strains produced IAA or their derivatives, 44.4% of the strains produced a very high level of siderophores, and five strains were able to grow on ACC as the sole nitrogen source. Strains 2EBS12, 2EBS13, 2EBS15 and 3EBS11 were identified as Acinetobacter, strain 2EBS14 was essentially consistent Alcaligenes. Cu-resistant rhizobacteria isolated from Elsholtzia splendens have abundant characteristics relative to promoting plant growth and genetic diversity, rhizobacteria Acinetobacter sp. and Alcaligenes sp. contained ACC deaminase activity.

  14. Characterization of nitrogen-fixing bacteria isolated from field-grown barley, oat, and wheat.

    Science.gov (United States)

    Venieraki, Anastasia; Dimou, Maria; Vezyri, Eleni; Kefalogianni, Io; Argyris, Nikolaos; Liara, Georgia; Pergalis, Panagiotis; Chatzipavlidis, Iordanis; Katinakis, Panagiotis

    2011-08-01

    Diazotrophic bacteria were isolated from the rhizosphere of field-grown Triticum aestivum, Hordeum vulgare, and Avena sativa grown in various regions of Greece. One isolate, with the highest nitrogen-fixation ability from each of the eleven rhizospheres, was selected for further characterisation. Diazotrophic strains were assessed for plant-growth-promoting traits such as indoleacetic acid production and phosphate solubilisation. The phylogenies of 16S rRNA gene of the selected isolates were compared with those based on dnaK and nifH genes. The constructed trees indicated that the isolates were members of the species Azospirillum brasilense, Azospirillum zeae, and Pseudomonas stutzeri. Furthermore, the ipdC gene was detected in all A. brasilence and one A. zeae isolates. The work presented here provides the first molecular genetic evidence for the presence of culturable nitrogen-fixing P. stutzeri and A. zeae associated with field-grown A. sativa and H. vulgare in Greece.

  15. Encapsulation in alginate enhanced the plant growth promoting activities of two phosphate solubilizing bacteria isolated from the phosphate mine of Gafsa

    OpenAIRE

    Mounira Ben Farhat; Salma Taktek; Hichem Chouayekh

    2014-01-01

    To develop a maize inoculant allowing the use of sparingly soluble inorganic phosphates, the potential of two phosphate solubilizing bacteria isolated from the Gafsa rock phosphate mine, namely Serratia marcescens CTM 50650 and Enterobacter sp. US468 was assessed. At first, these phosphate solubilizing bacteria were analyzed for plant growth promoting activities like acid and alkaline phosphatase, and indole acetic acid production. Both isolates produced alkaline and acid phosphatase at 35.73...

  16. Fermentation characteristics and changes of lactic acid bacteria isolated from ensiling Lespedeza hedysaroides%尖叶胡枝子青贮微生物数量变化及发酵特性

    Institute of Scientific and Technical Information of China (English)

    司丙文; 王宗礼; 孙启忠; 张慧杰; 李峰

    2012-01-01

    Two strains of lactic acid bacteria(LAB) were isolated from fresh Lespedeza hedysaroides,and Pediococcus pentosaceus(LH29﹚and Lactobacillis plantarum(LH33) were obtained by 16S rRNA method and traditional identification methods.This study showed that the acid-production rate of LH29 was better than that of LH33 in the early stage of ensiling,but the LH33 was better than LH29 in the later stages.SNOW LACT-L(SL) and Acremonium cellulose(AC) were used as additives to L.a hedysaroides silage.During the fermentation process,LAB in SL+AC treatments was bigger significantly than that in the control silage(CK) after two days of ensiling(P0.05).On the thirtieth day,the numbers of aerobic bacteria,yeasts,molds and E.coli in all treatments decreased,in which E.coli declined significantly(P0.05).Compared to CK,all the silages with additives had significantly lower pH,NH3-N,butyric acid concentration and significantly higher lactic acid content(P0.05).The improvement in silage quality was graded basing on Flieg score: ACSL+ACSLCK.The highest Flieg point was obtained from tests with AC and SL+AC.%以尖叶胡枝子(Lespedeza hedysaroides)为原料,对其表面附生的2株乳酸菌(LH29、LH33)的生化特性、生长特性、产酸速率进行了研究,经传统鉴定方法及16SrRNA分析方法鉴定,LH29为戊糖片球菌,LH33为植物乳杆菌;发酵初期戊糖片球菌产酸速率优于植物乳杆菌,发酵中后期后者产酸速率优于前者;将SNOW LACT-L(SL)和纤维素酶(AC)2种添加剂添加至尖叶胡枝子中,研究了不同发酵时间微生物数量的动态变化及发酵品质。发酵初期,各种微生物的数量较青贮原料上的数量有较大的增长,发酵第2天,添加AC处理组的乳酸菌数量最高,SL+AC添加组的乳酸菌的数量显著高于对照组(P〈0.05),发酵第30天,乳酸菌、好氧细菌、酵母菌、霉菌及大肠杆菌的数量有所减少,大肠杆菌

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

    Directory of Open Access Journals (Sweden)

    Arezoo Tahmourespour

    2016-03-01

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

  18. Characterization of culturable bacteria isolated from hot springs for plant growth promoting traits and effect on tomato (Lycopersicon esculentum) seedling.

    Science.gov (United States)

    Patel, Kinjal Samir; Naik, Jinal Hardik; Chaudhari, Sejal; Amaresan, Natarajan

    2017-03-23

    To elucidate the functional diversity of hot spring bacteria, 123 bacteria were isolated and screened for evaluating their multifunctional plant growth promoting (PGP) properties. The antagonistic activity against different phytopathogens showed the presence of a high amount of biocontrol bacteria in the hot springs. During screening for PGP properties, 61.0% isolates showed production of indole acetic acid and 23.6% showed inorganic phosphate solubilization qualitatively. For production of extracellular enzymes, it was found that 61.0% isolates produced lipase, 56.9% produced protease, and 43.9% produced cellulase. In extreme properties, half of the isolates showed tolerance to 5% NaCl (w/v) and 48.8% isolates survived heat shock at 70°C. The identification of 12 multipotential bacteria based on 16S rRNA gene sequencing revealed that the bacteria belonged to Aneurinibacillus aneurinilyticus and Bacillus spp. Bacterization of tomato seeds showed that the hot spring bacteria promoted shoot height, fresh shoot weight, root length, and fresh root weight of tomato seedlings, with values ranging from 3.12% to 74.37%, 33.33% to 350.0%, 16.06% to 130.41%, and 36.36% to 318.18%, respectively, over the control. This research shows that multifunctional bacteria could be isolated from the hot springs. The outcome of this research may have a potential effect on crop production methodologies used in saline and arid environments.

  19. Isolation of Biosurfactant Producing Bacteria from Oil Reservoirs

    Directory of Open Access Journals (Sweden)

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

    2005-01-01

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

  20. Oral Administration of Lipopolysaccharide of Acetic Acid Bacteria Protects Pollen Allergy in a Murine Model.

    Science.gov (United States)

    Amano, Satoko; Inagawa, Hiroyuki; Nakata, Yoko; Ohmori, Masaki; Kohchi, Chie; Soma, Gen-Ichiro

    2015-08-01

    Lipopolysaccharide (LPS), a major component of the cell wall of Gram-negative bacteria, is known to possess strong immune-regulatory activity. We have found and reported the existence of biologically-active LPS in acetic acid bacteria. The LPS shows Limulus-positive activity and activation of macrophages to produce nitric oxide and tumor necrosis factor. In this study, we investigated the anti-allergic effect of an orally-administrated acetic acid bacteria extract containing LPS; the cedar pollinosis model was used. Acetic acid bacteria were isolated from various fruits by Nodai kaihen medium. Then, the anti-allergic effect of acetic acid bacteria extracts was investigated. BALB/c mice were immunized with a mixture of cedar pollen and alum into their peritoneal cavity; they also received additional immunizations of pollen to nasal cavity. After immunizing the mice with pollen into their nasal cavity to trigger an allergic reaction, the frequency of nose scratching was counted for 5 min. The bacteria were cultured and prepared and the water-extract contained about 1-10 mg/ml of Limulus positive substances. The extract of acetic acid bacteria induced higher levels of interleukin (IL)-10 and FOXP3 mRNA expression in macrophages (RAW246.7 cell), as assessed by DNA microarray analysis. Oral administration of the acetic acid bacteria extract demonstrated significantly less scratching numbers than control water group with pollen immunization. These results showed that LPS in acetic acid bacteria has the potential to protect from an allergic reaction, especially from cedar pollinosis. Copyright© 2015 International Institute of Anticancer Research (Dr. John G. Delinassios), All rights reserved.

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

    NARCIS (Netherlands)

    Kok, Jan

    1996-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Paula Mendonça Moraes

    2013-01-01

    Full Text Available 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.

  3. Isolation of palm oil-utilising, polyhydroxyalkanoate (PHA)-producing bacteria by an enrichment technique.

    Science.gov (United States)

    Alias, Zazali; Tan, Irene K P

    2005-07-01

    In early attempts to isolate palm oil-utilising bacteria from palm oil mill effluent (POME), diluted liquid samples of POME were spread on agar containing POME as primary nutrient. 45 purified colonies were screened for intracellular lipids by staining with Sudan Black B. Of these, 10 isolates were positively stained. The latter were grown in a nitrogen-limiting medium with palm olein (a triglyceride) or saponified palm olein (salts of fatty acids) as carbon source. None of the isolates grew in the palm olein medium but all grew well in the saponified palm olein medium. Of the latter however, only one isolate was positively stained with Nile Blue A, indicating the presence of PHA. This method did not successfully generate bacterial isolates which could metabolise palm olein to produce PHA. An enrichment technique was therefore developed whereby a selective medium was designed. The latter comprised minerals and palm olein (1% w/v) as sole carbon source to which POME (2.5% v/v) was added as the source of bacteria. The culture was incubated with shaking at 30 degrees C for 4 weeks. Out of seven isolates obtained from the selective medium, two isolates, FLP1 and FLP2, could utilise palm olein for growth and production of the homopolyester, poly(3-hydroxybutyrate). FLP1 is gram-negative and is identified (BIOLOG) to have 80% similarity to Burkholderia cepacia. When grown with propionate or valerate, FLP1 produced a copolyester, poly(3-hydroxybutyrate-co-3-hydroxyvalerate).

  4. Comparative Study on Isolation and Identification of Lactic Acid Bacteria from Pickle and Their Antioxidant Activity%泡菜中乳酸菌的分离鉴定及其抗氧化能力的比较研究

    Institute of Scientific and Technical Information of China (English)

    凌洁玉; 龚文秀; 包梦莹; 高丽

    2015-01-01

    Three lactic acid bacteria are isolated from homemade pickle and identified as L.plantarum, P.pentosaceus and L .casei subsp .These three strains are cultured under aerobic and anaerobic conditions,and the antioxidant activity of their fermentation supernatants and intracellular extracts is evaluated.The results show that three strains under anaerobic conditions show higher antioxidant activity,and have the greatest impact on hydroxyl free radical scavenging.For hydroxyl free radicals and lipid peroxidation free radicals scavenging,three strains'fermentation supernatants compared with the intracellular extracts reflect a higher level,and for scavenging superoxide anion,the intracellular extracts show a better level.Contrast three strains,P.pentosaceus shows the strongest hydroxyl free radical scavenging ability,L.plantarum indicates the strongest superoxide anion radical scavenging ability,and L.casei subsp shows stronger anti-lipid peroxidation than the other two strains.%从自制泡菜中,分离出三株乳酸菌,经鉴定,三株菌分别为植物乳杆菌、戊糖片球菌和干酪乳杆菌干酪亚种。分别在有氧和厌氧条件下培养这三株乳酸菌,评价其发酵上清液和胞内提取物的抗氧化能力。结果表明:三株乳酸菌均在厌氧条件下呈现出较高抗氧化能力,厌氧培养对清除羟自由基影响最大;对于清除羟自由基及脂过氧化自由基,三株乳酸菌的发酵上清液较胞内提取物均体现出更高的水平;对于清除超氧阴离子自由基,三株乳酸菌的胞内提取物效果更佳。对比三株乳酸菌,戊糖片球菌清除羟自由基的能力最强,植物乳杆菌清除超氧阴离子自由基的能力最强,而干酪乳杆菌抗脂质过氧化能力较另外两株菌强。

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

    Institute of Scientific and Technical Information of China (English)

    王梦颖; 赵国忠; 赵建新; 张灏; 陈卫

    2016-01-01

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

  6. Macrolides resistance of common bacteria isolated from Taiwan.

    Science.gov (United States)

    Chang, S C; Chen, Y C; Luh, K T; Hsieh, W C

    1995-12-01

    To determine the susceptibility to macrolides of common pathogenic bacteria isolated from Taiwan, the in vitro activities of erythromycin, roxithromycin, azithromycin, clarithromycin, and dirithromycin were tested against 492 clinical isolates of eight different bacteria, collected from the National Taiwan University Hospital. The results showed high minimum inhibitory concentrations (MICs) against most of the tested bacteria. The MIC90s for Staphylococcus aureus (both methicillin-resistant and -sensitive strains), coagulase-negative staphylococci (both methicillin-resistant and -sensitive strains), Streptococcus pyogenes, Streptococcus pneumoniae, enterococci, peptostreptococci, and Bacteroides fragilis were all > or = 256 micrograms/ml. The MIC50s for methicillin-resistant strains of S. aureus and coagulase-negative staphylococci, and enterococci were > or = 256 micrograms/ml. For S. pneumoniae, peptostreptococci, and B. fragilis, the MIC50s were > 8 micrograms/ml. The resistance rates to macrolides were 80% or more in methicillin-resistant staphylococci and about 30% in methicillin-sensitive staphylococci. Around 55% of S. pneumoniae strains and 37 approximately 42% of S. pyogenes strains were resistant to macrolides. Cross-resistance to different macrolides was clearly demonstrated in most of the resistant strains.

  7. Genetics of the proteolytic system of lactic acid bacteria

    NARCIS (Netherlands)

    Kok, Jan

    1990-01-01

    The proteolytic system of lactic acid bacteria is of eminent importance for the rapid growth of these organisms in protein-rich media. The combined action of proteinases and peptidases provides the cell with small peptides and essential amino acids. The amino acids and peptides thus liberated have t

  8. Genetics of the proteolytic system of lactic acid bacteria

    NARCIS (Netherlands)

    Kok, Jan

    1990-01-01

    The proteolytic system of lactic acid bacteria is of eminent importance for the rapid growth of these organisms in protein-rich media. The combined action of proteinases and peptidases provides the cell with small peptides and essential amino acids. The amino acids and peptides thus liberated have

  9. Isolation and Physiological Characterization of Psychrophilic Denitrifying Bacteria from Permanently Cold Arctic Fjord Sediments (Svalbard, Norway)

    Science.gov (United States)

    Canion, Andy; Prakash, Om; Green, Stefan J.; Jahnke, Linda; Kuypers, Marcel M. M.; Kostka, Joel E.

    2013-01-01

    A large proportion of reactive nitrogen loss from polar sediments is mediated by denitrification, but microorganisms mediating denitrification in polar environments remain poorly characterized. A combined approach of most-probable-number (MPN) enumeration, cultivation and physiological characterization was used to describe psychrophilic denitrifying bacterial communities in sediments of three Arctic fjords in Svalbard (Norway). A MPN assay showed the presence of 10(sup 3)-10(sup 6) cells of psychrophilic nitrate-respiring bacteria g(sup -1) of sediment. Fifteen strains within the Proteobacteria were isolated using a systematic enrichment approach with organic acids as electron donors and nitrate as an electron acceptor. Isolates belonged to five genera, including Shewanella, Pseudomonas, Psychromonas (Gammaproteobacteria), Arcobacter (Epsilonproteobacteria) and Herminiimonas (Betaproteobacteria). All isolates were denitrifiers, except Shewanella, which exhibited the capacity for dissimilatory nitrate reduction to ammonium (DNRA). Growth from 0 to 40 degC demonstrated that all genera except Shewanella were psychrophiles with optimal growth below 15 degC, and adaptation to low temperature was demonstrated as a shift from primarily C16:0 saturated fatty acids to C16:1 monounsaturated fatty acids at lower temperatures. This study provides the first targeted enrichment and characterization of psychrophilic denitrifying bacteria from polar sediments, and two genera, Arcobacter and Herminiimonas, are isolated for the first time from permanently cold marine sediments.

  10. Comparison of D-gluconic acid production in selected strains of acetic acid bacteria.

    Science.gov (United States)

    Sainz, F; Navarro, D; Mateo, E; Torija, M J; Mas, A

    2016-04-01

    The oxidative metabolism of acetic acid bacteria (AAB) can be exploited for the production of several compounds, including D-gluconic acid. The production of D-gluconic acid in fermented beverages could be useful for the development of new products without glucose. In the present study, we analyzed nineteen strains belonging to eight different species of AAB to select those that could produce D-gluconic acid from D-glucose without consuming D-fructose. We tested their performance in three different media and analyzed the changes in the levels of D-glucose, D-fructose, D-gluconic acid and the derived gluconates. D-Glucose and D-fructose consumption and D-gluconic acid production were heavily dependent on the strain and the media. The most suitable strains for our purpose were Gluconobacter japonicus CECT 8443 and Gluconobacter oxydans Po5. The strawberry isolate Acetobacter malorum (CECT 7749) also produced D-gluconic acid; however, it further oxidized D-gluconic acid to keto-D-gluconates.

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

    Institute of Scientific and Technical Information of China (English)

    刘变芳; 雒丹; 石磊

    2011-01-01

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

  12. Pure bacterial isolates that convert p-xylene to terephthalic acid.

    Science.gov (United States)

    Bramucci, M G; McCutchen, C M; Singh, M; Thomas, S M; Larsen, B S; Buckholz, J; Nagarajan, V

    2002-02-01

    Bacteria that grow on p-xylene, p-toluic acid, and terephthalic acid (TPA) were isolated from a wastewater bioreactor that is used to treat a waste stream that contains all three of these compounds. Although previously described aerobic bacteria degrade p-xylene by initially oxidizing a single methyl group to form p-toluic acid and then cleaving the aromatic ring, some of the bacteria isolated during this study transformed p-xylene by oxidizing both methyl groups to produce TPA.

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

    Institute of Scientific and Technical Information of China (English)

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

    2008-01-01

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

  14. Time related total lactic acid bacteria population diversity and ...

    African Journals Online (AJOL)

    ... diversity and dominance in cowpea-fortified fermented cereal-weaning food. ... in the spontaneous fermentation of malted cowpea fortified cereal weaning food ... those in Genbank database revealed that, the dominating lactic acid bacteria ...

  15. Novel applications of Lactic Acid Bacteria (LAB) and Recombinant ...

    African Journals Online (AJOL)

    Novel applications of Lactic Acid Bacteria (LAB) and Recombinant LAB as ... through acidification, competition for essential nutrients, and / or production of inhibitory ... that allows the expression of heterologous proteins, they are being probed ...

  16. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations

    Science.gov (United States)

    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...

  17. Isolation and characterization of bacteria resistant to metallic copper surfaces.

    Science.gov (United States)

    Santo, Christophe Espírito; Morais, Paula Vasconcelos; Grass, Gregor

    2010-03-01

    Metallic copper alloys have recently attracted attention as a new antimicrobial weapon for areas where surface hygiene is paramount. Currently it is not understood on a molecular level how metallic copper kills microbes, but previous studies have demonstrated that a wide variety of bacteria, including Escherichia coli, Staphylococcus aureus, and Clostridium difficile, are inactivated within minutes or a few hours of exposure. In this study, we show that bacteria isolated from copper alloy coins comprise strains that are especially resistant against the toxic properties exerted by dry metallic copper surfaces. The most resistant of 294 isolates were Gram-positive staphylococci and micrococci, Kocuria palustris, and Brachybacterium conglomeratum but also included the proteobacterial species Sphingomonas panni and Pseudomonas oleovorans. Cells of some of these bacterial strains survived on copper surfaces for 48 h or more. Remarkably, when these dry-surface-resistant strains were exposed to moist copper surfaces, resistance levels were close to those of control strains and MICs for copper ions were at or below control strain levels. This suggests that mechanisms conferring resistance against dry metallic copper surfaces in these newly isolated bacterial strains are different from well-characterized copper ion detoxification systems. Furthermore, staphylococci on coins did not exhibit increased levels of resistance to antibiotics, arguing against coselection with copper surface resistance traits.

  18. Microbial Cellulose Production from Bacteria Isolated from Rotten Fruit

    Directory of Open Access Journals (Sweden)

    B. E. Rangaswamy

    2015-01-01

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

  19. Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.

    Science.gov (United States)

    Campos, Francisco M; Figueiredo, Ana R; Hogg, Tim A; Couto, José A

    2009-06-01

    The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus hilgardii 5) was investigated. Cultures were grown in modified MRS medium supplemented with different phenolic acids. Cellular growth was monitored and metabolite concentrations were determined by HPLC-RI. Despite the strong inhibitory effect of most tested phenolic acids on the growth of O. oeni VF, the malolactic activity of this strain was not considerably affected by these compounds. While less affected in its growth, the capacity of L. hilgardii 5 to degrade malic acid was clearly diminished. Except for gallic acid, the addition of phenolic acids delayed the metabolism of glucose and citric acid in both strains tested. It was also found that the presence of hydroxycinnamic acids (p-coumaric, caffeic and ferulic) increased the yield of lactic and acetic acid production from glucose by O. oeni VF and not by L. hilgardii 5. The results show that important oenological characteristics of wine lactic acid bacteria, such as the malolactic activity and the production of volatile organic acids, may be differently affected by the presence of phenolic acids, depending on the bacterial species or strain.

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

    Science.gov (United States)

    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.

  1. The impact of lactic acid bacteria on sourdough fermentation

    Directory of Open Access Journals (Sweden)

    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.

  2. Isolation and identification of novel geosmin-degrading bacteria.

    Science.gov (United States)

    Xue, Qiang; Chen, Gang; Shimizu, Kazuya; Sakharkar, Meena Kishore; Utsumi, Motoo; Chen, Honghan; Li, Miao; Zhang, Zhenya; Sugiura, Norio

    2011-06-01

    Three novel geosmin-degrading bacteria were isolated from the sediments of Lake Kasumigaura, Japan. All strains were identified as Acinetobacter spp. by 16S rRNA gene sequence analysis and can biodegrade geosmin at an initial geosmin concentration of 2 mg/L after 2 days. Furthermore, at an initial geosmin concentration of 40 microg/L, geosmin removal was more than 68per cent by GSM-2 strain, and the degradation mechanism followed a pseudo-first-order mode. A rate constant of 0.026 reveals rapid geosmin degradation. This is the first report on geosmin degradation by by Acinetobacter spp.

  3. Incidence of plasmid and antibiotic resistance in psychrotrophic bacteria isolated from Antarctic sponges

    Directory of Open Access Journals (Sweden)

    Vivia Bruni

    2011-04-01

    Full Text Available A total of 297 bacterial strains were isolated from five Antarctic sponge species and tested by agarose gel electrophoresis for the presence of plasmid molecules. At least one kind of plasmid was carried by 69 isolates (about 23%. The disc diffusion susceptibility test was used to assay the resistance of plasmid-harbouring bacteria towards 11 antibiotics. A multiple resistance was observed for the 72% of strains, among which the 33% were resistant to only two antibiotics. Bacteria showed a high degree of resistance towards O/129 (71%, tetracycline (42% and nalidixic acid (25%, whereas any isolate showed resistance to gentamicin. The 16S rDNA sequencing revealed that plasmid-harbouring strains were mainly affiliated to the Gammaproteobacteria (81%, whereas the other detected phylogenetic groups (i.e. Firmicutes, Alphaproteobacteria, Actinobacteria and CFB group of Bacteroidetes were less abundant, each representing between 1% and 6% of the total isolates. The present study will contribute to the poor and fragmentary knowledge on plasmid incidence in natural microbial populations. In addition, monitoring antibiotic resistance in bacteria from remote areas, such as Antarctica, could also be a useful tool to evaluate the impact of anthropic pressure.

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

    Institute of Scientific and Technical Information of China (English)

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

    2008-01-01

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

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

    OpenAIRE

    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...

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

    Directory of Open Access Journals (Sweden)

    María de Lourdes Pérez-Chabela

    2008-03-01

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

  7. Lactic Acid Bacteria Differentially Activate Natural Killer Cells

    DEFF Research Database (Denmark)

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

    Background: Natural killer (NK) cells are lymphocytes of the non-specific immune system recognizing cancerous cells and cells altered by viral infection. Recently, it was proposed that a non-cytolytic subset of NK cells serves a regulatory role by secreting cytokines, possibly affecting both...... 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...

  8. Lactic acid bacteria as a cell factory for riboflavin production.

    Science.gov (United States)

    Thakur, Kiran; Tomar, Sudhir Kumar; De, Sachinandan

    2016-07-01

    Consumers are increasingly becoming aware of their health and nutritional requirements, and in this context, vitamins produced in situ by microbes may suit their needs and expectations. B groups vitamins are essential components of cellular metabolism and among them riboflavin is one of the vital vitamins required by bacteria, plants, animals and humans. Here, we focus on the importance of microbial production of riboflavin over chemical synthesis. In addition, genetic abilities for riboflavin biosynthesis by lactic acid bacteria are discussed. Genetically modified strains by employing genetic engineering and chemical analogues have been developed to enhance riboflavin production. The present review attempts to collect the currently available information on riboflavin production by microbes in general, while placing greater emphasis on food grade lactic acid bacteria and human gut commensals. For designing riboflavin-enriched functional foods, proper selection and exploitation of riboflavin-producing lactic acid bacteria is essential. Moreover, eliminating the in situ vitamin fortification step will decrease the cost of food production.

  9. Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine.

    Science.gov (United States)

    Raghavendra, Ponnala; Halami, Prakash M

    2009-07-31

    This study was undertaken to screen and select potent phytate degrading lactic acid bacteria and to evaluate their additional characteristic features. Forty lactic acid bacterial strains were isolated from different sources and screened for their ability to degrade myo-inositol hexaphosphate or IP(6) by cobalt chloride staining (plate assay) method, using calcium or sodium salt of phytic acid as substrate. All the forty isolates were able to degrade calcium phytate. However, only two Pediococcus pentosaceus strains (CFR R38 and CFR R35) were found to degrade sodium phytate. These strains showed phytase activity of 213 and 89 U at 50 degrees C, respectively and poor acid phosphatase activity. These strains were further evaluated for additional characteristic features. At pH 2, P. pentosaceus strains CFR R38 and CFR R35 showed 50.7 and 48.5 percentage survivability after 2 h of incubation respectively and they could also withstand 0.3% ox-bile. These cultures exhibited 54.6 and 44.8% of hydrophobicity to xylene, antibacterial activity against food borne pathogens and possessed beta-galactosidase activity. The resistance pattern to several antibiotics was also analyzed. The present study indicates that these strains, having phytate degrading ability and other characteristic features can be exploited as starter cultures in fermented foods to improve the mineral bioavailability.

  10. Isolation and characterization of arsenic resistant bacteria from wastewater

    Directory of Open Access Journals (Sweden)

    Syed Zaghum Abbas

    2014-12-01

    Full Text Available The present study proposed the isolation of arsenic resistant bacteria from wastewater. Only three bacterial isolates (MNZ1, MNZ4 and MNZ6 were able to grow in high concentrations of arsenic. The minimum inhibitory concentrations of arsenic against MNZ1, MNZ4 and MNZ6 were 300 mg/L, 300 mg/L and 370 mg/L respectively. The isolated strains showed maximum growth at 37 ºC and at 7.0 pH in control but in arsenite stress Luria Bertani broth the bacterial growth is lower than control. All strains were arsenite oxidizing. All strains were biochemically characterized and ribotyping (16S rRNA was done for the purpose of identification which confirmed that MNZ1 was homologous to Enterobacter sp. while MNZ4 and MNZ6 showed their maximum homology with Klebsiella pneumoniae. The protein profiling of these strains showed in arsenic stressed and non stressed conditions, so no bands of induced proteins appeared in stressed conditions. The bacterial isolates can be exploited for bioremediation of arsenic containing wastes, since they seem to have the potential to oxidize the arsenite (more toxic into arsenate (less toxic form.

  11. Isolation and characterization of arsenic resistant bacteria from wastewater.

    Science.gov (United States)

    Abbas, Syed Zaghum; Riaz, Mehwish; Ramzan, Naseem; Zahid, M Tariq; Shakoori, Farah R; Rafatullah, Mohd

    2014-01-01

    The present study proposed the isolation of arsenic resistant bacteria from wastewater. Only three bacterial isolates (MNZ1, MNZ4 and MNZ6) were able to grow in high concentrations of arsenic. The minimum inhibitory concentrations of arsenic against MNZ1, MNZ4 and MNZ6 were 300 mg/L, 300 mg/L and 370 mg/L respectively. The isolated strains showed maximum growth at 37 °C and at 7.0 pH in control but in arsenite stress Luria Bertani broth the bacterial growth is lower than control. All strains were arsenite oxidizing. All strains were biochemically characterized and ribotyping (16S rRNA) was done for the purpose of identification which confirmed that MNZ1 was homologous to Enterobacter sp. while MNZ4 and MNZ6 showed their maximum homology with Klebsiella pneumoniae. The protein profiling of these strains showed in arsenic stressed and non stressed conditions, so no bands of induced proteins appeared in stressed conditions. The bacterial isolates can be exploited for bioremediation of arsenic containing wastes, since they seem to have the potential to oxidize the arsenite (more toxic) into arsenate (less toxic) form.

  12. Alternative methodology for isolation of biosurfactant-producing bacteria

    Directory of Open Access Journals (Sweden)

    N. Krepsky

    Full Text Available Wide biosurfactant application on biorremediation is limited by its high production cost. The search for cheaper biossurfactant production alternatives has guided our study. The use of selective media containing sucrose (10 g.L-1 and Arabian Light oil (2 g.L-1 as carbon sources showed to be effective to screen and maintain biosurfactant-producing consortia isolated from mangrove hydrocarbon-contaminated sediment. The biosurfactant production was assayed by kerosene, gasoline and Arabian Light Emulsification activity and the bacterial growth curve was determined by bacterial quantification. The parameters analyzed for biosurfactant production were the growth curve, salinity concentration, flask shape and oxygenation. All bacteria consortia screened were able to emulsify the petroleum derivatives tested. Biosurfactant production increased according to the incubation time; however the type of emulsification (non-aqueous phase or aqueous phase did not change with time but with the compound tested. The methodology was able to isolate biosurfactant-producing consortia from superficial mangrove sediment contaminated by petroleum hydrocarbons and was recommended for selection of biosurfactant producing bacteria in tropical countries with low financial resources.

  13. Alternative methodology for isolation of biosurfactant-producing bacteria.

    Science.gov (United States)

    Krepsky, N; Da Silva, F S; Fontana, L F; Crapez, M A C

    2007-02-01

    Wide biosurfactant application on biorremediation is limited by its high production cost. The search for cheaper biossurfactant production alternatives has guided our study. The use of selective media containing sucrose (10 g x L(-1)) and Arabian Light oil (2 g x L(-1)) as carbon sources showed to be effective to screen and maintain biosurfactant-producing consortia isolated from mangrove hydrocarbon-contaminated sediment. The biosurfactant production was assayed by kerosene, gasoline and Arabian Light Emulsification activity and the bacterial growth curve was determined by bacterial quantification. The parameters analyzed for biosurfactant production were the growth curve, salinity concentration, flask shape and oxygenation. All bacteria consortia screened were able to emulsify the petroleum derivatives tested. Biosurfactant production increased according to the incubation time; however the type of emulsification (non-aqueous phase or aqueous phase) did not change with time but with the compound tested. The methodology was able to isolate biosurfactant-producing consortia from superficial mangrove sediment contaminated by petroleum hydrocarbons and was recommended for selection of biosurfactant producing bacteria in tropical countries with low financial resources.

  14. Marine bacteria producing antibacterial compounds isolated from inter-tidal invertebrates

    OpenAIRE

    León, Jorge; Laboratorio de Microbiología Ambiental y Biotecnología, Facultad de Ciencias Biológicas, Universidad Nacional Mayor de San Marcos, Apartado 110058, Lima Perú.; Liza, Libia; Laboratorio de Microbiología Ambiental y Biotecnología, facultad de Ciencias Biológicas,Universidad Nacional Mayor de San Marcos, Lima, Perú. Biólogo. Microbiólogo.; Soto, Isela; Laboratorio de Microbiología Ambiental y Biotecnología, Facultad de Ciencias Biológicas, Universidad Nacional Mayor de San Marcos, Apartado 110058, Lima Perú.; Torres, Magali; Laboratorio de Microbiología Ambiental y Biotecnología, facultad de Ciencias Biológicas,Universidad Nacional Mayor de San Marcos, Lima, Perú. Biólogo. Microbiólogo; Orosco, Andrés; Laboratorio de Microbiología Ambiental y Biotecnología, facultad de Ciencias Biológicas,Universidad Nacional Mayor de San Marcos, Lima, Perú. Biólogo. Microbiólogo

    2010-01-01

    Prospective sampling activities of intertidal invertebrates in the Ancon Bay (Lima, Peru) were done in order to select marine bacteria producing antimicrobial substances. The study included the isolation of bacteria in marine agar, in vitro antimicrobial susceptibility testing and electronic microscopic observations. We report the isolation, phenotypical characterization and antimicrobial properties of 10 strains of marine bacteria including the genus Vibrio, Pseudomonas, and Flavobacteri...

  15. Composition of lactic acid bacteria in dairy products and their effect on tourism development of inner Mongolia

    Directory of Open Access Journals (Sweden)

    Min Liu

    2016-08-01

    Full Text Available In recent years, the development of dairy industry in Inner Mongolia has accelerated its economic growth, and its grassland culture has become appealing to the public. As an important support industry for the economic development in tourism area of Inner Mongolia, dairy industry can create economic value for the development of tourism. In view of the importance of dairy products-the habitat of lactic acid bacteria, this study aims to reveal the composition of lactic acid bacteria in dairy products and isolate lactic acid bacteria resources. Firstly, we selected 60 traditional dairy product samples (from the pasture in scenic area of Inner Mongolia as the research objects. Based on the 16S rRNA gene sequence analysis, lactic acid bacteria in the samples were isolated and identified; Real-time quantitative polymerase chain reaction (q-PCR technology was applied to the comparative analysis on the population of dominant bacteria in samples. It was found that there were significant differences in the numbers of dominant bacteria in different dairy products. With the advantages of improving nutritional value and extending storage time of dairy products, lactic acid bacteria is contributive to the development of dairy industry, which further promotes the prosperity of economy and tourism. Therefore, it is of great importance to study the composition of lactic acid bacteria in dairy products.

  16. THE SEARCH AND PROPERTIES OF LACTIC ACID BACTERIA PERSPECTIVE FOR BIOTECHNOLOGY

    Directory of Open Access Journals (Sweden)

    Naumenko О. V.

    2014-10-01

    Full Text Available Search of biologically active Lactobacillus strains prospective for functional milk food production was the aim of the research. The study involved the lactic acid bacteria isolated from biological material of healthy humen and non- dairy lactic products. Using modern methodological approaches, the strains of lactic acid bacteria such as Lactobacillus casei 302, Lactobacillus acidophilus 35 and Streptococcus thermophilus 21 having high level of biological activity were selected. High biological potential of selected cultures of lactic acid bacteria, which could provide stability for the technological process of production and essential characteristics of bacterial preparations and fermented their products, was set. In vitro the experiments demonstrated that selected strains had valuable production properties, namely the ability to reduce level of cholesterol and lactose during development in milk, were resistant to virulent bacteriophages and aggressive compounds of the gastrointestinal tract, and high adhesive and antagonistic activities as well.

  17. Continuous Cultivation of Photosynthetic Bacteria for Fatty Acids Production

    DEFF Research Database (Denmark)

    Kim, Dong-Hoon; Lee, Ji-Hye; Hwang, Yuhoon

    2013-01-01

    In the present work, we introduced a novel approach for microbial fatty acids (FA) production. Photosynthetic bacteria, Rhodobacter sphaeroides KD131, were cultivated in a continuous-flow, stirred-tank reactor (CFSTR) at various substrate (lactate) concentrations.At hydraulic retention time (HRT) 4....... sphaeroides was around 35% of dry cell weight, mainly composed of vaccenic acid (C18:1, omega-7)....

  18. Remediation of Acid Mine Drainage with Sulfate Reducing Bacteria

    Science.gov (United States)

    Hauri, James F.; Schaider, Laurel A.

    2009-01-01

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

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

    NARCIS (Netherlands)

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

    1998-01-01

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

  20. Remediation of Acid Mine Drainage with Sulfate Reducing Bacteria

    Science.gov (United States)

    Hauri, James F.; Schaider, Laurel A.

    2009-01-01

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

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

    NARCIS (Netherlands)

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

    1998-01-01

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

  2. Engineering metabolic highways in Lactococci and other lactic acid bacteria

    NARCIS (Netherlands)

    Vos, de W.M.; Hugenholtz, J.

    2004-01-01

    Lactic acid bacteria (LAB) are widely used in industrial food fermentations and are receiving increased attention for use as cell factories for the production of food and pharmaceutical products. Glycolytic conversion of sugars into lactic acid is the main metabolic highway in these Gram-positive

  3. Engineering metabolic highways in Lactococci and other lactic acid bacteria

    NARCIS (Netherlands)

    Vos, de W.M.; Hugenholtz, J.

    2004-01-01

    Lactic acid bacteria (LAB) are widely used in industrial food fermentations and are receiving increased attention for use as cell factories for the production of food and pharmaceutical products. Glycolytic conversion of sugars into lactic acid is the main metabolic highway in these Gram-positive ba

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

    Directory of Open Access Journals (Sweden)

    Amlius Thalib

    2008-10-01

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

  5. Structural diversity and biological significance of lipoteichoic acid in Gram-positive bacteria: focusing on beneficial probiotic lactic acid bacteria.

    Science.gov (United States)

    Shiraishi, Tsukasa; Yokota, Shinichi; Fukiya, Satoru; Yokota, Atsushi

    2016-01-01

    Bacterial cell surface molecules are at the forefront of host-bacterium interactions. Teichoic acids are observed only in Gram-positive bacteria, and they are one of the main cell surface components. Teichoic acids play important physiological roles and contribute to the bacterial interaction with their host. In particular, lipoteichoic acid (LTA) anchored to the cell membrane has attracted attention as a host immunomodulator. Chemical and biological characteristics of LTA from various bacteria have been described. However, most of the information concerns pathogenic bacteria, and information on beneficial bacteria, including probiotic lactic acid bacteria, is insufficient. LTA is structurally diverse. Strain-level structural diversity of LTA is suggested to underpin its immunomodulatory activities. Thus, the structural information on LTA in probiotics, in particular strain-associated diversity, is important for understanding its beneficial roles associated with the modulation of immune response. Continued accumulation of structural information is necessary to elucidate the detailed physiological roles and significance of LTA. In this review article, we summarize the current state of knowledge on LTA structure, in particular the structure of LTA from lactic acid bacteria. We also describe the significance of structural diversity and biological roles of LTA.

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

    Science.gov (United States)

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

    2016-09-01

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

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

    Directory of Open Access Journals (Sweden)

    Renata Bromberg

    2004-06-01

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

  8. Isolation of aerobic bacteria from ticks infested sheep in Iraq

    Institute of Scientific and Technical Information of China (English)

    Waleed Ibrahem Jalil; Mohammad Mushgil Zenad

    2016-01-01

    Objective:To highlight the presence of aerobic bacteria in live ticks infested sheep,in Diyala Governorate,Iraq.Methods:One hundred and thirty adult alive ticks were picked up from sheep which were reared in different farms in Diyala Governorate,Iraq,during the period from November 2012 to May 2013.Ticks were classified in the Natural History Museum in Baghdad.They were dissected aseptically for extraction of the salivary gland and midgut.The removed tissue from each organ was inoculated in buffer peptone water(1%)and incubated for 2 h at 37 °C,to maintain weak and/or injured bacterial cells,then transmitted to nutrient broth incubated at 37 °C for 18 h.Culturing was done on three solid bacteriological media(nutrient,blood and McConkey agars),and then incubated at37 ℃ for 24 h.Bacterial identification was performed by using multiple biochemical tests and API-20 strips.Data were analyzed by using Statistical Analysis System version 9.1,2010.Chi-square test was used for comparison at significant level of P ≤ 0.05.Results:Two species of ticks were identified[Rhipicephalus(Boophilus) annulatus and Hyalomma turanicum].High bacterial isolation rate was observed(483 isolates).A significant high isolation rate was recorded from Rhipicephalus annulatus(63.14%).Six bacterial species were identified[Escherichia coli(28.36%),Pseudomonas aeruginosa(18.01%),Bacillus cereus(14.69%),Staphylococcus aureus(13.66%),Citrobacter freundii(13.04%),and Enterobacter species(12.21%)].Also the high bacterial isolation rates were recorded in the temperate months(November,March and April);these coincided with high reproductive performance of ticks.Conclusions:The high isolation rate of aerobic pathogens from ticks might reflect the active contribution of this arthropod in environmental contamination and increase the probability of transmitting bacterial pathogens to their hosts.

  9. Isolation of aerobic bacteria from ticks infested sheep in Iraq

    Institute of Scientific and Technical Information of China (English)

    Waleed Ibrahem Jalil; Mohammad Mushgil Zenad

    2016-01-01

    Objective: To highlight the presence of aerobic bacteria in live ticks infested sheep, in Diyala Governorate, Iraq. Methods: One hundred and thirty adult alive ticks were picked up from sheep which were reared in different farms in Diyala Governorate, Iraq, during the period from November 2012 to May 2013. Ticks were classified in the Natural History Museum in Baghdad. They were dissected aseptically for extraction of the salivary gland and mid-gut. The removed tissue from each organ was inoculated in buffer peptone water (1%) and incubated for 2 h at 37℃, to maintain weak and/or injured bacterial cells, then transmitted to nutrient broth incubated at 37℃ for 18 h. Culturing was done on three solid bacteriological media (nutrient, blood and McConkey agars), and then incubated at 37℃ for 24 h. Bacterial identification was performed by using multiple biochemical tests and API-20 strips. Data were analyzed by using Statistical Analysis System version 9.1, 2010. Chi-square test was used for comparison at significant level of P ≤0.05. Results: Two species of ticks were identified [Rhipicephalus (Boophilus) annulatus and Hyalomma turanicum]. High bacterial isolation rate was observed (483 isolates). A significant high isolation rate was recorded from Rhipicephalus annulatus (63.14%). Six bacterial species were identified [Escherichia coli (28.36%), Pseudomonas aeruginosa (18.01%), Bacillus cereus (14.69%), Staphylococcus aureus (13.66%), Citrobacter freundii (13.04%), and Enterobacter species (12.21%)]. Also the high bacterial isolation rates were recorded in the temperate months (November, March and April); these coin-cided with high reproductive performance of ticks. Conclusions: The high isolation rate of aerobic pathogens from ticks might reflect the active contribution of this arthropod in environmental contamination and increase the probability of transmitting bacterial pathogens to their hosts.

  10. Multidrug resistant bacteria isolated from septic arthritis in horses

    Directory of Open Access Journals (Sweden)

    Rodrigo G. Motta

    Full Text Available ABSTRACT: Septic arthritis is a debilitating joint infectious disease of equines that requires early diagnosis and immediate therapeutic intervention to prevent degenerative effects on the articular cartilage, as well as loss of athletic ability and work performance of the animals. Few studies have investigated the etiological complexity of this disease, as well as multidrug resistance of isolates. In this study, 60 horses with arthritis had synovial fluid samples aseptically collected, and tested by microbiological culture and in vitro susceptibility test (disk diffusion using nine antimicrobials belonging to six different pharmacological groups. Bacteria were isolated in 45 (75.0% samples, as follows: Streptococcus equi subsp. equi (11=18.3%, Escherichia coli (9=15.0%, Staphylococcus aureus (6=10.0%, Streptococcus equi subsp. zooepidemicus (5=8.3%, Staphylococcus intermedius (2=3.3%, Proteus vulgaris (2=3.3%, Trueperella pyogenes (2=3.3%, Pseudomonas aeruginosa (2=3.3%, Klebsiella pneumoniae (1=1.7%, Rhodococcus equi (1=1.7%, Staphylococcus epidermidis (1=1.7%, Klebsiella oxytoca (1=1.7%, Nocardia asteroides (1=1.7%, and Enterobacter cloacae (1=1.7%. Ceftiofur was the most effective drug (>70% efficacy against the pathogens in the disk diffusion test. In contrast, high resistance rate (>70% resistance was observed to penicillin (42.2%, enrofloxacin (33.3%, and amikacin (31.2%. Eleven (24.4% isolates were resistant to three or more different pharmacological groups and were considered multidrug resistant strains. The present study emphasizes the etiological complexity of equine septic arthritis, and highlights the need to institute treatment based on the in vitro susceptibility pattern, due to the multidrug resistance of isolates. According to the available literature, this is the first report in Brazil on the investigation of the etiology. of the septic arthritis in a great number of horses associated with multidrug resistance of the isolates.

  11. Isolation of phosphate solubilizing bacteria and their potential for lead immobilization in soil.

    Science.gov (United States)

    Park, Jin Hee; Bolan, Nanthi; Megharaj, Mallavarapu; Naidu, Ravi

    2011-01-30

    Lead (Pb), a highly toxic heavy metal forms stable compounds with phosphate (P). The potential of phosphate solubilizing bacteria (PSB) to immobilize Pb by enhancing solubilization of insoluble P compounds was tested in this research. Eighteen different PSB strains isolated from P amended and Pb contaminated soils were screened for their efficiency in P solubilization. The PSB isolated from P amended soils solubilized 217-479 mg/L of P while the PSB from Pb contaminated soil solubilized 31-293 mg/L of P. Stepwise multiple regression analysis and P solubility kinetics indicated that the major mechanism of P solubilization by PSB is the pH reduction through the release of organic acids. From the isolated bacteria, two PSB were chosen for Pb immobilization and these bacteria were identified as Pantoea sp. and Enterobacter sp., respectively. The PSB significantly increased P solubilization by 25.0% and 49.9% in the case of Pantoea sp., and 63.3% and 88.6% in the case of Enterobacter sp. for 200 and 800 mg/kg of rock phosphate (RP) addition, respectively, thereby enhancing the immobilization of Pb by 8.25-13.7% in the case of Pantoea sp. and 14.7-26.4% in the case of Enterobacter sp. The ability of PSB to solubilize P, promote plant growth, and immobilize Pb can be used for phytostabilization of Pb contaminated soils.

  12. Antimicrobial activities of novel cultivable bacteria isolated from marine sponge Tedania anhelans

    Institute of Scientific and Technical Information of China (English)

    ZENG Zhen; ZHAO Jing; KE Caihuan; WANG Dexiang

    2013-01-01

    Marine sponge Tedania anhelans distributes throughout the intertidal zone of Fujian,southeastern China,and is a potential source of natural bioactive products.The sponge harbors a large number of bacterial groups that have been identified using various techniques,including fluorescent in situ hybridization (FISH).Fractionation of dissociated sponge allowed isolation of 25 bacterial species.Based on 16S rRNA gene sequencing,phylogenetic analysis attributed most of these eubacteria to a-Proteobacteria,γ-Proteobacteria,Cytophaga/Flavobacterium/Bacteroidetes (CFB group),and the family Bacillaceae of Gram-positive bacteria.In sequence similarity,five putatively novel species were identified with less than 98% similarity to other strains in the NCBI database.Tests for antimicrobial activities were performed against Gram-positive bacteria,Gram-negative bacteria,fungi,antitumor indicators Escherichia coli 343/591 (with DNA repair deficiency),regular E.coli 343/636 (with different DNA repair capacity),and 10 bacterial isolates exhibited inhibitory bioactivities.Among these strains,three isolates were detected involving function gene NRPS-A domains,which were most closely related to the amino acid sequences of linear gramicidin synthetase and pyoverdine synthetase.These results contribute to our knowledge of the microbes associated with marine sponges and further reveal novel bacterial resources for the screening of bioactive marine natural products.

  13. Isolation and Characterization of α-Endosulfan Degrading Bacteria from the Microflora of Cockroaches.

    Science.gov (United States)

    Ozdal, Murat; Ozdal, Ozlem Gur; Alguri, Omer Faruk

    2016-01-01

    Extensive applications of organochlorine pesticides like endosulfan have led to the contamination of soil and environments. Five different bacteria were isolated from cockroaches living in pesticide contaminated environments. According to morphological, physiological, biochemical properties, and total cellular fatty acid profile by Fatty Acid Methyl Esters (FAMEs), the isolates were identified as Pseudomonas aeruginosa G1, Stenotrophomonas maltophilia G2, Bacillus atrophaeus G3, Citrobacter amolonaticus G4 and Acinetobacter lwoffii G5. This is the first study on the bacterial flora of Blatta orientalis evaluated for the biodegradation of α-endosulfan. After 10 days of incubation, the biodegradation yields obtained from P. aeruginosa G1, S. maltophilia G2, B. atrophaeus G3, C. amolonaticus G4 and A. lwoffii G5 were 88.5% , 85.5%, 64.4%, 56.7% and 80.2%, respectively. As a result, these bacterial strains may be utilized for biodegradation of endosulfan polluted soil and environments.

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

    OpenAIRE

    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...

  15. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.

    Science.gov (United States)

    Camu, Nicholas; De Winter, Tom; Verbrugghe, Kristof; Cleenwerck, Ilse; Vandamme, Peter; Takrama, Jemmy S; Vancanneyt, Marc; De Vuyst, Luc

    2007-03-01

    The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as "Weissella ghanaensis," was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named "Acetobacter senegalensis" (A. tropicalis-like) and "Acetobacter

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

    Science.gov (United States)

    Douillard, François P; de Vos, Willem M

    2014-08-29

    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 instrumental in understanding the adaptation of lactic acid bacteria in artisanal and industrial food fermentations as well as their interactions with the human host. Collectively, this has led to a detailed analysis of genes involved in colonization, persistence, interaction and signaling towards to the human host and its health. Finally, massive parallel genome re-sequencing has provided new opportunities in applied genomics, specifically in the characterization of novel non-GMO strains that have potential to be used in the food industry. Here, we provide an overview of the state of the art of these functional genomics approaches and their impact in understanding, applying and designing lactic acid bacteria for food and health.

  17. 泡菜、传统腊肠中降胆固醇乳酸菌的筛选及鉴定%Isolation and identification of cholesterol-reducing lactic acid bacteria from indigenously fermented pickles and dried-sausage

    Institute of Scientific and Technical Information of China (English)

    汪晓辉; 于平; 励建荣

    2009-01-01

    [Objective] To obtain cholesterol-reducing lactic acid bacteria (tAB), we isolated and identified strains of LAB from indigenously fermented pickles and dried-sausage.[Methods] We screened original LAB strains based on the Calcium Carbonate-MRS medium (Calcium Carbonate-Man Rogosa and Sharp Medium) from pickles and sausage. The cholesterolreducing strains were confirmed by screening with in vitro cholesterol levels. These strains were identified by methods of morphologic observation, catalase reaction, carbohydrate reaction and 16SrRNA sequencing. [Results] We obtained two strains of LAB (LpT1 and LpT2), which presented a comparatively high ability of cholesterol reducing. The two strains also showed high acid resistance and bile salt tolerance. The time of LpT1 entering the logarithm phase of growth and stationary phase of growth was 14 hours and 22 hours after cultivated, while that of LpT2 was 12 hours and 20 hours after cultivated. These two strains survived for at least 4 hours in the MRS broth with pH 2.0 and grew well in the MRS broth containing 0.2% bile salt, and we identified these two strains to be Lactobacillus plantarum by 16SrRNA sequencing. [Conclusion] The two LAB strains could reduce cholesterol in vitro and resist acid and bile salt.%[目的]筛选具有降胆固醇功能的乳酸菌菌株,为乳酸菌体外、体内的降胆固醇生理特性和机理研究奠定基础.[方法]以碳酸钙-MRS选择性培养基(Calcium Carbonate-Man Rogosa and Sharp Medium)从中国传统食品泡菜、腊肠中筛选乳酸菌,应用改良的胆固醇筛选培养基筛选具有较高降胆固醇能力的乳酸菌菌株,并研究其耐酸性,耐胆盐活性,生长曲线及产酸特性;结合菌落形态学、接触酶反应、革兰氏染色、碳水化合物微量鉴定管及16SrRNA寡核苷酸碱基序列分析鉴定菌株.[结果]筛选得到的两个菌株LpT1和LpT2胆固醇降解率分别达到49.11%和50.03%,且呈现了较好的耐

  18. Adaptation of lactic acid bacteria to butanol

    Science.gov (United States)

    Butanol can be produced biologically through fermentation of various substrates by Gram-positive Clostridium species. However, to profitably produce butanol at industrial scales, new microbial biocatalysts with increased tolerance to butanol are needed. In this study we report the isolation and se...

  19. Role of inorganic carbon in lactic acid bacteria metabolism

    OpenAIRE

    Arsène-Ploetze, Florence; Bringel, Françoise

    2004-01-01

    International audience; Capnophiles are bacteria stimulated by bicarbonate and CO$_2$, the two major forms of inorganic carbon (IC) in physiological neutral liquids. Capnophiles are often pathogenic heterotrophs found in IC-rich ecological niches such as human cavities. Like capnophiles, the growth of lactic acid bacteria (LAB) such as Lactobacillus plantarum and Enterococcus faecalis is stimulated by IC. CO$_2$ or HCO$^{-}_3$ are substrates in carbamoyl phosphate (CP) synthesis and other car...

  20. Antimicrobial resistance of coagulase-negative staphylococci and lactic acid bacteria from industrially produced dairy products

    Directory of Open Access Journals (Sweden)

    Nevijo Zdolec

    2013-03-01

    Full Text Available In this research, the susceptibility to clindamycin, tetracycline, amikacin, amoxicillin + clavulanic acid, enrofloxacine, vancomycin, trimethoprim + sulphametoxazol, tobramycin, chloramphenicol, ciprofloxacin, erythromycin, penicillin and trimethoprim was tested in coagulase-negative staphylococci (n=78 and lactic acid bacteria (n=30 by means of disk diffusion test and E-test. The isolates were collected from soft and hard cheeses, butter and brine. All isolates of coagulase-negative staphylococci were susceptible to clindamycin, amikacin, amoxicillin + clavulanic acid, enrofloxacine, vancomycin, chloramphenicol and ciprofloxacin according to CLSI breakpoints. A total of 30 staphylococci isolates (38.46 % were resistant to erythromycin, 18 to penicillin (23.07 %, 4 to tetracycline (5.12 %, and one isolate to trimethoprim, tobramicin and trimethoprim + sulphametoxazol (1.28 %. Among 78 tested staphylococci, 35 of them were resistant to at least one antimicrobial substance (44.87 %. The rate of resistant isolates of different soft cheese types ranged from 22 to 70 %, while resistant staphylococci were absent in hard cheese and brine. The growth of lactic acid bacteria was not influenced by trimethoprim + sulphametoxazol (n=29, vancomycin (n=29, trimethoprim (n=28, amikacin (n=10 and tobramycin (n=10. The results show that significant part of apathogenic microbiota in different dairy products is phenotypically resistant to antimicrobial agents.

  1. TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD

    Directory of Open Access Journals (Sweden)

    Amanda de Souza Motta

    2015-12-01

    Full Text Available Eacters of coccus or rods Gram-positive, catalase negative, non-sporulating, which produce lactic acid as the major end product during the fermentation of carbohydrates. When applied on food, provides beneficial effects to consumers through its functional and technological properties. With this the present review article, explore the potential application of lactic acid bacteria in food. The following genera are considered the principal lactic acid bacteria: Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. These cultures have been used as starter or adjunct cultures for the fermentation of foods and beverages due to their contributions to the sensorial characteristics of these products and by microbiological stability. Their probiotic properties have also been investigated. More recent studies by indigenous cultures have received increased attention in light of the search for isolated cultures of a given raw material and a certain region. These microorganisms are being investigated for its functional and technological potential that may be applied in product development with its own characteristics and designation of origin. Those properties will be discussed in the present review in order to highlight the performance of these bacteria and the high degree of control over the fermentation process and standardization of the final product. The use of autochthonous cultures will be considered due the increase of studies of new cultures of lactic acid bacteria isolated of milk and meat of distinct products.

  2. Taxonomic status and ecologic function of methanogenic bacteria isolated from the oral cavity of humans

    Energy Technology Data Exchange (ETDEWEB)

    Kemp, C.W.

    1985-01-01

    The detection of methane gas in samples of dental plaque and media inoculated with dental plaque was attributed to the presence of methane-producing bacteria in the plaque microbiota. The results of a taxonomic analysis of the 12 methanogenic isolates obtained from human dental plaque, (ABK1-ABK12), placed the organisms in the genus Methanobrevibacter. A DNA-DNA hybridization survey established three distinct genetic groups of oral methanogens based on percent homology values. The groups exhibited less than 32% homology between themselves and less than 17% homology with the three known members of the genus methanobrevibacter. The ecological role of the oral methanogens was established using mixed cultures of selected methanogenic isolates (ABK1, ABK4, ABK6, or ABK7) with oral heterotrophic bacteria. Binary cultures of either Streptococcus mutans, Streptococcus sanguis, Veillonella rodentium, Lactobacillus casei, or Peptostreptococcus anaerobius together with either methanogenic isolates ABK6 or ABK7 were grown to determine the effect of the methanogens on the distribution of carbon end products produced by the heterotrophs. Binary cultures of S. mutans and ABK7 exhibited a 27% decrease in lactic acid formation when compared to pure culture of S. mutans. The decrease in lactic acid production was attributed to the removal of formate by the methanogen, (ABK7), which caused an alteration in the distribution of carbon end products by S. mutans.

  3. Mineral Phosphate Solubilizing Bacteria Isolated from Various Plant Rhizosphere under Different Aluminum Content

    Directory of Open Access Journals (Sweden)

    Dolly Iriani Damarjaya

    2015-10-01

    Full Text Available The objectives of this study was to isolate and characterize the mineral phosphate solubilizing bacteriafrom rhizosphere and evaluate their potential as plant growth promoting bacteria in Al-toxic soils. The halozone formation method was used to isolate PSB using the media containing insoluble phosphates (Ca-P or Al-Pas a source of phosphate. Eight of acid and Al-tolerant PSB isolates that were able to solubilize Ca-P wereobtained from rhizosphere of clover, wheat, corn, and sunflower grown in Al-toxic soil. Identification of theisolates based on the 16S rRNA gene sequence analysis demonstrated that the isolates were strains of Burkholderia(5 strains, Pseudomonas (1 strain, Ralstonia (1 strain, and unidentified bacterium (1 strains. All PSB isolatesshowed the capability to dissolve Ca-P, and only 1 strain (Ralstonia strain was able to dissolve Al-P in agar platemedium. The P-solubilization by these isolates was correlated with pH of medium. Inoculation of the bacterialstrains on clover on Al-toxic medium showed that all isolates increased the plant dry weight compared withuninoculated treatment. Our results showed that those PSB isolates have potential to be developed as a biofertilizerto increase the efficiency of P-inorganic fertilizer used in Al-toxic soils.

  4. 自然发酵面团中乳酸菌菌株的分离与鉴定%Isolation and Identification of Lactic Acid Bacteria from Nature Fermented Dough

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    We obtained two lactic acid bacteria strains from fermented dough by MRS medium and M17 medium. Through the observation of colony and mycelia morphologies and physiological and biochemical experiment, the strain 1 was Lactobacillus plantarum, the strain 2 was Streptococcus thermophilus.%  利用MRS和M17培养基,从自然发酵面团中分离纯化出2株乳酸菌菌株,通过菌落形态、菌体形态观察和生理生化试验鉴定,菌株1为植物乳杆菌(Lactobacillus plantarum),菌株2为嗜热链球菌(Streptococcus thermophilus)。

  5. Optimization of β-galactosidase production from lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Carević Milica

    2015-01-01

    Full Text Available β-galactosidase, commonly known as lactase, represents commercially important enzyme that is prevalently used for lactose hydrolysis in milk and whey. To the date, it has been isolated from various sources. In this study different strains of lactic acid bacteria were assessed for their β-galactosidase productivity, and Lactobacillus acidophilus ATCC 4356 resulted with the highest production potential. Thereafter, optimal conditions for accomplishing high yields of β-galactosidase activity were determined. Maximal specific activity (1.01 IU mL-1 was accomplished after 2 days shake flask culture fermentation (150 rpm at 37ºC, with modified Man Rogosa Sharpe culture broth using lactose (2.5% as sole carbon source. Finally, in order to intensify release of intracellular β-galactosidase different mechanical and chemical methods were conducted. Nevertheless, vortexing with quartz sand (150 μm as abrasive was proven to be the most efficient method of cell disruption. The optimum temperature of obtained β-galactosidase was 45°C and the optimum range pH 6.5-7.5.

  6. Lactic acid bacteria in dried vegetables and spices.

    Science.gov (United States)

    Säde, Elina; Lassila, Elisa; Björkroth, Johanna

    2016-02-01

    Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry.

  7. Nucleotide Metabolism and its Control in Lactic Acid Bacteria

    DEFF Research Database (Denmark)

    Kilstrup, Mogens; Hammer, Karin; Jensen, Peter Ruhdal

    2005-01-01

    Most metabolic reactions are connected through either their utilization of nucleotides or their utilization of nucleotides or their regulation by these metabolites. In this review the biosynthetic pathways for pyrimidine and purine metabolism in lactic acid bacteria are described including...... the interconversion pathways, the formation of deoxyribonucleotides and the salvage pathways for use of exogenous precursors. The data for the enzymatic and the genetic regulation of these pathways are reviewed, as well as the gene organizations in different lactic acid bacteria. Mutant phenotypes and methods...... for manipulation of nucleotide pools are also discussed. Our aim is to provide an overview of the physiology and genetics of nucleotide metabolism and its regulation that will facilitate the interpretation of data arising from genetics, metabolomics, proteomics, and transcriptomics in lactic acid bacteria....

  8. Bacteria Isolations from Broiler and Layer Chicks in Zambia

    Directory of Open Access Journals (Sweden)

    Hetron Mweemba Munang’andu

    2012-01-01

    Full Text Available Chick mortality (CM is one of the major constraints to the expansion of the poultry industry in Zambia. Of the 2,829 avian disease cases submitted to the national diagnostic laboratory based at the Central Veterinary Research Institute in Lusaka between 1995 and 2007, 34.39% (973/2,829 were from CM cases. The disease accounted for 40.2% (218,787/544,903 mortality in the affected flocks with 89.6% (196,112/218,787 of the affected birds dying within seven days. Major bacteria species involved were Escherichia coli, Salmonella gallinarum, and Proteus species being isolated from 84.58%, 46.15%, and 26.93% of the reported CM cases (n=973, respectively. Detection of Salmonella typhimurium, Salmonella enteritidis, and Salmonella dublin indicates that poultry has the potential of transmitting zoonotic pathogenic bacteria to humans. The proportion of Salmonella gallinarum reactors in the adult breeding stock was generally low (<0.5% throughout the study period although its prevalence in CM cases was correlated (r=0.68, P<0.011 with seroprevalence of the same pathogen in the adult breeding stock. Given that the disease accounts for a large proportion of the avian diseases in Zambia as shown in the present study (34.39%, n=2,829, it is imperative that an effective disease control strategy aimed at reducing its occurrence should be developed.

  9. Antimicrobial activity of marine bacteria isolated from Gulf of Mexico

    Directory of Open Access Journals (Sweden)

    Adriana Matos

    2011-05-01

    Full Text Available Currently there is a need for new antibiotics with an alternative mode of action and new chemical structures. Bacterial pathogens are gradually becoming more resistant to conventional antibiotics, generating an emergence of infectious diseases and they are becoming a great problem in the field of public health. In this study, seven different isolated bacteria were obtained from offshore seawater and sediment of the Gulf of Mexico from Campeche, Mexico. They were substance producers which inhibit growth of human pathogens like Staphylococcus aureus and Pseudomonas aeruginosa and one of them was a polymer producer on peptone and glucose culture. They were characterized phenotipically by means of morphological techniques and physiologically by conventional tests. Four of them were Gram-positive bacteria and the Scanning Electron Microscope analysis revealed their size between 0.6 - 1.5 µm. One of seven marine strains, Gram negative, yellow pigmented, slightly curved rods, was identified as Pseudoalteromonas sp. on the analysis of the gen16S rRNA sequence.

  10. Diazotrophic bacteria isolated from wild rice Oryza glumaepatula (Poaceae) in the Brazilian Amazon

    OpenAIRE

    Fernandes Júnior,Paulo Ivan; Duarte Pereira, Gilmara Maria; Perin, Liamara; da Silva, Luana Mesquita; Cardoso Baraúna, Alexandre; Muniz Alves, Francilene; Ribeiro Passos, Samuel; Édson Zilli, Jerri

    2013-01-01

    The association of wild grasses with diazotrophic bacteria in Brazilian biomes is poorly understood. The isolation and characterization of bacteria associated with wild grasses can contribute to understand the diazotrophic ecology as well as to identify bacteria with biotechnological applications. In this study, we isolated and characterized diazotrophic bacterial isolates from Oryza glumaepatula collected in Cerrado and Forest areas of the Amazon in Roraima State, Brazil. Healthy O. glumepat...

  11. Acetic Acid bacteria: physiology and carbon sources oxidation.

    Science.gov (United States)

    Mamlouk, Dhouha; Gullo, Maria

    2013-12-01

    Acetic acid bacteria (AAB) are obligately aerobic bacteria within the family Acetobacteraceae, widespread in sugary, acidic and alcoholic niches. They are known for their ability to partially oxidise a variety of carbohydrates and to release the corresponding metabolites (aldehydes, ketones and organic acids) into the media. Since a long time they are used to perform specific oxidation reactions through processes called "oxidative fermentations", especially in vinegar production. In the last decades physiology of AAB have been widely studied because of their role in food production, where they act as beneficial or spoiling organisms, and in biotechnological industry, where their oxidation machinery is exploited to produce a number of compounds such as l-ascorbic acid, dihydroxyacetone, gluconic acid and cellulose. The present review aims to provide an overview of AAB physiology focusing carbon sources oxidation and main products of their metabolism.

  12. Acid tolerance in root nodule bacteria.

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    Glenn, A R; Reeve, W G; Tiwari, R P; Dilworth, M J

    1999-01-01

    Biological nitrogen fixation, especially via the legume Rhizobium symbiosis, is important for world agriculture. The productivity of legume crops and pastures is significantly affected by soil acidity; in some cases it is the prokaryotic partner that is pH sensitive. Growth of Rhizobium is adversely affected by low pH, especially in the 'acid stress zone'. Rhizobia exhibit an adaptive acid tolerance response (ATR) that is influenced by calcium concentration. Using Tn5-mutagenesis, gusA fusions and 'proteome' analysis, we have identified a range of genes that are essential for growth at low pH (such as actA, actP, exoR, actR and actS). At least three regulatory systems exist. The two-component sensor-regulator system, actSR, is essential for induction of the adaptive ATR. Two other regulatory circuits exist that are independent of ActR. One system involves the low pH-induced regulator gene, phrR, which may control other low pH-regulated genes. The other circuit, involving a regulator that is yet unidentified, controls the expression of a pH-regulated structural gene (lpiA). We have used pH-responsive gusA fusions to identify acid-inducible genes (such as lpiA), and then attempted to identify the regulators of these genes. The emerging picture is of a relatively complex set of systems that respond to external pH.

  13. Heterologous surface display on lactic acid bacteria: non-GMO alternative?

    Science.gov (United States)

    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.

  14. [Bacteria isolated from urine and renal tissue samples and their relation to renal histology].

    Science.gov (United States)

    Gökalp, A; Gültekin, E Y; Bakici, M Z; Ozdeşlik, B

    1988-01-01

    The bacteria from the urine and renal biopsy specimens of 40 patients undergoing renal surgery were isolated and their relations with renal histology investigated. The urine cultures were positive in 14 patients, the same organisms being isolated from the renal tissue in 7 cases. In 6 patients with negative urine cultures, bacteria were isolated from renal tissues. Of the 28 cases pathologically diagnosed as chronic pyelonephritis, bacteria were isolated from the renal tissue in 13 cases, the urine cultures being positive in only 11 cases. E. coli was the most commonly encountered bacteria in both the urine and renal tissues.

  15. Isolation of Cellulolytic Bacteria and Characterization of the Enzyme

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    Nisa Rachmania

    2009-04-01

    Full Text Available Four of cellulolitic bacteria isolates had beencharacterized. The determination of cellulase activity was conducted at the highest production time, using crudeenzymes with the modification of Miller methods (1959 on pure cellulose substrates such as CMC (Carboxymethylcellulose, Avicel and Filter paper Whatman No. 1 as well as agriculture waste such as rice straw, corn cob and bananapeel. Cellulase from C4-4, C5-1, C5-3 and C11-1 showed optimum activity at pH 5, 70°C, pH 3.5, 90°C, pH 5, 80°Cand pH 8, 70°C, respectively. Avicel is a appropriate substrate for C4-4 cellulase whereas CMC for the other three.C11-1 cellulase has the highest cellulase enzyme activity on rice straw substrate whereas C4-4 cellulase on banana peelsubstrates. C5-1 and C5-3 cellulase have relatively low cellulase activities in degrading substrates of agriculture waste.However, isolates of C5-1 and C5-3 have high cellulase activities on banana peel substrates.

  16. Isolation of Soil Bacteria Species for Degrading Dibenzothiophene

    Institute of Scientific and Technical Information of China (English)

    JIANGChengying; LIUHuizhou; 等

    2002-01-01

    Five bacterial strains,which are able to grow and to disintegrate dibenzothiophene (DBT) and dibenzothiophene sulfone (DBTO2) in fossil fuels,are isolated.Analysis of products of DBT metabolized by these strains shows that different bacteria strains oxidize DBT by different pathways.The isolated strains R-6,R-16,R-9 and R-8 can metabolize DBT to DBTO2 and 2-hydroxybiphenyl(HBP),which are identified as Bacillus brevis,Bacillus sphaericus,Nocardia globerula and Pseudomonas delafieldii respectively.Another strain R-12 identified as Pseudomonas sp. can degrade DBT completely but it cannot produce DBTO2 and HBP. The optimum temperature and initial pH for desulfurization by R-8 are 32℃ and 7.02 respectively and pH of the broth decreases during biodegradation.The growth of strain R-8 with different sulfur-sources indicates that this strain in DBT medium has an induction period of 3 days,which is longer than those with dimethylsulfoxide and MgSO4 media,but the growth rate of the bacterial strain in DBT is higher after the induction.Higher growth and desulfurization rates are observed in the DBT-hexadecane system than in both DBT-ethanol and DBT-dimethylformamide systems.Both strains of R-8 and R-9 also show higher desulfurization activities toward other sulfur-substrates,indicating that they have greater desulfurization potential in application.

  17. Potential of lactic acid bacteria as suppressors of wine allergies

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    Yıldırım Hatice Kalkan

    2017-01-01

    Full Text Available Allergens causes some symptoms as all asthma, allergic conjunctivitis, and allergic rhinitis. These symptoms are seen twice as many in women than in men. The major wine allergens reported in wines are endochitinase 4A and lipid-transfer protein (LTP. This review deal with possibilities of using lactic acid bacteria as suppressors of wine allergies. Phenolic compounds present in wines have not only antioxidant properties causing radical scavenging but also some special properties reported in many in vitro studies as regulating functions in inflammatory cells as mast cells. So what is the role of lactic acid bacteria in these cases? Lactic acid bacteria are used during malolactic fermentation step of wine production with purpose of malic acid reduction. During this bioconversion complex phenolic compounds could be hydrolysed by bacterial enzymes to their aglycone forms. Obtained aglycons could pass through the intestinal epithelium of human and allowed reduction of IgE antibody production by affecting Th1/ Th2 ratio. Considering different contents and quantities of phenols in different grape varieties and consequently in different wines more studies are required in order to determine which lactic acid bacteria and strains could be effective in suppressing wine allergens.

  18. Biopreservation of refrigerated and vacuum-packed Dicentrarchus labrax by lactic acid bacteria.

    Science.gov (United States)

    El Bassi, Leila; Hassouna, Mnasser; Shinzato, Naoya; Matsui, Toru

    2009-08-01

    Two lactic acid bacteria (LAB) were selected from 100 LAB isolated from various sea products to examine their use in Dicentrarchus labrax preservation. The isolates, tentatively named strain nr 3 and 7, were identified as Lactobacillus plantarum and L. pentosus, respectively. They showed antagonistic activity against psychrotroph, pathogenic, and coliform bacteria. The antagonistic activity of strain 3 was suggested to be by bacteriocins since activity was abolished by protease treatment, while that of strain 7 was due to the effect of pH decrease caused by the produced organic acids. Their use prevented total volatile basic nitrogen contents (TVB-N) and trimethylamine (TMA) to some extent, suggesting that inoculation could extend the period of storage.

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

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