scholarly journals ISOLATION AND CHARACTERIZATION OF UNIQUE FRUCTOPHILIC LACTIC ACID BACTERIA FROM DIFFERENT FLOWER SOURCES.

2020 ◽  
Vol 51 (2) ◽  
pp. 508-518
Author(s):  
G. M. Saleh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Pathogenic Bacteria ◽  
Lactobacillus Brevis ◽  
Nerium Oleander ◽  
Dual Culture ◽  
Bacterial Strains ◽  
Convolvulus Arvensis ◽  
Isolation And Characterization

This study was aimed to investigate Lactic acid bacteria (LAB) that contain an important group of bacterial strains such as fructophilic lactic acid bacteria that usually isolated from fructose rich niches. These groups of bacteria have been considered as probiotics, especially in animal applications. In this study these bacteria were isolated from 6  Plant sources (flowers) such as: Convolvulus arvensis, Hibiscus rosa-sinensis , Nerium oleander, Rosa rugosa, Tagetes erecta and Zinnia elegans. The bacterial isolates were identified by morphological and molecular methods through the detection of 16SrRNA gene. Carbohydrate fermentation profile as well as their antibacterial activity using the dual culture overlay assay was also detected. The results revealed that 5 types of different lactic acid bacteria were isolated included: Fructobacillus fructosus, Lactobacillus kunkeei, Enterococcus durans, Enterococcus faecium , and  Lactobacillus brevis. These isolates showed variety in fermentation of carbohydrates. Also, all isolates exhibit inhibition effect against pathogenic bacteria (Staphylococcus auresو Pseudomonas aeruginosa) except Enterococcus faecium which showed no effect it.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria Isolated from Fermented Food of North-West Himalayas

2021 ◽  
Author(s):  
Heenu Sharma ◽  
Jasveen Bajwa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Biochemical Characterization ◽  
Antagonistic Activity ◽  
Fermented Food ◽  
Fermented Foods ◽  
North West ◽  
The North ◽  
Isolation And Characterization

Lactic acid bacteria (LAB) are ubiquitous and are one of the major microbial groups involved in the fermentation of various types of food. They are the most dominant microbes present in milk or milk products and fermented foods where they play vital roles in both the manufacturing and ripening processes. Kaladhi is one of the traditional fermented products of the North-West Himalaya region. It is a hard and dry cheese. In our research, a total of 9 isolates was isolated and was evaluated on the basis of preliminary characterization viz. morphological as well as biochemical characterization and was examined for their antagonistic activity against following pathogens. On the basis of their maximum antagonistic potential against food-borne pathogenic bacteria, isolate K1 is characterized by 16S rRNA sequencing. The isolate was identified as Lactobacillus paracasei subsp. Tolerans strain NBRC 15906 K1|MN814072|.This research was aimed to study the unexplored microflora of Kaladhi and to determine its probiotic potential.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria From Milk and Their Effects on the Pathogenic Bacteria

2020 ◽  
Vol 8 (4) ◽  
pp. 189-200
Author(s):  
Ciamak Ghazaei ◽  
Keyword(s):  
Lactic Acid ◽  
Minimum Inhibitory Concentration ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibitory Concentration ◽  
Inhibitory Effect ◽  
Cow Milk ◽  
Milk Samples ◽  
Isolation And Characterization ◽  
Antibiotic Susceptibility Test

Background: Probiotics are “live microbial cells” that are beneficial for human and animal health. Lactobacilli are such a diverse group of bacteria with similar metabolic and physiological characteristics, and constitute important and beneficial gut microflora. During carbohydrate fermentation, lactobacilli produce lactic acid as an end product in metabolism. Hence, lactobacilli have high significance to be used as probiotics in the food industry, because of their acidifying properties. Also, lactobacilli are considered “safe”, owing to their ubiquitous presence in the food. Many researchers provided evidence for the presence of lactobacilli in milk sources. Thus, the present study aimed to isolate and characterize different lactobacilli strains from milk sources and analyze their “probiotic potential”. Materials and methods: Forty-one lactobacilli isolates were obtained from raw cow milk. Then, the strains were characterized by morphological identification and biochemical tests. Besides, probiotic potentials were evaluated with the bile tolerance test, antibiotic susceptibility test, and determining suitable pH for the optimal growth of lactobacilli. The lactobacilli isolates were also analyzed for their probiotic characteristics and the release of antimicrobial substances. Their antimicrobial activities against pathogenic strains were assessed by determining the minimum inhibitory concentration, with the help of agar diffusion methods. Results: From 50 milk samples, 41 lactobacilli isolates were obtained, out of which five lactobacilli strains were identified as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, and Lactobacillus lactis. Moreover, 35 isolates showed an inhibitory effect. These strains were able to survive and grow in 0.5% to 2.5% bile salt concentrations. Lactic acid bacteria were susceptible to antibiotics, and 35 isolates obtained from raw milk showed an inhibitory effect against pathogenic bacteria. The observed minimum inhibitory concentration ranged from 50 to 100 µL and varied between the different pathogens. Conclusion: Out of 41 Lactobacillus isolates obtained from cow milk samples, 35 were identified with probiotic characteristics. Hence, this study highlighted the novel probiotic bacteria and validated the antimicrobial properties of the Lactobacillus spp against pathogenic bacteria.

scholarly journals The Profile Analysis of Lactic Acid Bacteria (LAB) from Sumbawa White Honey and Its Potential Producing Antibacterial Compounds

2021 ◽  
Vol 18 (15) ◽  
Author(s):  
Baso MANGUNTUNGI ◽  
Apon Zaenal MUSTOPA ◽  
Lita MEILINA ◽  
Maritsa NURFATWA ◽  
Leggina Rezzy VANGGY ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Pathogenic Bacteria ◽  
Profile Analysis ◽  
Positive Control ◽  
Sequencing Analysis ◽  
Accession Number ◽  
Enterobacter Ludwigii ◽  
Different Strains

Honey acts as an antibacterial without side effects, and also contains antiseptic substances which function to inhibit bacterial growth. This study aimed to isolate the Lactic Acid Bacteria (LAB) in Sumbawa white honey and the bioactive compounds produced as pathogenic antibacteria. The 1st stage in this study was the isolation of lactic acid bacteria (LAB) in Sumbawa white honey, then continued with a grading test, morphological test, catalase test, methyl red test, and the last test, namely the antimicrobial test against 5 pathogenic bacteria (Salmonellatyhposa, Staphylococcus aureus, Escherichia coli, Enterobacter ludwigii, and Leclerciaadecarboxylata). Data analysis was performed using the Analysis of variance (ANOVA) test at a confidence level of 0.05 with SPSS 24. Based on the results of sequencing analysis, it was found that the 5 selected isolates were Enterococcus faecium species. The Enterococcus faecium species obtained from the sequencing results had different strains. The accession numbers of the 5 Enterococcus faecium were: Isolate-03 with a percentage of 97.29 % (accession number: KU324920.1), Isolate-07 has a percent identity of 97.36 % (accession number: MF108201.1), Isolate-09 of 97.73 % (accession number: CP041261.3), Isolate-20 with a percentage of 96.40 % (accession number: MN511819.1), and Isolate-24 with a percentage of 98.61 % (accession number: KM495938.1). These isolates can inhibit the growth of all tested pathogenic bacteria treated with 100 % LAB metabolites and were not significantly different (p > 0.05) compared to a positive control (Ampicillin). HIGHLIGHTS Antibacterial compound of Lactic Acid Bacteria (LAB) from Sumbawa white honey Lactic acid bacteria isolation, characterization, and biosprosprection against pathogens Identified LAB by 16s rRNA sequencing gives five strains of Enterococcus faecium All identified LAB metabolites can inhibit all pathogens by similar inhibition percentage with Ampicillin GRAPHICAL ABSTRACT

scholarly journals THE BIOPRESERVATIVE EFFECT OF THE SELECTED LACTIC ACID BACTERIA ON THE MICROBIOLOGICAL STABILITY OF GRANOLACT PROBIOTIC PRODUCT

1970 ◽  
Vol 62 ◽  
Author(s):  
Vasilica Barbu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Term Treatment ◽  
Starter Cultures ◽  
Bacterial Strains ◽  
Short Term Treatment ◽  
Safe Product ◽  
Wheat Germination ◽  
Probiotic Food

A novel probiotic food was developed, Granolact™, comprising of lactic acid bacteria enriched germinated wheat flakes. The wheat germinates in 3 days following an original biotechnological scheme. The originality consists in times given to the wet moisturing stages that alternate with the dry moisturing ones as well as the short surface treatment, with various starter cultures of lactic bacteria selected as having antimicrobial activity. Starter cultures were added to the germinating wheat, in the third stage of moisturizing, to a ratio of 500 mL inoculum per kg, in two technological variants: a short term treatment, for 30 min, and a long one, for 60 min. A number of three bacterial strains of Lactobacillus plantarum, 13GAL, 14GAL and 15GAL, and two of Lactobacillus brevis, 16GAL and 17GAL respectively, were used. Results show a drastic decrease in counts for contaminants leading to a safe product, in compliance with current microbiological specifications. No influence upon activity of the enzymes involved in wheat germination was noticed. A 90 day monitoring period was used for assessing product stability, as well as the viability of the probiotic strains, adherent to the surface of the flakes. The shelf life of the product was found to be two weeks, although a probiotic activity of lactic acid bacteria was noticed for dead cells as well.

scholarly journals Expression of Genes Involved in Bacteriocin Production and Self-Resistance inLactobacillus brevis174A Is Mediated by Two Regulatory Proteins

2018 ◽  
Vol 84 (7) ◽  
Author(s):  
Masafumi Noda ◽  
Rumi Miyauchi ◽  
Narandalai Danshiitsoodol ◽  
Yasuyuki Matoba ◽  
Takanori Kumagai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gene Cluster ◽  
Cellular Response ◽  
Pathogenic Bacteria ◽  
Response Regulator ◽  
Lactobacillus Brevis ◽  
Regulatory Proteins ◽  
Bacterial Strains ◽  
Content Type ◽  
Transcriptional Regulatory

ABSTRACTWe have previously shown that the lactic acid bacteriumLactobacillus brevis174A, isolated fromCitrus iyofruit, produces a bacteriocin designated brevicin 174A, which is comprised of two antibacterial polypeptides (designated brevicins 174A-β and 174A-γ). We have also found a gene cluster, composed of eight open reading frames (ORFs), that contains genes for the biosynthesis of brevicin 174A, self-resistance to its own bacteriocin, and two transcriptional regulatory proteins. Some lactic acid bacterial strains have a system to start the production of bacteriocin at an adequate stage of growth. Generally, the system consists of a membrane-bound histidine protein kinase (HPK) that senses a specific environmental stimulus and a corresponding response regulator (RR) that mediates the cellular response. We have previously shown that although the HPK- and RR-encoding genes are not found on the brevicin 174A biosynthetic gene cluster in the 174A strain, two putative regulatory genes, designatedbreDandbreG, are in the gene cluster. In the present study, we demonstrate that the expression of brevicin 174A production and self-resistance is positively controlled by two transcriptional regulatory proteins, designated BreD and BreG. BreD is expressed together with BreE as the self-resistance determinant ofL. brevis174A. DNase I footprinting analysis and a promoter assay demonstrated that BreD binds to thebreEDpromoter as a positive autoregulator. The present study also demonstrates that BreG, carrying a transmembrane domain, binds to the common promoter ofbreBandbreC, encoding brevicins 174A-β and 174A-γ, respectively, for positive regulation.IMPORTANCEThe problem of the appearance of bacteria that are resistant to practical antibiotics and the increasing demand for safe foods have increased interest in replacing conventional antibiotics with bacteriocin produced by the lactic acid bacteria. This antibacterial substance can inhibit the growth of pathogenic bacteria without side effects on the human body. The bacteriocin that is produced by aCitrus iyo-derivedLactobacillus brevisstrain inhibits the growth of pathogenic bacteria such asListeria monocytogenes,Staphylococcus aureus, andStreptococcus mutans. In general, lactic acid bacterial strains have a system to start the production of bacteriocin at an adequate stage of growth, which is called a quorum-sensing system. The system consists of a membrane-bound histidine protein kinase that senses a specific environmental stimulus and a corresponding response regulator that mediates the cellular response. The present study demonstrates that the expression of the genes encoding bacteriocin biosynthesis and the self-resistance determinant is positively controlled by two transcriptional regulatory proteins.

scholarly journals Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period

Genetika ◽  
2009 ◽  
Vol 41 (3) ◽  
pp. 339-352 ◽  
Author(s):  
Amarela Terzic-Vidojevic ◽  
Jelena Lozo ◽  
Ljubisa Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Antimicrobial Activities ◽  
Lactobacillus Delbrueckii ◽  
Ripening Period ◽  
Physiological Tests

In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR) with (GTG)5 primer. The LAB isolates from cheese BGPT9 (four days old) belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum), while in the BGPT10 cheese (eight months old) only two species were present (Lactobacillus plantarum and Enterococcus faecium). Proteolytic activity showed 30 LAB from BGPT9 cheese, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species) possessed partial ability to hydrolyze ?-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.

scholarly journals Adhesive and hydrophobic properties of the selected LAB isolated from gastrointestinal tract of farming animals.

2016 ◽  
Vol 63 (2) ◽  
Author(s):  
Katarzyna Grajek ◽  
Anna Sip ◽  
Joanna Foksowicz-Flaczyk ◽  
Anna Dobrowolska ◽  
Agnieszka Wita
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Bacterial Strains ◽  
Hydrophobic Properties ◽  
Adhesion Ability

The aim of this study was to determine the degree of adhesion and hydrophobicity of some strains of lactic acid bacteria (LAB) with proven antagonistic properties against pathogenic bacteria. Studies were performed using-LAB strains isolated from the gastrointestinal tract of calves and piglets. These strains exhibited an antibacterial activity against pathogenic strains of Clostridium perfringens and Escherichia coli. Cell adhesiveness was examined in relation to the porcine and bovine mucin. Our analyses had shown that the tested microorganisms demonstrated a degree of adhesion in the range of 32.00-40.00% for strains isolated from calves, and 34.00-40.00% for strains isolated from pigs. The hydrophobicity of tested bacteria was in the range of 31.00%-44.00% for strains isolated from pigs, and 26.00%-42.00% for strains obtained from calves. The best mucin adhesion ability was found for bacterial strains belonging to the Enterococcus genus isolated from calves. Taking into account porcine isolates, the best adhesion was observed for the Leuconostoc bacterial strains. Among tested strains, the highest hydrophobicity, measured in relation to hexadecane, was recorded for the bacterial strains belonging to the Leuconostoc sp. isolated from piglets and a of Lactobacillus sp. bacterial strain isolated from calves.

scholarly journals Isolation and characterization of lactic acid bacteria from Etawa crossbreed goat’s milk

2019 ◽  
Vol 1 (1) ◽  
pp. 23-25
Author(s):  
Khairan Khairan ◽  
◽  
Cut Yulvizar ◽  
Suri Raihan Safriani ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Biochemical Assay ◽  
Dairy Goats ◽  
Morphological Examination ◽  
Isolation And Characterization ◽  
Goat’S Milk ◽  
Goat's Milk

Goat’s milk is white liquid derived from ruminant types of dairy goats. Milk is one of habitats of lactic acid bacteria (LAB). LAB have a potential as antimicrobial because capable to kill the pathogenic bacteria. LAB isolated from Etawa crossbreed goat’s milk were characterized to stipulate the genus of the isolates. Characterization of LAB consists of colony, morphology and biochemical assay. The morphological examination of the colony, cell morphology and biochemical assay showed that three isolates were identified as Leuconostoc, Enterococcus and Lactobacillus. The antimicrobial activity assay showed that those isolates exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli, but those isolates did not exhibit antifungal activity against Candida albicans.

Sign in / Sign up

Export Citation Format

Share Document