Potential Probiotic Microorganisms in Kefir

2018 ◽  
pp. 276-296 ◽  
Author(s):  
H. Ceren Akal ◽  
Şebnem Öztürkoğlu Budak ◽  
Atila Yetisemiyen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Lactobacillus Acidophilus ◽  
Kluyveromyces Lactis ◽  
Probiotic Bacteria ◽  
Probiotic Properties ◽  
Active Living ◽  
Lactobacillus Kefir ◽  
Kefir Grains ◽  
Cholesterol Lowering Effect

Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.

Synthesis of Selenium Nanoparticles Using Probiotic Bacteria Lactobacillus acidophilus and Their Enhanced Antimicrobial Activity Against Resistant Bacteria

2019 ◽  
Vol 31 (5) ◽  
pp. 1003-1011 ◽  
Author(s):  
Hammad Alam ◽  
Nafeesa Khatoon ◽  
Mohammad Aasif Khan ◽  
Syed Akhtar Husain ◽  
Muthupandian Saravanan ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Acidophilus ◽  
Selenium Nanoparticles ◽  
Probiotic Bacteria ◽  
Resistant Bacteria

scholarly journals The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food

Toxics ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 295
Author(s):  
Katarzyna Petka ◽  
Łukasz Wajda ◽  
Aleksandra Duda-Chodak
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus ◽  
Leuconostoc Mesenteroides ◽  
Kluyveromyces Lactis ◽  
Probiotic Strain ◽  
Carbon And Nitrogen ◽  
Beneficial Impact ◽  
The Impact ◽  
First Time ◽  
Growth Of Bacteria

Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts an impact on microorganisms too. The aim of this study was to evaluate the impact of acrylamide (at conc. 0–10 µg/mL) on the growth of bacteria (Leuconostoc mesenteroides, Lactobacillus acidophilus LA-5) and yeasts (Saccharomyces cerevisiae, Kluyveromyces lactis var. lactis), which are used for food fermentation. Moreover, we decided to verify whether these microorganisms could utilise acrylamide as a nutritional compound. Our results proved that acrylamide can stimulate the growth of L. acidophilus and K. lactis. We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria L. acidophilus LA-5 is able to utilise acrylamide as a source of carbon and nitrogen if they lack them in the environment. This is probably due to acrylamide degradation by amidases. The conducted response surface methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. In conclusion, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by diminishing the acrylamide concentration and hence helping to prevent against its harmful impact on the human body and other members of intestinal microbiota.

Recombinant expression of Pleurotus ostreatus laccases in Kluyveromyces lactis and Saccharomyces cerevisiae

2005 ◽  
Vol 69 (4) ◽  
pp. 428-439 ◽  
Author(s):  
Alessandra Piscitelli ◽  
Paola Giardina ◽  
Cristina Mazzoni ◽  
Giovanni Sannia
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pleurotus Ostreatus ◽  
Recombinant Expression ◽  
Kluyveromyces Lactis

scholarly journals Expression of the Saccharomyces cerevisiae Gene YME1 in the Petite-Negative Yeast Schizosaccharomyces pombe Converts It to Petite-Positive

Genetics ◽  
2000 ◽  
Vol 154 (1) ◽  
pp. 147-154 ◽  
Author(s):  
Douglas J Kominsky ◽  
Peter E Thorsness
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mitochondrial Dna ◽  
Schizosaccharomyces Pombe ◽  
Atp Synthase ◽  
Kluyveromyces Lactis ◽  
Blot Hybridization ◽  
Inner Mitochondrial Membrane ◽  
Yeast Saccharomyces Cerevisiae ◽  
Mitochondrial Atp Synthase ◽  
Petite Negative Yeast

Abstract Organisms that can grow without mitochondrial DNA are referred to as “petite-positive” and those that are inviable in the absence of mitochondrial DNA are termed “petite-negative.” The petite-positive yeast Saccharomyces cerevisiae can be converted to a petite-negative yeast by inactivation of Yme1p, an ATP- and metal-dependent protease associated with the inner mitochondrial membrane. Suppression of this yme1 phenotype can occur by virtue of dominant mutations in the α- and γ-subunits of mitochondrial ATP synthase. These mutations are similar or identical to those occurring in the same subunits of the same enzyme that converts the petite-negative yeast Kluyveromyces lactis to petite-positive. Expression of YME1 in the petite-negative yeast Schizosaccharomyces pombe converts this yeast to petite-positive. No sequence closely related to YME1 was found by DNA-blot hybridization to S. pombe or K. lactis genomic DNA, and no antigenically related proteins were found in mitochondrial extracts of S. pombe probed with antisera directed against Yme1p. Mutations that block the formation of the F1 component of mitochondrial ATP synthase are also petite-negative. Thus, the F1 complex has an essential activity in cells lacking mitochondrial DNA and Yme1p can mediate that activity, even in heterologous systems.

scholarly journals Adição de probiótico ao leite integral ou sucedâneo e desempenho de bezerros da raça holandesa

2001 ◽  
Vol 58 (2) ◽  
pp. 215-221 ◽  
Author(s):  
Paula Marques Meyer ◽  
Alexandre Vaz Pires ◽  
Adriana Regina Bagaldo ◽  
José Manuel Correia de Simas ◽  
Ivanete Susin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Acidophilus ◽  
Enterococcus Faecium

A possibilidade de proibição do uso de antibióticos como promotores de crescimento para animais de produção tem feito com que consumidores e produtores procurem por alternativas. Os probióticos têm se mostrado promissores em cumprir este papel e por esta razão, setenta e nove bezerros da raça Holandesa foram utilizados para avaliar a adição de probiótico constituído por Lactobacillus acidophilus, Enterococcus faecium e Saccharomyces cerevisiae ao aleitamento. Os animais foram distribuídos em um delineamento inteiramente casualizado, com arranjo fatorial de tratamentos 3x2, correspondendo ao tipo de dieta líquida (leite integral, sucedâneo ao 3° dia ou sucedâneo ao 15° dia de idade, com adição ou não de probiótico). O período experimental foi do nascimento até 15 dias após a desmama. O fornecimento de probiótico a bezerros(as) aleitados(as) com sucedâneo a partir dos 3 dias de idade melhorou o ganho de peso (com probiótico=0,22 vs. sem probiótico=0,16 kg dia-1) e conversão alimentar (2,62 vs. 3,85) até a desmama, e conversão alimentar (1,66 vs. 2,03) pós-desmama. Os bezerros aleitados com sucedâneo consumiram mais concentrado em relação aos que receberam leite integral (sucedâneo=0,22 vs. leite=0,19 kg dia-1), mas consumiram menos matéria seca total (0,61 vs. 0,67 kg dia-1) e apresentaram menor peso à desmama (49 vs. 59 kg). Quando o uso de sucedâneo foi iniciado aos 3 dias, os bezerros apresentaram maior consumo de concentrado (sucedâneo aos 3 dias=0,25 vs. sucedâneo aos 15 dias=0,20 kg dia-1) e menor peso à desmama (47,3 vs. 51 kg) em relação aos bezerros aleitados com sucedâneo aos 15 dias.

scholarly journals Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

2009 ◽  
Vol 66 (4) ◽  
pp. 481-485 ◽  
Author(s):  
Bruna Marcatti ◽  
Ana Mônica Quinta Barbosa Habitante ◽  
Paulo José do Amaral Sobral ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Buffalo Milk ◽  
Probiotic Properties ◽  
Texture Profile ◽  
Sensory Acceptance ◽  
Probiotic Cheese ◽  
Fresh Cheese ◽  
Processing And Storage ◽  
And Storage

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.

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