Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates

2020 ◽  
Vol 109 ◽  
pp. 104757 ◽  
Author(s):  
Ryosuke Unno ◽  
Minenosuke Matsutani ◽  
Toshihiro Suzuki ◽  
Kayo Kodama ◽  
Hiroto Matsushita ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Diversity ◽  
Salt Concentration ◽  
Bacterial Isolates ◽  
Isolation Medium

DIVERSITY OF CULTURABLE BACTERIAL MICROBIOTA OF THE Eisenia foetida DIGESTIVE TRACT

2018 ◽  
Vol 41 (3) ◽  
pp. 255-264 ◽  
Author(s):  
J. Abraham Pérez-Pérez ◽  
David Espinosa-Victoria ◽  
Hilda V. Silva-Rojas ◽  
Lucía López-Reyes
Keyword(s):  
Bacterial Diversity ◽  
Digestive Tract ◽  
Bacterial Species ◽  
Brain Heart Infusion ◽  
Rrna Gene ◽  
Eisenia Foetida ◽  
Bacterial Isolates ◽  
Bacterial Microbiota ◽  
Decomposition Of Organic Matter ◽  
Earthworm Gut

Bacteria are an unavoidable component of the natural earthworm diet; thus, bacterial diversity in the earthworm gut is directly linked to decomposition of organic matter and development of the surrounding plants. The aim of this research was to isolate and to identify biochemically and molecularly the culturable bacterial microbiota of the digestive tract of Eisenia foetida. Earthworms were sourced from Instituto de Reconversión Productiva y Bioenergética (IRBIO) and Colegio de Postgraduados (COLPOS), México. Bacterial isolation was carried out on plates of Brain Heart Infusion (BHI) culture medium. Fifty six and 44 bacterial isolates were obtained from IRBIO and COLPOS, respectively. The population was composed of 44 Gram-negative and 56 Gram-positive isolates. Over 50 % of the bacterial isolates were rod-shaped cells. The 16S rRNA gene was sequenced and nine genera were identified in worms from IRBIO (Bacillus, Paenibacillus, Solibacillus, Staphylococcus, Arthrobacter, Pantoea, Stenotrophomonas, Acinetobacter and Aeromonas) and six in worms from COLPOS (Bacillus, Paenibacillus, Stenotrophomonas, Staphylococcus, Acinetobacter and Aeromonas). Bacillus was the predominant genus, with eight and six species in the oligochaetes from IRBIO and COLPOS, respectively. The most represented bacteria in the worms from both sites were Bacillus sp. and B. subtilis. The predominance of Bacillus was probably due to spore formation, a reproductive strategy that ensures survival and dispersion in the soil and oligochaetes digestive tract. The gut of E. foetida not only harbored bacterial species of agronomic importance but also species potentially pathogenic for humans (Staphylococcus warneri, Pantoea agglomerans and Stentrophomonas sp.). The larger bacterial diversity in worms from IRBIO could be due to their feeding on cattle manure, which is a rich source of bacteria.

Effect of l-lactic acid from whey wastes on enzyme activities and bacterial diversity of soil

2017 ◽  
Vol 53 (4) ◽  
pp. 389-396 ◽  
Author(s):  
Bruno Rodríguez-Morgado ◽  
Pablo Caballero Jiménez ◽  
Manuel Tejada Moral ◽  
Juan Parrado Rubio
Keyword(s):  
Lactic Acid ◽  
Bacterial Diversity ◽  
Enzyme Activities

scholarly journals Pengaruh pH terhadap Produksi Antibakteri oleh Bakteri Asam Laktat dari Usus Itik

2017 ◽  
Vol 15 (3) ◽  
Author(s):  
Rudy Sutrisna ◽  
Christina Nugroho Ekowati ◽  
Edelina Sinaga Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Analysis Of Variance ◽  
Antibacterial Effect ◽  
Inhibition Zone ◽  
Bacterial Isolates ◽  
Clear Zone ◽  
Effect Of Ph ◽  
Randomized Design ◽  
Completely Randomized Design

This study aimed to determine the effect of pH on the production of antibacterial by lactic acid bacteria. This study uses a completely randomized design factorial 3X 5 (3 X 5 treatment of bacterial isolates pH) with three replications. The first factor consisted of pH 4, pH 5, pH 6, pH 7, pH 8, and the second factor that isolates B2, B7, B8, whereas the parameters consists of a clear zone. The amount of production is determined by the size of the diameter of antibacterial inhibition zone against Salmonella sp. Differences in the production of antibacterial determined based on the results of analysis of variance. The treatment significantly further test BNT at 5% level. The results showed that the effect of media pH test based on the potential for the production of antibacterial effect. The diameter of the largest clear zone produced by B7 isolates at pH 6 was 17.2 mm, 17.1 mm B8 and B2 at pH 7 at 16.7 mm. The smallest diameter of the clear zone produced by B8 at pH 4 was 15.1 mm, B2 at pH 6 there is a clear zone of 12.7 mm and isolate B7 at pH 5 of 11.5 mm Keywords: Antibacterial, Lactic Acid Bacteria, pH, Salmonella sp, Clear zone

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

scholarly journals Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

2020 ◽  
Vol 70 (1) ◽  
Author(s):  
Zhidi Chen ◽  
Jianyi Kang ◽  
Yao Zhang ◽  
Xinxin Yi ◽  
Xiaona Pang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Diversity ◽  
Fermentation Process ◽  
Flavor Compounds ◽  
Natural Fermentation ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Fermented Vegetables ◽  
Dominant Bacteria

Abstract Purpose Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances. Methods We used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria. Results Total mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion of Lactobacillus in the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different. Lactobacillus was the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors. Lactobacillus was negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process. Conclusions Results demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.

scholarly journals Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria

2016 ◽  
Vol 120 (2) ◽  
pp. 266-279 ◽  
Author(s):  
A.O. Santos ◽  
C.L.S. Ávila ◽  
J.C. Pinto ◽  
B.F. Carvalho ◽  
D.R. Dias ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Diversity
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