scholarly journals Cranberry Proanthocyanidins and Dietary Oligosaccharides Synergistically Modulate Lactobacillus plantarum Physiology

2021 ◽  
Vol 9 (3) ◽  
pp. 656
Author(s):  
Ezgi Özcan ◽  
Michelle R. Rozycki ◽  
David A. Sela
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Human Milk ◽  
Lactobacillus Plantarum ◽  
Physiological Response ◽  
Human Milk Oligosaccharides ◽  
Carbohydrate Source ◽  
Metabolic Phenotypes ◽  
Probiotic Lactobacillus ◽  
Global Transcriptome

Plant-based foods contain bioactive compounds such as polyphenols that resist digestion and potentially benefit the host through interactions with their resident microbiota. Based on previous observations, we hypothesized that the probiotic Lactobacillus plantarum interacts with cranberry polyphenols and dietary oligosaccharides to synergistically impact its physiology. In this study, L. plantarum ATCC BAA-793 was grown on dietary oligosaccharides, including cranberry xyloglucans, fructooligosaccharides, and human milk oligosaccharides, in conjunction with proanthocyanidins (PACs) extracted from cranberries. As a result, L. plantarum exhibits a differential physiological response to cranberry PACs dependent on the carbohydrate source and polyphenol fraction introduced. Of the two PAC extracts evaluated, the PAC1 fraction contains higher concentrations of PACs and increased growth regardless of the oligosaccharide, whereas PAC2 positively modulates its growth during xyloglucan metabolism. Interestingly, fructooligosaccharides (FOS) are efficiently utilized in the presence of PAC1, as this L. plantarum strain does not utilize this substrate typically. Relative to glucose, oligosaccharide metabolism increases the ratio of secreted acetic acid to lactic acid. The PAC2 fraction differentially increases this ratio during cranberry xyloglucan fermentation compared with PAC1. The global transcriptome links the expression of putative polyphenol degradation genes and networks and metabolic phenotypes.

scholarly journals Development of the Traditional Tape Ketan Into Probiotic Drink

2018 ◽  
Vol 15 (1) ◽  
pp. 11
Author(s):  
Endang S. Rahayu ◽  
Asri Nursiwi ◽  
Bedri Sekar N ◽  
Supriyanto Supriyanto
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Health Benefit ◽  
Viable Count ◽  
Inlet Temperature ◽  
Spray Dryer ◽  
Glutinous Rice ◽  
Probiotic Lactobacillus

Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).

scholarly journals Influence of aerobic and anaerobic conditions on the growth and metabolism of selected strains of Lactobacillus plantarum

2012 ◽  
Vol 5 (2) ◽  
pp. 204-210 ◽  
Author(s):  
Jana Smetanková ◽  
Zuzana Hladíková ◽  
František Valach ◽  
Michaela Zimanová ◽  
Zlatica Kohajdová ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Ph Value ◽  
Cell Yield ◽  
Bacterial Strains ◽  
Anaerobic Conditions ◽  
Wild Strains ◽  
Aerobic And Anaerobic ◽  
Aerobic And Anaerobic Conditions

Abstract Three wild strains of Lactobacillus plantarum were investigated for their growth and ability to produce lactic acid, acetic acid and ethanol under aerobic and anaerobic conditions. They were tested at three different temperatures (30 °C, 37 °C and 45 °C). The growth of lactobacilli was studied by measuring optical density (OD) at λ = 600 nm and pH value at the following times. With increasing temperature difference of cell yield was observed. The final cell yield under aerobic conditions was higher. Organic acids and ethanol were analysed using an HPLC RID method. Formation of lactic acid (as the major metabolite) was the slowest during cultivation at 30 °C, but the final amount of lactic acid showed the highest values. Concentrations of metabolites produced by lactobacilli after 48th hours of cultivation were: 9.18-11.48 g.dm-3 (lactic acid), 0.84-1.65 g.dm-3 (acetic acid) and 2.51-4.03 g.dm-3 (ethanol). No significant differences (p = 0.05) were found in production of lactic acid and ethanol by different bacterial strains under aerobic and anaerobic conditions. Statistically significant differences (p = 0.05) were observed in production of acetic acid by 2L2 under aerobic and anaerobic conditions and for production of ethanol under anaerobic conditions by strains 1L5 and 2L2.

scholarly journals Lactobacillus plantarum strain HT-W104-B1: potential bacterium isolated from Malaysian fermented foods for control of the dermatophyte Trichophyton rubrum

2021 ◽  
Vol 37 (4) ◽  
Author(s):  
Azlina Mohd Danial ◽  
Angel Medina ◽  
Naresh Magan
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Inhibitory Concentration ◽  
Dry Weight ◽  
Fermented Foods ◽  
Dual Culture ◽  
Natural Mixture ◽  
Agar Media ◽  
Anti Fungal

AbstractThe objective was to screen and evaluate the anti-fungal activity of lactic acid bacteria (LABs) isolated from Malaysian fermented foods against two Trichophyton species. A total of 66 LAB strains were screened using dual culture assays. This showed that four LAB strains were very effective in inhibiting growth of T. rubrum but not T. interdigitale. More detailed studies with Lactobacillus plantarum strain HT-W104-B1 showed that the supernatant was mainly responsible for inhibiting the growth of T. rubrum. The minimum inhibitory concentration (MIC), inhibitory concentration, the 50% growth inhibition (IC50) and minimum fungicide concentration (MFC) were 20 mg/mL, 14 mg/mL and 30 mg/mL, respectively. A total of six metabolites were found in the supernatant, with the two major metabolites being L-lactic acid (19.1 mg/g cell dry weight (CDW)) and acetic acid (2.2 mg/g CDW). A comparative study on keratin agar media showed that the natural mixture in the supernatants predominantly contained L-lactic and acetic acid, and this significantly controlled the growth of T. rubrum. The pure two individual compounds were less effective. Potential exists for application of the natural mixture of compounds for the treatment of skin infection by T. rubrum.

scholarly journals Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 192
Author(s):  
Endang Sutriswati Rahayu ◽  
Rokhmat Triyadi ◽  
Rosyida N. B. Khusna ◽  
Titiek Farianti Djaafar ◽  
Tyas Utami ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Cocoa Bean ◽  
Cocoa Bean Fermentation ◽  
Candida Famata

Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces the quality and may produce mycotoxins, which can cause poisoning and death. Aspergillus niger is a fungus that produces ochratoxin A, which is often found in dried agricultural products such as seeds and cereals. In this study, we applied indigenous Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as starter cultures for cocoa bean fermentation. We found that the use of L. plantarum HL-15 individually or in combination Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as a starter for cocoa bean fermentation can inhibit the growth of A. niger YAC-9 and the synthesis of ochratoxin A during fermentation and drying. With biological methods that use indigenous Lactobacillus plantarum HL-15 individually or in combination with Candida famata HY-37 and Acetobacter spp. HA-37, we successfully inhibited contamination by ochratoxin-A-producing fungi. Thus, the three indigenous microbes should be used in cocoa bean fermentation to inhibit the growth of fungi that produce mycotoxins and thus improve the quality.

scholarly journals Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Xuejuan Zi ◽  
Mao Li ◽  
Yeyuan Chen ◽  
Renlong Lv ◽  
Hanlin Zhou ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Bacterial Community ◽  
Bacterial Diversity ◽  
Lactobacillus Plantarum ◽  
Acid Content ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Silage Quality

To better understand the mechanism underlying the citric acid (CA)-regulated silage fermentation, we investigated the bacterial community and fermentation quality of king grass (KG) ensiled without (CK) or with Lactobacillus plantarum (L), CA and the combination of L and CA (CAL). The bacterial community was characterized by using the 16Sr DNA sequencing technology. The L and CA treatments altered the silage bacterial community of KG, showing reduced bacterial diversity, while the abundance of desirable genus Lactobacillus was increased, and the abundances of undesirable genus Dysgonomonas and Pseudomonas were decreased. The additives also significantly raised the lactic acid content, dropped the pH, and reduced the contents of acetic acid, propionic acid, and ammonia-N in ensiled KG (P < 0.01). Besides, the combination treatment was more effective on silage fermentation with the highest pH and lactic acid content, while the contents of acetic acid, propionic acid, and ammonia-N were the lowest (P < 0.01). Moreover, CAL treatment exerted a notable influence on the bacterial community, with the lowest operational taxonomic unit (OTU) number and highest abundance of Lactobacillus. Furthermore, the bacterial community was significantly correlated with fermentation characteristics. These results proved that L and CA enhanced the KG silage quality, and the combination had a beneficial synergistic effect.

scholarly journals Distribution of In Vitro Fermentation Ability of Lacto-N-Biose I, a Major Building Block of Human Milk Oligosaccharides, in Bifidobacterial Strains

2009 ◽  
Vol 76 (1) ◽  
pp. 54-59 ◽  
Author(s):  
Jin-zhong Xiao ◽  
Sachiko Takahashi ◽  
Mamoru Nishimoto ◽  
Toshitaka Odamaki ◽  
Tomoko Yaeshima ◽  
...  
Keyword(s):  
Human Milk ◽  
Building Block ◽  
Bifidobacterium Longum ◽  
Human Milk Oligosaccharides ◽  
Milk Oligosaccharides ◽  
Carbohydrate Source ◽  
In Vitro Fermentation ◽  
Predominant Species ◽  
Almost All

ABSTRACT This study investigated the potential utilization of lacto-N-biose I (LNB) by individual strains of bifidobacteria. LNB is a building block for the human milk oligosaccharides, which have been suggested to be a factor for selective growth of bifidobacteria. A total of 208 strains comprising 10 species and 4 subspecies were analyzed for the presence of the galacto-N-biose/lacto-N-biose I phosphorylase (GLNBP) gene (lnpA) and examined for growth when LNB was used as the sole carbohydrate source. While all strains of Bifidobacterium longum subsp. longum, B. longum subsp. infantis, B. breve, and B. bifidum were able to grow on LNB, none of the strains of B. adolescentis, B. catenulatum, B. dentium, B. angulatum, B. animalis subsp. lactis, and B. thermophilum showed any growth. In addition, some strains of B. pseudocatenulatum, B. animalis subsp. animalis, and B. pseudolongum exhibited the ability to utilize LNB. With the exception for B. pseudocatenulatum, the presence of lnpA coincided with LNB utilization in almost all strains. These results indicate that bifidobacterial species, which are the predominant species found in infant intestines, are potential utilizers of LNB. These findings support the hypothesis that GLNBP plays a key role in the colonization of bifidobacteria in the infant intestine.

Kinetics of growth, plantaricin and lactic acid production in whey permeate based medium by probiotic Lactobacillus plantarum CRA52

LWT ◽  
2021 ◽  
Vol 139 ◽  
pp. 110744
Author(s):  
Abhay Sharma ◽  
Sandipan Mukherjee ◽  
Subbi Rami Reddy Tadi ◽  
Aiyagari Ramesh ◽  
Senthilkumar Sivaprakasam
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Whey Permeate ◽  
Probiotic Lactobacillus ◽  
Kinetics Of

scholarly journals Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

2019 ◽  
Vol 9 (6) ◽  
pp. 1247 ◽  
Author(s):  
Hager Alhaag ◽  
Xianjun Yuan ◽  
Azizza Mala ◽  
Junfeng Bai ◽  
Tao Shao
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Sweet Sorghum ◽  
Microbial Population ◽  
Water Soluble ◽  
Napier Grass ◽  
Fermentation Quality ◽  
Silage Quality ◽  
Sorghum Silage

This study aims to evaluate the fermentation characteristics of Lactobacillus plantarum and Pediococcus spp isolated from sweet sorghum silage to enhance the fermentation quality of Napier grass and sweet sorghum silage. Based on molecular 16S ribosomal ribonucleic identification the isolated strains were phylogenetically related to Lactobacillus plantarum (HY1), Pediococcus acidilactici (HY2) and Pediococcus claussenii (HY3). Strains HY1, HY2 and HY3 and commercial bacteria Lactobacillus plantarum, Ecosyl; (MTD\1( were ensiled with sweet sorghum and Napier grass and the non-inoculated grasses, have been arranged in a completely randomized experimental design in a 5 (inoculants) × 3 (ensiling periods). In both grasses, the fermentation characteristics chemical composition and microbial population were assessed at 5–30 and 90 days of ensiling. The results showed that the effect of addition inoculants significantly reduced (p < 0.05) the pH, ammonia-N, acetic acid and undesirable microbial population and increased (p < 0.05) lactic acid and lactic acid bacteria counting when compared to the control. The effect of ensiling days on silage quality through the increasing lactic acid, acetic acid, ammonia-N, propionic acid and butyric acid whereas decreasing pH and water-soluble carbohydrates and microbial counts. In both sweet sorghum and Napier silage treated with isolated strains showed the best results in silage quality. The HY3 belongs to Pediococcus claussenii was not extensively studied in silage but it has shown good fermentation quality which strongly recommended to apply as probiotic.

scholarly journals Distinct fermentation of human milk oligosaccharides 3-FL and LNT2 and GOS/inulin by infant gut microbiota and impact on adhesion of Lactobacillus plantarum WCFS1 to gut epithelial cells

2021 ◽  
Author(s):  
Chunli Kong ◽  
Renate Akkerman ◽  
Cynthia E. Klostermann ◽  
Martin Beukema ◽  
Marjolein M. P. Oerlemans ◽  
...  
Keyword(s):  
Epithelial Cells ◽  
Gut Microbiota ◽  
Human Milk ◽  
Lactobacillus Plantarum ◽  
Commensal Bacteria ◽  
Human Milk Oligosaccharides ◽  
Milk Oligosaccharides

Fermentation of hMOs 3-FL and LNT2 by infant gut microbiota is structure dependent and different from the commonly applied GOS/inulin, and the fermentation digesta may lead to differential potencies to stimulate the commensal bacteria colonizaiton.

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