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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/28444600/antibiotic-sensitivity-pattern-of-indigenous-lactobacilli-isolated-from-curd-and-human-milk-samples
#1
Chetan Sharma, Sachin Gulati, Nishchal Thakur, Brij Pal Singh, Sanjolly Gupta, Simranpreet Kaur, Santosh Kumar Mishra, Anil Kumar Puniya, Jatinder Pal Singh Gill, Harsh Panwar
The gut microbiota plays a vital role in host well-being and lactic acid bacteria (LAB) have gained an overwhelming attention as health promoter. This perception has evolved from traditional dairy products to a money-spinning market of probiotics. The safety of probiotics is coupled to their intended use and LAB may act as pool of antimicrobial resistance genes that could be transferred to pathogens, either in food matrix or in gastrointestinal tract, which could be detrimental to host. This study evaluated the antibiotic susceptibility patterns of LAB isolated from curd (20) and human milk (11) samples...
May 2017: 3 Biotech
https://www.readbyqxmd.com/read/28442158/diversity-and-evolutionary-aspects-of-mucin-binding-mucbp-domain-repeats-among-lactobacillus-plantarum-group-strains-through-comparative-genetic-analysis
#2
Sundru Manjulata Devi, Prakash M Halami
Mucin binding protein (Mub) of Lactobacillus plantarum- group (LPG) is considered as a potential marker gene due to its diversity and adherence property to host intestinal layer. We recently observed strain specific diversity in mub gene of LPG strains (n=8) and grouped them into Type I, II and III based on the insertion and/or deletion of MucBP domain repeats (Devi et al., 2016). The mub gene expression pattern noted by real-time PCR revealed 67.64 increased fold change in MTCC 9483 with four MucBP repeats...
April 12, 2017: Systematic and Applied Microbiology
https://www.readbyqxmd.com/read/28439768/discrimination-of-wine-lactic-acid-bacteria-by-raman-spectroscopy
#3
Susan B Rodriguez, Mark A Thornton, Roy J Thornton
Species of Lactobacillus, Pediococcus, Oenococcus, and Leuconostoc play an important role in winemaking, as either inoculants or contaminants. The metabolic products of these lactic acid bacteria have considerable effects on the flavor, aroma, and texture of a wine. However, analysis of a wine's microflora, especially the bacteria, is rarely done unless spoilage becomes evident, and identification at the species or strain level is uncommon as the methods required are technically difficult and expensive. In this work, we used Raman spectral fingerprints to discriminate 19 strains of Lactobacillus, Pediococcus, and Oenococcus...
April 24, 2017: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28438014/characterization-of-a-glutamate-decarboxylase-gad-from-enterococcus-avium-m5-isolated-from-jeotgal-a-fermented-korean-sea-food
#4
Kang Wook Lee, Jae Min Shim, Zhuang Yao, Jeong A Kim, Hyun-Jin Kim, Jeong Hwan Kim
To develop starters for the production of functional foods or materials, lactic acid bacteria producing γ-aminobutyric acid (GABA) were screened from jeotgals, Korean fermented sea foods. One isolate producing high amount of GABA from monosodium L-glutamate (MSG) was identified as Enterococcus avium by 16S rRNA gene sequencing. E. avium M5 produced 18.47 ± 1.26 mg/ml GABA when incubated for 48 h at 37°C in MRS broth with MSG (3%, w/v). A gadB gene encoding glutamate decarboxylase (GAD) was cloned and overexpressed in E...
April 25, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28434154/protective-effects-of-cell-free-supernatant-and-live-lactic-acid-bacteria-isolated-from-thai-pigs-against-a-pandemic-strain-of-porcine-epidemic-diarrhea-virus
#5
Wandee Sirichokchatchawan, Gun Temeeyasen, Dachrit Nilubol, Nuvee Prapasarakul
Porcine epidemic diarrhea virus (PEDV) is a coronavirus which causes severe diarrhea and fatal dehydration in piglets. In general, probiotic supplements could enhance recovery and protect piglets against enteric pathogens. Seven local lactic acid bacteria (LAB), (Ent. faecium 79N and 40N, Lact. plantarum 22F, 25F and 31F, Ped. acidilactici 72N and Ped. pentosaceus 77F) from pig feces were well-characterized as high potential probiotics. Cell-free supernatants (CFS) and live LAB were evaluated for antiviral activities by co-incubation on Vero cells and challenged with a pandemic strain of PEDV isolated from pigs in Thailand...
April 22, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28433761/a-glycoproteomic-approach-reveals-that-the-s-layer-glycoprotein-of-lactobacillus-kefiri-cidca-83111-is-o-and-n-glycosylated
#6
Gustavo J Cavallero, Mariano Malamud, Adriana C Casabuono, M de Los Ángeles Serradell, Alicia S Couto
In Gram-positive bacteria, such as lactic acid bacteria, general glycosylation systems have not been documented so far. The aim of this work was to characterize in detail the glycosylation of the S-layer protein of Lactobacillus kefiri CIDCA 83111. A reductive β-elimination treatment followed by anion exchange high performance liquid chromatography analysis was useful to characterize the O-glycosidic structures. MALDI-TOF mass spectrometry analysis confirmed the presence of oligosaccharides bearing from 5 to 8 glucose units carrying galacturonic acid...
April 19, 2017: Journal of Proteomics
https://www.readbyqxmd.com/read/28433723/elimination-of-the-cryptic-plasmid-in-leuconostoc-citreum-by-crispr-cas9-system
#7
Ye-Ji Jang, Seung-Oh Seo, Seul-Ah Kim, Ling Li, Tae-Jip Kim, Sun Chang Kim, Yong-Su Jin, Nam Soo Han
Leuconostoc spp. are important lactic acid bacteria for the fermentation of foods. In particular, L. citreum strains isolated from various foods have been used as host strains for genetic and metabolic engineering studies. In order to develop a food-grade genetic engineering system, L. citreum CB2567 was isolated from Kimchi. However, the isolated bacterium contained a cryptic plasmid which was difficult to eliminate. As the existence of the plasmid might hinder strain engineering, we eliminated the plasmid using an RNA-guided DNA endonuclease CRISPR/Cas9 system...
April 19, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/28408690/draft-genome-sequences-of-tetragenococcus-muriaticus-strains-3mr10-3-and-pmc-11-5-isolated-from-thai-fish-sauce-during-natural-fermentation
#8
Chokchai Chuea-Nongthon, Sureelak Rodtong, Jirawat Yongsawatdigul, James L Steele
Tetragenococcus muriaticus strains 3MR10-3 and PMC-11-5 are homofermentative halophilic lactic acid bacteria isolated from Thai fish sauce during natural fermentation. Their draft genomes were sequenced. Our interest in these organisms is related to their impact on fish sauce flavor and their high osmotolerance.
April 13, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28408278/study-on-the-chemical-and-microbial-composition-and-probiotic-characteristics-of-dominant-lactic-acid-bacteria-in-fermented-poultry-slaughterhouse-waste
#9
O Ashayerizadeh, B Dastar, F Samadi, M Khomeiri, A Yamchi, S Zerehdaran
This study aimed to evaluate the quality of fermented poultry slaughterhouse waste and isolate and identify the probiotic bacteria present in it. Poultry slaughterhouse waste samples supplemented with 5% starter culture and 0.2% propionic acid received one of four experimental treatments, which consisted of further supplementation with: (1) 10% molasses (M10); (2) 15% molasses (M15); (3) 10% molasses with 200ppm butylated hydroxytoluene (MB10); and (4) 15% molasses with 200ppm butylated hydroxytoluene (MB15)...
April 10, 2017: Waste Management
https://www.readbyqxmd.com/read/28402035/screening-and-investigation-lactobacillius-spp-to-improve-secale-cereale-silage-quality
#10
Hye Sun Kim, Ouk Kyu Han, Sam Churl Kim, Min Jung Kim, Youn-Sig Kwak
Silage is a high-moisture-content forage that is used to feed livestock. Using silage as feed is economically feasible and suitable for cattle management. Secale cereale is considered as a high-quality forage plant. After the heading stage the biomass of S. cereale increases by up to 30%; however, lignification in the cell wall causes low fermentation efficiency and coefficient digestibility, and it may also be contaminated by mycotoxin-producing fungi and can impair the quality of the silage. Therefore, the aim of this study was to screen beneficial Lactobacillius spp...
April 12, 2017: Animal Science Journal, Nihon Chikusan Gakkaihō
https://www.readbyqxmd.com/read/28400025/influence-of-levan-producing-acetic-acid-bacteria-on-buckwheat-sourdough-breads
#11
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough breads were prepared with different sourdoughs from both strains (24, 30 and 48 h fermentation, respectively) and analyzed with respect to bread volume, crumb hardness and sensory characteristics. During fermentation, levan, acetic and gluconic acids were increasingly produced, while spontaneously co-growing lactic acid bacteria additionally formed acetic and lactic acids...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400009/autochthonous-lactic-acid-bacteria-with-probiotic-aptitudes-as-starter-cultures-for-fish-based-products
#12
Barbara Speranza, Angela Racioppo, Luciano Beneduce, Antonio Bevilacqua, Milena Sinigaglia, Maria Rosaria Corbo
This study focused on the selection of lactic starters with probiotic properties for the production of fermented fish-products by the use of a multivariate approach (Cluster Analysis and Principal Component Analysis). Seventy-five isolates were recovered from fish intestinal microbiota and characterized by evaluating phenotypical, technological and probiotic traits; the most promising isolates were molecularly identified and then used into fish fermented sausage production. Namely, data from technological characterization were modelled through Growth Index and used as input to run a preliminary selection...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28400008/diversity-of-the-dominant-bacterial-species-on-sliced-cooked-pork-products-at-expiration-date-in-the-belgian-retail
#13
Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frédéric Leroy
Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to map their bacterial heterogeneity...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28394635/prevention-of-fungal-spoilage-in-food-products-using-natural-compounds-a-review
#14
Susana Ribes, Ana Fuentes, Pau Talens, Jose Manuel Barat
The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overview of using natural agents isolated from different sources (plants, animals and microorganisms) as promising antifungal compounds, including information about their mechanism of action and their use in foods to preserve and prolong shelf life...
April 10, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28376399/whey-protein-isolate-cellulose-nanofibre-tio2-nanoparticle-rosemary-essential-oil-nanocomposite-film-its-effect-on-microbial-and-sensory-quality-of-lamb-meat-and-growth-of-common-foodborne-pathogenic-bacteria-during-refrigeration
#15
Mahmood Alizadeh Sani, Ali Ehsani, Mohammad Hashemi
The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO2) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28375570/influence-of-freezing-temperatures-prior-to-freeze-drying-on-viability-of-yeasts-and-lactic-acid-bacteria-isolated-from-wine
#16
Lucía Polo, Rosario Mañes-Lázaro, Isidoro Olmeda, Liz Erika Cruz-Pio, Ángel Medina, Sergi Ferrer, Isabel Pardo
AIMS: Determine the effect of three different freezing temperatures on post-freeze-drying survival rates of wine yeasts and lactic acid bacteria (LAB). To know if a similar freeze-drying protocol can be used for both microorganisms. METHODS AND RESULTS: Cells from liquid culture media were recovered and concentrated in appropriate lyoprotectants. Aliquots of each strain were frozen at -20, -80 and -196°C before vacuum drying. Viable cell counts were done before freezing and after freeze-drying...
April 4, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28373863/lactobacillus-paraplantarum-11-1-isolated-from-rice-bran-pickles-activated-innate-immunity-and-improved-survival-in-a-silkworm-bacterial-infection-model
#17
Satoshi Nishida, Masaki Ishii, Yayoi Nishiyama, Shigeru Abe, Yasuo Ono, Kazuhisa Sekimizu
Lactic acid bacteria (LAB) have high immune system-stimulating activity and are considered beneficial for human health as probiotics in the gut. The innate immune system is highly conserved between mammals and insects. Microbe-associated molecular patterns (e.g., peptidoglycan and β-glucan) induce cytokine maturation, which, in silkworm larvae, leads to muscle contraction. The purpose of this study is to find a novel probiotic by using silkworm muscle contraction assay. In the present study, we isolated LAB derived from rice bran pickles...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28367445/antimicrobial-activity-and-chemical-composition-of-kp%C3%A3-t%C3%A3-kp%C3%A3-t%C3%A3-a-starter-of-benin-traditional-beer-tchoukoutou
#18
Christine N'tcha, Haziz Sina, Adéchola Pierre Polycarpe Kayodé, Joachim D Gbenou, Lamine Baba-Moussa
The aim of this study was to investigate the antibacterial effect of the crude starter "kpètè-kpètè" and lactic acid bacteria used during the production of "tchoukoutou." To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and - strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28364622/identification-and-characterization-of-lactic-acid-bacteria-and-yeasts-of-pdo-tuscan-bread-sourdough-by-culture-dependent-and-independent-methods
#19
Michela Palla, Caterina Cristani, Manuela Giovannetti, Monica Agnolucci
Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid bacteria (LAB) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. A wide regional variety of traditional sourdough breads, over 200 types, has been recorded in Italy, including special types selected as worthy of either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO), whose sourdough microbiota has been functionally and molecularly characterized...
March 23, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28361342/potential-use-of-lactic-acid-bacteria-leuconostoc-mesenteroides-as-a-probiotic-for-the-removal-of-pb-ii-toxicity
#20
Young-Joo Yi, Jeong-Muk Lim, Suna Gu, Wan-Kyu Lee, Eunyoung Oh, Sang-Myeong Lee, Byung-Taek Oh
It has been demonstrated that certain lactic acid bacteria (LAB) can sequester metal ions by binding them to their surfaces. In the present study, lead (Pb)-resistant LAB were isolated from kimchi, a Korean fermented food. A total of 96 different LAB strains were isolated, and 52 strains showed lead resistance. Among them, an LAB strain-96 (L-96) identified as Leuconostoc mesenteroides showed remarkable Pb resistance and removal capacity. The maximum adsorption capacity of this strain calculated using the Langmuir isotherm was 60...
April 2017: Journal of Microbiology / the Microbiological Society of Korea
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