Some potential beneficial properties of Lactocaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains

2021 ◽  
Author(s):  
Asli Akpinar ◽  
Oktay Yerlikaya
Keyword(s):  
Leuconostoc Mesenteroides ◽  
Raw Milk ◽  
Kefir Grains

Chemical and microbiological characterisation of kefir grains

2001 ◽  
Vol 68 (4) ◽  
pp. 639-652 ◽  
Author(s):  
GRACIELA L. GARROTE ◽  
ANALÍA G. ABRAHAM ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Escherichia Coli ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Acetic Acid Bacteria ◽  
Fermented Milk ◽  
The Other ◽  
Lactobacillus Kefir ◽  
Kefir Grains ◽  
Inhibitory Power ◽  
Different Sources

Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition. In contrast, protein and yeast content of AGK3 was higher than in the other grains. Although grain microflora comprised lactobacilli, lactococcus, acetic acid bacteria and yeast, we found an important difference regarding species. Lactococcus lactis subsp. lactis, Lactobacillus kefir, Lactobacillus plantarum, Acetobacter and Saccharomyces were present in all types of kefir grain. While Leuconostoc mesenteroides was only isolated from grains CIDCA AGK1 and Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus parakefir and Kluyveromyces marxianus were only isolated from CIDCA AGK2 grains. All grains produced acid products with pH between 3·5 and 4·0. The apparent viscosity of AGK1 fermented milk was greater than the product obtained with AGK4. All fermented milks had inhibitory power towards Escherichia coli but AGK1 and AGK2 supernatants were able to halt the bacterial growth for at least 25 h. Grain weight increment in AGK1, AGK2 and AGK3 during growth in milk did not show significant differences. Despite their fermenting activity, AGK4 grains did not increase their weight.

scholarly journals Water Kefir grain as a source of potent dextran producing lactic acid bacteria

2015 ◽  
Vol 69 (6) ◽  
pp. 595-604 ◽  
Author(s):  
Sladjana Davidovic ◽  
Miona Miljkovic ◽  
Dusan Antonovic ◽  
Mirjana Rajilic-Stojanovic ◽  
Suzana Dimitrijevic-Brankovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Microbial Consortium ◽  
Physiological And Biochemical Characteristics ◽  
Ft Ir ◽  
Kefir Grains ◽  
Physiological And Biochemical ◽  
Water Kefir ◽  
Ft Ir Spectroscopy

Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium. In this study, we have isolated lactic acid bacteria (LAB) from non-commercial water kefir grains (from Belgrade, Serbia) and screened for dextran production. Among twelve Lisolates threeproduced slime colonies on modified MRS (mMRS) agar containing sucrose instead of glucoseand were presumed to produce dextran. Three LABwere identified based on morphological, physiological and biochemical characteristics and 16S rRNA sequencing as Leuconostoc mesenteroides(strains T1 and T3) and Lactobacillus hilgardii (strain T5). The isolated strains were able to synthesize a substantial amount of dextran in mMRS broth containing 5% sucrose. Maximal yields (11.56, 18.00 and 18.46 g/l) were obtained after 16h, 20h and 32h for T1, T3 and T5, respectively. Optimal temperature for dextran production was 23oC for two Leuconostoc mesenteroides strains and 30oC for Lactobacillus hilgardii strain. The produced dextrans were identified based on paper chromatography while the main structure characteristics of purified dextranwere observed by FT-IR spectroscopy. Our study shows that water kefir grains are a natural source of potent dextranproducing LAB.

scholarly journals Isolation of a Leuconostoc mesenteroides Strain With Anti-Porcine Epidemic Diarrhea Virus Activities From Kefir Grains

2020 ◽  
Vol 11 ◽  
Author(s):  
Wan-Ping Chang-Liao ◽  
An Lee ◽  
Yu-Han Chiu ◽  
Hui-Wen Chang ◽  
Je-Ruei Liu
Keyword(s):  
Porcine Epidemic Diarrhea Virus ◽  
Leuconostoc Mesenteroides ◽  
Diarrhea Virus ◽  
Porcine Epidemic Diarrhea ◽  
Kefir Grains

Diversity of lactic acid bacteria isolated from AOC Salers cheese

2004 ◽  
Vol 71 (2) ◽  
pp. 231-244 ◽  
Author(s):  
Cécile Callon ◽  
Liliane Millet ◽  
Marie-Christine Montel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Leuconostoc Mesenteroides ◽  
Raw Milk ◽  
Molecular Techniques ◽  
Lactobacillus Paracasei ◽  
Strain Collection ◽  
Natural Microflora ◽  
Leuconostoc Pseudomesenteroides

The objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk Salers cheeses at the species and strain levels. The characterization of 381 strains isolated during ripening and various strain collections was investigated using physiological analysis and molecular techniques: Rep-PCR, species and genus specific amplifications and the sequence analysis of 16S rDNA for strain typing and taxonomic identification. The strains belonged to Lactobacillus plantarum, Lactobacillus paracasei, Lactococcus lactis, Lactococcus garviae, Enterococcus faecalis, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Streptococcus salivarius, Streptococcus millieri, Streptococcus macedonicus and Pediococcus pentosaceus. A wide phenotypic and genomic heterogeneity was observed within the different species (Lactobacillus plantarum, Lactobacillus paracasei and Leuconostoc mesenteroides) according to the origin and the time of ripening. The natural microflora was different from strain collection and each method must be combined to identify and characterize natural microflora. This study revealed the low selectivity of selective media used for the isolation of different groups of lactic acid bacteria except the Facultatively Heterofermentative lactobacilli medium selecting mesophile lactobacilli and SB medium selective for Enterococcus. The study reveals, for the first time, the microbial lactic acid bacteria community of Salers cheese and its diversity. A better knowledge of microbial flora will be useful to improve understanding of sensory quality of cheeses.

The mechanism of acceptor reactions of leuconostoc mesenteroides B-512f dextransucrase

1978 ◽  
Vol 60 (2) ◽  
pp. 433-445 ◽  
Author(s):  
J Robyt
Keyword(s):  
Leuconostoc Mesenteroides

Use of Raw Milk Persists Despite Rabies Scare

2006 ◽  
Vol 40 (11) ◽  
pp. 21
Author(s):  
JOHN R. BELL
Keyword(s):  
Raw Milk

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Encounter on a home-delivered raw milk route

2007 ◽  
Author(s):  
David Hilty Lind
Keyword(s):  
Raw Milk

Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

2020 ◽  
Author(s):  
Marita Vedovelli CARDOZO ◽  
Natalia NESPOLO ◽  
Tammy Chioda DELFINO ◽  
Camila Chioda de ALMEIDA ◽  
Lucas José Luduverio PIZAURO ◽  
...  
Keyword(s):  
Raw Milk ◽  
Infection Source ◽  
Raw Milk Cheese
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