scholarly journals The esterolytic and lipolytic activities of the Lactobacilli. II. Detection of the esterase system of Lactobacillus helveticus, Lactobacillus bulgaricus. Lactobacillus lactis and Lactobacillus acidophilus

1986 ◽  
Vol 66 (4) ◽  
pp. 431-443 ◽  
Author(s):  
M. EL SODA ◽  
Howaida ABD EL WAHAB ◽  
Nihal EZZAT ◽  
M. J. DESMAZEAUD ◽  
A. ISMAIL
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Lactobacillus Lactis

Ultrastructures of Bacteriophages Active Against Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus helveticus1

1982 ◽  
Vol 45 (2) ◽  
pp. 119-124 ◽  
Author(s):  
G. W. REINBOLD ◽  
M. S. REDDY ◽  
E. G. HAMMOND
Keyword(s):  
Streptococcus Thermophilus ◽  
Uranyl Acetate ◽  
Tungstic Acid ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Tail Sheath ◽  
Long Tails ◽  
Contractile Tail ◽  
Lactobacillus Lactis ◽  
Phospho Tungstic Acid

Several strains of phages active against Streptococcus thermophilus and species of Lactobacillus were examined with an electron microscope after negative staining with phospho-tungstic acid or uranyl acetate. S. thermophilus bacteriophage exhibited exceptionally long tails (polytails). The width and structure of the polytail was the same as a normal phage tail, 10 nm, but was 2 to 4 times longer, 480–960 nm. Preparations revealed extensive adsorption of S. thermophilus bacteriophage to broken bacterial cell walls. One strain of S. thermophilus phage had a spherical structure at the posterior end of its tail. The bacteriophages of Lactobacillus bulgaricus and Lactobacillus helveticus had a distinct contractile tail sheath, whereas Lactobacillus lactis phage did not.

Use of probiotics to reduce faecal shedding of Shiga toxin-producing Escherichia coli in sheep

2015 ◽  
Vol 6 (1) ◽  
pp. 53-60 ◽  
Author(s):  
E.E.C. Rigobelo ◽  
N. Karapetkov ◽  
S.A. Maestá ◽  
F.A. Ávila ◽  
D. McIntosh
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Post Inoculation ◽  
Faecal Samples ◽  
Enteric Infections ◽  
Lactobacillus Lactis

Shiga toxin-producing Escherichia coli (STEC) are zoonotic, foodborne pathogens of humans. Ruminants, including sheep, are the primary reservoirs of STEC and there is a need to develop intervention strategies to reduce the entry of STEC into the food chain. The initiation of the majority of bacterial, enteric infections involves colonisation of the gut mucosal surface by the pathogen. However, probiotic bacteria can serve to decrease the severity of infection via a number of mechanisms including competition for receptors and nutrients, and/or the synthesis of organic acids and bacteriocins that create an environment unfavourable for pathogen development. The aim of the current study was to determine whether the administration of a probiotic mixture to sheep experimentally infected with a non-O157 STEC strain, carrying stx1, stx2 and eae genes, was able to decrease faecal shedding of the pathogen. The probiotic mixture contained Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis, Streptococcus thermophilus and Enterococcus faecium. The numbers of non-O157 STEC in faecal samples collected from sheep receiving daily doses of the probiotic mixture were significantly lower at the 3rd, 5th and 6th week post-inoculation when compared to the levels recorded in untreated animals. It was concluded that administration of the probiotic mixture reduced faecal shedding of non-O157 STEC in sheep, and holds potential as a pre-harvest intervention method to reduce transmission to humans.

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

scholarly journals BAKTERI Lactobacillus spp DAN PERANANNYA BAGI KEHIDUPAN

Jurnal Jeumpa ◽  
2021 ◽  
Vol 8 (2) ◽  
pp. 614-624
Author(s):  
Milfa Aini ◽  
Sri Rahayuni ◽  
Vivi Mardina ◽  
Quranayati Quranayati ◽  
Nur Asiah
Keyword(s):  
Lactobacillus Fermentum ◽  
Lactobacillus Bulgaricus ◽  
Genus Lactobacillus ◽  
Lactobacillus Lactis ◽  
Lactobacillus Spp

Kelompok BAL (Bakteri Asam Laktat) yaitu berasal dari genus Lactobacillus  terdiri dari hampir 80 spesies berbeda. Jenis Lactobacillus terdiri dari dua kelompok yang bersifat heterofermentatif dan homofermentatif. Spesies dari bakteri Lactobacillus yang tergolong homofermentatif adalah Lactobacillus bulgaricus, Lactobacillus thermophiles, Lactobacillus lactis, dan Lactobacillus acidophilu. Spesies bakteri yang bersifat heterofermentatif adalah Lactobacillus Fermentum. Bakteri Asam Laktat (BAL) adalah bakteri yang digunakan sebagai probiotik. Genus Lactobacillus terdiri atas banyak spesies yang digunakan untuk fermentasi dan pengawet makanan. Ada 106 spesies Lactobacillus, namun hanya 56 spesies berpotensi sebagai probiotik. Penelitian ini menggunakan metode adalah deskriptif restrospektif. Sampel penelitian berupa hasil literature dari jurnal dan penelitian yang telah diterbitkan. Tujuan penelitian ini adalah mereview berbagai jenis bakteri Lactobacillus spp dan perananya untuk kehidupan.

scholarly journals The synergistic effects of Lactobacillus acidophillus ROO52 and Lactobacillus bulgaricus LB-12 bacteriocins against E.coli O157 :H7 in milk

2014 ◽  
Vol 38 (2) ◽  
pp. 35-40
Author(s):  
Zina Saab Khudhir
Keyword(s):  
Lactobacillus Acidophilus ◽  
Synergistic Effects ◽  
Antimicrobial Effect ◽  
Average Diameter ◽  
Raw Milk ◽  
Inhibition Zone ◽  
Latex Agglutination ◽  
Lactobacillus Bulgaricus ◽  
Milk Samples ◽  
Test Kit

        The aims of this study to evaluate the antibacterial potential of standard strains (Lactobacillus acidophilus ROO52 and Lactobacillus bulgaricus LB-12) that produce bacteriocins against E.coli O157:H7 in raw milk.  Thirty raw milk samples randomly were collected weekly different markets of Baghdad city in order to investigate the prevalence of E.coli O157:H7 in milk. The prevalence of  E.coli O157:H7 in raw milk samples was  6 out 30 (20%) by using the modern chromogenic media with serological latex agglutination test kit. The average diameter of the inhibition zone of crude bacteriocin against  E .coli O157:H7 by using combination of 1:1 (v/v) of the Lactobacillus acidophillus ROO52 and  Lactobacillus bulgaricus LB-12was (14mm) ,while that produced by bacteriocins of Lactobacillus acidophillus ROO52 and  Lactobacillus bulgaricus LB-12  independently were 16 and 12mm respectively .L. delbrucekii ssp bulgaricus showed significantly (P<0.05) low antimicrobial effect against E.coli O157 :H7 .While the strongest antimicrobial effect was shown by Lactobacillus acidophilus ROO52. The bacteriocins of the reference strains used in this study did not result in an increase in inhibition when used in combination of 1:1 (v/v).

Antitumor Activity of Fermented Colostrum and Milk

1983 ◽  
Vol 46 (5) ◽  
pp. 385-386 ◽  
Author(s):  
K. M. SHAHANI ◽  
B. A. FRIEND ◽  
P. J. BAILEY
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Ehrlich Ascites Tumor Cells ◽  
Ascites Tumor ◽  
Tumor Implantation ◽  
Cell Counts ◽  
Ehrlich Ascites ◽  
Whole Milk ◽  
Ad Libitum

Male Swiss mice, implanted with Ehrlich ascites tumor cells, were fed each of the following test materials: fresh bovine colostrum, colostrum cultured with Lactobacillus acidophilus, colostrum cultured with Lactobacillus bulgaricus, colostrum cultured with L. bulgaricus and Streptococcus thermophilus, milk cultured with L. acidophilus and milk cultured with L. bulgaricus. Fresh colostrum had no significant effect when fed ad libitum for 7 consecutive days after tumor implantation. Colostrum fermented with L. acidophilus, L. bulgaricus or yogurt culture significantly (P&lt; 0.05) inhibited tumor cell proliferation as indicated by a 16 to 40% decrease in cell counts and a 13 to 35% decrease in DNA synthesis. Similar effects were noted for whole milk fermented with either L. acidophilus or L. bulgaricus.

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