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Journal articles on the topic 'Lactic acid bacteria – Identification'

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Published: 4 June 2021
Last updated: 16 February 2022

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1

Prosekov, Aleksandr, Olga Babich-, and Konstantin Bespomestnih-. "IDENTIFICATION OF INDUSTRIALLY IMPORTANT LACTIC ACID BACTERIA IN FOODSTUFFS." Foods and Raw Materials 1, no. 2 (2013): 42–45. http://dx.doi.org/10.12737/2053.

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2

BİÇER, Yusuf, and Gürkan UÇAR. "Lactic acid bacteria and identification with PCR-DGGE." International Journal of Biological Research 5, no. 1 (2017): 22. http://dx.doi.org/10.14419/ijbr.v5i1.7392.

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Lactic acid bacteria (LAB) are an important group in the industrially using microorganisms. The first pure cultures of bacteria was "Bacterium lactis" (probably Lactococcus lactis), obtained in 1873 by J. Lister. LAB are Gram-positive, non motile, non spore-forming, except Sporolactobacillus inulinus, catalase negative, microaerophilic or anaerobic microorganisms. LAB can be found in milk and dairy products, plants and human and animal intestinal mucosa. LAB have low Guanine and Cytosine (G+C) ratio.The industrial applications of lactic acid bacteria is considered, it is emphasized that reliable typing methods in strain levels are getting important about both study on cultures used in functional foods and determining the performance of LAB starter cultures. Denaturing Gradient Gel Electrophoresis (DGGE) is the most common technique in molecular fingerprinting culture-independent techniques. The technique is based on the separation of the same length but having different sequences of the Polymerase Chain Reaction (PCR) products.
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BREIDT, FRED, and HENRY P. FLEMING. "IDENTIFICATION OF LACTIC ACID BACTERIA BY RIBOTYPING." Journal of Rapid Methods and Automation in Microbiology 4, no. 3 (1996): 219–33. http://dx.doi.org/10.1111/j.1745-4581.1996.tb00125.x.

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4

Khemariya, P., S. Singh, G. Nath, and A. K. Gulati. "Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources." Czech Journal of Food Sciences 31, No. 4 (2013): 323–31. http://dx.doi.org/10.17221/316/2012-cjfs.

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Eight isolates of Lactococcus lactis subsp. lactis were isolated and identified by phenotypic and molecular characterisation out of 23 isolates of lactic acid bacteria (LAB) from different dairy and non-dairy sources. Out of eight strains, four were obtained from dairy and four from non-dairy sources. All eight strains of L. lactis subsp. lactis were able to produce zones of inhibition against the Lactobacillus acidophilus NCDC 015. The antimicrobial agent produced by the isolates inhibited the growth of a range of related lactic acid bacteria and certain Gram positive food-borne microorganisms. The antimicrobial agent, i.e. nisin, produced by the strains was confirmed by PCR amplification of nisin gene sequences of 174 bp size. Antibiotic susceptibility test to 21 different types of antibiotics was evaluated. All the isolates were resistant to fosfomycin, cefepime, amikacin, kanamycin, neomycin, nalidixic acid, pipemidic acid, norfloxacin, sulphadiazine, colistin, polymixin, teicoplanin, nystatin, and amphotericin B but susceptible to ampicillin, erythromycin, spiramycin, spectinomycin, ciprofloxacin, rifampicin, and trimethoprim.  
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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 PCR results show the suitability of the bands formed between the Lactobacillus standard and the isolates.
 
 Keywords: bacteria, lactobacillus, acid
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6

Delmi Bouras, Meriem Toualbia, Abd ElKader, and Malika Koiche, Mohamed Kerkoud. "Isolation, identification and characterization of Lactobacillus plantarum from camel milk and its antagonist effect against diarrheal bacteria." Emirates Journal of Food and Agriculture 30, no. 4 (2018): 283. http://dx.doi.org/10.9755/ejfa.2018.v30.i4.1663.

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The main objective of this study is to define probiotic bacteria efficiency against bacterial infantile diarrhea. Lactic acid bacteria (LAB) was used as a natural resource and extracted of camel milk from southern Algeria. The isolation was followed by molecular identification using the 16S rDNA sequencing method. One hundred and fifty fecal samples were collected over 18 months from children suffering from diarrhea and aged 2 years or under. Identification results reveal the isolated lactic bacteria as Lactobacillus plantarum. In the other side, a total of 120 fecal samples were positive for bacterial growth, these pathogenic bacteria were identified as: Escherichia fergusonii (92%), Salmonella enterica subsp. Diarizonae (7.33%) and Proteus mirabilis (0.66%). The inhibitory effect study of lactic acid bacteria on pathogenic bacteria shows varying effects of L. plantarum in relation to the various pathogenic isolates, mentioning that the most important effect was expressed against Escherichia fergusonii with 22 mm. All the results allow us to classify that camel's milk is a natural source rich in lactic acid bacteria, in particular L. plantarum, with an inhibitory ability against the pathogenic bacteria responsible for diarrhea. Therefore L. plantarum produces bioactive molecules responsible for this effect.
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7

Ismaili, Maha Alaoui, Abed Hamama, Bouchta Saidi, Mohamed Zahar, and Aklani Meryem. "Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”." Current Research in Nutrition and Food Science Journal 5, no. 3 (2017): 383–90. http://dx.doi.org/10.12944/crnfsj.5.3.24.

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A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile. Theses samples were made from raw camel milk and kept to ferment spontaneously in a goat skin bag during about 12h at room temperature. The same fermentation process was observed in all the dairies. “Lfrik” samples showed the average respective values of 5.21, 0.42 % and 1.027 for pH, lactic acid content and density. Chemical composition average values were 9.55%, 0.84%, 3.41%, 3.80%, 2.46% and 0.22% for total solid, ash, fat, lactose, protein and NaCl contents, respectively. Microbiological analysis revealed the predominance of lactic acid bacteria, the presence of high numbers of coliforms and Enterococci and the absence of Salmonella and S.aureus in “Lfrik” samples analyzed. A major proportion of the 93 lactic acid bacteria isolated from these samples was identified as Lactobacilli (35%), the other isolates belonged to Lactococcus (25%), Enterococcus (17%), Leuconostoc (13%) and Streptococcus (10%). Among the identified lactic acid bacteria, the most dominant species were: Lactococcus lactis subsp lactis biovar diacetylactis, Lactobacillus brevis and Streptococcus salivarius subsp.thermophilus.
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8

Radulovic, Zorica, Aleksandra Martinovic, Dragoslava Radin, and D. Obradovic. "Lactic acid bacteria strains isolated from Sjenica cheese." Biotehnologija u stocarstvu 20, no. 3-4 (2004): 49–54. http://dx.doi.org/10.2298/bah0404049r.

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Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 13 strains of LAB, were selected for further analysis. On the basis of lactose fermentation way and acid production in 1% reconstituted skimed milk, 6 strains were selected. Determination of these strains by API 50 CHL and Rapid ID 32 Strep tests showed that 2 strains belonged to the Lactococcus lactis ssp. lactis, 2 strains to the Lactococcus lactis ssp. cremoris and 2 strains to the Lactobacillus para.paracasei.
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9

Siddhi, Bagus Nanda Govinda Muria, I. Wayan Suardana, and Nyoman Semadi Antara. "Studies on Lactic Acid Bacteria Isolate Sr 13 From Bali Cattle Gastric." Journal of Veterinary and Animal Sciences 2, no. 1 (2019): 31. http://dx.doi.org/10.24843/jvas.2019.v02.i01.p05.

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Lactic acid bacteria (LAB) is a generic term for bacteria that ferment lactose and produce lactic acid as its main product. In general, lactic acid bacteria belonging to Gram positive bacteria, negative catalase, does not form spores, have no cytochrome, aerotolerant, anaerobic to microaerophilic, require complex nutrients such as amino acids, vitamins (B1, B6, B12 and biotin), purine, pyrimidine. This study aims to determine the species of lactic acid bacteria (LAB) from isolate SR13 isolated from rumen liquid of bali cattle. The identification was started by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium with anaerobic condition, confirmation of isolates by Gram staining and catalase test, and finally identificion of species by using conventional test and 50CH API test kit. The results of study showed, the isolate of LAB SR 13 was detected asPediococcus/Enterococcus, moreover, identification by using 50CH Api test kit showed as Pediococcus pentosaceus 2
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10

Jokovic, Natasa, Maja Vukasinovic, Katarina Veljovic, Maja Tolinacki, and L. Topisirovic. "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening." Archives of Biological Sciences 63, no. 1 (2011): 1–10. http://dx.doi.org/10.2298/abs1101001j.

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Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.
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Ibrahim, Arsyik, Aditya Fridayanti, and Fila Delvia. "ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI BUAH MANGGA (Mangifera indica L.)." Jurnal Ilmiah Manuntung 1, no. 2 (2017): 159. http://dx.doi.org/10.51352/jim.v1i2.29.

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The research has been done for the isolation and identification of lactic acid bacteria (LAB) from mango (Mangifera indica L.). This research aimed to isolated of lactic acid bacteria that is in mango (Mangifera indica L.) and determine the characteristics of lactic acid bacteria isolate (LAB) of mango (Mangifera indica L.). The method used is spoiled technique of mango (Mangifera indica L.) and isolation using selective media MRS Broth and MRS Agar. The identification isolate of lactic acid bacteria (LAB) used methods macroscopically and microscopically with indirect coloring, gram staining and used biochemical with katalase testing. The results obtained in the form of characteristic isolate of lactic acid bacteria displayed form of bacteria with circle, smooth surface, curve, entire side and white. The microscopically displayed stick form of bacteria and purple with gram coloring
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Mohamed, Cissé, N’guessan Elise Amoin, and Assoi Sylvie. "Identification of Antifungal Metabolites of Lactic Acid Bacteria." International Journal of Current Microbiology and Applied Sciences 8, no. 1 (2019): 109–20. http://dx.doi.org/10.20546/ijcmas.2019.801.014.

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Han-Cheol Yeo, Hyeong-Jun Park, Min Yoo, Jin-Young Jang, and Min Byung tae. "Isolation and Identification of Noble Lactic Acid Bacteria." Quantitative Bio-Science 37, no. 2 (2018): 125–32. http://dx.doi.org/10.22283/qbs.2018.37.2.125.

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14

De Vuyst, Luc, and Marc Vancanneyt. "Biodiversity and identification of sourdough lactic acid bacteria." Food Microbiology 24, no. 2 (2007): 120–27. http://dx.doi.org/10.1016/j.fm.2006.07.005.

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15

Sitorus, Nelli Karolina, Iesje Lukistyowati, Henni Syawal, and Iskandar Putra. "IDENTIFICATION OF LACTIC ACID BACTERIA FROM BIOFLOK TECHNOLOGY WHICH HAS BEEN GAVE MOLLASES ON RED TILAPIA (Oreochromis sp.) AQUACULTURE." Berkala Perikanan Terubuk 47, no. 1 (2019): 83. http://dx.doi.org/10.31258/terubuk.47.1.83-92.

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The aim of this research was to determine the types of lactic acid bacteria from biofloc technology with the addition of mollase in red tilapia aquaculture containers and to determine the optimum growth of lactic acid bacteria at pH 2, 4, and 6, and also to observe the density of bacteria in the biofloc container water during maintenance. The methods used in this research are survey and experiments by taking flok from maintenance container and then identifying the lactic acid bacteria. The results of lactic acid bacteria inoculation obtained 16 isolates isolated from floc which can only grow at pH 4 and pH 6. Identification based on physical tests, chemical tests, and biochemical tests showed that the isolates were classified into Bacillus and Streptococcus. The amount of bacterial density water from containers of biofloc technology were given mollase during research reached the highest point in the third week, which averaged 109 CFU/mL.
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Idoui, Tayeb, Jamel Boudjerda, Essaid Leghouchi, and Nour-Eddine Karam. "Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits." Grasas y Aceites 60, no. 2 (2009): 177–83. http://dx.doi.org/10.3989/gya.085408.

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Sevgili, Ayşe, Osman Erkmen, and Sinem Koçaslan. "Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment." Czech Journal of Food Sciences 39, No. 4 (2021): 312–18. http://dx.doi.org/10.17221/56/2021-cjfs.

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The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g<sup>–1 </sup>to 9.12 log CFU g<sup>–1</sup> and from 6.12 log CFU g<sup>–1</sup> to 7.88 log CFU g<sup>–1</sup>, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation.
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Lengkey, Hendronoto Arnoldus W., Roostita Lobo Balia, Jan Alex Siwi, Bogdan A. Tasbac, and Iulian Togoe. "Isolation and Identification of Lactobacillus Bacteria from Culled Hens Meat for Meat Biopreservator." KnE Life Sciences 2, no. 6 (2017): 518. http://dx.doi.org/10.18502/kls.v2i6.1072.

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Using chemical bio-preservatives is being frowned at because of their probable adverse effects on the health of consumers. Isolation and identification of microorganisms from natural resources are an occurring process that have most powerful means for obtaining cultures and also have commercial purposes. The aim of this study was to get bio-preservatives from poultry meat, by isolation and then identification of lactic acid bacteria. Lactic acid bacteria do not pose any health risks to human, and are generally recognized as safe (GRAS) organisms. The lactobacillus were isolated from raw poultry meat by appropriate dilutions with NaCl fisiological, and the decimal dilution were mixed with MRS medium and then incubated at 370C for 48-72 h. Pure cultures were maintained in MRS broth agar at 40C for short term use. Thirty well-isolated colonies were picked up and transferred to MRS broth. Selection of strains was made in agreement with morphology, Gram-stain, viability during storage at 40C and antimicrobial activity, was found twenty isolate. The identification of the cultures was based on the characteristics of the lactobacilli as described in Bergey’s manual of determinative bacteriology, fermentation of different carbon sources, gas production from glucose, growth at different temperatures. For anti-biogram, the isolates were inoculated into MRS broth individually and incubated for 24h. The plates were incubated at 37oC overnight. Resistance was defined as the absence of a growth inhibition zone around the discs. Results indicated that 20 isolate of Lactic acid bacteria were identified: 3 isolates of Lactobacillus fermentum, 2 isolates of Lactobacillus paracasei ssp. paracasei, 5 isolates of Lactobacillus plantarum, 3 isolates of Lactobacillus rhamnosus, 2 isolates of Lactobacillus lactis ssp. lactis 1, and 5 isolates of Lactobacillus lactis ssp. lactis 2. Characterization of the microbial metabolic product for antimicrobial agents reveals that lactic acid bacteria has responsibility for the inhibition of the indicator organisms, and can be used as meat biopreservator. Keywords: isolation, identification, lactobacillus, poultry meat, biopreservator.
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Rambitan, Grisella, Johanis J. Pelealu, and Trina E. Tallei. "Isolasi dan identifikasi bakteri asam laktat hasil fermentasi kol merah (Brassica oleracea L.) sebagai probiotik potensial (Isolation and identification lactic acid bacteria from red cabbage (Brassica oleracea L.) fermentation as potential probiotic)." JURNAL BIOS LOGOS 8, no. 2 (2018): 33. http://dx.doi.org/10.35799/jbl.8.2.2018.21447.

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AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria dan Weissella confusa. Analisis filogenetik menunjukkan hubungan kekerabatan antara isolat bakteri asam laktat dari fermentasi kol merah dengan bakteri genus Weissella yang lain.Kata kunci: bakteri asam laktat, fermentasi, 16S rRNA, probiotik AbstractLactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. These bacteria are often called probiotics because can confer a positive impact on the human body. Each species of lactic acid bacteria has a different probiotic effect that requires selection and identification to obtain a good probiotic strain. The identification of lactic acid bacteria in this study used a method of molecular identification with a marker gene of 16S rRNA. Lactic acid bacteria from red cabbage fermentation have a 100% similarity to Weissella cibaria and Weissella confusa. Phylogenetic analysis showed a relationship between lactic acid bacteria isolates from red cabbage fermentation with bacteria from the other Weissella genus.Keywords: lactic acid bacteria, fermentation, 16S rRNA, probiotics
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20

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 (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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Hybenová, Eva, Lucia Birošová, Kristína Nagyová, et al. "Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces." Acta Chimica Slovaca 7, no. 1 (2014): 38–43. http://dx.doi.org/10.2478/acs-2014-0008.

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Abstract The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.
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Febriana, Maria Hesty, Ekawati Purwijantiningsih, and Pramana Yuda. "Identifikasi dan Uji Aktivitas Antimikrobia Bakteri Asam Laktat dari Fermentasi Singkong (Gatot) terhadap Bacillus cereus dan Aspergillus flavus." Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati 6, no. 1 (2021): 15. http://dx.doi.org/10.24002/biota.v6i1.3312.

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Gatot is a traditional food from fermented cassava. Lactic acid bacteria (LAB) can be found in fermented cassava food, gatot. Lactic acid bacteria can produce an antimicrobial compound for inhibiting pathogen microorganism. The aim of this research were isolation and identification LAB from gatot and antimicrobial activity test against Bacillus cereus and Aspergillus flavus. Three isolates from raw gatot and three isolates from cooked gatot used in this research. Isolation of LAB was conducted using pour plate method, purification is conducted by streak plate method, the antimicrobial test was conducted by agar well diffusion and molecular identification was conducted by PCR colony method using LABFw and R16RDNA-1492bac primer. Lactic acid bacteria from cooked gatot identified as Enterococcus sp. FTBUAJY04, Enterococcus sp. FTBUAJY05, Enterococcus sp. FTBUAJY06, while LAB from raw gatot identified as Lactococcus lactis strain FTBUAJY01, Lactococcus lactis strain FTBUAJY02 dan Lactococcus lactis strain FTBUAJY03. The results obtained from the inhibition zone test showed that all isolates were able to inhibit the growth of B. cereus and A. flavus. The greatest inhibition zone against B. cereus was shown by LAB Gt5 supernatant or L. lactis supernatant strain FTBUAJY02 of 1.87 ± 0.67 cm2, while the results of the greatest inhibition zone against A. flavus was LAB Gt6 supernatant or L. lactis supernatant strain FTBUAJY03 of 3.83 ± 0.73 cm2.
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ONDA, Takumi. "Identification of Lactic Acid Bacteria Using Near Infrared Spectroscopy." JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, no. 8 (2003): 552–59. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.552.

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Döring, Beate, Siegfried Ehrhardt, Friedrich-Karl Lücke, and Ulrich Schillinger. "Computer-Assisted Identification of Lactic Acid Bacteria from Meats." Systematic and Applied Microbiology 11, no. 1 (1988): 67–74. http://dx.doi.org/10.1016/s0723-2020(88)80050-x.

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25

Botes, Angela, Svetoslav D. Todorov, Johan W. von Mollendorff, Alfred Botha, and Leon M. T. Dicks. "Identification of lactic acid bacteria and yeast from boza." Process Biochemistry 42, no. 2 (2007): 267–70. http://dx.doi.org/10.1016/j.procbio.2006.07.015.

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PANG, Huili, Meng ZHANG, Guangyong QIN, et al. "Identification of lactic acid bacteria isolated from corn stovers." Animal Science Journal 82, no. 5 (2011): 642–53. http://dx.doi.org/10.1111/j.1740-0929.2011.00894.x.

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27

Öz, Emel, Güzin Kaban, Özlem Barış, and Mükerrem Kaya. "Isolation and identification of lactic acid bacteria from pastırma." Food Control 77 (July 2017): 158–62. http://dx.doi.org/10.1016/j.foodcont.2017.02.017.

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28

STOYANOVA, L. G. "ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA LACTOCOCCUS LACTIS SUBSP. LACTIS WITH ANTIMICROBIAL PROPERTIES." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 5 (2017): 41–61. http://dx.doi.org/10.26897/0021-342x-2017-5-41-61.

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Gilarová, R., M. Voldřich, K. Demnerová, M. Čeřovský, and J. Dobiáš. "Cellular fatty acids analysis in the identification of lactic acid bacteria." International Journal of Food Microbiology 24, no. 1-2 (1994): 315–19. http://dx.doi.org/10.1016/0168-1605(94)90129-5.

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Fahrurrozi, Stefanie, A. P. Purwanto, D. Y. Sofia, and S. Ratnakomala. "Identification of lactic acid bacteria and acetic acid bacteria of lampung cocoa beans fermentation." IOP Conference Series: Earth and Environmental Science 439 (February 22, 2020): 012061. http://dx.doi.org/10.1088/1755-1315/439/1/012061.

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31

Bulut, Cisem, Hatice Gunes, Burcu Okuklu, et al. "Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region." Journal of Dairy Research 72, no. 1 (2005): 19–24. http://dx.doi.org/10.1017/s0022029904000536.

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Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates were selected and identified by using both phenotypic and molecular methods. Phenotypic identification included curd formation from skim milk, catalase test, Gram staining and light microscopy, growth at different temperatures and salt concentrations, arginine hydrolysis, gas production from glucose, and carbohydrate fermentation. Molecular identification was based on the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the 16S rRNA gene-ITS (internally transcribed spacer) region. By combining the phenotypic and molecular identification results, isolates belonging to each of the following genera were determined at species or subspecies level: 54 Lactococcus lactis subsp. lactis, 21 Enterococcus faecium, 3 Ec. faecalis, 2 Ec. durans, 10 Ec. sp., 15 Lactobacillus paracasei subsp. paracasei, and 2 Lb. casei strains. Technological characterisation was also performed by culturing each of the strains in UHT skim milk, and by monitoring pH change and lactic acid production at certain time intervals through the 24 h incubation. Results of the technological characterisation indicated that 33% of the isolates (35 strains) were capable of lowering the pH of UHT milk below 5·3 after 6 h incubation at 30 °C. Thirty four of these strains were Lc. lactis subsp. lactis, and only one was an Ec. faecium strain.
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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 (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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Erdoğmuş, Sevim Feyza, Uğur Cengiz Erişmiş, and Cevdet Uğuz. "Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect." Czech Journal of Food Sciences 39, No. 4 (2021): 289–96. http://dx.doi.org/10.17221/222/2020-cjfs.

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In this study, 30 lactic acid bacteria (LAB) were isolated from 20 different fermented meat products obtained from the Afyonkarahisar province (Turkey). Molecular identification of these isolates was performed by amplification of the 16S rDNA gene using the polymerase chain reaction (PCR) method. LAB isolated from 'sucuk' (spicy and fermented sausage) samples were identified as Enterococcus faecalis (2 isolates), Enterococcus durans (1 isolate), Lactobacillus sakei (3 isolates), Lactobacillus curvatus (2 isolates), Weissella viridescens (3 isolates), Weissella cibaria (2 isolates) and Weissella hellenica (1 isolate). LAB, isolated from salami samples, were identified as W. viridescens (1 isolate), E. durans (3 isolates), Leuconostoc mesenteroides (4 isolates), Carnobacterium maltaromaticum (1 isolate), Macrococcus caseolyticus (1 isolate). Also, LAB, isolated from sausages samples, were identified as E. faecalis (1 isolate), E. durans (4 isolates), Lactobacillus plantarum (1 isolate). Both agar spot and agar well diffusion assay methods were used to determine the antimicrobial activity of the LAB isolates. Isolates of LAB showed higher antimicrobial activity against Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae NRRL B 4420, Pseudomonas aeruginosa ATCC 11778, Streptococcus faecalis NRRL B 14617 than against Escherichia coli ATCC 35218 and Bacillus subtilis NRS 744. Results showed that the LAB isolates produced antimicrobial substances that have a potential for different industrial and biotechnological uses.
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WILDERDYKE, M. R., D. A. SMITH, and M. M. BRASHEARS. "Isolation, Identification, and Selection of Lactic Acid Bacteria from Alfalfa Sprouts for Competitive Inhibition of Foodborne Pathogens." Journal of Food Protection 67, no. 5 (2004): 947–51. http://dx.doi.org/10.4315/0362-028x-67.5.947.

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Several studies have investigated the control of pathogens on alfalfa sprouts, and some treatments have been shown to be effective in reducing pathogen populations. However, control methods investigated thus far only provide pathogen control at a given point in the sprouting process and can affect germination. Competitive inhibition of pathogens with lactic acid bacteria might provide pathogen control throughout the sprouting process and up to consumption. The purpose of this study was to isolate and identify lactic acid bacteria from alfalfa sprouts to inhibit the growth of foodborne pathogens. Fifty-eight lactic acid bacteria isolates were obtained from alfalfa seeds and sprouts. These isolates were evaluated for inhibitory action against Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes by agar spot tests. All pathogens were inhibited by 32 (55%) of the isolates, S. enterica by 56 (97%), E. coli O157:H7 by 49 (84%), and L. monocytogenes by 41 (71%). The isolates were identi ed by the Analytical Profile Index evaluation of carbohydrate utilization. Isolates obtained from a sample of alfalfa seeds and identified as Lactococcus lactis subsp. lactis showed zones of inhibition of 4.0 mm or greater for all pathogens. One of these isolates, Lactococcus lactis subsp. lactis (L7), and an isolate previously obtained, Pediococcus acidilactici (D3), were evaluated for competitive inhibition of S. enterica, E. coli O157:H7, and L. monocytogenes in deMan Rogosa Sharpe agar and broth. Pathogen populations were significantly reduced by day 5. The selected isolates will be further evaluated in future studies for inhibitory action toward S. enterica, E. coli O157:H7, and L. monocytogenes during sprouting.
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Meghoufel, Naïma L., Abdelkader Homrani, Saïd Nemmiche, Nawel Benkrizi, Abdelkader E. Dahou, and Romaissa Zbalah. "A brief identification of lactic acid bacteria isolated from Algerian goat’s Jben by MALDI-TOF MS." South Asian Journal of Experimental Biology 7, no. 4 (2018): 157–65. http://dx.doi.org/10.38150/sajeb.7(4).p157-165.

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In this paper, we investigated the lactic acid bacteria’s community of the Algerian goat’s Jben in order to define and preserve it. This cheese variety is only handmade with raw milk, and a dried flower of Cynara cardunculus is used instead of the animal rennet, it is also restricted in sub-Saharan prov-inces in Algeria, and no previous studies on its lactic acid bacteria composi-tion have been performed before. Matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) procedure was used to identify 36 lactic acid bacteria isolated from artisanal Jben made from Arabia goat’s raw milk in Naâma (Algeria). The results showed the domination of the Enterococcus genus presents with four species: E. durans, E. faecalis, E. hirae and E. faecium. Lactococcus lactis and Leuconostoc mesenteroïdes were also detected. The species identified were favoured by the composition of goat’s raw milk microflora used and the artisanal manufacturing process of the cheese. The use of MALDI-TOF MS method provided us with a rapid diagnosis of the Jben lactic acid bacteria’s community. This method based on microbial abundant proteins fingerprint diagnosis was chosen for its fast, precise, low cost and less complicated analyse.
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Morozova, T. P., L. V. Domotenko, Yа V. Podkopaev, I. S. Kosilova, K. V. Detushev, and A. P. Shepelin. "Using of the nutrient complex for the identification of filling crops in dairy products." Bacteriology 5, no. 1 (2020): 25–32. http://dx.doi.org/10.20953/2500-1027-2020-1-25-32.

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The possibility of using the nutrient media complex produced by SCRAMB for the isolation, primary identification and counting of viable lactic acid bacteria and bifidobacteria in the fermented milk products was studied. Key words: Lactic acid bacteria, Lactobacillus, Streptococcus thermophilus, Lactococcus, Bifidobacterium, MRS agar, М 17 agar, OBB medium, Blikfeldt's medium
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37

Nuzzo, Genoveffa, Simone Landi, Nunzia Esercizio, Emiliano Manzo, Angelo Fontana, and Giuliana d’Ippolito. "Capnophilic Lactic Fermentation from Thermotoga neapolitana: A Resourceful Pathway to Obtain Almost Enantiopure L-lactic Acid." Fermentation 5, no. 2 (2019): 34. http://dx.doi.org/10.3390/fermentation5020034.

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The industrial production of lactic acid (LA) is mainly based on bacterial fermentation. This process can result in enantiopure or racemic mixture according to the producing organism. Between the enantiomers, L-lactic acid shows superior market value. Recently, we reported a novel anaplerotic pathway called capnophilic lactic fermentation (CLF) that produces a high concentration of LA by fermentation of sugar in the anaerobic thermophilic bacterium Thermotoga neapolitana. The aim of this work was the identification of the enantiomeric characterization of the LA produced by T. neapolitana and identification of the lactate dehydrogenase in T. neapolitana (TnLDH) and related bacteria of the order Thermotogales. Chemical derivatization and GC/MS analysis were applied to define the stereochemistry of LA from T. neapolitana. A bioinformatics study on TnLDH was carried out for the characterization of the enzyme. Chemical analysis showed a 95.2% enantiomeric excess of L-LA produced by T. neapolitana. A phylogenetic approach clearly clustered the TnLDH together with the L-LDH from lactic acid bacteria. We report for the first time that T. neapolitana is able to produce almost enantiopure L-lactic acid. The result was confirmed by bioinformatics analysis on TnLDH, which is a member of the L-LDH sub-family.
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38

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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Callon, Cécile, Liliane Millet, and Marie-Christine Montel. "Diversity of lactic acid bacteria isolated from AOC Salers cheese." Journal of Dairy Research 71, no. 2 (2004): 231–44. http://dx.doi.org/10.1017/s0022029904000159.

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The objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk Salers cheeses at the species and strain levels. The characterization of 381 strains isolated during ripening and various strain collections was investigated using physiological analysis and molecular techniques: Rep-PCR, species and genus specific amplifications and the sequence analysis of 16S rDNA for strain typing and taxonomic identification. The strains belonged to Lactobacillus plantarum, Lactobacillus paracasei, Lactococcus lactis, Lactococcus garviae, Enterococcus faecalis, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Streptococcus salivarius, Streptococcus millieri, Streptococcus macedonicus and Pediococcus pentosaceus. A wide phenotypic and genomic heterogeneity was observed within the different species (Lactobacillus plantarum, Lactobacillus paracasei and Leuconostoc mesenteroides) according to the origin and the time of ripening. The natural microflora was different from strain collection and each method must be combined to identify and characterize natural microflora. This study revealed the low selectivity of selective media used for the isolation of different groups of lactic acid bacteria except the Facultatively Heterofermentative lactobacilli medium selecting mesophile lactobacilli and SB medium selective for Enterococcus. The study reveals, for the first time, the microbial lactic acid bacteria community of Salers cheese and its diversity. A better knowledge of microbial flora will be useful to improve understanding of sensory quality of cheeses.
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WAUTHOZ, P., M. EL LIOUI, and J. DECALLONNE. "Gas Chromatographic Analysis of Cellular Fatty Acids in the Identification of Foodborne Bacteria." Journal of Food Protection 58, no. 11 (1995): 1234–40. http://dx.doi.org/10.4315/0362-028x-58.11.1234.

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The cellular fatty acid composition of about 160 strains of Bacillus, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus was analyzed in order to identify foodborne bacteria. In a first step, the reproducibility of the procedure, from the bacterial growth to the extraction and analysis conditions, was evaluated. The stability of fatty acid composition under controlled conditions was confirmed through high similarity levels (So ≥ 94). Secondly, intraspecies similarity was estimated. The existence of low values (So ≤ 79) was demonstrated within each of the four groups of strains investigated, which stressed the importance of analyzing a high number of reference strains in each species. The intraspecies similarity was maximal under optimal growth conditions. Finally, interspecies similarity was compared to intraspecies similarity. The best results of discrimination between species was obtained for the heterogeneous genus Bacillus, for which the 12 species studied could be separated into 6 clusters at a similarity level of 79. The association of 27 species of lactic acid bacteria into 8 clusters should be useful to confirm results of other characterization methods. Only 3 clusters were formed for the 16 Enterobacteriaceae species studied. The genus Salmonella could not be discriminated. The 10 Staphylococcus species were separated into 5 clusters. Coagulase-positive and -negative strains were not differentiated. Since the fatty acid composition did not usually appear specific to single species, characterization of foodborne bacteria by the analysis of their cellular fatty acids should be used to complement other taxonomic methods.
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41

Putri, Adde Lolita, and Endang Kusdiyantini. "Isolasi dan identifikasi bakteri asam laktat dari pangan fermentasi berbasis ikan (Inasua) yang diperjualbelikan di Maluku-Indonesia." Jurnal Biologi Tropika 1, no. 2 (2018): 6. http://dx.doi.org/10.14710/jbt.1.2.6-12.

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Lactic acid bacteria are beneficial bacteria for the health of the body by improving the balance of the intestinal microflora. Lactic acid bacteria can generally be isolated from fermented foods, fruits, vegetables and meat. Inasua is a traditional fermented fish product originating from Central Maluku (Teon, Nila and Serua islands) wherein the fermentation process is carried out at room temperature for a certain time. The purpose of this study was isolation and identification based on the morphological characteristics of lactic acid bacteria in inasua. Isolation of Lactic Acid Bacteria was carried out using the pour plate method and the streak method on the media de Man, Rogosa and Sharpe Agar (MRSA) and Nutrient Agar media. The culture was incubated at 370C for 48 hours. The growing colonies were observed for morphological characteristics and GRAM staining of bacteria was carried out. The results of isolation of BAL from inasua in the media de Man, Ragosa and Sharpe Agar (MRSA) + CaCO3 obtained 4 bacterial isolates, namely INS-A1, INS-A2, INS-A3 and INS-A4 and only 2 isolates that have the characteristics of positive GRAM with Bacillus forms, namely INS-A2 and INS-A4. It is suspected that the 2 isolates were isolates of Lactic Acid Bacteria. The results of isolation on Nutrient Agar (NA) media contained 5 isolates namely INS-B1, INS-B2, INS B3, INS-B4, INS-B5 which have characteristics as negative GRAM shaped Bacillus
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42

Mudawaroch, Roisu Eny, Setiyono Setiyono, Lies Mira Yusiati, and Edi Suryanto. "Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken." Elkawnie 6, no. 2 (2020): 287. http://dx.doi.org/10.22373/ekw.v6i2.7015.

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Abstract: The aims of this research were to isolate lactic acid bacteria from broiler chicken. The main material was a chicken boiler aged 30 days. The identification of LAB was carried out based on isolation and identification of morphological, phenotypic, and biochemical characteristics. Thirteen LAB isolates were obtained and 5 selected LAB isolates were identified based on growth levels, pH, and lactic acid levels. Five selected LAB isolates were identified as Lactobacillus genus which has Gram-positive, negative catalase, non-motility, hetero-fermentative, rod shapes, rod-colony shapes, and cream colony color.Abstrak: Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari ayam broiler. Bahan utamanya adalah ayam boiler berumur 30 hari. Identifikasi BAL dilakukan berdasarkan isolasi dan identifikasi karakteristik morfologi, fenotipik, dan biokimia. Tiga belas isolat BAL diperoleh dan 5 isolat BAL terpilih diidentifikasi berdasarkan tingkat pertumbuhan, pH, dan kadar asam laktat. Lima isolat BAL terpilih diidentifikasi sebagai genus Lactobacillus yang memiliki Gram-positif, katalase negatif, non-motilitas, hetero-fermentatif, bentuk batang, bentuk koloni batang, dan warna koloni krem.
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43

Gomes, Fatima C. O., Carol L. C. Silva, Cristina R. Vianna, et al. "Identification of lactic acid bacteria associated with traditional cachaça fermentations." Brazilian Journal of Microbiology 41, no. 2 (2010): 486–92. http://dx.doi.org/10.1590/s1517-83822010000200031.

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Kim, Ro-Ui, Soon-Cheol Ahn, Sun-Nyoung Yu, et al. "Screening and Identification of Soy Curd-Producing Lactic Acid Bacteria." Journal of Life Science 21, no. 2 (2011): 235–41. http://dx.doi.org/10.5352/jls.2011.21.2.235.

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45

Muzaifa, Murna, Dian Hasni, Anshar Patria, Febriani, and Amhar Abubakar. "Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)." International Journal on Advanced Science, Engineering and Information Technology 9, no. 5 (2019): 1681. http://dx.doi.org/10.18517/ijaseit.9.5.10222.

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46

Ko, Jung-Lim, Chang-Kyung Oh, Myung-Cheol Oh, and Soo-Hyun Kim. "Isolation and Identification of Lactic Acid Bacteria from Commercial Kimchi." Journal of the Korean Society of Food Science and Nutrition 38, no. 6 (2009): 732–41. http://dx.doi.org/10.3746/jkfn.2009.38.6.732.

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47

Nakamura, Kozo, Sho Okitsu, Ryuya Ishida, Su Tian, Naoki Igari, and Yoshihiko Amano. "Identification of natural lactoylcholine in lactic acid bacteria-fermented food." Food Chemistry 201 (June 2016): 185–89. http://dx.doi.org/10.1016/j.foodchem.2016.01.055.

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48

Nuobariene, Lina, Dalia Cizeikiene, Egle Gradzeviciute, et al. "Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification." LWT - Food Science and Technology 63, no. 1 (2015): 766–72. http://dx.doi.org/10.1016/j.lwt.2015.03.018.

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49

Å vec, Pavel, Alena Å evčíková, Ivo Sedláček, et al. "Identification of lactic acid bacteria isolated from human blood cultures." FEMS Immunology & Medical Microbiology 49, no. 2 (2007): 192–96. http://dx.doi.org/10.1111/j.1574-695x.2006.00199.x.

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50

Wijtzes, T., M. R. Bruggeman, M. J. R. Nout, and M. H. Zwietering. "A computerised system for the identification of lactic acid bacteria." International Journal of Food Microbiology 38, no. 1 (1997): 65–70. http://dx.doi.org/10.1016/s0168-1605(97)00084-6.

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