IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

scholarly journals Study of Lacid Acid Bacteria Activities from Human Oral Mucosa for Candida albicans Inhibition

2017 ◽  
Vol 1 (2) ◽  
Author(s):  
Evi Lauw
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oral Mucosa ◽  
Pathogenic Fungi ◽  
Inhibition Zone ◽  
Age Difference ◽  
Biochemical Tests ◽  
Gram Staining ◽  
Purification Stage

Lactic acid bacteria are known to have potential in producing antimicrobial compounds, including antifungal agents. This study aims to determine whether the lactic acid bacteria from human oral mucosa have the potential to produce the secondary metabolite to inhibit the candidiasis, which caused by pathogen fungi, Candida albicans. Lactic acid bacteria were isolated from three healthy respondents based on age difference that is an infant, child, and adult. Lactic acid bacteria isolation using the deMann Rogosa Sharpe Broth (MRSB)-liquid medium, followed by purification stage with the quadrant scratch method using the deMann Rogosa Sharpe Agar (MRSA)-solid medium. The purified isolates obtained were characterized and identified by Gram staining, biochemical tests, and inhibition zone diameter measurement toward pathogenic fungi Candida albicans. The results were obtained from each of the two lactic acid bacteria isolates from each respondent with characteristics including gram-positive bacteria with short stem cell shape, possibly as Lactobacillus sp. It is conclude that the lactic acid bacteria of oral mucosa from adult had greater anticandidal activity than infant and child. Keywords: lactic acid bacteria, human oral mucosa, antifungal activity, Candida albicans

scholarly journals A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 402
Author(s):  
Suryani Suryani ◽  
Sariani Sariani ◽  
Femi Earnestly ◽  
Marganof Marganof ◽  
Rahmawati Rahmawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Coconut Oil ◽  
Dilution Method ◽  
Virgin Coconut Oil

This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

scholarly journals Physical, mechanical, and microstructure properties of whey edible films incorporated with Virgin Coconut Oil (VCO)

2021 ◽  
Vol 888 (1) ◽  
pp. 012042
Author(s):  
I Juliyarsi ◽  
S Melia ◽  
D Novia ◽  
S Nabila
Keyword(s):  
Mechanical Properties ◽  
Mass Transfer ◽  
Tensile Strength ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Coconut Oil ◽  
Edible Films ◽  
Virgin Coconut Oil ◽  
Food Handling ◽  
Food Components

Abstract The edible film is a thin layer derived from edible materials and formed on top of food components serving as an inhibitor of mass transfer (e.g., moisture, oxygen, fat, and dissolved substances), a carrier of foodstuffs, and an additive to improve food handling. Virgin Coconut Oil (VCO) contains lactic acid bacteria that are probiotics and anti-microbial, adding edible whey film to utilize cheese waste into biodegradable packaging. The research aims to study the effect of VCO on barrier, mechanical, and microstructure whey edible films. This research used whey, VCO, glycerol, and Carboxymethyl Cellulose (CMC). The treatment in this study was the addition of VCO namely A (0%), B (0.5%), C (1%), D (1.5%) and E (2%). The result of the research showed that whey edible films with the addition VCO affected (P<0.05) physical properties (thickness and solubility time) and no effect (P>0.05) on mechanical properties (tensile strength and elongation) and microstructure.

scholarly journals In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guesh Mulaw ◽  
Tesfaye Sisay Tessema ◽  
Diriba Muleta ◽  
Anteneh Tesfaye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Survival Rates ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

scholarly journals Dectin-2 mediates phagocytosis of Lactobacillus paracasei KW3110 and IL-10 production by macrophages

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mia Yoshikawa ◽  
Sayuri Yamada ◽  
Miho Sugamata ◽  
Osamu Kanauchi ◽  
Yuji Morita
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Interleukin 10 ◽  
Lactobacillus Paracasei ◽  
Binding Affinities ◽  
Antibody Treatment ◽  
Lectin Array ◽  
Specific Strain ◽  
Anti Inflammatory ◽  
Carbohydrate Chains

AbstractLactic acid bacteria (LAB) are most generally used as probiotics and some strains of LAB are known to have anti-inflammatory effects. A specific strain of lactic acid bacteria, Lactobacillus paracasei KW3110 (KW3110), activates macrophages to produce interleukin-10 (IL-10), an anti-inflammatory cytokine; however, the biological mechanism remains unclear. In this study, we showed that the amount of incorporated KW3110 into a macrophage cell line, RAW 264.7, was higher than other genetically related strains using fluorescence microscopy. RNA-seq analysis indicated that treatment of macrophages with KW3110 induced Dectin-2 gene expression, which is a pattern recognition receptor, recognizing α-mannose. In addition, antibody treatment and knock down of Dectin-2, or factors downstream in the signaling pathway, decreased the amount of incorporated KW3110 and IL-10 production. Substantial lectin array analysis also revealed that KW3110 had higher binding affinities to lectins, which recognize the carbohydrate chains comprised of α-mannose, than two other LAB. In conclusion, KW3110 is readily incorporated into macrophages, leading to IL-10 production. Dectin-2 mediated the phagocytosis of KW3110 into macrophages and this may be involved with the characteristic carbohydrate chains of KW3110.

scholarly journals Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Elena Franciosi ◽  
Ilaria Carafa ◽  
Tiziana Nardin ◽  
Silvia Schiavon ◽  
Elisa Poznanski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Raw Cow’S Milk

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays)

2007 ◽  
Vol 53 (9) ◽  
pp. 1046-1052 ◽  
Author(s):  
R. Michael Lehman ◽  
Kurt A. Rosentrater
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Heterotrophic Bacteria ◽  
Micrococcus Luteus ◽  
Phospholipid Fatty Acid ◽  
Dry Mass ◽  
Fuel Ethanol ◽  
Fatty Acid Analysis ◽  
Yeast Cells ◽  
Bacterial Cells

Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of distillers wet grains (DWG) over a 9 day period following their production at an industrial fuel ethanol plant. Freshly produced DWG had a pH of about 4.4, a moisture content of about 53.5% (wet mass basis), and 4 × 105 total yeast cells/g dry mass, of which about 0.1% were viable. Total bacterial cells were initially below detection limits (ca. 106 cells/g dry mass) and then were estimated to be ∼5 × 107 cells/g dry mass during the first 4 days following production. Culturable aerobic heterotrophic organisms (fungi plus bacteria) ranged between 104 and 105 CFU/g dry mass during the initial 4 day period, and lactic acid bacteria increased from 36 to 103 CFU/g dry mass over this same period. At 9 days, total viable bacteria and yeasts and (or) molds topped 108 CFU/g dry mass and lactic acid bacteria approached 106 CFU/g dry mass. Community phospholipid fatty acid analysis indicated a stable microbial community over the first 4 days of storage. Thirteen morphologically distinct isolates were recovered, of which 10 were yeasts and molds from 6 different genera, 2 were strains of the lactic-acid-producing Pediococcus pentosaceus and only one was an aerobic heterotrophic bacteria, Micrococcus luteus . The microbiology of DWG is fundamental to the assessment of spoilage, deleterious effects (e.g., toxins), or beneficial effects (e.g., probiotics) in its use as feed or in alternative applications.

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