scholarly journals Karakterisasi Bakteri Asam Laktat Proteolitik pada Bekasam

2012 ◽  
Vol 14 (1) ◽  
pp. 120 ◽  
Author(s):  
Prima Retno Wikandari ◽  
Suparmo Suparmo ◽  
Yustinus Marsono ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Agar Medium ◽  
Antihypertensive Activity ◽  
Clear Zone ◽  
Fermented Fish ◽  
Lactobacillus Pentosus ◽  
Proteolytic Bacteria ◽  
Acid Producing Bacteria

Bekasam is a traditional fermented fish from Indonesia. It is made from fish  in which  the gills and  gut  had been  discarded,  washed,  and  mixed with salt, after two days, it was covered  with  rice  and  salt,  and then  fermented  for  5-7 days  at room  temperature.  Bekasam  is perceived to have antihypertensive activity, which is though to be the activity of bioactive peptides, the product of protein degradation  during  the bekasam fermentation. The research was aim to isolate the indigenous lactic  acid  bacteria  that  produce strong  proteolytic  capabilities.  The lactic  acid bacteria were collected from 3  kinds of bekasam (tilapia, milkfish, and tuna bekasam). Isolation  of the lactic acid bacteria was done         on agar medium containing MRS + CaCO3, and  the screening of the proteolytic bacteria  was done by growing the isolated  culture on  skim agar.   The colonies  that produce clear zone  were identified  as proteolytic  lactic acid  bacteria. Some of 180  isolated strains of acid  producing bacteria   that produce clear zone on MRS agar were found 150 strains of  lactic acid  bacteria, and  84  strains  showed  their  proteolytic activity.  The later  were identified morphologically and biochemical as Lactobacillus, Pediococcus and Leuconostoc genera.  Selection  was further conducted based on the height of the proteolytic and homofermentative fermentation activities. Upon species identification using API CH 50 kit,  the  selected strains belong to species of Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaseus.

scholarly journals Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures

2020 ◽  
pp. 32-42
Author(s):  
S. Aforijiku ◽  
S. M. Wakil ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proximate Composition ◽  
Room Temperature ◽  
Starter Cultures ◽  
Cow Milk ◽  
Spontaneous Fermentation ◽  
Overall Acceptability ◽  
Fermentation Control ◽  
Better Than

Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce diacetyl and lactic acid. Results: Lactobacillus caseiN1 produced the highest quantity (2.72 g/L) of diacetyl at 48 hrs of incubation while Pediococcus acidilacticiG1 had the lowest amount (0.50 g/L). The pH of produced yoghurt ranged between 4.40 and 5.58 while the corresponding lactic acid contents ranged between 0.70 and 0.96 g/L. Yoghurt produced with cow milk inoculated with L. PlantarumN24 and L. BrevisN10 had the lowest pH (4.40) at significant level of P≤0.05. Yoghurt with mixed culture of L. PlantarumN24 and L. PlantarumN17 had the highest protein content (5.13%) while spontaneous fermentation (control) produced the least (0.48%). Yoghurt produced from cow milk inoculated with L. PlantarumN24 and L. PlantarumN17 was rated best with overall acceptability (9.0) during first day of storage while the commercial yoghurt (5.8) and spontaneous fermentation (6.8) had least overall acceptability at P≤0.05. Conclusion: Yoghurt samples stored in refrigerator had more viable LAB counts for a period of 21 days while the samples stored at room temperature had a day count except for yoghurt produced with cow milk inoculated with L. plantarumN24 which retained its viability at the second day. The yoghurt produced with selected LAB starters are better than commercial yoghurt in terms of sensory properties, proximate composition, pH and viability.

Listeria monocytogenes Survival in Refrigerator Dill Pickles

2005 ◽  
Vol 68 (11) ◽  
pp. 2356-2361 ◽  
Author(s):  
JIN KYUNG KIM ◽  
ELAINE M. D'SA ◽  
MARK A. HARRISON ◽  
JUDY A. HARRISON ◽  
ELIZABETH L. ANDRESS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Population Decline ◽  
Titratable Acidity ◽  
Growth Patterns ◽  
Refrigerated Storage ◽  
Nacl Concentration ◽  
Pickling Cucumbers

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.

scholarly journals Effects of lactic acid bacteria (acid producing bacteria) on the growth rate of yeast in sake main mash.

2013 ◽  
Vol 108 (4) ◽  
pp. 285-294
Author(s):  
Masaaki INAHASHI ◽  
Kenjiro TOTSUKA ◽  
Naoto OKAZAKI ◽  
Takeaki ISHIKAWA ◽  
Kazuo SATO
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Producing Bacteria

scholarly journals Flow Cytometric Assessment of Viability of Lactic Acid Bacteria

2001 ◽  
Vol 67 (5) ◽  
pp. 2326-2335 ◽  
Author(s):  
Christine J. Bunthof ◽  
Karen Bloemen ◽  
Pieter Breeuwer ◽  
Frank M. Rombouts ◽  
Tjakko Abee
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Sorting ◽  
Direct Evidence ◽  
Agar Medium ◽  
Live Cells ◽  
Plate Count ◽  
Viability Assessment ◽  
Flow Cytometric ◽  
Almost All

ABSTRACT The viability of lactic acid bacteria is crucial for their applications as dairy starters and as probiotics. We investigated the usefulness of flow cytometry (FCM) for viability assessment of lactic acid bacteria. The esterase substrate carboxyfluorescein diacetate (cFDA) and the dye exclusion DNA binding probes propidium iodide (PI) and TOTO-1 were tested for live/dead discrimination using aLactococcus, a Streptococcus, threeLactobacillus, two Leuconostoc, anEnterococcus, and a Pediococcus species. Plate count experiments were performed to validate the results of the FCM assays. The results showed that cFDA was an accurate stain for live cells; in exponential-phase cultures almost all cells were labeled, while 70°C heat-killed cultures were left unstained. PI did not give clear live/dead discrimination for some of the species. TOTO-1, on the other hand, gave clear discrimination between live and dead cells. The combination of cFDA and TOTO-1 gave the best results. Well-separated subpopulations of live and dead cells could be detected with FCM. Cell sorting of the subpopulations and subsequent plating on agar medium provided direct evidence that cFDA labels the culturable subpopulation and that TOTO-1 labels the nonculturable subpopulation. Applied to cultures exposed to deconjugated bile salts or to acid, cFDA and TOTO-1 proved to be accurate indicators of culturability. Our experiments with lactic acid bacteria demonstrated that the combination of cFDA and TOTO-1 makes an excellent live/dead assay with versatile applications.

scholarly journals Isolation and Characterization of Indigenous Lactic Acid Bacteria from Sago Wastewater

2018 ◽  
Author(s):  
Pauline Destinugrainy Kasi ◽  
Ariandi ◽  
Heni Mutmainnah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Agar Medium ◽  
Gram Positive ◽  
Processing Industry ◽  
Isolation And Purification ◽  
South Sulawesi ◽  
Isolation And Characterization

Sago extraction processing into sago flour is generally still done in a traditional or semi-mechanical way, with less attention to aspects of hygiene, and resulted sago fermentation spontaneously. This study aimed to isolate and characterize indigenous lactic acid bacteria (LAB) from sago wastewater which obtained directly from the traditional sago processing industry in Malangke Barat, South Sulawesi. The sago wastewater was stored for 1, 3 and 7 days of fermentation. The research was conducted on the LAB isolation and purification on MRS agar medium supplemented with 0.5% CaCO3. Two purified putative LAB isolate were each obtained from 1 day fermentation and 3 days fermentation. The LAB isolate from 1 day fermentation has milky white colors and smooth-round colonies, while LAB isolates from 3 days fermentation has creamy colors and smooth-round colonies. Both of the isolate were gram positive-rods, non-motile and negative catalase reaction.

scholarly journals Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

2021 ◽  
Author(s):  
Linda Zaaraoui ◽  
Abdellah Bouksaim ◽  
Maha Elhamdani ◽  
Aouatif Benali ◽  
Mohammed Oukassou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Study ◽  
Goat Milk ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Isolation And Identification ◽  
Lactobacillus Pentosus ◽  
Factors Affecting ◽  
Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

scholarly journals KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

2012 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Sri Usmiati ◽  
Juniawati Juniawati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Room Temperature ◽  
Block Design ◽  
Bifidobacterium Longum ◽  
Buffalo Milk ◽  
Cold Temperature ◽  
Cow’S Milk ◽  
Cow's Milk

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas.       Keywords: dadih, cows milk, probiotic, storage

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