Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity

2018 ◽  
Vol 43 (6) ◽  
pp. e13841
Author(s):  
Mounira Kara Ali ◽  
Noreddine Kacem Chaouche
Keyword(s):  
Lactobacillus Strain

scholarly journals 126. Robust and Persistent Vaginal Colonization with LACTIN-V Vaginal Lactobacillus crispatus Probiotic in a Double-Blind, Placebo-Controlled (DBPC) Phase 2b Trial to Prevent Recurrent UTI (rUTI)

2018 ◽  
Vol 5 (suppl_1) ◽  
pp. S8-S8
Author(s):  
Ann Stapleton ◽  
Aurelio Silvestroni ◽  
Pacita Roberts ◽  
Marsha Cox ◽  
Hillary Hayden ◽  
...  
Keyword(s):  
16S Rrna ◽  
Relative Abundance ◽  
Premenopausal Women ◽  
Probiotic Strain ◽  
Lactobacillus Strain ◽  
Post Intervention ◽  
Double Blind ◽  
Active Intervention ◽  
Vaginal Colonization ◽  
Probiotic Lactobacillus

Abstract Background We investigated vaginal colonization using repetitive sequence PCR (repPCR) and 16S rRNA sequencing in a Phase 2b DBPC trial of a L. crispatus intravaginal suppository probiotic for prevention of rUTI in premenopausal women. Methods Twenty-four young women with a history of rUTI and current culture-confirmed symptomatic UTI were enrolled and treated (Visit 0), then randomized (Visit 1) to receive an intravaginal suppository containing L. crispatus CTV-05 (LACTIN-V®, Osel, Inc.) or placebo daily for 5 days, then once weekly for 2 months. Participants were followed up during the 2-month probiotic/placebo intervention (Visits 2 to 4; active intervention) and during 2 months following the intervention (Visits 5 and 6; post-intervention). At each visit, vaginal swabs were collected for repPCR to determine the presence or absence of the probiotic strain and the duration of its presence in the vagina and for 16S rRNA-based sequence analysis to determine relative abundance of any L. crispatus. Results LACTIN-V vaginal suppository induced selective and sustained colonization in the probiotic but not the placebo recipients, as follows. Pre-intervention: Probiotic lactobacillus strain, not found in vaginal specimens obtained from participants in either arm of study. Active intervention: (1) Probiotic lactobacillus strain, (a) Probiotic arm: 100% of participants positive at one or more visits and (b) Placebo arm: 0% of participants positive at any time. (2) L. crispatus relative abundance, (a) Probiotic arm: above 90%, all specimens, all visits and (b) Placebo arm: below 15%, all specimens, all visits. Post-intervention: (1) Probiotic lactobacillus strain, (a) Probiotic arm: 75% of participants positive at Visit 5, 58% at Visit 6 and (b) Placebo arm: 0% of participants positive at Visits 5 and 6. (2) L. crispatus relative abundance, (a) Probiotic arm: 70% to 100% and (b) Placebo arm: below 15%. Conclusion LACTIN-V L. crispatus vaginal probiotic achieved robust and persistent colonization throughout 2 months of weekly dosing and for 2 months after the last dose in most participants. Disclosures All authors: No reported disclosures.

Histamine and Tyramine Production by a Lactobacillus Strain Subjected to External pH Decrease

1994 ◽  
Vol 57 (3) ◽  
pp. 259-262 ◽  
Author(s):  
RIITTA MAIJALA
Keyword(s):  
Lactic Acid ◽  
Room Temperature ◽  
Lactobacillus Strain ◽  
Ph Values ◽  
Initial Ph ◽  
Ph Decrease ◽  
In The Beginning ◽  
Influence Of Ph ◽  
External Ph ◽  
Made In

The preservative effect of fermentation is based on the pH decrease during processing. However, most studies conceming the influence of pH on the formation of biogenic amines have been made in broths with different initial pH values. A histamine- and tyramine-positive Lactobacillus strain isolated from dry sausage was added at an initial level of 3.9- to 4.4-logl0 CFU/ml and incubated on a shaker at room temperature (20.0°C) for 6 days. The pH was decreased in histidine- or tyrosine-fortified MRS broth by adding glucono-delta-lactone (GDL) or lactic acid during the incubation. The external acidification decreased the growth and the production of histamine and tyramine by the strain. GDL was more effective as a preventative than lactic acid. According to these results, a rapid pH decrease resulting in decreased growth of amine-positive lactic acid bacteria in the beginning of fermentation may be a means of preventing the formation of high levels of amines in foods.

scholarly journals DEVELOPMENT OF EFFERVESCENT GRANULE OF CORN MILK, SUPPLEMENTED WITH PROBIOTICS LACTOBACILLUS STRAIN SHIROTA

2018 ◽  
Vol 10 (5) ◽  
pp. 71
Author(s):  
Reni Hiola ◽  
Robert Tungadi
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Milk Powder ◽  
Chemical Properties ◽  
Lactobacillus Strain ◽  
Dissolution Time ◽  
Wet Granulation ◽  
Nutrient Contents ◽  
The Stability ◽  
Physical And Chemical

Objective: One of the materials which can be formulated into probiotics drink is corn milk. It has nutrient contents such as vitamin A, B, C, minerals, and fibres. The objective of this study was to develop and evaluate the probiotic drink of corn milk which was formulated into an effervescent granule.Methods: The first step was carried out to make corn extract with the addition of Lactobacillus strain Shirota and incubated 24 h at 40 °C to gain corn milk. After that, corn milk was centrifuged to get filtrate and dried by oven 40 °C for 2 d to gain dry powder. Then corn milk powder was formulated into effervescent granule (3 formulas) using different ratio of acids. The method which used in making effervescent granule of corn milk was wet granulation. All formulas were done evaluations including physical and chemical properties of granule and hedonic test.Results: The results showed that formula 1 (only citric acid 23.84%) gave unsatisfactory results particularly on the evaluation tests such as LOD 9.64%, dissolution time 3.25 min, moisture content 10.67% and hedonic test which did not meet the requirements. Otherwise, formula 2 (only tartaric acid 23.84%) and formula 3 (citric acid 7.94% and tartaric acid 15.9% combination) showed satisfactory results for all evaluation tests of granules. Particularly formula 3 gave pH 5 on pH test which was the same as pH lactic acid for fermentation and LOD 4.34%, MC 4.53%, ρb 0.53 g/ml, ρt 0.62 g/ml and hedonic test around 80%.Conclusion: Formula 3 was the best formulation based on the evaluation and the stability of corn milk effervescent granule.

scholarly journals Lactobacillus Strain with High Adhesion Stimulates Intestinal Mucin Expression in Broiler

2012 ◽  
Vol 49 (4) ◽  
pp. 273-281 ◽  
Author(s):  
Li Cao ◽  
Xiaojun Yang ◽  
Feifei Sun ◽  
Chanjuan Liu ◽  
Junhu Yao
Keyword(s):  
Lactobacillus Strain ◽  
High Adhesion ◽  
Intestinal Mucin ◽  
Mucin Expression

scholarly journals A Diet-Sensitive Commensal Lactobacillus Strain Mediates TLR7-Dependent Systemic Autoimmunity

2019 ◽  
Vol 25 (1) ◽  
pp. 113-127.e6 ◽  
Author(s):  
Daniel F. Zegarra-Ruiz ◽  
Asmaa El Beidaq ◽  
Alonso J. Iñiguez ◽  
Martina Lubrano Di Ricco ◽  
Silvio Manfredo Vieira ◽  
...  
Keyword(s):  
Lactobacillus Strain ◽  
Systemic Autoimmunity

Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

2017 ◽  
Vol 226 ◽  
pp. 102-108 ◽  
Author(s):  
Stavros Plessas ◽  
Chrysanthi Nouska ◽  
Athanasios Karapetsas ◽  
Stavros Kazakos ◽  
Athanasios Alexopoulos ◽  
...  
Keyword(s):  
Lactobacillus Strain ◽  
Probiotic Potential
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