Application of lactic acid bacteria in removing heavy metals and aflatoxin B1 from contaminated water

2016 ◽  
Vol 74 (3) ◽  
pp. 625-638 ◽  
Author(s):  
Rafaat M. Elsanhoty ◽  
I. A. Al-Turki ◽  
Mohamed Fawzy Ramadan
Keyword(s):  
Heavy Metals ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aflatoxin B1 ◽  
Lactobacillus Acidophilus ◽  
Contact Time ◽  
World Health ◽  
Probiotic Bacteria ◽  
Contaminated Water ◽  
Bacterial Concentration

In this study selected lactic acid bacteria (LAB, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantrium and Streptococcus thermophiles) and probiotic bacteria (Bifidobacterium angulatum) were tested for their ability in removing heavy metals (HM) including cadmium (Cd), lead (Pb) and arsenic (As) as well as aflatoxin B1 (AFB1) from contaminated water. The biosorption parameters (pH, bacterial concentration, contact time and temperature) of removal using individual as well as mixed LAB and probiotic bacteria were studied. Removal of HM and AFB1 depended on the strain, wherein the process was strongly pH-dependent with high removal ability at a pH close to neutral. The increase in bacterial concentration enhanced the removal of Cd, Pb and As. Also, increasing of contact time and temperature increased the ability of LAB to remove HM. The effect of contact time on Cd removal was slightly different when freshly cultured cells were used. The removal of Cd, Pb and As decreased with the increase in the initial metal concentration. The most effective HM removers were Lactobacillus acidophilus and Bifidobacterium angulatum. The system was found to be adequate for concentrations of HM under investigation. At the end of the operation, the concentration of HM reached the level allowed by the World Health Organization regulations.

scholarly journals Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
Author(s):  
Dorota Zielińska ◽  
Danuta Kolożyn-Krajewska
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Health Effects ◽  
World Health ◽  
Probiotic Bacteria ◽  
Animal Origin ◽  
Probiotic Properties ◽  
Human Gastrointestinal Tract ◽  
Fermented Products

One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?

scholarly journals Antimicrobial Potential of Probiotics in Combination with Start er Lactic Acid Bacteria

2017 ◽  
Vol 48 (4) ◽  
pp. 208-215 ◽  
Author(s):  
T. Mančušková ◽  
A. Medveďová ◽  
Ľ. Valík
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Probiotic Bacteria ◽  
E Coli ◽  
Antimicrobial Potential ◽  
Final Density ◽  
Average Change ◽  
Lactobacillus Acidophilus Ncfm

Abstract The symbiotic interrelationship of probiotic bacteria and starter lactic acid bacteria is of fundamental importance in many fields of industrial microbiology and it is also a great interest of food technologists. This study deals with the antimicrobial potential of cell-free supernatants of Lactobacillus acidophilus NCFM, L. rhamnosus GG and Fresco culture when cultivated alone or together against 5 strains of Escherichia coli and 5 strains of Staphylococcus aureus. While the effect on E. coli was not proven (average change of final density compared to the control was only ΔNEC,24h = 0.12 log CFU ml-1), the decrease of S. aureus final density in the presence of nisin and cell-free supernatant of L. acidophilus NCFM and Fresco culture was considerable (ΔNSA,24h,nis10 = -1.95 log CFU ml-1 and ΔNSA,24h,NCFM+Fr24 = -0.69 log CFU ml-1, respectively).

scholarly journals KARAKTERISTIK ES KRIM MENGGUNAKAN STARTER BAKTERI PROBIOTIK Streptococus thermophilus dan Lactobacillus acidophilus

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 69
Author(s):  
Grace Bahow ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
W. J. H. Pontoh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Ice Cream ◽  
Streptococcus Thermophilus ◽  
Probiotic Bacteria ◽  
Microbiological Test ◽  
Randomized Design ◽  
Key Word ◽  
Different Levels

CHARACTERISTICS OF ICE CREAM USING STARTER OF PROBIOTIC BACTERIA Streptococus thermophilus and Lactobacillus acidophilus. This study aimed to determine the effect of the use of probiotic bacteria, namely Streptococcus thermophilus and Lactobacillus acidophilus as a starter on the characteristics ice cream. This experiment was arranged in Completely Randomized Design, with four treatments and five replications. Such treatmentis the different levels of starter A1=0%, A2=3%, A3=6%, and A4=9%. Data were analized by variance analysis. The results of experiment showed that the total of lactic acid bacteria ranged from 1.49  to 7.08 (log cfu/ml), the pH ranged from 5.24 to 5.67, while overrun ranged from 25.62 to 31.47%. The Results of analysis showed that the starter level of 0%, 3%, 6% and 9% gave a highly significant effect (P <0.01) on  total of lactic acid bacteria, pH, and overrun. The counclution of this research  was ice cream using a starter streptococcus thermophilus and  Lactobacillus acidophilus at the level of  9% is the best ice cream on physical , and microbiological test. Key word: Probiotic bacteria, ice cream,  starter, total of lactic acid bateria, pH, overrun.

Parameters Affecting Dye Adsorption - Using Graphene Coated Sand (GSC)

2018 ◽  
Vol 4 (02) ◽  
Author(s):  
Seroor Atalah Khaleefa Alia ◽  
Dr. Mohammed Ibrahimb ◽  
Hussein Ali Hussein
Keyword(s):  
Heavy Metals ◽  
Contact Time ◽  
Organic Dyes ◽  
Low Cost ◽  
Dye Adsorption ◽  
Contaminated Water ◽  
Maximum Adsorption Capacity ◽  
Engineering Designs ◽  
Heavy Metals Ions ◽  
Coated Sand

Adsorption is most commonly applied process for the removal of pollutants such as dyes and heavy metals ions from wastewater. The present work talks about preparing graphenic material attached sand grains called graphene sand composite (GSC) by using ordinary sugar as a carbon source. Physical morphology and chemical composition of GSC was examined by using (FTIR, SEM, EDAX and XRD). Efficiency of GSC in the adsorption of organic dyes from water was investigated using reactive green dye with different parameters such as (ph, temperature, contact time and dose). Adsorption isotherm was also studied and the results showed that the maximum adsorption capacity of dye is 28.98 mg/g. This fast, low-cost process can be used to manufacture commercial filters to treat contaminated water using appropriate engineering designs.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Complete Genome Sequence of Lactobacillus reuteri Byun-re-01, Isolated from Mouse Small Intestine

2018 ◽  
Vol 7 (17) ◽  
Author(s):  
Dongjun Kim ◽  
Mun-ju Cho ◽  
Seungchan Cho ◽  
Yongjun Lee ◽  
Sung June Byun ◽  
...  
Keyword(s):  
Small Intestine ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Lactobacillus Reuteri ◽  
Probiotic Bacteria ◽  
Content Type ◽  
Mouse Small Intestine

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) and serve as probiotic bacteria when consumed in adequate amounts. Here, we report the complete genome sequence of Lactobacillus reuteri Byun-re-01, isolated from mouse small intestine.

Bacteriocin Inhibition of Clostridium botulinum Spores by Lactic Acid Bacteria

1991 ◽  
Vol 54 (5) ◽  
pp. 349-353 ◽  
Author(s):  
AMECHI OKEREKE ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Clostridium Botulinum ◽  
Lytic Phage ◽  
Pediococcus Pentosaceus ◽  
Inhibitory Cell ◽  
Simultaneous Testing ◽  
Inhibition Zones

Twenty-three strains of lactic acid bacteria were tested by deferred antagonism methods for bacteriocin-like activity against types A and B spores from 11 proteolytic and nonproteolytic Clostridium botulinum strains. Pediococcus pentosaceus ATCC 43200, Pediococcus pentosaceus ATCC 43201, Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus acidophilus N2, Lactobacillus plantarum Lb75, Lactobacillus plantarum Lb592, and Lactobacillus plantarum BN exhibited bacteriocin-like inhibition of all C. botulinum strains tested. By excluding inhibition due to hydrogen peroxide, acid, and lytic phage and confirming their proteinaceous nature, the inhibitors were confirmed as bacteriocins. The minimum inhibitory cell concentrations (MICC) required to produce 1 mm radius inhibition zones were determined by direct antagonism testing. Only strains 43200, 43201, 11454, and N2 were inhibitory when cultured simultaneously with the botulinal spores. The MICCs of strains antagonistic to C. botulinum spores by simultaneous testing ranged between 1.6 × 105and 4.7 × 107CFU/ml. Based on the MICCs, P. pentosaceus 43200 was most inhibitory to C. botulinum.

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

scholarly journals Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

2020 ◽  
Vol 12 (4) ◽  
pp. 357-365
Author(s):  
H.I. Atta ◽  
A. Gimba ◽  
T. Bamgbose
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Plant Pathogens ◽  
Resistant Bacteria ◽  
Fermented Foods ◽  
Environmental Isolates ◽  
E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

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