Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods

2021 ◽  
pp. 108201322098791
Author(s):  
Walter Ondiek ◽  
Yaling Wang ◽  
Lijun Sun ◽  
Langhua Zhou ◽  
Stephen LW On ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Cells ◽  
Toxin Concentration ◽  
Dairy Foods ◽  
Heat Treated ◽  
Toxin Removal ◽  
Bacterial Cell Viability ◽  
Aflatoxin B ◽  
Live Bacterial Cells

This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B1 (AFB1) and trichothecene-2 (T-2). The removal rates by original live and heat-treated cells of lactic acid bacteria (LAB) were compared to test the effect of heat treatment on efficacy. LAB is capable to remove up to 46% of AFB1 and up to 45% of T-2 toixn. The toxin removal capability increased as toxin concentration increased despite bacterial cell viability declining. Surprisingly, the denatured LAB removed greater percentages of AFB1 (up to 62%) and T-2 (up to 52%) than live bacterial cells ( P < 0.05), lending support to the hypothesis that there is higher binding of toxins to the cell membrane of nonviable cells. The research provided practical evidences, which suggest that when ingested into the gut biota, LAB could likely reduce absorption of AFB1 and T-2 from contaminated foods.

Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays)

2007 ◽  
Vol 53 (9) ◽  
pp. 1046-1052 ◽  
Author(s):  
R. Michael Lehman ◽  
Kurt A. Rosentrater
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Heterotrophic Bacteria ◽  
Micrococcus Luteus ◽  
Phospholipid Fatty Acid ◽  
Dry Mass ◽  
Fuel Ethanol ◽  
Fatty Acid Analysis ◽  
Yeast Cells ◽  
Bacterial Cells

Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of distillers wet grains (DWG) over a 9 day period following their production at an industrial fuel ethanol plant. Freshly produced DWG had a pH of about 4.4, a moisture content of about 53.5% (wet mass basis), and 4 × 105 total yeast cells/g dry mass, of which about 0.1% were viable. Total bacterial cells were initially below detection limits (ca. 106 cells/g dry mass) and then were estimated to be ∼5 × 107 cells/g dry mass during the first 4 days following production. Culturable aerobic heterotrophic organisms (fungi plus bacteria) ranged between 104 and 105 CFU/g dry mass during the initial 4 day period, and lactic acid bacteria increased from 36 to 103 CFU/g dry mass over this same period. At 9 days, total viable bacteria and yeasts and (or) molds topped 108 CFU/g dry mass and lactic acid bacteria approached 106 CFU/g dry mass. Community phospholipid fatty acid analysis indicated a stable microbial community over the first 4 days of storage. Thirteen morphologically distinct isolates were recovered, of which 10 were yeasts and molds from 6 different genera, 2 were strains of the lactic-acid-producing Pediococcus pentosaceus and only one was an aerobic heterotrophic bacteria, Micrococcus luteus . The microbiology of DWG is fundamental to the assessment of spoilage, deleterious effects (e.g., toxins), or beneficial effects (e.g., probiotics) in its use as feed or in alternative applications.

Investigation of Lactobacilli Properties

2014 ◽  
Vol 1040 ◽  
pp. 319-322
Author(s):  
E.V. Bulycheva ◽  
E.I. Korotkova ◽  
O.A. Voronova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Cells ◽  
Luminescence Method

In this paper for investigation of the medicine «Lactobacterin» containing lactic acid bacteria was used luminescence method. It is shown, that spectrum of the Lactobacilli has 3 peaks from different substances. It is shown that during 2 hours the bacterial cells are alive.

scholarly journals Automatic Segmentation and Classification of SEM Images of Bacteria Cells

2019 ◽  
Vol 8 (4) ◽  
pp. 12858-12860
Keyword(s):  
Image Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Automatic Segmentation ◽  
Morphological Characteristics ◽  
Bacterial Cells ◽  
Electron Microscopic ◽  
Sem Images ◽  
Edge Based ◽  
Watershed Method

In the field of microbiology, digital image analysis methods are receiving significant attention to automatically interpret images of bacterial cells. An automatic procedure to extract and classify images of lactic acid bacteria (LAB) is presented in this paper. Edge based watershed method with automatically generated markers were used to retain the image information at fine scales. The experiment was conducted on images containing one type of bacteria. The scanning electron microscopic (SEM) images of lactic acid bacteria (LAB) are used in this experiment. The image analysis and classification technique described in this paper is quick and simple to recognize organisms based on their morphological characteristics. The classification results indicate that routine methods for the detection, enumeration and identification of bacteria can be automated with use of direct microscopic methods

scholarly journals Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro

2021 ◽  
Vol 12 ◽  
Author(s):  
Cleide Oliveira de Almeida Møller ◽  
Luisa Freire ◽  
Roice Eliana Rosim ◽  
Larissa Pereira Margalho ◽  
Celso Fasura Balthazar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Aspergillus Parasiticus ◽  
Potassium Phosphate ◽  
Aflatoxin Production ◽  
Inhibitory Effect ◽  
Binding Studies ◽  
Aflatoxin B

The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid bacteria (LAB) strains on the growth of Aspergillus parasiticus NRRL 2999 and its production of aflatoxin (AF). The ability of the heat-killed (100°C for 1 h) LAB strains to bind aflatoxin M1 (AFM1) in milk and aflatoxin B1 (AFB1), ochratoxin A (OTA), and zearalenone (ZEN) in potassium phosphate buffer (PPB) was also evaluated in vitro. Ten LAB strains were tested individually, by inoculating them simultaneously with the fungus or after incubation of the fungus for 24 or 48 h at 25°C. Double layer yeast extract sucrose (YES) agar, de Man Rogosa and Sharpe (MRS) agar, and YES broth were incubated for 7 days at 25°C to follow the development of the fungus. Levilactobacillus spp. 3QB398 and Levilactobacillus brevis 2QB422 strains were able to delay the growth of A. parasiticus in YES broth, even when these strains were inoculated 24 h after the fungus. The inhibitory effect of these LAB strains was confirmed by the reduction of fungus colony size, suggesting dominance of LAB by competition (a Lotka-Voltera effect). The production of AFB1 by A. parasiticus was inhibited when the fungus was inoculated simultaneously with Lactiplantibacillus plantarum 3QB361 or L. plantarum 3QB350. No AFB1 was found when Levilactobacillus spp. 2QB383 was present, even when the LAB was inoculated 48 h after the fungus. In binding studies, seven inactivated LAB strains were able to promote a reduction of at least 50% the level of AFB1, OTA, and ZEN. This reduction varied depending on the pH of the PPB. In milk, however, only two inactivated LAB strains were able to reduce AFM1, with a reduction of 33 and 45% for Levilactobacillus spp. 3QB398 (Levilactobacillus spp.) and L. brevis 2QB422, respectively. Nevertheless, these results clearly indicate the potential of using LAB for mycotoxin reduction.

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

Characterization of Lactic Acid Bacteria Used in Dairy Foods

2021 ◽  
pp. 447-463
Author(s):  
M. Carmen Martínez-Cuesta ◽  
Tomás García-Cayuela ◽  
Carmen Peláez ◽  
Teresa Requena
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Foods

Understanding the cryotolerance of lactic acid bacteria using combined synchrotron infrared and fluorescence microscopies

The Analyst ◽  
2015 ◽  
Vol 140 (17) ◽  
pp. 5920-5928 ◽  
Author(s):  
Stéphanie Passot ◽  
Julie Gautier ◽  
Frédéric Jamme ◽  
Stéphanie Cenard ◽  
Paul Dumas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fluorescence Microscopy ◽  
Physiological State ◽  
Bacterial Cells ◽  
Ftir Microspectroscopy ◽  
Simultaneous Assessment

Combining synchrotron-FTIR microspectroscopy and fluorescence microscopy made it possible the simultaneous assessment of biochemistry and physiological state of small bacterial cells for better understanding the mechanisms of cell cryotolerance.

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