Features of changes in the vaginal microbiota of women of fertile age as a possible mechanism for the occurrence of chronic inflammatory diseases of the genital organs and modern correction possibilities

2020 ◽  
pp. 60-64
Author(s):  
Vl.V. Podolskyi ◽  
◽  
V.V. Podolskyi ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Response ◽  
Inflammatory Diseases ◽  
Early Stage ◽  
Microbial Colonization ◽  
High Concentration ◽  
Chronic Inflammatory Diseases ◽  
Functional Relationships ◽  
Ph Level

The article presents the data of the review of literature sources, concerning the peculiarities of microbiota functioning of organs of reproductive system of women of fertile age, in the aspect of formation and functioning of biological films by pathogenic and conditionally pathogenic microflora. The role of infectious, more often microbial factor in the genesis of inflammatory diseases of the pelvic organs in women can not always be represented only in the form of simple causal structural and functional relationships against the background of post-aggressive metabolic response. Its importance may change even as complications develop. Microbial colonization of the genitals against the background of impaired vaginal microbiocenosis can be an early stage of the infectious process and have a detrimental effect on reproductive health. In healthy women of fertile age, the content of vaginal mucus has an acid reaction (pH=4.0–4.7) due to the high concentration of lactic acid (2.0–3.0%), which is formed during the metabolism of lactobacilli and the presence of hydrogen peroxide. In diseases there is a disturbance of equilibrium in this system. The shift of pH towards the alkaline reaction causes the growth of conditionally pathogenic flora, especially anaerobes. The decrease in the number of lactic acid bacteria enables the growth of titers of opportunistic microflora. Upon reaching the pathogenic microflora of critical titers, it becomes pathogenic and attacks the cells of the host organism. It is also important to note that antagonism between lactic acid bacteria and conditionally pathogenic microflora does not occur, or does not occur frequently, without a dramatic change in homeostasis. Administration of local probiotics in combination with lactic acid after the repair of the vagina significantly reduces the risk of recurrent inflammatory process caused by resident conditionally pathogenic microflora, maintaining the required pH level, and the use of lactic acid bacteria, which have sufficient opportunities for adhesion to cell surfaces and biological pathological conditions of microorganisms. Key words: microbiocenosis, chronic inflammatory diseases of the genital organs, pelvic inflammatory diseases, women of fertile age, opportunistic flora, lactic acid, lactic acid bacteria.

scholarly journals Dynamics of Fermentation Parameters and Bacterial Community in High-Moisture Alfalfa Silage with or without Lactic Acid Bacteria

2021 ◽  
Vol 9 (6) ◽  
pp. 1225
Author(s):  
Shanshan Zhao ◽  
Fengyuan Yang ◽  
Yuan Wang ◽  
Xiaomiao Fan ◽  
Changsong Feng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Ph Value ◽  
Ammoniacal Nitrogen ◽  
High Concentration ◽  
High Moisture ◽  
Acid Accumulation ◽  
Alfalfa Silage ◽  
Fermentation Parameters

The aim of this study was to gain deeper insights into the dynamics of fermentation parameters and the bacterial community during the ensiling of high-moisture alfalfa. A commercial lactic acid bacteria (YX) inoculant was used as an additive. After 15 and 30 days of ensiling, the control silage (CK) exhibited a high pH and a high concentration of ammoniacal nitrogen (NH3-N); Enterobacter and Hafnia-Obesumbacterium were the dominant genera. At 60 d, the pH value and the concentration of NH3-N in CK silage increased compared with 15 and 30 d, propionic acid and butyric acid (BA) were detected, and Garciella had the highest abundance in the bacterial community. Compared with CK silage, inoculation of YX significantly promoted lactic acid and acetic acid accumulation and reduced pH and BA formation, did not significantly reduce the concentration of NH3-N except at 60 d, and significantly promoted the abundance of Lactobacillus and decreased the abundance of Garciella and Anaerosporobacter, but did not significantly inhibit the growth of Enterobacter and Hafnia-Obesumbacterium. In conclusion, high-moisture alfalfa naturally ensiled is prone to rot. Adding YX can delay the process of silage spoilage by inhibiting the growth of undesirable microorganisms to a certain extent.

Application of vitamin-producing lactic acid bacteria to treat intestinal inflammatory diseases

2020 ◽  
Vol 104 (8) ◽  
pp. 3331-3337 ◽  
Author(s):  
Jean Guy LeBlanc ◽  
Romina Levit ◽  
Graciela Savoy de Giori ◽  
Alejandra de Moreno de LeBlanc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inflammatory Diseases

scholarly journals Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water

2021 ◽  
Vol 12 ◽  
Author(s):  
Haiwen Xu ◽  
Lin Sun ◽  
Na Na ◽  
Chao Wang ◽  
Guomei Yin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Weight Control ◽  
Fermentation Process ◽  
Early Stage ◽  
Leymus Chinensis ◽  
Plastic Bags ◽  
Fermentation Quality

This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic bags. As a control silage, untreated L. chinensis silage was also assessed. The samples were taken at 0, 5, 15, 35, and 60 days after ensiling. The bacterial community structure was assessed by plate cultivation and Illumina sequencing, and the fermentation parameters were also analyzed. Fresh L. chinensis contained low moisture (509 g/kg) and LAB (3.64 log colony-forming units/g fresh weight). Control silage displayed higher pH and lower lactic acid (LA) than other treatments during ensilage (p < 0.05); moreover, LW-treatment had lower pH from 5 to 35 days and greater LA at 5 days than L- and W-treatments (p < 0.05). During the fermentation process, Lactobacillus in L- and LW-treatments was the most dominant bacterial genus (>97%), had higher abundance than that in control silage and W-treatment (p < 0.05), and correlated negatively with other main genera and pH, and positively with LA and acetic acid (p < 0.05). Moreover, Lactobacillus had considerable abundance in W-treatment from 5 to 15 days (81.38–85.86%). Enterobacteriaceae had the most abundance among bacteria in control silage during ensiling (49.31–69.34%), and in W-treatment from 35 to 60 days (47.49–54.15%). The L-, W-, and LW-treatments displayed the aggregated bacterial community at 5 and 15 days, with W-treatment diverging from L- and LW-treatments at 35 and 60 days. Overall, the low moisture and/or insufficient LAB in fresh L. chinensis led to Enterobacteriaceae dominating bacterial community and contributing to the high pH and low LA in control silage during the fermentation process. Applying L, W, or LW contributed to Lactobacillus succession, LA production, and pH reduction during early stage of fermentation; moreover, treating with L and LW displayed more efficiency. Lactobacillus dominated the entire ensilage process in L- and LW-treatments and the early stage of fermentation in W-treatment, and contributed to the satisfactory fermentation quality of L. chinensis silage. The L- and LW-treatments displayed a similar pattern of bacterial succession during ensiling.

scholarly journals Reduction of oxaluria after an oral course of lactic acid bacteria at high concentration

2001 ◽  
Vol 60 (3) ◽  
pp. 1097-1105 ◽  
Author(s):  
Claudio Campieri ◽  
Massimo Campieri ◽  
Veronica Bertuzzi ◽  
Erwin Swennen ◽  
Diego Matteuzzi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Concentration

scholarly journals Characterization of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Native Fruits of Ecuadorian Amazon

2017 ◽  
Vol 66 (4) ◽  
pp. 473-481 ◽  
Author(s):  
Karina Garzón ◽  
Clara Ortega ◽  
Gabriela N. Tenea
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Agents ◽  
Proteolytic Enzymes ◽  
Early Stage ◽  
Diffusion Method ◽  
Rrna Gene ◽  
Sequencing Analysis ◽  
Food Preservatives ◽  
Ecuadorian Amazon

Tropical, wild-type fruits are considered biodiverse “hotspots” of microorganisms with possible functional characteristics to be investigated. In this study, several native lactic acid bacteria (LAB) of Ecuadorian Amazon showing highly inhibitory potential were identified and characterized. Based on carbohydrate fermentation profile and 16S rRNA gene sequencing, seven strains were assigned as Lactobacillus plantarum and one strain as Weissella confusa. Using agar-well diffusion method the active synthetized components released in the neutralized and hydroxide peroxide eliminated cell-free supernatant were inhibited by proteolytic enzymes, while the activity was maintained stable after the treatment with catalase, lysozyme, α-amylase and lipase suggesting their proteinaceous nature. The inhibitory activity was stimulated by acidic conditions, upon exposure to high heat and maintained stable at different ranges of sodium chloride (4–10%). The DNA sequencing analysis confirmed the presence of plw structural gene encoding for plantacirin W in the selected L. plantarum strains. Moreover, we showed that the active peptides of Cys5-4 strains contrast effectively, in a bactericidal manner, the growth of food borne E. coli UTNEc1 and Salmonella UTNSm2, with about tree fold reduction of viable counts at the early stage of the target cell growth. The results indicated that the bacteriocin produced by selected native lactic acid bacteria strains has elevated capacity to suppress several pathogenic microorganisms implying their potential as antimicrobial agents or food preservatives.

scholarly journals Keamanan Susu Fermentasi Yang Beredar Di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Pathogen

2010 ◽  
Vol 10 (1) ◽  
pp. 32-36
Author(s):  
Yusdar Zakaria ◽  
Cut Intan Novita ◽  
Mira Delima
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fermented Milk ◽  
Milk Products ◽  
Safety Condition ◽  
Ph Level ◽  
Banda Aceh ◽  
Fermented Milk Products

Safety condition of commercial fermented milk that put on the market in banda aceh based on nutritive value and pathogenic bacteriaABSTRACT. Fermented milk has much value primarily for the health of digestive system. However without hygienically and sterilized treatment it can become toxic to consumers. This research was conducted to observe nutritive value, the present of pathogenic bacteria, and the safety condition of commercial fermented milk that put on the market in Banda Aceh. Samples of commercial fermented milk tested were obtained from recognized retailers in Banda Aceh. Factorial completely randomized design with six replications was applied in this research. Variety of fermented milk products (yoghurt and drink yoghurt) was the first factor to be analyzed, and the second one was expired date of the products (the date of production and the date of by expired). The amount of crude protein and lipid, pH level, and the amount of lactic acid bacteria, Coliform and Staphilococcus aureus were the parameter determined. The variety and the expired date of the products influenced the amount of crude protein and lipid, the pH level, the amount of lactic acid bacteria, Coliform and Staphilococcus aureus in the level of highly significant different (P0,01). There was also found in highly significant interaction (P0,01) between factors that influenced the amount of lactic acid bacteria and Staphilococcus aureus. On the other hand, the amount of Coliform was not influenced by those factors. The study also results in decreasing of the amount of crude protein and lipid as well as lactic acid bacteria caused by the ongoing time of storing. The longer fermented milk was stored, the lower the level of crude protein, lipid and lactic acid bacteria presented. The lipid level of fermented milk products those put on the market in Banda Aceh have been complied with the requirement standard of SNI 01-2981-1992. However, crude protein level has not achieved the requirement standard yet. Due to the amount of Staphylococcus aureus present, the fermented milk products tested, in fact, were not saved to be consumed. On the contrary, although Coliform was also present, the products were in the category of saved to be consumed.

Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi

2015 ◽  
Vol 24 (4) ◽  
pp. 1437-1441 ◽  
Author(s):  
Sae Bom Lim ◽  
So-Yeon Shin ◽  
Jin Seok Moon ◽  
Gan-Erdene Otgonbayar ◽  
Wooha Joo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Early Stage

Biology of alfalfa ensiling by lactic acid bacteria

2020 ◽  
Author(s):  
Ю. Победнов ◽  
А. Мамаев ◽  
М. Широкоряд
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Energy Content ◽  
Nutrient Loss ◽  
Biological Processes ◽  
High Concentration ◽  
Fodder Production ◽  
High Concentrations ◽  
And Storage

Исследования проводили на базе ФНЦ ВИК им. В. Р. Вильямса . В опытах изучали особенности биохимических и микробиологических процессов, протекающих при силосовании провяленной массы люцерны с препаратом молочнокислых бактерий Биотроф , а также влияние препарата Биотроф на сохранность и биохимические показатели силоса. В качестве сырья для силосования использовали люцерну изменчивую сорта Пастбищная 88, убранную в фазу бутонизации, которую предварительно в течение 5 ч провяливали в прокосах до содержания сухого вещества 38,06. Выявлены биологические особенности силосования провяленной люцерны с молочнокислыми заквасками. Они сводятся к тому, что, в отличие от силосования провяленных злаковых трав, силосование провяленной люцерны сопровождается более благоприятным процессом брожения. В результате подкисление такой массы препаратами молочнокислых бактерий приводит к заметному сокращению потерь питательных веществ и увеличению энергетической питательности сухого вещества полученного корма. Следует отметить и высокую интенсивность протеолиза, сопровождающегося накоплением большого количества аммиака в первую фазу силосования люцерны. Так как буферное действие аммиака в значительной мере зависит от степени подкисления массы, то увеличение скорости подкисления провяленной люцерны под влиянием внесённых препаратов молочнокислых бактерий служит решающим условием получения корма, стабильного при хранении. Немаловажно и то, что стимуляция молочнокислого брожения приводит к тому, что в люцерне, наряду с сахаром, сбраживается и образовавшаяся в большом количестве при её провяливании яблочная кислота, что усиливает подкисление корма. Необходимо отметить и наличие в силосе из провяленной люцерны большого количества некультивируемых, а следовательно, и неизвестных к настоящему времени бактерий. Последние устойчивы к высокой кислотности и при внесении молочнокислых заквасок могут доминировать в силосе в течение длительного периода, оказывая влияние на его биохимические показатели. The investigations took place at the Federal Williams Research Center of Fodder Production and Agroecology. The research focused on silage biochemistry, microbiology, and storage as affected by lactic acid bacteria of the Biotrof preparation. Pastbishchnaya 88 alfalfa was used for ensiling. Harvesting happened at the budding stage. Alfalfa mass was left to dry for 5 hours until dry matter (DM) content reached 38.06. Alfalfa ensiling with lactic acid bacteria induced certain biological processes. In contrast to gramineous, fermentation of air-dried alfalfa was more effective. Application of lactic acid bacteria reduced nutrient loss and increased DM energy content in forage. Intensive proteolysis led to accumulation of high concentrations of NH3 at the first ensiling stage. Since the ability of NH3 to stabilize a reaction depends on mass acidity, rapid production of lactic acid is crucial for effective storage of silage obtained. Active accumulation of malic acid in air-dried alfalfa mass reduces forage pH as it gets converted into lactic acid together with sugar. There is also a high concentration of unknown bacteria in alfalfa silage. They are resistant to low pH and can dominate lactic acid bacteria for a long period, affecting silage biochemistry.

scholarly journals Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

2020 ◽  
Vol 13 (9) ◽  
pp. 1922-1927
Author(s):  
Harnentis Harnentis ◽  
Yetti Marlida ◽  
Yuliaty Shafan Nur ◽  
Wizna Wizna ◽  
Melia Afnida Santi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Survival Rate ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Good Survival ◽  
Fermented Foods ◽  
Probiotic Lactic Acid Bacteria ◽  
Ph Level ◽  
Lactobacillus Spp

Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia. Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods. Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests. Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria.

scholarly journals A lower cost method of preparing corn stover for Irpex lacteus treatment by ensiling with lactic acid bacteria

2020 ◽  
Vol 33 (8) ◽  
pp. 1273-1283
Author(s):  
Sasa Zuo ◽  
Di Jiang ◽  
Dongze Niu ◽  
Mingli Zheng ◽  
Ya Tao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Corn Stover ◽  
Lignin Content ◽  
Early Stage ◽  
Gas Production ◽  
Irpex Lacteus ◽  
Corn Stover Silage ◽  
Silage Quality

Objective: This study investigated a method of preparing corn stover for Irpex lacteus (<i>I. lacteus</i>) treatment to improve its <i>in vitro</i> rumen degradability under non-sterile conditions.Methods: Corn stover was inoculated with <i>Lactobacillus plantarum</i> (<i>L. plantarum</i>), <i>Lactobacillus buchneri</i> (<i>L. buchneri</i>), and an equal mixture of these strains, and ensiled for 0, 3, 7, 14, and 28 days. After each period, a portion of the silage was sampled to assess the silage quality, and another portion of the silage was further treated with <i>I. lacteus</i> at 28°C for 28 d. All the samples were analyzed for fermentation quality, chemical composition, and <i>in vitro</i> gas production (IVGP) as a measure of rumen fermentation capacity.Results: Lactic acid bacteria (LAB) was found to improve the silage quality of the corn stover, and the corn stover silage inoculated with <i>L. plantarum</i> produced more lactic acid and higher IVGP than other silage groups. The <i>I. lacteus</i> colonies flourished in the early stage of corn stover silage, especially on the 3-d corn stover silage inoculated with both <i>L. plantarum</i> and <i>L. buchneri.</i> This led to an 18% decrease in the acid detergent lignin content, and a 49.6% increase in IVGP compared with the raw stover.Conclusion: The combination of ensiling with the mixed LAB inoculation and <i>I. lacteus</i> treatment provided a cost-effective method for the improvement of the IVGP of corn stover from 164.8 mL/g organic matter (OM) to 246.6 mL/g OM.

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