Study of the biocompatibility of lactic acid bacteria and other microorganisms-antagonists isolated from natural sources

2021 ◽  
pp. 40-42
Author(s):  
Светлана Юрьевна Носкова ◽  
Мария Игоревна Зимина ◽  
Ольга Олеговна Бабич ◽  
Станислав Алексеевич Сухих ◽  
Александр Юрьевич Просеков ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mutual Influence ◽  
Growth Characteristics ◽  
Natural Sources ◽  
Urgent Task ◽  
First Time

Изучение биосовместимости молочнокислых бактерий и других микроорганизмов-антагонистов, выделенных из природных источников, является актуальной задачей. В данной работе впервые показано взаимное влияние изолятов молочно-кислых бактерий и других микроорганизмов-антагонистов при совместном культивировании. Установлено, что изолят 1 является биосовместимым с изолятами 6, 13, 19 и 20. Изолят 6 активно растет в присутствии изолятов 7, 8, 9, 10, 11, 13 и 16. Изолят 7 биосовместим с изолятами 6, 8, 9, 10, 11, 12, 13, 16, изолят 8 является биосовместимым с изолятами 6, 7, 9, 10, 11, 13 и 16. Для изолята 9 наблюдается биосовместимость с изолятами 6, 7, 8, 10, 11, 12, 13, 16, для изолята 10 - с изолятами 6, 7, 8, 9, 11, 13, 16. Изолят 11 показывает удовлетворительные ростовые характеристики при совместном культивировании с изолятами 6, 7, 8, 9, 10, 12, 13, 16. Изолят 12 биосовместим с изолятами 7, 8, 9, 10, 11, 13 и 16. Изолят 13 является биосовместимым с изолятами 6, 7, 8, 9, 10, 11, 12, 16. Изолят 16 биосовместим с изолятами 6, 7, 8, 9, 10, 11, 12, 13. Изолят 19 является биосовместимым с изолятами 1, 6, 13 и 20, изолят 20 - с изолятами 1, 6, 13 и 19. Полученные результаты позволяют сделать вывод о том, что изоляты 1, 6, 19 и 20 являются близкородственными, так же как изоляты 7, 8, 9, 10, 11, 12, 13 и 16. The study of the biocompatibility of lactic acid bacteria and other antagonist microorganisms isolated from natural sources is an urgent task. This work shows for the first time the mutual influence of isolates of lactic acid bacteria and other microorganisms-antagonists during co-cultivation. It was found that isolate 1 is biocompatible with isolates 6, 13, 19, and 20. Isolate 6 actively grows in the presence of isolates 7, 8, 9, 10, 11, 13, and 16. Isolate 7 is biocompatible with isolates 6, 8, 9, 10 , 11, 12, 13, 16, isolate 8 is biocompatible with isolates 6, 7, 9, 10, 11, 13 and 16. Isolate 9 is biocompatible with isolates 6, 7, 8, 10, 11, 12, 13, 16, for isolate 10 - with isolates 6, 7, 8, 9, 11, 13, 16. Isolate 11 shows satisfactory growth characteristics when co-cultivated with isolates 6, 7, 8, 9, 10, 12, 13, 16. Isolate 12 is biocompatible with isolates 7, 8, 9, 10, 11, 13 and 16. Isolate 13 is biocompatible with isolates 6, 7, 8, 9, 10, 11, 12, 16. Isolate 16 is biocompatible with isolates 6, 7, 8 , 9, 10, 11, 12, 13. Isolate 19 is biocompatible with isolates 1, 6, 13 and 20, isolate 20 - with isolates 1, 6, 13, and 19. The results obtained suggest that isolates 1, 6, 19 and 20 are closely related as well as isolates 7, 8, 9, 10, 11, 1 2, 13 and 16.

scholarly journals THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE

2018 ◽  
pp. 81-85
Author(s):  
N. E. Posokina ◽  
O. Yu. Lyalina ◽  
E. S. Shishlova ◽  
A. I. Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mutual Influence ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Raw Material ◽  
Model Medium ◽  
White Cabbage ◽  
First Time

Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large losses of finished products (up to 40 %). The use of starter cultures allows not only to obtain high quality products, but also to significantly reduce production losses. The aim of the research was to study the process of directed fermentation of white cabbage variety "Slava" using strains of lactic acid bacteria and their consortium, taking into account the degree of their mutual influence. The following lactobacilli were used as strains of lactic acid bacteria – Lactobacillus brevis VKM V1309, Lactobacillus plantarum VKM V-578. Experiments were carried out on model media to obtain comparative data. In the process of directional fermentation using strains of lactic acid microorganisms and their consortium for the first time studied the dynamics of changes in quality indicators. Mathematical models developed in the course of research adequately describe the degree of destruction of glucose and fructose during fermentation. The model medium was made of white cabbage (raw material) for research, for this purpose it was subjected to homogenization and sterilization in order to create optimal conditions for the development of the target microflora and to determine the degree of destruction of glucose and fructose by various strains of lactic acid microorganisms. In the process of research, we found that the use of a consortium of lactic acid bacteria (L. brevis + L. plantarum) for this culture medium is impractical, but the addition of fructose in the amount of 0,5% by weight of the model medium can significantly intensify the process of fermentation of white cabbage.

scholarly journals Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in shimesaba production

2018 ◽  
Vol 84 (5) ◽  
pp. 1007-1007
Author(s):  
YUJI HAMAYA ◽  
AYUMI FURUTANI ◽  
YOUHEI FUKUI ◽  
YUTAKA YANO ◽  
TOSHIHIKO TAKEWA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Characteristics

Тhe study of lactic acid bacteria isolated from natural sources

2018 ◽  
pp. 36-37
Author(s):  
T.N. Orlova ◽  
◽  
R.V. Dorofeev ◽  
G.S. Meshcheryakova ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Natural Sources

scholarly journals Retraction: Growth characteristics of histamine-producing lactic acid bacteria isolated from marinade broth in shimesaba production

2014 ◽  
Vol 80 (6) ◽  
pp. 956-964 ◽  
Author(s):  
YUJI HAMAYA ◽  
AYUMI FURUTANI ◽  
YOUHEI FUKUI ◽  
YUTAKA YANO ◽  
TOSHIHIKO TAKEWA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Characteristics

scholarly journals Study of the Antimicrobial Potential of Bacteria found in Natural Resources

2021 ◽  
Author(s):  
Svetlana Noskova ◽  
Svetlana Ivanova ◽  
Alexander Prosekov ◽  
Lyubov Dyshlyuk ◽  
Elena Ulrikh ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Natural Resources ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Natural Sources ◽  
E Coli ◽  
Antagonistic Microorganisms ◽  
Its Nrdna

Bacteriocins are of great interest as potential antimicrobial agents against various types of bacteria, fungi, and viruses. Isolates of microorganisms derived from natural sources were used in the current study, including lactic acid bacteria and other antagonistic microorganisms. The species of the microorganisms were determined using 16S rDNA and ITS nrDNA analyses. E. coli, S. enterica, S. aureus, P. aeruginosa, B. mycoides, A. faecalis, P. vulgaris, S. flexneri , L. monocytogenes, C. albicans, A. flavus, and P. citrinum were used as pathogenic and opportunistic strains. It was found that 11 strains of antagonistic microorganisms have significant antimicrobial activity against all pathogenic and opportunistic microorganisms. The antimicrobial properties of these microorganisms are currently under study.

scholarly journals Enriching the nutritive value of Marigold (Tagetes erecta L) crop residues as a ruminant​ feed by lactic acid​ during ensilage

2021 ◽  
Author(s):  
Zhijiang Hou ◽  
Jianyong Liu ◽  
Ming Cai ◽  
Yanpei Liu ◽  
Lan Mu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Crop Residues ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Tagetes Erecta ◽  
Tagetes Erecta L ◽  
First Time ◽  
Shed Light

Abstract Background: Marigold (Tagetes erecta L) accounts for over half of the world's loose flower production, and marigold crop residue (MCR) are abundantly available and should be used as a forage. In this study, MCR from the last commercial flower pickings was ensilaged with lactic acid bacteria (LAB) and the shift in their volatile organic compounds (VOCs) profiles was monitored. Samples were collected at 6 different times during ensilage (3, 6, 9, 12, 15, 30 days) to determine and quantify the VOCs changes using a solid-phase microextraction (SPME) technique and gas chromatography – mass spectrometry (GC-MS). Results: After 30 days, the caryophyllene and piperitone, which account for 14.7% and 12.1% of total VOCs, decreased by 32.9% and 9.6% respectively, alcohols increased from 2.8% to 8.1%, and the acetic acid content increased by 560%. Conclusion: We have confirmed LAB can degrade the content of terpenes and enhance the content of alcohols and acids in MCR, which was for the first time on terpene degradation in fodder by ensilage. These results have shed light on our understanding of how to improve fodder odor and to enhance terpene degradation by lactic acid bacteria fermentation.

scholarly journals Lactic Acid Bacteria Cause a Leaf Blight and Bulb Decay of Onion (Allium cepa)

Plant Disease ◽  
2017 ◽  
Vol 101 (1) ◽  
pp. 29-33 ◽  
Author(s):  
Jean M. Bonasera ◽  
Jo Ann E. Asselin ◽  
Steven V. Beer
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Allium Cepa ◽  
Growth Characteristics ◽  
Pathogenic Potential ◽  
Gram Positive Bacteria

Several members of the lactic acid bacteria group were isolated from diseased onion plants and bulbs. Based on growth characteristics and sequence analysis of 16S rRNA and rpoA genes, the strains were identified as Lactococcus lactis, Lactobacillus plantarum, and three species of Leuconostoc, i.e., citreum, mesenteroides, and pseudomesenteroides. Pathogenic potential to onion leaves and mature onion bulbs was assessed. L. plantarum and all three Leuconostoc species caused symptoms in both leaves and bulbs. L. lactis caused scale discoloration in bulbs but failed to cause lesions on leaves. Leuconostoc citreum caused bulb decay in 7 days at 18°C as well as 37°C. This is the first report of a group of gram-positive bacteria able to cause disease in onion leaves.

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