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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/28821115/rheology-and-bioactivity-of-high-molecular-weight-dextrans-synthesised-by-lactic-acid-bacteria
#1
Kenza Zarour, Mª Goretti Llamas, Alicia Prieto, Patricia Rúas-Madiedo, María Teresa Dueñas, Pilar Fernández de Palencia, Rosa Aznar, Mebrouk Kihal, Paloma López
Dextrans synthesised by three Leuconostoc mesenteroides strains, isolated from mammalian milks, were studied and compared with dextrans produced by Lc. mesenteroides and Lactobacillus sakei strains isolated from meat products. Size exclusion chromatography coupled with multiangle laser light scattering detection analysis demonstrated that the dextrans have molecular masses between 1.74×10(8)Da and 4.41×10(8)Da. Rheological analysis of aqueous solutions of the polymer revealed that all had a pseudoplastic behaviour under shear conditions and a random, and flexible, coil structure...
October 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28800820/bacterial-diversity-of-the-colombian-fermented-milk-suero-coste%C3%A3-o-assessed-by-culturing-and-high-throughput-sequencing-and-dgge-analysis-of-16s-rrna-gene-amplicons
#2
Karina Edith Motato, Christian Milani, Marco Ventura, Francia Elena Valencia, Patricia Ruas-Madiedo, Susana Delgado
"Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated with SC from three manufacturers in two regions, "Planeta Rica" (Córdoba) and "Caucasia" (Antioquia), was analysed by means of culturing methods in combination with high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons...
December 2017: Food Microbiology
https://www.readbyqxmd.com/read/28791000/starch-flocculation-by-the-sweet-potato-sour-liquid-is-mediated-by-the-adhesion-of-lactic-acid-bacteria-to-starch
#3
Lili Zhang, Yang Yu, Xinhua Li, Xiaona Li, Huajiang Zhang, Zhen Zhang, Yunhe Xu
In the current study, we focused on the mechanism underlying starch flocculation by the sweet potato sour liquid. The traditional microbial techniques and 16S rDNA sequencing revealed that Lactobacillus was dominant flocculating microorganism in sour liquid. In total, 86 bacteria, 20 yeasts, and 10 molds were isolated from the sour liquid and only eight Lactobacillus species exhibited flocculating activity. Lactobacillus paracasei subsp. paracasei L1 strain with a high flocculating activity was isolated and identified, and the mechanism of starch flocculation was examined...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28783535/the-individual-contribution-of-starter-and-non-starter-lactic-acid-bacteria-to-the-volatile-organic-compound-composition-of-caciocavallo-palermitano-cheese
#4
Valeria Guarrasi, Ciro Sannino, Marta Moschetti, Adriana Bonanno, Antonino Di Grigoli, Luca Settanni
The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM)...
July 31, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28783248/coupling-metagenomics-with-cultivation-to-select-host-specific-probiotic-microorganisms-for-subtropical-aquaculture
#5
Jinming Cui, Minfeng Xiao, Mingzhu Liu, Zuowei Wang, Furong Liu, Liang Guo, Hailin Meng, Honggang Zhang, Jinfang Yang, Deng Deng, Shuangqiang Huang, Yingfei Ma, Chenli Liu
AIMS: To demonstrate a non-empirical workflow to select host-specific probiotics for aquaculture industry. METHODS AND RESULTS: By using both culture-dependent and -independent methods, we have systematically investigated, for the first time, the gut microbiota of twelve subtropical aquatic animal species. We found that the diversity, abundance, and distribution of gut microorganisms of these animals were host-specific, and that lactic acid bacteria (LAB) were predominant among the indigenous probiotic microbes...
August 7, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28780720/evaluation-of-lactic-acid-bacteria-isolated-from-fermented-plant-products-for-antagonistic-activity-against-urinary-tract-pathogen-staphylococcus-saprophyticus
#6
Cheng-Chih Tsai, Tzu-Min Lai, Pei-Pei Lin, You-Miin Hsieh
Urinary tract infections (UTIs) are the most common infectious diseases in infants and the elderly; they are also the most common among nosocomial infections. The treatment of UTIs usually involves a short-term course of antibiotics. The purpose of this study was to identify the strains of lactic acid bacteria (LAB) that can inhibit the urinary tract pathogen Staphylococcus saprophyticus, as alternatives to antibiotics. In this study, we collected 370 LAB strains from fermented plant products and reference strains from the Bioresources Collection and Research Center (BCRC)...
August 5, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28774859/conjugal-transfer-of-aac-6-ie-aph-2%C3%A2-ia-gene-from-native-species-and-mechanism-of-regulation-and-cross-resistance-in-enterococcus-faecalis-mcc3063-by-real-time-pcr
#7
G Jaimee, P M Halami
High level aminoglycoside resistance (HLAR) in the lactic acid bacteria (LAB) derived from food animals is detrimental. The aim of this study was to investigate the localization and conjugal transfer of aminoglycoside resistance genes, aac(6')Ie-aph(2″)Ia and aph(3')IIIa in different Enterococcus species. The cross resistance patterns in Enterococcus faecalis MCC3063 to clinically important aminoglycosides by real time PCR were also studied. Southern hybridization experiments revealed the presence of aac(6')Ie-aph(2(″))Ia and aph(3')IIIa genes conferring HLAR in high molecular weight plasmids except in Lactobacillus plantarum...
July 31, 2017: Microbial Pathogenesis
https://www.readbyqxmd.com/read/28770479/effect-of-milk-fermented-with-lactic-acid-bacteria-on-diarrheal-incidence-growth-performance-and-microbiological-and-blood-profiles-of-newborn-dairy-calves
#8
N C Maldonado, J Chiaraviglio, E Bru, L De Chazal, V Santos, M E F Nader-Macías
The effect of the administration of milk fermented with lactic acid bacteria to calves was evaluated. The strains included were: Lactobacillus murinus CRL1695, Lact. mucosae CRL1696, Lact. johnsonii CRL1693, and Lact. salivarius CRL1702, which were selected for their beneficial and functional properties and isolated from healthy calves in the northwestern region of Argentina. The trial was conducted on a dairy farm located in Tucumán (Holando-Argentino calves). A randomized controlled trial was performed in which 56 new-born animals were divided into two groups: the treated group (T) received the fermented milk for 60 days and the control group (C) only milk...
August 2, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28769914/isolation-characterization-and-selection-of-molds-associated-to-fermented-black-table-olives
#9
Simona L Bavaro, Antonia Susca, Jens C Frisvad, Maria Tufariello, Agathi Chytiri, Giancarlo Perrone, Giovanni Mita, Antonio F Logrieco, Gianluca Bleve
Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food safety point of view, occurring molds could also produce mycotoxins, so, it is important to monitor and control them. In this respect, identification of molds associated to two Italian and two Greek fermented black table olives cultivars, was carried out...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28762193/probiotic-features-of-lactic-acid-bacteria-isolated-from-a-diverse-pool-of-traditional-greek-dairy-products-regarding-specific-strain-host-interactions
#10
Georgia Zoumpopoulou, Alexandra Tzouvanou, Eleni Mavrogonatou, Voula Alexandraki, Marina Georgalaki, Rania Anastasiou, Marina Papadelli, Eugenia Manolopoulou, Maria Kazou, Dimitris Kletsas, Konstantinos Papadimitriou, Effie Tsakalidou
The increased consumers' interest on the positive role of food in wellbeing and health underscores the need to determine new probiotic microorganisms. Triggered by the fact that artisanal food products can be a valuable source of novel probiotic strains, 106 lactic acid bacteria, all isolated from traditional Greek dairy products, namely Feta, Kasseri, Xynotyri, Graviera, Formaela, Galotyri, and Kefalotyri cheeses as well as yogurt and milk, were studied for probiotic properties. Based on their survival at pH 2...
July 31, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28756373/genotyping-of-lactobacillus-sanfranciscensis-isolates-from-chinese-traditional-sourdoughs-by-multilocus-sequence-typing-and-multiplex-rapd-pcr
#11
Huanyi Yang, Tongjie Liu, Guohua Zhang, Jiancai Chen, Jingsi Gu, Lei Yuan, Guoqing He
Lactobacillus sanfranciscensis is the predominant lactic acid bacteria (LAB) species in Chinese traditional sourdoughs and conduces to the flavor and rheology properties of Chinese steamed bread, a staple food originated in China over 1500years ago. The aim of this study is to describe the intraspecific diversity of 98 L. sanfranciscensis isolates from 11 Chinese traditional sourdoughs in different regions by multilocus sequence typing (MLST) and multiplex random amplified polymorphic DNA-polymerase chain reaction (multiplex RAPD-PCR)...
July 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28755944/health-promoting-benefits-of-low-fat-akawi-cheese-made-by-exopolysaccharide-producing-probiotic-lactobacillus-plantarum-isolated-from-camel-milk
#12
Ayesha S Al-Dhaheri, Reem Al-Hemeiri, Jaleel Kizhakkayil, Anas Al-Nabulsi, Aisha Abushelaibi, Nagendra P Shah, Mutamed Ayyash
Lactic acid bacteria isolated from camel milk exhibit remarkable probiotic and exopolysaccharide (EPS)-producing characteristics. The health-promoting benefits of exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk used for making low-fat akawi cheese were investigated. Three low-fat akawi cheeses were made using traditional culture (non-EPS-producing, EPS(-)), commercial EPS-producing (MEPS(+)), and camel milk EPS-producing (CEPS(+)) cultures. α-Amylase and α-glucosidase inhibitory activities, antioxidant activities, angiotensin-converting enzyme (ACE) inhibition, and antiproliferative activity were determined...
July 26, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28754474/description-of-absiella-argi-gen-nov-sp-nov-and-transfer-of-eubacterium-dolichum-and-eubacterium-tortuosum-to-the-genus-absiella-as-absiella-dolichum-comb-nov-and-absiella-tortuosum-comb-nov
#13
Jayoung Paek, Yeseul Shin, Joong-Su Kim, Hongik Kim, Joong-Ki Kook, Woon Kee Paek, Young-Hyo Chang
Gram-positive, straight or slightly curved rod-shaped bacteria, designated as strains N6H1-5(T) and N6H1-3, were isolated from fecal samples of old dog. The analysis of 16S rRNA gene sequences indicated that the isolates belonged to the Clostridium cluster XVI and were closely related to Eubacterium dolichum KCTC 5832(T), Eubacterium tortuosum DSM 3987(T), Clostridium innocuum KCTC 5183(T), Allobaculum stecoricanis DSM 13633(T), Eubacterium limosum KCTC 3266(T), and Clostridium butyricum KCTC 1871(T), with 94...
July 25, 2017: Anaerobe
https://www.readbyqxmd.com/read/28752423/in-vitro-evaluation-of-the-probiotic-and-safety-properties-of-bacteriocinogenic-and-non-bacteriocinogenic-lactic-acid-bacteria-from-the-intestines-of-nile-tilapia-and-common-carp-for-their-use-as-probiotics-in-aquaculture
#14
Pierre Marie Kaktcham, Jules-Bocamdé Temgoua, François Ngoufack Zambou, Gloria Diaz-Ruiz, Carmen Wacher, María de Lourdes Pérez-Chabela
In this study, seven bacteriocinogenic and non-bacteriocinogenic LAB strains previously isolated from the intestines of Nile tilapia and common carp and that showed potent antibacterial activity against host-derived and non-host-derived fish pathogens were assayed for their probiotic and safety properties so as to select promising candidates for in vivo application as probiotic in aquaculture. All the strains were investigated for acid and bile tolerances, transit tolerance in simulated gastrointestinal conditions, for cell surface characteristics including hydrophobicity, co-aggregation and auto-aggregation, and for bile salt hydrolase activity...
July 27, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28751398/draft-genome-sequence-of-enterococcus-faecalis-dd14-a-bacteriocinogenic-lactic-acid-bacterium-with-anti-clostridium-activity
#15
Yanath Belguesmia, Valérie Leclère, Matthieu Duban, Eric Auclair, Djamel Drider
We report the draft genome sequence of Enterococcus faecalis DD14, a strain isolated from meconium of a healthy newborn at Roubaix Hospital (France). The strain displayed antagonism against a set of Gram-positive bacteria through concomitant production of lactic acid and bacteriocin. The genome has a size of 2,893,365 bp and a 37.3% G+C ratio and is predicted to contain at least 2,755 coding sequences and 62 RNAs.
July 27, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28748023/antagonistic-and-quantitative-assessment-of-indigenous-lactic-acid-bacteria-in-different-varieties-of-ogi-against-gastrointestinal-pathogens
#16
Ayorinde Oluwatobiloba Afolayan, Funmilola Abidemi Ayeni, Werner Ruppitsch
INTRODUCTION: Ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked Ogi is normally administered to diarrhoea patients to reduce the frequency of stooling. This study was therefore undertaken to identify, quantify and determine the antimicrobial properties of lactic acid bacteria (LAB) isolated from Ogi. METHODS: The Ogi samples (Yellow, white, sorghum) were obtained from different market in Ibadan, Nigeria and Ogi control (cooked, uncooked and Omidun) were prepared with the viable counts of bacteria monitored over 5 days period...
2017: Pan African Medical Journal
https://www.readbyqxmd.com/read/28744258/complete-genome-sequence-of-streptococcus-thermophilus-klds-3-1003-a-strain-with-high-antimicrobial-potential-against-foodborne-and-vaginal-pathogens
#17
Smith E Evivie, Bailiang Li, Xiuyun Ding, Yueyue Meng, Shangfu Yu, Jincheng Du, Min Xu, Wan Li, Da Jin, Guicheng Huo, Fei Liu
Lactic acid bacteria play increasingly important roles in the food industry. Streptococcus thermophilus KLDS 3.1003 strain was isolated from traditional yogurt in Inner Mongolia, China. It has shown high antimicrobial activity against selected foodborne and vaginal pathogens. In this study, we investigated and analyzed its complete genome sequence. The S. thermophilus KLDS 3.1003 genome comprise of a 1,899,956 bp chromosome with a G+C content of 38.92%, 1,995 genes, and 6 rRNAs. With the exception of S. thermophilus M17TZA496, S...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28736890/insect-frass-in-stored-cereal-products-as-a-potential-source-of-lactobacillus-sanfranciscensis-for-sourdough-ecosystem
#18
Federica Boiocchi, Davide Porcellato, Lidia Limonta, Claudia Picozzi, Ileana Vigentini, Daria Patrizia Locatelli, Roberto Foschino
AIM: Insect frass samples were collected from Drosophila melanogaster, Plodia interpunctella, Rhyzopertha dominica, Sitophilus granarius, S. oryzae, S. zeamais, Tribolium confusum and T. castaneum to elucidate if they can be the origin of Type I sourdough microorganisms (Lactobacillus sanfranciscensis and Candida milleri). METHODS AND RESULTS: Selective enrichments were carried out to isolate Lactic Acid Bacteria and yeast. A metagenetic analysis, targeted on bacterial 16S rRNA gene and fungal ITS region, was performed by using Illumina MiSeq protocol...
July 23, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28736866/antibacterial-activity-of-fusion-from-biosynthesized-acidocin-silver-nanoparticles-and-its-application-for-eggshell-decontamination
#19
A B Abeer Mohammed, Mahmoud A Al-Saman, Ahmed A Tayel
Bacteriocins from lactic acid bacteria (LAB) are useful to control the persistent development of pathogenic microorganisms in food and medicine fields. The bacteriocin acidocin was extracted from Lactobacillus acidophilus M1 that was isolated from fermented milk, purified using ammonium sulphate fractionation, and gel filtration column chromatography using Sephadex matrix and applied as a potential antibacterial agent. The molecular weight of the purified acidocin was estimated using SDS-PAGE to be 6.6 kDa...
July 24, 2017: Journal of Basic Microbiology
https://www.readbyqxmd.com/read/28732554/microbial-ecology-and-process-technology-of-sourdough-fermentation
#20
Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3)...
2017: Advances in Applied Microbiology
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