scholarly journals The Benefit and The Content of Lactic Acid Bacteria “Lactobacillus casei Shirota Strain” in Yakult

2021 ◽  
Vol 4 (1) ◽  
pp. 25
Author(s):  
Tri - Ujilestari ◽  
Dian Fajarwati Susilaningrum ◽  
Bernita Adelia Damayanti ◽  
Maulina Afni Saputri ◽  
Rizal Nur Alfian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Research Method ◽  
Pathogenic Bacteria ◽  
Digestive System ◽  
Fermented Milk ◽  
National Standard ◽  
Library Research ◽  
Lactobacillus Casei Shirota

The purpose of this article is to determine the content of lactic acid bacteria in a probiotic beverage (Yakult) with a starter fermentation of Lactobacillus casei Shirota strain and to find out its benefits for digestion. In this study, the library research method was used by obtaining data and materials from journals. The author tries to describe the content of lactic acid bacteria “L. casei Shirota strain” in Yakult and its benefits for the digestive system. The results showed that the levels of L. casei Shirota strain in fermented milk were 1.27-1.70% with an average of 1.42%. In the Indonesian National Standard 01-2891-2009, the lactic acid bacteria content of L. casei Shirota in fermented milk was 0.5-2.0%. L. casei Shirota can produce lactic acid and acetic acid, so that, it can decrease intestinal pH and prevent pathogens bacteria’s growth. Probiotic beverage from fermented milk using L. casei is beneficial for consumption for its ability in inhibiting the growth and development of pathogenic bacteria in the gastrointestinal tract, help the absorption of vitamins and antioxidants, eliminate toxic components contained in food, as well as producing several vitamins through the synthesis of digestive enzymes.

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

scholarly journals LACTIC ACID BACTERIA AS BIOACTIVE POTENTIAL AGAINST SELECTED RESISTANCE CANDIDA SPECIES AND PATHOGENIC BACTERIA

2020 ◽  
Vol 8 (2) ◽  
Author(s):  
Chiamaka Linda Mgbechidinma ◽  
Caleb Oladele Adegoke ◽  
Samuel Temitope Ogunbanwo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Candida Species ◽  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Antibiotics Resistance ◽  
Zone Of Inhibition ◽  
Antibiotic Susceptibility Test

This research focused on the isolation and antagonistic action of Lactic Acid Bacteria (LAB) against certain antibiotics resistance disease causing bacteria and fungai. Antibiotic resistance is an increasing problem amid humans and animals in land-dwelling or marine environments hence making treatment of infections difficult. Antibiotic susceptibility test for bacteria pathogen was performed using the disc diffusion method while antifungal susceptibility and antimicrobial activity of LAB were carried out using agar well diffusion method. All the pathogenic bacteria used as indicator organisms were multiple antibiotics resistance and 100 percent resistance to gentamycin and pefloxacillin with the exception of Staphlococcus aureus. Candida species was 100 percent resistance to Ketoconazole, fluconazole and miconazole. Twenty-two LAB isolates were gotten from fermented milk and milk products. The isolates were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus delbrueckii, Leuconostoc mesenteriodes, Lactobacillus casei, Lactobacillus brevis, Lactobacillus acidophilus, Lactococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus rhamnosus. LAB produced lactic acid to varying concentrations, having its production peak (1.80g/L) at 48 h of incubation by Lactobacillus plantarum. Lactobacillus fermentumNU2 produced the highest quantity of diacetyl (2.80g/L) while Lactobacillus acidophilusGO8 and Lactococcus lactisGO9 produced the highest amount of hydrogen peroxide (0.030g/L) at 48 h of incubation. Lactobacillus plantarumGO16 inhibited Bacillus cereus while Lactobacillus acidophilusGO8 inhibited Staphylococcus aureus with 28 mm zone of inhibition. Lactobacillus plantarumNU1 and Lactobacillus plantarumGO16 inhibited Candida albican with 25 mm zone of inhibition. LAB can be used as probiotics in preventing infections caused by Candida species and pathogenic bacteria. Keywords: Lactic Acid Bacteria, Fermented milk, antibiotics resistance, antagonistic activity, pathogens.

Study of the Morphology of the Cell Walls of Some Strains of Lactic Acid Bacteria and Related Species

1998 ◽  
Vol 61 (5) ◽  
pp. 557-562 ◽  
Author(s):  
V. MORATA de AMBROSINI ◽  
S. GONZALEZ ◽  
A. PESCE. de RUIZ HOLGADO ◽  
G. OLIVER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Walls ◽  
Lactobacillus Casei ◽  
Teichoic Acid ◽  
Fermented Milk ◽  
Yeast Cells ◽  
System Response ◽  
Bacterial Strains ◽  
Immune System Response

The objective of the present study was to find an explanation for the biological effect of the bacteria present in a biotherapeutic milk (Lactobacillus casei CRL 431 and Lactobacillus acidophilus CRL 730). The ability of bacterial cell walls to induce an immune response when introduced into an organism is well known. In this paper we specifically analyzed the morphology of these cell walls. Besides the two bacterial strains used in the fermented milk, two other lactic acid bacteria, belonging to another genus and unable to induce an immune system response, as well as a strain of Propionibacterium, of which the immune modulating capacity is known, were used in this work. We found a structural particularity in strains with immunostimulating capacity (L. casei CRL 431 and P. acidopropionici CRL 1198): molecules which protrude from the cell surface. In L. casei CRL 431 these molecules were identified as lectins because they are able to agglutinate yeast cells treated with glutaraldehyde and glycine. The structures protruding from P. acidipropionici CRL 1198 cells were teichoic acids. Teichoic acid and lectin-like structures can participate in adhesion to intestinal cells. The immunostimulation observed can be induced by the adhesion phenomenon.

scholarly journals Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

2019 ◽  
pp. 1-10
Author(s):  
S. Aforijiku ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Milk Product ◽  
Pediococcus Acidilactici ◽  
Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

scholarly journals The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity

2021 ◽  
Vol 11 (9) ◽  
pp. 3898
Author(s):  
Małgorzata Ziarno ◽  
Mariola Kozłowska ◽  
Iwona Ścibisz ◽  
Mariusz Kowalczyk ◽  
Sylwia Pawelec ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Plant Extracts ◽  
Digestive System ◽  
Plantago Lanceolata ◽  
Antioxidant Properties ◽  
Fermented Milk ◽  
Herbal Extracts ◽  
Valeriana Officinalis ◽  
Salvia Officinalis L

This study aimed to investigate the effect of plant extracts (valerian Valeriana officinalis L., sage Salvia officinalis L., chamomile Matricaria chamomilla L., cistus Cistus L., linden blossom Tilia L., ribwort plantain Plantago lanceolata L., marshmallow Althaea L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. The tested extracts were also characterized in terms of their content of polyphenolic compounds and antioxidant activity. It was observed that the addition of the tested herbal extracts did not inhibit the growth of LAB in fermented milk drinks, such as yogurts. However, they can gradually inhibit fermentation when added at concentrations above 2% by weight, and hence should be used in limited amounts. The microflora of yogurts containing the tested herbal extracts did not die during digestion in model digestive juices, and no stimulating effect of the added plant extracts was noted either. Nevertheless, due to the antioxidant properties, a slight addition of the herbal extracts containing polyphenols to different kinds of food products can increase the nutritional quality, thus making them functional foods.

scholarly journals Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Maged S. Bin Masalam ◽  
Ahmed Bahieldin ◽  
Mona G. Alharbi ◽  
Saad Al-Masaudi ◽  
Soad K. Al-Jaouni ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Genetic Relatedness ◽  
Synergistic Effects ◽  
Fermented Milk ◽  
Probiotic Bacteria ◽  
Sequence Comparisons ◽  
Probiotic Potential

Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolatesLactobacillus caseiMSJ1,Lactobacillus caseiDwan5,Lactobacillus plantarumEyLan2, andEnterococcus faeciumGail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk products from animals in Saudi Arabia, especially Laban made from camel milk, are rich in LAB and have promising probiotic potential.

scholarly journals FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum

2012 ◽  
Vol 7 (1) ◽  
pp. 50 ◽  
Author(s):  
Dida Hani Rahman ◽  
Ikeu Tanziha ◽  
Sri Usmiati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Milk Products ◽  
Streptococcus Lactis ◽  
Fermented Milk Products

Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.<br /><br /><br />

scholarly journals Probiotic effect of fermented milk from Pediococcus acidilactici BK01 in fecal wistar rat microflora

2021 ◽  
Vol 888 (1) ◽  
pp. 012050
Author(s):  
S Melia ◽  
I Juliyarsi ◽  
Y F Kurnia ◽  
N Fitria ◽  
Y E Pratama ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Health Benefits ◽  
Wistar Rat ◽  
Fermented Milk ◽  
Male Rats ◽  
Control Group ◽  
Pediococcus Acidilactici

Abstract Microorganisms that provide health benefits to the host when consumed in the right proportions are called Probiotics. Certain lactic acid bacteria (LAB) have been considered probiotics with proven health benefits. These probiotics have been used extensively for human health. In this study, in vivo evaluation was conducted to determine the count of microflora in the fecal of Wistar rats, which were given fermented milk with probiotic Pediococcus acidilactici BK01. Pediococcus acidilactici BK01 is a LAB with probiotic use, isolated from Bekasam (fermented fish). This research was conducted in vivo on 24 male rats (Wistar Rat). This study contain in 4 treatment groups. Each group contains six male rats. The results showed a significant increase in the group of rats given fermented milk compared to the control group (without fermented milk). The probiotics of fermented milk have significantly reduced the count of E.coli and not on the total aerobic bacteria. The conclusion of this study, probiotic of fermented milk Pediococcus acidilactici BK01, can increase the total microflora of lactic acid bacteria and reduce the number of pathogenic bacteria.

scholarly journals STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO

2020 ◽  
Vol 10 (1) ◽  
pp. 12-20
Author(s):  
Samsul Rizal ◽  
Samsu Udayana Nurdin ◽  
Suharyono Suharyono ◽  
Marniza Marniza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Block Design ◽  
Total Coliform ◽  
Skin Extract ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Pineapple Peel

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions.  Eighteen male weanlings Sprague Dawley rats are divided into three groups.  Each group consists of six rats and has different treatments.  One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria

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