scholarly journals Evaluation of Lactobacillus spp. Based on Phenotypical Profile as Direct-Fed Microbial Candidate for Poultry Nutrition

2021 ◽  
Vol 24 (2) ◽  
pp. 150-166
Author(s):  
Mihaela Dumitru ◽  
Georgeta Ciurescu ◽  
Mihaela Hăbeanu
Keyword(s):  
Agar Medium ◽  
Amylase Activity ◽  
Starter Culture ◽  
Cellulase Production ◽  
Biochemical Traits ◽  
Suitable Candidate ◽  
Good Identification ◽  
Poultry Nutrition ◽  
Cereal Fermentation ◽  
Lactobacillus Spp

Abstract The present study was conducted to isolate, identify and characterize a lactic acid bacteria strain from turkey ileum content (46-day-old). The new strain was phenotypical confirmed as Lactobacillus acidophilus (L. acidophilus) and conserved under the code IBNA 09. Bacterial profile of L. acidophilus was compared with other strains known as L. paracasei CCM 1837 and L. plantarum ATCC 8014, based on cultural, morphological, biochemical and enzymatic activity (amylase and cellulase). The strains appear as Gram positive bacilli, thin, non-spore-forming, isolated, diplo form, in short chains or in small irregular piles on Man Rogosa and Sharp (MRS) broth and agar medium. The identification and biochemical traits were performed by catalase assay, API 50 CHL V 5.1 soft (L. acidophilus biotype 2, 99.9% ID; good identification to the genus L. paracasei spp. paracasei 1 or 3, 48-51% ID; L. plantarum 1, 99.9% ID) and ABIS online (L. acidophilus ~ 88%; L. paracasei spp. paracasei, ~ 90%; L. plantarum, ~91%). The highest total score of extracellular amylase activity was recorded by L. acidophilus IBNA 09 at 24-48 h (5.10 ± 0.176 U/mL, 4.99 ± 0.409 U/mL), follow by L. paracasei CCM 1837(0.12 ± 0.002 U/mL, 0.15 ± 0.001 U/mL). During entire period, cellulase production was observed only for L. acidophilus (0.28 ± 0.019 U/mL), comparative with L. paracasei where the activity was observed in the first 24 h, respectively at 72 h for L. plantarum. These results suggest that L. acidophilus IBNA 09 possesses potential probiotic traits as a suitable candidate for amylase and cellulase production, and starter culture can improve cereal fermentation and the process of digestion in poultry nutrition.

Liquid fluidized bed starter culture ofTrichoderma reesei for cellulase production

1991 ◽  
Vol 27 (3) ◽  
pp. 195-204 ◽  
Author(s):  
R. P. Tengerdy ◽  
W. H. Rho ◽  
A. Mohagheghi
Keyword(s):  
Fluidized Bed ◽  
Starter Culture ◽  
Cellulase Production

scholarly journals Aktivitas Enzim Amilase Isolat Bakteri Amilolitik dari Tepung Sagu Basah dan Lingkungan Tempat Penyediaannya Secara Tradisional di Jayapura

2018 ◽  
Vol 6 (2) ◽  
pp. 47-52
Author(s):  
Suprapto Surapto ◽  
Tri Gunaedi ◽  
Basa T. Rumahorbo
Keyword(s):  
Enzyme Activity ◽  
Agar Medium ◽  
Amylase Activity ◽  
Soluble Starch ◽  
Bacterial Isolates ◽  
Clear Zone ◽  
Plate Method ◽  
Crude Enzyme Extract ◽  
Nutrient Agar Medium ◽  
Bacillus Subtilis Atcc

The study about the activity of the enzyme amylase from amylolytic bacterial isolates from wet sagoo starch and  its traditional provision environment had been done in Jayapura. The purposes of this study were to determine the activity of amylase enzyme and to identify the bacteria isolated from wet sagoo starch and its processing environment in Jayapura district. The method used was an experimental laboratorium in which isolation of amylolytic bacteria was performed by using nutrient agar medium with 1% soluble starch on spreed pour plate method. The enzyme activity was detected with 0.2% iodine in 2% potassium iodide which were able to form a clear zone. The protein content of the crude enzyme extract was determined by the Bradford method using bovine serum albumin (BSA). Amylase enzyme activity was determined by the formula: DUN/ml = [(R0-R1)/R0] [dilution factor] DUN/ml (dextrinizing units per ml). The results showed that there were 15 isolates amylolytic bacteria. Four (4) bacterial isolates have amylolytic power of more than 30 mm. The amilase activity of amylolytic bacterial of all  isolates were quite high: which were 35 577, 18 903,  32 106 and 46 600 U/mg for SU4, SU13, SU23 and SU40 respectively. The identification of isolates indicated that the three isolates are members of the Bacillus cereus ATCC 14 579 types with a similarity value of 71.70% to 81.10%, and one isolate is Bacillus subtilis ATCC 6501 members with a similarity value of 94.30%. Keywords: Amylolytic bacteria, amylase activity, characterization, sago flour.

scholarly journals Survival of Shiga Toxin-Producing Escherichia coli (STEC) Serogroups During Production and Storage of Yogurt

2021 ◽  
Vol 72 (1) ◽  
pp. 2689
Author(s):  
G CELIK ◽  
A DIKICI ◽  
A KOLUMAN
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Starter Culture ◽  
Escherichia Coli O157 ◽  
Potential Health ◽  
Potential Health Risk ◽  
E Coli ◽  
Lactic Acid Content ◽  
And Storage ◽  
Lactobacillus Spp

In this study, the survival of Escherichia coli O157:H7 and non-O157 STEC serogroups of O26, O111, O103, and O145 were investigated during production and storage of yogurt. For this purpose, pathogens were individually inoculated into milk after pasteurization along with the starter culture (approximately 7.00±1.00 log10 cfu/g). After incubation at 44oC (about 180 min), yogurt samples were capped and stored at 4oC for 20 days. Pathogens were enumerated at 0, 5, 10, 15, and 20th days of storage. Lactic acid content (%) and pH of the samples were also screened. Moreover, mesophilic Lactococcus spp. and mesophilic Lactobacillus spp. were enumerated during production of yogurt.After incubation, the number of E. coli O157, O26, O103, O145, O111were 6.76±0.45, 6.64±0.53, 7.12±0.43, 6.00±1.39, 5.89±1.37 log10 cfu/g, respectively. A significant decrease was determined in all groups during the storage of yogurt samples at 4oC (p<0.05). It was detected on the 20th day of storage that the number of E. coli O157:H7 and non-O157 STEC serogroups of O103 and O145 were under the detection limit. However, STEC O26 and O111 were viable around 1.51±0.98 and 1.18±0.62 log10 cfu/g respectively. Results of the study showed that Escherichia coli O157:H7 and non-O157 STEC serogroups might pose a potential health risk during production and storage of yogurt.

Colony Interaction and Secondary Metabolite Production of Cheese-Related Fungi in Dual Culture

1998 ◽  
Vol 61 (8) ◽  
pp. 1023-1029 ◽  
Author(s):  
MARIANNE S. NIELSEN ◽  
JENS C. FRISVAD ◽  
PER V. NIELSEN
Keyword(s):  
Agar Medium ◽  
Starter Culture ◽  
Cyclopiazonic Acid ◽  
Geotrichum Candidum ◽  
Starter Cultures ◽  
Dual Culture ◽  
Dual Cultures ◽  
Chaetoglobosin A ◽  
Two Temperatures ◽  
Fungal Contaminants

Interactions between fungi used as starter cultures (Penicillium roqueforti, Penicillium camemberti, Penicillium nalgiovense,and Geotrichum candidum) and fungal contaminants associated with cheese were investigated on agar medium at two temperatures, 18 and 25°C. Mutual inhibition on contact was the most common interaction observed. The only other interaction observed was inhibition of the contaminant, while the starter continued to grow, especially in dual cultures involving G. candidum as the starter culture. Dual cultures involving G. candidum showed inhibition of production of the mycotoxins mycophenolic acid, roquefortin C, chaetoglobosin A, and cyclopiazonic acid produced by the contaminants. An unknown metabolite was detected in considerably larger quantity in dual cultures involving G. candidum compared to detection in single cultures. There was no correlation between detection of this metabolite and the observed interactions. The results show that G. candidum plays a major role in interactions between fungi on cheese.

scholarly journals Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

2021 ◽  
Vol 13 (22) ◽  
pp. 12429
Author(s):  
Amna Bibi ◽  
Yongai Xiong ◽  
Muhammad Shahid Riaz Rajoka ◽  
Hafiza Mahreen Mehwish ◽  
Emanuele Radicetti ◽  
...  
Keyword(s):  
Food Industry ◽  
Developmental Process ◽  
Consumer Preferences ◽  
Starter Culture ◽  
Food Products ◽  
Fermented Food ◽  
Culture Techniques ◽  
Food Applications ◽  
Healthy Activity ◽  
Lactobacillus Spp

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.

scholarly journals Human milk as a potential source for isolation of probiotic lactic acid bacteria: a mini review

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 274-285
Author(s):  
M. Mustakim ◽  
S. Sinawat ◽  
S.N. Salleh ◽  
E. Purwati ◽  
R. Alias ◽  
...  
Keyword(s):  
Human Milk ◽  
Added Value ◽  
Probiotic Properties ◽  
Human Origin ◽  
New Approach ◽  
Suitable Candidate ◽  
Potential Source ◽  
Probiotic Lactic Acid Bacteria ◽  
Human Use ◽  
Lactobacillus Spp

Probiotics are living microorganism that can be employed as a new approach to promote human health. These organisms are found to have attractive means for health due to their probiotic properties particularly in generating antimicrobial activity. Lactobacillus spp. is one of the main genera commonly used for probiotic purpose. Human milk is a potential source of Lactobacillus spp. and one of the criteria that found beneficial is that it is of human origin, which could be more reliable sources to be used in human. Lack of studies on isolation of probiotic bacteria from human milk was reported and some probiotic properties show a variation between strains from different regions and population. Therefore, it is important to carry out the isolation of Lactobacillus spp. from a large number of species in the genera to facilitate the finding of the most competent strain to be incorporated as probiotic agent. Moreover, to ensure suitability and compatibility for human use, the probiotic agent originated from human milk should not be an exception. In addition, certain probiotics show a great correlation with prebiotic existed in human milk to boost their function and may suggest an added value to be a suitable candidate as probiotic. This review provides an overview of studies related to human milk as the promising sources for isolation of probiotic microorganisms.

scholarly journals Screening and isolation of arsenic tolerant Rhizobacteria from arsenic contaminated areas of Bangladesh

2019 ◽  
Vol 30 ◽  
pp. 17-25
Author(s):  
AM Taher ◽  
QF Quadir ◽  
MZ Hossen ◽  
T Nazneen ◽  
A Rahman
Keyword(s):  
Plant Species ◽  
Agar Medium ◽  
Plant Roots ◽  
Bacterial Isolates ◽  
Biochemical Traits ◽  
Nutrient Agar Medium ◽  
Pure Cultures ◽  
Maximum Tolerance ◽  
Solubilizing Capacity ◽  
Selection Of

An experiment was carried out to collect and isolate arsenic (As) tolerant rhizobacteria from As contaminated areas of Faridpur district. A total of 32 root samples of 17 plant species were collected from six locations of Bhanga and Nagarkanda upazila. From the plant roots, 16 rhizobacterial isolates were separated and their pure cultures were prepared. The collected rhizobacterial isolates were then characterized for morphological and biochemical traits. Among the bacterial isolates four were gram negative and 12 were gram positive. About 12 bacterial isolates had catalase producing capacity and the remaining three were negative to catalase test. Four bacterial isolates gave the positive HCN test. These bacterial isolates were grown on Pikovskays media to determine their phosphorus (P) solubilizing capacity. Four bacterial isolates had P solubilizing capacity and their Phosphorus Solubilizing Index (PSI) ranged between 3.00 and 4.66. However, isolate FB4 gave the highest P solubilization (4.66 PSI). For the evaluation of As tolerance, nutrient agar medium was prepared with different concentrations of As ranging from 30 to 600 ppm and the bacterial isolates were allowed to grow on the As contaminated medium for 36 hours. Isolate FB9 and FB4 showed maximum tolerance against As upto 600 ppm. Hence, these two isolates, both collected from Bhanga upazila and from wild brinjal species (Solanum capsicoides). Further research is needed to assess their effect on As dynamics at the rhizosphere, selection of suitable plant species for bacterial association and their potentials for field applications. Progressive Agriculture, Vol. 30, Suppl. 1: 17-25, 2019

scholarly journals Effect of Salt Stress on Some Physio-Biochemical Traits and Antioxidative Enzymes of Two Brassica Species Under Callus Culture

2021 ◽  
Author(s):  
Ehsan Shahbazi ◽  
Shima Jamei ◽  
Ali Akbar Meratan ◽  
Payam Pour Mohammadi
Keyword(s):  
Salt Stress ◽  
Brassica Species ◽  
Nacl Stress ◽  
Biochemical Traits ◽  
Ploidy Levels ◽  
Suitable Candidate ◽  
Salinity Levels ◽  
Diploid Cultivar ◽  
The Difference ◽  
Salinity Resistance

Abstract The changes in lipid peroxidation, H2O2, proline, protein and the involvement of the different antioxidant system (catalase, gayacoule peroxidase, ascorbate peroxidase) and callus-related traits were investigated in relation to salt stress in the callus of two different ploidy levels of Brassica including B. juncea and B. oleracea. The calluses of B. juncea genotypes were less sensitive to NaCl stress than that of B. oleraceae by increasing concentrations of NaCl from 0 to 200 mM.Tetraploid genotype (B. juncea cr3356) showed significant increase in the contents of protein and proline, and also activity of giacle peroxidase and catalase enzymes at higher salinity levels. Also, a significant decrease in the amount of H2O2 and malondialdehyde occurred with increasing the salinity intensity. Diploid cultivar (B. oleracea bra 2828) had the lowest enzymatic activities and the highest content of H2O2 and malondialdehyde with an increase in the salinity level. Therefore, this genotype was identified as the most sensitive cultivar to the salinity stress. The difference in the salinity resistance between diploid and amphidiploid species may be due to differences in the ploidy level of these species. This result suggests that tetraploid genome of B. oleraceae could be considered as a suitable candidate for production under salinity conditions by maintaining higher activities of antioxidant enzymes.

scholarly journals Comparative Studies on the Production of Extracellular α-Amylase by Three Mesophilic Bacillus Isolates

1970 ◽  
Vol 24 (2) ◽  
pp. 129-132 ◽  
Author(s):  
Arifa Nusrat ◽  
Sabita Rezwanan Rahman
Keyword(s):  
Enzyme Production ◽  
Shake Flask ◽  
Culture Medium ◽  
Agar Medium ◽  
Amylase Activity ◽  
Bacillus Species ◽  
Medium Ph ◽  
Fermentation Conditions ◽  
Amylase Production ◽  
Initial Medium

In the present study three mesophilic Bacillus isolates were analyzed for their α-amylase activity in shakeflask cultures. The organisms were capable to produce hydrolysis zone around their colonies on starch agar medium. The effect of various fermentation conditions on α-amylase production was investigated, and in every case it was found that B. subtilis was the best producer of the enzyme, which was followed by the newly isolated Bacillus sp. and B. amyloliquefaciens. The synthesis of extracellular α-amylase by the bacteria was repressed by the presence of readily metabolizable carbon source like glucose in the culture medium. Maximum α-amylase activity by the Bacillus isolates was obtained at 37°C with an initial medium pH 7.0 under agitation at 160-180 rpm for 72 h of growth. Keywords: Bacillus species, α-Amylase, Enzyme production, Shake-flask cultureDOI: http://dx.doi.org/10.3329/bjm.v24i2.1257 Bangladesh J Microbiol, Volume 24, Number 2, December 2007, pp 129-132

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