scholarly journals Isolation and characterization of lactic acid bacteria from fecal pellets, coelomic fluid, and gastrointestinal tract of Nypa worm (Namalycastis rhodochorde) from West Kalimantan, Indonesia

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
Ari Hepi Yanti ◽  
Tri Rima Setyawati ◽  
Rikhsan Kurniatuhadi
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Coelomic Fluid ◽  
Phenol Red ◽  
Cellulolytic Activity ◽  
Fecal Pellets ◽  
West Kalimantan ◽  
Isolation And Characterization

Abstract. Yanti AH, Setyawati TR, Kurniatuhadi R. 2020. Isolation and characterization of lactic acid bacteria from fecal pellets, coelomic fluid, and gastrointestinal tract of Nypa worm (Namalycastis rhodochorde) from West Kalimantan, Indonesia. Biodiversitas 21: 4726-4731. Lactic acid bacteria isolated from the intestinal tract as probiotic could be beneficial because they could trigger the growth of the host by enhancing digestibility, increasing their immune system, and inhibiting pathogenic bacteria through the enzymatic process or metabolites production. The purposes of this study were to identify and characterize lactic acid bacteria from fecal pellets, coelomic fluid, and gastrointestinal tract of Nypa worm (Namalycastis rhodochorde). Bacterial isolation was carried out by the pour plate method on de Mann Rogosa Sharp Agar (MRSA). Lactic Acid Bacteria (LAB) isolates were purified and then physiologically characterized by some biochemical tests. Cellulolytic activities were carried out by detecting a clear zone formation on CMC-congo Red Agar. There were 20 isolates of lactic acid bacteria from fecal pellets, coelom fluid, and gastrointestinal tract of nypa worm. Ten isolates (50%) had cellulolytic activity on CMC-phenol red agar. Eight isolates were closely related to the genus Lactobacillus, while two isolates were closely related to the genus Bacillus. These cellulolytic bacteria could be developed further as probiotic in Nypa worm feed.

scholarly journals Isolation and characterization of anti-Salmonella lactic acid bacteria from the porcine gastrointestinal tract

2004 ◽  
Vol 39 (5) ◽  
pp. 431-438 ◽  
Author(s):  
P.G. Casey ◽  
G.D. Casey ◽  
G.E. Gardiner ◽  
M. Tangney ◽  
C. Stanton ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization

scholarly journals Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

2003 ◽  
Vol 49 (5) ◽  
pp. 279-286 ◽  
Author(s):  
Takeshi Kobayashi ◽  
Michika Kajiwara ◽  
Mita Wahyuni ◽  
Toshihide Kitakado ◽  
Naoko Hamada-Sato ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization ◽  
Seafood Product ◽  
Halophilic Lactic Acid Bacteria

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan

2012 ◽  
Vol 63 (2) ◽  
pp. 607-614 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Shwu-fen Pan ◽  
Bo-guang Lin ◽  
Yen-hung Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization

scholarly journals Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics

2020 ◽  
Vol 7 ◽  
Author(s):  
Miao Li ◽  
Yi Wang ◽  
Hongyu Cui ◽  
Yongfeng Li ◽  
Yuan Sun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Wild Boar

scholarly journals Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

2014 ◽  
Vol 50 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Krischina Singer Aplevicz ◽  
Jaciara Zarpellon Mazo ◽  
Eunice Cassanego Ilha ◽  
Andréia Zilio Dinon ◽  
Ernani Sebastião Sant´Anna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Genotypic Characterization ◽  
Sequencing Method ◽  
Microorganism Identification ◽  
Niagara Rosada

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

scholarly journals Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1322
Author(s):  
Viola Galli ◽  
Manuel Venturi ◽  
Niccolò Pini ◽  
Lisa Granchi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Aminopeptidase Activity ◽  
Spontaneous Fermentation ◽  
Baked Goods ◽  
Isolation And Characterization ◽  
Enterococcus Spp ◽  
Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

2012 ◽  
Vol 58 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Chiung-mei Wang ◽  
Chia-chun Lin ◽  
Yi-ting Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization ◽  
Traditional Fermented Food
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