The Genus Lactobacillus

2019 ◽  
pp. 47-56 ◽  
Author(s):  
Fandi Ibrahim ◽  
Arthur C. Ouwehand
Keyword(s):  
Genus Lactobacillus

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

scholarly journals IDENTIFIKASI BAKTERI DARI PUPUK ORGANIK CAIR ISI RUMEN SAPI

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 63-71
Author(s):  
Sri Suci Damayanti ◽  
Oom Komala ◽  
E. Mulyati Effendi
Keyword(s):  
Waste Treatment ◽  
Organic Fertilizer ◽  
Organic Content ◽  
Rumen Bacteria ◽  
Genus Bacillus ◽  
Treatment Technology ◽  
Bovine Rumen ◽  
Gram Staining ◽  
Genus Lactobacillus ◽  
Biochemical Testing

Waste treatment technology is not less important for the business of Slaughterhouse (RPH). Various businesses and technologies have been done to handle this waste problem, especially for the rumen waste in RPH. One of them is utilizing the waste as an organic fertilizer. Bovine rumen bacteria are bacteria that originate from the contents of bovine rumen, with simple and inexpensive development techniques. This bacterium helps farmers in improving and developing an insightful agriculture on the preservation of soil fertility and natural resources. The study aims to identify bacteria and find out the diversity, properties, and characteristics of bacteria from the liquid organic content of rumen cows. Methods undertaken by observing colony morphology, colony selection and purification, Gram staining, spores staining, and biochemical testing. Of the four isolates identified there are two bacterial genus, three isolates RS1a, RS2a, RS2b including the genus Bacillus sp. aerobic and an isolates of RS1b including the genus Lactobacillus sp. the facultative of anaerobic. The four isolates of bacteria are able to grow optimum at pH 6.5 and the temperature of 370C is homofermentative.

scholarly journals BAKTERI Lactobacillus spp DAN PERANANNYA BAGI KEHIDUPAN

Jurnal Jeumpa ◽  
2021 ◽  
Vol 8 (2) ◽  
pp. 614-624
Author(s):  
Milfa Aini ◽  
Sri Rahayuni ◽  
Vivi Mardina ◽  
Quranayati Quranayati ◽  
Nur Asiah
Keyword(s):  
Lactobacillus Fermentum ◽  
Lactobacillus Bulgaricus ◽  
Genus Lactobacillus ◽  
Lactobacillus Lactis ◽  
Lactobacillus Spp

Kelompok BAL (Bakteri Asam Laktat) yaitu berasal dari genus Lactobacillus  terdiri dari hampir 80 spesies berbeda. Jenis Lactobacillus terdiri dari dua kelompok yang bersifat heterofermentatif dan homofermentatif. Spesies dari bakteri Lactobacillus yang tergolong homofermentatif adalah Lactobacillus bulgaricus, Lactobacillus thermophiles, Lactobacillus lactis, dan Lactobacillus acidophilu. Spesies bakteri yang bersifat heterofermentatif adalah Lactobacillus Fermentum. Bakteri Asam Laktat (BAL) adalah bakteri yang digunakan sebagai probiotik. Genus Lactobacillus terdiri atas banyak spesies yang digunakan untuk fermentasi dan pengawet makanan. Ada 106 spesies Lactobacillus, namun hanya 56 spesies berpotensi sebagai probiotik. Penelitian ini menggunakan metode adalah deskriptif restrospektif. Sampel penelitian berupa hasil literature dari jurnal dan penelitian yang telah diterbitkan. Tujuan penelitian ini adalah mereview berbagai jenis bakteri Lactobacillus spp dan perananya untuk kehidupan.

Antibiotic resistance of potential probiotic bacteria of the genus Lactobacillus from human gastrointestinal microbiome

Microbiology ◽  
2011 ◽  
Vol 80 (2) ◽  
pp. 164-171 ◽  
Author(s):  
S. G. Botina ◽  
E. U. Poluektova ◽  
A. A. Glazova ◽  
N. V. Zakharevich ◽  
N. V. Koroban ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Probiotic Bacteria ◽  
Gastrointestinal Microbiome ◽  
Genus Lactobacillus

Microbiote et probiotiques : impact en santé humaine

2010 ◽  
Vol 56 (8) ◽  
pp. 611-650 ◽  
Author(s):  
Sophie Coudeyras ◽  
Christiane Forestier
Keyword(s):  
Lactic Acid ◽  
Human Health ◽  
Health Benefit ◽  
Therapeutic Strategies ◽  
Beneficial Effects ◽  
Mucous Membranes ◽  
Genus Lactobacillus ◽  
Human Flora ◽  
Constant Improvement

All accessible mucous membranes of the human body are colonized by an abundant and diversified microbial flora called microbiota. Recent studies have shown that these microorganisms, long regarded as purely commensal, have essential beneficial effects on human health. Thus, numerous human ailments are linked to dysbiosis; that is, imbalances in the microflora composition. The administration of probiotic microorganisms could, in some situations, provide substantial relief from such disorders. These live microorganisms, which, according to the definition, confer a health benefit to the host when administered in adequate amounts, are often derived from human flora and belong mostly to lactic acid bacteria, in particular to the genus Lactobacillus . The constant improvement of knowledge of the role of human microbiota and the growing popularity of probiotics are now opening the door to new prophylactic and therapeutic strategies in human health.

scholarly journals Microbiome Profile of Deep Endometriosis Patients: Comparison of Vaginal Fluid, Endometrium and Lesion

Diagnostics ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 163 ◽  
Author(s):  
Camila Hernandes ◽  
Paola Silveira ◽  
Aline Fernanda Rodrigues Sereia ◽  
Ana Paula Christoff ◽  
Helen Mendes ◽  
...  
Keyword(s):  
Marker Gene ◽  
Amplicon Sequencing ◽  
Vaginal Fluid ◽  
Deep Endometriosis ◽  
Eutopic Endometrium ◽  
Bacterial Composition ◽  
Microbiome Profile ◽  
Genus Lactobacillus ◽  
High Throughput Dna Sequencing ◽  
Bacterial Patterns

This work aimed to identify and compare the bacterial patterns present in endometriotic lesions, eutopic endometrium and vaginal fluid from endometriosis patients with those found in the vaginal fluid and eutopic endometrium of control patients. Vaginal fluid, eutopic endometrium and endometriotic lesions were collected. DNA was extracted and the samples were analyzed to identify microbiome by high-throughput DNA sequencing of the 16S rRNA marker gene. Amplicon sequencing from vaginal fluid, eutopic endometrium and endometriotic lesion resulted in similar profiles of microorganisms, composed most abundantly by the genus Lactobacillus, Gardnerella, Streptococcus and Prevotella. No significant differences were found in the diversity analysis of microbiome profiles between control and endometriotic patients; however deep endometriotic lesions seems to present different bacterial composition, less predominant of Lactobacillus and with more abundant Alishewanella, Enterococcus and Pseudomonas.

scholarly journals The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio in the Treatment of Obesity and Inflammatory Bowel disease

2020 ◽  
Vol 8 (11) ◽  
pp. 1715
Author(s):  
Spase Stojanov ◽  
Aleš Berlec ◽  
Borut Štrukelj
Keyword(s):  
Inflammatory Bowel Disease ◽  
Weight Loss ◽  
Gastrointestinal Tract ◽  
Bowel Disease ◽  
Important Influence ◽  
Considerable Evidence ◽  
Bacterial Phyla ◽  
Genus Lactobacillus ◽  
Inflammatory Bowel ◽  
Treatment Of Obesity

The two most important bacterial phyla in the gastrointestinal tract, Firmicutes and Bacteroidetes, have gained much attention in recent years. The Firmicutes/Bacteroidetes (F/B) ratio is widely accepted to have an important influence in maintaining normal intestinal homeostasis. Increased or decreased F/B ratio is regarded as dysbiosis, whereby the former is usually observed with obesity, and the latter with inflammatory bowel disease (IBD). Probiotics as live microorganisms can confer health benefits to the host when administered in adequate amounts. There is considerable evidence of their nutritional and immunosuppressive properties including reports that elucidate the association of probiotics with the F/B ratio, obesity, and IBD. Orally administered probiotics can contribute to the restoration of dysbiotic microbiota and to the prevention of obesity or IBD. However, as the effects of different probiotics on the F/B ratio differ, selecting the appropriate species or mixture is crucial. The most commonly tested probiotics for modifying the F/B ratio and treating obesity and IBD are from the genus Lactobacillus. In this paper, we review the effects of probiotics on the F/B ratio that lead to weight loss or immunosuppression.

scholarly journals Antihypertensive Peptide Activity in Dutch-Type Cheese Models Prepared with Different Additional Strains of Lactobacillus Genus Bacteria

2019 ◽  
Vol 9 (8) ◽  
pp. 1674 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Lactic Acid ◽  
Proteolytic Activity ◽  
Peptide Inhibitors ◽  
High Ability ◽  
Converting Enzyme ◽  
Bacterial Strains ◽  
Bacterial Cultures ◽  
Genus Lactobacillus ◽  
Ic50 Values ◽  
Cheese Model

The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their addition. After 5 weeks of ripening, all cheese models studied were characterized by a high ability of angiotensin convertase inhibition which exceeded 80%. The use of the adjunct bacterial cultures from the genus Lactobacillus contributed to lower IC50 values compared with the value determined for the control cheese model. The proteolytic activity of model cheeses varied in their increase through the period of ripening, with changes in values dependent on the adjunct lactic acid bacteria (LAB) strain used for cheesemaking. Starting from the first week of ripening, the lowest proteolytic activity was demonstrated for the control cheese models, whereas the highest activity throughout the ripening period was shown for the cheese models with the addition of Lb. rhamnosus 489.

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