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https://www.readbyqxmd.com/read/28633473/experimental-evolution-and-the-adjustment-of-metabolic-strategies-in-lactic-acid-bacteria
#1
Herwig Bachmann, Douwe Molenaar, Filipe Branco Dos Santos, Bas Teusink
Experimental evolution of microbes has gained lots of interest in recent years, mainly due to the ease of strain characterisation through next-generation sequencing. While evolutionary and systems biologists use experimental evolution to address fundamental questions in their respective fields, studies with lactic acid bacteria are often more directed by applied questions. Insight into population and genome dynamics are valuable for experimental design and data interpretation, and it is becoming increasingly apparent how different constraints limit and govern the outcome of microbial adaptation to a selective environment...
June 19, 2017: FEMS Microbiology Reviews
https://www.readbyqxmd.com/read/28633051/influence-of-lactic-acid-and-post-treatment-recovery-time-on-the-heat-resistance-of-listeria-monocytogenes
#2
Yasuo Omori, Kiyotaka Miake, Hiromi Nakamura, Eriko Kage-Nakadai, Yoshikazu Nishikawa
The aim of this study was to evaluate the effect of lactic acid (LA) with and without organic material at various post-treatment recovery times on the heat resistance of Listeria monocytogenes (Lm). LA decreased Lm numbers; however, the effect was remarkably attenuated by the presence of organic matter. Five strains of Lm were treated with LA and the listericidal effects were compared. The effect of LA varied depending on the strain, with ≥3.0% (w/w) LA required to kill the Lm strains in a short time. The heat resistance of Lm treated with LA was examined with respect to the time interval between the acid treatment and the subsequent manufacturing step...
June 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28630857/effectiveness-of-a-commercial-lactic-acid-bacteria-intervention-applied-to-inhibit-shiga-toxin-producing-escherichia-coli-on-refrigerated-vacuum-aged-beef
#3
Katie R Kirsch, Tamra N Tolen, Jessica C Hudson, Alejandro Castillo, Davey Griffin, T Matthew Taylor
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...
2017: International journal of food science
https://www.readbyqxmd.com/read/28629108/lactic-acid-production-from-sophora-flavescens-residues-pretreated-with-sodium-hydroxide-reutilization-of-the-pretreated-liquor-during-fermentation
#4
Juan Wang, Ming Gao, Jianguo Liu, Qunhui Wang, Cong Wang, Zihe Yin, Chuanfu Wu
The feasibility of lactic acid production from Sophora flavescens residues (SFRs) pretreated with sodium hydroxide with the reutilization of the pretreated liquor during fermentation was investigated. After sodium hydroxide pretreatment, 67.5% of the lignin was removed, and hydrolysis efficiency increased from 37.3% to 79.2%. The reutilization of pretreated liquor at 50% loading during open fermentation of unwashed SFR increased lactic acid production by 34.1%. The pretreated liquor acted as pH buffer and resulted in stable pH and high cellulase activity during fermentation...
June 7, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28626449/characterization-of-feruloyl-esterases-produced-by-the-four-lactobacillus-species-l-amylovorus-l-acidophilus-l-farciminis-and-l-fermentum-isolated-from-ensiled-corn-stover
#5
Zhenshang Xu, Huiying He, Susu Zhang, Tingting Guo, Jian Kong
Lactic acid bacteria (LAB) play important roles in silage fermentation, which depends on the production of sufficient organic acids to inhibit the growth of undesirable microorganisms. However, LAB are not able to degrade cellulose and hemicellulose. Bacteria and fibrolytic enzymes are usually used as inoculants to improve the silage quality and digestibility. In the present study, we isolated four Lactobacillus strains (L. amylovorus CGMCC 11056, L. acidophilus CCTCC AB2010208, L. farciminis CCTCC AB2016237 and L...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28625996/natural-dna-transformation-is-functional-in-lactococcus-lactis-ssp-cremoris-kw2
#6
Blandine David, Amandine Radziejwoski, Frédéric Toussaint, Laetitia Fontaine, Marie Henry de Frahan, Cédric Patout, Sabine van Dillen, Patrick Boyaval, Philippe Horvath, Christophe Fremaux, Pascal Hols
Lactococcus lactis is one of the most commonly used lactic acid bacteria in the dairy industry. Activation of competence for natural DNA transformation in this species would greatly improve the selection of novel strains with desired genetic traits. Here, we investigated the activation of natural transformation in L. lactis ssp. cremoris KW2, a strain of plant origin whose genome encodes the master competence regulator ComX and the complete set of proteins usually required for natural transformation. In the absence of knowledge about competence regulation in this species, we constitutively overproduced ComX in a reporter strain of late competence phase activation and showed, by transcriptomic analyses, a ComX-dependent induction of all key competence genes...
June 16, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28625768/screening-and-characterization-of-lactic-acid-bacterial-strains-that-produce-fermented-milk-and-reduce-cholesterol-levels
#7
Xuefang Guan, Qingxian Xu, Yi Zheng, Lei Qian, Bin Lin
OBJECTIVE: To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. METHODS: The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays. RESULTS: The isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940) and was thus selected for further study...
June 2, 2017: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/28623104/zearalenone-adsorption-capacity-of-lactic-acid-bacteria-isolated-from-pigs
#8
María F Vega, Susana N Dieguez, Belén Riccio, Sandra Aranguren, Antonio Giordano, Laura Denzoin, Alejandro L Soraci, María O Tapia, Romina Ross, Ana Apás, Silvia N González
The ability to adsorb zearalenone by five strain of lactic acid bacteria was evaluated: four strains of Lactobacillus spp. isolated from pig rectal swabs and one commercial strain (Lactobacillus rhamnosus). Several factors affecting the adsorption capacity were evaluated in order to improve the adsorption of the mycotoxin by bacteria. The stability of the zearalenone-bacteria complex was analyzed. In every case, bacterial adsorption capacity was higher than 40.0%. The strain showing the highest adsorption (68...
May 27, 2017: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/28622636/crispr-based-engineering-of-next-generation-lactic-acid-bacteria
#9
REVIEW
Claudio Hidalgo-Cantabrana, Sarah O'Flaherty, Rodolphe Barrangou
The advent of CRISPR-based technologies has opened new avenues for the development of next-generation food microorganisms and probiotics with enhanced functionalities. Building off two decades of functional genomics studies unraveling the genetic basis for food fermentations and host-probiotic interactions, CRISPR technologies offer a wide range of opportunities to engineer commercially-relevant Lactobacillus and Bifidobacteria. Endogenous CRISPR-Cas systems can be repurposed to enhance gene expression or provide new features to improve host colonization and promote human health...
June 13, 2017: Current Opinion in Microbiology
https://www.readbyqxmd.com/read/28621711/indigenous-probiotic-lactobacillus-isolates-presenting-antibiotic-like-activity-against-human-pathogenic-bacteria
#10
Debashis Halder, Manisha Mandal, Shiv Sekhar Chatterjee, Nishith Kumar Pal, Shyamapada Mandal
BACKGROUND: Indigenous lactic acid bacteria are well known probiotics having antibacterial activity against potentially pathogenic bacteria. This study aims to characterize the curd lactobacilli for their probiotic potentiality and antagonistic activity against clinical bacteria. METHODS: Four curd samples were processed microbiologically for the isolation of lactic acid bacteria (LAB). The LAB strains obtained were identified by conventional methods: cultural aspect, gram-staining, biochemical and sugar fermentation tests...
June 16, 2017: Biomedicines
https://www.readbyqxmd.com/read/28621110/characterization-of-microbial-communities-in-chinese-rice-wine-collected-at-yichang-city-and-suzhou-city-in-china
#11
Yucai Lyu, Yanli Gong, Yajie Li, Zejiang Pan, Yi Yao, Ning Li, Jinling Guo, Dachun Gong, Yihong Ti, Caiyun Peng
Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 d. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing...
June 16, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28621109/comparative-genomic-analysis-of-lactobacillus-plantarum-gb-lp1-isolated-from-traditional-korean-fermented-food
#12
Jihyun Yu, Sojin Ahn, Kwondo Kim, Kelsey Caetano-Anolles, Chanho Lee, Jungsun Kang, Kyungjin Cho, SookHee Yoon, Dae-Kyung Kang, Heebal Kim
As probiotics play an important role in maintaining a healthy gut flora environment through antitoxin activity and inhibition of pathogen colonization, they have been of interest to the medical research community for quite some time now. Probiotic bacteria such as Lactobacillus plantarum, which can be found in fermented food, are of particular interest given their easy accessibility. We performed whole genome sequencing and genomic analysis on a GB-LP1 strain of L. plantarum isolated from Korean traditional fermented food; this strain is well known for its functions in immune response, suppression of pathogen growth and anti-toxin effects...
June 16, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28619799/genome-sequence-of-weissella-cibaria-dmw_103-isolated-from-wild-drosophila
#13
Nathan J Ricks, Courtney Carroll, Amber Walters, Peter D Newell, John M Chaston
Lactic acid bacteria are commonly associated with Drosophila spp. Here, we report on the isolation of a strain of Weissella cibaria and the sequencing, assembly, and annotation of its genome. A total of 35 contigs were generated, with 2,349 coding sequences found.
June 15, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28617525/characterization-of-high-exopolysaccharide-producing-lactobacillus-strains-isolated-from-mustard-pickles-for-potential-probiotic-applications
#14
Jing-Yao Huang, Cheng-Yen Kao, We-Sin Liu, Tony J Fang
The aim of this study was to characterize high exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) isolated from mustard pickles in Taiwan for potential probiotic applications. Among 39 collected LAB strains, four most productive EPS-producing strains were selected for further analysis. Comparative analyses of 16S rDNA genes rpoA and pheS sequences demonstrated that these strains were members of Lactobacillus plantarum-group (LPG). NCD 2, NLD 4, SLC 13, and NLD 16 showed survival rates of 95.83% ± 0...
June 2017: International Microbiology: the Official Journal of the Spanish Society for Microbiology
https://www.readbyqxmd.com/read/28615683/bacteriocin-gene-trait-matching-across-the-complete-lactobacillus-pan-genome
#15
Fergus W J Collins, Paula M O'Connor, Orla O'Sullivan, Beatriz Gómez-Sala, Mary C Rea, Colin Hill, R Paul Ross
Lactobacilli constitute a large genus of Gram-positive lactic acid bacteria which have widespread roles ranging from gut commensals to starters in fermented foods. A combination of in silico and laboratory-based screening allowed us to determine the overall bacteriocin producing potential of representative strains of each species of the genus. The genomes of 175 lactobacilli and 38 associated species were screened for the presence of antimicrobial producing genes and combined with screening for antimicrobial activity against a range of indicators...
June 14, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28615382/factors-influencing-the-gut-microbiota-inflammation-and-type-2-diabetes
#16
REVIEW
Li Wen, Andrew Duffy
The gut microbiota is a complex community of bacteria residing in the intestine. Animal models have demonstrated that several factors contribute to and can significantly alter the composition of the gut microbiota, including genetics; the mode of delivery at birth; the method of infant feeding; the use of medications, especially antibiotics; and the diet. There may exist a gut microbiota signature that promotes intestinal inflammation and subsequent systemic low-grade inflammation, which in turn promotes the development of type 2 diabetes...
June 14, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28613417/batch-batch-stable-microbial-community-in-the-traditional-fermentation-process-of-huyumei-broad-bean-pastes
#17
Linjiang Zhu, Zihao Fan, Hui Kuai, Qi Li
During natural fermentation processes, a characteristic microbial community structure (MCS) is naturally formed, and it is interesting to know about its batch-batch stability. This issue was explored in a traditional semi-solid-state fermentation process of huyumei, a Chinese broad bean paste product. The results showed that this MCS mainly contained four aerobic Bacillus species (8 Log cfu g(-1) ), including B. subtilis, B. amyloliquefaciens, B. methylotrophicus, and B. tequilensis, and the facultative anaerobe B...
June 14, 2017: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/28611499/lactobacillus-futsaii-cs3-a-new-gaba-producing-strain-isolated-from-thai-fermented-shrimp-kung-som
#18
Chatthaphisuth Sanchart, Onnicha Rattanaporn, Dietmar Haltrich, Pimpimol Phukpattaranont, Suppasil Maneerat
Kung-Som is a popular traditional Thai fermented shrimp product. It is rich in glutamic acid, which is the major substrate for the biosynthesis of gamma-aminobutyric acid (GABA) by lactic acid bacteria (LAB). In the present study, LAB from Kung-Som were isolated, screened for GABA formation, and the two isolates that transform glutamic acid most efficiently into GABA were identified. Based on the API-CHL50 fermentation profile and a phylogenetic tree of 16S rDNA sequences, strain CS3 and CS5 were identified as Lactobacillus futsaii, which was for the first time shown to be a promising GABA producer...
June 2017: Indian Journal of Microbiology
https://www.readbyqxmd.com/read/28603613/solid-state-fermentation-of-corn-soybean-meal-mixed-feed-with-bacillus-subtilis-and-enterococcus-faecium-for-degrading-antinutritional-factors-and-enhancing-nutritional-value
#19
Changyou Shi, Yu Zhang, Zeqing Lu, Yizhen Wang
BACKGROUND: Corn and soybean meal (SBM) are two of the most common feed ingredients used in pig feeds. However, a variety of antinutritional factors (ANFs) present in corn and SBM can interfere with the bioavailability of nutrients and have negative health effects on the pigs. In the present study, two-stage fermentation using Bacillus subtilis followed by Enterococcus faecium was carried out to degrade ANFs and improve the nutritional quality of corn and SBM mixed feed. Furthermore, the microbial composition and in vitro nutrient digestibility of inoculated mixed feed were determined and compared those of the uninoculated controls...
2017: Journal of Animal Science and Biotechnology
https://www.readbyqxmd.com/read/28601609/evaluation-of-method-bias-for-determining-bacterial-populations-in-bacterial-community-analyses
#20
Masayuki Takahashi, Yasuko Kita, Akihiro Mizuno, Nami Goto-Yamamoto
Various methods are used for analyzing a bacterial community. We recently developed a method for quantifying each bacterium constituting the microbiota by combining a next-generation sequencing (NGS) analysis with a quantitative polymerase chain reaction (NGS-qPCR) assay. Our NGS-qPCR method is useful for analyzing a comprehensive bacterial community because it is enables the easy calculation of the amounts of each bacterium constituting the microbiota. However, it has not been confirmed whether the estimated bacterial community obtained using this NGS-qPCR method corresponds to the results obtained using conventional methods...
June 7, 2017: Journal of Bioscience and Bioengineering
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