scholarly journals UJI ANTIBAKTERI DARI BAKTERI ASAM LAKTAT HASIL FERMENTASI SELADA ROMAIN (Lactuca sativa var. longifolia Lam.)

PHARMACON ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 306
Author(s):  
Acika Sumual ◽  
Fatimawali Fatimawali ◽  
Trina E. Tallei
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactuca Sativa ◽  
Romaine Lettuce ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Facultative Anaerobes

ABSTRACTLactic Acid Bacteria (LAB) are a group of Gram-positive bacteria that produce lactic acid as the major metabolic end product. They are cocci or rods, nonsporulating and are anaerobic or facultative anaerobes bacteria. Most LABs are probiotics that are known to have good benefits to health, such as inhibiting some pathogens. This study was aimed to examine the potential probiotics properties of LAB isolates from Romaine lettuce fermentation which is included  antibacterial activity of isolates. The isolates are spread on MRS agar  supplemented with 1% of CaCO3 and then purified by using streak method to obtain pure isolates. The results showed that there are 4 isolates from Romaine lettuce fermentation which have the potential to inhibits some pathogens.Key words: Lactic acid bacteria, fermentation, Romain lettuce, potential probiotic ABSTRAKBakteri Asam Laktat (BAL) merupakan sekelompok bakteri Gram positif yang menghasilkan asam laktat sebagai produk akhir metabolisme. Berbentuk kokus atau batang, tidak memiliki spora dan bersifat anaerob atau fakultatif anaerob. Sebagian besar BAL merupakan probiotik yang diketahui memiliki manfaat baik bagi kesehatan, seperti memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL dari hasil fermentasi selada Romain sebagai probiotik potensial yang mencakup aktivitas antibakteri isolat. Isolat bakteri ditumbuhkan pada media MRS agar  yang ditambahkan 1% CaCO3 kemudian dimurnikan menggunakan metode gores (streak) sehingga diperoleh isolat murni yang kemudian diuji. Hasil penelitian menunjukkan bahwa ke empat isolat yang diperoleh dari hasil fermentasi selada romain yang berpotensi memiliki aktivitas penghambatan bakteri patogenKata kunci: Bakteri asam laktat, fermentasi, selada Romain, probiotik potensial

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

A family of shuttle vectors for lactic acid bacteria and other gram-positive bacteria based on the plasmid pLF1311 replicon

Microbiology ◽  
2000 ◽  
Vol 69 (1) ◽  
pp. 63-67 ◽  
Author(s):  
V. V. Aleshin ◽  
E. V. Semenova ◽  
B. V. Tarakanov ◽  
V. A. Livshits
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gram Positive ◽  
Shuttle Vectors ◽  
Gram Positive Bacteria

scholarly journals In SilicoEvidence for the Horizontal Transfer ofgsiB, a σΒ-Regulated Gene in Gram-Positive Bacteria, to Lactic Acid Bacteria

2011 ◽  
Vol 77 (10) ◽  
pp. 3526-3531 ◽  
Author(s):  
Ioanna-Areti Asteri ◽  
Effrossyni Boutou ◽  
Rania Anastasiou ◽  
Bruno Pot ◽  
Constantinos E. Vorgias ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Horizontal Transfer ◽  
In Silico ◽  
Glucose Starvation ◽  
Gram Positive ◽  
Content Type ◽  
Gram Positive Bacteria ◽  
Inducible Protein

ABSTRACTgsiB, coding for glucose starvation-inducible protein B, is a characteristic member of the σΒstress regulon ofBacillus subtilisand several other Gram-positive bacteria. Here we providein silicoevidence for the horizontal transfer ofgsiBin lactic acid bacteria that are devoid of the σΒfactor.

scholarly journals The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

Carbamoyl-phosphate synthetases (CPS) in lactic acid bacteria and other Gram-positive bacteria

2001 ◽  
Vol 81 (1-2) ◽  
pp. 151-159 ◽  
Author(s):  
Herv� Nicoloff ◽  
Jean-Claude Hubert ◽  
Fran�oise Bringel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbamoyl Phosphate ◽  
Gram Positive ◽  
Gram Positive Bacteria

Bacteriocins of Lactic Acid Bacteria in Combination Have Greater Antibacterial Activity

1993 ◽  
Vol 56 (3) ◽  
pp. 252-255 ◽  
Author(s):  
MARY BETH HANLIN ◽  
NORASAK KALCHAYANAND ◽  
PURBITA RAY ◽  
BIBEK RAY
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Diseases ◽  
Natural Food ◽  
Food Spoilage ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Antibacterial Efficiency ◽  
Antibacterial Spectrum

Antibacterial efficiency of two bacteriocins from lactic acid bacteria, pediocin AcH, and nisin was tested individually and in combination against several gram-positive bacterial strains including some involved in food spoilage and foodborne diseases. Pediocin AcH and nisin were more antibacterial in combination than when they were used alone. The principles of this greater antibacterial spectrum have been proposed. Bacteriocins in combinations can be used advantageously to design efficient natural food biopreservative(s).

scholarly journals Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu

2017 ◽  
Vol 37 (1) ◽  
pp. 96 ◽  
Author(s):  
Yusmarini Yusmarini ◽  
Usman Pato ◽  
Vonny Setiaries Johan ◽  
Akhyar Ali ◽  
Kusumaningrum Kusumaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Lactobacillus Plantarum ◽  
Morphological Identification ◽  
Sago Starch ◽  
Gram Positive ◽  
Processing Industry ◽  
Gram Positive Bacteria ◽  
Amylolytic Lactic Acid Bacteria

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

scholarly journals Isolation and Characterization of Potential Bacteriocin Producing Lactic Acid Bacteria From Fermented Food Products

2021 ◽  
Author(s):  
S. Keerthini ◽  
R. Kapilan ◽  
S. Vasantharuba
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Peptides ◽  
Lactobacillus Reuteri ◽  
Wide Spectrum ◽  
Bacterial Species ◽  
Food Products ◽  
Food Spoilage ◽  
Gram Positive

Abstract BackgroundProbiotic, Lactic Acid Bacteria (LAB) are consumed by human through the traditional food products for several decades due to their beneficial health effects. LAB is Gram positive, non motile bacteria that produce antimicrobial peptides for their defense mechanism. Among the antimicrobial peptides, Bacteriocins are widely investigated because of their possible utilization in food sector especially food security actions, where bacteriocin kills or inhibits the growth of other bacteria. Usage of metabolic products of LAB and LAB are generally recognized as safe. Therefore, this study was aimed to isolate LAB species that produce bacteriocin showing wide spectrum antibacterial activity.Results Lactic acid bacteria were isolated from yoghurt, curd, dosa batter, idli batter and soaked and ground rice batter using (De Man, Rogosa and Sharpe agar) MRS agar and incubated at room temperature (30±2ºC) for 24-72 h aerobically and anaerobically. When agar well diffusion method was employed to detect the antibacterial activity of the twenty five isolates against food spoilage organisms (Enterococcus faecalis, Staphylococcus aureus, Pseudomonas aeruginosa, E.coli, Klebsiella pneumoniae, Serratia marcescens, Salmonella sp., Proteus sp., Micrococcus sp., and Bacillus sp.,). Three bacterial species showing broad spectrum of antibacterial activity, were identified and characterized by biochemical and molecular methods. The wide spectrum antibacterial bacterial species were identified as Lactobacillus reuteri AF182723 isolated from curd, Lactobacillus rhamnosus AY299488 isolated from rice batter and Lactobacillus acidophilus AF182726 isolated from yoghurt. Among all the isolates, Lactobacillus reuteri AF182723 showed significant wide spectrum antibacterial activity against diverse Gram positive and Gram negative bacterial species. Conclusion The production of bacteriocin from Lactobacillus reuteri AF182723 and incorporating it in the food would inhibit the food spoilage organisms. Usage of this bacteriocin at appropriate concentration in food needs to be studied further.

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