Rapid procedure for acid adaptation of oral lactic-acid bacteria and further characterization of the response

1997 ◽  
Vol 43 (2) ◽  
pp. 143-148 ◽  
Author(s):  
Yousheng Ma ◽  
Timothy M. Curran ◽  
Robert E. Marquis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Mutans ◽  
Acid Tolerance ◽  
Growth Media ◽  
Oral Microbiota ◽  
Adaptive Responses ◽  
Acid Adaptation ◽  
General Importance ◽  
Time Required

Acid-adaptive responses could be induced readily in oral lactic-acid bacteria by growing them in batch cultures with excess sugar or more conveniently and rapidly by transferring cells to acidified growth media for the time required for biomass doubling. The response of Streptococcus mutans GS-5 was induced in a progressive rather than all-or-nothing way, and the extent of acid tolerance was inversely related to the pH of the inducing medium over a range from 8.5 to 5. The weak acids fluoride, acetate, or lactate did not measurably enhance acid adaptation, and so the response did not appear to depend primarily on changes in ΔpH or the proton motive force across the cell membrane. Transcription and translation to form new proteins did appear to be necessary, as indicated by inhibition of adaptation by rifampin or chloramphenicol and by lack of adaptation by cells suspended in phosphate buffer at pH 5. Streptococcus salivarius and Lactobacillus casei were acid adapted by the rapid method, and the method appeared to be generally useful for oral lactic-acid bacteria. The rapid induction of the response in multiple oral lactic-acid bacteria suggests that it is of general importance for maintaining a diversity of organisms in the oral microbiota, which is regularly subjected to acid stresses.Key words: acid adaptation, oral lactic-acid bacteria, Streptococcus mutans.

Isolation of Lactic acid bacteria showing antagonistic activity against Streptococcus mutans

MedPharmRes ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 23-33
Author(s):  
Thi Hong-Hanh Nguyen ◽  
Tuan-Anh Le
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Mutans ◽  
Colorimetric Assay ◽  
Acid Tolerance ◽  
Strong Acid ◽  
Inhibitory Effect ◽  
Human Saliva ◽  
Healthy Human ◽  
Rdna Sequencing

Background and Objectives: Streptococcus mutans is a major pathogen that initiates dental plaque and dental caries due to its strong acid production and biofilm-forming ability. Recent studies showed that lactic acid bacteria (LAB), exert useful properties which make them become potential tools to fight against S. mutans and its relating diseases. The current study aimed to isolate and screen for LAB strains that could inhibit S. mutans growth as well as its biofilm production. Methods and Results: Using the spread plate technique, fifty-one LAB strains were isolated from fermented vegetables and healthy human saliva. From that, fourteen isolates showed the inhibitory effect on S. mutans growth in well-diffusion assay. These strains were then screened on the ability in reducing S. mutans biofilm formation by colorimetric assay. Next, potential LAB was evaluated on some probiotic characteristics including saliva amylase tolerance, acid tolerance, bile tolerance as well as antibiotic susceptibility properties. As a result, four strains showed the most promising features were further tested for the ability to reduce Streptococcus mutans biofilm by scanning electron microscopy (SEM) observation and by expression analysis of biofilm-forming genes (gtfB and luxS) using RT-qPCR method. Finally, these four strains were identified to species level using API® 50 CHL kit and 16S rDNA sequencing method. The result showed that two strains belong to L. plantarums, one belongs to L. brevis and the other is Weisella confusa. Conclusion: This study was successful in isolating LAB that showed promising probiotic effects against S. mutans.

Lactic acid bacteria-containing chocolate as a practical probiotic product with increased acid tolerance

2015 ◽  
Vol 4 (4) ◽  
pp. 773-777 ◽  
Author(s):  
Yasunori Yonejima ◽  
Keiko Hisa ◽  
Marina Kawaguchi ◽  
Hiroaki Ashitani ◽  
Toshiyuki Koyama ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Probiotic Product

Selection and characterization of potential probiotic Lactobacilli spp isolated from chicken feces may be used as a potent antibacterial agent

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Nazila Aazami ◽  
Enayatollah Kalantar ◽  
Helen Poormazaheri ◽  
Nassimeh Setayesh vali Pour ◽  
Gholamreza Salehi Jouzan
Keyword(s):  
Antibacterial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Resistance Test ◽  
Effect Of Temperature ◽  
Rdna Sequencing

<italic>Lactobacillus</italic> strains commonly used as probiotics which possess some properties such as resistance to gastric acidity and bile salts, production of antimicrobial compounds, the ability to modulate immune responses, and adhesion to gut tissues. This study aimed to isolate, identify, production and characterization of the probiotic strains. Total of 10 digestive tracts of chickens fed without antibiotics for presence of <italic>Lactobacillus spp</italic> was evaluated. All isolates were grown with different conditions like effect of temperature, pH, pepsine, bile, sodium chloride tolerance, aggregation, adhesion and antibiotic resistance test tested and then antibacterial activity was determined.In this study, 34 lactic acid bacteria were investigated as putative probiotic candidates. Based on the molecular identification using 16S rDNA sequencing the isolates belonged to <italic>Lactobacillus</italic> species. The strains showed potent antibacterial activity. The results on acid tolerance showed that all the strains tested survived at pH 2.0 to 5.5. <italic>L. agilis</italic> strain M18, <italic>L. salivarius</italic> strain M10, <italic>L.vaginalis</italic> strains M8 and M19, and <italic>L. crispatus</italic> strains Or2 and M10 showed the lowest sensitivity to pepsine. All the studied Lactobacillus strains were able to grow at both 15 and 45°C . Five Lactobacillus strains adhered well to the Caco-2 cells. The result of antibiotic resistance test of 34 lactic acid bacteria showed that most of them were resistant or intermediate. Based on 34 <italic>Lactobacillus</italic> strains, <italic>L. vaginalis</italic> strain M8 and <italic>L. reuteri</italic> strain M6 were selected for the further in vivo assays and possible eventual use as prophylactic and therapeutic agent.

Who will win the race in childrens' oral cavities? Streptococcus mutans or beneficial lactic acid bacteria?

2013 ◽  
Vol 4 (3) ◽  
pp. 237-245 ◽  
Author(s):  
ö.E. Güngör ◽  
Z. Kırzıoğlu ◽  
E. Dinçer ◽  
M. Kıvanç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oral Cavity ◽  
Streptococcus Mutans ◽  
Meat Products ◽  
Tooth Surface ◽  
Healthy Children ◽  
Bacterial Strains ◽  
Adhesive Properties ◽  
Meat Samples

Adhesion to oral soft and hard tissue is crucial for bacterial colonisation in the mouth. The aim of this work was to select strains of oral lactic acid bacteria that could be used as probiotics for oral health. To this end, the adhesive properties of some lactic acid bacteria were investigated. Seventeen lactic acid bacteria including two Streptococcus mutans strains were isolated from the oral cavity of healthy children, while other strains were isolated from fermented meat products. The bacterial strains were applied to teeth surfaces covered with saliva or without saliva. A significant diversity in adhesion capacity to teeth surfaces among the lactic acid bacteria was observed. Lactic acid bacteria isolated from the oral cavity adhered the best to teeth surfaces covered with saliva, whereas lactic acid bacteria isolated from fermented meat samples adhered the best to tooth surface without saliva. All strains of lactic acid bacteria were able to reduce the number of S. mutans cells, in particular on saliva-coated tooth surface. Therefore, they might have potential as probiotics for the oral cavity.

scholarly journals Global transcriptional analysis of acid-inducible genes in Streptococcus mutans: multiple two-component systems involved in acid adaptation

Microbiology ◽  
2009 ◽  
Vol 155 (10) ◽  
pp. 3322-3332 ◽  
Author(s):  
Yongxing Gong ◽  
Xiao-Lin Tian ◽  
Tara Sutherland ◽  
Gary Sisson ◽  
Junni Mai ◽  
...  
Keyword(s):  
Streptococcus Mutans ◽  
Expression Profiles ◽  
Acid Tolerance ◽  
Transcriptional Analysis ◽  
Acidic Ph ◽  
Acid Adaptation ◽  
Component Systems ◽  
Two Component ◽  
Tolerance Response ◽  
Two Component Systems

Streptococcus mutans in dental biofilms is regularly exposed to cycles of acidic pH during the ingestion of fermentable dietary carbohydrates. The ability of S. mutans to tolerate low pH is crucial for its virulence and pathogenesis in dental caries. To better understand its acid tolerance mechanisms, we performed genome-wide transcriptional analysis of S. mutans in response to an acidic pH signal. The preliminary results showed that adaptation of S. mutans to pH 5.5 induced differential expression of nearly 14 % of the genes in the genome, including 169 upregulated genes and 108 downregulated genes, largely categorized into nine functional groups. One of the most interesting findings was that the genes encoding multiple two-component systems (TCSs), including CiaHR, LevSR, LiaSR, ScnKR, Hk/Rr1037/1038 and ComDE, were upregulated during acid adaptation. Real-time qRT-PCR confirmed the same trend in the expression profiles of these genes at pH 5.5. To determine the roles of these transduction systems in acid adaptation, mutants with a deletion of the histidine-kinase-encoding genes were constructed and assayed for the acid tolerance response (ATR). The results revealed that inactivation of each of these systems resulted in a mutant that was impaired in ATR, since pre-exposure of these mutants to pH 5.5 did not induce the same level of protection against lethal pH levels as the parent did. A competitive fitness assay showed that all the mutants were unable to compete with the parent strain for persistence in dual-strain mixed cultures at acidic pH, although, with the exception of the mutant in liaS, little effect was observed at neutral pH. The evidence from this study suggests that the multiple TCSs are required for S. mutans to orchestrate its signal transduction networks for optimal adaptation to acidic pH.

scholarly journals ANALISIS VIABILITAS LACTOBACILLUS LACTIS PADA INOVASI MEDIA DASAR PERTUMBUHAN ALTERNATIF DAN MEDIA DASAR PENEPUNGAN BAKTERI ASAM LAKTAT

2020 ◽  
Vol 4 (2) ◽  
pp. 16-22
Author(s):  
Ani Sulastri ◽  
Baso Manguntungi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Alternative Media ◽  
Plate Count ◽  
Growth Media ◽  
Media Formulation ◽  
The Media ◽  
Lactobacillus Lactis

The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.

scholarly journals Growth inhibition of Streptococcus mutans by cellular extracts of human intestinal lactic acid bacteria.

1985 ◽  
Vol 49 (3) ◽  
pp. 692-694 ◽  
Author(s):  
K Ishihara ◽  
H Miyakawa ◽  
A Hasegawa ◽  
I Takazoe ◽  
Y Kawai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Inhibition ◽  
Streptococcus Mutans

scholarly journals Identification of Lactic Acid Bacteria Isolated from Local Commercial Yahe (Fermented Caridean-Shrimp) Products

2021 ◽  
Vol 1 (3) ◽  
Author(s):  
Say Sophakphokea ◽  
Rith Sokuncharya ◽  
Norng Chakriya ◽  
Ang Vichheka ◽  
Chheun Malyheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Acid Tolerance ◽  
Food Preservation ◽  
Starter Cultures ◽  
Caridean Shrimp ◽  
Food Fermentation

Fermentation was used since ancient times as an easy method of food preservation, which also maintains and/or improves the nutritional and sensory properties of food. A research as aimed at identifying strain of lactic acid bacteria (LAB) from fermented caridean-shrimp, which properties suitable for starter cultures in food fermentation. A total of 18 LAB stains were obtained from ten different samples, in each sample consisted of commercial LAB strain that isolated from ten samples of caridean-shrimp. The LAB strains from ten samples were screened for resistance to biological barriers (acid and bile salts), and the three most promising strains were selected. The three bacteria strains were isolated from samples of caridean[1]shrimp and were characterized by the API 50 CHL system of identification. Three lactic acid bacteria species were identified and included Lactobacillus plantarum, and Lactobacillus acidophilus. Strain Y’11b,2, Y’11e,2, Y’85,1, which showed probiotic characteristics reducing cell growth of cancer, could be suitable as a starter culture for food fermentation because of its strong acid production and high acid tolerance. This is the first report to describe bacteria, isolated from caridean[1]shrimp, Lactobacillus Plantarum (Y’11b,2, Y’11e,2) and Lactobacillus acidophilus (Y’85,1) which have the probiotic characteristics and the acid tolerance needed for its use as a starter culture in food fermentation.

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