Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

Lactic acid bacteria play a key role in human microecology and biotechnology – form organoleptic characteristics of products, increase the nutritional, including biological value of functional foods. Natural resistance to antibiotics is one of the important factors that determine the probiotic properties of lacto- and bifidobacteria. Aim. Study of the antibiotic resistance of functionally active probiotic cultures of "VIVO probioyogurt" leaven to determine the possibility of using a fermented milk product, which is prepared on its basis, during antibiotic therapy to maintain and restore normal intestinal microflora. Methods. Pure cultures of lactic acid bacteria (LAB) were selected for the study: (Lactobacillus delbrueckii ssp., L. acidophilus, L.casei, L. rhamnosus, L.paracasei, Streptococcus thermophilus, Bifidobacterium lactis (2 strains), B. infantis), which are part of leaven "VIVO probioyogurt" the quality of which is confirmed by certificates of the International Organization for Standardization ISO 9001: 2008, as well as ISO 22000: 2005. The method of the experiment consisted of the following stages: preparation of nutrient media ("Lactobacagar", "Bifidoagar", glucose-peptone medium), working solutions of antibiotics; working suspension of LAB; suspensions of cultures (lacto- and bifidobacteria), cultivation LAB on elective nutrient media with the addition of antibiotics and evaluation of research results. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Results. The use of this technique enabled to establish the minimum inhibitory concentration (MIC) of antibiotics of different groups relative to the LAB. The results of the research were processed using a licensed computer program Microsoft Excel. Conclusions. Evaluation of the results of studies to determine the MIC of antibiotics – benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin in relation to IBD; fermented milk product, which was prepared on the basis of this starter culture, it was advisable to use during antibiotic therapy to restore and maintain normal intestinal microflora.

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A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects

Nutrients ◽

10.3390/nu12020320 ◽

2020 ◽

Vol 12 (2) ◽

pp. 320

Author(s):

Boris Le Nevé ◽

Adrian Martinez-De la Torre ◽

Julien Tap ◽

Muriel Derrien ◽

Aurélie Cotillard ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Healthy Subjects ◽

Well Being ◽

Fermented Milk ◽

Healthy Plant ◽

Milk Product ◽

Open Design ◽

Gas Volume ◽

Fermented Milk Product

Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; p ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; p < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; p < 0.05). FMP consumption reduced flatulence sensation (by −1.7 [−1.9; −1.6]; p < 0.0001), reduced the number of daily evacuations (by −5.8 [−6.5; −5.1]; p < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; p < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively).

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Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili

Journal of Applied Microbiology ◽

10.1111/j.1365-2672.2008.03952.x ◽

2008 ◽

Vol 105 (6) ◽

pp. 1929-1938 ◽

Cited By ~ 31

Author(s):

M. Kahala ◽

M. Mäki ◽

A. Lehtovaara ◽

J.-M. Tapanainen ◽

R. Katiska ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Milk ◽

Milk Product ◽

Fermented Milk Product

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Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

South Asian Journal of Research in Microbiology ◽

10.9734/sajrm/2019/v5i1-230119 ◽

2019 ◽

pp. 1-10

Author(s):

S. Aforijiku ◽

A. A. Onilude

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactobacillus Casei ◽

Lactobacillus Brevis ◽

Fermented Milk ◽

Lactobacillus Fermentum ◽

Milk Product ◽

Pediococcus Acidilactici ◽

Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk. Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%). Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

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Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria

10.5151/foodsci-microal-218 ◽

2014 ◽

Author(s):

Jonathan Laiño ◽

Marianela Juarez del Valle ◽

Graciela Savoy de Giori ◽

Jean Guy LeBlanc

Keyword(s):

Heat Treatment ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Milk ◽

Milk Product ◽

Fermented Milk Product

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Isolation and Characterization of Lactic Acid Bacteria from Libyan Traditional Fermented Milk "Laban"

10.20944/preprints202103.0576.v1 ◽

2021 ◽

Author(s):

Mohamed Nahaisi ◽

Nadia Almaroum ◽

Mohamed A Ziyaina

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Klebsiella Oxytoca ◽

Starter Culture ◽

Fermented Milk ◽

Lactobacillus Delbrueckii ◽

Coliform Bacteria ◽

Milk Product ◽

Isolation And Characterization ◽

Fermented Milk Product

Fermented milk product "Laban" in Libya is one of the most a traditional fermented milk product consumed a refreshing drink, particularly in the warm season The average values of the physicochemical including titratable acidity, pH, total solids, and fat were 0.73%, 4.16, 8.12%, and 1.54% respectively. Coliform, yeast and mold counts were 21×10⁴, 39×10⁴, and 41 ×10³ cfu/ ml., respectively. Most strains of coliform bacteria were Serratia odorifera, Escherichia coli 1, E. coli 2. and Klebsiella oxytoca. The average Lactococcus, Streptococcus, Mesophilic Lactobacillus / Leuconostoc and Thermophilic Lactobacillus counts were 99 ×10⁷, 96 ×10⁷, 93 ×10⁷ and 15 ×10⁷ cfu / ml. respectively. A total of 142 lactic acid bacteria (LAB) isolates were identified to the genus level as Lactobacillus (48.59%), Lactococcus (43.66%), Streptococcus (4.93%) and Leuconostoc (2.82%). Sugar fermentation tests revealed the most frequent Lactobacillus species found to be Lactobacillus delbrueckii ssp. lactis (62.32%), followed by Lactobacillus plantarum (31.88%). Furthermore, other selected LAB isolates were identified by API 50 CH test as Lactococcus lactis ssp. lactics, Lactobacillus pentosus, Lactobacillus brevis, and Leuconostoc mesenteroides ssp. cremoris. Thus, our research documented the lactic acid bacteria strains and will provides fundamental basic and useful information for further studies of strain selection starter culture, with regard to the industrial production of fermented dairy milk products.

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Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

Food Microbiology ◽

10.1016/j.fm.2012.09.025 ◽

2013 ◽

Vol 34 (2) ◽

pp. 277-283 ◽

Cited By ~ 59

Author(s):

Fortune Akabanda ◽

James Owusu-Kwarteng ◽

Kwaku Tano-Debrah ◽

Richard L.K. Glover ◽

Dennis S. Nielsen ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Molecular Characterization ◽

Fermented Milk ◽

Milk Product ◽

Fermented Milk Product

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Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

Dairy Industry ◽

10.31515/1019-8946-2018-3-54-55 ◽

2018 ◽

pp. 54-55

Author(s):

A.V. Begunova ◽

◽

I.V. Rozhkova ◽

T.A. Raskoshnaya ◽

T.I. Shyrshova ◽

...

Keyword(s):

Lactobacillus Reuteri ◽

Fermented Milk ◽

Milk Product ◽

Technological Factors ◽

Fermented Milk Product

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Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200957050291 ◽

2009 ◽

Vol 57 (5) ◽

pp. 291-304 ◽

Cited By ~ 1

Author(s):

Hana Šulcerová ◽

Radka Burdychová

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Evaluation ◽

Ph Value ◽

Fermented Milk ◽

Milk Product ◽

Milk Products ◽

Texture Intensity ◽

Analysis Of Dispersion ◽

Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of probiotic products. It is recommended to consume at least 100 grams of fermented milk products with minimal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory quality of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of storage in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

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Creation of a fermented milk product using the association of probiotic cultures

Food processing industry ◽

10.52653/ppi.2021.8.8.009 ◽

2021 ◽

pp. 36-39

Author(s):

Ирина Владимировна Рожкова ◽

Анна Васильевна Бегунова ◽

Юлия Игоревна Крысанова

Keyword(s):

Salmonella Typhimurium ◽

Lactobacillus Acidophilus ◽

Lactobacillus Reuteri ◽

Lactobacillus Rhamnosus ◽

Fermented Milk ◽

Starter Cultures ◽

Milk Product ◽

Milk Products ◽

Fermented Milk Product ◽

Fermented Milk Products

Кисломолочные продукты приобретают популярность во всем мире благодаря их полезным и функциональным свойствам. Проблема разработки и широкого использования кисломолочных продуктов приобретает огромное значение в период пандемии и экологического кризиса. Полезные свойства кисломолочных продуктов зависят от состава заквасок, используемых для их производства. Вид и количество используемых в составе закваски штаммов обуславливает бифункциональный эффект пробиотического кисломолочного продукта. Из молочнокислых бактерий Lactobacillus являются наиболее изученными пробиотическими микроорганизмами с широким спектром физиолого-биохимических свойств. Для разработки кисломолочного продукта была использована ассоциация заквасочных культур, состоящая из Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1 и Lactobacillus acidophilus H-9 в соотношении 1:6:1, которая обладает функциональным потенциалом. В работе научно обоснованы технологические режимы производства пробиотического кисломолочного продукта c использованием указанной выше ассоциации культур, которая обеспечивает сквашивание пастеризованного обезжиренного молока за 7-8 ч при внесении 5-7 % инокулята, обеспечивая определенные органолептические показатели. При этом количество клеток пробиотических культур составляет для L. acidophilus Н-9 1,1×10 КОЕ/см, для L. reuteri LR 1 (2,1±1,3)×10КОЕ/см, для L. rhamnosus TR (1,37±0,98)×10 КОЕ/см. Показано, что разработанный кисломолочный продукт обладает антагонистической активностью к S. aureus АТСС 6538 и Salmonella typhimurium NCTC 00074, а также антиоксидантной и АПФ-ингибирующей активностью, что характеризует его бифункциональные свойства. Диаметр зоны ингибирования роста S. aureus АТСС 6538 составляет 15,25±0,35 см, а Salmonella typhimurium NCTC 00074 10,5±0,71 см. Антиоксидантная активность разработанного продукта составляет 570,64±18 мкмоль TЭ/мг, а АПФ ингибирующая активность - IC 1,23±1,6 мг белка/см. Fermented milk products are gaining popularity all over the world due to their useful and functional properties. The problem of the development and widespread use of fermented milk products becomes of great importance during a pandemic and an ecological crisis. The beneficial properties of fermented milk products depend on the composition of the starter cultures used for their production. The type and quantity of strains used in the starter culture determine the bifunctional effect of the probiotic fermented milk product. Of the lactic acid bacteria, Lactobacillus is the most studied probiotic genus with a wide range of physiological and biochemical properties. For the development of a fermented milk product, an association of starter cultures was used, consisting of Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1, and Lactobacillus acidophilus H-9 in a ratio of 1: 6:1, which has a functional potential. The work scientifically substantiates the technological modes of production of a probiotic fermented milk product using the above-mentioned association of cultures, which ensures the fermentation of pasteurized skim milk in 7-8 hours with the introduction of 5-7 % inoculum, providing certain organoleptic characteristics. In this case, the cells number of probiotic cultures for L. acidophilus H-9 is 1.1×10 CFU/cm, for L. reuteri LR 1 (2.1±1.3)×10 CFU/cm, for L. rhamnosus TR (1.37±0.98)×10 CFU/cm. It was shown that the developed fermented milk product has an antagonistic activity to S. aureus ATCC 6538 and Salmonella typhimurium NCTC 00074, as well as antioxidant and ACE-inhibiting activity, which characterizes its bifunctional properties. The diameter of the growth inhibition zone for S. aureus ATCC 6538 is 15.25±0.35 cm and for Salmonella typhimurium NCTC 00074 10.5±0.71 cm. The antioxidant activity of the developed product is 570.64±18 μmol TE/mg, and ACE inhibitory activity IC50 1.23±1.6 mg protein/cm.

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