Isolation and characterization of antifungal compound from Lactobacillus plantarum KCC-10 from forage silage with potential beneficial properties

2013 ◽  
Vol 115 (5) ◽  
pp. 1172-1185 ◽  
Author(s):  
M. Valan Arasu ◽  
M.-W. Jung ◽  
S. Ilavenil ◽  
M. Jane ◽  
D.-H. Kim ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Antifungal Compound ◽  
Isolation And Characterization

scholarly journals Isolation and characterization of Lactobacillus plantarum BLS29 as a potential probiotic starter culture for pork sausage production

2015 ◽  
Vol 9 (32) ◽  
pp. 1887-1895 ◽  
Author(s):  
Senter Luciana ◽  
Queiroz Pereira Jamile ◽  
Alano Vieira Manoela ◽  
Maria Zandonai Michielin Eliane ◽  
Cesar Tondo Eduardo
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Pork Sausage ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

2015 ◽  
Vol 65 (4) ◽  
pp. 269-279 ◽  
Author(s):  
Ji Wang ◽  
Xiao Zhao ◽  
Zheng Tian ◽  
Congcong He ◽  
Yawei Yang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Citrate Metabolism-Deficient Mutants in Lactobacillus plantarum IFO 3070

1991 ◽  
Vol 62 (12) ◽  
pp. 1142-1148
Author(s):  
Shouji NAKAMURA ◽  
Taku MIYAMOTO ◽  
Masatoshi IZUMIMOTO ◽  
Kei KATAOKA
Keyword(s):  
Lactobacillus Plantarum ◽  
Isolation And Characterization ◽  
Citrate Metabolism

scholarly journals Isolation and characterization of Lactobacillus microflora from homemade white sheep’s milk cheeses during ripening

2021 ◽  
pp. 79-82
Author(s):  
S. Stojanovski ◽  
G. Cilev ◽  
B. Trajanoska
Keyword(s):  
Lactobacillus Plantarum ◽  
Ribosomal Rna ◽  
Lactobacillus Curvatus ◽  
Specific Primers ◽  
Maturation Period ◽  
Cheese Ripening ◽  
Isolation And Characterization ◽  
White Cheese ◽  
Lactobacillus Spp

Abstract. The Lactobacillus microflora of white cheese made from sheep’s milk was studied during the maturation period of 10 to 100 days in the basement at a temperature of 10-12°C. Eight samples from different stages of natural white cheese ripening were taken for testing. A total of 28 strains were isolated and identified as Lactobacillus spp. based on their growth, gram-stain activity, catalase and oxidase. Their affiliation to this genus was confirmed by PCR with genus specific primers, 16S ribosomal RNA. The results show that in the early stages of cheese ripening (5th-6th, 10-39 day) the most commonly found species are: Lactobacillus plantarum and Lactobacillus curvatus, while in later stages of the cheese ripening (7th-10th, 40-80 day), the following species are found: Lactobacillus plantarum and Lactobacillus paracasei subsp. Paracasei.

Isolation and characterization of a proteinaceous antifungal compound fromLactobacillus plantarumYML007 and its application as a food preservative

2013 ◽  
Vol 57 (1) ◽  
pp. 69-76 ◽  
Author(s):  
I. Ahmad Rather ◽  
B.J. Seo ◽  
V.J. Rejish Kumar ◽  
U.-H. Choi ◽  
K.-H. Choi ◽  
...  
Keyword(s):  
Antifungal Compound ◽  
Food Preservative ◽  
Isolation And Characterization

Purification and Characterization of Antifungal δ-Dodecalactone from Lactobacillus plantarum AF1 Isolated from Kimchi

2011 ◽  
Vol 74 (4) ◽  
pp. 651-657 ◽  
Author(s):  
E. J. YANG ◽  
Y.-S. KIM ◽  
H. C. CHANG
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
High Performance ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatographic Retention ◽  
Antifungal Compound ◽  
Yeast Strains ◽  
Organoleptic Characteristics

The aim of this study was to purify and identify an antifungal compound from Lactobacillus plantarum AF1, which was isolated from kimchi. The antifungal compound was purified by solid-phase extraction and recycling preparative high-performance liquid chromatography, and its structure was elucidated by using gas chromatography–mass spectrometry (GC-MS). The active compound from L. plantarum AF1 was confirmed to be δ-dodecalactone (molecular weight, 198.3) by comparison of its gas chromatographic retention time with the mass spectrum of standard δ-dodecalactone. The MICs of δ-dodecalactone against various fungi and bacteria ranged from 350 to 6,250 μg/ml. δ-Dodecalactone showed strong antifungal activity against molds Aspergillus flavus, A. fumigatus, A. petrakii, A. ochraceus, A. nidulans, and Penicillium roqueforti. The three tested yeast strains of Candida albicans were more resistant than the molds. Antibacterial activity was evident but less potent than the antifungal activity. δ-Dodecalactone produced pleasurable (fruity) organoleptic characteristics. The results indicate the potential of the δ-dodecalactone produced by L. plantarum AF1 as a biopreservative and flavoring compound, as well as a biosafe remedy for candidiasis.

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