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https://www.readbyqxmd.com/read/28231170/fermentation-assisted-extraction-of-isothiocyanates-from-brassica-vegetable-using-box-behnken-experimental-design
#1
Amit K Jaiswal, Nissreen Abu-Ghannam
Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc...
November 4, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#2
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231156/a-computational-study-of-amensalistic-control-of-listeria-monocytogenes-by-lactococcus-lactis-under-nutrient-rich-conditions-in-a-chemostat-setting
#3
Hassan Khassehkhan, Hermann J Eberl
We study a previously introduced mathematical model of amensalistic control of the foodborne pathogen Listeria monocytogenes by the generally regarded as safe lactic acid bacteria Lactococcus lactis in a chemostat setting under nutrient rich growth conditions. The control agent produces lactic acids and thus affects pH in the environment such that it becomes detrimental to the pathogen while it is much more tolerant to these self-inflicted environmental changes itself. The mathematical model consists of five nonlinear ordinary differential equations for both bacterial species, the concentration of lactic acids, the pH and malate...
September 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231152/antimicrobial-active-packaging-including-chitosan-films-with-thymus-vulgaris-l-essential-oil-for-ready-to-eat-meat
#4
Jesús Quesada, Esther Sendra, Casilda Navarro, Estrella Sayas-Barberá
An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage...
August 29, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28230263/recent-advances-in-%C3%AE-aminobutyric-acid-gaba-properties-in-pulses-an-overview
#5
REVIEW
Nooshin Nikmaram, B N Dar, Shahin Roohinejad, Mohamed Koubaa, Francisco J Barba, Greiner Ralf, Stuart K Johnson
Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibers, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e...
February 23, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28229214/diversity-of-lactic-acid-bacteria-associated-with-banana-fruits-in-taiwan
#6
Yi-Sheng Chen, Yu-Jou Liao, Yi-Shan Lan, Hui-Chung Wu, Fujitoshi Yanagida
Banana is a popular fruit worldwide. The lactic acid bacteria (LAB) microflora in banana fruits has not been studied in detail. A total of 164 LAB were isolated from banana fruits in Taiwan. These isolates were initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and 16S ribosomal DNA sequencing. Isolates belonging to Lactobacillus plantarum group were further divided into three additional groups using multiplex PCR assay targeting the recA gene. The most common bacterial genera found in banana fruits were Lactobacillus and Weissella...
February 22, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28229213/development-of-a-rapid-identification-method-for-the-differentiation-of-enterococcus-species-using-a-species-specific-multiplex-pcr-based-on-comparative-genomics
#7
Jongbin Park, Gwi-Deuk Jin, Jae In Pak, Jihyun Won, Eun Bae Kim
Enterococci are lactic acid bacteria that are commonly found in food and in animal gut. Since 16 S ribosomal RNA (rRNA) sequences, genetic markers for bacterial identification, are similar among several Enterococcus species, it is very difficult to determine the correct species based on only 16 S rRNA sequences. Therefore, we developed a rapid method for the identification of different Enterococcus species using comparative genomics. We compared 38 genomes of 13 Enterococcus species retrieved from the National Center of Biotechnology Information database and identified 25,623 orthologs...
February 22, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28224747/why-do-lactobacilli-dominate-the-human-vaginal-microbiota
#8
REVIEW
S S Witkin, I M Linhares
: Lactobacilli are the most abundant vaginal bacteria in women. They inhibit binding of other bacteria to epithelial cells and produce lactic acid that kills or inhibits the growth of many other bacteria. Lactic acid blocks histone deacetylases, thereby enhancing gene transcription and DNA repair. Lactic acid induces autophagy in epithelial cells to degrade intracellular microorganisms and promote homeostasis. Lactobacilli are tolerated by vaginal epithelial cells and inhibit induction of pro-inflammatory cytokines...
March 2017: BJOG: An International Journal of Obstetrics and Gynaecology
https://www.readbyqxmd.com/read/28224483/selection-of-lactic-acid-bacteria-with-probiotic-potential-isolated-from-the-fermentation-process-of-cupua%C3%A3-u-theobroma-grandiflorum
#9
Roberta Maria Santos Ornellas, Tiza Teles Santos, Leonardo Borges Arcucio, Sávio Henrique Cicco Sandes, Mayara Messias Oliveira, Cristiano Villela Dias, Samuel de Carvalho Silva, Ana Paula Trovatti Uetanabaro, Gabriel Vinderola, Jacques Robert Nicoli
In the present study, nine lactic acid bacteria isolated from the fermentation process of "cupuaçu" (Theobroma grandiflorum) were selected for probiotic use. In vitro (resistance to gastrointestinal environment, in vitro antagonism and co-aggregation with pathogens) and in vivo (intestinal colonization and ex vivo antagonism in germ-free mice, cumulative mortality, translocation to liver and spleen, histopathological examination of liver and ileum and mRNA cytokine gene expression during an experimental infection with S...
February 22, 2017: Advances in Experimental Medicine and Biology
https://www.readbyqxmd.com/read/28221924/reductions-in-natural-microbial-flora-nonpathogenic-escherichia-coli-and-pathogenic-salmonella-on-jalapeno-peppers-processed-in-a-commercial-antimicrobial-cabinet-a-pilot-plant-trial
#10
Jeremy M Adler, Erin D Cain-Helfrich, Cangliang Shen
This experiment aimed to validate the use of antimicrobial solutions in a spray cabinet to inactivate natural microbial flora, nonpathogenic Escherichia coli , and Salmonella on jalapeno peppers. Jalapeno peppers, uninoculated or inoculated with a five-strain mixture of rifampin-resistant E. coli (3.9 log CFU/g) or novobiocin- and nalidixic acid-resistant Salmonella (4.2 log CFU/g), were passed through a commercial antimicrobial cabinet containing both a top and bottom bar spraying (1.38 bar and 2 liters/min) water, sodium hypochlorite (50 ppm), sodium hypochlorite with pH adjusted to 6...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221912/isolation-identification-and-evaluation-of-new-lactic-acid-bacteria-strains-with-both-cellular-antioxidant-and-bile-salt-hydrolase-activities-in-vitro
#11
Shuang Xu, Taigang Liu, Chiraz Akorede Ibinke Radji, Jing Yang, Lanming Chen
In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221876/effect-of-magnesium-acetate-on-the-antimold-activity-of-lactobacillus
#12
Katarzyna Kycia, Anna Bzducha-Wróbel, Karolina Kraśniewska, Anna Chlebowska-Śmigiel, Małgorzata Gniewosz
The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus fermentum ) against molds contaminating food ( Aspergillus oryzae , Aspergillus niger , Penicillium chrysogenum , Fusarium avenaceum , and Rhizopus arrhizus ) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid)...
January 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28217122/listeria-monocytogenes-10403s-arginine-repressor-argr-finely-tunes-arginine-metabolism-regulation-under-acidic-conditions
#13
Changyong Cheng, Zhimei Dong, Xiao Han, Jing Sun, Hang Wang, Li Jiang, Yongchun Yang, Tiantian Ma, Zhongwei Chen, Jing Yu, Weihuan Fang, Houhui Song
Listeria monocytogenes is able to colonize human and animal intestinal tracts and to subsequently cross the intestinal barrier, causing systemic infection. For successful establishment of infection, L. monocytogenes must survive the low pH environment of the stomach. L. monocytogenes encodes a functional ArgR, a transcriptional regulator belonging to the ArgR/AhrC arginine repressor family. We aimed at clarifying the specific functions of ArgR in arginine metabolism regulation, and more importantly, in acid tolerance of L...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28213732/the-potential-of-lactic-acid-bacteria-to-colonize-biotic-and-abiotic-surfaces-and-the-investigation-of-their-interactions-and-mechanisms
#14
REVIEW
Mattia Pia Arena, Vittorio Capozzi, Giuseppe Spano, Daniela Fiocco
Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive bacteria that comprise several species which have evolved in close association with humans (food and lifestyle). While their use to ferment food dates back to very ancient times, in the last decades, LAB have attracted much attention for their documented beneficial properties and for potential biomedical applications. Some LAB are commensal that colonize, stably or transiently, host mucosal surfaces, inlcuding the gut, where they may contribute to host health...
February 17, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28213032/applicability-of-a-colorimetric-method-for-evaluation-of-lactic-acid-bacteria-with-probiotic-properties
#15
Min Young Jung, Jina Lee, Boyeon Park, Hyelyeon Hwang, Sung-Oh Sohn, Se Hee Lee, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee
Rapid colorimetric methods using various indicator reagents have been developed to monitor bacterial viability. Here, we examined the applicability of a method based on the reduction of resazurin or water-soluble tetrazolium salt-8 (WST-8) to screen lactic acid bacteria (LAB) for growth, tolerance against bile acid and low pH. The resazurin reduction test proved unsuitable for screening LAB such as Lactobacillus plantarum and Leuconostoc mesenteroides since it reacted with acid present in the cultures. LAB growth could be indirectly quantified by measuring WST-8 reduction...
June 2017: Food Microbiology
https://www.readbyqxmd.com/read/28211364/antibacterial-effect-of-novel-biodegradable-and-bioresorbable-plda-mg-composites
#16
M C Fernández-Calderón, S C Cifuentes, M A Pacha-Olivenza, A M Gallardo-Moreno, L Saldaña, J L González-Carrasco, M T Blanco, N Vilaboa, M L González-Martín, C Pérez-Giraldo
Polylactic acid/Mg composites have been recently proposed for biodegradable osteosynthesis devices because, with regards to the neat polymer, they combine an enhanced biocompatibility and bioactivity with better mechanical properties, particularly creep strength. A question still arises about their bacterial behavior. For this purpose, composites of poly-L-D-lactic acid (PLDA) loaded with 1 and 10 wt.% of Mg microparticles were evaluated using Staphylococcus epidermidis, with special emphasis on the study of bacterial adhesion and biofilm formation...
February 17, 2017: Biomedical Materials
https://www.readbyqxmd.com/read/28210467/diversity-and-distribution-of-culturable-lactic-acid-bacterial-species-in-indonesian-sayur-asin
#17
Wibowo Mangunwardoyo, Abinawanto, Andi Salamah, Endang Sukara, Sulistiani, Achmad Dinoto
BACKGROUND AND OBJECTIVES: Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food quality and safety, is unclear. The aim of this study was to describe the diversity and distribution of culturable lactic acid bacteria in Sayur Asin of Indonesia. MATERIALS AND METHODS: Four Sayur Asin samples (fermentation liquor and fermented mustard) were collected at harvesting times (3-7 days after fermentation) from two traditional manufactures in Tulung Agung (TA) and Kediri (KDR), East Java provinces, Indonesia...
August 2016: Iranian Journal of Microbiology
https://www.readbyqxmd.com/read/28203227/some-technological-properties-of-lactic-acid-bacteria-isolated-from-dahi-and-datshi-naturally-fermented-milk-products-of-bhutan
#18
H N J Shangpliang, Sharmila Sharma, Ranjita Rai, Jyoti P Tamang
Dahi and datshi are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in dahi (pH 3.7) and datshi (pH 5.2) was 1.4 × 10(7) and 3.9 × 10(8) cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from dahi and datshi were identified as Enterococcus faecalis, E. faecium, Lactococcus lactis subsp. lactis. LAB strains were tested for some technological properties. All LAB strains except E. faecalis CH2:17 caused coagulation of milk at both 30°C for 48 h...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28202883/decreased-sugar-concentration-in-vegetable-and-fruit-juices-by-growth-of-functional-lactic-acid-bacteria
#19
Masaki Ishii, Yasuhiko Matsumoto, Satoshi Nishida, Kazuhisa Sekimizu
Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 10(6) colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted...
February 14, 2017: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/28202882/lactic-acid-bacteria-of-the-leuconostoc-genus-with-high-innate-immunity-stimulating-activity
#20
Masaki Ishii, Satoshi Nishida, Keiko Kataoka, Yayoi Nishiyama, Shigeru Abe, Kazuhisa Sekimizu
We screened lactic acid bacteria that exhibited high innate immunity-stimulating activity by monitoring muscle contraction activity in silkworms. Heat-treated fractions of lactic acid bacteria, Leuconostoc carnosum #7-2, Leuconostoc gelidum #4-2, and Leuconostoc mesenteroides 8/11-3, had high (250-460 units/mg) innate immunity-stimulating activity. These lactic acid bacteria proliferated in milk to concentrations of 1 × 10(6) colony forming unit/mL. The present findings suggest that the silkworm muscle contraction assay is useful for screening lactic acid bacteria with high innate immunity-stimulating activity, and that the assay can be used for the production of fermented foods made from milk...
February 14, 2017: Drug Discoveries & Therapeutics
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