scholarly journals The isolation of exopolysaccharide-producing lactic acid bacteria from lontar (Borassus flabellifer L.) sap

2020 ◽  
Author(s):  
Anik Ma'unatin ◽  
Harijono Harijono ◽  
Elok Zubaidah ◽  
Muhaimin Rifa'i
Keyword(s):  
Lactic Acid ◽  
Quantitative Analysis ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Leuconostoc Mesenteroides ◽  
Dry Mass ◽  
Total Sugar ◽  
Liquid Media ◽  
High Level ◽  
One Way Anova

Background and Objectives: Lontar (Borassus flabellifer L.) is widely grown in Indonesia and one of its products is palm sap. Palm sap contains a high level of sugar, making it suitable as a medium to increase the lactic acid bacteria (LAB) production of exopolysaccharides (EPS). This study aimed to isolate the EPS-producing LAB from palm sap and evaluate its EPS production. LAB isolation was carried out on MRS agar containing 0.5% CaCO3 . Materials and Methods: The screening and production of EPS were carried out on MRS media supplemented with 10% sucrose. The molecular identification of the selected EPS-producing LAB was based on 16S rDNA. A quantitative analysis of EPS polymer dry mass and total sugar was conducted using one-way ANOVA. Results: In this study, five EPS-producing LABs were found: Fructobacillus fructosus N4, Leuconostoc mesenteroides N5, Leuconostoc mesenteroides N7, Leuconostoc mesenteroides N9, and Fructobacillus fructosus N10. The highest EPS yield in liquid media was 10.997 ± 1.591 g/L by Leuconostoc mesenteroides N7, whereas the lowest was 4.505 ± 0.459 g/L by Fructobacillus fructosus N10. Conclusion: This study found Fructobacillus fructosus strains as EPS producers that have never been reported before.

Biochemical and molecular characterization of yeasts and lactic acid bacteria isolated from Borassus aethiopum Mart. sap in Burkina Faso

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 155-163
Author(s):  
O. Zongo ◽  
U. Zongo ◽  
H. Cisse ◽  
B. Kagambega ◽  
B. Tarnagda ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Burkina Faso ◽  
16S Rdna ◽  
Leuconostoc Mesenteroides ◽  
28S Rdna ◽  
Pichia Kudriavzevii ◽  
Palm Wine ◽  
Borassus Aethiopum

In Burkina Faso, the Palmyra Palm Borassus aethiopum Mart. grows wild and gives natural stands in Central-Eastern and Eastern regions. The sap collected traditionally ferments spontaneously and is a rich medium that allows the growth of different microorganisms. This study aimed to identify yeasts and lactic acid bacteria (LAB) isolated from Borassus aethiopum Mart. fresh and fermented sap in Burkina Faso. A total of ninety strains including thirty LAB and sixty yeasts were isolated in the fresh and fermented sap. The isolates were characterized using standard biochemical method and sequencing of the V1 to V6 region of 16S rDNA of LAB and 28S rDNA of yeasts. The neighbour-joining method was used for the construction of phylogenetic tree with MEGA X software. After biochemical characterization and sequencing of the V1 to V6 region of 16S rDNA, twenty LAB strains (67%) were identified as Leuconostoc mesenteroides, seven (23%) as Enterococcus sp. and three (10%) as Enterococcus gilvus. Sequencing of the yeast 28S rDNA showed that 63% of the strains were Saccharomyces cerevisiae and 37% Pichia kudriavzevii. Leuconostoc mesenteroides and Saccharomyces cerevisiae are commonly isolated from several palm sap or wine of palm trees, but Enterococcus sp. and Pichia kudriavzevii are not commonly detected in palm wine. The LAB species Enterococcus gilvus identified in our study has not yet been isolated previously in palm wine. The yeasts and LAB isolated from Borassus aethiopum sap are the main microorganisms responsible for sap fermentation and could be used for several biotechnological applications.

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.

Potential use of lactic acid bacteria Leuconostoc mesenteroides as a probiotic for the removal of Pb(II) toxicity

2017 ◽  
Vol 55 (4) ◽  
pp. 296-303 ◽  
Author(s):  
Young-Joo Yi ◽  
Jeong-Muk Lim ◽  
Suna Gu ◽  
Wan-Kyu Lee ◽  
Eunyoung Oh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Potential Use

GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

1971 ◽  
Vol 34 (11) ◽  
pp. 521-525 ◽  
Author(s):  
J. R. Stamer ◽  
B. O. Stoyla ◽  
B. A. Dunckel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Sensitive Species ◽  
Ph Values ◽  
Generation Times ◽  
Effects Of Ph ◽  
Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

scholarly journals ISOLATION, SCREENING, AND CHARACTERIZATION OF PROBIOTICS (LACTIC ACID BACTERIA) ANTAGONISTIC AGAINST Candida albicans

2017 ◽  
Vol 4 (2) ◽  
pp. 263
Author(s):  
Ida Ayu Ketut Ariningsih ◽  
Yan Ramona ◽  
Nyoman Semadi Antara
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Reproductive Tract ◽  
Antagonistic Activity ◽  
Low Ph ◽  
Production Test ◽  
Ph Conditions ◽  
High Level

Candidacies in female reproductive tract are mainly caused by Candida albicans. This infection often causes serious problems, particularly on their reproductive tract (genital part). Until recently, control of this infection has relied on the use of antibiotics. However due to numerous bad side effects of antibiotics, lactic acid bacteria have been proposed as an alternative method to control the growth of Candida albicans. Therefore, this research was aimed to isolate, screen, and characterize lactic acid bacterial isolates (LAB) antagonistic against Candida albicans (the causative agent of candidacies infection in reproductive tract of human). LABs were isolated from various fermented foods, such as tape ketan and kimchi. Isolation of LABs was conducted by applying dilution and spread plate method on MRS agar medium supplemented with BCP indicator to distinguish LABs from non acid-producing bacteria. Colonies with indication to produce acid were screened for antagonistic activity against C. albicans on MRS agar and followed by characterization of those isolates (Gram stain, catalase production test, oxydase production, gas production test, resistance test to low pH conditions and to high level of NaDC (sodium deoxicolic), and test for ability to convert colic acid (CA) into deoxicolic acid (DCA)). The results showed that 46 LAB isolates were successfully isolated from samples of tape ketan and kimchi. Among those, 7 isolates showed antagonistic activity against C. albicans in in vitro tests. All these 7 candidates were also found to be resistance to low pH conditions (up to pH 2) and to high level of NaDC (up to 0.6 mM). Four most potential isolates were further testes for ability to convert colic acid into deoxycolic acid and none showed positive result, indicating that they all showed initial potential and safe for future human probiotic development (especially to be used to treat patients infected by C. albicans).

scholarly journals 16S rDNA Genotyping of Lactic Acid Bacteria Using PCR-RFLP Analysis

2017 ◽  
Vol 64 (7) ◽  
pp. 355-364
Author(s):  
Hideyuki Tamakawa ◽  
Yoshihito Ito
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Rflp Analysis ◽  
Pcr Rflp

scholarly journals Evaluation of the Efficiency of Ethanol Precipitation and Ultrafiltration on the Purification and Characteristics of Exopolysaccharides Produced by Three Lactic Acid Bacteria

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Manel Ziadi ◽  
Taroub Bouzaiene ◽  
Sana M’Hir ◽  
Kaouther Zaafouri ◽  
Ferid Mokhtar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Ftir Analysis ◽  
Molecular Weights ◽  
Molar Ratios ◽  
Monomer Composition ◽  
Ethanol Precipitation

Exopolysaccharides (EPS) produced by three Lactic Acid Bacteria strains,Lactococcus lactisSLT10,Lactobacillus plantarumC7, andLeuconostoc mesenteroidesB3, were isolated using two methods: ethanol precipitation (EPS-ETOH) and ultrafiltration (EPS-UF) through a 10 KDa cut-off membrane. EPS recovery by ultrafiltration was higher than ethanol precipitation forLactococcus lactisSLT10 andLactobacillus plantarumC7. However, it was similar with both methods forLeuconostoc mesenteroidesB3. The monomer composition of the EPS fractions revealed differences in structures and molar ratios between the two studied methods. EPS isolated fromLactococcus lactisSLT10 are composed of glucose and mannose for EPS-ETOH against glucose, mannose, and rhamnose for EPS-UF. EPS extracted fromLactobacillus plantarumC7 andLeuconostoc mesenteroidesB3 showed similar composition (glucose and mannose) but different molar ratios. The molecular weights of the different EPS fractions ranged from 11.6±1.83 to 62.4±2.94 kDa. Molecular weights of EPS-ETOH fractions were higher than those of EPS-UF fractions. Fourier transform infrared (FTIR) analysis revealed a similarity in the distribution of the functional groups (O-H, C-H, C=O, -COO, and C-O-C) between the EPS isolated from the three strains.

scholarly journals Role of Hypermutability in the Evolution of the Genus Oenococcus

2007 ◽  
Vol 190 (2) ◽  
pp. 564-570 ◽  
Author(s):  
Angela M. Marcobal ◽  
David A. Sela ◽  
Yuri I. Wolf ◽  
Kira S. Makarova ◽  
David A. Mills
Keyword(s):  
Lactic Acid ◽  
Leuconostoc Mesenteroides ◽  
Genomic Analysis ◽  
Oenococcus Oeni ◽  
Mutation Rates ◽  
Comparative Genomic ◽  
Allelic Polymorphism ◽  
Resistant Strains ◽  
High Level

ABSTRACT Oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium primarily responsible for malolactic fermentation in wine. A recent comparative genomic analysis of O. oeni PSU-1 with other sequenced lactic acid bacteria indicates that PSU-1 lacks the mismatch repair (MMR) genes mutS and mutL. Consistent with the lack of MMR, mutation rates for O. oeni PSU-1 and a second oenococcal species, O. kitaharae, were higher than those observed for neighboring taxa, Pediococcus pentosaceus and Leuconostoc mesenteroides. Sequence analysis of the rpoB mutations in rifampin-resistant strains from both oenococcal species revealed a high percentage of transition mutations, a result indicative of the lack of MMR. An analysis of common alleles in the two sequenced O. oeni strains, PSU-1 and BAA-1163, also revealed a significantly higher level of transition substitutions than were observed in other Lactobacillales species. These results suggest that the genus Oenococcus is hypermutable due to the loss of mutS and mutL, which occurred with the divergence away from the neighboring Leuconostoc branch. The hypermutable status of the genus Oenococcus explains the observed high level of allelic polymorphism among known O. oeni isolates and likely contributed to the unique adaptation of this genus to acidic and alcoholic environments.

Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays)

2007 ◽  
Vol 53 (9) ◽  
pp. 1046-1052 ◽  
Author(s):  
R. Michael Lehman ◽  
Kurt A. Rosentrater
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Heterotrophic Bacteria ◽  
Micrococcus Luteus ◽  
Phospholipid Fatty Acid ◽  
Dry Mass ◽  
Fuel Ethanol ◽  
Fatty Acid Analysis ◽  
Yeast Cells ◽  
Bacterial Cells

Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of distillers wet grains (DWG) over a 9 day period following their production at an industrial fuel ethanol plant. Freshly produced DWG had a pH of about 4.4, a moisture content of about 53.5% (wet mass basis), and 4 × 105 total yeast cells/g dry mass, of which about 0.1% were viable. Total bacterial cells were initially below detection limits (ca. 106 cells/g dry mass) and then were estimated to be ∼5 × 107 cells/g dry mass during the first 4 days following production. Culturable aerobic heterotrophic organisms (fungi plus bacteria) ranged between 104 and 105 CFU/g dry mass during the initial 4 day period, and lactic acid bacteria increased from 36 to 103 CFU/g dry mass over this same period. At 9 days, total viable bacteria and yeasts and (or) molds topped 108 CFU/g dry mass and lactic acid bacteria approached 106 CFU/g dry mass. Community phospholipid fatty acid analysis indicated a stable microbial community over the first 4 days of storage. Thirteen morphologically distinct isolates were recovered, of which 10 were yeasts and molds from 6 different genera, 2 were strains of the lactic-acid-producing Pediococcus pentosaceus and only one was an aerobic heterotrophic bacteria, Micrococcus luteus . The microbiology of DWG is fundamental to the assessment of spoilage, deleterious effects (e.g., toxins), or beneficial effects (e.g., probiotics) in its use as feed or in alternative applications.

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