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Isolation of Lactic acid bacteria

Wandee Sirichokchatchawan, Puwiya Pupa, Prasert Praechansri, Nutthee Am-In, Somboon Tanasupawat, Piengchan Sonthayanon, Nuvee Prapasarakul
Lactic acid bacteria (LAB) play an important role in pig health and performance that arises from their beneficial impacts on the balance of gastrointestinal microbes, ability to fight enteric pathogens, and capacity to support the immune system. The aim of this study was to evaluate the functional and safety aspects of five previously isolated autochthonous LAB strains, (Lactobacillus plantarum 22F, 25F and 31F, Pediococcus acidilactici 72N and Pediococcus pentosaceus 77F) from pig faeces as potential probiotics for a pig feed supplement...
April 17, 2018: Microbial Pathogenesis
Lesley Hoyles, Maria L Jiménez-Pranteda, Julien Chilloux, Francois Brial, Antonis Myridakis, Thomas Aranias, Christophe Magnan, Glenn R Gibson, Jeremy D Sanderson, Jeremy K Nicholson, Dominique Gauguier, Anne L McCartney, Marc-Emmanuel Dumas
BACKGROUND: The dietary methylamines choline, carnitine, and phosphatidylcholine are used by the gut microbiota to produce a range of metabolites, including trimethylamine (TMA). However, little is known about the use of trimethylamine N-oxide (TMAO) by this consortium of microbes. RESULTS: A feeding study using deuterated TMAO in C57BL6/J mice demonstrated microbial conversion of TMAO to TMA, with uptake of TMA into the bloodstream and its conversion to TMAO. Microbial activity necessary to convert TMAO to TMA was suppressed in antibiotic-treated mice, with deuterated TMAO being taken up directly into the bloodstream...
April 20, 2018: Microbiome
Reihane Kordesedehi, Asghar Taheri-Kafrani, Mohammad Rabbani-Khorasgani, Rezvan Kazemi, Daniel Mutangadura, Thomas Haertle
Milk is a perfect source of nutrients for neonates. When breast feeding cannot be done, an infant's alimentation is usually initiated to cow's milk, among the primary foods. It has been reported that about 2.5% of juveniles under the age of 3 years manifest allergic reactions to cow's milk proteins. Among the cow's milk proteins, casein fractions are considered as the strongest allergenic proteins. The proteolytic enzymes of lactic acid bacteria (LAB), during fermentation of dairy products, can break down milk proteins especially caseins and subsequently reduce the immune reactivity of allergenic proteins...
April 15, 2018: Journal of Biotechnology
Sudthidol Piyadeatsoontorn, Rutjawate Taharnklaew, Tewa Upathanpreecha, Pairat Sornplang
Important aspects of the selection of probiotics to be used for mixing in animal feed include host species specificity and probiotic cell survival during production and storage of their products. The research was to screen and investigate some probiotic properties of lactic acid bacteria (LAB) isolated from pig fecal samples. One hundred and thirty-eight representative LAB isolates, which were isolated from 51 pig fecal samples, were tested for acid and bile tolerance, antimicrobial susceptibility, antibacterial activity, potential adhesion to the cell surface, and survival rates when stored in varied microencapsulation forms: freeze-dried, spray-dried, and micro-beads...
April 17, 2018: Probiotics and Antimicrobial Proteins
Maria Teresa P Gonçalves, María José Benito, María de Guía Córdoba, Conceição Egas, Almudena V Merchán, Ana I Galván, Santiago Ruiz-Moyano
Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB...
April 16, 2018: Journal of Food Science
Di Xu, Lea Fels, Daniel Wefers, Jürgen Behr, Frank Jakob, Rudi F Vogel
Water kefir granules are supposed to mainly consist of dextrans produced by Lactobacillus (L.) hilgardii. Still, other microorganisms such as L. hordei, L. nagelii, Leuconostoc (Lc.) citreum and Saccharomyces (S.) cerevisiae are commonly isolated from water kefir granules, while their contribution to the granule formation remains unknown. We studied putative functions of these microbes in granule formation, upon development of a simplified model system containing hydrophilic object slides, which mimics the hydrophilic surface of a growing kefir granule...
April 12, 2018: International Journal of Biological Macromolecules
Jeong A Kim, Sung-Hak Kim, In Sung Kim, Da Yoon Yu, Sung Chan Kim, Seung Ho Lee, Sang Suk Lee, Cheol-Heui Yun, In Soon Choi, Kwang Keun Cho
Atopic dermatitis is a chronic and recurrent inflammatory skin disease. Recently, probiotics have been shown to suppress allergic symptoms through immunomodulatory responses. In the present study, combinatorial effects on allergic symptoms were identified in BALB/c mice fed with a mixture of four species of probiotics, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus plantarum, and sodium butyrate. Following sensitization with whey protein, the mice were challenged and divided into two groups: (1) mice administered with phosphate-buffered saline as a control and (2) mice administered with the probiotic mixture and sodium butyrate...
March 20, 2018: Journal of Medicinal Food
Quinn S McFrederick, Hoang Q Vuong, Jason A Rothman
Gram-stain-positive, rod-shaped, non-spore forming bacteria have been isolated from flowers and the guts of adult wild bees in the families Megachilidae and Halictidae. Phylogenetic analysis of the 16S rRNA gene indicated that these bacteria belong to the genus Lactobacillus, and are most closely related to the honey-bee associated bacteria Lactobacillus kunkeei (97.0 % sequence similarity) and Lactobacillus apinorum (97.0 % sequence similarity). Phylogenetic analyses of 16S rRNA genes and six single-copy protein coding genes, in situ and in silico DNA-DNA hybridization, and fatty-acid profiling differentiates the newly isolated bacteria as three novel Lactobacillus species: Lactobacillus micheneri sp...
April 12, 2018: International Journal of Systematic and Evolutionary Microbiology
Barbara Guantario, Paola Zinno, Emily Schifano, Marianna Roselli, Giuditta Perozzi, Claudio Palleschi, Daniela Uccelletti, Chiara Devirgiliis
Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments. In the present study, we report characterization at the species level of 49 Lactic Acid Bacteria (LAB) strains deriving from Nocellara del Belice table olives fermented with the Spanish or Castelvetrano methods, recently isolated in our previous work. Ribosomal 16S DNA analysis allowed identification of 4 Enterococcus gallinarum , 3 E...
2018: Frontiers in Microbiology
Ikuko Nishimura, Yasutomo Shinohara, Tetsuya Oguma, Yasuji Koyama
In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment...
April 8, 2018: Bioscience, Biotechnology, and Biochemistry
Xili Liang, Chao Sun, Bosheng Chen, Kaiqian Du, Ting Yu, Vijitra Luang-In, Xingmeng Lu, Yongqi Shao
Insects constitute the most abundant and diverse animal class and act as hosts to an extraordinary variety of symbiotic microorganisms. These microbes living inside the insects play critical roles in host biology and are also valuable bioresources. Enterococcus mundtii EMB156, isolated from the larval gut (gut pH >10) of the model organism Bombyx mori (Lepidoptera: Bombycidae), efficiently produces lactic acid, an important metabolite for industrial production of bioplastic materials. E. mundtii EMB156 grows well under alkaline conditions and stably converts various carbon sources into lactic acid, offering advantages in downstream fermentative processes...
April 7, 2018: Applied Microbiology and Biotechnology
Cinzia L Randazzo, Nunziatina Russo, Alessandra Pino, Agata Mazzaglia, Margherita Ferrante, Gea Oliveri Conti, Cinzia Caggia
This work investigates the effects of different combinations of selected lactic acid bacteria strains on Lactobacillus species occurrence, on safety and on sensory traits of natural green table olives, produced at large factory scale. Olives belonging to Nocellara Etnea cv were processed in a 6% NaCl brine and inoculated with six different bacterial cultures, using selected strains belonging to Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus pentosus species. The fermentation process was strongly influenced by the added starters and the identification of lactic acid bacteria isolated throughout the process confirms that L...
April 3, 2018: Food and Chemical Toxicology
Anna Lorusso, Rossana Coda, Marco Montemurro, Carlo Giuseppe Rizzello
This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic ( Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing ( Weissella confusa DSM 20194), and one isolated from quinoa ( Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility...
April 1, 2018: Foods (Basel, Switzerland)
Yumiko Yamada, Masumi Endou, Shunichi Morikawa, Jun Shima, Noriko Komatshzaki
The aim of this study was to examine the effect of heat-killed Lactobacillus paracasei NFRI 7415 on kidney and bone in mice fed an ethanol-containing diet with stress. Eight-week-old Cril  :  CD1 mice were fed a control diet (CD), an alcohol diet (AD) (35.8% of total energy from ethanol), or an alcohol diet containing 20% heat-killed Lb. paracasei NFRI 7415 (107  CFU/g) (LD) for 4 weeks. Mice in the AD and LD groups also underwent restraint stress for two weeks from 13 days. The mice were placed in a 50 mL plastic tube, which had a small hole drilled around its base to allow ventilation, and restrained for 1 h every day...
2018: Journal of Nutrition and Metabolism
Lucille Garnier, Marcia Leyva Salas, Nicolas Pinon, Norman Wiernasz, Audrey Pawtowski, Emmanuel Coton, Jérôme Mounier, Florence Valence
In this study, we developed a high-throughput antifungal activity screening method using a cheese-mimicking matrix distributed in 24-well plates. This method allowed rapid screening of a large variety of antifungal agent candidates: bacterial fermented ingredients, bacterial isolates, and preservatives. Using the proposed method, we characterized the antifungal activity of 44 lactic acid bacteria (LAB) fermented milk-based ingredients and 23 LAB isolates used as protective cultures against 4 fungal targets (Mucor racemosus, Penicillium commune, Galactomyces geotrichum, and Yarrowia lipolytica)...
March 28, 2018: Journal of Dairy Science
Sib Sankar Giri, Shib Sankar Sen, Subrata Saha, Venkatachalam Sukumaran, Se Chang Park
This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage "bhaati jaanr" and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study...
2018: Frontiers in Microbiology
Kieran M Lynch, Emanuele Zannini, Aidan Coffey, Elke K Arendt
Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Traditionally, lactic acid bacteria exopolysaccharides have an important role in fermented dairy products and more recently are being applied for the improvement of bakery products...
March 25, 2018: Annual Review of Food Science and Technology
Valdeci S Bastos, Maria F S Santos, Laidson P Gomes, Analy M O Leite, Vânia M Flosi Paschoalin, Eduardo M Del Aguila
BACKGROUND: Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities; yeasts, lactic acid and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly productive hybrid resistant to Moniliophthora perniciosa and Phytophthora spp. was investigated. The natural cocobiota involved in the spontaneous fermentation of this hybrid, in Southern Brazil, was investigated by using both a culture-dependent microbiological and a molecular analysis...
March 25, 2018: Journal of the Science of Food and Agriculture
Zuzana Matejčeková, Friderika Soltészová, Pavel Ačai, Denisa Liptáková, Ľubomír Valík
In this work, 12 plant-based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human-derived isolate Lactobacillus plantarum HM1. The effect of single and coculture fermentation was studied at 30 and 37 ± 0.5 °C for 8 hr (5% CO2 ), followed by a storage period of 21 days (6 ± 0.5 °C). Although milk is the typical growth medium for lactic acid bacteria (LAB), presumably viable counts of Fresco reached levels of 108 to 109 CFU/mL (specific growth rates ranging from 1...
March 25, 2018: Journal of Food Science
Laura Fuentes, Lucía Braga, Elena Castelló, Claudia Etchebehere
AIM: The aim of this research was to create a work scheme for the isolation of the different microorganisms commonly found in hydrogen-producing reactors and to test its effectiveness. METHODS AND RESULTS: Methods were selected to isolate anaerobic spore-forming fermenters, anaerobic fermenters that do not form spores, facultative aerobic fermenters, and lactic acid bacteria. The methods were tested in two samples taken from a hydrogen-producing reactor fed with cheese whey...
March 24, 2018: Journal of Applied Microbiology
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