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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/28337181/comparative-genomic-analysis-reveals-ecological-differentiation-in-the-genus-carnobacterium
#1
Christelle F Iskandar, Frédéric Borges, Bernard Taminiau, Georges Daube, Monique Zagorec, Benoît Remenant, Jørgen J Leisner, Martin A Hansen, Søren J Sørensen, Cécile Mangavel, Catherine Cailliez-Grimal, Anne-Marie Revol-Junelles
Lactic acid bacteria (LAB) differ in their ability to colonize food and animal-associated habitats: while some species are specialized and colonize a limited number of habitats, other are generalist and are able to colonize multiple animal-linked habitats. In the current study, Carnobacterium was used as a model genus to elucidate the genetic basis of these colonization differences. Analyses of 16S rRNA gene meta-barcoding data showed that C. maltaromaticum followed by C. divergens are the most prevalent species in foods derived from animals (meat, fish, dairy products), and in the gut...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28321412/recombinant-lactococcus-lactis-expressing-haemagglutinin-from-a-polish-avian-h5n1-isolate-and-its-immunological-effect-in-preliminary-animal-trials
#2
Agnieszka K Szczepankowska, Katarzyna Szatraj, Przemysław Sałański, Agnieszka Rózga, Roman K Górecki, Jacek K Bardowski
Lactic acid bacteria (LAB) are Gram-positive, nonpathogenic microorganisms that are gaining much interest as antigen producers for development of live vaccine vectors. Heterologous proteins of different origin have been successfully expressed in various LAB species, including Lactococcus lactis. Recombinant L. lactis strains have been shown to induce specific local and systemic immune responses against various antigens. Our study aimed at constructing a L. lactis strain expressing haemagglutinin of a Polish avian H5H1 influenza isolate and examining its effect on animals...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28318581/characterization-of-the-chemical-structures-and-physical-properties-of-exopolysaccharides-produced-by-various-streptococcus-thermophilus-strains
#3
U Pachekrepapol, J A Lucey, Y Gong, R Naran, P Azadi
Exopolysaccharides (EPS) produced by some lactic acid bacteria are often used by the dairy industry to improve the rheological and physical properties of yogurt, but the relationship between their structure and functional effect is still unclear. The EPS from different species, or different strains from the same species, may differ in terms of molar mass, repeating unit structure, and EPS yield during fermentation of milk. This study aimed to characterize the detailed properties of EPS produced from 7 strains of Streptococcus thermophilus, which is one of the key cultures used for yogurt manufacture...
March 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28299290/anti-listeria-activity-of-lactic-acid-bacteria-in-two-traditional-sicilian-cheeses
#4
Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro, Isabella Mancuso
Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials...
January 24, 2017: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28298906/the-biodiversity-of-the-microbiota-producing-heat-resistant-enzymes-responsible-for-spoilage-in-processed-bovine-milk-and-dairy-products
#5
REVIEW
Solimar G Machado, François Baglinière, Sophie Marchand, Els Van Coillie, Maria C D Vanetti, Jan De Block, Marc Heyndrickx
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28294465/lactococcus-lactis-kr-050l-inhibit-il-6-stat3-activation
#6
Joo Tae Hwang, Hyun-Jae Jang, Jin Han Kim, Chan Sun Park, Yesol Kim, Chi-Hwan Lim, Seung Woong Lee, Mun-Chual Rho
AIMS: The purpose of this study is to investigate IL-6/STAT3 inhibitory activity using lactic acid bacteria (LABs) isolated from Gajuknamu kimchi. METHODS AND RESULTS: Six lactic acid bacteria (LABs) were isolated from Gajuknamu kimchi and identified through 16S rRNA sequencing. Among them, the culture broth of Lactococcus lactis KR-050L inhibited IL-6-induced STAT3 luciferase activity. Fifteen compounds were isolated from the EtOAc extract of culture broth though column chromatography and preparative HPLC, and they were identified as 2,5-diketopipperazine structures by spectroscopic analyses (MS, (1) H- and (13) C-NMR)...
March 10, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28290366/generation-of-lactobacillus-plantarum-strains-with-improved-potential-to-target-gastrointestinal-disorders-related-to-sugar-malabsorption
#7
Helena Šeme, Bojana Bogovič Matijašić, Karmen Švigelj, Tomaž Langerholc, Štefan Fujs, Jaka Horvat, Emil Zlatić, Krešimir Gjuračić, Hrvoje Petković, Mateja Štempelj, Blaženka Kos, Jagoda Šušković, Gregor Kosec
Malabsorption of dietary sugars is a common cause of gastrointestinal discomfort, affecting up to one in three people with debilitating symptoms, such as abdominal pain, osmotic diarrhoea, bloating and flatulence. Besides dietary interventions, it has been suggested that ingestion of lactobacilli may alleviate these symptoms. The objectives of this study were to generate strains with improved potential to ameliorate sugar malabsorption related gastrointestinal disorders. Initial selection was made from 183 natural isolates of lactic acid bacteria, on the basis of broad sugar fermentation ability, absence of gas production, gastrointestinal survival and susceptibility to important medical antimicrobials...
April 2017: Food Research International
https://www.readbyqxmd.com/read/28286906/selection-of-cholesterol-lowering-lactic-acid-bacteria-and-its-effects-on-rats-fed-with-high-cholesterol-diet
#8
Yufang Liu, Fengchun Zhao, Jiye Liu, Huimin Wang, Xiao Han, Yongxin Zhang, Zhengyou Yang
High cholesterol level in serum is a major factor of influence for coronary heart disease. The cholesterol-lowering ability of lactic acid bacteria (LAB) without side effects makes them more and more attractive. Seventy-nine strains of LAB isolated from fermented food were screened in vitro for their ability to assimilate cholesterol. Then, ten strains which exhibited higher ability of cholesterol assimilation were investigated with the characteristics of acidic resistance, bile salt tolerance, and cell adhesion...
March 13, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28284993/pediococcus-spp-an-important-genus-of-lactic-acid-bacteria-and-pediocin-producers
#9
REVIEW
Maria Carolina W Porto, Taís Mayumi Kuniyoshi, P O S Azevedo, Michele Vitolo, R P S Oliveira
Probiotics have gained increasing attention due to several health benefits related to the human digestive and immune systems. Pediococcus spp. are lactic acid bacteria (LAB) that are widely described as probiotics and characterized as coccus-shaped bacteria (arranged in tetrads), Gram-positive, non-motile, non-spore forming, catalase-negative, and facultative anaerobes. There are many Pediococcus strains that produce pediocin, an effective antilisterial bacteriocin. Pediocins are small, cationic molecules consisting of a conserved hydrophilic N-terminal portion containing the YGNGV motif and an amphiphilic or hydrophobic C-terminal variable portion...
March 8, 2017: Biotechnology Advances
https://www.readbyqxmd.com/read/28280791/microbiological-and-biochemical-aspects-of-inland-pecorino-abruzzese-cheese
#10
Valeria Centi, Federica Matteucci, Aldo Lepidi, Maddalena Del Gallo, Claudia Ercole
Little is known on physicochemical and biochemical characteristics of "Pecorino" Abruzzese cheese in L'Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland "Pecorino" Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized...
February 2017: Heliyon
https://www.readbyqxmd.com/read/28276234/use-of-psychrotolerant-lactic-acid-bacteria-lactobacillus-spp-and-leuconostoc-spp-isolated-from-chinese-traditional-paocai-for-the-quality-improvement-of-paocai-products
#11
Aiping Liu, Xiaoyan Li, Biao Pu, Xiaolin Ao, Kang Zhou, Li He, Shujuan Chen, Shuliang Liu
To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using these two strains as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that the physicochemical and sensory features of Paocai fermented with psychrotolerant LAB were more suitable for industrial applications. The nitrite content of Paocai fermented with psychrotolerant LAB was 1 mg/kg, which was significantly lower than that of the control Paocai (P < 0...
March 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28276067/in-vitro-and-in-vivo-evaluation-of-weissella-cibaria-and-lactobacillus-plantarum-for-their-protective-effect-against-cadmium-and-lead-toxicities
#12
Opeyemi Ojekunle, Kolawole Banwo, Abiodun I Sanni
Thirty-two lactic acid bacteria (LAB) isolates were obtained from fermenting cassava mash and wara (African soft cheese) and screened for their resistance to cadmium and lead toxicities at 550 to 1050 mg l(-1) and probiotic potentials. Four LAB strains that tolerated the heavy metals at 1050 mg l(-1) were selected for antioxidative capacities, tolerance to acid, bile salts and simulated gastric and intestinal tract and safety status. The results revealed that Weissella cibaria WD2 and Lactobacillus plantarum CaD1 exhibited comparatively higher antioxidative capacities, survived in simulated gastric and intestinal transit, tolerated acid and bile salt and possessed safety status...
March 9, 2017: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/28265787/isolation-and-characterisation-of-an-enterocin-p-producing-enterococcus-lactis-strain-from-a-fresh-shrimp-penaeus-vannamei
#13
Olfa Ben Braïek, Hamdi Ghomrassi, Paola Cremonesi, Stefano Morandi, Yannick Fleury, Patrick Le Chevalier, Khaled Hani, Omrane Bel Hadj, Taoufik Ghrairi
Screening for lactic acid bacteria (LAB) from fresh shrimp samples (Penaeus vannamei) collected from retail seafood markets in the Tunisian's coast, resulted in the isolation of an Enterococcus strain termed Q1. This strain was selected for its antagonistic activity against pathogenic bacteria such as Listeria monocytogenes, Pseudomonas aeruginosa, Lactococcus garvieae and against fungi (Aspergillus niger and Fusarium equiseti). The Q1 strain was characterised using standard morphological and biochemical tests, growth assays at different temperatures, pH and salinity...
March 7, 2017: Antonie Van Leeuwenhoek
https://www.readbyqxmd.com/read/28253999/isolation-characterization-and-evaluation-of-the-probiotic-potential-of-a-novel-lactobacillus-strain-isolated-from-feta-type-cheese
#14
Stavros Plessas, Chrysanthi Nouska, Athanasios Karapetsas, Stavros Kazakos, Athanasios Alexopoulos, Ioanna Mantzourani, Pelagia Chondrou, Maria Fournomiti, Alex Galanis, Eugenia Bezirtzoglou
In the present study 45 lactic acid bacteria (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin and tolerance to bile salts. The strain K5, which displayed properties similar to or even better than the reference strain Lactobacillus plantarum ATCC 14917, was chosen for further analysis. Firstly, multiplex PCR analysis indicated that the novel strain belongs to the paracasei species...
July 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28242419/sourdough-type-propagation-of-faba-bean-flour-dynamics-of-microbial-consortia-and-biochemical-implications
#15
Rossana Coda, Maryam Kianjam, Erica Pontonio, Michela Verni, Raffaella Di Cagno, Kati Katina, Carlo Giuseppe Rizzello, Marco Gobbetti
The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs...
February 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28236643/selection-of-indigenous-lactobacillus-paracasei-cd4-and-lactobacillus-gastricus-btm-7-as-probiotic-assessment-of-traits-combined-with-principal-component-analysis
#16
Kavita Sharma, Rishi Mahajan, Sampan Attri, Gunjan Goel
AIMS: The population of Himalayan region is known to consume variety of fermented and non fermented foods and as a result they have been benefited in terms of overall health, because of the associated beneficial microbes. Therefore, the focus of the present study was to identify new strains of Lactic Acid Bacteria (LAB) from dairy products such as milk (cow, goat, buffalo) and fermented products (curd and buttermilk) with properties suitable for use as probiotic cultures. METHODS AND RESULTS: A total of 75 isolates tentatively identified as LAB from 100 samples were initially screened for production of β-hemolysin as indicators of virulence which resulted in 38 isolates with no haemolytic activity...
February 25, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28229214/diversity-of-lactic-acid-bacteria-associated-with-banana-fruits-in-taiwan
#17
Yi-Sheng Chen, Yu-Jou Liao, Yi-Shan Lan, Hui-Chung Wu, Fujitoshi Yanagida
Banana is a popular fruit worldwide. The lactic acid bacteria (LAB) microflora in banana fruits has not been studied in detail. A total of 164 LAB were isolated from banana fruits in Taiwan. These isolates were initially divided into nine groups (r1 to r9) using restriction fragment length polymorphism analysis and 16S ribosomal DNA sequencing. Isolates belonging to Lactobacillus plantarum group were further divided into three additional groups using multiplex PCR assay targeting the recA gene. The most common bacterial genera found in banana fruits were Lactobacillus and Weissella...
April 2017: Current Microbiology
https://www.readbyqxmd.com/read/28229213/development-of-a-rapid-identification-method-for-the-differentiation-of-enterococcus-species-using-a-species-specific-multiplex-pcr-based-on-comparative-genomics
#18
Jongbin Park, Gwi-Deuk Jin, Jae In Pak, Jihyun Won, Eun Bae Kim
Enterococci are lactic acid bacteria that are commonly found in food and in animal gut. Since 16 S ribosomal RNA (rRNA) sequences, genetic markers for bacterial identification, are similar among several Enterococcus species, it is very difficult to determine the correct species based on only 16 S rRNA sequences. Therefore, we developed a rapid method for the identification of different Enterococcus species using comparative genomics. We compared 38 genomes of 13 Enterococcus species retrieved from the National Center of Biotechnology Information database and identified 25,623 orthologs...
April 2017: Current Microbiology
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
#19
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
#20
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
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