Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from Levilactobacillus brevis and Pediococcus claussenii – a comparative study with β-glucans from different sources

2021 ◽  
Author(s):  
W. Schlörmann ◽  
J. A. Bockwoldt ◽  
M. F. Mayr ◽  
S. Lorkowski ◽  
C. Dawczynski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Comparative Study ◽  
Binding Capacity ◽  
Fermentation Profile ◽  
Different Sources ◽  
Reducing Properties ◽  
Cholesterol Binding

β-glucans from the lactic acid bacteria L. brevis and P. claussenii as well as β-glucans from oat, barley, yeast, and curdlan were analyzed regarding their cholesterol-binding capacity, fermentation profile, and chemopreventive potential.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products

scholarly journals The size and shape of three water-soluble, non-ionic polysaccharides produced by lactic acid bacteria: A comparative study

2016 ◽  
Vol 142 ◽  
pp. 91-97 ◽  
Author(s):  
Marianne Øksnes Dalheim ◽  
Nina Bjørk Arnfinnsdottir ◽  
Göran Widmalm ◽  
Bjørn E. Christensen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Comparative Study ◽  
Water Soluble ◽  
Size And Shape

scholarly journals THE EFFECT OF CAMEL MILK WHEY PROTEINS ON LACTIC ACID BACTERIA ISOLATED FROM CAMEL AND COW MILKS IN EGYPT: A COMPARATIVE STUDY.

2018 ◽  
Vol 6 (2) ◽  
pp. 986-998
Author(s):  
Mariam Mohammed ◽  
◽  
MarwaHEl Gendy ◽  
AidaS Salem ◽  
WafaiZA Mikhail ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Comparative Study ◽  
Whey Proteins ◽  
Camel Milk ◽  
Milk Whey

scholarly journals Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
NETI YULIANA ◽  
Sumardi SUMARDI ◽  
EDO JATMIKO ◽  
MENTARI ROSALINE ◽  
MUHAMMAD IQBAL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Potato Starch ◽  
Carbon Sources ◽  
Starch Granules ◽  
The Hours ◽  
Fermentation Profile ◽  
High Production ◽  
Sweet Potato Starch

  Potentially lactic acid bacteria as a starter for EPS production from yellow sweet potato fermentation were determined. The fermentation profile and partial characteristics of isolated lactic acid bacteria were used as considerations. The fermentation of yellow sweet potato was performed in the back-slopping and spontaneous procedure and was paid attention to the hours of 0, 24, 48, and 72.  The results showed that the 72 hours of fermentation was found to have the highest EPS metabolites, the number of a LAB, the total lactic acid, and the lowest pH. The 72 hours of fermentation also seemed to cause a significant change in the sweet potato starch granules morphology.   The potential starter, therefore, can be taken from the yellow sweet potato fermentation either spontaneously or by a back-slopping method, at 72 hours. From the sixty selected LAB, the 34 strains showed an ability to produce EPS. Among these, eight strains exhibited the potential high production of  EPS.  They were capable of growth on 28-45C and exhibited tolerance to 3-4% NaCl. The favorable carbon sources for the growth and production of EPS were isolated dependent.

scholarly journals Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

2019 ◽  
Vol 12 (6) ◽  
pp. 823-829 ◽  
Author(s):  
Chandra Utami Wirawati ◽  
Mirnawati Bachrum Sudarwanto ◽  
Denny Widaya Lukman ◽  
Ietje Wientarsih ◽  
Eko Agus Srihanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spontaneous Fermentation ◽  
Lactobacillus Pentosus ◽  
Gene Sequence Analysis ◽  
West Sumatra ◽  
Fermentation Profile ◽  
Carbohydrate Fermentation ◽  
Abundance And Diversity ◽  
Different Origins

Aim: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Materials and Methods: Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. Results: This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. Conclusion: Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.

scholarly journals Characterization of a Novel LysM Domain from Lactobacillus fermentum Bacteriophage Endolysin and Its Use as an Anchor To Display Heterologous Proteins on the Surfaces of Lactic Acid Bacteria

2010 ◽  
Vol 76 (8) ◽  
pp. 2410-2418 ◽  
Author(s):  
Shumin Hu ◽  
Jian Kong ◽  
Wentao Kong ◽  
Tingting Guo ◽  
Mingjie Ji
Keyword(s):  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fluorescent Protein ◽  
Binding Capacity ◽  
Surface Display ◽  
Lactobacillus Fermentum ◽  
Display System ◽  
C Terminus ◽  
Bacteriophage Endolysin

ABSTRACT The endolysin Lyb5, from Lactobacillus fermentum temperate bacteriophage φPYB5, showed a broad lytic spectrum against Gram-positive as well as Gram-negative bacteria. Sequence analysis revealed that the C terminus of the endolysin Lyb5 (Ly5C) contained three putative lysin motif (LysM) repeat regions, implying that Ly5C was involved in bacterial cell wall binding. To investigate the potential of Ly5C for surface display, green fluorescent protein (GFP) was fused to Ly5C at its N or C terminus and the resulting fusion proteins were expressed in Escherichia coli. After being mixed with various cells in vitro, GFP was successfully displayed on the surfaces of Lactococcus lactis, Lactobacillus casei, Lb. brevis, Lb. plantarum, Lb. fermentum, Lb. delbrueckii, Lb. helveticus, and Streptococcus thermophilus cells. Increases in the fluorescence intensities of chemically pretreated L. lactis and Lb. casei cells compared to those of nonpretreated cells suggested that the peptidoglycan was the binding ligand for Ly5C. Moreover, the pH and concentration of sodium chloride were optimized to enhance the binding capacity of GFP-Ly5C, and high-intensity fluorescence of cells was observed under optimal conditions. All results suggested that Ly5C was a novel anchor for constructing a surface display system for lactic acid bacteria (LAB). To demonstrate the applicability of the Ly5C-mediated surface display system, β-galactosidase (β-Gal) from Paenibacillus sp. strain K1, replacing GFP, was functionally displayed on the surfaces of LAB cells via Ly5C. The success in surface display of GFP and β-Gal opened up the feasibility of employing the cell wall anchor of bacteriophage endolysin for surface display in LAB.

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