Recovery and Screening of Alpha-Galacotosidase Producing Lactic Acid Bacteria from Fermented Dairy Products

2020 ◽  
Vol 6 (1) ◽  
pp. 32-37
Author(s):  
Bhairav Prasad ◽  
Alisha Narang ◽  
Mohit Mishra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Partial Identification ◽  
Human Consumption ◽  
Fermented Foods ◽  
Sugar Fermentation ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Produce Acid

Lactic acid bacteria (LAB) present in fermented foods has long been consumed by humans without any obvious adverse effects. Therefore, they are potent candidates as vehicles for the delivery of digestive enzymes. Stachyose, a tetrasaccharide, is believed to contribute to flatulent properties of soyabeans that limit their use for human consumption. LAB including some Lactobacillus plantarum, L.fermentum,L. buchneri and reuteri  hydrolyze ?- galactosides or non-digestible carbohydrates into digestible carbohydrates during fermentation. These bacteria are therefore a source of ? -galactosidase. If soy milk could be fermented with these microorganisms that utilize stachyose either to produce acid or to hydrolyze it to mono and disaccharides, the product thus prepared ought to be less flatulent and therefore, more acceptable. In present study, total 27 lactic acid bacteria were recovered selectively on MRS agar from the various milk and milk products. All the 27 isolates were characterized morphologically and the colonies were white to cream and gram positive. Out of 27 LAB only 5 isolates were found to be positive for ?- galactosidase enzyme. ?-galactosidase activities were determined by using p-NPG. All 5 ?- galactosidase producer were further subjected for various biochemical characterization for partial identification and were catalase negative, and casein hydrolysis, sugar fermentation, nitrate reduction positive. Reduction of ?- galactosides by the 5 selected isolates were evaluated. The isolate, RLAB ?-4, CLAB ?-14, CLAB, CLAB ?-20 ?-18 and WLAB ?-25 degraded 67.56 %, 45.94%, 54.05%, 70.27%, and 64.86% ?- galactosides respectively. CLAB ?-20 degraded maximum concentration of ?- galactosides and RLAB ?-14 degraded least concentration of ?- galactosides.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Environmental stress responses in yeasts and lactic acid bacteria strains isolated from dairy traditional Romanian fermented products

2021 ◽  
Vol 26 (2) ◽  
pp. 2548-2559
Author(s):  
VIORICA CORBU ◽  
◽  
STEFANA PETRUT ◽  
TATIANA VASSU ◽  
DIANA PELINESCU ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Cell Growth ◽  
Lactic Acid Bacteria ◽  
Environmental Stress ◽  
Stress Responses ◽  
Dairy Products ◽  
Growth Parameters ◽  
Great Opportunity ◽  
Fermented Dairy Products ◽  
Fermented Dairy

During last decades, there is a growing interest for characterizing new microbial strains isolated from various sources (plants, soil and natural fermentative processes), in order to enhance industrial productivity. The aim of the present study was to assess the profile of cell growth parameters and biomass accumulation of 15 newly isolated yeast and lactic acid bacteria (LAB) strains from Romanian spontaneous fermented dairy products under different environmental stress conditions (chemical and physical). On this purpose, the yeast and LAB strains were characterized and identified using MALDI-TOF MS and selected for their biotechnological potential. Cell growth was evaluated in presence of extreme pH values, temperatures and different NaCl concentrations. All strains included in this study grew well under their optimal conditions; some of them preferred extreme parameters: acid / very alkaline pH, high temperatures or NaCl concentration The characterization of microbiota from Romanian spontaneous fermented dairy products might represent a great opportunity for the development of dairy industry using native microorganisms, preserving thus the Romanian biodiversity and cultural heritage.

scholarly journals Isolation, identification and biochemical characterization of lactic acid bacteria from selected yogurt samples

2021 ◽  
pp. 64-72
Author(s):  
SM Amanullah ◽  
MA Kabir ◽  
MM Rahman ◽  
P Halder ◽  
SMJ Hossain ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Biochemical Properties ◽  
Gas Production ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Local Market ◽  
Sugar Fermentation ◽  
Agar Media

This research was conducted to study the types of lactic acid bacteria (LAB) present in selected yogurts available in the local market of Bangladesh. For this purpose, nine different yogurt samples were collected (viz. MV, Mw, Pst, Psr, Bik, Bog, WF, Kw and Nab) and cultured in the selective MRS agar media for enumerating LAB colony. Out of 9 samples, colony forming LAB were found in 6 samples and the population ranged from 1.0×104 to 9.5×105 cfu/ml. Catalase negative and Gram’s positive colonies were initially identified as LAB. Then the isolates were purified by subsequent culturing in MRS broth and MRS agar media. Biochemical properties of selected colonies were evaluated by performing gas production from glucose, growth at different temperatures (10ºC, 15ºC and 45ºC), growth at different NaCl concentrations (2, 4 and 6.5% NaCl) and sugar fermentation tests (lactose, sorbitol, salicin, trehalose, melibiose, sucrose, mannitol, melezitose, maltose, galactose, glucose, arabinose, raffinose and ribose). According to the tests stated above, a total of five different species of LAB were identified from 6 samples. The isolate Lactobacillus lactis was identified in MV, PSr and Bog yogurt, while Lactobacillus bulgaricus was found in MV and Bik yogurt. The species Leuconostoc cremoris, a avor producing bacteria, was found in six yogurt samples. On the other hand, Lactobacillus acidophilus and Lactobacillus helveticus was found only in Pst and Psr samples, respectively. Bang. J. Livs. Res. Vol. 27 (1&2), 2020: P. 64-72

scholarly journals Isolation and Characterization of Lactic Acid Bacteria Isolated from Fermented Food of North-West Himalayas

2021 ◽  
Author(s):  
Heenu Sharma ◽  
Jasveen Bajwa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Biochemical Characterization ◽  
Antagonistic Activity ◽  
Fermented Food ◽  
Fermented Foods ◽  
North West ◽  
The North ◽  
Isolation And Characterization

Lactic acid bacteria (LAB) are ubiquitous and are one of the major microbial groups involved in the fermentation of various types of food. They are the most dominant microbes present in milk or milk products and fermented foods where they play vital roles in both the manufacturing and ripening processes. Kaladhi is one of the traditional fermented products of the North-West Himalaya region. It is a hard and dry cheese. In our research, a total of 9 isolates was isolated and was evaluated on the basis of preliminary characterization viz. morphological as well as biochemical characterization and was examined for their antagonistic activity against following pathogens. On the basis of their maximum antagonistic potential against food-borne pathogenic bacteria, isolate K1 is characterized by 16S rRNA sequencing. The isolate was identified as Lactobacillus paracasei subsp. Tolerans strain NBRC 15906 K1|MN814072|.This research was aimed to study the unexplored microflora of Kaladhi and to determine its probiotic potential.

scholarly journals Lactic-Acid Bacteria Supplement Fermented Dairy Products with Human Behavior-Modifying Neuroactive Compounds

2014 ◽  
Vol 4 (3) ◽  
pp. 199-206 ◽  
Author(s):  
Alexander Oleskin ◽  
◽  
Olga Zhilenkova ◽  
Boris Shenderov ◽  
Adelaide Amerhanova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Human Behavior ◽  
Dairy Products ◽  
Neuroactive Compounds ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China

2019 ◽  
Vol 13 (02) ◽  
pp. 137-148 ◽  
Author(s):  
Chao Yang ◽  
Tao Yu
Keyword(s):  
Lactic Acid ◽  
Antimicrobial Resistance ◽  
Lactic Acid Bacteria ◽  
Resistance Genes ◽  
Dairy Products ◽  
Active Role ◽  
Fermented Food ◽  
Antimicrobial Resistance Genes ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Introduction: Lactic acid bacteria (LAB) are commonly found in foods and are also natural intestinal inhabitants in humans and most animals. However, information regarding antimicrobial resistance and the transfer of resistance genes of LAB from fermented dairy products in China is limited. Methodology: In this study, LAB isolates (n = 82) of Lactobacillus (n = 43) and Streptococcus thermophilus (n = 39) were isolated from 51 commercial fermented food samples in China. All isolates were subjected to pulsed-field gel electrophoresis (PFGE), antimicrobial susceptibility, detecting resistance genes, as well as investigating the transferability of resistance genes. Results: The 43 Lactobacillus isolates yielded 24 PFGE patterns and the 34 isolates of S. thermophilus generated 32 different PFGE patterns. Among the 43 Lactobacillus strains, the most commonly observed resistance was that to streptomycin (83.7%) and gentamycin (83.7%). Among the 39 S. thermophilus strains, the most frequently observed resistance was that to streptomycin (92.3%), gentamycin (87.2%), ciprofloxacin (79.5%), and chloramphenicol (71.8%), whereas the lowest level of resistance was that against erythromycin (7.7%). Antimicrobial resistance genes for erythromycin (emrB), gentamycin (aac(6')-aph(2")), streptomycin (ant(6)), sulfamethoxazole (sulI and sulII), tetracycline (tetM and tetS) were detected in the 18 resistance LAB strains. Conjugation experiments showed that tetM from L. delbrueckii subsp. bulgaricus R6 and tetS from L. plantarum R41 were successfully transferred to L. monocytogenes by filter mating. Conclusions: LAB strains could potentially act as reservoirs of resistance genes and play an active role in the transfer of resistance to humans via the food chain.

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