scholarly journals Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

2004 ◽  
Vol 70 (4) ◽  
pp. 1883-1894 ◽  
Author(s):  
Luca Cocolin ◽  
Kalliopi Rantsiou ◽  
Lucilla Iacumin ◽  
Rosalinda Urso ◽  
Carlo Cantoni ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Storage Temperature ◽  
Bacterial Species ◽  
Debaryomyces Hansenii ◽  
Molecular Methods ◽  
Uncultured Bacterium ◽  
Dna And Rna

ABSTRACT In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characterize populations of lactic acid bacteria (LAB). The microbial profile of fresh sausages was monitored from the production day to the 10th day of storage at 4°C. Samples were collected on days 0, 3, 6, and 10, and culture-dependent and -independent methods of detection and identification were applied. Traditional plating and isolation of LAB strains, which were subsequently identified by molecular methods, and the application of PCR-denaturing gradient gel electrophoresis (DGGE) to DNA and RNA extracted directly from the fresh sausage samples allowed the study in detail of the changes in the bacterial and yeast populations during storage. Brochothrix thermosphacta and Lactobacillus sakei were the main populations present. In particular, B. thermosphacta was present throughout the process, as determined by both DNA and RNA analysis. Other bacterial species, mainly Staphylococcus xylosus, Leuconostoc mesenteroides, and L. curvatus, were detected by DGGE. Moreover, an uncultured bacterium and an uncultured Staphylococcus sp. were present, too. LAB strains isolated at day 0 were identified as Lactococcus lactis subsp. lactis, L. casei, and Enterococcus casseliflavus, and on day 3 a strain of Leuconostoc mesenteroides was identified. The remaining strains isolated belonged to L. sakei. Concerning the yeast ecology, only Debaryomyces hansenii was established in the fresh sausages. Capronia mansonii was initially present, but it was not detected after the first 3 days. At last, L. sakei isolates were characterized by randomly amplified polymorphic DNA PCR and repetitive DNA element PCR. The results obtained underlined how different populations took over at different steps of the process. This is believed to be the result of the selection of the particular population, possibly due to the low storage temperature employed.

scholarly journals Draft Genome Sequences of Fructobacillus fructosus DPC 7238 and Leuconostoc mesenteroides DPC 7261, Mannitol-Producing Organisms Isolated from Fructose-Rich Honeybee-Resident Flowers on an Irish Farm

2020 ◽  
Vol 9 (50) ◽  
Author(s):  
Pradip V. Behare ◽  
Syed Azmal Ali ◽  
Olivia McAuliffe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Bacterial Species ◽  
Draft Genome ◽  
Sugar Alcohol ◽  
Genome Sequences ◽  
Content Type

Certain bacterial species, including some fructophilic lactic acid bacteria, are known to naturally produce the sugar alcohol mannitol. Here, we announce the draft genome sequences of the mannitol-producing organisms Fructobacillus fructosus DPC 7238 and Leuconostoc mesenteroides DPC 7261, which were isolated from fructose-rich honeybee-resident flowers found on an Irish farm.

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

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.

Autoinducer-2–like Activity in Lactic Acid Bacteria Isolated from Minced Beef Packaged under Modified Atmospheres

2011 ◽  
Vol 74 (4) ◽  
pp. 631-635 ◽  
Author(s):  
VASILIKI A. BLANA ◽  
AGAPI I. DOULGERAKI ◽  
GEORGE-JOHN E. NYCHAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Modified Atmospheres ◽  
Autoinducer 2 ◽  
Meat Spoilage ◽  
Minced Beef ◽  
Biosensor Strain

Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from minced beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)–like activity under certain growth conditions. Cell-free meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2–like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1−, sensor 2+) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2–like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2–like activity. The AI-2–like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C and at the initial and middle stages of storage at chill temperatures (0 and 5°C). The tested CFME samples displayed low AI-2–like activity and inhibited AI-2 activity regardless of the indigenous bacterial populations. The LAB isolated during meat spoilage exhibited AI-2–like activity, whereas the LAB strains retrieved depended on storage time and temperature. The production of AI-2–like molecules may affect the dominance of different bacterial strains during storage. The results provide a basis for further research concerning the effect of storage temperature on the expression of genes encoding AI-2 activity and on the diversity of the ephemeral bacterial population.

scholarly journals Ethylphenol Formation byLactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols

2018 ◽  
Vol 84 (17) ◽  
Author(s):  
Laura Santamaría ◽  
Inés Reverón ◽  
Félix López de Felipe ◽  
Blanca de las Rivas ◽  
Rosario Muñoz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Alcoholic Beverages ◽  
Genetic Identification ◽  
Detection Methods ◽  
Fermented Foods ◽  
Content Type ◽  
Volatile Phenol ◽  
Off Flavors

ABSTRACTEthylphenols are strong odorants produced by microbial activity that are described as off flavors in several foods.Lactobacillus plantarumis a lactic acid bacterial species able to produce ethylphenols by the reduction of vinylphenols during the metabolism of hydroxycinnamic acids. However, the reductase involved has not been yet uncovered. In this study, the involvement in vinylphenol reduction of a gene encoding a putative reductase (lp_3125) was confirmed by the absence of reduction activity in the Δlp_3125knockout mutant. The protein encoded bylp_3125, VprA, was recombinantly produced inEscherichia coli. VprA was assayed against vinylphenols (4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol), and all were reduced to their corresponding ethylphenols (4-ethylphenol, 4-ethylcatechol, and 4-ethylguaiacol). PCR and high-performance liquid chromatography (HPLC) detection methods revealed that the VprA reductase is not widely distributed among the lactic acid bacteria studied and that only the bacteria possessing thevprAgene were able to produce ethylphenol from vinylphenol. However, all the species belonging to theL. plantarumgroup were ethylphenol producers. The identification of theL. plantarumVprA protein involved in hydroxycinnamate degradation completes the route of degradation of these compounds in lactic acid bacteria.IMPORTANCEThe presence of volatile phenols is considered a major organoleptic defect of several fermented alcoholic beverages. The biosynthesis of these compounds has been mainly associated withBrettanomyces/Dekkerayeasts. However, the potential importance of lactic acid bacteria in volatile phenol spoilage is emphasized by reports describing a faster ethylphenol production by these bacteria than by yeasts. The genetic identification of the bacterial vinylphenol reductase involved in volatile phenol production provides new insights into the role of lactic acid bacteria in the production of these off flavors. The development of a molecular method for the detection of ethylphenol-producing bacteria could be helpful to design strategies to reduce the bacterial production of vinylphenols in fermented foods.

scholarly journals THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT

2018 ◽  
Vol 11 (13) ◽  
pp. 84
Author(s):  
Yuni Trisnawita ◽  
Jansen Silalahi ◽  
Siti Morin Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Storage Condition ◽  
Significant Loss ◽  
Viability Test ◽  
Probiotic Product ◽  
De Man

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

scholarly journals Evaluation of the Efficiency of Ethanol Precipitation and Ultrafiltration on the Purification and Characteristics of Exopolysaccharides Produced by Three Lactic Acid Bacteria

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Manel Ziadi ◽  
Taroub Bouzaiene ◽  
Sana M’Hir ◽  
Kaouther Zaafouri ◽  
Ferid Mokhtar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Ftir Analysis ◽  
Molecular Weights ◽  
Molar Ratios ◽  
Monomer Composition ◽  
Ethanol Precipitation

Exopolysaccharides (EPS) produced by three Lactic Acid Bacteria strains,Lactococcus lactisSLT10,Lactobacillus plantarumC7, andLeuconostoc mesenteroidesB3, were isolated using two methods: ethanol precipitation (EPS-ETOH) and ultrafiltration (EPS-UF) through a 10 KDa cut-off membrane. EPS recovery by ultrafiltration was higher than ethanol precipitation forLactococcus lactisSLT10 andLactobacillus plantarumC7. However, it was similar with both methods forLeuconostoc mesenteroidesB3. The monomer composition of the EPS fractions revealed differences in structures and molar ratios between the two studied methods. EPS isolated fromLactococcus lactisSLT10 are composed of glucose and mannose for EPS-ETOH against glucose, mannose, and rhamnose for EPS-UF. EPS extracted fromLactobacillus plantarumC7 andLeuconostoc mesenteroidesB3 showed similar composition (glucose and mannose) but different molar ratios. The molecular weights of the different EPS fractions ranged from 11.6±1.83 to 62.4±2.94 kDa. Molecular weights of EPS-ETOH fractions were higher than those of EPS-UF fractions. Fourier transform infrared (FTIR) analysis revealed a similarity in the distribution of the functional groups (O-H, C-H, C=O, -COO, and C-O-C) between the EPS isolated from the three strains.

Molecular identification of gut lactic acid bacteria in pigs by macro-arraying techniques

2005 ◽  
Vol 2005 ◽  
pp. 94-94
Author(s):  
N. Thanantong ◽  
W. Wattanakul ◽  
K. Hillman ◽  
S. Edwards ◽  
O. Sparagano
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Genetic Material ◽  
Phenotypic Properties ◽  
Negative Results ◽  
Cytoplasmic Proteins ◽  
Protein Fingerprinting ◽  
Micro Organisms

Lactic acid bacteria (LAB) consist of many genera, which contain numerous bacterial species. The LAB are Gram-positive, non-spore forming micro-organisms and typically give negative results to the catalase test (Stiles and Holzapfel, 1997). The current classification of LAB combines both phenotypic properties and genotypic examination. Phenotypic studies use the cell wall compositions (mainly for Bifidobacteria), protein fingerprinting which analyse the total soluble cytoplasmic proteins, and the patterns of certain isoenzymes. The gold-standard molecular method to identify LAB is DNA-DNA homology analysis, and molecular methods using specific genetic material patterns of LAB are increasingly being applied as an identification tool. The objective of this study was to develop potential specific oligonucleotide probes for the macro-array identification of LAB.

scholarly journals Lactic acid bacteria isolated from sremska sausage using molecular methods

2019 ◽  
Vol 333 ◽  
pp. 012047
Author(s):  
B Borovic ◽  
B Velebit ◽  
S Veskovic ◽  
T Baltic ◽  
M Milijasevic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Methods
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