scholarly journals In vitro studies of adhesion properties of six lactic acid bacteria isolated from the longevous population of China

RSC Advances ◽  
2020 ◽  
Vol 10 (41) ◽  
pp. 24234-24240
Author(s):  
Chengran Guan ◽  
Xuan Chen ◽  
Xinrong Jiang ◽  
Ruifeng Zhao ◽  
Yuan Yuan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
In Vitro Studies ◽  
Adhesion Properties

Adhesion related activities of six lactic acid bacteria were detected. This study will be beneficial to examine the characteristics of these strains used as probiotics in dairy products.

scholarly journals Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

2020 ◽  
Vol 47 (2) ◽  
pp. 119-129
Author(s):  
Mirjana Grujović ◽  
Katarina Mladenović ◽  
Ljiljana Čomić
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Starter Cultures ◽  
Processing Conditions ◽  
Dairy Processing ◽  
Nacl Concentration ◽  
Different Temperatures

In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus lactis subsp. lactis biovar. diacetylactis five isolates were better in acidic pH, while the growth of Enterococcus isolates (E. durans, E. faecium, and E. faecalis) was better in basic pH, at 37 °C. At 4 °C after 24 h, none of the tested bacteria showed growth. Since the autochthonous isolates were tolerant to a tested range of dairy processing conditions, further studies need to include the characterization of enzymatic activity of selected isolates, as well as the ability to use these isolates like starter cultures or food supplements in dairy or non-dairy products.

scholarly journals Impact of coffee silverskin on in-vitro viability of kefir culture during storage

Mljekarstvo ◽  
2021 ◽  
Vol 72 (1) ◽  
pp. 22-32
Author(s):  
Sine Ozmen-Togay ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Storage Period ◽  
In Vitro Digestion ◽  
Coffee Bean ◽  
Coffee Silverskin ◽  
Probiotic Dairy Products

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

scholarly journals In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products

2014 ◽  
Vol 7 (6) ◽  
Author(s):  
Hooshang Niazi Amraii ◽  
Hamid Abtahi ◽  
Parvaneh Jafari ◽  
Hamid Reza Mohajerani ◽  
Mohammad Reza Fakhroleslam ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
In Vitro Study ◽  
Vitro Study ◽  
Probiotic Lactic Acid Bacteria ◽  
Traditional Dairy Products

scholarly journals Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Maria Luisa Scatassa ◽  
Raimondo Gaglio ◽  
Cinzia Cardamone ◽  
Giusi Macaluso ◽  
Luigi Arcuri ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Innovative Approach ◽  
Uht Milk ◽  
Experimental Trials ◽  
Cheese Production

<em>Listeria monocytogenes</em> is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocinlike inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven <em>in vitro</em> anti-<em>Listeria</em> activity, could provide an innovative approach to control <em>L. monocytogenes</em>; however, this application needs to be evaluated <em>in vivo</em>. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of <em>L. monocytogenes</em> in three different experimental trials. First, raw and UHT milk were inoculated with LAB strains alone, and LAB strains mixed with <em>L. monocytogenes</em>. Second, mini-cheeses containing LAB and/or <em>L. monocytogenes</em> were produced. Third, two traditional Sicilian cheeses inoculated with a multi-strain LAB mixture combined with <em>L. monocytogenes</em> were produced. The addition of BLIS produced by LAB to milk and in mini-cheese production was unable to inhibit the growth of <em>L. monocytogenes</em>. However, an anti-<em>Listeria</em> effect was observed in the <em>Pecorino Siciliano</em> cheeses, where, after 15 days of ripening, the cheeses with added LAB had fewer <em>L. monocytogenes</em> compared to the control cheeses with no added LAB, while in the <em>Vastedda della valle del Belìce</em> cheeses, the multi-strain LAB mixture completely prevented the growth of <em>L. monocytogenes</em>.

Screening of antifungal lactic acid bacteria as bioprotective cultures in yogurts and whey beverage

2021 ◽  
Author(s):  
Rihua Xu ◽  
Ren Sa ◽  
Junwei Jia ◽  
Lanlan Li ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Fungal Growth ◽  
Storage Period ◽  
Industrial Applications ◽  
In Vitro Tests ◽  
In Situ Tests

The demand for “preservative-free” food products is rising, and biopreservation seems to be a potential alternative to replace or reduce the use of chemical preservatives. This study’s objective was to assess the antifungal activity of lactic acid bacteria (LAB) (n = 98) and the efficacy and applicability of the chosen bioprotective cultures against fungal spoilers in dairy products. First, 14 strains of antifungal strains were preliminarily screened by in vitro tests against Pichia pastoris D3, Aspergillus niger D1, Geotrichum candidum N1, Kluyveromyces marxianus W1, and Penicillium chrysogenum B1 and validated by challenge tests in yogurts, indicating that the fungal-inhibiting activity of LAB was species specific and yogurts fermented with antifungal LAB cultures were more effective in extending the shelf life. Secondly, the chosen 14 LAB strains were identified by the 16SrDNA sequence analysis and carbohydrate fermentation test. The results were as follows: 9 strains were Lactobacillus plantarum , 3 were Lactobacillus paracasei , 1 was Enterococus faecium , and 1 was Lactobacillus rhamnosus. Among them, active L. plantarum N7 was the chosen and studied factor that affects the antifungal activity using the response surface methodology (RSM). Finally, in situ tests were conducted to validate the activity of L. plantarum N7 in actual dairy products (whey beverage). Physicochemical and microbial indices of whey beverage during storage period exhibited that antifungal L. plantarum N7 could slow the fungal growth and be candidates of interest for industrial applications.

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