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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/29054148/determination-of-size-and-mass-and-number-based-concentration-of-biogenic-senps-synthesized-by-lactic-acid-bacteria-by-using-a-multimethod-approach
#1
Gustavo Moreno-Martin, Micaela Pescuma, Teresa Pérez-Corona, Fernanda Mozzi, Yolanda Madrid
Selenium nanoparticles (SeNPs) were synthesized by a green technology using lactic acid bacteria (LAB, Lactobacillus acidophilus, L. delbrueckii subsp. bulgaricus and L. reuteri). The exposure of aqueous sodium selenite to LAB led to the synthesis of SeNPs. Characterization of SeNPs by transmission electron microscopy with energy dispersive X-ray spectrum (EDXS) analysis revealed the presence of stable, predominantly monodispersed and spherical SeNPs of an average size of 146 ± 71 nm. Additionally, SeNPs hydrodynamic size was determined by dispersive light scattering (DLS) and nanoparticle tracking analysis (NTA)...
November 1, 2017: Analytica Chimica Acta
https://www.readbyqxmd.com/read/29051645/adherence-potential-of-indigenous-lactic-acid-bacterial-isolates-obtained-from-fermented-foods-of-western-himalayas-to-intestinal-epithelial-caco-2-and-ht-29-cell-lines
#2
Sakshi Sharma, Sarbjit Singh Kanwar
The adherence of bacteria to epithelial cells and mucosal surfaces is a prerequisite for their colonization in the gut and a key criterion for the selection of probiotics. In this study, the eleven indigenous lactic acid bacterial isolates obtained from traditional fermented foods of Western Himalayas were screened for their adherence potential to intestinal epithelial cell lines. The level of adherence of eleven indigenous isolates to Caco-2 and HT-29 cell lines varied from 2.45 ± 0.5 to 9.55 ± 0.76% and 4...
October 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29043955/lactobacillus-allii-sp-nov-isolated-from-scallion-kimchi
#3
Min Young Jung, Se Hee Lee, Moeun Lee, Jung Hee Song, Ji Yoon Chang
A novel strain of lactic acid bacteria, WiKim39(T), was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate was a Gram-positive, rod-shaped, non-motile, catalase-negative and facultatively anaerobic lactic acid bacterium. Phylogenetic analysis of the 16S rRNA gene sequence showed that strain WiKim39(T) belonged to the genus Lactobacillus, and shared 97.1-98.2 % pair-wise sequence similarities with related type strains, Lactobacillus nodensis, Lactobacillus insicii, Lactobacillus versmoldensis, Lactobacillus tucceti and Lactobacillus furfuricola...
October 18, 2017: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/29038770/lactobacillus-apinorum-belongs-to-the-fructophilic-lactic-acid-bacteria
#4
Shintaro Maeno, Leon Dicks, Junichi Nakagawa, Akihito Endo
Potential fructophilic characteristics of Lactobacillus apinorum, originally isolated from the guts of honeybees (Apis mellifera), were studied in the present study. The species showed typical fructophilic growth characteristics, i.e., active growth on d-fructose, poor growth on d-glucose, and accelerated growth on d-glucose in the presence of electron acceptors. Biochemical characteristics strongly supported classification of the species into fructophilic lactic acid bacteria (FLAB). Furthermore, genetic analyses suggested that the species underwent extensive gene reduction, similar to that recorded for Lactobacillus kunkeei and other FLAB...
2017: Bioscience of Microbiota, Food and Health
https://www.readbyqxmd.com/read/29037713/structural-analysis-of-the-%C3%AE-d-glucan-produced-by-the-sourdough-isolate-lactobacillus-brevis-e25
#5
Enes Dertli, Ian J Colquhoun, Gregory L Côté, Gwénaëlle Le Gall, Arjan Narbad
Cereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined. A modified BHI medium was used for production of EPS-E25 in order to eliminate potential contaminants. Analysis of sugar monomers in EPS revealed that glucose was the only sugar present. Structural characterisation of EPS by NMR and methylation analysis revealed that E25 produced a highly branched α-glucan with (α1→3) and (α1→6) glycosidic linkages, and was similar in structure to a previously reported EPS from Lactobacillus reuteri 180...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29034853/floricoccus-tropicus-gen-nov-sp-nov-and-floricoccus-penangensis-sp-nov-isolated-from-fresh-flowers-of-durian-tree-and-hibiscus
#6
Li-Oon Chuah, Kien-Pong Yap, Ahamed Kamal Shamila-Syuhada, Kwai Lin Thong, Rosma Ahmad, Min Tze Liong, Gulam Rusul
Three strains of Gram-staining-positive, coccus-shaped, lactic acid bacteria, designated as HibF3(T), HibF2 and HibF5 were isolated from fresh flowers of hibiscus, and a fourth, DF1(T), was isolated from fresh flowers of durian tree, in Penang, Malaysia. Taxonomic characterisation was performed by polyphasic analysis. Sequence similarities of the 16S rRNA gene and the housekeeping rpoA and pheS genes of these strains with their closely-related lactococcal and streptococcal relatives were 92-94, 78 and 81 %, respectively...
October 16, 2017: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/29032650/immunomodulatory-potential-of-weissella-cibaria-in-aged-c57bl-6j-mice
#7
Ho-Eun Park, Kyung-Won Kang, Bum-Seok Kim, Sang-Myeong Lee, Wan-Kyu Lee
Aging is associated with distinct changes in immune cells and a decline in immune function, leading to increased susceptibility to infection and reduced responses to vaccination. Certain strains of lactic acid bacteria exert beneficial effects on the immune system. Previously, we reported that Weissella cibaria JW15 isolated from kimchi possesses immune stimulatory activity in vitro. In the present study, we further investigated whether oral administration of JW15 improves immune function in aged mice. Eighteen-month-old female mice were administered JW15 daily at low (JW15-L; 1×10⁸ CFU/mouse) or high dosage (JW15-H; 1×10⁸ CFU/mouse), or with Lactobacillus rhamnosus GG using oral gavage...
October 14, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/29030449/purification-characterization-and-heterologous-production-of-plantaricyclin-a-a-novel-circular-bacteriocin-produced-by-lactobacillus-plantarum-ni326
#8
Juan Borrero, Eoin Kelly, Paula M O'Connor, Philip Kelleher, Colm Scully, Paul D Cotter, Jennifer Mahony, Douwe van Sinderen
Bacteriocins from lactic acid bacteria (LAB) are of increasing interest in recent years due to their potential as natural preservatives against food and beverage spoilage microorganisms. In a screening study for LAB, we isolated a strain, Lactobacillus plantarum NI326, from olives with activity against a strain belonging to the beverage-spoilage bacterium Alicyclobacillus acidoterrestris spp. Genome sequencing of the strain enabled the identification of a gene cluster encoding a putative circular bacteriocin and proteins involved in its modification, transport and immunity...
October 13, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29030182/biosynthesis-of-dextran-by-weissella-confusa-and-its-in-vitro-functional-characteristics
#9
Irina Rosca, Anca Roxana Petrovici, Dragos Peptanariu, Alina Nicolescu, Gianina Dodi, Mihaela Avadanei, Iuliu Cristian Ivanov, Andra Cristina Bostanaru, Mihai Mares, Diana Ciolacu
The aim of this study was to monitor the influence of the fermentation conditions on the exopolysaccharides (EPS) biosynthesis. For this, different culture media compositions were tested on an isolated lactic acid bacteria (LAB) strain, identified by 16S rDNA sequence as being Weissella confusa. It was proved that this bacterial strain culture in MRS medium supplemented with 80g/L sucrose and dissolved in UHT milk produced up to 25.2g/L of freeze-dried EPS, in static conditions, after 48hours of fermentative process...
October 10, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29026656/phylogenomics-and-comparative-genomics-of-lactobacillus-salivarius-a-mammalian-gut-commensal
#10
Hugh M B Harris, Maxence J B Bourin, Marcus J Claesson, Paul W O'Toole
The genus Lactobacillus is a diverse group with a combined species count of over 200. They are the largest group within the lactic acid bacteria and one of the most important bacterial groups involved in food microbiology and human nutrition because of their fermentative and probiotic properties. Lactobacillus salivarius, a species commonly isolated from the gastrointestinal tract of humans and animals, has been described as having potential probiotic properties and results of previous studies have revealed considerable functional diversity existing on both the chromosomes and plasmids...
August 2017: Microbial Genomics
https://www.readbyqxmd.com/read/29021699/evaluation-of-ginsenoside-bioconversion-of-lactic-acid-bacteria-isolated-from-kimchi
#11
Boyeon Park, Hyelyeon Hwang, Jina Lee, Sung-Oh Sohn, Se Hee Lee, Min Young Jung, Hyeong In Lim, Hae Woong Park, Jong-Hee Lee
BACKGROUND: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation. METHODS: To investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer...
October 2017: Journal of Ginseng Research
https://www.readbyqxmd.com/read/29018422/novel-aggregation-promoting-factor-agge-contributes-to-the-probiotic-properties-of-enterococcus-faecium-bggo9-28
#12
Katarina Veljović, Nikola Popović, Marija Miljković, Maja Tolinački, Amarela Terzić-Vidojević, Milan Kojić
The understanding of mechanisms of interactions between various bacterial cell surface proteins and host receptors has become imperative for the study of the health promoting features of probiotic enterococci. This study, for the first time, describes a novel enterococcal aggregation protein, AggE, from Enterococcus faecium BGGO9-28, selected from a laboratory collection of enterococcal isolates with auto-aggregation phenotypes. Among them, En. faecium BGGO9-28 showed the strongest auto-aggregation, adhesion to components of ECM and biofilm formation...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29018123/characterization-of-inner-and-outer-membrane-proteins-from-francisella-tularensis-strains-lvs-and-schu-s4-and-identification-of-potential-subunit-vaccine-candidates
#13
Deborah M B Post, Bram Slütter, Birgit Schilling, Aroon T Chande, Jed A Rasmussen, Bradley D Jones, Alexandria K D'Souza, Lorri M Reinders, John T Harty, Bradford W Gibson, Michael A Apicella
Francisella tularensis is the causative agent of tularemia and a potential bioterrorism agent. In the present study, we isolated, identified, and quantified the proteins present in the membranes of the virulent type A strain, Schu S4, and the attenuated type B strain, LVS (live vaccine strain). Spectral counting of mass spectrometric data showed enrichment for membrane proteins in both strains. Mice vaccinated with whole LVS membranes encapsulated in poly (lactic-co-glycolic acid) (PLGA) nanoparticles containing the adjuvant polyinosinic-polycytidylic acid [poly(I·C)] showed significant protection against a challenge with LVS compared to the results seen with naive mice or mice vaccinated with either membranes or poly(I·C) alone...
October 10, 2017: MBio
https://www.readbyqxmd.com/read/28989854/identification-and-characterization-of-probiotic-lactic-acid-bacteria-isolated-from-traditional-persian-pickled-vegetables
#14
M M Soltan Dallal, S Zamaniahari, A Davoodabadi, M Hosseini, Z Rajabi
Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles. Materials and methods: Seventy samples were collected from different regions of Iran. The isolated bacteria were identified as LAB by Gram staining and catalase by using MRS agar. Then, those strains were identified at the species level by physiological tests (e...
2017: GMS Hygiene and Infection Control
https://www.readbyqxmd.com/read/28977764/comparative-genomic-and-plasmid-analysis-of-beer-spoiling-and-non-beer-spoiling-lactobacillus-brevis-isolates
#15
Jordyn Bergsveinson, Barry Ziola
Beer-spoilage-related lactic acid bacteria (BSR LAB) belong to multiple genera and species; however, beer-spoilage capacity is isolate-specific and partially acquired via horizontal gene transfer within the brewing environment. Thus, the extent to which genus-, species- or environment- (i.e., brewery-) level genetic variability influences beer-spoilage phenotype is unknown. Publicly available Lactobacillus brevis genomes were analyzed via BlAst Diagnostic Gene findEr (BADGE) for BSR genes and assessed for pangenomic relationships...
October 4, 2017: Canadian Journal of Microbiology
https://www.readbyqxmd.com/read/28976212/milk-fat-globule-membrane-glycoproteins-valuable-ingredients-for-lactic-acid-bacteria-encapsulation
#16
Justine Guerin, Jennifer Burgain, Faustine Gomand, Joël Scher, Claire Gaiani
The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed...
October 4, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28955311/safety-of-novel-microbes-for-human-consumption-practical-examples-of-assessment-in-the-european-union
#17
REVIEW
Theodor Brodmann, Akihito Endo, Miguel Gueimonde, Gabriel Vinderola, Wolfgang Kneifel, Willem M de Vos, Seppo Salminen, Carlos Gómez-Gallego
Novel microbes are either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Novel microbes are gaining increasing attention for the general aims to preserve and modify foods and to modulate gut microbiota. The use of novel microbes to improve health outcomes is of particular interest because growing evidence points to the importance of gut microbiota in human health. As well, some recently isolated microorganisms have promise for use as probiotics, although in-depth assessment of their safety is necessary...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28945531/lactococcus-petauri-sp-nov-isolated-from-an-abscess-of-a-sugar-glider
#18
Laura B Goodman, Marie R Lawton, Rebecca J Franklin-Guild, Renee R Anderson, Lynn Schaan, Anil J Thachil, Martin Wiedmann, Claire B Miller, Samuel D Alcaine, Jasna Kovac
A strain of lactic acid bacteria, designated 159469T, isolated from a facial abscess in a sugar glider, was characterized genetically and phenotypically. Cells of the strain were Gram-stain-positive, coccoid and catalase-negative. Morphological, physiological and phylogenetic data indicated that the isolate belongs to the genus Lactococcus. Strain 159469T was closely related to Lactococcus garvieae ATCC 43921T, showing 95.86 and 98.08 % sequence similarity in 16S rRNA gene and rpoB gene sequences, respectively...
September 25, 2017: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/28941907/genotyping-identification-and-multifunctional-features-of-yeasts-associated-to-bosana-naturally-black-table-olive-fermentations
#19
Cinzia Porru, Francisco Rodríguez-Gómez, Antonio Benítez-Cabello, Rufino Jiménez-Díaz, Giacomo Zara, Marilena Budroni, Ilaria Mannazzu, Francisco Noé Arroyo-López
Directly brined black table olives of Bosana variety are a traditional food product of Sardinia island (Italy), spontaneously fermented by yeasts among other microorganisms. However, as far as we know, the identification, biotechnological and probiotic potential of this yeast community has not been investigated yet. In this work, a total of 72 yeast isolates previously obtained from Bosana olive brines were first genotyped by Random Amplified Polymorphic DNA (RAPD-PCR) analysis with primer M13, and then identified by sequencing of D1/D2 domains of rDNA 26S gene...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28939514/characterization-of-%C3%AE-glucan-formation-by-lactobacillus-brevis-tmw-1-2112-isolated-from-slimy-spoiled-beer
#20
Marion E Fraunhofer, Andreas J Geissler, Daniel Wefers, Mirko Bunzel, Frank Jakob, Rudi F Vogel
Despite several hurdles, which hinder bacterial growth in beer, certain bacteria are still able to spoil beer. One type of spoilage is characterized by an increased viscosity and slimy texture caused by exopolysaccharide (EPS) formation of lactic acid bacteria (LAB). In this study, we characterize for the first time EPS production in a beer-spoiling strain (TMW 1.2112) of Lactobacillus brevis, a species commonly involved in beer spoilage. The strain's growth dynamics were assessed and we found an increased viscosity or ropiness in liquid or on solid media, respectively...
September 20, 2017: International Journal of Biological Macromolecules
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