Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods

2015 ◽  
pp. 157-176 ◽  
Author(s):  
P. Dolci ◽  
V. Alessandria ◽  
K. Rantsiou ◽  
L. Cocolin
Keyword(s):  
Fermented Foods

Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

2022 ◽  
pp. 14-56
Author(s):  
Phu‐Ha Ho ◽  
Tuan‐Anh Pham ◽  
Quoc‐Phong Truong ◽  
Lan‐Huong Nguyen ◽  
Tien‐Thanh Nguyen ◽  
...  
Keyword(s):  
Fermented Foods ◽  
Beneficial Microorganisms ◽  
Identification And Characterization ◽  
Traditional Fermented Foods

Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods

2012 ◽  
Vol 21 (5) ◽  
pp. 1433-1438 ◽  
Author(s):  
So-Yeon Kim ◽  
Na-Kyoung Lee ◽  
Eun Jin Han ◽  
Hyun-Dong Paik
Keyword(s):  
Bacillus Subtilis ◽  
Fermented Foods

Prevalence of Bacillus cereus bacteriophages in fermented foods and characterization of phage JBP901

2011 ◽  
Vol 162 (8) ◽  
pp. 791-797 ◽  
Author(s):  
Hakdong Shin ◽  
Nadeeka Bandara ◽  
Eunmi Shin ◽  
Sangryeol Ryu ◽  
Kwang-pyo Kim
Keyword(s):  
Bacillus Cereus ◽  
Fermented Foods

Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods

2013 ◽  
Vol 26 (2) ◽  
pp. 325 ◽  
Author(s):  
Sangita Bansal ◽  
Apoorva Singh ◽  
Manisha Mangal ◽  
Satish K Sharma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Isolation And Characterization

Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods

2014 ◽  
Vol 30 (9) ◽  
pp. 2459-2469 ◽  
Author(s):  
Silvia-Simona Grosu-Tudor ◽  
Mihaela-Marilena Stancu ◽  
Diana Pelinescu ◽  
Medana Zamfir
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods

Isolation and characterization of lactobacilli from human faeces and indigenous fermented foods for their potential application as probiotics

2016 ◽  
Vol 62 (4) ◽  
pp. 349-359 ◽  
Author(s):  
Hemanti Mandal ◽  
Ruchi Jariwala ◽  
Tamishraha Bagchi
Keyword(s):  
Bile Salt ◽  
Lactobacillus Rhamnosus ◽  
Antagonistic Activity ◽  
Food Sources ◽  
Fermented Foods ◽  
E Coli ◽  
Isolation And Characterization ◽  
Acid And Bile Tolerance ◽  
Ht 29

This study was conducted to select Lactobacillus strains from various sources on the basis of their probiotic attributes, such as acid and bile tolerance, binding to intestinal cells, and antimicrobial activity. Twelve isolates were obtained from human and food sources and were evaluated against standard probiotic Lactobacillus rhamnosus GG (LGG). Isolates were also studied for their antibiotic susceptibility. Isolate Lactobacillus fermentum GPI-6 showed the best survival profile at 0.3% and 1% bile salt, as compared with LGG. Isolates Lactobacillus plantarum GRI-2 and Lactobacillus salivarius GPI-4 showed no reduction in survival rate at pH 2.5. As expected, isolates showed strain-specific differences when comparing various attributes. Isolates GPI-4, GPI-7, and FA-5 showed better adhesion to HT-29, while isolate GPI-4 adhered better to Caco-2 cells than did LGG. However, when studying their ability to compete with Escherichia coli O26:H11, isolates GPI-6 and GPI-7 significantly inhibited E. coli adhesion to both HT-29 and Caco-2 cells compared with LGG. In conclusion, isolates GPI-4, GPI-7, and FA-5 showed excellent binding ability and antagonistic activity and better tolerance to acidic pH (pH 2.5) and to different bile salt concentrations in comparison with LGG, and hence, they could be considered as potential probiotic candidates.

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