scholarly journals Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production duringHericium erinaceusfermentation by lactic acid bacteria

2015 ◽  
Vol 14 (1) ◽  
pp. 47-54 ◽  
Author(s):  
Sasimar Woraharn ◽  
Narissara Lailerd ◽  
Bhagavathi Sundaram Sivamaruthi ◽  
Wiwat Wangcharoen ◽  
Sophon Sirisattha ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Aminobutyric Acid

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 351-355 ◽  
Author(s):  
Marina Diana ◽  
Alba Tres ◽  
Joan Quílez ◽  
Marta Llombart ◽  
Magdalena Rafecas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
High Gamma ◽  
Selection Of

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

2021 ◽  
Author(s):  
Chao Cheng ◽  
Linchong Zhang ◽  
Yanru Fu ◽  
Yanzhong Li ◽  
Xiaohong Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Biology ◽  
Acid Production ◽  
Antibacterial Properties ◽  
Production Capacity ◽  
Strong Acid ◽  
Isolation And Identification ◽  
Vaginal Epithelial Cells ◽  
Bacteriocin Genes

Abstract Background Lactic acid bacteria with probiotic and antibacterial properties were isolated from the vagina of healthy cows. The purpose of the study is to isolation and screening of lactic acid bacteria strains with antibacterial properties from the vagina of healthy cows, which could be used to treat cow vaginal inflammation. Results Isolation and identification of eight dominant lactic acid bacteria strains from 55 isolates was performed using classic microbiology methods and fermentation engineering. Eight strains were selected that had no spores and capsules, exhibited strong acid production capacity (pH <4.5) and had a rapid acid production (time ≤12 h) at the lowest pH. These strains were screened using fermentation engineering, pharmacology, cell biology and molecular biology methods. Lactobacillus johnsonii (SQ0048) had the lowest pH (4.32) and shortest acid-producing time (8 h). L. johnsonii (SQ0048) could produce hydrogen peroxide, inhibit the growth of Staphylococcus aureus and Escherichia coli and adhere to the vaginal epithelial cells of cows. The average number adhering to each cell was 304±2.67. Bacteriocin genes were detected in L. johnsonii (SQ0048), and the bacteriocin gene of a positive clone of this strain was 100% similar to that of Lactobacillus johnsonii NCC 533 (NC_005362.1). Expression of the bacteriocin genes had inhibitory activity against S. aureus and E. coli. Conclusions These advantages indicate that SQ0048 is a promising candidate for use in antimicrobial preparations.

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Incidence of Listeria monocytogenes in Silage and Its Subsequent Control by Specific and Nonspecific Antagonism

1990 ◽  
Vol 53 (8) ◽  
pp. 642-647 ◽  
Author(s):  
CURTT M. PERRY ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Dairy Farms ◽  
Listeria Innocua ◽  
Listeria Species

Silage samples representing approximately 10% of Vermont's dairy farms were tested for the presence of Listeria species. Listeria innocua was isolated from 15.3% of the silage samples, while Listeria monocytogenes was isolated from 2.9% of the examined samples. As silage pH increased, the incidence of Listeria increased concomitantly. Seventy-eight mesophilic lactic acid bacteria, indigenous to silage, were screened for specific and nonspecific antagonism against four L. monocytogenes indicator strains. Most of the silage isolates demonstrated nonspecific inhibition via lactic acid production against the L. monocytogenes indicator strains. None of the indigenous silage isolates tested in this survey demonstrated specific antagonism via production of bacteriocinogenic compounds.

Lactic acid bacteria modulate organic acid production during early stages of food waste composting

2019 ◽  
Vol 687 ◽  
pp. 341-347 ◽  
Author(s):  
Quyen Ngoc Minh Tran ◽  
Hiroshi Mimoto ◽  
Mitsuhiko Koyama ◽  
Kiyohiko Nakasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Organic Acid Production ◽  
Early Stages
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