scholarly journals Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5100
Author(s):  
Simona Cirrincione ◽  
Anna Luganini ◽  
Cristina Lamberti ◽  
Marcello Manfredi ◽  
Laura Cavallarin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Bioactive Peptides ◽  
Sequence Similarity ◽  
Lactobacillus Rhamnosus ◽  
Donkey Milk ◽  
Bacterial Fermentation ◽  
Lactococcus Lactis Subsp ◽  
Peptide Database ◽  
Peptide Mixtures

Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.

scholarly journals Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses

2014 ◽  
Vol 66 (1) ◽  
pp. 179-192 ◽  
Author(s):  
Amarela Terzic-Vidojevic ◽  
Sanja Mihajlovic ◽  
Gordana Uzelac ◽  
Natasa Golic ◽  
Dj. Fira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Reuteri ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Antimicrobial Properties ◽  
Lactobacillus Curvatus ◽  
Lactococcus Lactis Subsp ◽  
Leuconostoc Pseudomesenteroides

The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows? milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis bv. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).

The Lactic Acid Stress Response of Lactococcus lactis subsp. lactis

1996 ◽  
Vol 33 (3) ◽  
pp. 194-199 ◽  
Author(s):  
Axel Hartke ◽  
Sandrine Bouché ◽  
Jean-Christophe Giard ◽  
Abdellah Benachour ◽  
Philippe Boutibonnes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Stress Response ◽  
Lactococcus Lactis ◽  
Acid Stress ◽  
Lactococcus Lactis Subsp ◽  
Acid Stress Response

Behavior of Listeria monocytogenes in the Presence of Lactic Acid Bacteria in an Agitated Medium with Internal pH Control

1991 ◽  
Vol 54 (3) ◽  
pp. 183-188 ◽  
Author(s):  
JANE M. WENZEL ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Statistical Analysis ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Ph Control ◽  
Lactococcus Lactis Subsp ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Internal Ph

An agitated medium with internal pH control (IPCM-2) was inoculated to contain Listeria monocytogenes (strain V7, Scott A or California) at ca. 103 CFU/ml and Streptococcus cremoris (Lactococcus lactis subsp. cremoris) or Streptococcus lactis (Lactococcus lactis subsp. lactis) at 0.25 or 1.0% The inoculated medium was incubated with shaking in a waterbath at 30°C for 30 h. L. monocytogenes and lactic acid bacteria were enumerated and pH was determined at appropriate intervals. The area on a figure between curves for the control and treatment and designated as the area of inhibition (AI) was calculated and used to quantify inhibition of each strain of L. monocytogenes for a particular set of conditions in IPCM-2. Statistical analysis of AI values calculated from data obtained at 6, 24, and 30 h of incubation revealed no significant (p < 0.05) difference in inhibition among the three strains of L. monocytogenes for each type of lactic streptococcus present. Streptococcus cremoris was significantly (0.01 < p < 0.05) more inhibitory to all three strains of L. monocytogenes than was S. lactis at 24 and 30 h of incubation. IPCM-2 is considered ready for use at a pH of 5.4 or less, which was reached between 12 and 15 h of incubation in samples containing 0.25 or 1.0% S. cremoris. Populations of L. monocytogenes in such samples were ca. 104 to 106 CFU/ml regardless of strain of Listeria or percentage of S. cremoris added as inoculum. In samples initially containing 0.25 or 1.0% S. lactis, pH 5.4 was not reached until after 18–24 h of incubation. At this point all three strains of L. monocytogenes had grown to ca. 105 CFU/ml regardless of percentage of S. lactis added as inoculum. Despite the inhibition seen, substantial numbers of the pathogen were present when the medium was ready for use.

Development of human lactic acid (LAB) gastrointestinal microbiota in a Greek rural population

2008 ◽  
Vol 3 (1) ◽  
pp. 55-60 ◽  
Author(s):  
Dimitrios Vassos ◽  
Vassiliki Maipa ◽  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Eugenia Bezirtzoglou
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Age Groups ◽  
Morphological Characteristics ◽  
Lactobacillus Brevis ◽  
Growth Patterns ◽  
Gastrointestinal Microbiota ◽  
Daily Consumption ◽  
Lactococcus Lactis Subsp ◽  
Significant Difference

AbstractIn order to investigate the Lactic Acid Bacteria (LAB) of the gut, fecal samples were collected and analyzed from 120 healthy Greek volunteers ranging from age 1 to age 85, all of whom declared daily consumption of local fermented dairy products. LAB strains were isolated using selective media under aerobic or anaerobic conditions. Identification of the isolates was based on their growth patterns, morphological characteristics, and carbohydrate fermentation profiles. There was no significant difference in the abundance of Lactobacillus brevis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactobacilus paracasei and Bifidobacterium sp., in all samples. Lactobacillus fermentum, Lactobacillus plantarum, Lactococcus casei, Lactococcus pentosus, Lactococcus lactis subsp. lactis, Lactococcus delbrueckii subsp. lactis, Enterococcus casseliflavus, Enterococcus faecalis, Enterococcus faecium, Enterococcus avium and Leuconostoc sp. were also recovered, mainly from the adults and elders rather than the children’s group. Despite the above differences in LAB species observed mostly between the younger and the other two age groups, differences were also observed within all groups, indicating that healthy subjects of all ages are colonized by a diverse lactoflora in terms of total or dominant species.

Characterization of diacetin B, a bacteriocin fromLactococcus lactissubsp.lactisbv.diacetylactisUL720

1995 ◽  
Vol 41 (9) ◽  
pp. 832-841 ◽  
Author(s):  
D. Ali ◽  
C. Lacroix ◽  
R. E. Simard ◽  
D. Thuault ◽  
C. M. Bourgeois
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactococcus Lactis ◽  
High Performance ◽  
High Capacity ◽  
Raw Milk ◽  
Mass Spectrometry Analysis ◽  
Original Activity ◽  
Spectrometry Analysis ◽  
Lactococcus Lactis Subsp

Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin production by the triple layer method under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Three bacteriocinogenic strains (two Lactococcus lactis subsp. lactis bv. diacetylactis UL719 and UL720 and one Lactococcus lactis subsp. lactis UL730) were selected for their high capacity to inhibit the growth of various food pathogens, including Listeria monocytogenes, Staphylococcus aureus, and clostridial strains. The inhibitory compounds from these three strains are inactivated by selected proteases, indicating their protein nature. They retained their antibacterial activity after heat treatments of 100 °C for 60 min and 121 °C for 20 min, and in the pH range from 2 to 11. The bacteriocin diacetin B produced by strain UL720 has been purified by a pH-dependent adsorption–desorption procedure, followed by reverse-phase high performance liquid chromatography, with a yield of 1.25% of the original activity. Mass spectrometry analysis indicates that the pure peptide has a molecular mass of 4292.32 or 4490.28 Da, while amino acid sequencing allowed the identification of the primary structure of the bacteriocin composed of 37 amino acid residues. The structure of the peptide did not show similarity with other known bacteriocins from lactic acid bacteria.Key words: isolation, Lactococcus lactis subsp. lactis bv. diacetylactis, bacteriocin, diacetin B, purification.

scholarly journals The use of pear fillers in kefir technology

2018 ◽  
Vol 20 (90) ◽  
pp. 63-68
Author(s):  
N. B. Slyvka ◽  
О. R. Myhaylytska ◽  
V. O. Nahovska ◽  
O. Ya. Bilyk
Keyword(s):  
Lactococcus Lactis ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Biologically Active ◽  
Optimum Dose ◽  
Bifidobacterium Lactis ◽  
Lactococcus Lactis Subsp ◽  
Physico Chemical ◽  
Lactobacillus Lactis ◽  
Milk Mixture

The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products.

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