scholarly journals Role, mechanisms and control of lactic acid bacteria lysis in cheese

2005 ◽  
Vol 15 (6-9) ◽  
pp. 857-871 ◽  
Author(s):  
S. Lortal ◽  
M.-P. Chapot-Chartier
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
And Control

Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

2019 ◽  
Vol 82 (3) ◽  
pp. 441-453 ◽  
Author(s):  
ZHENHONG GAO ◽  
ERIC BANAN-MWINE DALIRI ◽  
JUN WANG ◽  
DONGHONG LIU ◽  
SHIGUO CHEN ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Growth Models ◽  
Inhibitory Effect ◽  
Competitive Growth ◽  
Current Review ◽  
And Control

ABSTRACT Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

scholarly journals Uji Daya Hidup Bakteri Asam Laktat Dari Usus Itik Pada Media Tumbuh Dengan Penambahan Variasi Konsentrasi Molasis

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Rudy Sutrisna ◽  
Christina Nugroho Ekowati ◽  
Riska Damayanti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Key Words ◽  
Population Size ◽  
Total Population ◽  
Concentration Variation ◽  
The Media ◽  
And Control ◽  
Mrs Medium

This study aims to determine differences in the viability of Lactic Acid Bacteria (LAB) isolates on MRS medium supplemented with various concentrations molasses. Concentration variation molasis used as controls were 0%, 1%, 2% and 3%. Variation of time incubation on each of the media that is 0 hours, 24 hours, 48 hours and 72 hours. The viability of each isolate was viewed with the population of Log (cells/ml) which grow on the medium and the number of generations and time of generations. The results showed that the concentration molasses added to MRS affect the viability of LAB. Concentration of 1% makes LAB better viability than controls. Total population continues to increase at the end of the incubation with a yield of 1.17 generations in time 20.46 hours/generation. In contrast to controls, reduced population size at the end of the incubation so as not to produce a generation. LAB viability in addition molasses 2% and 3% live on 48 hours of incubation. This is indicated by the number of population increased at 48 hours of incubation, and then decreased at the end of incubation. The addition of concentration variation in the types of bacteria showed different viability. At B1 adding molasses 2% and 3% live on 48 hours of incubation and control can only live on a 24 hours incubation, whereas the B3, the control can remain alive at 48 hours of incubation. In contrast to the controls on B4 can survive on 48 hours of incubation, whereas the addition of 3% molasses can only live on a 24 hours incubation. Key words : Lactic Acid Bacteria/LAB, Molasses,  Viability

Plant Trials of Bacon Made with Lactic Acid Bacteria, Sucrose and Lowered Sodium Nitrite

1985 ◽  
Vol 48 (8) ◽  
pp. 679-686 ◽  
Author(s):  
NOBUMASA TANAKA ◽  
LOUISE MESKE ◽  
MICHAEL P. DOYLE ◽  
EDWIN TRAISMAN ◽  
DONALD W. THAYER ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Sodium Ascorbate ◽  
Pumping Rate ◽  
Challenge Experiment ◽  
Residual Nitrite ◽  
Plant Trials ◽  
And Control

Bacon prepared with 40 and 80 mg/kg (ppm) sodium nitrite, 0.7% sucrose and a culture of Pediococcus acidilactici (Wisconsin Process), and control bacon prepared with 120 ppm sodium nitrite and no added sucrose or bacterial culture were produced at three commercial bacon production plants. Sodium chloride, phosphate and sodium ascorbate (or sodium erythorbate) levels, as well as other processing conditions such as pumping rate, smokehouse temperature and time, forming and slicing conditions, were those normally used by each plant. Randomly selected samples of each lot were used for a challenge experiment with Clostridium botulinum (types A and B), with ca. 1,000 heat-shocked spores/g of bacon inoculated on each slice, vacuum packaged and incubated at 27°C. Samples were taken periodically up to 56 d of incubation and examined for the presence of botulinal toxin. The challenge experiment revealed that test bacon was substantially greater in antibotulinal properties than the control bacon. Residual nitrite levels of test bacon were lower than those of the control bacon, as were nitrosamines formed upon frying. Average N-nitrospyrrolidine level was 8.6 μg/kg (ppb) in the control, <2.7 ppb in the 80-ppm nitrite product, and <1.6 ppb in the 40-ppm nitrite product. This study indicates that bacon commercially prepared by the Wisconsin Process with 40 or 80 ppm sodium nitrite has a lesser risk of nitrosamine and botulinal toxin formation than bacon prepared with 120 ppm sodium nitrite and no added sucrose and lactic acid bacteria.

scholarly journals Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria

2020 ◽  
Vol 8 (1) ◽  
pp. 65-78
Author(s):  
Aditya Chaudhary ◽  
Khushbu Verma ◽  
Baljeet Singh Saharan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Cost ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Food Product ◽  
Good Health ◽  
Probiotic Strains ◽  
And Control

The present study assesses the feasibility of blueberry as a raw substrate for the production of the probiotic blueberry jam by lactic acid bacteria (L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2). Changes in pH, titratable acidity (lactic acid), cell survival, antioxidant properties, and in vitro cholesterol reduction properties of lacto- fermented as well as non-fermented blueberry jam were examined during fermentation and up to 28 days of storage. All the strains grew well in a lacto-fermented blueberry jam after 48 h fermentation. Set A (5.88 g/100 ml) and Set B (5.96 g/100 ml) produced less lactic acid than Set C (6.67 g/100 ml) which has the consortia of probiotic strains. After 28 days of cold storage, all the tested strains survived the low-pH conditions in lacto-fermented blueberry jam. The blueberry jam fermented with the consortia of probiotic strains (Set C) had a high antioxidant capacity (71.47 ± 3.57) in comparison with Set A, Set B, and control which showed anti-oxidant capacity viz. 70.52 ± 3.52, 70.25 ± 3.18, and 64.12 ± 2.47, respectively after 28 days of refrigerated storage. The lacto- fermented blueberry jam in Set C (58.48%) had shown the in vitro cholesterol-lowering ability better than Set B (18.87%) whereas Set A and control did not show any in vitro reduction in cholesterol level after 28 days of storage. Sensory quality studies were carried out after 28 days of storage. Sensory evaluation data showed the considerable acceptability of the lacto-fermented blueberry jam. Finally, we found that L. plantarum DB-2, L. fermentum J-1, P. acidilactici M-3, L. plantarum SK-3, and P. pentosaceus SM-2 are optimal probiotics for fermentation with blueberry jam. In this investigation, the results could be an indicator of the development of health-promoting fruit jam. This lacto-fermented blueberry jam is a low-cost healthy food product, provide better nutrition and good health to the population.

scholarly journals Mixed Lactobacillus plantarum Strains Inhibit Staphylococcus aureus Induced Inflammation and Ameliorate Intestinal Microflora in Mice

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Dayong Ren ◽  
Shengjie Gong ◽  
Jingyan Shu ◽  
Jianwei Zhu ◽  
Fengjun Rong ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Intestinal Microflora ◽  
Inflammatory Factor ◽  
Intestinal Infection ◽  
Microbiome Composition ◽  
Control Serum ◽  
And Control

Objective. Staphylococcus aureus is an important pathogen that causes intestinal infection. We examined the immunomodulatory function of single and mixed Lactobacillus plantarum strains, as well as their impacts on the structure of the microbiome in mice infected with Staphylococcus aureus. The experiment was divided into three groups: protection, treatment, and control. Serum IFN-γ and IL-4 levels, as well as intestinal sIgA levels, were measured during and 1 week after infection with Staphylococcus aureus with and without Lactobacillus plantarum treatment. We used 16s rRNA tagged sequencing to analyze microbiome composition. IFN-γ/IL-4 ratio decreased significantly from infection to convalescence, especially in the mixed Lactobacillus plantarum group. In the mixed Lactobacillus plantarum group the secretion of sIgA in the intestine of mice (9.4–9.7 ug/mL) was significantly higher than in the single lactic acid bacteria group. The dominant phyla in mice are Firmicutes, Bacteroidetes, and Proteobacteria. Treatment with mixed lactic acid bacteria increased the anti-inflammatory factor and the secretion of sIgA in the intestine of mice infected with Staphylococcus aureus and inhibited inflammation.

scholarly journals Microbial changes during the fermentation of baobab (Adansoniadigitata) fruit pulp yoghurt

2021 ◽  
Vol 13 (2) ◽  
pp. 117-124
Author(s):  
J. D. Zumunta ◽  
A. F. Umar ◽  
V. Agbo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Bacillus Species ◽  
Fruit Pulp ◽  
Fermentation Time ◽  
And Control

This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentage occurrences were determined using standard methods. The total aerobic bacterial count wasfound to be within the range of 1.9x103 - 1.4x105 cfu/ml. The Lactic acid bacteria and fungal count ranges were 4.5 x 103  - 7.5 x 103  cfu/ml and 8.0 x 101 – 2.8 x 104  cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05.  Lactic acid bacteria recorded the highest count of 6.2 x 104  and 7.5 x 103 cfu/ml in the test and control respectively. Bacillus species , Staphylococcus aureus, Lactobacillus bulgaricus,Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus species and Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurt because of the antimicrobial effect of baobab pulp and pasteurization treatment.Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended.

scholarly journals Effects of the Cistanche tubulosa Aqueous Extract on the Gut Microbiota of Mice with Intestinal Disorders

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Xiaowei Bao ◽  
Dongwen Bai ◽  
Xiaolu Liu ◽  
Ying Wang ◽  
Lanjun Zeng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiota ◽  
Aqueous Extract ◽  
Gut Microbiome ◽  
Intestinal Morphology ◽  
Beneficial Effects ◽  
Cistanche Tubulosa ◽  
And Control ◽  
Insight Into

Disorders of the gut microbiota are associated with many diseases. The aqueous extract from Cistanche tubulosa (CT), a traditional Chinese herbal formula, has been reported to play a role in protecting the human intestine. However, little is known about its effects on the gut microbiota. The present study was carried out to determine whether the CT aqueous extract can modulate the gut microbiome in mice with intestinal disorders. We found that the damaged intestinal morphology resulting from treatment with cefixime could be rescued using the CT aqueous extract. The comparison of microbial diversity between mice treated with the CT extract and control mice also indicated that the disorder in the microbiome community of model groups could be restored by treatment with high and medium concentrations of the CT aqueous extract. Treatment with cefixime led to a significant decrease in lactic acid bacteria; however, the supplementation of the CT aqueous extract recovered the growth of these lactic acid bacteria. Furthermore, the CT aqueous extract was able to moderate the dramatic changes in the metabolic pathways of the gut microbiome induced by cefixime. These findings provided an insight into the beneficial effects of the CT aqueous extract on gut microbiota, and they also provided an important reference for the development of related drugs in the future.

Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures

2007 ◽  
Vol 74 (3) ◽  
pp. 255-261 ◽  
Author(s):  
M Barbara Pisano ◽  
M Elisabetta Fadda ◽  
Maura Deplano ◽  
Arianna Corda ◽  
Maddalena Casula ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Beneficial Effect ◽  
Sensory Characteristics ◽  
Total Coliforms ◽  
Ph Values ◽  
Native Microflora ◽  
And Control

This work evaluated the effect of adjunct autochthonous cultures on the chemical, microbiological and sensory characteristics of Fiore Sardo cheese during ripening. A total of twelve batches of cheeses were manufactured according to the technical Disciplinary of Fiore Sardo cheese, with and without different combinations of autochthonous strains isolated from the native microflora of artisanal Fiore Sardo. There were no significant differences in the cheese compositional parameters between experimental and control cheeses, but the addition of cultures led to a statistically significant decrease in pH values in experimental cheeses. The evolution of total mesophilic bacteria, total coliforms and lactic acid bacteria were significantly influenced by the addition of autochthonous cultures in most of the experimental cheeses. As for sensory characteristics, all the experimental cheeses reported significantly higher scores especially for shape, texture, interior openings, taste and aftertaste. This study demonstrated the beneficial effect of the addition of selected autochthonous cultures in accelerating the disappearance of undesirable flora and improving the typical sensory characteristics of the cheese, and confirmed the importance of ewes' milk as a source of technologically interesting strains that could be used to ensure a higher quality of artisanal cheese productions.

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