Survivability of Collagen-Peptide Microencapsulated Lactic Acid Bacteria during Storage and Simulated Gastrointestinal Conditions

The intracellular homeostasis of lyophilized lactic acid bacteria (LAB) is destroyed by extreme cold stress, resulting in decreased stability. This study aimed to verify the validity of collagen as a potential protective agent for improving microbial stability deteriorated by freezing. The collagen types used in this study were low molecular weight collagen (LC) of less than 1000 Da and low molecular weight collagen-peptide (LCP) of less than 300 Da. By the accelerated stability test according to the addition of each collagen type, a 3% LCP displaying a protective effect on the viability of various LAB strains (Lactoplantibacillus plantarum MG989, Lactococcus lactis MG5125, Enterococcus faecium MG5232, Bifidobacterium animalis ssp. lactis MG741, and Streptococcus thermophilus MG5140) was finally selected. It was evaluated whether LCP enhances bacterial stability, survivability in the gastrointestinal (GI) tract, and heat resistance. LCP significantly improved the viability of all strains in the GI tract compared to sucrose and skim milk, which are conventional protective agents. Based on morphological observations, LCP was uniformly coated on the cell surface, resulting in protective effects against multiple external stress stimuli. Such findings indicate the applicability of LCP as an unprecedented protective agent, which can improve the stability of various probiotics with antifreeze effects.

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The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria

Food Research International ◽

10.1016/j.foodres.2015.07.045 ◽

2015 ◽

Vol 76 ◽

pp. 478-488 ◽

Cited By ~ 21

Author(s):

Xufeng Zheng ◽

Nan Fu ◽

Manlei Duan ◽

Meng Wai Woo ◽

Cordelia Selomulya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Protective Effects ◽

Droplet Drying

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ChemInform Abstract: The First Low Molecular Weight Antibiotic from Lactic Acid Bacteria: Reutericyclin (I), a New Tetramic Acid

ChemInform ◽

10.1002/chin.200045242 ◽

2000 ◽

Vol 31 (45) ◽

pp. no-no

Author(s):

Alexandra Hoeltzel ◽

Michael G. Gaenzle ◽

Graeme J. Nicholson ◽

Walter P. Hammes ◽

Guenther Jung

Keyword(s):

Molecular Weight ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Low Molecular Weight ◽

Tetramic Acid

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Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

Journal of Dairy Research ◽

10.1017/s0022029903006605 ◽

2004 ◽

Vol 71 (1) ◽

pp. 116-120 ◽

Cited By ~ 30

Author(s):

Ashraf N Hassan ◽

Milena Corredig ◽

Joseph F Frank ◽

Morsi Elsoda

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Physical Properties ◽

Creep Test ◽

Genetic Variant ◽

Skim Milk ◽

Streptococcus Thermophilus ◽

Protein Network ◽

Dynamic Rheology ◽

Soft Acid

The objective of this research was to determine the effect of exopolysaccharide (EPS) production by lactic acid bacteria on the microstructure and rheology of Karish cheese, a soft acid coagulated cheese made using skim milk. An EPS-producing strain of Streptococcus thermophilus, and its EPS non-producing genetic variant were used to make comparable batches of the cheese. EPS in cheese was visualized by cryo-SEM as a large, dense, filamentous mass. Cheese made with the EPS non-producing culture was characterized by a dense protein network with smaller pores compared to that prepared with the EPS-producing culture. High elastic and viscous moduli measured by dynamic rheology were observed for EPS negative cheese and was attributed to its dense protein network. Creep test experiments demonstrated that cheese prepared with the EPS non-producing strain was more rigid and recovered its deformation, while cheese made using the EPS producing culture was more deformable. These results indicate that EPS-producing cultures can improve the physical properties of Karish cheese by reducing undesirable rigidity.

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Products of Metabolism and Processing of Lactic Acid Bacteria as Functional Ingredients

Food Science and Applied Biotechnology ◽

10.30721/fsab2018.v1.i1.13 ◽

2018 ◽

Vol 1 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Antonina Ivanovna Kapustian ◽

Natalia Cherno ◽

Alexei Kovalenko ◽

Kristina Naumenko ◽

Igor Kushnir

Keyword(s):

Amino Acids ◽

Molecular Weight ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Cell Walls ◽

Degradation Products ◽

Lactobacillus Delbrueckii ◽

Low Molecular Weight ◽

Gel Chromatography

Lactic acid bacteria (LAB) and bifidobacteria (BB) are unique substances that have a lot of biological and physiological effects. Structural components of LAB and BB – peptidoglycans, compounds of the muramylpeptide series, teichoic acids – have powerful immunological properties. Metabolites of LAB and BB – organic acids, hydrogen peroxide, bacteriocins, etc. – provide antagonistic activity, have an indirect impact on the immune system, reducing the antigenic load caused by pathogenic microorganisms. The expediency of peptidoglycans degradation of LAB and BB cell walls is substantiated. Low molecular weight products of the degradation can easily be absorbed and enter into biochemical processes, accelerating the expected functional-physiological effect. To obtain low-molecular products of peptidoglycans degradation, a combination of LAB and BB was used. The combination of LAB and BB is the sum of the test cultures of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium bifidum, Lactococcus cremoris, Streptococcus termophilus. Destruction of peptidoglycans of bacterial cell walls was carried out using a combination of disintegrating factors. The efficiency of destruction was determined by the accumulation of low molecular weight peptides (with molecular weight up to 1500 Da), amino acids and soluble protein in the disintegrate. It has been established that the highest accumulation of low molecular weight degradation products occurs when using autolysis followed by enzymatic hydrolysis during 180 min with the ratio of the enzyme : substrate 1 : 100. At the same time ≈ 53% of protein substances pass from insoluble to soluble state. The molecular weight of the obtained products is determined by the gel chromatography method. The qualitative and quantitative content of organic acids, amino acids and vitamins of group В in the hydrolysis products composition was investigated. It was shown that the obtained product possesses high biological effect in the experiment on animals.

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INFLUENCE OF SKIM MILK AND SUCROSE ON THE VIABILITY OF LACTIC ACID BACTERIA AND QUALITY OF PROBIOTIC COCOGHURT PRODUCED USING STARTERS Lactobacillus casei subsp. casei R-68 AND Streptococcus thermophilus

Pakistan Journal of Biotechnology ◽

10.34016/pjbt.2019.16.1.3 ◽

2019 ◽

Vol 16 (1) ◽

pp. 13-20

Author(s):

Usman Pato ◽

◽

Yusmarini Yusuf ◽

Ivan Pratama Panggabean, ◽

Nurul Putri Handayani ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Casei ◽

Skim Milk ◽

Streptococcus Thermophilus

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Synthesis of γ-glutamylcysteine as a major low-molecular-weight thiol in lactic acid bacteria Leuconostoc spp.

Biochemical and Biophysical Research Communications ◽

10.1016/j.bbrc.2008.02.139 ◽

2008 ◽

Vol 369 (4) ◽

pp. 1047-1051 ◽

Cited By ~ 26

Author(s):

Eun-Kyoung Kim ◽

Chang-Jun Cha ◽

Yong-Joon Cho ◽

Yoo-Bok Cho ◽

Jung-Hye Roe

Keyword(s):

Molecular Weight ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Low Molecular Weight

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PENGARUH PENGGUNAAN MADU TERHADAP NILAI pH, SINERESIS, DAN TOTAL BAKTERI ASAM LAKTAT YOGHURT SINBIOTIK

ZOOTEC ◽

10.35792/zot.40.1.2020.27040 ◽

2019 ◽

Vol 40 (1) ◽

pp. 214

Author(s):

Reynaldi Baguna ◽

A. Yelnetty ◽

S.E. Siswosubroto ◽

N. Lontaan

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Skim Milk ◽

Animal Husbandry ◽

Streptococcus Thermophilus ◽

Test Tube ◽

Lactobacillus Bulgaricus ◽

Animal Product ◽

Randomized Design

THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus acidophillus bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, aqudes, MRS Media (Man Rogosa Sharpe Medium). Equipment used during the study included autoclave, pH meter, Erlenmeyer, test tube, pipette, thermometer, analytical scale, petri dishe, desiccator, blender, oven, incubator, micro pipette, burette, spritus lamp, goblet, refrigerator. This research was carried out on January 7 2019 until March 12 2019 at the Laboratory of Animal Product Technology Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The experimental design used in this study was a Completely Randomized Design (CRD) method with treatments 5 and 4 replications. The variables analyzed in this study are pH, Sinereis and Total LAB. The data obtained were analyzed using ANOVA, there were significant differences between the treatments followed by the BNJ test. The results of this study indicate that the treatments of P0(0%), P1(3%), P2(6%), P3(9%) and P4(12%) have a very significant effect (P <0.01) on the pH value, Sineresis and Total LAB. Based on the results and discussion that the use of honey by 12% can increase the value and produce the best pH, syneresis and total lactic acid bacteria in synbiotic yogurt.Keywords: Sinbiotic Yogurt, Honey, pH, Sinresis, LAB.

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Behavior of Listeria monocytogenes in Skim Milk and in Yogurt Mix during Fermentation by Thermophilic Lactic Acid Bacteria

Journal of Food Protection ◽

10.4315/0362-028x-51.8.607 ◽

1988 ◽

Vol 51 (8) ◽

pp. 607-614 ◽

Cited By ~ 22

Author(s):

MICHELLE M. SCHAACK ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Streptococcus Thermophilus ◽

Lactobacillus Bulgaricus ◽

Inhibition Of Growth ◽

Order Of Magnitude ◽

Thermophilic Lactic Acid Bacteria

Behavior of Listeria monocytogenes in skim milk and in yogurt mix during fermentation with thermophilic lactic starters was determined. Sterile skim milk was inoculated with ca. 103 L. monocytogenes cells/ml and with 5.0, 1.0 or 0.1% of a milk culture of Streptococcus thermophilus, Lactobacillus bulgaricus or a mixture of the two species. The milk was incubated at 37 or 42°C for 15 h, followed by refrigeration at 4°C. Yogurt mix was inoculated with ca. 5 × 103 L. monocytogenes cells/ml of mix and then was incubated at 45°C for 5 h, followed by refrigeration at 4°C. L. monocytogenes survived the 15-h fermentation with S. thermophilus in all combinations of level of inoculum and temperature of incubation, but inhibition of growth ranged from 96 to 100%. When incubated with L. bulgaricus, L. monocytogenes survived only between 9 and 15 h of incubation; a decrease in pH to below 4.0 was accompanied by rapid death of the pathogen. The combination of the two species was more inhibitory to L. monocytogenes than was S. thermophilus alone but less inhibitory than was L. bulgaricus alone. In yogurt mix, L. monocytogenes grew during the fermentation and increased in number by about one order of magnitude.

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