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Sample records for acid bacteria isolated

  1. 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.

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

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

    2002-08-01

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

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

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    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.

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

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    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

  5. 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.

  6. LACTIC ACID AND ACETIC ACID BACTERIA ISOLATED FROM RED WINE

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    Attila Kántor

    2013-02-01

    Full Text Available The aim of our study was the identification of red wine microbiota during the fermentation process using a classical microbiological method and real-time PCR. The changes in different groups of microorganisms were monitored in total counts of bacteria, Lactobacillus cells and Acetobacter cells. Microbiological parameters were observed during the current collection and processing of wine in 2012. Samples were taken during the fermentation process in wine enterprises and were storaged with different conditions. During this period were examined 4 bottles of wine berween Cabernet Sauvignon and Frankovka modra. The total counts of bacteria ranged from 4.98±0.08 in the wine Cabernet Sauvignon at 4 °C of storage to 5.63±0.13 log CFU.ml-1 in the wine Cabernet Sauvignon at 25 °C of storage. The number of lactobacilli ranged from 2.18±0.10 in the Cabernet Sauvignon at 4 °C to 2.49±0.04 log CFU.ml-1 in the Frankovka modra wine at 25 °C of storage and the number of Acetobacter cells ranged from 4.21±0.04 in the Cabernet Sauvignon at 4 °C of storage to 4.52±0.15 log CFU.ml-1 in Cabernet Sauvignon at 25 °C of storage. The presence and sensitivity of Gram-positive and Gram-negative bacterial species Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus salivarius, Acetobacter aceti, Acetobacter pasteurianus and Acetobacter orleaniensis were detected using Real time PCR.

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

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

    2016-08-01

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

  8. A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods

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    Bita Forghani

    2012-05-01

    Full Text Available 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.

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

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

    2009-01-01

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

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

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    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.

  11. 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.

  12. 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.

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

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    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.

  14. 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.

  15. 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.

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

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    Hanagata, Hiroshi; Shida, Osamu; Takagi, Hiroaki

    2003-04-01

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

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

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    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.

  18. 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.

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

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    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.

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

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    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...

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

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    Cássia Regina Nespolo; Adriano Brandelli

    2010-01-01

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

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

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    Idoui, Tayeb; Karam, Nour-Eddine

    2008-01-01

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

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

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    E. Damayanti

    2014-08-01

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

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

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    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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    OpenAIRE

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

    2011-01-01

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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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).

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

    OpenAIRE

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

    2011-01-01

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

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

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    Idoui, Tayeb

    2008-12-01

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

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

    OpenAIRE

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

    2003-01-01

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

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

    OpenAIRE

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

    2016-01-01

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

  16. 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.

  17. 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.

  18. 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.

  19. 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. PMID:27663381

  20. 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.

  1. 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. PMID:27108171

  2. 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. PMID:25951843

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

    International Nuclear Information System (INIS)

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

  4. 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.

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

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    Cássia Regina Nespolo

    2010-12-01

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

  6. 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.

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

    OpenAIRE

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

    2006-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Tanes SUNGSRI

    2015-02-01

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

  9. 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. PMID:14673751

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Directory of Open Access Journals (Sweden)

    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

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

    Directory of Open Access Journals (Sweden)

    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

  13. 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.

  14. 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.

  15. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  18. 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

    2016-01-01

    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.

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

    Directory of Open Access Journals (Sweden)

    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. 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

  1. 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. PMID:24426023

  2. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    OpenAIRE

    Yunilas Yunilas; Lili Warly; Edi Mirwandhono

    2014-01-01

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

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

    Science.gov (United States)

    Pereira, Dora I A; Gibson, Glenn R

    2002-09-01

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

  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. PMID:25803578

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

    Directory of Open Access Journals (Sweden)

    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.

  9. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  12. 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

    be responsible for the rapid spontaneous fermentation of the products or that other yet-unknown factors ensure rapid fermentation. Overall anti-listerial lactic acid bacteria do occur in fermented fish products and the antibacterial activity against pathogenic bacteria indicates that they may be important...

  13. 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

  14. 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.

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

    Science.gov (United States)

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

    2016-06-01

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

  16. 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.

  17. 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.

  18. 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. PMID:21327742

  19. 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. PMID:25597646

  20. Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage

    Directory of Open Access Journals (Sweden)

    F.S. Dias

    2015-06-01

    Full Text Available Lactic Acid Bacteria (LAB are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhiand Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05 was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products.

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

    Directory of Open Access Journals (Sweden)

    Ajitya Kurnia Hermawati

    2010-04-01

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

  2. 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.

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

    OpenAIRE

    Dora I A Pereira; Gibson, Glenn R.

    2002-01-01

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

  4. 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

    Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses manufac...... 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.......Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses...... manufactured with mesophilic starters was estimated to be enumeration step in the isolation method made it possible to isolate one thermophilic strain from each of five of seven cheeses. Comparing repetitive sequence PCR (rep-PCR) profiles of the isolates with dairy...

  5. 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.

  6. 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.

  7. 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. PMID:27197991

  8. 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.

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

    Science.gov (United States)

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

    2010-07-15

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

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

    Science.gov (United States)

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

    2016-05-01

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

  11. 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. PMID:27487805

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

    Directory of Open Access Journals (Sweden)

    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

  13. 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.

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

    Science.gov (United States)

    Fraqueza, Maria João

    2015-11-01

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

  15. 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.

  16. 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.

  17. 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

  18. 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

  19. 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. PMID:23664259

  20. 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

  1. 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

  2. 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. PMID:26761827

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

    Directory of Open Access Journals (Sweden)

    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.

  4. 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.

  5. 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.

  6. 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. PMID:27217364

  7. 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.

  8. 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.

  9. 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

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

    Directory of Open Access Journals (Sweden)

    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.

  11. 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.

  12. 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. PMID:22806866

  13. 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.

  14. 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. PMID:27349529

  15. 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.

  16. 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.

  17. 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.

  18. 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...

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

    International Nuclear Information System (INIS)

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

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

    OpenAIRE

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

    2008-01-01

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

  1. 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).

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

    OpenAIRE

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

    1994-01-01

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

  3. 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

  4. 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.

  5. 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

  6. 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

  7. 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.

  8. 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.

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

    OpenAIRE

    Tengku Haziyamin Tengku Abdul Hamid; and Ezureen Ezani

    2011-01-01

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

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

    OpenAIRE

    Axel, Claudia

    2015-01-01

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

  11. 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.

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

    Institute of Scientific and Technical Information of China (English)

    秦云; 徐国良

    2013-01-01

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

  13. 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...... 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...... LAB were unable to ferment som-fak and sensory spoilage occurred after three days. Fermentation with the combined mix of starch and garlic fermenting strains led to production of 2.5% acid and a decrease in pH to 4.5 in two days. The fermentation was slightly slower with the garlic fermenting strains...

  14. IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS

    OpenAIRE

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

    2013-01-01

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

  15. 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

    2016-01-01

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

  16. 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.

  17. 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. PMID:26608755

  18. 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.

  19. Control of Vibrio harveyi Infection in Blue Swimming Crab, Portunus pelagicus Larvae by the Gut Isolated Lactic Acid Bacteria under Challenge Bioassay

    Directory of Open Access Journals (Sweden)

    Allah Dad Talpur*§, Abdul Jabbar Memon§, Muhammad Iqbal Khan§, Muhammad Ikhwanuddin, Muhammad Mhd Danish Daniel2 and Ambok Bolong Abol-Munafi

    2012-06-01

    Full Text Available Five isolates of lactic acid bacteria (LAB isolated from the gut of female Portunus pelagicus with inhibitory activity against shellfish pathogens and validation as probiotics via small scale in vivo model were tested for hatchery trials pathogen probiotic assay. Vibrio harveyi previously isolated from the gut of P. pelagicus, was added at 104 cfu mL-1 to test larvae for 10h. Test (LAB isolates were inoculated at a concentration of 106 cfu mL-1 to pathogen addition aquaria once and until day four during the experiment. 20 larvae/liter were stocked and larval survival was determined over five days. Lactobacillus plantarum did produce highest survival 28.33% to 48.33% in one day and daily inoculations respectively and in probiotic control it produced 58.33% survival followed by L. rhamnosus 55% and L. salivarius 53.33% respectively over non inoculated control 43.33% and 0% survival in V. harveyi inoculated control. However, Weissella confusa and W. cibaria did show less probiotic activity compared to rests of three LAB isolates. In the present study, it was determined that three LAB probiotics were effective in hatchery trials challenge assays which may significantly control the infection and increased the survival of larvae.

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Fabiana Maria Saguir

    2009-06-01

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

  2. 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

    OpenAIRE

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

    2016-01-01

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

  3. 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. PMID:24316485

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

    OpenAIRE

    Octavian BASTON; Oana Emilia CONSTANTIN

    2012-01-01

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

  5. 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....

  6. 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

    ) and after (anaerobic maximum) oxygen depletion. The redox potential decreased concurrently with oxygen consumption and continued to decrease at slower rate until reaching the final values, indicating involvement of both oxygen and microbiological activity in the redox state of milk. Oxygen flushing had......Milk acidification by DL-starter cultures [cultures containing Lactococcus lactis diacetylactis (D) and Leuconostoc (L) species] depends on the oxidation-reduction (redox) potential in milk; however, the mechanisms behind this effect are not completely clear. The objective of this study...... was to investigate the effect of dissolved oxygen on acidification kinetics and redox potential during milk fermentation by lactic acid bacteria (LAB). Fermentations were conducted by single strains isolated from mixed DL-starter culture, including Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris...

  7. 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.

  8. 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.

  9. 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

  10. 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)

    Wang, Dan; Liu, Wenjun; Ren, Yan; De, Liangliang; Zhang, Donglei; Yang, Yanrong; Bao, Qiuhua; Zhang, Heping; Menghe, Bilige

    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

  11. 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.

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

    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.

  13. 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,

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

    OpenAIRE

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

    2008-01-01

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

  15. 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

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

    Institute of Scientific and Technical Information of China (English)

    帅瑾; 杨勇; 姚伟伟; 廖定容; 张平; 吕舒

    2012-01-01

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

  17. 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).

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

    Science.gov (United States)

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

    2016-12-01

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

  19. 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

    2016-01-01

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

  20. Method for isolating nucleic acids

    Science.gov (United States)

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

    2015-09-29

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

  1. 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

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

    Institute of Scientific and Technical Information of China (English)

    梁彦彦; 兰道亮; 林宝山; 黄偲; 陈亚冰; 李键

    2015-01-01

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

  3. Isolation and identification of acetic acid bacteria and acid-producing property from Songhe Daqu%宋河大曲中醋酸菌的分离鉴定及产酸特性

    Institute of Scientific and Technical Information of China (English)

    侯小歌; 杜红阳; 李学思; 张咚咚; 李绍亮; 胡炳义

    2011-01-01

    对宋河大曲中的醋酸菌进行分离鉴定并研究耐酒精和产酸特性.共分离得到7株醋酸菌,经形态特征观察和生理生化试验,初步鉴定归2个属3个种,1株未知.2个属分别为葡糖杆菌属和醋杆菌属,3个种分别为氧化葡糖杆菌(Gluconobacter oxydans),巴氏醋杆菌(Acetobacter pasteurianus)和醋化醋杆菌(Acetobacter aceti).氧化葡糖杆菌和醋化醋杆菌是宋河大曲中的主要醋酸菌.醋杆菌在产酸过程中可耐受含量为5%vol~11%vol的酒精,氧化葡糖杆菌的产酸性能受含量为9%vol~11%vol酒精.醋杆菌和氧化葡糖杆菌产酸快,30℃培养20h后,可迅速产酸,44h后趋近稳定,最低pH值可达4.2以下.%Acetic acid bacteria from Songhe Daqu were isolated and identified, and the ability of tolerance to alcohol and acetic acid production were further studied.7 Acetic acid bacteria were isolated and identified as Gluconobacter oxydans, Acetobacter pasteurianus and Acetobacter aceti through morphological characteristics and physiological-biochemical characteristics except one unknown strain.G.oxydans and A.aceti are dominant acetic acid bacteria in Songhe Daqu.The ethanol tolerance of Acetobacter was in range from 5%-11% vol during acetic acidproduction, and that of G.oxydans was between 9%vol and 11%vol.Acetobacter and G.oxydans started to produce acetic acid rapidly after fermentation for 20 h and reached steady state after 44 h at 30℃.The minimum pH value was below 4.2.

  4. 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。

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

    Science.gov (United States)

    Saito, Rie; Kato, Chiaki; Nakayama, Akihiko

    2006-02-01

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

  6. 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 .

  7. 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

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

    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

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

  9. 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.

  10. Antimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria

    Directory of Open Access Journals (Sweden)

    Mohammad Mohammaddoost Chakoosari ( Msc

    2016-01-01

    Full Text Available Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant of lactic acid bacteria against common bacterial pathogens. Methods: Four species of lactic acid bacteria (Lactobacillus plantarum PTCC1745, Lactobacillus PTCC1608, Lactobacillus Saki PTCC1712 and Lactobacillus Lactis PTCC1336 were obtained from the microbial collection of Iranian Research Organization for Science and Technology in Lyophilized form. The antimicrobial activity of neutral and acidic supernatants against bacterial pathogens was investigated using the Disk and Well Diffusion Agar methods. Results: Lactic acid bacteria showed good antimicrobial ability against six pathogenic bacteria with the highest inhibitory effect observed in Lactococcus lactis against E. coli PTCC1399 through well method with an average diameter of 14 mm inhibition zone. In this study, the well diffusion method was far more sensitive compared to the disk method and acidic supernatants showed higher antimicrobial efficiency compared to neutral types. Conclusion: the Metabolites produced by lactic acid bacteria are able to inhibit the growth of pathogenic bacteria that can be an important and practical solution for the prevention and treatment of infections and ultimately improve human health. Keywords: Lactobacillus; Lactococcus; Probiotic; Antibacterial

  11. 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,

  12. Probiotic Lactic Acid Bacteria and Skin Health.

    Science.gov (United States)

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

    2016-10-25

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

  13. 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。

  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. 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.

  16. 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

  17. 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

  18. 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

  19. 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.

  20. 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.

  1. Isolation of methanotrophic bacteria from termite gut.

    Science.gov (United States)

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

    2015-10-01

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  7. 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。

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

    Directory of Open Access Journals (Sweden)

    Octavian BASTON

    2012-12-01

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

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

    OpenAIRE

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

    1985-01-01

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

  10. Study of fatty acid-bacteria interactions

    International Nuclear Information System (INIS)

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

  11. 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。

  12. 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.

  13. 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.

  14. 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...... was used to study the overall exometabolome of cell-free ferments of three Lb. paracasei strains. The metabolites potentially causing the main antifungal activity of these Lb. paracasei strains were identified by correlating the results of the antifungal activity test with the metabolites produced. Besides...... 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...

  15. 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

  16. 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

  17. 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

  18. 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

  19. Microbial Cellulose Production from Bacteria Isolated from Rotten Fruit

    OpenAIRE

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

    2015-01-01

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

  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. 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. PMID:25485864

  2. Microtechnique for identification of lactic acid bacteria.

    Science.gov (United States)

    Gusils, Carlos; Chaia, Adriana Pérez; Oliver, Guillermo; González, Silvia

    2004-01-01

    Certain gut species are pathogens, but a number of other resident bacteria may be of some benefit to host health. Examples include enterococci, lactobacilli, propionibacteria, and bifidobacteria, which are present in the colon in significant numbers. Identification and classification are not identical. A group can be identified only after it has been classified, based on a pattern of properties shown by all the members of the group that other groups do not possess. The properties used in identification are often different from those used in classification. Biochemical, nutritional, and physiological characterization tests (usually carried out in bottles and tubes of solid and liquid media and on plates) have been developed and modified since the earliest days of bacteriology. Generally, the characteristics chosen for an identification plan should be easily determinable, whereas those used for classification (such as DNA homology) may be quite difficult to determine. Genera and species identification might not be based on only a few tests, but rather on the pattern given by a whole battery of tests. The members of the family Lactobacillaceae represent one example of this. Some probiotic strains can be selected for their benefical properties as active antimicrobial agents against pathogenic microorganisms, hydrophobic ability, presence of substances with a capacity for adherence to epithelium, and so on. After isolation, identification is an important step before selecting probiotic strains. These identifications can be facilitated through microtechniques. To alleviate the need to inoculate large numbers of tubes with media (conventional test), some rapid multitest systems have been devised and are commercially available (such as the API or Biolog systems). Although they are expensive for large studies and not always sufficiently versatile, these kits do offer the advantages of convenience, miniaturization, rapidity, and, above all, strict standardization. Other

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

    OpenAIRE

    Muangthong, Ampiga; Youpensuk, Somchit; Rerkasem, Benjavan

    2015-01-01

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

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

    Science.gov (United States)

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

    2008-12-01

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

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

    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.

  7. 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.

  8. 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 ...

  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. 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. PMID:23649268

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. Isolation and Characterization of Methanogenic Bacteria from Landfills

    OpenAIRE

    Fielding, Elizabeth R.; Archer, David B.; de Macario, Everly Conway; Macario, Alberto J. L.

    1988-01-01

    Methanogenic bacteria were isolated from landfill sites in the United Kingdom. Strains of Methanobacterium formicicum, Methanosarcina barkeri, several different immunotypes of Methanobacterium bryantii, and a coccoid methanogen distinct from the reference immunotypes were identified.

  16. Isolation of pathogenic bacteria from hospital staff apparel in Nigeria

    OpenAIRE

    Orji, MU; Mbata, TI; Kalu, OU

    2005-01-01

    A survey of bacteria contamination of hospital staff apparel in use in Anambra State, Nigeria, was carried out to determine the extent of contamination by clinically important bacteria. Of a total of 125 swab samples of hospital staff apparel, 72 (58%) showed bacterial contamination including 32 (70%) of 46 samples from hand gloves, 28 of 45 (62%) samples from protective gowns, and 12 of 34 (35%) samples from face-shields. The potentially pathogenic bacteria isolated were Salmonella spp, Prot...

  17. 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.

  18. 杏皮渣醋酸发酵醋酸菌的分离筛选和鉴定%Isolation and Identification of Acetic Acid Bacteria for Fermentation of Brewing Vinegar from Apricot Dreg

    Institute of Scientific and Technical Information of China (English)

    吴越; 张富县; 艾乃吐拉·马合木提; 傅力

    2013-01-01

    [目的]筛选获得适宜杏皮渣醋发酵的醋酸菌并对其进行鉴定,为杏皮渣醋质量及产量的提高奠定基础.[方法]在杏皮渣汁自然发酵液、固态发酵醋醅和杏园的土壤中分离醋酸菌,对分离菌株进行产酸曲线的测定及生理生化鉴定,对产酸量高的菌株进行16S rDNA序列测定并建立系统发育树,对其进行鉴定.[结果]共分离得到6株菌,其中Ac01、Ac02、Cp01、Cp02和Tr01属于醋酸菌属.初步判定,在杏皮渣汁的自然发酵液中分离的Ac01和Ac02可能属于醋化醋杆菌(Acetobacter aceti),菌株Ac02醋酸产量在分离菌株中最高,可达到3.04 g/100 mL,其16S rDNA序列与Acetobacter pomorum strain LMG 18848 16S rDNA序列相似度大于99%.[结论]在杏皮渣汁自然发酵液中分离得到的菌株Ac02为醋杆菌属(Acaobacter)的Acetobacter pomorum strain LMG 18848,是一株在杏皮渣醋生产中有应用潜力的醋酸菌.%[Objective] The aim of this study was to screen and identify the acetic acid bacteria strain for brewing vinegar from apricot dregs and lay the foundation for the improvement of the quality and yield of apricot dregs vinegar.[Method] The acetic acid bacteria were isolated from the natural fermentation broth of apricot dregs juice,the solid fermentative substrate of vinegar and the orchard soil,the curve of acid production was measured and the experiments of biochemical identification of each selected strain were conducted.The strains which could produce the highest acid were identified by 16S rDNA sequence and by the phylogenetic tree.[Result] Six strains were isolated,Ac01,Ac02,Cp01,Cp02 and Tr01 were identified as Acetobacter.Ac01 and Ac02 separated from the natural fermentation broth of apricot dregs juice may belong to Acetobacter aceti after the preliminary determination,the acetic acid yield of the strain Ac02 can reach 3.04 g/100 mL.The similarity of 16S rDNA sequence is more than 99% between Ac02 and Acetobacter pomorum strain

  19. 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

  20. 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

  1. Diversity of lactic acid bacteria of the bioethanol process

    Directory of Open Access Journals (Sweden)

    Azevedo Vasco

    2010-11-01

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

  2. 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.

  3. 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.

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

    Science.gov (United States)

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

    1983-01-01

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

  5. 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.

  6. 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...

  7. 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.

  8. 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.

  9. ISOLATION AND CHARACTERIZATION OF METHANOTROPHIC BACTERIA FROM RICE FIELDS

    OpenAIRE

    IMAN RUSMANA; ALINA AKHDIYA

    2009-01-01

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

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

    OpenAIRE

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

    2009-01-01

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

  11. 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.

  12. 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.

  13. 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.

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

    OpenAIRE

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

    2015-01-01

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

  15. 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.

  16. 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。

  17. 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.

  18. 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

  19. 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.

  20. 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.

  1. 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.

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

    Science.gov (United States)

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

    2010-08-01

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

  3. 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.

  4. 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

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

    Science.gov (United States)

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

    2013-12-01

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

  6. 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) ▿

    OpenAIRE

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

    2011-01-01

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

  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. ISOLATION AND CHARACTERIZATION OF METHANOTROPHIC BACTERIA FROM RICE FIELDS

    Directory of Open Access Journals (Sweden)

    IMAN RUSMANA

    2009-01-01

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

  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. Frequency of Resistance and Susceptible Bacteria Isolated from Houseflies

    Directory of Open Access Journals (Sweden)

    E Kalantar

    2010-12-01

    Full Text Available "nAbstract "nBackground: In this study, we determine the vector competence of Musca domestica with reference to the transmis­sion of susceptible and resistance bacterial strains in hospitals and slaughter house in Sanandaj City, west Iran. "nMethods: Totally 908 houseflies were collected to isolate bacteria from their external body based on standard proce­dures.Antibiotic susceptibility testing was performed by Kirby-Bauer disc diffusion method on Mueller Hinton agar based on recommendations of CLSI (formerly the National Committee for Clinical Laboratory Standards. "nResults: From collected houseflies, 366 bacteria species were isolated. The most common isolated bacterium at hos­pitals was Klebsiella pneumoniae 43.3% (n= 90 followed by Pseudomonas aeruginosa 37% (n= 77, while that of slaughterhouse was Proteus mirabilis. 29.1% (n= 46 followed by Citrobacter freundii 28.4% (n= 45. Among all the isolates from hospitals, cephalexin, chloramphenicol, ampicillin, and tetracycline, resistance rates were above 32.5% and gentamicin expressed the highest susceptibility among all the isolates from hospitals. It is worth to note that K. pneumoniae showed 61% and 44.5% resistance to cephalexin and chloramphenicol respectively. Similarly, all iso­lates from slaughterhouse were more than 28% and 30% resistant to cephalexin and chloramphenicol respectively. Surprisingly, among all the isolates, Citrobacter freundii were highly resistant to gentamicin. "nConclusion: Houseflies collected from hospitals and slaughterhouse may be involved in the spread of drug resistant bacteria and may increase the potential of human exposure to drug resistant bacteria. "n  "nKeywords: House fly, bacterium, antibacterial resistance, hospitals, slaughterhouse

  12. 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).

  13. 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.

  14. Isolation of Acetic Acid Bacteria from Sol id Fermentation Substrate of Vinegar and Analysis of Their Acid Production and Acid Tolerance Ability%醋醅中醋酸菌的分离及产酸耐酸能力分析

    Institute of Scientific and Technical Information of China (English)

    张琳; 王如福; 侯红萍; 张浩; 霍乃蕊

    2015-01-01

    以山西老陈醋正常发酵的醋醅为样品,从中分离并筛选出产酸高、耐酸能力强的醋酸菌菌株,为从微生物学角度改良食醋酿造工艺,提高产量和质量奠定基础。醋醅经富集培养,碳酸钙平板初筛,获得了14株产透明圈较大的菌株,命名为JC1~JC14,经鉴定11株为醋酸杆菌。产酸能力强的菌株,其耐酸能力也较强。测定产酸量,5株产酸能力强的菌株依次为JC 7(18.30g/L)>JC 5(15.90g/L)>JC10(13.95g/L)>JC 8(13.35g/L),这5株醋酸杆菌在发酵后期,其产酸速率基本不受影响,酸性环境反而更利于JC8产酸。筛选出的这5株醋酸菌,产酸高、耐酸强,有望用于高酸度醋的发酵生产,将其改良还可用于液态发酵生产。%Acetic acid bacteria with high acid production ability and high tolerance to acid are isolated and screened from the solid fermentation substrate of Shanxi aged vinegar, in an attempt to microbiologically modify the traditional vinegar fermentation technique,increase the yield and improve the quality.14 strains of acetic acid bacteria with larger transparent ring are selected on the CaCO3 plates and named JC1~JC14,11 strains are identified as Acetobacter by further identification.The results show that the Acetobacter with higher acid production ability also has greater tolerance to acid.5 strains produce higher amount of acid are JC7 (18.30 g/L)> JC5 (15.90 g/L)>JC10 (13.95 g/L)> JC8 (13.35 g/L)in sequence.The acid production rates of these 5 strains are not affectedeven in the late period of the fermentation tests.Acidic environment facilitates JC8 to produce more acid.These 5 strains of Acetobacter have the potential to be used in the fermentation of vinegar with high acidity;the modification can be carried out for liquid fermentation.

  15. 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.

  16. 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. PMID:27466284

  17. 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.

  18. 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.

  19. 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.

  20. 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. PMID:26254764

  1. 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

  2. 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

  3. 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

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

    OpenAIRE

    Kaplan, Handan; Hutkins, Robert W.

    2000-01-01

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

  5. 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.

  6. 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.

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

    Science.gov (United States)

    Kumar, Sumit; Karan, Ram; Kapoor, Sanjay; S P, Singh; S K, Khare

    2012-10-01

    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. PMID:24031991

  8. 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.

  9. 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%.

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

    Institute of Scientific and Technical Information of China (English)

    刘倩; 尹乐斌; 赵良忠

    2015-01-01

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

  11. 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.

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

    OpenAIRE

    Abbas Hilmi, Hanan

    2010-01-01

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

  13. 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.

  14. Isolation and characterization of heterotrophic nitrifying bacteria in MBR

    Institute of Scientific and Technical Information of China (English)

    LIN Yan; HE Yi-liang; KONG Hai-nan; LIU Bin-bin; LI Yan; INAMON Yuhei

    2005-01-01

    The study presented the method for isolating the heterotrophic nitrifiers and the characterization of heterotrophic nitrification.Continuous tests via a membrane bioreactor (MBR) were operated under the controlled conditions to proliferate the nitrifiers. Heterotrophic nitrifying bacteria were isolated from the system in which the efficiency of total nitrogen(TN) removal was up to 80%. Since no autotrophic ammonium and nitrite oxidizers could be detected by fluorescence in situ hybridization(FISH), oxidized-N production was unlikely to be catalyzed by autotrophic nitrifiers during the heterotrophic nitrifiers' isolation in this study. The batch test results indicate that the isolated heterotrophic bacteria were able to nitrify. After 3 weeks incubation, the efficiencies of the COD removal by the three isolated bacterial strains B1, B2, and B3 were 52.6%, 71.7%, and 77.7%, respectively. The efficiencies of the TN removal by B1, B2, and B3 were 35.6%, 61.2% and 68.7%, respectively.

  15. "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.

  16. 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.

  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. 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.

  19. 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

  20. 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

  1. 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.

  2. Phytase-active lactic acid bacteria from sourdoughs

    DEFF Research Database (Denmark)

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

    2015-01-01

    bacteria (LAB) which could be used as a starter to increase mineral bioavailability in whole-meal bread. Hence, LAB isolates were isolated from Lithuanian sourdoughs, tested for phytase activity, and phytase active isolates were identified. Studies of phytase activity of the isolates were carried out...... at conditions optimal for leavening of bread dough (pH 5.5 and 30°C). The phytase active isolates belonged to the species Lactobacillus panis, Lactobacillus reuteri, Lactobacillus fermentum, and Pediococcus pentosaceus. Phytase activities of the tested LAB isolates were both extra- and intra...

  3. 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

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

    Science.gov (United States)

    Robbins, E.I.

    2000-01-01

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

  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. Isolation, screening and characterization of bio surfactant producing bacteria

    International Nuclear Information System (INIS)

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

  7. Lactic Acid Bacteria Differentially Activate Natural Killer Cells

    DEFF Research Database (Denmark)

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

    proliferation of the NK cells and induced IFN-gamma production, both to levels comparable to PHA stimulation. The proliferative response was further enhanced when autologous monocytes were present, probably because cytokines secreted by monocytes having engulfed bacteria stimulated the growth of the NK cells...... 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. 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.

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

    OpenAIRE

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

    1992-01-01

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

  10. 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%.

  11. 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.

  12. 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.

  13. 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...

  14. 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.

  15. 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. PMID:22439634

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

    OpenAIRE

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

    2012-01-01

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

  17. 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.

  18. 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.

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

    International Nuclear Information System (INIS)

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

  20. 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.

  1. 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

  2. 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.

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

    OpenAIRE

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

    2016-01-01

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

  4. 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.

  5. 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.

  6. 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.

  7. 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. PMID:27407294

  8. 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.

  9. 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…

  10. 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

  11. 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

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

    Science.gov (United States)

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

    2016-06-01

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

  13. 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

  14. 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.

  15. 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.

  16. Fatty acid composition of cream fermented by probiotic bacteria

    OpenAIRE

    Lutfiye Yilmaz-Ersan

    2013-01-01

    The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of the fatty acid content showed that during storage the amount of linoleic and α-linolenic acids increased in the probiotic cream fermented with B. lactis compared to the control cream. Probiotic bacteria were all associated with increases in medium ch...

  17. 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...

  18. 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.

  19. 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.

  20. 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.

  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. Food-grade Selection Markers in Lactic Acid Bacteria

    OpenAIRE

    Song He; Fanghong Gong; Ya'nan Guo; Dechun Zhang.

    2012-01-01

    Lactic acid bacteria (LAB) are generally regarded as safe (GRAS) microorganisms and widely used in industry and medicine. We are trying to add additional properties to them by gene engineering. However, the genetically modified bacteria are not acceptable to use in food and medicine due to the presence of antibiotic resistance genes in plasmids. Thus, it is necessary to develop food-grade selection markers. Food-grade markers can be divided into three classes based on their selected character...

  3. 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)。

  4. 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.

  5. Co-culture-inducible bacteriocin production in lactic acid bacteria.

    Science.gov (United States)

    Chanos, Panagiotis; Mygind, Tina

    2016-05-01

    It is common knowledge that microorganisms have capabilities, like the production of antimicrobial compounds, which do not normally appear in ideal laboratory conditions. Common antimicrobial discovery techniques require the isolation of monocultures and their individual screening against target microorganisms. One strategy to achieve expression of otherwise hidden antimicrobials is induction by co-cultures. In the area of bacteriocin-producing lactic acid bacteria, there has been some research focusing into the characteristics of co-culture-inducible bacteriocin production and particularly the molecular mechanism(s) of such interactions. No clear relationship has been seen between bacteriocin-inducing and bacteriocin-producing microorganisms. The three-component regulatory system seems to be playing a central role in the induction, but inducing compounds have not been identified or characterized. However, the presence of the universal messenger molecule autoinducer-2 has been associated in some cases with the co-culture-inducible bacteriocin phenotype and it may play the role in the additional regulation of the three-component regulatory system. Understanding the mechanisms of induction would facilitate the development of strategies for screening and development of co-culture bacteriocin-producing systems and novel products as well as the perseverance of such systems in food and down to the intestinal tract, possibly conferring a probiotic effect on the host. PMID:27037694

  6. 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.

  7. Nucleotide Metabolism and its Control in Lactic Acid Bacteria

    DEFF Research Database (Denmark)

    Kilstrup, Mogens; Hammer, Karin; Jensen, Peter Ruhdal;

    2005-01-01

    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.......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...

  8. 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.

  9. [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.

  10. 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.

  11. Incidence and transferability of antibiotic resistance in the enteric bacteria isolated from hospital wastewater

    Directory of Open Access Journals (Sweden)

    Mohammad Zubair Alam

    2013-09-01

    Full Text Available This study reports the occurrence of antibiotic resistance and production of β-lactamases including extended spectrum beta-lactamases (ESβL in enteric bacteria isolated from hospital wastewater. Among sixty-nine isolates, tested for antibiotic sensitivity, 73.9% strains were resistant to ampicillin followed by nalidixic acid (72.5%, penicillin (63.8%, co-trimoxazole (55.1%, norfloxacin (53.6%, methicillin (52.7%, cefuroxime (39.1%, cefotaxime (23.2% and cefixime (20.3%. Resistance to streptomycin, chloramphenicol, nitrofurantoin, tetracycline, and doxycycline was recorded in less than 13% of the strains. The minimum inhibitory concentration (MIC showed a high level of resistance (800-1600 µg/mL to one or more antibiotics. Sixty three (91% isolates produced β-lactamases as determined by rapid iodometric test. Multiple antibiotic resistances were noted in both among ESβL and non-ESβL producers. The β-lactamases hydrolyzed multiple substrates including penicillin (78.8% isolates, ampicillin (62.3%, cefodroxil (52.2%, cefotoxime (21.7% and cefuroxime (18.8%. Fifteen isolates producing ESβLs were found multidrug resistant. Four ESβL producing isolates could transfer their R-plasmid to the recipient strain E. coli K-12 with conjugation frequency ranging from 7.0 x 10-3 to 8.8 x 10-4. The findings indicated that ESβL producing enteric bacteria are common in the waste water. Such isolates may disseminate the multiple antibiotic resistance traits among bacterial community through genetic exchange mechanisms and thus requires immediate attention.

  12. Microbiological and biochemical studies on certain antibiotic-resistant bacteria isolated from certain clinical specimens

    International Nuclear Information System (INIS)

    Infection is a dynamic process involving invasion of the body by pathogenic microorganisms and reactions of the tissues to microorganisms and their toxins. Pathogenic microorganisms isolated from clinical samples are of great threat to human health.The outcome of an infection depends on the virulence of the pathogen and the relative degree of resistance or susceptibility to antimicrobial chemotherapy. Antimicrobial agents interfere with specific processes that are essential for growth and division.Development of antibiotic resistance in bacteria is a problem of great concern. The high prevalence of resistant bacteria seems to be related to uncontrolled usage of antibiotics. B-lactamases are the most common cause of bacterial resistance to B-lactam antimicrobial agents, and it is one of the most important reason for increasing the resistance in pathogenic bacteria against some antibiotics especially those acting on inhibition of cell wall synthesis. One hundred and seven clinical samples and specimens were collected from public, private hospitals and National Cancer Institute (NCI) in Cairo, Egypt. Out of them 72 cases positive for microbial infection. Twelve cases were showed mixed infection. Eighty four isolates of pathogenic bacteria and yeast were collected from single and mixed culture. Susceptibilities of the isolates to 20 different antimicrobial agents were determined according to Kirby-Bauer method. Nine multi-drug resistant gram-negative bacterial strains were identified by (Micro Scan WalkAway 96 SI System). Six of them urine isolates, 2 wound (pus) isolates and one sputum isolate. The identified strains were exposed to in-vitro gamma irradiation at dose level of 24.4 Gy, which is biologically equivalent to the fractionated multiple therapeutic dose used in the protocol of cancer treatment of some patients. The antimicrobial susceptibility of the nine multi-drug resistant strains were carried out by disk diffusion method before and after irradiation

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

    Directory of Open Access Journals (Sweden)

    Ziba Guley

    2014-12-01

    Full Text Available The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates, different results were obtained according to the identification technique. The overall LAB profile of Konya Kuflu cheese samples revealed that Lactobacillus brevis, Lactobacillus paracasei/Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, and Enterococcus faecalis are the predominant species. In addition, 1 Pediococcus parvulus and 1 Enterococcus durans were also identified.

  14. 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.

  15. Isolation of Cellulolytic Bacteria and Characterization of the Enzyme

    Directory of Open Access Journals (Sweden)

    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. Antibiotic Resistance of Isolated Bacteria from Urban and Hospital Wastewaters in Hamadan City

    Directory of Open Access Journals (Sweden)

    M Karimi

    2011-04-01

    Full Text Available "nBackground and Objectives: widely use of antibiotics as therapy and uncontrolled discharge of them to receiving waters increased the percentages of antibiotic resistant bacteria in various environments which may cause problems in therapy. The aim of this study was to investigate the antibiotic resistance of E. coli, K. pneumoniae and P. aeruginosa bacteria isolated from urban and hospital wastewaters. Nine antibiotics namely Chloramphenicol, Ciprofloxacin, Trimethoprim Sulfamethoxazol, Gentamycin, Ceftizoxime, Nalidixic Acid, Ceftazidime, Ceftriaxon and Cefalexin were investigated in this study."nMaterials and Methods: through a cross-sectional descriptive study the isolation of bacteria from hospital and urban wastewater samples was performed by microbiological identification techniques. The resistance to nine antibiotics was tested by application of the standard disc diffusion technique and zone-size interpretation chart of Kirby-Baeur. Non-parametric Mann-Whitney test was used to assessing two environments differences."nResults: The resistance percentage of E. coli to studied antibiotics was significantly less (ranged from 1.81 to 51.02% than the resistance percentage of P. aeroginosa (ranged from 3.57 to 61.76 and K. pneumoniae (ranged from 6.45 to 91.83%. the highest resistance to antibiotics studied was for K. pneumonia in comparison with others. E. coli, K. pneumonia and P. aeroginosa bacteria showed the highest resistance to CAZ, SXT and CN, respectively. The study showed the resistance rate in hospital wastewater is more than urban wastewater."nConclusion: Easy access and uncontrolled usage of antibiotics cause discharge of antibiotics to wastewaters and consequently diminish the drugs' effectiveness. High concentration of antibiotic and diversity in wastewater of hospital in comparison with urban wastewater causes to transfer resistant agents between bacteria and increased the multiple resistances.

  17. Phytobeneficial Properties of Bacteria Isolated from the Rhizosphere of Maize in Southwestern Nigerian Soils.

    Science.gov (United States)

    Abiala, M A; Odebode, A C; Hsu, S F; Blackwood, C B

    2015-07-01

    Biocontrol agents isolated outside Africa have performed inconsistently under field conditions in Africa. The development of indigenous phytobeneficial microbial strains that suit local environments may help enhance competitiveness with in situ microorganisms and effectiveness at suppressing local pathogen strains. We isolated bacteria from the rhizosphere of maize growing in southwestern Nigeria and assessed them for growth-promoting characteristics. The best isolates were characterized using 16S rRNA genes and were further evaluated in the greenhouse on maize seedlings. Four isolates (EBS8, IGBR11, EPR2, and ADS14) were outstanding in in vitro assays of antagonistic activity against a local strain of Fusarium verticillioides, phosphate solubilization efficiency, chitinase enzyme activity, and indole-3-acetic acid production. Inoculation of maize seeds with these isolates resulted in ≥95% maize seed germination and significantly enhanced radicle and plumule length. In the greenhouse, maize seedling height, stem girth, number of leaves, leaf area, shoot mass (dry matter), and nutrient contents were significantly enhanced. The bioprotectant and phytobeneficial effects were strongest and most consistent for isolate EBS8, which was identified as a Bacillus strain by 16S rRNA gene analysis. As a bacterial strain that exhibits multiple growth-promoting characteristics and is adapted to local conditions, EBS8 should be considered for the development of indigenous biological fertilizer treatments. PMID:25956774

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

    Directory of Open Access Journals (Sweden)

    Xiaoyi Ji

    2013-12-01

    Full Text Available 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 cucumber pickling were also studied. The disruption extent of the middle lamella in SF cucumber displayed more obviously than that in LABIF cucumber, implying that LABIF contributed to keep the cucumber original structure intact. Based on the organic acid accumulation pattern, in SF LAB and Acetic Acid Bacteria (AAB fermented simultaneously, while in LABIF LAB fermented beforehand thus being in dominant position, then AAB fermented vigorously in a acidic condition created by LAB. The acetic acid accumulaton pattern could be regarded as the distinctive feature between SF and LABIF. The orgnic acids produced in LABIF were higher than that in SF. The final score of sensory evaluation combining texture analysis demonstrated that LABIF overmatched SF. It was concluded that LABIF could obviously enhance the quality of pickled cucumber and overwhelming SF, due to LABIF more beneficial to keep the cucumber original structure intact and organic acids accumulation.

  19. Isolation of humic acids from leonardite

    Energy Technology Data Exchange (ETDEWEB)

    Shah, S.B.; Tartamella, T.L.; Lee, S. [Univ. of Akron, OH (United States). Dept. of Chemical Engineering; Kulik, C.J. [Ancon International, Newark, CA (United States)

    1996-12-31

    The primary interest in humic acid is its use as an effective fertilizer. Humic substances, found commonly in low-rank coals, enhance plant growth directly through positive physiological effects and indirectly by affecting the properties of the soil. Humic acids have traditionally been defined as the dark-colored organic matter that can be extracted from soil by dilute alkali and other reagents and which is insoluble in dilute acid. This paper discusses the isolation of humic acid from leonardite using the alkaline extraction method and the subsequent characterization using elemental analysis and infrared spectroscopy techniques. In this study, yields of more than 60% were obtained.

  20. Structure of an Extracellular Polysaccharide from a Strain of Lactic Acid Bacteria

    Institute of Scientific and Technical Information of China (English)

    顾笑梅; 马桂荣; 吴厚铭

    2003-01-01

    A new extracellular polysaccharide (EPS-I) isolated and purified from Z222, a strain of Lactic acid bacteria has been investigated. Sugar composition analysis, methylation analysis and 1H NMR and 13C NMR spectroscopy reveal that the EPS-I is composed of a pentasaccharide repeating unit. The sequence of sugar residue was determined by using two-dlmensional NMR spectroscopy, including heteronudear multiple-bond correlation(HMBC) and nuclear overhauser effect spectroscopy (NOESY).

  1. PROTEOLYTIC AND FIBRINOLYTIC ACTIVITIES OF HALOPHILIC LACTIC ACID BACTERIA FROM TWO INDONESIAN FERMENTED FOODS

    OpenAIRE

    Prihanto, Asep A.; Darius; Muhamad Firdaus

    2013-01-01

    Exploration of fermented foods as sources of fibrinolytic enzymes is increased in the last decades. Terasi and Jambal roti is Indonesian traditional fermented fish products, which were famous in Java Island. Both are important products in Indonesian dishes, especially in Java. Investigation on halophilic lactic acid bacteria using MRS and M-17 agar obtained seventy four isolated strains. Their proteolytic and fibrinolytic activities were determined using skim milk agar and plasminogen-free fi...

  2. Lactic acid bacteria affect serum cholesterol levels, harmful fecal enzyme activity, and fecal water content

    OpenAIRE

    Chung Myung; Shin Hea; Lee Kyung; Kim Mi; Baek Eun; Jang Seok; Lee Do; Kim Jin; Lee Kang; Ha Nam

    2009-01-01

    Abstract Background Lactic acid bacteria (LAB) are beneficial probiotic organisms that contribute to improved nutrition, microbial balance, and immuno-enhancement of the intestinal tract, as well as lower cholesterol. Although present in many foods, most trials have been in spreads or dairy products. Here we tested whether Bifidobacteria isolates could lower cholesterol, inhibit harmful enzyme activities, and control fecal water content. Methods In vitro culture experiments were performed to ...

  3. Rapid In Situ Assay for Indoleacetic Acid Production by Bacteria Immobilized on a Nitrocellulose Membrane

    OpenAIRE

    Bric, John M.; Richard M Bostock; Silverstone, Sara E.

    1991-01-01

    We have developed a new assay that differentiates between indoleacetic acid (IAA)-producing and -nonproducing bacteria on a colony plate lift. Medium supplemented with 5 mM L-tryptophan is inoculated with isolates of interest, overlaid with a nitrocellulose membrane, and then incubated until bacterial colonies reach 1 to 2 mm in diameter. The membrane is removed to a filter paper saturated with Salkowski reagent and incubated until distinct red haloes form around the colonies. The colorimetri...

  4. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

    OpenAIRE

    José Luis Parada; Carolina Ricoy Caron; Adriane Bianchi P. Medeiros; Carlos Ricardo Soccol

    2007-01-01

    Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therap...

  5. The antibacterial capacity of marine bacteria isolated from sponge Acanthella cavernosa collected from Lombok Island

    Directory of Open Access Journals (Sweden)

    Tutik Murniasih

    2016-10-01

    Full Text Available Objective: To find a potent antibiotic producer from the sponge-associated bacteria as well as to profile the important substances. Methods: Sponge collection, bacteria isolation, extraction and characterization of potent active compounds were carried out for this study. Results: Approximately 59 single strains of bacteria were isolated from this sponge. Totally 40 strains showed activity against Escerichia coli, Staphylococcus aureus and Vibrio eltor. The chemical separation of the potent strain Bacterium sp. Lb.10%.2.1.1.b, using n-phase column chromatography revealed 7 active fractions (7, 8, 9, 10, 11, 14 and 15. The gas chromatography-mass spectrometer analysis of Fraction 7 indicated some phenolic compounds including 4-nonylphenol, methyl 3-(3,5-di-tert-butyl-4-hydroxyphenylpropionate, acetosyringone, 2,4-bis(1-phenylethylphenol, 1,2-benzenedicarboxylic acid, mono(2- ethylhexyl ester, tri(2-ethylhexyl trimellitate and oleamide. Conclusions: Indeed, this is a preliminary information in profiling chemical substances, produced by Bacterium sp. Lb.10%.2.1.1.b. Further purification and structural chemical determination were needed to find a comprehensive result.

  6. The antibacterial capacity of marine bacteria isolated from sponge Acanthella cavernosa collected from Lombok Island

    Institute of Scientific and Technical Information of China (English)

    Tutik Murniasih; Eka Ayu Indriany; Masteri Yunovilsa Putra; Febriana Untari

    2016-01-01

    Objective:To find a potent antibiotic producer from the sponge-associated bacteria as well as to profile the important substances. Methods:Sponge collection, bacteria isolation, extraction and characterization of potent active compounds were carried out for this study. Results:Approximately 59 single strains of bacteria were isolated from this sponge. Totally 40 strains showed activity against Escerichia coli, Staphylococcus aureus and Vibrio eltor. The chemical separation of the potent strain Bacterium sp. Lb.10%.2.1.1.b, using n-phase column chromatography revealed 7 active fractions (7, 8, 9, 10, 11, 14 and 15). The gas chromatography-mass spectrometer analysis of Fraction 7 indicated some phenolic compounds including 4-nonylphenol, methyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate, acetosyringone, 2,4-bis(1-phenylethyl)phenol, 1,2-benzenedicarboxylic acid, mono(2-ethylhexyl) ester, tri(2-ethylhexyl) trimellitate and oleamide. Conclusions:Indeed, this is a preliminary information in profiling chemical substances, produced by Bacterium sp. Lb.10%.2.1.1.b. Further purification and structural chemical determination were needed to find a comprehensive result.

  7. 麦麸醋天然药曲中醋酸菌的分离及初步鉴定%Isolation and Primary Identification of Acetic Acid Bacteria from Natural Yaoqu of Bran Vinegar

    Institute of Scientific and Technical Information of China (English)

    叶阳; 王洋; 左勇; 郑丽

    2014-01-01

    Isolate and screen 4 acid-producing strains from natural Yaoqu of bran vinegar,then study these strains'capacity of acid production,alcohol-resistant and salt tolerance.The results show that the highest acid producing amount of the strains is up to 24.3 g/L,the highest resistance to alcohol is 7% and the highest resistance to salt is 0.9%.According to the morphology,physiological and biochemical characteristics of these strains,strain A2 is primarily identified as A.aceti and strains A, A1 ,A3 are primarily identified as A.pasteurianus.%从麦麸醋天然药曲中分离筛选出四株产酸菌株,并对其进行产酸性能、耐酒精度及耐盐性能进行研究。实验结果表明:最高产酸量可达24.3 g/L,最高耐酒精度达到7%,最高耐盐浓度达到0.9%。通过对菌株形态观察及生理生化鉴定,初步判定 A2为醋化醋杆菌(Acetobacter aceti),A,A1,A3为巴氏醋杆菌(A.pasteurianus)。

  8. The Study of Isolated Bacteria Application for Bioremediation Agent of Uranium Radionuclide in the Environment

    International Nuclear Information System (INIS)

    Application of the isolated bacteria on the Low Level Uranium Waste as uranium bioremediation agent in the environment has been studied. The objective of this research is to study the possibility of isolated bacteria to be used on uranium remediation process. The isolation of uranium resistance bacteria was carried out on the selective medium SBS containing 10 mg/l uranium, incubated at 37°C until the growth was visible. Selection of binding uranium bacteria was carried out based on their ability to grow on liquid medium containing various concentration of uranium that shacked on 120 rpm speed. The isolated bacteria with the highest specific growth rate constant (μ) were selected for biochemical characterization and identification by matching profile method. The result of this research showed that three selected isolate bacteria were able to grow well on liquid SBS medium until 100 mg/l uranium concentration. The identification results showed that two of them were suspected belong to the genus Pseudomonas and one isolates belong to the genus of Bacillus. The uranium reduction studied was performed by growing up the isolated bacteria on the SBS liquid medium that containing 40 mg/l uranium. Bacterial growth were measured by weighted of bacterial biomass and uranium concentration were measured by spectrophotometer. The research result showed that the selected isolates bacteria may applicable for bioremediation agent because of their ability to grow well on liquid SBS medium and their ability on uranium concentration reduction. The efficiency of reduction by Pseudomonas in the isolated bacteria one were 78.51 % and in the isolated bacteria three were 91.47 % , and Bacillus in the isolate bacteria six were 52.73%. (author)

  9. Chemotactic behavior of deep subsurface bacteria toward carbohydrates, amino acids and a chlorinated alkene

    Energy Technology Data Exchange (ETDEWEB)

    Lopez de Victoria, G. (Puerto Rico Univ., Rio Piedras (Puerto Rico). Dept. of Biology)

    1989-02-01

    The chemotactic behavior of deep terrestrial subsurface bacteria toward amino acids, carbohydrates and trichloroethylene was assayed using a modification of the capillary method and bacterial enumeration by acridine orange direct counts. Eleven isolates of bacteria isolated from six different geological formations were investigated. A bimodal response rather than an absolute positive or negative response was observed in most assays. Most of the isolates were positively chemotactic to low concentrations of substrates and were repelled by high concentrations of the same substrate. However, this was not the case for trichloroethylene (TCE) which was mostly an attractant and elicited the highest responses in all the isolates when compared with amino acids and carbohydrates. The movement rates of these isolates in aseptic subsurface sediments in the absence and presence of TCE were also determined using a laboratory model. All of the isolates showed distinct response range, peak, and threshold concentrations when exposed to the same substrates suggesting that they are possibly different species as has been inferred from DNA homology studies. 101 refs., 4 figs., 57 tabs.

  10. SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION

    Directory of Open Access Journals (Sweden)

    Yasmeen Y. A. Elyas

    2015-04-01

    Full Text Available Forty isolates of lactic acid bacteria (LAB were isolated from different types of fermented foods consumed in Sudan. Phenotypic tests revealed that all isolates were homofermentative LAB. Twenty-four isolates produced inhibitory substances primarily active against Staphylococcus aureus ATCC 2818 and Escherichia coli ATCC 29522. The inhibitory activity of 88% of enterococci and 58% of lactobacilli was recorded from meat isolates, whereas all activity of pediococcal isolates came from fermented milk isolates. The cell-free cultures of 18 isolates exhibiting inhibitory activity was chosen for further investigation such as sensitivity to proteolytic enzyme (pepsin, effect of heat treatment (60°C for 60min, 100°C for 20min and 121°C for 15min and effect of pH ( pH 2.0, pH 6.5, and pH 9.0. The inhibitory activity was eliminated upon treatment with pepsin. The bacteriocin-like substances lost their activity after heating at all temperatures used and at alkaline pH (9.0, whereas they were active at acidic pH (2.0. The antimicrobial activity of bacteriocin-like substances produced by the isolated LAB could prevent spoilage and/or pathogenic microorganism in Sudanese fermented food. Further study should be related with species identification of the producer strains and with the purification and characterization of these becteriocin-like substances in order to explore them in food industry.

  11. Surface Binding of Aflatoxin B1 by Lactic Acid Bacteria

    OpenAIRE

    Haskard, Carolyn A.; El-Nezami, Hani S.; Kankaanpää, Pasi E.; Salminen, Seppo; Ahokas, Jorma T.

    2001-01-01

    Specific lactic acid bacterial strains remove toxins from liquid media by physical binding. The stability of the aflatoxin B1 complexes formed with 12 bacterial strains in both viable and nonviable (heat- or acid-treated) forms was assessed by repetitive aqueous extraction. By the fifth extraction, up to 71% of the total aflatoxin B1 remained bound. Nonviable bacteria retained the highest amount of aflatoxin B1. Lactobacillus rhamnosus strain GG (ATCC 53103) and L. rhamnosus strain LC-705 (DS...

  12. Effects of lactic acid bacteria contamination on lignocellulosic ethanol fermentation

    Science.gov (United States)

    Slower fermentation rates, mixed sugar compositions, and lower sugar concentrations may make lignocellulosic fermentations more susceptible to contamination by lactic acid bacteria (LAB), which is a common and costly problem to the corn-based fuel ethanol industry. To examine the effects of LAB con...

  13. Lactic acid bacteria in a changing legislative environment

    NARCIS (Netherlands)

    Feord, J.

    2002-01-01

    The benefits of using lactic acid bacteria in the food chain, both through direct consumption and production of ingredients, are increasingly recognised by the food industry and consumers alike. The regulatory environment surrounding these products is diverse, covering foods and food ingredients, pr

  14. Systems solutions by lactic acid bacteria: from paradigms to practice

    NARCIS (Netherlands)

    Vos, de W.M.

    2011-01-01

    Lactic acid bacteria are among the powerhouses of the food industry, colonize the surfaces of plants and animals, and contribute to our health and well-being. The genomic characterization of LAB has rocketed and presently over 100 complete or nearly complete genomes are available, many of which serv

  15. Lactic acid bacteria : the bugs of the new millennium

    NARCIS (Netherlands)

    Konings, W.N; Kok, J.; Kuipers, O.P.; Poolman, B.

    2000-01-01

    Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be benefic

  16. Modelling strategies for the industrial exploitation of lactic acid bacteria

    NARCIS (Netherlands)

    Teusink, B.; Smid, E.J.

    2006-01-01

    Lactic acid bacteria (LAB) have a long tradition of use in the food industry, and the number and diversity of their applications has increased considerably over the years. Traditionally, process optimization for these applications involved both strain selection and trial and error. More recently, me

  17. Systems solutions by lactic acid bacteria: from paradigms to practice.

    Science.gov (United States)

    de Vos, Willem M

    2011-08-30

    Lactic acid bacteria are among the powerhouses of the food industry, colonize the surfaces of plants and animals, and contribute to our health and well-being. The genomic characterization of LAB has rocketed and presently over 100 complete or nearly complete genomes are available, many of which serve as scientific paradigms. Moreover, functional and comparative metagenomic studies are taking off and provide a wealth of insight in the activity of lactic acid bacteria used in a variety of applications, ranging from starters in complex fermentations to their marketing as probiotics. In this new era of high throughput analysis, biology has become big science. Hence, there is a need to systematically store the generated information, apply this in an intelligent way, and provide modalities for constructing self-learning systems that can be used for future improvements. This review addresses these systems solutions with a state of the art overview of the present paradigms that relate to the use of lactic acid bacteria in industrial applications. Moreover, an outlook is presented of the future developments that include the transition into practice as well as the use of lactic acid bacteria in synthetic biology and other next generation applications.

  18. 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)...

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

    Directory of Open Access Journals (Sweden)

    Santos Filipe

    2009-05-01

    Full Text Available 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. Results Heme- (and menaquinone stimulated aerobic growth was observed for several species and genera of lactic acid bacteria. These include Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacilllus brevis, Lactobacillus paralimentarius, Streptococcus entericus and Lactococcus garviae. The increased biomass production without further acidification, which are respiration associated traits, are suitable for high-throughput screening as demonstrated by the screening of 8000 Lactococcus lactis insertion mutants. Respiration-negative insertion-mutants were found with noxA, bd-type cytochrome and menaquinol biosynthesis gene-disruptions. Phenotypic screening and in silico genome analysis suggest that respiration can be considered characteristic for certain species. Conclusion We propose that the cyd-genes were present in the common ancestor of lactic acid bacteria, and that multiple gene-loss events best explains the observed distribution of these genes among the species.

  20. Mucosal Vaccination and Therapy with Genetically Modified Lactic Acid Bacteria

    NARCIS (Netherlands)

    Wells, J.

    2011-01-01

    Lactic acid bacteria (LAB) have proved to be effective mucosal delivery vehicles that overcome the problem of delivering functional proteins to the mucosal tissues. By the intranasal route, both live and killed LAB vaccine strains have been shown to elicit mucosal and systemic immune responses that

  1. Isolation of dextran-hydrolyzing intestinal bacteria and characterization of their dextranolytic activities.

    Science.gov (United States)

    Kim, Jin Kyoung; Shin, So-Yeon; Moon, Jin Seok; Li, Ling; Cho, Seung Kee; Kim, Tae-Jip; Han, Nam Soo

    2015-06-01

    The aim of this study was to isolate dextran-hydrolyzing bacteria from the human intestines and to identify their dextranolytic enzymes. For this, dextranase-producing microorganisms were screened from fecal samples by using blue dextran-containing media. Colonies producing a decolorized zone were isolated and they were grouped using RAPD-PCR. 16S rRNA gene sequencing analysis revealed the isolates were Bacteroides (B.) thetaiotaomicron, B. ovatus, B. vulgatus, B. dorei, B. xylanisolvens, B. uniformis, and Veillonella (V.) rogosae. Thin layer chromatography analysis showed that the dextranases exhibit mainly endo-type activity and produce various oligosaccharides including isomaltose and isomaltotriose. Zymogram analysis demonstrated that enzymes localized mainly in the cell membrane fraction and the molecular weight was 50-70 kDa. When cultured in a dextran-containing medium, all strains isolated in this study produced short-chain fatty acids, with butyric acid as the major compound. This is the first study to report that human intestinal B. xylanisolvens, B. dorei, and V. rogosae metabolize dextran utilizing dextranolytic enzymes. PMID:25652688

  2. Isolation and selection of local isolates of chitinolitic bacteria that potent to biocontrol of larva stadia of Aedes aegypti L.

    Directory of Open Access Journals (Sweden)

    SRI PUJIYANTO

    2008-01-01

    Full Text Available The dengue fever was the most dangerously epidemic in Indonesia, so it is important to prevent the population of Aedes aegypti L. The larva stages of Ae. aegypti had an exosceleton from chitin, so if its exosceleton had been degraded the larva would be died. Many bacteria had chitin degradation activities, and the bacteria had potential as a biocontrol for Ae. aegypti larva stages. This research was got many of the local chitinolitic bacteria that had been potential as a biocontrol for Ae. aegypti larva stages. The chitinolitic bacteria were isolated with selective agar medium. The sources of isolates were collected from Central Java and West Java water resources. Selected isolates was done to get the higher chitinolitic activity in mineral water medium. The isolate LMB1-5 was potential as a bioinsecticide for Ae. aegypti larva stages. This isolate decreased 86.7% of the larva population in 7 days.

  3. Antimicrobial activity of extracellular metabolites from antagonistic bacteria isolated from potato (Solanum phureja crops

    Directory of Open Access Journals (Sweden)

    Sinar David Granada García

    2014-09-01

    Full Text Available Microorganisms for biological control are capable of producing active compounds that inhibit the development of phytopathogens, constituting a promising tool toob tain active principles that could replace synthetic pesticides. This study evaluatedtheability of severalpotentialbiocontrol microorganismsto produce active extracellular metabolites. In vitro antagonistic capability of 50 bacterial isolates from rhizospheric soils of "criolla" potato (Solanum phureja was tested through dual culture in this plant with different plant pathogenic fungi and bacteria. Isolates that showed significantly higher antagonistic activity were fermented in liquid media and crude extracts from the supernatants had their biological activities assessed by optical density techniques. Inhibitory effecton tested pathogens was observed for concentrations between 0.5% and 1% of crude extracts. There was a correlation between the antimicrobial activity of extracts and the use of nutrient-rich media in bacteria fermentation. Using a bioguided method, a peptidic compound, active against Fusarium oxysporum, was obtained from the 7ANT04 strain (Pyrobaculum sp.. Analysis by nuclear magnetic resonance and liquid chromatography coupled to mass detector evidenced an 11-amino acid compound. Bioinformatic software using raw mass data confirmed the presence of a cyclic peptide conformed by 11 mostly non-standard amino acids.

  4. Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho Phage resistance of acid lactic bacteria isolated from Coalho cheese industries

    Directory of Open Access Journals (Sweden)

    Cristiane Pereira de Lima

    2012-06-01

    isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.

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

    Directory of Open Access Journals (Sweden)

    Ping Xiao

    2015-03-01

    Full Text Available In this study, broad bean protein hydrolysates (BPH produced by alcalase with strong-stimulating activity for lactic acid bacteria (LAB was first time reported. In order to obtain the key peptide that have growth-stimulating activity for lactic acid bacteria (LAB, gel filtration chromatography and Reverse Phase High Performance Liquid Chromatography (RP-HPLC were applied to isolate and purify the peptides from BPH. Finally, F4-2 elicited the highest activity for LAB, corresponding to amino acid sequence Ser-Ala-Gln (304.10Da was identified by Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF/TOF MS/MS. Thus, this study shows that broad bean peptide is a good source to promote the LAB growth and this function is reported for the first time.

  6. Isolation of the moderately halophilic bacteria and effects of pH and incubation on their growth

    Directory of Open Access Journals (Sweden)

    Maryam Zanjirband

    2010-01-01

    Full Text Available Micro organisms that grow in habitats characterized by high or low temperatures, acidic or alkaline pHs, high salt concentrations and high pressures have been termed extremophiles. The halophilic microorganisms are a group of extremophiles that are able to grow in the presence of NaCl. For isolation of moderately halophilic bacteria, specimens were collected from sea water (Persian Gulf and different parts of tannery factory. Samples were enriched in specific medium for halophils, and bacteria were purred with streak plate method and were identified. To investigate the effects of various temperatures and various pH on their growth, drop plate method and microtitre plate method were used. In this study, 8 bacteria from different parts of tannery factory and 8 bacteria from Persian Gulf were isolated. Phenotypic and biotipic studies were accomplished the collected bacteria. Results indicated that, the best temperature for tannery factory and Persian Gulf isolates were 28C and 37C respectively. Optimum pH for tannery factory and Persian Gulf isolates was 7.2.

  7. Examination of Lactic Acid Bacteria to Secretion of Bacteriocins

    Directory of Open Access Journals (Sweden)

    Maira Urazova

    2014-01-01

    Full Text Available Introduction: Bacteriocins produced by lactic acid bacteria (LAB have the potential to cover a very broad field of applications, including the food industry and the medical sector. In the food industry, bacteriocinogenic LAB strains can be used as starter cultures, co-cultures, and bioprotective cultures, which would be used to improve food quality and safety. In the medical sector, bacteriocins of probiotic LAB might play a role in interactions, which take place in human gastrointestinal tract, and contribute to gut health. The aim of this study was the examine the effect of LAB antimicrobial activity. Methods: LAB were isolated from different commercial and home made products, such as kazy and sour cream. To screen for bacteriocin producing LAB, we used an agar diffusion bioassay, described in a previous study by Dr. Yang, with three modifications in cell-free supernatant (CFS. First we had a clear supernatant, second we adjusted the CFS to pH 6.0 to eliminate acids antimicrobial effects, and third the CFS pH 6.0 was treated with catalase to exclude the action of H2O2 and confirm action of bacteriocin-like substances. Pathogenic S.marcescens, E. coli, S.aureus cultures were used as indicators. Results: Screening of 95 strains of LAB through deferred antagonism to six indicator cultures showed that all of the selected strains had a high value of antibacterial activity. However, CFS of only 50 strains retained their antimicrobial activity, and 10 of them lost this activity in the second modification of CFS with pH 6.0 to test culture S.marcescens, which confirmed the acidic nature of antimicrobial activity of CFS. Lb.rhamnosus (P-1, Lb.fermentum (N-6, and Lc.lactis (7M lost antibacterial activity in the presence of the catalase. All modifications of CFS of three strains: Lb.pentosus (16al, Lb.pentosus (P-2, and Pediococcusacidilactici (8 retained inhibitory activity to E.coli and S. aureus. Supernatants of only Lactococcusgarvieae (10a and

  8. Frequency of Resistance and Susceptible Bacteria Isolated from Houseflies

    Directory of Open Access Journals (Sweden)

    B Davari

    2010-12-01

    Conclusion: Houseflies collected from hospitals and slaughterhouse may be involved in the spread of drug resistant bacteria and may increase the potential of human exposure to drug resistant bacteria.

  9. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Vancanneyt, M.; Vilalta, N.E.;

    2003-01-01

    Aims: To evaluate spoilage and identify lactic acid bacteria (LAB) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (MAP) at 0, 5, 8, 15 and 25degreesC. Methods and Results: Bacterial isolates (102) from spoilage associations of cooked and brined...... MAP shrimps were characterized by phenotypic tests and identified as lactic acid bacteria (78 isolates), other Gram-positive bacteria (13 isolates) and Gram-negative bacteria (11 isolates). A selection of 48 LAB isolates were further characterized and identified by phenotypic tests and SDS......-PAGE electrophoresis of whole cell proteins. Selected clusters of LAB isolates were analysed by plasmid profiling, pulsed field gel electrophoresis and 16S rRNA gene sequencing. Enterococcus faecalis was identified in spoilage associations at 15degreesC and 25degreesC, and its metabolic activity corresponded...

  10. Isolation and characterization of novel thermophilic lipase-secreting bacteria

    Directory of Open Access Journals (Sweden)

    Mohammed Rabbani

    2013-12-01

    Full Text Available The purpose of the present study was to screen and identify the lipase-producing microorganisms from various regions of Iran. Samples collected from hot spring, Persian Gulf, desert area and oil-contaminated soil, were analyzed for thermophilic extracellular-lipase producing organisms. Six strains with high activity on rhodamine B plates were selected for chemical identification and further study. Among these isolated bacteria, four strains show higher activity in pH-Stat method at 55 °C. These strains were identified by PCR amplification of 16s rRNA genes using universal primers. Fermentation increased the activity up to 50%. The growth medium, designed for lipase production, increased the activity up to 4.55 folds. The crude supernatant of ZR-5 after fermentation and separation the cells, was lyophilized and the activity was measured. Total activity of this strain was 12 kU/g that shows its potential for industrial uses. Further study is required for purification of enzyme and calculation its specific activity. Immobilization is another approach should be considered.

  11. Isolation and characterization of novel thermophilic lipase-secreting bacteria.

    Science.gov (United States)

    Rabbani, Mohammed; Bagherinejad, Mohammad Reza; Sadeghi, Hamid MirMohammad; Shariat, Ziaedin Samsam; Etemadifar, Zahra; Moazen, Fatemeh; Rahbari, Manizheh; Mafakher, Ladan; Zaghian, Saeideh

    2013-12-01

    The purpose of the present study was to screen and identify the lipase-producing microorganisms from various regions of Iran. Samples collected from hot spring, Persian Gulf, desert area and oil-contaminated soil, were analyzed for thermophilic extracellular-lipase producing organisms. Six strains with high activity on rhodamine B plates were selected for chemical identification and further study. Among these isolated bacteria, four strains show higher activity in pH-Stat method at 55 °C. These strains were identified by PCR amplification of 16s rRNA genes using universal primers. Fermentation increased the activity up to 50%. The growth medium, designed for lipase production, increased the activity up to 4.55 folds. The crude supernatant of ZR-5 after fermentation and separation the cells, was lyophilized and the activity was measured. Total activity of this strain was 12 kU/g that shows its potential for industrial uses. Further study is required for purification of enzyme and calculation its specific activity. Immobilization is another approach should be considered. PMID:24688500

  12. ISOLATION AND SELECTION OF ALKALINE PROTEOLYTIC BACTERIA FROM LEATHER PR OCESSING WASTE AND ENZYME CHARACTERIZATION

    OpenAIRE

    MARITA ANGGARANi; Nisa R. Mubarik; BUDIASIH WAHYUNTARI

    2004-01-01

    The aims of this experiment were to isolate alkaline protease producing bacteria from leather processing waste, and to study the biochemical properties of the enzyme produced by the selected bacteria. Nine bacterial isolates incubated at 37"C, revealed proteolytic activity on skim milk containing media. Four isolates were grown at pH 9 and another four isolates at pH 10 and only one isolate at pH 11. However, in further subculture, there were only three isolates that showed proteolytic acti...

  13. 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. PMID:26686515

  14. Antibacterial susceptibility of bacteria isolated from burns and wounds of cancer patients

    Directory of Open Access Journals (Sweden)

    Sulaiman A. Alharbi

    2014-01-01

    Full Text Available In this study 540 burns and wound swabs were collected from cancer patients of some Egyptian hospitals. The single infection was detected from 210, and 70 cases among wounded and burned patients, while mixed infection was 30 and 45, respectively. We recovered where 60 isolates of Pseudomonas aeruginosa, 60 isolates of Staphylococcus aureus, 7 isolates of Staphylococcus epidermidis, 4 isolates of Streptococcus pyogenes, 25 isolates of Escherichia coli, 23 isolates of Klebsiella pneumoniae and 27 isolates of Proteus vulgaris from 355 burn and surgical wound infections . All bacterial isolates showed high resistance to the commonly used β-lactams (amoxycillin, cefaclor, ampicillin, vancomycin, amoxicillin/clavulonic, and low resistance to imepenim and ciprofloxacin. Plasmid analysis of six multidrug resistant and two susceptible bacterial isolates revealed the same plasmid pattern. This indicated that R-factor is not responsible for the resistance phenomenon among the isolated opportunistic bacteria. The effect of ultraviolet radiation on the isolated bacteria was studied.

  15. Occurrence and role of lactic acid bacteria in seafood products

    OpenAIRE

    Leroi, Francoise

    2010-01-01

    Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both vacuum (VP) and modified atmosphere (MAP) packaging commonly CO2 enriched, the growth of the Gram-ne...

  16. Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products Atividade antilisterial de bactérias láticas isoladas de carnes e produtos cárneos brasileiros embalados à vácuo

    Directory of Open Access Journals (Sweden)

    Elaine C.P. De Martinis

    2001-03-01

    Full Text Available Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH, three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented antilisterial activity and a potential application as biopreservatives in meat systems.Vinte amostras de carnes e produtos cárneos brasileiros foram analisadas com a finalidade de se isolar bactérias láticas produtoras de bacteriocina, através do método de antagonismo em ágar, utilizando Lactobacillus sake ATCC 15521 como microrganismo indicador. Baseado na coloração de Gram, reação com KOH, teste de catalase e teste de fermentação de 49 carboidratos (API 50 CH, três das sete cepas com características antagonísticas foram classificadas como Lactobacillus curvatus, uma como Leuconostoc mesenteroides e uma como Leuconostoc sp. Duas cepas não puderam ser identificadas usando apenas estes testes. Os inibidores produzidos por essas cepas mostraram-se sensíveis a proteases. A inibição devido a bacteriófagos líticos foi descartada e assim as culturas foram classificadas como bactérias láticas produtoras de bacteriocina. Quatro cepas apresentaram atividade antilisterial, e conseqüentemente um potencial de utilização como bioconservadores em produtos cárneos.

  17. Cellular fatty acid composition, protein profile and antimicrobial activity of Bacillus sp., isolated from fish gut

    Institute of Scientific and Technical Information of China (English)

    Pushparaj Sujith; Baskaran Rohini; Singaram Jayalakshmi

    2014-01-01

    Objective: To purify and partially characterize the antimicrobial compounds from bacteriaBacillus sp., isolated from fish gut. Methods: Protein and fatty acids were isolated from the bacteria and checked for the presence of antibacterial activity. Protein has been purified to apparent homogeneity from the supernatants of culture by means of ammonium sulphate precipitation followed by dialysis. Fourier transform infrared spectroscopy analyses were performed for proteins to identify the functional groups.Results:sulfate polyacrylamide gel electrophoresis. Fatty acids were extracted and subjected to gas chromatographic analysis.Conclusions:Protein showed an apparent molecular mass 56, 47 and 39 kDa on sodium dodecyl acids and proteins which holds promise for the development of new drugs. The antimicrobial activity of the bacteria might be due to the presence of fatty acids and proteins which holds promise for the development of new drugs.

  18. Degradation behaviors of nonylphenol ethoxylates by isolated bacteria using improved isolation method

    Institute of Scientific and Technical Information of China (English)

    GU Xin; ZHANG Yu; ZHANG Jing; YANG Min; Hideyuki Tamaki; Yoichi Kamagata

    2008-01-01

    Nonylphenol ethoxylate (NPEO)-degrading bacteria were isolated from activated sludge using an improved isolation method, and the corresponding degradation behaviours were investigated. Eight NPEO-degrading strains distributed in genera Pseudomonas, Sphingomonas, Sphingobium, Cupriavidus, Ralstonia, Achromobacter, and Staphylococcus were acquired. The latter five genera have never been reported for the degradation of NPEOs. Four degradation patterns were observed for the eight pure strains. In pattern A, NPEOs were converted to short-chain NPEOs and carboxylated products, while in pattern B, lower ethoxylated oligomers appeared. Nonylphenol monoethoxylate was the main product in pattern C, while in pattern D ethoxylated units was oxidized but not shortened. Pattern C and D have not yet been reported.

  19. Fermentation of Prefermented and Extruded Rice Flour by Lactic Acid Bacteria from Sikhae

    DEFF Research Database (Denmark)

    Lee, C. H.; Min, K. C.; Souane, M.;

    1992-01-01

    The acid- and flavor-forming properties of Lactobacillus plantarum and Leuconostoc mesenteroides isolated from Sikhae, a Korean traditional lactic acid fermented fish product, were examined and compared to those of Lactobacillus casei and Lactococcus lactis subsp. diacetylactis DRC3. The effects...... digestion. The amount of sugar consumption during lactic fermentation varied with the type of bacteria. Leuconostoc mesenteroides(sikhae) and Lactobacillus plantarum(sikhae) increased up to 6 times of original cell number by 24 hrs of fermentation in rice + soymilk substrate, but Lactococcus lactis...

  20. Isolation, Characterization, and Genetic Diversity of Ice Nucleation Active Bacteria on Various Plants

    Directory of Open Access Journals (Sweden)

    DIANA ELIZABETH WATURANGI

    2009-06-01

    Full Text Available Ice nucleation active (INA bacteria is a group of bacteria with the ability to catalyze the ice formation at temperature above -10 oC and causing frost injury in plants. Since, most of the literature on INA bacteria were from subtropical area, studies of INA bacteria from tropical area are needed. We sampled eight fruits and 36 leaves of 21 plant species, and then identified through biochemical and genetic analysis. INA bacteria were characterized for INA protein classification, pH stability, and optimization of heat endurance. We discovered 15 INA bacteria from seven plants species. Most of bacteria are oxidase and H2S negative, catalase and citrate positive, gram negative, and cocoid formed. These INA bacteria were classified in to three classes based on their freezing temperature. Most of the isolates were active in heat and pH stability assay. Some isolates were analysed for 16S rRNA gene. We observed that isolates from Morinda citrifolia shared 97% similiarity with Pseudomonas sp. Isolate from Piper betle shared 93% similarity with P. pseudoalcaligenes. Isolate from Carica papaya shared 94% similarity with Pseudomonas sp. While isolate from Fragaria vesca shared 90% similarity with Sphingomonas sp.

  1. Isolation of Gemmata-Like and Isosphaera-Like Planctomycete Bacteria from Soil and Freshwater

    OpenAIRE

    Wang, Jenny; Jenkins, Cheryl; Webb, Richard I.; Fuerst, John A.

    2002-01-01

    New cultured strains of the planctomycete division (order Planctomycetales) of the domain Bacteria related to species in the genera Gemmata and Isosphaera were isolated from soil, freshwater, and a laboratory ampicillin solution. Phylogenetic analysis of the 16S rRNA gene from eight representative isolates showed that all the isolates were members of the planctomycete division. Six isolates clustered with Gemmata obscuriglobus and related strains, while two isolates clustered with Isosphaera ...

  2. Lactobionic and cellobionic acid production profiles of the resting cells of acetic acid bacteria.

    Science.gov (United States)

    Kiryu, Takaaki; Kiso, Taro; Nakano, Hirofumi; Murakami, Hiromi

    2015-01-01

    Lactobionic acid was produced by acetic acid bacteria to oxidize lactose. Gluconobacter spp. and Gluconacetobacter spp. showed higher lactose-oxidizing activities than Acetobacter spp. Gluconobacter frateurii NBRC3285 produced the highest amount of lactobionic acid per cell, among the strains tested. This bacterium assimilated neither lactose nor lactobionic acid. At high lactose concentration (30%), resting cells of the bacterium showed sufficient oxidizing activity for efficient production of lactobionic acid. These properties may contribute to industrial production of lactobionic acid by the bacterium. The bacterium showed higher oxidizing activity on cellobiose than that on lactose and produced cellobionic acid. PMID:25965080

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

    Science.gov (United States)

    Kok, J

    1996-10-01

    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 transcription was studied and found to be regulatable. Examples are the lactose operon, the operon for nisin production, and genes in the proteolytic pathway of Lactococcus lactis, as well as xylose metabolism in Lactobacillus pentosus. Some other operons were specifically targetted with the aim to compare their mode of regulation with known regulatory mechanisms in other well-studied bacteria. These studies, dealing with the biosynthesis of histidine, tryptophan, and of the branched chain amino acids in L. lactis, have given new insights in gene regulation and in the occurrence of auxotrophy in these bacteria. Also, nucleotide sequence analyses of a number of lactococcal bacteriophages was recently initiated to, among other things, specifically learn more about regulation of the phage life cycle. Yet another approach in the analysis of regulated genes is the 'random' selection of genetic elements that respond to environmental stimuli and the first of such sequences from lactic acid bacteria have been identified and characterized. The potential of these regulatory elements in fundamental research and practical (industrial) applications will be discussed.

  4. Inhibition of hydrogen fermentation of organic wastes by lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Noike, Tatsuya; Takabatake, Hiroo [Tohoku Univ., Sendai (Japan). Dept. of Civil Engineering; Japan Science and Technology Corporation, Saitama (Japan). CREST; Mizuno, Osama [Ataka Construction and Engineering Co., Osaka (Japan); Ohba, Mika [Japan Science and Technology Corporation, Saitama (Japan). CREST

    2002-12-01

    The effects of lactic acid bacteria (LAB) on hydrogen fermentation of organic waste were investigated. For this three hydrogen producing strains of Clostridium were cultured with two lactic acid bacteria, i.e. Lactobacillus paracasei and Enterococcus durans, which were isolated from the wastes generated in the bean curd manufacturing. The decrease or cessation of hydrogen production by Clostridium was caused by the addition of LAB. The supernatants of L. paracasei and E. durans suspensions also inhibited hydrogen production by Clostridium. This inhibition was partially destroyed in the presence of trypsin, which is a protease inactivating a bacteriocin. These results suggest that the inhibitory effect of lactic acid bacteria on hydrogen production was caused by bacteriocins excreted from LAB which have a deleterious effect on other bacteria. To suppress any effect by LAB, heat treatment of this waste was investigated as a possible pretreatment step. The inhibition of hydrogen production was reduced by heat treatment for 30 min at temperatures ranging from 50{sup o}C to 90{sup o}C. This means that a temperature of 50{sup o}C is already adequate to prevent growth of LAB. (Author)

  5. Bacteriocins of lactic acid bacteria: extending the family.

    Science.gov (United States)

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

    2016-04-01

    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 proteinaceous antimicrobial molecules with a diverse genetic origin, posttranslationally modified or not, that can help the producer organism to outcompete other bacterial species. In this review, we focus on the various types of bacteriocins that can be found in LAB and the organization and regulation of the gene clusters responsible for their production and biosynthesis, and consider the food applications of the prototype bacteriocins from LAB. Furthermore, we propose a revised classification of bacteriocins that can accommodate the increasing number of classes reported over the last years.

  6. Isolation and identification of α-Endosulfan degrading bacteria from insect microflora

    Directory of Open Access Journals (Sweden)

    Özlem Gür Özdal

    2016-04-01

    Full Text Available Increasing of industrialization and population has resulted in the accumulation of a wide variety of chemicals. Especially, widespread use of synthetic and toxic chemicals have led to an effort to improve new technologies to reduce or eliminate these contaminants from the environment. Chemical methods that used for the treatment of toxic materials are expensive, time-consuming and difficult, especially in extensive agricultural areas. Furthermore these methods led to formation of new chemical pollutants. Recent years, one promising alternative treatment method is to use of microorganisms for the biodegradation of these toxic chemicals. This method is effective, minimally hazardous, economical, versatile and environment friendly. In this study, we thought that microflora of insecticide resistant insects may be a potential reservoir for the isolation of new bacteria that can be used for the biodegradation of insecticides. In this research work, totally 24 bacterial isolates capable of biodegradation α-endosulsan were isolated from the body microflora of insects belong to Orthoptera, Dermaptera, Mantodea and Hymenoptera orders. Based on the some morphological, physiological and biochemical characteristics and fatty acid profiles they were identified as Stenotrophomonas, Pseudomonas, Acinetobacter, Bacillus, Brevibacillus, Flavimonas and Rhodococcus. As a result, these isolates can be used for the treatment of α-endosulfan residues at different environments.

  7. Isolation and characterization of biosurfactant producing bacteria from Persian Gulf (Bushehr provenance).

    Science.gov (United States)

    Hassanshahian, Mehdi

    2014-09-15

    Biosurfactants are surface active materials that are produced by some microorganisms. These molecules increase biodegradation of insoluble pollutants. In this study sediments and seawater samples were collected from the coastline of Bushehr provenance in the Persian Gulf and their biosurfactant producing bacteria were isolated. Biosurfactant producing bacteria were isolated by using an enrichment method in Bushnell-Hass medium with diesel oil as the sole carbon source. Five screening tests were used for selection of Biosurfactant producing bacteria: hemolysis in blood agar, oil spreading, drop collapse, emulsification activity and Bacterial Adhesion to Hydrocarbon test (BATH). These bacteria were identified using biochemical and molecular methods. Eighty different colonies were isolated from the collected samples. The most biosurfactant producing isolates related to petrochemical plants of Khark Island. Fourteen biosurfactant producing bacteria were selected between these isolates and 7 isolates were screened as these were predominant producers that belong to Shewanella alga, Shewanella upenei, Vibrio furnissii, Gallaecimonas pentaromativorans, Brevibacterium epidermidis, Psychrobacter namhaensis and Pseudomonas fluorescens. The largest clear zone diameters in oil spreading were observed for G. pentaromativorans strain O15. Also, this strain has the best emulsification activity and reduction of surface tension, suggesting it is the best of thee isolated strains. The results of this study confirmed that there is high diversity of biosurfactant producing bacteria in marine ecosystem of Iran and by application of these bacteria in petrochemical waste water environmental problems can be assisted. PMID:25037876

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

    Science.gov (United States)

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

    2015-01-01

    We investigated the potential plant growth-promoting traits of 377 culturable endophytic bacteria, isolated from Vitis vinifera cv. Glera, as good biofertilizer candidates in vineyard management. Endophyte ability in promoting plant growth was assessed in vitro by testing ammonia production, phosphate solubilization, indole-3-acetic acid (IAA) and IAA-like molecule biosynthesis, siderophore and lytic enzyme secretion. Many of the isolates were able to mobilize phosphate (33%), release ammonium (39%), secrete siderophores (38%) and a limited part of them synthetized IAA and IAA-like molecules (5%). Effects of each of the 377 grapevine beneficial bacteria on Arabidopsis thaliana root development were also analyzed to discern plant growth-promoting abilities (PGP) of the different strains, that often exhibit more than one PGP trait. A supervised model-based clustering analysis highlighted six different classes of PGP effects on root architecture. A. thaliana DR5::GUS plantlets, inoculated with IAA-producing endophytes, resulted in altered root growth and enhanced auxin response. Overall, the results indicate that the Glera PGP endospheric culturable microbiome could contribute, by structural root changes, to obtain water and nutrients increasing plant adaptation and survival. From the complete cultivable collection, twelve promising endophytes mainly belonging to the Bacillus but also to Micrococcus and Pantoea genera, were selected for further investigations in the grapevine host plants towards future application in sustainable management of vineyards. PMID:26473358

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

    Directory of Open Access Journals (Sweden)

    Enrico Baldan

    Full Text Available We investigated the potential plant growth-promoting traits of 377 culturable endophytic bacteria, isolated from Vitis vinifera cv. Glera, as good biofertilizer candidates in vineyard management. Endophyte ability in promoting plant growth was assessed in vitro by testing ammonia production, phosphate solubilization, indole-3-acetic acid (IAA and IAA-like molecule biosynthesis, siderophore and lytic enzyme secretion. Many of the isolates were able to mobilize phosphate (33%, release ammonium (39%, secrete siderophores (38% and a limited part of them synthetized IAA and IAA-like molecules (5%. Effects of each of the 377 grapevine beneficial bacteria on Arabidopsis thaliana root development were also analyzed to discern plant growth-promoting abilities (PGP of the different strains, that often exhibit more than one PGP trait. A supervised model-based clustering analysis highlighted six different classes of PGP effects on root architecture. A. thaliana DR5::GUS plantlets, inoculated with IAA-producing endophytes, resulted in altered root growth and enhanced auxin response. Overall, the results indicate that the Glera PGP endospheric culturable microbiome could contribute, by structural root changes, to obtain water and nutrients increasing plant adaptation and survival. From the complete cultivable collection, twelve promising endophytes mainly belonging to the Bacillus but also to Micrococcus and Pantoea genera, were selected for further investigations in the grapevine host plants towards future application in sustainable management of vineyards.

  10. Lactic acid bacteria fermentations in oat-based suspensions

    OpenAIRE

    Mårtensson, Olof

    2002-01-01

    This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were grown in these oat-based suspensions...

  11. Lactic acid bacteria: the bugs of the new millennium

    OpenAIRE

    Konings, W N; Kok, J; Kuipers, O P; Poolman, B.

    2000-01-01

    Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysin...

  12. Research of Sichuan Paocai and Lactic Acid Bacteria

    OpenAIRE

    Chen Gong; Yu Wen-Hua; Zhang Qi-sheng; Song Ping; Zhang Bei-Bei; Liu Zhu; You Jing-gang; Li Heng

    2014-01-01

    Sichuan Paocai with long history is a typical representative of Chinese pickles, which has been inherited for thousands years. Its strong vitality was largely due to its unique microbial fermentation style. In this study, molecular microbial technology and traditional microbial technology were employed to study the distributions and changes of the microorganisms during the fermentation. The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus plantarum...

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

    OpenAIRE

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

    2015-01-01

    In contrast to the honey bee gut, which is colonized by a few characteristic bacterial clades, the hive of the honey bee is home to a diverse array of microbes, including many lactic acid bacteria (LAB). In this study, we used culture, combined with sequencing, to sample the LAB communities found across hive environments. Specifically, we sought to use network analysis to identify microbial hubs sharing nearly identical operational taxonomic units, evidence which may indicate cooccurrence of ...

  14. Isolation and Characterisation of Diazotrophic Bacteria from Rhizosphere of Different Rice Cultivars of South Assam, India

    Directory of Open Access Journals (Sweden)

    FOLGUNI LASKAR

    2013-04-01

    Full Text Available Free living heterotrophic bacteria were isolated from the rhizosphere of 10 local and cultivated varieties of rice grown in Karimganj district of South Assam. Among the 25 isolates, 11 isolates withplant growth promoting activity were identified based on phenotypic and 16S rDNA sequence analysis. The strains were identified as Shingomonasazotifigens, Pseudomonas putida, Stenotrophomonasmaltophila,Acinetobacterradioresistance, Alkaligenesfaecalis, Enterobactercloaceae subsp. dissolvens, Pantoeaagglomerans, Klebsiellapneumoneae, Achromobacterxyloxidans, Herbispirillumrubrisubalbicans and Herbispirillum sp . The efficient strains are isolated from the local varieties of rice plant. The isolate KR-23 ( Sphingomonasazotifigens was a novel bacteria reported for the first time as nitrogen fixing bacteria from India. The nitrogen fixing ability along with IAA production, ACC deaminase activity and P-solubilisation by the bacteria has shown their potential for plant-growth-promoting rhizobacteria. KR-6( Stenotrophomonasmaltophila and KR-7( Herbispirillumrubrisubalbicans have been reported earlier as plant pathogensbut theyhave shown a high potential for nitrogen fixing and auxin producing activity in the present study

  15. Isolation of iron-oxidizing bacteria from corroded concretes of sewage treatment plants.

    Science.gov (United States)

    Maeda, T; Negishi, A; Komoto, H; Oshima, Y; Kamimura, K; Sugio, T

    1999-01-01

    Thirty-six strains of iron-oxidizing bacteria were isolated from corroded concrete samples obtained at eight sewage treatment plants in Japan. All of the strains isolated grew autotrophically in ferrous sulfate (3.0%), elemental sulfur (1.0%) and FeS (1.0%) media (pH 1.5). Washed intact cells of the 36 isolates had activities to oxidize both ferrous iron and elemental sulfur. Strain SNA-5, a representative of the isolated strains, was a gram-negative, rod-shaped bacterium (0.5-0.6x0.9-1.5 microm). The mean G+C content of its DNA was 55.9 mol%. The pH and temperature optima for growth were 1.5 and 30 degrees C, and the bacterium had activity to assimilate 14CO2 into the cells when ferrous iron or elemental sulfur was used as a sole source of energy. These results suggest that SNA-5 is Thiobacillus ferrooxidans strain. The pHs and numbers of iron-oxidizing bacteria in corroded concrete samples obtained by boring to depths of 0-1, 1-3, and 3-5 cm below the concrete surface were respectively 1.4, 1.7, and 2.0, and 1.2 x 10(8), 5 x 10(7), and 5 x 10(6) cells/g concrete. The degree of corrosion in the sample obtained nearest to the surface was more severe than in the deeper samples. The findings indicated that the levels of acidification and corrosion of the concrete structure corresponded with the number of iron-oxidizing bacteria in a concrete sample. Sulfuric acid produced by the chemolithoautotrophic sulfur-oxidizing bacterium Thiobacillus thiooxidansis known to induce concrete corrosion. Since not only T. thiooxidans but also T. ferrooxidans can oxidize reduced sulfur compounds and produce sulfuric acid, the results strongly suggest that T. ferrooxidans as well as T. thiooxidans is involved in concrete corrosion.

  16. Isolation and Characterisation of Diazotrophic Bacteria from Rhizosphere of Different Rice Cultivars of South Assam, India

    OpenAIRE

    FOLGUNI LASKAR; Sharma, G. D.

    2013-01-01

    Free living heterotrophic bacteria were isolated from the rhizosphere of 10 local and cultivated varieties of rice grown in Karimganj district of South Assam. Among the 25 isolates, 11 isolates withplant growth promoting activity were identified based on phenotypic and 16S rDNA sequence analysis. The strains were identified as Shingomonasazotifigens, Pseudomonas putida, Stenotrophomonasmaltophila,Acinetobacterradioresistance, Alkaligenesfaecalis, Enterobactercloaceae subsp. dissolvens, Pant...

  17. The influence of stress conditions on the growth of selected lactic acid bacteria

    International Nuclear Information System (INIS)

    A study was undertaken to determine the effects of certain stress conditions on selected lactic acid bacteria. Where recontamination occurred, lactic acid bacteria was already the dominant bacterial group, with counts of higher than 106/g in vacuum-packaged 'shelf stable' meat products after 1 week storage at 25 and 37 degrees Celsius respectively. Some of the isolates were capable of growing at a pH of 3,9. The minimum pH for growth of a specific culture was dependant on the type of acid that was used to lower the pH. Lactic and acetic acid had the highest inhibitory action. Hydrochloric and citric acid showed similar inhibitory effects, while the effects when using ascorbic acid or gluconic acid for lowering the pH were also fairly similar. Increase in the activity of certain lactic acid bacteria was noticed where the ratio of undissociated to dissociated citric acid in the medium was increased. After exceeding a concentration of 0,048 moles/l undissosiated citric acid in the medium, the activity of the majority of cultures was progressively inhibited. This phenomenon was also found with acetic acid for certain cultures. Selected lactic acid bacteria were resistant to an water activity (a (sub w)) of 0,94 in MRS broth, where NaCl or glycerol was used as a humectant. The minimum a (sub w) for growth was dependent on the type of humectant used. Concentrations of sodium benzoate and potassium sorbate were necessary to inhibit the majority of strains. The % inhibition by sodium benzoate and methyl paraben did not significantly change with a lowering in the pH of the growth medium. Except in the case of lactic acid, the different acids used to lower the pH of the medium did not have a significant effect on the % inhibition by the chemical preservatives. For the cocci, gamma D10 values of between 0,82 and 1,29 kGy were recorded, whereas the lactobacilli were less resistant to gamma rays, with D10 values of between 0,21 and 0,54 kGy

  18. Intracellular pH of acid-tolerant ruminal bacteria.

    OpenAIRE

    Russell, J B

    1991-01-01

    Acid-tolerant ruminal bacteria (Bacteroides ruminicola B1(4), Selenomonas ruminantium HD4, Streptococcus bovis JB1, Megasphaera elsdenii B159, and strain F) allowed their intracellular pH to decline as a function of extracellular pH and did not generate a large pH gradient across the cell membrane until the extracellular pH was low (less than 5.2). This decline in intracellular pH prevented an accumulation of volatile fatty acid anions inside the cells.

  19. Honeybees and beehives are rich sources for fructophilic lactic acid bacteria.

    Science.gov (United States)

    Endo, Akihito; Salminen, Seppo

    2013-09-01

    Fructophilic lactic acid bacteria (FLAB) are a specific group of lactic acid bacteria (LAB) characterized and described only recently. They prefer fructose as growth substrate and inhabit only fructose-rich niches. Honeybees are high-fructose-consuming insects and important pollinators in nature, but reported to be decreasing in the wild. In the present study, we analyzed FLAB microbiota in honeybees, larvae, fresh honey and bee pollen. A total of 66 strains of LAB were isolated from samples using a selective isolation technique for FLAB. Surprisingly, all strains showed fructophilic characteristics. The 66 strains and ten FLAB strains isolated from flowers in a separate study were genotypically separated into six groups, four of which being identified as Lactobacillus kunkeei and two as Fructobacillus fructosus. One of the L. kunkeei isolates showed antibacterial activity against Melissococcus plutonius, a causative pathogen of European foulbrood, this protection being attributable to production of an antibacterial peptide or protein. Culture-independent analysis suggested that bee products and larvae contained simple Lactobacillus-group microbiota, dominated by L. kunkeei, although adult bees carried a more complex microbiota. The findings clearly demonstrate that honeybees and their products are rich sources of FLAB, and FLAB are potential candidates for future bee probiotics. PMID:23845309

  20. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin

    DEFF Research Database (Denmark)

    Vieira-Dalodé, G.; Jespersen, Lene; Hounhouigan, J.;

    2007-01-01

    different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gowé fermentation were Lactobacillus fermentum, Weissella...

  1. Characterization of predominant bacteria isolates from clean rooms in a pharmaceutical production unit

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Aims: To screen for the predominant bacteria strains distributed in clean rooms and to analyze their phylogenetic relationships. Methods and Results: The bacteria distributed in air, surfaces and personnel in clean rooms were routinely monitored using agar plates. Five isolates frequently isolated from the clean rooms of an aseptic pharmaceutical production workshop were selected based on their colony and cell morphology characteristics. Their physiological and biochemical properties, as well as partial 16S rDNA sequences, were analyzed. Results showed that all the five isolates belong to Gram positive bacteria, of which three were Staphylococcus, one Microbacterium and one Bacillus species. Sensitivity tests for these bacteria isolates to 3 disinfectants showed that isolate F03 was obtuse, and had low susceptivity to UV irradiation, while isolates F02, F01 and F04 were not sensitive to phenol treatment. Isolates F04, F01 and F05 were resistant to chlorhexidine gluconate. Conclusion: Bacteria widely distributed in clean rooms are mainly a group of Gram positive strains, showing high resistance to selected disinfectants. Significance and impact of the study: Clean rooms are essential in aseptic pharmaceutical and food production. Screening bacteria isolates and identifying them is part of good manufacturing practices, and will aid in finding a more effective disinfection method.

  2. Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives.

    Science.gov (United States)

    Montaño, Alfredo; Sánchez, Antonio Higinio; Casado, Francisco Javier; Beato, Víctor Manuel; de Castro, Antonio

    2013-05-01

    The aim of this research was to ascertain the lactic acid bacteria responsible for the degradation of ascorbic acid and/or potassium sorbate, isolated from packed green olives where these additives had diminished. A total of 14 isolates were recovered from samples of different green olive containers. According to partial sequencing of the 16S rRNA coding gene, Lactobacillus parafarraginis, Lactobacillus rapi, Lactobacillus pentosus, Lactobacillus paracollinoides, and Pediococcus ethanolidurans were identified. With the exception of L. pentosus and L. paracollinoides, the other species had not been mentioned in table olives before this study. Only three of the 14 isolates metabolized ascorbic acid in MRS broth, and the products from ascorbic acid in modified MRS broth without carbon sources were acetic and lactic acids. Except for the two L. rapi and the two P. ethanolidurans strains, the remaining 10 isolates depleted potassium sorbate added into MRS broth to some extent. The product generated by three of these strains was confirmed to be trans-4-hexenoic acid. The degradation of ascorbate or sorbate by lactic acid bacteria should be taken into account when these additives are used in food products where this group of bacteria may be present. PMID:23498172

  3. Isolation and identification of antimicrobial peptides-producing lactic acid bacteria and optimization of the culture conditions%产抗菌肽乳酸菌的分离、鉴定及培养条件优化

    Institute of Scientific and Technical Information of China (English)

    杨云喜; 李佩; 徐岳松; 郭洪秀; 郭明月; 曹毅; 乔代蓉; 徐辉

    2014-01-01

    乳酸菌(Lactic acid bacteria,LAB)抗菌肽对食品生物防腐、疾病防治等有着重要意义,本研究直接从食物中分离抗菌肽高产乳酸菌,并研究其活性和发酵条件.采用溶钙圈法分离得到14株产抗菌肽乳酸菌,用琼脂孔穴扩散法测定抑菌活性,菌株9-4抑菌效果最显著,抑菌圈直径为17.09 mm,并用盐析和凝胶层析法初步鉴定抑菌物质,显示其为抗菌肽;经生理生化和16S rDNA分子鉴定,该菌株为Lactobacillus paraplantarum,所产抗菌肽对细菌有广谱抑菌性,而对真菌无抑菌活性.利用大肠杆菌Escherich coli JM109为指示菌,对菌株9-4发酵条件进行单因素优化,发现葡萄糖、酵母提取物+胰化蛋白胨和锰离子浓度对其产抗菌肽影响最为显著;对3个因素进行正交优化,得到该菌产抗菌肽的最佳发酵条件:葡萄糖浓度3%,酵母提取物浓度3%,胰化蛋白胨浓度2%,Mn2+浓度0.003 mol/L,pH 6.0,在此条件下进行发酵,抗菌肽产量比优化前提高47.36%,抑菌圈直径大小为25.18 mm.本研究表明菌株9-4在产抗菌肽方面具有很大开发潜力,在食品、农业、医药等行业具有广阔的应用前景.

  4. Comparative functional genomics of amino acid metabolism of lactic acid bacteria

    NARCIS (Netherlands)

    Pastink, M.I.

    2009-01-01

    The amino acid metabolism of lactic acid bacteria used as starters in industrial fermentations has profound effects on the quality of the fermented foods. The work described in this PhD thesis was initiated to use genomics technologies and a comparative approach to link the gene content of some well

  5. Mechanistic modeling of biocorrosion caused by biofilms of sulfate reducing bacteria and acid producing bacteria.

    Science.gov (United States)

    Xu, Dake; Li, Yingchao; Gu, Tingyue

    2016-08-01

    Biocorrosion is also known as microbiologically influenced corrosion (MIC). Most anaerobic MIC cases can be classified into two major types. Type I MIC involves non-oxygen oxidants such as sulfate and nitrate that require biocatalysis for their reduction in the cytoplasm of microbes such as sulfate reducing bacteria (SRB) and nitrate reducing bacteria (NRB). This means that the extracellular electrons from the oxidation of metal such as iron must be transported across cell walls into the cytoplasm. Type II MIC involves oxidants such as protons that are secreted by microbes such as acid producing bacteria (APB). The biofilms in this case supply the locally high concentrations of oxidants that are corrosive without biocatalysis. This work describes a mechanistic model that is based on the biocatalytic cathodic sulfate reduction (BCSR) theory. The model utilizes charge transfer and mass transfer concepts to describe the SRB biocorrosion process. The model also includes a mechanism to describe APB attack based on the local acidic pH at a pit bottom. A pitting prediction software package has been created based on the mechanisms. It predicts long-term pitting rates and worst-case scenarios after calibration using SRB short-term pit depth data. Various parameters can be investigated through computer simulation.

  6. Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

    Science.gov (United States)

    Oliveira, Roseane B. P.; de L. Oliveira, Afonso; Glória, M. Beatriz A.

    2008-01-01

    The objective of this study was to isolate lactic acid bacteria (LAB) from vacuum packaged beef and to investigate their antagonist activity. LAB mean counts of 5.19 log cfu/cm2 were obtained from five samples of vacuum packaged beef. Two hundred isolates were selected and screened for the inhibitory effect on five ATCC reference Lactobacillus strains. Thirty six isolates showed activity in the agar spot test against at least two of the indicator strains. However, only six cell free supernatants (CFS) from these isolates exhibited activity against the indicator strains using the well-diffusion test and conditions that eliminated the effects of organic acids and hydrogen peroxide. L. acidophilus was the most sensitive indicator tested, whereas L. plantarum and L. fermentum were the most resistant ones. Identification by MIDI system indicated that these LAB isolates were Lactococcus lactis subsp. cremoris, Pediococcus acidilactici, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei GC subgroup A. The antagonistic factors produced by most of these LAB against L. acidophilus were resistant to heat treatment (100°C for 10 min) and stable over a wide pH range (4.0 to 9.0). These data suggest that these isolates could be used as promising hurdles aiming increased safety and extended shelf life of meat products. PMID:24031232

  7. Lipase Activity among Bacteria Isolated from Amazonian Soils

    OpenAIRE

    André Luis Willerding; Luiz Antonio de Oliveira; Francisco Wesen Moreira; Mariana Gomes Germano; Aloísio Freitas Chagas

    2011-01-01

    The objective of this study was to select lipase-producing bacteria collected from different counties of the Amazon region. Of the 440 bacteria strains, 181 were selected for the lipase assay in qualitative tests at Petri dishes, being 75 (41%) lipase positive. The enzymatic index was determined during fifteen days at different temperatures (30°, 35°, 40°, and 45°C). The highest lipase activity was observed within 72 hours at 30°C. Twelve bacteria strains presented an index equal to or greate...

  8. Stimulation of butyrate production by gluconic acid in batch culture of pig cecal digesta and identification of butyrate-producing bacteria.

    Science.gov (United States)

    Tsukahara, Takamitsu; Koyama, Hironari; Okada, Masaaki; Ushida, Kazunari

    2002-08-01

    Gluconic acid reaches the large intestine to stimulate lactic acid bacteria. However, the fermentation pattern of gluconic acid has yet to be elucidated. Accordingly, we examined the fermentation properties induced by gluconic acid in the pig cecal digesta in vitro. We also tested sorbitol and glucose, substrates for which the fermentation rate and patterns are known. The gluconic acid-utilizing bacteria were further isolated from pig cecal digesta and identified to examine the effect of gluconic acid on hind gut fermentation. Gluconic acid was fermented more slowly than were the other two substrates. Gluconic acid stimulated butyrate production; the butyrate molar percentage reached 26%, which is considered a high butyrate production. The majority of gluconic acid fermenters were identified as lactic acid bacteria, such as Lactobacillus reuteri and L. mucosae, and acid-utilizing bacteria, such as Megasphaera elsdenii and Mitsuokella multiacida. The gluconic acid fermented by lactic acid bacteria, and the lactate and acetate that were produced were used to form butyrate by acid-utilizing bacteria, such as M. elsdenii. Gluconic acid may be useful as a prebiotic to stimulate butyrate production in the large intestine.

  9. Affinity sensor using 3-aminophenylboronic acid for bacteria detection.

    Science.gov (United States)

    Wannapob, Rodtichoti; Kanatharana, Proespichaya; Limbut, Warakorn; Numnuam, Apon; Asawatreratanakul, Punnee; Thammakhet, Chongdee; Thavarungkul, Panote

    2010-10-15

    Boronic acid that can reversibly bind to diols was used to detect bacteria through its affinity binding reaction with diol-groups on bacterial cell walls. 3-aminophenylboronic acid (3-APBA) was immobilized on a gold electrode via a self-assembled monolayer. The change in capacitance of the sensing surface caused by the binding between 3-APBA and bacteria in a flow system was detected by a potentiostatic step method. Under optimal conditions the linear range of 1.5×10(2)-1.5×10(6) CFU ml(-1) and the detection limit of 1.0×10(2) CFU ml(-1) was obtained. The sensing surface can be regenerated and reused up to 58 times. The method was used for the analysis of bacteria in several types of water, i.e., bottled, well, tap, reservoir and wastewater. Compared with the standard plate count method, the results were within one standard deviation of each other. The proposed method can save both time and cost of analysis. The electrode modified with 3-APBA would also be applicable to the detection of other cis-diol-containing analytes. The concept could be extended to other chemoselective ligands, offering less expensive and more robust affinity sensors for a wide range of compounds. PMID:20801635

  10. Lipase Activity among Bacteria Isolated from Amazonian Soils.

    Science.gov (United States)

    Willerding, André Luis; de Oliveira, Luiz Antonio; Moreira, Francisco Wesen; Germano, Mariana Gomes; Chagas, Aloísio Freitas

    2011-01-01

    The objective of this study was to select lipase-producing bacteria collected from different counties of the Amazon region. Of the 440 bacteria strains, 181 were selected for the lipase assay in qualitative tests at Petri dishes, being 75 (41%) lipase positive. The enzymatic index was determined during fifteen days at different temperatures (30°, 35°, 40°, and 45°C). The highest lipase activity was observed within 72 hours at 30°C. Twelve bacteria strains presented an index equal to or greater than the standard used like reference, demonstrating the potential of microbial resource. After the bioassay in Petri dishes, the selected bacteria strains were analyzed in quantitative tests on p-nitrophenyl palmitate (p-NPP). A group of the strains was selected for other phases of study with the use in oleaginous substrates of the Amazonian flora, aiming for the application in processes like oil biotransformation. PMID:22007294

  11. Lipase Activity among Bacteria Isolated from Amazonian Soils

    Directory of Open Access Journals (Sweden)

    André Luis Willerding

    2011-01-01

    Full Text Available The objective of this study was to select lipase-producing bacteria collected from different counties of the Amazon region. Of the 440 bacteria strains, 181 were selected for the lipase assay in qualitative tests at Petri dishes, being 75 (41% lipase positive. The enzymatic index was determined during fifteen days at different temperatures (30°, 35°, 40°, and 45°C. The highest lipase activity was observed within 72 hours at 30°C. Twelve bacteria strains presented an index equal to or greater than the standard used like reference, demonstrating the potential of microbial resource. After the bioassay in Petri dishes, the selected bacteria strains were analyzed in quantitative tests on p-nitrophenyl palmitate (p-NPP. A group of the strains was selected for other phases of study with the use in oleaginous substrates of the Amazonian flora, aiming for the application in processes like oil biotransformation.

  12. Draft Genome Sequences of Two Ureolytic Bacteria Isolated from Concrete Block Waste

    Science.gov (United States)

    Park, Hongjae; Park, Byeonghyeok; Kim, Hyun Jung

    2016-01-01

    We sequenced genomes of two ureolytic bacteria, Bacillus sp. JH7 and Sporosarcina sp. HYO08, which were isolated from concrete waste and have a potential for biocementation applications. PMID:27491992

  13. Draft Genome Sequences of Two Ureolytic Bacteria Isolated from Concrete Block Waste.

    Science.gov (United States)

    Park, Hongjae; Park, Byeonghyeok; Kim, Hyun Jung; Park, Woojun; Choi, In-Geol

    2016-01-01

    We sequenced genomes of two ureolytic bacteria, Bacillus sp. JH7 and Sporosarcina sp. HYO08, which were isolated from concrete waste and have a potential for biocementation applications. PMID:27491992

  14. Plasmid Mediated Antibiotic Resistance in Isolated Bacteria From Burned Patients

    OpenAIRE

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

    2014-01-01

    Background: Nowadays, the treatment of burned patients is difficult because of the high frequency of infection with antibiotic resistance bacteria. Objectives: This study was conducted to evaluate the level of antibiotic resistance in Gram-negative bacteria and its relation with the existence of plasmid. Materials and Methods: The samples were collected from two hundred twenty hospitalized burned patients in Isfahan burn hospital during a three-month period (March 2012 to June 2012). The samp...

  15. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine

    Directory of Open Access Journals (Sweden)

    Nho-Eul Song

    2016-06-01

    Full Text Available Abstract A high concentration of histamine, one of the biogenic amines (BAs usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29 mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12 mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66 mg/L from 5.29 mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.

  16. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.

    Science.gov (United States)

    Song, Nho-Eul; Cho, Hyoun-Suk; Baik, Sang-Ho

    2016-01-01

    A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25°C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66mg/L from 5.29mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation. PMID:26991285

  17. Characterization and phylogenetic analysis of biosurfactant-producing bacteria isolated from palm oil contaminated soils

    OpenAIRE

    Kanokrat Saisa-ard; Atipan Saimmai; Suppasil Maneerat

    2014-01-01

    Biosurfactant-producing bacteria were isolated from 89 different soil samples contaminated with palm oil in 35 palm oil industry sites in the south of Thailand. The phylogenetic diversity of the isolates was evaluated by 16S rRNA gene analysis. Among 1,324 colonies obtained, 134 isolates released extracellular biosurfactant when grown on low-cost substrates by a drop collapsing test. Among these, the 53 isolates that showed the highest biosurfactant production on different substra...

  18. Enrichment and isolation of crude oil degrading bacteria from some mussels collected from the Persian Gulf.

    Science.gov (United States)

    Bayat, Zeynab; Hassanshahian, Mehdi; Hesni, Majid Askari

    2015-12-15

    To date, little is known about existing relationships between mussels and bacteria in hydrocarbon-contaminated marine environments. The aim of this study is to find crude oil degrading bacteria in some mussels at the Persian Gulf. Twenty eight crude oil degrading bacteria were isolated from three mussels species collected from oil contaminated area at Persian Gulf. According to high growth and degradation of crude oil four strains were selected between 28 isolated strains for more study. Determination the nucleotide sequence of the gene encoding for 16S rRNA show that these isolated strains belong to: Shewanella algae isolate BHA1, Micrococcus luteus isolate BHA7, Pseudoalteromonas sp. isolate BHA8 and Shewanella haliotis isolate BHA35. The residual crude oil in culture medium was analysis by Gas Chromatography (GC). The results confirmed that these strains can degrade: 47.24%, 66.08%, 27.13% and 69.17% of crude oil respectively. These strains had high emulsification activity and biosurfactant production. Also, the effects of some factors on crude oil degradation by isolated strains were studied. The results show that the optimum concentration of crude oil was 2.5% and the best degradation take place at 12% of salinity. This research is the first reports on characterization of crude oil degrading bacteria from mussels at Persian Gulf and by using of these bacteria in the field the effect of oil pollution can be reduce on this marine environment. PMID:26581816

  19. Enrichment and isolation of crude oil degrading bacteria from some mussels collected from the Persian Gulf.

    Science.gov (United States)

    Bayat, Zeynab; Hassanshahian, Mehdi; Hesni, Majid Askari

    2015-12-15

    To date, little is known about existing relationships between mussels and bacteria in hydrocarbon-contaminated marine environments. The aim of this study is to find crude oil degrading bacteria in some mussels at the Persian Gulf. Twenty eight crude oil degrading bacteria were isolated from three mussels species collected from oil contaminated area at Persian Gulf. According to high growth and degradation of crude oil four strains were selected between 28 isolated strains for more study. Determination the nucleotide sequence of the gene encoding for 16S rRNA show that these isolated strains belong to: Shewanella algae isolate BHA1, Micrococcus luteus isolate BHA7, Pseudoalteromonas sp. isolate BHA8 and Shewanella haliotis isolate BHA35. The residual crude oil in culture medium was analysis by Gas Chromatography (GC). The results confirmed that these strains can degrade: 47.24%, 66.08%, 27.13% and 69.17% of crude oil respectively. These strains had high emulsification activity and biosurfactant production. Also, the effects of some factors on crude oil degradation by isolated strains were studied. The results show that the optimum concentration of crude oil was 2.5% and the best degradation take place at 12% of salinity. This research is the first reports on characterization of crude oil degrading bacteria from mussels at Persian Gulf and by using of these bacteria in the field the effect of oil pollution can be reduce on this marine environment.

  20. Genome Sequences of Three Spore-Forming Bacteria Isolated from the Feces of Organically Raised Chickens

    Science.gov (United States)

    Kennedy, Victoria; Van Laar, Tricia A.; Aleru, Omoshola; Thomas, Michael; Ganci, Michelle

    2016-01-01

    Antibiotic feed supplements have been implicated in the rise of multidrug-resistant bacteria. An alternative to antibiotics is probiotics. Here, we report the genome sequences of two Bacillus and one Solibacillus species, all spore-forming, Gram-positive bacteria, isolated from the feces organically raised chicken feces, with potential to serve as probiotics. PMID:27587809

  1. Genome Sequences of Three Spore-Forming Bacteria Isolated from the Feces of Organically Raised Chickens.

    Science.gov (United States)

    Kennedy, Victoria; Van Laar, Tricia A; Aleru, Omoshola; Thomas, Michael; Ganci, Michelle; Rawat, Mamta

    2016-01-01

    Antibiotic feed supplements have been implicated in the rise of multidrug-resistant bacteria. An alternative to antibiotics is probiotics. Here, we report the genome sequences of two Bacillus and one Solibacillus species, all spore-forming, Gram-positive bacteria, isolated from the feces organically raised chicken feces, with potential to serve as probiotics. PMID:27587809

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

    OpenAIRE

    Baljinder Kaur; Debkumar Chakraborty; Balvir Kumar

    2013-01-01

    Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel...

  3. Isolation and characterization of Fenitrothion-degrading bacteria from pestachio gardens in Kerman Provinance

    OpenAIRE

    Mehrnosh Ghafari; Mehdi Hassanshahian; Mohammad Mahani

    2014-01-01

      Introduction : Pesticides with complex structure have high persistence in ecosystem and biosphere. Pesticides have harmful effects on farmlands, human and natural resources.   Materials and methods: In this study for isolation of pesticide-degrading bacteria (Fenitrothion) soil samples were collected from pistachio gardens in Kerman province. Collected soil samples were enriched in Bushnell Hass medium with this pesticide as only carbon and energy source. Isolated bacteria were identified b...

  4. Isolation and Characterization of Cellulose-decomposing Bacteria Inhabiting Sawdust and Coffee Residue Composts

    OpenAIRE

    Eida, Mohamed Fathallh; Nagaoka, Toshinori; Wasaki, Jun; Kouno, Kenji

    2012-01-01

    Clarifying the identity and enzymatic activities of microorganisms associated with the decomposition of organic materials is expected to contribute to the evaluation and improvement of composting processes. In this study, we examined the cellulolytic and hemicellulolytic abilities of bacteria isolated from sawdust compost (SDC) and coffee residue compost (CRC). Cellulolytic bacteria were isolated using Dubos mineral salt agar containing azurine cross-linked (AZCL) HE-cellulose. Bacterial iden...

  5. High isolation rates of multidrug-resistant bacteria from water and carpets of mosques

    OpenAIRE

    Ghenghesh, Khalifa; Mohamed Ali, Mostafa Mohamed; Alemary, Fuoad; Alrtail, Amna; Rzeg, Moftah M.; Albakush, Abdulla M.

    2014-01-01

    Objective: There is little information regarding the isolation of antimicrobial-resistant potentially pathogenic bacteria from water and carpets of mosques worldwide. The objective of the present investigation is to determine the bacteriological quality of water and carpets of mosques in Elkhomes city in Libya.Methods: Potentially pathogenic bacteria were isolated from water samples (n=44) and dust samples from carpets (n=50) of 50 mosques in Elkhomes city, Libya, using standard bacteriologic...

  6. Development of Mucosal Vaccines Based on Lactic Acid Bacteria

    Science.gov (United States)

    Bermúdez-Humarán, Luis G.; Innocentin, Silvia; Lefèvre, Francois; Chatel, Jean-Marc; Langella, Philippe

    Today, sufficient data are available to support the use of lactic acid bacteria (LAB), notably lactococci and lactobacilli, as delivery vehicles for the development of new mucosal vaccines. These non-pathogenic Gram-positive bacteria have been safely consumed by humans for centuries in fermented foods. They thus constitute an attractive alternative to the attenuated pathogens (most popular live vectors actually studied) which could recover their pathogenic potential and are thus not totally safe for use in humans. This chapter reviews the current research and advances in the use of LAB as live delivery vectors of proteins of interest for the development of new safe mucosal vaccines. The use of LAB as DNA vaccine vehicles to deliver DNA directly to antigen-presenting cells of the immune system is also discussed.

  7. Peptidoglycan Hydrolases of Local Lactic Acid Bacteria from Kazakh Traditional Food

    Directory of Open Access Journals (Sweden)

    Serik Shaikhin

    2014-01-01

    Full Text Available Introduction: Peptidoglycan (PG is a major component of the cell wall of Gram-positive bacteria and is essential for maintaining the integrity of the bacterial cell and its shape. The bacteria synthesize PG hydrolases, which are capable of cleaving the covalent bonds of PG. They also play an important role in modeling PG, which is required for bacterial growth and division. In an era of increasing antibiotic-resistant pathogens, PG hydrolases that destroy these important structures of the cell wall act as a potential source of new antimicrobials. The aim of this study is to identify the main PG hydrolases of local lactic acid bacteria isolated from traditional foods that enhance probiotic activity of a biological preparation. Methods. Lactococcus lactis 17А and Lactococcus garvieae 19А were isolated from the traditional sausage-like meat product called kazy. They were isolated according to standards methods of microbiology. Genetic identification of the isolates were tested by determining the nucleotide sequences of 16S rDNA. The Republican collection of microorganisms took strains of Lactobacillus casei subsp. Rhamnosus 13-P, L. delbrueckii subsp. lactis CG-1 B-RKM 0044 from cheese, Lactobacillus casei subsp. casei B-RKM 0202 from homemade butter. They used the standard technique of renaturating polyacrylamide gel electrophoresis to detect PG hydrolases activity. Results. According to the profiles of PG hydrolase activity on zymograms, the enzymes of Lactococci 17A and 19A in kazy are similar in electrophoretic mobility to major autolysin AcmA, while the lactobacilli of industrial and home-made dairy products have enzymes similar to extracellular proteins p40 and p75, which have probiotic activity. Conclusions. Use of peptidoglycan hydrolases seems to be an interesting approach in the fight against multi-drug resistant strains of bacteria and could be a valuable tool for the treatment of diseases caused by these microorganisms in Kazakhstan.

  8. Isolation and Identification of Bacteriocin-producing Lactic Acid Bacteria from Meat Production%肉制品中产细菌素乳酸菌的分离及鉴定

    Institute of Scientific and Technical Information of China (English)

    刘丽; 郝彦玲; 张红星; 谢英

    2011-01-01

    从北京市售肉制品中分离筛选出1株具有抑菌活性的乳酸茵菌株L5-6,对单核细胞增生李斯特氏菌ATCC54003的生长具有良好的抑制作用.排除有机酸、过氧化氢的干扰后,确定该抑茵物质为蛋白类物质,即细菌素.16S rRNA序列同源性分析鉴定L5-6为戊糖片球菌.对L5-6中编码细菌素的结构基因进行克隆,推断L5-6所产的细茵素是片球菌素.片球菌素应用于肉制品防腐具有潜在的开发价值和广阔的市场前景,课题组对L5-6进行了初步的研究,为开发天然安全的食品保鲜防腐剂奠定基础.%Strain L5-6, isolated from meat production in Beijing, produced antimicrobial substance which was inhibitory to Listeria monocytogenes 54003. After eliminating the effect of organic acid and hydrogen peroxide,the antimicrobial substance with its proteinaceous nature was confirmed as bacteriocin. And also strain L5-6 was identified as Pediococcus pentosaceus by using 16S rRNA gene sequence homology analysis. Pediocin shows potential developing value and broad market prospect, especially in the meat products. The bacteriocin produced by L5-6 was identified as pediocin after cloning its structural gene. In this paper a preliminary study on L5-6 had been made to lay the basis for the development of natural food preservative.

  9. Isolation and identification of the strain of lactic acid bacteria inhibiting Aspergillus fumigatus and its properties%抗烟曲霉乳酸菌菌株的筛选、鉴定及特性初步研究

    Institute of Scientific and Technical Information of China (English)

    楼秀玉; 张晨; 张小美; 沈雷; 顾青

    2013-01-01

    采用双层平板法从婴儿粪便中筛选出一株对烟曲霉具有抑制作用的菌株,通过形态学、生理生化特性及16S rDNA序列同源性分析,鉴定该菌株为副干酪乳杆菌(Lactobacillus paracasei),命名为LZ54.分别经pH、蛋白酶、XAD-2大孔树脂处理该菌株发酵液上清后,发现LZ54发酵液在酸性条件下具有较强的抗烟曲霉活性,但在碱性条件下其抑菌物质迅速失活;发酵液上清经胃蛋白酶、胰蛋白酶、蛋白酶K处理后失去部分抑菌活性,表明该菌株发酵液中抗烟曲霉的物质具有蛋白质属性;发酵液经XAD-2大孔树脂处理后仍具有抑制烟曲霉活性,并通过SDS-PAGE方法测得该抑菌物质的分子量约为5 kD.%A strain with strong inhibitory activity against Aspergillus fumigatus named as LZ54, was isolated from the feces of infants by the overlay plate method. The strain was identified as Lactobacillus paracasei by physiological and biochemical characterization and 16S rDNA sequence nomology analysis. Some antimircrobial substances exist in the cell-free fermentation supernatant were dealt with pH, enzymatic, Amberlite XAD-2 macroporous resin, and it was observed the antifungal activity was high at the neutral acid pH, but the antifungal activity decreased rapidly with the increase of pH. After enzymatic treatment of supernatant with pepsase, trypsin and proteinase K, loss of part of the antifungal activity was observed, which indicated there were other proteinaceous substance with the antifungal activity. After dealing with the XAD-2, the supernatant possessed the ability to inhibit Aspergillus fumigatus as well, and the molecular weight of the antimicrobial substance was about 5 kD determined by the SDS-PAGE.

  10. Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles*

    OpenAIRE

    Liu, Pei; Shen, Sheng-rong; Ruan, Hui; ZHOU, Qian; Ma, Liu-liu; He, Guo-qing

    2011-01-01

    Naturally fermented pickles harbour many lactic acid bacteria (LAB). Forty-three LAB strains with conjugated linoleic acid (CLA)-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, lp15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability (26.1% conversion) at 48 h in de Man Rogosa Sharpe (MRS) broth in the presence of 100 µg/ml of linoleic acid (LA). Compa...

  11. Aflatoxin B1 binding capacity of autochthonous strains of lactic acid bacteria.

    Science.gov (United States)

    Fazeli, Mohammad R; Hajimohammadali, M; Moshkani, Azamossadat; Samadi, Nasrin; Jamalifar, Hossein; Khoshayand, Mohammad R; Vaghari, Elham; Pouragahi, Samieh

    2009-01-01

    Some foods are prone to contamination with aflatoxins, with detrimental effect on human health. Lactic acid bacteria have been reported to bind aflatoxins and remove them from foods and feeds. Reduction of aflatoxin B1 (AFB1) from the liquid media by the autochthonous lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus fermentum) isolated from traditional Iranian sourdough and dairy products is reported in the current study. The effect of incubation time on the binding capacity of the strains to AFB1 was also investigated. Duplicates of individual bacteria with population equivalent to 2 X 10(10) CFU/ml were incubated in the presence of AFB1 at 37 degrees C for a period of 72 h, and the amounts of unbound AFB1 were quantitated by reverse-phase high-performance liquid chromatography. All the strains were capable of removal of AFB1, and the reduction of AFB1 ranged from 25 to 61% throughout the incubation period. Removal of AFB1 was a rapid process, with approximately 61 and 56% of the toxin taken instantly by L. fermentum and L. plantarum, respectively. Binding was of a reversible nature, and some of the bound AFB1 was released into the media by the repeated centrifugation and resuspension of the cell pellets. The stability of the bacteria-toxin complex was strain dependent, and L. casei was a stronger binder of AFB1 compared with the other bacteria. No toxin release was observed after 24 h. These findings tend to suggest that certain novel probiotic bacteria with high aflatoxin binding capacity could be selected for detoxification of foods. PMID:19205485

  12. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  13. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis. PMID:26398285

  14. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  15. Occurrence and role of lactic acid bacteria in seafood products.

    Science.gov (United States)

    Françoise, Leroi

    2010-09-01

    Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both vacuum (VP) and modified atmosphere (MAP) packaging commonly CO(2) enriched, the growth of the Gram-negative aerobic bacteria group (predominantly pseudomonads) is effectively inhibited and the number reached by LAB during storage is higher than that achieved in air but always several log units lower than the trimethylamine oxide (TMA-O) reducing and CO(2)-resistant organisms (Shewanella putrefaciens and Photobacterium phosphoreum). Accordingly, LAB are not of much concern in seafood neither aerobically stored nor VP and MAP. However, they may acquire great relevance in lightly preserved fish products (LPFP), including those VP or MAP. Fresh fish presents a very high water activity (aw) value (0.99). However, aw is reduced to about 0.96 when salt (typically 6% WP) is added to the product. As a result, aerobic Gram-negative bacteria are inhibited, which allows the growth of other organisms more resistant to reduced aw, i.e. LAB, and then they may acquire a central role in the microbial events occurring in the product. Changes in consumers' habits have led to an increase of convenient LPFP with a relative long shelf-life (at least 3 weeks) which, on the other hand, may constitute a serious problem from a safety perspective since Listeria monocytogenes and sometimes Clostridium botulinum (mainly type E) may able to grow. In any case the LAB function in marine products is complex, depending on species, strains, interaction with other bacteria and the food matrix. They may have no particular effect or they may be responsible for spoilage and, in certain cases, they may even exert

  16. Isolation of multiple drug-resistant enteric bacteria from feces of wild Western Lowland Gorilla (Gorilla gorilla gorilla) in Gabon.

    Science.gov (United States)

    Mbehang Nguema, Pierre Philippe; Okubo, Torahiko; Tsuchida, Sayaka; Fujita, Shiho; Yamagiwa, Juichi; Tamura, Yutaka; Ushida, Kazunari

    2015-05-01

    Prevalence of drug-resistant bacteria in wildlife can reveal the actual level of anthropological burden on the wildlife. In this study, we isolated two multiple drug-resistant strains, GG6-2 and GG6-1-1, from 27 fresh feces of wild western lowland gorillas in Moukalaba-Doudou National Park, Gabon. Isolates were identified as Achromobacter xylosoxidans and Providencia sp., respectively. Minimum inhibitory concentrations of the following 12 drugs-ampicillin (ABPC), cefazolin (CEZ), cefotaxime (CTX), streptomycin (SM), gentamicin (GM), kanamycin (KM), tetracycline (TC), nalidixic acid (NA), ciprofloxacin (CPFX), colistin (CL), chloramphenicol (CP) and trimethoprim (TMP)-were determined. Isolate GG6-2 was resistant to all antimicrobials tested and highly resistant to CTX, SM, TC, NA and TMP. Isolate GG6-1-1 was resistant to ABPC, CEZ, TC, CL, CP and TMP.

  17. Selective isolation of bacteria from soil with hydrophobic materials

    OpenAIRE

    Oku, Shota; Nishiyama, Masaya; Takao, Yuji

    2011-01-01

    Bacterial strains having a hydrophobic cell surface have often been considered as degraders of hydrophobic organic pollutants in soil. In this study, bacterial strains were isolated using hydrophobic materials from 12 soil samples, and their cell surface hydrophobicity was determined by evaluating their adherence to n-hexane. Bacterial strains isolated using polytetrafluoroethylene (PTFE) membrane were more hydrophobic on an average than those isolated with styrene-divinylbenzene (DVB) partic...

  18. Isolation of aerobic and anaerobic bacteria from suspected enterotoxaemia cases in lambs

    Directory of Open Access Journals (Sweden)

    N. S. Mechael

    2012-01-01

    Full Text Available Ninety cases of clinically diagnosed enterotoxemia infection in lambs at AL-Hamdaniya region where studied for isolation of aerobic and anaerobic bacterial causes, faecal samples were collected from all suspected cases during January- June 2008, the results show that 41.6% of the isolates were Cl. perfringens as pure single isolates, while mixed infection of Cl. perfringens with each of Enterococci and staphylococcus in percentage of 26.04%, 20.83% respectively, also mixed infection of Cl. septicum with each of Staphylococcus and E.coli were isolated at the percentage of 5.2%, 6.25% respectively. Highest bacterial isolation was from the faecal samples collected during April. McIntosh jar method show isolation of pure culture of anaerobic bacteria (Cl. perfringens, while Candle jar method show detection of 56 isolates in mixed cultures of aerobic and anaerobic bacteria.

  19. Growth of Bacteria on 3-Nitropropionic Acid as a Sole Source of Carbon, Nitrogen, and Energy▿

    OpenAIRE

    Nishino, Shirley F.; Shin, Kwanghee A.; Payne, Rayford B.; Spain, Jim C.

    2010-01-01

    3-Nitropropionic acid (3NPA) is a widespread nitroaliphatic toxin found in a variety of legumes and fungi. Several enzymes have been reported that can transform the compound, but none led to the mineralization of 3NPA. We report here the isolation of bacteria that grow on 3NPA and its anion, propionate-3-nitronate (P3N), as the sole source of carbon, nitrogen, and energy. Experiments with resting cells, cell extracts, and purified enzymes indicate that the pathway involves conversion of 3NPA ...

  20. Phylogenetically Diverse Aerobic Anoxygenic Phototrophic Bacteria Isolated from Epilithic Biofilms in Tama River, Japan

    Science.gov (United States)

    Hirose, Setsuko; Matsuura, Katsumi; Haruta, Shin

    2016-01-01

    The diversity of aerobic anoxygenic phototrophic (AAP) bacteria in freshwater environments, particularly in rivers, has not been examined in as much detail as in ocean environments. In the present study, we investigated the phylogenetic and physiological diversities of AAP bacteria in biofilms that developed on submerged stones in a freshwater river using culture methods. The biofilms collected were homogenized and inoculated on solid media and incubated aerobically in the dark. Sixty-eight red-, pink-, yellow-, orange-, or brown-colored colonies were isolated, and, of these, 28 isolates contained the photosynthetic pigment, bacteriochlorophyll (BChl) a. Phylogenetic analyses based on 16S rRNA gene sequences showed that the isolates were classified into 14 groups in 8 operational taxonomic units (OTUs) and distributed in the orders Rhodospirillales, Rhodobacterales, and Sphingomonadales of Alphaproteobacteria and in Betaproteobacteria. Physiological analyses confirmed that none of the representative isolates from any of the groups grew under anaerobic phototrophic conditions. Seven isolates in 4 OTUs showed a 16S rRNA gene sequence identity of 98.0% or less with any established species, suggesting the presence of previously undescribed species of AAP bacteria. Six isolates in 2 other OTUs had the closest relatives, which have not been reported to be AAP bacteria. Physiological comparisons among the isolates revealed differences in preferences for nutrient concentrations, BChl contents, and light-harvesting proteins. These results suggest that diverse and previously unknown AAP bacteria inhabit river biofilms. PMID:27453124

  1. Diversity and biosynthetic potential of culturable aerobic heterotrophic bacteria isolated from Magura Cave, Bulgaria

    Directory of Open Access Journals (Sweden)

    Tomova Iva

    2013-01-01

    Full Text Available Biocapacity of bacteria inhabiting karstic caves to produce valuable biologically active compounds is still slightly investigated. A total of 46 culturable heterotrophic bacteria were isolated under aerobic conditions from the Gallery with pre-historical drawings in Magura Cave, Bulgaria. Phylogenetic analysis revealed that most of bacterial isolates aff iliated with Proteobacteria (63%, followed by Actinobacteria (10.9%, Bacteroidetes (10.9%, and Firmicutes (6.5%. A strong domination of Gram-negative bacteria (total 81% belonging to nine genera: Serratia, Pseudomonas, Enterobacter, Sphingobacterium, Stenotrophomonas, Commamonas, Acinetobacter, Obesumbacterium, and Myroides, was observed. Gram-positive isolates were represented by the genera Bacillus, Arthrobacter, and Micrococcus. One isolate showed a signif icant phylogenetic distance to the closest neighbor and could represent а novel species. Heterotrophic bacterial isolates from Magura Cave were investigated for hydrolytic enzymes production, antimicrobial and hemolytic activity. Predominance of producers of protease (87%, followed by xanthan lyase (64%, lipase (40%, β-glycosidase (40%, and phytase (21% was observed. Over 75% of the isolates demonstrated antimicrobial and hemolytic activity. The results suggest that heterotrophic bacteria isolated from Magura Cave could be a valuable source of industrially relevant psychrotolerant enzymes and bioactive metabolites. This study is a f irst report on the taxonomic composition and biological activity of culturable bacteria inhabiting a cave in Bulgaria.

  2. Burkholderia dabaoshanensis sp. nov., a Heavy-Metal-Tolerant Bacteria Isolated from Dabaoshan Mining Area Soil in China

    OpenAIRE

    Honghui Zhu; Jianhua Guo; Meibiao Chen; Guangda Feng; Qing Yao

    2012-01-01

    Heavy-metal-tolerant bacteria, GIMN1.004(T), was isolated from mine soils of Dabaoshan in South China, which were acidic (pH 2-4) and polluted with heavy metals. The isolation was Gram-negative, aerobic, non-spore-forming, and rod-shaped bacteria having a cellular width of 0.5-0.6 µm and a length of 1.3-1.8 µm. They showed a normal growth pattern at pH 4.0-9.0 in a temperature ranging from 5 °C to 40 °C.The organism contained ubiquinone Q-8 as the predominant isoprenoid quinine, and C(16:0), ...

  3. Isolation and molecular characterization of multidrug-resistant Gram-negative bacteria from imported flamingos in Japan

    Directory of Open Access Journals (Sweden)

    Fukumoto Yukio

    2009-11-01

    Full Text Available Abstract Imported animals, especially those from developing countries, may constitute a potential hazard to native animals and to public health. In this study, a new flock of lesser flamingos imported from Tanzania to Hiroshima Zoological Park were screened for multidrug-resistant Gram-negative bacteria, integrons and antimicrobial resistance genes. Thirty-seven Gram-negative bacterial isolates were obtained from the flamingos. Seven isolates (18.9% showed multidrug resistance phenotypes, the most common being against: ampicillin, streptomycin, tetracycline, trimethoprim/sulfamethoxazole and nalidixic acid. Molecular analyses identified class 1 and class 2 integrons, β-lactamase-encoding genes, blaTEM-1 and blaCTX-M-2 and the plasmid-mediated quinolone resistance genes, qnrS and qnrB. This study highlights the role of animal importation in the dissemination of multidrug-resistant bacteria, integrons and antimicrobial resistance genes from one country to another.

  4. Lactic acid bacteria: the bugs of the new millennium.

    Science.gov (United States)

    Konings, W N; Kok, J; Kuipers, O P; Poolman, B

    2000-06-01

    Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysins and bacteriophages. Recently, progress has been made in the construction of food-grade genetically modified LABs.

  5. Overview on mechanisms of acetic acid resistance in acetic acid bacteria.

    Science.gov (United States)

    Wang, Bin; Shao, Yanchun; Chen, Fusheng

    2015-02-01

    Acetic acid bacteria (AAB) are a group of gram-negative or gram-variable bacteria which possess an obligate aerobic property with oxygen as the terminal electron acceptor, meanwhile transform ethanol and sugar to corresponding aldehydes, ketones and organic acids. Since the first genus Acetobacter of AAB was established in 1898, 16 AAB genera have been recorded so far. As the main producer of a world-wide condiment, vinegar, AAB have evolved an elegant adaptive system that enables them to survive and produce a high concentration of acetic acid. Some researches and reviews focused on mechanisms of acid resistance in enteric bacteria and made the mechanisms thoroughly understood, while a few investigations did in AAB. As the related technologies with proteome, transcriptome and genome were rapidly developed and applied to AAB research, some plausible mechanisms conferring acetic acid resistance in some AAB strains have been published. In this review, the related mechanisms of AAB against acetic acid with acetic acid assimilation, transportation systems, cell morphology and membrane compositions, adaptation response, and fermentation conditions will be described. Finally, a framework for future research for anti-acid AAB will be provided.

  6. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

    Directory of Open Access Journals (Sweden)

    Jokovic Natasa

    2011-01-01

    Full Text Available Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

  7. Screening of potential probiotic lactic acid bacteria based on gastrointestinal properties and perfluorooctanoate toxicity.

    Science.gov (United States)

    Xing, Jiali; Wang, Fan; Xu, Qi; Yin, Boxing; Fang, Dongsheng; Zhao, Jianxin; Zhang, Hao; Chen, Yong Q; Wang, Gang; Chen, Wei

    2016-08-01

    The consumption of lactic acid bacteria capable of binding or degrading food-borne carcinogens may reduce human exposure to these deleterious compounds. In this study, 25 Lactobacillus strains isolated from human, plant, or dairy environments were investigated for their potential probiotic capacity against perfluorooctanoate (PFOA) toxicity. The PFOA binding, tolerance ability, and acid and bile salt tolerance were investigated and assessed by principal component analysis. Additionally, the effect of different pH levels and binding times was assessed. These strains exhibited different degrees of PFOA binding; the strain with the highest PFOA binding capability was Lactobacillus plantarum CCFM738, which bound to 49.40 ± 1.5 % of available PFOA. This strain also exhibited relatively good cellular antioxidative properties, acid and bile salt tolerance, and adhesion to Caco-2 cells. This study suggests that L. plantarum CCFM738 could be used as a potential probiotic in food applications against PFOA toxicity. PMID:27094185

  8. Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates.

    Science.gov (United States)

    Fritsch, Caroline; Heinrich, Veronika; Vogel, Rudi F; Toelstede, Simone

    2016-08-01

    Sunflower flour provides a high content of protein with a well-balanced amino acid composition and is therefore regarded as an attractive source for protein. The use for human nutrition is hindered by phenolic compounds, mainly chlorogenic acid, which can lead under specific circumstances to undesirable discolorations. In this study, growth behavior and degradation ability of chlorogenic acid of four lactic acid bacteria were explored. Data suggested that significant higher fermentation performances on sunflower flour as compared to sunflower protein concentrate were reached by Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus gasseri and Bifidobacterium animalis subsp. lactis. In fermentation with the latter two strains reduced amounts of chlorogenic acid were observed in sunflower flour (-11.4% and -19.8%, respectively), which were more pronounced in the protein concentrate (-50.7% and -95.6%, respectively). High tolerances against chlorogenic acid and the cleavage product quinic acid with a minimum inhibitory concentration (MIC) of ≥20.48 mg/ml after 48 h were recorded for all strains except Bifidobacterium animalis subsp. lactis, which was more sensitive. The second cleavage compound, caffeic acid revealed a higher antimicrobial potential with MIC values of 0.64-5.12 mg/ml. In this proof of concept study, degradation versus inhibitory effect suggest the existence of basic mechanisms of interaction between phenolic acids in sunflower and lactic acid bacteria and a feasible way to reduce the chlorogenic acid content, which may help to avoid undesired color changes.

  9. Isolation and characterization of chromium-resistant bacteria from tannery effluents

    Energy Technology Data Exchange (ETDEWEB)

    Basu, M.; Bhattacharya, S.; Paul, A.K. [Univ. of Calcutta (India)

    1997-04-01

    Chromium (Cr), a transition metal, is one of the major sources of environmental pollution. It is discharged into the environment through the disposal of wastes from industries like leather tanning, metallurgical and metal finishing, textiles and ceramics, pigment and wood preservatives, photographic sensitizer manufacturing, etc. In the environment chromium occurs mainly in trivalent and hexavalent forms. The hexavalent chromium (Cr{sup 6+}) compounds are comparatively much more toxic than those of trivalent chromium (Cr{sup 3+}). The reason for such toxicity appears to be due to its rapid permeability through biological membranes and subsequent interaction with intracellular proteins and nucleic acids. The tanning industry, which commonly utilizes {open_quotes}chrome liquor{close_quotes} in the tanning process, discharges the effluents into the environment containing chrome salts in excess of the maximum permissible limits. Sludge deposition from such effluents, therefore, provides a natural environment for enrichment of chromium-resistant bacteria. Chromium-resistant microorganisms from such chromium-contaminated sediments have been isolated by several investigators. The present study was an attempt to evaluate the status of chromium-resistant bacteria in the tannery effluent sediments of Calcutta-based tanning industries. 14 refs., 2 figs., 6 tabs.

  10. Genetic Diversity and Association Characters of Bacteria Isolated from Arbuscular Mycorrhizal Fungal Spore Walls.

    Science.gov (United States)

    Selvakumar, Gopal; Krishnamoorthy, Ramasamy; Kim, Kiyoon; Sa, Tong-Min

    2016-01-01

    Association between arbuscular mycorrhizal fungi (AMF) and bacteria has long been studied. However, the factors influencing their association in the natural environment is still unknown. This study aimed to isolate bacteria associated with spore walls of AMF and identify their potential characters for association. Spores collected from coastal reclamation land were differentiated based on their morphology and identified by 18S rDNA sequencing as Funneliformis caledonium, Racocetra alborosea and Funneliformis mosseae. Bacteria associated with AMF spore walls were isolated after treating them with disinfection solution at different time intervals. After 0, 10 and 20 min of spore disinfection, 86, 24 and 10 spore associated bacteria (SAB) were isolated, respectively. BOX-PCR fingerprinting analysis showed that diverse bacterial communities were associated to AMF spores. Bacteria belonging to the same genera could associate with different AMF spores. Gram positive bacteria were more closely associated with AMF spores. Isolated SAB were characterized and tested for spore association characters such as chitinase, protease, cellulase enzymes and exopolysaccharide production (EPS). Among the 120 SAB, 113 SAB were able to show one or more characters for association and seven SAB did not show any association characters. The 16S rDNA sequence of SAB revealed that bacteria belonging to the phyla Firmicutes, Proteobacteria, Actinobacteria and Bactereiodes were associated with AMF spore walls. PMID:27479250

  11. Production of halomethanes and isoprene in the culture of bacteria isolated from brackish water

    Science.gov (United States)

    Fujimori, T.; Taniai, G.; Kurihara, M.; Tamegai, H.; Hashimoto, S.

    2010-12-01

    Halomethanes produced naturally are important source of halogen in troposphere and stratosphere. In the ocean, macroalgae and phytoplankton have been considered to be the main producers of halomethanes. Recent investigations have shown that marine bacteria also produces halomethane such as iodomethane. However, knowledge of aquatic halomethane production, especially by bacteria, is insufficient. Here we survey bacteria, which produce volatile organic compounds (VOCs) including halomethanes, from brackish area (salinity: about 5‰) where high halomethane productions were observed. Bacteria was isolated and incubated in marine broth 2216, which is the media for marine bacteria. The VOCs such as halomethanes in the gas phase above cultured samples was determined using dynamic headspace (GESTEL DHS) - gas chromatograph (Agilent 6890N)- mass spectrometer (Agilent 5975C). The optical density at 600 nm (OD600) was also measured during the cultured period. From the result of the isolation and measurement of VOCs, some of the isolated bacteria produced halomethanes. For example, monohalomethanes (from 1 to about 600 nM) and isoprene (up to about 400 nM) were increased for several days in the culture (dibromomethane, chloroiodomethane, bromoiodomethane, and tribromomethane were not detected). Since halomethanes are abundant at the sampling point (under 1% of light intensity of the surface), bacteria is one of the possible candidates for halomethane producer there. Now, we are studying on the identification by 16S rRNA sequence analysis of bacteria collected from brackish water.

  12. Probiotic lactic acid bacteria detoxify N-nitrosodimethylamine.

    Science.gov (United States)

    Nowak, Adriana; Kuberski, Sławomir; Libudzisz, Zdzisława

    2014-01-01

    Humans can be exposed to N-nitroso compounds (NOCs) due to many environmental sources, as well as endogenous formation. The main nitrosamine found in food products and also synthesised in vivo by intestinal microbiota is N-nitrosodimethylamine (NDMA). It can cause cancer of the stomach, kidney and colon. The effect of four probiotic Lactobacillus strains on NDMA was studied under different culture conditions (24 h in MRS, 168 h in modified MRS N, and 168 h in phosphate buffer). HPLC and GC-TEA methods were used for NDMA determination in supernatants. The influence of lactic acid bacteria on NDMA genotoxicity was investigated by means of the comet assay. Additionally, the effect of NDMA (2-100 µg ml⁻¹) on the growth and survival of the probiotic strains was studied. The results indicate that the bacteria decreased NDMA concentration by up to 50%, depending on the culture conditions, time of incubation, NDMA concentration, pH and bacterial strain. Lb. brevis 0945 lowered the concentration and genotoxicity of NDMA most effectively by up to 50%. This could be due to either adsorption or metabolism. The growth and survival of the bacteria was not affected by any of the tested NDMA concentrations. PMID:25010287

  13. Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.

    Science.gov (United States)

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

    2012-01-01

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

  14. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    OpenAIRE

    Noda, Fumio; HAYASHI, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  15. Nitrous oxide production in soil isolates of nitrate-ammonifying bacteria

    NARCIS (Netherlands)

    Streminska, M.A.; Felgate, H.; Rowley, G.; Richardson, D.J.; Baggs, E.M.

    2012-01-01

    Here we provide the first demonstration of the potential for N2O production by soil-isolated nitrate-ammonifying bacteria under different C and N availabilities, building on characterizations informed from model strains. The potential for soil-isolated Bacillus sp. and Citrobacter sp. to reduce NO3-

  16. Isolation and Characterization of Soil Fulvic Acid

    Directory of Open Access Journals (Sweden)

    Mir Munsif Ali Talpur

    2016-06-01

    Full Text Available Fulvic acid was isolated from the agriculture soil of District Naushahro Feroz, Sindh, Pakistan by International Humic Substances Society (IHSS method. The nutrient contents of the soil like N. P, K, Ca, Mg, Fe and Zn were determined by using the Atomic Absorption spectrophotometer (AAS. The Spectroscopic analysis was carried out by studying the UV-Vis, FT-IR and NIR spectra of isolated compounds. The data has been compared with the literature and correlated. Moisture as well as texture shows good water holding capacity and silt- loam type of soil. pH and EC are indicators of the fertility of soil to be beneficial for plantation. The spectral data (UV-Visible, FTIR and NIR supports the characteristic functional groups (-COOH, C=O, -OH, -NH2, C=C, CH2 and Polysaccharides present in Fulvic acid. E4/E6 values depict its hydrophilic nature, having less aromatic and more aliphatic groups. The presence of metal ions indicates its chelating ability.

  17. A new and simple technique for the isolation of symbiotic bacteria associated with entomopathogenic nematodes (Heterorhabditidae and Steinernematidae)

    OpenAIRE

    ULUĞ, DERYA; HAZIR, Canan; HAZIR, SELÇUK

    2015-01-01

    This study describes a new, simple, and economical method for isolation of symbiotic bacteria from entomopathogenic nematodes. Isolation of the symbiotic bacteria from entomopathogenic nematodes is useful for mass production of the nematodes. In addition to traditional isolation methods from infected insect larvae or infective juveniles, we show a new method of isolating symbiotic bacteria from either gravid females or females in the endotokia matricida stage, producing symbiont colonies afte...

  18. Bacteriocins produced by lactic acid bacteria: A review

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica M.

    2014-01-01

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

  19. Enrichment of conjugated linoleic acid (CLA) in hen eggs and broiler chickens meat by lactic acid bacteria.

    Science.gov (United States)

    Herzallah, Saqer

    2013-01-01

    1. The aim of this work was to compare conjugated linoleic acid (CLA) concentrations in chickens supplemented with 4 American Tissue Culture Collection (ATCC) bacterial strains, Lactobacillus plantarum, Lactobacillus lactis, Lactobacillus casei and Lactobacillus fermentum, and 4 isolates of Lactobacillus reuteri from camel, cattle, sheep and goat rumen extracts. 2. Micro-organisms were grown anaerobically in MRS broth, and 10(6) CFU/ml of bacteria were administered orally to mixed-sex, 1-d-old broiler chickens weekly for 4 weeks and to 23-week-old layer hens weekly for 6 weeks. 3. The 4 strains were evaluated for their effects on synthesis of CLA in hen eggs and broiler meat cuts. 4. Administration of pure Lactobacillus and isolated L. reuteri strains from camel, cattle, goat and sheep led to significantly increased CLA concentrations of 0.2-1.2 mg/g of fat in eggs and 0.3-1.88 mg/g of fat in broiler chicken flesh homogenates of leg, thigh and breast. 5. These data demonstrate that lactic acid bacteria of animal origin (L. reuteri) significantly enhanced CLA synthesis in both eggs and broiler meat cuts. PMID:24397511

  20. Acetic acid production from food wastes using yeast and acetic acid bacteria micro-aerobic fermentation.

    Science.gov (United States)

    Li, Yang; He, Dongwei; Niu, Dongjie; Zhao, Youcai

    2015-05-01

    In this study, yeast and acetic acid bacteria strains were adopted to enhance the ethanol-type fermentation resulting to a volatile fatty acids yield of 30.22 g/L, and improve acetic acid production to 25.88 g/L, with food wastes as substrate. In contrast, only 12.81 g/L acetic acid can be obtained in the absence of strains. The parameters such as pH, oxidation reduction potential and volatile fatty acids were tested and the microbial diversity of different strains and activity of hydrolytic ferment were investigated to reveal the mechanism. The optimum pH and oxidation reduction potential for the acetic acid production were determined to be at 3.0-3.5 and -500 mV, respectively. Yeast can convert organic matters into ethanol, which is used by acetic acid bacteria to convert the organic wastes into acetic acid. The acetic acid thus obtained from food wastes micro-aerobic fermentation liquid could be extracted by distillation to get high-pure acetic acid.

  1. Isolation and partial characterization of actinomycetes with antimicrobial activity against multidrug resistant bacteria

    Institute of Scientific and Technical Information of China (English)

    Smriti Singh; Pramod Kumar; N Gopalan; Bhuvnesh Shrivastava; RC Kuhad; Hotam Singh Chaudhary

    2012-01-01

    Objective: To isolate strains of Actinomycetes from different locations of Gwalior to evaluate its antimicrobial activity against multidrug resistant pathogenic strains. Method: Soil samples collected from different niche habitats of Gwalior were serially diluted and plated on selective media. Potential colonies were further purified and stored in agar slants and glycerol stocks. Isolates were biochemically characterized and purified isolates were test against pathogenic microorganisms for screening. Isolates with antagonistic properties were inoculated in production media and secondary metabolites or antimicrobial products were extracted. Result: The seven actinomycetes strains showing maximum antibacterial activity were isolated further characterized based on their colony characteristics and biochemical analyses. The isolates were screened for their secondary metabolites activity on three human pathogenic bacteria are Escherichia coli (E. coli), Methicillin-Resistant Staphylococcus aureus (S. aureus) and Vancomycin-Resistant Enterococci (VRE). Discussion: The strain MITS 1005 was found to be more active against the test bacteria.

  2. Isolation and Characterization of Gram-Positive Piezophilic Bacteria from Deep Marine Subsurface Sediment

    Science.gov (United States)

    Runko, G. M.; Fang, J.; Kato, C.

    2014-12-01

    The marine deep biosphere remains as the least studied of all of Earth's habitats and is inadequately understood, but is extremely important to understand the impacts that microbes have on global biogeochemical cycles. Sediment samples were obtained during IODP Expedition 337 in the western Pacific Ocean, from 1,498 meters below the seafloor (mbsf; samples 6R3), 1,951-1,999 mbsf (19R1), and 2,406 mbsf (29R7). These samples were initially mixed with marine broth and cultivated under anaerobic conditions at pressure of 35 MPa (megapascal) and temperatures of 35° C, 45° C, and 55° C for 3 months on board the Chikyu. Single colonies were isolated via plating on marine broth. Then, six strains of bacteria were identified, 6R3-1, 6R3-15, 19R1-5, 29R7-12B, 29R7-12M, and 29R7-12S. The six strains were then examined for optimal growth temperature and pressure. These organisms are Gram-positive, spore-forming, facultative anaerobic piezophilic bacteria. Major fatty acids are anteiso-15:0, anteiso-17:0 and iso-15:0. Phylogenetic analysis of 16S rRNA gene sequences revealed that the isolates are closely related to Virgibacillus pantothenticus, Robinsoniella peoriensis, and Bacillus subtilis. Because of their abundance in the deep marine subsurface, these microorganisms likely play an important role in sustaining the deep microbial ecosystem and influencing biogeochemical cycles in the deep biosphere.

  3. Arsenic-tolerant plant-growth-promoting bacteria isolated from arsenic-polluted soils in South Korea.

    Science.gov (United States)

    Shagol, Charlotte C; Krishnamoorthy, Ramasamy; Kim, Kiyoon; Sundaram, Subbiah; Sa, Tongmin

    2014-01-01

    The Janghang smelter in Chungnam, South Korea started in 1936 was subsequently shutdown in 1989 due to heavy metal (loid) pollution concerns in the vicinity. Thus, there is a need for the soil in the area to be remediated to make it usable again especially for agricultural purposes. The present study was conducted to exploit the potential of arsenic (As)-tolerant bacteria thriving in the vicinity of the smelter-polluted soils to enhance phytoremediation of hazardous As. We studied the genetic and taxonomic diversity of 21 As-tolerant bacteria isolated from soils nearer to and away from the smelter. These isolates belonging to the genera Brevibacterium, Pseudomonas, Microbacterium, Rhodococcus, Rahnella, and Paenibacillus, could tolerate high concentrations of arsenite (As(III)) and arsenate (As(V)) with the minimum inhibitory concentration ranging from 3 to >20 mM for NaAsO2 and 140 to 310 mM NaH2AsO4 · 7H2O, respectively. All isolates exhibited As(V) reduction except Pseudomonas koreensis JS123, which exhibited both oxidation and reduction of As. Moreover, all the 21 isolates produced indole acetic acid (IAA), 13 isolates exhibited 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase activity, 12 produced siderophore, 17 solubilized phosphate, and 13 were putative nitrogen fixers under in vitro conditions. Particularly, Rhodococcus aetherivorans JS2210, P. koreensis JS2214, and Pseudomonas sp. JS238 consistently increased root length of maize in the presence of 100 and 200 μM As(V). Possible utilization of these As-tolerant plant-growth-promoting bacteria can be a potential strategy in increasing the efficiency of phytoremediation in As-polluted soils. PMID:24737020

  4. Phytobeneficial Properties of Bacteria Isolated from the Rhizosphere of Maize in Southwestern Nigerian Soils

    OpenAIRE

    Abiala, M. A.; Odebode, A. C.; Hsu, S. F.; Blackwood, C. B.

    2015-01-01

    Biocontrol agents isolated outside Africa have performed inconsistently under field conditions in Africa. The development of indigenous phytobeneficial microbial strains that suit local environments may help enhance competitiveness with in situ microorganisms and effectiveness at suppressing local pathogen strains. We isolated bacteria from the rhizosphere of maize growing in southwestern Nigeria and assessed them for growth-promoting characteristics. The best isolates were characterized usin...

  5. Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegar Pei.

    Science.gov (United States)

    Chen, Yang; Bai, Ye; Li, Dongsheng; Wang, Chao; Xu, Ning; Hu, Yong

    2016-01-01

    Acetic acid bacteria (AAB) are important microorganisms in the vinegar industry. However, AAB have to tolerate the presence of ethanol and high temperatures, especially in submerged fermentation (SF), which inhibits AAB growth and acid yield. In this study, seven AAB that are tolerant to temperatures above 40 °C and ethanol concentrations above 10% (v/v) were isolated from Chinese vinegar Pei. All the isolated AAB belong to Acetobacter pasteurianus according to 16S rDNA analysis. Among all AAB, AAB4 produced the highest acid yield under high temperature and ethanol test conditions. At 4% ethanol and 30-40 °C temperatures, AAB4 maintained an alcohol-acid transform ratio of more than 90.5 %. High alcohol-acid transform ratio was still maintained even at higher temperatures, namely, 87.2, 77.1, 14.5 and 2.9% at 41, 42, 43 and 44 °C, respectively. At 30 °C and different initial ethanol concentrations (4-10%), the acid yield by AAB4 increased gradually, although the alcohol-acid transform ratio decreased to some extent. However, 46.5, 8.7 and 0.9% ratios were retained at ethanol concentrations of 11, 12 and 13%, respectively. When compared with AS1.41 (an AAB widely used in China) using a 10 L fermentor, AAB4 produced 42.0 g/L acetic acid at 37 °C with 10% ethanol, whereas AS1.41 almost stopped producing acetic acid. In conclusion, these traits suggest that AAB4 is a valuable strain for vinegar production in SF.

  6. Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Niketić Gordana B.

    2009-01-01

    Full Text Available Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such as has been developed for other dairy products. There are a number of common denominators, however that have bearing on yoghurt quality. Since a number of producers are recognized within the broad category entitled yoghurt. This situation makes yoghurt an interesting, challenging, but also a confusing area to work in. The present investigation was undertaken to isolate from commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. This study is concerned with the lactic acid bacteria (L.delbrueckii subsp. bulgaricus and S. thermophilus growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-107/ml lactic acid lactococci (44.28%.

  7. Clinically significant anaerobic bacteria isolated from patients in a South African academic hospital: antimicrobial susceptibility testing.

    Science.gov (United States)

    Naidoo, S; Perovic, O; Richards, G A; Duse, A G

    2011-09-27

    BACKGROUND. Increasing resistance to some antimicrobial agents among anaerobic bacteria has made susceptibility patterns less predictable. METHOD. This was a prospective study of the susceptibility data of anaerobic organisms isolated from clinical specimens from patients with suspected anaerobic infections from June 2005 until February 2007. Specimens were submitted to the microbiology laboratory at Charlotte Maxeke Johannesburg Academic Hospital, where microscopy, culture and susceptibility testing were performed the using E test® strip minimum inhibitory concentration method. Results were interpreted with reference to Clinical and Laboratory Standards Institute guidelines for amoxicillin-clavulanate, clindamycin, metronidazole, penicillin, ertapenem, cefoxitin, ceftriaxone, chloramphenicol and piperacillin-tazobactam. RESULTS. One hundred and eighty anaerobic isolates were submitted from 165 patients. The most active antimicrobial agents were chloramphenicol (100% susceptible), ertapenem (97.2%), piperacillin-tazobactam (99.4%) and amoxicillin-clavulanic acid (96.7%). Less active were metronidazole (89.4%), cefoxitin (85%), clindamycin (81.7%), ceftriaxone (68.3%) and penicillin (33.3%). CONCLUSION. Susceptibility testing should be performed periodically to identify emerging trends in resistance and to modify empirical treatment of anaerobic infections.

  8. The Spider Venom Peptide Lycosin-II Has Potent Antimicrobial Activity against Clinically Isolated Bacteria

    Science.gov (United States)

    Wang, Yongjun; Wang, Ling; Yang, Huali; Xiao, Haoliang; Farooq, Athar; Liu, Zhonghua; Hu, Min; Shi, Xiaoliu

    2016-01-01

    Antimicrobial peptides have been accepted as excellent candidates for developing novel antibiotics against drug-resistant bacteria. Recent studies indicate that spider venoms are the source for the identification of novel antimicrobial peptides. In the present study, we isolated and characterized an antibacterial peptide named lycosin-II from the venom of the spider Lycosa singoriensis. It contains 21 amino acid residue lacking cysteine residues and forms a typical linear amphipathic and cationic α-helical conformation. Lycosin-II displays potent bacteriostatic effect on the tested drug-resistant bacterial strains isolated from hospital patients, including multidrug-resistant A. baumannii, which has presented a huge challenge for the infection therapy. The inhibitory ability of lycosin-II might derive from its binding to cell membrane, because Mg2+ could compete with the binding sites to reduce the bacteriostatic potency of lycosin-II. Our data suggest that lycosin-II might be a lead in the development of novel antibiotics for curing drug-resistant bacterial infections. PMID:27128941

  9. The Spider Venom Peptide Lycosin-II Has Potent Antimicrobial Activity against Clinically Isolated Bacteria

    Directory of Open Access Journals (Sweden)

    Yongjun Wang

    2016-04-01

    Full Text Available Antimicrobial peptides have been accepted as excellent candidates for developing novel antibiotics against drug-resistant bacteria. Recent studies indicate that spider venoms are the source for the identification of novel antimicrobial peptides. In the present study, we isolated and characterized an antibacterial peptide named lycosin-II from the venom of the spider Lycosa singoriensis. It contains 21 amino acid residue lacking cysteine residues and forms a typical linear amphipathic and cationic α-helical conformation. Lycosin-II displays potent bacteriostatic effect on the tested drug-resistant bacterial strains isolated from hospital patients, including multidrug-resistant A. baumannii, which has presented a huge challenge for the infection therapy. The inhibitory ability of lycosin-II might derive from its binding to cell membrane, because Mg2+ could compete with the binding sites to reduce the bacteriostatic potency of lycosin-II. Our data suggest that lycosin-II might be a lead in the development of novel antibiotics for curing drug-resistant bacterial infections.

  10. Biohydrogen production by isolated halotolerant photosynthetic bacteria using long-wavelength light-emitting diode (LW-LED)

    Energy Technology Data Exchange (ETDEWEB)

    Kawagoshi, Yasunori; Oki, Yukinori; Nakano, Issei; Fujimoto, Aya [Graduate School of Science and Technology, Kumamoto University, 2-39-1 Kurokami, Kumamoto 860-8555 (Japan); Takahashi, Hirokazu [Environmental Business DivisionDaiki Ataka Engineering Co. Ltd., 2-1-9 Nishiku-Urihori, Osaka 550-0012 (Japan)

    2010-12-15

    Biohydrogen is expected as one of the alternative energy to fossil fuel. In this study, halotolerant photosynthetic hydrogen producing bacteria (ht-PHB) were isolated from a sediment of tideland, and hydrogen gas (H{sub 2}) production by isolated ht-PHB from mixed short-chain fatty acids (SFAs) using a long-wavelength light emitting diode (LW-LED) was investigated. The isolated ht-PHB grow on a culture containing three kinds of SFAs (lactic acid, acetic acid, butyric acid) and produced H{sub 2} with their complete consumption at NaCl concentration in the 0-3% range in the light of tungsten lamp. The isolated ht-PHB was phylogenetically identified as Rhodobacter sp. KUPB1. The KUPB1 showed well growth and H{sub 2} production even under LW-LED light irradiation, indicating that LW-LED is quite useful as an energy-saving light source for photosynthetic H{sub 2} production. (author)

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

    Directory of Open Access Journals (Sweden)

    Konstantinos Papadimitriou

    2013-02-01

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

  12. IN VITRO CHARACTERIZATION OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA FROM BULGARIAN RYE SOURDOUGHS

    OpenAIRE

    Dobreva-Yosifova, G.; Yocheva, L.; Mehmed, A.; Danova, S.; Antonova-Nikolova, S.

    2009-01-01

    Lactic acid bacteria play a key role in human health. These friendly bacteria as a part of the microflora of the gastrointestinal tract (GIT) have a beneficial influence on microbial balance. The probiotic cultures stimulate the growth of beneficial microorganisms, crowd out potentially harmful bacteria and reinforce the body's natural defense mechanisms. Recent data improve the positive effects of probiotics and stimulate research for discovering of new lactic acid bacteria strains with prob...

  13. Multi-Drug Resistant Bacteria Isolated from Fish and Fish Handlers in Maiduguri, Nigeria

    Directory of Open Access Journals (Sweden)

    Hafsat Ali Grema

    2015-07-01

    Full Text Available Multi-drug resistant bacteria were isolated from fresh fish and fish handlers using conventional methods of bacterial isolation such as colonial morphology, gram staining and biochemical tests. The bacteria isolated include Staphylococcus aureus, Streptococcus sp, E. coli, Klebsiella sp, Proteus sp. and Brucella sp. bacterial isolates were subjected to antibiotic susceptibility testing using disc diffusion technique against ten antimicrobial agents. S. aureus isolates showed resistance to gentamycin, tetracycline, oxacillin, ciprofloxacin and cefoxitin while Streptococcus sp were resistant to tetracycline, chloramphenicol and clindamycin. All the bacterial isolates were resistant to tetracycline while susceptible to cefoxitin, cephazolin, erythromycin and clindamycin. The multi drug resistance pattern of Staphylococcus aureus isolates showed resistance to three and more antimicrobial agents while none was resistant to 10 antimicrobial agents. All other isolates were resistant to four and more different antimicrobial agents while no isolates was resistant to one and ten antimicrobial agents. Therefore the continuous monitoring and surveillance of multi-drug resistant bacteria in fish and fish handlers will not only reduce the risk of disease to the fishes but public health hazard to fish handlers and consumers in general.

  14. Heavy metal and antibiotic resistance in bacteria isolated from the environment of swine farms

    International Nuclear Information System (INIS)

    The aim of the present study was to determine the level of heavy metal resistance and antibiotic resistance patterns of bacterial isolates from environment of swine farms in China. A total of 284 bacteria were isolated, 158 from manure, 62 from soil and 64 from wastewater in different swine farm samples. All the isolates were tested for resistant against eight heavy metals. From the total of 284 isolates, maximum bacterial isolates were found to be resistant to Zn/sup 2+/ (98.6%) followed by Cu/sup 2+/ (97.5%), Cd/sup 2+/ (68.3%), Mn/sup 2+/ (60.2%), Pb/sup 2+/(51.4%), Ni/sup 2+/(41.5%) and Cr/sup 2+/(45.1%). However, most of the isolates were sensitive to Co/sup 2+/. Meanwhile,all the isolates were tested for sensitively to nine antibiotics. The results shows that most isolates were sensitive to cefoxitin and oxacillin, but resistance to tetracycline, ampicillin, gentamicin, amikacin, erythromycin, clindamycin were widespread. Multiple resistant to metals and antibiotics were also observed in this study. Most isolates were tolerant to different concentrations of various heavy metals and antibiotics. Our results confirmed that environment of swine farms in China has a significant proportion of heavy metal and antibiotic resistant bacteria, and these bacteria constitute a potential risk for swine health and public health. (author)

  15. Insights into the evolution of sialic acid catabolism among bacteria

    Directory of Open Access Journals (Sweden)

    Almagro-Moreno Salvador

    2009-05-01

    Full Text Available Abstract Background Sialic acids comprise a family of nine-carbon amino sugars that are prevalent in mucus rich environments. Sialic acids from the human host are used by a number of pathogens as an energy source. Here we explore the evolution of the genes involved in the catabolism of sialic acid. Results The cluster of genes encoding the enzymes N-acetylneuraminate lyase (NanA, epimerase (NanE, and kinase (NanK, necessary for the catabolism of sialic acid (the Nan cluster, are confined 46 bacterial species, 42 of which colonize mammals, 33 as pathogens and 9 as gut commensals. We found a putative sialic acid transporter associated with the Nan cluster in most species. We reconstructed the phylogenetic history of the NanA, NanE, and NanK proteins from the 46 species and compared them to the species tree based on 16S rRNA. Within the NanA phylogeny, Gram-negative and Gram-positive bacteria do not form distinct clades. NanA from Yersinia and Vibrio species was most closely related to the NanA clade from eukaryotes. To examine this further, we reconstructed the phylogeny of all NanA homologues in the databases. In this analysis of 83 NanA sequences, Bacteroidetes, a human commensal group formed a distinct clade with Verrucomicrobia, and branched with the Eukaryotes and the Yersinia/Vibrio clades. We speculate that pathogens such as V. cholerae may have acquired NanA from a commensal aiding their colonization of the human gut. Both the NanE and NanK phylogenies more closely represented the species tree but numerous incidences of incongruence are noted. We confirmed the predicted function of the sialic acid catabolism cluster in members the major intestinal pathogens Salmonella enterica, Vibrio cholerae, V. vulnificus, Yersinia enterocolitica and Y. pestis. Conclusion The Nan cluster among bacteria is confined to human pathogens and commensals conferring them the ability to utilize a ubiquitous carbon source in mucus rich surfaces of the human body

  16. High isolation rates of multidrug-resistant bacteria from water and carpets of mosques

    Directory of Open Access Journals (Sweden)

    Mostafa Mohamed Mohamed Ali

    2014-08-01

    Full Text Available Objective: There is little information regarding the isolation of antimicrobial-resistant potentially pathogenic bacteria from water and carpets of mosques worldwide. The objective of the present investigation is to determine the bacteriological quality of water and carpets of mosques in Elkhomes city in Libya. Methods: Potentially pathogenic bacteria were isolated from water samples (n=44 and dust samples from carpets (n=50 of 50 mosques in Elkhomes city, Libya, using standard bacteriological procedures. Susceptibility of isolated bacteria to antimicrobial agents was determined by the disc-diffusion method. Results: Of the water samples examined, 12 (27.3% were positive for Escherichia coli, 10 (22.7% for Klebsiella spp., and 15 (34.1% for other enteric bacteria. Of the dust samples of carpets examined, 6 (12% were positive for E. coli, 33 (66% for Klebsiella spp., and 30 (60% for Staphylococcus spp. Multidrug resistance (MDR, resistance to three or more antimicrobial groups was found among 48.7% (19/37 and 46.9% (30/64 of the examined enterobacteria from water and carpets, respectively, and among 66.7% (20/30 of Staphylococcus spp. from carpets. In addition, methicillin-resistant Staphylococcus aureus (MRSA was isolated from a carpet of one mosque. Conclusion: Presence of multidrug-resistant potentially pathogenic bacteria in examined water and carpets indicate that mosques as communal environments may play a role in the spread of multidrug-resistant bacteria in the community and pose a serious health risk to worshipers.

  17. Feed Supplementation with Thermo-Tolerant, Lactic Acid-Producing Bacteria as Probiotics for Swine Husbandry

    International Nuclear Information System (INIS)

    This research work had an objective to employ the thermo tolerant, lactic acid-producing bacteria, Bacillus coagulans strain NF17 as feed additive for swine raising. The bacterial isolate NF17, kept in the culture collection of Khon Kaen University that could tolerate high temperature and produce lactic acid, was employed in this experiment. Cell suspension of isolate NF17 was exposed to gamma irradiation at various doses (1-5 KGy). The isolated survivors were screened on the basis of forming larger colonies and clear zones than the parent strain NF17 when grown on Glucose- Yeast extract-Peptone (GYP) containing CaCO3. We obtained 55 effective isolates which the isolate L5I2 to 14(5), designated as K14 was chosen for further experiments. Isolate K14 together with the parent strain were characterized using morphological, physiological and biochemical tests. They were all identified as Bacillus coagulans. All isolates had optimal growth pH of 6.5 and grew best at 42.50 oC. The strain K14 could tolerate the temperature as high as 59 oC and was then employed in the fermentation of food waste that collected from the university cafeteria. It was found that food waste could support growth of Bacillus K14 and produce about 107 to 108 CFU/g food waste within 1-3 days. Nutritional value of the fermented food waste in the form of protein was also increased. When mixing this selected bacterium as feed additive in daily pig rations, it was found that Bacillus K14 helped increase feed conversion ratio and reduced the mortality in weaned piglets. Experiments were also performed with the growing pigs. It showed that Bacillus Sp. K14 significantly improved the feed conversion ratio

  18. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).

    Science.gov (United States)

    Omar, N B; Ampe, F; Raimbault, M; Guyot, J P; Tailliez, P

    2000-06-01

    Lactic acid bacteria and more particularly lactobacilli and Leuconostoc, are widely found in a wide variety of traditional fermented foods of tropical countries, made with cereals, tubers, meat or fish. These products represent a source of bacterial diversity that cannot be accurately analysed using classical phenotypic and biochemical tests. In the present work, the identification and the molecular diversity of lactic acid bacteria isolated from cassava sour starch fermentation were assessed by using a combination of complementary molecular methods: Randomly Amplified Polymorphic DNA fingerprinting (RAPD), plasmid profiling, hybridization using rRNA phylogenetic probes and partial 16S rDNA sequencing. The results revealed a large diversity of bacterial species (Lb. manihotivorans, Lb. plantarum, Lb. casei, Lb. hilgardii, Lb. buchneri, Lb. fermentum, Ln. mesenteroides and Pediococcus sp.). However, the most frequently isolated species were Lb. plantarum and Lb. manihotivorans. The RAPD analysis revealed a large molecular diversity between Lb. manihotivorans or Lb. plantarum strains. These results, observed on a rather limited number of samples, reveal that significant bacterial diversity is generated in traditional cassava sour starch fermentations. We propose that the presence of the amylolytic Lb. manihotivorans strains could have a role in sour starch processing. PMID:10930082

  19. PROTEOLYTIC AND FIBRINOLYTIC ACTIVITIES OF HALOPHILIC LACTIC ACID BACTERIA FROM TWO INDONESIAN FERMENTED FOODS

    Directory of Open Access Journals (Sweden)

    Asep A. Prihanto

    2013-04-01

    Full Text Available Exploration of fermented foods as sources of fibrinolytic enzymes is increased in the last decades. Terasi and Jambal roti is Indonesian traditional fermented fish products, which were famous in Java Island. Both are important products in Indonesian dishes, especially in Java. Investigation on halophilic lactic acid bacteria using MRS and M-17 agar obtained seventy four isolated strains. Their proteolytic and fibrinolytic activities were determined using skim milk agar and plasminogen-free fibrin plate. Twenty five isolates showed protease activities, while only four of them secreted fibrinolitic enzyme. The highest proteolytic and fibrinolytic activity was shown by TB1 strain, which is identified as Bacillus coagulans. The 16s rDNA is still in investigating to confirm the TB1 strain identity.

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

    Directory of Open Access Journals (Sweden)

    Terzić-Vidojević Amarela

    2009-01-01

    Full Text Available A total of 157 lactic acid bacteria (LAB were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

  1. Screening of Lactic Acid Bacteria from Rumen Liquor and King Grass Silage as well as Their Antibacterial Activities

    Directory of Open Access Journals (Sweden)

    A. Sofyan

    2013-12-01

    Full Text Available Probiotic is a live microbial culture which has positive effect on animal by improving the natural balance of microflora in the digestive tract. This experiment aimed to screen and identify indigenous lactic acid bacteria (LAB from rumen liquor and king grass (Pennisetum hybrid silage as a probiotic candidate and to evaluate their resistance in low pH, and inhibitory activities against pathogenic bacteria. The LAB isolate was characterized by a clear zone formed on MRSA medium + CaCO3 0.2% (w/v and further identified by morphological and biochemical assays. The selected isolates were evaluated for their viability in low pH, pathogenic bacterial inhibition, and lactic acid production. The experimental arrangement was a factorial block design (4 x 2 consisted of four isolates and two levels of pH value (pH 2 and 3, each treatment in 3 equal replicates. The result showed that four isolates (two isolates from the rumen liquor of fistulated cattle and two isolates from silage were identified as lactic acid bacteria. The four isolates showed inhibition activity against Escherichia coli, Bacillus subtilis, Staphylococcus aureus and performed viability at low pH during 2 h treatment. The highest lactic acid production was obtained from isolates Sil.3 (21.42% and followed by CR2 (19.88%, CR1 (15.40% and Sil.9 (15.08%. Biochemical identification by standard of analytical profile index (API 50 CHL kit showed that the selected isolates CR1 was Lactobacillus paracasei ssp. paracasei 3 (91.5%, L. paracasei ssp. paracasei 3 (76.5%, Sil.3 was Lactobacillus brevis (95.1%, and Sil.9 was Lactobacillus collinoides (92.5%. In conclusion, probiotic candidates isolated from rumen liquor are confirmed as L. paracasei ssp. paracasei (CR1 and CR2, while two other isolates from king grass silage are identified as L. brevis (Sil.3 and L. collinoides (Sil.9. L. brevis (Sil.3 and L. paracasei ssp. paracasei (CR1 has higher inhibition against pathogenic bacteria (E. coli, S

  2. Isolation and characterization of deodorizing bacteria for organic sulfide malodor

    Institute of Scientific and Technical Information of China (English)

    JIANG An-xi; LIU Bo; ZHAO Yang-guo; LI Zheng; BAI Yu; CHENG Yang-xue

    2004-01-01

    Strain Jll screened out from different odor origins can efficiently degrade methyl mercaptan and ethanethiol whereas has no ability to remove dimethyl sulfide. The results indicated that the strain Jll breaks only the C-SH bond. The optimum temperature and pH of Jll are 20-30℃ and 6.0-8.3 respectively. A systematic identification method-16S rDNA gene sequence comparison, for deodorizing bacteria was carried out. The 16S rDNA gene sequence analysis of strain Jll showed the highest level of 97% homology to Rape rhizosphere.

  3. Biotransformations of Bile Acids with Bacteria from Cayambe Slaughterhouse (Ecuador): Synthesis of Bendigoles.

    Science.gov (United States)

    Costa, Stefania; Maldonado Rodriguez, Maria Elena; Rugiero, Irene; De Bastiani, Morena; Medici, Alessandro; Tamburini, Elena; Pedrini, Paola

    2016-08-01

    The biotransformations of cholic acid (1a), deoxycholic acid (1b), and hyodeoxycholic acid (1c) to bendigoles and other metabolites with bacteria isolated from the rural slaughterhouse of Cayambe (Pichincha Province, Ecuador) were reported. The more active strains were characterized, and belong to the genera Pseudomonas and Rhodococcus. Various biotransformation products were obtained depending on bacteria and substrates. Cholic acid (1a) afforded the 3-oxo and 3-oxo-4-ene derivatives 2a and 3a (45% and 45%, resp.) with P. mendocina ECS10, 3,12-dioxo-4-ene derivative 4a (60%) with Rh. erythropolis ECS25, and 9,10-secosteroid 6 (15%) with Rh. erythropolis ECS12. Bendigole F (5a) was obtained in 20% with P. fragi ECS22. Deoxycholic acid (1b) gave 3-oxo derivative 2b with P. prosekii ECS1 and Rh. erythropolis ECS25 (20% and 61%, resp.), while 3-oxo-4-ene derivative 3b was obtained with P. prosekii ECS1 and P. mendocina ECS10 (22% and 95%, resp.). Moreover, P. fragi ECS9 afforded bendigole A (8b; 80%). Finally, P. mendocina ECS10 biotransformed hyodeoxycholic acid (1c) to 3-oxo derivative 2c (50%) and Rh. erythropolis ECS12 to 6α-hydroxy-3-oxo-23,24-dinor-5β-cholan-22-oic acid (9c, 66%). Bendigole G (5c; 13%) with P. prosekii ECS1 and bendigole H (8c) with P. prosekii ECS1 and Rh. erythropolis ECS12 (20% and 16%, resp.) were obtained. PMID:27358241

  4. Isolation of Gemmata-like and Isosphaera-like planctomycete bacteria from soil and freshwater.

    Science.gov (United States)

    Wang, Jenny; Jenkins, Cheryl; Webb, Richard I; Fuerst, John A

    2002-01-01

    New cultured strains of the planctomycete division (order Planctomycetales) of the domain Bacteria related to species in the genera Gemmata and Isosphaera were isolated from soil, freshwater, and a laboratory ampicillin solution. Phylogenetic analysis of the 16S rRNA gene from eight representative isolates showed that all the isolates were members of the planctomycete division. Six isolates clustered with Gemmata obscuriglobus and related strains, while two isolates clustered with Isosphaera pallida. A double-membrane-bounded nucleoid was observed in Gemmata-related isolates but not in Isosphaera-related isolates, consistent with the ultrastructures of existing species of each genus. Two isolates from this study represent the first planctomycetes successfully cultivated from soil. PMID:11772655

  5. Study on isolation, identification and biological properties of lactic acid bacteria from the fermentation of Chinese rice wine%黄酒发酵过程中乳酸菌的分离、鉴定及生物学特性研究

    Institute of Scientific and Technical Information of China (English)

    冯浩; 毛健; 黄桂东; 姬中伟; 张敏

    2013-01-01

    In order to research the roles of lactic acid bacteria during the fermentation of Chinese rice wine,lactic acid bacteria isolated from the different fermentation periods of Chinese rice wine were identified and their biological properties were also studied.The results showed that M J0301 was Lactobacillus plantarum,FH0201 and HJ112 belonged to Lactobacillus hilgardii.M J0301 produced the most lactic acid within the least time,followed by HJ112,and FH0201 was the weakest.All of the three strains could not survive under the condition of pH 2.0,but could survive at the condition of pH 2.5,while the total plant counts were only 104CFU/mL,they were well-grown at the condition of pH3.0.In terms of salt tolerance,M J0301 showed strong tolerance to 8%(w/v) NaCl,the viable counts of FH0201 and HJ112 were slightly decreased when the concentration of NaCl was 7% (w/v),while the total plant counts remained 107CFU/mL.The lactic acid bacteria played an important role in the fermentation of Chinese rice wine because of the strong lactic acid production and high acid tolerance.The high tolerance to salt will be good for research of the potential probiotics.%为研究乳酸菌在黄酒发酵过程中的作用,从黄酒不同发酵时期的发酵醪液中分离得到三株乳酸菌,并对其进行鉴定和生物学特性研究.结果表明,M J0301为植物乳杆菌(Lactobacillus plantarum),FH0201和HJ112为希氏乳杆菌(Lactobacillus hilgardii).在产乳酸方面,MJ0301产乳酸能力最强,速度最快;HJ112次之,FH0201最弱.在耐酸性方面,三株菌在pH2.0的高酸性环境下均不能生存;在pH2.5的酸性环境下,三株菌虽然能够生存,但活菌数的数量级仅在104CFU/mL;在pH大于3.0的环境下,三株菌生长良好.在耐盐性方面,MJ0301在8%(w/v)的NaCl中依然表现出较强的耐受性,FH0201和HJ112在7%(w/v)的NaCI中虽然活菌数有所下降,但数量级依然在107CFU/mL.三株菌具有的良好产乳酸和耐酸能力对黄酒的顺

  6. Purification Techniques of Bacteriocins from Lactic Acid Bacteria and Other Gram-Positive Bacteria

    Science.gov (United States)

    Saavedra, Lucila; Sesma, Fernando

    The search for new antimicrobial peptides produced by lactic acid ­bacteria and other Gram-positive microorganisms has become an interesting field of research in the past decades. The fact that bacteriocins are active against numerous foodborne and human pathogens, are produced by generally regarded as safe (GRAS) microorganisms, and are readily degraded by proteolytic host systems makes them attractive candidates for biotechnological applications. However, before suggesting or choosing a new bacteriocin for future technology developments, it is necessary to elucidate its biochemical structure and its mode of action, which may be carried out once the bacteriocin is purified to homogeneity. This chapter focuses on describing the main strategies used for the purification of numerous bacteriocins.

  7. Molecular identification of phosphate-solubilizing native bacteria isolated from the rhizosphere of Prosopis glandulosa in Mexicali valley.

    Science.gov (United States)

    Moreno-Ramírez, L; González-Mendoza, D; Cecena-Duran, C; Grimaldo-Juarez, O

    2015-03-31

    One of the main limitations in intensive crop production in Northwestern Mexico is the dependence on the use of phosphate fertilizer. In this study, we isolated indigenous microorganisms with phosphate solubilization capacities from mesquite (Prosopis glandulosa) present in the Mexicali valley. In total, 4 bacteria were isolated from the rhizosphere of mesquite, including ICA01, ICA02Ba, ICA03Bs, and ICA04Ma. The bacterial isolates were identified based on their phenotypic and 16S rRNA gene sequencing data to be Acinetobacter calcoaceticus. The results showed that ICA01 was the most efficient in solubilizing phosphate, followed by ICA02Ba and ICA03Bs, while ICA04Ma showed the lowest phosphate-solubilizing activity. The pH value of the culture medium decreased with bacterial growth, suggesting that these strains produce organic acids that solubilize phosphorus. These results will be useful for biotechnological studies and A. calcoaceticus may be employed for biofertilization programs in northwest Mexico.

  8. PROPERTIES OF NEW STRAINS CHEMOLITHOTROPHIC BACTERIA ISOLATED FROM INDUSTRIAL SUBSTRATES

    Directory of Open Access Journals (Sweden)

    I. A.

    2015-12-01

    Full Text Available The purpose of the research was determination of strains Acidithiobacillus ferrooxidans MFLv37 and Acidithiobacillus ferrooxidans MFLad27, isolated from aboriginal consortium of coal beneficiation dumps and fly ash from coal combustion, resistance to heavy metals, forming part of these waste, as well as adaption ability of the strains to new substrates. New strains increased resistance to heavy metal ions as compared to A. ferrooxidans standard and collection strains is found; minimal inhibitory concentrations of heavy and toxic metals are determined; a number of metals that have negative impact on growth of isolated cultures are identified. It is shown that the minimal metals concentrations, at which strains growth still happens, are several times higher than their concentrations in technogenic waste. It has been established that isolated strains differed in their ability to adapt, as well as in growth rate and substrates oxidation. This is due to the specific conditions of microbiocenoses formation in making and further storage of rock dumps and fly ash, whereof the appropriate strains are isolated. The investigations indicate the necessity in directional selection of strains that are resistant to the toxic compounds and are able to oxidize various mineral substrates, as well as in their adaptation to new substrates for the extraction of heavy metals.

  9. Isolation and characterization of some moderately halophilic bacteria with lipase activity.

    Science.gov (United States)

    Ghasemi, Y; Rasoul-Amini, S; Kazemi, A; Zarrinic, G; Morowvat, M H; Kargar, M

    2011-01-01

    Lipases are an important class of enzymes which catalyze the hydrolysis of long chain triglycerides and constitute the most prominent group ofbiocatalysts for biotechnological applications. There are a number of lipases, produced by some halophilic microorganisms. In this study, some lipase producing bacteria from Maharlu salt lake located in south of Iran were isolated. All isolates were screened for true lipase activity on plates containing olive oil. The lipase activity was measured using titrimetric methods. Among thirty three isolates, thirteen strains demonstrating orange zone around colonies under UV light, were selected for identification using the molecular methods and some morphological characteristics. The bacterium Bacillus vallismortis BCCS 007 with 3.41 +/- 0.14 U/mL lipase activity was selected as the highest lipase producing isolate. This is the first report of isolation and molecular identification of lipase producing bacteria from Maharlu lake. PMID:22073547

  10. Isolation and Identification of Cellulolytic Bacteria from the Gut of Three Phytophagus Insect Species

    Directory of Open Access Journals (Sweden)

    Rajib Kumar Shil

    2014-12-01

    Full Text Available The cellulolytic bacteria from the gut of three different phytophagous insects were studied to isolate novel cellulolytic organism for biofuel industry. Among the threse, gut of P. quatuordecimpunctata larvae contained both highest no of total bacterial count (6.8x107CFU/gut and cellulolytic bacteria (5.42x103CFU/gut. Fifteen different isolates were obtained from the gut of O. velox, A. miliarisand P. quatuordecimpunctata. All the isolates produced clear zone in CMC medium staining with Congo red. The isolates included Gram positive Enterococcus, Microbacterium and Gram negative Aeromonas, Erwinia, Serretia, Flavobacterium, Acenitobacter, Klebsiella, Yersinia, Xenorhabdus, Psedomonas and Photorhabdus. Out of the fifteen isolated and identified bacterial species, twelve bacterial species were novel being reported for first time as having cellulase activity.

  11. Isolation and characterization of osmotolerant bacteria from thar desert of western Rajasthan (India).

    Science.gov (United States)

    Sharma, Ramavtar; Manda, Rajni; Gupta, Shikha; Kumar, Sushil; Kumar, Vinod

    2013-12-01

    The Thar Desert harsher environment harbors a limited diversity of life forms due to extreme conditions like low moisture of sandy soils and high soil temperature. In the present study, osmotolerant bacteria from the Thar soils were isolated and characterized. Bacteria were isolated from 20 soil samples (100 g), collected from sand dunes, suspended in water and absolute alcohol. A total of 11 biochemical and morphological tests were carried out for generic identification of bacteria. Osmotic tolerance capacity of isolates was examined on glycerol, NaCI and alcohol; and sequencing of 16S rRNA gene was also performed for bacterial identification. 16S to 23S rRNA internal transcribed spacer analysis (RISA) was done for phylogenetic analysis of isolates. The soil suspended in water contained 2.5 x 10(6) bacteria/g of soil while alcohol suspended soil had 4.4 x 10(4) bacteria/g. The 24 bacterial isolates were found tolerant to 26% glycerol, 14% NaCI and 10% of alcohol, and 22 out of 24 isolates were found Gram positive. The results showed that 45.83% and 41.67% bacteria belong to Bacillus spp. and Corynebacterium spp., respectively, while Acinetobacter spp., Aeromonas spp. and Staphylococcus spp. were in equal proportion (4.16% each). Six isolates were selected for 16S rRNA gene sequencing and five were found 95% similar with Bacillus licheniformis whereas one isolate was identified as B. subtilis. All the isolates showed good growth up to 50 degrees C with gradual reduction on subsequent increment of temperature. Out of 24 isolates, six could survive at 65 degrees C while one isolate could grow at 63 degrees C. Growth kinetic studies revealed that the reduction in generation time in solute(s) and temperature stress was more as compared to generation time in plain medium. This study suggests that virgin sand dunes may be a rich source of bacteria, tolerant to osmotrophic solutes, and can be examined for plant growth promotion activity in agriculture. Moreover, study

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

    Science.gov (United States)

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

    2015-10-01

    In contrast to the honey bee gut, which is colonized by a few characteristic bacterial clades, the hive of the honey bee is home to a diverse array of microbes, including many lactic acid bacteria (LAB). In this study, we used culture, combined with sequencing, to sample the LAB communities found across hive environments. Specifically, we sought to use network analysis to identify microbial hubs sharing nearly identical operational taxonomic units, evidence which may indicate cooccurrence of bacteria between environments. In the process, we identified interactions between noncore bacterial members (Fructobacillus and Lactobacillaceae) and honey bee-specific "core" members. Both Fructobacillus and Lactobacillaceae colonize brood cells, bee bread, and nectar and may serve the role of pioneering species, establishing an environment conducive to the inoculation by honey bee core bacteria. Coculture assays showed that these noncore bacterial members promote the growth of honey bee-specific bacterial species. Specifically, Fructobacillus by-products in spent medium supported the growth of the Firm-5 honey bee-specific clade in vitro. Metabolic characterization of Fructobacillus using carbohydrate utilization assays revealed that this strain is capable of utilizing the simple sugars fructose and glucose, as well as the complex plant carbohydrate lignin. We tested Fructobacillus for antibiotic sensitivity and found that this bacterium, which may be important for establishment of the microbiome, is sensitive to the commonly used antibiotic tetracycline. Our results point to the possible significance of "noncore" and environmental microbial community members in the modulation of honey bee microbiome dynamics and suggest that tetracycline use by beekeepers should be limited. PMID:26253685

  13. Biological formation of 5-aminolevulinic acid by photosynthetic bacteria

    Institute of Scientific and Technical Information of China (English)

    LIU Xiu-yan; XU Xiang-yang; MA Qing-lan; WU Wei-hong

    2005-01-01

    In this study, 7 stains of Rhodopseudomonas sp. were selected from 36 photosynthetic bacteria stains storied in our laboratory.Rhodopseudomonas sp. strain 99-28 has the highest 5-aminolevulinic acid(ALA) production ability in these 7 strains. Rhodopseudomonas sp. 99-28 strain was mutated using ultraviolet radiation and a mutant strain L-1, which ALA production is higher than wild strain 99-28 about one times, was obtained. The elements affecting ALA formation of strain 99-28 and L-1 were studied. Under the optimal condition(pH 7.5,supplement of ALA dehydratase(ALAD) inhibitor, levulinic acid(LA) and precursors of ALA synthesis, glycine and succinat, 3000 Ix of light density), ALA formation of mutant L-1 was up to 22.15 mg/L. Strain L-1 was used to treat wastewater to remove CODCr and produce ALA. ALA production was 2.819 my/L, 1.531 rog/L, 2.166 mg/L, and 2.424 mg/L in monosodium glutamate wastewater(MGW),succotash wastewater(SW), brewage wastewater(BW), and citric acid wastewater(CAW) respectively. More than 90% of CODCr was removed in four kinds of wastewater. When LA, glycin and succinate were supplied, ALA production was dramatically increased,however, CODCr could hardly be removed.

  14. Bioprotective potential of lactic acid bacteria in malting and brewing.

    Science.gov (United States)

    Rouse, Susan; van Sinderen, Douwe

    2008-08-01

    Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

  15. Phylogenetic analysis of cultivable bacteria isolated from Arctic sea-ice

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Phylogenetic analysis based on 16S rDNA of 8 strains of cultivable bacteria isolated from Arctic sea-ice was studied. The results showed that strain BJ1 belonged to genus Planococcus, which was a genus of low mole percent G+C gram-positive bacteria; strain BJ6 belonged to genus Burkholderia of β- proteobacteria and the rest 6 strain all belonged to γ-proteobacteria, of which strain BJ8 was a species of Pseudoalteromonas, strain BJ2-BJ5 and BJ7 were members of genus Psychrobacter. Phylogenetic analysis also indicated that bacteria of genus Psychrobacter of the isolates formed a relatively independent phylogenetic cluster in comparison with other bacteria belonged to genus Psychrobacter.

  16. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.

    Science.gov (United States)

    Zanirati, Débora Ferreira; Abatemarco, Mário; Sandes, Sávio Henrique de Cicco; Nicoli, Jacques Robert; Nunes, Álvaro Cantini; Neumann, Elisabeth

    2015-04-01

    Brazilian kefir is a homemade fermented beverage that is obtained by incubating milk or a brown sugar solution with kefir grains that contribute their different microbiological compositions. It is highly important to isolate and characterize microorganisms from Brazilian kefir grains to obtain starter cultures for the industrial production of a standardized commercial kefir. Thus, the present study aimed to isolate lactic acid bacteria from eight kefir grains that were propagated in milk or sugar solutions from five different locations in Brazil and to select Lactobacillus isolates based on desirable in vitro probiotic properties. One hundred eight isolates from both substrates were identified by amplified ribosomal DNA restriction analysis and/or 16S rRNA gene sequencing and were determined to belong to the following 11 species from the genera: Lactococcus, Leuconostoc, Lactobacillus (L.), and Oenococcus. Leuconostoc mesenteroides, Lactobacillus kefiri, and Lactobacillus kefiranofaciens were isolated only from milk grains, whereas Lactobacillus perolens, Lactobacillus parafarraginis, Lactobacillus diolivorans, and Oenococcus oeni were isolated exclusively from sugar water grains. When the microbial compositions of four kefir grains were evaluated with culture-independent analyses, L. kefiranofaciens was observed to predominant in milk grains, whereas Lactobacillus hilgardii was most abundant in sugar water kefir. Unfortunately, L. hilgardii was not isolated from any grain, although this bacteria was detected with a culture-independent methodology. Fifty-two isolated Lactobacilli were tested for gastric juice and bile salt tolerance, antagonism against pathogens, antimicrobial resistance, and surface hydrophobicity. Three Lactobacillus strains (L. kefiranofaciens 8U, L. diolivorans 1Z, and Lactobacillus casei 17U) could be classified as potential probiotics. In conclusion, several lactic acid bacteria that could be used in combination with yeasts as starter

  17. INOCULATION AND ISOLATION OF PLANT GROWTH-PROMOTING BACTERIA IN MAIZE GROWN IN VITÓRIA DA CONQUISTA, BAHIA, BRAZIL

    Directory of Open Access Journals (Sweden)

    Joelma da Silva Santos

    2015-02-01

    Full Text Available Maize is among the most important crops in the world. This plant species can be colonized by diazotrophic bacteria able to convert atmospheric N into ammonium under natural conditions. This study aimed to investigate the effe