General method for plasmid DNA isolation from thermophilic lactic acid bacteria

1986 ◽  
Vol 3 (5-6) ◽  
pp. 323-332 ◽  
Author(s):  
G.A. Somkuti ◽  
D.H. Steinberg
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Plasmid Dna ◽  
Dna Isolation ◽  
Thermophilic Lactic Acid Bacteria ◽  
General Method

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters

2013 ◽  
Vol 160 (3) ◽  
pp. 290-297 ◽  
Author(s):  
Benedetta Bottari ◽  
Caterina Agrimonti ◽  
Monica Gatti ◽  
Erasmo Neviani ◽  
Nelson Marmiroli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Real Time ◽  
Real Time Pcr ◽  
Thermophilic Lactic Acid Bacteria

Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium

1999 ◽  
Vol 66 (1) ◽  
pp. 105-113 ◽  
Author(s):  
ANNE THIERRY ◽  
DELPHINE SALVAT-BRUNAUD ◽  
JEAN-LOUIS MAUBOIS
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acids ◽  
Free Amino ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
The Media ◽  
Lactate Consumption ◽  
Thermophilic Lactic Acid Bacteria

Swiss-type cheeses such as Emmental are characterized by the successive development of thermophilic lactic acid bacteria (TLAB) and propionibacteria. The aim of this study was to determine whether the choice of TLAB strain influenced propionibacteria. TLAB and propionibacteria were cultured sequentially under the conditions prevailing in cheese. Firstly, 11 Emmental juice-like media were prepared by fermenting casein-enriched milk with pure or mixed cultures of TLAB (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis and Streptococcus thermophilus), differing in their proteolytic activities. TLAB cells were then removed by microfiltration. Finally, five strains of Propionibacterium freudenreichii were grown on these media at 24°C under anaerobiosis and their growth characteristics and lactate consumption determined. The media mainly differed in their contents of peptides (1·9–5·3 g/kg) and free amino acids (1·0–5·6 g/kg) and the proportions of lactate isomers (42–92% of the L(+) isomer). Propionibacteria were significantly (P<0·05) influenced by TLAB strains (differences in doubling times of up to 20% and differences in lactate consumption after 600 h culture of up to 52%). The influence of TLAB was similar for all the propionibacteria tested, depended on the TLAB strains and could not be generalized to the TLAB species. Propionibacteria were stimulated by high peptide levels, low levels of free amino acids and NaCl, a low proportion of L(+)-lactate and other undetermined factors. However, variations due to TLAB were less than those between propionibacteria strains.

Exopolysaccharide-producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure

2001 ◽  
Vol 32 (6) ◽  
pp. 433-437 ◽  
Author(s):  
V.M. Marshall ◽  
A.P. Laws ◽  
Y. Gu ◽  
F. Levander ◽  
P. Radstrom ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Thermophilic Lactic Acid Bacteria

scholarly journals DNA isolation of potentially probiotic lactic acid bacteria from durian arilus fermentation (jruek drien)

2019 ◽  
Vol 1 (1) ◽  
pp. 34-38
Author(s):  
Yulia Sari Ismail ◽  
◽  
Cut Yulvizar ◽  
Risa Riani Ramlan ◽  
Mahyuddin Mahyuddin ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Isolation ◽  
Incubation Temperature ◽  
Fermented Food ◽  
Subtilis Strain ◽  
Rrna Gene ◽  
Dna Concentration ◽  
Purity Level

Jruek drien is an Acehnese traditional fermented food containing lactic acid bacteria (LAB) from durian arilus fermentation. Lactic acid bacteria from jruek drien were considered as potential probiotics. The LAB from jruek drien were first identified by phenotyping and genotyping analysis. The aim of the research is to isolate DNA from lactic acid bacteria (JD-2 and JD-3) from jruek drien for identification based on 16S rDNA gene sequence analysis. The research steps consist of samples regeneration in MRSA medium with temperature of incubation at 37°C, samples culturing in TSB medium, DNA isolation, and measurement of the DNA concentration and DNA purity using nanophotometer. The result showed that the JD-2 and the JD-3 isolates grow well on selective media MRSA by incubation temperature at 37°C. JD-2 has a DNA concentration of 40.0 ng/µl with a purity level of 2.0, and JD-3 has a DNA concentration of 32.5 ng/µl with a purity level of 1.8 at the A260/A280 ratio. The 16S rRNA gene of JD-2 isolate was successfully amplified at 1426 bp and JD-3 isolate at 1435 bp. The JD-2 isolate was identified as Bacillus subtilis because it has the highest similarity with Bacillus subtilis strain WA3-4. The JD-3 isolate was identified as Lactobacillus plantarum because it has the highest similarity with L. plantarum strain CSI9 and strain CSI3.

scholarly journals Production of Pyroglutamic Acid by Thermophilic Lactic Acid Bacteria in Hard-cooked Mini-Cheeses

2002 ◽  
Vol 85 (10) ◽  
pp. 2489-2496 ◽  
Author(s):  
G. Mucchetti ◽  
F. Locci ◽  
P. Massara ◽  
R. Vitale ◽  
E. Neviani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pyroglutamic Acid ◽  
Thermophilic Lactic Acid Bacteria

scholarly journals Effect of incubation temperature on the development of lactic acid bacteria and their phages

1978 ◽  
Vol 45 (2) ◽  
pp. 259-265 ◽  
Author(s):  
Tomaso Sozzi ◽  
J.-Marc Poulin ◽  
Roger Maret
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Temperature ◽  
Maximum Temperature ◽  
Temperature Sensitive ◽  
Lower Maximum ◽  
Reduce Risk ◽  
Culture Growth ◽  
Development Temperature ◽  
Thermophilic Lactic Acid Bacteria

SummaryThirty-one strains of mesophilic and thermophilic lactic acid bacteria and their respective phages were tested for their minimum, optimum and maximum multiplication temperatures. Culture growth was strongly influenced by temperature during the first few hours of incubation, but less so after 24 h. Most of the phages showed the same pattern of development as their hosts, but one phage lysing a thermophilic lactobacillus and 3 phages lysing mesophilic streptococci proved temperature-sensitive, having a lower maximum temperature than that of their hosts. One phage was unusual in that its minimum development temperature was 7 °C above that of its host. Differences in temperature sensitivity were insufficient to reduce risk of phage infection by temperature control in industrial processes.

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