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Isolation of Lactic acid bacteria

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
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
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
Irma Isnafia Arief, Dyah Nurul Afiyah, Zakiah Wulandari, Cahyo Budiman
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics...
October 6, 2016: Journal of Food Science
Alessandra Martorana, Antonio Alfonzo, Raimondo Gaglio, Luca Settanni, Onofrio Corona, Francesco La Croce, Paola Vagnoli, Tiziano Caruso, Giancarlo Moschetti, Nicola Francesca
The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobacillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant and trial three (IOP3) subjected to same addition as trial two, but with the strain L...
February 2017: Food Microbiology
Kornsulee Ratanapariyanuch, Youn Young Shim, Martin J T Reaney
A consortium of organisms endemic in wheat-based thin stillage (W-TS) obtained from a commercial ethanol production converts glycerol to 1,3-propanediol (1,3-PD) and lactic acid to acetic acid. We sought to improve conditions for 1,3-PD and acetic acid production to be used in future studies of industrial isolation of these compounds from two-stage fermentation. Occasionally stillage fermentation proceeded slowly but an inoculum of Lactobacillus panis PM1B augmented both fermentation rate and extent. Fermentation rate and product yield were enhanced by adjusting pH to 5 daily, adding glucose and glycerol (molar ratio 0...
October 4, 2016: Journal of Agricultural and Food Chemistry
Yuki Doi, Noboru Takizawa
Here, we report the complete genome sequence of Enterococcus faecalis strain W11 isolated from an algal food product in Japan. This study should facilitate the identification of a novel mechanism of glycerol metabolic control in lactic acid bacteria.
September 29, 2016: Genome Announcements
Sara Arbulu, Juan J Jiménez, Loreto Gútiez, Cristina Campanero, Rosa Del Campo, Luis M Cintas, Carmen Herranz, Pablo E Hernández
BACKGROUND: Lactic acid bacteria (LAB) are part of the gut microbiota and produce ribosomally synthesized antimicrobial peptides or bacteriocins with interest as natural food preservatives and therapeutic agents. Bacteriocin-producing LAB are also attractive as probiotics. Griffon vultures (Gyps fulvus subspecies fulvus) are scavenger birds that feed almost exclusively on carrion without suffering apparent ill effects. Therefore, griffon vultures might be considered a reservoir of bacteriocin-producing lactic acid bacteria (LAB) with potential biotechnological applications...
September 29, 2016: BMC Microbiology
E Argañaraz Martínez, J D Babot, M J Lorenzo-Pisarello, M C Apella, A Perez Chaia
Different studies in animal rearing claim the probiotic potential of species of the genus Propionibacterium. The effects of strains of Propionibacterium acidipropionici isolated from poultry intestine on microbiota activity and intestinal mucosa development were investigated in the early stage of rearing chicks and the safety of the dose used was investigated. The strains P. acidipropionici LET105 and LET107, administered as monoculture to chicks from the 1(st) to 14(th) day of life in a daily dose of 106 cfu/ml administered in the drinking water resulted harmless...
September 29, 2016: Beneficial Microbes
Masanori Watanabe, Charin Techapun, Ampin Kuntiya, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Shinji Takenaka, Isamu Maeda, Masahiro Koyama, Kozo Nakamura
A lactic acid producing bacterium, Lactobacillus rhamnosus M-23, newly isolated from a rice washing drainage storage tank was found to produce l-(+)-lactic acid from a non-sterilized mixture of rice washing drainage and rice bran without any additions of nutrients under the simultaneous saccharification and fermentation (SSF) process. This strain has the ability to utilize the non-sterilized rice washing drainage and rice bran as a source of carbohydrate, saccharifying enzymes and nutrients for lactic acid production...
September 22, 2016: Journal of Bioscience and Bioengineering
Yaneisy García-Hernández, Tania Pérez-Sánchez, Ramón Boucourt, José L Balcázar, Jacques R Nicoli, João Moreira-Silva, Zoraya Rodríguez, Héctor Fuertes, Odalys Nuñez, Nereyda Albelo, Nabil Halaihel
In livestock production, lactic acid bacteria (LAB) are the most common microorganisms used as probiotics. For such use, these bacteria must be correctly identified and characterized to ensure their safety and efficiency. In the present study, LAB were isolated from broiler excreta, where a fermentation process was used. Nine among sixteen isolates were identified by biochemical and molecular (sequencing of the 16S rRNA gene) methods as Lactobacillus crispatus (n=1), Lactobacillus pentosus (n=1), Weissella cibaria (n=1), Pediococcus pentosaceus (n=2) and Enterococcus hirae (n=4)...
October 2016: Research in Veterinary Science
Pasquale Filannino, Raffaella Di Cagno, Rocco Addante, Erica Pontonio, Marco Gobbetti
: Fructophilic lactic acid bacteria (FLAB) are strongly associated to the gastrointestinal tract (GIT) of Apis mellifera L. worker bees due to the consumption of fructose as a major carbohydrate. Seventy-seven presumptive lactic acid bacteria (LAB) were isolated from GIT of healthy A. mellifera L. adults, which were collected from 5 different geographical locations of Apulia region (Italy). Almost all the isolates showed fructophilic tendencies, which were identified as Lactobacillus kunkeei (69%) or Fructobacillus fructosus (31%)...
September 16, 2016: Applied and Environmental Microbiology
Rosa Guarcello, Maria De Angelis, Luca Settanni, Sabino Formiglio, Raimondo Gaglio, Fabio Minervini, Giancarlo Moschetti, Marco Gobbetti
: Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. This study aimed at identifying enzyme activities responsible for BAs degradation in lactic acid bacteria, which were previously isolated from traditional Sicilian and Apulian cheeses. Selected strains would control the concentration of BAs during cheese manufacture. First, 431 isolates, not showing genes encoding for decarboxylases responsible for BA formation, were selected using PCR-based methods...
September 16, 2016: Applied and Environmental Microbiology
Tonka Vasileva, Veselin Bivolarski, Galya Michailova, Ayshe Salim, Yavor Rabadjiev, Iskra Ivanova, Ilia Iliev
Twenty fructophilic isolates from the stomachs of honeybee Apis mellifera ligustica from the region of Plovdiv, Bulgaria were obtained. Fructophilic isolates H3 and H25 showed formation of mucous colonies during cultivation on medium with sucrose, suggesting exopolysaccharide synthesis. The sequencing analysis of 16S rRNA identified isolates H3 and H25 as fructophilic lactic acid bacteria Lactobacillus kunkeei. The in situ analysis and periodic acid-Schiff's staining, showed that Lb. kunkeei H3 and H25 produce extracellular glucansucrases with molecular weight of about 300 kDa...
September 16, 2016: Journal of Basic Microbiology
Estefânia F Garcia, Winnie A Luciano, Danilo E Xavier, Whyara C A da Costa, Kleber de Sousa Oliveira, Octávio L Franco, Marcos A de Morais Júnior, Brígida T L Lucena, Renata C Picão, Marciane Magnani, Maria Saarela, Evandro L de Souza
This study aimed to identify lactic acid bacteria (LAB) in byproducts of fruit (Malpighia glabra L., Mangifera indica L., Annona muricata L., and Fragaria vesca L.) pulp processing. Fifty strains of LAB were identified using matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) and 16S rRNA gene sequence (16S rRNA) analysis. Species belonging to Lactobacillus genus were the predominant LAB in all fruit pulp processing byproducts. The average congruency between the MALDI-TOF MS and 16S rRNA in LAB species identification reached 86%...
2016: Frontiers in Microbiology
Dan Wang, Wenjun Liu, Yan Ren, Liangliang De, Donglei Zhang, Yanrong Yang, Qiuhua Bao, Heping Zhang, Bilige Menghe
In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies...
2016: Korean Journal for Food Science of Animal Resources
Athena Grounta, Paschalis Harizanis, Eleftherios Mylonakis, George-John E Nychas, Efstathios Z Panagou
The use of Galleria mellonella as a model host to elucidate microbial pathogenesis and search for novel drugs and therapies has been well appreciated over the past years. However, the effect of microorganisms with functional appeal in the specific host remains scarce. The present study investigates the effect of treatment with selected lactic acid bacteria (LAB) with probiotic potential, as potential protective agents by using live or heat-killed cells at 6 and 24 h prior to infection with Listeria monocytogenes and Staphylococcus aureus or as potential therapeutic agents by using cell-free supernatants (CFS) after infection with the same pathogens...
2016: PloS One
Ana B Benavides, Mario Ulcuango, Lucía Yépez, Gabriela N Tenea
Lactic acid bacteria are known for their biotechnological potential. In various regions of Ecuador numerous indigenous biological resources are largely undocumented. In this study, we evaluated the potential probiotic characteristics and antagonistic in vitro properties of some lactic acid bacteria from native niches of the subtropical rain forests of Ecuador. These isolates were identified according to their morphological properties, standard API50CH fermentation profile and RAPD-DNA polymorphism pattern. The selected isolates were further evaluated for their probiotic potential...
July 2016: Revista Argentina de Microbiología
Wen Li, Mingming Wei, Junjun Wu, Xin Rui, Mingsheng Dong
In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man-Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing...
2016: PeerJ
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