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Isolation of Lactic acid bacteria

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https://www.readbyqxmd.com/read/28527759/selection-of-new-lactic-acid-bacteria-strains-bearing-probiotic-features-from-mucosal-microbiota-of-healthy-calves-looking-for-immunobiotics-through-in-vitro-and-in-vivo-approaches-for-immunoprophylaxis-applications
#1
Sávio Sandes, Luige Alvim, Bruno Silva, Leonardo Acurcio, Cinara Santos, Márcia Campos, Camila Santos, Jacques Nicoli, Elisabeth Neumann, Álvaro Nunes
From the birth, since their mucosal microbiota and immune system are not fully developed, newborn calves are susceptible to several mucosal pathogenic microorganisms. Operating through humoral and non-humoral mechanisms in the host, several lactic acid bacteria strains bearing probiotic features are often employed in livestock as food supplement, improving animal production performance, promoting health and reducing the severity of mucosal infections. Accordingly, we isolated, species-level identified and screened for their probiotic potentials seventy lactic acid bacteria strains from upper airway, vaginal and intestinal mucosa of healthy calves...
July 2017: Microbiological Research
https://www.readbyqxmd.com/read/28527125/diversity-and-probiotic-potential-of-lactic-acid-bacteria-isolated-from-horreh-a-traditional-iranian-fermented-food
#2
Alireza Vasiee, Behrooz Alizadeh Behbahani, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, Hamid Noorbakhsh
The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility, were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp...
May 19, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28513575/adding-value-to-goat-meat-biochemical-and-technological-characterization-of-autochthonous-lactic-acid-bacteria-to-achieve-high-quality-fermented-sausages
#3
Miriam T Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated...
May 17, 2017: Microorganisms
https://www.readbyqxmd.com/read/28512456/proline-based-cyclic-dipeptides-from-korean-fermented-vegetable-kimchi-and-from-leuconostoc-mesenteroides-lbp-k06-have-activities-against-multidrug-resistant-bacteria
#4
Rui Liu, Andrew H Kim, Min-Kyu Kwak, Sa-Ouk Kang
Lactobacillus plantarum and Leuconostoc mesenteroides play a prominent role as functional starters and predominant isolates in the production of various types of antimicrobial compound-containing fermented foods, especially including kimchi. In the case of the bioactive cyclic dipeptides, their racemic diastereomers inhibitory to bacteria and fungi have been suggested to come solely from Lactobacillus spp. of these strains. We previously demonstrated the antifungal and antiviral activities of proline-based cyclic dipeptides, which were fractionated from culture filtrates of Lb...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28460988/thermal-treatment-of-lupin-based-milk-alternatives-impact-on-lupin-proteins-and-the-network-of-respective-lupin-based-yogurt-alternatives
#5
A Hickisch, K Bindl, R F Vogel, S Toelstede
In this study lupin-based milk alternative (LBMA), obtained from protein isolate of Lupinus angustifolius cv. Boregine, was homogenized and was subjected to different heat treatments (unheated; pasteurized: 80°C, 60s; ultra-high temperature heating (UHT): 140°C, 10s). Upon thermal treatment, lupin proteins, namely β-conglutin and α-conglutin, were stepwise denatured, which was accompanied by the exposure of masked sulfhydryl groups, the decrease of free sulfhydryl groups and reoxidation to disulfide bridges...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460966/the-influence-of-breast-milk-and-infant-formulae-hydrolysates-on-bacterial-adhesion-and-caco-2-cells-functioning
#6
Ewa Fiedorowicz, Lidia Hanna Markiewicz, Katarzyna Sidor, Dominika Świątecka, Anna Cieślińska, Michał Matysiewicz, Krystyna Piskorz-Ogórek, Edyta Sienkiewicz-Szłapka, Małgorzata Teodorowicz, Aleksander Świątecki, Elżbieta Kostyra
The aim of the study was to determine the concentration of BCM7 in human milk and infant formulae (IF) before and after eznymatic hydrolysis, and to evaluate the effect of obtained hydrolysates on interleukin-8 (IL-8) secretion and on proliferation of enterocytes in the in vitro model (Caco-2 cells). This study evaluates also the effect of hydrolysates on the adhesion of intestinal microbiota isolated from faeces of both healthy (H) and allergic (A) infants. In the study we investigated breast milk delivered by mothers of healthy ('healthy milk'; HM) and allergic ('allergic milk'; AM) infants...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460943/ancestral-andean-grain-quinoa-as-source-of-lactic-acid-bacteria-capable-to-degrade-phytate-and-produce-b-group-vitamins
#7
Silvana L Carrizo, Cecilia E Montes de Oca, Jonathan E Laiño, Nadia E Suarez, Graciela Vignolo, Jean Guy LeBlanc, Graciela Rollán
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28458347/characterization-of-exopolysaccharides-produced-by-thermophilic-lactic-acid-bacteria-isolated-from-tropical-fruits-of-thailand
#8
Wanchai Panthavee, Masafumi Noda, Narandalai Danshiitsoodol, Takanori Kumagai, Masanori Sugiyama
In the present study, we have obtained two exopolysaccharide (EPS)-producing thermophilic lactic acid bacteria (LAB) that were isolated from tropical fruits of Thailand. The two strains, designated LY45 and PY45, were identified as Pediococcus pentosaceus and Lactobacillus amylovorus, respectively. Both plant-derived LAB strains, which produce neutral EPSs together with the acidic one, can grow vigorously at 45°C and even at 50°C. Hyaluronidase (EC 3.2.1.35), which catalyzes the degradation of hyaluronic acid, activates an inflammatory reaction...
2017: Biological & Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/28457443/dextran-production-by-lactobacillus-sakei-mn1-coincides-with-reduced-autoagglutination-biofilm-formation-and-epithelial-cell-adhesion
#9
Montserrat Nácher-Vázquez, Iñaki Iturria, Kenza Zarour, Maria Luz Mohedano, Rosa Aznar, Miguel Ángel Pardo, Paloma López
In this work we have investigated two dextran-producing lactic acid bacteria, Lactobacillus sakei MN1 and Leuconostoc mesenteroides RTF10, isolated from fermented meat products. These bacteria synthesise dextran when sucrose, but not glucose, is present in the growth medium. The influence of dextran on bacterial aggregation, adhesion and biofilm formation was investigated in cultures challenged with sucrose or glucose. For Lb. sakei MN1, the synthesis of the dextran drastically impaired the three processes; in contrast it had no effect on Lc...
July 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28444600/antibiotic-sensitivity-pattern-of-indigenous-lactobacilli-isolated-from-curd-and-human-milk-samples
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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