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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/28224483/selection-of-lactic-acid-bacteria-with-probiotic-potential-isolated-from-the-fermentation-process-of-cupua%C3%A3-u-theobroma-grandiflorum
#1
Roberta Maria Santos Ornellas, Tiza Teles Santos, Leonardo Borges Arcucio, Sávio Henrique Cicco Sandes, Mayara Messias Oliveira, Cristiano Villela Dias, Samuel de Carvalho Silva, Ana Paula Trovatti Uetanabaro, Gabriel Vinderola, Jacques Robert Nicoli
In the present study, nine lactic acid bacteria isolated from the fermentation process of "cupuaçu" (Theobroma grandiflorum) were selected for probiotic use. In vitro (resistance to gastrointestinal environment, in vitro antagonism and co-aggregation with pathogens) and in vivo (intestinal colonization and ex vivo antagonism in germ-free mice, cumulative mortality, translocation to liver and spleen, histopathological examination of liver and ileum and mRNA cytokine gene expression during an experimental infection with S...
February 22, 2017: Advances in Experimental Medicine and Biology
https://www.readbyqxmd.com/read/28221912/isolation-identification-and-evaluation-of-new-lactic-acid-bacteria-strains-with-both-cellular-antioxidant-and-bile-salt-hydrolase-activities-in-vitro
#2
Shuang Xu, Taigang Liu, Chiraz Akorede Ibinke Radji, Jing Yang, Lanming Chen
In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity...
November 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28210467/diversity-and-distribution-of-culturable-lactic-acid-bacterial-species-in-indonesian-sayur-asin
#3
Wibowo Mangunwardoyo, Abinawanto, Andi Salamah, Endang Sukara, Sulistiani, Achmad Dinoto
BACKGROUND AND OBJECTIVES: Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food quality and safety, is unclear. The aim of this study was to describe the diversity and distribution of culturable lactic acid bacteria in Sayur Asin of Indonesia. MATERIALS AND METHODS: Four Sayur Asin samples (fermentation liquor and fermented mustard) were collected at harvesting times (3-7 days after fermentation) from two traditional manufactures in Tulung Agung (TA) and Kediri (KDR), East Java provinces, Indonesia...
August 2016: Iranian Journal of Microbiology
https://www.readbyqxmd.com/read/28203227/some-technological-properties-of-lactic-acid-bacteria-isolated-from-dahi-and-datshi-naturally-fermented-milk-products-of-bhutan
#4
H N J Shangpliang, Sharmila Sharma, Ranjita Rai, Jyoti P Tamang
Dahi and datshi are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in dahi (pH 3.7) and datshi (pH 5.2) was 1.4 × 10(7) and 3.9 × 10(8) cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from dahi and datshi were identified as Enterococcus faecalis, E. faecium, Lactococcus lactis subsp. lactis. LAB strains were tested for some technological properties. All LAB strains except E. faecalis CH2:17 caused coagulation of milk at both 30°C for 48 h...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28202883/decreased-sugar-concentration-in-vegetable-and-fruit-juices-by-growth-of-functional-lactic-acid-bacteria
#5
Masaki Ishii, Yasuhiko Matsumoto, Satoshi Nishida, Kazuhisa Sekimizu
Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 10(6) colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted...
February 14, 2017: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/28202007/diffusible-substances-from-lactic-acid-bacterial-cultures-exert-strong-inhibitory-effects-on-listeria-monocytogenes-and-salmonella-enterica-serovar-enteritidis-in-a-co-culture-model
#6
Solomon H Mariam, Nigus Zegeye, Abraham Aseffa, Rawleigh Howe
BACKGROUND: Food-borne infections cause huge economic and human life losses. Listeria monocytogenes and Salmonella enterica serovar Enteritidis are among the top ranking pathogens causing such losses. Control of such infections is hampered by persistent contamination of foods and food-processing environments, resistance of pathogens to sanitizing agents, existence of heterogeneous populations of pathogens (including culturable and viable but non-culturable cells) within the same food items, and inability to detect all such pathogens by culture-based methods...
February 15, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28199757/genetic-enzymatic-and-metabolite-profiling-of-the-lactobacillus-casei-group-reveals-strain-biodiversity-and-potential-applications-for-flavour-diversification
#7
Ewelina Stefanovic, Kieran N Kilcawley, Mary C Rea, Gerald F Fitzgerald, Olivia McAuliffe
AIMS: The Lactobacillus casei group represents a widely explored group of lactic acid bacteria, characterised by a high level of biodiversity. In this study, the genetic and phenotypic diversity of a collection of more than 300 isolates of the L. casei group and their potential to produce volatile metabolites important for flavour development in dairy products was examined. METHODS AND RESULTS: Following confirmation of species by 16S rRNA PCR, the diversity of the isolates was determined by pulsed field gel electrophoresis...
February 15, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28196397/evolved-distal-tail-carbohydrate-binding-modules-of-lactobacillus-phage-j-1-a-novel-type-of-anti-receptor-widespread-among-lactic-acid-bacteria-phages
#8
Maria-Eugenia Dieterle, Silvia Spinelli, Irina Sadovskaya, Mariana Piuri, Christian Cambillau
Bacteriophage replication requires specific host-recognition. Some siphophages harbour a large complex, the baseplate, at the tip of their non-contractile tail. This baseplate holds receptor binding proteins (RBPs) that can recognize the host cell-wall polysaccharide (CWPS) and specifically attach the phage to its host. While most phages possess a dedicated RBP, the phage J-1 that infects Lactobacillus casei seemed to lack one. We have shown that the phage J-1 distal tail protein (Dit) plays a role in host recognition and that its sequence comprises two inserted modules compared to "classical" Dits...
February 14, 2017: Molecular Microbiology
https://www.readbyqxmd.com/read/28188477/probiotic-potential-of-a-lactobacillus-bacterium-of-canine-faecal-origin-and-its-impact-on-select-gut-health-indices-and-immune-response-of-dogs
#9
Sachin Kumar, Ashok Kumar Pattanaik, Shalini Sharma, Sunil Eknath Jadhav, Narayan Dutta, Avneesh Kumar
The objective of the present study was to develop a probiotic of canine-origin for its potential application in pet nutrition. Accordingly, 32 lactic acid bacteria (LAB) strains were isolated from faeces of dogs, out of which 9 strains were short-listed for further in vitro testing based on the aggregation time and cell surface hydrophobicity. The results of acid-, bile- and phenol-tolerance tests indicated that out of the nine, isolate cPRO23 was having better resistance to these adverse conditions likely to be encountered in the gastrointestinal tract...
February 10, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28182844/characterization-of-antibiotic-resistance-genes-from-lactobacillus-isolated-from-traditional-dairy-products
#10
Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang, Wenyi Zhang
Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28167931/the-active-component-of-aspirin-salicylic-acid-promotes-staphylococcus-aureus-biofilm-formation-in-a-pia-dependent-manner
#11
Cristian Dotto, Andrea Lombarte Serrat, Natalia Cattelan, María S Barbagelata, Osvaldo M Yantorno, Daniel O Sordelli, Monika Ehling-Schulz, Tom Grunert, Fernanda R Buzzola
Aspirin has provided clear benefits to human health. But salicylic acid (SAL) -the main aspirin biometabolite- exerts several effects on eukaryote and prokaryote cells. SAL can affect, for instance, the expression of Staphylococcus aureus virulence factors. SAL can also form complexes with iron cations and it has been shown that different iron chelating molecules diminished the formation of S. aureus biofilm. The aim of this study was to elucidate whether the iron content limitation caused by SAL can modify the S...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28159220/bioaccumulation-and-distribution-of-selenium-in-enterococcus-durans
#12
Simone Pieniz, Robson Andreazza, Michele Bertoni Mann, Flávio Camargo, Adriano Brandelli
Selenium is an essential nutrient for all living organisms. Under appropriate conditions lactic acid bacteria (LAB) are capable for accumulating large amounts of trace elements, such as selenium, and incorporating them into organic compounds. In this study, the capacity of selenium bioaccumulation by Enterococcus durans LAB18s was evaluated. The distribution of organic selenium in selenium-enriched E. durans LAB18s biomass was analyzed, and the highest percentage of organic selenium was found in the fraction of total protein, followed by the fractions of polysaccharides and nucleic acids...
March 2017: Journal of Trace Elements in Medicine and Biology
https://www.readbyqxmd.com/read/28155128/lactobacillus-plantarum-as-a-probiotic-potential-from-kouzeh-cheese-traditional-iranian-cheese-and-its-antimicrobial-activity
#13
Vahid Jabbari, Mahmoud Sowti Khiabani, Reza Rezaei Mokarram, Azad Mohammad Hassanzadeh, Elham Ahmadi, Sasan Gharenaghadeh, Nayyer Karimi, Hossein Samadi Kafil
The aim of this study is to isolate and identify Lactobacillus plantarum isolates from traditional cheese, Kouzeh, and evaluate their antimicrobial activity against some food pathogens. In total, 56 lactic acid bacteria were isolated by morphological and biochemical methods, 12 of which were identified as Lactobacillus plantarum by biochemical method and 11 were confirmed by molecular method. For analyzing the antimicrobial activity of these isolates properly, diffusion method was performed. The isolates were identified by 318 bp band dedicated for L...
February 2, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28154488/antifungal-activity-of-lactic-acid-bacteria-strains-isolated-from-natural-honey-against-pathogenic-candida-species
#14
Bulgasem Y Bulgasem, Mohd Nizam Lani, Zaiton Hassan, Wan Mohtar Wan Yusoff, Sumaya G Fnaish
The role of lactic acid bacteria (LAB) in honey as antifungal activity has received little attention and their mechanism of inhibitory of fungi is not fully understood. In this study, LAB were isolated from honey samples from Malaysia, Libya, Saudi Arabia, and Yemen. Twenty-five isolates were confirmed LAB by catalase test and Gram staining, and were screened for antifungal activity. Four LAB showed inhibitory activity against Candida spp. using the dual agar overlay method. And they were identified as Lactobacillus plantarum HS isolated from Al-Seder honey, Lactobacillus curvatus HH isolated from Al-Hanon honey, Pediococcus acidilactici HC isolated from Tualang honey and Pediococcus pentosaceus HM isolated from Al-Maray honey by the 16S rDNA sequence...
December 2016: Mycobiology
https://www.readbyqxmd.com/read/28124779/a-lactic-acid-bacterium-isolated-from-kimchi-ameliorates-intestinal-inflammation-in-dss-induced-colitis
#15
Jin-Soo Park, Inseong Joe, Paul Daong Rhee, Choon-Soo Jeong, Gajin Jeong
Some species of lactic acid bacteria have been shown to be beneficial in inflammatory bowel disease (IBD). In the present study, a strain of lactic acid bacterium (Lactobacillus paracasei LS2) was isolated from the Korean food, kimchi, and was shown to inhibit the development of experimental colitis induced by dextran sulfate sodium (DSS). To investigate the role of LS2 in IBD, mice were fed DSS in drinking water for seven days along with LS2 bacteria which were administered intragastrically to some of the mice, while phosphate- buffered saline (PBS) was administered to others (the controls)...
January 26, 2017: Journal of Microbiology / the Microbiological Society of Korea
https://www.readbyqxmd.com/read/28124026/effects-of-exogenous-yeast-and-bacteria-on-the-microbial-population-dynamics-and-outcomes-of-olive-fermentations
#16
Jose Zaragoza, Zachary Bendiks, Charlotte Tyler, Mary E Kable, Thomas R Williams, Yelizaveta Luchkovska, Elaine Chow, Kyria Boundy-Mills, Maria L Marco
In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc pseudomesenteroides BGM3R. Olives containing S. cerevisiae UCDFST 09-448, a strain able to hydrolyze pectin, but not P. kudriazevii UCDFST 09-427, a nonpectinolytic strain, exhibited excessive tissue damage within 4 weeks. DNA sequencing of fungal internal transcribed spacer (ITS) regions and comparisons to a yeast-specific ITS sequence database remarkably showed that neither S...
January 2017: MSphere
https://www.readbyqxmd.com/read/28098755/exopolysaccharides-isolated-from-milk-fermented-with-lactic-acid-bacteria-prevent-ultraviolet-induced-skin-damage-in-hairless-mice
#17
Masashi Morifuji, Masami Kitade, Tomoyuki Fukasawa, Taketo Yamaji, Masamitsu Ichihashi
BACKGROUND: We studied the mechanism by which fermented milk ameliorates UV-B-induced skin damage and determined the active components in milk fermented with lactic acid bacteria by evaluating erythema formation, dryness, epidermal proliferation, DNA damage and cytokine mRNA levels in hairless mice exposed to acute UV-B irradiation. METHODS: Nine week-old hairless mice were given fermented milk (1.3 g/kg BW/day) or exopolysaccharide (EPS) concentrate (70 mg/kg BW/day) orally for ten days...
January 13, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28093322/anti-pathogenic-and-probiotic-attributes-of-lactobacillus-salivarius-and-lactobacillus-plantarum-strains-isolated-from-feces-of-algerian-infants-and-adults
#18
Hamza Ait Seddik, Farida Bendali, Benoit Cudennec, Djamel Drider
Sixty-seven (67) lactic acid bacteria (LAB) isolates belonging to Lactobacillus genus were isolated from human feces and tested for their auto-aggregation and cell surface hydrophobicity in order to establish their adhesion capabilities, a prerequisite for probiotic selection. Strains with the upmost auto-aggregation and cell surface hydrophobicity scores were identified by MALDI-TOF spectrometry and 16S rDNA sequencing as Lactobacillus plantarum (p25lb1 and p98lb1) and Lactobacillus salivarius (p85lb1 and p104lb1)...
January 13, 2017: Research in Microbiology
https://www.readbyqxmd.com/read/28092820/pcr-screening-of-an-african-fermented-pearl-millet-porridge-metagenome-to-investigate-the-nutritional-potential-of-its-microbiota
#19
Fabien Saubade, Christèle Humblot, Youna M Hemery, Jean-Pierre Guyot
Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutritional properties. The nutritional properties of LAB vary depending on the species and even on the strain, and the microbial composition of traditional CBFFs varies from one traditional production unit (TPU) to another...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28070665/current-state-of-purification-isolation-and-analysis-of-bacteriocins-produced-by-lactic-acid-bacteria
#20
REVIEW
Vilma Kaškonienė, Mantas Stankevičius, Kristina Bimbiraitė-Survilienė, Gintarė Naujokaitytė, Loreta Šernienė, Kristina Mulkytė, Mindaugas Malakauskas, Audrius Maruška
The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible...
January 9, 2017: Applied Microbiology and Biotechnology
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