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lactic acid bacteria

Siran Wang, Xianjun Yuan, Zhihao Dong, Junfeng Li, Gang Guo, Yunfeng Bai, Junyu Zhang, Tao Shao
Objective: Four lactic acid bacteria (LAB) strains isolated from common vetch, tall fescue and perennial ryegrass on the Tibetan Plateau were characterized, and their effects on the fermentation quality of Italian ryegrass (Lolium multiflorum Lam.) silage were studied. Methods: The four isolated strains and one commercial inoculant (G, Lactobacillus plantarum MTD-1) were evaluated using the acid production ability test, morphological observation, Gram staining, physiological, biochemical and acid tolerance tests...
October 19, 2016: Asian-Australasian Journal of Animal Sciences
Chunqing Ai, Na Ma, Qiuxiang Zhang, Gang Wang, Xiaoming Liu, Fengwei Tian, Pei Chen, Wei Chen
Some studies reported that probiotic could relieve allergy-induced damage to the host, but how to get a useful probiotic is still a challenge. In this study, the protective effects of three lactic acid bacteria (La, Lp and Lc) were evaluated in a mouse model, and its relationship with the in vitro properties was analyzed. The in vitro results indicated that La with the capacity to inhibit IL-4 production could have a better anti-allergy effect in vivo than two others. However, the animal trials showed that all LAB strains could alleviate allergen-induced airway inflammation...
2016: PloS One
Francesco Savino, Andrea Quartieri, Angela De Marco, Maria Garro, Alberto Amaretti, Stefano Raimondi, Marta Simone, Maddalena Rossi
AIM: This study compared the faecal microbial composition of formula-fed infants who did and did not have colic. METHODS: Faecal samples from formula-fed infants under 16 weeks of age with (n=38) and without (n=39) colic were collected at Department of Pediatrics in Turin, Italy, between February 2014 and October 2015. The pH and faecal ammonia were determined and total bacteria, bifidobacteria, lactic acid bacteria (LAB) and coliforms were quantified by fluorescent in situ hybridisation (FISH)...
October 20, 2016: Acta Paediatrica
Janine Kamke, Sandra Kittelmann, Priya Soni, Yang Li, Michael Tavendale, Siva Ganesh, Peter H Janssen, Weibing Shi, Jeff Froula, Edward M Rubin, Graeme T Attwood
BACKGROUND: Enteric fermentation by farmed ruminant animals is a major source of methane and constitutes the second largest anthropogenic contributor to global warming. Reducing methane emissions from ruminants is needed to ensure sustainable animal production in the future. Methane yield varies naturally in sheep and is a heritable trait that can be used to select animals that yield less methane per unit of feed eaten. We previously demonstrated elevated expression of hydrogenotrophic methanogenesis pathway genes of methanogenic archaea in the rumens of high methane yield (HMY) sheep compared to their low methane yield (LMY) counterparts...
October 19, 2016: Microbiome
Taous Saraoui, Josiane Cornet, Emilie Guillouet, Marie France Pilet, Frédérique Chevalier, Jean-Jacques Joffraud, Françoise Leroi
Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: Lactococcus piscium CNCM I-4031, for its ability to prevent the sensory deterioration of seafood and Carnobacterium divergens V41, which inhibits growth of Listeria monocytogenes...
October 3, 2016: International Journal of Food Microbiology
Evgeny Vinogradov, Irina Sadovskaya, Thierry Grard, Marie-Pierre Chapot-Chartier
Lactobacillus casei is a Gram positive lactic acid bacterium used in dairy fermentations and present in the normal human gut microbiota. Certain strains are recognized as probiotics with beneficial effects on human and animal health. L. casei BL23 is a potential probiotic strain endowed with anti-inflammatory properties and a model strain widely used in genetic, physiological and biochemical studies. A number of bacterial cell surface polysaccharides have been shown to play a role in the immune modulation activities observed for probiotic lactic acid bacteria...
October 8, 2016: Carbohydrate Research
Yanhua Cui, Tingting Xu, Xiaojun Qu, Tong Hu, Xu Jiang, Chunyu Zhao
Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products...
October 12, 2016: International Journal of Molecular Sciences
Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego
Oenococcus oeni, the main lactic acid bacteria responsible for malolactic fermentation in wine, has to adapt to stressful conditions, such as low pH and high ethanol content. In this study, the changes in the transcriptome and the proteome of O. oeni PSU-1 during the adaptation period before MLF start have been studied. DNA microarrays were used for the transcriptomic analysis and two complementary proteomic techniques, 2-D DIGE and iTRAQ labeling were used to analyze the proteomic response. One of the most influenced functions in PSU-1 due to inoculation into wine-like medium (WLM) was translation, showing the over-expression of certain ribosomal genes and the corresponding proteins...
2016: Frontiers in Microbiology
Theofania Tsironi, Efimia Dermesonlouoglou, Marianna Giannoglou, Eleni Gogou, George Katsaros, Petros Taoukis
The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O2, 10% CO2, 87% N2) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters...
October 3, 2016: International Journal of Food Microbiology
Jacob Barlow, Kevin Gozzi, Chase P Kelley, Benjamin M Geilich, Thomas J Webster, Yunrong Chai, Srinivas Sridhar, Anne L van de Ven
Encapsulating bacteria within constrained microenvironments can promote the manifestation of specialized behaviors. Using double-emulsion droplet-generating microfluidic synthesis, live Bacillus subtilis bacteria were encapsulated in a semi-permeable membrane composed of poly(ethylene glycol)-b-poly(D,L-lactic acid) (mPEG-PDLLA). This polymer membrane was sufficiently permeable to permit exponential bacterial growth, metabolite-induced gene expression, and rapid biofilm growth. The biodegradable microparticles retained structural integrity for several days and could be successfully degraded with time or sustained bacterial activity...
October 15, 2016: Applied Microbiology and Biotechnology
Waroon Khota, Suradej Pholsen, David Higgs, Yimin Cai
Natural lactic acid bacteria (LAB) populations in tropical grasses and their fermentation characteristics on silage prepared with cellulase enzyme and LAB inoculants were studied. A commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), a local selected strain Lactobacillus casei TH14 (TH14), and 2 cellulases, Acremonium cellulase (AC) and Maicelase (MC; Meiji Seika Pharma Co. Ltd., Tokyo, Japan), were used as additives to silage preparation with fresh and wilted (6 h) Guinea grass and Napier grass. Silage was prepared using a laboratory-scale fermentation system...
October 13, 2016: Journal of Dairy Science
Denes Kaic Alves do Rosário, Yhan da Silva Mutz, Jaqueline Moreira Curtis Peixoto, Syllas Borburema Silva Oliveira, Raquel Vieira de Carvalho, Joel Camilo Souza Carneiro, Jackline Freitas Brilhante de São José, Patrícia Campos Bernardes
New sanitization methods have been evaluated to improve food safety and food quality and to replace chlorine compounds. However, these new methods can lead to physicochemical and sensory changes in fruits and vegetables. The present study evaluated the effects of acetic acid, peracetic acid, and sodium dodecylbenzenesulfonate isolated or combined with 5min of ultrasound treatment (40kHz, 500W) on strawberry quality over 9days of storage at 8°C. The strawberry natural contaminant microbiota (molds and yeasts, mesophilic aerobic and lactic acid bacteria), physicochemical quality (pH, total titratable acidity, total soluble solids, vitamin C, and color), sensory quality (triangle test) and inactivation of Salmonella enterica subsp...
October 12, 2016: International Journal of Food Microbiology
Benoît Remenant, Frédéric Borges, Catherine Cailliez-Grimal, Anne-Marie Revol-Junelles, Laurent Marché, Aurélie Lajus, Claudine Médigue, Marie-France Pilet, Hervé Prévost, Monique Zagorec
In this study, we present the draft genome sequence of Carnobacterium divergens V41. This strain was previously reported as producing divercin V41, a bacteriocin of interest for food biopreservation. Its genome revealed also the presence of a gene cluster putatively involved in polyketide production, which is unique in lactic acid bacteria.
October 13, 2016: Genome Announcements
Andrea Carolina Torres, Verónica Vannini, Julieta Bonacina, Graciela Font, Lucila Saavedra, María Pía Taranto
BACKGROUND: Despite the fact that most vitamins are present in a variety of foods, malnutrition, unbalanced diets or insufficient intake of foods are still the cause of vitamin deficiencies in humans in some countries. Vitamin B12 (Cobalamin) is a complex compound that is only naturally produced by bacteria and archea. It has been reported that certain strains belonging to lactic acid bacteria group are capable of synthesized water-soluble vitamins such as those included in the B-group, as vitamin B12...
October 13, 2016: BMC Microbiology
Danyue Zhao, Nagendra P Shah
Black tea (BT) has been positively linked to improved redox status, while its efficacy is limited due to the low bioavailability of BT flavonoids. In addition to the direct antioxidant activity, flavonoids regulate redox balance via inducing endogenous antioxidants, particularly glutathione (GSH) and GSH-dependent antioxidant enzymes. This work first examined the effect of lactic acid bacteria (LAB) and BT alone or in combination on flavonoid bioavailability and metabolism; next, the effect of LAB-fermented BT diet in attenuating oxidative stress in mice and the underlying mechanisms were studied...
September 18, 2016: Journal of Nutritional Biochemistry
Debkumar Chakraborty, Baljinder Kaur, Karthikeyan Obulisamy, Ammaiyappan Selvam, Jonathan W C Wong
Owing to its flavoring, antimicrobial, antioxidant and anticarcinogenic nature, vanillin is widely used in foods, beverages, perfumes and pharmaceutical products. Ferulic acid (FA) is an important precursor of vanillin which is abundant in cereals like maize, rice and wheat and sugar beet. A major drawback of microbial vanillin production from FA is the degradation and biotransformation of toxic vanillin to other phenolic derivatives. The present study is undertaken to explore microbial vanillin production from FA precursor rice bran by employing vanillin-resistant Pediococcus acidilactici BD16, a natural lactic acid bacteria isolate...
October 13, 2016: Environmental Technology
Jayanta Kumar Patra, Gitishree Das, Spiros Paramithiotis, Han-Seung Shin
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process...
2016: Frontiers in Microbiology
Stefano Levi Mortera, Federica Del Chierico, Pamela Vernocchi, Maria M Rosado, Agnese Cavola, Marco Chierici, Luisa Pieroni, Andrea Urbani, Rita Carsetti, Isabella Lante, Bruno Dallapiccola, Lorenza Putignani
At birth, contact with external stimuli, such as nutrients derived from food, is necessary to modulate the symbiotic balance between commensal and pathogenic bacteria, protect against bacterial dysbiosis, and initiate the development of the mucosal immune response. Among a variety of different feeding patterns, breastfeeding represents the best modality. In fact, the capacity of breast milk to modulate the composition of infants' gut microbiota leads to beneficial effects on their health. In this study, we used newborn mice as a model to evaluate the effect of parental genetic background (i...
2016: Frontiers in Microbiology
Hidenobu Nakao, Katsuichi Saito, Satoru Tomita, Yukio Magariyama, Yoshihisa Kaizuka, Yoshihiko Takeda
The ecological functions of lactic acid bacteria (LAB) have been utilized in human life for food processing and probiotic therapy. Understanding the interaction mechanisms between LAB and food ingredients may help to clarify the fermentation process and physiological functions of LAB in the production of fermented foods made from plant materials and dairy products. However, the interaction mechanisms have yet to be fully clarified. Although laser diffraction was used for measuring the size changes of aggregates caused by the interaction between LAB and food ingredients, aggregate sizes could not be determined because of the precipitation of aggregates and its disruption from stirring...
2016: Analytical Sciences: the International Journal of the Japan Society for Analytical Chemistry
E Fabian, L Kramer, F Siebert, C Högenauer, R B Raggam, H Wenzl, G J Krejs
D-lactic acidosis is a rare complication that occurs mainly in patients with malabsorption due to a surgically altered gastrointestinal tract anatomy, namely in short bowel syndrome or after bariatric surgery. It is characterized by rapid development of neurological symptoms and severe metabolic acidosis, often with a high serum anion gap. Malabsorbed carbohydrates can be fermented by colonic microbiota capable of producing D-lactic acid. Routine clinical assessment of serum lactate covers only L-lactic acid; when clinical suspicion for D-lactic acidosis is high, special assays for D-lactic acid are called for...
October 10, 2016: Zeitschrift Für Gastroenterologie
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