Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

2013 ◽  
Vol 34 (2) ◽  
pp. 277-283 ◽  
Author(s):  
Fortune Akabanda ◽  
James Owusu-Kwarteng ◽  
Kwaku Tano-Debrah ◽  
Richard L.K. Glover ◽  
Dennis S. Nielsen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Characterization ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

scholarly journals Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili

2008 ◽  
Vol 105 (6) ◽  
pp. 1929-1938 ◽  
Author(s):  
M. Kahala ◽  
M. Mäki ◽  
A. Lehtovaara ◽  
J.-M. Tapanainen ◽  
R. Katiska ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

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 A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 320
Author(s):  
Boris Le Nevé ◽  
Adrian Martinez-De la Torre ◽  
Julien Tap ◽  
Muriel Derrien ◽  
Aurélie Cotillard ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Healthy Subjects ◽  
Well Being ◽  
Fermented Milk ◽  
Healthy Plant ◽  
Milk Product ◽  
Open Design ◽  
Gas Volume ◽  
Fermented Milk Product

Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; p ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; p < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; p < 0.05). FMP consumption reduced flatulence sensation (by −1.7 [−1.9; −1.6]; p < 0.0001), reduced the number of daily evacuations (by −5.8 [−6.5; −5.1]; p < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; p < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively).

scholarly journals Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

2019 ◽  
pp. 1-10
Author(s):  
S. Aforijiku ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Milk Product ◽  
Pediococcus Acidilactici ◽  
Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

scholarly journals Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria

2014 ◽  
Author(s):  
Jonathan Laiño ◽  
Marianela Juarez del Valle ◽  
Graciela Savoy de Giori ◽  
Jean Guy LeBlanc
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

scholarly journals Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

2017 ◽  
Vol 100 (6) ◽  
pp. 4258-4268 ◽  
Author(s):  
Y. Ortiz-Rivera ◽  
R. Sánchez-Vega ◽  
N. Gutiérrez-Méndez ◽  
J. León-Félix ◽  
C. Acosta-Muñiz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Spoilage Microorganisms ◽  
Fermented Milk Product

scholarly journals Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban"

2021 ◽  
Author(s):  
Mohamed Nahaisi ◽  
Nadia Almaroum ◽  
Mohamed A Ziyaina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Klebsiella Oxytoca ◽  
Starter Culture ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Coliform Bacteria ◽  
Milk Product ◽  
Isolation And Characterization ◽  
Fermented Milk Product

Fermented milk product "Laban" in Libya is one of the most a traditional fermented milk product consumed a refreshing drink, particularly in the warm season The average values of the physicochemical including titratable acidity, pH, total solids, and fat were 0.73%, 4.16, 8.12%, and 1.54% respectively. Coliform, yeast and mold counts were 21&times;10⁴, 39&times;10⁴, and 41 &times;10&sup3; cfu/ ml., respectively. Most strains of coliform bacteria were Serratia odorifera, Escherichia coli 1, E. coli 2. and Klebsiella oxytoca. The average Lactococcus, Streptococcus, Mesophilic Lactobacillus / Leuconostoc and Thermophilic Lactobacillus counts were 99 &times;10⁷, 96 &times;10⁷, 93 &times;10⁷ and 15 &times;10⁷ cfu / ml. respectively. A total of 142 lactic acid bacteria (LAB) isolates were identified to the genus level as Lactobacillus (48.59%), Lactococcus (43.66%), Streptococcus (4.93%) and Leuconostoc (2.82%). Sugar fermentation tests revealed the most frequent Lactobacillus species found to be Lactobacillus delbrueckii ssp. lactis (62.32%), followed by Lactobacillus plantarum (31.88%). Furthermore, other selected LAB isolates were identified by API 50 CH test as Lactococcus lactis ssp. lactics, Lactobacillus pentosus, Lactobacillus brevis, and Leuconostoc mesenteroides ssp. cremoris. Thus, our research documented the lactic acid bacteria strains and will provides fundamental basic and useful information for further studies of strain selection starter culture, with regard to the industrial production of fermented dairy milk products.

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