Acid Production and Proteolytic Activity of Lactobacillus Strains Isolated from Dry Sausages

1988 ◽  
Vol 51 (6) ◽  
pp. 481-484 ◽  
Author(s):  
GRACIELA M. VIGNOLO ◽  
AIDA PESCE de RUIZ HOLGADO ◽  
GUILLERMO OLIVER
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Marked Decrease ◽  
Titratable Acidity ◽  
Group Iii ◽  
Group I ◽  
Different Temperatures ◽  
Dry Sausages

The acid-producing capacity and proteolytic activity of 13 strains of Lactobacillus plantarum and 5 strains of Lactobacillus casei isolated from dry sausages was determined at different temperatures and at different NaCl concentrations. Most strains exhibited a maximum acid-producing rate at 30°C. According to the acidification rate at this temperature, strains were divided into three rate groups: fast (I), medium (II) and slow (III), with titratable acidity values above 1.7, between 0.7 and 1.4, and below 0.7, respectively. The decrease in pH ranged between 3.1 and 3.95 according to the group to which the strains belonged. The addition of 3% NaCl produced a marked decrease in the rate of acidification for strains in group II, a slight decrease for those in group I and no effect for those in group III. The proteolytic activity of the strains under study reached a maximum at 40°C, with values between 5.2 and 10 mg% tyrosine released. At 30°C, and in the presence of 3% NaCl, the greatest activity (5.4 mg% tyrosine) was observed in L. plantarum GV 417 and the lowest (3.4 mg% tyrosine) in L. plantarum GV 420. A decrease of approximately 80% in proteolytic activity for all strains was observed in the presence of 5% NaCl.

Acid Production and Proteolytic Activity in Milk by Gamma-Irradiation Induced Mutants of Lactobacilli

1977 ◽  
Vol 40 (9) ◽  
pp. 600-602 ◽  
Author(s):  
JASJIT SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Gamma Irradiation ◽  
Proteolytic Activity ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Amino Nitrogen ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Induced Mutants

Biochemical changes in selected gamma-irradiation induced mutants of Lactobacillus bulgaricus and Lactobacillus casei were examined. Cultures were tested after 24 h of incubation at 37 C for titratable and volatile acidities and proteolytic activity. The gamma-irradiation induced mutants exhibited 50–95% greater proteolytic activity than the unirradiated parent culutres. Some of the mutants produced greater titratable and volatile acidities in milk as compared to parent cultures. Two mutant cultures, Lb/G-1 from L. bulgaricus 59 and Lc/G-1 from L. casei RTS released significantly greater amounts of soluble nitrogen and amino nitrogen in whole casein and selected fractions than did parent cultures. Combining the mutant cultures with Streptococcus lactis C10 or Streptococcus cremoris C1 resulted in greater acid producing ability than that of the parent cultures mixed with the streptococci.

scholarly journals THE EFFECT OF ADDITION OF Lactobacillus plantarum S4512 ON THE MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM (Sorghum bicolor L. Moench) FERMENTATION

2015 ◽  
Vol 35 (04) ◽  
pp. 449 ◽  
Author(s):  
Tyas Utami ◽  
Rifa Nurhayati ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Initial Population ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Proteolytic Bacteria ◽  
Acid Producing Bacteria

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acidbacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the naturalfermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity

scholarly journals FIBRINOLYTIC AND PROTEOLYTIC ACTIVITY OF BLOOD PLASMA IN PEPTIC ULCER OF THE STOMACH, TAKING INTO ACCOUNT THE PATHOGENIC STRAINS OF HELICOBACTER PYLORI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-7
Author(s):  
L. M. Honcharuk ◽  
O. I. Fediv ◽  
V. T. Kulachek ◽  
Y. M. Teleki
Keyword(s):  
Helicobacter Pylori ◽  
Peptic Ulcer ◽  
Blood Plasma ◽  
Proteolytic Activity ◽  
Fibrinolytic Activity ◽  
Control Group ◽  
Group Iii ◽  
Group I ◽  
Group Ii ◽  
Cag A

The purpose of the study is to investigate changes in fibrinolytic and proteolytic activity of blood plasma in patients with peptic ulcer (PU) taking into account pathogenic Helicobacter pylori (Hp) strains. Materials and methods. 93 patients with PU were examined, of which 30 patients with PU and concomitant Hp cag cag A+/vac A+ (group I), 31 patients with PU and concomitant Hp cag A-/vac A- (group II), 32 patients with PU without concomitant HP infection (group III). The control group consisted of 30 healthy individuals. Fibrinolytic activity of blood plasma was investigated with the help of lysis of azofibrin (fibrin associated with the azo dye orange), which in the alkaline medium turns a bright red color. The level of total (ТFA), enzymatic (FFA) and non-enzymatic fibrinolytic activity (NFA) was evaluated. Proteolytic activity of blood plasma was determined by the lysis of azoalbumin, azocasein and azokol. Research results. The study of fibrinolytic activity of blood plasma showed that the total fibrinolytic activity of blood plasma (TFA) in all groups was significantly higher compared to the control indicators: in patients of group I by 61.5 %, in patients by 40.9 %, in patients of group III by 30.3 %, with a significant intergroup difference between the groups. The growth of TFA was mainly due to FFA. In patients of group I, FFA increased by 2.06 times (p < 0.05), and in patients of group II – by 1.79 times (p < 0.05), in patients of group IIІ – by 1.52 times (p < 0.05) compared with the control. In patients with group I, FFA increased by 12.5 % ​​(p < 0.05) compared with group II. In all patients examined, there was an increase in the proteolytic activity of blood plasma, in particular in group I, the lysis of azoalbumin, azocasein and azocolol increased significantly 2.94 times, 2.83 times and 1.90 times, respectively, and in the patients of group II the investigated indicators increased accordingly 1.87-fold (p < 0.05), 1.96-fold (p < 0.05) and 1.40-fold (p < 0.05), in patients of group III, respectively 1.55 times (p < 0.05), 1.59 times (p < 0.05) and 1.18 times, compared to these values ​​in almost healthy subjects. Significantly more significant changes in proteolysis were detected in the presence of pathogenic Hp strains. Conclusion. Increased proteolytic and fibrinolytic activity of blood plasma is observed in patients with PU. The presence of concomitant Hp in PU leads to more pronounced changes in proteolysis and fibrinolysis. Pathogenic strains of Hp cag cag A+/vac A+ cause significantly more abnormalities in hemostasis.

Streptokinase Stability Pattern during Storage in Various Solvents and at Different Temperatures

1975 ◽  
Vol 33 (03) ◽  
pp. 586-596 ◽  
Author(s):  
M Martin ◽  
Fräulein H Auel ◽  
Keyword(s):  
Room Temperature ◽  
Group Iii ◽  
Charged Colloids ◽  
Group I ◽  
Different Temperatures ◽  
Order Of Magnitude ◽  
Stability Pattern ◽  
The Stability ◽  
Incubation Temperatures ◽  
Dextran Solution

SummaryThe activity drop of 5 u streptokinase was measured in 1 ml each of various solutions (0.9% NaCl solution, 5% glucose solution, 5% levulose solution, 10% dextran solution, gelatin solution, 3% albumin solution, Michaelis buffer, glucose (5%)-heparin (750 u/ml) solution) at different incubation temperatures (–20° c, 4° c, 20 c, 37 C), and over different observation periods (15 min, 30 min, 45 min, 60 min, 6 h, 12 h, 24 h, and 48 h). Solution media tested for streptokinase-protecting quality were broken down into three groups.Group I: Solvents displaying excellent stabilizing properties (gelatin and albumin solutions).Group II: Solvents displaying medium stabilizing properties (dextran and levulose solutions).Group III: Solvents displaying poor stabilizing properties (NaCl and glucose solutions, Michaelis buffer).In testing streptokinase concentrations as used for therapeutic purposes (1500 u/ml, 50,000 u/ml), no decay was found to take place over observation periods of up to 48 h, and no influence by different solvents (Group I, II or III) was traceable. Heparin stored with streptokinase at room temperature over a period of 48 h did not alter the streptokinase stability.Some mechanisms concerning the stability pattern of streptokinase are discussed. It appears that low streptokinase concentrations need negatively charged colloids to keep the protein structure intact. The streptokinase-protecting macro-molecules tested so far were albumin, gelatin, and streptokinase. Obviously, streptokinase by itself was able to preserve its own stability provided its concentration was of a certain order of magnitude (1500 u/ml, 50,000 u/ml).

Aminopeptidase activities inPeptostreptococcusspp. are statistically correlated to gelatin hydrolysis

1998 ◽  
Vol 44 (3) ◽  
pp. 303-306 ◽  
Author(s):  
James Ng ◽  
Lai-King Ng ◽  
Denis Mayrand ◽  
Jo-Anne R Dillon
Keyword(s):  
Proteolytic Activity ◽  
Porphyromonas Gingivalis ◽  
Group Iii ◽  
Tukey Test ◽  
Group I ◽  
Porphyromonas Gingivalis W83 ◽  
The Mean ◽  
Peptostreptococcus Magnus ◽  
Group Ii ◽  
Gelatin Hydrolysis

One hundred Peptostreptococcus isolates from five species were assessed for their ability to hydrolyze gelatin. Most Peptostreptococcus magnus (95.8%) and Peptostreptococcus micros isolates (79.0%) hydrolyzed gelatin in contrast to Peptostreptococcus asaccharolyticus (8.0%), Peptostreptococcus anaerobius (10.0%), and Peptostreptococcus prevotii isolates (16.7%). Gelatin hydrolysis in Peptostreptococcus magnus and Peptostreptococcus micros isolates correlated (r = 0.80; P = 0.0019) with more aminopeptidases produced than Peptostreptococcus asaccharolyticus, Peptostreptococcus anaerobius, or Peptostreptococcus prevotii. The five species were further classified into three groups using the extended Tukey test (P < 0.0001) based on the mean percentage of aminopeptidases produced by each species with Peptostreptococcus magnus and Peptostreptococcus micros belonging to group I, Peptostreptococcus asaccharolyticus and Peptostreptococcus prevotii belonging to group II, and Peptostreptococcus anaerobius forming group III. An analysis of possible proteolytic activity of four selected Peptostreptococcus magnus isolates indicated that only 5 of 11 substrates were hydrolyzed as compared to a control isolate of Porphyromonas gingivalis W83, which had a strong proteolytic profile. Therefore, gelatin hydrolysis by Peptostreptococcus spp., in particular Peptostreptococcus magnus and Peptostreptococcus micros, is probably due to a variety of aminopeptidases rather than proteinases.Key words: Peptostreptococcus, aminopeptidases, proteolytic activity.

scholarly journals Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1894
Author(s):  
Bernadette-Emőke Teleky ◽  
Gheorghe Adrian Martău ◽  
Dan Cristian Vodnar
Keyword(s):  
Organic Acid ◽  
Lactobacillus Plantarum ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Nutrient Content ◽  
Soy Flour ◽  
Organic Acid Production ◽  
Positive Effects

In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.

scholarly journals Survivability and Population Dynamics of Lactic Acid Bacteria (LAB) in Probioticated Sapota Juice (Achras sapota L.) and their Influence on Physicochemical Properties

2021 ◽  
Author(s):  
M. Raveendra Reddy ◽  
P. Jayamma ◽  
V. Srilatha
Keyword(s):  
Population Dynamics ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Lactobacillus Bulgaricus ◽  
Achras Sapota

Background: Sapota (Achras sapota L. or Manilkara zapota L.) is one of the major fruit crops grown in subtropical countries and it contains sugars, acids, protein, phenolics carotenoids, ascorbic acid, minerals and vitamins. Growing of lactic acid bacteria in fruit juices for health benefits and improving the nutritional and sensory attributes of the fruit juice is becoming more prominent in the present days. In recent years, consumer preference for non dairy food products has increased especially for lactose intolerance people. The present study is aimed to develop probioticated sapota fruit juice using probiotic bacteria like Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei. Methods: Sapota fruit juice was prepared and inoculated with four different species of proven probiotic lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus casei) and incubated at 30oC and 37oC for 72 hours. Population dynamics of lactic acid bacteria and their impact on physicochemical properties of probiotic sapota juice during fermentation at two different temperatures were studied. Sensory evaluation was also studied to know the overall acceptability of the probiotic fruit juice. Result: The pH decreased and titratable acidity (TA) increased in all probiotic sapota juice samples incubated at 30oC and 37oC for 72 hours and the maximum titratable acidity was recorded by T4 (Lactobacillus plantarum) followed by T1 (L. acidophilus). All the three carbohydrates like glucose, fructose and sucrose present in sapota juice samples were utilized by the lactic acid bacteria during fermentation. Total phenolic concentration in the samples increased during fermentation. Viable cell counts in both samples kept at 30oC and 37oC gradually increased from 0 to 48 hours and then decreased. Sensory evaluation was conducted randomly for all the samples and no significant difference was recorded.

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