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https://www.readbyqxmd.com/read/28330225/metagenomics-analysis-of-microbial-communities-associated-with-a-traditional-rice-wine-starter-culture-xaj-pitha-of-assam-india
#1
Sudipta Sankar Bora, Jyotshna Keot, Saurav Das, Kishore Sarma, Madhumita Barooah
This is the first report on the microbial diversity of xaj-pitha, a rice wine fermentation starter culture through a metagenomics approach involving Illumine-based whole genome shotgun (WGS) sequencing method. Metagenomic DNA was extracted from rice wine starter culture concocted by Ahom community of Assam and analyzed using a MiSeq(®) System. A total of 2,78,231 contigs, with an average read length of 640.13 bp, were obtained. Data obtained from the use of several taxonomic profiling tools were compared with previously reported microbial diversity studies through the culture-dependent and culture-independent method...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28330143/biodegradation-of-two-organophosphorus-pesticides-in-whole-corn-silage-as-affected-by-the-cultured-lactobacillus-plantarum
#2
Ying-Hua Zhang, Di Xu, Xin-Huai Zhao, Yao Song, Yan-Le Liu, Hong-Nan Li
Biodegradation of the pesticides is considered as one of the safest and cheapest ways. The aim of the present study was to reveal if the inoculated Lactic acid bacteria widely used in silage could provide beneficial safety to guarantee dairy feedstuffs and fresh milk. Organophosphorus pesticides (OPPs) degradation in whole corn silage was investigated. Two OPPs, chlorpyrifos and phorate, were added to the whole corn, which was inoculated with L. plantarum 1.0315, L. plantarum 1.0624, L. plantarum 1.0622 and their combination at room temperature for 10 weeks...
June 2016: 3 Biotech
https://www.readbyqxmd.com/read/28326449/functional-analysis-of-the-minimal-twin-arginine-translocation-system-components-from-streptococcus-thermophilus-cgmcc-7-179-in-escherichia-coli-de3
#3
Chenchen Zhang, Tingting Guo, Yongping Xin, Susu Zhang, Xudong Ouyang, Ruixia Gu, Jian Kong
The twin-arginine translocation (Tat) system, which is used for folded protein secretion, is rare in lactic acid bacteria (LAB). Previously, a Tat system composed of TatAS and TatCS subunits (the subscript S denotes a Streptococcus thermophilus origin) was identified in S. thermophilus CGMCC 7.179. In the present study, the tatA S and tatC S genes were cloned and functionally analyzed in Escherichia coli DE3 tat-deficient mutants. The E. coli tatABCDE-deficient mutant complemented with tatC S A S exhibited shortened cellular chains, but its ability to grow in the presence of sodium dodecyl sulfate (SDS) was not restored, suggesting that the S...
March 22, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28326152/candida-albicans-alters-the-bacterial-microbiome-of-early-in-vitro-oral-biofilms
#4
M M Janus, W Crielaard, C M C Volgenant, M H van der Veen, B W Brandt, B P Krom
The yeast Candida albicans is an oral commensal microorganism, occurring in the oral cavity of 50-70% of healthy individuals. Its effect on oral ecology has mostly been studied using dual-species models, which disregards the complex nature of oral biofilms. The aim of this study was to culture C. albicans in a complex model to study its effect on oral biofilms. Biofilms, inoculated using pooled stimulated saliva with or without addition of C. albicans, were grown under anaerobic, aerobic, or aerobic +5% CO2 conditions...
2017: Journal of Oral Microbiology
https://www.readbyqxmd.com/read/28324868/lactic-acid-concentrations-that-reduce-microbial-load-yet-minimally-impact-colour-and-sensory-characteristics-of-beef
#5
Cristina Rodríguez-Melcón, Carlos Alonso-Calleja, Rosa Capita
Lactic acid (LA) has recently been approved in the EU as beef decontaminant. In order to identify the most appropriate concentration, beef samples were spray-treated with LA (2%, 3%, 4% or 5%) or left untreated (control). Microbial load (aerobic plate counts, psychrotrophs and Enterobacteriaceae), pH, instrumental colour and sensory properties were investigated at 0, 24, 72 and 120h of refrigerated storage. The reductions in bacteria after spraying ranged from 0.57 to 0.95 log units. A residual antimicrobial effect was observed so that at 120h LA reduced microbial load by up to 2 log units compared with the control samples...
January 17, 2017: Meat Science
https://www.readbyqxmd.com/read/28321412/recombinant-lactococcus-lactis-expressing-haemagglutinin-from-a-polish-avian-h5n1-isolate-and-its-immunological-effect-in-preliminary-animal-trials
#6
Agnieszka K Szczepankowska, Katarzyna Szatraj, Przemysław Sałański, Agnieszka Rózga, Roman K Górecki, Jacek K Bardowski
Lactic acid bacteria (LAB) are Gram-positive, nonpathogenic microorganisms that are gaining much interest as antigen producers for development of live vaccine vectors. Heterologous proteins of different origin have been successfully expressed in various LAB species, including Lactococcus lactis. Recombinant L. lactis strains have been shown to induce specific local and systemic immune responses against various antigens. Our study aimed at constructing a L. lactis strain expressing haemagglutinin of a Polish avian H5H1 influenza isolate and examining its effect on animals...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28318581/characterization-of-the-chemical-structures-and-physical-properties-of-exopolysaccharides-produced-by-various-streptococcus-thermophilus-strains
#7
U Pachekrepapol, J A Lucey, Y Gong, R Naran, P Azadi
Exopolysaccharides (EPS) produced by some lactic acid bacteria are often used by the dairy industry to improve the rheological and physical properties of yogurt, but the relationship between their structure and functional effect is still unclear. The EPS from different species, or different strains from the same species, may differ in terms of molar mass, repeating unit structure, and EPS yield during fermentation of milk. This study aimed to characterize the detailed properties of EPS produced from 7 strains of Streptococcus thermophilus, which is one of the key cultures used for yogurt manufacture...
March 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28317709/the-use-of-lactic-acid-bacteria-to-reduce-mercury-bioaccessibility
#8
C Jadán-Piedra, C Alcántara, V Monedero, M Zúñiga, D Vélez, V Devesa
Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) form. Intestinal absorption of mercury is influenced by interactions with other food components. The use of dietary components to reduce mercury bioavailability has been previously proposed. The aim of this work is to explore the use of lactic acid bacteria to reduce the amount of mercury solubilized after gastrointestinal digestion and available for absorption (bioaccessibility). Ten strains were tested by addition to aqueous solutions containing Hg(II) or CH3Hg, or to food samples, and submission of the mixtures to gastrointestinal digestion...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28316482/monitoring-of-bioluminescent-lactobacillus-plantarum-in-a-complex-food-matrix
#9
Gi-Seong Moon, Arjan Narbad
A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28315603/dynamic-membrane-assisted-fermentation-of-food-wastes-for-enhancing-lactic-acid-production
#10
Jialing Tang, Xiaochang C Wang, Yisong Hu, Huu Hao Ngo, Yuyou Li
A dynamic membrane (DM) module was inserted into a fermentation reactor to separate soluble products from the fermented mixture to increase lactic acid (LA) production from food wastes under acidogenic conditions (uncontrolled pH, pH 4 and 5). With a high total suspended solid content (20-40g/L) in the fermenter, a stable DM could be maintained through regular backwashing. By effectively intercepting suspended solids and lactic acid bacteria (LAB), the fermenter was able to increase microbial activity and largely promote LA yield...
March 7, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28299290/anti-listeria-activity-of-lactic-acid-bacteria-in-two-traditional-sicilian-cheeses
#11
Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro, Isabella Mancuso
Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like 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...
January 24, 2017: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28298906/the-biodiversity-of-the-microbiota-producing-heat-resistant-enzymes-responsible-for-spoilage-in-processed-bovine-milk-and-dairy-products
#12
REVIEW
Solimar G Machado, François Baglinière, Sophie Marchand, Els Van Coillie, Maria C D Vanetti, Jan De Block, Marc Heyndrickx
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28298675/lactic-acid-as-potential-substitute-of-acetic-acid-for-dissolution-of-chitosan-preharvest-application-to-butterhead-lettuce
#13
María Gabriela Goñi, Bárbara Tomadoni, Sara Inés Roura, María Del Rosario Moreira
Chitosan must be dissolved in acid solution to activate its antimicrobial properties. The objectives of present study were to determine whether acetic and lactic acids used to dissolve chitosan would influence its effectiveness to control the native microflora of Butterhead lettuce at harvest and during postharvest storage (7-8 °C, 5 days). Chitosan was applied as a SINGLE DOSE (14, 10, 7, 3 or 0 days previous to harvest) or in SUCCESSIVE DOSES (at 14 + 10 + 7+3 + 0 days prior to harvest). Although chitosan in acetic acid showed antimicrobial activity, treated plants showed dried brown stains which significantly reduced sensorial quality...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28297748/bioconversion-using-lactic-acid-bacteria-ginsenosides-gaba-and-phenolic-compounds
#14
REVIEW
Na-Kyoung Lee, Hyun-Dong Paik
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, or β-galactosidase, making them useful as fermentation starters. Existing functional substances have been tried as fermentation substrates for better bioavailability or other functions. Representative materials that were bioconverted using LAB have been reported and include minor ginsenoside, γ-amino butyric acid, equol, aglycone, bioactive isoflavones, genistein, daidzein, and others...
March 15, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28297747/enterococcus-faecium-fc-k-derived-from-kimchi-is-a-probiotc-lactic-acid-bacteria-that-shows-anti-allergic-activity
#15
Man-Kwang Rho, Young-Eun Kim, Hyun-In Rho, Tae-Rahk Kim, Yoon-Bum Kim, Won-Kyung Sung, Taw-Woo Kim, Dae-Ok Kim, Hee Kang
A rise in the occurrence of allergic diseases is attributed to the dysregulated balance of type 1/type 2 immunity, where type 2 T helper (Th2) cells predominate over type 1 T helper (Th1) cells, leading to an abnormally increased production of IgE in response to unharmful antigens. Kimchi, a traditional Korean fermented food, is a rich source of beneficial lactic acid bacteria. In this study, we investigated the ability of Enterococcus faecium FC-K derived from kimchi to induce type I immunity in the presence of Th2 polarizing conditions in vitro and in vivo...
March 15, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28295939/lactic-acid-bacteria-promising-vaccine-vectors-possibilities-limitations-doubts
#16
REVIEW
Katarzyna Szatraj, Agnieszka K Szczepankowska, Magdalena Chmielewska-Jeznach
Gram-positive, nonpathogenic lactic acid bacteria (LAB) are considered to be promising candidates for the development of novel, safe production and delivery systems of heterologous proteins. Recombinant LAB strains were shown to elicit specific systemic and mucosal immune responses against selected antigens. For this reason this group of bacteria is considered as a potential replacement of classical, often pathogenic, attenuated bacteria carriers. Mucosal administration of recombinant LAB, especially via the best explored and universal oral route, offers many advantages in comparison to systemic inoculation, and is attractive from the immunological and practical point of view...
March 10, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28294465/lactococcus-lactis-kr-050l-inhibit-il-6-stat3-activation
#17
Joo Tae Hwang, Hyun-Jae Jang, Jin Han Kim, Chan Sun Park, Yesol Kim, Chi-Hwan Lim, Seung Woong Lee, Mun-Chual Rho
AIMS: The purpose of this study is to investigate IL-6/STAT3 inhibitory activity using lactic acid bacteria (LABs) isolated from Gajuknamu kimchi. METHODS AND RESULTS: Six lactic acid bacteria (LABs) were isolated from Gajuknamu kimchi and identified through 16S rRNA sequencing. Among them, the culture broth of Lactococcus lactis KR-050L inhibited IL-6-induced STAT3 luciferase activity. Fifteen compounds were isolated from the EtOAc extract of culture broth though column chromatography and preparative HPLC, and they were identified as 2,5-diketopipperazine structures by spectroscopic analyses (MS, (1) H- and (13) C-NMR)...
March 10, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28291252/influence-of-ad-libitum-feeding-of-piglets-with-bacillus-subtilis-fermented-liquid-feed-on-gut-flora-luminal-contents-and-health
#18
Yuyong He, Chunxia Mao, Hong Wen, Zhiyu Chen, Tao Lai, Lingyu Li, Wei Lu, Huadong Wu
Some scholars caution that long-term ad libitum feeding with probiotic fermented food poses potential health risks to baby animals. We conducted a feeding experiment to investigate the influence of ad libitum feeding of pre-and post-weaned piglets with a Bacillus subtilis fermented diet on the gut microbiome, gut metabolomic profiles, bile acid metabolism, proinflammatory cytokines and faecal consistency. Compared with piglets fed a Bacillus subtilis-supplemented pellet diet, piglets fed the Bacillus subtilis fermented liquid diet had lower intestinal bacterial diversity (P > 0...
March 14, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28290366/generation-of-lactobacillus-plantarum-strains-with-improved-potential-to-target-gastrointestinal-disorders-related-to-sugar-malabsorption
#19
Helena Šeme, Bojana Bogovič Matijašić, Karmen Švigelj, Tomaž Langerholc, Štefan Fujs, Jaka Horvat, Emil Zlatić, Krešimir Gjuračić, Hrvoje Petković, Mateja Štempelj, Blaženka Kos, Jagoda Šušković, Gregor Kosec
Malabsorption of dietary sugars is a common cause of gastrointestinal discomfort, affecting up to one in three people with debilitating symptoms, such as abdominal pain, osmotic diarrhoea, bloating and flatulence. Besides dietary interventions, it has been suggested that ingestion of lactobacilli may alleviate these symptoms. The objectives of this study were to generate strains with improved potential to ameliorate sugar malabsorption related gastrointestinal disorders. Initial selection was made from 183 natural isolates of lactic acid bacteria, on the basis of broad sugar fermentation ability, absence of gas production, gastrointestinal survival and susceptibility to important medical antimicrobials...
April 2017: Food Research International
https://www.readbyqxmd.com/read/28286906/selection-of-cholesterol-lowering-lactic-acid-bacteria-and-its-effects-on-rats-fed-with-high-cholesterol-diet
#20
Yufang Liu, Fengchun Zhao, Jiye Liu, Huimin Wang, Xiao Han, Yongxin Zhang, Zhengyou Yang
High cholesterol level in serum is a major factor of influence for coronary heart disease. The cholesterol-lowering ability of lactic acid bacteria (LAB) without side effects makes them more and more attractive. Seventy-nine strains of LAB isolated from fermented food were screened in vitro for their ability to assimilate cholesterol. Then, ten strains which exhibited higher ability of cholesterol assimilation were investigated with the characteristics of acidic resistance, bile salt tolerance, and cell adhesion...
March 13, 2017: Current Microbiology
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