Influence of growth conditions and nutritional requirements on the production of hydrogen peroxide by lactic acid bacteria

2011 ◽  
Vol 5 (15) ◽  
Author(s):  
Abimbola Enitan
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Conditions ◽  
Nutritional Requirements ◽  
Production Of Hydrogen

In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics

2013 ◽  
Vol 4 (3) ◽  
pp. 267-275 ◽  
Author(s):  
B.C. Silva ◽  
L.R.C. Jung ◽  
S.H.C. Sandes ◽  
L.B. Alvim ◽  
M.R.Q. Bomfim ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Lactobacillus Reuteri ◽  
Cell Surface Hydrophobicity ◽  
Lactobacillus Paraplantarum ◽  
Production Of Hydrogen

Lactic acid bacteria were isolated and identified in the faeces of Chinese Crested and Yorkshire terrier pups and their probiotic features were investigated in vitro. Thirty seven isolates were identified as Lactobacillus or Enterococcus. Out of these isolates, 31 were lactic acid bacteria (LAB) and belonged to the species Lactobacillus reuteri (16/37; 43.3%), Lactobacillus animalis (7/37; 18.9%), Lactobacillus acidophilus (3/37; 8.1%), Lactobacillus sanfranciscensis (2/37; 5.4%), Lactobacillus murinus (2/37; 5.4%), and Lactobacillus paraplantarum (1/37; 2.7%), while six other LAB isolates were Enterococcus spp. (6/37; 16.2%). Strains were tested for resistance to gastric acidity (pH 2.5 for 3 h) and bile salts (0.3% ox gall), cell surface hydrophobicity by microbial adhesion to solvents, antagonism against pathogenic bacteria (Staphylococcus aureus, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa, Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes), production of hydrogen peroxide, and antibiotic susceptibility. Thirty four strains were highly resistant to acidic conditions with slight (18 strains) to moderate (16 strains) growth inhibition by bile salts. Seven isolates had highly hydrophobic cellular surfaces and 28 strains exhibited strong antagonism against the bacterial pathogens tested, although 8 isolates tested against Leptospira interrogans had no effect on pathogen growth. All isolates produced low rates of hydrogen peroxide. Based on these results, two Lactobacillus strains showed promising probiotic-related features and merit investigation as probiotics for dogs.

scholarly journals Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1737
Author(s):  
Wendy Franco ◽  
Sergio Benavides ◽  
Pedro Valencia ◽  
Cristian Ramírez ◽  
Alejandra Urtubia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Regional Growth ◽  
Starter Culture ◽  
Growth Conditions ◽  
Microbial Evolution ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Juices ◽  
Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

scholarly journals Research note : Unsuitability of the MRS medium for the screening of hydrogen peroxide‐producing lactic acid bacteria

1997 ◽  
Vol 25 (1) ◽  
pp. 73-74 ◽  
Author(s):  
J. M. Rodríguez ◽  
M. I. Martínez ◽  
A. M. Suárez ◽  
J. M. Martínez ◽  
P. E. Hernández
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Note ◽  
Mrs Medium

Use and Removal of Sulfite by Conversion to Sulfate in the Preservation of Salt-Free Cucumbers†

1998 ◽  
Vol 61 (7) ◽  
pp. 885-890 ◽  
Author(s):  
R. F. MCFEETERS
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Calcium Chloride ◽  
Cucumis Sativus ◽  
Equimolar Amount ◽  
Sodium Metabisulfite ◽  
Sulfate Ions

Cucumbers (Cucumis sativus) were microbiologically stable in cover liquid containing 300 ppm of added sodium metabisulfite (calculated as SO2), 20 mM calcium chloride, and HCl to give an equilibrated pH of 3.5. The sulfur(IV) oxoanions could be easily removed to nondetectable levels (&lt;3 ppm) by addition of an equimolar amount of hydrogen peroxide, which rapidly converted S(IV) primarily to sulfate ions. When sulfur(IV) oxoanions were removed from stored fresh cucumbers, 85% of the added metabisulfite could be accounted for by formation of sulfate ions. If cucumbers were heated before addition and removal of sulfur(IV) oxoanions, 96% of that added was converted to sulfate by hydrogen peroxide. Preservation of cucumbers in this way does not require fermentation, so addition of salt is not needed to select for lactic acid bacteria.

scholarly journals Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. (II)

2017 ◽  
Vol 54 (1) ◽  
pp. 69
Author(s):  
J. METAXOPOULOS (Ι. ΜΕΤΑΞΟΠΟΥΛΟΣ) ◽  
M. MATARAGAS (M. ΜΑΤΑΡΑΓΚΑΣ) ◽  
E. H. DROSINOS (Ε.Χ. ΔΡΟΣΙΝΟΣ)
Keyword(s):  
Carbon Dioxide ◽  
Hydrogen Peroxide ◽  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Small Molecular Weight ◽  
Inhibitory Spectrum ◽  
Protective Cultures

Lactic acid bacteria produce a variety of small molecular weight compounds, which have antimicrobial properties. Such substances are: organic acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. Many of these compounds have a wide inhibitory spectrum but the bacteriocins are able to inhibit species, namely, related with the bacteriocin-producing strain. In the last years bacteriocins have gained a lot of concern because some of them are able to inhibit the growth of pathogenic bacteria, like Listeria monocytogenes. The term "biopreservation" refers to the extension of storage life, as well as to the enhancement of the food safety, using the bacteriocin-producing lactic acid strains or their metabolic antibacterial products. In this review will be reported bacteriocins, which are produced by the lactic acid bacteria and will be discussed the potential application of the bacteriocinogenic strains or their bacteriocins on the foods, as protective cultures or as protective compounds, respectively.

Survival of Selected Pathogenic Bacteria in White Pickled Cheese Made With Lactic Acid Bacteria or Antimicrobials

1993 ◽  
Vol 56 (11) ◽  
pp. 972-976 ◽  
Author(s):  
O. M. ABDALLA ◽  
P. M. DAVIDSON ◽  
G. L. CHRISTEN
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Potassium Sorbate ◽  
Brine Solution ◽  
Direct Plating ◽  
Cheese Curd ◽  
Antimicrobial Treatments

Effect of lactic acid bacteria starter culture, nisin, hydrogen peroxide, or potassium sorbate on Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhimurium in white pickled cheese made from pasteurized milk with 4% salt and preserved in 4% brine solution at 4°C for 60 d was studied. The starter culture inhibited all three pathogens while antimicrobials did not. Beyond day 50 in curd and day 30 in brine solution, L. monocytogenes was not detected by direct plating in cheese with added starter culture. S. aureus was not detected after day 30 in curd and day 20 in brine solution in the same cheese. S. typhimurium was not detected after day 30 in cheese curd and was not detected in brine solution at any time with lactic acid bacteria starter culture added. The pH of brine solution of starter treatment dropped below 4.7 in all experiments, while antimicrobial treatments all had a pH &gt;5.5.

Uji Antifungi Susu Fermentasi Komersial pada Candida non-albicans

SCISCITATIO ◽  
2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Nur Khikmah ◽  
Nunung Sulistyani
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Oral Candidiasis ◽  
Fermented Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Total Plate Count

Bakteri Asam Laktat (BAL) yang terkandung dalam susu fermentasi akan menghasilkan asam-asam organik, hidrogen peroksida, diasetil, asetaldehid, asetoin, reutinin, reuterisiklin dan bakteriosin, dapat sebagai anti-Candida. Spesies Candida non-albicans seperti C. tropicalis dan C. glabrata sebagai penyebab kandidiasis oral cenderung meningkat. Tujuan penelitian ini mengetahui aktivitas antifungi susu fermentasi komersial pada Candida non-albicans dan viabilitas bakteri asam laktat di dalam susu fermentasi komersial. Aktivitas antifungi pada Candida non-albicans dilakukan dengan metode difusi sumuran. Viabilitas bakteri asam laktat dihitung berdasarkan jumlah bakteri asam laktat sebagai jumlah bakteri total (Total Plate Count). Hasil penelitian menunjukkan bahwa susu fermentasi komersial lebih mampu menghambat C. tropicalis dibandingkan C. glabrata. Viabilitas bakteri asam laktat dalam susu fermentasi komersial 107-1010 CFU/mL. Lactic Acid Bacteria (LAB) contained in fermented milk will produce organic acids, hydrogen peroxide, diacetyl, acetaldehyde, acetoin, reutinin, reuterycline and bacteriocin, as anti-Candida. Candida non-albicans species such as C. tropicalis and C. glabrata as causes of oral candidiasis tend to increase. The aim of this research was to determine the antifungal activity of commercial fermented milk against Candida non-albicans and viability of lactic acid bacteria in commercial ermented milk. The antifungal activity was determined using well diffusion method. Viability of lactic acid bacteria is calculated as Total Plate Count. The results showed that commercial fermented milk was more able to inhibit C. tropicalis compared C. glabrata. Viability of lactic acid bacteria 107-1010 CFU/mL.

220. The nutritional requirements of the lactic acid bacteria

1939 ◽  
Vol 10 (2) ◽  
pp. 186-195 ◽  
Author(s):  
J. G. Davis
Keyword(s):  
Lactic Acid ◽  
Growth Factors ◽  
Lactic Acid Bacteria ◽  
Gas Production ◽  
Small Extent ◽  
Nutritional Requirements ◽  
Malt Extract ◽  
Group Iii ◽  
Rate Of Growth ◽  
Accelerate Growth

1. Sucrose and maltose behaved like dextrose, only more specifically in relation to type, in acclerating the rate of growth of lactic acid bacteria in milk. Sucrose was greatly superior to maltose but was never superior to dextrose.2. Citrate was without significant effect.3. The sterilization of yeast and dextrose in the medium produced a medium superior to milk + separately heated yeast and dextrose for Streptococcus III. For other types marked differences were not observed.4. The plant extracts used were found to fall into the following order of ability to accelerate growth: yeast autolysed for 6 days, malt = beer wort, potato, alfalfa, carrot, tomato, clover, yeast autolysed for 2 days, and bean. Malt and beer wort were superior to yeast for some group III organisms.5. Malt extract and beer wort contain growth factors for some lactic acid bacteria that are not present, or are present only to a small extent in yeast.6. Alfalfa and clover appear to contain substances specifically stimulating gas production for group III types, especially the streptococci.7. Normal variations in the content of vitamins B1 and B2 and co-carboxylase in milk do not appear to affect the rate of growth of starter organisms.

MALIC ENZYME INDUCTION BY LACTIC ACID BACTERIA: I. A METHOD FOR THE STUDY OF NUTRITIONAL INTERACTIONS

1961 ◽  
Vol 7 (2) ◽  
pp. 153-161 ◽  
Author(s):  
S. J. Deal ◽  
Herman C. Lichstein
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Enzyme Induction ◽  
Malic Enzyme ◽  
Enzyme Synthesis ◽  
Nutritional Requirements ◽  
Growth Requirements ◽  
Lactobacillus Arabinosus

The nutritional requirements for the induction of malic enzyme by washed cellular suspensions of Lactobacillus arabinosus 17-5 have been found to be quite similar to the growth requirements for this organism. This similarity permits the use of the measure of rate and extent of malic enzyme synthesis as a tool for studying amino acid interactions and vitamin function.

Sign in / Sign up

Export Citation Format

Share Document