220. The nutritional requirements of the lactic acid bacteria

1939 ◽  
Vol 10 (2) ◽  
pp. 186-195 ◽  
Author(s):  
J. G. Davis
Keyword(s):  
Lactic Acid ◽  
Growth Factors ◽  
Lactic Acid Bacteria ◽  
Gas Production ◽  
Small Extent ◽  
Nutritional Requirements ◽  
Malt Extract ◽  
Group Iii ◽  
Rate Of Growth ◽  
Accelerate Growth

1. Sucrose and maltose behaved like dextrose, only more specifically in relation to type, in acclerating the rate of growth of lactic acid bacteria in milk. Sucrose was greatly superior to maltose but was never superior to dextrose.2. Citrate was without significant effect.3. The sterilization of yeast and dextrose in the medium produced a medium superior to milk + separately heated yeast and dextrose for Streptococcus III. For other types marked differences were not observed.4. The plant extracts used were found to fall into the following order of ability to accelerate growth: yeast autolysed for 6 days, malt = beer wort, potato, alfalfa, carrot, tomato, clover, yeast autolysed for 2 days, and bean. Malt and beer wort were superior to yeast for some group III organisms.5. Malt extract and beer wort contain growth factors for some lactic acid bacteria that are not present, or are present only to a small extent in yeast.6. Alfalfa and clover appear to contain substances specifically stimulating gas production for group III types, especially the streptococci.7. Normal variations in the content of vitamins B1 and B2 and co-carboxylase in milk do not appear to affect the rate of growth of starter organisms.

scholarly journals Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chatchai Kaewpila ◽  
Pongsatorn Gunun ◽  
Piyawit Kesorn ◽  
Sayan Subepang ◽  
Suwit Thip-uten ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Acid Fermentation ◽  
Design Factor ◽  
Forage Sorghum ◽  
Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

scholarly journals Isolation and Identification of Lactobacillus Bacteria from Culled Hens Meat for Meat Biopreservator

2017 ◽  
Vol 2 (6) ◽  
pp. 518 ◽  
Author(s):  
Hendronoto Arnoldus W. Lengkey ◽  
Roostita Lobo Balia ◽  
Jan Alex Siwi ◽  
Bogdan A. Tasbac ◽  
Iulian Togoe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Agents ◽  
Carbon Sources ◽  
Gas Production ◽  
Poultry Meat ◽  
Indicator Organisms ◽  
Isolation And Identification ◽  
Lactobacillus Lactis ◽  
Mrs Broth

Using chemical bio-preservatives is being frowned at because of their probable adverse effects on the health of consumers. Isolation and identification of microorganisms from natural resources are an occurring process that have most powerful means for obtaining cultures and also have commercial purposes. The aim of this study was to get bio-preservatives from poultry meat, by isolation and then identification of lactic acid bacteria. Lactic acid bacteria do not pose any health risks to human, and are generally recognized as safe (GRAS) organisms. The lactobacillus were isolated from raw poultry meat by appropriate dilutions with NaCl fisiological, and the decimal dilution were mixed with MRS medium and then incubated at 370C for 48-72 h. Pure cultures were maintained in MRS broth agar at 40C for short term use. Thirty well-isolated colonies were picked up and transferred to MRS broth. Selection of strains was made in agreement with morphology, Gram-stain, viability during storage at 40C and antimicrobial activity, was found twenty isolate. The identification of the cultures was based on the characteristics of the lactobacilli as described in Bergey’s manual of determinative bacteriology, fermentation of different carbon sources, gas production from glucose, growth at different temperatures. For anti-biogram, the isolates were inoculated into MRS broth individually and incubated for 24h. The plates were incubated at 37oC overnight. Resistance was defined as the absence of a growth inhibition zone around the discs. Results indicated that 20 isolate of Lactic acid bacteria were identified: 3 isolates of Lactobacillus fermentum, 2 isolates of Lactobacillus paracasei ssp. paracasei, 5 isolates of Lactobacillus plantarum, 3 isolates of Lactobacillus rhamnosus, 2 isolates of Lactobacillus lactis ssp. lactis 1, and   5 isolates of  Lactobacillus lactis ssp. lactis 2. Characterization of the microbial metabolic product for antimicrobial agents reveals that lactic acid bacteria has responsibility for the inhibition of the indicator organisms, and can be  used as meat biopreservator. Keywords: isolation, identification, lactobacillus, poultry meat, biopreservator.

scholarly journals The ecological cleanliness of milk and products of its processing when using the sorption-probiotic supplement in the diet of cows

2020 ◽  
Vol 27 ◽  
pp. 00006
Author(s):  
Vasily E. Ulitko ◽  
Svetlana P. Lifanova ◽  
Lidia A. Pykhtina ◽  
Oksana E. Erisanova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Dry Matter ◽  
The Body ◽  
Environmental Friendliness ◽  
Natural Mineral ◽  
Group Iii ◽  
Ulyanovsk Region ◽  
Efficiency And Productivity

In the study, in the conditions of the dairy complex of the agricultural Firm Tetyushskoe in the Ulyanovsk region, five groups of cows (26 heads per group) were fed according to detailed standards. Cows of groups II, III, IV and V were fed a new sorption-probiotic Supplement (SPD) Biopinnular at a dose of 0.25; 0.50; 0.75 and 1.00 % of dry matter. SPD was made from the natural mineral diatomite (sorbent) and probiotic microbiota (Bacillus subtilius). Such a formulation reduces impact on the body of endo- and exotoxins, in the digestive tract inhibits the development of pathogenic and stimulates the proliferation of lactic acid bacteria and bifidobacteria, enhances the digestibility and assimilation of nutrients, for exceeds efficiency and productivity of cows, improve the sustainability of milk and its products. On 100 EKE fed, 7.88, 12.54, 3.73 and 3.48 % more milk was obtained from cows of the experimental groups than from control cows (63.86 kg). The highest efficiency of the diet was observed in group III. The SPD corrects the environmental friendliness of milk and its processing products. The concentration of Pb and Cd in them did not exceed the MPC and was dependent on the dose of the fed Supplement. The least effective dose for reducing ecotoxicants in products was 0.25 %. Therefore, to increase the efficiency of the diet and reduce ecotoxicants content in dairy products, it is advisable to use SPD in diets at a dose of 0.50 % of dry matter.

scholarly journals Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region

2005 ◽  
Vol 72 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Cisem Bulut ◽  
Hatice Gunes ◽  
Burcu Okuklu ◽  
Sebnem Harsa ◽  
Sevda Kilic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Lactic Acid Production ◽  
Skim Milk ◽  
Gas Production ◽  
Central Anatolia ◽  
Rrna Gene ◽  
Ph Change ◽  
Gram Staining

Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates were selected and identified by using both phenotypic and molecular methods. Phenotypic identification included curd formation from skim milk, catalase test, Gram staining and light microscopy, growth at different temperatures and salt concentrations, arginine hydrolysis, gas production from glucose, and carbohydrate fermentation. Molecular identification was based on the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the 16S rRNA gene-ITS (internally transcribed spacer) region. By combining the phenotypic and molecular identification results, isolates belonging to each of the following genera were determined at species or subspecies level: 54 Lactococcus lactis subsp. lactis, 21 Enterococcus faecium, 3 Ec. faecalis, 2 Ec. durans, 10 Ec. sp., 15 Lactobacillus paracasei subsp. paracasei, and 2 Lb. casei strains. Technological characterisation was also performed by culturing each of the strains in UHT skim milk, and by monitoring pH change and lactic acid production at certain time intervals through the 24 h incubation. Results of the technological characterisation indicated that 33% of the isolates (35 strains) were capable of lowering the pH of UHT milk below 5·3 after 6 h incubation at 30 °C. Thirty four of these strains were Lc. lactis subsp. lactis, and only one was an Ec. faecium strain.

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