scholarly journals Biofilm formation of Candida Spp. isolated from the vagina and antibiofilm activities of lactic acid bacteria on the these Candida Isolates

2020 ◽  
Vol 20 (2) ◽  
pp. 641-648
Author(s):  
Merih Kıvanç ◽  
Sevda Er
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Virulence Factors ◽  
Lactobacillus Acidophilus ◽  
Biofilm Formation ◽  
Bacterial Cells ◽  
Candida Spp ◽  
Plate Method ◽  
Microtitration Plate ◽  
Esterase Activities

Background: In this study, it was aimed to investigate the effects of bacterial cells and cell-free filtrates of Lactobacillus acidophilus 8MR7 and Lactobacillus paracasei subspecies paracasei 10MR8 on the biofilm formation of 3 Candida tropicalis, 3 C. glabrata and 12 C. albicans isolated from the vagina and identified their virulence factors. Methods: Haemolytic activities esterase activities, and phospholipase activities as virulence factors of Candida strains were determined. Biofilm formations of these isolates were determined by Congo Red agar and microtitration plate method. Anti-biofilm activities of bacterial cells and cell-free filtrates of L. acidophilus 8MR7 and L. paracasei subspecies paracasei 10MR8 on Candida isolates were determined by the microtitration plate method. Results: Bacterial cells of L. acidophilus 8MR7 and L. paracasei subspecies paracasei 10MR8 were not very effective in the in- hibition of biofilm, whereas it has been observed that the cell-free filtrates of these bacteria inhibit the formation of biofilms of Candida strains. Although the main mechanism for inhibiting the formation of Candida spp. biofilm is the competition for adhesion, it is concluded that the substances contained in the cell-free filtrates of lactic acid bacteria are also important. Conclusion: These isolates promise hope as potential bacteria that can be used for anti-adhesion purposes in health-care materials. Keywords: Lactobacillus acidophilus; L. paracesei subspecies paracesei; vagina; biofilm.

The effect of some chemical materials against virulence factors of Candida ssp isolated from UTI patients

2018 ◽  
Vol 9 (SPL1) ◽  
Author(s):  
Fatima Abdul Hussein Mejbel
Keyword(s):  
Urinary Tract Infection ◽  
Urinary Tract ◽  
Tract Infection ◽  
Virulence Factors ◽  
Biofilm Formation ◽  
Germ Tube ◽  
Laboratory Culture ◽  
Candida Spp ◽  
Other Substances ◽  
Chemical Materials

 During the period from September 2016 to December 2017,135 urine samples were collected from urinary tract infection patients attending to AL-Zahraa Hospital in AL-Najaf Governorate. The present study was conducted to isolate and identify Candida spp. isolated from urinary tract infection patients by different methods including direct examination, laboratory culture, biochemical test and by modern techniques (Api Candida kit) and determine the virulence factors phenotypic to Candida spp which involved (biofilm formation,phospholipase and germ tube). The percentage of females to males was as following, female (84) 62.2 % (21) infected and male (51) 37.8% (1) infected with all age categories. The results in this study are explain that is some Candida spp. such as C. albicans, have high susceptible to eugenole follow by phenol and umbellulone. The efficiency of some chemical substances such as (eugenole,umbellulone, and phenol) was evaluated to inhibit the growth of Candida ssp as well as some virulence factors such as biofilm formation,germ tube and phospholipase,which were studied in this research. Statistically analysis results have been significance difference between the results of the substance concentrations and the concentrations of the different other substances.

scholarly journals Virulence of Clinical Candida Isolates

Pathogens ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 466
Author(s):  
Martyna Mroczyńska ◽  
Anna Brillowska-Dąbrowska
Keyword(s):  
Virulence Factors ◽  
Biofilm Formation ◽  
Galleria Mellonella ◽  
Hydrolytic Enzymes ◽  
Morphological Transition ◽  
Candida Spp

The factors enabling Candida spp. infections are secretion of hydrolytic enzymes, adherence to surfaces, biofilm formation or morphological transition, and fitness attributes. The aim of this study was to investigate the correlation between known extracellular virulence factors and survival of Galleria mellonella larvae infected with clinical Candida. The 25 isolates were tested and the activity of proteinases among 24/24, phospholipases among 7/22, esterases among 14/23, hemolysins among 18/24, and biofilm formation ability among 18/25 isolates was confirmed. Pathogenicity investigation using G. mellonella larvae as host model demonstrated that C. albicans isolates and C. glabrata isolate were the most virulent and C. krusei isolates were avirulent. C. parapsilosis virulence was identified as varied, C. inconspicua were moderately virulent, and one C. palmioleophila isolate was of low virulence and the remaining isolates of this species were moderately virulent. According to our study, virulence of Candida isolates is related to the expression of proteases, hemolysins, and esterases.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

Bacteriocin Inhibition of Clostridium botulinum Spores by Lactic Acid Bacteria

1991 ◽  
Vol 54 (5) ◽  
pp. 349-353 ◽  
Author(s):  
AMECHI OKEREKE ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Clostridium Botulinum ◽  
Lytic Phage ◽  
Pediococcus Pentosaceus ◽  
Inhibitory Cell ◽  
Simultaneous Testing ◽  
Inhibition Zones

Twenty-three strains of lactic acid bacteria were tested by deferred antagonism methods for bacteriocin-like activity against types A and B spores from 11 proteolytic and nonproteolytic Clostridium botulinum strains. Pediococcus pentosaceus ATCC 43200, Pediococcus pentosaceus ATCC 43201, Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus acidophilus N2, Lactobacillus plantarum Lb75, Lactobacillus plantarum Lb592, and Lactobacillus plantarum BN exhibited bacteriocin-like inhibition of all C. botulinum strains tested. By excluding inhibition due to hydrogen peroxide, acid, and lytic phage and confirming their proteinaceous nature, the inhibitors were confirmed as bacteriocins. The minimum inhibitory cell concentrations (MICC) required to produce 1 mm radius inhibition zones were determined by direct antagonism testing. Only strains 43200, 43201, 11454, and N2 were inhibitory when cultured simultaneously with the botulinal spores. The MICCs of strains antagonistic to C. botulinum spores by simultaneous testing ranged between 1.6 × 105and 4.7 × 107CFU/ml. Based on the MICCs, P. pentosaceus 43200 was most inhibitory to C. botulinum.

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

scholarly journals Antimicrobial activity of lactic acid bacteria isolated from garri on Escherichia coli strains isolated from clinical and environmental samples

2020 ◽  
Vol 12 (4) ◽  
pp. 357-365
Author(s):  
H.I. Atta ◽  
A. Gimba ◽  
T. Bamgbose
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Plant Pathogens ◽  
Resistant Bacteria ◽  
Fermented Foods ◽  
Environmental Isolates ◽  
E Coli

Abstract. The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria were isolated from garri, a popular Nigerian staple food, which is fermented from cassava, and their antagonistic activity against clinical and environmental isolates of Escherichia coli was determined. The species of Lactobacillus isolated include: Lactobacillus plantarum (50%), Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%). Growth inhibition of the strains of E.coli was observed in Lactobacillus plantarum that inhibited the growth of both. The clinical and environmental isolates of E. coli were inhibited by Lactobacillus plantarum, while Lactobacillus acidophilus showed activity against only the clinical isolate. The greatest zone of inhibition against the strains of E. coli was recorded by Lactobacillus acidophilus (22.7±1.53 mm). The bacteriocins produced by Lactobacillus species have a good potential in the biocontrol of pathogens, and should be the focus of further studies on antibiotic resistant bacteria.

scholarly journals The Inhibitory Effect of Lactobacillus acidophilus and Lactobacillus plantarum against Candida albicans Associated with Denture Stomatitis

2015 ◽  
Vol 12 (3) ◽  
pp. 479-484
Author(s):  
Baghdad Science Journal
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Solid Medium ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Denture Stomatitis ◽  
Inhibition Effect

In this study Candida speices was diagnosed in 26 swab samples from patients with denture stomatitis , investigates the antagonism activity of Lactobacillus was investigated against the yeast of Candida albicans in vitro.Results revealed that The inhibition effect of Lactic Acid Bacteria against C.albicans was examined in solid medium, L.plantarum gave higher inhibition average 11mm followed by L.acidophillus with average 9 mm and, L.fermentum , L.casei with averages 7 mm. Whereas the filtrates, the highest inhibition zone were 20 and 16 mm by L. plantarum and L.acidophillus, respectively.

Improvement of protein production in lactic acid bacteria using 5′-untranslated leader sequence of slpA from Lactobacillus acidophilus

2006 ◽  
Vol 73 (2) ◽  
pp. 366-373 ◽  
Author(s):  
Junya Narita ◽  
Saori Ishida ◽  
Kenji Okano ◽  
Sakurako Kimura ◽  
Hideki Fukuda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Protein Production ◽  
Leader Sequence
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