Isolation and identification of cultivable lactic acid bacteria from traditional goat milk cake in Yunnan province of China

2011 ◽  
Vol 5 (29) ◽  
Author(s):  
Qiuhua Bao
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Yunnan Province ◽  
Goat Milk ◽  
Isolation And Identification

scholarly journals Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

2021 ◽  
Author(s):  
Linda Zaaraoui ◽  
Abdellah Bouksaim ◽  
Maha Elhamdani ◽  
Aouatif Benali ◽  
Mohammed Oukassou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Study ◽  
Goat Milk ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Isolation And Identification ◽  
Lactobacillus Pentosus ◽  
Factors Affecting ◽  
Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

Isolation and Identification of Lactic Acid Bacteria from Commercial Kimchi

2009 ◽  
Vol 38 (6) ◽  
pp. 732-741 ◽  
Author(s):  
Jung-Lim Ko ◽  
Chang-Kyung Oh ◽  
Myung-Cheol Oh ◽  
Soo-Hyun Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Identification

Isolation and identification of lactic acid bacteria from pastırma

Food Control ◽  
2017 ◽  
Vol 77 ◽  
pp. 158-162 ◽  
Author(s):  
Emel Öz ◽  
Güzin Kaban ◽  
Özlem Barış ◽  
Mükerrem Kaya
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Identification

Isolation and Screening of Lactic Acid Bacteria Strains With Antibacterial Properties From The Vagina of Healthy Cows

2021 ◽  
Author(s):  
Chao Cheng ◽  
Linchong Zhang ◽  
Yanru Fu ◽  
Yanzhong Li ◽  
Xiaohong Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Biology ◽  
Acid Production ◽  
Antibacterial Properties ◽  
Production Capacity ◽  
Strong Acid ◽  
Isolation And Identification ◽  
Vaginal Epithelial Cells ◽  
Bacteriocin Genes

Abstract Background Lactic acid bacteria with probiotic and antibacterial properties were isolated from the vagina of healthy cows. The purpose of the study is to isolation and screening of lactic acid bacteria strains with antibacterial properties from the vagina of healthy cows, which could be used to treat cow vaginal inflammation. Results Isolation and identification of eight dominant lactic acid bacteria strains from 55 isolates was performed using classic microbiology methods and fermentation engineering. Eight strains were selected that had no spores and capsules, exhibited strong acid production capacity (pH <4.5) and had a rapid acid production (time ≤12 h) at the lowest pH. These strains were screened using fermentation engineering, pharmacology, cell biology and molecular biology methods. Lactobacillus johnsonii (SQ0048) had the lowest pH (4.32) and shortest acid-producing time (8 h). L. johnsonii (SQ0048) could produce hydrogen peroxide, inhibit the growth of Staphylococcus aureus and Escherichia coli and adhere to the vaginal epithelial cells of cows. The average number adhering to each cell was 304±2.67. Bacteriocin genes were detected in L. johnsonii (SQ0048), and the bacteriocin gene of a positive clone of this strain was 100% similar to that of Lactobacillus johnsonii NCC 533 (NC_005362.1). Expression of the bacteriocin genes had inhibitory activity against S. aureus and E. coli. Conclusions These advantages indicate that SQ0048 is a promising candidate for use in antimicrobial preparations.

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