scholarly journals Lactic Acid Bacteria as A Bio Preservative: Importance and Production

2021 ◽  
Vol 9 (10) ◽  
pp. 233-234
Author(s):  
Pranotee Gawade
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Production ◽  
Antimicrobial Compounds ◽  
Pure Strain ◽  
Carbohydrate Source ◽  
Streptococcus Lactis ◽  
Natural Microflora ◽  
Acid Tolerant ◽  
Carbohydrate Fermentation

Abstract: Biopreservation is the method of employing natural microflora and their antimicrobial compounds to extend the storage life and improve the safety of foods. Streptococcus lactis was the first pure strain of lactic acid bacteria which was isolated from milk by Liszt. He named it bacterium lactis. Lactic acid bacteria are gram-positive, acid-tolerant, have low Guanine-Cytosine content and are generally non-sporulating, non-respiring, either spherical cocci or rod-shaped bacilli bacteria that share most of them their metabolic and physiological characteristics. These bacteria are mostly present in decomposing plants and milk products. They have an increased tolerance to acidity. Most species are incapable of respiration and therefore media used for lactic acid bacteria include a carbohydrate source. At the end of carbohydrate fermentation, these bacteria give out lactic acid as a major end product. The review focuses on the process of lactic acid production by lactic acid bacteria and its expanding importance in a variety of disciplines. Keywords: Lactic acid bacteria, bio preservative, food, microflora

“INHIBITION” OF STREPTOCOCCUS LACTIS BY A QUATERNARY AMMONIUM COMPOUND IN CHEESE MILKS

1952 ◽  
Vol 15 (6) ◽  
pp. 278-299 ◽  
Author(s):  
Janet C. Curry ◽  
Franklin W. Barber
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quaternary Ammonium ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Quaternary Ammonium Compounds ◽  
Quaternary Ammonium Compound ◽  
Ammonium Compound ◽  
Streptococcus Lactis ◽  
Ammonium Compounds

The inhibition of lactic acid bacteria by quaternary ammonium compounds in milk has been shown to be an effect on acid production and not upon growth. Lactic acid production is affected by concentrations of 2.5 – 10 ppm, while growth is not affected unless the concentration is 25 – 50 ppm.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

618. Host-phage relationship of cheese starter organisms: I. Interaction of phage races with a strain of Streptococcus lactis and its lysogenic and resistant derivatives

1956 ◽  
Vol 23 (1) ◽  
pp. 120-125 ◽  
Author(s):  
J. Czulak ◽  
Jill Naylor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Strain ◽  
Acquired Resistance ◽  
Secondary Growth ◽  
The Other ◽  
Physiological Changes ◽  
Streptococcus Lactis ◽  
Lysogenic Culture ◽  
Relationship Of

A lysogenic culture, prepared in the laboratory from a strain of Streptococcus lactis, was used as a cheese starter in commercial factories. It was attacked in turn by two other unrelated phage races. The lysogenic condition, which involved slight morphological and physiological changes, persisted in the subsequent forms resistant to one or both the new phage races. Acquired resistance to any one of the three phages did not protect the culture from the other two phages.In nature such interactions between phage races and lactic acid bacteria must be constantly taking place, giving rise to similarly related strains.Two of the three phage races produced spreading haloes around their plaques due to a lysin released during phage action. The lysin may also interfere with the survival of secondary growth after attack by these phage races. Production of this type of lysin is thus a property of the phage race and not of the bacterial strain.

scholarly journals Bile Salt and Acid Tolerant of Lactic Acid Bacteria Isolated from Proventriculus of Broiler Chicken

2014 ◽  
Vol 37 (2) ◽  
pp. 80-86 ◽  
Author(s):  
E Damayanti ◽  
H Julendra ◽  
A Sofyan ◽  
S N Hayati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Broiler Chicken ◽  
Acid Tolerant

Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures

1988 ◽  
Vol 51 (8) ◽  
pp. 600-606 ◽  
Author(s):  
MICHELLE M. SCHAACK ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Starter Cultures ◽  
Plate Count ◽  
Inoculum Level ◽  
Plate Count Agar ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris

The ability of Listeria monocytogenes to grow and compete with mesophilic lactic acid bacteria was examined. Autoclaved skim milk was inoculated with 103 cells of L. monocytogenes (strain V7 or Ohio)/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either Streptococcus cremoris or Streptococcus lactis. Inoculated milks were fermented for 15 h at 21 or 30°C, followed by refrigeration at 4°C. Samples were plated on McBride Listeria Agar to enumerate L. monocytogenes and on either APT Agar or plate count agar to enumerate lactic acid bacteria. L. monocytogenes survived in all fermentations, and commonly also grew to some extent. Incubation at 30°C with 5% S. lactis as inoculum appeared to be the most inhibitory combination for strain V7, causing 100% inhibition in growth based on maximum population attained. S. cremoris at the 5.0% and 0.1% inoculum levels, was slightly less inhibitory to L. monocytogenes at 37°C, but it was slightly more inhibitory to L. monocytogenes at the 1.0% inoculum level than was S. lactis. In general, S. lactis reduced the pH of fermented milks more than did S. cremoris. The population of L. monocytogenes began to decrease before 15 h in only one test combination, which was use of a 5.0% inoculum of S. cremoris and 30°C incubation. In most instances, growth of the pathogen appeared to be completely inhibited when the pH dropped below 4.75.

Incidence of Listeria monocytogenes in Silage and Its Subsequent Control by Specific and Nonspecific Antagonism

1990 ◽  
Vol 53 (8) ◽  
pp. 642-647 ◽  
Author(s):  
CURTT M. PERRY ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Dairy Farms ◽  
Listeria Innocua ◽  
Listeria Species

Silage samples representing approximately 10% of Vermont's dairy farms were tested for the presence of Listeria species. Listeria innocua was isolated from 15.3% of the silage samples, while Listeria monocytogenes was isolated from 2.9% of the examined samples. As silage pH increased, the incidence of Listeria increased concomitantly. Seventy-eight mesophilic lactic acid bacteria, indigenous to silage, were screened for specific and nonspecific antagonism against four L. monocytogenes indicator strains. Most of the silage isolates demonstrated nonspecific inhibition via lactic acid production against the L. monocytogenes indicator strains. None of the indigenous silage isolates tested in this survey demonstrated specific antagonism via production of bacteriocinogenic compounds.

Biotechnological advances in lactic acid production by lactic acid bacteria: lignocellulose as novel substrate

2018 ◽  
Vol 12 (2) ◽  
pp. 290-303 ◽  
Author(s):  
Enrique Cubas-Cano ◽  
Cristina González-Fernández ◽  
Mercedes Ballesteros ◽  
Elia Tomás-Pejó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactic Acid Production

Detection by Warburg manometry of compounds stimulatory to lactic acid bacteria

1982 ◽  
Vol 49 (3) ◽  
pp. 479-486 ◽  
Author(s):  
Leslie E. Webb
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Scenedesmus Obliquus ◽  
Test Organism ◽  
Rapid Test ◽  
Lag Phase ◽  
Streptococcus Lactis ◽  
Manometric Method ◽  
Strain Dependent ◽  
Stimulation Of

SUMMARYThe effect of aqueous algal extract, yeast extract casein peptone and meat peptone on acid production by 4 strains of lactic acid bacteria was tested manometrically using a milk–bicarbonate medium. A strain-dependent stimulation of the bacteria was detected after 4 h incubation. After fractionation of an aqueous extract of the green algaScenedesmus obliquuson a Sephadex G25 column, 2 fractions with stimulatory activity were found usingStreptococcus lactisas the test organism. One of the peaks of activity, confined to shortening of the lag phase, was due to hypoxanthine which, however, had only a slight stimulatory effect in conventional milk souring tests. The manometric method provides a sensitive and rapid test for detecting compounds with biological activity in µg amounts, but it should be accompanied by milk souring tests for interpretation of the type of stimulation involved.

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