scholarly journals Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2960
Author(s):  
Karoliny Brito Sampaio ◽  
Thatyane Mariano Rodrigues de Albuquerque ◽  
Noádia Priscila Araújo Rodrigues ◽  
Maria Elieidy Gomes de Oliveira ◽  
Evandro Leite de Souza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Principal Component ◽  
Technological Properties ◽  
Milk Whey ◽  
Mate Tea ◽  
Refrigeration Storage ◽  
Milk Whey Protein

Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.

scholarly journals The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Fortune Akabanda ◽  
James Owusu-Kwarteng ◽  
Kwaku Tano-Debrah ◽  
Charles Parkouda ◽  
Lene Jespersen
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Antimicrobial Activities ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Milk Product ◽  
Technological Properties

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50%Leu. mesenteroides,40%L. fermentum,41%L. helveticus, 27%L. plantarum,and 10%Ent. faeciumspecies. In starter culture fermentedNunusamples, all amino acids determined were detected inNunufermented with single starters ofL. plantarumandL. helveticusand combined starter ofL. fermntumandL. helveticus. Consumer sensory analysis showed varying degrees of acceptability forNunufermented with the different starter cultures.

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion

scholarly journals Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1435
Author(s):  
Hee Seo ◽  
Jae-Han Bae ◽  
Gayun Kim ◽  
Seul-Ah Kim ◽  
Byung Hee Ryu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Principal Component ◽  
Fermented Foods ◽  
Suitability Analysis ◽  
Moderate Growth ◽  
Health Promoting ◽  
Highly Correlated ◽  
Type Strains

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chatchai Kaewpila ◽  
Pongsatorn Gunun ◽  
Piyawit Kesorn ◽  
Sayan Subepang ◽  
Suwit Thip-uten ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Acid Fermentation ◽  
Design Factor ◽  
Forage Sorghum ◽  
Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

scholarly journals Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

2021 ◽  
Vol 11 (13) ◽  
pp. 5765
Author(s):  
Joo-Yun Kim ◽  
Eun-Jung Choi ◽  
Jae-Ho Lee ◽  
Myeong-Seok Yoo ◽  
Keon Heo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Probiotic Strain ◽  
Optimal Growth ◽  
Control Group ◽  
High Survival ◽  
Vitamin B2 ◽  
Riboflavin Deficiency

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

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