scholarly journals The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

2021 ◽  
pp. 68-74
Author(s):  
Mato Hang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhi ◽  
The Body ◽  
Heating Process ◽  
Literature Study ◽  
E Coli ◽  
Probiotic Potential ◽  
Positive Effect

Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.

scholarly journals In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

2019 ◽  
Vol 9 (3) ◽  
pp. 601 ◽  
Author(s):  
Alicia Cervantes-Elizarrarás ◽  
Nelly Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Vicente Vega-Sánchez ◽  
Norma Velázquez-Guadarrama ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Helicobacter Pylori ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Eradication Therapy ◽  
Antimicrobial Effect ◽  
E Coli ◽  
Probiotic Potential ◽  
H Pylori

Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.

scholarly journals Isolation and identification of lactic acid bacteria from vegetable-growing soils in Da Lat, Lam Dong

2020 ◽  
Vol 19 (04) ◽  
pp. 1-9
Author(s):  
Thanh T. L. Bien
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhi ◽  
Fermented Food ◽  
Isolation And Identification ◽  
E Coli ◽  
Level 3 ◽  
Promote Plant Growth ◽  
Control Disease ◽  
Entire Margin

Lactic acid bacteria (LAB) have been used for decades in agriculture to improve soils, control disease and promote plant growth. LAB have been isolated from fermented food, milks and plants, however, a few studies of LAB from soils have been reported. This study aimed to isolate, screen and identify LAB from vegetable-growing soils collected from Da Lat (Lam Dong province). From 33 soil samples, 25 LAB isolates were selected on MRS agar supplemented with 1% CaCO3. The LAB isolates formed small, creamy white, convex, entire margin colonies, and were Gram-positive, catalase-negative and rod-shaped bacteria. Based on the acid-producing capacity, five LAB isolates (DT2, CT3, CC2, XL7 and S2) that produced clear zones around colonies due to the solubilization of CaCO3 with diameters ranged from 1.03 - 1.33 cm, and 11.8 - 14.3 mg/mL acid after 2-day incubation at 30oC. All selected LAB isolates showed the capacity to inhibit the growth of Fusarium oxysporum at level 1 (inhibitory rates in range of 10.66 - 19.96%), and Phytopthora sp. at level 3 (inhibitory rates in range of 50.86 - 57.44%) after 3 days. The isolates did not inhibit against E. coli and Staphylococcus but inhibit the growth of Bacillus spizizenii and Salmonella typhi with average inhibition diameters in range of 3.33 - 4.90 mm and 2.43 - 3.37 mm, respectively, after 1-day incubation. The five LAB isolates were molecularly determined to be Lactobacillus plantarum with 97 - 100% similarities

scholarly journals THERAPEUTIC ADHERENCE IN PATIENTS WITH CHRONIC DISEASES OF THE CLUB OF OLDER ADULTS OF A HEALTH CENTER, ECUADOR

2020 ◽  
pp. 117-124
Author(s):  
Ana Karina Albuja Landi ◽  
Janneth Gallegos ◽  
Paola Vargas Cali ◽  
Paola Arguello Hernández
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Raw Material ◽  
Total Coliforms ◽  
E Coli ◽  
Polyethylene Bags ◽  
Different Response ◽  
And Staphylococcus Aureus

One of the traditional fresh cheeses in Ecuador is the artisanal leafcheese, a kind of stretched-curd cheese. The artisanal product is wrapped in achira leaves (Canna indica), while the industrial leafcheese is packed at vacuum in high density polyethylene bags. In this study the microbiological quality of both products was compared. The hygienic-sanitary microbial indicators and lactic acid bacteria (LAB) were quantified. The LAB isolated were characterized phenotypically. The samples were obtained from artisanal cheese-making and industrial located in Latacunga city province Cotopaxi. The total aerobic mesophilic count was made based on national regulations (NTE INEN 1529 5); total coliforms, Escherichia coli and Staphylococcus aureus was evaluated using petrifilm methods (AOAC 991.14 – AOAC 2003.07) and to LAB was used PRT-712.02-047. The results show high quantities of total coliforms, E. coli and S. aureus in both products, these data exceed the limits of acceptability established in Ecuadorian regulations, this evidence poor hygienic quality of the processes or incorrect controls of milk as raw material. The lactic acid bacteria count showed statistically significant differences, the industrial cheeses had a reduction of 18,15% of Lactobacillus and 14,27% of Lactococcus compared with artisanal cheeses. A total of 32 strains of lactic acid bacteria were isolated, these showed similar phenotypic characteristics, but these had a different response at the level of pH (4,4;9,4) and NaCl (6,5%). The sensory evaluation will be an important complement in this type of study.

scholarly journals The effect of the developed composition of lactic acid bacteria isolated from Carpathian cheese, on the body of laboratory animals

2021 ◽  
Vol 23 (94) ◽  
pp. 9-15
Author(s):  
I. I. Kushnir ◽  
O. Y. Tsisaryk
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Average Concentration ◽  
The Body ◽  
Laboratory Animals ◽  
Control Group ◽  
Morphological Parameters ◽  
White Rats ◽  
Probiotic Strains ◽  
Positive Effect

Data on the study of the effect of a consortium of lactic acid bacteria on the morphological parameters of blood and the state of the intestinal microflora of white rats using a composition of probiotic strains of L. lactis, Lb. plantarum and E. durans SB18 in a ratio of 50:40:10. Thus, when determining the morphological parameters of the blood of rats at 14 days of use found a positive effect of probiotic strains of lactic acid bacteria on the hematopoietic function of laboratory animals. In particular, a significant increase in hemoglobin concentration, erythrocyte count, leukocyte count and hematocrit value was found by 14.9, 14.0, 22.5 % (P < 0.05) and 5.7 %, respectively, compared with the control group. In addition, the use of the drug for 14 days caused an increase in the average concentration of hemoglobin in the erythrocyte (MCНS) by 9.8 % (P < 0.05) and a tendency to decrease the average hemoglobin in the erythrocyte (MCН) and the average erythrocyte volume (MCV) by 0.45 and 9.0 %, respectively, compared with the control group. Both central and peripheral organs of the immune system were also significantly affected. In particular, the relative weights of the thymus and spleen increased by 21.1 (P < 0.05 ) and 9.8 % (P < 0.05), respectively. When determining the leukogram of peripheral blood of rats, it was found that the use of the study drug in animals of the experimental group caused a tendency to increase the number of neutrophils, lymphocytes and monocytes by 6.0, 0.5 and 19.8 %, respectively, with a slight decrease in eosinophils. The use of a composition of a consortium of lactic acid bacteria stimulated an increase in lacto- and bifidobacteria content of the large intestine of white rats. In particular, a significant increase in the number of bifidobacteria and lactobacilli was found by 4.3 and 5.2 % (P < 0.001), respectively, relative to the animals of the control group. In addition, 14-day application of the studied composition of probiotic strains contributed to a probable reduction in the number of opportunistic and putrefactive microflora. The number of Escherichia coli, Staphylococcus aureus and fungi of the genus Candida significantly decreased relative to control by 4.7 (P < 0.01), 2.6 (P < 0.05) and 13.3 % (P < 0.001), respectively, all this indicated the recovery of the body of laboratory animals. The positive effect of lactic acid bacteria of the formed composition persists until the 21st day of the experiment.

scholarly journals Hygiene Quality and Consumer Safety of Traditional Short- and Long-Ripened Cheeses from Poland

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Renata Pyz-Łukasik ◽  
Przemysław Knysz ◽  
Michał Gondek
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
E Coli ◽  
Consumer Safety ◽  
Current Report

The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow’s milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the presence of Salmonella spp. and Listeria monocytogenes microorganisms and the count of aerobic, psychrotrophic, lactic acid bacteria, and coliform bacteria, as well as Escherichia coli, Enterobacteriaceae, Enterococcus spp., Staphylococcus spp., and yeasts. The examined cheeses did not fulfill the microbial criteria for food safety (presence of L. monocytogenes) and process hygiene (exceeded allowable levels of E. coli and coagulase-positive Staphylococcus). The levels of coliform bacteria, E. coli, and Enterobacteriaceae and the presence of Enterococcus faecalis determined in the three examined cheese types indicated that insufficient hygiene procedures were used during the production process. The results of the study indicate that the examined cheeses did not fulfill the microbial criteria for food safety and process hygiene according to the legislation. It is necessary to introduce correction procedures as indicated in the current report.

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

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.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

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