Cell surface physico-chemical properties of functional lactic acid bacterial strains

2014 ◽  
Vol 6 (1) ◽  
pp. 100
Author(s):  
Karthikadevi Mayilsamy ◽  
Vijila Kenas
Keyword(s):  
Lactic Acid ◽  
Cell Surface ◽  
Chemical Properties ◽  
Bacterial Strains ◽  
Physico Chemical

Effects of non-ionic surfactants on the uptake and hydrolysis of fluoresceindiacetate by alkane-oxidizing bacteria

2000 ◽  
Vol 46 (4) ◽  
pp. 387-390 ◽  
Author(s):  
Per Bruheim ◽  
Kjell Eimhjellen
Keyword(s):  
Cell Surface ◽  
Uptake Rate ◽  
Biological Effects ◽  
Quantitative Difference ◽  
Chemical Properties ◽  
Ionic Surfactants ◽  
Physico Chemical ◽  
Hydrolysis Of

Biological effects of non-ionic surfactants on alkane-oxidizing bacteria were studied by assessing their influence on the uptake of prefluorochrome fluoresceindiacetate (FDA) and its intracellular hydrolysis to fluorescein. Both decreasing and increasing rates of hydrolysis as a consequence of the presence of surfactants were observed. The surfactants influenced the uptake of FDA, but not its intracellular hydrolysis. The effects of the surfactants on the uptake rate depended strongly on the structure and physico-chemical properties of the surfactants. There was no qualitative or significant quantitative difference in surfactant susceptibility between induced (alkane grown) and non-induced bacteria (acetate grown), even though the induced cells possess greater cell surface hydrophobicity.Key words: fluoresceindiacetate, bacteria, surfactants, alkane.

scholarly journals Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

2021 ◽  
Vol 11 (17) ◽  
pp. 7864
Author(s):  
Emilia Janiszewska-Turak ◽  
Weronika Kołakowska ◽  
Katarzyna Pobiega ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Chemical Properties ◽  
Starter Cultures ◽  
Physico Chemical ◽  
Natural Colorants ◽  
Fermented Vegetables ◽  
Physical And Chemical ◽  
Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

scholarly journals SYNTHESIS, CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF CUO NANOPARTICLES

2019 ◽  
pp. 17-20 ◽  
Author(s):  
PARDEEP KUMAR ◽  
AJINKYA GIRISH NENE ◽  
SANDEEP PUNIA ◽  
MANOJ KUMAR ◽  
ZAHOOR ABBAS ◽  
...  
Keyword(s):  
High Surface ◽  
High Surface Area ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Bacterial Strains ◽  
Cuo Nps ◽  
Bacterial Infectious Disease ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Near Future

Objective: The present study was done to see the effect of biologically synthesized CuO-NPs (Copperoxide nanoparticles) on the growth of bacterial strains. Methods: Physico-chemical characterization of CuO-NPs was done by UV-Vis-spectrophotometer, XRD, FE-SEM, and EDS. The disc plate diffusion assay was used to evaluate the anti-bacterial effect of CuNPs. Results: This study has shown a promising anti-bacterial activity of biosynthesized CuO-NPs at different concentrations ranging from 10 to 100 µg/ml against Escherichia coli and Staphylococcus aureus bacteria. Conclusion: Nanoparticles (NPs) are small size particles between range 1 to 100 nm which expand their physical and chemical properties due to high surface area. The present study reveals that there may be possible utilization of biosynthesized CuO NPs for the treatment of bacterial infectious disease in near future.

scholarly journals D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 256 ◽  
Author(s):  
Torrico ◽  
Tam ◽  
Fuentes ◽  
Viejo ◽  
Dunshea
Keyword(s):  
Lactic Acid ◽  
Chemical Properties ◽  
Purchase Intent ◽  
Sensory Acceptability ◽  
Marginal Effects ◽  
Physico Chemical ◽  
Red Color ◽  
Water Holding ◽  
Positive Effect ◽  
Quality And Shelf Life

Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.

scholarly journals Chemical Proprieties of Biopolymers (Chitin/Chitosan) and Their Synergic Effects with Endophytic Bacillus Species: Unlimited Applications in Agriculture

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1117
Author(s):  
Rkhaila Amine ◽  
Chtouki Tarek ◽  
Erguig Hassane ◽  
El Haloui Noureddine ◽  
Ounine Khadija
Keyword(s):  
Chemical Properties ◽  
Bacillus Species ◽  
Agricultural Field ◽  
Bacterial Strains ◽  
Genus Bacillus ◽  
The Past ◽  
Physico Chemical ◽  
Potential Applications ◽  
Synthetic Pesticides ◽  
Chitin And Chitosan

Over the past decade, reckless usage of synthetic pesticides and fertilizers in agriculture has made the environment and human health progressively vulnerable. This setting leads to the pursuit of other environmentally friendly interventions. Amongst the suggested solutions, the use of chitin and chitosan came about, whether alone or in combination with endophytic bacterial strains. In the framework of this research, we reported an assortment of studies on the physico-chemical properties and potential applications in the agricultural field of two biopolymers extracted from shrimp shells (chitin and chitosan), in addition to their uses as biofertilizers and biostimulators in combination with bacterial strains of the genus Bacillus sp. (having biochemical and enzymatic properties).

scholarly journals Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Food Research ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 312-319
Author(s):  
M.A.S. Esteban ◽  
L.E. Mopera ◽  
M.C.R. Oliveros ◽  
E.I. Dizon
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Production And Consumption ◽  
Organic Acid Profile ◽  
Acid Producing Bacteria

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

scholarly journals Stability of lactic acid bacteria and physico-chemical properties of pasteurized cow’s and goat’s milk

2019 ◽  
Vol 15 (2-1) ◽  
pp. 341-345
Author(s):  
Nurfarhana Syed Malik ◽  
Mohd Nizam Lani ◽  
Fauziah Tufail Ahmad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Raw Milk ◽  
Viable Count ◽  
Plate Count ◽  
Goat’S Milk ◽  
Physico Chemical ◽  
Goat's Milk ◽  
The Stability

This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria and its enzyme, and also its relation with physico-chemical properties in raw and pasteurized cow’s and goat’s milk. Most of the physico-chemical properties (pH, protein, ash and fat) were highest in pasteurized goat’s milk. The total viable count for plate count of the bacterial concentration was higher in both pasteurized cow’s and goat’s milk which were 2.48 log CFU/ml. This was followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). There was no yeast and mould detected in both raw and pasteurized cow’s and goat’s milk, respectively. Lactic acid bacteria (LAB) was found significantly higher in raw milk compared to pasteurized milk and higher macronutrients (proximate composition) could be considered as one of the factors for the survival of LAB. Interestingly, based on API ZYM assay kit result, there were nine different enzymes were detected in all samples which were leucine arylamidase, valine arylamidase, cystine arylamidase, trypsin, α-chymotrypsin, naphthol-AS-BI-phosphohydrolase, α-glucosidase, β-glucosidase and acid phosphatise. This result revealed that different types of lactic acid bacteria were detected in treated and non-treated milk samples produced by different animals. 

scholarly journals Potential use of bacteriocin producing lactic acid bacterial strain isolated from milk products and its application as the fish feed

2016 ◽  
Vol 4 (2) ◽  
pp. 61
Author(s):  
Sumita Devi Khumbongmayum ◽  
Veenagayathri Krishnaswamy
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Strain ◽  
Chemical Properties ◽  
Antagonistic Activity ◽  
Fish Feed ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Milk Products ◽  
Food Borne

Bacteriocins are gene-encoded inhibitory proteins and those produced by Gram-positive Lactic acid bacteria. Some bacteriocins even display antagonistic activity towards Gram-positive food borne pathogens and spoilage organisms. This present study involves isolation of Bacteriocin-producing lactic acid bacteria from a variety of milk and milk products. The physico-chemical properties of the isolated bacteriocin producing bacterial strains were screened. The isolated bacteriocin bacterial strains were biochemically characterized and identified. Further, the isolated effective bacterial strain was used as a fish feed and its effect on their growth was evaluated. The evaluated data continue to demonstrate that the bacteriocin producing bacterial strains will have greater potential in the food products industry.

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