scholarly journals Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient

1999 ◽  
Vol 65 (2) ◽  
pp. 599-605 ◽  
Author(s):  
Jørgen J. Leisner ◽  
Bruno Pot ◽  
Henrik Christensen ◽  
Gulam Rusul ◽  
John E. Olsen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Benzoic Acid ◽  
Sodium Dodecyl ◽  
Cell Protein ◽  
Protein Patterns ◽  
Food Ingredient ◽  
Acid Product ◽  
Sds Page

ABSTRACT Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg−1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified asLactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis,Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to theLactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between theL. casei/Pediococcus group and the Weissellagroup and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682.

Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil

2015 ◽  
Vol 83 (1) ◽  
pp. 115-124 ◽  
Author(s):  
Fabricio L Tulini ◽  
Nolwenn Hymery ◽  
Thomas Haertlé ◽  
Gwenaelle Le Blay ◽  
Elaine C P De Martinis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Activity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Fermented Milk ◽  
Antimicrobial Activities ◽  
Penicillium Expansum ◽  
Streptococcus Uberis ◽  
Sds Page

Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.

scholarly journals Microbiology of Chili Bo, a Popular Malaysian Food Ingredient

1997 ◽  
Vol 60 (10) ◽  
pp. 1235-1240 ◽  
Author(s):  
JØRGEN J. LEISNER ◽  
GULAM RUSUL ◽  
BEE WAH WEE ◽  
HUEY CHERN BOO ◽  
KHARIDAH MUHAMMAD
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Benzoic Acid ◽  
Low Temperatures ◽  
Bacillus Pumilus ◽  
The Other ◽  
Food Ingredient ◽  
Acid Product ◽  
Plate Counts ◽  
Staphylococcus Spp

The predominant microbial flora of a specific Malaysian food ingredient, chili bo (containing 9% ground dried chilies, 0.6% acetic acid, and 5 to 10% cornstarch, wt/vol) stored for up to 25 days at 28°C without added benzoic acid (product A) and with 7,000 ppm of added benzoic acid (product B) was examined. Aerobic plate counts for both products were initially 6.2 to 6.5 log CFU/g increasing to 8.5 log CFU/g for product A after 4 days. Aerobic plate counts for product B did not increase during storage. Lactic acid bacteria (LAB) counts increased in product A from 4.8 log CFU/g to 8.3 log CFU/g and in product B from 2.1 log CFU/g to 7 .6 log CFU/g after 17 days. Growth of yeast occurred in product A. Both products exhibited spoilage after 1 to 2 days of storage at 28°C indicated as accumulation of gas bubbles. In addition surface growth of molds (product A) or whitish discoloration (product B) was observed later in storage. For product A the predominant isolates were LAB, Bacillus pumilus, Bacillus subtilis, Staphylococcus spp., and yeasts. B. pumilus and B. subtilis predominated initially whereas the other types of microorganisms predominated after 25 days of storage. B. pumilus and B. subtilis were also predominant in product B, but after 25 days of storage a homofermentative LAB was found in higher numbers (7.6 log CFU/g). Isolates of heterofermentative LAB but not homofermentative LAB or B. pumilus or B. subtilis were able to produce gas during growth in chili bo sterilized by autoclaving at l2l°C for 15 min. Growth of heterofermentative LAB, B. pumilus, and B. subtilis was inhibited by acidifying agents, a nisin-containing supernatant, or incubation at low temperatures.

A simple and rapid method for the differentiation and identification of thermophilic bacteria

2006 ◽  
Vol 52 (8) ◽  
pp. 753-758 ◽  
Author(s):  
Bin Liu ◽  
Hebin Li ◽  
Suijie Wu ◽  
Xiaobo Zhang ◽  
Lianhui Xie
Keyword(s):  
Hot Spring ◽  
Thermophilic Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Cell Protein ◽  
Protein Patterns ◽  
Simple Method ◽  
Whole Cell ◽  
Sds Page

In total, 170 strains of thermophilic bacteria were isolated from deep-sea hydrothermal fields in the Pacific Ocean and a hot spring in Xiamen of China. To facilitate the identification of thermophilic strains, sodium dodecyl sulfate – polyacrylamide gel electrophoresis (SDS–PAGE) of whole-cell proteins of these strains was first performed. The results showed that there exist four different protein patterns, indicating that the 170 strains might belong to four species or genera. The RAPD (random amplified polymorphic DNA) profiles of nine representative strains were consistent with those of SDS–PAGE. To further identify the species of the nine strains, their 16S rDNA sequences were analyzed. The results showed that the nine strains fell into four species of three genera, which was the same as revealed by SDS–PAGE. Therefore, SDS–PAGE of whole-cell proteins could be used as a rapid and simple method for the discrimination of thermophilic bacteria as the first step of species identification.Key words: thermophilic bacteria, SDS–PAGE, whole-cell protein, discrimination.

scholarly journals The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

2002 ◽  
Vol 68 (12) ◽  
pp. 6059-6069 ◽  
Author(s):  
Luc De Vuyst ◽  
Vincent Schrijvers ◽  
Spiros Paramithiotis ◽  
Bart Hoste ◽  
Marc Vancanneyt ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Lactobacillus Brevis ◽  
Cell Protein ◽  
Metabolite Formation ◽  
Carbohydrate Source ◽  
Glucose Accumulation ◽  
Almost All

ABSTRACT Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, and Weissella cibaria. This consortium seems to be unique for the Greek traditional wheat sourdoughs studied. Strains of the species W. cibaria have not been isolated from sourdoughs previously. No Lactobacillus pontis or Lactobacillus panis strains were found. An L. brevis-like isolate (ACA-DC 3411 t1) could not be identified properly and might be a new sourdough LAB species. In addition, fermentation capabilities associated with the LAB detected have been studied. During laboratory fermentations, all heterofermentative sourdough LAB strains produced lactic acid, acetic acid, and ethanol. Mannitol was produced from fructose that served as an additional electron acceptor. In addition to glucose, almost all of the LAB isolates fermented maltose, while fructose as the sole carbohydrate source was fermented by all sourdough LAB tested except L. sanfranciscensis. Two of the L. paralimentarius isolates tested did not ferment maltose; all strains were homofermentative. In the presence of both maltose and fructose in the medium, induction of hexokinase activity occurred in all sourdough LAB species mentioned above, explaining why no glucose accumulation was found extracellularly. No maltose phosphorylase activity was found either. These data produced a variable fermentation coefficient and a unique sourdough metabolite composition.

scholarly journals Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Xue Zhang ◽  
Shuai Zhang ◽  
Bijun Xie ◽  
Zhida Sun
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Radical Scavenging ◽  
Sds Page ◽  
Scavenging Rates

This study aimed to evaluate the influence of lactic acid bacteria fermentation on the physicochemical properties and antioxidant activity of chickpea yam milk. Four groups of chickpea milk were prepared through fermentation with lactic acid bacteria for quality and functionality improvement. Results indicate that the polysaccharide content of four samples declines during the fermentation process, and their infrared spectrums are similar with a slight difference in the transmittances of some characteristic bands. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles of four samples with 24 h fermentation showed a band disappearance in the range of 94.3 KDa and generation of many small-molecule peptides, revealing the protein degradation during fermentation. The moderate enzymatic hydrolysis had no adverse effect on the texture and color of the samples. A substantial increase in DPPH, ABTS radical scavenging rates, and FRAP value was observed after 12 h fermentation, especially the CPBY sample. The present results indicate that lactic acid bacteria fermentation can be used to improve the physicochemical properties of samples and enhance their antioxidant activity.

scholarly journals Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

2018 ◽  
Vol 5 (2) ◽  
pp. 20
Author(s):  
Febri Puska Padang ◽  
Osfar Sjofjan ◽  
Edhy Sudjarwo
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Crude Protein ◽  
Dry Matter ◽  
Laboratory Experiments ◽  
Proximate Analysis ◽  
Food Ingredient ◽  
Feed Ingredients ◽  
Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

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