scholarly journals Composition and diversity of bacteria from giant Asian honeybee Apis dorsata gut

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Nurdjannah Jane Niode ◽  
ARYANI ADJI ◽  
JIMMY RIMBING ◽  
MAX TULUNG ◽  
Trina Ekawati Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Social Insect ◽  
Bacterial Population ◽  
Diversity Index ◽  
Dna Barcode ◽  
Gut Bacteria ◽  
Apis Dorsata ◽  
North Sulawesi ◽  
Asian Honeybee

Abstract. Niode NJ, Adji A, Rimbing J, Tulung M, Tallei TE. 2021. Composition and diversity of bacteria from giant Asian honeybee Apis dorsata gut. Biodiversitas 22: 906-912. As a social insect, honeybee possesses a unique gut bacteria community. Therefore, we need to understand the composition and diversity of bacteria in Apis dorsata gut, the largest honeybee species that live in the forest, especially in Southeast Asia. The present study aimed to investigate the gut bacteria of A. dorsata using a metabarcoding approach. The DNA barcode region used in this approach was the V3-V4 region of 16S rRNA. Honeybees were caught in a forest area located in Tareran, South Minahasa, North Sulawesi, Indonesia. There were 11 phyla identified from the gut of A. dorsata. The most abundant phyla were Firmicutes (95.8%), Proteobacteria (3.7%), and Actinobacteria (0.4%). The class Bacilli was responsible for 94.5% of the total bacterial population, the dominant family was Bacillaceae (87.2%), and the dominant genus was Bacillus (87%). Simpson (1-D) 0.24 and Shannon diversity index 0.98 indicated that the diversity of the genera was low. A nonsignificant number of species belong to the lactic acid bacteria was also detected, which may have certain benefits that need to be investigated further.

scholarly journals Comparison of the Fecal Microbiota of Horses with Intestinal Disease and Their Healthy Counterparts

2021 ◽  
Vol 8 (6) ◽  
pp. 113
Author(s):  
Taemook Park ◽  
Heetae Cheong ◽  
Jungho Yoon ◽  
Ahram Kim ◽  
Youngmin Yun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Disorders ◽  
Bacterial Population ◽  
Fecal Microbiota ◽  
Intestinal Disease ◽  
Fecal Samples ◽  
Gut Dysbiosis ◽  
Rrna Sequencing ◽  
Small Intestinal

(1) Background: The intestinal microbiota plays an essential role in maintaining the host’s health. Dysbiosis of the equine hindgut microbiota can alter the fermentation patterns and cause metabolic disorders. (2) Methods: This study compared the fecal microbiota composition of horses with intestinal disease and their healthy counterparts living in Korea using 16S rRNA sequencing from fecal samples. A total of 52 fecal samples were collected and divided into three groups: horses with large intestinal disease (n = 20), horses with small intestinal disease (n = 8), and healthy horses (n = 24). (3) Results: Horses with intestinal diseases had fewer species and a less diverse bacterial population than healthy horses. Lactic acid bacteria, Lachnospiraceae, and Lactobacillaceae were overgrown in horses with large intestinal colic. The Firmicutes to Bacteroidetes ratio (F/B), which is a relevant marker of gut dysbiosis, was 1.94, 2.37, and 1.74 for horses with large intestinal colic, small intestinal colic, and healthy horses, respectively. (4) Conclusions: The overgrowth of two lactic acid bacteria families, Lachnospiraceae and Lactobacillaceae, led to a decrease in hindgut pH that interfered with normal fermentation, which might cause large intestinal colic. The overgrowth of Streptococcus also led to a decrease in pH in the hindgut, which suppressed the proliferation of the methanogen and reduced methanogenesis in horses with small intestinal colic.

scholarly journals Probiotics Role in Control of Coccidiosis in Poultry Industry

2018 ◽  
Vol 3 (1) ◽  
pp. 1-3
Author(s):  
Muhammad Anas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Bacteria ◽  
Fermented Foods ◽  
Parasitic Disease ◽  
Poultry Industry ◽  
Cereal Products ◽  
Definition Of ◽  
Made In

Cereal products fermented by lactic acid bacteria are documented first in Egypt and Iraq during 2000 - 3000 B.C. These are one of the oldest fermented foods. In 1907, Elie Metcnikoff was the first scientist who not only observes but also put forward the scie ntific basics of fermentation. Then to explore gut bacteria intensive researches were made in late 1940s. In 2006 FAO and WHO give the complete definition of probiotics, living microbes beneficial for health provided in feed. For treatment of Coccidiosis p robiotic combinations of different microbes such as Lactobacillus, Bifidibacterium and Streptococcus are used now days. Coccidiosis, a parasitic disease mainly of poultry sector, caused by Eimeria specie’s. Coccidiosis causes serious damage to the intestin al epithelium resulting in diarrhea. This problem can be effectively controlled by the use of feed probiotics.

scholarly journals Profiling and antibiotic resistance of lactic acid bacteria isolated from commercial aMasi samples

2020 ◽  
Author(s):  
◽  
Yovani Pillay
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
South African ◽  
Bacterial Population ◽  
Principal Component ◽  
Antibiotic Resistant ◽  
Food Grade ◽  
Resistant Genes

aMasi is traditionally fermented milk that constitutes part of the South African heritage and is regarded as a supplementary staple food. Its inclusion into the South African Food Based Dietary Guidelines has led to the encouraged consumption of this product. Given the fact that aMasi is a rich source of lactic acid bacteria (LAB), such bacteria are of economic importance to the food, feed and pharmaceutical industries. The main concern regarding food safety is ability to acquire and disseminate antibiotic-resistant genes. Although LAB bility of resistance genes to human and animal opportunistic and pathogenic bacteria which could make treatment of bacterial infections more complex to treat in the future. Numerous reports globally, have documented antibiotic resistance among LAB isolated from commercial dairy and pharmaceutical products over the last decade. Therefore, the aim of this study was to determine if LAB isolated from commercial aMasi samples harbour antibiotic-resistant genes. To achieve this aim, the total bacterial population and LAB population of 10 aMasi samples were surveyed using culture-dependent techniques and the proportional prevalence of LAB to the total bacterial population were determined by using a 100% stacked-column. In all 10 samples, LAB was the predominating population ranging from 87.44% to 99.77%. A total of 30 LAB isolates were characterised after isolation and sequencing of 16S rDNA of these isolates showed that LAB were Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides with two isolates being identified as Lactococcus lactis CP028160.1. The relationship between the growth of LAB and selected physicochemical properties (pH, titratable acidity, water activity (aw), moisture content, fat content and estimation of reducing sugars (lactose)) were determined using principal component analysis (PCA) and classification and regression tree (CART) to illustrate the likelihood of LAB present in aMasi samples based on LAB count and pH. From the PCA results, approximately 75.25% of variances in the data were retained by the first three principal components (PCs). The first principal component (PC1) had accounted for the highest total variance of 33.16%. PC1 increased with an increase in lactic acid % and aw, whilst it negatively correlated with LAB count, moisture % and lactose (mg/25ml lactose·H2O). The results showed an increase in LAB count with an increase in moisture % and lactose (mg/25ml lactose·H2O) whilst, LAB count had decreased with an increase in lactic acid % and aw. Moreover, pH and fat % had no effect on PC1, high LAB counts were observed for samples 6 and 7 whist low LAB counts were observed for samples 9 and 10. On the other hand, PC2 had accounted for approximately 27.53% of the total variance. PC2 increased with an increase in fat % and lactose (mg/25ml lactose·H2O), whilst it negatively correlated with LAB count and pH. It was observed that the growth of LAB had increased with an increase in pH, whilst it decreased with an increase in fat % and lactose (mg/25ml lactose·H2O). Moreover, lactic acid %, aw and moisture % had no effect on PC2. High LAB counts were observed for samples 7 and 8 and low LAB counts were observed for samples 2 and 4. Nine out of the 30 LAB isolates were selected due to these isolates having a different GenBank Accession number and were subjected to antibiotic susceptibility testing using the disc diffusion method against a total of 11 antibiotics. Most of the LAB isolates exhibited multiple resistance towards some of the most commonly used antibiotics as well as last-resort antibiotics. All the isolates showed high levels of resistance towards vancomycin, colistin sulphate, fosfomycin and pipemidic acid except for Lactococcus lactis CP028160.1 which was susceptible to vancomycin. All isolates were susceptible to tetracycline and erythromycin whilst eight out of nine isolates were susceptible to chloramphenicol with seven out of nine isolates being susceptible to ampicillin. Furthermore, the isolates had displayed intermediate resistance mainly towards kanamycin and streptomycin. The present study showed that multiple antibiotic resistance is prevalent in different species of starter culture strains, which may pose a food safety concern. LAB that exhibit phenotypic resistance to antibiotics should also be evaluated on a molecular level to monitor their resistance. The presence of such a variety of expressed AR genes in probiotic isolates is a worrying trend. The impact of the interactions of these bacteria with pathogenic strains and their transfer of these AR genes is yet to be assessed. Furthermore, antibiotic sensitivity is an important criterion in the safety assessment for the evaluation of food-grade and potential food-grade LAB.

scholarly journals Karakteristik Fisikokimia Tepung Daluga (Cyrtosperma merkusii. (Hassk.) Schott) Hasil Modifikasi Fermentasi Bakteri Asam Laktat dan Heat Moisture Treatment (HMT)

2019 ◽  
Vol 8 (3) ◽  
pp. 94
Author(s):  
Didah Nur Faridah ◽  
Nestri Purnamasari ◽  
Sri Laksmi Suryaatmaja
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Resistant Starch ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Gelatinization Temperature ◽  
Heat Moisture Treatment ◽  
North Sulawesi ◽  
Moisture Treatment

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) adalah salah satu jenis tanaman umbi kaya karbohidrat yang berasal dari Kepulauan Siau, Manado, Sulawesi Utara. Kandungan pati daluga yang tinggi berpotensi sebagai bahan baku pembentukan pati resisten (Resistant starch/RS). Tujuan dari penelitian ini adalah meningkatkan kadar RS tepung daluga melalui modifikasi Heat Moisture Treatment/HMT dan fermentasi Bakteri Asam Laktat/BAL serta mengkaji pengaruh modifikasi terhadap sifat fisikokimia tepung daluga modifikasi. Penelitian terdiri dari 3 perlakuan antara lain HMT menggunakan oven (100 ̊C, 16 jam), autoklaf (121 ̊C, 60 menit), dan kombinasi fermentasi BAL dengan Lactobacillus plantarum BSL dan HMT. Berdasarkan hasil analisis, tepung daluga hasil modifikasi oven, autoklaf, dan Lactobacillus plantarum BSL + HMT memiliki kadar RS masing-masing sebesar 7,14; 8,81; 5,31% (db). Hasil modifikasi tepung daluga juga berpengaruh terhadap kadar serat pangan, amilosa, serta perubahan viskositas dan suhu gelatinisasi. Kesimpulannya, tepung daluga dengan modifikasi HMT dan fermentasi bakteri asam laktat dapat memberikan pengaruh yang bervariasi pada berbagai sifat fisikokimianya.Physicochemical Characteristics of Modified Daluga Flour (Cyrtosperma Merkusii. (Hassk.) Schott) by Lactic Acid Bacteria Fermentation and Heat Moisture TreatmentAbstractDaluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of the tubers originated from the Siau Islands, Manado, and North Sulawesi. The starch contents of daluga which were quite and have the potency as raw materials for starch resistant (SR) formation. The objectives of this research were to increase the SR content of daluga flour, to obtain a modified flour with Lactic Acid Bacteria (LAB) fermentation and Heat Moisture Treatment/HMT of daluga flour and to examine the effect of HMT and LAB fermentation on physicochemical characteristics of daluga flour. The study consist of 3 treatments of HMT, i.e. oven (100°C, 16 hours), autoclave (121° C, 60 minutes), and combination of LAB fermentation by Lactobacillus plantarum BSL and HMT. The result showed the specific value of RS from oven, autoclaves and LAB treatment i.e. 7.14, 8.81, 5.31%, respectively. The results of modified daluga flour could affect dietary fiber, amylose contents, viscosity and gelatinization temperature. As conclusion, modified daluga flour with HMT treatment and fermentation might provide specific result on its physicochemical characteristics.

Growth Rates of Mesophilic Bacteria, Aerobic Psychrotrophic Bacteria, and Lactic Acid Bacteria in Low-Dose–Irradiated Pork

1999 ◽  
Vol 62 (11) ◽  
pp. 1297-1302 ◽  
Author(s):  
RAVEENDRAN J. VENUGOPAL ◽  
JAMES S. DICKSON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Population ◽  
Vacuum Packaging ◽  
Lag Phase ◽  
Phase Duration ◽  
Psychrotrophic Bacteria ◽  
Gompertz Equation ◽  
Pork Patties ◽  
Descriptive Models

Frozen pork patties, thawed overnight at 0°C or temperature abused through storage at 15°C for 24 h, were packaged using both vacuum and air packaging methods. Immediately after packaging, both sets of patties were irradiated at 0, 0.5, 1, and 2 kGy. All the samples were stored at 2°C and were analyzed for populations of mesophilic, psychrotrophic, and lactic acid bacteria every 3 days for 30 days. By using a mesophilic population of 107 cells/g as a criteria for spoilage, fresh pork patties receiving a dose of 0 kGy had shelf lives of 11 and 16 days with air and vacuum packaging methods, respectively, whereas temperature-abused patties had a shelf life of 7 days with both air and vacuum packaging methods. Both fresh and abused patties that received a dose of 2 kGy had shelf lives that were greater than 30 days at 2°C with both air and vacuum packaging methods. Descriptive models based on the Gompertz equation for mesophilic, psychrotrophic, and lactic acid bacteria were developed, and the generation time and lag-phase duration for each bacterial population were calculated.

scholarly journals Formula Media Pertumbuhan Bakteri Asam Laktat Pediococcus pentosaceus Menggunakan Substrat Whey Tahu

2017 ◽  
Vol 2 (2) ◽  
pp. 31-38
Author(s):  
SAFITRI NURLAELA ◽  
TITI CANDRA SUNARTI ◽  
ANJA MERYANDINI
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ammonium Sulphate ◽  
Bacterial Growth ◽  
Bacterial Population ◽  
Bacterial Growth Rate ◽  
Pediococcus Pentosaceus ◽  
N Source ◽  
Agriculture Products

The lactic acid bacteria (LAB) and its lactic acid are commonly used to preserve the food and to extend the food’s shelf life. MRS media is a growth medium for LAB, but it is not feasible for industrial scale application. Cheaper substrate from agriculture products is therefore required, such as tofu whey, which is potential to be used as LAB medium. Tofu whey contains important components to support the LAB growth, but it needs C source (5% of glucose) and nitrogen source (1% ammonium sulphate or urea) supplementations. This study aimed to investigate the influence of N-source to Pediococcus pentosaceus growth and its capability in producing acid compounds. The result showed that addition of urea increased pH fermentation, contrarily to that ammonium sulphate supplementation. The highest bacterial growth rate (μmaks) was observed on media with urea (0.43 jam-1), while the highest acid production was occured on media with ammonium sulphate (9.13 mg/mL). Supplementation of ammonium sulphate and urea on tofu whey highly supported the growth of bacterial population for about 6.5 × 108 CFU/mL and 5.4 × 108 CFU/ mL, respectively, but still lower compared to MRS media (2.03 × 1010 CFU/mL). 

scholarly journals Enzyme systems involved in glucosinolate metabolism in Companilactobacillus farciminis KB1089

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Hiroko Watanabe ◽  
Riku Usami ◽  
Shigenobu Kishino ◽  
Kengo Osada ◽  
Yudai Aoki ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hypothetical Protein ◽  
Gut Bacteria ◽  
Phosphotransferase System ◽  
Human Gut ◽  
Comparative Proteomic Analysis ◽  
Enzyme Systems ◽  
Strain Model

AbstractCruciferous vegetables are rich sources of glucosinolates (GSLs). GSLs are degraded into isothiocyanates, which are potent anticarcinogens, by human gut bacteria. However, the mechanisms and enzymes involved in gut bacteria-mediated GSL metabolism are currently unclear. This study aimed to elucidate the enzymes involved in GSL metabolism in lactic acid bacteria, a type of gut bacteria. Companilactobacillus farciminis KB1089 was selected as a lactic acid bacteria strain model that metabolizes sinigrin, which is a GSL, into allylisothiocyanate. The sinigrin-metabolizing activity of this strain is induced under glucose-absent and sinigrin-present conditions. A quantitative comparative proteomic analysis was conducted and a total of 20 proteins that were specifically expressed in the induced cells were identified. Three candidate proteins, β-glucoside-specific IIB, IIC, IIA phosphotransferase system (PTS) components (CfPttS), 6-phospho-β-glucosidase (CfPbgS) and a hypothetical protein (CfNukS), were suspected to be involved in sinigrin-metabolism and were thus investigated further. We hypothesize a pathway for sinigrin degradation, wherein sinigrin is taken up and phosphorylated by CfPttS, and subsequently, the phosphorylated entity is degraded by CfPbgS. As expression of both pttS and pbgS genes clearly gave Escherichia coli host strain sinigrin converting activity, these genes were suggested to be responsible for sinigrin degradation. Furthermore, heterologous expression analysis using Lactococcus lactis suggested that CfPttS was important for sinigrin degradation and CfPbgS degraded phosphorylated sinigrin.

Yeast and lactic acid population relationship in palm wine and their effects on the production of ethanol in Enugu Ezike south eastern Nigeria

2021 ◽  
Vol 17 (1) ◽  
pp. 1-11
Author(s):  
O.J. Ojobo ◽  
J.O. Ugwuanyi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethanol Production ◽  
Bacterial Population ◽  
Wine Yeast ◽  
Economic Losses ◽  
Time Interval ◽  
Palm Wine ◽  
South Eastern ◽  
Significant Difference

Palm wine produced traditionally and consumed by many people in the South eastern part of Nigeria is a whitish liquid formed by naturally fermenting the sugary sap from various palm plants. In this study, we evaluated the population of yeast and lactic acid bacteria in palm wine with regards to its ethanol concentration from three communities in Enugu Ezike, Enugu State. We monitored the isolation of microbial population as well as biochemical characteristics of fermenting palm wine samples using culture-dependent and culture-independent methods. The fermentation step was performed within time interval and completed after 48hrs. Its acidity increasedprogressively with the production of lactic and acetic acids by bacteria.During the fermentation, palm wine microbial  numbers (log10 CFU/ml) varied between 1.6 x104 to 7.6 x107 for yeast and 4.5 x 104 to 7.8 x 107 for lactic acid bacteria respectively. Similarly, pH and alcohol level of palm wine samples during the fermentation varied between 3.0 to 5.8 and 0.2 to 5.3 respectively. Statistical analysis revealed that there was no significant difference in both yeast and lactic acid bacteria population at 24hrs. At this time, there was an increased metabolic activity, leading to an increase in ethanol production. At 36-48hrs, there was a slight decrease in both the lactic acid bacteria and the yeast, indicating a reduction in source of carbon.The analysis of the yeast and the lactic acid bacterial population revealed different yeast and bacterial population. Bacteria compete with yeast for nutrients during ethanol  production process, potentially causing economic losses. Therefore, it is important to have a better understanding of the abundance and the change in population of lactic acid bacteria and yeast throughout the bio-ethanol process in order to achieve design a more efficient relationship in lactic acid, yeast and ethanol production processes. Keywords: Bacteria, ethanol, lactic acid, palm wine, yeast

Sign in / Sign up

Export Citation Format

Share Document