scholarly journals Identification and Characterization Indigenous of Lactobacillus spfrom Bovine Rumen Fluidof Slaughterhouse

2017 ◽  
Vol 3 (6) ◽  
pp. 549
Author(s):  
Tri Nurhajati ◽  
Koesnoto Soepranianondo ◽  
Widya Paramita Lokapirnasari ◽  
Adriana Monica Sahidu
Keyword(s):  
Lactic Acid ◽  
Nucleotide Sequence ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Biochemical Characterization ◽  
Rumen Fluid ◽  
Lactobacillus Rhamnosus ◽  
Bovine Rumen ◽  
Pcr Method

The discovery and characterisation of indigenous lactic acid bacteria (LAB) are important for diversity microbes as candidate probiotic. This research was aimed to identify lactic acid bacteria isolate from isolation process of local bovine rumen fluid from slaughterhouse in Surabaya Indonesia. Genotypic testing was conducted by analyzing 16S rDNA and biochemical identification. DNA of sample isolate was isolated and then amplified in vitro through the PCR method. Determination of nucleotide sequence of 16S rDNA was performed with sequencing method. The result of nucleotide sequence was than compared with GenBank database. The BLAST was then applied to identify the phylogenetic tree. Based on the biochemical characterization and nucleotide sequences, that isolate was identified as Lactobacillus rhamnosus subsp TG15. The result of this research showed that L.rhamnosus subsp TG15 showed viability bacteria in MRSA as control as much as 1.1 x 108 CFU/ml, mean while in MRSA pH 2, L.rhamnosus subsp TG15 showed its viability as much as 9.3 x 106 CFU/ml. Viability of isolate on bile tolerance 0.3% was 2.4 x 107 CFU/ml). Index antagonist bacteria test on S.aureus showed inhibition diameter as much as 2.0 mm and in antagonist test on E.coli as much as 2.5 mm. Based on the result, it could be concluded that this research found a new strain of lactic acid bacteria, L.rhamnosus subsp TG15 and that isolate has ability as the probiotic candidate. Keywords: L.rhamnosus subsp TG15; survival on acidity; bile salts; S.aureus and E.coli

scholarly journals Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Foods ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 51 ◽  
Author(s):  
Anna Lorusso ◽  
Rossana Coda ◽  
Marco Montemurro ◽  
Carlo Rizzello
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Protein Digestibility ◽  
Technological Parameters ◽  
Viscosity Increase ◽  
Nutritional Characteristics ◽  
Sensory Analyses ◽  
Quinoa Flour

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.

scholarly journals Growth and antimicrobial activity of lactic acid bacteria from rumen fluid according to energy or nitrogen source

2011 ◽  
Vol 40 (6) ◽  
pp. 1260-1265 ◽  
Author(s):  
Isabela Pena Carvalho de Carvalho ◽  
Edenio Detmann ◽  
Hilário Cuquetto Mantovani ◽  
Mário Fonseca Paulino ◽  
Sebastião de Campos Valadares Filho ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rumen Fluid ◽  
Nitrogenous Compounds ◽  
Protein Substrates ◽  
Fermenting Bacteria ◽  
True Protein ◽  
Different Sources

The objective of this study was to evaluate the effects of supplementation with different sources of energy and nitrogenous compounds on the in vitro growth and production of bacteriocin of lactic acid bacteria. Incubations were performed by using ruminal fluid from a rumen-fistulated Holstein-Zebu steer. The animal was kept on a Brachiaria decumbens pasture receiving 200 g/day of supplemental crude protein. Substrates and inoculum were placed in glass flasks considering eight treatments: cellulose, cellulose and casein, cellulose and soy peptone, cellulose and urea, starch, starch and casein, starch and soy peptone and starch and urea. Successive incubations were conducted to select microorganisms according to the energy sources and nitrogenous compounds. Starch favoured growth of lactic acid bacteria when compared to cellulose. Supplementation with true protein (soy peptone and casein) stimulated the growth of these bacteria when compared to the control (without supplementation with nitrogenous compounds). The addition of urea did not stimulate the growth of lactic acid bacteria. No antimicrobial activity was detected from colonies of isolated lactic acid bacteria. Sources of true protein increase the competition between non-structural and structural carbohydrates fermenting bacteria.

scholarly journals Isolation and In Vitro Screening of Lactic Acid Bacteria from Some Local Brewed Drinks, Rotten Fruits, Pig Hindgut and their Characterization

2020 ◽  
Vol 5 (1) ◽  
pp. 1-11
Author(s):  
Karaye GP
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Species ◽  
Direct Pcr ◽  
As Species ◽  
16S Rna ◽  
Colon And Rectum ◽  
Pcr Method ◽  
Hind Gut

The aim of this study was to screen, isolate and characterize Lactic acid bacteria from brewed drinks, certain rotten fruits and hindguts of pigs, using biochemical and Polymerase Chain Reaction (PCR) methods and to compare them with patented probiotics. Briefly, 200 ml each of Local brews kunu zaki, nono and burukutu were purchased separately from five different points and later pooled to form one liter each. Near rotten pineapples (17) and oranges (3) were purchased, and segments of the hindgut (cecum, colon and rectum) of six slaughtered pigs were collected. Bacteria growths were identified according to their morphological and biochemical characteristics. An in vitro fermentation of four grains, namely: sorghum ( Sorghum bicolor ) yellow and red varieties, Millet ( Pennisetum americanum ) and Maize ( Zae mays ) were later performed using the isolated Lactobacillus bacteria from the local brews, fruits and pig hindgut and compared with the patented bacteria. This process was repeated with 0.01ml of an over - night culture of MRS broth concentration containin g one of the two 10 5 and 10 7 Cfu/ml Lab isolate from local drinks, fruits and pig hindgut isolates. Selected fermenters from pig hindgut and burukutu successfully decreased pH of Millet, Maize and Sorghum from 6 to 3.80 and from 6 to 3.92 respectively henc e can be used as fermenters. Molecular confirmation of Lactobacillus species in pig hind gut and burukutu using direct PCR method and the amplification of the genomic DNA showed that the genus level of Lactobacillus was the same for all the isolates and th e homology analysis inferred from the 16S RNA sequence clearly verified that all the strains were Lactobacillus species. L. casei and L. acidiphilus were identified as species type from burukutu . But none from pig hind gut. Therefore it was concluded that Millet, Maize and Sorghum can be effectively used as components of fermented pig diets and that local brewed drink; burukutu and pig hind gut content are good sources of Lactobacillus bacteria f or fermentation of feed for feeding pigs.

Binding of Aflatoxin B1 Alters the Adhesion Properties of Lactobacillus rhamnosus Strain GG in a Caco-2 Model

2000 ◽  
Vol 63 (3) ◽  
pp. 412-414 ◽  
Author(s):  
PASI KANKAANPÄÄ ◽  
ELINA TUOMOLA ◽  
HANI EL-NEZAMI ◽  
JORMA AHOKAS ◽  
SEPPO J. SALMINEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aflatoxin B1 ◽  
Lactobacillus Rhamnosus ◽  
Adhesion Properties ◽  
Adhesion Model

Lactic acid bacteria have been previously reported to possess antimycotoxigenic activities both in vitro and in vivo. The objective of this study was to investigate the effect of aflatoxin B1 on adhesion capability of Lactobacillus rhamnosus strain GG using a Caco-2 adhesion model. Removal of aflatoxin B1 by L. rhamnosus strain GG reduced the adhesion capability of this strain from 30% to 5%. It is therefore concluded that aflatoxins may influence the adhesion properties of probiotics able to sequester them, and subsequently these bacteria may reduce the accumulation of aflatoxins in the intestine via increased excretion of an aflatoxin–bacteria complex.

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion

2017 ◽  
Vol 8 (4) ◽  
pp. 1587-1598 ◽  
Author(s):  
Justine Guerin ◽  
Jennifer Burgain ◽  
Frédéric Borges ◽  
Bhesh Bhandari ◽  
Stéphane Desobry ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Imaging Techniques ◽  
Lactobacillus Rhamnosus ◽  
In Vitro Digestion ◽  
System Efficiency ◽  
Matrix Formulation ◽  
Lactobacillus Rhamnosus Gg ◽  
Microscopy Techniques

Complementary microscopy techniques were used to highlight the importance of matrix formulation on lactic acid bacteria delivery system efficiency.

scholarly journals KAJIAN ISOLAT BAKTERI ASAM LAKTAT DALAM MENURUNKAN KOLESTEROL SECARA IN VITRO DENGAN KEBERADAAN OLIGOSAKARIDA (A Study In Vitro of Lactic Acid Bacteria (LAB) Isolates on Cholesterol Lowering Ability in The Presence of Oligosaccharides)

2016 ◽  
Vol 36 (02) ◽  
pp. 196 ◽  
Author(s):  
Yati Maryati ◽  
Lilis Nuraida ◽  
Ratih Dewanti Hariyadi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Cell Surface ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Rhamnosus ◽  
Cholesterol Reduction ◽  
Cholesterol Binding

This work evaluated the abilities of five isolates of lactic acid bacteria (LAB) from different sources, i.e Lactobacillus fermentum S21209 and Lactobacillus plantarum 1-S27202 from tempe, Lactobacillus rhamnosus R23 and Pediococcus pentosaceus 1-A38 from human breast milk and a commercially available human isolates Lactobacillus acidophilus FNCC0051 in lowering cholesterol by in vitro and metabolizing the prebiotic oligosaccharide compounds. The effects of oligosaccharide compounds on the performance of the LAB isolates in lowering cholesterol were also evaluated. The tests were done in MRS based medium in vitro with or without oligosaccharides i.e. galactooligosacharrides (GOS), fructooligosaccharides (FOS), inulin, hydrolyzed inulin or combination of oligosaccharides as prebiotics. The results revealed that all isolates were able to reduce cholesterol in the medium, and the highest cholesterol reduction was observed for L. acidophilus FNCC0051 and L. rhamnosus R23. There are two different mechanism in the loweringof cholesterol; cholesterol assimilation and cholesterol binding on the cell surface. For the case of P. pentosaceus 1-A38, it involves the assimilation, while the other four isolates may involve cholesterol binding on the cell surface. In addition, the tested LAB’s has different ability to use prebiotics, as shown by the reduction of total sugar in the medium. Oligosaccharides metabolism by L. acidophilus FNCC0051 and L. rhamnosus R23 resulted in several organic acid and SCFA with lactic acid produced as the largest proportion followed by acetic acid. Furthermore, the proportion of propionic and butyric acids were influenced by the type of isolates and carbon source. L. acidophilus FNCC 0051 was able to reduce cholesterol in the MRS based medium with oligosaccharides and their combination as carbon source and cholesterol reducing ability seems to involve both assimilation and cholesterol binding on the cell surface.Keywords: Lactic acid bacteria (LAB), oligosaccharides, synbiotic, cholesterol reduction, prebioticsABSTRAKPenelitian ini mengevaluasi lima isolat bakteri asam laktat (BAL) dari sumber yang berbeda, yaitu Lactobacillus fermentum S21209 dan Lactobacillus plantarum 1-S27202 dari tempe, Lactobacillus rhamnosus R23 dan Pediococcus pentosaceus 1-A38 dari ASI dan isolat komersial Lactobacillus acidophilus FNCC 0051 dari percernaan manusia dalam kemampuannya menurunkan kolesterol secara in vitro dan kemampuannya memetabolisme senyawa oligosakarida prebiotik. Pengaruh senyawa oligosakarida terhadap kemampuan isolat BAL terpilih untuk menurunkan kolesterol juga dievaluasi. Pengujian dilakukan pada media berbasis MRS dengan atau tanpa oligosakarida terdiri dari galaktooligosakarida (GOS), fruktooligosakarida (FOS), inulin, hidrolisat inulin atau kombinasi oligosakarida sebagai prebiotik. Hasil penelitian menunjukkan bahwa semua isolat mampu menurunkan kolesterol, dan penurunan kolesterol tertinggi ditunjukkan oleh isolat L. acidophilus FNCC0051 dan L. rhamnosus R23. Penurunan kolesterol diduga terjadi melalui dua cara yang berbeda. Mekanisme penurunan kolesterol oleh isolat P. pentosaceus 1-A38 melibatkan asimilasi kolesterol, sedangkan pada keempat isolat lainnya kemungkinan melibatkan pengikatan kolesterol pada permukaan sel. Selain itu, isolat BAL juga memiliki kemampuan yang berbeda dalam memanfaatkan oligosakarida prebiotik, terlihat pada penurunan total gula dalam medium. Metabolisme senyawa oligosakarida oleh L. acidophilus FNCC0051 dan L. rhamnosus R23 menghasilkan beberapa asam organik termasuk SCFA dengan proporsi terbesar asam laktat diikuti oleh asam asetat. Selain itu, proporsi asam propionat dan butirat dipengaruhi oleh jenis isolat dan sumber karbon. L. acidophilus FNCC 0051 mampu menurunkan kolesterol dalam media berbasis MRS dengan keberadaan oligosakarida baik tunggal maupun kombinasi sebagai sumber karbon dan melibatkan mekanisme baik asimilasi dan pengikatan kolesterol pada permukaan sel.Kata kunci: Bakteri asam laktat (BAL), oligosakarida, sinbiotik, penurunan kolesterol, prebiotik

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion
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