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Sample records for bacteria lab supplement

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

    Directory of Open Access Journals (Sweden)

    Kim Jung

    2010-02-01

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

  2. Novel applications of Lactic Acid Bacteria (LAB) and Recombinant ...

    African Journals Online (AJOL)

    Lactic acid bacteria (LAB), present in intestines of most animals and humans, plays an important role as starters of fermented food products where it acts as a biopreservative, preventing spoilage by pathogenic microorganisms through acidification, competition for essential nutrients, and / or production of inhibitory ...

  3. Ultrafiltration Lactic Acid Bacteria (LAB in mung Beans Broth by Mixed LAB Culture

    Directory of Open Access Journals (Sweden)

    Aspiyanto Aspiyanto

    2014-06-01

    Full Text Available Increasing Lactic Acid Bacteria (LAB concentration in fermented broth of mung beans by mixed culture of Lactobacillus sp. and Streptococcus thermophillus through ultrafiltration (UF (20,000 MWCO at flow rate of ~8.87 L/min, room temperature and pressure 5 and 7 bars for 0, 30, 60, 90 and 120 minutes was performed. The results showed that pressure and time affected on UF performance, total solids, total protein and total number of LAB. Optimal time at pressure 5 bar was reached 60 minutes with flux 11.94 L/m2.hour, total solids 13.9423%, total protein 8.95%, total LAB 6.18 log CFU/mL, Robs of total solids 3.45%, total protein  58.67%, LAB 100% and DC 1.38 folds. The best time at 7 bar was reached 30 minutes with flux 16.16 L/m2.hour, total solids 12.2879%, total protein 4.41%, total LAB 6.04 Log CFU/mL, Robs of total solids 11.98%, total protein 45.76%, LAB 99.5 and DC 1.16 folds.

  4. Effects of supplementing lactic acid bacteria on fecal microbiota ...

    African Journals Online (AJOL)

    Results: The results indicated that Lactobacillus plantarum strain L.p X3-2B increased fecal lactic acid bacteria(LAB) and Bifidobacterium while resisting the growth of harmful bacteria. Viable counts of LAB and Bifidobacterium reached 8 log cfu/mL after feeding for 14 days. Fecal pH in the control group was high in ...

  5. Bacteria Culture Test: MedlinePlus Lab Test Information

    Science.gov (United States)

    ... this page: https://medlineplus.gov/labtests/bacteriaculturetest.html Bacteria Culture Test To use the sharing features on this page, please enable JavaScript. What is a Bacteria Culture Test? Bacteria are a large group of ...

  6. Characterization of Lactic Acid Bacteria (LAB) isolated from Indonesian shrimp paste (terasi)

    Science.gov (United States)

    Amalia, U.; Sumardianto; Agustini, T. W.

    2018-02-01

    Shrimp paste was one of fermented products, popular as a taste enhancer in many dishes. The processing of shrimp paste was natural fermentation, depends on shrimp it self and the presence of salt. The salt inhibits the growth of undesirable microorganism and allows the salt-tolerant lactic acid bacteria (LAB) to ferment the protein source to lactic acids. The objectives of this study were to characterize LAB isolated from Indonesian shrimp paste or "Terasi" with different times of fermentation (30, 60 and 90 days). Vitech analysis showed that there were four strains of the microorganism referred to as lactic acid bacteria (named: LABS1, LABS2, LABS3 and LABS4) with 95% sequence similarity. On the basis of biochemical, four isolates represented Lactobacillus, which the name Lactobacillus plantarum is proposed. L.plantarum was play role in resulting secondary metabolites, which gave umami flavor in shrimp paste.

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

    Science.gov (United States)

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

    2015-08-01

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

  8. Pathogen translocation and histopathological lesions in an experimental model of Salmonella Dublin infection in calves receiving lactic acid bacteria and lactose supplements

    Science.gov (United States)

    Zbrun, María V.; Soto, Lorena P.; Bertozzi, Ezequiel; Sequeira, Gabriel J.; Marti, Luis E.; Signorini, Marcelo L.; Armesto, Roberto Rodríguez; Rosmini, Marcelo R.

    2012-01-01

    The purpose of this study was to evaluate the capacity of a lactic acid bacteria (LAB) inoculum to protect calves with or without lactose supplements against Salmonella Dublin infection by evaluating histopathological lesions and pathogen translocation. Fifteen calves were divided into three groups [control group (C-G), a group inoculated with LAB (LAB-G), and a group inoculated with LAB and given lactose supplements (L-LAB-G)] with five, six, and four animals, respectively. The inoculum, composed of Lactobacillus (L.) casei DSPV 318T, L. salivarius DSPV 315T, and Pediococcus acidilactici DSPV 006T, was administered with milk replacer. The LAB-G and L-LAB-G received a daily dose of 109 CFU/kg body weight of each strain throughout the experiment. Lactose was provided to the L-LAB-G in doses of 100 g/day. Salmonella Dublin (2 × 1010 CFU) was orally administered to all animals on day 11 of the experiment. The microscopic lesion index values in target organs were 83%, 70%, and 64.3% (p < 0.05) for the C-G, LAB-G, and L-LAB-G, respectively. Administration of the probiotic inoculum was not fully effective against infection caused by Salmonella. Although probiotic treatment was unable to delay the arrival of pathogen to target organs, it was evident that the inoculum altered the response of animals against pathogen infection. PMID:23000583

  9. Pathogen translocation and histopathological lesions in an experimental model of Salmonella Dublin infection in calves receiving lactic acid bacteria and lactose supplements.

    Science.gov (United States)

    Frizzo, Laureano S; Zbrun, María V; Soto, Lorena P; Bertozzi, Ezequiel; Sequeira, Gabriel J; Marti, Luis E; Signorini, Marcelo L; Armesto, Roberto Rodríguez; Rosmini, Marcelo R

    2012-09-01

    The purpose of this study was to evaluate the capacity of a lactic acid bacteria (LAB) inoculum to protect calves with or without lactose supplements against Salmonella Dublin infection by evaluating histopathological lesions and pathogen translocation. Fifteen calves were divided into three groups [control group (C-G), a group inoculated with LAB (LAB-G), and a group inoculated with LAB and given lactose supplements (L-LAB-G)] with five, six, and four animals, respectively. The inoculum, composed of Lactobacillus (L.) casei DSPV 318T, L. salivarius DSPV 315T, and Pediococcus acidilactici DSPV 006T, was administered with milk replacer. The LAB-G and L-LAB-G received a daily dose of 10(9) CFU/kg body weight of each strain throughout the experiment. Lactose was provided to the L-LAB-G in doses of 100 g/day. Salmonella Dublin (2 × 10(10) CFU) was orally administered to all animals on day 11 of the experiment. The microscopic lesion index values in target organs were 83%, 70%, and 64.3% (p < 0.05) for the C-G, LAB-G, and L-LAB-G, respectively. Administration of the probiotic inoculum was not fully effective against infection caused by Salmonella. Although probiotic treatment was unable to delay the arrival of pathogen to target organs, it was evident that the inoculum altered the response of animals against pathogen infection.

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

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    Francisco Rodriguez Gomez

    2014-09-01

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

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

    Science.gov (United States)

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

    2014-01-01

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

  12. Characteristic of phenolic compound and antioxidant activity of fermented broccoli (Brassica oleracea L. ssp.) beverage by lactic acid bacteria (LAB)

    Science.gov (United States)

    Maryati, Yati; Susilowati, Agustine; Melanie, Hakiki; Lotulung, Puspa D.

    2017-01-01

    Broccoli (Brassica oleracea L. ssp.) has a relatively high nutrient content, especially as a source of vitamins, minerals and fiber and contain bioactive compounds that act as antioxidants. In order to increase the nutritional value and innovate new products, fermentation process involving rich-antioxidants lactic acid bacteria (LAB) was done. The aim of this study is to determine the content of bioactive components, such as total polyphenols, total acid and antioxidant activity of the mixed culture of LAB (L. bulgaricus, S. thermophulus, L. acidophilus, Bd. bifidum)-fermented broccoli extracts. Ratio of fermented broccoli extract and concentration of starter cultureLAB was varied in the range of 5, 10, 15 and 20% (v/v), and the alterations of characteristics of the fermented broccoli extract, before and after fermentation (0 and 24 hours), were evaluated. The results showed that fermentation functional beverage broccoli with different concentrations of LAB cultures affect the antioxidant activity, total polyphenols, total acid and total cell of LAB generated. The optimum conditions obtained for the highest antioxidant activity of 6.74%, at aculture concentration of 20% during fermentation time of 24 h with a pH value of 4.29, total sugar of 10.89%, total acids of 0.97%, total polyphenols of 0.076%, and total LAB of 13.02 + 0.05 log cfu /ml.

  13. Screening and selection of lactic acid bacteria from calves for designing a species-specific probiotic supplement

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    C. Cantoni

    2010-04-01

    Full Text Available Probiotic supplementation to animal feeds has become a standard practice in the feed industry especially since European Union banned the use of antibiotics as growth promoters. The aim of this study was to isolate and characterize mainly lactic acid bacteria (LAB from calves, that can be used as feed additive. For this purpose, bacterial strains were recovered from calf faecal samples and characterized using MicroLog™ system, 16s rRNA gene sequencing and Riboprinter™ system. Major representative strains were evaluated for their potential probiotic activity in vitro. Of 145 strains isolated, 3 clonal strains were selected for their potential probiotic activity, namely Lactobacillus animalis DUP5009, Lactobacillus paracasei ssp. paracasei DUP13077 and Bacillus coagulans RiboGroup 189-444-S-1. In light of this result these clonal strains can be considered for develop new probiotic products for calves.

  14. Phenotype and genotype of  lactic acid bacteria (LAB) isolated from the tiger grouperEpinephelus fuscoguttatusalimentary tract.

    Science.gov (United States)

    Nursyirwani, Nursyirwani; Asmara, Widya; Wahyuni, Agnesia Endang Tri Hastuti; Triyanto, Triyanto; Fauzi, Muhammad; Muchlisin, Zainal Abidin

    2017-01-01

    Lactic acid bacteria (LAB) have been isolated successfully from the tiger grouper Epinephelus fuscoguttatus intestine. However, their genus or species have not been identified. Therefore, the objective of the present study was to characterize the three isolated LAB (KSBU-12C, KSBU-5Da, and KSBU-9) based on their phenotype and genotype. The LAB phenotype was examined by observing morphological features including cell morphology, spore production and motility. The physiological tests were performed in 6.5% NaCl at the  temperatures of 10 o C and 45 o C, and the biochemical tests were evaluated based on the production of enzymes catalase, oxidase and arginine dehydrolase, following  the Standard Analytical Profile Index, API 50 CH kit.  The genotype was examined based on 16S rDNA gene sequence analysis , and the products were analyzed using the BLAST (Basic Local Alignment Search Tool) NCBI database. The three isolates (KSBU-5Da, KSBU-12C, and KSBU-9) were categorized into the genus Enterococcus . 16S rDNA sequence analysis indicated that the isolates had 99% similarity to E. hirae ATCC 9790, registered in GenBank with accession number NR_075022.1. It was concluded that the three LAB isolates taken from the tiger grouper Epinephelus fuscoguttatus are E. hirae .

  15. Raingarden Soil Bacteria Community Response to Lab Simulated Salt-Enriched Artificial Stormwater

    Science.gov (United States)

    Endreny, T. A.

    2014-12-01

    Cold climate cities with green infrastructure depend on soil bacteria to remove nutrients from road salt-enriched stormwater. Our research examined how bacterial communities in laboratory columns containing bioretention media responded to varying concentrations of salt exposure from artificial stormwater and the effect of bacteria and salt on column effluent concentrations. We used a factorial design with two bacteria treatments (sterile, nonsterile) and three salt concentrations (935, 315, and 80 ppm), including a deionized water control. Columns were repeatedly saturated with stormwater or deionized and then drained throughout 5 wk, with the last week of effluent analyzed for water chemistry. To examine bacterial communities, we extracted DNA from column bioretention media at time 0 and at week 5 and used molecular profiling techniques to examine bacterial community changes. We found that bacterial community taxa changed between time 0 and week 5 and that there was significant separation between taxa among salt treatments. Bacteria evenness was significantly affected by stormwater treatment, but there were no differences in bacterial richness or diversity. Soil bacteria and salt treatments had a significant effect on the effluent concentration of NO3, PO4, Cu, Pb, and Zn based on ANOVA tests. The presence of bacteria reduced effluent NO3 and Zn concentrations by as much as 150 and 25%, respectively, while having a mixed effect on effluent PO4 concentrations. Our results demonstrate how stormwater can affect bacterial communities and how the presence of soil bacteria improves pollutant removal by green infrastructure.

  16. Ingredient supplementation effects on viability of probiotic bacteria in yogurt.

    Science.gov (United States)

    Dave, R I; Shah, N P

    1998-11-01

    The present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or tryptone on the viability of Streptococcus thermophilus, Lactobacillus acidophilus, and bifidobacteria. Changes in pH, titratable acidity, redox potential, and viability of bacteria were monitored during 24 h of fermentation and refrigerated storage (4 degrees C) of yogurt for 35 d. The incubation time that was needed to reach pH 4.5 was considerably affected by the added ingredients. Also, the drop in pH or the increase in acidity and redox potential was dependent on the added ingredients. The addition of cysteine, whey protein concentrate, acid casein hydrolysates, or tryptone improved the viability of bifidobacteria to a variable extent, but whey powder failed to improve their viability. The morphology of S. thermophilus, as shown by electron microscopy, was affected by cysteine at 500 mg/L, possibly as a result of reduced redox potential. Sodium dodecyl sulfate-PAGE and amino acid analyses suggested that the nitrogen source in the form of peptides and amino acids improved the viability of bifidobacteria in yogurt made with a commercial ABT (Lactobacillus acidophilus, bifidobacteria, and Streptococcus thermophilus) starter culture, which showed a dramatic decline in the counts of this organism in previous studies.

  17. Plasma nanotextured polymeric lab-on-a-chip for highly efficient bacteria capture and lysis.

    Science.gov (United States)

    Tsougeni, K; Papadakis, G; Gianneli, M; Grammoustianou, A; Constantoudis, V; Dupuy, B; Petrou, P S; Kakabakos, S E; Tserepi, A; Gizeli, E; Gogolides, E

    2016-01-07

    We describe the design, fabrication, and successful demonstration of a sample preparation module comprising bacteria cell capture and thermal lysis on-chip with potential applications in food sample pathogen analysis. Plasma nanotexturing of the polymeric substrate allows increase of the surface area of the chip and the antibody binding capacity. Three different anti-Salmonella antibodies were directly and covalently linked to plasma treated chips without any additional linker chemistry or other treatment. Then, the Ab-modified chips were tested for their capacity to bind bacteria in the concentration range of 10(2)-10(8) cells per mL; the module exhibited 100% efficiency in Salmonella enterica serovar Typhimurium bacteria capture for cell suspensions below 10(5) cells per mL (10(4) cells injected with a 100 μL sample volume) and efficiency higher than 50% for 10(7) cells per mL. Moreover, thermal lysis achieved on-chip from as low as 10 captured cells was demonstrated and shown to compare well with off-chip lysis. Excellent selectivity (over 1 : 300) was obtained in a sample containing, in addition to S. Typhimurium and E. coli bacteria.

  18. Potency of microfiltration membrane process in purifying broccoli (Brassica oleracea L.) fermented by lactic acid bacteria (LAB) as functional food

    Science.gov (United States)

    Susilowati, Agustine; Aspiyanto, Maryati, Yati; Melanie, Hakiki; Lotulung, Puspa D.

    2017-01-01

    Purifying broccoli (Brassica oleracea L.) fermented by Lactic Acid Bacteria (LAB) using mixture of L. bulgaricus, S. thermopillus, L. acidophillusand Bifidobacteriumbifidum and fructooligosaccharides (FOS) as carbon source have been performed to recover biomass concentrate for probiotic and antioxidant. Purification of fermented broccoli was conducted through microfiltration (MF) membrane of 0.15 µm at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. Fermented broccoli produced via fermentation process with fermentation time 0 (initial) and 48 hours, and LAB concentration 10% and 20% (v/v) represented as biomass of A, B, C and D. The experimental result showed that based on selectivity of total organic acids, separating optimization was achieved at biomass D (fermentation time 48 hours and mixed LAB culture concentration 20%). Concentrate composition produced in this condition were total acids 6.04%, total solids 24.31%, total polyphenol 0.0252%, reducing sugar 68.25 mg/mL, total sugars 30.89 mg/mL, and dissolved protein 28.54 mg/mL with pH 3.94. In this condition, recovery of biomass concentrate of D for total acids 5.64 folds, total solids 1.82 folds, total polyphenol 3.03 folds, reducing sugar 1.16 folds, total sugars 1.19 folds, and dissolved protein 0.67 folds compared with feed (initial process). Identification of monomer of biomass concentrate D as polyphenol derivatives at T2,01 and T3.01 gave monomer with molecular weight (MW) 192.78 Dalton (Da.), and monomer with MW 191.08, 191.49 and 192.07 Da., while lactic acid derivatives showed MW 251.13, 251.6 and 252.14, and monomer with MW 250.63, 252.14 and 254.22 Da.

  19. Antagonistic pattern of lactic acid bacteria against native spoilage ...

    African Journals Online (AJOL)

    CIBA

    2012-11-08

    borne bacteria. All three LABs exhibited inhibition ... enhance its keeping quality may have undesirable effects to consumers. Antibacterial ... dilutions, onto Baird parker agar (BPA, Hi- media, Mumbai) supplemented with sterile ...

  20. Dietary supplements based on selenium containing culture of lactic acid bacteria

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    N. Tregub

    2017-06-01

    Full Text Available The article describes the role of selenium in the humankind being. The analysis based on the published data shows that the biological synthesis is a perspective way to obtain an organic form of selenium, which can be used in dietary supplements. The ability of lactic acid bacteria (Lactobacillus acidophilus 412/307to accumulate inorganic forms of selenium (selenites, selenates, turning them into organic forms, with purposeful trace element enrichment of culture medium is described in the article. The main organic forms of selenium, which are being used in the process of biotransformation from its inorganic forms by microorganisms, have been reorganized. The relationship between the increasing of concentrations of sodium selenite in the culture medium and the growth of biomass of lactic acid bacteria was established. It was found the depressing effect of increasing concentrations of sodium selenite on optical density rate. It was estabilished the optimal conditions for the maximum accumulation of selenium containing culture of lactic acid bacteria. The influence of selenium concentration on the lactic acid bacteria biomass accumulation was determined also by changing the values of optical density. Due to the obtained data, the selenium containing dietary supplement «Selenolakt» was created. The main microbiological indicators that characterize the quality of the obtained product are given. The content of organic form of selenium in products reaches –195 ± 1 mkg/g.

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

    Science.gov (United States)

    Hidayat, Habibi

    2017-03-01

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

  2. Safety aspects and implications of regulation of probiotic bacteria in food and food supplements.

    Science.gov (United States)

    Wassenaar, Trudy M; Klein, Günter

    2008-08-01

    The application of living bacteria as probiotics in food or food supplements requires a careful safety assessment. This review summarizes key issues concerning the safety aspects of bacteria added to particular products marketed for improvement of general health or treatment of (post)infectious symptoms. The bacteria used in such products should be completely safe; however, it can be challenging to provide evidence for absence of all virulence properties. In some cases, virulence factors have been detected in probiotic bacterial strains, and the implications of these traits for safety assessments are discussed. Horizontal gene transfer can result in acquisition of virulence genes or antimicrobial resistance in probiotic bacteria. Antimicrobial resistance in these bacteria can possibly aid the spread of undesired resistance in intestinal bacterial populations. The relative risk of such gene transfers is considered. The generation of complete bacterial genome sequences can both resolve and create safety issues. Current practices of safety assessment procedures in the United States and the European Union are briefly reviewed and a future outlook is provided.

  3. Effects of dietary supplementation of four strains of lactic acid bacteria on growth, immune-related response and genes expression of the juvenile sea cucumber Apostichopus japonicus Selenka.

    Science.gov (United States)

    Li, Chao; Ren, Yichao; Jiang, Senhao; Zhou, Shun; Zhao, Jinshan; Wang, Renjie; Li, Yongmei

    2018-03-01

    A feeding experiment was conducted to evaluate the effects of four strains of lactic acid bacteria (LAB) [i.e. Lactobacillus plantarum LL11 (LP), Weissella confuse LS13 (WC), Lactococcus lactis LH8 (LL) and Enterococcus faecalis LC3 (ES)] isolated from marine fish on growth, immune response and expression levels of immune-related gens in body wall of juvenile sea cucumber Apostichopus japonicus. As a result, sea cucumber had better growth performance fed supplementation of LP and ES than the control group (P  .05). For the gene expression levels, different expression patterns were observed among four groups, heat shock proteins (HSP60, HSP70 and HSP90) and caspase-2 showed dramatic up-regulation at 30 d while NF-kappa-B transcription factor p65 was down-regulated at 15 d and up-regulated at 30 d, and nitric oxide synthase was down-regulated at both timepoints in almost all the four groups. In conclusion, the four LAB strains screened from marine fish supplemented in diets indicated positive effects on immune response for A. japonicus, especially, the L. plantarum LL11 and E. faecalis LC3 indicated better growth performance. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Effects of Dietary Supplementation with Hainanmycin on Protein Degradation and Populations of Ammonia-producing Bacteria

    Directory of Open Access Journals (Sweden)

    Z. B. Wang

    2013-05-01

    Full Text Available An in vitro fermentation was conducted to determine the effects of hainanmycin on protein degradation and populations of ammonia-producing bacteria. The substrates (DM basis for in vitro fermentation consisted of alfalfa hay (31.7%, Chinese wild rye grass hay (28.3%, ground corn grain (24.5%, soybean meal (15.5% with a forage: concentrate of 60:40. Treatments were the control (no additive and hainanmycin supplemented at 0.1 (H0.1, 1 (H1, 10 (H10, and 100 mg/kg (H100 of the substrates. After 24 h of fermentation, the highest addition level of hainanmycin decreased total VFA concentration and increased the final pH. The high addition level of hainanmycin (H1, H10, and H100 reduced (p0.05. After 24 h of fermentation, H10 and H100 increased (p<0.05 concentrations of peptide nitrogen and AA nitrogen and proteinase activity, and decreased (p<0.05 NH3-N concentration and deaminase activity compared with control. Peptidase activitives were not affected by hainanmycin. Hainanmycin supplementation only inhibited the growth of Butyrivibrio fibrisolvens, which is one of the species of low deaminative activity. Hainanmycin supplementation also decreased (p<0.05 relative population sizes of hyper-ammonia-producing species, except for H0.1 on Clostridium aminophilum. It was concluded that dietary supplementation with hainanmycin could improve ruminal fermentation and modify protein degradation by changing population size of ammonia-producing bacteria in vitro; and the addition level of 10 mg/kg appeared to achieve the best results.

  5. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.

    Science.gov (United States)

    Ding, W K; Shah, N P

    2010-04-01

    Soymilk (SM) lacks lactose; hence supplementation of SM with lactose is likely to enhance the growth of probiotic bacteria and biotransformation of isoflavone glycosides to isoflavone aglycones. In this study, 11 strains of probiotic bacteria including Lactobacillus rhamnosus, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, HOWARU L. rhamnosus, L. delbrueckii subsp. bulgaricus, Bifidobacterium lactis type Bi-07, B. longum, HOWARU B. bifidum, and B lactis type Bi-04 were inoculated individually or as mixed cultures into SM and soymilk supplemented with lactose (SML). A total of 2% of lactose was added to 1 L of SM with the aim of improving the growth of probiotic organisms and promoting the biotransformation of isoflavone isomers to bioactive isoflavone aglycomes. Samples of SM were incubated at 37 degrees C and 10 mL aliquots of SM were taken at 0, 24, 48, and 72 h to monitor the growth of probiotic bacteria and changes in isoflavone contents using high-performance liquid chromatography (HPLC). Results indicated that SML fermented with probiotics had higher viable counts by >2.4 log CFU/mL than that in SM at the end of the 72 h fermentation period. Mixed cultures grew at different rates and in general Lactobacilius spp. had >1.02 log CFU/mL more cells than Bifidobacterium spp. at the end of the fermentation period. The total aglycone content in SM at 72 h of fermentation was 0.924 mg/100 mL, whereas that in SML was 1.623 mg/100 mL. Addition of lactose not only improved the growth of probiotic bacteria in SM but also enhanced the biotransformation of isoflavone glucosides to the more bioactive isoflavone aglycones. Mixed cultures did not improve the biotransformation of bioactive isoflavones when compared to single cultures.

  6. DNA Microarray for Rapid Detection and Identification of Food and Water Borne Bacteria: From Dry to Wet Lab.

    Science.gov (United States)

    Ranjbar, Reza; Behzadi, Payam; Najafi, Ali; Roudi, Raheleh

    2017-01-01

    A rapid, accurate, flexible and reliable diagnostic method may significantly decrease the costs of diagnosis and treatment. Designing an appropriate microarray chip reduces noises and probable biases in the final result. The aim of this study was to design and construct a DNA Microarray Chip for a rapid detection and identification of 10 important bacterial agents. In the present survey, 10 unique genomic regions relating to 10 pathogenic bacterial agents including Escherichia coli (E.coli), Shigella boydii, Sh.dysenteriae, Sh.flexneri, Sh.sonnei, Salmonella typhi, S.typhimurium, Brucella sp., Legionella pneumophila, and Vibrio cholera were selected for designing specific long oligo microarray probes. For this reason, the in-silico operations including utilization of the NCBI RefSeq database, Servers of PanSeq and Gview, AlleleID 7.7 and Oligo Analyzer 3.1 was done. On the other hand, the in-vitro part of the study comprised stages of robotic microarray chip probe spotting, bacterial DNAs extraction and DNA labeling, hybridization and microarray chip scanning. In wet lab section, different tools and apparatus such as Nexterion® Slide E, Qarray mini spotter, NimbleGen kit, TrayMix TM S4, and Innoscan 710 were used. A DNA microarray chip including 10 long oligo microarray probes was designed and constructed for detection and identification of 10 pathogenic bacteria. The DNA microarray chip was capable to identify all 10 bacterial agents tested simultaneously. The presence of a professional bioinformatician as a probe designer is needed to design appropriate multifunctional microarray probes to increase the accuracy of the outcomes.

  7. Cinética ruminal y crecimiento de cabritos suplementados con un probiótico de bacterias ácido-lácticas Ruminal kinetics and growth of kids supplemented with a lactic acid bacteria probiotic

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    M.A Galina

    2009-12-01

    Full Text Available Con el objetivo de evaluar la cinética ruminal y el crecimiento de cabritos suplementados con un probiótico de bacterias ácido-lácticas, se asignaron 86 animales Alpinos en un experimento durante 120 días. En el tratamiento uno (T1 43 cabritos recibieron una dieta constituida por 50% de heno de alfalfa, 40% de concentrado comercial y 10% de alimento nitrogenado de lento consumo (DI. Los animales del tratamiento dos (T2 recibieron DI rociada diariamente con 50 mL de probiótico (BAL por kilogramo de MS. Se determinó la desaparición de MS in situ, el consumo voluntario de MS, la degradación de la fibra, la concentración de NH3 y AGV, la digestibilidad in vivo, el pH ruminal, los derivados de purinas y la ganancia de peso. La ganancia de peso diaria fue de 129 y 169 g para T1 y T2, respectivamente (PWith the objective of evaluating the ruminal kinetics and growth of kids supplemented with a lactic acid bacteria (LAB probiotic, 86 Alpine animals were assigned to a trial for 120 days. In treatment 1 (T1, 43 kids received a diet constituted by 50% alfalfa hay, 40% commercial concentrate and 10% slow intake nitrogen feed (ID. The animals in treatment two (T2 received ID daily sprayed with 50 mL probiotic (LAB per kilogram of DM. In situ DM disappearance, voluntary DM intake, fiber degradation, NH3 and VFA concentration, in vivo digestibility, ruminal pH, purine derivatives and weight gain were determined. The daily weight gain was 129 and 169 g for T1 and T2, respectively (P<0,05. NH3 and N and fiber digestibility were higher for T2 (P<0,05. The half-time disappearance of hemicellulose was higher (P<0,05 for T2. The total LAB counts were 1,6 and 2,5 million fcu/mL in T1 on days 1 and 7. The kids in T2 showed 2,4 and 12,5 million fcu/mL. It is concluded that the addition of LAB to the diet for growing kids can increase live weight gain, as well as produce favorable changes in digestibility, microbial protein and ruminal kinetics.

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

    Science.gov (United States)

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

    2016-03-01

    This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.

  9. Phenotype and genotype of  lactic acid bacteria (LAB isolated from the tiger grouper Epinephelus fuscoguttatus alimentary tract [version 1; referees: 2 approved, 1 approved with reservations

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    Nursyirwani Nursyirwani

    2017-11-01

    Full Text Available Lactic acid bacteria (LAB have been isolated successfully from the tiger grouper Epinephelus fuscoguttatus intestine. However, their genus or species have not been identified. Therefore, the objective of the present study was to characterize the three isolated LAB (KSBU-12C, KSBU-5Da, and KSBU-9 based on their phenotype and genotype. The LAB phenotype was examined by observing morphological features including cell morphology, spore production and motility. The physiological tests were performed in 6.5% NaCl at the  temperatures of 10oC and 45oC, and the biochemical tests were evaluated based on the production of enzymes catalase, oxidase and arginine dehydrolase, following  the Standard Analytical Profile Index, API 50 CH kit.  The genotype was examined based on 16S rDNA gene sequence analysis , and the products were analyzed using the BLAST (Basic Local Alignment Search Tool NCBI database. The three isolates (KSBU-5Da, KSBU-12C, and KSBU-9 were categorized into the genus Enterococcus. 16S rDNA sequence analysis indicated that the isolates had 99% similarity to E. hirae ATCC 9790, registered in GenBank with accession number NR_075022.1. It was concluded that the three LAB isolates taken from the tiger grouper Epinephelus fuscoguttatus are E. hirae.

  10. Total Lactic Acid Bacteria (LAB), Antioxidant Activity, and Acceptance of Synbiotic Yoghurt with Binahong Leaf Extract (Anredera cordifolia (Ten.) Steenis)

    Science.gov (United States)

    Lestari, R. P.; Nissa, C.; Afifah, D. N.; Anjani, G.; Rustanti, N.

    2018-02-01

    Alternative treatment for metabolic syndrome can be done by providing a diet consist of functional foods or beverages. Synbiotic yoghurt containing binahong leaf extract which high in antioxidant, total LAB and fiber can be selected to reduce the risk of metabolic syndrome. The effect of binahong leaf extract in synbiotic yoghurt against total LAB, antioxidant activity, and acceptance were analyzed. The experiment was done with complete randomized design with addition of binahong leaf extract 0% (control); 0.12%; 0.25%; 0.5% in synbiotic yoghurt. Analysis of total LAB using Total Plate Count test, antioxidant activity using DPPH, and acceptance were analyzed by hedonic test. The addition of binahong leaf extract in various doses in synbiotic yoghurt decreased total LAB without significant effect (p=0,145). There was no effect of addition binahong leaf extract on antioxidant activity (p=0,297). The addition of binahong leaf extract had an effect on color, but not on aroma, texture and taste. The best result was yoghurt synbiotic with addition of 0,12% binahong leaf extract. Conclusion of the research was the addition of binahong leaf extract to synbiotic yogurt did not significantly affect total LAB, antioxidant activity, aroma, texture and taste; but had a significant effect on color.

  11. Antibacterial and Synergistic Activity Against β-Lactamase-Producing Nosocomial Bacteria by Bacteriocin of LAB Isolated From Lesser Known Traditionally Fermented Products of India

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    Koel Biswas

    2017-04-01

    Full Text Available There is an ever-growing need to control antibiotic-resistance owing to alarming resistance to commonly available antimicrobial agents for which contemporary and alternative approaches are being explored. The present study assessed the antibacterial activity of bacteriocins from lactic acid bacteria (LAB from lesser known traditionally fermented products of India for their synergistic potential with common antibiotics against clinical β-lactamases producing pathogens. A total of 84 isolates of LAB were screened for their antibacterial efficacy against Streptococcus pyogenes, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae and Bacillus cereus as well as against clinical pathogens harbouring β-lactamase genes such as blaCTX-M, blaVIM, blaIMP, blaSHV and blaNDM. Synergistic activity of bacteriocins were determined in combination with antibiotics namely, cefotaxime, polymyxin B, imipenem and tigecycline. Purified bacteriocins from Lactobacillus, Pediococcus and Enterococcus inhibited the growth of β-lactamase harbouring clinical pathogens which significantly higher inhibitions when compared with antibiotics alone. Minimum inhibitory concentration of the extracts ranged from 6.66 to 26.66 mg/ml and 10 to 33.33 mg/ml for Pediococcus pentosaceus LU11 and Lactobacillus plantarum LS6. The bacteriocinogenic activity of LAB opens scope for bioprospection of antibacterial components in the current struggle against increasing pandrug resistance and slowing down the expansion of multi-drug resistance.

  12. Effect of Nutrition with Propolis and Bee Pollen Supplements on Bacteria Colonization Pattern in Gastrointestinal Tract of Broiler Chickens

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    Miroslav Kročko

    2012-05-01

    Full Text Available For replace of banned antibiotics used as growth promoters in broiler chicken nutrition, the supplements as probiotics, prebiotics, antioxidants, acidifiers and enzymes, has been mainly studied. These alternative substances improved the feed conversion, performance, growth and health of broiler chickens through a mechanisms associated with gastrointestinal tract and bacteria colonization. Propolis and bee pollen belong to the group of naturally occurring substances of animal and plant origin with antioxidant and antimicrobial activity. The scope of this study was to find a counts of Enterococcus sp., Enterobacteriaceae family and lactic acid bacteria in crop, ileum and caecum of broiler chickens after propolis and bee pollen addition in their nutrition. Lower dosages of propolis and higher dosages of bee pollen in chicken nutrition significantly (P0.05 number of Enterobacteriaceae family isolates. The bacteria colonization pattern in gastrointestinal tract of broiler chickens can be affected also by combination of nutrition supplements and pH value which can provide the advantage to some bacteria and influenced their competitiveness.

  13. Effect of Supplementation of Branched Chain Fatty Acid on Colony of Ruminal Bacteria and Cell of Protozoa

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    W Suryapratama

    2009-05-01

    Full Text Available A study was conducted to evaluate the potential of branched-chain volatile fatty acids (isobutyric, α-methylbutyric and β-methylbutiric that supplemented into the diet on the colony of ruminal bacteria and the cell of protozoa population. Five progeny Friesian Holstein males with initial weight 348±29 kg were used in a 5x5 Latin square design (30-d periods. The basal diet composed of 55% forage and 45% concentrate containing 10.5 MJ ME/kg and 15% crude protein (CP. There were five dietary treatments where A: basal diet, B: A+139 mg urea/kg W0.75, C: B+28 mg CaSO4/kg W0.75, D: C+0.05 mM isobutyric acid+0.05 mM β-methylbutyric acid, and E: D+0.05 mM α-methylbutyric acid. Rearing period was 30 days, consists of feed adaptation period 20 days, then growth observation was done within the last 10 days. Collection of ruminal fluid was done within the last day of observation period, and took 3-4 h after the feeding. The results showed that supplementation branched chain volatile fatty acids did not significant affect on the number of colonies of bacteria and protozoa population, but the significant effect (P<0.05 on the concentration of branched chain volatile fatty acids in the rumen fluid. The supplementation of α-methylbutyric (P <0.05 decreased of concentration of isobutyric and isovaleric in rumen fluid than the other treatments. It is concluded that supplementation of branched chain volatile fatty acids not used by rumen bacteria for their growth but for the elongation of fatty acid synthesis. The supplementation of branched chain volatile fatty acids was 0.05 mM not enough strong influence on the growth of colony of rumen bacteria. (Animal Production 11(2: 129-134 (2009 Key Words: rumen fermentation, branched-chain fatty acid, ruminal bacteria, protozoa

  14. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.

    Science.gov (United States)

    Mufandaedza, J; Viljoen, B C; Feresu, S B; Gadaga, T H

    2006-04-15

    The survival and growth of Escherichia coli 3339 and Salmonella enteritidis 949575 isolated from human clinical samples, in milk fermented with lactic acid bacteria (LAB) and yeast strains previously isolated from Zimbabwean naturally fermented milk (NFM) was studied. The LAB starter cultures used were Lactococcus lactis subsp. lactis biovar. diacetylactis C1 alone (C1) or in combination with Candida kefyr 23 (C1/23), L. lactis subsp. lactis Lc261 alone (LC261) or in combination with C. kefyr 23 (Lc261/23). The growth of the same pathogens in milk fermented with a commercial DL culture (CH-N 22) and spontaneously fermented raw milk was also monitored. The C1 and C1/23 cultures significantly (Pfermentation, both E. coli 3339 and S. enteritidis 949575 counts were significantly (Pmilk. However, in naturally fermented milk and the DL cultured milk, both E. coli 3339 and S. enteritidis 949575 grew and reached high populations of about 9 and 8.8 log cfu ml(-1), respectively, after 18 h. When E. coli 3339 was inoculated into previously fermented milk, the viable counts were significantly (Pfermented NFM and the commercial DL- (CH-N 22) cultured milk. The C1 strain, therefore, offered the best protection against the pathogens. Its inhibitory effect was mainly related to fast acid production.

  15. Probiotic supplementation in systemic nickel allergy syndrome patients: study of its effects on lactic acid bacteria population and on clinical symptoms.

    Science.gov (United States)

    Randazzo, C L; Pino, A; Ricciardi, L; Romano, C; Comito, D; Arena, E; Saitta, S; Caggia, C

    2015-01-01

    The study aimed to evaluate the effects of probiotic Lactobacillus reuteri DSM 17938 strain supplementation in patients suffering from systemic nickel allergy syndrome, in terms of modulation of faecal LAB population linked to a reduction of GI and cutaneous symptoms and to an increase of patient's quality of life. A preliminary double-blind randomized placebo-controlled study was planned and a culture-independent method based on denaturing gradient gel electrophoresis (DGGE) analysis coupled to the 16S rRNA gene sequencing was applied to investigate on the dynamics of faecal LAB communities before and during a low-Ni diet, supplemented with the probiotic strain. Moreover, the severity and the frequency of GI and cutaneous reactions as well as patient's clinical condition perception (VAS scores) were estimated by statistical analysis. PCR-DGGE fingerprinting obtained using LAB-specific primers revealed significant shift in faecal community with an increase in biodiversity in patients supplemented with probiotic Lact. reuteri strain. In addition, GI reactions such as symptoms related to meals and type of stools significantly improved only in patients treated with Lact. reuteri, while severity and frequency of cutaneous symptoms (urticaria, itch and eczema) and recurrent abdominal pain (RAP) as well as VAS scores statistically decreased in both groups. Our preliminary findings suggest that probiotic Lact. reuteri could be a useful supplementation during a low-Ni diet of patients with SNAS, to increase LAB population diversity, which could contribute to restore the intestinal homoeostasis conditions. To date, no information is available on probiotics application and on their effects, in terms of intestinal microbiota modulation, on patients suffering from SNAS. Therefore, the identification of dominant LAB community and the study of its shift during the probiotic supplementation could enhance the knowledge of the SNAS syndrome. © 2014 The Society for Applied

  16. Contribution of Ruminal Fungi, Archaea, Protozoa, and Bacteria to the Methane Suppression Caused by Oilseed Supplemented Diets.

    Science.gov (United States)

    Wang, Shaopu; Giller, Katrin; Kreuzer, Michael; Ulbrich, Susanne E; Braun, Ueli; Schwarm, Angela

    2017-01-01

    Dietary lipids can suppress methane emission from ruminants, but effects are variable. Especially the role of bacteria, archaea, fungi and protozoa in mediating the lipid effects is unclear. In the present in vitro study, archaea, fungi and protozoa were selectively inhibited by specific agents. This was fully or almost fully successful for fungi and protozoa as well as archaeal activity as determined by the methyl-coenzyme M reductase alpha subunit gene. Five different microbial treatments were generated: rumen fluid being intact (I), without archaea (-A), without fungi (-F), without protozoa (-P) and with bacteria only (-AFP). A forage-concentrate diet given alone or supplemented with crushed full-fat oilseeds of either safflower ( Carthamus tinctorius ) or poppy ( Papaver somniferum ) or camelina ( Camelina sativa ) at 70 g oil kg -1 diet dry matter was incubated. This added up to 20 treatments with six incubation runs per treatment. All oilseeds suppressed methane emission compared to the non-supplemented control. Compared to the non-supplemented control, -F decreased organic matter (OM) degradation, and short-chain fatty acid concentration was greater with camelina and safflower seeds. Methane suppression per OM digested in -F was greater with camelina seeds (-12 vs.-7% with I, P = 0.06), but smaller with poppy seeds (-4 vs. -8% with I, P = 0.03), and not affected with safflower seeds. With -P, camelina seeds decreased the acetate-to-propionate ratio and enhanced the methane suppression per gram dry matter (18 vs. 10% with I, P = 0.08). Hydrogen recovery was improved with -P in any oilseeds compared to non-supplemented control. No methane emission was detected with the -A and -AFP treatments. In conclusion, concerning methanogenesis, camelina seeds seem to exert effects only on archaea and bacteria. By contrast, with safflower and poppy seeds methane was obviously reduced mainly through the interaction with protozoa or archaea associated with protozoa. This

  17. Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha.

    Science.gov (United States)

    Nguyen, Nguyen Khoi; Dong, Ngan Thi Ngoc; Nguyen, Huong Thuy; Le, Phu Hong

    2015-01-01

    Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested. There are many other natural sources of lactic acid bacteria. In this study, we examined the effects of lactic acid bacteria from various fermented Vietnamese food sources (pickled cabbage, kefir and kombucha) on kombucha's three main biological functions: glucuronic acid production, antibacterial activity and antioxidant ability. Glucuronic acid production was determined by high-performance liquid chromatography-mass spectrometry, antibacterial activity was assessed by the agar-well diffusion method and antioxidant ability was evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. Four strains of food-borne pathogenic bacteria were used in our antibacterial experiments: Listeria monocytogenes ATCC 19111, Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028 and Bacillus cereus ATCC 11778. Our findings showed that lactic acid bacteria strains isolated from kefir are superior to those from other sources for improving glucuronic acid production and enhancing the antibacterial and antioxidant activities of kombucha. This study illustrates the potential of Lactobacillus casei and Lactobacillus plantarum isolated from kefir as biosupplements for enhancing the bioactivities of kombucha.

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

    Science.gov (United States)

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

    2016-01-01

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

  19. Viability, Acid and Bile Tolerance of Spray Dried Probiotic Bacteria and Some Commercial Probiotic Supplement Products Kept at Room Temperature.

    Science.gov (United States)

    Dianawati, Dianawati; Mishra, Vijay; Shah, Nagendra P

    2016-06-01

    Production of probiotic food supplements that are shelf-stable at room temperature has been developed for consumer's convenience, but information on the stability in acid and bile environment is still scarce. Viability and acid and bile tolerance of microencapsulated Bifidobacterium spp. and Lactobacillus acidophilus and 4 commercial probiotic supplements were evaluated. Bifidobacterium and L. acidophilus were encapsulated with casein-based emulsion using spray drying. Water activity (aw ) of the microspheres containing Bifidobacterium or L. acidophilus (SD GM product) was adjusted to 0.07 followed by storage at 25 °C for 10 wk. Encapsulated Bifidobacterium spp. and Lactobacillus acidophilus and 4 commercial probiotic supplement products (AL, GH, RE, and BM) were tested. Since commercial probiotic products contained mixed bacteria, selective media MRS-LP (containing L-cysteine and Na-propionate) and MRS-clindamycin agar were used to grow Bifidobacterium spp. or L. acidophilus, respectively, and to inhibit the growth of other strains. The results showed that aw had a strong negative correlation with the viability of dehydrated probiotics of the 6 products. Viable counts of Bifidobacterium spp. and L. acidophilus of SD GM, AL, and GH were between 8.3 and 9.2 log CFU/g, whereas that of BM and RE were between 6.7 and 7.3 log CFU/g. Bifidobacterium in SD GM, in AL, and in GH products and L. acidophilus in SD GM, in AL, and in BM products demonstrated high tolerance to acid. Most of dehydrated probiotic bacteria were able to survive in bile environment except L. acidophilus in RE product. Exposure to gastric juice influenced bacterial survivability in subsequent bile environment. © 2016 Institute of Food Technologists®

  20. Vision Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Vision Lab personnel perform research, development, testing and evaluation of eye protection and vision performance. The lab maintains and continues to develop...

  1. Antibiotics supplemented culture media can eliminate non-specific bacteria from human semen during sperm preparation for intra uterine insemination

    Directory of Open Access Journals (Sweden)

    D. M. A. B. Dissanayake

    2014-01-01

    Full Text Available Rationale: Bacterial flora can be isolated from many semen samples of subfertile males. Bacteriospermia can compromise the outcome of intra uterine insemination (IUI by contaminating the post-processed sperm sample. Objectives: The objective of the present study is to determine the efficacy of penicillin and streptomycin in eliminating the bacteria from semen samples in the sperm processing procedure, and to assess the effects of antibiotics on sperm motility, survivability, and pregnancy rates. Design and Settings: A prospectively controlled study was carried out using couples undergoing IUI with their informed consent. Intervention: Sperm processing using the swim-up technique in penicillin and streptomycin supplemented culture medium. Subjects And Methods: Couples were consecutively allocated in two groups for sperm processing (a Group AB+ (antibiotics supplemented culture medium, n = 33 and (b Group AB− (antibiotic free culture medium, n = 33. Semen culture was performed before and after sperm processing. Sperm motility was assessed immediately after processing and after 24 h of incubation. Results: Bacterial isolates were found in 20 (60.6% and 22 (66.1% of samples before processing in Groups AB+ and AB− respectively. Addition of antibiotics resulted in completely eliminating non-specific bacteria from semen samples without affecting sperm motility. In vitro survival rate of sperm enhanced in AB+ group compared with AB− group (motile sperm after 24 h, 62.21% (standard deviation [SD]: 37.27 versus 41.36% (SD: 30.78, P = 0.012. Pregnancy rate, was comparable between two groups (9% in Group AB+ vs. 6% in Group AB−, P = 0.45. Conclusion: Penicillin streptomycin combination could completely eliminate non-specific bacteria from semen samples during sperm processing in this population. The types of antibiotics and dosage used did not seem to have any harmful effects on human sperm.

  2. Molecular diversity of bacteria in commercially available “Spirulina” food supplements

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    Elisabeth Vardaka

    2016-01-01

    Full Text Available The cyanobacterium Arthrospira is among the most well-known food supplements worldwide known as “Spirulina.” While it is a widely recognized health-promoting natural product, there are no reports on the molecular diversity of commercially available brands of “Spirulina” supplements and the occurrence of other cyanobacterial and heterotrophic bacterial microorganisms in these products. In this study, 454-pyrosequencing analysis of the total bacterial occurrence in 31 brands of “Spirulina” dietary supplements from the Greek market was applied for the first time. In all samples, operational taxonomic units (OTUs of Arthrospira platensis were the predominant cyanobacteria. Some products contained additional cyanobacterial OTUs including a few known potentially toxic taxa. Moreover, 469 OTUs were detected in all 31 products collectively, with most of them being related to the Proteobacteria, Firmicutes, Bacteroidetes, Actinobacteria and Verrucomicrobia. All samples included heterotrophic bacterial OTUs, ranging from 9–157 per product. Among the most common OTUs were ones closely related to taxa known for causing health issues (i.e., Pseudomonas, Flavobacterium, Vibrio, Aeromonas, Clostridium, Bacillus, Fusobacterium, Enterococcus. The observed high cyanobacterial and heterotrophic bacterial OTUs richness in the final product is a point for further research on the growth and processing of Arthrospira biomass for commercial purposes.

  3. Examining the possibilities of applying high pressure to preserve yoghurt supplemented with probiotic bacteria

    Science.gov (United States)

    Jankowska, Agnieszka; Grześkiewicz, Aleksandra; Wiśniewska, Krystyna; Reps, Arnold

    2012-09-01

    Natural yoghurt was subject to pressures of 200 and 250 MPa/4 and 18°C/15 min, after which milk-activated inocula of Lactobacillus acidophilus and Bifidobacterium sp. were added. The yoghurts were stored for 4 weeks at refrigeration temperature. After preparation and each week of storage, the count of bacteria, acidity, antibacterial property and an organoleptic assessment was determined. The highest survival rate was demonstrated by the bacteria of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Bifidobacterium sp. in the yoghurt pressurised 200 MPa/15min at 4°C. Acidity increases in the control yoghurts were higher than in the pressurised ones. Pressurised yoghurts demonstrated weaker antibacterial effect in comparison to control yoghurts. Slight changes in the smell and taste were observed after pressurisation. Yoghurts pressurised at 18°C were characterised by more favourable organoleptic properties. Better conciseness of the curd and lower whey seep out were observed in pressurised yoghurt.

  4. Growth of ABT-5 bacteria culture in whey supplemented with whey protein concentrate

    Directory of Open Access Journals (Sweden)

    Bojan Matijević

    2010-09-01

    Full Text Available The objective of this research was to decrease the duration of whey fermentation and to analyze the impact of whey protein concentrates (WPC addition on growth and activity as well as on survival of mixed ABT-5 culture bacteria (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus during 28 days of fermented whey cold storage (5 °C. Whey fermentation was observed at 37 °C with and without 1.5 and 3 % WPC addition. Whey fermentation with mixed ABT-5 bacterial culture took about 6.5 hours, and WPC did not affect the fermentation dynamics, regardless of the added amount. The viable cell count of Lactobacillus acidophilus was higher in fermented whey with WPC (about 7.13 log CFU/mL compared to whey without WPC (about 6.63 log CFU/mL. WPC addition did not affect the growth of bacteria Bifidobacterium spp. and Streptococcus thermophilus nor the survival of ABT-5 culture bacteria in fermented whey during 28 days of cold storage (5 °C.

  5. Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Anna Dąbrowska

    2017-11-01

    Full Text Available The effect of whey protein hydrolysate (WPH addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP, WPH-SMP (ratio 1:1, WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

  6. Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage.

    Science.gov (United States)

    Dąbrowska, Anna; Babij, Konrad; Szołtysik, Marek; Chrzanowska, Józefa

    2017-11-22

    The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

  7. Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.

    Science.gov (United States)

    Bezerra, Taliana Kênia Alves; de Araujo, Ana Rita Ribeiro; do Nascimento, Edilza Santos; de Matos Paz, José Eduardo; Gadelha, Carlos Alberto; Gadelha, Tatiane Santi; Pacheco, Maria Teresa Bertoldo; do Egypto Queiroga, Rita de Cássia Ramos; de Oliveira, Maria Elieidy Gomes; Madruga, Marta Suely

    2016-04-01

    This study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat "coalho" cheese. The cheeses were: QS - with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA - with Lactobacillus acidophilus (LA-5); QLP - with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB - with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28 days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (pcheese and resulted in a higher content of soluble protein and release of amino acids at the 1st day after processing. However, over all 28 days, the cheese supplemented with Bifidobacterium lactis in its isolated form showed the highest proteolytic activity, particularly in the hydrolysis of the alpha-s2 and kappa-casein fractions. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Recovery of fermented inulin fiber by lactic acid bacteria (LAB) from inulin hydrolysate using fungi inulinase enzymes of Scopulariopsis sp.-CBS1 and class of Deuteromycetes-CBS4 as cholesterol binder

    Science.gov (United States)

    Susilowati, Agustine; Melanie, Hakiki; Maryati, Yati; Aspiyanto

    2017-01-01

    Fermentation of Lactobacillus Acid Bacteria (LAB) which are mixtures of Lactobacillus acidophilus, Bifidobacteriumbifidum, Lactobacillus bulgaricus and Streptococcus thermophillus on hydrolysate as a result of inulin hydrolysis using inulinase enzymes obtained from endophytic fungi ofScopulariopsis sp.-CBS1 (inulin hydrolysate of S) and Class of Deuteromycetes-CBS4 (inulin hydrolysate of D) generate potential fermented inulin fiber as cholesterol binder. Fermentation process was conducted under concentrations of inulin hydrolysate 50% (w/v), LAB 15% (v/v) and skim milk 12.5% (w/v) at room temperature and 40°C for 0, 12, 24, 36 and 48 hours, respectively. Result of experimental work showed that longer time of LAB fermentation increased total acids, TPC and CBC at pH 2, but decreased total sugar, reducing, IDF, SDF, CBC pH 2 and CBC pH 7. Based on Cholesterol Binding Capacity (CBC), optimization of fermentation process on inulin hydrolysate of S was achieved by combining treatment at 40°C for 24 hours resulted in CBC pH 2 of 19.11 mg/g TDF and inulin hydrolysate of D was achieved by fermentation at 40 °C for 48 hours resulted in CBC pH 2 of 24.28 mg/g TDF. Inulin hydrolysate of class of Deutrymecetes CBS4 fermented by LAB had better functional property as cholesterol binder than that inulin hydrolysate of S fermented by LAB. This is due to cholesterol binder and cholesterol derivatives as a result of degradation of LAB on digestive system (stomach) when compared to higher colon under optimal process condition.

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

    International Nuclear Information System (INIS)

    Tongpim, Saowanit; Khammeng, Terdsak; Luanthisong, Pirat; Sakai, Kenji; Piadang, Nattayana

    2006-09-01

    This research work had an objective to employ the thermo tolerant, lactic acid-producing bacteria, Bacillus coagulans strain NF 1 7 as feed additive for swine raising. The bacterial isolate NF 1 7, 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 NF 1 7 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 NF 1 7 when grown on Glucose- Yeast extract-Peptone (GYP) containing CaCO 3 . We obtained 55 effective isolates which the isolate L 5 I2 to 14(5), designated as K 1 4 was chosen for further experiments. Isolate K 1 4 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 o C. The strain K 1 4 could tolerate the temperature as high as 59 o C 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 K 1 4 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 K 1 4 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. K 1 4 significantly improved the feed conversion ratio

  10. Impact of beneficial bacteria supplementation on the gut microbiota, colony development and productivity of Apis mellifera L.

    Science.gov (United States)

    Alberoni, D; Baffoni, L; Gaggìa, F; Ryan, P M; Murphy, K; Ross, P R; Stanton, C; Di Gioia, D

    2018-02-27

    Honey bees are important pollinators of several crops and ecosystems, having a great ecological and economic value. In Europe, the restricted use of chemicals and therapeutic agents in the beekeeping sector has stimulated the search for natural alternatives with a special focus on gut symbionts. The modulation of the gut microbiota has been recognised as a practical and successful approach in the entomological field for the management of insect-related problems. To date, only a few studies have investigated the effect of bacterial supplementation on the health status of colonies, colony productivity and gut symbionts. To this purpose, a preparation of sugar syrup containing bifidobacteria and lactobacilli isolated from bee gut was sprayed on the frames of an apiary located in open field once a week for four weeks. Treated and control hives were monitored for two months for brood extension, honey and pollen harvest. The presence of beneficial gut microorganisms within bee gut was investigated with denaturing gradient gel electrophoresis and next generation sequencing. The administered bacteria led to a significant increase of brood population (46.2%), pollen (53.4%) and harvestable honey in honey supers (59.21%). Analysis of the gut microbiota on the new generation of bees in treated hives showed an increase in relative abundance of Acetobacteraceae and Bifidobacterium spp., which are known to be involved in bee nutrition and protection.

  11. Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics.

    Science.gov (United States)

    Castro, W F; Cruz, A G; Rodrigues, D; Ghiselli, G; Oliveira, C A F; Faria, J A F; Godoy, H T

    2013-01-01

    Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  12. Illumina Sequencing Approach to Characterize Thiamine Metabolism Related Bacteria and the Impacts of Thiamine Supplementation on Ruminal Microbiota in Dairy Cows Fed High-Grain Diets

    Directory of Open Access Journals (Sweden)

    Xiaohua Pan

    2017-09-01

    Full Text Available The requirements of thiamine in adult ruminants are mainly met by ruminal bacterial synthesis, and thiamine deficiencies will occur when dairy cows overfed with high grain diet. However, there is limited knowledge with regard to the ruminal thiamine synthesis bacteria, and whether thiamine deficiency is related to the altered bacterial community by high grain diet is still unclear. To explore thiamine synthesis bacteria and the response of ruminal microbiota to high grain feeding and thiamine supplementation, six rumen-cannulated Holstein cows were randomly assigned into a replicated 3 × 3 Latin square design trial. Three treatments were control diet (CON, 20% dietary starch, DM basis, high grain diet (HG, 33.2% dietary starch, DM basis and high grain diet supplemented with 180 mg thiamine/kg DMI (HG+T. On day 21 of each period, rumen content samples were collected at 3 h postfeeding. Ruminal thiamine concentration was detected by high performance liquid chromatography. The microbiota composition was determined using Illumina MiSeq sequencing of 16S rRNA gene. Cows receiving thiamine supplementation had greater ruminal pH value, acetate and thiamine content in the rumen. Principal coordinate analysis and similarity analysis indicated that HG feeding and thiamine supplementation caused a strong shift in bacterial composition and structure in the rumen. At the genus level, compared with CON group, the relative abundances of 19 genera were significantly changed by HG feeding. Thiamine supplementation increased the abundance of cellulolytic bacteria including Bacteroides, Ruminococcus 1, Pyramidobacter, Succinivibrio, and Ruminobacter, and their increases enhanced the fiber degradation and ruminal acetate production in HG+T group. Christensenellaceae R7, Lachnospira, Succiniclasticum, and Ruminococcaceae NK4A214 exhibited a negative response to thiamine supplementation. Moreover, correlation analysis revealed that ruminal thiamine concentration was

  13. The effect of fermented cocoa pod (Theobroma cacao) husk supplemented with mineral on in vitro digestibility, rumen bacteria population and rumen liquid characteristics

    Science.gov (United States)

    Nurhaita; Definiati, N.; Santoso, U.; Akbar, S. A.; Henuk, Y. L.

    2018-02-01

    This study aimed to determine the effect of mineral supplementation, such as S, P and Zn on the nutrients digestibility of fermented cocoa pod husk, the population of rumen bacteria and rumen liquid characteristics in vitro. The study used a randomized block design with 5 treatments and 4 replicates. The treatments tested were: T0 = without minerals; T1 = 0.2% S mineral; T2 = 0.27% P mineral; T3 = S and P; and T4 = S, P and Zn at 50 ppm. Parameters measured were: (1) digestibility of dry matter and organic matter; (2) rumen bacterial and cellulolytic bacterial populations; (3) characteristics of rumen liquid in vitro. The results of the study showed that mineral supplementation significantly (P <0.05) improved dry matter and organic matter digestibility. Mineral supplementation had no effect on the total population of rumen bacteria and cellulolytic rumen bacterial populations. The characteristics of rumen liquid such pH, VFA and NH3 were in optimal condition. In conclusion supplementation of S, P and Zn simultaneously gave the best results to improve the digestibility of dry matter and organic matter and to maintain rumen liquid characteristics under optimal conditions for growth and microbial activity

  14. Competition and coexistence of sulfate-reducing bacteria, acetogens and methanogens in a lab-scale anaerobic bioreactor as affected by changing substrate to sulfate ratio

    NARCIS (Netherlands)

    Dar, S.A.; Kleerebezem, R.; Stams, A.J.M.; Kuenen, J.G.; Muyzer, G.

    2008-01-01

    The microbial population structure and function of natural anaerobic communities maintained in lab-scale continuously stirred tank reactors at different lactate to sulfate ratios and in the absence of sulfate were analyzed using an integrated approach of molecular techniques and chemical analysis.

  15. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life.

    Science.gov (United States)

    Pothakos, Vasileios; Samapundo, Simbarashe; Devlieghere, Frank

    2012-12-01

    The major objective of this study was to determine the role of psychrotrophic lactic acid bacteria (LAB) in spoilage-associated phenomena at the end of the shelf-life of 86 various packaged (air, vacuum, modified-atmosphere) chilled-stored retail food products. The current microbiological standards, which are largely based on the total viable mesophilic counts lack discriminatory capacity to detect psychrotrophic LAB. A comparison between the total viable counts on plates incubated at 30 °C (representing the mesophiles) and at 22 °C (indicating the psychrotrophs) for 86 food samples covering a wide range - ready-to-eat vegetable salads, fresh raw meat, cooked meat products and composite food - showed that a consistent underestimation of the microbial load occurs when the total aerobic mesophilic counts are used as a shelf-life parameter. In 38% of the samples, the psychrotrophic counts had significantly higher values (+0.5-3 log CFU/g) than the corresponding total aerobic mesophilic counts. A total of 154 lactic acid bacteria, which were unable to proliferate at 30 °C were isolated. In addition, a further 43 with a poor recovery at this temperature were also isolated. This study highlights the potential fallacy of the total aerobic mesophilic count as a reference shelf-life parameter for chilled food products as it can often underestimate the contamination levels at the end of the shelf-life. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Advanced LabVIEW Labs

    International Nuclear Information System (INIS)

    Jones, Eric D.

    1999-01-01

    In the world of computer-based data acquisition and control, the graphical interface program LabVIEW from National Instruments is so ubiquitous that in many ways it has almost become the laboratory standard. To date, there have been approximately fifteen books concerning LabVIEW, but Professor Essick's treatise takes on a completely different tack than all of the previous discussions. In the more standard treatments of the ways and wherefores of LabVIEW such as LabVIEW Graphical Programming: Practical Applications in Instrumentation and Control by Gary W. Johnson (McGraw Hill, NY 1997), the emphasis has been instructing the reader how to program LabVIEW to create a Virtual Instrument (VI) on the computer for interfacing to a particular instruments. LabVIEW is written in ''G'' a graphical programming language developed by National Instruments. In the past the emphasis has been on training the experimenter to learn ''G''. Without going into details here, ''G'' incorporates the usual loops, arithmetic expressions, etc., found in many programming languages, but in an icon (graphical) environment. The net result being that LabVIEW contains all of the standard methods needed for interfacing to instruments, data acquisition, data analysis, graphics, and also methodology to incorporate programs written in other languages into LabVIEW. Historically, according to Professor Essick, he developed a series of experiments for an upper division laboratory course for computer-based instrumentation. His observation was that while many students had the necessary background in computer programming languages, there were students who had virtually no concept about writing a computer program let alone a computer- based interfacing program. Thus the beginnings of a concept for not only teaching computer- based instrumentation techniques, but aiso a method for the beginner to experience writing a com- puter program. Professor Essick saw LabVIEW as the ''perfect environment in which to

  17. Effect of supplementation of yeast with bacteriocin and culture on growth performance, cecal fermentation, microbiota composition, and blood characteristics in broiler chickens

    Directory of Open Access Journals (Sweden)

    C. Y. Chen

    2017-02-01

    supplementation was beneficial to body weight gain and FCR of broiler chickens. Conclusion The effect of BA and LAB supplementation may be a result of the growth of lactic acid bacteria enhancement and physiological characterization of bacteriocin, and it suggests that the BA and LAB supplementation level or Lactobacillus strain selection should be integrated in future supplementation designs.

  18. Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions.

    Science.gov (United States)

    Pothakos, Vasileios; Nyambi, Clarice; Zhang, Bao-Yu; Papastergiadis, Antonios; De Meulenaer, Bruno; Devlieghere, Frank

    2014-05-16

    Sweet bell peppers are a significant constituent of retail, chilled-stored and packaged food products like fresh salads, marinades and ready-to-eat (RTE) meals. Previously, through general screening of the Belgian market and by means of source tracking analysis in a plant manufacturing minimally processed, vegetable salads the susceptibility of fresh-cut sweet bell peppers to lactic acid bacterium (LAB) contamination was substantiated. The determination of the metabolic profiles of Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, two major psychrotrophic, spoilage-related LAB species, on sweet bell pepper (SBP) simulation medium under different packaging conditions - 1.) vacuum: 100% N2, 2.) air: 21% O2, 79% N2, 3.) MAP1: 30% CO2, 70% N2 and 4.) MAP2: 50% O2, 50% CO2 - facilitated a better understanding of the spoilage potential of these microbes as well as the presumptive contribution of O2 in the spectrum of produced volatile organic compounds (VOCs) associated with poor organoleptic properties of food products. Generally, none of the applied gas compositions inhibited the growth of the 4 L. gelidum subsp. gasicomitatum isolates, however the presence of O2 resulted in buttery off-odors by inducing primarily the accumulation of diacetyl and pungent "vinegar" smell due to acetic acid. The 3 tested isolates of L. piscium varied greatly among their growth dynamics and inhibition at MAP2. They exhibited either weak spoilage profile or very offensive metabolism confirming significant intraspecies diversity. Copyright © 2014 Elsevier B.V. All rights reserved.

  19. Identification of subdominant lactic acid bacteria in dawadawa (a ...

    African Journals Online (AJOL)

    ) by lactic acid bacteria (LAB) was investigated for seven days. The LAB isolated were Pediococcus pentosaceus, Lactobacillus raffinolactus, Leuconostoc mesenteroides, Leuconostoc sp, Pediococcus halophilus, Pediococcus sp ...

  20. Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria.

    Science.gov (United States)

    Suzuki, K; Asano, S; Iijima, K; Kuriyama, H; Kitagawa, Y

    2008-05-01

    To develop a detection medium for hard-to-culture beer-spoilage lactic acid bacteria (LAB). Four hard-to-culture beer-spoilage strains of LAB, belonging to Lactobacillus paracollinoides and Lactobacillus lindneri, have been obtained by repeatedly subculturing the wild-type strains in beer. To develop a countermeasure against these hard-to-culture beer-spoilage LAB, a beer-based medium was modified. As a consequence, the supplementation of a small amount of de Man Rogosa Sharpe medium was found to enhance the growth of hard-to-culture beer-spoilage LAB strains obtained in this study. In addition, sodium acetate was shown to improve the selectivity of this beer-based medium. Further comparative study was performed with five other media widely used for the detection of beer-spoilage LAB in the brewing industry. This study revealed that the newly developed medium, designated advanced beer-spoiler detection (ABD) medium, possessed superior sensitivity for hard-to-culture beer-spoilage LAB and comparable sensitivity with easy-to-culture beer-spoilage LAB. Moreover, ABD medium was found to suppress the growth of nonspoilage micro-organisms, and thereby allow the selective growth of beer-spoilage LAB. Advanced beer-spoiler detection medium is considered as an effective tool for comprehensive detection of beer-spoilage LAB in breweries. The detection by ABD medium can be used as an indicator for differentiating the beer-spoilage ability of LAB without further confirmatory tests in breweries.

  1. Biochemical and genetic diversity of carbohydrate-fermenting and obligate amino acid-fermenting hyper-ammonia-producing bacteria from Nellore steers fed tropical forages and supplemented with casein.

    Science.gov (United States)

    Bento, Cláudia Braga Pereira; de Azevedo, Analice Cláudia; Detmann, Edenio; Mantovani, Hilário Cuquetto

    2015-02-14

    Dietary protein plays a major role in ruminant nutrition, and protein supplementation is a widespread practice among farmers in the tropics. Ruminal bacteria are the main agents of dietary protein and amino acid degradation, yet few studies have focused on the isolation and characterization of hyper-ammonia-producing bacteria in animals fed tropical diets or supplemented with rumen-degradable proteins. This work investigated the bacterial community diversity of the rumen of Nellore steers fed tropical forages, with or without casein supplementation. We also isolated and characterized ruminal bacteria showing high levels of ammonia production. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis indicated no differences in the ruminal bacterial community composition between the control and supplemented animals. Amino acid-fermenting bacteria (n = 250) were isolated from crossbred Nellore steers fed Tifton 85 (Cynodon sp.) using trypticase as the sole carbon and organic nitrogen source in the enrichment and isolation media. The deamination rates in isolates obtained from steers supplemented with casein showed a higher incidence of deamination rates >350 nmol NH3 mg protein(-1) min(-1) (P < 0.05), whereas isolates obtained from steers without supplementation showed deamination rates <200 nmol NH3 mg protein(-1) min(-1). Although most isolates (84%) could ferment carbohydrates, none could hydrolyze proteins or use urea to sustain growth. All isolates were sensitive to lasalocid and monensin (1 μmol l(-1)), and similarity analysis of the 16S rRNA sequences indicated a predominance of bacteria from the order Clostridiales, with variable homology (73-99%) to known bacterial species. These results expand what is known about the biochemical and genetic diversity of hyper-ammonia-producing bacteria, and emphasize the role of carbohydrate-fermenting bacteria in ammonia production in the rumen.

  2. 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,

  3. Stress physiology of lactic acid bacteria

    NARCIS (Netherlands)

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

    2016-01-01

    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

  4. Stress Physiology of Lactic Acid Bacteria

    NARCIS (Netherlands)

    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

    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

  5. LACTIC ACID BACTERIA: PROBIOTIC APPLICATIONS

    OpenAIRE

    NEENA GARG

    2015-01-01

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

  6. Zinc Binding by Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Jasna Mrvčić

    2009-01-01

    Full Text Available Zinc is an essential trace element in all organisms. A common method for the prevention of zinc deficiency is pharmacological supplementation, especially in a highly available form of a metalloprotein complex. The potential of different microbes to bind essential and toxic heavy metals has recently been recognized. In this work, biosorption of zinc by lactic acid bacteria (LAB has been investigated. Specific LAB were assessed for their ability to bind zinc from a water solution. Significant amount of zinc ions was bound, and this binding was found to be LAB species-specific. Differences among the species in binding performance at a concentration range between 10–90 mg/L were evaluated with Langmuir model for biosorption. Binding of zinc was a fast process, strongly influenced by ionic strength, pH, biomass concentration, and temperature. The most effective metal-binding LAB species was Leuconostoc mesenteroides (27.10 mg of Zn2+ per gram of dry mass bound at pH=5 and 32 °C, during 24 h. FT-IR spectroscopy analysis and electron microscopy demonstrated that passive adsorption and active uptake of the zinc ions were involved.

  7. Stress Physiology of Lactic Acid Bacteria

    OpenAIRE

    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

    2016-01-01

    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 diver...

  8. Genomics of Probiotic Bacteria

    Science.gov (United States)

    O'Flaherty, Sarah; Goh, Yong Jun; Klaenhammer, Todd R.

    Probiotic bacteria from the Lactobacillus and Bifidobacterium species belong to the Firmicutes and the Actinobacteria phylum, respectively. Lactobacilli are members of the lactic acid bacteria (LAB) group, a broadly defined family of microorganisms that ferment various hexoses into primarily lactic acid. Lactobacilli are typically low G + C gram-positive species which are phylogenetically diverse, with over 100 species documented to date. Bifidobacteria are heterofermentative, high G + C content bacteria with about 30 species of bifidobacteria described to date.

  9. Effect of supplement with lactic-acid producing bacteria on fatigue and physical activity in patients with chronic fatigue syndrome

    Directory of Open Access Journals (Sweden)

    Evengård Birgitta

    2009-01-01

    Full Text Available Abstract Disturbances in intestinal microbial ecology and in the immune system of the host have been implicated as a part of the pathogenesis in chronic fatigue syndrome. Probiotic lactic acid producing bacteria have been shown to prevent and alleviate gastrointestinal disturbances and to normalize the cytokine profile which might be of an advantage for patients suffering from chronic fatigue syndrome. The aim of the study was to evaluate the effect of Lactobacillus paracasei ssp. paracasei F19, Lactobacillus acidophilus NCFB 1748 and Bifidobacterium lactis Bb12 on fatigue and physical activity in CFS patients. Fifteen patients fulfilling the criteria set by international researchers in the field at the US Centre for Disease Control and Prevention in 1994 for chronic fatigue syndrome, were included in the study. The patients had high fatigue severity scores and high disability scores. During the first two weeks baseline observations without treatment were assessed, succeeded by four weeks of intake of a probiotic product and a four-week follow-up period. The fatigue, health and physical activity was assessed by the use of the Visual Analogue Scales and the SF-12 Health Survey. Faecal samples were collected and the normal microflora was analysed. Neurocognitive functions improved during the study period while there were no significant changes in fatigue and physical activity scores. No major changes occurred in the gastrointestinal microflora. At the end of the study 6 of 15 patients reported that they had improved according to the assessment described. The findings in this study that improvement of health is possible to achieve should encourage further studies with interventions with probiotics in patients with CFS.

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

    Directory of Open Access Journals (Sweden)

    Pophaly Sarang

    2012-08-01

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

  11. 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

    2016-01-04

    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.

  12. Fungal inhibitory lactic acid bacteria

    OpenAIRE

    Ström, Katrin

    2005-01-01

    Lactic acid bacteria (LAB) are microorganisms that have been used for centuries to prepare and improve storage of food and for ensiling of different crops for animal feed. This thesis explores the possibility of using LAB to inhibit growth of spoilage fungi in food and feed products. LAB isolates, collected from plant material or dairy products, were screened for antifungal activity in a dual culture assay. Strains with antifungal activity were identified and the fungal inhibitory activity wa...

  13. Comparative study of the antioxidant and immunomodulant activities between yeast and lab fermented papaya

    Directory of Open Access Journals (Sweden)

    Cristiana Caliceti

    2018-01-01

    Full Text Available Background: Dietary supplements of Carica papaya Linn fermented with yeast using a biotechnological process have well recognized positive effects on immunological, hematological, inflammatory, and oxidative stress parameters, utilized as biomarkers of chronic and degenerative diseases. Although many natural products fermented with lactic acid bacteria (LAB have shown beneficial effects on the immune system and on antioxidant defenses, formulations of papaya fermented with LAB have not yet been studied. Aims: The aims of this study were to investigate the immunomodulatory activity linked to the type of papaya fermentation (yeast vs LAB in macrophages and to evaluate whether the type of fermentation differently modulates oxidative stress both in cell free system and in a model of embryonic brain cells. Methods: Cytotoxicity was evaluated through cell proliferation kinetic and lactate dehydrogenase release assays; immunomodulatory activity through the transcriptional activation of inducible nitric oxide synthase (iNOS and Tumor Necrosis Factor α (TNFα by qRT-PCR in RAW 264.7 macrophages; antioxidant capacity was assessed, in cell free system and in pheochromocytoma cells embryonic brain cells, by measuring the intracellular ROS levels through a fluorescent dye. Results: Our data showed that all the formulations studied are safe at low concentrations (3-6 mg/ml; the LAB- fermented formulations promoted the expression of iNOS and TNFα more efficiently than yeast-fermented papaya preparation (p <0.001. In a cell free system, the LAB-fermented formulation acted as mild scavengers of ROS while, in cells, both formulations didn’t show any significant effect. Conclusions: This study corroborates previous reports showing the efficacy of yeast fermented papaya as a potent immunostimulant and highlights the beneficial contribution of lactic bacteria fermentation.

  14. Obese Mice Fed a Diet Supplemented with Enzyme-Treated Wheat Bran Display Marked Shifts in the Liver Metabolome Concurrent with Altered Gut Bacteria.

    Science.gov (United States)

    Kieffer, Dorothy A; Piccolo, Brian D; Marco, Maria L; Kim, Eun Bae; Goodson, Michael L; Keenan, Michael J; Dunn, Tamara N; Knudsen, Knud Erik Bach; Adams, Sean H; Martin, Roy J

    2016-12-01

    Enzyme-treated wheat bran (ETWB) contains a fermentable dietary fiber previously shown to decrease liver triglycerides (TGs) and modify the gut microbiome in mice. It is not clear which mechanisms explain how ETWB feeding affects hepatic metabolism, but factors (i.e., xenometabolites) associated with specific microbes may be involved. The objective of this study was to characterize ETWB-driven shifts in the cecal microbiome and to identify correlates between microbial changes and diet-related differences in liver metabolism in diet-induced obese mice that typically display steatosis. Five-week-old male C57BL/6J mice fed a 45%-lard-based fat diet supplemented with ETWB (20% wt:wt) or rapidly digestible starch (control) (n = 15/group) for 10 wk were characterized by using a multi-omics approach. Multivariate statistical analysis was used to identify variables that were strong discriminators between the ETWB and control groups. Body weight and liver TGs were decreased by ETWB feeding (by 10% and 25%, respectively; P liver reactive oxygen species was increased (by 29%; P liver antioxidants (glutathione and α-tocopherol); decreased liver carbohydrate metabolites, including glucose; lower hepatic arachidonic acid; and increased liver and plasma β-hydroxybutyrate. Liver transcriptomics revealed key metabolic pathways affected by ETWB, especially those related to lipid metabolism and some fed- or fasting-regulated genes. Together, these changes indicate that dietary fibers such as ETWB regulate hepatic metabolism concurrently with specific gut bacteria community shifts in C57BL/6J mice. It is proposed that these changes may elicit gut-derived signals that reach the liver via enterohepatic circulation, ultimately affecting host liver metabolism in a manner that mimics, in part, the fasting state. © 2016 American Society for Nutrition.

  15. Teachers' Perspectives on Online Virtual Labs vs. Hands-On Labs in High School Science

    Science.gov (United States)

    Bohr, Teresa M.

    This study of online science teachers' opinions addressed the use of virtual labs in online courses. A growing number of schools use virtual labs that must meet mandated laboratory standards to ensure they provide learning experiences comparable to hands-on labs, which are an integral part of science curricula. The purpose of this qualitative case study was to examine teachers' perceptions of the quality and effectiveness of high school virtual labs. The theoretical foundation was constructivism, as labs provide student-centered activities for problem solving, inquiry, and exploration of phenomena. The research questions focused on experienced teachers' perceptions of the quality of virtual vs. hands-on labs. Data were collected through survey questions derived from the lab objectives of The Next Generation Science Standards . Eighteen teachers rated the degree of importance of each objective and also rated how they felt virtual labs met these objectives; these ratings were reported using descriptive statistics. Responses to open-ended questions were few and served to illustrate the numerical results. Many teachers stated that virtual labs are valuable supplements but could not completely replace hands-on experiences. Studies on the quality and effectiveness of high school virtual labs are limited despite widespread use. Comprehensive studies will ensure that online students have equal access to quality labs. School districts need to define lab requirements, and colleges need to specify the lab experience they require. This study has potential to inspire positive social change by assisting science educators, including those in the local school district, in evaluating and selecting courseware designed to promote higher order thinking skills, real-world problem solving, and development of strong inquiry skills, thereby improving science instruction for all high school students.

  16. The Effects of Freezing and Supplementation of Molasses and Inoculants on Chemical and Nutritional Composition of Sunflower Silage

    Science.gov (United States)

    Konca, Y.; Beyzi, S. Buyukkilic; Ayaşan, T.; Kaliber, M.; Kiraz, A. Bozkurt

    2016-01-01

    This study was conducted to determine the effects of freezing and supplementation of molasses (M), lactic acid bacteria (LAB) and LAB+enzyme mixture on chemical and nutritional composition of sunflower silage (SF). Sunflower crops were harvested (at about 29.2%±1.2% dry matter) and half of fresh sunflower was ensiled alone and half was frozen (F) at −20°C for 7 days. Silage additives were admixed into frozen SF material. All samples were ensiled in glass jars with six replicates for 90 days. The treatments were as follows: i) positive control (non-frozen and no additives, NF), ii) negative control (frozen, no additives, F), iii) F+5% molasses (FM), iv) F+LAB (1.5 g/tons, Lactobacillus plantarum and Enterococcus faecium, FLAB); v) F+LAB+enzyme (2 g/tons Lactobacillus plantarum and Enterococcus faecium and cellulase and amylase enzymes, FLEN). Freezing silage increased dry matter, crude ash, neutral detergent fiber, and acid detergent lignin. The organic matter, total digestible nutrient, non-fiber carbohydrate, metabolizable energy and in vitro dry matter digestibility were negatively influenced by freezing treatments (pensiling may negatively affect silage quality, while molasses supplementation improved some quality traits of frozen silage. Lactic acid bacteria and LAB+enzyme inoculations did not effectively compensate the negative impacts of freezing on sunflower silage. PMID:26954197

  17. Pediocin production by recombinant lactic acid bacteria.

    Science.gov (United States)

    Somkuti, G A; Steinberg, D H

    2003-03-01

    Production of the anti-listerial bacteriocin, pediocin, by lactic acid bacteria (LAB) transformed with the cloning vector pPC418 (Ped+, 9.1 kb) was influenced by composition of media and incubation temperature. Maximum pediocin production, tested against Listeria innocua, by electrotransformants of Lactococcus lactis ssp. lactis was measured in tryptone/lactose/yeast extract medium after 24 h growth at 30 degrees C, while incubation at 40 degrees C was optimum for Ped+ transformants of Streptococcus thermophilus and Enterococcus faecalis. The amount of pediocin produced by S. thermophilus in skim milk and cheese whey supplemented with 0.5% yeast extract was estimated as 51,000 units ml(-1) and 25,000 units ml(-1), respectively. Pediocin production remained essentially unchanged in reconstituted skim milk or whey media diluted up to 10-fold. The results demonstrate the capacity of recombinant strains of LAB to produce pediocin in a variety of growth media including skim milk and inexpensive cheese whey-based media, requiring minimum nutritional supplementation.

  18. Virtual Reality Lab Assistant

    Science.gov (United States)

    Saha, Hrishikesh; Palmer, Timothy A.

    1996-01-01

    Virtual Reality Lab Assistant (VRLA) demonstration model is aligned for engineering and material science experiments to be performed by undergraduate and graduate students in the course as a pre-lab simulation experience. This will help students to get a preview of how to use the lab equipment and run experiments without using the lab hardware/software equipment. The quality of the time available for laboratory experiments can be significantly improved through the use of virtual reality technology.

  19. Antibacterial Activity of Lactic Acid Bacteria Isolated from Salad ...

    African Journals Online (AJOL)

    To determine the inhibitory capacity of lactic acid bacteria (LAB) due to the action of antagonistic substances, 8 members of the LAB group namely, Lactobacillus brevis, Lactobacillus casei, Lactobacillus cellebiosuis, Lactobacillus delbruesckii, Lactobacillus fermentum, Lactobacillus plantarum, Leuconostoc mesenteroides ...

  20. Effects of feed-supplementation and hide-spray application of two sources of tannins on enteric and hide bacteria of feedlot cattle.

    Science.gov (United States)

    Gutierrez-Banuelos, Hector; Pinchak, William E; Min, Byeng R; Carstens, Gordon E; Anderson, Robin C; Tedeschi, Luis O; Krueger, Wimberley K; Krueger, Nathan A; Lancaster, Phillip A; Gomez, Robynne R

    2011-01-01

    Pathogenic bacteria attached to the hide or shed in the feces of cattle at slaughter can contaminate carcasses intended to be processed for human consumption. Therefore, new pre-harvest interventions are needed to prevent the carriage and excretion of foodborne pathogens in cattle presented to the processing plant. The objectives of this study were to examine the antimicrobial effects of hydrolysable tannin-rich chestnut and condensed tannin-rich mimosa extracts on bacterial indicators of foodborne pathogens when applied as a hide-intervention and as a feed additive to feedlot cattle. Water (control) or solutions (3 % wt/vol) of chestnut- and mimosa-extract treatments were sprayed (25 mL) at the left costal side of each animal to a 1000 cm² area, divided in four equal quadrants. Hide-swabs samples obtained at pre-, 2-min, 8-h, and 24-h post-spray application were cultured to enumerate Escherichia coli/total coliforms and total aerobic plate counts. In a second experiment, diets supplemented without (controls) or with (1.5 % of diet dry matter) chestnut- or mimosa-extracts were fed during a 42-day experimental feeding period. Weekly fecal samples starting on day 0, and rumen fluid obtained on days 0, 7, 21 or 42 were cultured to enumerate E.coli/total coliforms and Campylobacter. Tannin spray application showed no effect of treatment or post-application-time (P > 0.05) on measured bacterial populations, averaging 1.7/1.8, 1.5/1.6 and 1.5/1.7 (log₁₀CFU/cm²) for E. coli/total coliforms, and 4.0, 3.4 and 4.2 (log₁₀CFU/cm²) in total aerobes for control, chestnut and mimosa treatments, respectively. Mean (± SEM) ruminal E. coli and total coliform concentrations (log(10) CFU/mL) were reduced (P cattle hides. Additionally, chestnut tannin reduced E. coli and total coliforms within the rumen but the antimicrobial effect was not maintained in the lower gastrointestinal tract. Further research is necessary to elucidate the possible antimicrobial effects of tannins

  1. Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

    Science.gov (United States)

    Nguyen, Linh; Hwang, Eun-Sun

    2016-01-01

    We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (Pyogurt. PMID:28078255

  2. Different impact of heat-inactivated and viable lactic acid bacteria of aquatic origin on turbot (Scophthalmus maximus L.) head-kidney leucocytes.

    Science.gov (United States)

    Muñoz-Atienza, Estefanía; Araújo, Carlos; Lluch, Nuria; Hernández, Pablo E; Herranz, Carmen; Cintas, Luis M; Magadán, Susana

    2015-05-01

    In aquaculture, several criteria should be considered to select an appropriate probiotic, including the aquatic origin and safety of the strain and its ability to modulate the host immune response. The properties and effects of probiotics are strain-specific and some factors such as viability, dose and duration of diet supplementation may regulate their immunomodulatory activities. In this study, we assessed the in vitro effect of eight heat-inactivated and viable lactic acid bacteria (LAB) of aquatic origin belonging to the genera Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella on the viability and innate immune response of turbot (Scophthalmus maximus L.) leucocytes. Head-kidney leucocytes were incubated with viable and heat-inactivated LAB at different concentrations. After incubation, the viability of leucocytes was evaluated using colorimetric assays (MTT and LDH) and flow cytometry (annexin V/propidium iodide). Heat-inactivated LAB showed no cytotoxic effect while viable LAB exerted variable influence on apoptosis of turbot phagocytes and lymphocytes. Leucocyte respiratory burst activity and phagocytosis were also differentially activated, as viable LAB stimulated leucocytes more efficiently than the heat-inactivated LAB. Our results suggest diverse strain-specific mechanisms of interaction between the evaluated LAB and turbot leucocytes. Furthermore, our work sets up in vitro systems to evaluate the effect of LAB as potential probiotics, which will be useful to develop efficient screening. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. 9th International Symposium on Lactic Acid Bacteria

    OpenAIRE

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

    2008-01-01

    What’s new in the field of lactic acid bacteria? The 9th International Symposium on Lactic Acid Bacteria (LAB9) will take place 31 August to 4 September 2008 in Egmond aan Zee, The Netherlands. Traditionally, the triannual LAB symposium focuses on the themes of genetics, physiology, and applications of lactic acid bacteria (LAB). These microorganisms are widely used in the food industry but are also increasingly applied as probiotics, enzyme and metabolite factories, and vaccine delivery vehi...

  4. Crystallization Formulation Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Crystallization Formulation Lab fills a critical need in the process development and optimization of current and new explosives and energetic formulations. The...

  5. USNA DIGITAL FORENSICS LAB

    Data.gov (United States)

    Federal Laboratory Consortium — To enable Digital Forensics and Computer Security research and educational opportunities across majors and departments. Lab MissionEstablish and maintain a Digital...

  6. Fabrication and Prototyping Lab

    Data.gov (United States)

    Federal Laboratory Consortium — Purpose: The Fabrication and Prototyping Lab for composite structures provides a wide variety of fabrication capabilities critical to enabling hands-on research and...

  7. Magnetic Media Lab

    Data.gov (United States)

    Federal Laboratory Consortium — This lab specializes in tape certification and performance characterization of high density digital tape and isprepared to support the certification of standard size...

  8. Efficacy of β-mannanase supplementation to corn-soya bean meal-based diets on growth performance, nutrient digestibility, blood urea nitrogen, faecal coliform and lactic acid bacteria and faecal noxious gas emission in growing pigs.

    Science.gov (United States)

    Upadhaya, Santi Devi; Park, Jae Won; Lee, Jae Hwan; Kim, In Ho

    2016-01-01

    A study was conducted to determine the efficacy of β-mannanase supplementation to a diet based on corn and soya bean meal (SBM) on growth performance, nutrient digestibility, blood urea nitrogen (BUN), faecal coliforms and lactic acid bacteria, and noxious gas emission in growing pigs. A total of 140 pigs [(Landrace × Yorkshire) × Duroc; average body weight 25 ± 3 kg] were randomly allotted to a 2 × 2 factorial arrangement with dietary treatments consisting of hulled or dehulled SBM without or with supplementation of 400 U β-mannanase/kg. During the 6 weeks of experimental feeding, β-mannanase supplementation had no effect on body weight gain, feed intake and gain:feed (G:F) ratio. Compared with dehulled SBM, feeding hulled SBM caused an increased feed intake of pigs in the entire trial (p = 0.05). The G:F ratio was improved in pigs receiving dehulled SBM (p < 0.05). Dietary treatments did not influence the total tract digestibility of dry matter, nitrogen and gross energy. Enzyme supplementation reduced (p < 0.05) the population of faecal coliforms and tended to reduce the NH3 concentration after 24 h of fermentation in a closed box containing faecal slurry. Feeding hulled SBM tended to reduce NH3 emission on days 3 and 5 of fermentation. In conclusion, mannanase supplementation had no influence on growth performance and nutrient digestibility but showed a positive effect on reducing coliform population and tended to reduce NH3 emission. Dehulled SBM increased G:F ratio and hulled SBM tended to reduce NH3 emission.

  9. Guidelines for Urban Labs

    DEFF Research Database (Denmark)

    Scholl, Christian; Agger Eriksen, Mette; Baerten, Nik

    2017-01-01

    urban lab initiatives from five different European cities: Antwerp (B), Graz and Leoben (A), Maastricht (NL) and Malmö (S). We do not pretend that these guidelines touch upon all possible challenges an urban lab may be confronted with, but we have incorporated all those we encountered in our...

  10. Evaluation of oral microbiology lab curriculum reform.

    Science.gov (United States)

    Nie, Min; Gao, Zhen Y; Wu, Xin Y; Jiang, Chen X; Du, Jia H

    2015-12-07

    According to the updated concept of oral microbiology, the School of Stomatology, Wuhan University, has carried out oral microbiology teaching reforms during the last 5 years. There was no lab curriculum before 2009 except for a theory course of oral microbiology. The school has implemented an innovative curriculum with oral medicine characteristics to strengthen understanding of knowledge, cultivate students' scientific interest and develop their potential, to cultivate the comprehensive ability of students. This study was designed to evaluate the oral microbiology lab curriculum by analyzing student performance and perceptions regarding the curriculum from 2009 to 2013. The lab curriculum adopted modalities for cooperative learning. Students collected dental plaque from each other and isolated the cariogenic bacteria with selective medium plates. Then they purified the enrichment culture medium and identified the cariogenic strains by Gram stain and biochemical tests. Both quantitative and qualitative data for 5 years were analysed in this study. Part One of the current study assessed student performance in the lab from 2009 to 2013. Part Two used qualitative means to assess students' perceptions by an open questionnaire. The 271 study students' grades on oral microbiology improved during the lab curriculum: "A" grades rose from 60.5 to 81.2 %, and "C" grades fell from 28.4 to 6.3 %. All students considered the lab curriculum to be interesting and helpful. Quantitative and qualitative data converge to suggest that the lab curriculum has strengthened students' grasp of important microbiology-related theory, cultivated their scientific interest, and developed their potential and comprehensive abilities. Our student performance and perception data support the continued use of the innovative teaching system. As an extension and complement of the theory course, the oral microbiology lab curriculum appears to improve the quality of oral medicine education and help to

  11. Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique

    Directory of Open Access Journals (Sweden)

    S. Polyorach

    2016-09-01

    Full Text Available The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle (410±10 kg were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a, potential degradability (a+b and effective degradability of dry matter (EDDM linearly (p<0.01 increased with the increasing supplemental levels and the highest was in the 5% SBMFM supplemented group. However, there was no effect of SBMFM supplement on insoluble degradability fractions (b and rate of degradation (c. In conclusion, the optimal fermented time for fermented milk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.

  12. LAB bacteriocin applications in the last decade

    OpenAIRE

    Ma. del Rocío López-Cuellar; Adriana-Inés Rodríguez-Hernández; Norberto Chavarría-Hernández

    2016-01-01

    In the early 2000s, the expectations about bacteriocins produced by lactic acid bacteria (LABs) were aimed at food applications. However, the effectiveness of bacteriocins against undesirable micro-organisms opened endless possibilities for innovative research. In the present review, we collected a database including 429 published papers and 245 granted patents (from 2004 to 2015). Based on bibliometric analysis, the progress of bacteriocin research in the last 11 years was discussed in detai...

  13. OpenLabNotes

    DEFF Research Database (Denmark)

    List, Markus; Franz, Michael; Tan, Qihua

    2015-01-01

    be advantageous if an ELN was Integrated with a laboratory information management system to allow for a comprehensive documentation of experimental work including the location of samples that were used in a particular experiment. Here, we present OpenLabNotes, which adds state-of-the-art ELN capabilities to Open......LabFramework, a powerful and flexible laboratory information management system. In contrast to comparable solutions, it allows to protect the intellectual property of its users by offering data protection with digital signatures. OpenLabNotes effectively Closes the gap between research documentation and sample management...

  14. Development of a carbohydrate-supplemented semidefined medium for the semiselective cultivation of Lactobacillus spp.

    Science.gov (United States)

    Menon, R; Shields, M; Duong, T; Sturino, J M

    2013-09-01

    The macronutrient and micronutrient compositions of traditional media used to cultivate Lactic Acid Bacteria (LAB) are largely undefined, which precludes their use in many metabolic bioassays. In order to address this deficiency, we developed MS: a carbohydrate-supplemented semidefined medium with low-background coloration. MS was designed to support the semiselective cultivation of a wide range of fastidious species belonging to the Lactobacillus clade of the LAB. When supplemented with 100 mM D-glucose, the MS medium stimulated the proliferation of 21 strains of LAB, including Pediococcus spp. and Lactobacillus spp. The MS medium supported biomass accumulation comparable with MRS, an undefined medium routinely used for the cultivation of lactobacilli. Interestingly, however, the novel MS medium exhibited greater semiselectivity against non-LAB than MRS. Together, these results suggest that MS is an acceptable alternative to MRS for use in metabolic and phenotypic bioassays that use a colorimetric reporter system or would benefit from a semidefined nutrient composition. © 2013 The Society for Applied Microbiology.

  15. Micron2 Lab: Microfluidic Microbiology Lab Project

    Science.gov (United States)

    Burton, Aaron; Botkin, Douglas; Castro, Sarah; Crucian, Brian

    2015-01-01

    Microbial monitoring during spaceflight is crucial to maintain crew health and ensure water purifications systems are functioning properly. Current protocols for in-flight enumeration of bacteria in potable water systems require culture based methods. In this project, we aim to develop a flight- and microgravity-compatible flow cytometer capable of counting total microbial counts in the water supply and differentiating live from dead bacteria.

  16. Manufacture of Probiotic Bacteria

    Science.gov (United States)

    Muller, J. A.; Ross, R. P.; Fitzgerald, G. F.; Stanton, C.

    Lactic acid bacteria (LAB) have been used for many years as natural biopreservatives in fermented foods. A small group of LAB are also believed to have beneficial health effects on the host, so called probiotic bacteria. Probiotics have emerged from the niche industry from Asia into European and American markets. Functional foods are one of the fastest growing markets today, with estimated growth to 20 billion dollars worldwide by 2010 (GIA, 2008). The increasing demand for probiotics and the new food markets where probiotics are introduced, challenges the industry to produce high quantities of probiotic cultures in a viable and stable form. Dried concentrated probiotic cultures are the most convenient form for incorporation into functional foods, given the ease of storage, handling and transport, especially for shelf-stable functional products. This chapter will discuss various aspects of the challenges associated with the manufacturing of probiotic cultures.

  17. Isolation, characterization and identification of lactic acid bacteria ...

    African Journals Online (AJOL)

    Changes in pH, titratable acidity, Enterobacteriaceae, aerobic mesophiles, lactic acid bacteria (LAB) and yeast counts were investigated during borde fermentation. A rapid decrease in pH was associated with accelerated growth rate of LAB and inhibition of Enterobacteriaceae. Wide diversities of LAB strains were present at ...

  18. The Udall Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Udall lab is interested in genome evolution and cotton genomics.The cotton genus ( Gossypium) is an extraordinarily diverse group with approximately 50 species...

  19. LIDAR Research & Development Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The LIDAR Research and Development labs are used to investigate and improve LIDAR components such as laser sources, optical signal detectors and optical filters. The...

  20. Clothing Systems Design Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Clothing Systems Design Lab houses facilities for the design and rapid prototyping of military protective apparel.Other focuses include: creation of patterns and...

  1. Secure Processing Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Secure Processing Lab is the center of excellence for new and novel processing techniques for the formation, calibration and analysis of radar. In addition, this...

  2. Guidelines for Urban Labs

    DEFF Research Database (Denmark)

    Scholl, Christian; Agger Eriksen, Mette; Baerten, Nik

    2017-01-01

    These guidelines are intended for team members and managers of urban labs and, more generally, for civil servants and facilitators in cities working with experimental processes to tackle complex challenges. They aim to support the everyday practice of collaboratively experimenting and learning ho...... the result is inspiring and instructive for all those who want to wrap their minds around experimental co-creative approaches to urban governance and city development.......These guidelines are intended for team members and managers of urban labs and, more generally, for civil servants and facilitators in cities working with experimental processes to tackle complex challenges. They aim to support the everyday practice of collaboratively experimenting and learning how...... to create more sustainable and inclusive cities. Policy-makers and urban development stakeholders may struggle to implement urban labs, and seek guidance for further development. Evidence-based guidelines and design principles are needed to decide for which types of challeng- es urban labs are most suited...

  3. Laser Research Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Laser Research lab is thecenter for the development of new laser sources, nonlinear optical materials, frequency conversion processes and laser-based sensors for...

  4. 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

  5. Why engineering lactic acid bacteria for biobutanol

    Science.gov (United States)

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

  6. Next Practise Labs

    DEFF Research Database (Denmark)

    2016-01-01

    Klaus Thestrup explains what Next Practise Labs are and how that involves both participants, the researcher and teachers. He also talks about how the term builds upon the open laboratory and experimenting communities - and cultures of creativity.......Klaus Thestrup explains what Next Practise Labs are and how that involves both participants, the researcher and teachers. He also talks about how the term builds upon the open laboratory and experimenting communities - and cultures of creativity....

  7. Antibacterial Activities of Lactic Acid Bacteria Isolated from Selected ...

    African Journals Online (AJOL)

    Members of lactic acid bacteria (LAB) are known probiotics and have been reported to have antimicrobial properties. Although various researchers have documented the isolation of these bacteria from fruits and vegetables, studies on LAB associated with lettuce, cucumber and cabbage are limited and non-existing in ...

  8. Antimicrobial activities of lactic acid bacteria isolated from akamu ...

    African Journals Online (AJOL)

    SAM

    2014-07-16

    Jul 16, 2014 ... Key words: Bacteriocins, lactic acid bacteria (LAB), target organisms, antimicrobial activity. INTRODUCTION. Lactic acid bacteria (LAB) play essential roles in the fermentative production of many traditional foods. A wide variety of strains are routinely used as starter cultures in the manufacture of fermented ...

  9. 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

  10. Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

    Science.gov (United States)

    Mokoena, Mduduzi Paul; Mutanda, Taurai; Olaniran, Ademola O.

    2016-01-01

    Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics. PMID:26960543

  11. Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages.

    Science.gov (United States)

    Mokoena, Mduduzi Paul; Mutanda, Taurai; Olaniran, Ademola O

    2016-01-01

    Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics.

  12. Obese Mice Fed a Diet Supplemented with Enzyme-Treated Wheat Bran Display Marked Shifts in the Liver Metabolome Concurrent with Altered Gut Bacteria

    DEFF Research Database (Denmark)

    Kieffer, Dorothy A.; Piccolo, Brian D.; Marco, Maria L.

    2016-01-01

    Background: Enzyme-treated wheat bran (ETWB) contains a fermentable dietary fiber previously shown to decrease liver triglycerides (TGs) and modify the gut microbiome in mice. It is not clear which mechanisms explain how ETWB feeding affects hepatic metabolism, but factors (i.e., xenometabolites...... steatosis. Methods: Five-week-old male C57BL/6J mice fed a 45%-lard based fat diet supplemented with ETWB (20% wt:wt) or rapidly digestible starch (control) (n = 15/group) for 10 wk were characterized by using a multi-omics approach. Multivariate statistical analysis was used to identify variables that were...

  13. 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.

  14. Lab Attendance and Academic Performance

    OpenAIRE

    Adair, Kirk; Swinton, Omari H.

    2012-01-01

    The benefits from attendance of lectures have been established in the literature. This paper focuses on attendance not of the lecture, but of smaller labs. These labs are 50 minutes one-day-a-week sessions to emphasis material covered during lecture. Using a 200-student Principles of Economics class that covers microeconomics with six different labs, we investigate the effect of lab attendance on exam performance by taking into account individual characteristics. We find that lab attendance b...

  15. Sports Supplements

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Sports Supplements KidsHealth / For Teens / Sports Supplements What's in ... really work? And are they safe? What Are Sports Supplements? Sports supplements (also called ergogenic aids ) are ...

  16. The NOAO Data Lab

    Science.gov (United States)

    Fitzpatrick, M.; Olsen, K.; Stobie, E. B.; Mighell, K. J.; Norris, P.

    2015-09-01

    We describe the NOAO Data Lab to help community users take advantage of current large surveys and prepare them even larger surveys in the era of LSST. The Data Lab will allow users to efficiently utilize catalogs of billions of objects, combine traditional telescope image and spectral data with external archives, share custom results with collaborators, publish data products to other users, and experiment with analysis toolkits. Specific science cases will be used to develop a prototype framework and tools, allowing us to work directly with scientists from survey teams to ensure development remains focused on scientifically productive tasks.

  17. SenseLab

    Science.gov (United States)

    Crasto, Chiquito J.; Marenco, Luis N.; Liu, Nian; Morse, Thomas M.; Cheung, Kei-Hoi; Lai, Peter C.; Bahl, Gautam; Masiar, Peter; Lam, Hugo Y.K.; Lim, Ernest; Chen, Huajin; Nadkarni, Prakash; Migliore, Michele; Miller, Perry L.; Shepherd, Gordon M.

    2009-01-01

    This article presents the latest developments in neuroscience information dissemination through the SenseLab suite of databases: NeuronDB, CellPropDB, ORDB, OdorDB, OdorMapDB, ModelDB and BrainPharm. These databases include information related to: (i) neuronal membrane properties and neuronal models, and (ii) genetics, genomics, proteomics and imaging studies of the olfactory system. We describe here: the new features for each database, the evolution of SenseLab’s unifying database architecture and instances of SenseLab database interoperation with other neuroscience online resources. PMID:17510162

  18. CDC Lab Values

    Centers for Disease Control (CDC) Podcasts

    2015-02-02

    More than fifteen hundred scientists fill the lab benches at CDC, logging more than four million hours each year. CDC’s laboratories play a critical role in the agency’s ability to find, stop, and prevent disease outbreaks. This podcast provides a brief overview of what goes on inside CDC’s labs, and why this work makes a difference in American’s health.  Created: 2/2/2015 by Office of the Associate Director for Communication (OADC).   Date Released: 2/2/2015.

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

    Science.gov (United States)

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

  20. Immunomodulatory properties of probiotic bacteria

    DEFF Research Database (Denmark)

    Fink, Lisbeth Nielsen

    2007-01-01

    Certain lactic acid bacteria (LAB) are part of the commensal intestinal flora and considered beneficial for health, as they compete with pathogens for adhesion sites in the intestine and ferment otherwise indigestible compounds. Another important property of these so-called probiotic bacteria...... with bacteria, and the cytokine pattern induced by specific bacteria resembled the pattern induced in MoDC, except for TNF-alpha and IL-6, which were induced in response to different bacteria in blood DC/monocytes and monocyte-derived DC. Autologous NK cells produced IFN-gamma when cultured with blood DC......, monocytes and monocyte-derived DC and IL-12-inducing bacteria, whereas only DC induced IFN-gamma production in allogeneic T cells. In vitro-generated DC is a commonly used model of tissue DC, but they differ in certain aspects from intestinal DC, which are in direct contact with the intestinal microbiota...

  1. 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. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

  2. 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

    2016-01-01

    SUMMARY 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

  3. Lab-on a-Chip

    Science.gov (United States)

    2003-01-01

    Helen Cole, the project manager for the Lab-on-a-Chip Applications Development program, and Lisa Monaco, the project scientist for the program, insert a lab on a chip into the Caliper 42 which is specialized equipment that controls processes on commercial chips to support development of lab-on-a-chip applications. The system has special microscopes and imaging systems, so scientists can process and study different types of fluid, chemical, and medical tests conducted on chips. For example, researchers have examined fluorescent bacteria as it flows through the chips' fluid channels or microfluidic capillaries. Researchers at NASA's Marshall Space Flight Center (MSFC) in Huntsville, Alabama, have been studying how the lab-on-a-chip technology can be used for microbial detection, water quality monitoring, and detecting biosignatures of past or present life on Mars. The Marshall Center team is also collaborating with scientists at other NASA centers and at universities to develop custom chip designs for not only space applications, but for many Earth applications, such as for detecting deadly microbes in heating and air systems. (NASA/MSFC/D.Stoffer)

  4. Supplementation of a Blend of Beneficial Bacteria and Antibodies on Growth Performance, Intestinal Mucosa Morphology and Right Heart Failure of Japanese Quail (Coturnix coturnix japonica

    Directory of Open Access Journals (Sweden)

    Mohammad Hasan Mehraei Hamzekolaei

    2017-05-01

    Full Text Available Background: Early nutrition of chicks with beneficial bacteria might help in occupying the inner surface of the intestinal tract. Interference of pathogens in intestinal microbiota is well known as barrier effect, bacterial interference, and competitive exclusion. Objectives: It was hypothesized that competitive exclusion in Japanese quails with a blend of beneficial bacteria (Aquablend Avian® probiotic would enhance quails’ growth performance and intestinal mucosal morphology. Furthermore, the study was performed at 2100 m above sea level at Shahrekord University, so another hypothesis was the capability of the probiotic for inhibiting right heart failure. Materials and Methods: One hundred fifty-six Japanese quails were divided into 4 groups: 2 groups (Aquablend and control at standard environmental temperature and 2 (Aqua-stress and Cont-stress at cold-hypoxic environmental situation. Aquablend groups received the probiotic in the first 3 days of life in drinking water (0.5 g/100 birds/day. Results: Feed conversion ratio (FCR was significantly reduced at the end of the experiment (day 35 in both Aquablend and aqua-stress groups compared to control and cont-stress groups, respectively (P 0.05. Cont-stress group had higher RV: TV ratio (0.28 and heterophil: lymphocyte (H: L ratio (1.22 than aqua-stress group: (0.25 and (1.20, respectively (P > 0.05. Data regarding to intestinal mucosa morphology was controversial but the probiotic was able to elevate duodenum villi surface (P < 0.05 and also jejunum and ileum lamina propria thickness. Conclusion: Obtained data suggests that addition of Aquablend Avian® probiotic in the first 3 days of life may improve growth performance and some intestinal mucosa characteristics of Japanese quails. Moreover, the probiotic might reduce right heart failure and stress induced by cold-hypoxic situation.

  5. The Crime Lab Project.

    Science.gov (United States)

    Hein, Annamae J.

    2003-01-01

    Describes the Crime Lab Project, which takes an economical, hands-on, interdisciplinary approach to studying the career of forensics in the middle or high school classroom. Includes step-by-step student requirements for the investigative procedure, a sample evidence request form, and an assessment rubric. (KHR)

  6. Physics lab in spin

    CERN Multimedia

    Hawkes, N

    1999-01-01

    RAL is fostering commerical exploitation of its research and facilities in two main ways : spin-out companies exploit work done at the lab, spin-in companies work on site taking advantage of the facilities and the expertise available (1/2 page).

  7. A Big Bang Lab

    Science.gov (United States)

    Scheider, Walter

    2005-01-01

    The February 2005 issue of The Science Teacher (TST) reminded everyone that by learning how scientists study stars, students gain an understanding of how science measures things that can not be set up in lab, either because they are too big, too far away, or happened in a very distant past. The authors of "How Far are the Stars?" show how the…

  8. Lab on paper

    NARCIS (Netherlands)

    Zhao, Weian; van den Berg, Albert

    2008-01-01

    Lab-on-a-chip (LOC) devices, which are suited to portable point-of-care (POC) diagnostics and on-site detection, hold great promise for improving global health, and other applications.1–8 While their importance and utility are widely acknowledged and extensive research has been conducted in the

  9. Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity.

    Science.gov (United States)

    Nsogning, Sorelle Dongmo; Fischer, Susann; Becker, Thomas

    2018-08-01

    Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study aims to outline deficiencies that may exist in malt wort fermentation. First, based on six LAB strains, cell viability and vitality were evaluated. Second, sugars, organic acids, amino acids, pH value and buffering capacity (BC) were monitored. Finally, the implication of key amino acids, fructose and wort BC on LAB growth was determined. Short growth phase coupled with prompt cell death and a decrease in metabolic activity was observed. Low wort BC caused rapid pH drop with lactic acid accumulation, which conversely increased the BC leading to less pH change at late-stage fermentation. Lactic acid content (≤3.9 g/L) was higher than the reported inhibitory concentration (1.8 g/L). Furthermore, sugars were still available but fructose and key amino acids lysine, arginine and glutamic acid were considerably exhausted (≤98%). Wort supplementations improved cell growth and viability leading to conclude that key amino acid depletion coupled with low BC limits LAB growth in malt wort. Then, a further increase in organic acid reduces LAB viability. This knowledge opens doors for LAB fermentation process optimization in malt wort. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. Characterization of microbiota in Arapaima gigas intestine and isolation of potential probiotic bacteria.

    Science.gov (United States)

    do Vale Pereira, G; da Cunha, D G; Pedreira Mourino, J L; Rodiles, A; Jaramillo-Torres, A; Merrifield, D L

    2017-11-01

    The aim of this study was to determine the intestinal microbiota of pirarucu (Arapaima gigas) in different growth stages (adult and fingerlings) and to isolate and identify potential probiotic bacteria. High-throughput sequencing analysis of the intestinal contents revealed that the majority of sequences belonged to the Proteobacteria, Fusobacteria and Firmicutes phyla. At the genus level, the greatest number of sequences belonged to Bradyrhizobium in adult fish, while Cetobacterium was the most abundant in juvenile fish. Twenty-three lactic-acid bacteria (LABs) were isolated on MRS agar from healthy juvenile fish. The isolates were tested in vitro for probiotic properties. Two isolates (identified as strains of Lactococcus lactis subsp. lactis and Enterococcus faecium) displayed antagonism against all 10 pathogens tested, were nonhaemolytic and maintained good viability for at least 3 weeks when supplemented to fish diets. The presence of a number of antibiotic resistance genes (ARGs), conferring resistance to erythromycin, tetracycline and chloramphenicol, was investigated by PCR. The absence of ARGs investigated the potential to antagonize pathogens, and favourable growth and survival characteristics indicate that these autochthonous isolates have the potential to be considered probiotics, which will be studied in future in vivo experiments. This study has demonstrated, for the first time, the normal microbiota in the A. gigas intestine during different life stages and the presence of LAB strains. It also demonstrated LAB antibiotic resistance and antagonistic behaviour against pathogens isolated from the same fish. © 2017 The Society for Applied Microbiology.

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

    OpenAIRE

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

    2015-01-01

    Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB str...

  12. Interactive, Online, Adsorption Lab to Support Discovery of the Scientific Process

    Science.gov (United States)

    Carroll, K. C.; Ulery, A. L.; Chamberlin, B.; Dettmer, A.

    2014-12-01

    Science students require more than methods practice in lab activities; they must gain an understanding of the application of the scientific process through lab work. Large classes, time constraints, and funding may limit student access to science labs, denying students access to the types of experiential learning needed to motivate and develop new scientists. Interactive, discovery-based computer simulations and virtual labs provide an alternative, low-risk opportunity for learners to engage in lab processes and activities. Students can conduct experiments, collect data, draw conclusions, and even abort a session. We have developed an online virtual lab, through which students can interactively develop as scientists as they learn about scientific concepts, lab equipment, and proper lab techniques. Our first lab topic is adsorption of chemicals to soil, but the methodology is transferrable to other topics. In addition to learning the specific procedures involved in each lab, the online activities will prompt exploration and practice in key scientific and mathematical concepts, such as unit conversion, significant digits, assessing risks, evaluating bias, and assessing quantity and quality of data. These labs are not designed to replace traditional lab instruction, but to supplement instruction on challenging or particularly time-consuming concepts. To complement classroom instruction, students can engage in a lab experience outside the lab and over a shorter time period than often required with real-world adsorption studies. More importantly, students can reflect, discuss, review, and even fail at their lab experience as part of the process to see why natural processes and scientific approaches work the way they do. Our Media Productions team has completed a series of online digital labs available at virtuallabs.nmsu.edu and scienceofsoil.com, and these virtual labs are being integrated into coursework to evaluate changes in student learning.

  13. Digital Social Science Lab

    DEFF Research Database (Denmark)

    Svendsen, Michael; Lauersen, Christian Ulrich

    2015-01-01

    at the Faculty of Social Sciences. DSSL will host and facilitate an 80 m2 large mobile and intelligent study- and learning environment with a focus on academic events, teaching and collaboration. Besides the physical settings DSSL has two primary functions: 1. To implement relevant social scientific software......At the Faculty Library of Social Sciences (part of Copenhagen University Library) we are currently working intensely towards the establishment of a Digital Social Science Lab (DSSL). The purpose of the lab is to connect research, education and learning processes with the use of digital tools...... and hardware at the disposal for students and staff at The Faculty of Social Sciences along with instruction and teaching in the different types of software, e.g. Stata, Nvivo, Atlas.ti, R Studio, Zotero and GIS-software. 2. To facilitate academic events focusing on use of digital tools and analytic software...

  14. Nordic Study Labs

    DEFF Research Database (Denmark)

    Jørnø, Rasmus Leth Vergmann; Hestbech, Astrid Margrethe; Gynther, Karsten

    2016-01-01

    Denne rapport dokumenterer projektet Nordplus projektet The Nordic Study Lab. Projektet har haft til formål at udveksle eksisterende viden blandt projektdeltagerne om etablering og drift af distribueret uddannelse med særlig fokus på læringscentre. I løbet af en serie af studiebesøg har partnere...... med at skabe kvalificeret uddannelse på distancen. Nordic Study Labs projektet har afsløret et rigt reservoir af eksisterende erfaringer, med et stort transferpotentiale og både unikke og eksemplariske løsninger på uddannelses­ problematikker. Mange af de nordiske lande har mange års succesrige...

  15. Archimedes Remote Lab for Secondary Schools

    NARCIS (Netherlands)

    Garcia Zubia, J.; Angulo Martinez, I.; Martinez Pieper, G.; Lopez de Ipina Gonzalez de Artaza, D.; Hernandez Jayo, U.; Orduna Fernandez, P.; Dziabenko, O.; Rodriguez Gil, L.; van Riesen, Siswa; Anjewierden, Anjo Allert; Kamp, Ellen; de Jong, Anthonius J.M.

    2015-01-01

    This paper presents a remote lab designed for teaching the Archimedes’ principle to secondary school students, as well as an online virtual lab on the general domain of buoyancy. The Archimedes remote lab is integrated into WebLab-Deusto. Both labs are promoted for usage in frame of the Go-Lab

  16. DESY NanoLab

    Directory of Open Access Journals (Sweden)

    Andreas Stierle

    2016-06-01

    Full Text Available The DESY NanoLab is a facility providing access to nano-characterization, nano-structuring and nano-synthesis techniques which are complementary to the advanced X-ray techniques available at DESY’s light sources. It comprises state-of-the art scanning probe microscopy and focused ion beam manufacturing, as well as surface sensitive spectroscopy techniques for chemical analysis. Specialized laboratory x-ray diffraction setups are available for a successful sample pre-characterization before the precious synchrotron beamtimes. Future upgrades will include as well characterization of magnetic properties.

  17. e-Learning - Physics Labs

    Science.gov (United States)

    Mohottala, Hashini

    2014-03-01

    The general student population enrolled in any college level class is highly diverse. An increasing number of ``nontraditional'' students return to college and most of these students follow distance learning degree programs while engaging in their other commitments, work and family. However, those students tend to avoid taking science courses with labs, mostly because of the incapability of remotely completing the lab components in such courses. In order to address this issue, we have come across a method where introductory level physics labs can be taught remotely. In this process a lab kit with the critical lab components that can be easily accessible are conveniently packed into a box and distributed among students at the beginning of the semester. Once the students are given the apparatus they perform the experiments at home and gather data All communications with reference to the lab was done through an interactive user-friendly webpage - Wikispaces (WikiS). Students who create pages on WikiS can submit their lab write-ups, embed videos of the experiments they perform, post pictures and direct questions to the lab instructor. The students who are enrolled in the same lab can interact with each other through WikiS to discuss labs and even get assistance.

  18. Urban Living Labs: A living lab way of working

    OpenAIRE

    van Bueren, E.M.

    2017-01-01

    Urban living labs have become a popular phenomenon in today’s cities. The Living Lab approach would provide real life research with its multiple stakeholders in a co-innovating inclusive setting, crucial in creating metropolitan solutions with impact, that will be adopted smoothly and swiftly by all involved, and thus help achieve prosperous living environments that are more liveable, sustainable, resilient and just. With these ambitions, urban living labs are important links in the achieveme...

  19. 5 Pre-Lab and Lab Activities for Newtonian Mechanics

    Science.gov (United States)

    Mangold, James

    2010-03-01

    Key to success of a lab activity is the student's prerequisite skills. This workshop focuses on 5 pre-lab white board activities with the corresponding lab activities in Newtonian mechanics utilizing the GMLAD. The activities will cover projectile motion; kinematics, Newton's 2nd Law, Determination of Friction and its Coefficient, Conservation of Energy, Determination of the Spring Constant, and Conservation of Momentum in 2 Dimensions. Limited to 24 participants - 2 hours - Cost 5.00

  20. Biodegradation of shea nut cake by indigenous soil bacteria ...

    African Journals Online (AJOL)

    This is to isolate bacteria with high shea nut cake degrading ability and consequently select the potential application of these bacteria in bioremediation. The bacteria were grown in mineral salt medium supplemented with 2% shea nut cake as sole source of carbon. More Gram negative bacteria were involved in shea nut ...

  1. Tritium at Jefferson Lab

    Science.gov (United States)

    Bane, Jason; Jefferson Lab Hall A Collaboration Collaboration

    2017-09-01

    Jefferson Lab's recently upgraded accelerator will provide the perfect opportunity to increase the quality and quantity of the electron scattering world data on tritium. Tritium, the radioactive isotope of hydrogen with a half-life of 12 years, was last used in a large scale electron scattering experiment a few decades ago. This Fall Jefferson Lab will play host to a set of very exciting electron scattering experiments involving tritium. A 25 cm aluminum cell will be filled with 1 kCi of tritium with an internal pressure of approximately 200 psi at 295 kelvin. The tritium target will first see a 10.6 GeV beam to probe the deep inelastic scattering region to study the down to up quark ratio and the EMC effect. Then the beam will be set to 4.3 GeV to investigate SRCs and momentum distributions in the quasi-elastic scattering regime. If time permits, elastic scattering will be used to extract the ratio of the charge radius of tritium and helium3.

  2. Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique.

    Science.gov (United States)

    Polyorach, S; Poungchompu, O; Wanapat, M; Kang, S; Cherdthong, A

    2016-09-01

    The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB) co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM) supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle (410±10 kg) were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate) on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a), potential degradability (a+b) and effective degradability of dry matter (EDDM) linearly (pmilk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.

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

    Science.gov (United States)

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

    2017-03-01

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

  4. Antibacterial Activity of Lactic Acid Bacteria Isolated from Healthy ...

    African Journals Online (AJOL)

    Lactic acid bacteria (LAB), namely, Lactobacillus acidophilus 1, Lactobacillus acidophilus 2, Lactobacillus brevis 1, Lactobacillus rhamnosus 1, Lactococcus lactis subsp. lactis 1, Lactococcus lactis subsp. lactis 2, Lactococcus raffinolactis 1, Pediococcus acidilactici 1, Pediococcus pentosaceus 1, and Pediococcus ...

  5. Efficacy of lactic acid bacteria in the reduction of trimethylamine ...

    African Journals Online (AJOL)

    Different strains of lactic acid bacteria (LAB) such as Pediococcus acidilactici, Pediococcus pentosaceous, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus helveticus were procured from the NCL (National Chemical Laboratory), Pune, India. These LAB ...

  6. Screening of malting sorghum samples for lactic acid bacteria with ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-06-17

    Jun 17, 2009 ... fermentum and Lactobacillus acidophilus, respectively. LAB isolated from three varieties of sorghum grains undergoing malting exhibited the ability to produce bacteriocin and hydrogen peroxide. Key words: Lactic acid bacteria, sorghum varieties, malting, bacteriocin, hydrogen peroxide. INTRODUCTION.

  7. The cell membrane and the struggle for life of lactic acid bacteria

    NARCIS (Netherlands)

    Konings, WN

    The major life-threatening event for lactic acid bacteria (LAB) in their natural environment is the depletion of their energy sources and LAB can survive such conditions only for a short period of time. During periods of starvation LAB can exploit optimally the potential energy sources in their

  8. Urban Living Labs : A living lab way of working

    NARCIS (Netherlands)

    van Bueren, E.M.

    2017-01-01

    Urban living labs have become a popular phenomenon in today’s cities. The Living Lab approach would provide real life research with its multiple stakeholders in a co-innovating inclusive setting, crucial in creating metropolitan solutions with impact, that will be adopted smoothly and swiftly by all

  9. Use of superoxide dismutase and catalase producing lactic acid bacteria in TNBS induced Crohn's disease in mice.

    Science.gov (United States)

    LeBlanc, Jean Guy; del Carmen, Silvina; Miyoshi, Anderson; Azevedo, Vasco; Sesma, Fernando; Langella, Philippe; Bermúdez-Humarán, Luis G; Watterlot, Laurie; Perdigon, Gabriela; de Moreno de LeBlanc, Alejandra

    2011-02-10

    Reactive oxygen species are involved in various aspects of intestinal inflammation and tumor development. Decreasing their levels using antioxidant enzymes, such as catalase (CAT) or superoxide dismutase (SOD) could therefore be useful in the prevention of certain diseases. Lactic acid bacteria (LAB) are ideal candidates to deliver these enzymes in the gut. In this study, the anti-inflammatory effects of CAT or SOD producing LAB were evaluated using a trinitrobenzenesulfonic acid (TNBS) induced Crohn's disease murine model. Engineered Lactobacillus casei BL23 strains producing either CAT or SOD, or the native strain were given to mice before and after intrarectal administration of TNBS. Animal survival, live weight, intestinal morphology and histology, enzymatic activities, microbial translocation to the liver and cytokines released in the intestinal fluid were evaluated. The mice that received CAT or SOD-producing LAB showed a faster recovery of initial weight loss, increased enzymatic activities in the gut and lesser extent of intestinal inflammation compared to animals that received the wild-type strain or those that did not receive bacterial supplementation. Our findings suggest that genetically engineered LAB that produce antioxidant enzymes could be used to prevent or decrease the severity of certain intestinal pathologies. Copyright © 2010 Elsevier B.V. All rights reserved.

  10. The Jefferson Lab Program

    International Nuclear Information System (INIS)

    The kW-class infrared (IR) free electron laser (FEL) at the Thomas Jefferson National Accelerator Facility (Jefferson Lab) had the capability of producing intra-cavity Thomson scattering of the IR off the electron beam thus producing high average flux, sub-picosecond x-rays. We have measured these x-rays and demonstrated the energy tunability range from 3.5 keV to 18 keV. The corresponding flux and brightness have been estimated and will be discussed. In 2002, the FEL was disassembled and has been reconfigured to produce 10 kW average power IR. We present the estimated x-ray capabilities for the new FEL and discuss potential applications

  11. The lab of fame

    CERN Multimedia

    Antonella Del Rosso

    2014-01-01

    For a third time, CERN is organising the Swiss heat of Famelab, the world’s leading science communication competition that has already gathered over 5,000 young and talented scientists and engineers from all across the planet.   Besides their degrees, the scientists who participate in Famelab have another thing in common: their passion for communicating science. Coming from a variety of scientific fields, from medicine to particle physics and microbiology, the contestants have three minutes to present a science, technology, mathematics or engineering-based talk using only the props he or she can carry onto the stage; PowerPoint presentations are not permitted. The contestants are then judged by a panel of three judges who evaluate the content, clarity and charisma of their talks. What's unique about FameLab is the fact that content is an important aspect of the performance. At the end of their presentation, contestants are often questioned about the scientific relevance of...

  12. 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

  13. Lactic Acid Bacteria in Health and Disease | Ongol | Rwanda ...

    African Journals Online (AJOL)

    The genera, lactic acid bacteria (LAB) have been used by humans in production of fermented foods since time immemorial and in some ancient communities; consumption of LAB fermented foods products was associated with improved health. Currently there is a keen scientific interest in developed countries on health ...

  14. 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...

  15. Repressive efficacy of lactic acid bacteria against the human ...

    African Journals Online (AJOL)

    Different strains of lactic acid bacteria (LAB) namely Lactobacillus acidophilus NCIM 2287, Lactobacillus plantarum NCIM 2085, Lactobacillus helveticus NCIM 2126 and Lactococcus lactis NCIM 2114 were procured from the National Chemical Laboratory (NCL) Pune, India. These LAB cells were individually (107 cfu/ml) ...

  16. 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...

  17. Antagonistic pattern of lactic acid bacteria against native spoilage ...

    African Journals Online (AJOL)

    CIBA

    2012-11-08

    Nov 8, 2012 ... Different strains of lactic acid bacteria (LAB) namely Lactobacillus acidophilus NCIM 2287,. Lactobacillus plantarum NCIM 2085, Lactobacillus helveticus NCIM 2126 and Lactococcus lactis NCIM. 2114 were procured from the National Chemical Laboratory (NCL) Pune, India. These LAB cells were.

  18. Antibacterial activities of lactic acid bacteria isolated from cow ...

    African Journals Online (AJOL)

    Objective: To determine the antimicrobial activity of cow's intestinal Lactic acid bacteria (LAB) against enteric commensals. Method: ... Conclusion: This study shows that LAB from cow faeces possess considerable antimicrobial activity against resistant Es- cherichia ... tries1. The meat from cattle, goat, sheep, pig and poul-.

  19. Effect of supplementing crossbt·ed lactating dairy cows fed elephant ...

    African Journals Online (AJOL)

    b) The optimal level of a concentrate supplement for cross- bred lactating dairy cows fed elephant grass-lab lab hay as a basal diets and its effects on milk yield and milk composition. The study comprised of two feeding experiments. Experiment 1. Effect of supplementing elephant grass (Pennisetum purpureum) with Lablab.

  20. Analysis of molecular interactions between yoghurt bacteria by an integrated genomics approach

    NARCIS (Netherlands)

    Sieuwerts, S.

    2009-01-01

    The lactic acid bacteria (LAB) are a group of Gram-positive bacteria that ferment sugars such as lactose to produce mainly lactic acid. LAB are a group of industrially important microorganisms that are applied for the production of many fermented foods. These include foods produced with substrates

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

    DEFF Research Database (Denmark)

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

    2013-01-01

    The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied and a large body of compr...

  2. GitLab repository management

    CERN Document Server

    Hethey, Jonathan

    2013-01-01

    A simple, easy to understand tutorial guide on how to build teams and efficiently use version control, using GitLab.If you are a system administrator in a company that writes software or are in charge of an infrastructure, this book will show you the most important features of GitLab, including how to speed up the overall process

  3. Fermentation Characteristics and Lactic Acid Bacteria Succession of Total Mixed Ration Silages Formulated with Peach Pomace

    Directory of Open Access Journals (Sweden)

    Xiaodong Hu

    2015-04-01

    Full Text Available The objective of this study was to assess the use of peach pomace in total mixed ration (TMR silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB. The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

  4. Viable intestinal passage of a canine jejunal commensal strain Lactobacillus acidophilus LAB20 in dogs.

    Science.gov (United States)

    Tang, Yurui; Saris, Per E J

    2014-10-01

    The strain Lactobacillus acidophilus LAB20 with immunomodulatory properties was previously found dominant in the jejunal chyme of four dogs, and the novel surface layer protein of LAB20 suggested its competitive colonization in canine gut. To evaluate the persistence and survival of LAB20 in healthy dogs, LAB20 was fed to five healthy pet dogs for 3 days, at a dosage of 10(8) CFU daily as fermented milk supplement. The fecal samples, from 1 day prior to feeding, three continuous feeding days, and on day 5, 7, 14, and 21, were collected for strain-specific detection of LAB20 using real-time PCR. We found that LAB20 count was significantly increased in dog fecal samples at the second feeding day, but rapidly decreased after feeding ceased. The fecal samples from prior to feeding, during feeding, and post-cessation days were plated onto mLBS7 agar, from where LAB20 was recovered and distinguishable from other fecal lactobacilli based on its colony morphotype. Using strain-specific PCR detection, the colonies were further verified as LAB20 indicating that LAB20 can survive through the passage of the canine intestine. This study suggested that canine-derived strain LAB20 maintained at high numbers during feeding, viably transited through the dog gut, and could be identified based on its colony morphotype.

  5. Thinking Outside the Lab

    Science.gov (United States)

    Colter, Tabitha

    2017-01-01

    As an undergraduate physics major who spent 2015 deep in a quantum optics lab at Oak Ridge National Laboratory, I knew my 2016 experience with the House of Representatives Energy and Commerce Committee would be a completely new challenge. I have long had a passion for the bridge of communication between the technical and non-technical worlds but it was only through my AIP Mather internship this summer that I was able to see that passion come to life in the realm of science policy. Suddenly, I went from squeezing political philosophy classes into my packed schedule to witnessing the political process first-hand. I was thrilled to find that the skills of critical thinking and communicating complex issues I have developed throughout my training as a physicist were directly applicable to my work in Congress. Overall, my experience this summer has given me insight into the inner workings of the federal policy process, deepened my appreciation for the work of government employees to keep Congressional members informed on the pressing current issues, and exposed me to a whole range of alternative careers within science. AIP and SPS

  6. 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

  7. Polyphasic taxonomic characterization of lactic acid bacteria ...

    African Journals Online (AJOL)

    Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional South African food. ... The results of these analyses showed that ting fermentation involved at least three different species of LAB, i.e. Lactobacillus fermentum, L. plantarum

  8. Virtual Simulations as Preparation for Lab Exercises: Assessing Learning of Key Laboratory Skills in Microbiology and Improvement of Essential Non-Cognitive Skills

    DEFF Research Database (Denmark)

    Makransky, Guido; Warming Thisgaard, Malene; Gadegaard, Helen

    2016-01-01

    Objective To investigate if a virtual laboratory simulation (vLAB) could be used to replace a face to face tutorial (demonstration) to prepare students for a laboratory exercise in microbiology. Methods A total of 189 students who were participating in an undergraduate biology course were randomly...... selected into a vLAB or demonstration condition. In the vLAB condition students could use a vLAB at home to 'practice' streaking out bacteria on agar plates in a virtual environment. In the demonstration condition students were given a live demonstration from a lab tutor showing them how to streak out......-efficacy in the field of microbiology. Conclusion Our data show that vLABs function just as well as face to face tutorials in preparing students for a physical lab activity in microbiology. The results imply that vLABs could be used instead of face to face tutorials, and a combination of virtual and physical lab...

  9. Advanced Active Acoustics Lab (AAAL)

    Data.gov (United States)

    Federal Laboratory Consortium — The Advanced Active Acoustics Lab (AAAL) is a state-of-the-art Undersea Warfare (USW) acoustic data analysis facility capable of both active and passive underwater...

  10. An Annotated Math Lab Inventory.

    Science.gov (United States)

    Schussheim, Joan Yares

    1980-01-01

    A listing of mathematics laboratory material is organized as follows: learning kits, tape programs, manipulative learning materials, publications, math games, math lab library, and an alphabetized listing of publishers and/or companies offering materials. (MP)

  11. Pollution hazard closes neutrino lab

    CERN Multimedia

    Jones, Nicola

    2003-01-01

    "A leading astrophysics laboratory in Italy has closed down all but one of its experiments over concerns that toxic polluants could leak form the underground lab into the local water supply" (0.5 page)

  12. Common Systems Integration Lab (CSIL)

    Data.gov (United States)

    Federal Laboratory Consortium — The Common Systems Integration Lab (CSIL)supports the PMA-209 Air Combat Electronics Program Office. CSIL also supports development, test, integration and life cycle...

  13. Magnetic Bacteria.

    Science.gov (United States)

    Nelson, Jane Bray; Nelson, Jim

    1992-01-01

    Describes the history of Richard Blakemore's discovery of magnetotaxic organisms. Discusses possible reasons why the magnetic response in bacteria developed. Proposes research experiments integrating biology and physics in which students investigate problems using cultures of magnetotaxic organisms. (MDH)

  14. Big bacteria

    DEFF Research Database (Denmark)

    Schulz, HN; Jørgensen, BB

    2001-01-01

    A small number of prokaryotic species have a unique physiology or ecology related to their development of unusually large size. The biomass of bacteria varies over more than 10 orders of magnitude, from the 0.2 mum wide nanobacteria to the largest cells of the colorless sulfur bacteria......, Thiomargarita namibiensis, with a diameter of 750 mum. All bacteria, including those that swim around in the environment, obtain their food molecules by molecular diffusion. Only the fastest and largest swimmers known, Thiovulum majus, are able to significantly increase their food supply by motility...... and by actively creating an advective flow through the entire population. Diffusion limitation generally restricts the maximal size of prokaryotic cells and provides a selective advantage for mum-sized cells at the normally low substrate concentrations in the environment. The largest heterotrophic bacteria...

  15. Big bacteria

    DEFF Research Database (Denmark)

    Schulz, HN; Jørgensen, BB

    2001-01-01

    A small number of prokaryotic species have a unique physiology or ecology related to their development of unusually large size. The biomass of bacteria varies over more than 10 orders of magnitude, from the 0.2 mum wide nanobacteria to the largest cells of the colorless sulfur bacteria...... and by actively creating an advective flow through the entire population. Diffusion limitation generally restricts the maximal size of prokaryotic cells and provides a selective advantage for mum-sized cells at the normally low substrate concentrations in the environment. The largest heterotrophic bacteria......, the 80 x 600 mum large Epulopiscium sp. from the gut of tropical fish, are presumably living in a very nutrient-rich medium. Many large bacteria contain numerous inclusions in the cells that reduce the volume of active cytoplasm. The most striking examples of competitive advantage from large cell size...

  16. Virtual Labs and Virtual Worlds

    Science.gov (United States)

    Boehler, Ted

    2006-12-01

    Virtual Labs and Virtual Worlds Coastline Community College has under development several virtual lab simulations and activities that range from biology, to language labs, to virtual discussion environments. Imagine a virtual world that students enter online, by logging onto their computer from home or anywhere they have web access. Upon entering this world they select a personalized identity represented by a digitized character (avatar) that can freely move about, interact with the environment, and communicate with other characters. In these virtual worlds, buildings, gathering places, conference rooms, labs, science rooms, and a variety of other “real world” elements are evident. When characters move about and encounter other people (players) they may freely communicate. They can examine things, manipulate objects, read signs, watch video clips, hear sounds, and jump to other locations. Goals of critical thinking, social interaction, peer collaboration, group support, and enhanced learning can be achieved in surprising new ways with this innovative approach to peer-to-peer communication in a virtual discussion world. In this presentation, short demos will be given of several online learning environments including a virtual biology lab, a marine science module, a Spanish lab, and a virtual discussion world. Coastline College has been a leader in the development of distance learning and media-based education for nearly 30 years and currently offers courses through PDA, Internet, DVD, CD-ROM, TV, and Videoconferencing technologies. Its distance learning program serves over 20,000 students every year. sponsor Jerry Meisner

  17. Isolation And Characterization Of Lactic Acid Bacteria In Kirario, An ...

    African Journals Online (AJOL)

    The lactic acid bacteria (LAB) are the most diverse groups of bacteria known, and have been used by many communities in the World in spontaneous fermentation to produce fermented porridges with unique technological characteristics. Kirario is a traditional fermented porridge based on green maize, millet and/or ...

  18. Effect of inulin and probiotic bacteria on growth, survival, immune ...

    African Journals Online (AJOL)

    The effect of inulin and probiotic bacteria on the growth, survival, immune response and viral prevalence of white spot syndrome virus (WSSV) in white shrimp was evaluated. Presumptive bacilli and lactic acid bacteria (LAB) were characterized for hemolytic and enzymatic activity, hydrophobicity and antagonism against ...

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

    African Journals Online (AJOL)

    Fermentation of various foods by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practised by mankind. Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention, particulary in the use of various strains of lactic acid bacteria.

  20. Screening and identification of lactic acid bacteria isolated from ...

    African Journals Online (AJOL)

    The lactic acid bacteria (LAB) isolated from sorghum (Sorghum bicolor. L.) silage were identified during different periods of evolution of sorghum silage in west Algeria. Morphological, physiological, biochemical and technological techniques were used to characterize lactic acid bacteria isolates. A total number of 27 ...

  1. Biopreservative activity of lactic acid bacteria on suya produced from ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-10-20

    Oct 20, 2008 ... fermentative microorganisms (Ogunbanwo et al., 2004). *Corresponding author. E-mail: sokanisaac@yahoo.co.uk. Lactic acid bacteria (LAB) have been employed in the preservation of food materials for many centuries. In the meat industry, lactic acid bacteria are widely used as starter cultures for sausage ...

  2. Characterization of lactic acid bacteria from camel milk and their ...

    African Journals Online (AJOL)

    Proper selection and balance for starter culture is critical for the manufacture of fermented products of desirable texture and flavor. The objective of this study was to characterize lactic acid bacteria (LAB) from camel milk and elucidate their properties to use as a starter culture. Twenty-one lactic acid bacteria species were ...

  3. Manganese Ion Increases LAB-yeast Mixed-species Biofilm Formation

    OpenAIRE

    NOZAKA, Soma; FURUKAWA, Soichi; SASAKI, Miwa; HIRAYAMA, Satoru; OGIHARA, Hirokazu; MORINAGA, Yasushi

    2014-01-01

    Remarkable LAB-yeast mixed-species biofilm was formed by lactic acid bacteria (LAB) Lactobacillus plantarum ML11-11 isolated from Fukuyama pot vinegar and Saccharomyces cerevisiae. This mixed-species biofilm formation increased in proportion to the YPD medium concentration but decreased in proportion to the MRS medium concentration. The effect of MRS components on mixed-species biofilm formation was investigated in a YPD medium environment, and it was clarified that beef extract (one of the M...

  4. Supplemental Colleges

    Data.gov (United States)

    Department of Homeland Security — The Supplemental Colleges layer attempts to capture additional Post Secondary Education campuses of colleges and universities associated with a single campus listed...

  5. Effect of orally administered soy milk fermented with Lactobacillus plantarum LAB12 and physical exercise on murine immune responses.

    Science.gov (United States)

    Appukutty, M; Ramasamy, K; Rajan, S; Vellasamy, S; Ramasamy, R; Radhakrishnan, A K

    2015-01-01

    Probiotics are live microorganisms that confer health benefits through the gastrointestinal microbiota. This nutritional supplement may benefit athletes who undergo rigorous training by maintaining their gastrointestinal functions and overall health. In this study the influence of moderate physical exercise using a graded treadmill exercise, alone or in combination with the consumption of a soy product fermented with Lactobacillus plantarum LAB12 (LAB12), on tumour necrosis factor alpha (TNF-α) responses was investigated in a murine model. Male BALB/c mice were randomly divided into four groups of six mice each (control, exercise alone, LAB12 and LAB12 + exercise). Mice treated with the potential probiotic LAB12 were orally gavaged for 42 days. At autopsy, blood and spleen from the animals were collected. The splenocytes were cultured in the presence of a mitogen, concanavalin A (Con A). The amount of TNF-α produced by the Con A-stimulated splenocytes was quantified using ELISA, while their proliferation was determined using the [(3)H]-thymidine incorporation method. This study shows that LAB12-supplemented and exercise-induced mice showed marked increase (P<0.05) in cell proliferation compared to the control animals. TNF-α production was suppressed (P<0.05) in the LAB12 group compared to the untreated mice. These results demonstrate that supplementation with LAB12 has immunomodulatory effects, under conditions of moderate physical exercise, which may have implications for human athletes. Further investigation in human trials is warranted to confirm and extrapolate these findings.

  6. Interaction between Lactic Acid Bacteria and Mycobacterium bovis in Ethiopian Fermented Milk: Insight into the Fate of M. bovis▿

    OpenAIRE

    Mariam, Solomon H.

    2009-01-01

    Mycobacterium bovis causes tuberculosis in animals and humans. Infected cows can transmit the bacillus to humans via milk. Milk also contains lactic acid bacteria (LAB). LAB isolated from milk were put in milk cultures together with spiked M. bovis. Different LAB had different abilities to reduce M. bovis counts, as M. bovis was undetectable in some while it persisted in two of the cultures.

  7. Status of chemistry lab safety in Nepal

    Science.gov (United States)

    Kandel, Krishna Prasad; Neupane, Bhanu Bhakta

    2017-01-01

    Chemistry labs can become a dangerous environment for students as the lab exercises involve hazardous chemicals, glassware, and equipment. Approximately one hundred thousand students take chemistry laboratory classes annually in Nepal. We conducted a survey on chemical lab safety issues across Nepal. In this paper, we assess the safety policy and equipment, protocols and procedures followed, and waste disposal in chemistry teaching labs. Significant population of the respondents believed that there is no monitoring of the lab safety in their lab (p<0.001). Even though many labs do not allow food and beverages inside lab and have first aid kits, they lack some basic safety equipment. There is no institutional mechanism to dispose lab waste and chemical waste is disposed haphazardly. Majority of the respondents believed that the safety training should be a part of educational training (p = 0.001) and they would benefit from short course and/or workshop on lab safety (p<0.001). PMID:28644869

  8. Biotyping of cultivable lactic acid bacteria isolated from donkey milk.

    Science.gov (United States)

    Carminati, D; Tidona, F; Fornasari, M E; Rossetti, L; Meucci, A; Giraffa, G

    2014-09-01

    The diversity of lactic acid bacteria (LAB) species in donkey's milk was analysed by culture-dependent microbial techniques. Dominant strains were isolated on agar media generally used for enumerating LAB. To enrich the number of acidifying LAB present, the milk samples were incubated at 37°C for 24 h (cultured milk samples, CM). One of the CM samples was heat-treated at 63°C for 10 min before incubation at 37°C (heat-treated and cultured milk sample, TCM) to select thermophilic LAB. The microflora in these CM and TCM samples was then compared to that of the raw milk samples (RM). Among the 129 LAB isolates, 10 different species (four Enterococcus, five Streptococcus and one Pediococcus) were identified by molecular methods. Although the 10 LAB species were present in the RM samples, only three and two isolates were found in CM and TCM samples, respectively. Despite the selection protocol being set up to favour the isolation of all LAB isolates present in donkey milk, relatively few species and biotypes were isolated. No LAB isolates belonging to the most technologically important dairy starter species were detected. The possible factors related to the limited LAB diversity in donkey's milk have been discussed below. There is increased interest in using donkey's milk as a source of human nutrition. The large amounts of antimicrobial components and defence factors present in donkey's milk provide protection from microbial infections and distinguish donkey's milk from the milks of other mammals. However, the microbiota in donkey's milk has so far been poorly characterized, specifically with regard to the lactic acid bacteria (LAB). This study has identified cultivable, acidifying and thermoduric LAB that could be used to develop starter cultures. This is the first study to investigate the culturable LAB microbiota present in donkey's milk. © 2014 The Society for Applied Microbiology.

  9. Dietary supplements.

    Science.gov (United States)

    Maughan, Ron J; King, Doug S; Lea, Trevor

    2004-01-01

    For the athlete training hard, nutritional supplements are often seen as promoting adaptations to training, allowing more consistent and intensive training by promoting recovery between training sessions, reducing interruptions to training because of illness or injury, and enhancing competitive performance. Surveys show that the prevalence of supplement use is widespread among sportsmen and women, but the use of few of these products is supported by a sound research base and some may even be harmful to the athlete. Special sports foods, including energy bars and sports drinks, have a real role to play, and some protein supplements and meal replacements may also be useful in some circumstances. Where there is a demonstrated deficiency of an essential nutrient, an increased intake from food or from supplementation may help, but many athletes ignore the need for caution in supplement use and take supplements in doses that are not necessary or may even be harmful. Some supplements do offer the prospect of improved performance; these include creatine, caffeine, bicarbonate and, perhaps, a very few others. There is no evidence that prohormones such as androstenedione are effective in enhancing muscle mass or strength, and these prohormones may result in negative health consequences, as well as positive drug tests. Contamination of supplements that may cause an athlete to fail a doping test is widespread.

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

    International Nuclear Information System (INIS)

    Al-Mariri, A.; Sharabi, N. D.

    2008-11-01

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

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

    International Nuclear Information System (INIS)

    Al-Mariri, A.; Sharabi, N. D.

    2010-01-01

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

  12. 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.

  13. Advanced Physics Lab at TCU

    Science.gov (United States)

    Quarles, C. A.

    2009-04-01

    The one semester, one credit hour Modern Physics Lab is viewed as a transition between the structured Physics 1 and 2 labs and junior/senior research. The labs focus on a variety of experiments built around a multichannel analyzer, various alpha, beta and gamma ray detectors and weak radioactive sources. Experiments include radiation safety and detection with a Geiger counter and NaI detector, gamma ray spectroscopy with a germanium detector, beta spectrum, alpha energy loss, gamma ray absorption, Compton effect, nuclear and positron annihilation lifetime, speed of gamma rays. Other experiments include using the analog oscilloscope, x-ray diffraction of diamond and using an SEM/EDX. Error analysis is emphasized throughout. The semester ends with an individual project, often an extension of one of the earlier experiments, and students present their results as a paper and an APS style presentation to the department.

  14. Dual Effects of Lactobacilli as a Cholesterol Assimilator and an Inhibitor ofGastrointestinal Pathogenic Bacteria

    Directory of Open Access Journals (Sweden)

    Amir Emami

    2014-02-01

    Full Text Available Background: Probiotics are live microbial supplements which can improve the healthy intestinal microbial balance. Lactobacilli are a group of lactic acid producing bacteria (LAB that are known as natural probiotics found in the dairy products. Objectives: In this study, we aimed to detect the most potent Lactobacillus isolates of the Fars province local dairy products in cholesterol removal and investigate their antibacterial properties against some gastrointestinal pathogens. Materials and Methods: Fifteen locally produced yogurt samples of the Fars province were collected and characterized with routine microbiology methods. Cholesterol removal ability of the Lactobacilli isolates were determined, and their growth inhibitory effect on some standard pathogenic strains pathogen was evaluated using the well-diffusion method. Results: In this study, five common strains of Lactobacilli including L. acidophilus, L. casei, L. fermentum, L. lactis, and L. bulgaricus were identified in the samples obtained from the locally produced yogurt in the Fars province. L. lactis and L. acidophilus were determined as the two most active strains with the maximum rate of cholesterol assimilation (5.6 and 4.5 mg/mL, respectively in the process of cholesterol removal. In the antibacterial activity assay, the two mentioned strains had significant inhibitory effect on all of the tested bacteria except for B. subtilis. Conclusions: Cholesterol removal ability had a direct relation with bacterial growth, so it is suggested to use the probiotic bacteria in the growth phase to achieve better results.

  15. Lab-on-fiber technology

    CERN Document Server

    Cusano, Andrea; Crescitelli, Alessio; Ricciardi, Armando

    2014-01-01

    This book focuses on a research field that is rapidly emerging as one of the most promising ones for the global optics and photonics community: the "lab-on-fiber" technology. Inspired by the well-established 'lab on-a-chip' concept, this new technology essentially envisages novel and highly functionalized devices completely integrated into a single optical fiber for both communication and sensing applications.Based on the R&D experience of some of the world's leading authorities in the fields of optics, photonics, nanotechnology, and material science, this book provides a broad and accurate de

  16. LAB bacteriocin applications in the last decade

    Directory of Open Access Journals (Sweden)

    Ma. del Rocío López-Cuellar

    2016-11-01

    Full Text Available In the early 2000s, the expectations about bacteriocins produced by lactic acid bacteria (LABs were aimed at food applications. However, the effectiveness of bacteriocins against undesirable micro-organisms opened endless possibilities for innovative research. In the present review, we collected a database including 429 published papers and 245 granted patents (from 2004 to 2015. Based on bibliometric analysis, the progress of bacteriocin research in the last 11 years was discussed in detail. It was found that 164 patents were granted in 2010–2015, which is equivalent to 60% in comparison with previous years (i.e. only 81 patents were granted in 2004–2009. Currently, the research on bacteriocins is still gaining importance. In the realm of therapeutic strategies, about a 37% of the published research was focused on biomedical applications in the last decade. This vein of research is currently seeking for alternative solutions to problems such as cancer, systemic infections, oral-care, vaginal infections, contraception and skincare. On the other hand, food preservation, bio-nanomaterial and veterinary applications represent 29%, 25% and 9%, respectively. All this technology is being applied and will surely grow in the future, since about 31% of the patents granted since 2004 are focused on the biomedical area, 29% on food preservation, 5% on veterinary use; whereas 13% and 16% correspond to patents granted on production–purification systems and recombinant proteins or molecular modifications in the producer strains. This review contributes to the analysis of recent LAB bacteriocin applications and their role in safety, quality and improvement of human health.

  17. Exclusive processes at Jefferson Lab

    Indian Academy of Sciences (India)

    Exclusive processes such as proton–proton elastic scattering, meson photoproduction, and deuteron photodisintegration have been pursued extensively at many laboratories over the years in the search for such a transition, particularly at Jefferson Lab in recent years, taking the advantage of the high luminosity capability of ...

  18. The Telecom Lab is moving

    CERN Multimedia

    IT Department

    2009-01-01

    As of 2nd March 2009, the Telecom Lab will move to Building 58 R-017. The Telecom Lab is the central point for all support questions regarding CERN mobile phone services (provision of SIM cards, requests for modifications of subscriptions, diagnostics for mobile phone problems, etc.). The opening hours as well as the contact details for the Telecom Lab remain unchanged: New location: Building 58 R-017 Opening hours: Every week day, from 11 a.m. to 12 a.m. Phone number: 72480 Email address: labo.telecom@cern.ch This change has no impact on support requests for mobile services. Users can still submit their requests concerning mobile phone subscriptions using the usual EDH form (https://edh.cern.ch/Document/GSM). The automatic message sent to inform users of their SIM card availability will be updated to indicate the new Telecom Lab location. You can find all information related to CERN mobile phone services at the following link: http://cern.ch/gsm CS Section - IT/CS group

  19. A Simple, Successful Capacitor Lab

    Science.gov (United States)

    Ennis, William

    2011-01-01

    Capacitors are a fundamental component of modern electronics. They appear in myriad devices and in an enormous range of sizes. Although our students are taught the function and analysis of capacitors, few have the opportunity to use them in our labs.

  20. Supplemental information

    Data.gov (United States)

    U.S. Environmental Protection Agency — Supplemental information showing results of inter-comparison between C-PORT, AERMOD and R-LINE dispersion algorithms. This dataset is associated with the following...

  1. Dietary Supplements

    Science.gov (United States)

    ... by Audience For Women Dietary Supplements: Tips for Women Share Tweet Linkedin Pin it More sharing options ... State & Local Officials Consumers Health Professionals Science & Research Industry Scroll back to top Popular Content Home Latest ...

  2. Creatine supplementation.

    Science.gov (United States)

    Hall, Matthew; Trojian, Thomas H

    2013-01-01

    Creatine monohydrate is a dietary supplement that increases muscle performance in short-duration, high-intensity resistance exercises, which rely on the phosphocreatine shuttle for adenosine triphosphate. The effective dosing for creatine supplementation includes loading with 0.3 g·kg·d for 5 to 7 days, followed by maintenance dosing at 0.03 g·kg·d most commonly for 4 to 6 wk. However loading doses are not necessary to increase the intramuscular stores of creatine. Creatine monohydrate is the most studied; other forms such as creatine ethyl ester have not shown added benefits. Creatine is a relatively safe supplement with few adverse effects reported. The most common adverse effect is transient water retention in the early stages of supplementation. When combined with other supplements or taken at higher than recommended doses for several months, there have been cases of liver and renal complications with creatine. Further studies are needed to evaluate the remote and potential future adverse effects from prolonged creatine supplementation.

  3. 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).

  4. 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.

  5. SuperFormLab: showing SuperFormLab

    DEFF Research Database (Denmark)

    2013-01-01

    3D-printing in clay and ceramic objects shaped by your own sounds and movements! Digital form transferred via CNC-milling to ornamental ceramic wall-cladding. Brave New World… Students and their teacher at SuperFormLab, the new ceramic workshop of the School of Design at the Royal Danish Academy...... of Fine Arts in Copenhagen, will be showing results of their investigations into the potential of combining digital technologies with ceramic materials. It is now possible to shape the most complex mathematical, virtual 3D objects through the use of advanced software-programs. And more than that – you can...... now get these objects out of the computer and be able to hold and experience them with your hands. Even made in clay. At SuperFormLab, workshop for the new education in Ceramic Design at the School of Design, the integration of digital technologies in relation to the ceramic materials and techniques...

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

    OpenAIRE

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

    2007-01-01

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

  7. Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds.

    Science.gov (United States)

    Lee, Na-Kyoung; Paik, Hyun-Dong

    2017-05-28

    Lactic acid bacteria (LAB) are used as fermentation starters in vegetable and dairy products and influence the pH and flavors of foods. For many centuries, LAB have been used to manufacture fermented foods; therefore, they are generally regarded as safe. LAB produce various substances, such as lactic acid, β-glucosidase, and β-galactosidase, making them useful as fermentation starters. Existing functional substances have been assessed as fermentation substrates for better component bioavailability or other functions. Representative materials that were bioconverted using LAB have been reported and include minor ginsenosides, γ-aminobutyric acid, equol, aglycones, bioactive isoflavones, genistein, and daidzein, among others. Fermentation mainly involves polyphenol and polysaccharide substrates and is conducted using bacterial strains such as Streptococcus thermophilus, Lactobacillus plantarum, and Bifidobacterium sp. In this review, we summarize recent studies of bioconversion using LAB and discuss future directions for this field.

  8. Mechanisms and improvement of acid resistance in lactic acid bacteria.

    Science.gov (United States)

    Wang, Chao; Cui, Yanhua; Qu, Xiaojun

    2018-03-01

    Lactic acid bacteria (LAB) can take advantage of fermentable carbohydrates to produce lactic acid. They are proverbially applied in industry, agricultural production, animal husbandry, food enterprise, pharmaceutical engineering and some other important fields, which are closely related to human life. For performing the probiotic functions, LAB have to face the low pH environment of the gastrointestinal tract. Therefore, acid resistance of LAB is of great importance not only for their own growth, but also for fermentation and preparation of probiotic products. Recent research studies on acid resistance mechanisms of LAB are mainly focused on neutralization process, biofilm and cell density, proton pump, protection of macromolecules, pre-adaptation and cross-protection, and effect of solutes. In this context, biotechnological strategies such as synthetic biology, genome shuffling, high pressure homogenization and adaptive laboratory evolution were also used to improve the acid resistance of LAB to respond to constantly changing low pH environment.

  9. Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

    Directory of Open Access Journals (Sweden)

    Katie R. Kirsch

    2017-01-01

    Full Text Available Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml of rifampicin-resistant (100.0 μg/ml; RifR O157 and non-O157 STEC. Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application or air-assisted electrostatic sprayer (ESS. Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR to determine STEC inhibition as a function of intervention application method (conventional, ESS and refrigerated aging period (14, 28 days. Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p0.05. Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.

  10. An Approach for WebLabs Analysis

    Directory of Open Access Journals (Sweden)

    Javier García Zubia

    2007-05-01

    Full Text Available The Faculty of Engineering of University of Deusto has a WebLab oriented to Microelectronics available since 2001. The first part of this paper shows several requirements that a WebLab should meet and the following sections present the WebLab-Deusto.

  11. Recent results from Jefferson Lab

    International Nuclear Information System (INIS)

    Smith, E.

    2000-01-01

    Precision measurements of the structure of nucleons and nuclei in the regime of strong interaction QCD are now possible with the availability of high current polarized electron beams, polarized targets, and recoil polarimeters, in conjunction with modern spectrometers and detector instrumentation. The authors present some recent results from the Jefferson Lab on the charge and current distributions of nucleons and nuclei. They also review measurements which relate physics at small distances to the regime where strong interaction QCD is the relevant theory

  12. Designing inquiry learning spaces for online labs in the Go-Lab platform

    NARCIS (Netherlands)

    de Jong, Ton; Gillet, Dennis; Sotiriou, Sofoklis; Agogi, Ellinogermaniki; Zacharia, Zacharias

    2015-01-01

    The Go-Lab project (http://www.go-lab-project.eu/) aims to enable the integration of online labs through inquiry-based learning approaches into science classrooms. Through the use of an advanced plug and play technological solution the Go-Lab project opens up remote science laboratories, data

  13. Structure-function relationships of glucansucrase and fructansucrase enzymes from lactic acid bacteria

    NARCIS (Netherlands)

    Hijum, S.A.F.T. van; Kralj, S.; Ozimek, L.K.; Dijkhuizen, L.; Geel-Schutten, G.H. van

    2006-01-01

    Lactic acid bacteria (LAB) employ sucrase-type enzymes to convert sucrose into homopolysaccharides consisting of either glucosyl units (glucans) or fructosyl units (fructans). The enzymes involved are labeled glucansucrases (GS) and fructansucrases (FS), respectively. The available molecular,

  14. [Lactic acid bacteria proteinase and quality of fermented dairy products--A review].

    Science.gov (United States)

    Zhang, Shuang; Zhang, Lanwei; Han, Xue

    2015-12-04

    Lactic acid bacteria (LAB) could synthesize cell envelope proteinase with weak activity, which primarily degrades casein. In addition to its crucial role in the rapid growth of LAB in milk, LAB proteinases are also of industrial importance due to their contribution to the formation of texture and flavor of many fermented dairy products. The proteolytic system, properties of proteinase, the degradation product of casein and its effect on the quality of fermented dairy products were reviewed in this manuscript.

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

    NARCIS (Netherlands)

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

    2011-01-01

    Lactic acid bacteria (LAB) might offer opportunities as oral probiotics provided candidate strains persist in the mouth. After intake of a mixture of 69 LAB, strains of Lactobacillus fermentum and Lactobacillus salivarius were especially recovered. Coaggregation with other microbes is likely not a

  16. Analyses of Dynamics in Dairy Products and Identification of Lactic Acid Bacteria Population by Molecular Methods

    OpenAIRE

    Aytül Sofu

    2017-01-01

    Lactic acid bacteria (LAB) with different ecological niches are widely seen in fermented meat, vegetables, dairy products and cereals as well as in fermented beverages. Lactic acid bacteria are the most important group of bacteria in dairy industry due to their probiotic characteristics and fermentation agents as starter culture. In the taxonomy of the lactic acid bacteria; by means of rep-PCR, which is the analysis of repetitive sequences that are based on 16S ribosomal RNA (rRNA) gene seque...

  17. LabVIEW 8 student edition

    CERN Document Server

    Bishop, Robert H

    2007-01-01

    For courses in Measurement and Instrumentation, Electrical Engineering lab, and Physics and Chemistry lab. This revised printing has been updated to include new LabVIEW 8.2 Student Edition. National Instruments' LabVIEW is the defacto industry standard for test, measurement, and automation software solutions. With the Student Edition of LabVIEW, students can design graphical programming solutions to their classroom problems and laboratory experiments with software that delivers the graphical programming capabilites of the LabVIEW professional version. . The Student Edition is also compatible with all National Instruments data acquisition and instrument control hardware. Note: The LabVIEW Student Edition is available to students, faculty, and staff for personal educational use only. It is not intended for research, institutional, or commercial use. For more information about these licensing options, please visit the National Instruments website at (http:www.ni.com/academic/)

  18. Calcium supplements

    Science.gov (United States)

    ... and over: 1,200 mg/day The body needs vitamin D to help absorb calcium. You can get ... from your diet. Ask your provider whether you need to take a vitamin D supplement. SIDE EFFECTS AND SAFETY DO NOT ...

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

    Directory of Open Access Journals (Sweden)

    A. Nakhjavani F.

    2008-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Eun-Seo Lim

    2016-12-01

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

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

    Science.gov (United States)

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

    2015-08-01

    This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate-counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources. LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source. Bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. LAB communities in initial kimchi were similar to the combined LAB communities of individual raw materials, suggesting that kimchi LAB were derived from their raw materials. LAB community analyses showed that species in the genera Leuconostoc, Lactobacillus, and Weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species. © 2015 Institute of Food Technologists®

  2. SUPLEMENTASI Lactobacillus acidophilus SNP-2 PADA TAPE DAN PENGARUHNYA PADA RELAWAN [Supplementation of Lactocbacillus acidophilus SNP-2 Into Tape and its Effect to the Volunteer

    Directory of Open Access Journals (Sweden)

    Endang S Rahayu1

    2004-08-01

    Full Text Available Functional food is defined as any potentially healthful food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains. Many researches have been conducted on the health benefit of probiotic (life bacterial cells, one of the ingredient of functional foods. One of the potential bacteria used for probiotic agent and also involved in traditional fermented foods are lactic acid bacteria (LAB. Previous research showed that Lactobacillus acidophilus SNP-2 isolated from faecal material of healthy infant is resistant to acid and bile salt, and has an antagonistic effect against several enteric bacterial pathogens. The objective of this research was to study the effect of L. acidophilus SNP-2 as probiotic agent to the health benefits. These bacteria were supplemented into tape ketan (fermented sticky rice, the indigenous Indonesian fermented food. Tape ketan was chosen as the carrier of probiotic biomass based on the high population of LAB in this product, i.e., 1.3 x 108 CFU/g. Addition of L. acidophilus SNP-2 biomass prior to fermentation of tape ketan resulted in a higher total of LAB cells, i.e. 2.1 x 109 CFU/g compared to the amount of 1.5 x 108 CFU/g when the addition was done after fermentation. Consumption of tape ketan containing probiotic agent by the volunteers increased the population of lactobacilli (from 1.7x107 CFU/g to 9.9x107 CFU/g and decreased the population of enterobacteriacea (from 5.4x109 CFU/g to 4.4x108 in their faecal material. This phenomenon revealed that probiotic agent was able to colonize and inhibit the growth of enterobacteriaceae in the gastrointestinal tract. The result implied that tape ketan can be used as a carrier for probiotic agent and it can be categorized as functional food

  3. Double success for neutrino lab

    CERN Multimedia

    2010-01-01

    "The Gran Sasso National Laboratory in Italy is celebrating two key developments in the field of neutrino physics. Number one is the first ever detection, by the OPERA experiement, of possible tau neutrino that has switched its identity from a muon neutrino as it travelled form its origins at CERN in Switzerland to the Italian lab. Number two is the successful start-up of the ICARUS detector, which, like OPERA, is designed to study neutrinos that "oscillate" between types" (0.5 pages)

  4. Remote Lab for Robotics Applications

    Directory of Open Access Journals (Sweden)

    Robinson Jiménez

    2018-01-01

    Full Text Available This article describes the development of a remote lab environment used to test and training sessions for robotics tasks. This environment is made up of the components and devices based on two robotic arms, a network link, Arduino card and Arduino shield for Ethernet, as well as an IP camera. The remote laboratory is implemented to perform remote control of the robotic arms with visual feedback by camera, of the robots actions, where, with a group of test users, it was possible to obtain performance ranges in tasks of telecontrol of up to 92%.

  5. Laser safety in the lab

    CERN Document Server

    Barat, Ken L

    2012-01-01

    There is no more challenging setting for laser use than a research environment. In almost every other setting the laser controls count on engineering controls, and human exposure is kept to a minimum. In research, however, the user often manipulates the optical layout and thereby places him or herself in peril, but this does not mean that accidents and injury are unavoidable. On the contrary, laser accidents can be avoided by following a number of simple approaches. [i]Laser Safety in the Lab[/i] provides the laser user and laser safety officer with practical guidelines from housekeeping to ey

  6. Digital media labs in libraries

    CERN Document Server

    Goodman, Amanda L

    2014-01-01

    Families share stories with each other and veterans reconnect with their comrades, while teens edit music videos and then upload them to the web: all this and more can happen in the digital media lab (DML), a gathering of equipment with which people create digital content or convert content that is in analog formats. Enabling community members to create digital content was identified by The Edge Initiative, a national coalition of leading library and local government organizations, as a library technology benchmark. Surveying academic and public libraries in a variety of settings and sharing a

  7. Recent results from Jefferson Lab

    International Nuclear Information System (INIS)

    Volker D. Burkert

    1999-01-01

    Recent results on studies of the structure of nucleons and nuclei in the regime of strong interaction QCD are discussed. Use of high current polarized electron beams, polarized targets, and recoil polarimeters, in conjunction with modern spectrometers and detector instrumentation allow much more detailed studies of nucleon and nuclear structure than has been possible in the past. The CEBAF accelerator at Jefferson Lab was build to study the internal structure of hadrons in a regime where confinement is important and strong interaction QCD is the relevant theory. They author discusses how the first experiments already make significant contributions towards an improved understanding of hadronic structure

  8. Recent Results from Jefferson Lab

    International Nuclear Information System (INIS)

    Volker Burkert

    2000-03-01

    Recent results on studies of the structure of nucleons and nuclei in the regime of strong interaction QCD are discussed. Use of high current polarized electron beams, polarized targets, and recoil polarimeters, in conjunction with modern spectrometers and detector instrumentation allow much more detailed studies of nucleon and nuclear structure than has been possible in the past. The CEBAF accelerator at Jefferson Lab was built to study the internal structure of hadrons in a regime where confinement is important and strong interaction QCD is the relevant theory. I discuss how the first experiments already make significant contributions towards an improved understanding of hadronic structure

  9. A green chemistry lab course

    International Nuclear Information System (INIS)

    Rank, J.; Lenoir, D.; Bahadir, M.; Koning, B.

    2006-01-01

    The traditional course content of chemistry classes must change to achieve better awareness of the important issues of sustainability in chemistry within the next generation of professional chemists. To provide the necessary material for the organic chemistry teaching lab course, which is part of almost all study programs in chemistry, material was developed and collected (http://www.oc-praktikum.de/en) that allows students and teachers to assess reactions beyond the experimental set up, reaction mechanism and chemical yield. Additional parameters like atom economy of chemical transformations, energy efficiency, and questions of waste, renewable feed stocks, toxicity and ecotoxicity, as well as the safety measures for the chemicals used are discussed. (author)

  10. Institutional plan: Supplements, FY 1998--FY 2003

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1997-07-01

    This supplement contains summaries of the projects, both DOE and non-DOE, that the Argonne National Laboratory conducts. DOE projects include nuclear energy, energy research, energy efficiency, fossil energy, defense programs, non-proliferation and national security, environmental management, and civilian radioactive waste management. The second part of this report contains descriptions of the Argonne National Lab site and facilities. Budget information is also presented.

  11. Counting bacteria on a microfluidic chip.

    Science.gov (United States)

    Song, Yongxin; Zhang, Hongpeng; Chon, Chan Hee; Chen, Shu; Pan, Xinxiang; Li, Dongqing

    2010-11-29

    This paper reports a lab-on-a-chip device that counts the number of bacteria flowing through a microchannel. The bacteria number counting is realized by a microfluidic differential Resistive Pulse Sensor (RPS). By using a single microfluidic channel with two detecting arm channels placed at the two ends of the sensing section, the microfluidic differential RPS can achieve a high signal-to-noise ratio. This method is applied to detect and count bacteria in aqueous solution. The detected RPS signals amplitude for Pseudomonas aeruginosa ranges from 0.05 V to 0.17 V and the signal-to-noise ratio is 5-17. The number rate of the bacteria flowing through the sensing gate per minute is a linear function of the sample concentration. Using this experimentally obtained correlation curve, the concentration of bacteria in the sample solution can be evaluated within several minutes by measuring the number rate of the bacteria flowing through the sensing gate of this microfluidic differential RPS chip. The method described in this paper is simple and automatic, and have wide applications in determining the bacteria and cell concentrations for microbiological and other biological applications. Copyright © 2010 Elsevier B.V. All rights reserved.

  12. Jefferson Lab, a status report

    International Nuclear Information System (INIS)

    Thomas Jefferson National Accelerator Facility (Jefferson Lab; formerly known as CEBAF), operates a 4 GeV, 200 microA continuous wave (CW) electron accelerator that re-circulates the beam five times through two superconducting 400 MeV linacs. Electrons can be extracted from any of the five recirculation passes and beam can be simultaneously delivered to the three experimental halls. As the commissioning stage nears completion, the accelerator is becoming a fully operational machine. Experiments in Hall C have been underway since November 1995 with beam powers of over 300 kW at various energies. Hall A has received beam for spectrometer commissioning, while Hall B is expected to receive its first beam in the fall of 1996. Accelerator availability of greater than 70% during physics runs and excellent beam quality have contributed to making Jefferson Lab a world class laboratory for accelerator-based electromagnetic nuclear physics. With the high performance of the superconducting RF cavities, machine upgrades to 6 GeV, and eventually 8 to 10 GeV are now in the planning stages. Operational and commissioning details concerning all aspects of the machine will be discussed

  13. Jefferson Lab, a status report

    International Nuclear Information System (INIS)

    Dunham, B.M.

    1996-01-01

    Thomas Jefferson National Accelerator Facility (Jefferson Lab; formerly known as CEBAF), operates a 4 GeV, 200 μA continuous wave (CW) electron accelerator that re-circulates the beam five times through two superconducting 400 MeV linacs. Electrons can be extracted from any of the five recirculation passes and beam can be simultaneously delivered to the three experimental halls. As the commissioning stage nears completion, the accelerator is becoming a fully operational machine. Experiments in Hall C have been underway since November 1995 with beam powers of over 300 kW at various energies. Hall A has received beam for spectrometer commissioning, while Hall B is expected to receive its first beam in the fall of 1996. Accelerator availability of greater than 70% during physics runs and excellent beam quality have contributed to making Jefferson Lab a world class laboratory for accelerator-based electromagnetic nuclear physics. With the high performance of the superconducting RF cavities, machine upgrades to 6 GeV, and eventually 8 to 10 GeV are now in the planning stages. Operational and commissioning details concerning all aspects of the machine will be discussed. (author)

  14. Jefferson Lab, a status report

    International Nuclear Information System (INIS)

    Dunham, B.M.

    1996-01-01

    Thomas Jefferson National Accelerator Facility (Jefferson Lab; formerly known as CEBAF), operates a 4 GeV, 200 microA continuous wave (CW) electron accelerator that re-circulates the beam five times through two superconducting 400 MeV linacs. Electrons can be extracted from any of the five recirculation passes and beam can be simultaneously delivered to the three experimental halls. As the commissioning stage nears completion, the accelerator is becoming a fully operational machine. Experiments in Hall C have been underway since November 1995 with beam powers of over 300 kW at various energies. Hall A has received beam for spectrometer commissioning, while Hall B is expected to receive its first beam in the fall of 1996. Accelerator availability of greater than 70% during physics runs and excellent beam quality have contributed to making Jefferson Lab a world class laboratory for accelerator-based electromagnetic nuclear physics. With the high performance of the superconducting RF cavities, machine upgrades to 6 GeV, and eventually 8 to 10 GeV are now in the planning stages. Operational and commissioning details concerning all aspects of the machine will be discussed

  15. MatLab Script and Functional Programming

    Science.gov (United States)

    Shaykhian, Gholam Ali

    2007-01-01

    MatLab Script and Functional Programming: MatLab is one of the most widely used very high level programming languages for scientific and engineering computations. It is very user-friendly and needs practically no formal programming knowledge. Presented here are MatLab programming aspects and not just the MatLab commands for scientists and engineers who do not have formal programming training and also have no significant time to spare for learning programming to solve their real world problems. Specifically provided are programs for visualization. The MatLab seminar covers the functional and script programming aspect of MatLab language. Specific expectations are: a) Recognize MatLab commands, script and function. b) Create, and run a MatLab function. c) Read, recognize, and describe MatLab syntax. d) Recognize decisions, loops and matrix operators. e) Evaluate scope among multiple files, and multiple functions within a file. f) Declare, define and use scalar variables, vectors and matrices.

  16. [Probiotics: from the lab to the consumer].

    Science.gov (United States)

    Rodríguez, J M

    2015-02-07

    In the last years, the field of probiotics has grown notably. However, out of the thousands of strains isolated each year in the labs around the world, very few enter in a phase of industrial development and even a lower number go to the market. In this article, the main aspects that have to be taken into account in the, usually, long and winding road that a strain must follow from isolation to the market are reviewed Results and conclusions: A probiotic microorganism has to be correctly identified at the species and strain levels. The genome sequence is the gold identification standard and provides valuable information on the safety, functionality and technological properties of a strain. The cases in which a link between a probiotic and an adverse effect has been established are scarce and have involved people with underlying pathologies. There is a wide variety of in vitro, ex vivo and animal model assays for the screening of probiotics, which provide useful information throughout the selection process; however, correctly designed clinical trials are the only way to obtain direct results on the safety and efficacy of a probiotic to the target population. Probiotic companies have the need to obtain a very high bacterial biomass in an economically viable manner while preserving the concentration of live bacteria required for exerting the expected beneficial effect until the end of the probiotic's shelf life. Finally, commercial aspects play a key role in the decision of starting an industrial development and, eventually, to place a probiotic in the market. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  17. Interaction of lactic acid bacteria with metal ions: opportunities for improving food safety and quality.

    Science.gov (United States)

    Mrvčić, Jasna; Stanzer, Damir; Solić, Ema; Stehlik-Tomas, Vesna

    2012-09-01

    Certain species of lactic acid bacteria (LAB), as well as other microorganisms, can bind metal ions to their cells surface or transport and store them inside the cell. Due to this fact, over the past few years interactions of metal ions with LAB have been intensively investigated in order to develop the usage of these bacteria in new biotechnology processes in addition to their health and probiotic aspects. Preliminary studies in model aqueous solutions yielded LAB with high absorption potential for toxic and essential metal ions, which can be used for improving food safety and quality. This paper provides an overview of results obtained by LAB application in toxic metal ions removing from drinking water, food and human body, as well as production of functional foods and nutraceutics. The biosorption abilities of LAB towards metal ions are emphasized. The binding mechanisms, as well as the parameters influencing the passive and active uptake are analyzed.

  18. 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.

  19. Isolation and screening of lactic acid bacteria, Lactococcus lactis ...

    African Journals Online (AJOL)

    In aquaculture probiotic feeding could play a crucial role in developing microbial control strategies, since disease outbreaks are recognized as important constraints to aquaculture production and the fear of antibiotic resistance. In this study, lactic acid bacteria (LAB) strains from the intestinal tissue of African catfish Clarias ...

  20. Identification of Lactic Acid Bacteria isolated from Opaque beer ...

    African Journals Online (AJOL)

    A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be later assessed for potential as starter cultures. Thirty-eight isolates were Gram stained and the 20, which were Gram positive, were identified to genus level using morphological, physiological and biochemical tests. Five genera ...

  1. Antimicrobial susceptibility pattern of lactic acid bacteria isolated ...

    African Journals Online (AJOL)

    Currently, the efficacies of antimicrobials have been threatened due to the development of resistance to antibiotics by some microorganisms. Lactic acid bacteria (LAB) from fermented products, may act as reservoir of antimicrobial resistance-genes that could be transferred to pathogens, either in the food matrix or in the ...

  2. Recombinant lactic acid bacteria as mucosal biotherapeutic agents

    NARCIS (Netherlands)

    Daniel, C.; Roussel, Y.; Kleerebezem, M.; Pot, B.

    2011-01-01

    The safety status of lactic acid bacteria (LAB) and their capacity to survive the passage through the gastrointestinal tract (GI tract) have rendered them excellent candidates for the production of therapeutic proteins and their delivery in situ to the GI tract. During the past two decades, major

  3. Systems Biology of lactic acid bacteria: a critical review.

    NARCIS (Netherlands)

    Teusink, B.; Bachmann, H.; Molenaar, D.

    2011-01-01

    Understanding the properties of a system as emerging from the interaction of well described parts is the most important goal of Systems Biology. Although in the practice of Lactic Acid Bacteria (LAB) physiology we most often think of the parts as the proteins and metabolites, a wider interpretation

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

    African Journals Online (AJOL)

    Sixteen colonies of lactic acid bacteria (LAB) were selected and screened for their ability to produce bacteriocin by agar well diffusion method using the supernatant of centrifuged test cultures. Four isolates inhibited the growth of Listeria monocytogenes and Escherichia coli. Lactobacillus plantarum (6) and Lactobacillus ...

  5. Antimicrobial activities of lactic acid bacteria isolated from akamu ...

    African Journals Online (AJOL)

    Three lactic acid bacteria (LAB) isolates designated AS1, AS2 and KN4 isolated from kunun-zaki (a sorghum based non-alcoholic beverage widely consumed in Northern Nigeria) and identified as Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus delbruckii, respectively, produced significant inhibitory ...

  6. Inhibition of aflatoxin-producing aspergilli by lactic acid bacteria ...

    African Journals Online (AJOL)

    A total of six lactic acid bacteria (LAB) isolates were selected from five indigenously fermented cereal gruels and identified as Lactobacillus fermentum OYB, Lb. fermentum RS2, Lb. plantarum MW, Lb. plantarum YO, Lb. brevis WS3, and Lactococcus spp. RS3. Six aflatoxin-producing aspergilli were also selected from the ...

  7. Differentiation studies of predominant lactic acid bacteria isolated ...

    African Journals Online (AJOL)

    Jane

    2011-08-08

    Aug 8, 2011 ... Several authors have noted that Lactobacillus spp. con- stitute the majority of lactic acid bacteria of the fermented cassava preparation (Rascana, 1986; Rahayu, 1996). Unfortunately, the identification of these LAB in growol is just based on their morphological and physiological characteristics in genus ...

  8. 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

  9. Biochemical and functional properties of lactic acid bacteria isolated ...

    African Journals Online (AJOL)

    Objective: Fermentation is an important step in the post-harvest processing of cocoa beans. The quality of beans and chocolate depends strongly on the type and characteristics of microbial strains involved in the fermentation. This study investigates some functional properties of lactic acid bacteria (LAB), involved in Côte ...

  10. Isolation and screening of lactic acid bacteria, Lactococcus lactis ...

    African Journals Online (AJOL)

    Yomi

    2012-04-10

    Apr 10, 2012 ... In aquaculture probiotic feeding could play a crucial role in developing microbial control strategies, since disease outbreaks are recognized as important constraints to aquaculture production and the fear of antibiotic resistance. In this study, lactic acid bacteria (LAB) strains from the intestinal tissue of.

  11. 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

  12. Quorum sensing-controlled gene expression in lactic acid bacteria

    NARCIS (Netherlands)

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

    1998-01-01

    Quorum sensing in lactic acid bacteria (LAB) involves peptides that are directly sensed by membrane-located histidine kinases, after which the signal is transmitted to an intracellular response regulator. This regulator in turn activates transcription of target genes, that commonly include the

  13. 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

  14. Advanced molecular tools for the identification of lactic acid bacteria

    NARCIS (Netherlands)

    Amor, Ben K.; Vaughan, E.E.; Vos, de W.M.

    2007-01-01

    Recent years have seen an explosion in the development and application of molecular tools for identifying microbes and analyzing their activity. These tools are increasingly applied to strains of lactic acid bacteria (LAB), including those used in fermentation and as well as those marketed as

  15. Famed lab seeks big grid

    CERN Document Server

    Lillington, K

    2001-01-01

    DUBLIN, Ireland -- CERN, the famed Swiss high-energy particle physics lab, has a problem. It's about to start generating more data than any computer or network anywhere in the world is able to analyze. That prospect has led CERN to drive a major European project to create a vast "grid" research network of computers across Europe. When completed, the 10 million euro, Linux-based endeavor called DataGRID, will become a principal European computing resource for researchers of many disciplines. "I believe grid computing will revolutionize the way we compute, in much the same way as the World Wide Web and Internet changed the way we communicate," said John Ellis, a theoretical physicist and adviser to the director general of CERN.

  16. Antagonistic activity of isolated lactic acid bacteria from Pliek U against gram-negative bacteria Escherichia coli ATCC 25922

    Science.gov (United States)

    Kiti, A. A.; Jamilah, I.; Rusmarilin, H.

    2017-09-01

    Lactic acid bacteria (LAB) is one group of microbes that has many benefits, notably in food and health industries sector. LAB plays an important role in food fermentation and it has bacteriostatic effect against the growth of pathogenic microorganisms. The research related LAB continued to be done to increase the diversity of potential isolates derived from nature which is indigenous bacteria for biotechnological purposes. This study was aimed to isolate and characterize LAB derived from pliek u sample and to examine the potency to inhibits Escherichia coli ATCC 25922 bacteria growth. A total of 5 isolates were isolated and based on morphological and physiological characteristics of the fifth bacteria, they are allegedly belonging to the genus Bacillus. Result of antagonistic test showed that the five isolates could inhibits the growth of E. coli ATCC 25922. The highest inhibition zone is 8.5 mm was shown by isolates NQ2, while the lowest inhibition is 1.5 mm was shown by isolates NQ3.

  17. Comparative analysis of proteins with a mucus-binding domain found exclusively in lactic acid bacteria

    NARCIS (Netherlands)

    Boekhorst, J.; Helmer, Q.; Kleerebezem, M; Siezen, R.J.

    2006-01-01

    Lactic acid bacteria (LAB) are frequently encountered inhabitants of the human intestinal tract. A protective layer of mucus covers the epithelial cells of the intestine, offering an attachment site for these bacteria. In this study bioinformatics tools were used to identify and characterize

  18. Identification of TLR2/TLR6 signalling lactic acid bacteria for supporting immune regulation

    NARCIS (Netherlands)

    Ren, Shengcheng; Zhang, Qiuxiang; de Haan, Bart J.; Zhang, Hao; Faas, Marijke M.; de Vos, Paul

    2016-01-01

    Although many lactic acid bacteria (LAB) influence the consumer's immune status it is not completely understood how this is established. Bacteria-host interactions between bacterial cell-wall components and toll-like receptors (TLRs) have been suggested to play an essential role. Here we

  19. Effect of lactic acid bacteria on the textural properties of an edible ...

    African Journals Online (AJOL)

    This study was aimed to evaluate the effects of different components and the addition of probiotic bacteria of lactic acid bacteria (LAB, Lactobacillus casei) on the physicochemical and textural characteristics of edible films using a response surface Box-Behnken design. The edible films were made of the following ...

  20. Effect of lactic acid bacteria on the textural properties of an edible ...

    African Journals Online (AJOL)

    Rodrigo

    2013-05-08

    May 8, 2013 ... This study was aimed to evaluate the effects of different components and the addition of probiotic bacteria of lactic acid bacteria (LAB, Lactobacillus casei) on the physicochemical and textural characteristics of edible films using a response surface Box-Behnken design. The edible films were made of the ...

  1. Innovations in STEM education: the Go-Lab federation of online labs

    NARCIS (Netherlands)

    de Jong, Anthonius J.M.; Sotiriou, Sofoklis; Gillet, Dennis

    2014-01-01

    The Go-Lab federation of online labs opens up virtual laboratories (simulation), remote laboratories (real equipment accessible at distance) and data sets from physical laboratory experiments (together called “online labs”) for large-scale use in education. In this way, Go-Lab enables inquiry-based

  2. Innovation - A view from the Lab

    Science.gov (United States)

    The USDA Ag Lab in Peoria helps bridge the gap between agricultural producers and commercial manufacturers. In 2015, the Ag Lab, officially known as the Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR), is celebrating 75 years of research in Peoria. T...

  3. Latest results from FROST at Jefferson Lab

    Directory of Open Access Journals (Sweden)

    Ritchie B.G.

    2014-06-01

    Full Text Available The spectrum of broad and overlapping nucleon excitations can be greatly clarified by use of a polarized photon beam incident on a polarized target in meson photoproduction experiments. At Jefferson Lab, a program of such measurements has made use of the Jefferson Lab FROzen Spin Target (FROST. An overview of preliminary results are presented.

  4. Latest results from FROST at Jefferson Lab

    Energy Technology Data Exchange (ETDEWEB)

    Ritchie, Barry G. [Arizona State University

    2014-06-01

    The spectrum of broad and overlapping nucleon excitations can be greatly clarified by use of a polarized photon beam incident on a polarized target in meson photoproduction experiments. At Jefferson Lab, a program of such measurements has made use of the Jefferson Lab FROzen Spin Target (FROST). An overview of preliminary results are presented.

  5. Programming Arduino with LabVIEW

    CERN Document Server

    Schwartz, Marco

    2015-01-01

    If you already have some experience with LabVIEW and want to apply your skills to control physical objects and make measurements using the Arduino sensor, this book is for you. Prior knowledge of Arduino and LabVIEW is essential to fully understand the projects detailed in this book.

  6. Supercharging Lessons with a Virtual Lab

    Science.gov (United States)

    Stewart, Jefferson; Vincent, Daniel

    2013-01-01

    The authors describes their experiences incorporating the virtual lab into a simple circuit lesson during an energy unit in a sixth-grade class. The lesson included a hands-on group experiment using wire, batteries, and light bulbs to make a circuit and an online simulation, using a virtual lab. Class discussions, student inquiries, and the study…

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

    NARCIS (Netherlands)

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

    2009-01-01

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

  8. Interaction between Lactic Acid Bacteria and Mycobacterium bovis in Ethiopian Fermented Milk: Insight into the Fate of M. bovis▿

    Science.gov (United States)

    Mariam, Solomon H.

    2009-01-01

    Mycobacterium bovis causes tuberculosis in animals and humans. Infected cows can transmit the bacillus to humans via milk. Milk also contains lactic acid bacteria (LAB). LAB isolated from milk were put in milk cultures together with spiked M. bovis. Different LAB had different abilities to reduce M. bovis counts, as M. bovis was undetectable in some while it persisted in two of the cultures. PMID:19168654

  9. Exploring linear algebra labs and projects with Mathematica

    CERN Document Server

    Arangala, Crista

    2014-01-01

    Matrix Operations Lab 0: An Introduction to Mathematica Lab 1: Matrix Basics and Operations Lab 2: A Matrix Representation of Linear Systems Lab 3: Powers, Inverses, and Special Matrices Lab 4: Graph Theory and Adjacency Matrices Lab 5: Permutations and Determinants Lab 6: 4 x 4 Determinants and Beyond Project Set 1 Invertibility Lab 7: Singular or Nonsingular? Why Singularity Matters Lab 8: Mod It Out, Matrices with Entries in ZpLab 9: It's a Complex World Lab 10: Declaring Independence: Is It Linear? Project Set 2 Vector Spaces Lab 11: Vector Spaces and SubspacesLab 12: Basing It All on Just a Few Vectors Lab 13: Linear Transformations Lab 14: Eigenvalues and Eigenspaces Lab 15: Markov Chains, An Application of Eigenvalues Project Set 3 Orthogonality Lab 16: Inner Product Spaces Lab 17: The Geometry of Vector and Inner Product SpacesLab 18: Orthogonal Matrices, QR Decomposition, and Least Squares Regression Lab 19: Symmetric Matrices and Quadratic Forms Project Set 4 Matrix Decomposition with Applications L...

  10. Vanillin production from simple phenols by wine-associated lactic acid bacteria.

    Science.gov (United States)

    Bloem, A; Bertrand, A; Lonvaud-Funel, A; de Revel, G

    2007-01-01

    The ability of lactic acid bacteria (LAB) to metabolize certain phenolic precursors to vanillin was investigated. Gas chromatography-mass spectrometry (GC-MS) or HPLC was used to evaluate the biosynthesis of vanillin from simple phenolic precursors. LAB were not able to form vanillin from eugenol, isoeugenol or vanillic acid. However Oenococcus oeni or Lactobacillus sp. could convert ferulic acid to vanillin, but in low yield. Only Lactobacillus sp. or Pediococcus sp. strains were able to produce significant quantities of 4-vinylguaiacol from ferulic acid. Moreover, LAB reduced vanillin to the corresponding vanillyl alcohol. The transformation of phenolic compounds tested by LAB could not explain the concentrations of vanillin observed during LAB growth in contact with wood. Important details of the role of LAB in the conversion of phenolic compounds to vanillin have been elucidated. These findings contribute to the understanding of malolactic fermentation in the production of aroma compounds.

  11. 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

    at 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...

  12. Effects of lactic acid bacteria silage inoculation on methane emission and productivity of Holstein Friesian dairy cattle

    NARCIS (Netherlands)

    Ellis, J.L.; Hindrichsen, I.K.; Klop, G.; Kinley, R.D.; Milora, N.; Bannink, A.; Dijkstra, J.

    2016-01-01

    Inoculants of lactic acid bacteria (LAB) are used to improve silage quality and prevent spoilage via increased production of lactic acid and other organic acids and a rapid decline in silage pH. The addition of LAB inoculants to silage has been associated with increases in silage digestibility,

  13. Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

    Science.gov (United States)

    Filannino, Pasquale; Addante, Rocco; Pontonio, Erica; Gobbetti, Marco

    2016-01-01

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

  14. Lab-on-a-Chip

    Science.gov (United States)

    2004-01-01

    Labs on chips are manufactured in many shapes and sizes and can be used for numerous applications, from medical tests to water quality monitoring to detecting the signatures of life on other planets. The eight holes on this chip are actually ports that can be filled with fluids or chemicals. Tiny valves control the chemical processes by mixing fluids that move in the tiny channels that look like lines, connecting the ports. Scientists at NASA's Marshall Space Flight Center (MSFC) in Huntsville, Alabama designed this chip to grow biological crystals on the International Space Station. Through this research, they discovered that this technology is ideally suited for solving the challenges of the Vision for Space Exploration. For example, thousands of chips the size of dimes could be loaded on a Martian rover looking for biosignatures of past or present life. Other types of chips could be placed in handheld devices used to monitor microbes in water or to quickly conduct medical tests on astronauts. (NASA/MSFC/D.Stoffer)

  15. Diabetes and Dietary Supplements

    Science.gov (United States)

    ... R S T U V W X Y Z Diabetes and Dietary Supplements: In Depth Share: On This ... much do we know about dietary supplements for diabetes? Many studies have investigated dietary supplements, including vitamins, ...

  16. Using Dietary Supplements Wisely

    Science.gov (United States)

    ... U V W X Y Z Using Dietary Supplements Wisely Share: On This Page Key Points About ... help ensure coordinated and safe care. About Dietary Supplements Dietary supplements were defined in a law passed ...

  17. Multivitamin/Mineral Supplements

    Science.gov (United States)

    ... en español Health Professional Other Resources Multivitamin/mineral Supplements Fact Sheet for Consumers Have a question? Ask ... MVMs? Disclaimer What are multivitamin/mineral (MVM) dietary supplements? Multivitamin/mineral (MVM) supplements contain a combination of ...

  18. Designing Viable Business Models for Living Labs

    Directory of Open Access Journals (Sweden)

    Bernhard R. Katzy

    2012-09-01

    Full Text Available Over 300 regions have integrated the concept of living labs into their economic development strategy since 2006, when the former Finnish Prime Minister Esko Aho launched the living lab innovation policy initiative during his term of European presidency. Despite motivating initial results, however, success cases of turning research into usable new products and services remain few and uncertainty remains on what living labs actually do and contribute. This practitioner-oriented article presents a business excellence model that shows processes of idea creation and team mobilization, new product development, user involvement, and entrepreneurship through which living labs deliver high-potential investment opportunities. Customers of living labs are identified as investors such as venture capitalists or industrial firms because living labs can generate revenue from them to create their own sustainable business model. The article concludes that living labs provide extensive support “lab” infrastructure and that it remains a formidable challenge to finance it, which calls for a more intensive debate.

  19. Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

    Directory of Open Access Journals (Sweden)

    Maria Luisa Scatassa

    2017-01-01

    Full Text Available Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocinlike inhibitory substances (BLIS, produced by lactic acid bacteria (LAB, having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials. First, raw and UHT milk were inoculated with LAB strains alone, and LAB strains mixed with L. monocytogenes. Second, mini-cheeses containing LAB and/or L. monocytogenes were produced. Third, two traditional Sicilian cheeses inoculated with a multi-strain LAB mixture combined with L. monocytogenes were produced. The addition of BLIS produced by LAB to milk and in mini-cheese production was unable to inhibit the growth of L. monocytogenes. However, an anti-Listeria effect was observed in the Pecorino Siciliano cheeses, where, after 15 days of ripening, the cheeses with added LAB had fewer L. monocytogenes compared to the control cheeses with no added LAB, while in the Vastedda della valle del Belìce cheeses, the multi-strain LAB mixture completely prevented the growth of L. monocytogenes.

  20. 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.

  1. Stability of a lab-scale biofilm for simultaneous removal of phosphorus and nitrate

    DEFF Research Database (Denmark)

    Falkentoft, Christina Maria; Harremoës, Poul; Mosbæk, Hans

    2001-01-01

    A lab-scale biofilm reactor for simultaneous removal of phosphorus and nitrate was operated for one and a half years. Despite using only well defined synthetic wastewater and well defined operation, the activity varied significantly over the months. It was speculated that microbial population...... to the importance of the history of the bacteria when considering biological P removal, on-line measurements are strongly recommended for research on this subject. Microbial characterisation methods are recommended as an assisting tool in further research....

  2. 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.

  3. Baseball Physics: A New Mechanics Lab

    Science.gov (United States)

    Wagoner, Kasey; Flanagan, Daniel

    2018-05-01

    The game of baseball provides an interesting laboratory for experimenting with mechanical phenomena (there are many good examples in The Physics Teacher, available on Professor Alan Nathan's website, and discussed in Physics of Baseball & Softball). We have developed a lab, for an introductory-level physics course, that investigates many of these phenomena. The lab uses inexpensive, readily available equipment such as wooden baseball bats, baseballs, and actual Major League Baseball data. By the end of the lab, students have revisited many concepts they learned earlier in the semester and come away with an understanding of how to put seemingly disparate ideas together to analyze a fun sport.

  4. Annual Statistical Supplement, 2001

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2001 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  5. Annual Statistical Supplement, 2011

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2011 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  6. Annual Statistical Supplement, 2003

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2003 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  7. Annual Statistical Supplement, 2015

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2015 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  8. Annual Statistical Supplement, 2000

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2000 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  9. Annual Statistical Supplement, 2005

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2005 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  10. Annual Statistical Supplement, 2014

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2014 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  11. Annual Statistical Supplement, 2009

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2009 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  12. Annual Statistical Supplement, 2017

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2017 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  13. Annual Statistical Supplement, 2008

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2008 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  14. Annual Statistical Supplement, 2010

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2010 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  15. Annual Statistical Supplement, 2016

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2016 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  16. Annual Statistical Supplement, 2004

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2004 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  17. Annual Statistical Supplement, 2002

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2002 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  18. Annual Statistical Supplement, 2007

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2007 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  19. Annual Statistical Supplement, 2006

    Data.gov (United States)

    Social Security Administration — The Annual Statistical Supplement, 2006 includes the most comprehensive data available on the Social Security and Supplemental Security Income programs. More than...

  20. Lactic Acid Bacteria Differentially Activate Natural Killer Cells

    DEFF Research Database (Denmark)

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

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

  1. Review - Lactic acid bacteria in traditional fermented Asian foods.

    Science.gov (United States)

    Azam, Mariya; Mohsin, Mashkoor; Ijaz, Hira; Tulain, Ume Ruqia; Ashraf, Muhammad Adnan; Fayyaz, Ahad; Abadeen, Zainul; Kamran, Qindeel

    2017-09-01

    Lactic acid bacteria play vital roles in various fermented foods in Asia. This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food. The lactic acid bacteria associated with foods now include species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. Lactic acid bacteria (LAB) are involved in many fermentation processes of Asian traditional foods, demonstrating their profound effects on improving food quality and food safety. During the past few decades' interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf-life of protein-rich products such as meats and fish. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as idli, kishk, sauerkraut, koumiss, Suan-tsai, stinky tofu, Chinese sausage and kefir. The roles of LAB and the reasons for their common presence are also discussed.

  2. Labs not in a lab: A case study of instructor and student perceptions of an online biology lab class

    Science.gov (United States)

    Doiron, Jessica Boyce

    Distance learning is not a new phenomenon but with the advancement in technology, the different ways of delivering an education have increased. Today, many universities and colleges offer their students the option of taking courses online instead of sitting in a classroom on campus. In general students like online classes because they allow for flexibility, the comfort of sitting at home, and the potential to save money. Even though there are advantages to taking online classes, many students and instructors still debate the effectiveness and quality of education in a distant learning environment. Many universities and colleges are receiving pressure from students to offer more and more classes online. Research argues for both the advantages and disadvantages of online classes and stresses the importance of colleges and universities weighing both sides before deciding to adopt an online class. Certain classes may not be suitable for online instruction and not all instructors are suitable to teach online classes. The literature also reveals that there is a need for more research on online biology lab classes. With the lack of information on online biology labs needed by science educators who face the increasing demand for online biology labs, this case study hopes to provide insight into the use of online biology lab classes and the how students and an instructor at a community college in Virginia perceive their online biology lab experience as well as the effectiveness of the online labs.

  3. The Design:Lab as platform in participatory design research

    DEFF Research Database (Denmark)

    Binder, Thomas; Brandt, Eva

    2008-01-01

    The notion of laboratory or simply 'lab' has become popular in recent years in areas outside science and technology development. Learning Labs, Innovation Labs, Usability Labs, Media and Communication Labs and even Art Labs designate institutions or fora dedicated to change and experimentation...... as others have frequently used other metaphors like workshop, studio or atelier in design research. In this article we will argue that the laboratory metaphor is particularly suitable and useful for the design:lab, and we will give examples of how we have worked with the design:lab as a platform...

  4. A lab-scale model system for cocoa bean fermentation.

    Science.gov (United States)

    Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Pedan, Vasilisa; Leischtfeld, Susette Freimüller; Meile, Leo; Schwenninger, Susanne Miescher

    2018-04-01

    Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3-12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures.

  5. Antimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against Shigella strains.

    Science.gov (United States)

    Zare Mirzaei, Elnaze; Lashani, Elahe; Davoodabadi, Abolfazl

    2018-01-01

    Background: Lactic acid bacteria (LAB) are normal flora of the mouth, intestines and the female genital tract. They are also frequently found in meat, vegetables, and dairy products. Most of probiotic bacteria belong to the LAB group. Some probiotic LAB are useful in prevention and treatment of diarrheal diseases. The aim of this study was to investigate the antimicrobial properties of LAB isolated from traditional yogurt and milk against Shigella strains. Materials and methods: Forty LAB strains were isolated from traditional yogurt and milk. The antimicrobial activity of LAB against Shigella strains (eight S. flexneri , four S. sonnei ) was examined using the agar-well diffusion assay. LAB strains with antimicrobial effect against all Shigella strains were identified by 16S rRNA gene sequencing. Results: Six LAB strains inhibited the growth of all 12 Shigella strains. Lb. paracasei Y1-3, Lb. paracasei Y8-1 and Lb. fermentum Y2-2 were isolated from yogurt. Lb. paracasei M18-1, Lb. parelimentarius M4-3 and Lb. plantarum M19-1 were isolated from milk. Conclusion: This study showed that Lactobacillus strains with good inhibitory activity against S. flexneri and S. sonnei could be isolated from traditional yogurt and milk.

  6. Manganese Ion Increases LAB-yeast Mixed-species Biofilm Formation.

    Science.gov (United States)

    Nozaka, Soma; Furukawa, Soichi; Sasaki, Miwa; Hirayama, Satoru; Ogihara, Hirokazu; Morinaga, Yasushi

    2014-01-01

    Remarkable LAB-yeast mixed-species biofilm was formed by lactic acid bacteria (LAB) Lactobacillus plantarum ML11-11 isolated from Fukuyama pot vinegar and Saccharomyces cerevisiae. This mixed-species biofilm formation increased in proportion to the YPD medium concentration but decreased in proportion to the MRS medium concentration. The effect of MRS components on mixed-species biofilm formation was investigated in a YPD medium environment, and it was clarified that beef extract (one of the MRS medium components) decreased mixed-species biofilm formation. On the other hand, manganese sulfate (another component in MRS) remarkably increased both LAB single- and LAB-yeast mixed-species biofilm formation. LAB single- and mixed-species biofilm formation were increased in proportion to the manganese sulfate concentration up to 1 mM and 100 μM, respectively. The growth of L. plantarum ML11-11 was increased significantly by the addition of 10 μM manganese sulfate and was resistant to higher concentration of up to 100 mM, but growth of S. cerevisiae was sensitive to manganese ion above 100 μM. These results suggested that mixed-species biofilm formation could be controlled artificially by controlling the manganese ion level.

  7. Fabrication of Polymerase Chain Reaction Plastic Lab-on-a-Chip Device for Rapid Molecular Diagnoses.

    Science.gov (United States)

    Trinh, Kieu The Loan; Zhang, Hainan; Kang, Dong-Jin; Kahng, Sung-Hyun; Tall, Ben D; Lee, Nae Yoon

    2016-05-01

    We aim to fabricate a thermoplastic poly(methylmethacrylate) (PMMA) Lab-on-a-Chip device to perform continuous- flow polymerase chain reactions (PCRs) for rapid molecular detection of foodborne pathogen bacteria. A miniaturized plastic device was fabricated by utilizing PMMA substrates mediated by poly(dimethylsiloxane) interfacial coating, enabling bonding under mild conditions, and thus avoiding the deformation or collapse of microchannels. Surface characterizations were carried out and bond strength was measured. The feasibility of the Lab-on-a-Chip device for performing on-chip PCR utilizing a lab-made, portable dual heater was evaluated. The results were compared with those obtained using a commercially available thermal cycler. A PMMA Lab-on-a-Chip device was designed and fabricated for conducting PCR using foodborne pathogens as sample targets. A robust bond was established between the PMMA substrates, which is essential for performing miniaturized PCR on plastic. The feasibility of on-chip PCR was evaluated using Escherichia coli O157:H7 and Cronobacter condimenti, two worldwide foodborne pathogens, and the target amplicons were successfully amplified within 25 minutes. In this study, we present a novel design of a low-cost and high-throughput thermoplastic PMMA Lab-on-a-Chip device for conducting microscale PCR, and we enable rapid molecular diagnoses of two important foodborne pathogens in minute resolution using this device. In this regard, the introduced highly portable system design has the potential to enable PCR investigations of many diseases quickly and accurately.

  8. Detoxification of cancerogenic compounds by lactic acid bacteria strains.

    Science.gov (United States)

    Lili, Zhao; Junyan, Wei; Hongfei, Zhao; Baoqing, Zhu; Bolin, Zhang

    2017-10-20

    Carcinogens in food are an important issue that threat people's health right now. Lactic acid bacteria (LAB) strains as well-known probiotics have shown numerous perspectives in being used as a good food additive to confront cancerogenic compounds in recent years. Some LAB strains can remove cancerogenic compounds from medium environment via direct physical binding and avoid re-pollution of poisonous secondary metabolites which are generated from degradation of cancerogenic compounds. This article presents a whole overview of the physical-binding of LAB strains to such common cancerogenic compounds existed in food and feed environments as mycotoxins, polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HAs) and pthalic acid esters (PAEs).In most cases, summaries of these published researches show that the binding of LAB strains to cancerogenic compounds is a physical process. Binding sites generally take place in cell wall, and peptidoglycan from LAB cells is the chief binding site. The adsorption of lactic acid bacteria to cancerogenic compounds is strain-specific. Specially, the strains from the two genera Lactobacillus and Bifidobacterium show a better potential in binding cancerogenic compounds. Moreover, we firstly used molecular dynamic computer model as a highly potential tool to simulate the binding behavior of peptidoglycan from Lactobacillus acidophilus to DBP, one of pthalic acid esters with genetic toxicity. It was seen that the theoretical data were quite consistent with the experimental results in terms of the ability of this bacterium to bind DBP. Also, the toxicity reduction of cancerogenic compounds by LAB strains could be achieved either in gastrointestinal model or animal tests and clinical researches as well. In conclusion, carefully selected LAB strains should be a good solution as one of safety strategies to reduce potential risk of cancerogenic compounds from food-based products.

  9. Style as Supplement - Supplement as Style

    DEFF Research Database (Denmark)

    Sørensen, Bent

    as a meta-documentary, or an always-already deconstructed communication mainly dealing with the act of communicating about philosophy, rather than communicating philosophical insight as such. Philosophy is thus shown to be communication, transmission, situated and framed speech acts - supplements...... and deferrals. This is of course another link in the infinite Derridean chain of supplements to supplements of supplements - in his writings, his persona and the legacy of images of him left behind in the archives. How does this perpetual deferral reflect itself in Derrida's visual and verbal style......, or inversely how does his style always/already produce these supplements and deferrals?...

  10. Supplementation with Lactobacillus paracasei or Pediococcus pentosaceus does not prevent diarrhoea in neonatal pigs infected with Escherichia coli F18

    DEFF Research Database (Denmark)

    Andersen, Anders Daniel; Cilieborg, Malene Skovsted; Lauridsen, Charlotte

    2017-01-01

    Infectious diarrhoea is a worldwide problem in newborns. Optimal bacterial colonisation may enhance gut maturation and protect against pathogenic bacteria after birth. We hypothesised that lactic acid bacteria (LAB) administration prevents pathogen-induced diarrhoea in formula-fed newborns. Newborn...... with decreased activities in most cases after F18 and LAB inoculation. Bacterial density in colon mucosa increased after F18 inoculation (Pacids were increased by PEP (P

  11. Virtual labs in Leonardo da Vinci

    Directory of Open Access Journals (Sweden)

    Stanislaw Nagy

    2006-10-01

    Full Text Available This paper discusses the problem of virtual lab capabilities in the e-learning. Using combination of web conferencing and "virtual labs" capabilities, a new quality distance learning teaching is now in preparation and will be included in the course teaching to produce interactive, online simulations for the natural gas engineering studies. The activities are designed to enhance the existing curriculum and to include online assessments. A special care is devoted to the security problem between a server and a client computer. Several examples of the virtual labs related to the PVT thermodynamics, fluid flow, the natural gas well-testing, and thev gas network flow are prepared and tested. A major challenge for the 'CELGAS' system is in managing the delicate balance between the student collaboration and the isolation. Students may be encouraged to collaborate and work with each other, simulating their exploration of the lab material.

  12. LAB building a home for scientists

    CERN Document Server

    Fishman, Mark C

    2017-01-01

    Laboratories are both monasteries and space stations, redolent of the great ideas of generations past and of technologies to propel the future. Yet standard lab design has changed only little over recent years. Here Mark Fishman describes how to build labs as homes for scientists, to accommodate not just their fancy tools, but also their personalities. This richly illustrated book explores the roles of labs through history, from the alchemists of the Middle Ages to the chemists of the 19th and 20th centuries, and to the geneticists and structural biologists of today, and then turns to the special features of the laboratories Fishman helped to design in Cambridge, Shanghai, and Basel. Anyone who works in, or plans to build a lab, will enjoy this book, which will encourage them to think about how this special environment drives or impedes their important work.

  13. Jefferson Lab physics overview: Recent results

    International Nuclear Information System (INIS)

    I review highlights of the Jefferson Lab nucleon structure program. I shall emphasize recent results from experiments exploring the spin structure of the nucleon and from dedicated experiments aimed at accessing the generalized parton distributions (GPDs).

  14. Online labs and the MARVEL experience

    Directory of Open Access Journals (Sweden)

    Dieter Mueller

    2005-06-01

    Full Text Available MARVEL is a Leonardo da Vinci project that provides a framework to analyse the pedagogic effectiveness of online labs in various heterogeneous areas that include solar energy, robotics, electronics and electro-pneumatics. It is also used as a test bench to compare the implementation of purely remote labs, where all devices are real, versus mixed-reality environments, where real devices work together with simulation models. This paper describes the basic concepts underlying the implementation of such online labs and presents two case studies (which are openly available to the public. A final section discusses the main pedagogical implications of online labs and presents the research directions that are being considered as a follow-up from this project.

  15. Cockle Temperature Exposure Lab Experiment (2016)

    Data.gov (United States)

    U.S. Environmental Protection Agency — We carried out a lab experiment in which we exposed cockles to a range of air temperatures to simulate the physiological rigors of exposure to sunlight and air at...

  16. GeoLab Sample Handling System

    Data.gov (United States)

    National Aeronautics and Space Administration — This work builds upon the successes in developing and field testing GeoLab as part of the 2010 and 2011 Habitat Demonstration Unit (HDU) and Desert RATS activities....

  17. Photonics and Fiber Optics Processor Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The Photonics and Fiber Optics Processor Lab develops, tests and evaluates high speed fiber optic network components as well as network protocols. In addition, this...

  18. Airborne Low-Frequency Sonar (ALFS) Lab

    Data.gov (United States)

    Federal Laboratory Consortium — The ALFS lab is dedicated to support acoustic data analysis and processing software support to the AN/AQS-22 dipping sonar system. It includes stand-alone Software...

  19. Berkeley Lab Laser Accelerator (BELLA) facility

    Data.gov (United States)

    Federal Laboratory Consortium — The Berkeley Lab Laser Accelerator (BELLA) facility (formerly LOASIS) develops advanced accelerators and radiation sources. High gradient (1-100 GV/m) laser-plasma...

  20. European labs fight back against cuts

    CERN Multimedia

    König, R

    1997-01-01

    Germany's 1997 budget contains cuts amounting to 3.7% in funding of domestic research programs and in contributions to international labs. Contributions will be cut to the European Space Agency, the European Synchrotron facility and CERN.

  1. Generator Inspection Report: Bio - Lab, Inc.

    Science.gov (United States)

    Contains report from Georgia Department of Natural Resources of July 21, 1999 inspection of the Bio - Lab Incorporated Plant 4 in Conyers, Rockdale County, Georgia, reporting that no violations were observed.

  2. Thanatology for Everyone: Developmental Labs and Workshops

    Science.gov (United States)

    O'Connell, Walter E.; And Others

    1977-01-01

    In an effort to "treat" the growing death concerns of many medical staffs, an experiential death and dying lab was created. Its evolution to meet changing needs is discussed, as well as future potential for work in this area. (Author)

  3. Virtual Simulations as Preparation for Lab Exercises: Assessing Learning of Key Laboratory Skills in Microbiology and Improvement of Essential Non-Cognitive Skills.

    Directory of Open Access Journals (Sweden)

    Guido Makransky

    Full Text Available To investigate if a virtual laboratory simulation (vLAB could be used to replace a face to face tutorial (demonstration to prepare students for a laboratory exercise in microbiology.A total of 189 students who were participating in an undergraduate biology course were randomly selected into a vLAB or demonstration condition. In the vLAB condition students could use a vLAB at home to 'practice' streaking out bacteria on agar plates in a virtual environment. In the demonstration condition students were given a live demonstration from a lab tutor showing them how to streak out bacteria on agar plates. All students were blindly assessed on their ability to perform the streaking technique in the physical lab, and were administered a pre and post-test to determine their knowledge of microbiology, intrinsic motivation to study microbiology, and self-efficacy in the field of microbiology prior to, and after the experiment.The results showed that there were no significant differences between the two groups on their lab scores, and both groups had similar increases in knowledge of microbiology, intrinsic motivation to study microbiology, as well as self-efficacy in the field of microbiology.Our data show that vLABs function just as well as face to face tutorials in preparing students for a physical lab activity in microbiology. The results imply that vLABs could be used instead of face to face tutorials, and a combination of virtual and physical lab exercises could be the future of science education.

  4. Virtual Simulations as Preparation for Lab Exercises: Assessing Learning of Key Laboratory Skills in Microbiology and Improvement of Essential Non-Cognitive Skills.

    Science.gov (United States)

    Makransky, Guido; Thisgaard, Malene Warming; Gadegaard, Helen

    2016-01-01

    To investigate if a virtual laboratory simulation (vLAB) could be used to replace a face to face tutorial (demonstration) to prepare students for a laboratory exercise in microbiology. A total of 189 students who were participating in an undergraduate biology course were randomly selected into a vLAB or demonstration condition. In the vLAB condition students could use a vLAB at home to 'practice' streaking out bacteria on agar plates in a virtual environment. In the demonstration condition students were given a live demonstration from a lab tutor showing them how to streak out bacteria on agar plates. All students were blindly assessed on their ability to perform the streaking technique in the physical lab, and were administered a pre and post-test to determine their knowledge of microbiology, intrinsic motivation to study microbiology, and self-efficacy in the field of microbiology prior to, and after the experiment. The results showed that there were no significant differences between the two groups on their lab scores, and both groups had similar increases in knowledge of microbiology, intrinsic motivation to study microbiology, as well as self-efficacy in the field of microbiology. Our data show that vLABs function just as well as face to face tutorials in preparing students for a physical lab activity in microbiology. The results imply that vLABs could be used instead of face to face tutorials, and a combination of virtual and physical lab exercises could be the future of science education.

  5. Streptomyces Bacteria as Potential Probiotics in Aquaculture

    OpenAIRE

    Tan, Loh Teng-Hern; Chan, Kok-Gan; Lee, Learn-Han; Goh, Bey-Hing

    2016-01-01

    In response to the increased seafood demand from the ever-going human population, aquaculture has become the fastest growing animal food-producing sector. However, the indiscriminate use of antibiotics as a biological control agents for fish pathogens has led to the emergence of antibiotic resistance bacteria. Probiotics are defined as living microbial supplement that exert beneficial effects on hosts as well as improvement of environmental parameters. Probiotics have been proven to be effect...

  6. PLC Support Software at Jefferson Lab

    Energy Technology Data Exchange (ETDEWEB)

    P. Chevtsov; S. Higgins; S. Schaffner; D. Seidman

    2002-10-01

    Several Automation Direct (DirectNet) Programmable Logic Controllers (PLCs) have been integrated into the accelerator control system at Jefferson Lab. The integration is based on new software that consists of three main parts: a PLC driver with a state machine control block, a device support module, and a common serial driver. The components of new software and experience gained with the use of this software for beam dump systems at Jefferson Lab are presented.

  7. German lab wins linear collider contest

    CERN Multimedia

    Cartlidge, Edwin

    2004-01-01

    Particle physicists have chosen to base the proposed International Linear Collider on superconducting technology developed by an international collaboration centred on the DESY lab in Germany. The superconducting approach was chosen by an internatinal panel ahead of a rival technology developed at Stanford in the US and the KEK lab in Japan. The eagerly-awaited decision was announced at the International Conference on High Energy Physics in Beijing today (½ page)

  8. S'Cool LAB Summer CAMP 2017

    CERN Multimedia

    Woithe, Julia

    2017-01-01

    The S’Cool LAB Summer CAMP is an opportunity for high-school students (aged 16-19) from all around the world to spend 2 weeks exploring the fascinating world of particle physics. The 24 selected participants spend their summer at S’Cool LAB, CERN’s hands-on particle physics learning laboratory, for an epic programme of lectures and tutorials, team research projects, visits of CERN’s research installations, and social activities.

  9. Technology Roadmap: Lab-on-a-Chip

    OpenAIRE

    Pattharaporn Suntharasaj; Tugrul U Daim

    2010-01-01

    With the integration of microfluidic and MEMS technologies, biochips such as the lab-on-a-chip (LOC) devices are at the brink of revolutionizing the medical disease diagnostics industries. Remarkable advancements in the biochips industry are making products resembling Star Trek.s "tricorder" and handheld medical scanners a reality. Soon, doctors can screen for cancer at the molecular level without costly and cumbersome equipments, and discuss treatment plans based on immediate lab results. Th...

  10. LabVIEW Support at CERN

    CERN Multimedia

    HR Department

    2010-01-01

    Since the beginning of 2009, due to the CERN restructuring, LabVIEW support moved from the IT to the EN department, joining the Industrial Controls and Electronics Group (ICE). LabVIEW support has been merged with the Measurement, Test and Analysis (MTA) section which, using LabVIEW, has developed most of the measurement systems to qualify the LHC magnets and components over the past 10 years. The post mortem analysis for the LHC hardware commissioning has also been fully implemented using LabVIEW, customised into a framework, called RADE, for CERN needs. The MTA section has started with a proactive approach sharing its tools and experience with the CERN LabVIEW community. Its framework (RADE) for CERN integrated application development has been made available to the users. Courses on RADE have been integrated into the standard National Instruments training program at CERN. RADE and LabVIEW support were merged together in 2010 on a single email address:labview.support@cern.ch For more information please...

  11. Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products.

    Science.gov (United States)

    Moreno, Izildinha; Marasca, Elza Teresinha Grael; de Sá, Patrícia Blumer Zacarchenco Rodrigues; de Souza Moitinho, Josiane; Marquezini, Miriam Gonçalves; Alves, Márcia Regina Cucatti; Bromberg, Renata

    2018-02-02

    In this study, the probiotic potential of five bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from meat products, was investigated. They were presumptively identified as Lactococcus lactis subsp. cremoris CTC 204 and CTC 483, L. lactis subsp. hordinae CTC 484, and Lactobacillus plantarum CTC 368 and CTC 469 according to morphological, biochemical, and physiological characteristics. Analysis of genetic variability (random amplified polymorphic (RAPD)-PCR) and whole-cell proteins (SDS-PAGE) revealed similarity between Lactobacillus strains and variability among Lactococcus strains. The evaluation of the probiotic potential showed that the five LAB strains were tolerant to pH 2.0, and only strain CTC 469 was tolerant to the lowest concentration of the bile salts evaluated (0.1%). All strains showed survival or growth ability at 4, 25, and 37 °C, and tolerance at - 20 °C. Although strain CTC 204 in TSB Broth supplemented with MgSO 4 showed the highest intensity of biofilm production, this compound was produced by all of them. The safety assessment showed that no thermonuclease, hemolytic, or gelatinase activities were detected. All strains were resistant to erythromycin and sensitive to amoxicillin and phenoxymethylpenicillin; furthermore, CTC 204 was resistant to chloramphenicol, CTC 368 and CTC 469 to chloramphenicol and vancomycin, CTC 483 to tetracycline and vancomycin, and CTC 484 to clindamycin and chloramphenicol. The evaluated strains showed biogenic amine production; the lowest levels were produced by CTC 204 and CTC 368 strains. It was concluded that CTC 204 and CTC 368 strains have the greatest potential for becoming probiotics.

  12. Bleach vs. Bacteria

    Science.gov (United States)

    ... Articles | Inside Life Science Home Page Bleach vs. Bacteria By Sharon Reynolds Posted April 2, 2014 Your ... hypochlorous acid to help kill invading microbes, including bacteria. Researchers funded by the National Institutes of Health ...

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

    Directory of Open Access Journals (Sweden)

    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.

  14. Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism.

    Science.gov (United States)

    Bokulich, Nicholas A; Mills, David A

    2012-08-01

    Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal restriction fragment length polymorphism (TRFLP)-based assay for the detection and identification of lactic acid bacteria and Bacilli during wine, beer, and food fermentations. This technique can sensitively discriminate most species of Lactobacillales, and most genera of Bacillales, in mixed culture, as indicated by both bioinformatic predictions and empirical observations. This method was tested on a range of beer and wine fermentations containing mixed LAB communities, demonstrating the efficacy of this technique for discriminating LAB in mixed culture. Copyright © 2012 Elsevier Ltd. All rights reserved.

  15. 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.

  16. Assessing Usage and Maximizing Finance Lab Impact: A Case Exploration

    Science.gov (United States)

    Noguera, Magdy; Budden, Michael Craig; Silva, Alberto

    2011-01-01

    This paper reports the results of a survey conducted to assess students' usage and perceptions of a finance lab. Finance labs differ from simple computer labs as they typically contain data boards, streaming market quotes, terminals and software that allow for real-time financial analyses. Despite the fact that such labs represent significant and…

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

    OpenAIRE

    Kaur, Baljinder; Chakraborty, Debkumar; Kumar, Balvir

    2013-01-01

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

  18. Lactic Acid Bacteria May Impact Intestinal Barrier Function by Modulating Goblet Cells.

    Science.gov (United States)

    Ren, Chengcheng; Dokter-Fokkens, Jelleke; Figueroa Lozano, Susana; Zhang, Qiuxiang; de Haan, Bart J; Zhang, Hao; Faas, Marijke M; de Vos, Paul

    2018-01-15

    Lactic acid bacteria (LAB) are recognized to promote gastrointestinal health by mechanisms that are not fully understood. LABs might modulate the mucus and thereby enhance intestinal barrier function. Herein, we investigate effects of different LAB strains and species on goblet cell genes involved in mucus synthesis. Gene expression profiles of goblet-cell-associated products (mucin MUC2, trefoil factor 3, resistin-like molecule β, carbohydrate sulfotransferase 5, and galactose-3-O-sulfotransferase 2) induced by LAB or their derived conditioned medium in human goblet cell line LS174T are studied. Effects of LAB on gene transcription are assessed with or without exposure to TNF-α, IL-13, or the mucus damaging agent tunicamycin. LAB do impact the related genes in a species- and strain-specific fashion and their effects are different in the presence of the cytokines and tunicamycin. Bioactive factors secreted by some strains are also found to regulate goblet cell-related genes. Our findings provide novel insights in differences in modulatory efficacy on mucus genes between LAB species and strains. This study further unravels direct interactions between LAB and intestinal goblet cells, and highlights the importance of rationally selecting appropriate LAB candidates to achieve specific benefits in the gut. © 2018 The Authors. Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  19. The Design:Lab as platform in participatory design research

    DEFF Research Database (Denmark)

    Binder, Thomas; Brandt, Eva

    2008-01-01

    The notion of laboratory or simply 'lab' has become popular in recent years in areas outside science and technology development. Learning Labs, Innovation Labs, Usability Labs, Media and Communication Labs and even Art Labs designate institutions or fora dedicated to change and experimentation....... Influenced by these currents we use the expression 'Design:Lab' as a shorthand description of open collaborations between many stakeholders sharing a mutual interest in design research in a particular field. Many have reacted to the term 'laboratory' or 'lab' as foreign and awkward to design, and we as well...... as others have frequently used other metaphors like workshop, studio or atelier in design research. In this article we will argue that the laboratory metaphor is particularly suitable and useful for the design:lab, and we will give examples of how we have worked with the design:lab as a platform...

  20. Practical approach for production of bacteria-based agent-contained light weight aggregates to make concrete self-healing

    NARCIS (Netherlands)

    Mors, R.M.; Jonkers, H.M.

    2013-01-01

    A functional experimental concrete system has been developed in our lab, in which a two component bacteria-based healing agent contained in a protective reservoir is included in the concrete mixture. Incorporated bacteria have the potential to produce copious amounts of calcium carbonate based

  1. eLabEL: Technology-supported living labs in primary care

    NARCIS (Netherlands)

    Vermeulen, Joan; Huygens, Martine; de Witte, Luc P.; Oude Nijeweme-d'Hollosy, Wendeline; Swinkels, Ilse; van Velsen, Lex Stefan; Jansen, Yvonne

    2015-01-01

    Telecare technologies and eHealth applications can support patients and care professionals. However, these technologies are currently not being implemented in primary care. The eLabEL project aims to contribute to a solution for this problem by establishing Living Labs in which patients, healthcare

  2. The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health

    Directory of Open Access Journals (Sweden)

    C. DALY

    2008-12-01

    Full Text Available Fermentation of various foodstuffs by lactic acid bacteria (LAB is one of the oldest forms of biopreservation practised by mankind. In recent years, significant advances have been made in elucidating the genetic and physiological basis of key LAB traits involved in these industrially significant processes. One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. Interest in these compounds has grown substantially due to their potential usefulness as natural substitutes for chemical food preservatives in the production of foods with enhanced shelflife and/or safety. There is growing consumer awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating many positive health effects. In addition, some LAB are currently being assessed for their ability to act as live delivery vectors in the development of new oral vaccines.;

  3. Are Virtual Labs as Effective as Hands-on Labs for Undergraduate Physics? A Comparative Study at Two Major Universities

    Science.gov (United States)

    Darrah, Marjorie; Humbert, Roxann; Finstein, Jeanne; Simon, Marllin; Hopkins, John

    2014-01-01

    Most physics professors would agree that the lab experiences students have in introductory physics are central to the learning of the concepts in the course. It is also true that these physics labs require time and money for upkeep, not to mention the hours spent setting up and taking down labs. Virtual physics lab experiences can provide an…

  4. Recombinant lactic acid bacteria as mucosal biotherapeutic agents.

    Science.gov (United States)

    Daniel, Catherine; Roussel, Yvonne; Kleerebezem, Michiel; Pot, Bruno

    2011-10-01

    The safety status of lactic acid bacteria (LAB) and their capacity to survive the passage through the gastrointestinal tract (GI tract) have rendered them excellent candidates for the production of therapeutic proteins and their delivery in situ to the GI tract. During the past two decades, major health benefits of mucosally administered recombinant LAB have been successfully demonstrated, predominantly using animal models. However, the field has recently moved into the era of human clinical trials. In this review, we provide a timely update on the recent important advances made in this field, and outline the potential of recombinant LAB as therapeutic tools for their safe and efficient use in human health. Copyright © 2011 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

    Wu, Chongde; Huang, Jun; Zhou, Rongqing

    2014-02-01

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

  6. Are Remote Labs Worth the Cost? Insights From a Study of Student Perceptions of Remote Labs

    Directory of Open Access Journals (Sweden)

    David Uttal

    2011-05-01

    Full Text Available Remote online laboratories enable students to conduct scientific investigations using real experimental equipment. However, scaling up remote labs may require significant costs in purchasing and maintaining expensive equipment compared to scaling simulated labs. While these costs are a consequence of using physical equipment, we argue that there are unique educational advantages to remote labs. This paper presents the results of a preliminary study of student perceptions of a remote lab in comparison to an identical lab experience with simulated data. The findings reveal several intriguing themes that highlight the pedagogical value of remote laboratories. In addition, we provide recommendations for the design and pedagogy of online laboratory experiences based on our findings.

  7. Medical student responses to clinical procedure teaching in the anatomy lab.

    Science.gov (United States)

    Wilson, Donald R; Nava, Pedro B

    2010-03-01

    the teaching of gross anatomy to first-year medical students has progressed from a 'stand-alone' discipline to one with much clinical emphasis. The curriculum at Loma Linda University School of Medicine has had increasing clinical correlates in recent years. We decided to supplement this with procedure demonstrations early in the course, and measure the student response. clinical procedures were performed on cadavers in the anatomy lab. For example, pleural and pericardial effusions were simulated by placing bags of intravenous fluid in the pleural and pericardial cavities; pneumothorax and tension pneumothorax were simulated using an inflatable rubber bladder. Videos were made and then presented in sequence with gross anatomy lectures. The student response was evaluated with a survey sheet. the Student response was overwhelmingly positive, with all students stating that the presentations made anatomy more relevant, and most indicating that anatomy also became easier to learn. Feedback confirmed that first-year medical students have a strong clinical orientation, which can facilitate both the teaching and learning of gross anatomy. advantages of having clinicians present simulated procedures in the anatomy lab include: heightened student interest; mentoring and modelling for students; introduction to clinical concepts now encountered in basic science examinations; supplementation of the thinning ranks of qualified gross anatomy teachers. The use of intravenous fluid bags and distensible bladders to simulate abnormal collections of fluid and air in body cavities is simple, inexpensive, and can be replicated in any anatomy lab. Blackwell Publishing Ltd 2010.

  8. Beneficial effects of antioxidative lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Hisako Nakagawa

    2017-01-01

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

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

    Directory of Open Access Journals (Sweden)

    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.

  10. 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)

  11. FERMENTATION QUALITY OF KING GRASS SILAGE TREATED WITH LIQUID OR DRIED INOCULANT OF LACTIC ACID BACTERIA

    Directory of Open Access Journals (Sweden)

    B. Santoso

    2016-03-01

    Full Text Available The aim of this study was to evaluate the nutritive value and fermentation characteristic of king grass silage treated with addition of liquid or dried lactic acid bacteria (LAB inoculant. Experiment was arranged to a completely randomized design with four treatments and three replications. Four treatments as follows (A king grass without LAB inoculant as the control; (B king grass + 30 ml of liquid of epiphytic LAB inoculant/kg of fresh forage; (C king grass + 30 g of freeze-dried powder of LAB inoculant/kg of fresh forage; (D king grass + 30 g of centrifuged powder of LAB inoculant/kg of fresh forage. The liquid LAB inoculant was sprayed on the top of grass and then mannualy mixed by hand. The intial LAB concentration in all inoculants were 1.0 × 106 cfu/g. About 500 g of silage materials were ensiled into plastic silos and stored at room temperatures (approximately 28oC for 30 days. Results showed that pH value, concentrations of lactic acid, N-amonia (NH3-N, butyric acid and total volatile fatty acids (VFA as well as Fleigh Point were affected by treatment of LAB inoculant. Silage treated with liquid or dried of LAB inoculant had lower (P<0.01 pH value compared to the control silage. Concentrations of NH3-N and butyric acid significantly decreased (P<0.01 in silage treated with LAB inoculants. Silage treated with centrifuged powder of LAB inoculant had the highest (P<0.05 Fleigh Point than other silage. In vitro neutral detergent fiber (NDF digestibility was significantly higher (P<0.05 in silage treated with LAB inoculant compared to the control silage.

  12. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

    CSIR Research Space (South Africa)

    Kostinek, M

    2005-08-01

    Full Text Available Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glycosides...

  13. Lactic acid bacteria stress response to preservation processes in the beverage and juice industry.

    Science.gov (United States)

    Bucka-Kolendo, Joanna; Sokołowska, Barbara

    2017-01-01

    In this review we summarize stress factors that affect the lactic acid bacteria (LAB) and cause different molecular stress responses. LAB belong to a group of bacteria that is very widespread in food and beverages. They are present, and desired, in fermented products like yogurts, cheese, vegetables, meat or wine. In most of them, LAB are providing positive sensory and nutritive features. However, as harmless and desired microbes in one product, LAB can cause spoilage and a bad taste of others, especially in juices and beverages. LAB are resistant to many stress factors which allows them to survive in harsh environments. The most common stress factors they have to deal with are: heat, cold, acidity, NaCl and high hydrostatic pressure (HHP). Their ability to survive depends on their skills to cope with stress factors. Under stress conditions, LAB activate mechanisms that allow them to adjust to the new conditions, which can influence their viability and technological properties. This ability to adapt to different stress conditions may come from the cross-protection systems they have, as resistance to one factor may help them to deal with the other stress effectors. LAB are highly valuable for the food industry and that is why it is important to understand their stress response mechanisms.

  14. 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.

  15. Environment monitoring using LabVIEW

    International Nuclear Information System (INIS)

    Hawtree, J.

    1995-01-01

    A system has been developed for electronically recording and monitoring temperature, humidity, and other environmental variables at the Silicon Detector Facility located in Lab D. The data is collected by LabVIEW software, which runs in the background on an Apple Macintosh. The software is completely portable between Macintosh, MS Windows, and Sun platforms. The hardware includes a Macintosh with 8 MB of RAM; an external ADC-1 analog-to-digital converter that uses a serial port; LabVIEW software; temperature sensors; humidity sensors; and other voltage/current sensing devices. ADC values are converted to ASCII strings and entered into files which are read over Ethernet. Advantages include automatic logging, automatic recovery after power interruptions, and the availability of stand-alone applications for other locations with inexpensive software and hardware

  16. A Moodle extension to book online labs

    Directory of Open Access Journals (Sweden)

    Antonio C. Cardoso

    2005-11-01

    Full Text Available The social constructivist philosophy of Moodle makes it an excellent choice to deliver e-learning contents that require collaborative activities, such as those that are associated with online labs. In the case of online labs that enable web access to real devices (remote workbenches, access time should be reserved beforehand. A booking tool will avoid access conflicts and at the same time will help the students to organise their time and activities. This paper presents a Moodle extension that was developed within the Leonardo da Vinci MARVEL project, with the objective of meeting this requirement. The booking tool presented enables resource sharing in general and may be used to organise access to any type of scarce resources, such as to online labs and to the videoconferencing rooms that are needed to support collaborative activities.

  17. Collaborative Creation of a Lab Rubric

    Directory of Open Access Journals (Sweden)

    Carrie Miller-DeBoer

    2011-03-01

    Full Text Available While there are a number of tested rubrics in circulation, our task was to intervene in a particular situation: the lead professor was concerned because her graduate teaching assistants held negative views about student performance on the lab reports. GTAs found poor products frustrating, and admitted that their grading was thus superficial and provided no feedback to students. Specifically, GTAs did not feel equipped to evaluate writing and, as a result, simply graded on steps completed in the lab process.We have a rubric now for an Introduction to Zoology lab that could be submitted here as a pretty darn good rubric for other instructors to use. But the intent of our “Tips and Tools” is to describe the actual creation of the rubric. We believe the active “real time” development of the rubric carried as much or more value than the finished product.

  18. LabVIEW Real-Time

    CERN Multimedia

    CERN. Geneva; Flockhart, Ronald Bruce; Seppey, P

    2003-01-01

    With LabVIEW Real-Time, you can choose from a variety of RT Series hardware. Add a real-time data acquisition component into a larger measurement and automation system or create a single stand-alone real-time solution with data acquisition, signal conditioning, motion control, RS-232, GPIB instrumentation, and Ethernet connectivity. With the various hardware options, you can create a system to meet your precise needs today, while the modularity of the system means you can add to the solution as your system requirements grow. If you are interested in Reliable and Deterministic systems for Measurement and Automation, you will profit from this seminar. Agenda: Real-Time Overview LabVIEW RT Hardware Platforms - Linux on PXI Programming with LabVIEW RT Real-Time Operating Systems concepts Timing Applications Data Transfer

  19. Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food

    Directory of Open Access Journals (Sweden)

    Olga Lucía Mondragón Bernal

    2008-06-01

    Full Text Available This review shows the recent acid lactic bacteria advances, their functional and therapeutic potential, synthesis of polisaccharides and their possibilities of application in the cultures of starter industry, foods and healthful-foods. There are included topics that go from the origin of the lactic acid bacteria (LAB, tipic and industrial products applications, their biological and genetic characteristics, description of a diverse number of strains, their main products of fermentation, with a greater approach in the exo-polisaccharides producing for the application in the food industry, as well as concepts and advances in functional food like the symbiotic ones, until the future perspective of researchs.

  20. Adhesion Properties of Lactic Acid Bacteria on Intestinal Mucin

    Directory of Open Access Journals (Sweden)

    Keita Nishiyama

    2016-09-01

    Full Text Available Lactic acid bacteria (LAB are Gram-positive bacteria that are natural inhabitants of the gastrointestinal (GI tracts of mammals, including humans. Since Mechnikov first proposed that yogurt could prevent intestinal putrefaction and aging, the beneficial effects of LAB have been widely demonstrated. The region between the duodenum and the terminal of the ileum is the primary region colonized by LAB, particularly the Lactobacillus species, and this region is covered by a mucus layer composed mainly of mucin-type glycoproteins. The mucus layer plays a role in protecting the intestinal epithelial cells against damage, but is also considered to be critical for the adhesion of Lactobacillus in the GI tract. Consequently, the adhesion exhibited by lactobacilli on mucin has attracted attention as one of the critical factors contributing to the persistent beneficial effects of Lactobacillus in a constantly changing intestinal environment. Thus, understanding the interactions between Lactobacillus and mucin is crucial for elucidating the survival strategies of LAB in the GI tract. This review highlights the properties of the interactions between Lactobacillus and mucin, while concomitantly considering the structure of the GI tract from a histochemical perspective.

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

    Directory of Open Access Journals (Sweden)

    Yanhua Cui

    2015-06-01

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

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

    Directory of Open Access Journals (Sweden)

    Santoso B

    2013-06-01

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

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

    DEFF Research Database (Denmark)

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

    2006-01-01

    The development and maintenance of immune homeostasis indispensably depend on signals from the gut flora. Lactic acid bacteria (LAB), which are gram-positive (G+) organisms, are plausible significant players and have received much attention. Gram-negative (G-) commensals, such as members...

  4. Digital Design with KP-Lab

    Directory of Open Access Journals (Sweden)

    D. Ponta

    2007-08-01

    Full Text Available KP-Lab is an EU Integrated Project envisioning a learning system that facilitates innovative practices of sharing, creating and working with knowledge in education and workplaces. The project exploits a novel pedagogical view, the knowledge-creation metaphor of learning. According to such “trialogical” approach, cognition arises through collaborative work in systematically developing shared “knowledge artefacts”, such as concepts, plans, material products, or social practices. The paper presents the plan of a pilot course to test the KP-Lab methodologies and tools in the field of Digital Design.

  5. [Semiotic Studies Lab for Patient Care Interactions].

    Science.gov (United States)

    Nunes, Dulce Maria; Portella, Jean Cristtus; Bianchi e Silva, Laura

    2011-12-01

    The aim of this experience report is to present the Semiotic Studies Lab for Patient Care Interactions (Laboratório de Estudos Semióticos nas Interações de Cuidado - LESIC). The lab was set up at the Nursing School of the Federal University of Rio Grande do Sul (UFRGS), Brazil in 2010. It has the purpose of providing didactic and pedagogical updates, based on the Theory developed by the Paris School of Semiotics, that enable the increase of knowledge and interactive/observational skills regarding the nature and mastery of human care.

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

    NARCIS (Netherlands)

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

    2014-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Glisina Dwinoor Rembulan

    2015-07-01

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

  8. Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México

    OpenAIRE

    de la Fuente-Salcido, Norma M; Castañeda-Ramírez, José Cristobal; García-Almendárez, Blanca E; Bideshi, Dennis K; Salcedo-Hernández, Rubén; Barboza-Corona, José E

    2015-01-01

    Mexican Tuba (M-Tuba) and Tepache are Mexican fermented beverages prepared mainly with pineapple pulp and coconut palm, respectively. At present, reports on the microbiota and nutritional effects of both beverages are lacking. The purpose of this study was to determine whether M-Tuba and Tepache contain cultivable lactic acid bacteria (LAB) capable of producing bacteriocins. Tepache and M-Tuba contain mesophilic aerobic bacteria, LAB, and yeast. Bacillus subtilis, Listeria monocytogenes, List...

  9. The and Lactic Acid Bacteria Probiotics Influences Intestinal Mucin Gene Expression, Histomorphology and Growth Performance in Broilers

    Directory of Open Access Journals (Sweden)

    H. R. Aliakbarpour

    2012-09-01

    Full Text Available The aim of the present study was to evaluate the effect of commercial monostrain and multistrain probiotics in diets on growth performance, intestinal morphology and mucin gene (MUC2 expression in broiler chicks. Three hundred seventy-eight 1-d-old male Arian broiler chicks were allocated in 3 experimental groups for 6 wk. The birds were fed on a corn-soybean based diet and depending on the addition were labeled as follows: control-unsupplemented (C, birds supplemented with Bacillus subtilis (BS and lactic acid bacteria (LAB based probiotics. Each treatment had 6 replicates of 21 broilers each. Treatment effects on body weight, feed intake, feed conversion ratio and biomarkers such as intestinal goblet cell density, villus length, villus width, and mucin gene expression were determined. Total feed intake did not differ significantly between control birds and those fed a diet with probiotics (p>0.05. However, significant differences in growth performance were found. Final body weight at 42 d of age was higher in birds fed a diet with probiotics compared to those fed a diet without probiotic (p<0.05. Inclusion of Bacillus subtilis based probiotic in the diets also significantly affected feed conversion rate (FCR compared with control birds (p<0.05. No differences in growth performance were observed in birds fed different types of probiotic supplemented diets. Inclusion of lactic acid bacteria based probiotic in the diets significantly increased goblet cell number and villus length (p<0.05. Furthermore, diets with Bacillus subtilis based probiotics significantly increased gene expression (p<0.05, with higher intestinal MUC2 mRNA in birds fed diet with probiotics compared to those fed the control diet. In BS and LAB probiotic fed chicks, higher growth performance may be related to higher expression of the MUC2 gene in goblet cells and/or morphological change of small intestinal tract. The higher synthesis of the mucin gene after probiotic

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

    Science.gov (United States)

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

    2016-09-16

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

  11. Children and Dietary Supplements

    Science.gov (United States)

    ... Clinical Digest for health professionals Children and Dietary Supplements Share: September 2012 © Matthew Lester Research has shown that many children use herbs and other dietary supplements. However, there are little data available on their ...

  12. Dietary Supplements for Toddlers

    Science.gov (United States)

    ... Listen Español Text Size Email Print Share Dietary Supplements for Toddlers Page Content ​​If you provide your ... growth and brain development, so particular vitamins and supplements may be recommended. Rickets , for example, is a ...

  13. Taking iron supplements

    Science.gov (United States)

    ... medlineplus.gov/ency/article/007478.htm Taking iron supplements To use the sharing features on this page, ... levels. You may also need to take iron supplements as well to rebuild iron stores in your ...

  14. Low-cost micro condition monitoring system based on LabVIEW and SQL server

    Science.gov (United States)

    Jia, Zhizhou; Guo, Yu; Fan, Yajun

    2013-03-01

    Due to most of the existing condition monitoring systems have a rather complicated structure and the high cost makes even big companies can only afford on a few key equipments, a developing scheme of low-cost micro condition monitoring system based on LabVIEW and SQL Server is proposed in this paper. The low-cost micro condition monitoring system can realize the effective monitoring to general machinery by full taking the advantages of LabVIEW and SQL Server respectively. The system supplements the existing condition monitoring systems to some extent. It affords good applicability and expanding ability, which make it suitable for the equipment management of enterprises for general equipment condition monitoring and health maintenance.

  15. Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage

    Directory of Open Access Journals (Sweden)

    El Latifa Sri Suharto

    2016-08-01

    Full Text Available The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics, total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH inhibition assay of probiotic yogurt supplemented with roselle flower extract (Hibiscus sabdariffa L during cold storage. The experiment used treatment for types of yogurt as follows: cow’s milk probiotic yogurt + roselle, goat’s milk probiotic yogurt + roselle, cow’s milk yogurt, and goat’s milk yogurt. The yogurt was stored in cold storage and evaluated the quality and antioxidant activity variables on days 0, 3, 6, 9, 12, and 15th. The results showed that there were interaction (P<0.05 between types of yogurt and storage time on pH value and total lactic acid bacteria (LAB, but no interaction effect on viscosity. The types of yogurt significantly affected (P<0.05 aw, total titrable acid (TTA, total phenolic content, and antioxidant activity. Cow’s milk probiotic yogurt + roselle and goat’s milk probiotic yogurt + roselle were the best yogurt that contributed to a good quality and high antioxidant activity up to 15 d at cold storage.

  16. The Portuguese Contribution for lab2go - pt.lab2go

    Directory of Open Access Journals (Sweden)

    Maria Teresa Restivo

    2013-01-01

    Full Text Available Online experimentation provides innovative and valuable tools for use in academy, in high schools, in industry and in medical areas. It has also become a precious tool for educational and training purposes in any of those areas. Looking at online experimentation as a pure distance learning tool it represents a very efficient way of sharing hands-on capabilities, for example with developing countries. In Portugal a new consortium of online experimentation was created for fostering the national potential, using the Portuguese version of lab2go web platform, pt.lab2go. The authors pretend to demonstrate some of capabilities of the consortium in sharing online labs.

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

    Science.gov (United States)

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

    2009-01-28

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

  18. Modification of azo dyes by lactic acid bacteria.

    Science.gov (United States)

    Pérez-Díaz, I M; McFeeters, R F

    2009-08-01

    The ability of Lactobacillus casei and Lactobacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers. Fourteen other lactic acid bacteria (LAB) were screened for their capability to modify the food colouring tartrazine and other azo dyes of relevance for the textile industry. Most LAB modified tartrazine under anaerobic conditions, but not under aerobic conditions in modified chemically defined media. Microbial growth was not affected by the presence of the azo dyes in the culture medium. The product of the tartrazine modification by LAB was identified as a molecule 111 daltons larger than its precursor by liquid chromatography-mass spectrometry. This product had a purple colour under aerobic conditions and was colourless under anaerobic conditions. It absorbed light at 361 and 553 nm. LAB are capable of anabolizing azo dyes only under anaerobic conditions. IMPACT AND SIGNIFICANCE OF THE STUDY: Although micro-organisms capable of reducing the azo bond on multiple dyes have been known for decades, this is the first report of anabolism of azo dyes by food related micro-organisms, such as LAB.

  19. Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.

    Science.gov (United States)

    Chaikaew, Siriporn; Baipong, Sasitorn; Sone, Teruo; Kanpiengjai, Apinun; Chui-Chai, Naradorn; Asano, Kozo; Khanongnuch, Chartchai

    2017-09-01

    The microbiota of lactic acid bacteria (LAB) in thirty-five samples of Miang, a traditional fermented tea leaf product, collected from twenty-two different regions of eight provinces in upper northern Thailand was revealed through the culture-dependent technique. A total of 311 presumptive LAB strains were isolated and subjected to clustering analysis based on repetitive genomic element-PCR (rep-PCR) fingerprinting profiles. The majority of the strains belonged to the Lactobacillus genera with an overwhelming predominance of the Lb. plantarum group. Further studies of species-specific PCR showed that 201 of 252 isolates in the Lb. plantarum group were Lb. plantarum which were thus considered as the predominant LAB in Miang, while the other 51 isolates belonged to Lb. pentosus. In contrast to Lb. plantarum, there is a lack of information on the tannase gene and the tea tannin-tolerant ability of Lb. pentosus. Of the 51 Lb. pentosus isolates, 33 were found to harbor the genes encoding tannase and shared 93-99% amino acid identity with tannase obtained from Lb. pentosus ATCC 8041 T . Among 33 tannase gene-positive isolates, 23 isolates exhibited high tannin- tolerant capabilities when cultivated on de Man Rogosa and Sharpe agar-containing bromocresol purple (0.02 g/L, MRS-BCP) supplemented with 20% (v/v) crude tea extract, which corresponded to 2.5% (w/v) tannins. These Lb. pentosus isolates with high tannin-tolerant capacity are expected to be the high potential strains for functional tannase production involved in Miang fermentation as they will bring about certain benefits and could be used to improve the fermentation of tea products.

  20. Electronics Lab Instructors' Approaches to Troubleshooting Instruction

    Science.gov (United States)

    Dounas-Frazer, Dimitri R.; Lewandowski, H. J.

    2017-01-01

    In this exploratory qualitative study, we describe instructors' self-reported practices for teaching and assessing students' ability to troubleshoot in electronics lab courses. We collected audio data from interviews with 20 electronics instructors from 18 institutions that varied by size, selectivity, and other factors. In addition to describing…

  1. Encouraging Creativity in the Science Lab

    Science.gov (United States)

    Eyster, Linda

    2010-01-01

    Although science is a creative endeavor (NRC 1996, p. 46), many students think they are not encouraged--or even allowed--to be creative in the laboratory. When students think there is only one correct way to do a lab, their creativity is inhibited. Park and Seung (2008) argue for the importance of creativity in science classrooms and for the…

  2. FameLab - Swiss Semi Finals

    CERN Multimedia

    Corinne Pralavorio

    2012-01-01

    Twenty-two young scientists participated in the FameLab semi-final at CERN's Globe of Science and Innovation on 4 February, supported by a large audience and by more than 100 fans following via webcast. A panel of judges chose Lemmer and four other candidates to join five other semi-finalists at the national finals in Zurich on 30 March.

  3. mQoL smart lab

    DEFF Research Database (Denmark)

    De Masi, Alexandre; Ciman, Matteo; Gustarini, Mattia

    2016-01-01

    As a base for hypothesis formulation and testing, accurate, timely and reproducible data collection is a challenge for all researchers. Data collection is especially challenging in uncontrolled environments, outside of the lab and when it involves many collaborating disciplines, where the data mu...

  4. Information at a Cost: A Lab Experiment

    NARCIS (Netherlands)

    P. Robalo (Pedro); R.S. Sayag (Rei)

    2012-01-01

    textabstractThe supposed irrelevance of historical costs for rational decision making has been the subject of much interest in the economic literature. In this paper we explore whether individual decision making under risk is affected by the cost of the supplied information. Outside of the lab, it

  5. Nonverbal Communication and Writing Lab Tutorials.

    Science.gov (United States)

    Claywell, Gina

    Writing labs should utilize the knowledge gained from a variety of fields to enhance further their programs, particularly with regard to the study of nonverbal communication. Regardless of the sincerity and importance of the tutor's suggestions, nonverbal messages often are sent to the student which undermine the session. Various channels of…

  6. Design Lab 2005 : pilk steriilsesse elektrotulevikku

    Index Scriptorium Estoniae

    2005-01-01

    Design Lab kutsub disainereid ja üliõpilasi üle terve maailma tegelema kaugemale tulevikku suunatud visioonidega. 2005. a. konkurss otsis nutikaid ja säästlikke lahendusi, mis võiksid 2020. a. kodudes olla juba juurdunud, keskenduti kodutehnikale

  7. Carleton to oversee $40 million lab grant

    CERN Multimedia

    Singer, Zev

    2003-01-01

    "Carleton University got a major gift yesterday, as the federal government announced the university will oversee a $40-million grant to run the world's deepest underground lab at the Sudbury Neutrino Observatory. Five other universities are partners in the project" (1/2 page).

  8. Displacing Media: LCD LAB Artistic Residency

    Directory of Open Access Journals (Sweden)

    Filipe Pais

    2012-12-01

    Full Text Available This review refers to an artistic residency which took place at LCD LAB -  CAAA at Guimarães, in March, exploring a strategy for media art called Media Displacement. The text introduces the strategy very briefly and describes the residency's organization, structure, processses and the results produced.

  9. Surfactant Adsorption: A Revised Physical Chemistry Lab

    Science.gov (United States)

    Bresler, Marc R.; Hagen, John P.

    2008-01-01

    Many physical chemistry lab courses include an experiment in which students measure surface tension as a function of surfactant concentration. In the traditional experiment, the data are fit to the Gibbs isotherm to determine the molar area for the surfactant, and the critical micelle concentration is used to calculate the Gibbs energy of micelle…

  10. A Hardware Lab Anywhere At Any Time

    Directory of Open Access Journals (Sweden)

    Tobias Schubert

    2004-12-01

    Full Text Available Scientific technical courses are an important component in any student's education. These courses are usually characterised by the fact that the students execute experiments in special laboratories. This leads to extremely high costs and a reduction in the maximum number of possible participants. From this traditional point of view, it doesn't seem possible to realise the concepts of a Virtual University in the context of sophisticated technical courses since the students must be "on the spot". In this paper we introduce the so-called Mobile Hardware Lab which makes student participation possible at any time and from any place. This lab nevertheless transfers a feeling of being present in a laboratory. This is accomplished with a special Learning Management System in combination with hardware components which correspond to a fully equipped laboratory workstation that are lent out to the students for the duration of the lab. The experiments are performed and solved at home, then handed in electronically. Judging and marking are also both performed electronically. Since 2003 the Mobile Hardware Lab is now offered in a completely web based form.

  11. 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.

  12. LabVIEW A Developer's Guide to Real World Integration

    CERN Document Server

    Fairweather, Ian

    2011-01-01

    LabVIEW(t) has become one of the preeminent platforms for the development of data acquisition and data analysis programs. LabVIEW(t): A Developer's Guide to Real World Integration explains how to integrate LabVIEW into real-life applications. Written by experienced LabVIEW developers and engineers, the book describes how LabVIEW has been pivotal in solving real-world challenges. Each chapter is self-contained and demonstrates the power and simplicity of LabVIEW in various applications, from image processing to solar tracking systems. Many of the chapters explore how exciting new technologies c

  13. Examples of Dietary Supplement Interactions

    Science.gov (United States)

    ... Products Drug-Nutrient Interactions and Drug-Supplement Interactions | Examples of Dietary Supplement Interactions Drug-Nutrient Interactions and Drug-Supplement Interactions | Examples of Dietary Supplement Interactions Share Print Almost half ...

  14. Inducible secretion of phytate-degrading enzymes from bacteria ...

    African Journals Online (AJOL)

    More than 320 bacteria were isolated from the soil (Rhizosphere, endophyte, flowers and leaves) of Rosa damascena cv. Taifi and screened for phytase activity. Phytase activity was checked for 24 isolates in Bacillus broth media supplemented with and without rice bran. Twelve (12) isolates were found with detectable ...

  15. Effect of metalloporphyrins on red autofluorescence from oral bacteria

    NARCIS (Netherlands)

    Volgenant, C.M.C.; van der Veen, M.H.; de Soet, J.J.; ten Cate, J.M.

    2013-01-01

    The aim of this study was to assess the red autofluorescence from bacterial species related to dental caries and periodontitis in the presence of different nutrients in the growth medium. Bacteria were grown anaerobically on tryptic soy agar (TSA) supplemented with nutrients, including

  16. Glucose And Hydrocarbon Utilization By Bacteria Isolated From ...

    African Journals Online (AJOL)

    Hydrocarbon utilizing bacteria were isolated from diesel impacted sites at the University of Port Harcourt using the vapour phase transfer method. The isolates were identified as Bacillus, Pseudomonas, Acinetobacter, Serratia, and Micrococcus species. Examination of cultures supplemented with glucose revealed that the ...

  17. 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.

  18. Beneficial Protective Role of Endogenous Lactic Acid Bacteria Against Mycotic Contamination of Honeybee Beebread.

    Science.gov (United States)

    Janashia, Irakli; Choiset, Yvan; Jozefiak, Damian; Déniel, Franck; Coton, Emmanuel; Moosavi-Movahedi, Ali Akbar; Chanishvili, Nina; Haertlé, Thomas

    2018-01-03

    The purpose of this article is to reveal the role of the lactic acid bacteria (LAB) in the beebread transformation/preservation, biochemical properties of 25 honeybee endogenous LAB strains, particularly: antifungal, proteolytic, and amylolytic activities putatively expressed in the beebread environment have been studied. Seventeen fungal strains isolated from beebread samples were identified and checked for their ability to grow on simulated beebread substrate (SBS) and then used to study mycotic propagation in the presence of LAB. Fungal strains identified as Aspergillus niger (Po1), Candida sp. (BB01), and Z. rouxii (BB02) were able to grow on SBS. Their growth was partly inhibited when co-cultured with the endogenous honeybee LAB strains studied. No proteolytic or amylolytic activities of the studied LAB were detected using pollen, casein starch based media as substrates. These findings suggest that some honeybee LAB symbionts are involved in maintaining a safe microbiological state in the host honeybee colonies by inhibiting beebread mycotic contaminations, starch, and protein predigestion in beebread by LAB is less probable. Honeybee endogenous LAB use pollen as a growth substrate and in the same time restricts fungal propagation, thus showing host beneficial action preserving larval food. This study also can have an impact on development of novel methods of pollen preservation and its processing as a food ingredient.

  19. Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables

    Directory of Open Access Journals (Sweden)

    Soltan Dallal, M.M.

    2017-09-01

    Full Text Available Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB in pickles and salted pickles.Materials and methods: Seventy samples were collected from different regions of Iran. The isolated bacteria were identified as LAB by Gram staining and catalase by using MRS agar. Then, those strains were identified at the species level by physiological tests (e.g., gas production from glucose, arginine hydrolysis, CO production from glucose in MRS broth, carbohydrate fermentation and growth at temperatures of 15°C, 30°C, and 45°C in MRS broth for 3 days. The probiotic characteristics of these bacteria were studied using acid and bile tolerance. The corresponding results were verified using PCR analyses of the 16S rDNA region. Results: 114 presumptive lactic acid bacteria (LAB with Gram-positive and catalase-negative properties were obtained from the samples. The results revealed that all isolated bacteria were identfied as ,, , , and. The predominant LAB in these pickles was which was isolated from most of the samples. Among the 114 LAB, 7 isolated species have probiotic potential. Six out of seven were recognized as and one remained unidentifiable by biochemical testing. PCR analysis and sequencing of the 16S rDNA region using 27f and 1522r primers showed that all of the probiotic strains were .Conclusion: The results of this study showed that the dominant LAB in traditional Persian pickled vegetables are , , , and . Moreover, was recognized as a probiotic species in pickled vegetables. The raw data obtained from this study can be used in the pickling industry to improve the nutritional value of products.

  20. Awakening interest in the natural sciences - BASF's Kids' Labs.

    Science.gov (United States)

    Lang, Cinthia

    2012-01-01

    At BASF's Ludwigshafen headquarters, kids and young adults in grades 1-13 can learn about chemistry in the Kids' Labs. Different programs exist for different levels of knowledge. In the two 'Hands-on Lab H(2)O & Co.' Kids' Labs, students from grades 1-6 explore the secrets of chemistry. BASF Kids' Labs have now been set up in over 30 countries. In Switzerland alone, almost 2,000 students have taken part in the 'Water Loves Chemistry' Kids' Lab since it was started in 2011. In Alsace, 600 students have participated to date. In the Teens' Lab 'Xplore Middle School', middle school students explore five different programs with the themes 'substance labyrinth', 'nutrition', 'coffee, caffeine & co.', 'cosmetics' and 'energy'. Biotechnological methods are the focus of the Teens' Lab 'Xplore Biotech' for students taking basic and advanced biology courses. In the 'Xplore High School' Teens' Lab, chemistry teachers present their own experimental lab instruction for students in basic and advanced chemistry courses. The Virtual Lab has been expanding the offerings of the BASF Kids' Labs since 2011. The online lab was developed by the company for the International Year Of Chemistry and gives kids and young adults the opportunity to do interactive experiments outside of the lab.

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

    Science.gov (United States)

    Pessione, Enrica

    2012-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Enrica ePessione

    2012-06-01

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

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

    OpenAIRE

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

    2002-01-01

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

  4. Characterization of lactic acid bacteria isolated from poultry farms in Senegal

    OpenAIRE

    Coulibaly, Ibourahema; Dubois Dauphin, Robin; Destain, Jacqueline; Thonart, Philippe

    2008-01-01

    The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known and these organisms have been characterized extensively by using different techniques. In this study, thirty lactic acid bacterial strains were isolated from soils chicken faeces and feathers. A total of nineteen isolates were obtained and by sequential screening for catalase activity and Gram-staining, eight were determined to be LAB out of which six were established to be homofermentative by...

  5. How honey kills bacteria

    NARCIS (Netherlands)

    Kwakman, Paulus H. S.; te Velde, Anje A.; de Boer, Leonie; Speijer, Dave; Vandenbroucke-Grauls, Christina M. J. E.; Zaat, Sebastian A. J.

    2010-01-01

    With the rise in prevalence of antibiotic-resistant bacteria, honey is increasingly valued for its antibacterial activity. To characterize all bactericidal factors in a medical-grade honey, we used a novel approach of successive neutralization of individual honey bactericidal factors. All bacteria

  6. CELSTEC Learning Labs: Mobile App Development for Education and Training

    NARCIS (Netherlands)

    Specht, Marcus

    2011-01-01

    Specht, M. (2011). CELSTEC Learning Labs: Mobile App Development for Education and Training. Presentation given in Workshop at CELSTEC Learning Lab for Bluetea. February, 21, 2011, Heerlen, The Netherlands.

  7. Streptomyces bacteria as potential probiotics in aquaculture

    Directory of Open Access Journals (Sweden)

    Tan Loh eTeng Hern

    2016-02-01

    Full Text Available In response to the increased seafood demand from the ever-going human population, aquaculture has become the fastest growing animal food-producing sector. However, the indiscriminate use of antibiotics as a biological control agents for fish pathogens has led to the emergence of antibiotic resistance bacteria. Probiotics are defined as living microbial supplement that exert beneficial effects on hosts as well as improvement of environmental parameters. Probiotics have been proven to be effective in improving the growth, survival and health status of the aquatic livestock. This review aims to highlight the genus Streptomyces can be a good candidate for probiotics in aquaculture. Studies showed that the feed supplemented with Streptomyces could protect fish and shrimp from pathogens as well as increase the growth of the aquatic organisms. Furthermore, the limitations of Streptomyces as probiotics in aquaculture is also highlighted and solutions are discussed to these limitations.

  8. Streptomyces Bacteria as Potential Probiotics in Aquaculture.

    Science.gov (United States)

    Tan, Loh Teng-Hern; Chan, Kok-Gan; Lee, Learn-Han; Goh, Bey-Hing

    2016-01-01

    In response to the increased seafood demand from the ever-going human population, aquaculture has become the fastest growing animal food-producing sector. However, the indiscriminate use of antibiotics as a biological control agents for fish pathogens has led to the emergence of antibiotic resistance bacteria. Probiotics are defined as living microbial supplement that exert beneficial effects on hosts as well as improvement of environmental parameters. Probiotics have been proven to be effective in improving the growth, survival and health status of the aquatic livestock. This review aims to highlight the genus Streptomyces can be a good candidate for probiotics in aquaculture. Studies showed that the feed supplemented with Streptomyces could protect fish and shrimp from pathogens as well as increase the growth of the aquatic organisms. Furthermore, the limitations of Streptomyces as probiotics in aquaculture is also highlighted and solutions are discussed to these limitations.

  9. Novel method based on chromogenic media for discrimination and selective enumeration of lactic acid bacteria in fermented milk products.

    Science.gov (United States)

    Galat, Anna; Dufresne, Jérôme; Combrisson, Jérôme; Thépaut, Jérôme; Boumghar-Bourtchai, Leyla; Boyer, Mickaël; Fourmestraux, Candice

    2016-05-01

    Microbial analyses of fermented milk products require selective methods to discriminate between close species simultaneously present in high amounts. A culture-based method combining novel chromogenic agar media and appropriate incubation conditions was developed to enumerate lactic acid bacteria (LAB) strains in fermented milk. M1 agar, containing two chromogenic substrates, allowed selective enumeration of Lactobacillus rhamnosus, two strains of Lactobacillus paracasei subsp. paracasei and Streptococcus salivarius subsp. thermophilus based on differential β-galactosidase and β-glucosidase activities. Depending on the presence of some or all of the above strains, M1 agar was supplemented with L-rhamnose or vancomycin and incubations were carried out at 37 °C or 44 °C to increase selectivity. A second agar medium, M2, containing one chromogenic substrates was used to selectively enumerate β-galactosidase producing Lactobacillus delbrueckii subsp. bulgaricus at 47 °C. By contrast with the usual culture media, the chromogenic method allowed unambiguous enumeration of each species, including discrimination between the two L. paracasei, up to 10(9) CFU/g of fermented milk. In addition, the relevance of the method was approved by enumerating reference ATCC strains in pure cultures and fermented milk product. The method could also be used for enumerations on non-Danone commercial fermented milk products containing strains different from those used in this study, showing versatility of the method. To our knowledge, this is the first description of a chromogenic culture method applied to selective enumeration of LAB. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  10. Biotic transformation of anticoccidials in soil using a lab-scale bio-reactor as a precursor-tool

    DEFF Research Database (Denmark)

    Hansen, Martin; Björklund, Erland; Krogh, Kristine A

    2012-01-01

    Two anticoccidial agents, salinomycin and robenidine, heavily used in the worldwide veterinary meat production, were investigated for their potential biotic degradation by cultured soil bacteria. The degradation-study was performed in lab-scale bio-reactors under aerobic and anaerobic conditions...... incubated for 200 h with a mixed culture of soil bacteria. Samples were analyzed by LC-MS/MS and potential transformation products were tentatively identified. Salinomycin was degraded under aerobic conditions and traces could be found after 200 h, however, seems more persistent under anaerobic conditions...

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

    Directory of Open Access Journals (Sweden)

    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.

  12. Linking wine lactic acid bacteria diversity with wine aroma and flavour.

    Science.gov (United States)

    Cappello, Maria Stella; Zapparoli, Giacomo; Logrieco, Antonio; Bartowsky, Eveline J

    2017-02-21

    In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma. Copyright © 2016 Elsevier B.V. All rights reserved.

  13. Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk.

    Science.gov (United States)

    Ačai, P; Valík, L'; Medved'ová, A; Rosskopf, F

    2016-09-01

    Modelling and predicting the simultaneous competitive growth of Escherichia coli and starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) was studied in milk at different temperatures and Fresco inoculum concentrations. The lactic acid bacteria (LAB) were able to induce an early stationary state in E. coli The developed model described and tested the growth inhibition of E. coli (with initial inoculum concentration 10(3) CFU/mL) when LAB have reached maximum density in different conditions of temperature (ranging from 12 ℃ to 30 ℃) and for various inoculum sizes of LAB (ranging from approximately 10(3) to 10(7) CFU/mL). The prediction ability of the microbial competition model (the Baranyi and Roberts model coupled with the Gimenez and Dalgaard model) was first performed only with parameters estimated from individual growth of E. coli and the LAB and then with the introduced competition coefficients evaluated from co-culture growth of E. coli and LAB in milk. Both the results and their statistical indices showed that the model with incorporated average values of competition coefficients improved the prediction of E. coli behaviour in co-culture with LAB. © The Author(s) 2015.

  14. Viability of lactic acid bacteria coated as synbiotic during storage and gastro-intestinal simulation

    Science.gov (United States)

    Jamilah, It; Priyani, Nunuk; Lusia Natalia, Santa

    2018-03-01

    Lactic acid bacteria (LAB) has been added to various food products as a probiotic agent because it has been known to provide beneficial health effects in humans. In the application of LAB, cell viability often decreased as influenced by environment stresses. Encapsulation technique is one of the cell protection techniques using a coating material. Effective coating material is required to produce maximum protection of LAB cells. In this study, candidate of probiotic LAB (isolate US7) was encapsulated with alginate-mung bean flour and alginate-gram flour with inulin prebiotic by extrusion technique. Viability of encapsulated LAB cells were able to survive by up to 108CFU g‑1 after 4 weeks of storage at 4 °C. Beads were incubated in simulated liquid gastric acid (pH=2) for 2 hrs and simulated intestinal fluid (pH=6) for 3 hrs at 37 °C. The results showed that encapsulated LAB cells maintained the survival rate of 97% with the number of cells at 9.07 Log CFU g‑1in the simulated liquid gastric acid and then followed by releasing cells in simulated intestinal fluid. In general, this study indicates that encapsulation with alginate-mung bean flour and alginategram flour with inulin successfullyprotect probiotic bacteria against simulated human gastrointestinal conditions.

  15. Needsfinding in living labs : A structured research approach

    NARCIS (Netherlands)

    Savelkoul, L.E.M.; Peutz, M.

    Living labs enable innovations to be facilitated and implemented quickly and efficiently. A key element of the living lab approach is the active involvement of users. In this article, we examine a structured needsfinding phase of a living lab infrastructure project within the context of bicycle

  16. Experiential Learning of Digital Communication Using LabVIEW

    Science.gov (United States)

    Zhan, Wei; Porter, Jay R.; Morgan, Joseph A.

    2014-01-01

    This paper discusses the design and implementation of laboratories and course projects using LabVIEW in an instrumentation course. The pedagogical challenge is to enhance students' learning of digital communication using LabVIEW. LabVIEW was extensively used in the laboratory sessions, which better prepared students for the course projects. Two…

  17. Introduction to Computing: Lab Manual. Faculty Guide [and] Student Guide.

    Science.gov (United States)

    Frasca, Joseph W.

    This lab manual is designed to accompany a college course introducing students to computing. The exercises are designed to be completed by the average student in a supervised 2-hour block of time at a computer lab over 15 weeks. The intent of each lab session is to introduce a topic and have the student feel comfortable with the use of the machine…

  18. Cassandra - WP400 - final report of living lab 2

    NARCIS (Netherlands)

    Engler, M.; Klievink, A.J.

    2014-01-01

    This CASSANDRA LL2 final deliverable contains all information regarding the CASSANDRA Living Lab Europe – USA via Bremerhaven including information from two intermediate reports (CASSANDRA D4.21 and D4.22) about the very same Living Lab handed in during runtime of the Living Lab. CASSANDRA Living

  19. The NOAO Data Lab PHAT Photometry Database

    Science.gov (United States)

    Olsen, Knut; Williams, Ben; Fitzpatrick, Michael; PHAT Team

    2018-01-01

    We present a database containing both the combined photometric object catalog and the single epoch measurements from the Panchromatic Hubble Andromeda Treasury (PHAT). This database is hosted by the NOAO Data Lab (http://datalab.noao.edu), and as such exposes a number of data services to the PHAT photometry, including access through a Table Access Protocol (TAP) service, direct PostgreSQL queries, web-based and programmatic query interfaces, remote storage space for personal database tables and files, and a JupyterHub-based Notebook analysis environment, as well as image access through a Simple Image Access (SIA) service. We show how the Data Lab database and Jupyter Notebook environment allow for straightforward and efficient analyses of PHAT catalog data, including maps of object density, depth, and color, extraction of light curves of variable objects, and proper motion exploration.

  20. New mission for the national labs

    International Nuclear Information System (INIS)

    Weisman, J.

    1995-01-01

    As a testing moratorium takes hold, the future of the weapons laboratories may lie in a $3 billion package of science projects meant to keep the arsenal reliable-and weapons-designing talents sharp. When President Clinton declared an end to all nuclear testing a month ago, he offered the nation's three weapons laboratories an enormous, expensive pacifier-a $3 billion package of scientific projects to replace testing. The labs swallowed hard, choked back their conviction that explosive testing is the best and cheapest means of ensuring the reliability of the nation's nuclear stockpile, and took the bait. The lab directors duly issued statements embracing the test ban-providing the new program materializes

  1. New mission for the national labs

    Energy Technology Data Exchange (ETDEWEB)

    Weisman, J.

    1995-10-06

    As a testing moratorium takes hold, the future of the weapons laboratories may lie in a $3 billion package of science projects meant to keep the arsenal reliable-and weapons-designing talents sharp. When President Clinton declared an end to all nuclear testing a month ago, he offered the nation`s three weapons laboratories an enormous, expensive pacifier-a $3 billion package of scientific projects to replace testing. The labs swallowed hard, choked back their conviction that explosive testing is the best and cheapest means of ensuring the reliability of the nation`s nuclear stockpile, and took the bait. The lab directors duly issued statements embracing the test ban-providing the new program materializes.

  2. Implementation of a Mobile Accessible Remote Lab

    Directory of Open Access Journals (Sweden)

    Danilo Garbi Zutin

    2008-07-01

    Full Text Available The purpose of the proposed research is to designand implement a LabVIEW-based remote lab client to runon a TCP/IP enabled PDA (Personal Digital Assistantdevice, thus teaching using this wireless m-learning systemwill not be limited by time and location. In addition,resources and equipments can be integrated and shared tothe extent that critically events can be monitored andhandled in time. An environment will be created to trainstudents to handle factory automation, data acquisition,data management, and manufacturing processes usingmobile devices. Furthermore, the integration and sharing oflab equipments via the Internet is a kind of teachingenvironment which promotes learning interests andefficiency using mobile devices.

  3. Technology Roadmap: Lab-on-a-Chip

    Directory of Open Access Journals (Sweden)

    Pattharaporn Suntharasaj

    2010-04-01

    Full Text Available With the integration of microfluidic and MEMS technologies, biochips such as the lab-on-a-chip (LOC devices are at the brink of revolutionizing the medical disease diagnostics industries. Remarkable advancements in the biochips industry are making products resembling Star Trek.s "tricorder" and handheld medical scanners a reality. Soon, doctors can screen for cancer at the molecular level without costly and cumbersome equipments, and discuss treatment plans based on immediate lab results. This paper develops a roadmap for a hypothetical company (XI which is seeking to be successful in this market. The roadmapping process starts with gathering data through literature research and expert opinions, and progress through defining the market/product/technology layers, linking and integrating these layers, and finally creating a labon-a-chip for disease diagnostics technology roadmap.

  4. Lab-on-a-Chip Multiplex Assays.

    Science.gov (United States)

    Peter, Harald; Wienke, Julia; Bier, Frank F

    2017-01-01

    Lab-on-a-chip multiplex assays allow a rapid identification of multiple parameters in an automated manner. Here we describe a lab-based preparation followed by a rapid and fully automated DNA microarray hybridization and readout in less than 10 min using the Fraunhofer in vitro diagnostics (ivD) platform to enable rapid identification of bacterial species and detection of antibiotic resistance. The use of DNA microarrays allows a fast adaptation of new biomarkers enabling the identification of different genes as well as single-nucleotide-polymorphisms (SNPs) within these genes. In this protocol we describe a DNA microarray developed for identification of Staphylococcus aureus and the mecA resistance gene.

  5. Stability of a lab-scale biofilm for simultaneous removal of phosphorus and nitrate

    DEFF Research Database (Denmark)

    Falkentoft, Christina Maria; Harremoës, Poul; Mosbæk, Hans

    2001-01-01

    A lab-scale biofilm reactor for simultaneous removal of phosphorus and nitrate was operated for one and a half years. Despite using only well defined synthetic wastewater and well defined operation, the activity varied significantly over the months. It was speculated that microbial population shi...... to the importance of the history of the bacteria when considering biological P removal, on-line measurements are strongly recommended for research on this subject. Microbial characterisation methods are recommended as an assisting tool in further research....

  6. co_LAB @ Web We Want

    OpenAIRE

    Thayne, Martyn; Cooper, Graham; Field, James; McCarthy, Clive; Vickers, Richard; Lawlor, Louise; West, Andrew

    2015-01-01

    co_LAB projects typically involve working with interdisciplinary groups of students, using discovery-based learning methods to explore questions, concerns and issues within digital culture and the incorporation of digital media into aspects of everyday life. Most recently the group participated in the 'Web We Want Festival' at the Southbank Arts Centre in London, which was part of Sir Tim Berners-Lee's campaign to develop a 'Magna Carta for the digital age'. In the week leading up to the fest...

  7. Report to Lincoln Labs on TWPAs

    Energy Technology Data Exchange (ETDEWEB)

    Dubois, J. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Carosi, G. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Woollett, N. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Holland, E. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Horsley, M. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Qu, D. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Materise, N. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Drury, O. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Chapline, G. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Friedrich, S. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2017-09-26

    This past spring LLNL’s Quantum Sensor’s team received two TWPA amplifiers from Lincoln Labs along with a data-sheet explaining handling, operations and expected performance. Here we will outline some of the initial tests performed on this amplifiers as part of LLNL’s Quantum Sensors Strategic Initiative (QSSI). Initial testing confirmed that both amplifiers worked and provided gain and SNR improvement similar to that called out in the data-sheets provided.

  8. Berkeley's Advanced Labs for Undergraduate Astronomy Majors

    Science.gov (United States)

    Heiles, C.

    1998-12-01

    We currently offer three advanced laboratory courses for undergraduate majors: optical, IR, and radio. These courses contain both intellectual and practical content; in this talk we focus on the radio lab as a representative example. The first half of the semester concentrates on fundamentals of microwave electronics and radio astronomy techniques in four formal laboratory exercises which emphasize hands-on use of microwave devices, laboratory instruments, and computer-controlled data taking. The second half of the course emphasizes astronomy, using a horn with ~ 1 m(2) aperture to map the HI in the Galaxy and a two-element interferometer composed of ~ 1 m diameter dishes on a ~ 10 m baseline to measure accurate positions of radio sources and accurate diameters for the Sun and Moon. These experiments and observations offer ideal opportunities for teaching coordinates, time, rotation matrices, data reduction techniques, least squares, signal processing, image processing, Fourier transforms, and laboratory and astronomical instrumentation. The students can't get along without using computers as actually used by astronomers. We stay away from packaged software such as IRAF, which are ``black boxes''; rather, students learn far more by writing their own software, usually for the first time. They use the IDL language to take and reduce data and prepare them for the lab reports. We insist on quality reports---including tables, postscript graphs and images, correct grammar, spelling, and all the rest---and we strongly urge (successfully!) the students to use LATEX. The other two lab courses have the same emphasis: the guiding spirit is to place the students in a real-life research-like situation. There is too much to do, so students perform the work in small groups of 3 or 4 and groups are encouraged to share their knowledge. Lab reports are written individually. These courses are very demanding, requiring an average of 20 hours per week from the students (and probably

  9. Berkeley Lab Computing Sciences: Accelerating Scientific Discovery

    International Nuclear Information System (INIS)

    Hules, John A.

    2008-01-01

    Scientists today rely on advances in computer science, mathematics, and computational science, as well as large-scale computing and networking facilities, to increase our understanding of ourselves, our planet, and our universe. Berkeley Lab's Computing Sciences organization researches, develops, and deploys new tools and technologies to meet these needs and to advance research in such areas as global climate change, combustion, fusion energy, nanotechnology, biology, and astrophysics

  10. Magnetic Tools for Lab-on-a-chip Technologies

    Energy Technology Data Exchange (ETDEWEB)

    Pekas, Nikola Slobodan [Iowa State Univ., Ames, IA (United States)

    2006-01-01

    This study establishes a set of magnetics-based tools that have been integrated with microfluidic systems. The overall impact of the work begins to enable the rapid and efficient manipulation and detection of magnetic entities such as particles, picoliter-sized droplets, or bacterial cells. Details of design, fabrication, and theoretical and experimental assessments are presented. The manipulation strategy has been demonstrated in the format of a particle diverter, whereby micron-sized particles are actively directed into desired flow channels at a split-flow junction by means of integrated microelectromagnets. Magnetic detection has been realized by deploying Giant Magnetoresistance (GMR) sensors--microfabricated structures originally developed for use as readout elements in computer hard-drives. We successfully transferred the GMR technology to the lab-on-a-chip arena, and demonstrated the versatility of the concept in several important areas: real-time, integrated monitoring of the properties of multiphase droplet flows; rapid quantitative determination of the concentration of magnetic nanoparticles in droplets of ferrofluids; and high-speed detection of individual magnetic microparticles and magnetotactic bacteria. The study also includes novel schemes for hydrodynamic flow focusing that work in conjunction with GMR-based detection to ensure precise navigation of the sample stream through the GMR detection volume, therefore effectively establishing a novel concept of a microfabricated magnetic flow cytometer.

  11. Folate Production by Probiotic Bacteria

    Directory of Open Access Journals (Sweden)

    Stefano Raimondi

    2011-01-01

    Full Text Available Probiotic bacteria, mostly belonging to the genera Lactobacillus and Bifidobacterium, confer a number of health benefits to the host, including vitamin production. With the aim to produce folate-enriched fermented products and/or develop probiotic supplements that accomplish folate biosynthesis in vivo within the colon, bifidobacteria and lactobacilli have been extensively studied for their capability to produce this vitamin. On the basis of physiological studies and genome analysis, wild-type lactobacilli cannot synthesize folate, generally require it for growth, and provide a negative contribution to folate levels in fermented dairy products. Lactobacillus plantarum constitutes an exception among lactobacilli, since it is capable of folate production in presence of para-aminobenzoic acid (pABA and deserves to be used in animal trials to validate its ability to produce the vitamin in vivo. On the other hand, several folate-producing strains have been selected within the genus Bifidobacterium, with a great variability in the extent of vitamin released in the medium. Most of them belong to the species B. adolescentis and B. pseudocatenulatum, but few folate producing strains are found in the other species as well. Rats fed a probiotic formulation of folate-producing bifidobacteria exhibited increased plasma folate level, confirming that the vitamin is produced in vivo and absorbed. In a human trial, the same supplement raised folate concentration in feces. The use of folate-producing probiotic strains can be regarded as a new perspective in the specific use of probiotics. They could more efficiently confer protection against inflammation and cancer, both exerting the beneficial effects of probiotics and preventing the folate deficiency that is associated with premalignant changes in the colonic epithelia.

  12. Antibiotics from predatory bacteria

    Directory of Open Access Journals (Sweden)

    Juliane Korp

    2016-03-01

    Full Text Available Bacteria, which prey on other microorganisms, are commonly found in the environment. While some of these organisms act as solitary hunters, others band together in large consortia before they attack their prey. Anecdotal reports suggest that bacteria practicing such a wolfpack strategy utilize antibiotics as predatory weapons. Consistent with this hypothesis, genome sequencing revealed that these micropredators possess impressive capacities for natural product biosynthesis. Here, we will present the results from recent chemical investigations of this bacterial group, compare the biosynthetic potential with that of non-predatory bacteria and discuss the link between predation and secondary metabolism.

  13. Effects of plant herb combination supplementation on rumen fermentation and nutrient digestibility in beef cattle.

    Science.gov (United States)

    Wanapat, M; Kang, S; Khejornsart, P; Wanapat, S

    2013-08-01

    Four rumen-fistulated crossbred beef cattle (Brahman native) were randomly assigned according to a 4×4 Latin square design experiment to be fed plant herb supplements in their concentrate mixture. The treatments were: without herb supplementation (Control), lemongrass meal supplementation at 100 g/d (L), lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d (LP), and lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d with garlic powder 40 g/d (LPG), respectively. Based on the present study, the DMI and apparent digestibility of DM, OM, aNDF and ADF were not affected by dietary herb supplementation while CP digestibility tended to be decreased by herb supplement. Moreover, NH3-N and BUN were decreased in all herb supplemented treatments and there was a tendency to an increase in ruminal pH in all herb supplemented groups. While there was no change in TVFA and C4 among lemongrass treatments, C2 was decreased in all herb supplemented treatments while C3 was increased. Methane production by calculation was the lowest in the LP and LPG groups. Population sizes of bacteria and protozoa were decreased in all herb supplemented groups, but not fungal zoospores. In all supplemented groups, total viable and proteolytic bacteria were decreased, while amylolytic and cellulolytic bacteria were similar. More importantly, in all herb supplemented groups, there were higher N balances, while there was no difference among treatments on purine derivative (PD) excretion or microbial N. Based on the results above, it could be concluded that there was no negative effect on ruminal fermentation characteristics and nutrient utilization by plant herb supplement, but protozoal population and CH4 production were reduced. Thus, lemongrass alone or in combination with peppermint and garlic powder could be used as feed additives to improve rumen fermentation efficiency.

  14. Effects of Plant Herb Combination Supplementation on Rumen Fermentation and Nutrient Digestibility in Beef Cattle

    Directory of Open Access Journals (Sweden)

    M. Wanapat

    2013-08-01

    Full Text Available Four rumen-fistulated crossbred beef cattle (Brahman native were randomly assigned according to a 4×4 Latin square design experiment to be fed plant herb supplements in their concentrate mixture. The treatments were: without herb supplementation (Control, lemongrass meal supplementation at 100 g/d (L, lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d (LP, and lemongrass meal supplementation at 100 g/d plus peppermint powder at 10 g/d with garlic powder 40 g/d (LPG, respectively. Based on the present study, the DMI and apparent digestibility of DM, OM, aNDF and ADF were not affected by dietary herb supplementation while CP digestibility tended to be decreased by herb supplement. Moreover, NH3-N and BUN were decreased in all herb supplemented treatments and there was a tendency to an increase in ruminal pH in all herb supplemented groups. While there was no change in TVFA and C4 among lemongrass treatments, C2 was decreased in all herb supplemented treatments while C3 was increased. Methane production by calculation was the lowest in the LP and LPG groups. Population sizes of bacteria and protozoa were decreased in all herb supplemented groups, but not fungal zoospores. In all supplemented groups, total viable and proteolytic bacteria were decreased, while amylolytic and cellulolytic bacteria were similar. More importantly, in all herb supplemented groups, there were higher N balances, while there was no difference among treatments on purine derivative (PD excretion or microbial N. Based on the results above, it could be concluded that there was no negative effect on ruminal fermentation characteristics and nutrient utilization by plant herb supplement, but protozoal population and CH4 production were reduced. Thus, lemongrass alone or in combination with peppermint and garlic powder could be used as feed additives to improve rumen fermentation efficiency.

  15. 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.

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

    Science.gov (United States)

    Kaur, Baljinder; Chakraborty, Debkumar; Kumar, Balvir

    2013-01-01

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

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

    Science.gov (United States)

    Kaur, Baljinder; Kumar, Balvir

    2013-01-01

    Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel of LAB isolates for their ability to release phenolics from agrowaste materials like rice bran and their biotransformation to industrially important compounds such as ferulic acid, 4-ethyl phenol, vanillic acid, vanillin, and vanillyl alcohol. Bacterial isolates were evaluated using ferulic acid esterase, ferulic acid decarboxylase, and vanillin dehydrogenase assays. This work highlights the importance of lactic acid bacteria in phenolic biotransformations for the development of food grade flavours and additives. PMID:24066293

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

    Science.gov (United States)

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

    2013-06-01

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

  19. Regulation of the activity of lactate dehydrogenases from four lactic acid bacteria

    NARCIS (Netherlands)

    Feldman-Salit, A.; Hering, S.; Messiha, H.L.; Veith, N.; Cojocaru, V.; Sieg, A.; Westerhoff, H.V.; Kreikemeyer, B.; Wade, R.C.; Fiedler, T.

    2013-01-01

    Despite high similarity in sequence and catalytic properties, the l-lactate dehydrogenases (LDHs) in lactic acid bacteria (LAB) display differences in their regulation that may arise from their adaptation to different habitats. We combined experimental and computational approaches to investigate the

  20. Risk assessment of genetically modified lactic acid bacteria using the concept of substantial equivalence

    NARCIS (Netherlands)

    LeBlanc, J.G.; van Sinderen, D.; Hugenholtz, J.; Piard, J.C.; Sesma, F.; Savoy de Giori, G.

    2010-01-01

    The use of food-grade microorganisms such as lactic acid bacteria (LAB) is one of the most promising methods for delivering health promoting compounds. Since it is not always possible to obtain strains that have the ability to produce specific compounds naturally or that produce them in sufficient

  1. Characterization of Bacteria in Nigerian Yogurt as Promising Alternative to Antibiotics in Gastrointestinal Infections.

    Science.gov (United States)

    Ayeni, Anthony Opeyemi; Ruppitsch, Werner; Ayeni, Funmilola Abidemi

    2018-03-14

    Gastrointestinal infections are endemic in Nigeria and several factors contribute to their continual survival, including bacterial resistance to commonly used antibiotics. Nigerian yogurts do not include probiotics, and limited information is available about the antimicrobial properties of the fermenters in the yogurt against gastrointestinal pathogens. Therefore, the antimicrobial potentials of bacteria in Nigeria-produced yogurts against intestinal pathogens were investigated in this study. Viable counts of lactic acid bacteria (LAB) in 15 brands of yogurt were enumerated and the bacteria identified by partial sequencing of 16S rRNA gene. Susceptibility of the gastrointestinal pathogens (Salmonella, Shigella and E. coli ) to antibiotics by disc diffusion method, to viable LAB by the agar overlay method, and to the cell-free culture supernatant (CFCS) of the LAB were investigated. Co-culture analysis of LAB and pathogens were also done. Viable counts of 1.5 × 10 11 cfu/ml were observed in some yogurt samples. Two genera were identified: Lactobacillus (70.7%) and Acetobacter (29.3%). The Lactobacillus species reduced multidrug-resistant gastrointestinal pathogens by 4 to 5 log while the zones of inhibition ranged between 11 and 23. The Lactobacillus and Acetobacter strains examined displayed good activities against the multidrug-resistant tested pathogens. This is the first report of antimicrobial activities of acetic acid bacteria isolated from yogurt in Nigeria.

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

    NARCIS (Netherlands)

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

    2013-01-01

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

  3. Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

    Directory of Open Access Journals (Sweden)

    Boyeon Park

    2017-10-01

    Conclusion: Ginsenoside Rg5 concentration of five LABs have ranged from ∼2.6 μg/mL to 6.5 μg/mL and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

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

    NARCIS (Netherlands)

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

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

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

    DEFF Research Database (Denmark)

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

    2007-01-01

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

  6. Sample handling factors affecting the enumeration of lactobacilli and cellulolytic bacteria in equine feces

    Science.gov (United States)

    The objectives were to compare media types and evaluate the effects of fecal storage time and temperature on the enumeration of cellulolytic bacteria and lactobacilli from horses. Fecal samples were collected from horses (n = 3) and transported to the lab (CO2, 37 ºC, 0.5 h). The samples were assign...

  7. Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.

    Science.gov (United States)

    Kostinek, Melanie; Ban-Koffi, Louis; Ottah-Atikpo, Margaret; Teniola, David; Schillinger, Ulrich; Holzapfel, Wilhelm H; Franz, Charles M A P

    2008-04-01

    The fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. So far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both phenotypic and genotypic characterization techniques into account. In our study, we characterized predominant lactic acid bacteria from cocoa fermentations in Nigeria, using a combination of phenotypic tests, repetitive extragenic palindromic PCR, and sequencing of the 16S rRNA gene of representative strains for accurate species identification. Thus, of a total of 193 lactic acid bacteria (LAB) strains isolated from common media used to cultivate LAB, 40 (20.7%) were heterofermentative and consisted of either L. brevis or L. fermentum strains. The majority of the isolates were homofermentative rods (110 strains; 57% of isolates) which were characterized as L. plantarum strains. The homofermentative cocci consisted predominantly of 35 (18.1% of isolates) Pediococcus acidilactici strains. Thus, the LAB populations derived from these media in this study were accurately described. This can contribute to the further assessment of the effect of common LAB strains on the flavor characteristics of fermenting cocoa in further studies.

  8. Hydrogen production by nonphotosynthetic bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Huang, S.D.; Secor, C.K.; Zweig, R.M.; Ascione, R.

    1984-01-01

    H-producing nonphotosynthetic bacteria are identified and H from sewage treatment plants, H from rumen bacteria, and large-scale production of H through the genetic manipulation of H-producing nonphotosynthetic bacteria are discussed. (Refs. 36).

  9. Identification of lactic acid bacteria in the rumen and feces of dairy cows fed total mixed ration silage to assess the survival of silage bacteria in the gut.

    Science.gov (United States)

    Han, H; Ogata, Y; Yamamoto, Y; Nagao, S; Nishino, N

    2014-09-01

    The survival of silage lactic acid bacteria (LAB) in the gut of dairy cows was evaluated by examining the LAB communities of silage and gut contents. Samples were collected at 2 different research institutes (Mie and Okayama) that offered total mixed ration (TMR) silage throughout the year. Silage and feces were sampled in August, October, and November at the Mie institute, whereas silage, rumen fluid, and feces were sampled in June and August at the Okayama institute. Denaturing gradient gel electrophoresis using Lactobacillus-specific primers was performed to detect LAB species in the samples. The selected bands were purified for species identification and the band patterns were used for principal component analysis. Lactic acid was the predominant fermentation product in all the TMR silages analyzed, and the lactic acid level tended to be constant regardless of the sampling time and region. A total of 14 LAB species were detected in the TMR silage samples, of which 5 (Lactobacillus acetotolerans, Lactobacillus pontis, Lactobacillus casei, Lactobacillus suebicus, and Lactobacillus plantarum) were detected in the dairy cow feces. Most of the denaturing gradient gel electrophoresis bands for the feces samples were also detected in the rumen fluid, suggesting that any elimination of silage LAB occurred in the rumen and not in the postruminal gut segments. The principal component analysis indicated that the LAB communities in the silage, rumen fluid, and feces were separately grouped; hence, the survival of silage LAB in the cow rumen and lower gut was deemed difficult. It was concluded that, although the gut LAB community is robust and not easily affected by the silage conditions, several LAB species can inhabit both silage and feces, which suggests the potential of using silage as a vehicle for conveying probiotics. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  10. Double-Stranded RNA Derived from Lactic Acid Bacteria Augments Th1 ImmunityviaInterferon-β from Human Dendritic Cells.

    Science.gov (United States)

    Kawashima, Tadaomi; Ikari, Naho; Watanabe, Yohei; Kubota, Yoshiro; Yoshio, Sachiyo; Kanto, Tatsuya; Motohashi, Shinichiro; Shimojo, Naoki; Tsuji, Noriko M

    2018-01-01

    Lactic acid bacteria (LAB) are one of the major commensal species in the small intestine and known for contributing to maintenance of protective immunity and immune homeostasis. However, currently there has been no evidence regarding the cellular mechanisms involved in the probiotic effects of LAB on human immune cells. Here, we demonstrated that LAB double-stranded RNA (dsRNA) triggered interferon-β (IFN-β) production by human dendritic cells (DCs), which activated IFN-γ-producing T cells. Interleukin-12 (IL-12) secretion from human DCs in response to LAB was abrogated by depletion of bacterial dsRNA, and was attenuated by neutralizing IFN-β, indicating LAB dsRNA primarily activated the IFN-β/IL-12 pathway. Moreover, the induction of IL-12 secretion from DCs by LAB was abolished by the inhibition of endosomal acidification, confirming the critical role of the endosomal digestion of LAB. In a coculture of human naïve CD4 + T cells and BDCA1 + DCs, DCs stimulated with LAB containing dsRNA induced IFN-γ-producing T cells. These results indicate that human DCs activated by LAB enhance Th1 immunity depending on IFN-β secretion in response to bacterial dsRNA.

  11. Tele-Lab IT-Security: an Architecture for an online virtual IT Security Lab

    Directory of Open Access Journals (Sweden)

    Christoph Meinel

    2008-05-01

    Full Text Available Recently, Awareness Creation in terms of IT security has become a big thing – not only for enterprises. Campaigns for pupils try to highlight the importance of IT security even in the user’s early years. Common practices in security education – as seen in computer science courses at universities – mainly consist of literature and lecturing. In the best case, the teaching facility offers practical courses in a dedicated isolated computer lab. Additionally, there are some more or less interactive e-learning applications around. Most existing offers can do nothing more than impart theoretical knowledge or basic information. They all lack of possibilities to provide practical experience with security software or even hacker tools in a realistic environment. The only exceptions are the expensive and hard-to-maintain dedicated computer security labs. Those can only be provided by very few organizations. Tele-Lab IT-Security was designed to offer hands-on experience exercises in IT security without the need of additional hardware or maintenance expenses. The existing implementation of Tele-Lab even provides access to the learning environment over the Internet – and thus can be used anytime and anywhere. The present paper describes the extended architecture on which the current version of the Tele-Lab server is built.

  12. [Darwin and bacteria].

    Science.gov (United States)

    Ledermann D, Walter

    2009-02-01

    As in 2009 the scientific world celebrates two hundreds years from the birthday of Charles Darwin and one hundred and fifty from the publication of The Origin of Species, an analysis of his complete work is performed, looking for any mention of bacteria. But it seems that the great naturahst never took knowledge about its existence, something rather improbable in a time when the discovery of bacteria shook the medical world, or he deliberately ignored them, not finding a place for such microscopic beings into his theory of evolution. But the bacteria badly affected his familiar life, killing scarlet fever one of his children and worsening to death the evolution of tuberculosis of his favourite Annie. Darwin himself could suffer the sickness of Chagas, whose etiological agent has a similar level to bacteria in the scale of evolution.

  13. Extracellular communication in bacteria

    DEFF Research Database (Denmark)

    Chhabra, S.R.; Philipp, B.; Eberl, L.

    2005-01-01

    molecules, in different Gram-positive and Gram-negative bacteria they control pathogenicity, secondary metabolite production, biofilm differentiation, DNA transfer and bioluminescence. The development of biosensors for the detection of these signal molecules has greatly facilitated their subsequent chemical...

  14. Silage fermentation and ruminal degradation of stylo prepared with lactic acid bacteria and cellulase.

    Science.gov (United States)

    Li, Mao; Zhou, Hanlin; Zi, Xuejuan; Cai, Yimin

    2017-10-01

    In order to improve the silage fermentation of stylo (Stylosanthes guianensis) in tropical areas, stylo silages were prepared with commercial additives Lactobacillus plantarum Chikuso-1 (CH1), L. rhamnasus Snow Lact L (SN), Acremonium cellulase (CE) and their combination as SN+CE or CH1 + CE, and the fermentation quality, chemical composition and ruminal degradation of these silages were studied. Stylo silages treated with lactic acid bacteria (LAB) or cellulase, the pH value and NH 3 -N ⁄ total-N were significantly (P fermentation and ruminal degradation than SN+CE treatment. The results confirmed that LAB or LAB plus cellulase treatment could improve the fermentation quality, chemical composition and ruminal degradation of stylo silage. Moreover, the combined treatment with LAB and cellulase may have beneficial synergistic effects on ruminal degradation. © 2017 Japanese Society of Animal Science.

  15. Traditional Indian fermented foods: a rich source of lactic acid bacteria.

    Science.gov (United States)

    Satish Kumar, R; Kanmani, P; Yuvaraj, N; Paari, K A; Pattukumar, V; Arul, V

    2013-06-01

    This review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material. Fermented foods such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua were reported to have significant medicinal properties. Some fermented products such as koozh, dahi and kanjika are consumed unknowingly as, probiotic drinks, by local people. There are very few reports regarding isolation of LAB from Indian fermented foods available in the past; however, due to growing consciousness about potential health benefits of LAB, we now have scores of reports in this field. There is an abundant opportunity available for food microbiologists to explore the Indian fermented foods for the isolation of new LAB strains for their potential role in probiotic research.

  16. Influence of carbohydrates on the isolation of lactic acid bacteria.

    Science.gov (United States)

    Endo, A; Futagawa-Endo, Y; Dicks, L M T

    2011-04-01

      To determine the influence of carbohydrates on enrichment isolation of lactic acid bacteria from different niches.   Lactic acid bacteria in three traditional fermented products in southern Africa (amasi, mahewu and tshwala) and in three fresh samples (two flowers and a fruit) were enrichment cultured in media supplemented with 13 different carbohydrates. Diversity of lactic acid bacteria was determined by PCR-denaturing-gradient gel electrophoresis. Carbohydrates used in enrichment media had a big impact on the isolation of lactic acid bacteria from fermented products. Depending on the carbohydrates tested, the number of species detected ranged from one to four in amasi, one to five in mahewu and one to three in tshwala. Fructose and mannitol selected for relatively higher numbers of lactic acid bacteria in fermented products. Specific relationships between substrates and lactic acid bacteria have been noted. On the other hand, small influences were found among carbohydrates tested in flowers and fruit.   Carbohydrates have a big impact on the isolation of a variety of lactic acid bacteria in fermented food.   This is the first study that reports the influence of carbohydrates on the enrichment of lactic acid bacteria. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.

  17. Bacteria-Mineral Interactions on the Surfaces of Metal-Resistant Bacteria

    International Nuclear Information System (INIS)

    Malkin, A.J.

    2010-01-01

    ,2), and we anticipate one more publication (3). The publications describe development of methods and results of studies of structural dynamics of metal-resistant bacteria that contribute to more comprehensive understanding of the architecture, function, and environmental dynamics of bacterial and cellular systems. The results of this LDRD were presented in invited talks and contributed presentations at five national and international conferences and five seminar presentations at the external institutions. These included invited talks at the conferences of Gordon Research, Materials Research and American Chemical Societies. Our scientific results and methodologies developed in this project enabled us to receive new funding for the multiyear project 'Chromium transformation pathways in metal-reducing bacteria' funded by the University of California Lab Fees Program ($500,000, 5/1/09 - 4/30/2012), with our proposal being ranked 1st from a total of 138 in the Earth, Energy, Environmental and Space Sciences panel.

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

    Science.gov (United States)

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

    2016-01-01

    Biochemistry courses in the Department of Molecular Biology at the National University of Río Cuarto, Argentina, are designed for undergraduate students in biology, microbiology, chemistry, agronomy, and veterinary medicine. Microbiology students typically have previous coursework in general, analytical, and organic chemistry. Programmed sequences…

  19. Enhancement productivity of lactic acid bacteria (LAB) to produced ex polysaccharide

    International Nuclear Information System (INIS)

    EL-Fouly, M.; Meleigy, S.A; Hendawy, W.S.; Magdoub, M.I.N.; Aita, O.A.

    2010-01-01

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

    International Nuclear Information System (INIS)

    Meleigy, S.A.; Hendawy, W.S.

    2009-01-01

    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 (IS 1 ), Lactococcus lactis ssp cremoris (IS 2 ) and Lactobacillus delbrueckii ssp bulgaricus (IS 3 ) 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 (IS 2 ), 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 (IS 2 ) exposed to 0.2 kGy dose level.

  1. Lab-on-chip cytometry based on magnetoresistive sensors for bacteria detection in milk.

    Science.gov (United States)

    Fernandes, Ana C; Duarte, Carla M; Cardoso, Filipe A; Bexiga, Ricardo; Cardoso, Susana; Freitas, Paulo P

    2014-08-21

    Flow cytometers have been optimized for use in portable platforms, where cell separation, identification and counting can be achieved in a compact and modular format. This feature can be combined with magnetic detection, where magnetoresistive sensors can be integrated within microfluidic channels to detect magnetically labelled cells. This work describes a platform for in-flow detection of magnetically labelled cells with a magneto-resistive based cell cytometer. In particular, we present an example for the validation of the platform as a magnetic counter that identifies and quantifies Streptococcus agalactiae in milk.

  2. Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria.

    Science.gov (United States)

    Kaktcham, Pierre Marie; Temgoua, Jules-Bocamdé; Ngoufack Zambou, François; Diaz-Ruiz, Gloria; Wacher, Carmen; Pérez-Chabela, María de Lourdes

    2017-02-01

    The present study aimed to evaluate the bacterial load of water, Nile Tilapia and common Carp intestines from earthen ponds, isolate lactic acid bacteria (LAB) and assess their antimicrobial activity against fish spoilage and pathogenic bacteria. Following enumeration and isolation of microorganisms the antimicrobial activity of the LAB isolates was evaluated. Taxonomic identification of selected antagonistic LAB strains was assessed, followed by partial characterisation of their antimicrobial metabolites. Results showed that high counts (>4 log c.f.u ml -1 or 8 log c.f.u g -1 ) of total aerobic bacteria were recorded in pond waters and fish intestines. The microbiota were also found to be dominated by Salmonella spp., Vibrio spp., Staphylococcus spp. and Escherichia coli. LAB isolates (5.60%) exhibited potent direct and extracellular antimicrobial activity against the host-derived and non host-derived spoilage and pathogenic bacteria. These antagonistic isolates were identified and Lactococcus lactis subsp. lactis was found as the predominant (42.85%) specie. The strains displayed the ability to produce lactic, acetic, butyric, propionic and valeric acids. Bacteriocin-like inhibitory substances with activity against Gram-positive and Gram-negative (Vibrio spp. and Pseudomonas aeruginosa) bacteria were produced by three L. lactis subsp. lactis strains. In this study, the LAB from the microbiota of fish and pond water showed potent antimicrobial activity against fish spoilage or pathogenic bacteria from the same host or ecological niche. The studied Cameroonian aquatic niche is an ideal source of antagonistic LAB that could be appropriate as new fish biopreservatives or disease control agents in aquaculture under tropical conditions in particular or worldwide in general.

  3. The Dynamics and Facilitation of a Living Lab Construct

    DEFF Research Database (Denmark)

    Brønnum, Louise; Nielsen, Louise Møller

    2013-01-01

    During the last decade Living Labs have established itself as an attractive innovation approach. Living Labs are an interesting construction because it offers a collaboration platform for dynamic interaction with users in all the project phases. Living Labs frame knowledge about actors in their own...... settings, in which new opportunities for innovation can be discovered. However, the practical management of a Living Lab is often a great challenge. It involves managing several actors, who are working with different agendas and within very different development traditions. The managing of a Living Lab...... and the different actors, processes and methods are therefore interesting to put into perspective as it contains opportunities for staging a well‐functioning Living Lab. This paper contributes to unfolding and discussing some of the main challenges in managing a Living Lab while keeping the different actors engaged...

  4. Rapid quantification of live/dead lactic acid bacteria in probiotic products using high-sensitivity flow cytometry

    Science.gov (United States)

    He, Shengbin; Hong, Xinyi; Huang, Tianxun; Zhang, Wenqiang; Zhou, Yingxing; Wu, Lina; Yan, Xiaomei

    2017-06-01

    A laboratory-built high-sensitivity flow cytometer (HSFCM) was employed for the rapid and accurate detection of lactic acid bacteria (LAB) and their viability in probiotic products. LAB were stained with both the cell membrane-permeable SYTO 9 green-fluorescent nucleic acid stain and the red-fluorescent nucleic acid stain, propidium iodide, which penetrates only bacteria with compromised membranes. The side scatter and dual-color fluorescence signals of single bacteria were detected simultaneously by the HSFCM. Ultra-high temperature processing milk and skim milk spiked with Lactobacillus casei were used as the model systems for the optimization of sample pretreatment and staining. The viable LAB counts measured by the HSFCM were in good agreement with those of the plate count method, and the measured ratios between the live and dead LAB matched well with the theoretical ratios. The established method was successfully applied to the rapid quantification of live/dead LAB in yogurts and fermented milk beverages of different brands. Moreover, the concentration and viability status of LAB in ambient yogurt, a relatively new yet popular milk product in China, are also reported.

  5. Symbionts as major modulators of insect health: lactic acid bacteria and honeybees.

    Directory of Open Access Journals (Sweden)

    Alejandra Vásquez

    Full Text Available Lactic acid bacteria (LAB are well recognized beneficial host-associated members of the microbiota of humans and animals. Yet LAB-associations of invertebrates have been poorly characterized and their functions remain obscure. Here we show that honeybees possess an abundant, diverse and ancient LAB microbiota in their honey crop with beneficial effects for bee health, defending them against microbial threats. Our studies of LAB in all extant honeybee species plus related apid bees reveal one of the largest collections of novel species from the genera Lactobacillus and Bifidobacterium ever discovered within a single insect and suggest a long (>80 mya history of association. Bee associated microbiotas highlight Lactobacillus kunkeei as the dominant LAB member. Those showing potent antimicrobial properties are acquired by callow honey bee workers from nestmates and maintained within the crop in biofilms, though beekeeping management practices can negatively impact this microbiota. Prophylactic practices that enhance LAB, or supplementary feeding of LAB, may serve in integrated approaches to sustainable pollinator service provision. We anticipate this microbiota will become central to studies on honeybee health, including colony collapse disorder, and act as an exemplar case of insect-microbe symbiosis.

  6. Use of human lysozyme transgenic goat milk in cheese making: effects on lactic acid bacteria performance.

    Science.gov (United States)

    Scharfen, E C; Mills, D A; Maga, E A

    2007-09-01

    Genetically engineered goats expressing elevated levels of the antimicrobial enzyme lysozyme in their milk were developed to improve udder health, product shelf life, and consumer well-being. The purpose of this study was to evaluate the effect of lysozyme on the development of lactic acid bacteria (LAB) throughout the cheese-making process. Raw and pasteurized milk from 7 lysozyme transgenic goats and 7 breed-, age-, and parity-matched nontransgenic controls was transformed into cheeses by using industry methods, and their microbiological load was evaluated. The numbers of colony-forming units of LAB were determined for raw and pasteurized goat milk, whey, and curd at d 2 and at d 6 or 7 of production. Selective plating media were used to enumerate lactococcal species separately from total LAB. Although differences in the mean number of colony-forming units between transgenic and control samples in raw milk, whey, and cheese curd were non-significant for both total LAB and lactococcal species from d 2 of production, a significant decrease was observed in both types of LAB among d 6 transgenic raw milk cheese samples. In pasteurized milk trials, a significant decrease in LAB was observed only in the raw milk of transgenic animals. These results indicate that lysozyme transgenic goat milk is not detrimental to LAB growth during the cheese-making process.

  7. Diversity and technological potential of lactic acid bacteria of wheat flours.

    Science.gov (United States)

    Alfonzo, Antonio; Ventimiglia, Giusi; Corona, Onofrio; Di Gerlando, Rosalia; Gaglio, Raimondo; Francesca, Nicola; Moschetti, Giancarlo; Settanni, Luca

    2013-12-01

    Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g(-1). Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella. Weissella cibaria, Lactobacillus plantarum, Leuconostoc pseudomesenteroides and Leuconostoc citreum were the most prevalent species. The strains were not geographically related. Denaturing gradient gel electrophoresis (DGGE) analysis of total DNA of flour was used to provide a more complete understanding of the LAB population; it confirmed the presence of species identified with the culture-dependent approach, but did not reveal the presence of any additional LAB species. Finally, the technological characteristics (acidifying capacity, antimicrobial production, proteolytic activity, organic acid, and volatile organic compound generation) of the 50 LAB strains were investigated. Eleven strains were selected for future in situ applications. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. 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

  9. Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

    Directory of Open Access Journals (Sweden)

    Mduduzi Paul Mokoena

    2017-07-01

    Full Text Available Several lactic acid bacteria (LAB isolates from the Lactobacillus genera have been applied in food preservation, partly due to their antimicrobial properties. Their application in the control of human pathogens holds promise provided appropriate strains are scientifically chosen and a suitable mode of delivery is utilized. Urinary tract infection (UTI is a global problem, affecting mainly diabetic patients and women. Many uropathogens are developing resistance to commonly used antibiotics. There is a need for more research on the ability of LAB to inhibit uropathogens, with a view to apply them in clinical settings, while adhering to strict selection guidelines in the choice of candidate LAB. While several studies have indicated the ability of LAB to elicit inhibitory activities against uropathogens in vitro, more in vivo and clinical trials are essential to validate the efficacy of LAB in the treatment and prevention of UTI. The emerging applications of LAB such as in adjuvant therapy, oral vaccine development, and as purveyors of bioprotective agents, are relevant in infection prevention and amelioration. Therefore, this review explores the potential of LAB isolates and their bacteriocins to control uropathogens, with a view to limit clinical use of antibiotics.

  10. Role of Natural Killer and Dendritic Cell Crosstalk in Immunomodulation by Commensal Bacteria Probiotics

    DEFF Research Database (Denmark)

    Rizzello, Valeria; Bonaccorsi, Irene; Dongarra, Maria Luisa

    2011-01-01

    -talk is of particular importance at mucosal surfaces such as the intestine, where the immune system exists in intimate association with commensal bacteria such as lactic acid bacteria (LAB). We here review NK/DC interactions in the presence of gut-derived commensal bacteria and their role in bacterial strain......-dependent immunomodulatory effects. We particularly aim to highlight the ability of distinct species of commensal bacterial probiotics to differently affect the outcome of DC/NK cross-talk and consequently to differently influence the polarization of the adaptive immune response....

  11. EFFECT OF SODIUM PHOSPHATES ON SELECTED FOOD GRADE BACTERIA

    Directory of Open Access Journals (Sweden)

    Stanislav Kráčmar

    2011-04-01

    Full Text Available The aim of this study was to examine the inhibitory effect in vitro of selected sodium phosphates (under the corporate names Hexa 68, Hexa 70, Trikrystal, FST, Pyro 52, KPS, Didi on selected gram-positive and gram-negative bacteria. Seven different concentrations of each phosphate were used. Sensitivity of the bacterial strains to phosphates was observed in broth supplemented with salts. In vitro was showed a negative effect of various phosphates on growth of selected gram-positive bacteria. Orthophosphates and diphosphates (pyrophosphates did not have significant inhibitory effect on tested bacteria at neutral pH. With the exception of phosphate Trikrystal has not been found in vitro significant inhibitory effects on gram-negative bacteria.doi:10.5219/141

  12. 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

    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...... the dominant parts of spoilage associations of cooked and brined MAP shrimps stored at high and low temperatures, respectively. Significance and Impact of the Study: The SDS-PAGE technique and simple biochemical keys allowed the majority of LAB isolates from spoilage associations of cooked and brined MAP...

  13. Toxicity reduction of ochratoxin A by lactic acid bacteria.

    Science.gov (United States)

    Luz, C; Ferrer, J; Mañes, J; Meca, G

    2018-02-01

    Ochratoxin A (OTA) is a mycotoxin produced by the metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this paper we report, the capacity of different cultures of lactic acid bacteria (LAB) to degrade OTA present in MRS broth at both pH 3.5 and 6.5. A study of OTA reduction during gastrointestinal digestion carried out with the LAB was also performed. Taking into account the two reduction mechanisms of OTA studied in this work as the enzymatic one and the adsorption on the cell wall, as well as at pH 3.5 and 6.5 the reduction values of OTA were in a range of 30-99%, being the strains with greater reduction (97% and 95%) Lb. rhamnosus CECT 278T and Lb. plantarum CECT 749 respectively. In the experiments carried out digesting the OTA in MRS medium with LAB, the highest bioaccessibility reduction was observed by the strain of Lb. johnsonii CECT 289, showing a mean reduction around all the gastrointestinal digestion process of 97.4%. The mass spectrometry associated to the linear ion trap method identified ochratoxin alpha (OTα) m/z = 256.1 and phenylalanine (Phe) m/z = 166.1 as the major metabolites of OTA degradation in LAB cultures. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Antibiotics influence on lactic acid bacteria inhibiting gastrointestinal tract

    Directory of Open Access Journals (Sweden)

    Andreja Čanžek Majhenič

    2001-04-01

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

  15. The fecal bacteria

    Science.gov (United States)

    Sadowsky, Michael J.; Whitman, Richard L.

    2011-01-01

    The Fecal Bacteria offers a balanced, integrated discussion of fecal bacteria and their presence and ecology in the intestinal tract of mammals, in the environment, and in the food supply. This volume covers their use in examining and assessing water quality in order to offer protection from illnesses related to swimming in or ingesting contaminated water, in addition to discussing their use in engineering considerations of water quality, modeling, monitoring, and regulations. Fecal bacteria are additionally used as indicators of contamination of ready-to-eat foods and fresh produce. The intestinal environment, the microbial community structure of the gut microbiota, and the physiology and genomics of this broad group of microorganisms are explored in the book. With contributions from an internationally recognized group of experts, the book integrates medicine, public health, environmental, and microbiological topics in order to provide a unique, holistic understanding of fecal bacteria. Moreover, it shows how the latest basic science and applied research findings are helping to solve problems and develop effective management strategies. For example, readers will discover how the latest tools and molecular approaches have led to our current understanding of fecal bacteria and enabled us to improve human health and water quality. The Fecal Bacteria is recommended for microbiologists, clinicians, animal scientists, engineers, environmental scientists, food safety experts, water quality managers, and students. It will help them better understand fecal bacteria and use their knowledge to protect human and environmental health. They can also apply many of the techniques and molecular tools discussed in this book to the study of a broad range of microorganisms in a variety of habitats.

  16. Beyond Classroom, Lab, Studio and Field

    Science.gov (United States)

    Waller, J. L.; Brey, J. A.; DeMuynck, E.; Weglarz, T. C.

    2017-12-01

    When the arts work in tandem with the sciences, the insights of these disciplines can be easily shared and teaching and learning are enriched. Our shared experiences in classroom/lab/studio instruction and in art and science based exhibitions reward all involved. Our individual disciplines cover a wide range of content- Art, Biology, Geography, Geology- yet we connect on aspects that link to the others'. We easily move from lab to studio and back again as we teach—as do our students as they learn! Art and science education can take place outside labs and studios through study abroad, international workshops, museum or gallery spaces, and in forums like the National Academies' programs. We can reach our neighbors at local public gatherings, nature centers and libraries. Our reach is extended in printed publications and in conferences. We will describe some of our activities listed above, with special focus on exhibitions: "Layers: Places in Peril"; "small problems, BIG TROUBLE" and the in-progress "River Bookends: Headwaters, Delta and the Volume of Stories In Between". Through these, learning and edification take place between the show and gallery visitors and is extended via class visits and related assignments, field trips for child and adult learners, interviews, films and panel presentations. These exhibitions offer the important opportunities for exhibit- participating scientists to find common ground with each other about their varied work. We will highlight a recent collaborative show opening a new university-based environmental research center and the rewarding activities there with art and science students and professors. We will talk about the learning enhancement added through a project that brought together a physical geography and a painting class. We will explore how students shared the form and content of their research projects with each other and then, became the educators through paintings and text of their geoscience topics on gallery walls.

  17. E-Labs - Learning with Authentic Data

    Energy Technology Data Exchange (ETDEWEB)

    Bardeen, Marjorie G. [Fermilab; Wayne, Mitchell [Notre Dame U.

    2016-01-01

    the success teachers have had providing an opportunity for students to: • Organize and conduct authentic research. • Experience the environment of scientific collaborations. • Possibly make real contributions to a burgeoning scientific field. We've created projects that are problem-based, student driven and technology dependent. Students reach beyond classroom walls to explore data with other students and experts and share results, publishing original work to a worldwide audience. Students can discover and extend the research of other students, modeling the processes of modern, large-scale research projects. From start to finish e-Labs are student-led, teacher-guided projects. Students need only a Web browser to access computing techniques employed by professional researchers. A Project Map with milestones allows students to set the research plan rather than follow a step-by-step process common in other online projects. Most importantly, e-Labs build the learning experience around the students' own questions and let them use the very tools that scientists use. Students contribute to and access shared data, most derived from professional research databases. They use common analysis tools, store their work and use metadata to discover, replicate and confirm the research of others. This is where real scientific collaboration begins. Using online tools, students correspond with other research groups, post comments and questions, prepare summary reports, and in general participate in the part of scientific research that is often left out of classroom experiments. Teaching tools such as student and teacher logbooks, pre- and post-tests and an assessment rubric aligned with learner outcomes help teachers guide student work. Constraints on interface designs and administrative tools such as registration databases give teachers the "one-stop-shopping" they seek for multiple e-Labs. Teaching and administrative tools also allow us to track usage and assess the

  18. Analyses of Dynamics in Dairy Products and Identification of Lactic Acid Bacteria Population by Molecular Methods

    Directory of Open Access Journals (Sweden)

    Aytül Sofu

    2017-01-01

    Full Text Available Lactic acid bacteria (LAB with different ecological niches are widely seen in fermented meat, vegetables, dairy products and cereals as well as in fermented beverages. Lactic acid bacteria are the most important group of bacteria in dairy industry due to their probiotic characteristics and fermentation agents as starter culture. In the taxonomy of the lactic acid bacteria; by means of rep-PCR, which is the analysis of repetitive sequences that are based on 16S ribosomal RNA (rRNA gene sequence, it is possible to conduct structural microbial community analyses such as Restriction Fragment Length Polymorphism (RFLP analysis of DNA fragments of different sizes cut with enzymes, Random Amplified Polymorphic DNA (RAPD polymorphic DNA amplified randomly at low temperatures and Amplified Fragment-Length Polymorphism (AFLP-PCR of cut genomic DNA. Besides, in the recent years, non-culture-based molecular methods such as Pulse Field Gel Electrophoresis (PFGE, Denaturing Gradient Gel Electrophoresis (DGGE, Thermal Gradient Gel Electrophoresis (TGGE, and Fluorescence In-situ Hybridization (FISH have replaced classical methods once used for the identification of LAB. Identification of lactic acid bacteria culture independent regardless of the method will be one of the most important methods used in the future pyrosequencing as a Next Generation Sequencing (NGS techniques. This paper reviews molecular-method based studies conducted on the identification of LAB species in dairy products.

  19. Resveratrol food supplements

    DEFF Research Database (Denmark)

    Aschemann-Witzel, Jessica; Grunert, Klaus G

    2015-01-01

    Background: Consumers increasingly choose food supplements in addition to their diet. Research on supplement users finds they are likely to be female, older and well-educated; Furthermore, supplement users are often characterised as being especially health-oriented, an observation which is termed...... the ‘inverse supplement hypothesis’. However, results are dependent on the substance in question. Little is known so far about botanicals in general, and more specifically, little is known about resveratrol. The psychographic variables of food supplement users are yet relatively underexplored. By comparing US...... and Danish respondents, we aimed to identify whether sociodemographic variables, health status, health beliefs and behaviour and interest in food aspects specifically relevant to resveratrol (e.g., naturalness, indulgence, and Mediterranean food) explain favourable attitudes and adoption intentions toward...

  20. Charpy V, an application in Mat lab

    International Nuclear Information System (INIS)

    Castillo M, J.A.; Torres V, M.

    2003-01-01

    The obtained results with the system Charpy V V 1 designed in Mat lab for the estimate of parameters of three mathematical models are shown. The adjustment of data is used to determine the fracture energy, the lateral expansion and the percentage of ductility of steels coming from the reactor vessels of Laguna Verde, Veracruz. The data come from test tubes type Charpy V of irradiated material and not irradiated. To verify our results they were compared with those obtained by General Electric of data coming from the Laguna Verde nuclear power plant. (Author)

  1. CompTIA Network+ Lab Manual

    CERN Document Server

    Skandier, Toby

    2012-01-01

    Gain street-smart skills in network administration Think of the most common and challenging tasks that network administrators face, then read this book and find out how to perform those tasks, step by step. CompTIA Network + Lab Manual provides an inside look into the field of network administration as though you were actually on the job. You'll find a variety of scenarios and potential roadblocks, as well as clearly mapped sections to help you prepare for the CompTIA Network+ Exam N10-005. Learn how to design, implement, configure, maintain, secure, and troubleshoot a network with this street

  2. DOSAR/CalLab Operations Manual

    Energy Technology Data Exchange (ETDEWEB)

    Bogard, J.S.

    2000-03-01

    The Life Sciences Division (LSD) of Oak Ridge National Laboratory (ORNL) has a long record of radiation dosimetry research, primarily using the Health Physics Research Reactor (HPRR) and the Dosimetry Applications Research (DOSAR) Program Calibration Laboratory (CalLab), referred to formerly as the Radiation Calibration Laboratory. These facilities have been used by a broad segment of the research community to perform a variety of experiments in areas including, but not limited to, radiobiology, radiation dosimeter and instrumentation development and calibration, and the testing of materials in a variety of radiation environments.

  3. Comparative genomics of Lactobacillus and other LAB

    DEFF Research Database (Denmark)

    Wassenaar, Trudy M.; Lukjancenko, Oksana

    2014-01-01

    The genomes of 66 LABs, belonging to five different genera, were compared for genome size and gene content. The analyzed genomes included 37 Lactobacillus genomes of 17 species, six Lactococcus lactis genomes, four Leuconostoc genomes of three species, six Streptococcus genomes of two species...... that of the others, with the two Streptococcus species having the shortest genomes. The widest distribution in genome content was observed for Lactobacillus. The number of tRNA and rRNA gene copies varied considerably, with exceptional high numbers observed for Lb. delbrueckii, while these numbers were relatively...

  4. Quark Hadron Duality - Recent Jefferson Lab Results

    Energy Technology Data Exchange (ETDEWEB)

    Niculescu, Maria Ioana [James Madison Univ., Harrisonburg, VA (United States); Thomas Jefferson National Accelerator Facility (TJNAF), Newport News, VA (United States)

    2016-08-01

    The duality between the partonic and hadronic descriptions of electron--nucleon scattering is a remarkable feature of nuclear interactions. When averaged over appropriate energy intervals the cross section at low energy which is dominated by nucleon resonances resembles the smooth behavior expected from perturbative QCD. Recent Jefferson Lab results indicate that quark-hadron duality is present in a variety of observables, not just the proton F2 structure function. An overview of recent results, especially local quark-hadron duality on the neutron, are presented here.

  5. Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

    Science.gov (United States)

    Guerin, Justine; Burgain, Jennifer; Gomand, Faustine; Scher, Joël; Gaiani, Claire

    2017-10-04

    The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed. Finally, new techno-functional opportunities of MFGM glycoproteins as a possible ingredient for Lactic Acid Bacteria (LAB) encapsulation are detailed. The ability of MFGM to form liposomes entrapping bioactive compounds has been already demonstrated. One drawback is that liposomes are too small to be used for bacteria encapsulation. For the first time, this review points out the numerous advantages to use MFGM glycoproteins as a protecting, encapsulating matrix for bacteria and especially for LAB.

  6. Beware of Fraudulent 'Dietary Supplements'

    Science.gov (United States)

    ... For Consumers Consumer Updates Beware of Fraudulent Dietary Supplements Share Tweet Linkedin Pin it More sharing options ... at 1-800-FDA-1088 or online . Dietary Supplements and FDA Dietary supplements, in general, are not ...

  7. Herbs, Supplements and Alternative Medicines

    Science.gov (United States)

    ... Size: A A A Listen En Español Herbs, Supplements and Alternative Medicines It is best to get ... also more likely to use dietary supplements. Using Supplements Safely If you’re one of the many ...

  8. Botanical Dietary Supplements: Background Information

    Science.gov (United States)

    ... Office of Dietary Supplements Health Professional Other Resources Botanical Dietary Supplements Background Information Have a question? Ask ... on botanical dietary supplements? Disclaimer What is a botanical? A botanical is a plant or plant part ...

  9. Omega-3 Supplements: An Introduction

    Science.gov (United States)

    ... uncertain whether people with fish or shellfish allergies can safely consume fish oil supplements. Fish liver oils (which are not ... uncertain whether people with fish or shellfish allergies can safely consume fish oil supplements. Omega-3 supplements may extend bleeding ...

  10. Future access and improvement of industrial lactic acid bacteria cultures.

    Science.gov (United States)

    Johansen, Eric

    2017-12-21

    Industrial fermentations based on micro-organisms such as the lactic acid bacteria (LAB) play an important role in several industries globally and represent multi-billion Euro/dollar businesses. LAB provide a natural way to produce safe, sustainable, and environmentally friendly products for a variety of industries. Product innovation is a key requirement for these industries to survive and grow globally. However, the development of new products may be affected by two man-made constraints; the Nagoya Protocol on benefit sharing and the opposition to the use of modern biotechnology for strain improvement. An expert workshop was held in Amsterdam, May 10-11, 2017 to discuss these challenges; a number of conclusions and recommendations were formulated and will be presented herein.

  11. Confirmation of translocated gastrointestinal bacteria in a neonatal model.

    Science.gov (United States)

    Moy, J; Lee, D J; Harmon, C M; Drongowski, R A; Coran, A G

    1999-11-01

    The hypothesis that enteric bacteria translocate from the gastrointestinal (GI) tract to extraintestinal sites has been extensively studied. However, definitive evidence that spontaneous bacterial translocation and dissemination from the GI tract to extraintestinal sites occur in a neonatal model has been lacking. The aim of this study was to confirm this phenomenon by tracking enterally administered, plasmid-labeled bacteria to extraintestinal sites. Escherichia coli 07:K1 (E. coli K1) with and without a nontransferable, ampicillin resistance plasmid (pGEM-7) were used in this study. Newborn New Zealand white rabbit pups were separated into three treatment groups: transformed E. coli K1 (E. coli K1 + pGEM-7, n = 20), nontransformed E. coli K1 (n = 12), and control pups (no bacteria, n = 7). Pups were enterally fed 10% Formulac solution supplemented with a suspension of bacteria respective to their group. After the pups fed twice daily for 2 days, representative tissue specimens from the small bowel (SB), mesenteric lymph nodes (MLNs), spleen (SPL), and liver (LIV) were aseptically harvested and tested for culture growth in ampicillin-supplemented medium. Positive growths of plasmid-induced ampicillin-resistant bacteria were detected in tissue specimens harvested from rabbits fed transformed E. coli K1, but were not detected in the other groups. This experiment demonstrated conclusively that transformed E. coli K1 fed to healthy rabbit pups spontaneously translocated from the intestinal lumen and subsequently disseminated to the mesenteric lymph nodes, spleen, and liver. Copyright 1999 Academic Press.

  12. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

    OpenAIRE

    Geremew, Tsehayneh; Kebede, Ameha; Andualem, Berhanu

    2015-01-01

    Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial ac...

  13. The Design of NetSecLab: A Small Competition-Based Network Security Lab

    Science.gov (United States)

    Lee, C. P.; Uluagac, A. S.; Fairbanks, K. D.; Copeland, J. A.

    2011-01-01

    This paper describes a competition-style of exercise to teach system and network security and to reinforce themes taught in class. The exercise, called NetSecLab, is conducted on a closed network with student-formed teams, each with their own Linux system to defend and from which to launch attacks. Students are expected to learn how to: 1) install…

  14. OpenLabNotes – An Electronic Laboratory Notebook Extension for OpenLabFramework

    Directory of Open Access Journals (Sweden)

    List Markus

    2015-09-01

    Full Text Available Electronic laboratory notebooks (ELNs are more accessible and reliable than their paper based alternatives and thus find widespread adoption. While a large number of commercial products is available, small- to mid-sized laboratories can often not afford the costs or are concerned about the longevity of the providers. Turning towards free alternatives, however, raises questions about data protection, which are not sufficiently addressed by available solutions. To serve as legal documents, ELNs must prevent scientific fraud through technical means such as digital signatures. It would also be advantageous if an ELN was integrated with a laboratory information management system to allow for a comprehensive documentation of experimental work including the location of samples that were used in a particular experiment. Here, we present OpenLabNotes, which adds state-of-the-art ELN capabilities to OpenLabFramework, a powerful and flexible laboratory information management system. In contrast to comparable solutions, it allows to protect the intellectual property of its users by offering data protection with digital signatures. OpenLabNotes effectively closes the gap between research documentation and sample management, thus making Open- LabFramework more attractive for laboratories that seek to increase productivity through electronic data management.

  15. Tools for application management at Jefferson Lab

    International Nuclear Information System (INIS)

    The Software Controls Group at Thomas Jefferson National Accelerator Facility (Jefferson Lab) is responsible for slow controls for many Jefferson Lab facilities. The Experimental Physics and Industrial Control System (EPICS) is used as the basis of these control systems. The Controls Group developed and maintains over 150 control applications running on over 100 I/O controllers (IOCs). With so many applications, it becomes increasingly difficult to maintain and upgrade older applications and still produce new applications. The difficulties became especially apparent this year as a major effort was undertaken to upgrade all control system applications to the newest versions of EPICS and VxWorks. Over the past few years, the Controls Group has worked on constructing a framework within which to develop and maintain applications more efficiently. As the framework has matured and applications have been structured to fit the framework, a number of tools have been developed to help with software maintenance and upgrades. This paper will describe some of these tools and how they are used to enhance the maintainability and reliability of the control system

  16. Control system reliability at Jefferson Lab

    International Nuclear Information System (INIS)

    At Thomas Jefferson National Accelerator Facility (Jefferson Lab), the availability of the control system is crucial to the operation of the accelerator for experimental programs. Jefferson Lab's control system, uses 68040 based microprocessors running VxWorks, Unix workstations, and a variety of VME, CAMAC. GPIB, and serial devices. The software consists of control system toolkit software, commercial packages, and over 200 custom and generic applications, some of which are highly complex. The challenge is to keep this highly diverse and still growing system, with over 162,000 control points, operating reliably, while managing changes and upgrades to both the hardware and software. Downtime attributable to the control system includes the time to troubleshoot and repair problems and the time to restore the machine to operation of the scheduled program. This paper describes the availability of the control system during the last year, the heaviest contributors to downtime and the response to problems. Strategies for improving the robustness of the control system am detailed and include changes in hardware, software, procedures and processes. The improvements range from the routine preventive hardware maintenance, to improving their ability to detect, predict and prevent problems. This paper also describes the software tools used to assist in control system troubleshooting, maintenance and failure recovery processes

  17. The evolution of Jefferson Lab's control system

    International Nuclear Information System (INIS)

    K. S. White; M. Bickley; W. Watson

    1999-01-01

    Thomas Jefferson National Accelerator Facility's (Jefferson Lab) accelerator controls were initially implemented as a proprietary in-house system. During machine commissioning, problems were encountered leading to a decision to migrate to the Experimental Physics and Industrial Controls System (EPICS). Since then, the accelerator and all other laboratory controls have been successfully converted. In addition to implementing Jefferson Lab's controls using EPICS, new data visualization tools have been developed and existing programs have been enhanced with new capabilities. In order to provide a more generic interface for high level applications development, a device abstraction layer, called Common DEVice (CDEV), was implemented. These additions have been made available to other laboratories and are in use at many sites, including some that do not use EPICS. Control System development is not limited to computer scientists; operators, engineers and physicists frequently add capabilities using EPICS, CDEV, Tel/tk, and other tools. These contributions have tailored the control system for many different types of customers. For the future, the authors envision more intelligent processing and more capable tools for data storage, retrieval and visualization

  18. Quality of Lab Appliances in Orthodontic Offices.

    Science.gov (United States)

    Pruzansky, D P; Park, J H

    Lab appliances are an integral part of orthodontics, from active treatment to retention. The quality and fit of an appliance can affect the treatment result and stability. This study aims to determine common points of failure in orthodontic appliances, and suggest methods to reduce this rate. A survey consisting of 23 questions was distributed to active members of the American Association of Orthodontists (AAO) via Survey Monkey. The most common appliance to need an adjustment was the wrap-around retainer, with the Hawley retainer as a close second. The least common appliance needing adjustment was the Essix/clear retainer. Respondents were asked which component of each appliance was most commonly responsible for an ill-fit. For Hawley and wrap-around retainers, clasps were the most common problem at 50%, whereas spring aligners had two components - clasps and labial bows, both at 38%. Ill-fitting Essix/clear retainers had gingival impingement (52%) closely followed by poor posterior seating (43%). Communication between the orthodontist and lab technician can be improved by establishing a quality assurance protocol for outgoing and incoming cases. The labial bow of Hawley's, wrap-arounds and spring aligners should be clearly demarcated on the casts. Impressions should be free of distortion and casts should be inspected for accuracy. Clear retainers and positioner should be trimmed to avoid gingival impingement. The type of clasp should be selected based on the anatomy of the teeth, and bands should be checked for accuracy of fit.

  19. Temperature quenching in LAB based liquid scintillator

    Science.gov (United States)

    Sörensen, A.; Hans, S.; Junghans, A. R.; Krosigk, B. v.; Kögler, T.; Lozza, V.; Wagner, A.; Yeh, M.; Zuber, K.

    2018-01-01

    The effect of temperature changes on the light output of LAB based liquid scintillator is investigated in a range from -5 to 30°C with α -particles and electrons in a small scale setup. Two PMTs observe the scintillator liquid inside a cylindrically shaped aluminum cuvette that is heated or cooled and the temperature dependent PMT sensitivity is monitored and corrected. The α -emitting isotopes in dissolved radon gas and in natural Samarium (bound to a LAB solution) excite the liquid scintillator mixtures and changes in light output with temperature variation are observed by fitting light output spectra. Furthermore, also changes in light output by compton electrons, which are generated from external calibration γ -ray sources, is analysed with varying temperature. Assuming a linear behaviour, a combined negative temperature coefficient of {(-0.29 ± 0.01)}{ %/°}C is found. Considering hints for a particle type dependency, electrons show {(-0.17 ± 0.02)}{ %/°}C, whereas the temperature dependency seems stronger for α -particles, with {(-0.35 ± 0.03)}{ %/°}C. Due to a high sampling rate, a pulse shape analysis can be performed and shows an enhanced slow decay component at lower temperatures, pointing to reduced non-radiative triplet state de-excitations.

  20. PC/104 Embedded IOCs at Jefferson Lab

    Energy Technology Data Exchange (ETDEWEB)

    Jianxun Yan, Trent Allison, Sue Witherspoon, Anthony Cuffe

    2009-10-01

    Jefferson Lab has developed embedded IOCs based on PC/104 single board computers (SBC) for low level control systems. The PC/104 IOCs run EPICS on top of the RTEMS operating system. Two types of control system configurations are used in different applications, PC/104 SBC with commercial PC/104 I/O cards and PC/104 SBC with custom designed FPGA-based boards. RTEMS was built with CEXP shell to run on the PC/104 SBC. CEXP shell provides the function of dynamic object loading, which is similar to the widely used VxWorks operating system. Standard software configurations were setup for PC/104 IOC application development to provide a familiar format for new projects as well as ease the conversion of applications from VME based IOCs to PC/104 IOCs. Many new projects at Jefferson Lab are going to employ PC/104 SBCs as IOCs and some applications have already been running them for accelerator operations. The PC/104 - RTEMS IOC provides a free open source Real-Time Operating System (RTOS), low cost/maintenance, easily installed/ configured, flexible, and reliable solution for accelerator control and 12GeV Upgrade projects.