scholarly journals Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Lamye Glory Moh ◽  
Pamo Tedonkeng Etienne ◽  
Kuiate Jules-Roger
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rainy Season ◽  
Microbiological Quality ◽  
Streptococcus Thermophilus ◽  
Viable Count ◽  
Dry Season ◽  
Lactobacillus Bulgaricus ◽  
Lactobacillus Species ◽  
Microdilution Method

The microbiological quality of artisanal yoghurt marketed in some regions of Cameroon was evaluated during the dry and rainy seasons alongside three commercial brands and the susceptibility of isolates to some conventional antibiotics. A total of ninety-six (96) samples were collected, and the microbiological quality was based on the total count of lactic acid bacteria (lactobacilli and cocci) as well as the identification of species present using identification kits. The susceptibility of isolates was determined using the microdilution method. The lactobacillus counts of locally made yoghurts during both seasons were lower than those of the commercial samples. However, there was a general reduction of viable count of lactobacilli within the samples during the rainy season when compared to the dry season while a general increase in the total coccus count was observed during the rainy season except samples from Bamenda which instead decreased. Five (5) Lactobacillus species belonging to one genera were identified from 29 lactobacillus isolates. Lactobacillus bulgaricus was the highest (64.28%), present in 71.42%, 50.00%, 33.33%, and 33.33% (dry season) compared to 85.71%, 100%, 33.33%, and 25.00% (rainy season) from Bamenda, Dschang, Bafoussam, and commercial, respectively. More so, 14 cocci, 3 coccobacilli, and 1 rod species belonging to 5, 3, and 1 genera were identified, from 74 cocci, 12 coccobacilli, and 3 rod isolates, respectively, with Streptococcus thermophilus being the highest (35.55%). However, 93.33% of the lactobacillus isolates were very sensitive to the antibiotics used, while only 20% of cocci were sensitive. This result suggests that the paucity of the appropriate lactic acid bacteria (LAB) and presence of pathogenic LAB caused by the absence of quality control and ignorance might hinder its health benefits and protection offered to consumers with a resultant exposure to high risk of food borne infection and intoxication coupled to the resistant strains.

scholarly journals Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal

2019 ◽  
Vol 11 ◽  
pp. 60-64
Author(s):  
Sanjay Mahato ◽  
Aakash Kumar Shahani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Eastern Region ◽  
Isolation And Identification ◽  
Carbohydrate Utilization ◽  
Variable Nature ◽  
Microbiological Techniques ◽  
Fermented Dairy

The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated from curd and identification of strains was done by biochemical and carbohydrate utilization test. Lactobacillus bulgaricus, L. casei, L. fermentum, L. acidophilus, and Streptococcus thermophilus were identified from curd. pH of samples was between 3.0 to 4.0 for homemade dahi; while 4.34 to 4.5 for commercially available yoghurt. The mean colony count of lactic acid bacteria was 1.4x107–4.9x107 cfu/g. 37.9% of samples contained Streptococcus thermophilus, 30.3% had Lactobacillus bulgaricus. Forty-five isolates from 24 industrial yoghurt samples showed 37.5% of the yoghurt contained both Lactobacillus bulgaricus and Streptococcus thermophilus followed by 25% samples having S. thermophilus and L. acidophilus. Other species like L. fermentum and L. casei were less common. From 11 homemade dahi samples, 54.5% of curd possessed both S. thermophilus and L. bulgaricus; 18.2% curd had both S. thermophilus and L. fermentum. The study concludes that L. bulgaricus and Streptococcus thermophilus are prevalent potent lactic acid bacteria. This study provides an account of the diversity of lactic acid bacteria in dahi/ yoghurt which will provide useful information about the variable nature of curd in this region to future researchers.

Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

2020 ◽  
Vol 2 ◽  
pp. 00011
Author(s):  
Yoyok Budi Pramono ◽  
Nurwantoro Bambang Dwiloka ◽  
Sri Mulyani ◽  
Bhakti Etza Setiani ◽  
Maulida Rochmayani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Sugar Content ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Crude Fiber ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Sugar Reduction

This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P &lt;0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.<br>

SURVIVAL OF SALMONELLA TYPHIMURIUM IN REFRIGERATED CULTURED MILKS1

1972 ◽  
Vol 35 (8) ◽  
pp. 489-495 ◽  
Author(s):  
H. s. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Refrigerated Storage ◽  
Streptococcus Lactis ◽  
Pure Cultures

Cultured skimmilks containing Salmonella typhimurium were prepared at 21, 30, or 42 C using different species of lactic acid bacteria (0.25, 1.0, and 5% inoculum) either singly or in combinations. Several commercial cultures also were used. Cultured skimmilks were stored at 11 C and tested at 3-day intervals for numbers of viable salmonellae and lactic acid bacteria and for pH. Survival of S. typhimurium varied from 6 to 9 days and from 3 to 6 days in milks cultured with 0.25% Streptococcus lactis at 21 and 30 C, respectively. Increasing the inoculum to 1% with incubation at 30 C yielded a product no more detrimental to S. typhimurium than when the lower inoculum was used at 30 C. Survival of S. typhimurium always exceeded 9 days when S. cremoris was used to make cultured skimmilks. Products made with commercial mixed cultures composed of S. lactis and S. cremoris allowed S. typhimurium to survive for periods intermediate between the extremes observed when pure cultures were used. Skimmilks cultured with Streptococcus diacetilactis and Leuconostoc citrovorum, even when skimmilks cultured with the latter organism were acidified with citric acid and incubated further, were essentially without effect on survival of S. typhimurium during refrigerated storage. Use of Streptococcus thermophilus (1% culture, 42 C incubation) yielded cultured skimmilks that were most detrimental to survival of salmonellae, whereas skimmilks fermented with Lactobacillus bulgaricus permitted survival of low numbers of salmonellae beyond 9 days. Milks cultured at 42 C with a 5% inoculum of S. thermophilus mixed with L. bulgaricus or Lactobacillus helveticus were free of viable salmonellae before the incubation was complete. Salmonellae grown in skimmilk at 21 C without a lactic culture were more resistant to inactivation during refrigerated storage than was S. typhimurium grown at 30 or 42 C.

scholarly journals Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

2015 ◽  
Vol 81 (22) ◽  
pp. 7893-7904 ◽  
Author(s):  
Giuseppina Stellato ◽  
Francesca De Filippis ◽  
Antonietta La Storia ◽  
Danilo Ercolini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Debaryomyces Hansenii ◽  
Microbiological Quality ◽  
Streptococcus Thermophilus ◽  
Amplicon Sequencing ◽  
Negative Effects ◽  
Differential Distribution ◽  
Content Type ◽  
26S Rrna

ABSTRACTMicrobial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA- and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level ofStreptococcus thermophilusand possible spoilage-associated bacteria, includingPseudomonas,Acinetobacter, andPsychrobacter, with a relative abundance above 50%. The most abundant yeasts wereKluyveromyces marxianus,Yamadazyma triangularis,Trichosporon faecale, andDebaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality.

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC ACID BACTERIA1

1972 ◽  
Vol 35 (8) ◽  
pp. 482-488 ◽  
Author(s):  
H. S. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Mixed Cultures ◽  
Lactobacillus Bulgaricus ◽  
Complete Inactivation ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Incubation Temperatures

Skimmilk was inoculated with Salmonella typltimurium (approximately 103/ml) and with Streptococcus cremoris, Streptococcus lactis, mixtures of S. cremoris and S. lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Lactobacillus bulgaricus, mixtures of S. thermophilus and L. bulgaricus, a mixture of L. helveticus and S. thermophilus, and Leuconostoc citrovorum. Inocula of lactic acid bacteria ranged from 0.25 to 5.0% and incubation temperatures from 21 to 42 C. Streptococcus cremoris, S. lactis, and mixtures of the two repressed growth but did not inactivate S. typhimurium during 18 hr of incubation at 21 or 30 C when the lactic inoculum was 0.25%. An increase in inoculum to 1% resulted in inactivation of S. typhimurium at 30 C by some of the mixed cultures. Both S. diacetilactis and L. citrovorum were less inhibitory to S. typhimurium than were S. cremoris or S. lactis. When added at the 1% level, Streptococcus thermophilus was more detrimental to S. typhimurium at 42 C than was L. bulgaricus. Mixtures of these two lactic acid bacteria, when added at levels of 1.0 and 5.0%, caused virtually complete inactivation of S. typhimurium during the interval between 8 and 18 hr of incubation at 42 C.

Shrimp Waste Fermentation Using Symbiotic Lactic Acid Bacteria

2011 ◽  
Vol 194-196 ◽  
pp. 2156-2163 ◽  
Author(s):  
Shan Duan ◽  
Ying Xia Zhang ◽  
Ting Ting Lu ◽  
Dui Xi Cao ◽  
Jing Diao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Shrimp Waste ◽  
Whole Process

In this research, shrimp waste was fermented with 3 species of symbiotic lactic acid bacteria, namely Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus. The ingredient changes occurring in the fermentation process were investigated. Results showed that the production of lactic acid in the fermentation process was remarkably improved, with the pH decreasing rapidly to 4.25 within 8 h, the lowest pH reaching 3.22, and the titratable acidity reaching 25.0 mmol/100ml. The improved acidic environment promoted the removal of calcium and protein, with 91.3% calcium, 97.7% protein and 32.3% carotenoid removed from shrimp waste after 168 h fermentation. The putrefaction was effectively prevented and the TVBN level was low throughout the whole process. Glucose was consumed rapidly in the earlier phase of the fermentation; about 69.4% glucose was consumed in the initial 24 h. The consumption of glucose was in well accordance with the growth of lactic acid bacteria, the removal of calcium and the increasing of titratable acidity. The amino nitrogen content kept increasing within 48 h, thereafter it came to decrease. 88.4% of peptides in the hydrolysate ranged between 1000 ~ 10000 Da, 10.2% smaller than 1000 Da, and 3.44% larger than 10000 Da.

Preservation of Lactic Acid Bacteria on Anhydrous Silica Gel for Three Years

1983 ◽  
Vol 46 (8) ◽  
pp. 699-701 ◽  
Author(s):  
MARIA C. T. DE SILVA ◽  
MARIA A. TESSI ◽  
MARIA A. MOGUILEVSKY
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silica Gel ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Preservation Methods ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Negative Effect

This study, which covers three years of storage. analyzes the application of silica gel preservation methods to lactic acid bacteria widely used in yogurt and cheese fermentation. Strains of Streptococcus lactis, Streptococcus lactis subsp. diacetylactis, Streptococcus cremoris, Streptococcus thermophilus. Lactobacillus bulgaricus, Lactobacillus helveticus and a yogurt culture were adsorbed on anhydrous silica gel in screw-cap tubes or in ordinary test tubes which were subsequently flame-sealed under vacuum. During 3 years. the bacteria were tested for viability by incubation in sterile milk. All of the bacteria retained their acidifying activity, with the exception of the yogurt culture. Extending preservation for more than 2 years had a negative effect on the activity of the yogurt culture. Results obtained support the use of screw-cap tubes which, in general, were suitable to preserve suspensions of lactic acid bacteria adsorbed on anhydrous silica gel.

scholarly journals Alginate oligosaccharide/polysaccharide and lactic acid bacteria (Lactobacillus bulgaricus FNCC–0041 & Streptococcus thermophilus FNCC–0040) as immunostimulants against pathogenic Vibrio spp. using Artemia bio model

2021 ◽  
Vol 919 (1) ◽  
pp. 012060
Author(s):  
Ervia Yudiati ◽  
D P Wijayanti ◽  
N Azhar ◽  
A I Chairunnisa ◽  
S Sedjati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Survival Rate ◽  
Lactic Acid Bacteria ◽  
Challenge Test ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Pathogenic Vibrio ◽  
Two Factors ◽  
Alginate Oligosaccharide ◽  
Positive Effect

Abstract Alginate polysaccharide/oligosaccharide (APS/AOS) has been proven as a good immunostimulant. FNCC–0041 & FNCC–0040 are lactic acid bacteria (LAB) producing exopolysaccharides. Vibrio bacteria are pathogenic for aquatic cultivans. This study determines the performance of APS/AOS in combination with LAB as immunostimulants. These were conducted in Artemia challenge test assay against three species of Vibrio spp., namely Vibrio parahaemolyticus (Vp), V. harveyi (Vh), and V. vulnificus (Vv). The treatments were prepared by Factorial Design with two factors (APS/AOS doses and Vibrio spp.) and replicated three times. The APS/AOS concentration was 0, 300, 600, 900 ppm. There were 8 levels of vibrio challenges, namely non-Vibrio, Vp, Vh, Vv, Vp-Vh, Vh-Vp, Vv-Vp, and Vp-Vh-Vv. LAB and APS/AOS were fermented with seawater encapsulated by newly hatched Artemia’s nauplii for one hour. Ten nauplii were taken out and challenged with 108 cells/mL Vibrio. Its survival rate (SR) was counted every six hours until reached 100% mortality. Results show that SR of all nauplii Artemia bio encapsulated treatments was higher than control (p<0.05). The best survival rate was reached from 400 ppm AOS. It has appeared that there is a synergically positive effect among the bio encapsulated AOS and LAB to accelerate the Artemia’s immune system.

Recovery of Lactic Acid Bacteria on Petrifilm™ SM Under Various Incubation Atmospheres1

1995 ◽  
Vol 58 (3) ◽  
pp. 316-318 ◽  
Author(s):  
JOHN U. McGREGOR ◽  
SANDRA M. TRAYLOR ◽  
RONALD H. GOUGH ◽  
STEPHANIE HAZLETT ◽  
KENNY BIRD
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Oxygen Environment ◽  
Lactococcus Lactis Subsp ◽  
Frozen Yogurt ◽  
Co2 Environment ◽  
Better Than

The ability of lactic cultures to grow on Petrifilm™ SM plates was studied. Frozen yogurt mix was analyzed microbiologically by plating on TOE, LBS, M17 and Petrifilm™ SM. Plates were incubated aerobically in a Gas-Pak System and under a CO2 environment. Also, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. diacetylactis, and Leuconostoc cremoris were isolated from yogurt and buttermilk samples for study. Isolated cultures were grown in nutrient broth and plated on Petrifilm™ SM and M17 agar. Plates were incubated aerobically and in a Gas-Pak system. Petrifilm™ SM plates performed as well or better than the M17 agar in assaying lactic growth with the exception of Streptococcus thermophilus culture in an aerobic environment. Petrifilm™ SM plates show promise as a method for enumerating viable lactic cultures if incubated in a reduced oxygen environment.

Effect of Salt and Smoke on the Microbiological Quality of Cold-Smoked Salmon during Storage at 5°C as Estimated by the Factorial Design Method

2000 ◽  
Vol 63 (4) ◽  
pp. 502-508 ◽  
Author(s):  
F. LEROI ◽  
J. J. JOFFRAUD ◽  
F. CHEVALIER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Design Method ◽  
Microbiological Quality ◽  
Viable Count ◽  
Minimum Concentration ◽  
Salt Level ◽  
Smoked Salmon ◽  
Two Factors ◽  
Natural Flora

The simultaneous effect of salt and smoke on the natural flora of cold-smoked salmon was studied during 5 weeks of vacuum storage at 5°C. The quadratic polynomial, as a function of factors, was used to express total viable count (TVC), total lactic acid bacteria, lactobacilli numerated on Rogosa agar, H2S-producing bacteria, and yeasts at different sampling times. TVC and total lactic acid bacteria were mainly inhibited by the salt concentration (5% wt/wt) in the meat and to a lesser extent by the phenol content. Inhibition was linearly proportional to salt and smoke content (the higher the concentration, the greater the inhibition). No synergistic effect on inhibition was observed between the two factors. In our working conditions, the TVC French standard (&lt;106 CFU g−1) was maintained during 4 weeks of storage at 5°C, with a minimum concentration of 2.4% (wt/wt) of salt in meat and smoking treatment corresponding to 0.6 mg 100 g−1 of phenol. When the salt level was higher than 3%, the TVC standard was maintained, regardless of phenol level. A negative interaction between the two factors was found for H2S-producing bacteria and a positive one for yeasts.

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