scholarly journals Isolation, identification and investigation some biochemical properties of lactic acid bacteria from “Mam sac chua” and “Com me” in Tien Giang province

2021 ◽  
Vol 11 (1) ◽  
pp. 11-20
Author(s):  
Truong Quoc Tat ◽  
Nguyen Duy Khanh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Biology ◽  
Lactobacillus Plantarum ◽  
Salinity Tolerance ◽  
Salt Concentration ◽  
Biochemical Properties ◽  
Gram Positive ◽  
Molecular Biology Technique ◽  
Mrs Broth

The objective of this study was isolate, identify and investigate some biochemical properties of strains of lactic acid bacteria from “com me” and “mam sac chua” in Tien Giang province. Nineteen strains of LAB were isolated from four “com me” and three “mam sac chua” samples. They have characterized of lactic acid bacteria such as: halo rings in MRS agar environment added 0,85% CaCO3, rod-shaped cells, Gram positive, catalate and oxidase negative. All 19 strains of LAB were able to produce lactic acid in MRS broth (1,01 – 2,23 mg/ mL after 24 hours). Three strains of LAB were isolated from “com me” were able to produce lactic acid in MRS broth at salt concentration of 0, 2, 4 and 6% (0,57 – 1,29 mg/ mL after 24 hours). In particular, strains of LAB were coded ML3 and ML4 produced the highest lactic acid and VB strain was the most salinity tolerance. Therefore, these three srains were choosed to identify species by molecular biology technique. The results of identification were Staphylococcus piscifermentans VB, Lactobacillus plantarum ML3 and Lactobacillus plantarum ML4 because they are 99% homologous to S. piscifermentans and L. plantarum.

scholarly journals The Characteristics and Potential of Lactic Acid Bacteria as Probiotics in Silage Made from Hymenachne acutigluma and Neptunia oleracea lour

2018 ◽  
Vol 68 ◽  
pp. 01017
Author(s):  
Sofia Sandi ◽  
Fitra Yosi ◽  
Meisji Liana Sari ◽  
Nuni Gofar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Gram Positive ◽  
Gram Staining ◽  
Randomized Design ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
H2s Production

This study aims to determine the characteristics of lactic acid bacteria (LAB) obtained from the silage made from Hymenachne acutigluma and Neptunia oleracea Lour to be used as probiotics. This study used a completely randomized design (CRD), which consists of 3 treatments and 5 replications. The treatment consisted of P1 (silage made from Hymenachne acutigluma), P2 (silage made from 50% of Hymenachne acutigluma and 50% of Neptunia oleracea lour), and P3 (silage made from Neptunia oleracea lour). The variables measured were LAB characteristics including shape, gram staining, catalase, endospore, motility, growth at different temperatures, TSIA, MR, VP, and identification using API Kit. The data were analyzed descriptively. The results showed that there were 9 selected isolates. All isolates are rod-shaped, gram-positive, catalase, endospore, and negative motility, growth at 15 °C negative and at 45 °C positive. TSIA slant and butt test show yellow and negative colors on gas and H2S production, while MR-VP is red and yellow. The conclusions of this study were all isolates belonging to the Lactobacillus plantarum strain with a similarity level of 87.3-99.9 %.

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

2017 ◽  
Vol 24 (3) ◽  
pp. 187-197 ◽  
Author(s):  
Olatunji T Joyce ◽  
Subir K Chakraborty ◽  
Manoj K Tripathi ◽  
Nachiket Kotwaliwale ◽  
Punit Chandra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Concentration ◽  
Interactive Effect ◽  
Starter Culture ◽  
Biochemical Properties ◽  
Lactobacillus Paracasei ◽  
Fermentation Time ◽  
Culture Volume ◽  
Input Variables

The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables – culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.

scholarly journals Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu

2017 ◽  
Vol 37 (1) ◽  
pp. 96 ◽  
Author(s):  
Yusmarini Yusmarini ◽  
Usman Pato ◽  
Vonny Setiaries Johan ◽  
Akhyar Ali ◽  
Kusumaningrum Kusumaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Lactobacillus Plantarum ◽  
Morphological Identification ◽  
Sago Starch ◽  
Gram Positive ◽  
Processing Industry ◽  
Gram Positive Bacteria ◽  
Amylolytic Lactic Acid Bacteria

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

scholarly journals Assessment of the viability of cultures of lactic acid microorganisms during their freezing and low-temperature storage

2021 ◽  
pp. 6-11
Author(s):  
Nina I. Malik ◽  
Irina A. Guleychik ◽  
Evgeny V. Malik ◽  
Nataliya A. Chupahina ◽  
Ivan A. Rusanov ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Biochemical Properties ◽  
Pediococcus Pentosaceus ◽  
Low Temperature Storage ◽  
Protective Medium ◽  
Automated Storage ◽  
Taxonomic Groups ◽  
Mrs Broth

Relevance. A significant increase in microbiome-associated diseases, closely related to violations of the bacterial diversity and functions of the normal intestinal microbiota, dictates the need to develop and implement measures for the long-term preservation of individual representatives of the normal microbiota in order to create new strategies for modifying the composition of microbiomes.Methods. The influence of the technology of deep freezing and storage of intestinal isolates of lactic acid bacteria of 2 taxonomic groups isolated from poultry in the conditions of the Low-temperature automated storage of biological samples of the Departmental Collection of useful microorganisms for Agricultural purposes of the Russian Agricultural Academy (VKSM) on the MRS culture medium using 10 and 20% glycerin or 10 and 20% sucrose as cryopreservants was studied. The suspensions of the isolates were frozen at - 150 °C for 18 hours and then placed in an automated cryopreservation at -80 °C. Control of samples for safetyResults. The technology of cryofreezing of lactic acid bacteria on MRS-broth using 10 and 20% glycerin or 10 and 20% sucrose as cryopreservants allows preserving the viability, physiological and  biochemical properties of intestinal isolates of lactic acid bacteria when stored for 18 months. All the protective media used (MRS-broth with glycerin 10 and 20%, MRS -broth with sucrose 10 and 20%) showed comparable results in the preservation of viability and acid-forming activity of Lactobacillus fermentum-2, Pediococcus pentosaceus 6p-3, Pediococcus pentosaceus 28p-1 isolates. Then the storage of Pediococcus pentosaceus isolate (28p-1) in a given parameter on a protective medium with 10 and 20% sucrose led to a decrease in the activity of acid formation.

scholarly journals Sorghum Malt Extract as a Growth Medium for Lactic Acid Bacteria Cultures: A Case of Lactobacillus plantarum MNC 21

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Stellah Byakika ◽  
Ivan Muzira Mukisa ◽  
Yusuf Byenkya Byaruhanga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Low Cost ◽  
Growth Media ◽  
Total Sugars ◽  
Microbial Counts ◽  
Cost Growth ◽  
Sorghum Malt ◽  
Mrs Broth

Cultivation of lactic acid bacteria cultures is vital for research and commercial production of fermented foods. However, the conventional growth media used are generally costly. Malt extracts from four sorghum varieties (SESO 1, SESO 3, Epuripur, and Eyera) were evaluated as alternative low-cost growth media for Lactobacillus plantarum MNC 21. Saccharified sorghum malt extracts were inoculated with 4 log cfu/mL MNC 21 and incubated at 30°C for 24 h. MRS broth was the reference medium. Microbial counts, pH, titratable acidity (TA), free amino nitrogen (FAN), and total sugars were measured. Maximum microbial counts in the extracts and MRS broth were 9 and 10 log cfu/mL, respectively. Maximum growth rate in the extracts was 0.7–0.9 log cfu/mL/h and 0.8 log cfu/mL/h in MRS broth. The final pH of the extracts was 3.5–3.6, with an overall increase in TA of 1.2% in Epuripur and 0.2% in other varieties. Final pH and TA of MRS broth were 4.1 and 1.3%, respectively. Total sugars dropped by 95.2% and FAN by 2.1% in MRS broth. In contrast, total sugars and FAN dropped by 5.6–9.1% and 24.9–32.7% respectively, in the extracts. Sorghum malt extracts can be adopted as alternative low-cost growth media for lactic acid bacteria cultures.

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 Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1038-1044
Author(s):  
E. Zubaidah ◽  
I. Susanti ◽  
S.S. Yuwono ◽  
A.P. Rahayu ◽  
I. Srianta ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Salt Concentration ◽  
Total Phenolic Content ◽  
Leuconostoc Mesenteroides ◽  
Phenolic Content ◽  
Starter Cultures ◽  
Total Phenolic ◽  
Total Acidity

This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, antiinflammatory, antioxidant, and anti-cancer activities.

scholarly journals IDENTIFIKASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PADA ACAR KETIMUN (Cucumis sativus L.) SEBAGAI AGENSI PROBIOTIK

2021 ◽  
Vol 1 (1) ◽  
pp. 31-37
Author(s):  
Febry Surbakti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Reuteri ◽  
Sampling Technique ◽  
Fermented Foods ◽  
Biochemical Tests ◽  
Cucumis Sativus L ◽  
De Man ◽  
Mrs Broth

Di Indonesia terkenal dengan berbagai macam makanan tradisional fermentasi. Jenis makanan tradisional yang banyak dijumpai yang diproses dengan menggunakan proses fermentasi adalah tape, asinan, acar dan lainnya yang mengandung banyak bakteri asam laktat (BAL). Bakteri asam laktat ini merupakan kekayaan alam mikroba yang masih harus dieksplorasi dibidang kesehatannya. Penelitian ini bertujuan untuk mengetahui jenis-jenis dan karakteristik bakteri asam laktat yang terdapat pada acar ketimun. Penelitian ini menggunakan metode deskriptif. Teknik pengambilan sampel langsung dilakukan secara aseptis. Bahan yang digunakan adalah bakteri asam laktat yang diambil dari cairan acar ketimun dengan variasi isi ketimun, ketimun nenas, ketimun nenas dan cabai dan ditumbuhkan pada media MRS Broth (de Man Rogosa Sharpe). Berdasarkan hasil penelitian identifikasi dan karakterisasi bakteri asam laktat pada acar ketimun dengan menggunakan uji morfologi, pewarnaan gram dan uji biokimia maka diperoleh 2 jenis bakteri asam laktat pada acar ketimun. Adapun bakteri asam laktat yang ditemukan antara lain adalah Lactobacillus plantarum dan Lactobacillus reuteri. Karakterisitik secara umum adalah basil, gram positif, katalase negatif, tidak motil, suhu optimum 250°C- 300°C dan memiliki tipe fermentasi heterofermentatif dan homofermentatif.  ABSTRACT: In Indonesia it is famous for various kinds of traditional fermented foods. Traditional food types that are often found that are processed using fermentation are tape, pickled, pickled and others that contain a lot of lactic acid bacteria (LAB). This lactic acid bacteria is a natural wealth of microbes that must still be explored in the field of health. This study aims to determine the types and characteristics of lactic acid bacteria found in pickles to Cucumber. This research uses a descriptive method. The direct sampling technique is carried out aseptically. The material used is lactic acid bacteria taken from pickled liquid to Cucumber with various contents to Cucumber, to Pineapple Cucumber, to Cucumber pineapple and chili and grown on MRS Broth media (de Man Rogosa Sharpe). Based on the results of the study of identification and characterization of lactic acid bacteria on pickles to Cucumber using morphological tests, gram staining and biochemical tests, 2 types of lactic acid bacteria were obtained on pickles to Cucumber. The lactic acid bacteria found include Lactobacillus plantarum and Lactobacillus reuteri. General characteristics are basil, gram positive, negative catalase, not motile, optimum temperature 250C-300C and have heterofermentative and homofermentative fermentation types. Keywords: Lactic acid bacteria, Probiotik, Pickled cucumber

scholarly journals Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 963
Author(s):  
Jon Kepa Izaguirre ◽  
Leire Barañano ◽  
Sonia Castañón ◽  
Itziar Alkorta ◽  
Luis M. Quirós ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Inoculum Size ◽  
Process Time ◽  
Medical Applications ◽  
Bacterial Strains ◽  
Food Industries ◽  
Glucosidase Activity ◽  
Interesting Candidate

Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

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