scholarly journals Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 112-123
Author(s):  
Biçer Yusuf ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
Dna Isolation ◽  
Streptococcus Thermophilus ◽  
Metagenomic Analysis ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Dominant Bacteria

The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

scholarly journals Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Elena Franciosi ◽  
Ilaria Carafa ◽  
Tiziana Nardin ◽  
Silvia Schiavon ◽  
Elisa Poznanski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Raw Cow’S Milk

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

scholarly journals DNA isolation of potentially probiotic lactic acid bacteria from durian arilus fermentation (jruek drien)

2019 ◽  
Vol 1 (1) ◽  
pp. 34-38
Author(s):  
Yulia Sari Ismail ◽  
◽  
Cut Yulvizar ◽  
Risa Riani Ramlan ◽  
Mahyuddin Mahyuddin ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Isolation ◽  
Incubation Temperature ◽  
Fermented Food ◽  
Subtilis Strain ◽  
Rrna Gene ◽  
Dna Concentration ◽  
Purity Level

Jruek drien is an Acehnese traditional fermented food containing lactic acid bacteria (LAB) from durian arilus fermentation. Lactic acid bacteria from jruek drien were considered as potential probiotics. The LAB from jruek drien were first identified by phenotyping and genotyping analysis. The aim of the research is to isolate DNA from lactic acid bacteria (JD-2 and JD-3) from jruek drien for identification based on 16S rDNA gene sequence analysis. The research steps consist of samples regeneration in MRSA medium with temperature of incubation at 37°C, samples culturing in TSB medium, DNA isolation, and measurement of the DNA concentration and DNA purity using nanophotometer. The result showed that the JD-2 and the JD-3 isolates grow well on selective media MRSA by incubation temperature at 37°C. JD-2 has a DNA concentration of 40.0 ng/µl with a purity level of 2.0, and JD-3 has a DNA concentration of 32.5 ng/µl with a purity level of 1.8 at the A260/A280 ratio. The 16S rRNA gene of JD-2 isolate was successfully amplified at 1426 bp and JD-3 isolate at 1435 bp. The JD-2 isolate was identified as Bacillus subtilis because it has the highest similarity with Bacillus subtilis strain WA3-4. The JD-3 isolate was identified as Lactobacillus plantarum because it has the highest similarity with L. plantarum strain CSI9 and strain CSI3.

scholarly journals Animal Rennets as Sources of Dairy Lactic Acid Bacteria

2014 ◽  
Vol 80 (7) ◽  
pp. 2050-2061 ◽  
Author(s):  
Margherita Cruciata ◽  
Ciro Sannino ◽  
Danilo Ercolini ◽  
Maria L. Scatassa ◽  
Francesca De Filippis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
16S Rrna Gene ◽  
Streptococcus Thermophilus ◽  
Species Level ◽  
Lactobacillus Delbrueckii ◽  
Rrna Gene ◽  
Microbial Composition ◽  
Content Type

ABSTRACTThe microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to the genus/species level. Among lactic acid bacteria (LAB),Streptococcus thermophilusand some lactobacilli, mainlyLactobacillus crispatusandLactobacillus reuteri, were the most abundant species, with differences among the samples. Twelve groups of microorganisms were targeted by viable plate counts revealing a dominance of mesophilic cocci. All rennets were able to acidify ultrahigh-temperature-processed (UHT) milk as shown by pH and total titratable acidity (TTA). Presumptive LAB isolated at the highest dilutions of acidified milks were phenotypically characterized, grouped, differentiated at the strain level by randomly amplified polymorphic DNA (RAPD)-PCR analysis, and subjected to 16S rRNA gene sequencing. Only 18 strains were clearly identified at the species level, asEnterococcus casseliflavus,Enterococcus faecium,Enterococcus faecalis,Enterococcus lactis,Lactobacillus delbrueckii, andStreptococcus thermophilus, while the other strains, all belonging to the genusEnterococcus, could not be allotted into any previously described species. The phylogenetic analysis showed that these strains might represent different unknown species. All strains were evaluated for their dairy technological performances. All isolates produced diacetyl, and 10 of them produced a rapid pH drop in milk, but only 3 isolates were also autolytic. This work showed that animal rennet pastes can be sources of LAB, mainly enterococci, that might contribute to the microbial diversity associated with dairy productions.

Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus

2010 ◽  
Vol 113-116 ◽  
pp. 1071-1074
Author(s):  
Hui Zou ◽  
Qun Hui Wang ◽  
Ying Ying Liu ◽  
Hui Li
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Synergistic Effects ◽  
Lactic Acid Production ◽  
Streptococcus Thermophilus ◽  
Fermentation Conditions ◽  
Distiller’S Grain ◽  
Distiller's Grain

Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.

Lactobacillus composti sp. nov., a lactic acid bacterium isolated from a compost of distilled shochu residue

2007 ◽  
Vol 57 (4) ◽  
pp. 870-872 ◽  
Author(s):  
Akihito Endo ◽  
Sanae Okada
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Gene Sequence ◽  
Novel Species ◽  
Sequence Similarity ◽  
Rrna Gene ◽  
Phylogenetic Cluster ◽  
Type Strains ◽  
Sequence Similarities

Two strains of lactic acid bacteria, strains NRIC 0689T and NRIC 0690, were isolated from a compost of distilled shochu residue in Japan. The isolates showed quite low sequence similarity to known species of lactic acid bacteria on the basis of 16S rRNA gene sequence; the highest sequence similarities to NRIC 0689T were shown by the type strains of Lactobacillus satsumensis, L. plantarum, L. hilgardii, L. buchneri and L. parabuchneri (92.9, 92.9, 92.8, 92.6 and 92.5 %, respectively). The isolates formed a distinct subcluster in the Lactobacillus casei–Pediococcus phylogenetic cluster. Levels of DNA–DNA relatedness revealed that the isolates belonged to the same taxon. Therefore, the isolates represent a novel species, for which the name Lactobacillus composti sp. nov. is proposed. The type strain is NRIC 0689T (=JCM 14202T=DSM 18527T).

scholarly journals Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

2011 ◽  
Vol 63 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Natasa Jokovic ◽  
Maja Vukasinovic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
L. Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Leuconostoc Mesenteroides ◽  
Streptococcus Thermophilus ◽  
Predominant Species ◽  
Lactobacillus Paraplantarum ◽  
Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

scholarly journals Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

2021 ◽  
Vol 204 (1) ◽  
Author(s):  
Katarzyna Marchwińska ◽  
Daniela Gwiazdowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Resistance ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Feed Additive ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Probiotic Potential ◽  
High Viability

AbstractAnimal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

Study on molecular identification of lactic acid bacteria from fermented milks and “Smen” (a traditional steppe butter) and their enzyme producing attributes

2019 ◽  
Vol 9 (3) ◽  
pp. 95-103
Author(s):  
Asmaa Labtar ◽  
Saliha Larouci ◽  
Amel Guermouche ◽  
Farid Bensalah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pcr Amplification ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Rrna Gene ◽  
Bacterial Strains ◽  
Search Tool ◽  
Fermented Dairy

Streptococcus thermophilus and Lactobacillus belong to a widely-knowngroup of bacteria that have been frequently used as starter bacteria in fermented dairy products. The aim of this study was to isolate, characterize andidentify of lactic acid bacteria (LAB) from raw cow’s fermented milk and‘Smen’ (a traditional steppe butter) in steppic area of Algeria to study someof their important enzyme-producing attributes. All selected strains of lacticacid bacteria (LAB) were identified and typed by phenotypic and genotypiccriteria.Six strains were identified as cocci thermophilic LAB and two of themwere selected and identified by using polymerase chain reaction (PCR) amplification for proA gene. Six strains of lactobacilli were identified as Lactobacillus genus using 16S rRNA gene. Species identification was performed by 16SrRNA gene sequencing and sequences were analysed using Basic LengthAlignment Search Tool (BLAST) programs. A phylogenetic tree based on 16SrRNA genes was constructed by the neighbor-joinin method.S. thermophilusstrains screened for their ability to produce lactic acid, titratable acidity, andpH was measured at 2h intervals, proteolytic activity in milk was examined.In another part, the four selected Lactobacillus were able to hydrolyze X-Galby production of β-galactosidase enzyme. All strains of LAB exhibited production of diacetyl. Overall, this study provides bacterial strains having potentialfor dairy industry.

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