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Journal articles on the topic 'BACTERIA – sp – Lactobacillus bifidus'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Chaalel, Abdelmalek, Nawal Boukezzoula, Mansouria Belhocine, Choukri Tefiani, and Ali Riazi. "Antagonistic activity of Lactobacillus rhamnosus LbRE-LSAS and some Bifidobacterium sp against Shigella sonnei." South Asian Journal of Experimental Biology 7, no. 2 (2018): 92–99. http://dx.doi.org/10.38150/sajeb.7(2).p92-99.

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Since their discovery, antibiotics have been one of the most useful tools in the struggle against infectious disease. However, due to their overuse, numerous pathogens developed multiple resistances against antibiotics. Searching and studying antagonistic GRAS (generally recognized as save) bacteria is a promising field to find innovating treatment against infectious diseases. Lactic acid bacteria and Bifidobacterium are GRAS bacteria well known for their antagonistic effect on other microorganisms including pathogens such as Shigella sonnei. The antagonistic activity of Lactobacillus rham-nos

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Saputra, Dede, and Tati Nurhayati. "Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum." ComTech: Computer, Mathematics and Engineering Applications 5, no. 2 (2014): 1021. http://dx.doi.org/10.21512/comtech.v5i2.2358.

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Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibi

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3

MARIN, MARIA L., MARIA V. TEJADA-SIMON, JONG H. LEE, JILL MURTHA, ZEYNEP USTUNOL, and JAMES J. PESTKA. "Stimulation of Cytokine Production in Clonal Macrophage and T-Cell Models by Streptococcus thermophilus: Comparison with Bifidobacterium sp. and Lactobacillus bulgaricus." Journal of Food Protection 61, no. 7 (1998): 859–64. http://dx.doi.org/10.4315/0362-028x-61.7.859.

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The effects of four commercial strains of Streptococcus thermophilus used in yogurt manufacturing on cytokine production were evaluated by using a macrophage model (RAW 264.7 cells) and a T-helper-cell model (EL4.IL-2 thymoma cells) and compared to immunologically active strains of Lactobacillus bulgaricus, Bifidobacterium adolescentis, and Bifidobacterium bifidum. All cytokines (TNF-α and IL-6 in RAW 264.7 cells and IL-2 and IL-5 in EL4.IL-2 cells) were affected by heat-killed S. thermophilus in a strain- and dose-dependent fashion. Organisms of all three genera induced significant increases

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4

Silva Makawita, Galabadage Indika Pavithrani, Indira Wickramasinghe, and Isuru Wijesekara. "USING Sargassum SEAWEEDS GROWN IN COASTAL AREAS OF SOUTH ASIA, AS COATING MATERIALS AND ASSESSING THE SURVIVABILITY OF MICROENCAPSULATED PROBIOTIC BACTERIA IN DAIRY BASED FOOD PRODUCTS." Bacterial Empire 4, no. 2 (2021): e265. http://dx.doi.org/10.36547/be.265.

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Purpose of the conducted study was to evaluate the possibility of using underutilized seaweed (Sargassum sp.) to encapsulate prebiotics in dairy food applications. This will enable dairy based industries to utilize local materials instead of imports, whereas direct crude exports of the seaweeds can also be consumed for more valued added purposes. For encapsulation purposes, Lactobacillus acidophilus and Bifidobacterium bifidum strains were selected. When considering the surviving ability of the two strains of bacteria in 0.5% bile solution and gastric solution followed by intestinal juice and

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5

Suceveanu, Andra Iulia, Anca Pantea Stoian, Irinel Parepa, et al. "Gut Microbiota Patterns in Obese and Type 2 Diabetes (T2D) Patients from Romanian Black Sea Coast Region." Revista de Chimie 69, no. 8 (2018): 2260–67. http://dx.doi.org/10.37358/rc.18.8.6512.

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Gut microbiota plays a major role in the process of food absorption and low grade inflammation, two key steps in obesity and diabetes mellitus occurrence. Gut microbiota metabolites, such as short chain fatty acids (SCFA), have an important impact over the metabolic pathways like insulin signalling, incretin production and inflammation. [1-3] We aimed to study the microbiota patterns in obese and T2D patients from Black Sea Coast region, considering the ethnic mixture, environmental and geographical particularities, involving diet or various habits in this area. 100 patients and 100 controls m

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6

Gyllenberg, Helge. "SPECIFIC CONTAMINANTS IN CULTURES OF BIFID BACTERIA (LACTOBACILLUS BIFIDUS)." Acta Pathologica Microbiologica Scandinavica 44, no. 3 (2009): 293–98. http://dx.doi.org/10.1111/j.1699-0463.1958.tb01078.x.

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7

Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively en

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8

Gyllenberg, Helge, and Gunnel Carlberg. "THE NUTRITIONAL CHARACTERISTICS OF THE BIFID BACTERIA (LACTOBACILLUS BIFIDUS) OF INFANTS." Acta Pathologica Microbiologica Scandinavica 44, no. 3 (2009): 287–92. http://dx.doi.org/10.1111/j.1699-0463.1958.tb01077.x.

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9

Smagul, G. R., Yu A. Sinyavskiy, D. N. Tuigunov, and T. V. Savenkova. "Study of the possibility of fortification chocolate and snack products with probiotic cultures." BULLETIN of the L.N. Gumilyov Eurasian National University. BIOSCIENCE Series 146, no. 1 (2024): 87–102. http://dx.doi.org/10.32523/2616-7034-2024-146-1-87-102.

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Nutritional prevention of metabolic disorders, by introducing functional and specialized foods into the daily diet of the population, is one of the effective ways to solve the problem of reducing the growth of chronic non-communicable diseases. In this regard, today the awareness of the population in the field of the relationship between nutrition and health is growing, reflected in the eating behavior of the inhabitants. The article presents information on the enrichment of chocolate products with probiotic microorganisms. The indicators of viability and enzyme activity of various association

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10

Melizah, Ardesy, Syarif Husin, and Syifa Alkaf. "Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam." Bioscientia Medicina : Journal of Biomedicine and Translational Research 2, no. 1 (2018): 16–23. http://dx.doi.org/10.32539/bsm.v2i1.34.

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Bekasam is a local food from South Sumatera Indonesia, which is obtained through fermentation of fish. Previous study has shown that fermented food contained Lactic Acid Bacteria (LAB) bacteria, such as Lactobacillus plantarum, Lactobacillus sp, Pediococus sp and Weissella sp. The study was conducted to identify isolate LAB from bekasam. Bekasam contained fish, rice, and salt with a certain ratio. Further isolation of isolated LAB isolate, then performed PCR for bacterial analysis. Isolate 1 showed alleged bacteria Staphylococcus sp, non pathogen, while isolate 2 leads to Lactobacillus sp. The

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Agustono, B., R. Apriliawati, A. E. wijaya, et al. "Inhibition of Lactobacillus acidophillus, Lactobacillus, Bacteria plantarum and Bifidobacterium spp. against Escherichia coli and Salmonella sp. in the digestive tract in vitro." IOP Conference Series: Earth and Environmental Science 1273, no. 1 (2023): 012022. http://dx.doi.org/10.1088/1755-1315/1273/1/012022.

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Abstract The bacteria Lactobacillus acidophillus, Lactobacillus plantarum and Bifidobacterium spp. is a lactic acid bacteria that is used as a probiotic. The research was conducted with the aim of knowing the inhibition of the pribiotic bacteria Lactobacillus acidophillus, Lactobacillus plantarum and Bifidobacterium spp. against Escherichia coli and Salmonella sp. Supporting tests such as motility tests, catalase tests, and fermentation tests were also carried out. The media used in this study were: Mueller Hinton Agar (MHA) with the Kirby-Bauer method and Nutrient Broth (NB) media, TSIA, SIM.

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12

Cousin, Sylvie, Laurence Motreff, Marie-Laure Gulat-Okalla, et al. "Lactobacillus pasteurii sp. nov. and Lactobacillus hominis sp. nov." International Journal of Systematic and Evolutionary Microbiology 63, Pt_1 (2013): 53–59. http://dx.doi.org/10.1099/ijs.0.036665-0.

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Strains 1517T and 61DT were characterized by phenotypic and molecular taxonomic methods. These Gram-positive lactic acid bacteria were homo-fermentative, facultatively anaerobic short rods. They were phylogenetically related to the genus Lactobacillus according to 16S rRNA gene sequence analysis, with 99 % similarity between strain 1517T and the type strain of Lactobacillus gigeriorum , and 98.6, 98.5 and 98.4 % between strain 61DT and Lactobacillus gasseri , Lactobacillus taiwanensis and Lactobacillus johnsonii , respectively. Multilocus sequence analysis and metabolic analysis of both strain

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B. C., Uzor,, and Ojezuabi, P. O. "Evaluation of Inhibitory Substance- Producing Bacteria Isolated from Palm Wine (Elaeis Guineenis) Sold in Elele Market, Rivers State, Nigeria." African Journal of Biology and Medical Research 7, no. 3 (2024): 94–109. http://dx.doi.org/10.52589/ajbmr-slj7dvs0.

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The increase in the number of antimicrobial-resistant food-borne pathogens has become a cause for concern. There is a need to find novel strategies to combat these pathogens, in order to reduce food poisoning and even promote food security. Probiotic bacteria, including lactic acid bacteria, were isolated from palm wine (Elaeis guineensis) to evaluate antimicrobial effects on some selected spoilage and pathogenic microorganisms (Escherichia sp, Pseudomonas sp and Staphylococcus sp). They were identified by gram staining, catalase test, spore staining tests, sugar fermentation test and molecula

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Putra, I. Gusti Putu Bhuana Aristya, Agus Selamet Duniaji, and Komang Ayu Nocianitri. "VIABILITAS Lactobacillus sp F213 PADA MINUMAN RICE JUICE (Oryza sativa) SELAMA PENYIMPANAN SUHU DINGIN (4°C)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 1 (2020): 46. http://dx.doi.org/10.24843/itepa.2020.v09.i01.p06.

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Lactobacillus sp F213 (LbF213) is a lactic acid bacteria isolated from a healty infant feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to survive and colonize the intestine, and prevent infection from E.coli pathogens.This study was conducted to know the viability of Lactobacillus sp F213 probiotic bacteria in rice juice during cold storage and its effect on the characteristics of rice juice products. This study used a descriptive method in objective tests (total lactic acid bacteria test, total glucose, pH and total a

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15

A, Ayat A., Zaid A. T, and Hayder H. I. "Use of sheep horn hydrolysate as nitrogen source for lactic acid bacteria growth." Journal of Biotechnology Research Center 3, no. 1 (2009): 79–84. http://dx.doi.org/10.24126/jobrc.2009.3.1.52.

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This study included used the sheep horn Hydrolysate as a nitrogen source in growth medium (SHHM) for cultivation of lactic acid bacteria, The results showed the optical density of growth in 540 nm for Lactobacillus casei and lactobacillus acidophillus was 1.38 and 1.31 respectively after cultivation in (SHHM) medium. Otherwise the optical density of growth for Lactobacillus casei and lactobacillus acidophillus was 1.27 and 1.32, respectively after cultivation in (MRS) medium, Which contain peptone, yeast extract and meat extract as a nitrogen source. In the inhibition capability test the resul

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16

Mercy M Umokaso, Bernard JO Efiuvwevwere, and Francis S Ire. "Microbiological dynamics involved in cereal-porridge production using maize and sorghum." GSC Biological and Pharmaceutical Sciences 18, no. 1 (2022): 014–26. http://dx.doi.org/10.30574/gscbps.2022.18.1.0369.

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Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as Proteus vulgaris, Proteus mirabilis, Klebsiella sp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Citrobacter sp, Bacillus sp, Proteus sp, Shigella sp, and Escherichia coli. The Lactic acid bacteria were Lactococcus sp, Enterococcus sp, Lact

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17

Vancanneyt, M., P. Neysens, M. De Wachter, et al. "Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs." International Journal of Systematic and Evolutionary Microbiology 55, no. 2 (2005): 615–20. http://dx.doi.org/10.1099/ijs.0.63274-0.

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Three heterofermentative lactic acid bacteria, obtained from Greek and Belgian artisanal wheat sourdoughs, were preliminarily identified as Lactobacillus brevis-like after screening using whole-cell protein fingerprinting and 16S rRNA gene sequence analysis. The three sourdough isolates showed nearly identical sequences (>99·7 % sequence similarity), and highest similarities of 98·2 and 97·6 % were obtained to the species Lactobacillus spicheri and Lactobacillus brevis, respectively. Growth characteristics, biochemical features, amplified fragment length polymorphism fingerprinting, DNA–DNA

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18

Hendrawan, Hendrawan. "THE POTENTIAL OF PROBIOTICS AS AMMONIA LEVELING AGENT IN EXCRETE WASTE IN BROILER CHICKEN LIVESTOCK." Journal of Livestock Science and Production 7, no. 2 (2023): 558–62. http://dx.doi.org/10.31002/jalspro.v7i2.7385.

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Broiler chicken (Gallus sp.) is non ruminant animal being domesticated for the purpose being harvested for its meat. Broiler chicken is generally used as commodity of poultry farm because producing meat that can be harvested in short time in range of 30 (thirty) days. This research purpose is to understand about bacterial potency that used as ammonia reducing agent in manure waste that can be applicated in poultry farm for broiler chicken. The method used in this research is literature study in related theme with research object. The bacteria used in this research is Lactobacillus acidophilus,

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19

Fauzan, Rizki Fajar, Muhammad Yanuar Ichrom Nahzi, and Buyung Maglenda. "THE EFFECT OF Streptococcus sp AND Lactobacillus sp ATTACHMENT ON THE LEVEL OF FLUORIDE ION SOLUBILITY IN GIC RESTORATION." Dentino : Jurnal Kedokteran Gigi 5, no. 1 (2020): 66. http://dx.doi.org/10.20527/dentino.v5i1.8125.

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Background: Glass ionomer cement (GIC) is a restoration material that has the ability to release Fluoride ion. The Extrinsic factor that affect the solubility of fluoride is low or acidic pH. Streptococcus sp and Lactobacillus sp are asiduric and acidogenic bacteria which are resistant to acidic conditions and may produce acid. A lower pH (acid) causes higher level of fluoride to be released. Objective: This study was to analyze the effect of Streptococcus sp and Lactobacillus sp attachment on solubility of fluoride level on GIC restoration Method: Twenty-one specimens (5mm diameter x 2mm thic

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PRANCKUTĖ, RAMINTA, ARNOLDAS KAUNIETIS, NOMEDA KUISIENĖ та DONALDAS ČITAVIČIUS. "Development of Synbiotics with Inulin, Palatinose, α-Cyclodextrin and Probiotic Bacteria". Polish Journal of Microbiology 63, № 1 (2014): 33–41. http://dx.doi.org/10.33073/pjm-2014-005.

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Success in creating a synbiotic depends on compatibility between the chosen components--prebiotic and probiotic. In this work the interactions between Lactobacillus sp. strains isolated from yogurts and type strains of Lactobacillus sp. and Lactococcus sp., and the dependence of their growth and antibacterial activity on three oligosaccharides (OS)--palatinose, inulin and alpha-cyclodextrin were investigated. All isolated lactobacilli produce antibacterial compounds, which possibly are the bacteriocins of Lactobacillus casei ATCC334 strain. Results of growth analysis with different OS revealed

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Colo, Josip, Sanja Mihajlovic, Maja Tolinacki, et al. "Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudzuk) during fermentation." Genetika 47, no. 3 (2015): 819–32. http://dx.doi.org/10.2298/gensr1503819c.

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Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 Lstrains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the Lisolates. Identification of Lstrains from traditionally produced Bosnian

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22

Nailufar, Yuyun. "THE EFFECT OF TEMPERATURE AND STORAGE OF COW'S MILK WATER ON LACTIC ACID LEVELS." Jurnal Kesehatan Tambusai 3, no. 1 (2022): 1–6. http://dx.doi.org/10.31004/jkt.v3i1.3529.

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Introduction: Fresh milk is a food that is very high in nutritional value. Cow's milk contains lactose and organic salts secreted by the mammary glands and contains bifidus factor which functions for the growth of Lactobacillus bifidus bacteria which can inhibit pathogenic bacteria. The more lactic acid bacteria in cow's milk, the lower the pH of cow's milk because it produces lactic acid. So that the growth of destructive bacteria and pathogens will be inhibited, so it is possible that an increase in the number of bacteria can provide good durability in cow's milk. Method: This quantitative s

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23

Gu, Chun Tao, Chun Yan Li, Li Jie Yang, and Gui Cheng Huo. "Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough." International Journal of Systematic and Evolutionary Microbiology 63, Pt_12 (2013): 4698–706. http://dx.doi.org/10.1099/ijs.0.054296-0.

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Three Gram-stain-positive bacterial strains, 11050T, 7-19T and 11102T, were isolated from traditional pickle and sourdough in Heilongjiang Province, China. These bacteria were characterized by a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, dnaK gene sequence analysis, fatty acid methyl ester (FAME) analysis, determination of DNA G+C content, DNA–DNA hybridization and an analysis of phenotypic features. Strain 11050T belonged to the Lactobacillus plantarum species group and shared 98.0–98.4 % 16S rRNA gene sequence sim

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Pirdhankar, Ms Swati. "Isolation and Characterization of Lactobacillus from Curd and Its Application in Food Industry." International Journal for Research in Applied Science and Engineering Technology 11, no. 1 (2023): 1698–704. http://dx.doi.org/10.22214/ijraset.2023.48910.

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Abstract: The isolated and identified bacteria from curd sample are of Lactobacillus sp, The bacteria of this spp. are lactic acid producers [1]. Probiotics benefit humans by improving the gut micro biota balance, stimulating immune system and also has antibacterial activities. The lyophilized form of Lactobacillus sp is added to chocolate in two varieties thus probiotic milk chocolate and probiotic dark chocolate are made [2]. The chocolate containing lyophilized Lactobacillus spp. may help directly for ehancing resistance against intestinal pathogens and in the prevention of diseases [3].

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Fitriah, Fitriah, Mochammad Erwin Rachman, Sri Wahyuni Gayatri, Fendy Dwimartyono, and Hasta Handayani Idrus. "Isolation and Identification of Bacteria in the Mouth Before and After Ablution." Green Medical Journal 3, no. 3 (2021): 132–38. http://dx.doi.org/10.33096/gmj.v3i3.89.

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Background: The oral is the gateway for the entry of various kinds of microorganisms into the body, with the prevalence of people having dental and oral problems in Indonesia increasing every year. The normal flora of the oral acts as a body defense, but it can cause disease due to predisposing factors, namely oral hygiene. Therefore, it is necessary to find an alternative in maintaining oral health. Islam is a religion that emphasizes personal hygiene, such as performing ablution. Content: The types of bacteria found in the oral before ablution was 33.33% Pseudomonas sp., 6.67% Lactobac

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S., Aarthi Nishanthi Mary and V. Sumathi*. "ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM DIFFERENT FOOD SAMPLES." Indo American Journal of Pharmaceutical Sciences 04, no. 12 (2018): 4810–15. https://doi.org/10.5281/zenodo.1134388.

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Lactic acid bacteria occur naturally as indigenous micro flora. Lactic acid bacteria isolated from different food samples. Lactic acid bacteria is a heterogeneous group of regular, gram-positive, rod shaped, non motile, non-spore forming bacteria with absence of catalase enzyme. Totally 80 LAB colonies were isolated after growth on MRS and M 17 agar medium and the pure culture obtained from the same medium. Among the 80 LAB isolates, 10 LAB isolates viz., Lactobacillus spp., Lactococcus sp., and pediococcus spp., were identified by morphological, physiological and Biochemical characterization.

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Kawasaki, Shinji, Kana Kurosawa, Madoka Miyazaki, et al. "Lactobacillus floricola sp. nov., lactic acid bacteria isolated from mountain flowers." International Journal of Systematic and Evolutionary Microbiology 61, no. 6 (2011): 1356–59. http://dx.doi.org/10.1099/ijs.0.022988-0.

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Five strains (Ryu1-2T, Gon2-9, Ryu4-3, Nog8-1 and Aza1-1) of lactic acid bacteria were isolated from flowers in mountainous areas in Japan, Oze National Park, Iizuna mountain and the Nikko area. The five isolates were found to share almost identical (99.6–100 % similar) 16S rRNA gene sequences and were therefore deemed to belong to the same species. These isolates exhibited low levels of 16S rRNA gene sequence similarity to known lactic acid bacteria; the closest recognized relatives to strain Ryu1-2T were the type strains of Lactobacillus hilgardii (92.8 % similarity), Lactobacillus kefiri (9

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Blessing Adoh, Olodu, and Stephen Amadin Enabulele. "Antimicrobial Activity and Statistical Correlation Analysis of Lactobacillus spp. Isolated from Fermented Cassava and Corn against Pathogenic Bacterial Isolates." Journal of Gazi University Health Sciences Institute 7, no. 1 (2025): 1–18. https://doi.org/10.59124/guhes.1575477.

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This study focused on the antimicrobial activity and statistical correlation analysis of lactobacillus spp. isolated from fermented cassava and corn against pathogenic bacterial isolates. Five (5) Lactobacillus strains, including Lactobacillus fermentum, Lactobacillus ghanensis, Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus reuteri, and two Bacillus strains; Bacillus cereus, and Bacillus pacificus, others included Lactococcus lactis and Lysinibacillus sphaericus, were evaluated for inhibitory activity against a range of pathogenic bacterial isolates. These pathogens include

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Al-Hammam, Muhammad Yaafi’, Muhammad Prima Putra, Achmad Hanif Mardinsyah, Geta Cahyati, and Indun Dewi Puspita. "The antibacterial activity of Lactobacillus sp. GMP1 and Weisella sp. GMP12 against some foodborne disease causing-bacteria." Jurnal Pengolahan Hasil Perikanan Indonesia 26, no. 2 (2023): 206–15. http://dx.doi.org/10.17844/jphpi.v26i2.44618.

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Lactic acid bacteria (LAB) have been reported to have inhibitory activity against foodborne causative bacteria, some of which are generally recognized as safe (GRAS). The aim of this study was to isolate halotolerant lactic acid bacteria (HLAB) from fermented fish products, namely pakasam and wadi, and to determine their potential to inhibit the growth of contaminant bacteria and biogenic amine-producing bacteria. Isolation of HLAB was performed using De Man, Rogosa, and Sharpe agar (MRSA) supplemented with 1% CaCO3 and 7% NaCl. Colonies that grew and showed clear zones continued to undergo ha

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Usmiati, Sri, Miskiyah ., and Rarah R.A.M. "Effect of bacteriocin from Lactobacillus sp. Var. SCG 1223 on microbiological quality of fresh meat." Jurnal Ilmu Ternak dan Veteriner 14, no. 2 (2013): 150–66. https://doi.org/10.14334/jitv.v14i2.356.

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Inhibition technology of microorganism on meat can be done biologically and chemically. Biologically, inhibition to microbe can be conducted by addition antimicrobe, for example bacteriocin that have character as biopreservative. The aim of this research was to study the microbiological quality of fresh meat with bacteriocin isolated from Lactobacillus sp. SCG 1223 storaged at certain addition and temperature with different storage time. This experiment was done based on Completely of Random Design (CRD) with factorial arragement 3 x 4 for meat kept at room temperature (270C) and 3x3 for meat

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McFrederick, Quinn S., Hoang Q. Vuong, and Jason A. Rothman. "Lactobacillus micheneri sp. nov., Lactobacillus timberlakei sp. nov. and Lactobacillus quenuiae sp. nov., lactic acid bacteria isolated from wild bees and flowers." International Journal of Systematic and Evolutionary Microbiology 68, no. 6 (2018): 1879–84. http://dx.doi.org/10.1099/ijsem.0.002758.

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Yahya, Yahya, Happy Nursyam, Yenny Risjani, and Seomarno Soemarno. "Karakteristik Bakteri di Perairan Mangrove Pesisir Kraton Pasuruan (Characterization of Bacteria Isolated from Mangrove Coastal Waters of Kraton, Pasuruan)." ILMU KELAUTAN: Indonesian Journal of Marine Sciences 19, no. 1 (2014): 35. http://dx.doi.org/10.14710/ik.ijms.19.1.35-42.

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Bakteri memainkan peran penting dalam ekosistem mangrove terutama dalam mengurai searasah daun. Keberadaan bakteri ini sangat dipengaruhi oleh berbagai faktor lingkungan. Penelitian ini bertujuan untuk mengisolasi dan karakterisasi bakteri dari perairan mangrove dari dengan vegetasi yang berbeda yakni Avicennia marina, Rhizophora apiculata, Avicennia alba dan Sonneratia alba. Pengambilan sampel dilakukan di perairan mangrove desa Bulu Kerto Kraton Pasuruan. Proses karakterisasi bakteri dilakukan di laboratorium mikrobiologi Fakultas Kedokteran Universitas Brawijaya Malang. Metode penelitian ya

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Mercy, M. Umokaso, JO Efiuvwevwere Bernard, and S. Ire Francis. "Microbiological dynamics involved in cereal-porridge production using maize and sorghum." GSC Biological and Pharmaceutical Sciences 18, no. 1 (2022): 014–26. https://doi.org/10.5281/zenodo.5919586.

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Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as <em>Proteus vulgaris, Proteus mirabilis, Klebsiella </em>sp<em>, Staphylococcus aureus, Lactobacillus </em>sp<em>, Pseudomonas </em>sp<em>, Citrobacter </em>sp<em>, Bacillus </em>sp<em>, Proteus </em>sp<em

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Widowati, Tri Wardani, Basuni Hamzah, Agus Wijaya, and Rindit Pambayun. "SIFAT ANTAGONISTIK Lactobacillus sp B441 DAN II442 ASAL TEMPOYAK TERHADAP Staphylococcus aureus (Antagonism of Lactobacillus sp B441 and II442 from Tempoyak against Staphylococcus aureus)." Jurnal Agritech 34, no. 04 (2015): 430. http://dx.doi.org/10.22146/agritech.9438.

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Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureuswas a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation again

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Cholis, M. A., N. Suthama, and B. Sukamto. "Feeding microparticle protein diet combined with Lactobacillus sp. on existence of intestinal bacteria and growth of broiler chickens." Journal of the Indonesian Tropical Animal Agriculture 43, no. 3 (2018): 265. http://dx.doi.org/10.14710/jitaa.43.3.265-271.

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The objective of the study was to evaluate feeding effect of microparticle protein derived from soybean meal and fish meal combined with Lactobacillus sp. at 1.2 mL on physiological condition of digestive tract and productivity of broiler. Total of 192 broiler, with initial body weight was 481.0 ± 67.2 g, given dietary treatment starting on day 21 until day 42. The experiment was assigned in a completely randomized design with 8 treatments and 4 replications. Dietary treatment were 21% intact protein (T0), 18% intact protein (T1), 21% microparticle protein (T2), 18% microparticle protein (T3),

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Salama, Heba H., Samy M. Abdelhamid, and Nabil S. Abd-Rabou. "Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles." Current Bioactive Compounds 16, no. 5 (2020): 661–70. http://dx.doi.org/10.2174/1573407215666191111121553.

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Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH value

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Connell, Katherine R., Phillip S. Miller, Thomas E. Burkey, J. Dustin Loy, and Samodha C. Fernando. "PSVI-13 Identifying Probiotic Bacteria to Reduce Pathogen Colonization in Nursery Pigs." Journal of Animal Science 100, Supplement_2 (2022): 160. http://dx.doi.org/10.1093/jas/skac064.273.

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Abstract Weaning stress and the negative health effects that occur with it cause serious concerns for pork producers. The abrupt environmental and dietary transitions that occur at weaning often take place before the gut microbiome is stabilized in the piglet. This leaves weanling piglets vulnerable to gut dysbiosis and increases susceptibility to enteric pathogens. The infections by opportunistic pathogens can be prevented with antibiotics, but due to growing concerns surrounding antimicrobial resistance in bacterial populations, direct-fed microbial (DFM) formulations have emerged as an alte

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Yulinery, Titin, I. Y. Petria, and Novik Nurhidayat. "PENGGUNAAN ANTIMIKROBA DARI ISOLAT Lactobacillus TERSELEKSI SEBAGAI BAHAN PENGAWET ALAMI UNTUK MENGHAMBAT PERTUMBUHAN VIBRIO SP. DAN Staphylococcus aureus PADA FILLET IKAN KAKAP." Berkala Penelitian Hayati 15, no. 1 (2009): 85–92. http://dx.doi.org/10.23869/bphjbr.15.1.200914.

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The fillet of kakap fish is easy to spoil, because of bacteria deterioration. Antimicrobes produced by Lactobacillus is one of save alternatives. The aim of this research was to know the potency of antimicrobes produced by the selected Lactobacillus to inhibit the growth of pathogenic bacteria that contaminated the kakap fillet such as Vibrio sp. and S. aureus. Selected Lactobacillus had been done by the variation of temperature treatments. Diffusion method was used to mesure the wide of clear zone made by Vibrio sp.and S. aureus. In application, antimicrobe solution of selected microbes was u

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Son, Hye-ran, and Sang-Mo Kang. "Evaluation of the Antioxidant Activity of Lactic Acid Bacteria Heat-Killed Cells Derived from Mulkimchi." Journal of the Korean Society of Cosmetology 27, no. 4 (2021): 868–79. http://dx.doi.org/10.52660/jksc.2021.27.4.868.

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In order to use lactic acid bacteria isolated from Mulkimchi as a raw material for cosmetics, strain screening was carried out. And we measured the antioxidant activity of the lactic acid bacteria heat-killed cells obtained by heating lactic acid bacteria isolated from Mulkimchi. Among lactic acid bacteria derived from Mulkimchi, 41 strains were selected based on the culture suitability such as growth rate and antibiotic resistance. DPPH assay, ABTS assay, nitrite radical scavenging activity assay, and total phenolic contents were measured for 41 strains. Based on Lactobacillus plantarum LP299

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Irisawa, Tomohiro, Naoto Tanaka, Maki Kitahara, Mitsuo Sakamoto, Moriya Ohkuma, and Sanae Okada. "Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles." International Journal of Systematic and Evolutionary Microbiology 64, Pt_8 (2014): 2902–6. http://dx.doi.org/10.1099/ijs.0.063933-0.

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Two strains of lactic acid bacteria, Nu27T and Nu29, were isolated from Nukadoko, rice bran paste for Japanese pickles. The isolates were Gram-stain-positive, rod-shaped, catalase-negative, non-motile and facultatively anaerobic lactic acid bacteria. The isolates showed identical 16S rRNA gene sequences. The closest relatives to strain Nu27T based on 16S rRNA gene sequence similarities were Lactobacillus versmoldensis KU-3T (98.9 % 16S rRNA gene sequence similarity), Lactobacillus nodensis iz4bT (96.3 %) and Lactobacillus tucceti CECT 5290T (97.2 %). DNA–DNA relatedness values revealed genotyp

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Suryani, Suryani, Yuliesi Purnawati, Sindy Gemaeka Putri, Rahmawati Rahmawati, Yustitia Akbar, and Yusra Yusra. "Novel Probiotic Isolation of Coconut Water's Helpful Lactic Acid Bacteria Cure Covid-19 Patients." ARRUS Journal of Engineering and Technology 2, no. 1 (2022): 1–11. http://dx.doi.org/10.35877/jetech724.

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Probiotics from coconut water lactic acid bacteria have not isolated nor identified them, and no one has studied that these probiotics can help cure Covid-19 patients. This study aimed to isolate and identify probiotic lactic acid bacteria in coconut water, both morphologically, physiologically, and biochemically. Further studied his ability to help cure Covid-19 patients. Using coconut water samples, probiotics are isolated by isolating lactic acid bacteria through dilution methods and pour plate methods. The medium used is MRSA+ CaCO3 0.3%. Physiological and morphological identification. The

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Hassan, Mohammed. "Detection of bacterial agents associated with appendicitis At Al-Nassyriah city." University of Thi-Qar Journal of Science 5, no. 3 (2015): 52–57. http://dx.doi.org/10.32792/utq/utjsci/v5i3.163.

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The present study was include examination of the content of 100 surgical removed appendices for identify thebacteria found in flamed appendix cavity. The study recorded infection percentage by intestinal bacteria reached 83%, fecalith 6% and body foreign 2%. The results showed that the single infection percentage was 77% included infection of Esherichia coli, Bacteroides sp, Pseudomonas sp, Lactobacillus sp, Staphylococcus auerus, Salmonella sp, Proteus sp, Klebsiella sp and Yersinia sp by percentages (33%, 15%, 11%, 7%. 4%, 2%, 2%, 2%, 1%) respectively. Dual infection percentage (6%) included

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Sharee Leong and Shamala Marimuthu. "Molecular characterization of oral bacteria isolated from human saliva." International Journal of Research in Pharmaceutical Sciences 12, no. 2 (2021): 1564–71. http://dx.doi.org/10.26452/ijrps.v12i2.4741.

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Periodontitis is an inflammation of gums and bones that supporting the teeth which caused by Staphylococcus intermedius. The saliva from a patient of periodontitis or suspect to periodontitis will have higher levels of Staphylococcus intermedius. Hence, human saliva is clinically informative in diagnosing oral disease and the oral health of an individual. In this study, oral bacteria in human saliva were identified using 16S ribosomal RNA. 16S ribosomal RNA (rRNA) genes from the isolated colonies were amplified through the colony Polymerase Chain Reaction (PCR) method. 16S rRNA genes were used

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Manampiring, Aaltje E., and Billy J. Keppel. "STUDI POPULASI BAKTERI RESISTEN MERKURI DI DAERAH ALIRAN SUNGAI TONDANO, KELURAHAN KETANG BARU, MANADO." JURNAL ILMIAH SAINS 11, no. 1 (2011): 26. http://dx.doi.org/10.35799/jis.11.1.2011.36.

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Kadar merkuri yang tinggi di perairan umumnya dapat mempengaruhi keadaan biota termasuk bakteri yang resisten terhadap merkuri. Penelitian deskriptif yang menggunakan metode cross sectional bertujuan untuk menguji resistensi bakteri di aliran sungai Tondano, Kelurahan Ketang Baru, Manado terhadap merkuri. Escherichia coli dan Bacillus careus (isolat1,1 dan 2,2) hanya dapar tumbuh pada konsentrasi HgCl2 0,02%. Lactobacillus sp. dan Veillonella parvula (isolat 1,2 2,1 3,1 dan 3,2) tumbuh pada konsentrasi HgCl2 0,06%. Lactobacillus sp. (isolat 3,1) saja yang tumbuh pada konsentrasi HgCl2 0,1% dan

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KLEWICKA, ELŻBIETA, BOŻENA CUKROWSKA, ZDZISŁAWA LIBUDZISZ, KATARZYNA ŚLIŻEWSKA, and ILONA MOTYL. "Changes in Gut Microbiota in Children with Atopic Dermatitis Administered the Bacteria Lactobacillus casei DN – 114001." Polish Journal of Microbiology 60, no. 4 (2011): 329–33. http://dx.doi.org/10.33073/pjm-2011-047.

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Gut microbiota was analyzed in children, aged 6-18 months and suffering from atopic dermatitis before and after 3 month supplementation of their diet with Lactobacillus casei DN--114001 in a dose of 109 cells daily. On completion of this period the total number of fecal Lactobacillus sp. cells decreased from 7.86 Log10 CFU/g to 6.40 Log10 CFU/g. After the next 5 months (without dietary supplementation with the probiotic bacteria) the level of Lactobacillus sp. cells was maintained at the latter value. During the dietary supplementation with the probiotic strain, the level of Bifidobacterium ce

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Noodin, Harits, and Ita Apriani. "PENGARUH JENIS BAKTERI PROBIOTIK TERHADAP PERTUMBUHAN IKAN LELE MUTIARA YANG DIPELIHARA MENGGUNAKAN SISTEM BIOFLOK." Jurnal Akuakultur Rawa Indonesia 9, no. 1 (2021): 41–48. http://dx.doi.org/10.36706/jari.v9i1.14256.

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The main problems faced by fish farmers are waste, uneaten feed and feces. Which can reduce water quality and have a significant impact on fish growth and survival. This study aims to determine the effect of giving various types of probiotics on the growth rate and viability of Mutiara catfish raised using the biofloc system. We used Lactobacillus sp., Bacillus subtilis, and Nitrobacter as probiotic bacteria. This study used a completely randomized design experimental method with 4 treatments and 3 replications, namely K = probiotic less/control, P1= Lactobacillus probiotic, P2= Bacillus subti

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Shashikala, M., Gampa Satish Kumar, and Y. Aparna. "COMPARATIVE PERFORMANCE OF THREE PROBIOTIC ISOLATES OF Lactobacillus sp. ISOLATED FROM DAIRY PRODUCTS." Applied Biological Research 26, no. 1 (2024): 117–24. http://dx.doi.org/10.48165/abr.2024.26.01.17.

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The probiotics, when administered in adequate amounts, have the ability to  confer health benefits to the host by positively influencing the composition and  function of gut microbiota. The present study was aimed to isolate and  characterize the probiotic bacteria from locally available curd and Yakult  samples and compare them with Sporolac for probiotic properties. Three  bacterial isolates were isolated and tentatively identified on morpho-cultural and  biochemical characteristics as Lactobacillus sp. The isolates were named  Lactobacillus sp. isol

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Piskaeva, Anastasia I., Yuriy Yu Sidorin, and Alexander Yu Prosekov. "Comparative Analysis of the Activity of Silver Nanoparticles against Native Microflora from Poultry Processing Plants Wastes." Nano Hybrids and Composites 13 (January 2017): 176–82. http://dx.doi.org/10.4028/www.scientific.net/nhc.13.176.

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The aim of this study was to examine and compare bactericidal properties of silver nanoparticles on strains isolated from poultry processing plants wastes. Strains Еscherichia coli В-6240, Salmonella typhimurium В3533 were used as a model test strains for Gram-negative bacteria and Lactobacillus sp. B3730, Lactobacillus salivarius B5001, Thermoactinomyces thalpophilus AC936 were used as a model test strains for Gram-positive bacteria.

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De, Somnath, Atanu Pramanik, Aditya Kr Das, Suchismita Paul, Sourav Jana, and Priyanka Pramanik. "Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate." Journal of Phytopharmacology 6, no. 6 (2017): 335–39. http://dx.doi.org/10.31254/phyto.2017.6605.

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The isolated and identified bacteria from curd sample are of Lactobacillus sp. The bacteria of this spp. are lactic acid producers. These sp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies. Due to the over consumption of antibiotics, the normal micro flora of body does not survive. The spores obtained from pharmaceuticals are not good in taste, so generally children avoid eating them, hence we hav

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Endo, Akihito, Tomohiro Irisawa, Yuka Futagawa-Endo, Seppo Salminen, Moriya Ohkuma, and Leon Dicks. "Lactobacillus faecis sp. nov., isolated from animal faeces." International Journal of Systematic and Evolutionary Microbiology 63, Pt_12 (2013): 4502–7. http://dx.doi.org/10.1099/ijs.0.052985-0.

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Three lactic acid bacteria were isolated from faeces of a jackal (Canis mesomelas) and raccoons (Procyron lotor). The isolates formed a subcluster in the Lactobacillus salivarius phylogenetic group, closely related to Lactobacillus animalis , Lactobacillus apodemi and Lactobacillus murinus , by phylogenetic analysis based on 16S rRNA and recA gene sequences. Levels of DNA–DNA relatedness revealed that the isolates belonged to the same taxon and were genetically separated from their phylogenetic relatives. The three strains were non-motile, obligately homofermentative and produced l-lactic acid

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