Adequacy of Petrifilm™ Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

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Identification and characterisation of the predominant lactic acid-producing and lactic acid-utilising bacteria in the foregut of the feral camel (Camelus dromedarius) in Australia

Animal Production Science ◽

10.1071/an10197 ◽

2011 ◽

Vol 51 (7) ◽

pp. 597 ◽

Cited By ~ 6

Author(s):

M. B. Ghali ◽

P. T. Scott ◽

G. A. Alhadrami ◽

R. A. M. Al Jassim

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Volatile Fatty Acids ◽

Camelus Dromedarius ◽

Rrna Gene ◽

Acid Media ◽

Butyrivibrio Fibrisolvens ◽

Prevotella Ruminicola ◽

De Man

The camel is emerging as a new and important animal in the Australian livestock industry. However, little is known regarding the microbial ecosystem of the gastrointestinal tract of this ruminant-like animal. This study was carried out to determine the diversity of lactic acid-producing and lactic acid-utilising bacteria in the foregut of the feral camel (Camelus dromedarius) in Australia. Putative lactic acid bacteria were isolated from the foregut contents of camels by culturing on De Man, Rogosa, Sharpe and lactic acid media. Identification of representative isolates was based on the analysis of 16S rRNA gene sequences. Fermentation end products of glucose (i.e. volatile fatty acids and lactate) were also measured in vitro. The key predominant bacteria identified in this study were closely related to Streptococcus bovis, Selenomonas ruminantium, Butyrivibrio fibrisolvens, Lachnospira pectinoschiza and Prevotella ruminicola. The main L-lactate producers were those isolates closely related to S. bovis, S. ruminantium and Lactococcus garvieae, while the efficient lactate utilisers were S. ruminantium-related isolates. D-lactate was produced by isolates closely related to either L. pectinoschiza or S. ruminantium. The predominant bacteria isolated and characterised in this study are identical and/or closely related to those typically found in true ruminants (e.g. S. ruminantium, B. fibrisolvens, S. bovis). In addition, some of the bacteria isolated represent novel species of Lachnospira and Clostridium in the context of lactic acid bacteria from a large herbivorous host. The results from this study have contributed to our understanding and provide opportunities to reduce foregut acidosis in the camel.

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COMPARISON OF PETRIFILM AEROBIC COUNT PLATES AND DE MAN?ROGOSA?SHARPE AGAR FOR ENUMERATION OF LACTIC ACID BACTERIA

Journal of Rapid Methods & Automation in Microbiology ◽

10.1111/j.1745-4581.2006.00050.x ◽

2006 ◽

Vol 14 (3) ◽

pp. 249-257 ◽

Cited By ~ 18

Author(s):

LUÍS AUGUSTO NERO ◽

VANERLI BELOTI ◽

MÁRCIA DE AGUIAR FERREIRA BARROS ◽

MARIA BEATRIZ TASSINARI ORTOLANI ◽

RONALDO TAMANINI ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

De Man

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Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products

Functional Foods in Health and Disease ◽

10.31989/ffhd.v2i10.75 ◽

2012 ◽

Vol 2 (10) ◽

pp. 369 ◽

Cited By ~ 5

Author(s):

Manju Pathak ◽

Danik Martirosyan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Medium ◽

Culture Medium ◽

Culture Media ◽

Plant Seed ◽

Meat Extract ◽

Colony Forming Units ◽

Lactobacillus Lactis ◽

De Man

Background: This study aimed to modify de Man Rogosa Sharpe culture medium (termed MRS) for selective cultivation of probiotics strain for the consumption by the strictly vegetarian human population. Vegetarian probiotic foods by definition must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media containing milk or meat-derived ingredients. The presence of these ingredients makes the probiotic cell concentrates unsuitable for use in vegetarian products and thus creates the need for a growth medium which is free from animal-derived ingredients. Present study investigated the growth of a strain of Lactobacillus lactis in MRS. The present invention relates in general to a bacterial culture media, and more specifically a complex microbial culture media, based on plant seed powder extract in place of animal extract for probiotic bacterial growth.Methods: Lactobacillus lactis, a probiotic, was grown in standard MRS culture medium as well as in our various test media (TM) containing various vegetal source in place of beef extract, yeast extract and peptone as in case of MRS. The inoculated culture mediums were incubated at 37C for 72 hours and growth of probiotic is recorded at regular intervals. The growth was recorded as Colony Forming Units (CFUs).Results: The best growth of probiotic is observed in TM 2. TM 2 is the leguminous seed extract. Starter culture mediums for probiotics or other bacteria primarily contain protein from animal source. The possibility of using vegetal protein from TM 2 extract in place of peptones and meat extract for the nitrogen supplementation of culture media for the growth of lactic acid bacteria has been demonstrated. Conclusion: The absolute vegetarian culture medium containing TM 2 is better than standard MRS for the growth of probiotics.Abbreviations: de Man Rogosa Sharpe (MRS), Colony Forming Units (CFU), test media (TM), National Dairy Research Institute (NDRI), Tamarind seed powder (TSP), solid-state fermentation (SSF), Lactobacillus casei Shirota (LcS)Keywords: probiotics, lactic acid bacteria, vegetarian

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3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon

Journal of Food Protection ◽

10.4315/jfp-20-155 ◽

2020 ◽

Vol 83 (10) ◽

pp. 1757-1763

Author(s):

LUÍS AUGUSTO NERO ◽

CAIO FIALHO de FREITAS ◽

LARA MARIA VIEIRA FLORES CARVALHO ◽

CRISTINA CONSTANTINO

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Analysis Of Variance ◽

Incubation Time ◽

Retail Sale ◽

Reliable Tool ◽

Gram Staining ◽

Peptone Water ◽

Alternative Methodology ◽

De Man

ABSTRACT This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to enumerate lactic acid bacteria (LAB) in bacon. Bacon samples (n = 40) were obtained from retail sale, 10-fold diluted with buffered peptone water (BPW, 0.2% [w/v]) and Letheen broth, and subjected to LAB enumeration according to four protocols: (i) de Man Rogosa Sharpe (MRS) agar, pH 5.7, 30°C; (ii) MRS, pH 5.7, 30°C, anaerobiosis; (iii) all-purpose Tween agar (APT), 25°C; and (iv) PLAB, 30°C. Colonies were enumerated at 24, 48, and 72 h, and the results expressed as log CFU per gram for comparison by analysis of variance and regression (P < 0.05). Furthermore, colonies were randomly selected and characterized as LAB (Gram staining and catalase). Mean LAB counts from MRS and PLAB did not present significant differences independently of incubation time or diluent (P > 0.05), whereas counts in APT with BPW after 24 h were significantly lower (P < 0.05). PLAB counts with BPW (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.87 to 0.89; in anaerobiosis, r ranging from 0.94 to 0.95) and APT (r ranging from 0.84 to 0.86). With Letheen broth, PLAB (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.92 to 0.94; in anaerobiosis, r ranging from 0.93 to 0.96) and APT (r ranging from 0.77 to 0.79). In total, 1,032 colonies (97%) from 1,063 colonies were characterized as LAB. Thus, PLAB can be considered as an alternative tool for enumerating LAB in bacon, with reliable results even after 24 h of incubation. HIGHLIGHTS

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Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Foods ◽

10.3390/foods10010097 ◽

2021 ◽

Vol 10 (1) ◽

pp. 97

Author(s):

Marta Acin-Albiac ◽

Pasquale Filannino ◽

Kashika Arora ◽

Alessio Da Ros ◽

Marco Gobbetti ◽

...

Keyword(s):

Gene Expression ◽

Lactic Acid ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Food Ingredient ◽

Wide Range ◽

Spent Grain ◽

De Man ◽

Leuconostoc Pseudomesenteroides ◽

By Products

Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potential. One example of these pathways is that involving phospho-β-glucosidase genes, which are present in high redundancy within LAB genomes. This enzymatic activity undertakes an ambivalent role during fermentation of plant-based foods related to the release of a wide range of phenolic compounds, from their β-D-glycosylated precursors and the degradation of β-glucopyranosyl derived carbohydrates. We proposed a novel phenomic approach to characterize the metabolism drift of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides caused by a lignocellulosic by-product, such as the brewers’ spent grain (BSG), in contrast to Rich De Man, Rogosa and Sharpe (MRS) broth. We observed an increased metabolic activity for gentiobiose, cellobiose and β-glucoside conjugates of phenolic compounds during BSG fermentation. Gene expression analysis confirmed the importance of cellobiose metabolism while a release of lignin-derived aglycones was found during BSG fermentation. We provided a comprehensive view of the important role exerted by LAB 6-phospho-β-glucosidases as well the major metabolic routes undertaken during plant-based fermentations. Further challenges will consider a controlled characterization of pbg gene expression correlated to the metabolism of β-glucosides with different aglycone moieties.

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Isolasi dan identifikasi bakteri asam laktat dari pangan fermentasi berbasis ikan (Inasua) yang diperjualbelikan di Maluku-Indonesia

Jurnal Biologi Tropika ◽

10.14710/jbt.1.2.6-12 ◽

2018 ◽

Vol 1 (2) ◽

pp. 6 ◽

Cited By ~ 1

Author(s):

Adde Lolita Putri ◽

Endang Kusdiyantini

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Morphological Characteristics ◽

The Body ◽

Nutrient Agar ◽

Fermented Foods ◽

Isolation And Identification ◽

Gram Staining ◽

The Media ◽

De Man

Lactic acid bacteria are beneficial bacteria for the health of the body by improving the balance of the intestinal microflora. Lactic acid bacteria can generally be isolated from fermented foods, fruits, vegetables and meat. Inasua is a traditional fermented fish product originating from Central Maluku (Teon, Nila and Serua islands) wherein the fermentation process is carried out at room temperature for a certain time. The purpose of this study was isolation and identification based on the morphological characteristics of lactic acid bacteria in inasua. Isolation of Lactic Acid Bacteria was carried out using the pour plate method and the streak method on the media de Man, Rogosa and Sharpe Agar (MRSA) and Nutrient Agar media. The culture was incubated at 370C for 48 hours. The growing colonies were observed for morphological characteristics and GRAM staining of bacteria was carried out. The results of isolation of BAL from inasua in the media de Man, Ragosa and Sharpe Agar (MRSA) + CaCO3 obtained 4 bacterial isolates, namely INS-A1, INS-A2, INS-A3 and INS-A4 and only 2 isolates that have the characteristics of positive GRAM with Bacillus forms, namely INS-A2 and INS-A4. It is suspected that the 2 isolates were isolates of Lactic Acid Bacteria. The results of isolation on Nutrient Agar (NA) media contained 5 isolates namely INS-B1, INS-B2, INS B3, INS-B4, INS-B5 which have characteristics as negative GRAM shaped Bacillus

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ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT DARI MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU: “LEMEA”

Alotrop ◽

10.33369/atp.v4i1.13705 ◽

2020 ◽

Vol 4 (1) ◽

Author(s):

Moga Kurnia ◽

Hermansyah Amir ◽

Dewi Handayani

Keyword(s):

Lactic Acid ◽

Teacher Training ◽

Lactic Acid Bacteria ◽

Plate Method ◽

Titration Method ◽

Training And Education ◽

Selective Media ◽

Gram Staining ◽

Home Industries ◽

De Man

This study aims to specify the genus of lactic acid bacteria (LAB) in "lemea" and measure the activity of LAB isolates in producing lactic acid. The sample "lemea" came from one of the home industries in Daspetah Village, Ujan Mas District, Kepahiang Regency which was fermented for 7 days. The research was conducted from February to May 2019, at the Learning Laboratory of Biology and Chemistry, Faculty of Teacher Training and Education, University of Bengkulu. Isolation of LAB from "lemea" using selective media De Man, Rogosa and Sharpe (MRS) supplemented with 0.5% CaCO3 using the pour plate method. The steps of this study include, sampling "lemea", isolation of LAB, identification of macroscopic and microscopic bacteria (Gram staining) and determining% of lactic acid levels using the titration method to measure the activity of LAB isolates. The results identification of BAL isolates in "lemea" obtained two LAB isolates with codes of LK1 and LK2 isolates that had cocci, Gram positive and did not have spores. The measurements results of LAB activity in producing lactic acid, for LK1 isolates, obtained lactic acid levels of 1.92% while LK2 isolates were 1.56% of the local mass. According to the results identification,LK1 and LK2 isolates are the genus Leuconostoc and the highest activity in producing lactic acid in LK isolates.

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Influence of Various Carbon Sources on Growth and Biomass Accumulation of Some Lactic Acid Bacteria Strains

Revista de Chimie ◽

10.37358/rc.19.7.7356 ◽

2019 ◽

Vol 70 (7) ◽

pp. 2434-2438

Author(s):

Stefana Petrut ◽

Elena Rusu ◽

Ioan Sorin Tudorache ◽

Diana Pelinescu ◽

Ionela Sarbu ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Metabolic Flux ◽

Critical Role ◽

Carbon Sources ◽

Biomass Accumulation ◽

Medium Composition ◽

Starter Cultures ◽

Wide Range ◽

De Man

Lactic acid bacteria (LAB) are among the most important group of bacteria, with a critical role in food, pharmaceutical and medical industry. The fast-growing characteristics of LAB strains, their metabolic activity associated with production of many beneficial compounds and most of all, their GRAS status (Generally Recognized As Safe) recommends them as starter cultures for food biotechnology processes. During last decades, LAB strains have also an extensive prophylactic or therapeutic use as probiotics. Due to the fact that there are current limitations in the use of standard MRS media (de Man Rogosa Sharpe), which is selective especially for lactobacilli and enterococci, the aim of the present study was to optimize the growth medium composition for isolating a wide range of LAB strains with biotechnological potential and to improve the biomass accumulation. For this purpose, it has been evaluated the growth of Lactobacillus (L.) rhamnosus ATCC� 9595�, Streptococcus (S.) salivarius subsp. thermophilus ATCC� 19258�, Pediococcus (P.) acidilactici ATCC� 8042�, Lactococcus (L.) lactis 28 and Enterococcus (E.) faecium FFb CMGB L-18 on MRS broth with various carbon sources (glucose, lactose, galactose, maltose, mannose, ribose, arabinose, sucrose, fructose). The results of the study showed that there are interesting differences in the requirements of each analyzed species. The optimization of standard medium composition will be very useful for growth studies as well as metabolic flux studies.

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Studies on Lactic Acid Bacteria Isolate Sr 13 From Bali Cattle Gastric

Journal of Veterinary and Animal Sciences ◽

10.24843/jvas.2019.v02.i01.p05 ◽

2019 ◽

Vol 2 (1) ◽

pp. 31

Author(s):

Bagus Nanda Govinda Muria Siddhi ◽

I Wayan Suardana ◽

Nyoman Semadi Antara

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gram Positive Bacteria ◽

Gram Staining ◽

Generic Term ◽

Test Kit ◽

Bali Cattle ◽

Ferment Lactose ◽

De Man ◽

Purine Pyrimidine

Lactic acid bacteria (LAB) is a generic term for bacteria that ferment lactose and produce lactic acid as its main product. In general, lactic acid bacteria belonging to Gram positive bacteria, negative catalase, does not form spores, have no cytochrome, aerotolerant, anaerobic to microaerophilic, require complex nutrients such as amino acids, vitamins (B1, B6, B12 and biotin), purine, pyrimidine. This study aims to determine the species of lactic acid bacteria (LAB) from isolate SR13 isolated from rumen liquid of bali cattle. The identification was started by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium with anaerobic condition, confirmation of isolates by Gram staining and catalase test, and finally identificion of species by using conventional test and 50CH API test kit. The results of study showed, the isolate of LAB SR 13 was detected asPediococcus/Enterococcus, moreover, identification by using 50CH Api test kit showed as Pediococcus pentosaceus 2

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