scholarly journals Growth and lactic acid production by vaginal Lactobacillus acidophilus CRL 1259, and inhibition of uropathogenic Escherichia coli

2003 ◽  
Vol 52 (12) ◽  
pp. 1117-1124 ◽  
Author(s):  
María Silvina Juárez Tomás ◽  
Virginia S. Ocaña ◽  
Birgitt Wiese ◽  
María E. Nader-Macías
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Uropathogenic Escherichia Coli ◽  
Vaginal Lactobacillus

Inhibitory Activity of Cheese Whey Fermented with Kefir Grains

2011 ◽  
Vol 74 (1) ◽  
pp. 94-100 ◽  
Author(s):  
A. LONDERO ◽  
R. QUINTA ◽  
A. G. ABRAHAM ◽  
R. SERENO ◽  
G. DE ANTONI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Reaction Products ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Fermentation Products ◽  
E Coli ◽  
Kefir Grains

We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 107 to 1.17 × 107 CFU/ml and the level of yeasts from 2.05 × 106 to 4.23 × 106 CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms.

D-Lactic Acid Production from Xylose in Engineered Escherichia coli SZ470

2013 ◽  
Vol 641-642 ◽  
pp. 721-724
Author(s):  
Zhao Min Zheng ◽  
Tian Tian ◽  
Jin Hua Wang ◽  
Yong Ze Wang ◽  
Sheng De Zhou
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Shake Flask ◽  
Lactic Acid Production ◽  
Lactate Production ◽  
Pyruvate Decarboxylase ◽  
Genetically Engineered ◽  
Acetate Production ◽  
A Minor

WD100, knocked out adhE of Escherichia coli SZ470 and inserted ldhA into Escherichia coli WD01, was genetically engineered to utilize xylose. D-lactate production was investigated for shake flask cultures with xylose. In 64h WD100 produce 10.1g/L D-lactate in the shaking flask And it consumed 25g/L xylose during the ending of fermentation.This volumetric productivity with xylose is 0.14 g·L-1·h-1.Because of pyruvate decarboxylase (poxB) expressed in flask fermention,acetate production was up to 4.7g/L.Succinate,formate,ethanol was also produced as a minor product during fermentation.

scholarly journals Produksi Asam Laktat dari Fermentasi Limbah Cair Olahan Kelapa dengan Variasi Konsentrasi Inokulum Lactobacillus acidophilus

2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Ratna Ratna ◽  
Ulfa Triovanta ◽  
Darwin Darwin
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Liquid Waste ◽  
Total Suspended Solid ◽  
Strong Relationship ◽  
Suspended Solid ◽  
Continuous Systems ◽  
Inoculum Concentration

The aim of this research is to study the fermentation technique of coconut processed liquid waste by varying the inoculum concentration of Lactobacillus acidophilus bacteria for lactic acid production. This research was carried out in several steps, namely the first step was the inoculum cultivation process of Lactobacillus acidophilus bacteria, the second step was the fermentation process of coconut water with variations in the concentration of Lactobacillus acidophilus bacteria inoculum, namely 5%, 10% and 20%. Analysis of lactic acid products, pH, glucose, Total Dissolved Solid (TDS), Total Suspended Solid (TSS) and Volatile Suspended Solid (VSS). The variation in the concentration of Lactobacillus acidophilus bacteria inoculum 20% is the most optimum to produce total lactic acid for batch and continuous systems. The results of the correlation analysis for inoculum variations of 5%, 10% and 20% had a strong relationship with lactic acid production, decreased pH and decreased glucose levels. The greater the inoculum concentration, the greater the decrease in the TDS, TSS and VSS content.

scholarly journals Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen Leane NICOLESCU ◽  
Lavinia Claudia BURULEANU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Biomass Accumulation ◽  
Reducing Sugar ◽  
Fruit Juices ◽  
Cell Multiplication ◽  
Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

D-Lactic acid production from Cistus ladanifer residues: Co-fermentation of pentoses and hexoses by Escherichia coli JU15

2022 ◽  
Vol 177 ◽  
pp. 114519
Author(s):  
Júnia Alves-Ferreira ◽  
Florbela Carvalheiro ◽  
Luís C. Duarte ◽  
Ana R.P. Ferreira ◽  
Alfredo Martinez ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Cistus Ladanifer

scholarly journals Antimicrobial Activities of Five Strains Of Lactococcus Isolated from Beef Against Indicator Organisms of Public Health Significance

2016 ◽  
Vol 4 (10) ◽  
pp. 887 ◽  
Author(s):  
Olusegun Ayodele Olaoye
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Lactic Acid ◽  
Bacillus Cereus ◽  
Yersinia Enterocolitica ◽  
Acid Production ◽  
Antimicrobial Agents ◽  
Lactic Acid Production ◽  
Antimicrobial Activities ◽  
Indicator Organisms

Five strains of Lactococcus, including L. garviae K2, L. piscium SU4, L. lactis subsp. cremoris E22, L. plantarum L7 and L. lactis subsp. hordinae E91 were screened for production of antimicrobial agents. The strains were also analysed for antimicrobial activities against spoilage and pathogenic organisms, including Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Yersinia enterocolitica, Pseudomonas aeruginosa, Klebsiella pneumoniae, Listeria monocytogenes, Bacillus cereus and Pseudomonas fluorescens. Result revealed that L. piscium SU4, L. plantarum L7 and L. lactis subsp. cremoris E22 had lactic acid production (g/107 colony forming units, CFU) of 7.23, 7.20 and 7.19. The value of 6.83 recorded as lactic acid produced by L. garviae K2 was significantly different from those obtained for others. The highest acetic acid production (3.55 g/107 CFU) was recorded for L. garviae K2 while L. piscium SU4 had the lowest (2.99 g/107 CFU). L. lactis subsp. hordinae E91 had diacetyl production of 71.99 (µg/107 CFU), which was higher than those recorded for other Lactococcus strains. Test for antimicrobial activities showed that Escherichia coli NCTC 86, Yersinia enterocolitica NCTC 10460, Pseudomonas aeruginosa NCIMB 10848, Bacillus cereus NCTC 21113 and Pseudomonas flourescens recorded higher susceptibilities to the antimicrobial action of the Lactococcus strains than others; zones of inhibition of 5 mm and above were recorded for the indicator organisms compared to lower values (

Sign in / Sign up

Export Citation Format

Share Document