Journal articles: 'Bacteria producing lactic acid'

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Ha, Thi Quyen, and Thi Minh Tu Hoa. "Selection of lactic acid bacteria producing bacteriocin." Journal of Vietnamese Environment 8, no. 5 (January 17, 2017): 271–76. http://dx.doi.org/10.13141/jve.vol8.no5.pp271-276.

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Lactic acid bacteria were isolated from 10 samples of the traditionally fermented foods (5 samples of Vietnamese fermented pork roll and 5 samples of the salted field cabbage) and 5 samples of fresh cow milks collected from households in Vietnam. 22 strains of lactic acid bacteria were isolated for inhibition to Lactobacillus plantarum JCM 1149. Of these, only 2 strains including DC1.8 and NC1.2 have rod shape, the others have coccus shape. 7 strains showing higher antibacterial activity were selected for checking spectrum of antibacteria with indicator bacteria consistting of Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 and Staphylococcus aureus TLU. By which, 3 strains including NC3.5 (from Vietnamese fermented pork roll), DC1.8 (from salted field cabbage) and MC3.19 (from fresh cow milk) were selected because of their higher antibacterial ability. However, the antibacterial activity of the lactic acid bacteria can be based on their disposable compounds and some other antibacterial compounds produced during their growth (such as lactic acid, H2O2, bacteriocins, etc.). For seeking lactic acid bacteria with capability of producing bacteriocins, antibacterial compounds with protein nature, 3 above strains were checked sensitiveness to proteases (including protease K, papain, α – chymotrypsin and trypsin). Because bacteriocins are proteinaceous antibacterial compounds, so their antibacterial activity will be reduced if proteases are added. The result showed DC1.8 and MC3.19 were capable of producing bacteriocin during culture process. They were identified as Lactobacillus acidophilus and Lactococcus lactis and classified, respectively, based on analysis chemical characterisitcs by standard API 50 CHL kit and phylogeny relationship by 16s rRNA sequences. Các chủng vi khuẩn lactic được phân lập từ 10 mẫu thực phẩm lên men truyền thống (5 mẫu nem chua, 5 mẫu dưa cải bẹ muối) và 5 mẫu sữa bò tươi được thu thập từ các hộ gia đình ở Việt Nam. 22 chủng vi khuẩn lactic đã được phân lập với tiêu chí có khả năng kháng lại vi khuẩn kiểm định Lactobacillus plantarum JCM 1149. Trong số đó, 2 chủng DC1.8 và NC1.2 có tế bào hình que, các chủng còn lại có tế bào hình cầu. 7 chủng thể hiện hoạt tính kháng khuẩn cao được lựa chọn để xác định phổ kháng khuẩn rộng hơn với ba loài vi khuẩn kiểm định Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 và Staphylococcus aureus TLU. Từ đó lựa chọn được 3 chủng có hoạt tính kháng khuẩn cao hơn hẳn. Các chủng này gồm NC3.5 phân lập từ nem chua, DC1.8 phân lập từ dưa cải bẹ muối và MC3.19 phân lập từ sữa bò tươi. Tuy nhiên, hoạt tính kháng khuẩn của vi khuẩn lactic bao gồm những hợp chất nội tại có trong nó và cả những hợp chất được sinh ra trong quá trình phát triển của nó (như axit lactic, H2O2, bacteriocin, …). Với định hướng tìm chủng vi khuẩn lactic có khả năng sinh bacteriocin, chất kháng khuẩn có bản chất protein, 3 chủng trên được kiểm tra độ nhạy cảm với các protease (gồm protease K, papain, α – chymotrypsin và trypsin). Do bacteriocin là chất kháng khuẩn có bản chất protein nên hoạt tính kháng khuẩn của chúng sẽ bị giảm nếu protease được bổ xung vào. Kết quả lựa chọn được chủng DC1.8 và MC3.19 có khả năng sinh bacteriocin. Hai chủng này được phân loại đến loài nhờ vào phân tích đặc điểm sinh hóa bằng kit API 50 CHL và mối quan hệ di truyền thông qua trình tự gen 16s rRNA. Kết quả phân loại đã xác định chủng DC1.8 thuộc loài Lactobacillus acidophilus và chủng MC3.19 thuộc loài Lactococcus lactis.

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MAURIELLO, GIANLUIGI, MARIA APONTE, ROSAMARIA ANDOLFI, GIANCARLO MOSCHETTI, and FRANCESCO VILLANI. "Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria." Journal of Food Protection 62, no. 7 (July 1, 1999): 773–77. http://dx.doi.org/10.4315/0362-028x-62.7.773.

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Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: Lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); L. lactis subsp. lactis G35, isolated from pizza dough and producing nisin; Lactobacillus curvatus 32Y and Lactobacillus sp. 8Z, isolated from dry sausages. Trials were performed with bacteria suspended in skimmed milk or directly grown in whey. Three air temperatures at the inlet of the drier (160, 180, and 200°C) and three flow rates (10, 13, and 17 ml/min) were assayed. Cell viability and bacteriocin activity of the dried materials were determined immediately after the process and after 5, 15, 30, and 60 days of storage at 4°C. There was no significant difference between the two feeding suspensions in cell survival, always decreasing with the increase of inlet-air temperature. No loss of bacteriocin activity was detected in reconstituted powders, nor was any loss of ability to produce bacteriocin found after drying. Investigations of sensitivity to NaCl revealed only temporary damage to dried bacteria. During storage for 2 months at 4°C, all samples, but mainly the lactococcal strains, displayed a gradual decrease in cell survival. Bacteriocin activity remained at the same level, allowing powders to be considered as effective biopreservatives.

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McMULLEN, LYNN M., and MICHAEL E. STILES. "Potential for Use of Bacteriocin-Producing Lactic Acid Bacteria in the Preservation of Meats." Journal of Food Protection 59, no. 13 (December 1, 1996): 64–71. http://dx.doi.org/10.4315/0362-028x-59.13.64.

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ABSTRACT Bacterial spoilage and safety are major concerns in the marketing of raw and processed meats. When meat is packaged under modified atmosphere with elevated levels of carbon dioxide (including vacuum packaging), the prevailing microflora of meat is changed from aerobic, putrefactive bacteria to lactic acid bacteria. Some “new generation” convenience foods rely almost entirely on refrigeration for assurance of safety against growth of pathogenic bacteria. With the emergence of cold-tolerant foodborne pathogens it is desirable to increase the “hurdles” to pathogen growth. Lactic acid bacteria preserve meats by competitive exclusion of other microorganisms but they also produce inhibitory substances, including lactic and acetic acids and bacteriocins. Bacteriocins are naturally produced peptides that are antagonistic to other closely related bacteria. Although bacteriocins are expected to have a narrow range of antibacterial activity, nisin is a bacteriocin that is active against a relatively broad spectrum of gram-positive bacteria, including inhibition of the outgrowth of Clostridium botulinum spores. Nisin is not effective in meat systems; as a result, research on the lactic acid bacteria of meat is focused on the selection of lactic acid bacteria that do not cause meat spoilage and that enhance product safety.

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Yang, Yong, Olga Babich, Stanislav Sukhikh, Mariya Zimina, and Irina Milentyeva. "Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms." Foods and Raw Materials 8, no. 2 (September 30, 2020): 377–84. http://dx.doi.org/10.21603/2308-4057-2020-2-377-384.

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Introduction. Increased resistance of microorganisms to traditional antibiotics has created a practical need for isolating and synthesizing new antibiotics. We aimed to study the antibiotic activity and resistance of bacteriocins produced by lactic acid bacteria and other microorganisms. Study objects and methods. We studied the isolates of the following microorganism strains: Bacillus subtilis, Penicillium glabrum, Penicillium lagena, Pseudomonas koreenis, Penicillium ochrochloron, Leuconostoc lactis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus casei, Lactobacillus fermentum, Bacteroides hypermegas, Bacteroides ruminicola, Pediococcus damnosus, Bacteroides paurosaccharolyticus, Halobacillus profundi, Geobacillus stearothermophilus, and Bacillus caldotenax. Pathogenic test strains included Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus mycoides, Alcaligenes faecalis, and Proteus vulgaris. The titer of microorganisms was determined by optical density measurements at 595 nm. Results and discussion. We found that eleven microorganisms out of twenty showed high antimicrobial activity against all test strains of pathogenic and opportunistic microorganisms. All the Bacteroides strains exhibited little antimicrobial activity against Gramnegative test strains, while Halobacillus profundi had an inhibitory effect on Gram-positive species only. The Penicillium strains also displayed a slight antimicrobial effect on pathogenic test strains. Conclusion. The antibiotic resistance of the studied lactic acid bacteria and other bacteriocin-producing microorganisms allows for their use in the production of pharmaceutical antibiotic drugs.

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Kačániová, Miroslava, Simona Kunova, Elena Horská, Ľudmila Nagyová, Czeslaw Puchalski, Peter Haščík, and Margarita Terentjeva. "Diversity of microorganisms in the traditional Slovak cheese." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (June 28, 2019): 532–38. http://dx.doi.org/10.5219/1061.

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The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.

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Musikasang, H., N. Sohsomboon, A. Tani, and S. Maneerat. " Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens." Czech Journal of Animal Science 57, No. 3 (March 27, 2012): 137–49. http://dx.doi.org/10.17221/5568-cjas.

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Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined. The bacteriocins produced by 14 strains of selected LAB displayed inhibitory activity against indicator strains after the supernatants were neutralized with NaOH in the following species: Lactobacillus sakei subsp. sakei JCM1157, Enterococcus faecalis VanB, Bacillus sp., and Listeria monocytogenes. The antagonistic acti-vity of selected LAB was inactivated or decreased after being treated with proteolytic enzymes (α-chymotrypsin and trypsin). CR5-1 strain exhibited the highest level of activity (5120 AU/ml) in the stationary phase against L. sakei subsp. sakei JCM1157 in MRS broth at 37°C. The nine isolates of selected LAB were investigated for primary probiotic properties. The survival of the nine isolates was found to decrease approximately by 3 log CFU/ml after passing through the gastrointestinal conditions. All isolates exhibited protein digestion on agar plates but no isolates showed the ability to digest starch and lipid. Most of them showed high susceptibilities to some antibiotics (penicillin G, tetracycline and erythromycin). Thirteen LAB strains producing bacteriocin with strongly inhibitory activity were identified as Lactobacillus salivarius and only one strain was identified by 16S rDNA sequence analysis as Lactobacillus agilis.    

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Zhang, Shuang, and Lan Wei Zhang. "Effect of Exopolysaccharide Producing Lactic Acid Bacterial on the Gelation and Texture Properties of Yogurt." Advanced Materials Research 430-432 (January 2012): 890–93. http://dx.doi.org/10.4028/www.scientific.net/amr.430-432.890.

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Lactic acid bacterial play a important role in yogurt texture and gel quality. The performance of lactic acid bacteria starter directly affected the quality of yogurt. Exopolysaccharide (EPS)-producing LAB may improve the texture of fermented milks, depending on the strain. EPS production was found to have a major effect on the texture properties and gelation properties, but varying textures with EPS production, structure and interaction with milk proteins. Yoghurts fermented with EPS-producing cultures showed different mouth thickness and ropiness rheological parameters and varying syneresis and gel ﬁrmness. The mechanism that how the metabolic properties of EPS producing lactic acid bacteria affect the texture and gel quality of yogurt is reviewed in the article.

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Sarbu, Ionela, Tatiana Vassu, Ileana Stoica, Emanuel Vamanu, and Diana Roxana Pelinescu. "Selection of lactic acid bacteria strains producing exopolysaccharides." Current Opinion in Biotechnology 22 (September 2011): S96—S97. http://dx.doi.org/10.1016/j.copbio.2011.05.302.

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Khumbongmayum, Sumita Devi, and Veenagayathri Krishnaswamy. "Potential use of bacteriocin producing lactic acid bacterial strain isolated from milk products and its application as the fish feed." International Journal of Scientific World 4, no. 2 (November 15, 2016): 61. http://dx.doi.org/10.14419/ijsw.v4i2.6802.

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Bacteriocins are gene-encoded inhibitory proteins and those produced by Gram-positive Lactic acid bacteria. Some bacteriocins even display antagonistic activity towards Gram-positive food borne pathogens and spoilage organisms. This present study involves isolation of Bacteriocin-producing lactic acid bacteria from a variety of milk and milk products. The physico-chemical properties of the isolated bacteriocin producing bacterial strains were screened. The isolated bacteriocin bacterial strains were biochemically characterized and identified. Further, the isolated effective bacterial strain was used as a fish feed and its effect on their growth was evaluated. The evaluated data continue to demonstrate that the bacteriocin producing bacterial strains will have greater potential in the food products industry.

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Palomba, Simona, Silvana Cavella, Elena Torrieri, Alessandro Piccolo, Pierluigi Mazzei, Giuseppe Blaiotta, Valeria Ventorino, and Olimpia Pepe. "Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture." Applied and Environmental Microbiology 78, no. 8 (February 3, 2012): 2737–47. http://dx.doi.org/10.1128/aem.07302-11.

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ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

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Pramono, Heru, Pipin Suciati, Taruna Fernando Putra, Nova Andika, and Sri Utari. "REDUCTION OF PATHOGENIC BACTERIA DURING FERMENTATION OF MASIN BY PROTEASE AND BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA." AQUASAINS 7, no. 1 (November 7, 2018): 629. http://dx.doi.org/10.23960/aqs.v7i1.p629-636.

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Contamination of pathogenic and spoilage bacteria on fermentation process of seafood and fisheries product is a major concern on food safety. The aims of this study were isolating and applying the bacteriocin- and protease-producing lactic acid bacteria from the gastrointestinal tract of mud crab for starter culture of masin, a traditional fermented shrimp from East Java. This study consisted of characterization of lactic acid bacteria, the application on the fermentation process and microbial analysis. Ninety-four isolates were isolated from mud crab was screened for the bacteriocin and protease producing as well as characterized by pH, salinity and biochemical. Isolate IKP-29 was exhibited strong protease and bacteriocin activity. Application of Isolate IKP-29 on masin fermentation showed that sharp reduction of Escherichia coli, Vibrio sp. and lactic acid bacteria counted. This study suggested that the application of lactic acid bacteria which producing bacteriocin and protease improved the food safety of traditional fermented fish.

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Bhagya, HM, B. Renuka, Mahadeva Naika, HV Batra, and HS Murali. "Screening for Folate Producing Lactic Acid Bacteria from Colostrum and Characterization of their Probiotic Potential." Journal of Pure and Applied Microbiology 12, no. 2 (June 30, 2018): 765–76. http://dx.doi.org/10.22207/jpam.12.2.37.

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Yasiri, Atipat, Emilie Vannaxay, Jinatta Kiatmontri, and Supawadee Seubsasana. "Isolation and Determination of Bile Salt Hydrolase-Producing Lactic Acid Bacteria from Fermented Spider Plant." Journal of Pure and Applied Microbiology 12, no. 3 (September 30, 2018): 1055–60. http://dx.doi.org/10.22207/jpam.12.3.03.

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Lamberti, C., F. Genovese, J. D. Coisson, G. Lobianco, L. Cocolin, and E. Pessione. "Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria." Czech Journal of Food Sciences 32, No. 1 (February 18, 2014): 54–60. http://dx.doi.org/10.17221/505/2012-cjfs.

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Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytogenes and S. aureus. On the contrary, both E. faecium strains were active only on List. monocytogenes, and the enterocin A amount was enhanced under oxygen stress. All L. lactis strains (including L. lactis subsp. cremoris EL3 generally producing nisin Z) biosynthesised nisin A, while Lb. plantarum caused interference because of its very high lactic acid production. All these results suggest that artisanal-made cheeses can contain promising strains for food biosafety: these strains can be employed in toto directly in the food matrix or the purified bacteriocins can be incorporated into food packaging.  

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Matei, Gabi Mirela, Sorin Matei, Adrian Matei, and Elena Draghici. "Antifungal activity of a biosurfactant-producing lactic acid bacteria strain." EuroBiotech Journal 1, no. 3 (July 20, 2017): 212–16. http://dx.doi.org/10.24190/issn2564-615x/2017/03.02.

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Abstract Lactic acid bacteria are frequently utilized in food industry and they are also recognized as antimicrobial agents due to their capability to produce metabolites such as: organic acids, biosurfactants, bacteriocins, hydrogen peroxide, cyclic dipeptides, exopolysaccharides. The main goal of this paper was to present the results of the research carried out on the strain LCM2 of lactic acid bacteria isolated from brined cucumbers, for production of biosurfactants and to assess its antifungal properties. The emulsification capacity of biosurfactant was measured using kerosene as the hydrophobic substrate. The value of emulsification index E24 was 89.04% showing a high emulsification activity of the biosurfactant. The structural characterization of biosurfactant by TLC revealed its glycolipidic nature. Assay of the ionic charge established the anionic charge of the biosurfactant revealed by the presence of precipitation lines towards the cationic surfactant dodecyl-dimethyl-ammonium chloride. The biosurfactant presented antibiofilm activity with low adherence capacity, structural damages of the hyphal net, conidiophores and delays or lack of sporulation and decreased biomass accumulation in four mycotoxigenic Penicillium and Aspergillus isolates. Results of in vitro assays recommend the biosurfactant produced by the new lactic acid bacteria strain LCM2 for biotechnological purposes, as alternative antifungal agent in food industry.

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Dong, Yujun, Guowei Shu, Chunji Dai, Meng Zhang, and Hongchang Wan. "Screening and Identification of Biosurfactant-Producing Lactic Acid Bacteria." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (December 1, 2019): 85–92. http://dx.doi.org/10.2478/aucft-2019-0011.

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Abstract Biosurfactant attracts people’s attention because of its advantages of green and low toxicity. Lactic acid bacteria are beneficial to human and animal health. In order to make the application of surfactants safer, SDS standard curve was established, 65 strains of Lactic acid bacteria were used as screening source, and oil expanding circle was used as index to screen the strain with strong surfactant production capacity. The results showed that the standard curve of SDS was Y=34.82+(-1495.97) X1+33.11X2, and all strains had the ability to produce surfactants. Surface activity varied with bacteria. The concentration of surface activity ranged from 111.15mg/L to 736.23 mg/L. The concentration of BS in supernatant of LB6, 49, F70, 20 and Y1 strains was selected for screening. The concentration of BS in supernatant was 561.01~935.77 mg/L, and the concentration of BS on cell surface was 401.67~1076.94 mg/L. Considering the highest BS-producing strain is F70, the result of 16SrDNA showed that the strain is Pediococcus acidilactici F70. This experiment provides basic data for the production of surfactants by Lactic acid bacteria.

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Lucas, Patrick M., Wout A. M. Wolken, Olivier Claisse, Juke S. Lolkema, and Aline Lonvaud-Funel. "Histamine-Producing Pathway Encoded on an Unstable Plasmid in Lactobacillus hilgardii 0006." Applied and Environmental Microbiology 71, no. 3 (March 2005): 1417–24. http://dx.doi.org/10.1128/aem.71.3.1417-1424.2005.

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ABSTRACT Histamine production from histidine in fermented food products by lactic acid bacteria results in food spoilage and is harmful to consumers. We have isolated a histamine-producing lactic acid bacterium, Lactobacillus hilgardii strain IOEB 0006, which could retain or lose the ability to produce histamine depending on culture conditions. The hdcA gene, coding for the histidine decarboxylase of L. hilgardii IOEB 0006, was located on an 80-kb plasmid that proved to be unstable. Sequencing of the hdcA locus disclosed a four-gene cluster encoding the histidine decarboxylase, a protein of unknown function, a histidyl-tRNA synthetase, and a protein, which we named HdcP, showing similarities to integral membrane transporters driving substrate/product exchange. The gene coding for HdcP was cloned downstream of a sequence specifying a histidine tag and expressed in Lactococcus lactis. The recombinant HdcP could drive the uptake of histidine into the cell and the exchange of histidine and histamine. The combination of HdcP and the histidine decarboxylase forms a typical bacterial decarboxylation pathway that may generate metabolic energy or be involved in the acid stress response. Analyses of sequences present in databases suggest that the other two proteins have dispensable functions. These results describe for the first time the genes encoding a histamine-producing pathway and provide clues to the parsimonious distribution and the instability of histamine-producing lactic acid bacteria.

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Složilová, I., S. Purkrtová, M. Kosová, M. Mihulová, E. Šviráková, and K. Demnerová. "Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources." Czech Journal of Food Sciences 32, No. 2 (April 22, 2014): 145–51. http://dx.doi.org/10.17221/475/2012-cjfs.

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Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD<sup>®</sup> 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD<sup>® </sup>100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role.  

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KORKEALA, HANNU J., PIA M. MÄKELÄ, and HANNU L. SUOMINEN. "Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria." Journal of Food Protection 53, no. 9 (September 1, 1990): 793–94. http://dx.doi.org/10.4315/0362-028x-53.9.793.

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The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator GradiplateR W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below −1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6–39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.

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Huang, Dan, You Qing Liu, Yuan Liang, and Xiang Mao. "Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strain and Study on its Characteristic Producing Lactic Acid." Advanced Materials Research 881-883 (January 2014): 746–50. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.746.

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The salt-tolerance lactic acid bacteria strain was isolationed and identified from soy sauce mash. The ability producing lactic acid was studied in different culture conditions. The salt-tolerance lactic acid bacteria strain was isolationed and screened by MRS medium with CaCO3and NaCl gradient plate from soy sauce mash. They were identified according to morphorlogy characters and 16S ribosomal RNA (rRNA) gene sequencing methods. The ability producing lactic acid was studied at different fermentation temperature, NaCl concentration and pH value. The results showed: the strain with superior salt-tolerant was identified asLactobacillus delbrueckii subsp. bulgaricus. Its optimum fermentation temperature was 38°C. When NaCl concentration was 18%, its lactic acid yield could reach 22.68 g/L. It had a better absorbing ability of lactic acid in neutral or slight alkaline condition.

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Yanagida, Fujitoshi, Yi-sheng Chen, and Takashi Shinohara. "Searching for bacteriocin-producing lactic acid bacteria in soil." Journal of General and Applied Microbiology 52, no. 1 (2006): 21–28. http://dx.doi.org/10.2323/jgam.52.21.

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Manandhar, Ashish, and Ajay Shah. "Techno-Economic Analysis of Bio-Based Lactic Acid Production Utilizing Corn Grain as Feedstock." Processes 8, no. 2 (February 6, 2020): 199. http://dx.doi.org/10.3390/pr8020199.

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Lactic acid is an important chemical with numerous commercial applications that can be fermentatively produced from biological feedstocks. Producing lactic acid from corn grain could complement the use of already existing infrastructure for corn grain-based ethanol production with a higher value product. The objective of this study was to evaluate the techno-economic feasibility of producing 100,000 metric tons (t) of lactic acid annually from corn grain in a biorefinery. The study estimated the resources (equipment, raw materials, energy, and labor) requirements and costs to produce lactic acid from bacteria, fungi and yeast-based fermentation pathways. Lactic acid production costs were $1181, $1251 and $844, for bacteria, fungi and yeast, respectively. Genetically engineered yeast strains capable of producing lactic acid at low pH support significantly cheaper processes because they do not require simultaneous neutralization and recovery of lactic acid, resulting in lower requirements for chemical, equipment, and utilities. Lactic acid production costs were highly sensitive to sugar-to-lactic-acid conversion rates, grain price, plant size, annual operation hours, and potential use of gypsum. Improvements in process efficiencies and lower equipment and chemical costs would further reduce the cost of lactic acid production from corn grain.

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HINTON, ARTHUR, DONALD E. CORRIER, and JOHN R. DELOACH. "Inhibition of the Growth of Salmonella typhimurium and Escherichia coli O157:H7 on Chicken Feed Media by Bacteria Isolated from the Intestinal Microflora of Chickens." Journal of Food Protection 55, no. 6 (June 1, 1992): 419–23. http://dx.doi.org/10.4315/0362-028x-55.6.419.

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Two lactic acid-producing bacteria, one volatile fatty acid-producing bacterium, and one starch-hydrolyzing bacterium were isolated from the cecal contents of adult chickens. The ability of these bacteria to produce lactic and volatile fatty acids in 5% chicken feed broth media and to inhibit the growth of Salmonella typhimurium and Escherichia coli 0157:H7 on a 5% chicken feed agar media was determined. Inhibition of the growth of the enteropathogens was due to bacteriostatic or bactericidal substances that the cecal isolates produced in the media. Depending on which isolates were used, the inhibitory substances were either high concentrations of lactic acid that created an inhibitory pH in the media or inhibitory concentrations of acetic and propionic acids that the isolates produced in the media.

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NURHIKMAYANI, RISKY, BUDI SETIADI DARYONO, and ENDAH RETNANINGRUM. "The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product." Biodiversitas Journal of Biological Diversity 20, no. 4 (March 22, 2019): 1063–68. http://dx.doi.org/10.13057/biodiv/d200418.

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Abstract. Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20: 1063-1068. Chao is traditional fermented fish made of anchovy (Stolephorus sp.), rice, salt, and fermented naturally on controlled environment. The product comes from Pangkep Regency, South Sulawesi. Chao has the potential for the source of high-grade lactic acid bacteria isolates, especially for antimicrobial compound. Antimicrobial compound produced by lactic acid bacteria is a biopreservative compound with many advantages. The purposes of this investigation were to isolate antimicrobial-producing lactic acid bacteria from chao and to identify their isolates based on the molecular properties. Lactic acid bacteria were isolated from chao using Man Ragosa Sharpe Agar (MRSA) medium added with 0.1 % CaCO3, followed by the ability test to produce antimicrobial compound against Staphylococcus aureus FNCC 0047 as an indicator. The spectrum of crude antimicrobial as cell-free supernatant (CFS) was determined by antagonism against S. aureus FNCC 0047 and Escherichia coli FNCC 0049 on agar well diffusion test. Selected isolates of antimicrobial-producing lactic acid bacteria molecularly identified from 16S rRNA marker using primer 27F and 1492R. We obtained four isolates of lactic acid bacteria that showed the antimicrobial activity. This crude antimicrobial compound could inhibit both gram-positive Staphylococcus aureus FNCC0047 and gram-negative bacteria Escherichia coli FNCC0049. The highest crude antimicrobial activity of isolates was observed on IB1C strain. The results of molecular characterization suggested that the IB1C and IB3B strain were identified as Lactobacillus plantarum, whereas IB3E and IB3F were identified as Pediococcus pentosaceus.

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METAXOPOULOS (Ι. ΜΕΤΑΞΟΠΟΥΛΟΣ), J., M. MATARAGAS (M. ΜΑΤΑΡΑΓΚΑΣ), and E. H. DROSINOS (Ε.Χ. ΔΡΟΣΙΝΟΣ). "Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. (II)." Journal of the Hellenic Veterinary Medical Society 54, no. 1 (December 19, 2017): 69. http://dx.doi.org/10.12681/jhvms.15221.

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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.

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Yusmarini, Yusmarini, Retno Indrati, Tyas Utami, and Yustinus Marsono. "Isolasi dan Identifikasi Bakteri Asam Laktat Proteolitik dari Susu Kedelai yang Terfermentasi Spontan." Jurnal Natur Indonesia 12, no. 1 (November 20, 2012): 28. http://dx.doi.org/10.31258/jnat.12.1.28-33.

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Lactic acid bacteria is a group of bacteria with proteolytic activities enambling to grow on protein rich substratesuch as soymilk. This research was aim to isolate and identify lactic acid bacteria with have proteolytic activityfrom spontaneous fermented soy milk. Sixteen isolates out of 26 colonies isolated from fermented soymilk arepresumed as lactic acid bacteria. Among these 16 isolates, only 3 of them showed proteolytic activity. These threeisolates were further identify morphologically and only two isolates identified as Lactic Acid Bacteria, namelyR.1.3.2 and R.11.1.2. The ability of these isolates to produce acid and protease were observed. The results showedthat isolate R 1.2.3 higher ability in producing protease.

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Fomina, M. O., O. D. Ianieva, M. V. Havrylenko, T. M. Golovach, and V. S. Pidgorskyi. "Ethanol Production by Co-Cultivation of Yeast and Lactic Acid Bacteria on Starch." Mikrobiolohichnyi Zhurnal 83, no. 4 (August 17, 2021): 3–14. http://dx.doi.org/10.15407/microbiolj83.04.003.

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The co-cultivation of GRAS amylolytic bacteria together with ethanol-producing yeast Saccharomyces cerevisiae in starch-containing media might be one of the ways solving the problem of starch-containing waste disposal with simultaneous formation of ethanol as a potential biofuel for increasing octane number of gasoline. The aim of the study was to test the combination of microorganisms (amylolytic lactic acid bacteria and yeast) suitable for co-cultivation on starch and to optimize the conditions for starch cofermentation. Methods. Conventional microbiological, biochemical and statistical methods, including serial dilution technique with counting colony forming units (CFU) for growth assessment of mixed cultures, Gas Chromatograph/Mass Spectrometer (GC/MS) for measuring ethanol concentration and Box-Behnken experimental design (Statistica 10) for bioethanol production optimization, were used in this work. Results. The combination of microorganisms for mixed cultures co-cultivation in single-stage starch fermentation was established: the strain of ethanol-producing yeast S. cerevisiae UCM Y-527 and the amylolytic strain of lactic acid bacteria Streptococcus bovis IMV B-7151. Mathematical simulation using a Box-Behnken (3k-p) design determined the optimal parameters for the fermentation of starch in the process of co-cultivation of yeast and bacteria: 10 g/L of starch in the medium at simultaneous inoculations of both cultures and co-cultivation for 72 hours. The theoretically obtained parameters data were experimentally verified: the maximum ethanol yield 1.95 g/L in the experiment corresponded to the theoretically calculated values. Conclusions. It was suggested and optimized a method of starch cofermentation using strains of amylolytic lactic acid bacteria S. bovis IMV B-7151 and yeast S. cerevisiae UCM Y-527, which can be used for one-stage process of hydrolysis and fermentation of starch and starchcontaining wastes with the production of bioethanol and microbial biomass.

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OUMER, A., S. GARDE, P. GAYA, M. MEDINA, and M. NUÑEZ. "The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria." Journal of Food Protection 64, no. 1 (January 1, 2001): 81–86. http://dx.doi.org/10.4315/0362-028x-64.1.81.

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The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter–bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.

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HARRIS, L. J., M. A. DAESCHEL, M. E. STILES, and T. R. KLAENHAMMER. "Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenes." Journal of Food Protection 52, no. 6 (June 1, 1989): 384–87. http://dx.doi.org/10.4315/0362-028x-52.6.384.

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Fourteen bacteriocin-producing strains from the genera Lactobacillus, Leuconostoc, Pediococcus, and Lactococcus were evaluated for their ability to inhibit the growth of eight strains of Listeria monocytogenes. Seven strains of lactic acid bacteria were antagonistic toward L. monocytogenes by deferred antagonism testing on agar. Cell-free supernatants from cultures of three of the seven bacteriocin-producing strains which inhibited growth of L. monocytogenes in deferred antagonism testing also inhibited growth in well diffusion assays. The eight strains of L. monocytogenes were identical in their sensitivity or resistance to bacteriocins. The action of the bacteriocins was eliminated by proteolytic enzymes.

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Han, Min-Hui, Jeong-Mo Yang, Young-Chul Joo, and Gi-Seong Moon. "Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria." Current Topic in Lactic Acid Bacteria and Probiotics 5, no. 2 (December 2019): 59–64. http://dx.doi.org/10.35732/ctlabp.2019.5.2.59.

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Kim, Ro-Ui, Soon-Cheol Ahn, Sun-Nyoung Yu, Kwang-Youn Kim, Jong-Hwan Seong, Young-Guen Lee, Han-Soo Kim, and Dong-Seob Kim. "Screening and Identification of Soy Curd-Producing Lactic Acid Bacteria." Journal of Life Science 21, no. 2 (February 28, 2011): 235–41. http://dx.doi.org/10.5352/jls.2011.21.2.235.

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Han, Wei, and Jean Fioramonti. "Anti-inflammatory properties of lactic acid bacteria producing superoxide dismutase." American Journal of Physiology-Gastrointestinal and Liver Physiology 294, no. 1 (January 2008): G353. http://dx.doi.org/10.1152/ajpgi.00517.2007.

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O'Mahony, A., T. O'Sullivan, Y. Walsh, A. Vaughan, M. Maher, G. F. Fitzgerald, and D. van Sinderen. "Characterisation of Antimicrobial Producing Lactic Acid Bacteria from Malted Barley." Journal of the Institute of Brewing 106, no. 6 (2000): 403–10. http://dx.doi.org/10.1002/j.2050-0416.2000.tb00531.x.

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GARAIIBABE, G., I. IBARBURU, I. BERREGI, O. CLAISSE, A. LONVAUDFUNEL, A. IRASTORZA, and M. DUENAS. "Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking." International Journal of Food Microbiology 121, no. 3 (February 10, 2008): 253–61. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.11.004.

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Mack, David R. "D(—)–Lactic Acid Producing Probiotics, D(—)–Lactic Acidosis and Infants." Canadian Journal of Gastroenterology 18, no. 11 (2004): 671–75. http://dx.doi.org/10.1155/2004/342583.

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There is mounting evidence that ingestion of selected probiotics can modify disease morbidity for specific conditions affecting humans, and there is growing interest in the amelioration or prevention of disease with probiotics. Modulation in gene expression of the cellular elements of the intestinal mucosa and interbacterial interactions are leading theories as to the mechanism whereby probiotics can effect benefit for the host. Furthermore, gene-environmental interactions are considered to be important in the development of disease in those at genetic risk. With the intestinal tract harbouring large numbers of bacteria, alteration of the microbial environment with probiotic microbes is being considered as a controllable factor that may limit disease expression for those at genetic risk. This reasoning has led to interest in the administration of probiotics to infants. However, there are significant developmental changes occurring in many organ systems from the time of parturition and during the first months of life. Because there is little in the published scientific medical literature regarding the effects of long-term administration of probiotics to infants, potential problems must be considered; one such issue is that of administration of D(-)-lactate-producing probiotics. An appraisal of the current knowledge of this potential adverse effect is the subject of this communication.

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Holasová, M., V. Fiedlerová, P. Roubal, and M. Pechačová. "biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk." Czech Journal of Food Sciences 22, No. 5 (November 16, 2011): 175–81. http://dx.doi.org/10.17221/3421-cjfs.

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Folate producing ability of several strains of Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and Propionibacterium freudenreichii subsp. shermanii was evaluated. As substrate, UHT milk with 1.5% fat content treated with additional laboratory sterilisation was used. Fermentation was conducted at 37°C and 30°C in the case of Propionibacterium. 5-Methyltetrahydrofolate (5-MTHF) concentrations were determined using HPLC method. All strains of Streptococcus thermophilus tested showed 5-MTHF production. More than six-fold increase was found in the 5-MTHF content in comparison with control (increase = 3.69 µg 5-MTHF/100 g) after 12 h fermentation. Bifidobacterium longum strains were recognised as mild folate producers with max. 73% increase in the 5-MTHF content (increase = 0.48 µg 5-MTHF/100 g) after 12 h fermentation. The Propionibacterium freudenreichii subsp. shermanii strains tested did not basically influence the 5-MTHF levels during milk fermentation. In all cases, maximum 5-MTHF concentration was reached between 6 and 12 hours of fermentation. Large differences in the 5-MTHF production were found among individual strains within species. By a careful testing of the folate production ability of microbial strains used in the production of fermented milk, an enhancement of the natural folate content can be achieved.  

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Zareian, Mohsen, Afshin Ebrahimpour, Fatimah Abu Bakar, Abdul Karim Sabo Mohamed, Bita Forghani, Mohd Safuan B. Ab-Kadir, and Nazamid Saari. "A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods." International Journal of Molecular Sciences 13, no. 5 (May 7, 2012): 5482–97. http://dx.doi.org/10.3390/ijms13055482.

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Rahayu, Hanum Mukti, and Mahwar Qurbaniah. "Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture." Biosaintifika: Journal of Biology & Biology Education 11, no. 1 (April 1, 2019): 39–46. http://dx.doi.org/10.15294/biosaintifika.v11i1.16769.

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Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, non-endospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

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Purwandhani, Siti Nur. "MANFAAT KESEHATAN BAKTERI ASAM LAKTAT." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (February 5, 2019): 54–60. http://dx.doi.org/10.37631/agrotech.v2i1.10.

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Lactic acid bacteria has potential as health-supporting agent because of its role as probiotic that has capability to grow in gastrointestinal tract, and its metabolites/cell components that have health benefits. Health benefits of lactic acid bacteria include balancing intestinal microflora so it can play a role in treating diarrhea, preventing cancer, lowering serum cholesterol, treating lactose intolerant, and preventing constipation. In terms of nutritional value, lactic acid bacteria is capable of increasing the biological value of milk protein, synthesizing vitamin B, inhibiting antinutrient compound, inhibiting toxins production, and producing antimicrobial substances. Examples of lactic acid bacteria strain that can be used as a probiotic are Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.

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Ghali, M. B., P. T. Scott, G. A. Alhadrami, and R. A. M. Al Jassim. "Identification and characterisation of the predominant lactic acid-producing and lactic acid-utilising bacteria in the foregut of the feral camel (Camelus dromedarius) in Australia." Animal Production Science 51, no. 7 (2011): 597. http://dx.doi.org/10.1071/an10197.

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The camel is emerging as a new and important animal in the Australian livestock industry. However, little is known regarding the microbial ecosystem of the gastrointestinal tract of this ruminant-like animal. This study was carried out to determine the diversity of lactic acid-producing and lactic acid-utilising bacteria in the foregut of the feral camel (Camelus dromedarius) in Australia. Putative lactic acid bacteria were isolated from the foregut contents of camels by culturing on De Man, Rogosa, Sharpe and lactic acid media. Identification of representative isolates was based on the analysis of 16S rRNA gene sequences. Fermentation end products of glucose (i.e. volatile fatty acids and lactate) were also measured in vitro. The key predominant bacteria identified in this study were closely related to Streptococcus bovis, Selenomonas ruminantium, Butyrivibrio fibrisolvens, Lachnospira pectinoschiza and Prevotella ruminicola. The main L-lactate producers were those isolates closely related to S. bovis, S. ruminantium and Lactococcus garvieae, while the efficient lactate utilisers were S. ruminantium-related isolates. D-lactate was produced by isolates closely related to either L. pectinoschiza or S. ruminantium. The predominant bacteria isolated and characterised in this study are identical and/or closely related to those typically found in true ruminants (e.g. S. ruminantium, B. fibrisolvens, S. bovis). In addition, some of the bacteria isolated represent novel species of Lachnospira and Clostridium in the context of lactic acid bacteria from a large herbivorous host. The results from this study have contributed to our understanding and provide opportunities to reduce foregut acidosis in the camel.

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Cintas, L. M., M. P. Casaus, C. Herranz, I. F. Nes, and P. E. Hernández. "Review: Bacteriocins of Lactic Acid Bacteria." Food Science and Technology International 7, no. 4 (August 2001): 281–305. http://dx.doi.org/10.1106/r8de-p6hu-clxp-5ryt.

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During the last few years, a large number of new bacteriocins produced by lactic acid bacteria (LAB) have been identified and characterized. LAB-bacteriocins comprise a heterogeneous group of physicochemically diverse ribosomally-synthesized peptides or proteins showing a narrow or broad antimicrobial activity spectrum against Gram-positive bacteria. Bacteriocins are classified into separate groups such as the lantibiotics (Class I); the small (<10 kDa) heat-stable postranslationally unmodified non-lantibiotics (Class II), further subdivided in the pediocin-like and anti Listeria bacteriocins (subclass IIa), the two-peptide bacteriocins (subclass IIb), and the sec-dependent bacteriocins (subclass IIc); and the large (>30 kDa) heat-labile non-lantibiotics (Class III). Most bacteriocins characterized to date belong to Class II and are synthesized as precursor peptides (preprobacteriocins) containing an N-terminal double-glycine leader peptide, which is cleaved off concomitantly with externalization of biologically active bacteriocins by a dedicated ABC-transporter and its accessory protein. However, the recently identified sec-dependent bacteriocins contain an N-terminal signal peptide that directs bacteriocin secretion through the general secretory pathway (GSP). Most LAB-bacteriocins act on sensitive cells by destabilization and permeabilization of the cytoplasmic membrane through the formation of transitory poration complexes or ionic channels that cause the reduction or dissipation of the proton motive force (PMF). Bacteriocin producing LAB strains protect themselves against the toxicity of their own bacteriocins by the expression of a specific immunity protein which is generally encoded in the bacteriocin operon. Bacteriocin production in LAB is frequently regulated by a three-component signal transduction system consisting of an induction factor (IF), and histidine protein kinase (HPK) and a response regulator (RR). This paper presents an updated review on the general knowledge about physicochemical properties, molecular mode of action, biosynthesis, regulation and genetics of LAB-bacteriocins.

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Izumi, Hidemi, Moritoshi Tachibana, Keiko Ohnishi, Takashi Kobata, and Daisuke Hamanaka. "Antagonistic Effect of Lactic Acid Bacteria on Microflora of Shredded Cabbage in High CO2 Modified Atmosphere Packaging." HortScience 40, no. 4 (July 2005): 1134D—1134. http://dx.doi.org/10.21273/hortsci.40.4.1134d.

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Shredded cabbage was packaged in four types of non-perforated and perforated OPP films with initial 10% CO2. In the perforated OPP film with a O2 permeability of 25,000 mL/m2 per day/atm, CO2 remained at about 10%, O2 decreased to 13%, and the shreds showed the best organoleptic quality after 4 days of storage at 10 °C. The bacteria isolated from the shredded cabbage in the perforated MA package were predominantly Gram-negative rod-forms including Enterobacteriaceae and phytopathogenic bacteria, while only lactic acid bacteria (Leuconostoc citreum) was isolated as Gram-positive bacteria. For biological control of the pathogens, two lactic acid bacteria strains (Leuconostoc mesenteroides subsp. mesenteroides and Pediococcus acidilactici) were selected from bacteriocinogenic 6 strains, based on the growth in culture broth under 5% to 20% CO2 atmospheres. Shredded cabbage was inoculated with these two bacteriocin-producing strains, packaged in 10% CO2 perforated MA packaging, and stored at 10 °C. The growth of coliforms and psychotrophic aerobic bacteria was reduced due to antagonistic effect of lactic acid bacteria and the quality of shreds was not affected detrimentally by the strains. These results indicate that the combination of added bacteriocin-producing lactic acid bacteria and 10% CO2 perforated MAP was useful in biopreservation of shredded cabbage.

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Rafter, J. "Lactic acid bacteria and cancer: mechanistic perspective." British Journal of Nutrition 88, S1 (September 2002): S89—S94. http://dx.doi.org/10.1079/bjn2002633.

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Colorectal cancer is one of the most important causes of cancer morbidity and mortality in Western countries. While a myriad of healthful effects have been attributed to the probiotic lactic acid bacteria (LAB), perhaps the most controversial remains that of anticancer activity. It should be pointed out that there is no direct experimental evidence for cancer suppression in man as a result of consumption of lactic cultures in fermented or unfermented dairy products. However, there is a wealth of indirect evidence, based largely on laboratory studies, in the literature. The precise mechanisms by which LAB may inhibit colon cancer are presently unknown. However, such mechanisms might include: alteration of the metabolic activities of intestinal microflora; alteration of physico-chemical conditions in the colon; binding and degrading potential carcinogens; quantitative and/or qualitative alterations in the intestinal microflora incriminated in producing putative carcinogen(s) and promoters (e.g. bile acid-metabolising bacteria); production of antitumourigenic or antimutagenic compounds; enhancing the host's immune response; and effects on physiology of the host. These potential mechanisms are addressed in the present paper.

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INAHASHI, Masaaki. "Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process." JOURNAL OF THE BREWING SOCIETY OF JAPAN 111, no. 1 (2016): 14–21. http://dx.doi.org/10.6013/jbrewsocjapan.111.14.

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Hwang, Eunyeong, and Jae-Yong Park. "Isolation and Characterization of Gamma-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria from Kimchi." Current Topic in Lactic Acid Bacteria and Probiotics 6, no. 2 (December 2020): 64–69. http://dx.doi.org/10.35732/ctlabp.2020.6.2.64.

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Pereira, Gilberto Vinícius de Melo, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, and Rosane Freitas Schwan. "Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture." Applied and Environmental Microbiology 78, no. 15 (May 25, 2012): 5395–405. http://dx.doi.org/10.1128/aem.01144-12.

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ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

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Guérin, Marie, Christine Robert-Da Silva, Cyrielle Garcia, and Fabienne Remize. "Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits." Fermentation 6, no. 4 (November 21, 2020): 115. http://dx.doi.org/10.3390/fermentation6040115.

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Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.

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Yoshimine, Masaya, Hisahiro Kamoi, Keisuke Yonekura, Yasuhiro Sasuga, and Kyuichi Kamoi. "Effects of extract obtained from lactic-acid-producing bacteria throughout periodontitis." Nihon Shishubyo Gakkai Kaishi (Journal of the Japanese Society of Periodontology) 60, no. 3 (September 28, 2018): 139–46. http://dx.doi.org/10.2329/perio.60.139.

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de Moreno de LeBlanc, Alejandra, Romina Levit, Graciela Savoy de Giori, and Jean Guy LeBlanc. "Vitamin Producing Lactic Acid Bacteria as Complementary Treatments for Intestinal Inflammation." Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry 17, no. 1 (August 27, 2018): 50–56. http://dx.doi.org/10.2174/1871523017666180502170659.

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Connolly, Eamonn, Thomas Abrahamsson, and Bengt Bj??rkst??n. "Safety of D(-)-Lactic Acid Producing Bacteria in the Human Infant." Journal of Pediatric Gastroenterology and Nutrition 41, no. 4 (October 2005): 489–92. http://dx.doi.org/10.1097/01.mpg.0000176179.81638.45.

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Journal articles on the topic 'Bacteria producing lactic acid'

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