scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

scholarly journals Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Edoardo Pasolli ◽  
Francesca De Filippis ◽  
Italia E. Mauriello ◽  
Fabio Cumbo ◽  
Aaron M. Walsh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Large Scale ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Fermented Foods ◽  
Genome Wide Analysis ◽  
Genome Wide ◽  
Stool Samples

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.

scholarly journals UJI ANTIBAKTERI DARI BAKTERI ASAM LAKTAT HASIL FERMENTASI SELADA ROMAIN (Lactuca sativa var. longifolia Lam.)

PHARMACON ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 306
Author(s):  
Acika Sumual ◽  
Fatimawali Fatimawali ◽  
Trina E. Tallei
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactuca Sativa ◽  
Romaine Lettuce ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Facultative Anaerobes

ABSTRACTLactic Acid Bacteria (LAB) are a group of Gram-positive bacteria that produce lactic acid as the major metabolic end product. They are cocci or rods, nonsporulating and are anaerobic or facultative anaerobes bacteria. Most LABs are probiotics that are known to have good benefits to health, such as inhibiting some pathogens. This study was aimed to examine the potential probiotics properties of LAB isolates from Romaine lettuce fermentation which is included  antibacterial activity of isolates. The isolates are spread on MRS agar  supplemented with 1% of CaCO3 and then purified by using streak method to obtain pure isolates. The results showed that there are 4 isolates from Romaine lettuce fermentation which have the potential to inhibits some pathogens.Key words: Lactic acid bacteria, fermentation, Romain lettuce, potential probiotic ABSTRAKBakteri Asam Laktat (BAL) merupakan sekelompok bakteri Gram positif yang menghasilkan asam laktat sebagai produk akhir metabolisme. Berbentuk kokus atau batang, tidak memiliki spora dan bersifat anaerob atau fakultatif anaerob. Sebagian besar BAL merupakan probiotik yang diketahui memiliki manfaat baik bagi kesehatan, seperti memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL dari hasil fermentasi selada Romain sebagai probiotik potensial yang mencakup aktivitas antibakteri isolat. Isolat bakteri ditumbuhkan pada media MRS agar  yang ditambahkan 1% CaCO3 kemudian dimurnikan menggunakan metode gores (streak) sehingga diperoleh isolat murni yang kemudian diuji. Hasil penelitian menunjukkan bahwa ke empat isolat yang diperoleh dari hasil fermentasi selada romain yang berpotensi memiliki aktivitas penghambatan bakteri patogenKata kunci: Bakteri asam laktat, fermentasi, selada Romain, probiotik potensial

A family of shuttle vectors for lactic acid bacteria and other gram-positive bacteria based on the plasmid pLF1311 replicon

Microbiology ◽  
2000 ◽  
Vol 69 (1) ◽  
pp. 63-67 ◽  
Author(s):  
V. V. Aleshin ◽  
E. V. Semenova ◽  
B. V. Tarakanov ◽  
V. A. Livshits
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gram Positive ◽  
Shuttle Vectors ◽  
Gram Positive Bacteria

scholarly journals In SilicoEvidence for the Horizontal Transfer ofgsiB, a σΒ-Regulated Gene in Gram-Positive Bacteria, to Lactic Acid Bacteria

2011 ◽  
Vol 77 (10) ◽  
pp. 3526-3531 ◽  
Author(s):  
Ioanna-Areti Asteri ◽  
Effrossyni Boutou ◽  
Rania Anastasiou ◽  
Bruno Pot ◽  
Constantinos E. Vorgias ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Horizontal Transfer ◽  
In Silico ◽  
Glucose Starvation ◽  
Gram Positive ◽  
Content Type ◽  
Gram Positive Bacteria ◽  
Inducible Protein

ABSTRACTgsiB, coding for glucose starvation-inducible protein B, is a characteristic member of the σΒstress regulon ofBacillus subtilisand several other Gram-positive bacteria. Here we providein silicoevidence for the horizontal transfer ofgsiBin lactic acid bacteria that are devoid of the σΒfactor.

scholarly journals The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

Carbamoyl-phosphate synthetases (CPS) in lactic acid bacteria and other Gram-positive bacteria

2001 ◽  
Vol 81 (1-2) ◽  
pp. 151-159 ◽  
Author(s):  
Herv� Nicoloff ◽  
Jean-Claude Hubert ◽  
Fran�oise Bringel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbamoyl Phosphate ◽  
Gram Positive ◽  
Gram Positive Bacteria

scholarly journals Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu

2017 ◽  
Vol 37 (1) ◽  
pp. 96 ◽  
Author(s):  
Yusmarini Yusmarini ◽  
Usman Pato ◽  
Vonny Setiaries Johan ◽  
Akhyar Ali ◽  
Kusumaningrum Kusumaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Lactobacillus Plantarum ◽  
Morphological Identification ◽  
Sago Starch ◽  
Gram Positive ◽  
Processing Industry ◽  
Gram Positive Bacteria ◽  
Amylolytic Lactic Acid Bacteria

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

Optimization of bacteriocin production by thermotolerant lactic acid bacteria, Pediococcus KKU 170, isolated from Thai local fermented food

2009 ◽  
Vol 108 ◽  
pp. S133-S134
Author(s):  
Vichai Leelavatcharamas ◽  
Nida Arbsuwan ◽  
Nattawut Songmoonnak ◽  
Masao Kishida ◽  
Haruhiko Kawasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Bacteriocin Production
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