scholarly journals Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 323-331 ◽  
Author(s):  
P. Khemariya ◽  
S. Singh ◽  
G. Nath ◽  
A.K. Gulati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Agent ◽  
Lactococcus Lactis ◽  
Antibiotic Susceptibility ◽  
Pcr Amplification ◽  
Food Borne ◽  
Antibiotic Susceptibility Test ◽  
Different Types ◽  
Zones Of Inhibition

Eight isolates of Lactococcus lactis subsp. lactis were isolated and identified by phenotypic and molecular characterisation out of 23 isolates of lactic acid bacteria (LAB) from different dairy and non-dairy sources. Out of eight strains, four were obtained from dairy and four from non-dairy sources. All eight strains of L. lactis subsp. lactis were able to produce zones of inhibition against the Lactobacillus acidophilus NCDC 015. The antimicrobial agent produced by the isolates inhibited the growth of a range of related lactic acid bacteria and certain Gram positive food-borne microorganisms. The antimicrobial agent, i.e. nisin, produced by the strains was confirmed by PCR amplification of nisin gene sequences of 174 bp size. Antibiotic susceptibility test to 21 different types of antibiotics was evaluated. All the isolates were resistant to fosfomycin, cefepime, amikacin, kanamycin, neomycin, nalidixic acid, pipemidic acid, norfloxacin, sulphadiazine, colistin, polymixin, teicoplanin, nystatin, and amphotericin B but susceptible to ampicillin, erythromycin, spiramycin, spectinomycin, ciprofloxacin, rifampicin, and trimethoprim.  

scholarly journals PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI

2020 ◽  
Vol 9 (4) ◽  
pp. 412
Author(s):  
Nurgrahadi . ◽  
Ni Nyoman Puspawati ◽  
I Made Sugitha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Moisture Content ◽  
Protein Content ◽  
Lactococcus Lactis ◽  
Combination Treatment ◽  
Lactobacillus Bulgaricus ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design

The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44. The concentration of each treatment was 6%. The treatment was repeated 3 times to make 21 experimental units. The data was obtained by variance analysis and if there was an influence between treatments continued with the Duncan test. The results showed that the addition of different starter combinations would affected the characteristic of soy cheese. The combination treatment of L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44 was produced the best soy cheese with a yield of 27,47%; 17, 02% protein content; 4,1 x 107 CFU/g total LAB; 0,13% total lactic acid; 79,10% moisture content; color rather white; texture soft; aroma rather typical of soybeans, flavor rather like and overall acceptance like.

scholarly journals Heterologous Expression of the Lactococcus lactis Bacteriocin, Nisin, in a Dairy Enterococcus Strain

2002 ◽  
Vol 68 (7) ◽  
pp. 3392-3400 ◽  
Author(s):  
Haiping Li ◽  
Daniel J. O'Sullivan
Keyword(s):  
Signal Transduction ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Heterologous Expression ◽  
Lactococcus Lactis ◽  
Pcr Amplification ◽  
Northern Hybridization ◽  
Dose Dependent Fashion ◽  
Dose Dependent ◽  
Enterococcus Strain

ABSTRACT The bacteriocin nisin is produced only by some strains of Lactococcus lactis, and to date production in other lactic acid bacteria has not been achieved. Enterococcus sp. strain N12β is a nisin-immune transconjugant obtained from a nisin-producing donor (L. lactis ATCC 11454) and a dairy recipient (Enterococcus sp. strain S12β), but it does not produce nisin. In this study, using PCR amplification, we confirmed that the whole nisin operon is likely present in Enterococcus sp. strain N12β. Northern hybridization of total RNA from strain N12β with a nisA probe and the results of reverse transcriptase PCR showed the lack of nisA transcription in this strain. However, nisA transcription was partially restored in strain N12β upon growth in the presence of exogenous nisin, and the nisA transcription signal was intensified after an increase in the external nisin level. Furthermore, bioassays showed that active nisin was produced in a dose-dependent fashion by strain N12β following induction by exogenous nisin. These results indicated that expression of the nisin genes in Enterococcus sp. strain N12β depended on autoinduction via signal transduction. However, the amount of external inducing signal required was significantly greater than the amount needed for autoinduction in L. lactis.

scholarly journals Safety and probiotic functionality of isolated goat milk lactic acid bacteria

2019 ◽  
Vol 69 (13) ◽  
pp. 1497-1505 ◽  
Author(s):  
Liliane Andrade da Silva ◽  
Jose Honorio Pereira Lopes Neto ◽  
Haíssa Roberta Cardarelli
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Oral Health ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Goat Milk ◽  
Gas Production ◽  
Probiotic Potential ◽  
Food Borne ◽  
Gastrointestinal Conditions

Abstract Purpose Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk. Methods The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined. Result The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries. Conclusion This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.

scholarly journals Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Rine Christopher Reuben ◽  
Pravas Chandra Roy ◽  
Shovon Lal Sarkar ◽  
Rubayet-Ul Alam ◽  
Iqbal Kabir Jahid
Keyword(s):  
Lactic Acid ◽  
Epithelial Cells ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Antibiotic Susceptibility ◽  
Lactobacillus Reuteri ◽  
Health Benefit ◽  
Antagonistic Activity ◽  
Probiotic Properties ◽  
Antibiotic Susceptibility Test

Abstract Background Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are now accepted as suitable alternatives to antibiotics in the control of animal infections and improving animal production. Lactic acid bacteria (LAB) with remarkable functional properties have been evaluated in different studies as possible probiotic candidates. The purpose of this study was to isolate, characterize and assess the potentials of LAB from poultry gastrointestinal tract as potential poultry probiotics. Results Potential LAB probiotics were isolated from broilers, characterized and evaluated for probiotic properties including antagonistic activity (against Escherichia coli, E. coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, S. Enteritidis and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto and co-aggregation, hydrophobicity, α–glucosidase inhibitory activity, and antibiotic susceptibility tests. Most promising LAB strains with excellent probiotic potentials were identified by API 50 CHL and 16S rRNA sequencing as Lactobacillus reuteri I2, Pediococcus acidilactici I5, P. acidilactici I8, P. acidilactici c3, P. pentosaceus I13, and Enterococcus faecium c14. They inhibited all the pathogens tested with zones of inhibition ranging from 12.5 ± 0.71 to 20 ± 0 mm, and competitively excluded (P < 0.05) the pathogens examined while adhering to ileum epithelial cells with viable counts of 3.0 to 6.0 Log CFU/ml. The selected LAB strains also showed significant (P < 0.005) auto and co-aggregation abilities with α-glucosidase inhibitory activity ranging from 12.5 to 92.0%. The antibiotic susceptibility test showed 100.00% resistance of the LAB strains to oxacillin, with multiple antibiotic resistance indices above 0.5. Conclusion The selected LAB strains are ideal probiotic candidates which can be applied in the field for the improvement of poultry performance and control of pathogens in poultry, hence curtailing further transmission to humans.

On the Microbiological Profile of Traditional Portuguese Sourdough

1999 ◽  
Vol 62 (12) ◽  
pp. 1416-1429 ◽  
Author(s):  
J. MIGUEL ROCHA ◽  
F. XAVIER MALCATA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Dominant Species ◽  
Geographic Locations ◽  
Microbiological Profile ◽  
Enterococcus Casseliflavus ◽  
Lactobacillus Spp

Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

scholarly journals Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

2017 ◽  
Author(s):  
Kang Wook Lee ◽  
Jae Min Shim ◽  
Dong Wook Kim ◽  
Zhuang Yao ◽  
Jeong A. Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Different Types

scholarly journals Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

2016 ◽  
Vol 10 (30) ◽  
pp. 1140-1147 ◽  
Author(s):  
Tatsinkou Fossi Bertrand ◽  
Anyangwe Irene ◽  
Tavea Frederic ◽  
Ebong Lucas Kome ◽  
Akenji Nkuo Theresa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Wine ◽  
Food Borne Pathogens ◽  
West Region ◽  
South West ◽  
Food Borne ◽  
South West Region

scholarly journals EFFECT OF EXOPOLISACCHARIDES OF LACTIC ACID BACTERIA ON THE SYNTHESIS OF PROINFLAMMATORY CYTOKINES BY MACROPHAGIC MICE IN PHAGOCYTOSIS OF STAPHYLOCOCCUS AUREUS

2018 ◽  
pp. 67-71
Author(s):  
G. T. Uryadova ◽  
E. A. Gorelnikova ◽  
N. A. Fokina ◽  
A. S. Dolmashkina ◽  
L. V. Karpunina
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Inflammatory Cytokines ◽  
Proinflammatory Cytokines ◽  
Streptococcus Thermophilus ◽  
Ambiguous Effect ◽  
Pro Inflammatory Cytokines

Aim. Study of the effect of exopolysaccharides (EPS) of lactic acid cocci on cytokine activity of macrophages of mice with phagocytosis in vitro Staphylococcus aureus 209-P. Materials and methods. The EPS of Streptococcus thermophilus and Lactococcus lactis B-1662 was used in the work. At 13, 5 and 7, AMP and PMP were isolated and the phagocytosis process was modeled in vitro. After 30 minutes, 1, 6 and 24 hours, the content of pro-inflammatory cytokines IL-1a and TNF-a was determined. Results. EPSs had an ambiguous effect on the production of cytokines. The greatest effect on the synthesis was provided by EPS of S. thermophilus. Conclusion. The results of the study allow us to talk about the possibility of using EPS of S. thermophilus as a preventive immunomodulator for correction of the cytokine status of animals.

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