scholarly journals Comparative study of strains of lactic acid bacteria contained in"Lactos" with imported probiotics

2021 ◽  
Vol 32 (1) ◽  
pp. 12-20
Author(s):  
Demberel Shirchin ◽  
Ulzii-Uchral Davaasuren ◽  
Tsogtbaatar Lkhagvajav ◽  
Bulgan Boldbaatar
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Properties ◽  
Selective Medium ◽  
Lactobacillus Helveticus ◽  
Nutrient Media ◽  
Local Strains ◽  
Cultural Properties ◽  
Mrs Medium

We studied some biological properties of the local strains Lactobacillus helveticus LBMA44c and Lactobacillus delbruesckii subsp.bulgaricus LBMA65b contained in the domestic probiotic LACTOSA in compared to imported probiotics Lactobacillus, Linex-malysh and Acidophilus Probiotic Blend.  The strains cultivated in liquid and solid selective MRS medium, obtained as a result of subsequent dilutions of a sample of the probiotics under study, perfectly demonstrated the general features of the morphological and cultural properties of lactic acid bacteria. The authors found that the indicators CFU/g of  LACTOS (1.9-2.0x108 CFU/g) is not less than that of imported ones, in terms of the oxidation of nutrient media, it is the same as that of Acidophilus Probiotic Blend-and slightly lower than that of Linex and Lacto-Fit. Strains of lactic acid bacteria in all studied probiotics are well cultivated at 37, 45, 60 degrees (0C) and on a selective medium with an addition at the rate of 2, 4, 6 percent of natural bile and grows poorly on a medium with the addition of 4 and 6 percent NaCl. We also noted that the local strains in our LACTOS probiotic were relatively more resistant to antibiotics than imported ones, according to antibiotic resistance estimates. Thus, the local strains of lactic acid bacteria contained in the domestic probiotic under the LACTOS trademark do not differ from the imported ones. “Лактос” пробиотикт агуулагдах сүүн хүчлийн бактерийн шинж чанарыг импортынхтой харьцуулсан судалгаа “Лактос” пробиотикт агуулагдах сүүн хүчлийн бактерийн Lаctobacillus helveticus LBMA44c болон Lаctobacillus delbruesckii subsp.bulgaricus LВMА65b нутгийн омгийн эмнэлэг-биологийн чадавхын зарим үзүүлэлтийг импортын Lасто-Fit, Линекс Малыш №20, Acidophilus Probiotic Blend-ийнхтэй харьцуулан судлав. Судалгаанд хамрагдсан пробиотикуудын дээжний шингэлэлтээс MRS -ийн хатуу, шингэн сонгомол орчинд ургуулахад тэдгээр нь сүүн хүчлийн бактерийн өсгөвөржилт, хэлбэр зүйн нийтлэг шинж байдлыг үзүүлжээ. Пробиотикт агуулагдах амилах чадвартай бактерийн эсийн тоогоор Лактосынх (1,9-2,0х108КҮН/г) импортынхоос дутахгүй, харин орчныг хүчилсэг болгох идэвхээрээ Линекс Малыш, Lасtо-Fit-ээс бага зэрэг доогуур Acidophilus Probiotic Blend -тэй ойролцоо байна. Тэдгээр нь Цельсийн 37, 45, 60 хэмийн дулаанд болон 2, 4, 6 хувиар цөс нэмсэн тэжээлт орчинд сайн өсгөвөржих боловч цэвэр NaCl-ийн нэмэлт 4-6 хувь хүрэхэд пробиотикийн агууламж дахь сүүн хүчлийн бактерийн ургалтын эрчим дундаас доош гэсэн үнэлэмж рүү шилжсэн юм. Лактост агуулагдах сүү хүчлийн бактерийн омгууд нь судалгаанд ашигласан 5 төрлийн антибиотик тэсвэрлэх чадавхын дундаж үзүүлэлтээр импортын пробиотикийнхтой ойролцоо ажээ.  Түлхүүр үг: пробиотик, сүүн хүчлийн бактери, тэсвэрт чанар, өсгөвөржилт

Antibiotic Resistance of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Naturally Fermented Chinese Cured Beef

2018 ◽  
Vol 81 (12) ◽  
pp. 2054-2063 ◽  
Author(s):  
JING WANG ◽  
MINGYUE LI ◽  
JING WANG ◽  
MIAOMIAO LIU ◽  
KUN YANG ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Selective Medium ◽  
Dilution Method ◽  
Agar Dilution Method ◽  
Rrna Gene ◽  
M Gene ◽  
Coagulase Negative Staphylococci

ABSTRACT This study provided phenotypic and molecular analysis of the antibiotic resistance within coagulase-negative staphylococci and lactic acid bacteria isolated from naturally fermented Chinese cured beef. A total of 49 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (37), Lactobacillus plantarum (6), Weissella confusa (4), Lactobacillus sakei (1), and Weissella cibaria (1). All strains were typed by random amplified polymorphic DNA fingerprinting, and their antibiotic resistances profiles to 15 antibiotics were determined as the MIC by using the agar dilution method. All the tested strains were sensitive to ampicillin, and most of them were also sensitive to penicillin, gentamycin, neomycin, norfloxacin, and ciprofloxacin with low MICs. High resistance to streptomycin, vancomycin, erythromycin, roxithromycin, lincomycin, and kanamycin was widely observed, while the resistant levels to tetracycline, oxytetracycline, and chloramphenicol varied. The presence of corresponding resistance genes in resistant isolates was investigated by PCR, with the following genes detected: tet(M) gene in 9 S. carnosus strains and 1 W. confusa strain; erm(F) gene in 10 S. carnosus strains; ere(A) gene in 6 S. carnosus strains; ere(A) gene in 4 S. carnosus strains and 1 L. plantarum strain; and str(A) gene and str(B) gene in 3 S. carnosus strains. The results indicated that multiple antibiotic resistances were common in coagulase-negative staphylococci and lactic acid bacteria strains isolated from naturally fermented Chinese cured beef. Safety analysis and risk assessment should be performed for application in meat products.

scholarly journals ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERY LEAVEN «VIVO PROBIOYOGURT»

2021 ◽  
Vol 14 (5) ◽  
pp. 63-73
Author(s):  
I. M. Korniienko ◽  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibiotic Therapy ◽  
Intestinal Microflora ◽  
Fermented Milk ◽  
Natural Resistance ◽  
Milk Product ◽  
Nutrient Media ◽  
Fermented Milk Product

Lactic acid bacteria play a key role in human microecology and biotechnology – form organoleptic characteristics of products, increase the nutritional, including biological value of functional foods. Natural resistance to antibiotics is one of the important factors that determine the probiotic properties of lacto- and bifidobacteria. Aim. Study of the antibiotic resistance of functionally active probiotic cultures of "VIVO probioyogurt" leaven to determine the possibility of using a fermented milk product, which is prepared on its basis, during antibiotic therapy to maintain and restore normal intestinal microflora. Methods. Pure cultures of lactic acid bacteria (LAB) were selected for the study: (Lactobacillus delbrueckii ssp., L. acidophilus, L.casei, L. rhamnosus, L.paracasei, Streptococcus thermophilus, Bifidobacterium lactis (2 strains), B. infantis), which are part of leaven "VIVO probioyogurt" the quality of which is confirmed by certificates of the International Organization for Standardization ISO 9001: 2008, as well as ISO 22000: 2005. The method of the experiment consisted of the following stages: preparation of nutrient media ("Lactobacagar", "Bifidoagar", glucose-peptone medium), working solutions of antibiotics; working suspension of LAB; suspensions of cultures (lacto- and bifidobacteria), cultivation LAB on elective nutrient media with the addition of antibiotics and evaluation of research results. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Results. The use of this technique enabled to establish the minimum inhibitory concentration (MIC) of antibiotics of different groups relative to the LAB. The results of the research were processed using a licensed computer program Microsoft Excel. Conclusions. Evaluation of the results of studies to determine the MIC of antibiotics – benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin in relation to IBD; fermented milk product, which was prepared on the basis of this starter culture, it was advisable to use during antibiotic therapy to restore and maintain normal intestinal microflora.

scholarly journals INFLUENCE OF FUNCTIONAL COMPONENTS ON THE TITER OF LACTIC ACID BACTERIA OF YEAST "VIVO"

2021 ◽  
Vol 2 (39) ◽  
pp. 98-114
Author(s):  
I. Kornіienko ◽  
V. Guliaiev ◽  
A. Anatskyi ◽  
Y. Chernenko ◽  
О. Monchenko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Titer ◽  
Fermented Milk ◽  
Milk Thistle ◽  
Nutrient Media ◽  
Functional Components

The use of yeasts with a high titer of probiotic cultures of lactic acid bacteria (LAB) and plant components, ascorbic acid in the technology of obtaining functional products - can improve the quality of finished products, nutritional and biological value. The aim of the study was to study the effect of functional components and antibiotics of different groups in the elective nutrient media "Lactobacagar" and "Bifidoagar" on the LAB  titer and their viability. The task of the work is to determine the feasibility of using extracts of milk thistle, rye seeds, flax and ascorbic acid in nutrient media for the viability of LAB yeast "VIVO" with the addition of antibiotics of different groups and concentrations. The effect of the most commonly used antibiotics was studied: benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin on the titer of lactic acid concentrations, which correspond to IV bacteria; 50; 25; 12.5; 6.25; 3.13; 1.56; 0.78. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. The effectiveness of the use of extracts of milk thistle, flax and red seed, as well as ascorbic acid in the practice of nutrient enrichment has been proven. The introduction of these components into the composition of nutrient media with antibiotics led to an increase in the number of viable LAB cells by 5—9 %. It is recommended to enrich fermented milk products and bakery products with functional components — seeds or meal of red flax, flax and thistle to increase the nutritional value and increase the titer of fermentation microflora.

BIOTECHNOLOGICAL PROPERTIES OF STARTER CULTURE ON BASED A CONSORTIUM OF INDUSTRIAL STRAINS OF LACTIC ACID BACTERIA

2020 ◽  
Author(s):  
Г.С. ВОЛКОВА ◽  
Е.М. СЕРБА
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Growth Dynamics ◽  
Food Products ◽  
Biological Properties ◽  
Lactobacillus Helveticus ◽  
Probiotic Properties ◽  
Industrial Strains

Создание ферментированных продуктов функционального питания возможно только после детального изучения биологических свойств штаммов и смешанных на их основе культур. Цель настоящего исследования – изучение биологических свойств закваски, включающей лиофилизированную биомассу промышленных штаммов молочнокислых бактерий (МКБ) Lactobacillus rhamnosus L-2 и Lactobacillus helveticus 1147. Первичную идентификацию МКБ проводили в рамках API-web системы. Для оценки биосовместимости МКБ использовали капельную методику. Антимикробную активность исследовали по методу лунок. При исследовании динамики роста штаммов МКБ установлено, что лаг-фазы культур Lactobacillus rhamnosus L-2 и Lactobacillus helveticus 1147 практически совпадают и начинаются через 4–4,5 ч. Указанные штаммы имеют сходные оптимумы рН и температуры культивирования, общие источники углеводного и белкового питания, устойчивы к действию собственных бактериоцинов и бактериоцинов друг друга. Это позволяет использовать в составе закваски оба штамма. Консорциум составляли объединенные для совместного культивирования 6-часовые культуры в соотношении 1 : 1. Результаты исследований динамики роста смешанной культуры подтвердили повышение скорости роста и увеличение количества образуемой биомассы консорциума по отношению к монокультуре. Доказано, что нахождение микроорганизмов в составе консорциума повышает их биотехнологические свойства, антибиотическую активность и резистентность к антибиотикам. Результаты исследований свидетельствуют о перспективности использования молочнокислой закваски, включающей штаммы Lactobacillus rhamnosus L-2 и Lactobacillus helveticus 1147, в качестве компонента пищевых продуктов с пробиотическими свойствами. The creation of fermented functional food products is possible only after a detailed study of the biological properties of strains and their consortiums. The aim of the study was to study the biological properties of the starter culture, including the lyophilized biomass of industrial strains of lactic acid bacteria (LAB) Lactobacillus rhamnosus L-2 and Lactobacillus helveticus 1147. The primary identification of LAB was carried out as part of the API-web system. To assess the biocompatibility of LAB, a drip technique was used. Antimicrobial activity was studied by the method of holes. It was found when studying the growth dynamics of LAB strains that the lag phases of Lactobacillus rhamnosus L-2 and Lactobacillus helveticus 1147 cultures practically coincide and begin after 4–4,5 hours. These strains have similar optimal pH and culture temperatures, common sources of carbohydrate and protein nutrition, and are resistant to the action of their own bacteriocins and each other's bacteriocins. This allows you to use both strains as part of the starter culture. The consortium consisted of 6-hour crops combined for joint cultivation in a ratio of 1 : 1. The results of research on the growth dynamics of a mixed crop confirmed an increase in the growth rate and an increase in the amount of biomass produced by the consortium in relation to the monoculture. It is proved that the presence of microorganisms in the consortium increases their biotechnological properties, antibiotic activity and resistance to antibiotics. The results of the studies show the promise of using lactic acid starter culture, including strains of Lactobacillus rhamnosus L-2 and Lactobacillus helveticus 1147, as a component of food products with probiotic properties.

scholarly journals Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts

2012 ◽  
Vol 95 (9) ◽  
pp. 4775-4783 ◽  
Author(s):  
N. Zhou ◽  
J.X. Zhang ◽  
M.T. Fan ◽  
J. Wang ◽  
G. Guo ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria

scholarly journals Research note : Unsuitability of the MRS medium for the screening of hydrogen peroxide‐producing lactic acid bacteria

1997 ◽  
Vol 25 (1) ◽  
pp. 73-74 ◽  
Author(s):  
J. M. Rodríguez ◽  
M. I. Martínez ◽  
A. M. Suárez ◽  
J. M. Martínez ◽  
P. E. Hernández
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Note ◽  
Mrs Medium

scholarly journals Antimicrobial Susceptibility of Lactic Acid Bacteria Strains of Potential Use as Feed Additives - The Basic Safety and Usefulness Criterion

2021 ◽  
Vol 8 ◽  
Author(s):  
Ilona Stefańska ◽  
Ewelina Kwiecień ◽  
Katarzyna Jóźwiak-Piasecka ◽  
Monika Garbowska ◽  
Marian Binek ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistance Genes ◽  
Pathogenic Bacteria ◽  
Feed Additives ◽  
Health Concern ◽  
Resistant Bacteria ◽  
Safety Criterion ◽  
Phenotypic Resistance

The spread of resistance to antibiotics is a major health concern worldwide due to the increasing rate of isolation of multidrug resistant pathogens hampering the treatment of infections. The food chain has been recognized as one of the key routes of antibiotic resistant bacteria transmission between animals and humans. Considering that lactic acid bacteria (LAB) could act as a reservoir of transferable antibiotic resistance genes, LAB strains intended to be used as feed additives should be monitored for their safety. Sixty-five LAB strains which might be potentially used as probiotic feed additives or silage inoculants, were assessed for susceptibility to eight clinically relevant antimicrobials by a minimum inhibitory concentration determination. Among antimicrobial resistant strains, a prevalence of selected genes associated with the acquired resistance was investigated. Nineteen LAB strains displayed phenotypic resistance to one antibiotic, and 15 strains were resistant to more than one of the tested antibiotics. The resistance to aminoglycosides and tetracyclines were the most prevalent and were found in 37 and 26% of the studied strains, respectively. Phenotypic resistance to other antimicrobials was found in single strains. Determinants related to resistance phenotypes were detected in 15 strains as follows, the aph(3″)-IIIa gene in 9 strains, the lnu(A) gene in three strains, the str(A)-str(B), erm(B), msr(C), and tet(M) genes in two strains and the tet(K) gene in one strain. The nucleotide sequences of the detected genes revealed homology to the sequences of the transmissible resistance genes found in lactic acid bacteria as well as pathogenic bacteria. Our study highlights that LAB may be a reservoir of antimicrobial resistance determinants, thus, the first and key step in considering the usefulness of LAB strains as feed additives should be an assessment of their antibiotic resistance. This safety criterion should always precede more complex studies, such as an assessment of adaptability of a strain or its beneficial effect on a host. These results would help in the selection of the best LAB strains for use as feed additives. Importantly, presented data can be useful for revising the current microbiological cut-off values within the genus Lactobacillus and Pediococcus.

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