Antifungal Activity of Lactobacillus spp. from Traditional Bulgarian Dairy Products

2019 ◽  
Author(s):  
Veronica Nemska ◽  
Nelly Georgieva ◽  
Jeny Miteva-Staleva ◽  
Ekaterina Krumova ◽  
Svetla Danova
Keyword(s):  
Antifungal Activity ◽  
Dairy Products ◽  
Lactobacillus Spp

scholarly journals The Effect of Different Sugars on Water Kefir Grains

2019 ◽  
Vol 7 (sp1) ◽  
pp. 40
Author(s):  
Tuncay Çevik ◽  
Nilüfer Sena Aydoğdu ◽  
Nilgün Özdemir ◽  
Tuğba Kök Taş
Keyword(s):  
Dairy Products ◽  
Titratable Acidity ◽  
Ph Values ◽  
Fermented Product ◽  
Kefir Grains ◽  
Traditional Production ◽  
Lactobacillus Spp ◽  
Sugar Source ◽  
Water Kefir ◽  
Fermentation Substrate

Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir. The aim of this study is to determine the effects of grape molasses, honey and unrefined sugar on water kefir grains instead of sucrose. In the study, 4 groups were formed: grape molasses (10 g), honey (10 g), unrefined sugar (10 g) and refined sugar (10 g). 2 g of water kefir grain and 500 mL of drinking water were used for each group. And each group samples were fermented for 25°C 48 hours. The study continued for 5 weeks. The pH values and the titratable acidity values of water kefir samples and the weight of water kefir grains were determinated once every two day, while microbiological analyzes (Lactobacillus spp., Lactococcus spp. and yeast contents) and ethanol content of samples were determinate once every 15 days. In this study; it has been observed that the use of different sugars has no significant effect on the weights of the water kefir grains. In addition, it was determined that the Lactococcus spp. and yeast amounts in the water kefirs were higher in the samples produced by using honey and grape molasses. As a result, it was revealed that grape molasses, honey and unrefined sugar could be used as fermentation substrate in production of water kefir. At the same time, water kefir can be shown as an alternative fermented product for vegan consumers with allergies to dairy products.

Antifungal activity of non-starter lactic acid bacteria isolates from dairy products

Food Control ◽  
2010 ◽  
Vol 21 (2) ◽  
pp. 136-142 ◽  
Author(s):  
K. Voulgari ◽  
M. Hatzikamari ◽  
A. Delepoglou ◽  
P. Georgakopoulos ◽  
E. Litopoulou-Tzanetaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products

scholarly journals New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

2021 ◽  
Vol 72 (1) ◽  
pp. e400
Author(s):  
F. Panebianco ◽  
A. Caridi
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Fungal Growth ◽  
Lactobacillus Pentosus ◽  
Penicillium Crustosum ◽  
Table Olive ◽  
Aspergillus Section Nidulantes ◽  
Selection Of

The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium. The study led to the selection of 34 strains isolated from table olives or olive brines, 15 strains from dairy products, and 10 strains from sourdoughs, all able to inhibit a strain of Penicillium crustosum and/or a strain of Aspergillus section Nidulantes, prevailing in two Calabrian olive brines. Seven representative strains were identified as Lactobacillus pentosus (four strains) and Lactobacillus sanfranciscensis (three strains) and are currently under testing for their antifungal activity during table olive fermentation. This research constitutes an initial contribution to the control of fungal growth and mycotoxin accumulation during table olive fermentation. The selected strains could be used as adjunct cultures in table olive fermentation, allowing for the biological control of table olive safety.

scholarly journals Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Yeshambel Taye ◽  
Tadesse Degu ◽  
Haben Fesseha ◽  
Mesfin Mathewos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Bacterial Load ◽  
Cow Milk ◽  
Fermented Foods ◽  
Isolation And Identification ◽  
Milk Products ◽  
Selective Media ◽  
Lactobacillus Spp

Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.

Assessment of the antifungal activity of Lactobacillus and Pediococcus spp. for use as bioprotective cultures in dairy products

2017 ◽  
Vol 33 (10) ◽  
Author(s):  
Ines Lačanin ◽  
Jérôme Mounier ◽  
Audrey Pawtowski ◽  
Marta Dušková ◽  
Josef Kameník ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Dairy Products

scholarly journals Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

AMB Express ◽  
2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Inga Bazukyan ◽  
Lusine Matevosyan ◽  
Anna Toplaghaltsyan ◽  
Armen Trchounian
Keyword(s):  
Antifungal Activity ◽  
Dairy Products ◽  
Effective Strain ◽  
Probable Nature

Characterization of Certain Bacterial Strains for Potential Use as Starter or Probiotic Cultures in Dairy Products

2011 ◽  
Vol 74 (8) ◽  
pp. 1379-1386 ◽  
Author(s):  
A. MONTEAGUDO-MERA ◽  
I. CARO ◽  
L. B. RODRÍGUEZ-APARICIO ◽  
J. RÚA ◽  
M. A. FERRERO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Antimicrobial Properties ◽  
Culture Collection ◽  
Cow’S Milk ◽  
Bacterial Strains ◽  
Cow's Milk ◽  
Ewe's Milk ◽  
Lactobacillus Spp

The present work was aimed at characterizing 12 strains of lactic acid bacteria (LAB) to obtain improved potential starter or probiotic cultures that could be used for making dairy products from ewe's milk and cow's milk. Eight strains with antimicrobial properties, isolated from ewe's milk and from cheese made from ewe's and/or cow's milk, were studied. They were identified as Enterococcus faecalis (five strains), Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides, and Lactobacillus paracasei subsp. paracasei (one strain of each species). Additionally, four strains were obtained from the American Type Culture Collection: Lactobacillus casei 393 (isolated from cheese), L. lactis subsp. lactis 11454 (origin nonspecified and a producer of nisin), and two strains isolated from human feces (L. paracasei subsp. paracasei 27092 and Lactobacillus rhamnosus 53103, antibacterial agent producer). All E. faecalis strains showed at least one virulence factor (either hemolysin or gelatinase), which emphasizes the importance of these studies in this species. Both L. lactis strains and most Lactobacillus spp. were good acidifiers in ewe's milk and cow's milk at 30°C. High β-galactosidase activity, as well as aminopeptidase activities that favor the development of desirable flavors in cheese, were detected in all Lactobacillus spp. strains. Furthermore, L. rhamnosus ATCC 53103 showed α-fucosidase activity (thought to help colonization of the intestine) and lack of α-glucosidase activity (a trait considered positive for diabetic and obese humans). This last enzymatic activity was also lacking in L. lactis ATCC 11454. L. mesenteroides was the only strain D(−)-lactic acid producer. The selection of any particular strain for probiotic or dairy cultures should be performed according to the technological and/or functional abilities needed.

scholarly journals Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme

2021 ◽  
Author(s):  
Nasim Farahmand ◽  
Labia Irene Ouoba ◽  
Shahram Naghizadeh Raeesi ◽  
Jane P Sutherland ◽  
Hamid B. Ghoddusi
Keyword(s):  
Dairy Products ◽  
Colony Forming Units ◽  
Probiotic Lactobacillus ◽  
Fermented Dairy Products ◽  
Band Profile ◽  
Probiotic Lactobacilli ◽  
The Right ◽  
Fermented Dairy ◽  
Lactobacillus Spp ◽  
Selection Of

A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 106 colony forming units/g at the end of their shelf- life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes. In conclusion, it is unknown to recommend the adequate number of probiotic bacteria to be consumed to ensure the beneficial properties.

Sign in / Sign up

Export Citation Format

Share Document