Use of the gfp Gene in Monitoring Bacteriocin-Producing Lactobacillus plantarum N014, a Potential Starter Culture in Nham Fermentation

2007 ◽  
Vol 70 (2) ◽  
pp. 419-424 ◽  
Author(s):  
PARICHAT PHUMKHACHORN ◽  
PONGSAK RATTANACHAIKUNSOPON ◽  
SUMPARS KHUNSOOK
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Plasmid Stability ◽  
Shuttle Vector ◽  
Starter Culture ◽  
Lactate Production ◽  
Green Fluorescent Protein Gene ◽  
Fermented Sausage ◽  
Gfp Gene

Lactobacillus plantarum N014 is a bacteriocin-producing lactic acid bacteria originally isolated from nham, a traditional Thai fermented sausage, and in the process of development to be used as a starter culture for nham fermentation. During the fermentation process, there is a need to identify the starter culture among several naturally occurring bacteria. In this study, a new plasmid carrying the gfp (green fluorescent protein) gene was constructed based on pGKV210, an Escherichia coli/Lactococcus shuttle vector containing an erythromycin resistance marker. The gfp gene derived from pGFPuv was placed under the control of an L-lactate dehydrogenase promoter and then inserted at the EcoRI site of pGKV210, leading to pN014-GFP. The novel plasmid was used to transform L. plantarum N014, which is a bacteriocin-producing lactic acid bacteria isolated from nham. The resulting transformant, L. plantarum N014-GFP+, was brightly fluorescent and harbored the expected plasmid. A plasmid stability test revealed that pN014-GFP was stable after 100 generations of growth under nonselective pressure. L. plantarum N014-GFP+ and its parent strain were shown to be very similar in growth rate, bacteriocin production, and lactate production. L. plantarum N014-GFP+ was able to survive in a nham model. The survival clones were still fluorescent and harbored pN014-GFP.

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

2014 ◽  
Vol 43 (8) ◽  
pp. 1289-1295 ◽  
Author(s):  
Seon-A Yoo ◽  
Seung-Ho Seo ◽  
Seong-Eun Park ◽  
Hong-Seok Son
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Fermented Sausage

scholarly journals Identification of Lactic Acid Bacteria Isolated from Local Commercial Yahe (Fermented Caridean-Shrimp) Products

2021 ◽  
Vol 1 (3) ◽  
Author(s):  
Say Sophakphokea ◽  
Rith Sokuncharya ◽  
Norng Chakriya ◽  
Ang Vichheka ◽  
Chheun Malyheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Acid Tolerance ◽  
Food Preservation ◽  
Starter Cultures ◽  
Caridean Shrimp ◽  
Food Fermentation

Fermentation was used since ancient times as an easy method of food preservation, which also maintains and/or improves the nutritional and sensory properties of food. A research as aimed at identifying strain of lactic acid bacteria (LAB) from fermented caridean-shrimp, which properties suitable for starter cultures in food fermentation. A total of 18 LAB stains were obtained from ten different samples, in each sample consisted of commercial LAB strain that isolated from ten samples of caridean-shrimp. The LAB strains from ten samples were screened for resistance to biological barriers (acid and bile salts), and the three most promising strains were selected. The three bacteria strains were isolated from samples of caridean[1]shrimp and were characterized by the API 50 CHL system of identification. Three lactic acid bacteria species were identified and included Lactobacillus plantarum, and Lactobacillus acidophilus. Strain Y’11b,2, Y’11e,2, Y’85,1, which showed probiotic characteristics reducing cell growth of cancer, could be suitable as a starter culture for food fermentation because of its strong acid production and high acid tolerance. This is the first report to describe bacteria, isolated from caridean[1]shrimp, Lactobacillus Plantarum (Y’11b,2, Y’11e,2) and Lactobacillus acidophilus (Y’85,1) which have the probiotic characteristics and the acid tolerance needed for its use as a starter culture in food fermentation.

scholarly journals Isolation and Identification of Bacteriocin-Producing Lactic Acid Bacteria from Urutan, Balinese Traditional Fermented sausage

2021 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Ni Made Sri Dwijastuti ◽  
I Nengah Sujaya ◽  
Ni Nengah Dwi Fatmawati
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecalis ◽  
Indicator Bacteria ◽  
Isolation And Identification ◽  
16S Rdna Gene ◽  
Fermented Sausage ◽  
Inhibition Zones

This study aimed to isolate and identify lactic acid bacteria (LAB) that could produce bacteriocins from urutan. Urutan is a Balinese sausage that is traditionally produced and naturally fermented. Urutans used in this study were obtained from several traders in the Baturiti, Mengwi, and Tegallalang region, Bali. More than 300 LAB colonies were isolated and underwent inhibition test against the growth of the indicator bacteria. Crude bacteriocins from two isolates, namely J2 and J6, showed inhibition zones against the growth of Lactobacillus plantarum E12.1 and Escherichia coli ATCC 8739. The J6 isolate also inhibited the growth of Enterococcus faecalis ATCC 29212. Both J2 and J6 were gram-positive, bacilli shaped, and showed negative catalase test. Based on the results of the 16S rDNA gene amplification, the two isolates were identified as Lactobacillus plantarum. Keywords: Lactic Acid Bacteria, Bacteriocin, Lactobacillus plantarum, Urutan

scholarly journals Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

Genetika ◽  
2007 ◽  
Vol 39 (2) ◽  
pp. 125-138 ◽  
Author(s):  
Ljubisa Topisirovic ◽  
Katarina Veljovic ◽  
Amarela Terzic-Vidojevic ◽  
Ivana Strahinic ◽  
Milan Kojic
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Comparative Analysis ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Antimicrobial Compounds ◽  
Extracellular Proteinase ◽  
Gram Positive

Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.

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 Characterization and Screening of Lactic Acid Bacteria (LAB) and Yeast from Fermented Sorghum and Maize Products for use as Starter Culture

2021 ◽  
pp. 1-11
Author(s):  
Oluwatosin Charles Ayodeji ◽  
Afolabi Folake Titilayo ◽  
Abdulkadir Musliu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Physiological Stress ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Acid Tolerance ◽  
Antimicrobial Substances

This study focused on the isolation, Characterization and screening of lactic acid bacteria and yeast for use as starter culture in order to eradicate the problem of excessive microbial contamination and the presence of mycotoxins. Lactobacillus plantarum and Saccharomyces cerevisiae were the predominant microorganisms isolated from the samples collected. The isolates were screened for their ability to produce enzymes and metabolites. Lactic acid bacteria produce a variety of antimicrobial compounds such as lactic acid, hydrogen peroxide, diacetyl on them as a natural competitive means to overcome other microorganism sharing the same niche. They were also screened for their ability to withstand some physiological stress like acid tolerance, temperature, salt concentration and antibacterial activity; the isolates produced significant values of enzymes and, antimicrobial metabolites. The antimicrobial activity of Lactobacillus plantarum is mainly attributed to the low pH due to Lactic acid production. The antimicrobial activity of the Saccharomyces cerevisiae appears to be mainly due to the competition with the other microorganisms. In addition, depletion of Oxygen and production of CO2, competition for nutrients and the production of antimicrobial substances could have been responsible for the overall antimicrobial activity of both cultures. According to the results obtained, both lactic acid bacteria and yeast proved to be a good source of starter culture.

scholarly journals Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Agustina Intan Niken Tari ◽  
Catur Budi Handayani ◽  
Sri Hartati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Freeze Drying ◽  
Sucrose Concentration ◽  
Starter Culture ◽  
Protective Material ◽  
Freeze Dried ◽  
Potato Extract

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of  Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria  1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.

scholarly journals Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 338 ◽  
Author(s):  
Giuseppe Comi ◽  
Alessia Muzzin ◽  
Mirco Corazzin ◽  
Lucilla Iacumin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Starter Culture ◽  
Breeding Systems ◽  
Lactobacillus Sakei ◽  
Molecular Method ◽  
Fermented Sausage ◽  
Fermented Sausages ◽  
Concentration Ratios

Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn’t added (T), reaching values of 107–108 cfu g−1. On the other hand, in the trials in which sausages were produced with starter addition, LAB counts had a less significant incremental jump from about 106 cfu g−1 (concentration of the inoculum) to 108 cfu g−1. Lactobacillus sakei and Lb. curvatus were detected as the prevalent population in all the observed fermentations. Pediococcus pentosaceus, Lb. casei, Leuconostoc mesenteroides, Lactococcus garviae, and Lb. graminis also appeared, but their concentration ratios varied depending on the diverse experimental settings. The results of cluster analysis showed that a plant- and breed-specific LAB ecology exists. In addition, it was also observed that the breeding system can influence the presence of certain LAB species.

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