scholarly journals Changes in biotin levels during production of natto, Japanese fermented soybean

2017 ◽  
Vol 3 (1) ◽  
pp. 1 ◽  
Author(s):  
Makoto Muratsugu ◽  
Kaori Washino ◽  
Yoshiko Onchi ◽  
Akane Yamaguchi ◽  
Ayano Kumaki ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactobacillus Plantarum ◽  
Agar Plate ◽  
Maximum Level ◽  
Peak Level ◽  
Font Size ◽  
Fermented Soybean ◽  
High Concentrations ◽  
Agar Plate Bioassay

<p><span style="font-family: Times New Roman;"><span style="font-size: medium;">The change of biotin level during production of natto (Japanese fermented soybean) was investigated in this study.  </span><span style="font-size: medium;">The total biotin level was measured by an agar plate bioassay using </span><em><span style="font-size: medium;">Lactobacillus plantarum</span></em><span style="font-size: medium;"> ATCC 8014.</span><span style="font-size: medium;">  </span><span style="font-size: medium;">The total biotin level decreased during water soaking, but increased after the fermentation of soybeans using </span><em><span style="font-size: medium;">Bacillus subtilis</span></em><span style="font-size: medium;"> var. </span><em><span style="font-size: medium;">natto</span></em><span style="font-size: medium;"> (</span><em><span style="font-size: medium;">B. natto</span></em><span style="font-size: medium;">) and reached a maximum level.</span><span style="font-size: medium;">  </span><span style="font-size: medium;">The increase of total biotin was not affected by Asp, Arg, and Ile which promoted the growth of </span><em><span style="font-size: medium;">L. plantarum</span></em><span style="font-size: medium;"> in high concentrations. </span><span style="font-size: medium;"> </span><span style="font-size: medium;">The peak level of biotin in the fermented soybeans was significantly higher than that of dry soybeans.</span><span style="font-size: medium;">  </span><span style="font-size: medium;">The fermented soybeans at the biotin peak level were adequate for food.</span><span style="font-size: medium;">  </span><span style="font-size: medium;">In addition, we detected 9 and 4 biotinylated polypeptides in the soybeans and </span><em><span style="font-size: medium;">B. natto</span></em><span style="font-size: medium;"> used in this study, respectively.</span><span style="font-size: medium;">  </span><span style="font-size: medium;">We speculated that the increase of biotin level may depend on the increase of the 4 biotinylated polypeptides and free biotin in </span><em><span style="font-size: medium;">B. natto</span></em><span style="font-size: medium;">.</span></span></p>

Effects of Some Spices on Acid Production by Starter Cultures

1979 ◽  
Vol 42 (7) ◽  
pp. 572-576 ◽  
Author(s):  
LAURA L. ZAIKA ◽  
JOHN C. KISSINGER
Keyword(s):  
Liquid Medium ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Bacterial Population ◽  
Starter Culture ◽  
Starter Cultures ◽  
Red Pepper ◽  
Bacterial Counts ◽  
Low Concentrations ◽  
High Concentrations

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.5 – 2.0 g/l) stimulated acid production. High concentrations of cinnamon (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

scholarly journals Generating Electricity Using Microbial Fuel Cell Powered by Benthic Mud Collected From Two Locations in Akure, Nigeria

2017 ◽  
Vol 13 (18) ◽  
pp. 242
Author(s):  
Adegunloye D. V ◽  
Olotu T. M
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Fuel Cell ◽  
Microbial Fuel Cell ◽  
Lactobacillus Plantarum ◽  
Salt Bridge ◽  
Peak Voltage ◽  
River Bed ◽  
Bacteria And Fungi ◽  
Set Up

Generating electricity using microbial fuel cell powered by benthic mud collected from two locations in Akure was carried out. The locations were Riverbed of FUTA and Apatapiti area of Akure. This was achieved by building anode and cathode containers connected together by a salt bridge and an external circuit was made to transfer the electrons from the anode to the cathode. Bacteria and fungi were isolated from the benthic mud for eight days using standard microbiological techniques. Lactobacillus plantarum, Escherichia coli, Bacillus subtilis, Enterobacter aerogenes, Trichoderma sp, Mucor sp and Alterania sp; Lactobacillus plantarum, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Myrothecium sp and Geotrichum candidum were bacteria and fungi isolated from the benthic mud of Apatapiti area and Riverbed of Futa, Akure respectively. This was used for the generation of electricity using unsterilized mud sample and the control setup was sterilized mud from same source. The set-up was monitored every 24hrous to determine the voltage and current generated. The pH, concentration and temperature were measured. The temperature remains constant throughout the experiment. The set-up were operated at a normal temperature of 27oC and 29oC for Riverbed of FUTA and Apatapiti area of Akure respectively. The peak voltage was between 182.5V and 192.5V and current produced from the main set-up was between 0.3A to 0.53A for Futa river bed while for Apatapiti area of Akure the peak voltage and current were 192.5V and 0.3A respectively. Higher microbial population, current and voltage were observed to be generated in River bed of Futa than Apatapiti area. The difference in the voltage and current and the control set-up shows that anaerobic microorganisms are capable of producing electricity from microbial fuel cell under appropriate conditions.

Analysis of the antimicrobial activity of Lactobacillus plantarum YM-4-3: implications of suitable conditions for extending the shelf life of fermented soybean products

2019 ◽  
Vol 10 (9) ◽  
pp. 5282-5289 ◽  
Author(s):  
Chen-Jian Liu ◽  
Ming-Yue Luo ◽  
Qiang-Kun Li ◽  
Gang Deng ◽  
Xiao-Ran Li ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Lactobacillus Plantarum ◽  
Combination Treatment ◽  
Low Concentration ◽  
Fermented Soybean

The shelf life of fermented soybean products is extended following combination treatment with Lactobacillus plantarum and low concentration sodium chloride.

scholarly journals EVALUATION OF THE EFFICACY OF A HYDROGEN PEROXIDE DISINFECTANT

2018 ◽  
Vol 10 (10) ◽  
pp. 104
Author(s):  
Luz Karime Medina-cÓrdoba ◽  
Ligia Lucia Valencia-mosquera ◽  
Gretty Paola Tarazona-diaz ◽  
Janeth Del Carmen Arias-palacios
Keyword(s):  
Hydrogen Peroxide ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Bacillus Subtilis ◽  
Microbial Population ◽  
Agar Plate ◽  
Minimum Level ◽  
Salmonella Choleraesuis ◽  
Bacillus Subtilis Atcc ◽  
High Level

Objective: To evaluate the efficacy of a disinfectant based on hydrogen peroxide.Methods: The method used to assess the efficacy of the disinfectant was the agar plate technique. With this procedure, it was possible to determine the percentage of inhibition of the high-level disinfectant of STERIS against four microorganisms, i.e., Pseudomonas aeruginosa ATCC 9027, Staphylococcus aureus (Beta-Hemolytic 227), Salmonella choleraesuis (Kuznedorf CMDM 074), and Bacillus subtilis (ATCC 6633). The effectiveness of five disinfectant concentrations (0.02%, 0.04%, 0.08%, 1%, and 2%) was determined and evaluated in three different times 5, 10, and 15 min, for vegetative strains and 3, 6, and 9 h for the sporulated strain.Results: According to the experimental test, the reduction of the microbial population was, on average, 100% for the disinfectant concentrations of 0.08%, 1%, and 2%.Conclusion: The results obtained demonstrated that the high-level disinfectant of STERIS based on hydrogen peroxide is 100% effective when the concentration recommended by the commercial house (2%) is used in the shortest time exposure to disinfectant. The minimum level of effectiveness was 0.08%; however, if lower concentrations are used, destruction of the microorganisms is not guaranteed.

scholarly journals GC-MS-Based Metabolomics Analysis of Prawn Shell Waste Co-Fermentation by Lactobacillus plantarum and Bacillus subtilis

2020 ◽  
Vol 1 (1) ◽  
pp. 31-50
Author(s):  
Yun Nian Tan ◽  
Jian Hua Zhang ◽  
Wei Ning Chen
Keyword(s):  
Amino Acids ◽  
Bacillus Subtilis ◽  
Lactobacillus Plantarum ◽  
Shake Flask ◽  
Culture Supernatant ◽  
Liquid Fraction ◽  
Source Analysis ◽  
Shell Waste ◽  
Microbial Strains ◽  
Metabolomics Analysis

GC-MS-based metabolomics were used to investigate metabolic changes in prawn shell waste during fermentation. Microbial strains Lactobacillus plantarum and Bacillus subtilis were co-fermented in a shake flask comprising of 5% (w/v) prawn shell waste and 20% (w/v) glucose as a carbon source. Analysis of the prawn shell waste fermentation showed a total of 376 metabolites detected in the culture supernatant, including 14 amino acids, 106 organic acids, and 90 antimicrobial molecules. Results show that the liquid fraction of the co-fermentation is promising for harvesting valuable metabolites for probiotics application.

scholarly journals New crosstalk between probiotics Lactobacillus plantarum and Bacillus subtilis

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Tao Yu ◽  
Jian Kong ◽  
Li Zhang ◽  
Xinyi Gu ◽  
Mingyu Wang ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Bacillus Subtilis ◽  
Lactobacillus Plantarum ◽  
Bile Salts ◽  
Intestinal Tract ◽  
Molecular Mechanisms ◽  
Oxygen Species ◽  
Intestinal Fluid ◽  
Simulated Intestinal Fluid

Abstract It was reported that oral administration of Bacillus favored the growth of Lactobacillus in the intestinal tract. Here, this phenomenon was confirmed by co-cultivation of Bacillus subtilis 168 and Lactobacillus plantarum SDMCC050204-pL157 in vitro. To explain the possible molecular mechanisms, B. subtilis 168 cells were incubated in simulated intestinal fluid at 37 °C for 24 h, and up to 90% of cells autolysed in the presence of bile salts. Addition of the autolysate to medium inoculated with Lb. plantarum SDMCC050204 decreased the concentration of H2O2 in the culture, alleviated DNA damage and increased the survival of Lb. plantarum, as like the results of exogenous heme addition. These results suggested that the autolysate provided heme, which activated the heme-dependent catalase KatA in Lb. plantarum SDMCC050204. HPLC confirmed the presence of heme in the autolysate. Disruption of the Lb. plantarum SDMCC050204 katA gene abolished the protective effect of the B. subtilis 168 autolysate against H2O2 stress. We thus hypothesized that the beneficial effect of Bacillus toward Lactobacillus was established through activation of the heme-dependent catalase and remission of the damage of reactive oxygen species against Lactobacillus. This study raised new crosstalk between the two frequently-used probiotics, highlighting heme-dependent catalase as the key mediator.

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