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Isolation of Lactic acid bacteria

Zhenhui Cao, Hongbin Pan, Shijun Li, Chongying Shi, Sifan Wang, Fuyi Wang, Pengfei Ye, Junjing Jia, Changrong Ge, Qiuye Lin, Zhiyong Zhao
This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De'ang pickled tea, a traditional food consumed by the De'ang nationality of Yunnan, China. Twenty-six LAB strains isolated from De'ang pickled tea were subjected to identification based on 16S rRNA gene sequence analysis. Twenty-four belonged to Lactobacillus plantarum, one belonged to Enterococcus casseliflavus, and one belonged to Lactobacillus acidophilus. Eighteen out of 26 LAB strains which showed a higher capability to tolerate simulated gastrointestinal juices were chosen to further evaluate their probiotic properties...
February 14, 2018: Probiotics and Antimicrobial Proteins
Giulia Tabanelli, Federica Pasini, Ylenia Riciputi, Lucia Vannini, Giorgia Gozzi, Federica Balestra, Maria Fiorenza Caboni, Fausto Gardini, Chiara Montanari
Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut-based products and the microbial consortia able to colonize these products are not yet studied. This study characterized a hand-made vegan product obtained from cashew nut...
February 13, 2018: Journal of Food Science
Annalisa Ricci, Martina Cirlini, Alessia Levante, Chiara Dall'Asta, Gianni Galaverna, Camilla Lazzi
In this study we explored, for the first time, the lactic acid fermentation of elderberry juice (EJ). A total of 15 strains isolated from dairy and plant matrices, belonging to L. plantarum, L. rhamnosus and L. casei, were used for fermentations. The volatile profile of started and unstarted EJ was characterized by HS-SPME/GC-MS technique after 48h of fermentation and 12days of storage at 4°C. All L. plantarum and L. rhamnosus strains exhibited a good capacity of growth while not all L. casei strains showed the same ability...
March 2018: Food Research International
María A Correa Deza, Gladys I Martos, Marta Nuñez, Mario Fiori, Carla L Gerez, Graciela Font
In artisanal tanneries, the skins are immersed in cereals fermented by natural microbial flora in order to reduce the pH of the skin, an essential condition for carrying out the final step. The environmental thermal variation alters the fermentation process and affects the quality of the final product. The aim of this work was to isolate lactic acid bacteria from cereals mixture fermented in an artisanal tannery and to evaluate in vitro the acidifying activity of the strains as a first step for the formulation of a starter culture...
February 12, 2018: Journal of Basic Microbiology
Yu Zheng, Jun Mou, Jiwei Niu, Shuai Yang, Lin Chen, Menglei Xia, Min Wang
Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured using open solid-state fermentation (SSF) technology. However, the dynamics of LAB in this SSF process and the underlying mechanism remain poorly understood. Here, the diversity of LAB and the potential driving factors of the entire process were analyzed by combining culture-independent and culture-dependent methods. Canonical correlation analysis indicated that ethanol, acetic acid, and temperature that result from the metabolism of microorganisms serve as potential driving factors for LAB succession...
February 11, 2018: Applied Microbiology and Biotechnology
Kang Wook Lee, Jae Min Shim, Zhuang Yao, Jeong A Kim, Jeong Hwan Kim
Kimchi was prepared with a starter, Lactobacillus zymae GU240 producing γ-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid mono sodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at -1°C. Kimchi with starter alone could not produce GABA. GABA content was highest in kimchi with co-inoculation of starter and MSG (1%, w/w). Kimchi co-inoculated with a starter and kelp extract powder (3%, w/w) had the second highest GABA content...
February 13, 2018: Journal of Microbiology and Biotechnology
Zhaoxu Meng, Lanwei Zhang, Liang Xin, Kai Lin, HuaXi Yi, Xue Han
The potential of 25 Lactobacillus isolates from 8 semihard artisanal goat cheeses manufactured in 4 different Mediterranean areas was examined for use as nonstarter lactic acid bacteria. The isolates were identified using 16S rDNA sequence analysis. Sixteen strains belonged to Lactobacillus paracasei and 9 to Lactobacillus rhamnosus. The isolates were first screened for salt tolerance, exopolysaccharide and diacetyl production, proteolytic and lipolytic activity, and acidification and autolyzing capacities...
February 7, 2018: Journal of Dairy Science
Mariam Kasmi, Lobna Elleuch, Ameni Dahmeni, Moktar Hamdi, Ismail Trabelsi, Mejdi Snoussi
This work proposes a novel approach for the reuse and the recovery of dairy wastes valuable components. Thermal coagulation was performed for dairy effluents and the main responsible fraction for the organic matter content (protein and fat) was separated. Dairy curds were prepared for the formulation of bacterial growth media. Protein, sugar, fat and fatty acids contents have been assessed. Samples treated at 100 °C exhibited marked improvement in terms of protein (25-50%) recovery compared to those treated at 80 °C...
February 8, 2018: Journal of Environmental Management
Rezvan Kazemi, Asghar Taheri-Kafrani, Ahmad Motahari, Reihane Kordesedehi
Nowadays health benefits of bioactive food constituents, known as probiotic microorganisms, are a growing awareness. Cow's milk is a nutritious food containing probiotic bacteria. However, milk allergenicity is one of the most common food allergies. The milk protein, β-lactoglobulin (BLG), is in about 80% of all main cases of milk allergies for children and infants. With the aim of screening proteolytic strains of lactic acid bacteria to evaluate their potential for the reduction of allergenicity of the major bovine milk proteins, we isolated new proteolytic strains of cocci lactic acid bacteria from traditional Iranian dairy products...
February 8, 2018: International Journal of Biological Macromolecules
Alok Kumar Mishra, Asit Ranjan Ghosh
Gut microbiota remains a prominent source for a diverse range of potential probiotics. In this context, the current study explored the rectal region of experimental Wistar rat for the isolation of potent probiotic. Sixteen lactic acid bacteria (LAB), from rectal swab of Wistar rats, were subjected to evaluation of probiotic properties. Among all, AG5 was found unique with consistent probiotic properties and was further identified as Enterococcus faecalis AG5 (NCBI accession number KT248537) using 16S rDNA sequencing, followed by BLAST analysis...
February 9, 2018: Probiotics and Antimicrobial Proteins
Elnaze Zare Mirzaei, Elahe Lashani, Abolfazl Davoodabadi
Background: Lactic acid bacteria (LAB) are normal flora of the mouth, intestines and the female genital tract. They are also frequently found in meat, vegetables, and dairy products. Most of probiotic bacteria belong to the LAB group. Some probiotic LAB are useful in prevention and treatment of diarrheal diseases. The aim of this study was to investigate the antimicrobial properties of LAB isolated from traditional yogurt and milk against Shigella strains. Materials and methods: Forty LAB strains were isolated from traditional yogurt and milk...
2018: GMS Hygiene and Infection Control
Yasushi Yokota, Ayane Shikano, Takashi Kuda, Moemi Takei, Hajime Takahashi, Bon Kimura
To clarify the different effects of live and heat-killed probiotics on inflammatory bowel disease (IBD), the anti-inflammatory and protective effects of Lactobacillus plantarum AN1 cells isolated from the fermented fish aji-narezushi on murine macrophage RAW264.7 cells and in ICR mice with dextran sodium sulphate (DSS)-induced IBD were determined. L. plantarum AN1 cells showed anti-inflammatory activities in vitro, indicated by secretion of nitric oxide (NO) from RAW264.7 cells in the presence and absence of Escherichia coli 0111 lipopolysaccharide (LPS)...
January 23, 2018: International Immunopharmacology
Miao Zhang, Xiaojie Wang, Meiyan Cui, Yanping Wang, Zhen Jiao, Zhongfang Tan
Five different species of selected broad-spectrum antibiotic lactic acid bacteria isolated from extremely high-cold areas were used as starters to ferment indigenous forage oats and wheatgrass under rigid alpine climatic conditions. The five isolates were Lactobacillus plantarum QZ227, Enterococcus mundtii QZ251, Pediococcus cellicola QZ311, Leuconostoc mesenteroides QZ1137 and Lactococcus lactis QZ613, and commercial Lactobacillus plantarum FG1 was used as the positive control and sterile water as the negative control...
2018: PloS One
Izildinha Moreno, Elza Teresinha Grael Marasca, Patrícia Blumer Zacarchenco Rodrigues de Sá, Josiane de Souza Moitinho, Miriam Gonçalves Marquezini, Márcia Regina Cucatti Alves, Renata Bromberg
In this study, the probiotic potential of five bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from meat products, was investigated. They were presumptively identified as Lactococcus lactis subsp. cremoris CTC 204 and CTC 483, L. lactis subsp. hordinae CTC 484, and Lactobacillus plantarum CTC 368 and CTC 469 according to morphological, biochemical, and physiological characteristics. Analysis of genetic variability (random amplified polymorphic (RAPD)-PCR) and whole-cell proteins (SDS-PAGE) revealed similarity between Lactobacillus strains and variability among Lactococcus strains...
February 2, 2018: Probiotics and Antimicrobial Proteins
Shashank Singh, Ruchika Bhatia, Ankit Singh, Paramdeep Singh, Ramandeep Kaur, Pragyanshu Khare, Ravi K Purama, Ravneet K Boparai, Praveen Rishi, Padma Ambalam, Sanjay Kumar Bhadada, Mahendra Bishnoi, Jaspreet Kaur, Kanthi Kiran Kondepudi
Probiotic lactic acid bacteria are known to modulate gut associated immune responses. Not many studies have reported on the role of Weissella species in preventing lipopolysaccharide (LPS) induced proinflammatory stress in murine macrophages as well as in human intestinal epithelial cells (Caco-2). Therefore, the present study was taken up to evaluate the probiotic attributes of four newly isolated Weissella strains (two each from fermented dosa batter and a human infant faecal sample); these attributes are cholesterol reduction, adhesion to Caco-2 cells and mucin and their ability to prevent LPS-induced nitric oxide and proinflammatory cytokine (IL-6, IL-1β and TNFα) production by the murine macrophages and IL-8 production by the human epithelial cells...
February 2, 2018: Food & Function
Sehee Park, Jin Il Kim, Joon-Yong Bae, Kirim Yoo, Hyunung Kim, In-Ho Kim, Man-Seong Park, Ilseob Lee
The potential use of dietary measures to treat influenza can be an important alternative for those who lack access to influenza vaccines or antiviral drugs. Lactobacillus plantarum (Lp) is one of many lactic acid bacteria that grow in 'kimchi', an essential part of Korean meal, and several strains of Lp reportedly show protective effects against influenza. Using heat-killed Lp (nF1) isolated from kimchi, which is known for its immunomodulatory effects, we investigated whether regular oral intake of nF1 could influence the outcome of influenza virus infection in a mouse model...
February 2018: Journal of Microbiology / the Microbiological Society of Korea
En Yang, Lihua Fan, Jinping Yan, Yueming Jiang, Craig Doucette, Sherry Fillmore, Bradley Walker
There has been continued interest in bacteriocins research from an applied perspective as bacteriocins have potential to be used as natural preservative. Four bacteriocinogenic lactic acid bacteria (LAB) strains of Lactobacillus curvatus (Arla-10), Enterococcus faecium (JFR-1), Lactobacillus paracasei subsp. paracasei (JFR-5) and Streptococcus thermophilus (TSB-8) were previously isolated and identified in our lab. The objective of this study was to determine the optimal growth conditions for both LAB growth and bacteriocins production...
January 24, 2018: AMB Express
Shiau-Wei Chen, Jih-Tay Hsu, Yan-An Chou, Han-Tsung Wang
BACKGROUND: Zearalenone (ZEA) is an estrogenic mycotoxin produced by several Fusarium species and frequently contaminates cereals used for food or animal feed. This study attempted to select lactic acid bacteria (LAB) with high esterase activity from the digestive tract, with the goal of using these bacteria for zearalenone (ZEA) detoxification. RESULTS: No ZEA activity related biotransformation products were observed in three isolates (B1, B2 and D10) during incubation in the presence of ZEA...
January 24, 2018: Journal of the Science of Food and Agriculture
Sujitra Techo, Wonnop Visessanguan, Ratha-Korn Vilaichone, Somboon Tanasupawat
A total of 32 lactic acid bacteria (LAB) were isolated from Khanom-jeen, a Thai traditional fermented rice noodle. They belonged to the genus Leuconostoc (Ln), Lactobacillus (Lb), Enterococcus (E), Lactococcus (Lc), and Weissella (W), based on their phenotypic characteristics and 16S rRNA gene sequence analyses. The strains were identified as Ln. pseudomesenteroides (group 1, two strains), Ln. citreum (group 2, three strains), Ln. lactis (group 3, three strains), Lb. paracasei subsp. tolerans (group 4, two strains), E...
January 23, 2018: Probiotics and Antimicrobial Proteins
Tai-Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi
A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from kôso, a Japanese sugar-vegetable fermented beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5% sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4% sequence similarity), and Lactobacillus apinorum Fhon13NT (95...
January 20, 2018: Antonie Van Leeuwenhoek
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