scholarly journals Mixed-Species Biofilm Formation by Lactic Acid Bacteria and Rice Wine Yeasts

2008 ◽  
Vol 74 (24) ◽  
pp. 7835-7835
Author(s):  
Taketo Kawarai ◽  
Soichi Furukawa ◽  
Hirokazu Ogihara ◽  
Makari Yamasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Rice Wine ◽  
Wine Yeasts ◽  
Mixed Species

scholarly journals Mixed-Species Biofilm Formation by Lactic Acid Bacteria and Rice Wine Yeasts

2007 ◽  
Vol 73 (14) ◽  
pp. 4673-4676 ◽  
Author(s):  
Taketo Kawarai ◽  
Soichi Furukawa ◽  
Hirokazu Ogihara ◽  
Makari Yamasaki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Lactobacillus Casei ◽  
Yeast Cells ◽  
Rice Wine ◽  
Wine Yeasts ◽  
Mixed Species ◽  
Distinct Morphology

ABSTRACT We found that species combinations such as Lactobacillus casei subsp. rhamnosus IFO3831 and Saccharomyces cerevisiae Kyokai-10 can form a mixed-species biofilm in coculture. Moreover, the Kyokai-10 yeast strain can form a biofilm in monoculture in the presence of conditioned medium (CM) from L. casei IFO3831. The active substance(s) in bacterial CM is heat sensitive and has a molecular mass of between 3 and 5 kDa. In biofilms from cocultures or CM monocultures, yeast cells had a distinct morphology, with many hill-like protrusions on the cell surface.

Mixed-Species Biofilm Formation by Direct Cell-Cell Contact between Brewing Yeasts and Lactic Acid Bacteria

2010 ◽  
Vol 74 (11) ◽  
pp. 2316-2319 ◽  
Author(s):  
Soichi FURUKAWA ◽  
Kanako YOSHIDA ◽  
Hirokazu OGIHARA ◽  
Makari YAMASAKI ◽  
Yasushi MORINAGA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Cell Contact ◽  
Mixed Species ◽  
Direct Cell ◽  
Brewing Yeasts ◽  
Cell Cell

Suppression of bacteriocin production in mixed-species cultures of lactic acid bacteria

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 474-479 ◽  
Author(s):  
Jesús Domínguez-Manzano ◽  
Rufino Jiménez-Díaz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacteriocin Production ◽  
Mixed Species

scholarly journals The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1231 ◽  
Author(s):  
Ana Mendes Ferreira ◽  
Arlete Mendes-Faia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Main Role ◽  
Wine Yeasts ◽  
Grape Berries ◽  
Multiple Reactions ◽  
Wine Composition ◽  
Microbial Stability

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.

Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria

2019 ◽  
Vol 103 (18) ◽  
pp. 7687-7702 ◽  
Author(s):  
Vasileios Englezos ◽  
David Castrillo Cachón ◽  
Kalliopi Rantsiou ◽  
Pilar Blanco ◽  
Maurizio Petrozziello ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Mixed Species

The Association of Biofilm Formation with Antibiotic Resistance in Lactic Acid Bacteria from Fermented Foods

2013 ◽  
Vol 33 (2) ◽  
pp. 114-120 ◽  
Author(s):  
Hongmei Zhang ◽  
Lisi Xie ◽  
Wenyan Zhang ◽  
Wenyuan Zhou ◽  
Jianyu Su ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biofilm Formation ◽  
Fermented Foods

scholarly journals Lactic Acid Bacteria against Listeria monocytogenes

2021 ◽  
Vol 49 ◽  
Author(s):  
Juliana Sousa Bogea ◽  
Luciane Manto ◽  
Jucilene Sena Dos Santos ◽  
Lara Franco Dos Santos ◽  
Franciele Maria Gotardo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Biofilm Formation ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Polystyrene Surface ◽  
Bifidobacterium Animalis ◽  
Agar Diffusion

Background: Listeria monocytogenes is a pathogenic bacterium that can contaminate food and cause public health problems due its ability to form biofilms and resistance to sanitizers, it is responsible for sanitary and economic losses in food producing establishments. The difficulties in controlling biofilms and increasing resistance to traditional antibacterial agents is motivating studies of alternative potential biological agents for the control of pathogenic biofilms, among which lactic acid bacteria (LABs) are included. The objective of this work was to evaluate the activity of LABs against Listeria monocytogenes biofilm formation on polystyrene plates, a surface commonly used in the food industry.Materials, Methods & Results: Lyophilized commercial strains of Bifidobacterium animalis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus salivaris and Lactobacillus acidophilus were used. The strain of Listeria monocytogenes (L4) was isolated from polystyrene mats from a poultry slaughterhouse cutting room and demonstrated the ability to attach to microplates and resistance to sanitizers (sodium hypochlorite and hydrogen peroxide) at all times, temperatures and tested surfaces. The antimicrobial activity of LABs was evaluated by the agar diffusion method. The LABs that presented action on Listeria monocytogenes were selected for the inhibition and/or removal of biofilms in microplates, and all experiments were carried out in triplicate. Only Bifidobacterium animalis and Lactobacillus plantarum demonstrated action against Listeria. monocytogenes in the agar diffusion assays and were selected for inhibition and competition assays. Furthermore, competition of LABs against Listeria monocytogenes adhesion was evaluated. There was no significant difference between LABs and Listeria monocytogenes, alone or in combination, at temperatures of 30ºC and 37ºC in the Listeria monocytogenes inhibition assays on polystyrene surface. The lactic acid bacteria evaluated did not demonstrate inhibition of Listeria monocytogenes adhesin testes with optical density visualization, however, it was possible to identify a reduction in Listeria monocytogenes counts with the application of Bifidobacterium animals and Lactobacillus plantarum in the testes of competition against biofilm formation. In competition tests Bifidobacterium animalis and Lactobacillus plantarum have an injunction in Listeria monocytogenes, indicating that these lactic acid bacteria can retard Listeria biofilm formation on polystyrene surfaces and thus help control the pathogen in the food industry.Discussion: A potential mechanism to control biofilm adhesion and formation of pathogens for nutrients and fixation on surfaces, multiplication factors and surfaces are a challenge in controlling biofilms of pathogenic microorganisms, alternative measures to traditional methods for inactivating pathogens and biofilm formers bacteria are necessary. In this sense, lactic acid bacteria generate high levels of bacteriocin and are effective in inhibiting the biofilm of pathogenic bacteria, however, our study did not reveal this. We verified that Bifidobacterium animalis and Lactobacillus plantarum have an inhibitory action on Listeria monocytogenes, indicating that these lactic acid bacteria can be used to delay the formation of biofilms by Listeria on polystyrene surfaces, helping to control this pathogen in food industry.Keywords: control of biofilm, pathogenic bacteria, food industry, polystyrene surface, FTDs.

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