scholarly journals High Levels of Major Components and Antioxidant Activity of Fermented Tea Treated with Lactococcus lactis subsp. cremoris

2020 ◽  
pp. 52-60
Author(s):  
Kieko Saito ◽  
Yoriyuki Nakamura
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Physiological Function ◽  
Tea Leaves ◽  
High Quality ◽  
Food Material ◽  
Lactococcus Lactis Subsp ◽  
The World ◽  
Major Amino Acid

Tea is a popular drink all over the world and has been attracting attention for its beneficial health effects. We developed a fermented tea by processing it with an exopolysaccharides-producing lactic acid bacterium, Lactococcus lactis subsp. cremoris, in order to manufacture high-quality tea with a physiological function. Lactococcus lactis subsp. cremoriswas added to tea leaves (Camellia sinensis) and fermented for two weeks. To examine the progress of fermentation, we determined the change in pH as well as the contents of ascorbic acid and folic acid in the extract of leaves. Decreases in ascorbic and folic acids were identified, but pH only slightly changed during fermentation, showing a slower development of fermentation with lactic acid bacteria. Furthermore, we analyzed the extract’s components, such as catechins, amino acids, including theanine as the major amino acid, and caffeine. Although there were some fluctuations in contents, no significant change was seen over a period of two weeks. Fermentation had no effect on the degradation of these components, suggesting that they may be relatively stable. To investigate a potential physiological function, antioxidant activity was measured using 1,1-Diphenyl-2-picryl-hydrazyl, (DPPH). Consequently, the results showed that the activity of the extracts was unaffected by fermentation until the seventh day, when it began to increase. Our results suggested that the fermented tea developed in this study, which maintained its key components of catechins, theanine and caffeine, exhibit a physiological function as a processed tea and a novel food material.

The Lactic Acid Stress Response of Lactococcus lactis subsp. lactis

1996 ◽  
Vol 33 (3) ◽  
pp. 194-199 ◽  
Author(s):  
Axel Hartke ◽  
Sandrine Bouché ◽  
Jean-Christophe Giard ◽  
Abdellah Benachour ◽  
Philippe Boutibonnes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Stress Response ◽  
Lactococcus Lactis ◽  
Acid Stress ◽  
Lactococcus Lactis Subsp ◽  
Acid Stress Response

Behavior of Listeria monocytogenes in the Presence of Lactic Acid Bacteria in an Agitated Medium with Internal pH Control

1991 ◽  
Vol 54 (3) ◽  
pp. 183-188 ◽  
Author(s):  
JANE M. WENZEL ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Statistical Analysis ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Ph Control ◽  
Lactococcus Lactis Subsp ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Internal Ph

An agitated medium with internal pH control (IPCM-2) was inoculated to contain Listeria monocytogenes (strain V7, Scott A or California) at ca. 103 CFU/ml and Streptococcus cremoris (Lactococcus lactis subsp. cremoris) or Streptococcus lactis (Lactococcus lactis subsp. lactis) at 0.25 or 1.0% The inoculated medium was incubated with shaking in a waterbath at 30°C for 30 h. L. monocytogenes and lactic acid bacteria were enumerated and pH was determined at appropriate intervals. The area on a figure between curves for the control and treatment and designated as the area of inhibition (AI) was calculated and used to quantify inhibition of each strain of L. monocytogenes for a particular set of conditions in IPCM-2. Statistical analysis of AI values calculated from data obtained at 6, 24, and 30 h of incubation revealed no significant (p < 0.05) difference in inhibition among the three strains of L. monocytogenes for each type of lactic streptococcus present. Streptococcus cremoris was significantly (0.01 < p < 0.05) more inhibitory to all three strains of L. monocytogenes than was S. lactis at 24 and 30 h of incubation. IPCM-2 is considered ready for use at a pH of 5.4 or less, which was reached between 12 and 15 h of incubation in samples containing 0.25 or 1.0% S. cremoris. Populations of L. monocytogenes in such samples were ca. 104 to 106 CFU/ml regardless of strain of Listeria or percentage of S. cremoris added as inoculum. In samples initially containing 0.25 or 1.0% S. lactis, pH 5.4 was not reached until after 18–24 h of incubation. At this point all three strains of L. monocytogenes had grown to ca. 105 CFU/ml regardless of percentage of S. lactis added as inoculum. Despite the inhibition seen, substantial numbers of the pathogen were present when the medium was ready for use.

Development of human lactic acid (LAB) gastrointestinal microbiota in a Greek rural population

2008 ◽  
Vol 3 (1) ◽  
pp. 55-60 ◽  
Author(s):  
Dimitrios Vassos ◽  
Vassiliki Maipa ◽  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Eugenia Bezirtzoglou
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Age Groups ◽  
Morphological Characteristics ◽  
Lactobacillus Brevis ◽  
Growth Patterns ◽  
Gastrointestinal Microbiota ◽  
Daily Consumption ◽  
Lactococcus Lactis Subsp ◽  
Significant Difference

AbstractIn order to investigate the Lactic Acid Bacteria (LAB) of the gut, fecal samples were collected and analyzed from 120 healthy Greek volunteers ranging from age 1 to age 85, all of whom declared daily consumption of local fermented dairy products. LAB strains were isolated using selective media under aerobic or anaerobic conditions. Identification of the isolates was based on their growth patterns, morphological characteristics, and carbohydrate fermentation profiles. There was no significant difference in the abundance of Lactobacillus brevis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactobacilus paracasei and Bifidobacterium sp., in all samples. Lactobacillus fermentum, Lactobacillus plantarum, Lactococcus casei, Lactococcus pentosus, Lactococcus lactis subsp. lactis, Lactococcus delbrueckii subsp. lactis, Enterococcus casseliflavus, Enterococcus faecalis, Enterococcus faecium, Enterococcus avium and Leuconostoc sp. were also recovered, mainly from the adults and elders rather than the children’s group. Despite the above differences in LAB species observed mostly between the younger and the other two age groups, differences were also observed within all groups, indicating that healthy subjects of all ages are colonized by a diverse lactoflora in terms of total or dominant species.

Characterization of diacetin B, a bacteriocin fromLactococcus lactissubsp.lactisbv.diacetylactisUL720

1995 ◽  
Vol 41 (9) ◽  
pp. 832-841 ◽  
Author(s):  
D. Ali ◽  
C. Lacroix ◽  
R. E. Simard ◽  
D. Thuault ◽  
C. M. Bourgeois
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactococcus Lactis ◽  
High Performance ◽  
High Capacity ◽  
Raw Milk ◽  
Mass Spectrometry Analysis ◽  
Original Activity ◽  
Spectrometry Analysis ◽  
Lactococcus Lactis Subsp

Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin production by the triple layer method under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Three bacteriocinogenic strains (two Lactococcus lactis subsp. lactis bv. diacetylactis UL719 and UL720 and one Lactococcus lactis subsp. lactis UL730) were selected for their high capacity to inhibit the growth of various food pathogens, including Listeria monocytogenes, Staphylococcus aureus, and clostridial strains. The inhibitory compounds from these three strains are inactivated by selected proteases, indicating their protein nature. They retained their antibacterial activity after heat treatments of 100 °C for 60 min and 121 °C for 20 min, and in the pH range from 2 to 11. The bacteriocin diacetin B produced by strain UL720 has been purified by a pH-dependent adsorption–desorption procedure, followed by reverse-phase high performance liquid chromatography, with a yield of 1.25% of the original activity. Mass spectrometry analysis indicates that the pure peptide has a molecular mass of 4292.32 or 4490.28 Da, while amino acid sequencing allowed the identification of the primary structure of the bacteriocin composed of 37 amino acid residues. The structure of the peptide did not show similarity with other known bacteriocins from lactic acid bacteria.Key words: isolation, Lactococcus lactis subsp. lactis bv. diacetylactis, bacteriocin, diacetin B, purification.

scholarly journals Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5100
Author(s):  
Simona Cirrincione ◽  
Anna Luganini ◽  
Cristina Lamberti ◽  
Marcello Manfredi ◽  
Laura Cavallarin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Bioactive Peptides ◽  
Sequence Similarity ◽  
Lactobacillus Rhamnosus ◽  
Donkey Milk ◽  
Bacterial Fermentation ◽  
Lactococcus Lactis Subsp ◽  
Peptide Database ◽  
Peptide Mixtures

Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.

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