scholarly journals Isolation and Identification of Lactic Acid Bacteria from Buffalo’s Raw Milk in Basrah Province by Sequencing the 16S rRNA.

2021 ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Raw Milk ◽  
Isolation And Identification

scholarly journals Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

2021 ◽  
Author(s):  
Linda Zaaraoui ◽  
Abdellah Bouksaim ◽  
Maha Elhamdani ◽  
Aouatif Benali ◽  
Mohammed Oukassou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Study ◽  
Goat Milk ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Isolation And Identification ◽  
Lactobacillus Pentosus ◽  
Factors Affecting ◽  
Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

scholarly journals RAW COW MILK AS A POTENTIAL SOURCE OF BENEFICIAL LACTIC ACID BACTERIA (LAB)

2021 ◽  
Vol 4 (1) ◽  
pp. 37-39
Author(s):  
Kokila Muniyandi ◽  
Ganesh Punamalai ◽  
Nandhini Chandrasekaran ◽  
Yoganathan Kamaraj
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Cow Milk ◽  
Isolation And Identification ◽  
Good Source ◽  
Milk Samples ◽  
Naturally Occurring ◽  
Potential Source ◽  
The Many

Milk itself is also considered to be one of the nature habitats of the LAB, It contains the many other nutrients and including protein and lactose. The aim of the research was a isolation and identification of naturally occurring lactic acid bacteria from cow raw milk. A total of ninety isolates of lactic acid bacteria were collected of which seven genera belonging to Lactobacillus (29.32%), Lactococcus (23.68%), Leuconostoc (21.09%), Streptococcus (12.09%), Aerococcus (9.09%), Pediococcus (17.09%) and Enterococcus (12.09%) were identified. Leuconostoc, Enterococcus, Pediococcus, Lactococcus, and Aerococcus were cocci and rod shape of Lactobacillus. In the current study, Lactobacillus (29.32%) was the main genera of lactic acid bacteria identified from cow raw milk samples. We can conclude from this research that raw cow milk is a good source of healthy lactic acid bacteria.

scholarly journals Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

2016 ◽  
Vol 82 (13) ◽  
pp. 3988-3995 ◽  
Author(s):  
Valentina Alessandria ◽  
Ilario Ferrocino ◽  
Francesca De Filippis ◽  
Mauro Fontana ◽  
Kalliopi Rantsiou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Raw Milk ◽  
Lactobacillus Delbrueckii ◽  
Microbiota Composition ◽  
Rt Pcr ◽  
Content Type ◽  
Spoilage Bacteria

ABSTRACTThe microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microbial populations, while the enumeration of active bacteria was carried out by using quantitative PCR (qPCR). Three different cheese productions (named D, E, and F) collected in the same month from the same dairy plant were analyzed. The application of the qPCR protocol revealed the presence of 7 log CFU/ml of bacterial load in raw milk, while, during ripening, active bacterial populations ranged from <4 to 8 log CFU/ml. The natural whey starters used in the three productions showed the same microbiota composition, characterized by the presence ofLactobacillus helveticusandLactobacillus delbrueckii. Nevertheless, beta-diversity analysis of the 16S rRNA sequencing data and RT-PCR-DGGE showed a clear clustering of the samples according to the three productions, probably driven by the different milks used. Milk samples were found to be characterized by the presence of several contaminants, such asPropionibacterium acnes,Acidovorax,Acinetobacter,Pseudomonas, and NSLAB. The core genera of the starter tended to limit the development of the spoilage bacteria only in two of the three batches. This study underlines the influence of different factors that can affect the final microbiota composition of the artisanal cheese.IMPORTANCEThis study highlights the importance of the quality of the raw milk in the production of a hard cheese. Independent from the use of a starter culture, raw milk with low microbiological quality can negatively affect the populations of lactic acid bacteria and, as a consequence, impact the quality of the final product due to metabolic processes associated with spoilage bacteria.

scholarly journals Isolasi dan identifikasi bakteri asam laktat hasil fermentasi kol merah (Brassica oleracea L.) sebagai probiotik potensial (Isolation and identification lactic acid bacteria from red cabbage (Brassica oleracea L.) fermentation as potential probiotic)

2018 ◽  
Vol 8 (2) ◽  
pp. 33
Author(s):  
Grisella Rambitan ◽  
Johanis J Pelealu ◽  
Trina E Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Brassica Oleracea ◽  
Marker Gene ◽  
Isolation And Identification ◽  
Red Cabbage ◽  
Weissella Cibaria ◽  
Brassica Oleracea L ◽  
Weissella Confusa

AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria dan Weissella confusa. Analisis filogenetik menunjukkan hubungan kekerabatan antara isolat bakteri asam laktat dari fermentasi kol merah dengan bakteri genus Weissella yang lain.Kata kunci: bakteri asam laktat, fermentasi, 16S rRNA, probiotik AbstractLactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. These bacteria are often called probiotics because can confer a positive impact on the human body. Each species of lactic acid bacteria has a different probiotic effect that requires selection and identification to obtain a good probiotic strain. The identification of lactic acid bacteria in this study used a method of molecular identification with a marker gene of 16S rRNA. Lactic acid bacteria from red cabbage fermentation have a 100% similarity to Weissella cibaria and Weissella confusa. Phylogenetic analysis showed a relationship between lactic acid bacteria isolates from red cabbage fermentation with bacteria from the other Weissella genus.Keywords: lactic acid bacteria, fermentation, 16S rRNA, probiotics

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