scholarly journals Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.

2013 ◽  
Vol 19 (No. 2) ◽  
pp. 46-50 ◽  
Author(s):  
M. Plocková ◽  
J. Stiles ◽  
J. Chumchalová ◽  
R. Halfarová
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactobacillus Reuteri ◽  
Agar Plate ◽  
Lactobacillus Rhamnosus ◽  
Growth Control ◽  
Mould Growth ◽  
Bacterial Strains ◽  
Plate Method ◽  
Mrs Broth

The possibility to control mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 in a milk environment was assessed using the milk agar plate method. Higher antifungal activity was exhibited by actively growing cells of both lactobacilli strains compared with the MRS broth supernatants of both bacterial strains containing metabolites with antifungal activity. The control of mould growth by Lactobacillus reuteri CCM 3625 was proved to be associated with the production of the mixture of lactic (0.9% w/w), acetic (0.2% w/w), and succinic (0.2% w/w) acids. The mechanism of mould growth control by Lactobacillus rhamnosus VT1 probably consists in the production of lactic acid (1.2% w/w) together with some other metabolite(s) of non-proteinaceous and non-saccharidic nature with antifungal activity

scholarly journals Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3519 ◽  
Author(s):  
Yuxuan Liu ◽  
Huan Cheng ◽  
Huiyan Liu ◽  
Ruoshuang Ma ◽  
Jiangtao Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Bacillus Licheniformis ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Bacterial Strains ◽  
Bacillus Velezensis ◽  
Lycium Barbarum

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

Antifungal Activity of Sodium Acetate and Lactobacillus rhamnosus†

2002 ◽  
Vol 65 (7) ◽  
pp. 1188-1191 ◽  
Author(s):  
J. STILES ◽  
S. PENKAR ◽  
M. PLOCKOVÁ ◽  
J. CHUMCHALOVÁ ◽  
L. B. BULLERMAN
Keyword(s):  
Antifungal Activity ◽  
Sodium Acetate ◽  
Antifungal Agents ◽  
Agar Plate ◽  
Lactobacillus Rhamnosus ◽  
Significant Finding ◽  
Mold Growth ◽  
Plate Method ◽  
Agar Substrate ◽  
Mrs Medium

The inhibition of molds by sodium acetate in deMan Rogosa Sharpe (MRS) medium, along with the antifungal activity of Lactobacillus rhamnosus VT1, was studied by the slope agar plate method. MRS agar prepared with and without sodium acetate was used as the agar substrate. A total of 42 strains of Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, and Rhizopus were used to compare sensitivities to the inhibitory activity of sodium acetate and L. rhamnosus VT1. It was found that sodium acetate in MRS medium affected the growth of 33 of the 42 mold strains tested to various degrees. The highest sensitivity to sodium acetate was shown by strains of Fusarium, followed by strains of Penicillium, Aspergillus, and Rhizopus. L. rhamnosus VT1 also inhibited mold growth. A significant finding was that sodium acetate and L. rhamnosus VT1 in combination exhibited a possible synergistic action. Thirty-nine of the 42 mold strains tested were completely inhibited by the presence of both antifungal agents. This finding confirms that sodium acetate, a basic component of commercial MRS medium, has strong antifungal properties, and this must be taken into consideration when evaluating the antifungal activity of Lactobacillus cultures grown in MRS broth.

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

scholarly journals Modelling antagonic effect of lactic acid eacteria supernatants on some pathogenic bacteria

2009 ◽  
Vol 52 (spe) ◽  
pp. 29-36 ◽  
Author(s):  
Augustus Caeser Franke Portella ◽  
Susan Karp ◽  
Gessiel Newton Scheidt ◽  
Adenise Lorenci Woiciechwski ◽  
Jose Luis Parada ◽  
...  
Keyword(s):  
Survival Analysis ◽  
Lactic Acid ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Growth Failure ◽  
Bacterial Strains ◽  
Predictive Tool ◽  
Lactobacillus Sake ◽  
Kaplan Meier ◽  
Culture Growth

This work presents a statistical model of survival analysis for three pathogenic bacterial strains (Escherichia coli, Listeria monocytogenes and Staphylococcus aureus), when treated with neutralized and non-neutralized filtered supernatants broth from cultures of Lactobacillus acidhophilus, Lactobacillus rhamnosus and Lactobacillus sake. Survival analysis is a method employed to determine the period of time from an initial stage up to the occurrence of a particular event of interest, as death or a particular culture growth failure. In order to evaluate the potential efficacy of the ahead mentioned lactic acid bacteria when used as bioprotective starters in foods, experimental data were statistically treated and expressed by simple representative curves. Following the methodology of Cox and Kaplan-Meier, it was possible to make the selection of the best bioprotective lactic starter, as a predictive tool for evaluation of shelf life and prevention of eventual risks in fresh sausages and other similar food products.

scholarly journals Synthesis of Silver Nanoparticles by Leaf Surface Fungi Isolated from Piper betle L. and its Antimicrobial Potential Study

2020 ◽  
Vol 2 (1) ◽  
pp. 46
Keyword(s):  
Silver Nanoparticles ◽  
Leaf Surface ◽  
Agar Plate ◽  
Fungal Species ◽  
Piper Betle ◽  
Bacterial Strains ◽  
Plate Method ◽  
Synthesis Of Nanoparticles ◽  
Vis Spectroscopy ◽  
Postgraduate Studies

Studies on the biodiversity of phylloplane and endophytic fungi on the leaf surfaces of the medicinal plant; Piper betle L. was made in our Microbiology laboratory, K.M. Govt. Institute for Postgraduate Studies and Research (Autonomous), Puducherry. The Agar plate method was used to isolate both the leaf surface and sub-surface fungi. During the study period, altogether twelve fungal species of seven genera of phylloplane and five species of endophytes were isolated from Piper betle L. by agar plate method. Penicillium sp., a dominant fungus, was chosen for the synthesis of silver nanoparticles. Silver nanoparticles (AgNPs) were synthesized from Ag+ ions by treating with different extracts of the fungus with AgNO3.The appearance of yellowish-brown color in the conical flasks suggested the formation of AgNPs in dark and light conditions. The AgNPs were characterized by UV-Vis spectroscopy, which has proved to be very useful for the analysis of nanoparticles. Candida albicans was found most susceptible towards the AgNPs of the fungus in comparison to other bacterial strains. Among the bacterial strains, Staphylococcus aureus was more suffered than V. parahaemolyticus and E. coli. It was found in the present study that our process for the synthesis of nanoparticles was easy, safe, and economical to be readily used in the field of biomedicine.

scholarly journals Use of metabolites of therapeutic Lactic acid bacteria to inhibit four species veterinary pathogenic bacteria

2005 ◽  
Vol 29 (2) ◽  
pp. 49-55
Author(s):  
Ali H. A . Hamid
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Lactobacillus Reuteri ◽  
Inhibition Zone ◽  
Culture Cell ◽  
Inhibition Activity ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Mrs Broth

This study aimed to detect metabolites inhibition activity for three therapeuticLactic acid bacteria Lactobacillus acidophilus (Lb. acid.) , Lactobacillus reuteri(Lb. reut.) and Bifidobacterium ssp. (Bif.) which were grown in whole milk andMan Reqosa and Sharp (MRS) broth as single or double (Lb. acid. + Bif.) ormixed (Lb. reut + Bif. + Lb. acid) culture Cell Free Extract (CFE) of theseculture which contained their metabolites of Lactic acid bacteria (exclusion Lb.reut.) showed good inhibition against four species of pathogenic Escherichiacoli ; Salmonella typhimurium ; Proteus volgaris and Staphylococcus aureus.inhibition activity against E. coli culture showed that 72 hours was the bestincubation time for Lactic acid bacteria to produce more metabolite with bestinhibition activity. Metabolite (CFE) of Lb. Acid culture grown in milk andMRS broth showed the best inhibition activity against all of Gram Positive andGram negative test bacteria with over all inhibition zone diameter was 14.6 and15.3 mm for milk and MRS broth supernatant respectively and this activityremained for more than one week as inhibition zone diameter were 13.4 and14.5 mm for supernatant of milk and MRS respectively.

scholarly journals Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 412 ◽  
Author(s):  
Vincenzina Fusco ◽  
Grazia Quero ◽  
Palmiro Poltronieri ◽  
Maria Morea ◽  
Federico Baruzzi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Pilot Scale ◽  
Antagonistic Activity ◽  
Bacterial Strains ◽  
Traditional Cheeses ◽  
Spoilage Bacteria ◽  
Probiotic Lactic Acid Bacteria

Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc genera. The dominant strains were screened for antagonistic activity against pathogenic and spoilage bacteria and exopolysaccharide production, acidification, and proteolytic activity. Since Streptococcus macedonicus was found to be the most prevalent lactic acid bacteria species present in milk and in both types of cheese, the best performing strain of this species was successfully used, alone or in combination with a selected autochthonous Lactococcus lactis strain, in pilot-scale productions of Giuncata and Caciotta Leccese cheeses, respectively. The combined inoculums of selected autochthonous strains positively influenced the sensory characteristics of both Giuncata and Caciotta cheeses. Finally, the selected autochthonous cultures were enriched with a potentially probiotic Lactobacillus rhamnosus strain and successfully used in pilot-scale productions of these traditional cheeses. To the best of our knowledge, this is the first study reporting the use of an autochthonous S. macedonicus strain as a starter for the production of cheeses with added probiotics. In addition, the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.

Skuteczność działania olejku lawendowego (Oleum Lavandulae) wobec grzybów drożdżopodobnych z rodzaju Candida

2020 ◽  
Vol 21 (2) ◽  
Author(s):  
Anna Kędzia ◽  
Andrzej W. Kędzia
Keyword(s):  
Antifungal Activity ◽  
High Activity ◽  
Agar Plate ◽  
Growth Control ◽  
Antimicrobial Effect ◽  
Candida Guilliermondii ◽  
Dilution Technique ◽  
Linalyl Acetate ◽  
Lavender Oil ◽  
Reference Strains

Introduction. A number of plants produced of essentials oils, which can utilize in medicine. Oleum Lavandulae (Lavender oil) demonstrated antimicrobial effect connected with presence of components such as linalool, linalyl acetate, lavandulol, ocimene, terpinen-4-ol, cyneol, lavandulol acetate, α- i β-pinene, camphen and camphor. Several studies have demonstrated antifungal activity towards filamentous fungi, dermatophytes and some genus of yeastlike fungi. Aim. The aim of the study was determined activity of lavandulae oil towards yeastlike fungi, from Candida species. Material and methods. A total 44 strains of yeastlike fungi isolated from oral cavity from patients with candidosis and 9 reference strains were tested. The susceptibility of Candida strains was determined by means plate dilution technique in Sabouraud’s agar. The inoculums contained 105 CFU per spot were seeded with Steers replicator upon the agar plate containing lavender oil and without lavender oil (the strains growth control). Incubation the agar plates was performed in aerobic conditions at 37°C for 24-48 hrs. The MIC was defined as the lowest concentrations of oil that completely inhibited growth of tested yeastlike fungi. Results. The results showed, that all tested fungi were susceptible in concentrations 1.0-≥ 2.0 mg/ml. The most susceptible to lavender oil were strains from the genus Candida guilliermondii, C. lusitaniae and C. utilis. The growth of this fungi was inhibited by concentrations = 1.0 mg/ml. The 8 (38%) strains belonging to the genus of C. albicans were sensitive on 1.0 mg/ml. The growth of remaining strains was inhibited by concentrations ≥ 2.0 mg/ml. The strain of C. humicola was the lowest sensitive (MIC > 2.0 mg/ml). The tested lavender oil characterized a high activity toward date yeastlike fungi. The growth 50% of the strains was inhibited by concentrations of 1.0 mg/ml and others 48% by 2.0 mg/ml. Conclusions. Lavender oil showed high activity against tested strains of yeastlike fungi. The strains from genus C. guilliermondii, C. lusitaniae and C. utilis were the most susceptible. The oil was the lowest active to the strain from genus C. humicola.

Characterization of Certain Bacterial Strains for Potential Use as Starter or Probiotic Cultures in Dairy Products

2011 ◽  
Vol 74 (8) ◽  
pp. 1379-1386 ◽  
Author(s):  
A. MONTEAGUDO-MERA ◽  
I. CARO ◽  
L. B. RODRÍGUEZ-APARICIO ◽  
J. RÚA ◽  
M. A. FERRERO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Antimicrobial Properties ◽  
Culture Collection ◽  
Cow’S Milk ◽  
Bacterial Strains ◽  
Cow's Milk ◽  
Ewe's Milk ◽  
Lactobacillus Spp

The present work was aimed at characterizing 12 strains of lactic acid bacteria (LAB) to obtain improved potential starter or probiotic cultures that could be used for making dairy products from ewe's milk and cow's milk. Eight strains with antimicrobial properties, isolated from ewe's milk and from cheese made from ewe's and/or cow's milk, were studied. They were identified as Enterococcus faecalis (five strains), Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides, and Lactobacillus paracasei subsp. paracasei (one strain of each species). Additionally, four strains were obtained from the American Type Culture Collection: Lactobacillus casei 393 (isolated from cheese), L. lactis subsp. lactis 11454 (origin nonspecified and a producer of nisin), and two strains isolated from human feces (L. paracasei subsp. paracasei 27092 and Lactobacillus rhamnosus 53103, antibacterial agent producer). All E. faecalis strains showed at least one virulence factor (either hemolysin or gelatinase), which emphasizes the importance of these studies in this species. Both L. lactis strains and most Lactobacillus spp. were good acidifiers in ewe's milk and cow's milk at 30°C. High β-galactosidase activity, as well as aminopeptidase activities that favor the development of desirable flavors in cheese, were detected in all Lactobacillus spp. strains. Furthermore, L. rhamnosus ATCC 53103 showed α-fucosidase activity (thought to help colonization of the intestine) and lack of α-glucosidase activity (a trait considered positive for diabetic and obese humans). This last enzymatic activity was also lacking in L. lactis ATCC 11454. L. mesenteroides was the only strain D(−)-lactic acid producer. The selection of any particular strain for probiotic or dairy cultures should be performed according to the technological and/or functional abilities needed.

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