scholarly journals The relationship between charge intensity and bioactivities/processing characteristics of exopolysaccharides from lactic acid bacteria

LWT ◽  
2021 ◽  
pp. 112345
Author(s):  
Xiaoyu Yang ◽  
Liang Li
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Charge Intensity ◽  
The Relationship

scholarly journals A sugar utilization phenotype contributes to the formation of genetic exchange communities in lactic acid bacteria

2021 ◽  
Author(s):  
Shinkuro Takenaka ◽  
Takeshi Kawashima ◽  
Masanori Arita
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genetic Exchange ◽  
Ecological Niches ◽  
Fermented Foods ◽  
Genomic Evolution ◽  
Phenotype Data ◽  
High Utilization ◽  
The Relationship ◽  
Bacterial Groups

Abstract In prokaryotes, a major contributor to genomic evolution is the exchange of genes via horizontal gene transfer (HGT). Areas with a high density of HGT networks are defined as genetic exchange communities (GECs). Although some phenotypes associated with specific ecological niches are linked to GECs, little is known about the phenotypic influences on HGT in bacterial groups within a taxonomic family. Thanks to the published genome sequences and phenotype data of Lactic Acid Bacteria (LAB), it is now possible to obtain more detailed information about the phenotypes that affect GECs. Here, we have investigated the relationship between HGT and internal and external environmental factors for 178 strains from 24 genera in the Lactobacillaceae family. We found a significant correlation between strains with high utilization of sugars and HGT bias. The result suggests that the phenotype of the utilization of a variety of sugars is key to the construction of GECs in this family. This feature is consistent with the fact that the Lactobacillaceae family contributes to the production of a wide variety of fermented foods by sharing niches such as those in vegetables, dairy products, and brewing-related environments. This result provides the first evidence that phenotypes associated with ecological niches contribute to form GECs in the LAB family.

A method of detecting dissimilation of citrate by lactic acid bacteria usingStreptococcus lactisvar.diacetilactisNCDO 1007

1967 ◽  
Vol 34 (1) ◽  
pp. 39-45 ◽  
Author(s):  
Ellen I. Garvie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Assay Method ◽  
Streptococcus Lactis ◽  
The Relationship

SummaryIn suitable media the relationship between the citrate content and the acetoin formed by the growth ofStreptococcus lactisvar.diacetilactisNCDO 1007 is linear. An assay method for citrate is described which is based on this relationship. It has been used to assay the residual citrate in cultures of lactic acid bacteria and, therefore, to assess the ability of these bacteria to dissimilate citrate. Some suitable media for the test are described.

scholarly journals Edukasi Pentingnya Bakteri Asam Laktat (BAL) Terhadap Kesehatan Saluran Cerna Bayi

2021 ◽  
Vol 3 (3) ◽  
pp. 341
Author(s):  
Suci Rahmani Nurita ◽  
Tuhu Perwitasari
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Further Education ◽  
Infant Mortality Rate ◽  
Educational Materials ◽  
Infant Deaths ◽  
Educational Videos ◽  
Postpartum Mothers ◽  
The Relationship

Infant Mortality Rate is one indicator that determines health status. Every year there are 3 million infant deaths in the world, 80% of which occur in the first 6 days of life, with pneumonia and diarrhea still being the main causes of death. Based on Nurita's research (2019) on postpartum mothers and newborns, which aims to determine the relationship between the frequency of giving colostrum and birth mode with the number of Lactic Acid Bacteria (LAB) colonies in the neonatal gastrointestinal tract. The results of the study found that the number of LAB colonies in babies born vaginally and C-Section was not much different, but the number of LAB colonies would increase in number if breast milk was often given. The education carried out targets an increase in the knowledge of educational participants with the outputs in the form of informative leaflets, educational video, educational X-Banners, activity reports and journal publications. Community service activities begin with licensing arrangements, time contracts, preparation of educational tools and materials, visits to Independent Midwives Practice (PMB, explanations of educational materials, discussions and questions-answers, showing educational videos, and handing over Educational X-Banners. It can be concluded that educational participants are still unfamiliar with lactic acid bacteria (LAB) and their role in the health of the baby's gastrointestinal tract, so further education is needed

scholarly journals Relationship between the ratio of villous height:crypt depth and gut bacteria counts as well production parameters in broiler chickens

2021 ◽  
Vol 20 (03) ◽  
pp. 1-10
Author(s):  
Dung T. N. Nguyen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Broiler Chickens ◽  
Gut Bacteria ◽  
Gut Health ◽  
Crypt Depth ◽  
Well Production ◽  
Production Parameters ◽  
Villous Height ◽  
The Relationship

The villous height to crypt depth (V:C) ratio is one of the most significant parameters which is associated with the nutrients’ absorption and greater body weight. The objective of this study was to assess the relationship between V:C ratio, gut bacteria counts and production parameters in broiler chickens. A total of 100 individual broilers were randomly selected from a farm with 40,000 Ross 308 chickens and slaughtered for sampling at three different ages including 14, 28 and 37 day old. Villous height and crypt depth were measured for each section of the small intestine to calculate V:C ratio. Intestinal score and gut microbiology including total coliforms, lactic acid bacteria and Salmonella prevalence were assessed. At day 37, besides those parameters, the carcass, breast, legs and wings were taken for weight measurements. Leg and breast color was also measured. Data were statistically analyzed by STATA software to explore the relationship between V:C and those parameters. The results showed the positive correlation between V:C of duodenum and the number of lactic acid bacteria at 28 days of age (P < 0.05). Moreover, the leg yield was negatively related to the V:C ratio of jejunum (P < 0.05). No significant correlations were found between V:C ratio and other parameters. The results indicated the potential of controlling V:C ratio to improve gut health and meat quality of broiler chickens and thus, further studies should be conducted to fully evaluate these correlations.

Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación

1996 ◽  
Vol 2 (6) ◽  
pp. 349-367 ◽  
Author(s):  
C. Collar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures ◽  
Wheat Bread ◽  
Process Conditions ◽  
Specific Enzyme ◽  
European Consumer ◽  
Metabolite Profiles ◽  
Technological Assessment ◽  
The Relationship

The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.

scholarly journals Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

2019 ◽  
Vol 7 (4) ◽  
pp. 560
Author(s):  
Filiz Yıldız Akgül ◽  
Atila Yetişemiyen ◽  
Ebru Şenel ◽  
Fügen Durlu-Özkaya ◽  
Şebnem Öztekin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Chemical Properties ◽  
Significant Relation ◽  
Limit Values ◽  
The Relationship ◽  
Different Levels ◽  
And Chemical Properties

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical properties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenic amine levels determined in the cheeses found below hazard limit values according to what legal limit.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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