scholarly journals DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

2007 ◽  
Vol 73 (23) ◽  
pp. 7697-7702 ◽  
Author(s):  
Vethachai Plengvidhya ◽  
Fredrick Breidt ◽  
Zhongjing Lu ◽  
Henry P. Fleming
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Fingerprinting ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Identification Methods ◽  
Lactobacillus Paraplantarum ◽  
Low Salt ◽  
Biochemical Identification ◽  
Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

scholarly journals Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

2009 ◽  
Vol 61 (3) ◽  
pp. 395-406 ◽  
Author(s):  
Amarela Terzic-Vidojevic ◽  
Milica Nikolic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
M. Busarcevic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Cow’S Milk ◽  
The Caucasus ◽  
Cow's Milk ◽  
Lactobacillus Paraplantarum ◽  
Leuconostoc Pseudomesenteroides

A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

1971 ◽  
Vol 34 (11) ◽  
pp. 521-525 ◽  
Author(s):  
J. R. Stamer ◽  
B. O. Stoyla ◽  
B. A. Dunckel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Sensitive Species ◽  
Ph Values ◽  
Generation Times ◽  
Effects Of Ph ◽  
Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

scholarly journals Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

2011 ◽  
Vol 63 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Natasa Jokovic ◽  
Maja Vukasinovic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
L. Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Leuconostoc Mesenteroides ◽  
Streptococcus Thermophilus ◽  
Predominant Species ◽  
Lactobacillus Paraplantarum ◽  
Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

Resistance and Sensitivity of Meat Lactic Acid Bacteria to Antibiotics

1987 ◽  
Vol 50 (9) ◽  
pp. 737-740 ◽  
Author(s):  
CARMEN AMETRANO VIDAL ◽  
D. L. COLLINS-THOMPSON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Population Studies ◽  
Tetracycline Resistance ◽  
Lactobacillus Brevis ◽  
Polymyxin B ◽  
Raw Meat ◽  
Resistant Population ◽  
Resistant Strains

Sixty-seven strains of lactic acid bacteria (LAB) isolated from raw ground pork and beef were studied. Morphological and biochemical studies enabled the strains to be classified in four broad groups. These were atypical streptobacteria, Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides. Antibiotic resistance/sensitivity patterns of these strains to 17 common antibiotics are reported. All 67 strains were sensitive to penicillin, ampicillin, cephaloridine and erythromycin. Most strains were resistant to cloxacillin, methicillin, gentamicin, kanamycin, neomycin, streptomycin, tetracycline, polymyxin B, colistin, novobiocin, and bacitracin. Most strains were sensitive to chloramphenicol and rifampin. MIC studies on tetracycline and chloramphenicol resistant strains showed them to be highly resistant. Population studies of LAB in raw meat were shown to vary in tetracycline resistance (12–58% of total LAB as measured by MRS).

scholarly journals Viability of Lactobacillus paraplantarum DSM 14485 in human gastrointestinal tract and its molecular and biochemical identification after fermented vegetable consumption

2012 ◽  
Vol 21 (2) ◽  
pp. 182-196 ◽  
Author(s):  
Marja Tuulikki Tamminen ◽  
Arthur C. Ouwehand ◽  
Maarit Mäki ◽  
Tiina Joutsjoki ◽  
Marietta Sjöblom ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Vegetable Consumption ◽  
Human Gastrointestinal Tract ◽  
Lactobacillus Paraplantarum ◽  
Probiotic Lactobacillus ◽  
Biochemical Identification ◽  
Double Blinded

Abstract In this study the viability of a potentially probiotic Lactobacillus paraplantarum DSM 14485 in the intestinal tract of 22 healthy test subjects was qualitatively assessed in a randomised double blinded cross-over study design lasting 2 x 4 weeks (interventions I and II) with a 4-week washout period. The subjects were given in their diet either spontaneously fermented vegetables (SF) or vegetables fermented by starter bacteria which contained  Lb. paraplantarum DSM 14485 (P). The numbers of lactic acid bacteria (LAB) in fecal samples were at the level of 105 cfu g-1 in both groups. The presence of Lb. paraplantarum DSM 14485 was confirmed by biochemical and molecular methods. We were able to show that Lb. paraplantarum DSM 14485, isolated from spontaneously fermented cucumbers, was viable in the intestine of ten test subjects after taking P-diet when the numbers of LAB were sufficiently high in the product.

Depletion of Sodium Nitrite by Lactic Acid Bacteria Isolated from Vacuum-Packed Bologna

1981 ◽  
Vol 44 (8) ◽  
pp. 593-595 ◽  
Author(s):  
D. L. COLLINS-THOMPSON ◽  
G. RODRIGUEZ LOPEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gamma Radiation ◽  
Sodium Nitrite ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Nitrite Reduction ◽  
Residual Nitrite ◽  
Brochothrix Thermosphacta ◽  
Different Strains

Different strains of lactic acid bacteria isolated from bologna were inoculated into APT broth and vacuum-packed bologna sterilized by gamma radiation. Broth cultures of Leuconostoc mesenteroides reduced nitrite levels at 5 and 15 C at a greater rate than Lactobacillus plantarum and Lactobacillus viridescens. Brochothrix thermosphacta and Lactobacillus brevis reduced nitrite at rates similar to the uninoculated broth. Similar nitrite reduction rates were noted with the same organisms in the inoculated packs of bologna at 5 C. Residual nitrite losses in the bologna by action of the lactic acid bacteria was estimated to be 30%.

Influence of sodium nitrite, temperature, and lactic acid bacteria on the growth of Brochothrix thermosphacta under anaerobic conditions

1980 ◽  
Vol 26 (12) ◽  
pp. 1416-1421 ◽  
Author(s):  
D. L. Collins-Thompson ◽  
G. Rodriguez Lopez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Storage Period ◽  
Lactobacillus Brevis ◽  
Anaerobic Conditions ◽  
Two Factors ◽  
Brochothrix Thermosphacta ◽  
Incubation Temperatures ◽  
Growth Experiments

In commercial vacuum-packed bologna, growth of Brochothrix thermosphacta was limited at 5 °C during a 4-week storage period. Factors controlling the growth of this organism were associated in part with certain lactobacilli isolated from the meat. The lactic acid bacteria associated with the decline of B. thermosphacta and overall spoilage of vacuum-packed bologna were isolated and identified. The principal organisms were Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, Lactobacillus viridescens, Leuconostoc mesenteroides, and certain streptococci. In associated growth experiments with B. thermosphacta at 5 and 15 °C, L. brevis and L. plantarum showed the greatest antagonism towards the Brochothrix species. Studies with changes in incubation temperatures (5 or 15 °C) or nitrite levels (0–50 μg/mL) indicated that these two factors influence the antagonism but were minorcompared with the influence of the lactic acid bacteria.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Potential use of lactic acid bacteria Leuconostoc mesenteroides as a probiotic for the removal of Pb(II) toxicity

2017 ◽  
Vol 55 (4) ◽  
pp. 296-303 ◽  
Author(s):  
Young-Joo Yi ◽  
Jeong-Muk Lim ◽  
Suna Gu ◽  
Wan-Kyu Lee ◽  
Eunyoung Oh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Potential Use
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