Comparative influence of medium composition on biomass growth, lactic acid and Exopolysaccharides Production by some Strains of Lactic Acid Bacteria

10.5580/1d3d ◽  
2009 ◽  
Vol 7 (2) ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medium Composition ◽  
Biomass Growth ◽  
Exopolysaccharides Production

Optimization of the Cultivation Medium Composition for Lactic Acid Bacteria

1986 ◽  
pp. 184-184
Author(s):  
Z. Libudzisz ◽  
B. Mansfeld ◽  
E. Kacki ◽  
H. Oberman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medium Composition ◽  
Cultivation Medium

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Prasad Patil ◽  
Akanksha Wadehra ◽  
Kanchan Munjal ◽  
Pradip Behare
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Fermented Milk Products ◽  
Exopolysaccharides Production

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as <italic>S. thermophilus</italic>, 2 were <italic>Lb. rhamnosus</italic> and 2 were confirmed as <italic>Lb. fermentum</italic>. Two <italic>S. thermophilus</italic> strains (PD7 and PD11) and <italic>Lb. fermentum</italic> strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

A Method of Screening for Highly Inhibitory Lactic Acid Bacteria

1996 ◽  
Vol 59 (7) ◽  
pp. 739-745 ◽  
Author(s):  
GUILLERMO L. KOCIUBINSKI ◽  
PABLO F. PÉREZ ◽  
MARIA C. AÑÓN ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Indicator Strain ◽  
Medium Composition ◽  
Standard Curve ◽  
Standard Linear ◽  
Inhibitory Power ◽  
Different Strains ◽  
Exponential Relation

A rapid method of screening for lactic acid bacteria with high inhibitory power was developed. The methodology employed was the agar-diffusion assay, which was standardized for the indicator strain, medium composition, and incubation conditions. The assay was performed in nutrient agar at 30°C with 108 spores of Bacillus subtilis per plate as indicator strain. The inhibition produced by supernatants of lactic acid bacteria cultures harvested at stationary phase was determined. The inhibitory powers of different strains were compared with a standard curve obtained with racemic lactic acid. Results obtained with lactic acid and supernatants of bacterial cultures demonstrate that the diameter of the inhibition zone (d) was related to the pH by the exponential relation d = a exp (− b pH). Results obtained with strains that produced inhibitory substances other than lactic acid could not be fitted into the standard linear curves obtained in the plot of ln d versus pH of lactic acid.

Aflatoxin Production in a Meat Mix Model System in the Presence of Pediococcus and Lactobacillus

1992 ◽  
Vol 55 (8) ◽  
pp. 583-587 ◽  
Author(s):  
ROSA H. LUCHESE ◽  
JOSÉ F. P. MARTINS ◽  
WILKIE F. HARRIGAN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Model System ◽  
Medium Composition ◽  
Mold Growth ◽  
Processing Conditions ◽  
Irradiated Meat ◽  
Incubation Temperatures

The effect on aflatoxin production by Aspergillus parasiticus of eight individual strains of Pediococcus and Lactobacillus was determined. The study was conducted in an axenic cultural system in which irradiated meat was employed in the formulation of a meat medium. The medium composition and incubation temperatures were simulations of Brazilian salami processing conditions. All single cultures of A. parasiticus supported aflatoxin production. More aflatoxin was produced in samples treated by the addition of lactic acid than in nontreated ones. Aflatoxin was not detected when A. parasiticus was grown with lactic acid bacteria, although visible mold growth was observed in all such cultures.

scholarly journals EXOPOLYSACCHARIDES PRODUCTION BY LACTIC ACID BACTERIA STRAINS ISOLATED FROM FERNMENTED PRODUCTS

2017 ◽  
Vol 0 (4(40)) ◽  
pp. 76-84 ◽  
Author(s):  
І. Л. Гармашева ◽  
Н. К. Коваленко ◽  
О. М. Василюк ◽  
Л. Т. Олещенко
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Exopolysaccharides Production

scholarly journals Influence of Various Carbon Sources on Growth and Biomass Accumulation of Some Lactic Acid Bacteria Strains

2019 ◽  
Vol 70 (7) ◽  
pp. 2434-2438
Author(s):  
Stefana Petrut ◽  
Elena Rusu ◽  
Ioan Sorin Tudorache ◽  
Diana Pelinescu ◽  
Ionela Sarbu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Flux ◽  
Critical Role ◽  
Carbon Sources ◽  
Biomass Accumulation ◽  
Medium Composition ◽  
Starter Cultures ◽  
Wide Range ◽  
De Man

Lactic acid bacteria (LAB) are among the most important group of bacteria, with a critical role in food, pharmaceutical and medical industry. The fast-growing characteristics of LAB strains, their metabolic activity associated with production of many beneficial compounds and most of all, their GRAS status (Generally Recognized As Safe) recommends them as starter cultures for food biotechnology processes. During last decades, LAB strains have also an extensive prophylactic or therapeutic use as probiotics. Due to the fact that there are current limitations in the use of standard MRS media (de Man Rogosa Sharpe), which is selective especially for lactobacilli and enterococci, the aim of the present study was to optimize the growth medium composition for isolating a wide range of LAB strains with biotechnological potential and to improve the biomass accumulation. For this purpose, it has been evaluated the growth of Lactobacillus (L.) rhamnosus ATCC� 9595�, Streptococcus (S.) salivarius subsp. thermophilus ATCC� 19258�, Pediococcus (P.) acidilactici ATCC� 8042�, Lactococcus (L.) lactis 28 and Enterococcus (E.) faecium FFb CMGB L-18 on MRS broth with various carbon sources (glucose, lactose, galactose, maltose, mannose, ribose, arabinose, sucrose, fructose). The results of the study showed that there are interesting differences in the requirements of each analyzed species. The optimization of standard medium composition will be very useful for growth studies as well as metabolic flux studies.

scholarly journals Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

2021 ◽  
Author(s):  
L. Ketrouci ◽  
F. Dalache ◽  
D. Benabdelmoumene ◽  
A.A. Dahou ◽  
A. Homrani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lipolytic Activity ◽  
Tween 80 ◽  
Antagonist Activity ◽  
E Coli ◽  
Acidification Capacity ◽  
Culture Supernatants ◽  
Exopolysaccharides Production

Background: Technological characterization of lactic acid bacteria isolated from sheep’s milk collected in 3 regions in northwestern Algeria.Methods: During the period from 2018 to 2019, fifty strains of Lactic acid bacteria isolated from samples sheep’s milk were evaluated for several technologically-relevant properties: diacetyl and exopolysaccharides production, acidification, proteolytic and lipolytic activity and their antagonist activity against Escherichia coli and Pseudomonas aeruginosa. Result: The results indicate that among all the isolates only 20% were distinguished by their production of EPS mainly the genus Leuconostoc. Diacetyl production was observed in 71% of Lactobacillus, 60% of Enterococcus and 25% in Leuconostoc. 94% isolates showed moderate proteolytic activity. 56% and 60% of the strains degraded tween 80 and olive oil respectively for lipolytic activity. Inhibition activity by the cultures LAB was about 82% and 78% against E. coli and P. aeruginosa respectively. No culture supernatants inhibit P. aeruginosa, however 18% of the Enterococcus trains inhibit E. coli. BME1.A2 and BME2.D4 showed their highest acidification capacity developing a very large quantity of lactic acid after 24 h of incubation, i.e., 7.6 and 8.4 g lactic acid/L respectively.

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