scholarly journals Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North‐West Iran

2020 ◽  
Vol 8 (11) ◽  
pp. 6007-6013
Author(s):  
Mehran Hajigholizadeh ◽  
Karim Mardani ◽  
Mehran Moradi ◽  
Abdollah Jamshidi
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Detection ◽  
North West ◽  
Antibacterial Performance ◽  
Traditional Cheeses

Phenotypic and phylogenetic analysis of lactic acid bacteria isolated from forage crops and grasses in the Tibetan Plateau

2012 ◽  
Vol 50 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Huili Pang ◽  
Zhongfang Tan ◽  
Guangyong Qin ◽  
Yanping Wang ◽  
Zongwei Li ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Tibetan Plateau ◽  
Lactic Acid Bacteria ◽  
The Tibetan Plateau ◽  
Forage Crops

A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit

2015 ◽  
Vol 43 ◽  
pp. 42-50 ◽  
Author(s):  
Annamaria Ricciardi ◽  
Angela Guidone ◽  
Rocco Gerardo Ianniello ◽  
Silvia Cioffi ◽  
Maria Aponte ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastrointestinal Transit ◽  
Traditional Cheeses ◽  
Culture Dependent

Isolation and characterisation of lactic acid bacteria from donkey milk

2016 ◽  
Vol 83 (3) ◽  
pp. 383-386 ◽  
Author(s):  
Maria de los Dolores Soto del Rio ◽  
Christian Andrighetto ◽  
Alessandra Dalmasso ◽  
Angiolella Lombardi ◽  
Tiziana Civera ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sequencing Analysis ◽  
Donkey Milk ◽  
Biotechnological Potential ◽  
North West ◽  
The North ◽  
Rapd Pcr ◽  
Rdna Sequencing ◽  
West Part

During the last years the interest in donkey milk has increased significantly mainly because of its compelling functional elements. Even if the composition and nutritional properties of donkey milk are known, its microbiota is less studied. This Research Communication aimed to provide a comprehensive characterisation of the lactic acid bacteria in raw donkey milk. RAPD-PCR assay combined with 16S rDNA sequencing analysis were used to describe the microbial diversity of several donkey farms in the North West part of Italy. The more frequently detected species were: Lactobacillus paracasei, Lactococcus lactis and Carnobacterium maltaromaticum. Less abundant genera were Leuconostoc, Enterococcus and Streptococcus. The yeast Kluyveromyces marxianus was also isolated. The bacterial and biotype distribution notably diverged among the farms. Several of the found species, not previously detected in donkey milk, could have an important probiotic activity and biotechnological potential. This study represents an important insight to the ample diversity of the microorganisms present in the highly selective ecosystem of raw donkey milk.

scholarly journals Evaluation of Rate of Adhesion of Lactobacillus namurensis Strain GYP-74 to Porous Fine Ceramics

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 658
Author(s):  
Yousuke Taoka ◽  
Kentaro Sakai ◽  
Hiroyuki Kinoshita ◽  
Hanako Fukuyama ◽  
Taichi Kobayashi ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Adherence Rate ◽  
Distribution Analysis ◽  
X Ray Diffraction ◽  
Mixing Rate ◽  
X Ray ◽  
Pore Sizes ◽  
Fine Ceramics

This study aimed to evaluate the ratio of adherence of lactic acid bacteria (LAB) to porous fine ceramics in order to develop a novel LAB-rich pickle container for the production of functional fermented vegetables. Some LAB were isolated from the salted rice bran used for pickling (Nukadoko in Japanese). These isolates were classified in Lactobacillus namurensis by phylogenetic analysis. Some pottery-shard (PS) samples were prepared by varying the mixing rate of polyacetal (POM) resin to clay (0–30% (v/v)) and the burning temperature (1000 °C or 1100 °C). A test of the adherence of strain GYP-74 to the PSs was performed. The results showed that the adherence rate was significantly higher in the PSs burned at 1100 °C as compared with those burned at 1000 °C. A pore distribution analysis showed that pore sizes of less than a few µm and pore sizes in the range of a few µm to a few hundred µm were mainly distributed in the PSs without and with POM, respectively. X-ray diffraction analysis showed that both PSs with and without POM contained quartz and hematite. The PSs burned at 1000 °C and 1100 °C specifically contained microcline and mullite, respectively. This study revealed the basal information regarding what makes PSs adequate for LAB adhesion.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria Isolated from Fermented Food of North-West Himalayas

2021 ◽  
Author(s):  
Heenu Sharma ◽  
Jasveen Bajwa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Biochemical Characterization ◽  
Antagonistic Activity ◽  
Fermented Food ◽  
Fermented Foods ◽  
North West ◽  
The North ◽  
Isolation And Characterization

Lactic acid bacteria (LAB) are ubiquitous and are one of the major microbial groups involved in the fermentation of various types of food. They are the most dominant microbes present in milk or milk products and fermented foods where they play vital roles in both the manufacturing and ripening processes. Kaladhi is one of the traditional fermented products of the North-West Himalaya region. It is a hard and dry cheese. In our research, a total of 9 isolates was isolated and was evaluated on the basis of preliminary characterization viz. morphological as well as biochemical characterization and was examined for their antagonistic activity against following pathogens. On the basis of their maximum antagonistic potential against food-borne pathogenic bacteria, isolate K1 is characterized by 16S rRNA sequencing. The isolate was identified as Lactobacillus paracasei subsp. Tolerans strain NBRC 15906 K1|MN814072|.This research was aimed to study the unexplored microflora of Kaladhi and to determine its probiotic potential.

Antimutagenic and Anticancer Effects of Lactic Acid Bacteria Isolated From Tarhana Through Ames Test and Phylogenetic Analysis By 16S rDNA

2014 ◽  
Vol 66 (8) ◽  
pp. 1406-1413 ◽  
Author(s):  
Maryam Abbas Ahmadi ◽  
Maryam Tajabadi Ebrahimi ◽  
Sedigheh Mehrabian ◽  
Farzaneh Tafvizi ◽  
Hoda Bahrami ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Ames Test ◽  
Anticancer Effects

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

2016 ◽  
Vol 69 (4) ◽  
pp. 507-519 ◽  
Author(s):  
Ángel Alegría ◽  
Pablo González ◽  
Susana Delgado ◽  
Ana Belén Flórez ◽  
Ana María Hernández-Barranco ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Traditional Cheeses

In silico phylogenetic analysis of lactic acid bacteria and new primer set for identification of Lactobacillus plantarum in food samples

2011 ◽  
Vol 233 (2) ◽  
pp. 233-241 ◽  
Author(s):  
Giselle Nobre Costa ◽  
Gislayne T. Vilas-Bôas ◽  
Laurival A. Vilas-Boas ◽  
Lucia H. S. Miglioranza
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
In Silico ◽  
Food Samples

scholarly journals Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 412 ◽  
Author(s):  
Vincenzina Fusco ◽  
Grazia Quero ◽  
Palmiro Poltronieri ◽  
Maria Morea ◽  
Federico Baruzzi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Pilot Scale ◽  
Antagonistic Activity ◽  
Bacterial Strains ◽  
Traditional Cheeses ◽  
Spoilage Bacteria ◽  
Probiotic Lactic Acid Bacteria

Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc genera. The dominant strains were screened for antagonistic activity against pathogenic and spoilage bacteria and exopolysaccharide production, acidification, and proteolytic activity. Since Streptococcus macedonicus was found to be the most prevalent lactic acid bacteria species present in milk and in both types of cheese, the best performing strain of this species was successfully used, alone or in combination with a selected autochthonous Lactococcus lactis strain, in pilot-scale productions of Giuncata and Caciotta Leccese cheeses, respectively. The combined inoculums of selected autochthonous strains positively influenced the sensory characteristics of both Giuncata and Caciotta cheeses. Finally, the selected autochthonous cultures were enriched with a potentially probiotic Lactobacillus rhamnosus strain and successfully used in pilot-scale productions of these traditional cheeses. To the best of our knowledge, this is the first study reporting the use of an autochthonous S. macedonicus strain as a starter for the production of cheeses with added probiotics. In addition, the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.

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