Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

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Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina

Journal of Food Protection ◽

10.4315/0362-028x-64.4.559 ◽

2001 ◽

Vol 64 (4) ◽

pp. 559-563 ◽

Cited By ~ 40

Author(s):

ROXANA MEDINA ◽

MARTA KATZ ◽

SILVIA GONZALEZ ◽

GUILLERMO OLIVER

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Raw Milk ◽

Northwest Argentina ◽

Physiological And Biochemical Characteristics ◽

Agar Media ◽

Ewe's Milk ◽

Physiological And Biochemical

Indigenous lactic acid bacteria in ewe's milk and artisanal cheese were studied in four samples of fresh raw milk and four 1-month-old cheeses from the provinces of northwest Argentina. Mean growth counts on M17, MRS, and MSE agar media did not show significant differences (P < 0.05) in raw milk and cheeses. Isolates of lactic acid bacteria from milk were identified as Enterococcus (48%), lactococci (14%), leuconostocs (8%), and lactobacilli (30%). All lactococci were identified as Lactococcus lactis (subsp. lactis and subsp. cremoris). Lactobacilli were identified as Lactobacillus plantarum (92%) and Lactobacillus acidophilus (8%). Enterococci (59%) and lactobacilli (41%) were isolated from cheeses. L. plantarum (93%), L. acidophilus (5%), and Lactobacillus casei (2%) were most frequently isolated. L. lactis subsp. lactis biovar diacetylactis strains were considered as fast acid producers. L. lactis subsp. cremoris strains were slow acid producers. L. plantarum and L. casei strains identified from the cheeses showed slow acid production. The majority of the lactobacilli and Lactococcus lactis strains utilized citrate and produced diacetyl and acetoin in milk. Enzyme activities (API-ZYM tests) of lactococci were low, but activities of L. plantarum strains were considerably higher. The predominance of L. plantarum in artisanal cheese is probably important in the ripening of these cheeses due to their physiological and biochemical characteristics.

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Characterization of four plasmids harboured in a Lactobacillus brevis strain encoding a novel bacteriocin, brevicin 925A, and construction of a shuttle vector for lactic acid bacteria and Escherichia coli

Microbiology ◽

10.1099/mic.0.022871-0 ◽

2009 ◽

Vol 155 (5) ◽

pp. 1726-1737 ◽

Cited By ~ 33

Author(s):

Takaomi Wada ◽

Masafumi Noda ◽

Fumi Kashiwabara ◽

Hyung Joon Jeon ◽

Ayano Shirakawa ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shuttle Vector ◽

Lactobacillus Brevis ◽

Fermented Food ◽

Lactobacillus Helveticus ◽

Significant Similarity ◽

Molecular Sizes

In this study we isolated over 250 lactic acid bacteria (LAB) candidates from fruit, flowers, vegetables and a fermented food to generate an LAB library. One strain, designated 925A, isolated from kimchi (a traditional Korean fermented dish made from Chinese cabbage) produced a novel type of bacteriocin, brevicin 925A, which is effective against certain LAB, including strains of Lactobacillus, Enterococcus, Streptococcus, Bacillus and Listeria. Strain 925A, identified as Lactobacillus brevis, harboured at least four plasmids and we determined the entire nucleotide sequence of each one. The four plasmids were designated pLB925A01–04, and have molecular sizes of 1815, 3524, 8881 and 65 037 bp, respectively. We obtained bacteriocin non-producing derivatives by treatment of strain 925A with novobiocin. All of these derivatives, which were susceptible to their own antibacterial product, lost the largest plasmid, pLB925A04, suggesting that the genes for bacteriocin biosynthesis (breB and breC) and immunity (breE) are located on pLB925A04. The partial amino acid sequence of purified brevicin 925A and sequence analysis of pLB925A04 showed that breB is the structural gene for brevicin 925A. We constructed a shuttle vector (pLES003, 6134 bp) that can replicate in both Escherichia coli and LAB such as Lactobacillus plantarum, Lb. brevis, Lactobacillus helveticus, Lactobacillus hilgardii and Enterococcus hirae. To determine the function of gene breE, which displays no significant similarity to any other sequences in the blast search database, the gene was inserted into pLES003. A pLB925A04-cured derivative transformed with pLES003 carrying breE acquired immunity to brevicin 925A, suggesting that breE encodes an immunity protein.

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Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Molecules ◽

10.3390/molecules23113049 ◽

2018 ◽

Vol 23 (11) ◽

pp. 3049 ◽

Cited By ~ 6

Author(s):

Hyelyeon Hwang ◽

Jong-Hee Lee

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Lactobacillus Brevis ◽

Arginine Deiminase ◽

Bacteria Growth ◽

Arginine Catabolism ◽

Leuconostoc Lactis

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.

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Antibiotic Resistant Profile of Lactic Acid Bacteria Isolated from Swine and Poultry Faeces in Umuahia Metropolis

Journal of Advances in Biology & Biotechnology ◽

10.9734/jabb/2021/v24i530214 ◽

2021 ◽

pp. 21-25

Author(s):

R. C. Osaro-Matthew ◽

O. G. Nweke

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

High Rate ◽

Diffusion Method ◽

Resistance Pattern ◽

Disk Diffusion Method ◽

Antibiotic Resistant ◽

Physiological And Biochemical Characteristics ◽

Faecal Samples ◽

Genus Lactobacillus

Aim: This study’s aim was to determine the antibiotics resistant profile of lactic acid bacteria isolated from poultry and swine faeces. Study design: Faecal samples from swine and birds were randomly collected from livestock and poultry farms located in Umuahia metropolis, Abia State. Place and duration of study: Department of microbiology, Michael Okpara University of Agriculture Umudike, between January 2019 to August 2019. Methodology: A total of 12 faecal samples, 6 each from swines and birds were examined for the presence of lactic acid bacteria using Deman Rogosa Sharpe agar supplemented with 0.3% CaCO3 (w/v). Isolates were identified based on their physiological and biochemical characteristics. Antibiotic susceptibility was carried out using disk diffusion method. Results: Of the 12 faecal samples examined, all were positive for lactic acid bacteria, with counts ranging from 1.74 – 2.36 x 106 in swine and 1.52 – 2.08 x 106 in birds. Total of 14 strains that belong to three genera; Lactobacillus, Lactococcus and Streptococcus were isolated, genus Lactobacillus occurred highest 8(57.1%). The isolates showed multidrug resistance and exhibited high rate of resistance to Augmentin (100%), Ceftazidime (100%), Cefotaxime (92.9%), Erythromycin (85.7%), Ceftriaxone (71.4%) and Azithromycin (71.4%). Conclusion: The antibiotic resistance pattern of the isolated lactic acid bacteria is a clear indication that most animal farmers are misusing antibiotics. Therefore, animal farmers should be advised on antibiotic application safety measures.

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Microflora and Physical-Chemical Characteristics of Omani Laban

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol4iss2pp61-64 ◽

1999 ◽

Vol 4 (2) ◽

pp. 61

Author(s):

N. Guizani ◽

K. Al-Ramadani

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactococcus Lactis ◽

Titratable Acidity ◽

Fecal Coliforms ◽

Chemical Characteristics ◽

Microbiological Analysis ◽

Physical Chemical ◽

The Mean

Fifteen samples of Laban made at home in three Omani regions were subjected to physical-chemical and microbiological analysis. Laban had an average titratable acidity, pH, fat, protein and total solids of 1.12%, 3.98, 1.I2%, 2. 11% and 6.29%, respectively. The microbial flora of traditional Omani laban was found to be predominantly mesophilic lactococci. and homofemenentative lactobacili. The mean Lactococci and lactobacilli counts were 1.3 x 10 8 and 2.4 x 10 6/ml respectively. The main microbial types involved in the manufacture of Omani laban were Lactoeoccus lactis ssp lactis. Lacrococcus locus ssp locus biov. Diacetylactis, Lactococcus lactis ssp, Cremoris. and Lactobacillus plantarum. Leuconostoc species were present in low proportion compared to other lactic acid bacteria. All Laban samples contained high yeast numbers and were highly contaminated with coliforms, and fecal coliforms.

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Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.5.3.24 ◽

2017 ◽

Vol 5 (3) ◽

pp. 383-390

Author(s):

Maha Alaoui Ismaili ◽

Abed Hamama ◽

Bouchta Saidi ◽

Mohamed Zahar ◽

Aklani Meryem

Keyword(s):

Lactic Acid ◽

Chemical Composition ◽

Lactic Acid Bacteria ◽

Lactobacillus Brevis ◽

Total Solid ◽

Camel Milk ◽

Microbiological Analysis ◽

Physicochemical Composition ◽

Microbial Profile ◽

The City

A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile. Theses samples were made from raw camel milk and kept to ferment spontaneously in a goat skin bag during about 12h at room temperature. The same fermentation process was observed in all the dairies. “Lfrik” samples showed the average respective values of 5.21, 0.42 % and 1.027 for pH, lactic acid content and density. Chemical composition average values were 9.55%, 0.84%, 3.41%, 3.80%, 2.46% and 0.22% for total solid, ash, fat, lactose, protein and NaCl contents, respectively. Microbiological analysis revealed the predominance of lactic acid bacteria, the presence of high numbers of coliforms and Enterococci and the absence of Salmonella and S.aureus in “Lfrik” samples analyzed. A major proportion of the 93 lactic acid bacteria isolated from these samples was identified as Lactobacilli (35%), the other isolates belonged to Lactococcus (25%), Enterococcus (17%), Leuconostoc (13%) and Streptococcus (10%). Among the identified lactic acid bacteria, the most dominant species were: Lactococcus lactis subsp lactis biovar diacetylactis, Lactobacillus brevis and Streptococcus salivarius subsp.thermophilus.

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ISOLASI, IDENTIFIKASI, DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI DADIH SUSU KERBAU

Jurnal Sains dan Teknologi Indonesia ◽

10.29122/jsti.v14i3.931 ◽

2013 ◽

Vol 14 (3) ◽

Author(s):

Rofiq Sunaryanto ◽

Bambang Marwoto

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Bile Salts ◽

Fermented Milk ◽

Buffalo Milk ◽

Genus Lactobacillus ◽

Probiotic Microbes

Dadih is one of the traditional fermented milk products of West Sumatera. Dadih contain a lot of lactic acid bacteria that acts as a coagulant and preservative. Some lactic acid bacteria also act as a probiotic agent because of characteristics that are resistant to acidic conditions. Some of the main requirements of microbes that can be used as probiotic microbes were resistant to low pH, bile salts, able to colonize, and having antimicrobial activity. Each species of the genus Lactobacillus havedifferent characteristics. This characteristic are influenced by the environment in which the bacteria live. Isolation, identification and characterization of lactic acid bacteria derived from buffalo milk were done. The results of isolated lactic acid bacteria was Lactobacillus plantarum. The characterization of Lactobacillus plantarum indicated that these isolates were able to survive in a concentration of medium containing 0.5% bile salts, resistant to acidic media until pH 2, have antimicrobial activity (inhibit Escherichia coli, Staphylococcus aureus and Enterococcus faecalis).

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Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i2131470 ◽

2021 ◽

pp. 61-69

Author(s):

Oumarou Djobo ◽

Abdou Hamidou Soule ◽

Haziz Sina ◽

Souriatou B. Tagba ◽

Farid Baba-Moussa ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dry Matter ◽

Titratable Acidity ◽

Fecal Coliforms ◽

Microbiological Characteristics ◽

Aerobic Flora ◽

Yeasts And Molds

Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media. Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified. Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

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