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https://www.readbyqxmd.com/read/28730403/functional-characterization-of-potential-probiotic-lactic-acid-bacteria-isolated-from-kalarei-and-development-of-probiotic-fermented-oat-flour
#1
Mahak Gupta, Bijender Kumar Bajaj
Considerable variations among probiotics with respect to their health benefitting attributes fuel the research on bioprospecting of proficient probiotic strains from various ecological niches especially the poorly unexplored ones. In the current study, kalarei, an indigenous cheese-like fermented milk product, and other dairy-based sources like curd and raw milk were used for isolation of lactic acid bacteria (LAB). Among 34 LAB isolates, 7 that could withstand simulated gastrointestinal (GI) conditions were characterized for functional probiotic attributes, viz...
July 20, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28728399/fermentation-quality-and-in-vitro-methane-production-of-sorghum-silage-prepared-with-cellulase-and-lactic-acid-bacteria
#2
Waroon Khota, Suradej Pholsen, David Higgs, Cai Yimin
Objective: The effects of lactic acid bacteria (LAB) and cellulase enzyme on fermentation quality, microorganism population, chemical composition and in vitro gas production of sorghum silages were studied. Methods: Commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), local selected strain L. casei TH 14 and Acremonium cellulase (AC) were used as additives in sorghum silage preparation. Results: Prior to ensiling Sorghum contained 104 LAB and 106 cfu/g fresh matter coliform bacteria...
May 14, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28728393/effects-of-dietary-supplementation-of-detoxified-rhus-verniciflua-sap-on-egg-production-yolk-lipid-and-intestinal-microflora-in-laying-hens
#3
Byoung-Ki An, Je-Hun Kim, Lan Zheng, Byung-Hern Moon, Kyung-Woo Lee
Objective: This study was conducted to investigate the effects of dietary detoxified Rhus verniciflua sap (RVS) on production performance, egg quality, lipid fractions of egg yolk, liver and serum, and the profile of cecal microflora in laying hens. Methods: Two hundred 52-week-old Hy-Line Brown layers were randomly divided into 4 groups with 5 replicates per group (2 hens per cage, 5 cages per replicate) and were provided with one of 4 experimental diets containing 0, 0...
May 14, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28726509/soymilk-fermentation-by-enterococcus-faecalis-vb43-leads-to-reduction-in-the-immunoreactivity-of-allergenic-proteins-%C3%AE-conglycinin-7s-and-glycinin-11s
#4
V Biscola, A Rodriguez de Olmos, Y Choiset, H Rabesona, M S Garro, F Mozzi, J-M Chobert, M Drouet, T Haertlé, B D G M Franco
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists...
July 20, 2017: Beneficial Microbes
https://www.readbyqxmd.com/read/28724262/phytohormones-and-induction-of-plant-stress-tolerance-and-defense-genes-by-seed-and-foliar-inoculation-with-azospirillum-brasilense-cells-and-metabolites-promote-maize-growth
#5
Josiane Fukami, Francisco Javier Ollero, Manuel Megías, Mariangela Hungria
Azospirillum spp. are plant-growth-promoting bacteria used worldwide as inoculants for a variety of crops. Among the beneficial mechanisms associated with Azospirillum inoculation, emphasis has been given to the biological nitrogen fixation process and to the synthesis of phytohormones. In Brazil, the application of inoculants containing A. brasilense strains Ab-V5 and Ab-V6 to cereals is exponentially growing and in this study we investigated the effects of maize inoculation with these two strains applied on seeds or by leaf spray at the V2...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28721852/effective-identification-of-lactobacillus-casei-group-species-genome-based-selection-of-the-gene-mutl-as-the-target-of-a-novel-multiplex-pcr-assay
#6
Benedetta Bottari, Giovanna E Felis, Elisa Salvetti, Anna Castioni, Ilenia Campedelli, Sandra Torriani, Valentina Bernini, Monica Gatti
Lactobacillus casei,Lactobacillus paracasei and Lactobacillusrhamnosus form a closely related taxonomic group (the L. casei group) within the facultatively heterofermentative lactobacilli. Strains of these species have been used for a long time as probiotics in a wide range of products, and they represent the dominant species of nonstarter lactic acid bacteria in ripened cheeses, where they contribute to flavour development. The close genetic relationship among those species, as well as the similarity of biochemical properties of the strains, hinders the development of an adequate selective method to identify these bacteria...
July 18, 2017: Microbiology
https://www.readbyqxmd.com/read/28720951/isolation-and-characterization-of-lactic-acid-bacteria-from-traditional-pickles-of-himachal-pradesh-india
#7
Monika, Savitri, Vijay Kumar, Anila Kumari, Kunzes Angmo, Tek Chand Bhalla
A total of 15 isolates of lactic acid bacteria (LAB) were isolated from traditional pickles of rural and urban areas of Himachal Pradesh. These isolates were identified as Enterococcus faecalis (7), Lactobacillus plantarum (3), Pediococcus pentosaceus (2), Leuconostoc mesenteroides (1), Lactococcus lactis (1) and Enterococcus sp. (1) on the basis of morphological, biochemical and 16S rDNA sequence analysis. All the LABs produced exopolysaccharides, have antibiotic susceptibility, and possess activity of β-galactosidase, β-glucosidase, protease and amylase, while none of the isolates showed haemolytic activity...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720287/occurrence-toxicity-bioaccessibility-and-mitigation-strategies-of-beauvericin-a-minor-fusarium-mycotoxin
#8
REVIEW
C Luz, F Saladino, F B Luciano, J Mañes, G Meca
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines...
July 15, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28720151/supplementation-with-lactobacillus-paracasei-or-pediococcus-pentosaceus-does-not-prevent-diarrhoea-in-neonatal-pigs-infected-with-escherichia-coli-f18
#9
Anders D Andersen, Malene S Cilieborg, Charlotte Lauridsen, Anne Louise Mørkbak, Per Torp Sangild
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 caesarean-delivered, colostrum-deprived term piglets on parenteral nutrition for the first 15 h, were used as models for sensitive newborn infants. A commercially available probiotic strain, Lactobacillus paracasei F19 (LAP, 2·6×108 colony-forming units (CFU)/kg per d) and a novel LAB isolate, Pediococcus pentosaceus (PEP, 1·3×1010 CFU/kg per d), were administered for 5 d with or without inoculation of the porcine pathogen, Escherichia coli F18 (F18, 1010 CFU/d)...
July 19, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28719833/in-silico-search-of-inhibitors-of-streptococcus-mutans-for-the-control-of-dental-plaque
#10
Rodrigo Ochoa, María Cecilia Martínez-Pabón, María Adelaida Arismendi-Echeverri, Willer Leandro Rendón-Osorio, Carlos Enrique Muskus-López
Biofilm is an extremely complex microbial community arranged in a matrix of polysaccharides and attached to a substrate. Its development is crucial in the pathophysiology of oral infections like dental caries, as well as in periodontal, pulp, and periapical diseases. Streptococcus mutans is one of the most effective microorganisms in lactic acid production of the dental biofilm. Identifying essential Streptococcus mutans proteins using bioinformatics methods helps to search for alternative therapies. To this end, the bacterial genomes of several Streptococcus mutans strains and representative strains of other cariogenic and non-cariogenic bacteria were analysed by identifying pathogenicity islands and alignments with other bacteria, and by detecting the exclusive genes of cariogenic species in comparison to the non-pathogenic ones...
July 1, 2017: Archives of Oral Biology
https://www.readbyqxmd.com/read/28714057/population-specific-responses-to-interspecific-competition-in-the-gut-microbiota-of-two-atlantic-salmon-salmo-salar-populations
#11
Xiaoping He, Subba Rao Chaganti, Daniel D Heath
The gut microbial community in vertebrates plays a role in nutrient digestion and absorption, development of intestine and immune systems, resistance to infection, regulation of bone mass and even host behavior and can thus impact host fitness. Atlantic salmon (Salmo salar) reintroduction efforts into Lake Ontario, Canada, have been unsuccessful, likely due to competition with non-native salmonids. In this study, we explored interspecific competition effects on the gut microbiota of two Atlantic salmon populations (LaHave and Sebago) resulting from four non-native salmonids...
July 16, 2017: Microbial Ecology
https://www.readbyqxmd.com/read/28713789/screening-of-oxalate-degrading-lactic-acid-bacteria-of-food-origin
#12
Nicoletta Murru, Giuseppe Blaiotta, Maria Francesca Peruzy, Serena Santonicola, Raffaelina Mercogliano, Maria Aponte
A screening for oxalate degrading abilities was initially carried on within Lactic Acid Bacteria cultures of different food origin. Seventy-nine strains were drop-inoculated onto MRS agar plates containing calcium oxalate. By comparing colonies diameters, 31 strains were used to inoculate, in parallel, MRS and MRS modified by sodium oxalate addition. Differences in the strains' growth were assessed by colony forming unit counts. For two strains, the growth in oxalate enriched medium was significantly higher; while, for eleven strains an opposite behaviour was recorded...
April 13, 2017: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28712376/grape-pomace-improves-performance-antioxidant-status-fecal-microbiota-and-meat-quality-of-piglets
#13
I Kafantaris, D Stagos, B Kotsampasi, A Hatzis, A Kypriotakis, K Gerasopoulos, S Makri, N Goutzourelas, C Mitsagga, I Giavasis, K Petrotos, S Kokkas, P Goulas, V Christodoulou, D Kouretas
In the present study, grape pomace (GP) was used as feed additive in the diet of weaned piglets in order to develop innovative feedstuffs and to investigate their potential beneficial effects on welfare, productivity and meat quality. For examining the antioxidant capacity of the experimental feeds, 24 piglets of 20 days old were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissues collections were performed at four different time-points, 2, 20, 35 and 50 days post birth...
July 17, 2017: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/28712023/selection-of-potential-probiotic-lactobacillus-with-inhibitory-activity-against-salmonella-and-fecal-coliform-bacteria
#14
Mattika Abhisingha, Jureeporn Dumnil, Chetsadaporn Pitaksutheepong
Three hundred and sixty presumptive lactic acid bacteria (LAB) isolated from pregnant sows, newborn, suckling, and weaned piglets were preliminarily screened for anti-Salmonella activity. Fifty-eight isolates consisting of Lactobacillus reuteri (n = 32), Lactobacillus salivarius (n = 10), Lactobacillus mucosae (n = 8), Lactobacillus johnsonii (n = 5), and Lactobacillus crispatus (n = 3) were selected and further characterized for probiotic properties including production of antimicrobial substances, acid and bile tolerance, and cell adherence to Caco-2 cells...
July 15, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28711259/effect-of-dairy-product-environment-on-the-growth-of-bacillus-cereus
#15
E Tirloni, E Ghelardi, F Celandroni, C Bernardi, S Stella
pH is one of the most important parameters to manage bacterial replication in foodstuffs. In this study, the ability of 2 Bacillus cereus strains, one clinical human isolate (GPe2) and one isolate from a dairy products (D43), were investigated for the in vitro growth at different pH values (from 3.5 to 7.5) at 2 temperatures (15 and 37°C), showing their ability to grow from 5.5 to 7.5 and from 5.0 to 7.5, respectively. The ability of spores of these 2 microorganisms to germinate in different typologies of dairy products (unflavored yogurt, Taleggio cheese, mascarpone cheese, and raw and pasteurized milk) was also investigated by inoculating the spores and maintaining the products at 15°C...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28711258/strains-of-the-lactobacillus-casei-group-show-diverse-abilities-for-the-production-of-flavor-compounds-in-2-model-systems
#16
Ewelina Stefanovic, Anne Thierry, Marie-Bernadette Maillard, Andrea Bertuzzi, Mary C Rea, Gerald Fitzgerald, Olivia McAuliffe, Kieran N Kilcawley
Cheese flavor development is directly connected with the metabolic activity of microorganisms used during its manufacture, and the selection of metabolically diverse strains represents a potential tool for the production of cheese with novel and distinct flavor characteristics. Strains of Lactobacillus have been proven to promote the development of important cheese flavor compounds. As cheese production and ripening are long-lasting and expensive, model systems have been developed with the purpose of rapidly screening lactic acid bacteria for their flavor potential...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28703958/the-potential-use-of-probiotic-strains-lactobacillus-acidophilus-nrrl-b-4495-bifidobacterium-bifidum-nrrl-b41410-in-ldquo-lor-whey-cheese-rdquo-and-the-effects-on-sensory-properties
#17
Reyhan Irkin, Onur Yalcin
BACKGROUND: In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4°C) was evaluated. METHODS: As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703952/potential-of-bacteriocins-from-lab-to-improve-microbial-quality-of-dry-cured-and-fermented-meat-products
#18
Paulina Kęska, Joanna Stadnik, Dorota Zielińska, Danuta Kołożyn-Krajewska
Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28702431/isolation-of-antifungal-lactic-acid-bacteria-lab-from-kunu-against-toxigenic-aspergillus-flavus
#19
Oluwafunmilayo Oluwakemi Olonisakin, Yemisi Adefunke Jeff-Agboola, Clement Olusola Ogidi, Bamidele Juliet Akinyele
The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from 2.80 ×10(4) CFU/mL to 4.10×10(4) CFU/mL and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria...
June 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28702021/combination-of-metabolomic-and-proteomic-analysis-revealed-different-features-among-lactobacillus-delbrueckii-subspecies-bulgaricus-and-lactis-strains-while-in-vivo-testing-in-the-model-organism-caenorhabditis-elegans-highlighted-probiotic-properties
#20
Elena Zanni, Emily Schifano, Sara Motta, Fabio Sciubba, Claudio Palleschi, Pierluigi Mauri, Giuditta Perozzi, Daniela Uccelletti, Chiara Devirgiliis, Alfredo Miccheli
Lactobacillus delbrueckii represents a technologically relevant member of lactic acid bacteria, since the two subspecies bulgaricus and lactis are widely associated with fermented dairy products. In the present work, we report the characterization of two commercial strains belonging to L. delbrueckii subspecies bulgaricus, lactis and a novel strain previously isolated from a traditional fermented fresh cheese. A phenomic approach was performed by combining metabolomic and proteomic analysis of the three strains, which were subsequently supplemented as food source to the model organism Caenorhabditis elegans, with the final aim to evaluate their possible probiotic effects...
2017: Frontiers in Microbiology
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