3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon

2020 ◽  
Vol 83 (10) ◽  
pp. 1757-1763
Author(s):  
LUÍS AUGUSTO NERO ◽  
CAIO FIALHO de FREITAS ◽  
LARA MARIA VIEIRA FLORES CARVALHO ◽  
CRISTINA CONSTANTINO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Analysis Of Variance ◽  
Incubation Time ◽  
Retail Sale ◽  
Reliable Tool ◽  
Gram Staining ◽  
Peptone Water ◽  
Alternative Methodology ◽  
De Man

ABSTRACT This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to enumerate lactic acid bacteria (LAB) in bacon. Bacon samples (n = 40) were obtained from retail sale, 10-fold diluted with buffered peptone water (BPW, 0.2% [w/v]) and Letheen broth, and subjected to LAB enumeration according to four protocols: (i) de Man Rogosa Sharpe (MRS) agar, pH 5.7, 30°C; (ii) MRS, pH 5.7, 30°C, anaerobiosis; (iii) all-purpose Tween agar (APT), 25°C; and (iv) PLAB, 30°C. Colonies were enumerated at 24, 48, and 72 h, and the results expressed as log CFU per gram for comparison by analysis of variance and regression (P < 0.05). Furthermore, colonies were randomly selected and characterized as LAB (Gram staining and catalase). Mean LAB counts from MRS and PLAB did not present significant differences independently of incubation time or diluent (P > 0.05), whereas counts in APT with BPW after 24 h were significantly lower (P < 0.05). PLAB counts with BPW (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.87 to 0.89; in anaerobiosis, r ranging from 0.94 to 0.95) and APT (r ranging from 0.84 to 0.86). With Letheen broth, PLAB (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.92 to 0.94; in anaerobiosis, r ranging from 0.93 to 0.96) and APT (r ranging from 0.77 to 0.79). In total, 1,032 colonies (97%) from 1,063 colonies were characterized as LAB. Thus, PLAB can be considered as an alternative tool for enumerating LAB in bacon, with reliable results even after 24 h of incubation. HIGHLIGHTS

scholarly journals Isolasi dan identifikasi bakteri asam laktat dari pangan fermentasi berbasis ikan (Inasua) yang diperjualbelikan di Maluku-Indonesia

2018 ◽  
Vol 1 (2) ◽  
pp. 6 ◽  
Author(s):  
Adde Lolita Putri ◽  
Endang Kusdiyantini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Morphological Characteristics ◽  
The Body ◽  
Nutrient Agar ◽  
Fermented Foods ◽  
Isolation And Identification ◽  
Gram Staining ◽  
The Media ◽  
De Man

Lactic acid bacteria are beneficial bacteria for the health of the body by improving the balance of the intestinal microflora. Lactic acid bacteria can generally be isolated from fermented foods, fruits, vegetables and meat. Inasua is a traditional fermented fish product originating from Central Maluku (Teon, Nila and Serua islands) wherein the fermentation process is carried out at room temperature for a certain time. The purpose of this study was isolation and identification based on the morphological characteristics of lactic acid bacteria in inasua. Isolation of Lactic Acid Bacteria was carried out using the pour plate method and the streak method on the media de Man, Rogosa and Sharpe Agar (MRSA) and Nutrient Agar media. The culture was incubated at 370C for 48 hours. The growing colonies were observed for morphological characteristics and GRAM staining of bacteria was carried out. The results of isolation of BAL from inasua in the media de Man, Ragosa and Sharpe Agar (MRSA) + CaCO3 obtained 4 bacterial isolates, namely INS-A1, INS-A2, INS-A3 and INS-A4 and only 2 isolates that have the characteristics of positive GRAM with Bacillus forms, namely INS-A2 and INS-A4. It is suspected that the 2 isolates were isolates of Lactic Acid Bacteria. The results of isolation on Nutrient Agar (NA) media contained 5 isolates namely INS-B1, INS-B2, INS B3, INS-B4, INS-B5 which have characteristics as negative GRAM shaped Bacillus

scholarly journals ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT DARI MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU: “LEMEA”

Alotrop ◽  
2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Moga Kurnia ◽  
Hermansyah Amir ◽  
Dewi Handayani
Keyword(s):  
Lactic Acid ◽  
Teacher Training ◽  
Lactic Acid Bacteria ◽  
Plate Method ◽  
Titration Method ◽  
Training And Education ◽  
Selective Media ◽  
Gram Staining ◽  
Home Industries ◽  
De Man

This study aims to specify the genus of lactic acid bacteria (LAB) in "lemea" and measure the activity of LAB isolates in producing lactic acid. The sample "lemea" came from one of the home industries in Daspetah Village, Ujan Mas District, Kepahiang Regency which was fermented for 7 days. The research was conducted from February to May 2019, at the Learning Laboratory of Biology and Chemistry, Faculty of Teacher Training and Education, University of Bengkulu. Isolation of LAB from "lemea" using selective media De Man, Rogosa and Sharpe (MRS) supplemented with 0.5% CaCO3 using the pour plate method. The steps of this study include, sampling "lemea", isolation of LAB, identification of macroscopic and microscopic bacteria (Gram staining) and determining% of lactic acid levels using the titration method to measure the activity of LAB isolates. The results identification of BAL isolates in "lemea" obtained two LAB isolates with codes of LK1 and LK2 isolates that had cocci, Gram positive and did not have spores. The measurements results of LAB activity in producing lactic acid, for LK1 isolates, obtained lactic acid levels of 1.92% while LK2 isolates were 1.56% of the local mass. According to the results identification,LK1 and LK2 isolates are the genus Leuconostoc and the highest activity in producing lactic acid in LK isolates.

scholarly journals Studies on Lactic Acid Bacteria Isolate Sr 13 From Bali Cattle Gastric

2019 ◽  
Vol 2 (1) ◽  
pp. 31
Author(s):  
Bagus Nanda Govinda Muria Siddhi ◽  
I Wayan Suardana ◽  
Nyoman Semadi Antara
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gram Positive Bacteria ◽  
Gram Staining ◽  
Generic Term ◽  
Test Kit ◽  
Bali Cattle ◽  
Ferment Lactose ◽  
De Man ◽  
Purine Pyrimidine

Lactic acid bacteria (LAB) is a generic term for bacteria that ferment lactose and produce lactic acid as its main product. In general, lactic acid bacteria belonging to Gram positive bacteria, negative catalase, does not form spores, have no cytochrome, aerotolerant, anaerobic to microaerophilic, require complex nutrients such as amino acids, vitamins (B1, B6, B12 and biotin), purine, pyrimidine. This study aims to determine the species of lactic acid bacteria (LAB) from isolate SR13 isolated from rumen liquid of bali cattle. The identification was started by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium with anaerobic condition, confirmation of isolates by Gram staining and catalase test, and  finally identificion of species  by using conventional test and 50CH API test kit.  The results of study showed, the isolate of LAB SR 13 was detected asPediococcus/Enterococcus, moreover, identification by using  50CH Api test kit  showed as Pediococcus pentosaceus 2

scholarly journals Studies On Species Of Lactic Acid Bacteria Isolate Sr 12 From Bali Cattle Gastric With Conventional Method And Api Kit 50ch

2019 ◽  
Vol 2 (1) ◽  
pp. 18
Author(s):  
Made Radwika ◽  
I Wayan Suardana ◽  
I Dewa Made Sukrama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Shape ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Gram Staining ◽  
Conventional Test ◽  
Bali Cattle ◽  
De Man ◽  
Mrs Medium

Lactic acid bacteria (LAB) are Gram positive bacteria that characterized by non-motil, non-spore, negative catalase, coccus or bacillus cell shape, and live in microaerophilic condition with CO­2 aeration 5-7%. The purpose of study was to identifyy LAB isolate SR 12 isolated from gastrointestinal tract of bali cattle that previously known have potency as a source of probiotic.  The study initiated by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium, confirmation of isolate with Gram staining and catalase test as a main procedure for Gram positive indentification. The next identification in order to know the species  of isolate was conducted both conventional test and kit API 50CH test. The result of study showed the LAB SR12 isolate as a genus of Pediococcusor Enterococcus according to its growth in temperature 10oC, pH9,6 and it can’t grow in halophilic condition. On the other hands, the use of ofAPI kit 50CH test showed  the LAB SR12 was detected as Pediococcus pentosaceus.

scholarly journals Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

2020 ◽  
Vol 13 (9) ◽  
pp. 2012-2019
Author(s):  
I Dewa Made Sukrama ◽  
Juliana Franciska ◽  
I Wayan Suardana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Bacteriocin Production ◽  
Significant Decline ◽  
Rrna Gene ◽  
Specific Primers ◽  
Gram Staining ◽  
De Man ◽  
The 16S Rrna Gene

Aim: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef. Materials and Methods: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels. Results: This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH3 and the panel's acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment. Conclusion: This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH3 and the modifications in texture and tenderness.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT

2018 ◽  
Vol 11 (13) ◽  
pp. 84
Author(s):  
Yuni Trisnawita ◽  
Jansen Silalahi ◽  
Siti Morin Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Storage Condition ◽  
Significant Loss ◽  
Viability Test ◽  
Probiotic Product ◽  
De Man

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

Identification and characterisation of the predominant lactic acid-producing and lactic acid-utilising bacteria in the foregut of the feral camel (Camelus dromedarius) in Australia

2011 ◽  
Vol 51 (7) ◽  
pp. 597 ◽  
Author(s):  
M. B. Ghali ◽  
P. T. Scott ◽  
G. A. Alhadrami ◽  
R. A. M. Al Jassim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Fatty Acids ◽  
Camelus Dromedarius ◽  
Rrna Gene ◽  
Acid Media ◽  
Butyrivibrio Fibrisolvens ◽  
Prevotella Ruminicola ◽  
De Man

The camel is emerging as a new and important animal in the Australian livestock industry. However, little is known regarding the microbial ecosystem of the gastrointestinal tract of this ruminant-like animal. This study was carried out to determine the diversity of lactic acid-producing and lactic acid-utilising bacteria in the foregut of the feral camel (Camelus dromedarius) in Australia. Putative lactic acid bacteria were isolated from the foregut contents of camels by culturing on De Man, Rogosa, Sharpe and lactic acid media. Identification of representative isolates was based on the analysis of 16S rRNA gene sequences. Fermentation end products of glucose (i.e. volatile fatty acids and lactate) were also measured in vitro. The key predominant bacteria identified in this study were closely related to Streptococcus bovis, Selenomonas ruminantium, Butyrivibrio fibrisolvens, Lachnospira pectinoschiza and Prevotella ruminicola. The main L-lactate producers were those isolates closely related to S. bovis, S. ruminantium and Lactococcus garvieae, while the efficient lactate utilisers were S. ruminantium-related isolates. D-lactate was produced by isolates closely related to either L. pectinoschiza or S. ruminantium. The predominant bacteria isolated and characterised in this study are identical and/or closely related to those typically found in true ruminants (e.g. S. ruminantium, B. fibrisolvens, S. bovis). In addition, some of the bacteria isolated represent novel species of Lachnospira and Clostridium in the context of lactic acid bacteria from a large herbivorous host. The results from this study have contributed to our understanding and provide opportunities to reduce foregut acidosis in the camel.

scholarly journals Quantification of Lactobacillussp in fermented milks marketed in Fortaleza-CE

2018 ◽  
Vol 39 (4) ◽  
pp. 302-307
Author(s):  
Ana Paula Colares de Andrade ◽  
Libanea Maria Batista Cavalcante
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Count ◽  
Anaerobic Conditions ◽  
Plate Technique ◽  
Brazilian Legislation ◽  
Colony Forming Units ◽  
Peptone Water ◽  
Genus Lactobacillus

This research aimed to evaluate the quantification of Lactobacillussp in three brands of fermented milks collected in the supermarkets of Fortaleza-CE. At the time of purchase of the products, it was observed that none of the lots were at an ideal coolingtemperature (up to 5 °C)according to Brazilian legislation (2002). All the evaluated products declared to have bacteria of the genus Lactobacillus, so the viability/ quantification of the probiotic cultures was monitored as a function of the total count of lactic acid bacteria in MRS agar at 37 °C under anaerobic conditions for 72h (IDF, 1995). The samples were previously diluted in peptone water (0.1%) and plated using the Spread Plate technique (ICMSF, 1978), and theresults were expressed in Colony Forming Units per mL of product (UFC/mL). It is observed that of the three brands evaluated, only one showed a significant amount of cells for the product to be considered probiotic.

scholarly journals KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

2019 ◽  
Vol 7 (1) ◽  
pp. 85-92
Author(s):  
Annytha Detha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selective Medium ◽  
Plate Count ◽  
Gram Positive ◽  
Negative Results ◽  
Gram Staining ◽  
Total Plate Count ◽  
Agar Media ◽  
Veterinary Laboratory

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).      

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