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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/29222941/characterization-of-the-spoilage-potential-of-pure-and-mixed-cultures-of-bacterial-species-isolated-from-tropical-yellowfin-tuna-thunnus-albacares
#1
Adèle Silbande, Josiane Cornet, Mireille Cardinal, Frédérique Chevalier, Katia Rochefort, Juliette Smith-Ravin, Sandra Adenet, Françoise Leroi
AIM: The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. METHODS AND RESULTS: Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors...
December 9, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29220366/the-distinct-effects-of-orally-administered-lactobacillus-rhamnosus-gg-and-lactococcus-lactis-subsp-lactis-c59-on-gene-expression-in-the-murine-small-intestine
#2
Chise Suzuki, Ayako Aoki-Yoshida, Reiji Aoki, Keisuke Sasaki, Yoshiharu Takayama, Koko Mizumachi
The molecular mechanisms of strain-specific probiotic effects and the impact of the oral administration of probiotic strains on the host's gene expression are not yet well understood. The aim of this study was to investigate the strain-specific effects of probiotic strain intake on gene expression in the murine small intestine. Two distinct strains of lactic acid bacteria, Lactobacillus rhamnosus GG (GG) and Lactococcus lactis subsp. lactis C59 (C59), were orally administered to BALB/c mice, daily for 2 weeks...
2017: PloS One
https://www.readbyqxmd.com/read/29218505/antibacterial-and-antibiofilm-activity-of-lactic-acid-bacteria-isolated-from-traditional-artisanal-milk-cheese-from-northeast-china-against-enteropathogenic-bacteria
#3
Xingyang Cui, Yunjia Shi, Shanshan Gu, Xin Yan, Hongyan Chen, Junwei Ge
The present study aims to investigate the probiotic properties of novel strains of lactic acid bacteria isolated from traditional artisanal milk cheese from Northeast China and to explore their antibacterial activity against enteropathogenic bacteria. Of the 321 isolates, 86 exhibited survival in low pH, resistance to pancreatin, and tolerance to bile salts; of these, 12 inhibited the growth of more than seven enteropathogenic bacteria and exhibited antibiofilm activities against Staphylococcus aureus CMCC26003 and/or Escherichia coli CVCC230...
December 7, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29204819/isolation-and-molecular-identification-of-lactic-acid-bacteria-from-king-grass-and-their-application-to-improve-the-fermentation-quality-of-sweet-sorghum
#4
Assar Ali Shah, Yuan Xianjun, Dong Zhihao, Li Junfeng, Tao Shao
The aim of the present study was isolation and molecular identification of lactic acid bacteria from King grass and their application to improve the fermentation quality of sweet Sorghum. Seventy-six strains of LAB were isolated; five strains were selected for Physiological and morphological tests and 16S rRNA sequencing. All five strains grew at different pH 3.5-8.0, different temperature 35, 40, 45, 50 °C and different NaCl concentrations 3, 6.5, 9.5%. Strains HDASK were identified Lactobacillus plantarum and SK3907, SK2A32, SK3A42 and ASKDD Pediococcus acidilactici...
December 4, 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/29195991/molecular-identification-and-technological-characterization-of-lactic-acid-bacteria-isolated-from-fermented-kidney-beans-flours-phaseolus-vulgaris-l-and-p-coccineus-in-northwestern-argentina
#5
Gabriel D Sáez, Elvira M Hébert, Lucila Saavedra, Gabriela Zárate
Legumes are an important protein source in developing countries and their flours represent an attractive alternative for the manufacture of gluten free products. In the present study, 4 kidney bean varieties (Alubia, Pallar, Black and Red beans) commonly cultivated in northwestern Argentina, were milled and spontaneously fermented in order to isolate and select autochthonous lactic acid bacteria (LAB) with relevant technological and functional properties for usage as starter cultures. Twelve doughs were fermented with daily back-slopping at 37°C for 6days and evolution of total mesophiles, lactic acid bacteria, and yeasts and molds populations were followed by plate counting...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29180373/generation-of-bacteriophage-insensitive-mutants-of-streptococcus-thermophilus-using-an-antisense-rna-crispr-cas-silencing-approach
#6
Brian McDonnell, Jennifer Mahony, Laurens Hanemaaijer, Thijs R H M Kouwen, Douwe van Sinderen
Predation of starter lactic acid bacteria such as Streptococcus thermophilus by bacteriophages is a persistent and costly problem in the dairy industry. CRISPR-mediated Bacteriophage Insensitive Mutants (BIMs), while straightforward to generate and verify, can quickly be overcome by mutant phages. The aim of this study was to develop a tool allowing the generation of derivatives of commercial S. thermophilus strains which are resistant to phage attack through a non-CRISPR-mediated mechanism, with the objective of generating BIMs exhibiting stable resistance against a range of isolated lytic S...
November 27, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29174701/tadpoles-fed-supplemented-diet-with-probiotic-bacterium-isolated-from-the-intestinal-tract-of-bullfrog-lithobates-catesbeianus-haematology-cell-activity-and-electron-microscopy
#7
S A Pereira, G T Jerônimo, N C Marchiori, H M Oliveira, G F A Jesus, E C Schmidt, Z L Bouzon, F N Vieira, M L Martins, J L P Mouriño
The aim of this study is to select and isolate autochthonous bacteria with probiotic potential for use in a supplemented diet for bullfrog tadpoles, Lithobates catesbeianus. A total of 20 strains of lactic acid bacteria were isolated. Nine out of these were used in the following in vitro assays: antagonism against pathogenic bacteria (ANT), antimicrobial activity from extracellular compounds (MIC), tolerance to bile salts (TBS), pH reduction, protease production, sensitivity to antimicrobial tetracycline, cell viability, growth rate and doubling time...
November 23, 2017: Microbial Pathogenesis
https://www.readbyqxmd.com/read/29173643/primary-souring-a-novel-bacteria-free-method-for-sour-beer-production
#8
Kara Osburn, Justin Amaral, Sara R Metcalf, David M Nickens, Cody M Rogers, Christopher Sausen, Robert Caputo, Justin Miller, Hongde Li, Jason M Tennessen, Matthew L Bochman
In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics...
April 2018: Food Microbiology
https://www.readbyqxmd.com/read/29173623/wheat-endophytic-lactobacilli-drive-the-microbial-and-biochemical-features-of-sourdoughs
#9
Fabio Minervini, Anna Lattanzi, Francesca Rita Dinardo, Maria De Angelis, Marco Gobbetti
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to dominate in sourdough ecosystem. To do that, a first experimental phase considered doughs produced under semi-sterile conditions and singly inoculated with different strains of endophytic LAB and Lactobacillus sanfranciscensis A4 isolated from sourdough. Notwithstanding the high frequency of Lactobacillus plantarum in the sourdoughs prepared in laboratory, only one of the starter strains, L. plantarum LB2, was detected after five days of back-slopping...
April 2018: Food Microbiology
https://www.readbyqxmd.com/read/29166640/lactic-acid-bacteria-from-andean-grain-amaranth-a-source-of-vitamins-and-functional-value-enzymes
#10
Silvana L Carrizo, Cecilia E Montes de Oca, María Elvira Hébert, Lucila Saavedra, Graciela Vignolo, Jean Guy LeBlanc, Graciela Celestina Rollán
Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc...
November 23, 2017: Journal of Molecular Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29161643/effect-of-vacuum-and-modified-atmosphere-packaging-on-the-microbiological-chemical-and-sensory-properties-of-tropical-red-drum-sciaenops-ocellatus-fillets-stored-at-4%C3%A2-c
#11
Adèle Silbande, Sandra Adenet, Christine Chopin, Josiane Cornet, Juliette Smith-Ravin, Katia Rochefort, Françoise Leroi
AIMS: The effect of vacuum (VP - 4°C) and CO2/N2-atmosphere (MAP - 4°C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. METHODS AND RESULTS: A metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29days. At these dates, total mesophilic counts reached 10(7)-10(8)CFU g(-1)...
October 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29159445/probiotic-properties-and-cellular-antioxidant-activity-of-lactobacillus-plantarum-ma2-isolated-from-tibetan-kefir-grains
#12
Wei Tang, Chao Li, Zengguo He, Fen Pan, Shuo Pan, Yanping Wang
Lactobacillus plantarum MA2 was isolated from traditional Chinese Tibetan kefir grains. Its antioxidant properties had been demonstrated in vitro and in vivo previously. In the present study, the probiotic characteristics of this strain were further evaluated by investigating its acid and bile salt tolerances, cell surface hydrophobicity, and autoaggregation, respectively. In addition, the cellular antioxidant activity (CAA) assay was applied to test the antioxidant capacity of the isolate in different growth phases...
November 20, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29152703/multiplex-pcr-to-detect-bacteriophages-from-natural-whey-cultures-of-buffalo-milk-and-characterisation-of-two-phages-active-against-lactococcus-lactis-%C3%AE-apr-1-and-%C3%AE-apr-2
#13
Giuseppe Aprea, William Michael Mullan, Nicoletta Murru, Gerald Fitzgerald, Marialuisa Buonanno, Maria Luisa Cortesi, Vincenza Annunziata Prencipe, Giacomo Migliorati
This work investigated bacteriophage induced starter failures in artisanal buffalo Mozzarella production plants in Southern Italy. Two hundred and ten samples of whey starter cultures were screened for bacteriophage infection. Multiplex polymerase chain reaction (PCR) revealed phage infection in 28.56% of samples, all showing acidification problems during cheese making. Based on DNA sequences, bacteriophages for Lactococcus lactis (L. lactis), Lactobacillus delbruekii (L. delbruekii) and Streptococcus thermophilus (S...
September 30, 2017: Veterinaria Italiana
https://www.readbyqxmd.com/read/29150754/detoxification-of-aflatoxin-b1-by-antifungal-compounds-from-lactobacillus-brevis-and-lactobacillus-paracasei-isolated-from-dairy-products
#14
Eman Zakaria Gomaa, Manal Farouk Abdelall, Omima Mohammed El-Mahdy
Aflatoxins are a large group of highly toxic, mutagenic, and carcinogenic mycotoxins produced by specific species of fungi. Potential contamination of food commodities by these compounds causes extensive damage that lead to great economic losses. This study explored the potential use of antifungal compounds, produced by Lactobacillus brevis and Lactobacillus paracasei, for growth inhibition and subsequent aflatoxin B1 production from select strains of Aspergillus flavus and Aspergillus parasiticus. Lactobacilli strains were isolated from traditional Egyptian dairy products, whereas fungal strains were isolated from infected cereal seeds...
November 18, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29147976/evaluation-of-microbial-consortia-and-chemical-changes-in-spontaneous-maize-bran-fermentation
#15
Marilù Decimo, Mattia Quattrini, Giovanni Ricci, Maria Grazia Fortina, Milena Brasca, Tiziana Silvetti, Federica Manini, Daniela Erba, Franca Criscuoli, Maria Cristina Casiraghi
Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp...
November 16, 2017: AMB Express
https://www.readbyqxmd.com/read/29146249/composition-of-lactic-acid-bacteria-during-spontaneous-curly-kale-brassica-oleracea-var-sabellica-fermentation
#16
Magdalena Michalak, Klaudia Gustaw, Adam Waśko, Magdalena Polak-Berecka
The present work is the first report on spontaneous fermentation of curly kale and characteristics of autochthonous lactic acid bacteria (LAB). Our results indicate that curly kale fermentation is the new possibility of the technological use of this vegetable. Bacteria representing ten different species were isolated from three phases of curly kale fermentation and identified by MALDI-TOF mass spectrometry and 16S rRNA gene sequencing. Among them, four species were identified as Lactobacillus spp. (Lb. plantarum 332, Lb...
January 2018: Microbiological Research
https://www.readbyqxmd.com/read/29128870/microbiological-and-chemical-profiles-of-elephant-grass-inoculated-with-and-without-lactobacillus-plantarum-and-pediococcus-acidilactici
#17
Assar Ali Shah, Yuan Xianjun, Dong Zhihao, Li Junfeng, Tao Sao
The study was conducted to evaluate the microbiological and chemical profiles of elephant grass inoculated with and without different wild strains of lactic acid bacteria. Silage was prepared of four treatments and one control with three replicates as control (EKC, adding 2 ml/kg sterilizing water), Lactobacillus plantarum (USA commercial bacteria) (EKP), Lactobacillus plantarum (EKA), Pediococcus acidilactici (EKB), and Pediococcus acidilactici (SKD) isolated from King grass. Silage were prepared using polyethylene terephthalate bottles, and incubated at room temperature for different ensiling days...
November 11, 2017: Archives of Microbiology
https://www.readbyqxmd.com/read/29126241/lactobacillus-backii-and-pediococcus-damnosus-isolated-from-170-year-old-beer-recovered-from-a-shipwreck-lack-the-metabolic-activities-required-to-grow-in-modern-lager-beer
#18
Ilkka Kajala, Jordyn Bergsveinson, Vanessa Friesen, Anna Redekop, Riikka Juvonen, Erna Storgårds, Barry Ziola
In 2010, bottles of beer containing viable bacteria of the common beer-spoilage species Lactobacillus backii and Pediococcus damnosus were recovered from a shipwreck near the Åland Islands, Finland. The 170-year quiescent state maintained by the shipwreck bacteria presented a unique opportunity to study lactic acid bacteria (LAB) evolution vis a vis growth and survival in the beer environment. Three shipwreck bacteria (one L. backii strain and two P. damnosus strains) and modern-day beer-spoilage isolates of the same two species were genome sequenced, characterized for hop iso-α-acid tolerance, and growth in degassed lager and wheat beer...
November 8, 2017: FEMS Microbiology Ecology
https://www.readbyqxmd.com/read/29113502/osteogenic-and-antibacterial-properties-of-vancomycin-laden-mesoporous-bioglass-plga-composite-scaffolds-for-bone-regeneration-in-infected-bone-defects
#19
Tao Cheng, Haiyun Qu, Guoyou Zhang, Xianlong Zhang
Chronic osteomyelitis and infected bone defects are substantial challenges faced by orthopaedic surgeons. In this study, vancomycin was loaded into mesoporous bioactive glass (MBG) to form a local antibiotic delivery system and then a bone tissue-engineering scaffold combining MBG and poly-(L-lactic-co-glycolic acid) (PLGA) was prepared by freeze-drying fabrication. In vitro degradation and water contact angle analysis suggested that the MBG-incorporated PLGA scaffold exhibited controlled degradability, stabilizing the pH of the surrounding environment and improved the hydrophilicity...
November 7, 2017: Artificial Cells, Nanomedicine, and Biotechnology
https://www.readbyqxmd.com/read/29104563/promotion-of-early-gut-colonization-by-probiotic-intervention-on-microbiota-diversity-in-pregnant-sows
#20
Katarina Veljović, Miroslav Dinić, Jovanka Lukić, Sanja Mihajlović, Maja Tolinački, Milica Živković, Jelena Begović, Igor Mrvaljević, Nataša Golić, Amarela Terzić-Vidojević
The aim of this work was to design a novel mixed probiotic culture for piglets and to evaluate its beneficial effect on the piglets' gut health. The possible mechanisms of probiotic activity, such as adhesion, competitive pathogen exclusion and influence on gut microbiota diversity were determined. Mixed probiotic starter culture is composed of three thermophilic lactic acid bacteria (LAB) strains: Lactobacillus helveticus BGRA43, Lactobacillus fermentum BGHI14 and Streptococcus thermophilus BGVLJ1-44. The strains BGVLJ1-44 and BGRA43 showed good technological properties (fast milk curdling, strong proteolytic activity)...
2017: Frontiers in Microbiology
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