scholarly journals ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERY LEAVEN «VIVO PROBIOYOGURT»

2021 ◽  
Vol 14 (5) ◽  
pp. 63-73
Author(s):  
I. M. Korniienko ◽  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibiotic Therapy ◽  
Intestinal Microflora ◽  
Fermented Milk ◽  
Natural Resistance ◽  
Milk Product ◽  
Nutrient Media ◽  
Fermented Milk Product

Lactic acid bacteria play a key role in human microecology and biotechnology – form organoleptic characteristics of products, increase the nutritional, including biological value of functional foods. Natural resistance to antibiotics is one of the important factors that determine the probiotic properties of lacto- and bifidobacteria. Aim. Study of the antibiotic resistance of functionally active probiotic cultures of "VIVO probioyogurt" leaven to determine the possibility of using a fermented milk product, which is prepared on its basis, during antibiotic therapy to maintain and restore normal intestinal microflora. Methods. Pure cultures of lactic acid bacteria (LAB) were selected for the study: (Lactobacillus delbrueckii ssp., L. acidophilus, L.casei, L. rhamnosus, L.paracasei, Streptococcus thermophilus, Bifidobacterium lactis (2 strains), B. infantis), which are part of leaven "VIVO probioyogurt" the quality of which is confirmed by certificates of the International Organization for Standardization ISO 9001: 2008, as well as ISO 22000: 2005. The method of the experiment consisted of the following stages: preparation of nutrient media ("Lactobacagar", "Bifidoagar", glucose-peptone medium), working solutions of antibiotics; working suspension of LAB; suspensions of cultures (lacto- and bifidobacteria), cultivation LAB on elective nutrient media with the addition of antibiotics and evaluation of research results. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Results. The use of this technique enabled to establish the minimum inhibitory concentration (MIC) of antibiotics of different groups relative to the LAB. The results of the research were processed using a licensed computer program Microsoft Excel. Conclusions. Evaluation of the results of studies to determine the MIC of antibiotics – benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin in relation to IBD; fermented milk product, which was prepared on the basis of this starter culture, it was advisable to use during antibiotic therapy to restore and maintain normal intestinal microflora.

scholarly journals A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 320
Author(s):  
Boris Le Nevé ◽  
Adrian Martinez-De la Torre ◽  
Julien Tap ◽  
Muriel Derrien ◽  
Aurélie Cotillard ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Healthy Subjects ◽  
Well Being ◽  
Fermented Milk ◽  
Healthy Plant ◽  
Milk Product ◽  
Open Design ◽  
Gas Volume ◽  
Fermented Milk Product

Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; p ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; p < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; p < 0.05). FMP consumption reduced flatulence sensation (by −1.7 [−1.9; −1.6]; p < 0.0001), reduced the number of daily evacuations (by −5.8 [−6.5; −5.1]; p < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; p < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively).

scholarly journals Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili

2008 ◽  
Vol 105 (6) ◽  
pp. 1929-1938 ◽  
Author(s):  
M. Kahala ◽  
M. Mäki ◽  
A. Lehtovaara ◽  
J.-M. Tapanainen ◽  
R. Katiska ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

scholarly journals Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

2019 ◽  
pp. 1-10
Author(s):  
S. Aforijiku ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Milk Product ◽  
Pediococcus Acidilactici ◽  
Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

scholarly journals INFLUENCE OF FUNCTIONAL COMPONENTS ON THE TITER OF LACTIC ACID BACTERIA OF YEAST "VIVO"

2021 ◽  
Vol 2 (39) ◽  
pp. 98-114
Author(s):  
I. Kornіienko ◽  
V. Guliaiev ◽  
A. Anatskyi ◽  
Y. Chernenko ◽  
О. Monchenko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Titer ◽  
Fermented Milk ◽  
Milk Thistle ◽  
Nutrient Media ◽  
Functional Components

The use of yeasts with a high titer of probiotic cultures of lactic acid bacteria (LAB) and plant components, ascorbic acid in the technology of obtaining functional products - can improve the quality of finished products, nutritional and biological value. The aim of the study was to study the effect of functional components and antibiotics of different groups in the elective nutrient media "Lactobacagar" and "Bifidoagar" on the LAB  titer and their viability. The task of the work is to determine the feasibility of using extracts of milk thistle, rye seeds, flax and ascorbic acid in nutrient media for the viability of LAB yeast "VIVO" with the addition of antibiotics of different groups and concentrations. The effect of the most commonly used antibiotics was studied: benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin on the titer of lactic acid concentrations, which correspond to IV bacteria; 50; 25; 12.5; 6.25; 3.13; 1.56; 0.78. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. The effectiveness of the use of extracts of milk thistle, flax and red seed, as well as ascorbic acid in the practice of nutrient enrichment has been proven. The introduction of these components into the composition of nutrient media with antibiotics led to an increase in the number of viable LAB cells by 5—9 %. It is recommended to enrich fermented milk products and bakery products with functional components — seeds or meal of red flax, flax and thistle to increase the nutritional value and increase the titer of fermentation microflora.

scholarly journals Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria

2014 ◽  
Author(s):  
Jonathan Laiño ◽  
Marianela Juarez del Valle ◽  
Graciela Savoy de Giori ◽  
Jean Guy LeBlanc
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

scholarly journals Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

2017 ◽  
Vol 100 (6) ◽  
pp. 4258-4268 ◽  
Author(s):  
Y. Ortiz-Rivera ◽  
R. Sánchez-Vega ◽  
N. Gutiérrez-Méndez ◽  
J. León-Félix ◽  
C. Acosta-Muñiz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Spoilage Microorganisms ◽  
Fermented Milk Product

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

2013 ◽  
Vol 34 (2) ◽  
pp. 277-283 ◽  
Author(s):  
Fortune Akabanda ◽  
James Owusu-Kwarteng ◽  
Kwaku Tano-Debrah ◽  
Richard L.K. Glover ◽  
Dennis S. Nielsen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Characterization ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

scholarly journals Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban"

2021 ◽  
Author(s):  
Mohamed Nahaisi ◽  
Nadia Almaroum ◽  
Mohamed A Ziyaina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Klebsiella Oxytoca ◽  
Starter Culture ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Coliform Bacteria ◽  
Milk Product ◽  
Isolation And Characterization ◽  
Fermented Milk Product

Fermented milk product "Laban" in Libya is one of the most a traditional fermented milk product consumed a refreshing drink, particularly in the warm season The average values of the physicochemical including titratable acidity, pH, total solids, and fat were 0.73%, 4.16, 8.12%, and 1.54% respectively. Coliform, yeast and mold counts were 21&times;10⁴, 39&times;10⁴, and 41 &times;10&sup3; cfu/ ml., respectively. Most strains of coliform bacteria were Serratia odorifera, Escherichia coli 1, E. coli 2. and Klebsiella oxytoca. The average Lactococcus, Streptococcus, Mesophilic Lactobacillus / Leuconostoc and Thermophilic Lactobacillus counts were 99 &times;10⁷, 96 &times;10⁷, 93 &times;10⁷ and 15 &times;10⁷ cfu / ml. respectively. A total of 142 lactic acid bacteria (LAB) isolates were identified to the genus level as Lactobacillus (48.59%), Lactococcus (43.66%), Streptococcus (4.93%) and Leuconostoc (2.82%). Sugar fermentation tests revealed the most frequent Lactobacillus species found to be Lactobacillus delbrueckii ssp. lactis (62.32%), followed by Lactobacillus plantarum (31.88%). Furthermore, other selected LAB isolates were identified by API 50 CH test as Lactococcus lactis ssp. lactics, Lactobacillus pentosus, Lactobacillus brevis, and Leuconostoc mesenteroides ssp. cremoris. Thus, our research documented the lactic acid bacteria strains and will provides fundamental basic and useful information for further studies of strain selection starter culture, with regard to the industrial production of fermented dairy milk products.

scholarly journals Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

2009 ◽  
Vol 57 (5) ◽  
pp. 291-304 ◽  
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Fermented Milk ◽  
Milk Product ◽  
Milk Products ◽  
Texture Intensity ◽  
Analysis Of Dispersion ◽  
Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

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