Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

2021 ◽  
Author(s):  
Chao Cheng ◽  
Linchong Zhang ◽  
Yanru Fu ◽  
Yanzhong Li ◽  
Xiaohong Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Biology ◽  
Acid Production ◽  
Antibacterial Properties ◽  
Production Capacity ◽  
Strong Acid ◽  
Isolation And Identification ◽  
Vaginal Epithelial Cells ◽  
Bacteriocin Genes

Abstract Background Lactic acid bacteria with probiotic and antibacterial properties were isolated from the vagina of healthy cows. The purpose of the study is to isolation and screening of lactic acid bacteria strains with antibacterial properties from the vagina of healthy cows, which could be used to treat cow vaginal inflammation. Results Isolation and identification of eight dominant lactic acid bacteria strains from 55 isolates was performed using classic microbiology methods and fermentation engineering. Eight strains were selected that had no spores and capsules, exhibited strong acid production capacity (pH <4.5) and had a rapid acid production (time ≤12 h) at the lowest pH. These strains were screened using fermentation engineering, pharmacology, cell biology and molecular biology methods. Lactobacillus johnsonii (SQ0048) had the lowest pH (4.32) and shortest acid-producing time (8 h). L. johnsonii (SQ0048) could produce hydrogen peroxide, inhibit the growth of Staphylococcus aureus and Escherichia coli and adhere to the vaginal epithelial cells of cows. The average number adhering to each cell was 304±2.67. Bacteriocin genes were detected in L. johnsonii (SQ0048), and the bacteriocin gene of a positive clone of this strain was 100% similar to that of Lactobacillus johnsonii NCC 533 (NC_005362.1). Expression of the bacteriocin genes had inhibitory activity against S. aureus and E. coli. Conclusions These advantages indicate that SQ0048 is a promising candidate for use in antimicrobial preparations.

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

Isolation and Identification of Lactic Acid Bacteria from Commercial Kimchi

2009 ◽  
Vol 38 (6) ◽  
pp. 732-741 ◽  
Author(s):  
Jung-Lim Ko ◽  
Chang-Kyung Oh ◽  
Myung-Cheol Oh ◽  
Soo-Hyun Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Identification

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.

Isolation and identification of lactic acid bacteria from pastırma

Food Control ◽  
2017 ◽  
Vol 77 ◽  
pp. 158-162 ◽  
Author(s):  
Emel Öz ◽  
Güzin Kaban ◽  
Özlem Barış ◽  
Mükerrem Kaya
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Identification

Effect of dietary supplementation with powder derived from Moringa oleifera and Azadirachta indica leaves on growth and microbial load of edible crickets

2021 ◽  
pp. 1-14
Author(s):  
J. Ng’ang’a ◽  
S. Imathiu ◽  
F. Fombong ◽  
J. Vanden Broeck ◽  
J. Kinyuru
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Azadirachta Indica ◽  
Moringa Oleifera ◽  
Antibacterial Properties ◽  
Acheta Domesticus ◽  
The Body ◽  
Microbial Load ◽  
Field Cricket ◽  
Bacterial Endospores

Cricket farming has shown its potential to address food and nutrition insecurity in parts of the world. However, one of the remaining challenges limiting mass production of edible insects is the affordability of feeds. One possible way to address this issue would be to explore the use of traditional plants such as Moringa oleifera leaf (MOL) and Azadirachta indica leaf (AIL) that are locally available, are protein-rich and possesses some antibacterial properties in insect feed formulation. In this regard, a study was conducted to evaluate the effect of supplementation of MOL (5 or 10%) and AIL (5 or 10%) powder in the commercially used starter chicken feed on growth and microbial load of house cricket (Acheta domesticus) and field cricket (Gryllus bimaculatus). After feeding for four weeks, the supplemented feeds with 10% MOL or 10% AIL in A. domesticus and G. bimaculatus significantly decreased (P<0.05) the body weights. Also, supplementation with MOL (5 or 10%) and AIL (5 or 10%) increased the mortality in both cricket species. Although high counts of total aerobic, Enterobacteriaceae, lactic acid bacteria, bacterial endospores, yeasts and moulds were observed, significantly lower counts (P<0.05) of lactic acid bacteria and bacterial endospores were observed in treatments containing MOL (5 or 10%) and 10% AIL in both cricket species. After processing (toasting and boiling), significant reductions (P<0.001) of all vegetative microbial cells were observed but bacterial endospores were not completely eliminated. Thus, during production and processing of insects and insect-derived products, bacterial endospores would require special attention. Salmonella and Escherichia coli were not detected in processed crickets’ samples. In conclusion, supplementation with 5% MOL or 5% AIL can produce crickets with similar body weight as control feed. Mortality increased significantly when feeds were supplemented with either MOL or AIL powder. Supplementation with MOL and AIL powders significantly reduced the cell numbers for some bacterial groups in both cricket species.

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