scholarly journals Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

2016 ◽  
Vol 10 (11) ◽  
pp. 271-277
Author(s):  
Ekoua Regina Krabi ◽  
Allah Antoine Assamoi ◽  
Ayawovi Fafadzi Ehon ◽  
N’guessan Georges Amani ◽  
Lamine Sebastien Niamke ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Properties

scholarly journals Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

2020 ◽  
Vol 8 (12) ◽  
pp. 1923
Author(s):  
Ida Bagus Agung Yogeswara ◽  
Suppasil Maneerat ◽  
Dietmar Haltrich
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamate Decarboxylase ◽  
Biochemical Properties ◽  
Aminobutyric Acid ◽  
Traditional Foods ◽  
Wide Range ◽  
Genes Encoding ◽  
Key Enzyme ◽  
Gaba Synthesis

Glutamate decarboxylase (l-glutamate-1-carboxylase, GAD; EC 4.1.1.15) is a pyridoxal-5’-phosphate-dependent enzyme that catalyzes the irreversible α-decarboxylation of l-glutamic acid to γ-aminobutyric acid (GABA) and CO2. The enzyme is widely distributed in eukaryotes as well as prokaryotes, where it—together with its reaction product GABA—fulfils very different physiological functions. The occurrence of gad genes encoding GAD has been shown for many microorganisms, and GABA-producing lactic acid bacteria (LAB) have been a focus of research during recent years. A wide range of traditional foods produced by fermentation based on LAB offer the potential of providing new functional food products enriched with GABA that may offer certain health-benefits. Different GAD enzymes and genes from several strains of LAB have been isolated and characterized recently. GABA-producing LAB, the biochemical properties of their GAD enzymes, and possible applications are reviewed here.

Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria

1993 ◽  
Vol 56 (4) ◽  
pp. 338-356 ◽  
Author(s):  
CATHERINE G. NETTLES ◽  
SUSAN F. BAREFOOT
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Biochemical Properties ◽  
Genetic Characteristics ◽  
Genetic Level ◽  
Hydropathic Index

Numerous strains of lactic acid bacteria associated with food systems are capable of producing bacteriocins, or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum. Recently, considerable emphasis has been placed on the identification of these proteins and their biochemical properties, including spectrum of activity, production conditions, purification procedures, amino acid composition, amino acid sequence, and modes of action. Advances in genetic engineering techniques have facilitated the characterization of these proteins at. the genetic level, providing information on hydropathic index, protein synthesis and structure, immunity determinants for resistance and/or tolerance, and cloning of bacteriocin genes into other organisms. Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Additional parameters for use of bacteriocins and bacteriocin-producing organisms in food systems also are discussed.

Enterococci Isolated from Dairy Products: A Review of Risks and Potential Technological Use

1997 ◽  
Vol 60 (6) ◽  
pp. 732-738 ◽  
Author(s):  
GIORGIO GIRAFFA ◽  
DOMENICO CARMINATI ◽  
ERASMO NEVIANI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Dairy Products ◽  
Biochemical Properties ◽  
Bacteriocin Production ◽  
Large Numbers ◽  
History Of ◽  
Potential Pathogenicity ◽  
Dairy Technology

Enterococci are ubiquitous bacteria which frequently occur in large numbers in dairy and other food products. Although they share a number of biotechnological traits (e.g., bacteriocin production, probiotic characteristics, usefulness in dairy technology), there is no consensus on whether enterococci pose a threat as foodborne pathogens, The potential pathogenicity of lactic acid bacteria (LAB), including enterococci, in human clinical infections and their association with endocarditis have recently become a matter of controversy, in spite of the fact that foods containing enterococci have a long history of safe use. This article provides literature data available on microbial ecology, biochemical properties, production of anti-Listeria bacteriocins, and potential pathogenic traits of enterococci isolated from different dairy products.

scholarly journals Isolation, identification and biochemical characterization of lactic acid bacteria from selected yogurt samples

2021 ◽  
pp. 64-72
Author(s):  
SM Amanullah ◽  
MA Kabir ◽  
MM Rahman ◽  
P Halder ◽  
SMJ Hossain ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Biochemical Properties ◽  
Gas Production ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Local Market ◽  
Sugar Fermentation ◽  
Agar Media

This research was conducted to study the types of lactic acid bacteria (LAB) present in selected yogurts available in the local market of Bangladesh. For this purpose, nine different yogurt samples were collected (viz. MV, Mw, Pst, Psr, Bik, Bog, WF, Kw and Nab) and cultured in the selective MRS agar media for enumerating LAB colony. Out of 9 samples, colony forming LAB were found in 6 samples and the population ranged from 1.0×104 to 9.5×105 cfu/ml. Catalase negative and Gram’s positive colonies were initially identified as LAB. Then the isolates were purified by subsequent culturing in MRS broth and MRS agar media. Biochemical properties of selected colonies were evaluated by performing gas production from glucose, growth at different temperatures (10ºC, 15ºC and 45ºC), growth at different NaCl concentrations (2, 4 and 6.5% NaCl) and sugar fermentation tests (lactose, sorbitol, salicin, trehalose, melibiose, sucrose, mannitol, melezitose, maltose, galactose, glucose, arabinose, raffinose and ribose). According to the tests stated above, a total of five different species of LAB were identified from 6 samples. The isolate Lactobacillus lactis was identified in MV, PSr and Bog yogurt, while Lactobacillus bulgaricus was found in MV and Bik yogurt. The species Leuconostoc cremoris, a avor producing bacteria, was found in six yogurt samples. On the other hand, Lactobacillus acidophilus and Lactobacillus helveticus was found only in Pst and Psr samples, respectively. Bang. J. Livs. Res. Vol. 27 (1&2), 2020: P. 64-72

scholarly journals Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

2019 ◽  
Vol 7 (22) ◽  
pp. 3794-3798
Author(s):  
Andi Josep Nicolas Hutahaean ◽  
Jansen Silalahi ◽  
Dwi Suryanto ◽  
Denny Satria
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzyme Inhibitor ◽  
Biochemical Properties ◽  
Fermented Foods ◽  
Rough Lemon ◽  
Gram Staining ◽  
Safety Function ◽  
Biochemical Identification

BACKGROUND: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia’s traditional food made using fermentation. AIM: To identify lactic acid bacteria (LAB) strains in dengke naniura and its properties in inhibiting the α-glucosidase enzyme. METHODS: The carp were sacrificed, and soaked with rough lemon for 6 hours then spices added to it for another 1 hour. Then the isolation of LAB conducted using a serial dilution of the samples. The selected isolates of the LAB were then characterised by its morphology under the microscope, gram staining, growth at 15°C and 45°C and biochemical identification. The isolates were then tested for its inhibiting properties against the α-glucosidase enzyme. RESULTS: The isolates (DL-109 and DL-107) were a gram-positive, nonspore-forming and non-motile rod. The Physiological and biochemical properties of the isolates confirm its LAB properties. On the test against α-glucosidase enzyme activity inhibition, isolate DL-109 LAB (4) showed dominant activity with very low IC50 compared to Acarbose (IC50 = 128.06 ppm) and DL-107 (46.32 ppm) while at the lowest dosage of 25 µg/ml DL-109 showed activity as much as 54.76%. CONCLUSION: These findings concluded that the isolates were LAB by its properties and can be used for lowering blood glucose in term of inhibition of the α-glucosidase enzyme.

scholarly journals BACTERIAL TRANSLOCATION OF PROBIOTIC LACTOBACILLI

2015 ◽  
Vol 21 ◽  
pp. 66-71
Author(s):  
V. O. Aheyev
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Translocation ◽  
Bacterial Strain ◽  
Biochemical Properties ◽  
Blood Cultures ◽  
Bacterial Strains ◽  
Probiotic Strains ◽  
Probiotic Lactobacilli

The paper presents the results of studying of the dynamics and characteristics of the translocation of two probiotic strains of lactic acid bacteria in the blood and parenchymal organs of animals. The dependence of the bacterial translocation from the bacterial strain and from orally entered dose was established. It was shown that cultural-morphological and physiological-biochemical properties of all isolated from blood cultures of microorganisms have corresponded to the initial properties of bacterial strains introduced to the animals.

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

2017 ◽  
Vol 24 (3) ◽  
pp. 187-197 ◽  
Author(s):  
Olatunji T Joyce ◽  
Subir K Chakraborty ◽  
Manoj K Tripathi ◽  
Nachiket Kotwaliwale ◽  
Punit Chandra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Concentration ◽  
Interactive Effect ◽  
Starter Culture ◽  
Biochemical Properties ◽  
Lactobacillus Paracasei ◽  
Fermentation Time ◽  
Culture Volume ◽  
Input Variables

The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables – culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.

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